While the others were getting dressed for church last Sunday morning,
Ryan was telling me about the little guy he found
at a garage sale on Saturday.
Otto the Orange
is the mascot for the athletic teams of Syracuse University
in Syracuse, New York where Ryan's daddy got his math degree.
Ryan is still sporting the remains of a bruised cheek and black eye
from a collision he had playing tag with a schoolmate.
♥ ♥ ♥
Very early Thursday morning we heard gentle knocking on our bedroom doors (we have two ~ one from the hallway and one from the room we use as a nursery). We asked who it was and what they wanted but received no answer. The knocking continued back and forth, from door to door for a long time but no response.
I finally opened one of the door to see Brenna!
"What do you want, Honey?"
Her princess-like blue eyes gazing up at me, she asked:
"Mom-Mom, would you wear your blue shirt that matches mine?"
It must have been so important to her! I was happy to oblige her sweet request.
♥ ♥ ♥
But from everlasting to everlasting the LORD's love is with those who fear him,
and his righteousness with their children's children
with dyed eggs last year but thought I would share again.
I tried something a little different this time. Because
my family thought the eggs weren't cooked as much as they like,
I hard boiled the eggs first instead of putting them on the bread
dough raw and allowing them to bake in the oven.
We thought they were better this way.
The eggs can be eliminated all together if you prefer.
Here is my recipe
1 large egg plus enough water to equal 1 cup 2 Tablespoons
1/4 cup butter at room temp.
1 1/2 tsp. salt
3 cups Bread flour (add a little more if dough seems too wet)
3 tbsp. nonfat Dry milk
3-5 tbsp. sugar
2 tsp. bread machine yeast
If Desired: 5-6 raw eggs, dyed and brought to room temperature (I have found if the eggs are cold, they will not cook completely during the baking time for the bread)
Place dough ingredients in bread pan in order listed above
Set on Basic Dough
When cycle is completed, remove dough from bread pan onto a lightly floured board.
Cover with inverted bowl and allow to rest 15 minutes.
Divide dough in half.
Roll each piece into a log about 24-inches long.
Pinch top edges together and begin braiding each piece over the other.
Form into a circle and pinch ends together.
Transfer to a baking sheet sprayed with PAM.
Gently snuggle each egg into the dough. It helps to make an indentation with your fingers so the egg sits deep enough.
Cover; let rise in a warm, draft-free place 1 hour or until double in size.
Bake at 350 degrees for about 25-30 minutes or until golden brown.
In addition, you may want to drizzle on a glaze made of 1/2 cup confectioners sugar, 1/2 tsp. melted butter, splash of almond extract and a few grains of salt stirred with a bit of milk, water or orange juice to desired consistency.
*For a large opening in the center of the finished braided bread, I coated a Pyrex bowl (5-inch diameter) with PAM and placed the braided dough around it. (see top photo).
The bread looks just fine baked without the bowl as seen in the above photo
* I have made two smaller breads by cutting the dough from the bread machine in half and then proceeding by cutting each of those in half to begin braiding. You will probably want to reduce the baking time to about 18-20 minutes.
Baked with or without the eggs, it makes a delicious bread.
2 cups Mini Marshmallows (I used 3/4 of a bag of large marshmallows)
1/4 cup Butter
4 cups of Chow Mein Noodles
Jelly Beans, M&M's or Robin's Eggs to fill
Recipe makes 12 nests. Spray muffin pan with PAM
In a large, microwave safe bowl, melt the butter. Add marshmallows, stir and microwave 45 seconds on full power. Stir; microwave an additional 45 seconds. Stir; add Chow Mein noodles. Stir until coated with marshmallow/butter mixture.
Spray a little PAM on your hands. Spoon the coated Chow Mein noodles in each cup, then use your hands to form it into little nests.
Put the pan in freezer for an hour or so.
Pop each nest out using a knife or fork.
Place on a lightly buttered serving plate or a plate lined with parchment paper or wax paper so nests won't stick.
Jill introduced us to this delicious, regional dish from where her husband grew up and they currently live.
This is her own version of this pasta dish.
She is still my Jilly Bean ♥
Chicken Riggies or Utica Riggies is an Italian-American pasta dish native to the Utica-Rome area of New York State. It is a pasta-based dish usually consisting of chicken, rigatoni and hot or sweet peppers in a spicy cream and tomato sauce, although many variations exist
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1 lb. rigatoni, cooked according to box directions
1 med onion, chopped
3 cloves of garlic, minced
8 oz can tomato sauce
8 oz jar roasted red peppers, cut up
1 pint cream (Jill uses light or fat-free half and half)
1/4 cup white cooking wine
2 Tbs butter
2-3 Tbs olive oil.
Melt butter and oil in large pan and cook onion until soft over medium heat. Add garlic and cook just a minute more.
Add chicken; cook until half way done.
Add tomato sauce and roasted red peppers. Reduce heat and simmer until chicken is cooked through.