Trail Mix

Last weekend when we went to the Great Wall a sister in our branch mixed up a bag of trail mix. It was so yummy I decided I wanted to make some of my own. The great things about trail mix is you put what you like in it. It has really been quite filling and with some healthy things I don't feel too bad letting my kids (or myself) indulge everyday.

So my filling was:

1 box Multi grain Cheerios

1 box Granola cereal with dried Strawberries

1/2 can peanuts

1/2 can cashews

1/2 can almonds

1/2 bag raisins

1/2 bag craisins

1 pkg. dried pineapple cut into chunks

1 lg. bag plain M&M's

1/2 bag chocolate chips

1/2 bag peanut butter chips

The kids have consumed it. They each have something they leave in their bowls when they are finished but really it has been minimal. Plus it seems to be the perfect after school snack to tided them over until our now very late dinner time of 6:30pm. Sorry for you who don't think this is late but we use to eat around 5:30pm.

Swiss Ham and Noodle Casserole

I meant to take a picture before we ate the casserole but I forgot. Sorry it is not a beautiful picture but this is a really yummy casserole. I got the recipe from a family cookbook that was put together a few years back. This was my first time making it but I am sure I will be making it again here in the future.

The recipe is:
2 T. Butter
1/2 c. onion, chopped
1/2 c. green peppers, chopped
1 lg. can or 2 small cans cream of mushroom soup
1 c. sour cream
1 (8oz) pkg. pasta of your choice.
2 c. cooked ham, diced
2 c. cheddar cheese, grated (I used white cheddar)

In a saucepan melt butter and saute onions and green peppers until tender. Remove from heat and add soup and sour cream. Spray a 9x13 casserole dish with pam.

Layer the following:
1. 1/2 noodles
2. 1/2 cheese
3. 1/2 ham
4. 1/2 sauce
Then repeat with next layer. Bake at 350 for 30-45 minutes.

I'm back!

Okay so it has been a really long time since I last posted. Unfortuantely this is really not going to be a great post. Today has been super busy and I am trying to get caught up but you will be hearing from me again in the next few days I promise!!

Prayers please

Okay I think all of you know we are headed to China this weekend. I ask for your prayers that we can make it there without problems. We have our Visas' but the Chinese government is being very cautious about people coming in the country, especially the US. Since Utah has had so many cases and that is where we are flying from we have been given warnings that they can quarantine us for no reason at all other than we came from the US. Plus they do not have to keep us together. Parents are being separated from their children even if the children are minors. We have also heard that the facilities are not necessarily clean or have adequate drinking water or food. So I ask again that you pray that we will make it to our home together. We have thought about postponing our trip but there are actually saying that the swine flu problem might not even be resolved until next year and we can't postpone forever. We will try and keep you up on all our happenings. Thanks.

Catherine

2am Feedings

Now many of you know that I am expecting and no this isn't my baby. All the hair is definitely the give away. I am quite jealous of all the hair on this sweet little girl. This baby is my cousin and his girlfriends little one. She was born on the 1st of July, and her name is Angela. As I was holding her I thought back to when Jouette was first born and how as a new Mom I looked forward to the times when she would wake up in the night so that I could look at her for just a few more minutes. I am sure this is why she didn't sleep through the night until she was 14 month old. But it did get old, after a few weeks I was really wishing she would sleep a little bit longer. As a mother of three children soon to be four I then thought about the differences between when Zekaia was born from when Jouette was born. Unlike Jouette I didn't feel the need to just stare at him in the middle of the night. Reality had sunk in a bit and the hours from 7am to 8pm were more than enough hours to stare at my beautiful baby. It is amazing how many things change from the first baby to the rest. I know I loved him no less than Jouette but being a Mom of more than one child can be very demanding. I know many people are happy to have just one or two kids and I feel if that is all you want that is great. But I grew up in a family of 4 children and even though some days I hated it I am grateful for my siblings now that I am grown and they are almost grow to see the different dynamics of our family. So to all you new Mother out there staring at your baby's I say: "Aren't they wonderful gifts from God! Love them as much as you can for the time passes so quickly!"

Vegetarian Tagliatelle

This I think is my favorite salad out there. A sister in our branch brought it to a potluck a few months ago and I asked for the recipe. She gave it to me a few weeks ago so I made it. Yummy! Really I just love it! Here is the recipe:

Vegetarian Tagliatelle

1 pkg. Tagliatelle pasta, cooked and drained

1 red and 1 yellow pepper, thinly sliced

1 tomato, seeded and sliced thinly

1 cucumber thinly sliced or chopped

1/2 lb. sliced mushrooms

1 c. olives slices (She used green I also prefer with a stronger taste but use what kind you like)

6 oz. feta cheese cubes (I used the ones that are soaked in the oil and herbs then you don't need the Provencal herbs later)

1 apple, chopped or cut into small pieces

Combine pasta, veggies, and apple. Stir in dressing, garnish with fresh chives, parsley, and basil.

Dressing:

2 T. Olive Oil

1t. Vinegar of your choice (there are lots of fun ones out there give one a try)

1/8 t. pepper

1/4 t. red pepper flakes

1 T, Provencal herb (omit if using feta with seasonings)

1/2 t. onion powder

Combine all together to make a dressing

Hope you like it at much as I do but if you do try it I am sure you will!

Southern Pulled-Pork Sandwiches

I made these yummy pork sandwich's over the weekend and we really enjoyed them. I found the recipe on the Martha Stewart website. But here it is for you!

Southern Pulled-Pork Sandwiches

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.