An Email to Mrs. Gibby

As you all know, I use to teach before Eric and I got Tateym. I love being a stay at home mom, but many times I think back to when I was a teacher and wonder if I made any sort of a difference. Sometimes I wonder if my students even remember me. I’ve given my email address to several of my old students and some of them are really good at keeping in touch. Yesterday I got is email from a darling girl whom I use to teach and it brought a smile to my face. I thought I would share it with all of you, mostly to validate myself as a person. 🙂

Mrs. Gibby,

That’s great your family is doing so well.  I’m waiting for valentines day to come and can’t wait to make a fancy valentines box. I wanted to tell you in math we have to list all the multiples and stuff and I still remember the tunes that go to the multiples. I’m glad you have a cute little baby I knew that whoever had you for a mom was very very extremely lucky. I love you so much and think you are the best example and I just loved 3rd grade. If someone were to ask me what my favorite grade was I would say 3rd. You are the best Mrs. Gibby. Well see ya later!
Love,  Megan

5 Months Old and Loving it!

Our pretty little princess
Our pretty little princess

Our little one is growing up so fast, she is now 5 months old. It seems like we just brought Tateym home yesterday. Tateym is full of curiosity, giggles, and smiles at this age. Every day is a joy to spend with her. The funnest part of the day is when daddy comes home and she smiles and screams in delight. Eric is so entertaining and fun to play with.

All Smiles
All Smiles

Tateym has started eating solid foods. She’s actually only had rice cereal, but she’s become a pro at eating from a spoon. We are quite proud of what a good eater she has become. Lastly, Tateym is starting to get really attached to Mommy! 🙂 I dropped her off at her Aunt’s house yesterday for about and hour, because I needed to get my hair cut, and she started to cry as I was leaving. I know most parents probably dread this moment, but it made my day.

Mommy giving Tateym solid food for the first time ever:

[flv width=”360″ height=”290″]http://gibbsters.com/wp-content/uploads/2009/01/EatingWithMommy.flv[/flv]

Daddy giving it a try that night:

[flv width=”360″ height=”290″]http://gibbsters.com/wp-content/uploads/2009/01/EatingWithDaddy.flv[/flv]

Holiday Goodies

Well, it’s that time of year again. That’s right, holiday goody time. Where we all loosen our belts a little and enjoy the sweets like never before. Because after all,  everyone’s diet starts January 2nd.  I thought some of you might be interested in knowing what we delivered to our neighbors and perhaps you might even give some of these recipes a try. Enjoy!!!

Christmas Goodies
Christmas Goodies

Nutter Butter Santas

Nutter Butter Santas
Nutter Butter Santas

Makes about 32 cookies

  • 1 Package Nutter Butter Cookies
  • White Chocolate
  • Shredded Coconut
  • Mini Chocolate chips
  • Small round red hot candies
  • Red decorating sugar

Line a cookie sheet with wax paper. Next, melt chocolate in a double boiler (You can make your own double boiler by filling a large pot up with a few inches of water and then putting a metal bowl inside). Dip bottom of Nutter Butter cookie in white chocolate. Sprinkle bottom with coconut and let cool. Next dip top of Nutter Butter cookie in white chocolate and sprinkle with red sugar. Assemble eyes of Santa with mini chocolate chips by dabbing a little white chocolate where you would like the eyes to go. Use the red hot candy for nose.

Mini Cheesecakes

Mini Cheesecakes
Mini Cheesecakes

Serves 12

  • 2 Packages Cream Cheese
  • 2 Eggs
  • 3/4 Cup Sugar
  • 1 tsp Vanilla
  • 12 Vanilla Wafers
  • Canned Fruit Pie Filling

Preheat oven to 325 degrees. In a mixer or food processor combine softened cream cheese, eggs, sugar, and vanilla. Mix well. Line a muffin tin with foil cup cake liners and place a vanilla wafer in the bottom of each foil cup. Pour mixture into each cup until 3/4 full. Bake for 25 minutes.  Let cool, fill the middle of each mini cheesecake with a table spoon of pie filling. Refrigerate and serve.

