Today I Made: Candycane Kiss Sugar Cookies

I was planning to bake sugar cookies tonight, and while waiting for the dentist, I had the idea of adding smashed candycanes to the dough and a candycane kiss on top. Who would have thought the dentist would give me such a sweet idea!

Hershey Candycane Kisses (1 bag)

6 smashed candycanes

2/3 c. butter

3/4 c. sugar

1 tsp. baking powder

1/4 tsp salt

1 egg

1 TBS milk

1 tsp. vanilla

2 c. flour

1. Smash candycanes - I double bagged 6 canes and had my hubby smash in garage with hammer. :) You want them like fine flakes. Not too mush powder and not chunky.

2. In a large mixing bowl beat butter on med. speed for 30 seconds.

3. Add sugar, baking powder and salt. Beat until blended.

4. Add egg, milk and vanilla. Beat until blended.

5. Beat in candycane until blended.

6. Beat in flour. If it becomes hard to beat use wooden spoon for rest.

7. Chill dough for at least 30 min.

8. Preheat oven to 375*. Roll dough into 1/5" balls. (use flour on your palms!)

9. Bake for 9-11 mins, or until very bottom edges are brown. Unwrap kisses while baking.

10. Let sit on tray for 1 min. Press Kiss into center of cookie. Remove immediately and let cool on wire wracks.

My hunter is home!

Steve went to Montana for a week to go deer hunting with his Grandpa and work buddy, Scott. He had a blast learning from all the old pros and having valueable man-time. They not only shot the deer, but gut it and packaged it all on their own! Thank you Grandpa and Val for giving them this experience! Below is our freezer with most of the meat. (Some was immediately brought to the inside freezer.) He made maple sausage with some of the ground meat and we enjoyed that Monday morning as a breakfast burrito. I dont think I have ever had meat that was killed on Thursday and eating it on Monday! He also surprised me with a treat: Montana wine and taffy. PERFECT!

Today I Made - French Toast Casserole

Here is another one of Steve's new favorites! It's a neat way to enjoy french toast.

1 loaf french toast bread or cinamon swirl bread - cut in cubes

6 beaten eggs

2 tsp vanilla

3 c. milk

cinnamon (optional)

powdered sugar

syrup

1. lightly grease 13x9x2 baking dish.

2. place cubred bread in dish

3. Beat eggs, milk, vanilla with whisk. Pour over bread. Cover and refridgerate at least one hour ( I do overnight)

4. uncover - bake at 350 degrees for 50 min.

5. Let cool 5 minutes. Sift powdered sugar over top.

6. Serve with syrup.

YUMMY!!

Working Hard or Hardly Working?

Lately I have been very busy substituting. I had no idea I would have this much to do! I love that I am able to finally use my degree and teaching lisence. I think I can confirm I am a high school teacher. The other levels are fun for a day or so, but other than that, I just love teaching high school. Its also nice when I dont want to work, or make other plans, I just check that I am unavailable and wont get called!

Steve has been preparing and is super excited to go deer hunting in Montana with his gradpa and buddy, Scott. I am excited for him to go out and have "man time" and play in the wilderness. I am also very excited for fresh lean meat to return home, which will last us for about the next year. There is something I love about his desire to provide for our family in every way he can. :)

And of course, the pics above are of Reagan cuddling with Riley. Generally, she gets what she wants with him, and he is pretty patient. Every once in a while he gets mad, but clearly not tonight. Reagan is getting SO big!

A very excited Reagan

We had to leash walk Reagan for 2 weeks after she was spayed and she hated it! When we got the okay from the vet that she was all healed, we let her out to run. This is a short clip of the very long time she ran off all her stored up energy!

Today I Made - Blueberry Cheesecake (No-bake)

This cheesecake is so yummy! I've made it twice now and it is definately one of Steve's favorite! I like it because it is ridiculously easy and no baking involved!

3 c. crushed graham crackers

8 TBSP melted margarine (1 stick)

1 c. sugar

4 pkg Philidelphia Neufchatel cream cheese, soft

1/2 c. blueberry preserves or pie filling

1 pkg frozen blueberries: thawed and drained

grated lemon peel from 1 lemon

1 tub light cool whip, thawed

1. Mix graham cracker, melter margarine and 1/4c. sugar. Press firmly into 13x9 pan. Refrigerate while making filling.

2. Beat cream cheese and 3/4c. sugar in large bowl on medium until blended. Add preserves and lemon peel, mix until blended. Gently fold in blueberries. Fold in cool whip.

3. Pour over crust. Cover and refrigerate at least 4 hours or overnight.

Wedding Reception - August 14.09

This was our beautiful second wedding cake! We had one layer the traditional white with vanilla filling, lemon with raspberry filling and pink champagne with champagne filling.

The reception was held at Steve's parents house. We felt so blessed to have around 100 people come out to show their love and support for us. His parents made that day very special for us and all of our family. Thank you!

Loving Fall

Even though we chose not to celebrate Halloween, I still bought pumpkins for only one reason: the seeds! I took the seeds, cleaned them off, tossed them in a bowl with cooking spray, johnny's seasoning (yellow bottle) and a dash of salt. Steve enjoyed eating them!