Friday, March 4, 2011

3 Years Old!

Happy Birthday,
Caleb John!
sketch by Aunt Abbey 
Mom-Mom & Pop-Pop

Wednesday, March 2, 2011

Cute Cut

I was super happy to find some pics of our NY grandchildren in my inbox this morning!
Someone got gum in her hair.
Mommy gave her a haircut.
I think she is adorable.

This photo zooms me back to when her mommy was this age.
Looks just like my little Jill.
Those eyes are her Daddy's.
The round face ~ her Mommy's.
That cowlick... yup, that's from ME!
{Shae really liked this mannequin.  Said it was her brother???  Silly girl}
One family ~ a redhead, a blondie and a brunette!
Ryan doing his favorite thing
Missing these kids!
Big time!

Sunday, February 27, 2011

Pistachio Nut Cake

I had been wanting to try this cake recipe from my sweet blogging friend, Mildred
@Mildred's Photo For Today.
I baked one up Saturday morning to take to Jamie's that afternoon.
After enjoying her delicious meal of Crock Pot Pulled Barbecue Chicken, coleslaw and onion rings, Josh made us coffee with his French press and we relaxed at the table with dessert.
Well, we relaxed.
They scurried about tending to their five energetic cherubs!
The youngest energetic cherub enjoyed getting in front of the camera lens as I tried to snap a few photos of the cake.
Cambrie also helped me unload load the dishwasher.
This little 14 month peanut is a fearless and constant climber.
Those very short legs do not hinder her from scaling the highest heights.
Here is the recipe for the cake that is just as delicious as Mildred says.
But even better than the cake is a
 associated with the author of the cookbook and my dear friend, Mildred.  It is a must read story!
Thank you, Mildred, for sharing it.
Pistachio Nut Cake
from: A Measure of Love by Linda Martin
1 18-oz box white cake mix
1 small pkg. instant pistachio pudding mix - dry
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice
1/2 cup water
1 tsp. almond extract
3/4 cup chocolate syrup

Combine all ingredients except chocolate syrup.  Beat 5 minutes at medium speed of mixer.  Pour 2/3 of batter into a prepared Bundt cake pan.  Add chocolate syrup to remaining batter and mix.  Pour over batter in pan.  Bake at 350 degrees for 50-55 minutes.  (This is a moist and delicious cake)
Note:  I added a glaze made of 1 cup 10X sugar stirred with cream to desired consistency.
Joining Mary @Little Red House for Mosaic Monday!


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