Oceans - Katie Torwalt

summer fun

We had some fun people come visit us for Abigail's 4th birthday!

oatmeal chocolate chip bars

this recipe is from rachaelray.com 

By: emily wyckoff

*Caution* You must use self-control and refrain from eating the whole batch by yourself.

INGREDIENTS

• 1 cup flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup light brown sugar, packed
• 12 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 egg
• 1/4 cup milk
• 2 cups quick oats
• 1 cup chocolate chips

Pre-heat the oven to 375°F.
Line an 8-inch metal pan with foil and spray with cooking spray.
Mix together the flour, baking powder and salt; set aside. Beat the butter and sugar with an electric mixer until fluffy. Beat in the vanilla. Reduce the speed to low and beat in the egg and milk. By hand or with the lowest speed of the mixer, stir in the flour mixture. Stir in the oats and chocolate chips.

Spread the batter into the prepared baking pan. Bake for 28-32 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

Lift from the pan and slice into bars.

Makes about 16 bars.

Song by: Cody

Go A's!!!

It has been a lot of fun for me to watch Samuel play T-ball! And I think it has been great for Samuel to get to have this activity that he does with his daddy. Samuel is a great leader and example for his teammates. It is fun to watch him stay so focused during the games...well, for most of the game anyway. :) I haven't seen any daisy picking, but the kids don't have that option yet since they don't position the kids in the outfield in T-ball.

Forever

over-the-rainbow minestrone

Found this yummy crock pot recipe in the april/may taste of home magazine submitted by: Crystal from Northglenn, Co

makes: 10 servings

4 stalks swiss chard (about 1/2 lb.)
2 Tbsp. olive oil
1 medium red onion, finely chopped
6 cups vegetable broth
2 cans (14.5oz. each)
   fire-roasted diced tomatoes, undrained
1 can kidney beans, rinsed and drained
1 can garbanzo beans or chickpeas, rinsed and drained
1 medium yellow summer squash or zucchini,
   halved and cut into 1/4-in. slices
1 medium sweet red or yellow pepper, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1 1/2 cups uncooked spiral pasta
1/4 cup prepared pesto

1. Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir 3-5 minutes or until tender; Transfer to a 6-qt. slow cooker.

2. Stir in broth, tomatoes, beans, squash or zucchini, pepper, carrot and garlic. Cook, covered on
low 6-8 hours or until vegetables are tender.

3. Stir in pasta and reserved chard leaves. Cook, covered on low 20-25 minutes longer or until pasta is tender. Top servings with pesto.

*I omitted the chard leaves and pesto, but maybe we will add them next time.

Winter

Our first Snow Day was in December

Abigail putting the angel on top of the tree

Samuel turned 6 in December!

Decorating the Gingerbread house at Grandma Anne's

No School on April 1st so we had fun in the snow! 

                                             

Too tired to take off the coat