The kids

Meet Jack, and the newest member of the family, Finley. Both are rescue dogs. Jack is what we believe to be a greyhound and malamute mix, while Finley is a border collie. We got Jack last May and he is a little over 2 years old now and the absolute best dog. Completely house trained, all heart, not an aggressive bone in his body, and best of all, he sings. Finley is a demon. lol. She is quite the opposite of Jack at this point but we're working on it. Where Jack will sleep on the couch quite literally all day long, and not even stir when the doorbell rings, Finley hears someone opening the door to our building and she's already barking, and she's constantly running all over the place and chewing on anything she can find, especially Jeff's feet. We love our babies, and it has made our lives so full having them.

Happy Thanksgiving

Alright, this is my absolutely favorite side dish when it comes to Thanksgiving. These are guaranteed to please even the pickiest of young eaters, as they're sweet and have marshmallows, cause I've never met a kid who doesn't like marshmallows, and it's a sweet potato so I'm sure there is some nutritional value in there somehwere.

Candied Yam's

Ingredients:

1 Stick of Butter
1lb of brown sugar (light or dark, I usually do half of each)
1/2 cup Karo (light corn syrup)
1/2 cup of half & half
1/2 cup of vanilla or Kahlua (I use vanilla, dad uses Kahlua, both are good)
40 oz of canned Yam's
Marshmallows (optional)

Method:

1. Drain juice out of Yams and then arrange in large cake pan.
2. In large nonstick pot, mix butter, brown sugar, and karo syrup.
3. Bring to boil, stirring continuously, for 5 minutes.
4. Remove from heat and add half & half and vanilla. (use long spoon as the steam will burn your hand if not)
5. Pour over yams immediately.
6. Add marshmallows if you're going to. (I usually cover one half so I have the option of both)
7. Bake at 350 F for 30 minutes.

Enjoy...

Countdown To Thanksgiving

A new spin on a classic. Make sure you make at least 8 hours before serving. Make the night before if necessary.

Layered Pumpkin Cheesecake

Crust Ingredients:

2 cups gingersnap cookie crumbs
1/4 cup butter or margerine, melted

Cheesecake Ingredients:

4 packages (8 oz each) cream cheese, softened to room temperature.
1 1/2 cups white sugar
4 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Method:

1. Heat oven to 300 F. Grease or spray 9-inch springform pan. Wrap outside of pan in heavy-duty foil In bowl, mix crust ingredients. Press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and cream; do not overbeat. On low speed, gradually beat in sugar. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture into pan; spread evenly Add pumpkin, ginger, cinnamon and nutmeg to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

3. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven to cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

4. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Cover and refrigerate any remaining cheesecake.

Enjoy...

I'll miss you!

This is my friend Rayna. She's awesome. She has a smile that lights up the entire room, and the personality that goes in hand with it. She's a great cook (sans pansit), an amazing singer [;)], smart as can be, and funny. It's not everyday that you meet someone like her. I love her because she has an opinion about everything, but has the knowledge and intellect to back it up. I love her because her heart is as big as the ocean; even when you resist it, the waves just keep coming and eventually break you down. I love that she and her husband have the same anniversary as me and my husband and every year that we've been around each other, we spend our anniversary together. I love that, even knowing its pointless, she still tries to school my husband on his manners, especially at the dinner table. I love that all I have to do is call and say, "Hey, can I come over?" and she's at the door waiting for me; usually with a funny story to tell, and always an ear to listen. I love that she's so feminine and beautiful, but still asks me to help her with her make-up, even though I'm more of a jeans and t-shirt girl, and she can do it on her own. I love that when we have a fight, we can just talk it over or write a letter to one another and everything is resolved. Most of all, I love her because, although she's quite the opposite of me, she's like my other half. I wanna be her when I grow up. I'll miss you.

My Favorite

I wanted to share my brother with everyone. He is the most amazing person on this planet as far as I am concerned. He's my hero in every way and I couldn't be prouder of him. He, quite simply, saved me. I love you bro.

Rocky Road Brownies

Something fun and delicious.

Ingredients:

1 1/4 cups miniature marshmallows
1 cup special dark chocolate chips, or semi-sweet chocolate chips
1/2 cup chopped nuts (peanuts, walnuts, pecans, almonds. Whichever)
1 stick butter or margerine
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Method:

1. Heat oven to 350 F. Grease 9-inch square baking pan.
2. Stir together marshmallowsw, chocolate chips and nuts; set aside. Place butter in large microwave-safe bowl. Microwave at medium (50% power) 1-1 1/2 minutes or until melted. Add sugar, eggs and vanilla, beating with spoon until well blended. Add flour, cocoa, baking powder and salt; blend well. Spread batter in prepared pan.
3. Bake 22 minutes. Sprinking chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely. Wet knife, cut into squares.

Enjoy!!!

Applenut Cake

This is a good cake for year round, but I love it during the holidays. It's like a little teaser of all the apple pie you're going to get.

Cake Ingredients:

1 cup butter, softened
2 cups white sugar
3 eggs
1/2 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups coarsley chopped peeled baking apples (I prefer Granny Smith's)
1 cup chopped walnuts

Frosting Ingredients:

1/2 cup butter (do NOT use margerine)
3 1/4 cups powdered sugar
1 teaspoon vanilla extract

Method:

1. Heat oven to 350 F. Spray 12-cup bundt cake pan with baking spray and flour lightly.
2. In large bowl, beat 1 cup butter and white sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in 1/2 teaspoon vanilla, the flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
3. Bake 50-65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
4. In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon and add milk if necessary until desired spreading consistency. Generously spread frosting over top and partially down side of cake.

Enjoy!!