This is a picture of our house, It was taken about a month ago so not current but the only one we have.For those who dont know the woman in the picture is Marcs mom.
Sunday, April 2, 2006
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How it all began.....
Jared and I met in Provo (where else) while we were both going to school. We got married in September 1999. We moved to San Antonio Texas for Jared to attend Dental School. We have four kids Ethan, Landon, Mackenzie and Ashton. We are now living in Bakersfield, CA where I grew up (for all of those wondering no we are not the city with the tallest thermometer). We are hoping that this blog lets us keep up and in touch with all the great people we have met along our way!
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Recipes
Fall's Best Pumpkin Bars
1 cup oil
4 eggs
2 cups sugar
2 cups flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
32 oz pumpkin
2 tsp cinnamon
Mix oil, eggs, and sugar. Mix dry ing. together and then fold into wet. Add pumpkin(which now comes in 28 oz cans due to the shrinking packages of the canning factories of America)
I used the 28 oz. can and it was still delicious. Pour into an ungreased 10 x 18 (cookie sheet sized with edges)pan and bake @ 325 for 25 minutes. Let cool (because if you don't the frosting will melt into the bars which only adds to the fabulous taste but it doesn't look neat and pretty and bakeryesque)and frost.
Frosting
8 oz cream cheese (softened)
1/2 cup butter (softened)
2 tbsp milk1 tsp vanilla
4 c powdered sugar (1 lb)
Mix together to frost cake and lick your fingers well while frosting.ENJOY
Very big thank you to Linda who posted it on her blog since we were all asking for the recipe!
Chicken Pot Pie
1/3 cup butter
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
2/3 cup milk
1 can chicken broth (1 3/4 cup)
2/3 cup milk
2-3 chicken breast cooked and diced or shredded
small box or bag of peas and carrots rinsed in cold water
Box of 2 pie crusts
Melt butter in saucepan stir in onion, salt, pepper. Stir in flour and remove from heat. Add broth and milk whisk and return to heat and bring to a boil. Boil for 1 min or until mixture thickens slightly. Stir in chicken and veggies. Place 1 pie crust in bottom of pie pan pour in mixture. Place other pie crust on top and seal edges together. cut slits in top of crust and bake at 425 for 30- 35 mins. If crust starts to get too brown loosely cover with foil.
1 cup oil
4 eggs
2 cups sugar
2 cups flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
32 oz pumpkin
2 tsp cinnamon
Mix oil, eggs, and sugar. Mix dry ing. together and then fold into wet. Add pumpkin(which now comes in 28 oz cans due to the shrinking packages of the canning factories of America)
I used the 28 oz. can and it was still delicious. Pour into an ungreased 10 x 18 (cookie sheet sized with edges)pan and bake @ 325 for 25 minutes. Let cool (because if you don't the frosting will melt into the bars which only adds to the fabulous taste but it doesn't look neat and pretty and bakeryesque)and frost.
Frosting
8 oz cream cheese (softened)
1/2 cup butter (softened)
2 tbsp milk1 tsp vanilla
4 c powdered sugar (1 lb)
Mix together to frost cake and lick your fingers well while frosting.ENJOY
Very big thank you to Linda who posted it on her blog since we were all asking for the recipe!
Chicken Pot Pie
1/3 cup butter
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
2/3 cup milk
1 can chicken broth (1 3/4 cup)
2/3 cup milk
2-3 chicken breast cooked and diced or shredded
small box or bag of peas and carrots rinsed in cold water
Box of 2 pie crusts
Melt butter in saucepan stir in onion, salt, pepper. Stir in flour and remove from heat. Add broth and milk whisk and return to heat and bring to a boil. Boil for 1 min or until mixture thickens slightly. Stir in chicken and veggies. Place 1 pie crust in bottom of pie pan pour in mixture. Place other pie crust on top and seal edges together. cut slits in top of crust and bake at 425 for 30- 35 mins. If crust starts to get too brown loosely cover with foil.
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