Oreo Truffles

Oreo Truffles
Oreo Truffles

Makes about 26 Truffles

  • 1 Package Oreo Cookies
  • 1 Package Cream Cheese
  • 1 Package Semi-Sweet Chocolate Chips
  • 2 Tablespoons Shortening
  • Chocolate Sprinkles

Place Oreo cookies in food processor and blend until cookies are broken down into crumbs. Next add cream cheese and mix well. Scoop mixture up with table spoon and roll into balls. Place Oreo balls onto a parchment-lined cookie sheet and refrigerate for at least 45 minutes. Next, melt chocolate in a double boiler and add shortening. Mix well until chocolate is smooth and shiny. Dip Oreo balls in chocolate using two spoons and place on wax paper. Sprinkle each Oreo ball with chocolate sprinkles. Let cool and then refrigerate.

Challah Braid

Challah Braid
Challah Braid

  • 3 to 3 1/4 cups all purpose or bread flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 package regular or quick active dry yeast (2 1/4 teaspoons)
  • 1 cup very warm water (120 to 130 degrees)
  • 2 tablespoons vegetable oil
  • 1 large egg
  1. Mix 1 1/2 cups of the four, the sugar, salt and yeast in food processor. Add warm water and oil. Blend in food processor on low for 30 sec. Add egg, blend until smooth. Mix in enough remaining flour to make dough easy to handle.
  2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. place dough in large bowl greased with shortening, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place for about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
  3. Lightly grease cookie sheet with shortening. After pushing fist into dough, divide into 3 equal parts. Roll each part into 14-inch rope. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; tuck ends under braid securely. Brush with vegetable oil. Cover loosely with plastic wrap and let rise in warm place 40 t0 50 minutes or until doubled in size. Heat oven to 375 degrees. Mix 1 egg yolk and 2 tablespoons water; brush over braid. Bake 25 to 30 minutes or until golden brown.

Shower II

Tateym and Mommy
Tateym and Mommy

I know, I’m really spoiled. I had two showers thrown for me. This time my mother threw me a shower in Sandy last Saturday and I have to say it went really well and was a lot of fun. Several people came who I hadn’t seen in years, so that was exciting.

My day started off 6:00 a.m. when Tateym woke up to be fed. After she had a good breakfast I rocked and sang to her and then put her back to bed. I then quickly had breakfast myself and got dressed for the rest of they day. Eric was an early riser as well because he got invited by his brother to go to the BYU football game and he had VIP tickets. I told Eric he had to paint at least one coat in Tateym’s nursery before he could go. I mean, I’d let him go anyway, but we both want her nursery to be finished as soon as possible, so he didn’t have a problem with me asking him to do this. Around 9:30 Tateym woke up from her nap and I got her all dolled up for the shower. She looked adorable. In the picture she’s wearing a vintage dress and sweater that I wore when I was a baby.

Finally I was out the door by 10:30 and I barely made it to the shower on time. However, that wasn’t a problem because everyone else seemed to be running a little late. I had helped my mom the day before with the food, and can I just say it was exquisite. We had a southern chicken salad made along with freshly made rolls. My mom has a wonderful recipe from the Lion House cook book for the best rolls. I’ll have to make them sometime and post them here on our blog. Anyway, we also had chocolate covered strawberries and mini chocolate and carameled apples. The day before we had taken apples and scooped out bite size pieces with a melon baller. We than had stuck a tooth pick in each one, dipped it in chocolate and then drizzled caramel over them. My mom is quite talented when it comes to baking and frosting cakes, so she made a square coconut cake and a round chocolate cake.

I was able to open my presents right away and I was given many beautiful gifts. I can’t wait to see all the adorable outfits on Tateym that were given to her by my friends and family . I also got many practical gifts and I really appreciated those as well.

