He's one of "those" kind of fans....

This is my chance to make fun of my husband for being one of "those" kind of fans...you know the kind...thirty something alumni who wouldn't miss a home game if their job depended on it, leave at least two to three hours before kick off, deck out in BYU gear, yell calls to the refs like they can really hear them and worst of all...listen to AM radio while watching the game. When I was a student at BYU I couldn't stand those guys (How did they end up in the student section, anyhow?) Little did I know I would someday be married to one!

A Burn, a Rash, and a Bad Case of Croup

I have a lot to be thankful for, but this past Thanksgiving weekend, healthy children was not one of them. We spent almost the entire week in Park City. Luke burned his hand on the glass fireplace door, Lauren spent way too much time in the hot tub and got a red rash all over her body, and Nate came down with a horrible case of croup. I guess after this weekend I have to say I'm most grateful for my incredibly even tempered, intelligent, pediatrician husband. And of course my family that helped care for our children so we could still make it to the BYU/Utah football game!

My VT Testimony

I will forever have a testimony of Visiting Teaching because of this amazing woman! We got paired together as companions while in Columbus, Ohio. I don't even really know how it happened but we became fast friends. We both admit we're complete opposites...I love to bake, cook, decorate, swap recipes and have been known to tell a few labor stories. Andrea is ambitious, intelligent, down to earth, supportive, funny and too many other things to list. Her family was visiting Utah and stopped by our house for dinner. Jon cooked up an amazing steak on the grill (we usually don't make our guests cook, but Jason was running late) and we had the best time. I didn't want them to leave. Andrea is an amazing wife, mother and soon to be attorney! I'm so lucky to call her my friend.

Best Muffins Ever!

I am on a major pumpkin kick lately. I made these muffins this week and had to send the majority of them with Jason to work so I wouldn't sinlge handedly consume them all myself. These are so good I almost hate to share the recipe. But in the spirit of thanksgiving and gratitude, I guess I will. Enjoy!

Pumpkin Cream Cheese Muffins

3 cups all purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

4 teaspoons pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups pumpkin

2 cups sugar

1 1/4 cups vegetable oil

8 ounces brown sugar/cinnamon spice cream cheese spread

1 cup semi-sweet chocolate chips (optional)
Chopped pecans/walnuts , optional

Preheat oven to 350. Mix together the sugar, eggs, oil and pumpkin. Combine dry ingredients and spices and add to wet mixture. Stir in chocolate chips. Grease or line 24 muffin cups. Fill muffin cups half full. Spoon approximately 1 tablespoon of cream cheese into each muffin and top with more muffin mix (just enough to cover). Sprinkle with 1 teaspoon chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (not the cream cheese). Let cool in pans for 5 minutes, then remove to racks to cool completely.

16 years

It's been sixteen years ago today since Doug passed away. I thought that this blog would give me a chance to post a little tribute to his memory. There's hardly a day that goes by that I don't think about him. Some funny memory the kids want to hear again, a certain food, old Maryland friends...we miss him still.

Hard at work...

I was getting ready to leave the house yesterday afternoon and couldn't find Luke. After a short time around the downstairs I found him hard at work in the kitchen. I guess Lauren talked him into doing her Thursday kitchen chore for her...again.

Friday's Festive Recipe

I just found this recipe not too long ago and made it last week for company. It was super easy and I was able to make it the night before which always helps. I realize not everyone is a "pumpkin fan" as my husband likes to remind me, but this has so little pumpkin in it you may be pleasantly surprised if you fall into that group. My food photography is really lacking, sorry. Enjoy!

Gingersnap Pumpkin Pie

1 1/2 cups finely crushed gingersnaps (about 32 cookies)

1/4 cup butter, melted

4 ounces cream cheese, softened

1 tablespoon sugar

1 1/2 cups whipped topping

1 cup cold milk

2 packages (3.4 ounces each) instant butterscotch pudding mix

1/2 cup canned pumpkin

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Additional whipped topping, optional (but not really!)

In a small bowl, combine cookie crumbs and butter. Press into the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 for 8-10 minutes or until crust is lightly browned. Cool on a wire rack. For filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping. Makes 6-8 servings.

Recipe Tip: Use a small measuring cup to press the gingersnap crumb mixture into your pie plate and up the sides. This helps to keep the crumbs in the plate instead of eating them as you go along.