Wow, Are you really that OLD!!

It is sometimes hard for me to think that my sweet little baby is already 8 years old, but I just try not to remember that in 5 years she'll be a teenager and in another 8 she'll be driving (whoa, stop the crazy train--I want OFF!!).

We had a wonderful baptism for her on Oct. 3. She was baptized along with two other children (twins) because their baptism had been called off due to the hurricane, so I asked them to reschedule with us.

There was a BIG turnout, but we were most grateful to Rachel, Eric and Kiersten for coming and being there for Meghan, not to mention the blast that all the cousins had while they were here.

The other mom helped get things pulled together wonderfully, namely the program and she even had a cake made for Meghan (she also had one for her twins). We are so grateful that Meghan is such a responsible and righteous little girl. Congratulations Meghan!!

Yummy Mummie Dogs!

O.K. so I couldn't resist adding another recipe. These were just too cute, now how easy they are, I don't know because I haven't tried them yet. But I wanted to put them on right away in case anyone else wanted to use them for Halloween.

Ingredients

Rhodes™ Dinner Rolls, thawed but still cold

bun length hot dogs

mustard

For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.

Place mummy dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

Still confused? I kinda was. YouTube has a video of how to do it. Check it out!

http://www.youtube.com/watch?v=jdlrtQcwzZg

Rhodes Bake-N-Servwww.rhodesbread.com

Meatball Calzone!! YUM!

O.K. The recipe for this week is the Meatball Calzone, or whatever kind of Calzone (we've recently done hamburger because we were all out of meatballs).

This Recipe comes from Dave Bremson
in Plantation, Florida

1 pkg. (12 oz) frozen fully cooked meatballs, thawed
2 cups Pizza sauce
1 cup (4 oz) shredded part-skim mozzarella cheese
3/4 cup Ricotta cheese (optional)
2 tbls. minced fresh basil
1 egg white (I usually forget to seperate them and it turns out fine)
2 tsp. water
1 pkg. (15 oz) refrigerated pie pastry
Additional pizza sauce, optional

Heat meatballs according to package directions. In a large saucepan, heat pizza sauce; stir in meatballs. In a small bowl, combine the cheeses and basil. In another bowl, whisk the egg white and water; set aside.

Unroll one pastry onto a greased 15-in. X 10-in. X 1-in. baking pan. Spoon half of meatball mixture onto half of the pastry to within 1/2 in. of the edges. Top with half of cheese mixture. Fold dough over the filling, forming a half circle. Moisten edges with water; press with a fork to seal. Brush top with egg mixture. Repeat with remaining pastry, meatball mixture and egg mixture.

Bake at 400 degrees for 20-25 min. or until golden brown. Cut each calzone into three wedges. Serve with additional pizza sauce if desired. Yield: 6 servings.

Recipe of the Week (maybe month)

So Brian thinks that I should start adding a recipe every week, however, it might turn out to be every month, but I will try to do this. I will only add the recipes that MY family likes--so it might be a short list. Anyways, the one that Brian wanted me to put on 1st is called:

SAUCY RED CHICKEN

2 lbs. chicken breasts
1 (8 oz) bottle Russian or French salad dressing
1 (1.25 oz) envelope onion soup mix (dry)
1 cup (12 oz jar) Apricot Preserves
Hot Cooked Rice

Place chicken in a 13X9 inch baking pan. Combine dressing, soup mix and preserves; mix well. Pour 1/2 over chicken.
Bake at 350 degrees for 1 hour or until chicken is tender and juices run clear; halfway through cooking time, spoon the rest of the sauce over chicken. Serve over hot cooked rice.

Makes 8 servings

My family LOVES this recipe and it's so EASY to make!!

Take a hike Ike!!

O.K. so we survived Ike quite nicely. We were very blessed, because we didn't have our electricity or water go off (even though I was anticipating it happening). There were several homes around us that did have their electricity go off.

It was extremely windy, and although the rain wasn't as large of drops like I thought they would be, there were lots of them. It rained all day Saturday, so we were stuck in the house all day, but we found things to do. Caitlyn decided to draw, and Sadie loves her puzzles.

Ike went right over us, so luckily things weren't worse than they were. There ended up being lots of trees down, and tons of electricity out, as well as now we have gas stations out of gas (and probably will be for a little while). I will not complain though, because we faired very well and were safe throughout the ordeal.

GOOOAAAALLL!!!

Just when you thought it was safe to step back onto the soccer field. Brian was playing an aggressive team and got a hard elbow to the eye. All-in-all, he's an invaluable player, and will continue to assist his team as long as he can.

Fireworks or Bust!

Uncle Cameron was pretty much a kid in a candy store. He took Eric, Meghan and Haley, and came back with a whole kit-n-kaboodle of fireworks. And we're not just talking firecrackers--these were the REAL deal fireWORKS!!!

We LOVED to watch and even got to light a few ourselves.

It took a little convincing of Haley and Eric, but they both decided to light some.

We watched an awesome and long firework show at the Bullard High School.

It would've been great set to music, but we were all impressed none-the-less.

Thanks for coming Rachel and Cameron!!!!