My mom ended the shower by having all the women write down on a card something special that each of them had done with their daughter or mother. We then went around the room and everyone shared what they had written. Next, I was able to collect the cards and hopefully someday I’ll be able to do some of those things with Tateym. It was very sweet.

Lastly, I just have to end by saying that is was so fun to see some of my girlfriends. One of my best friends, Aubrey Howell, came to my shower. She’s currently lives in Vegas but just happened to be in town this last week. She brought her baby named Luke. He was such a cutie pie! Also, my good friend Mindy Richardson came. I adore this girl, she is so fun to be around and it was really good to see her. We met while in Dance Company back in high school. Finally, I got to see Natalie and Shannon, my childhood friends. I hadn’t seen these girls for at least two years. Natalie now has a son of her own whom she brought and Shannon brought her little boy as well. Shannon has 4 boys and her oldest is 10. Can you believe it?

All in all it was the best baby shower ever! (Unless you’re Kimberly or Lisa and in which case it was the second best baby shower ever. ;))

Taco Casserole

This recipe is one that my mother use to make for us when we were kids. I’ve made it for Eric several times and now he craves it. We both give this one 5 stars!

Taco Casserole
Taco Casserole

1lb. ground beef

1 medium chopped onion

14 oz. tomato sauce

1 package taco seasoning

1/8 tsp ground pepper

1/8 tsp ground hot pepper

1 tsp cumin

1 small can green chilies

1 small can olives (drained)

1 bag shredded 3 cheese Mexican mix

12 small corn tortillas

1/2 stick of butter

1/4 cup chopped green onion

Directions:

Heat Oven to 375

Combine beef and onions in skillet. Brown beef and cook onions until translucent and drain off juices and fat. Second, add 3/4 can of tomato sauce to mixture. Next add taco seasoning, pepper, hot pepper, and cumin. Mix in well then fold in green chilies and olives. Heat mixture all the way through, add the rest of tomato sauce if needed, and set beef mixture aside.

Butter bottom of 9X13 casserole dish. Next butter the tops of  the first 6 tortillas and arrange them in the bottom of baking dish so that the entire bottom is covered. Spread half of beef mixture on top of buttered tortillas. Next sprinkle half of the Mexican cheese mix on top of beef. Afterward, butter the remaining 6 tortillas, place them over the beef mixture and layer the rest of the meat and cheese like before. Finally drizzle chopped green onion over the top of the casserole. Bake @375 for 25 minutes or until cheese is melted and casserole is heated through.

Cut Casserole in to sections and serve hot with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and spicy salsa.

Buttermilk Cornmeal Pancakes

Eric and I will sometimes be in the mood to have breakfast for dinner, so we’ll load up in the car and head down the road to the old IHOP. Every time we go, I always struggle to order the right pancakes. I ask myself, “Do I want the fluffy buttermilk pancakes, or am I craving their delicious cornmeal pancakes?” Neither one seems to satisfy me completely. Finally, I decided to go on a quest for the perfect pancake recipe.  I am happy to say, I found it! This recipe takes my two favorite pancakes and combines them into one mouthwatering flapjack. If you like blueberry or banana pancakes, you can easily mix your favorite fruit into this batter to make your perfect pancake. Give them a try and enjoy!

  • Buttermilk Cornmeal Pancakes
    Buttermilk Cornmeal Pancakes

    1/2 cup cornmeal

  • 1 1/2 cups cold water
  • 1 1/4 cups buttermilk
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 egg, beaten
  • 2 tablespoons butter

Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently and mix for 2 or 3 minutes. Turn cornmeal into a mixing bowl. Stir buttermilk into cornmeal mixture. Sift together flower, surgar, salt, baking powder, and baking soda; add to cornmeal mixture. Stir in beaten egg and butter. Cook pancakes on a lightly greased griddle or pan.