Wednesday, March 20, 2013

William Scott

I've been needing to write for so long now but keep getting distracted. I have several recipes and stories to tell later but now I must brag! I'm an Auntie again! My big brother, John, and his wife, Ginger, welcomed thier third son to the world today! Meet baby William Scott:
7lbs 10oz, 21inches, and completely beautiful!

Mommy and her baby boy

Saturday, March 9, 2013

The Past Week

It's been over a week since Wanda came to live with us and since I last posted. Here is the time in pictures:

Teaching Elora how to coupon
Kindsbach Cave behind our house
Play time with Nana
Me and my girls
Like mother, like daughter (Hayden)
Beautiful days to go on a walk with Nana
First time having lunch from a German McDonald's
Hello Kitty hat I made for my friend
My bestie Meghan's baby bump. Baby Harper is due April 4th.
My box hair dye gone wrong
My great friend fixed it for me

Pork Chops & Gooey Butter Cake

Crock Pot Pork Chops

  • 6 pork chops
  • 1 onion
  • 3 tablespoons ketchup
  • one 103/4 can cream of chicken soup
  • 2 teaspoons Worcestershire sauce1 small can mushrooms (drained)
 Brown pork chops in skillet. Place all ingredients in crock pot. Simmer on low for 5-6 hours.

St. Louis Gooey Butter Cake

  • 1 18 1/4-ounce package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted
  • 1 8-ounce package cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 16-ounce box powdered sugar

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, & butter and beat together. Add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey. After it cools, lightly sprinkle cake with powdered sugar.