Sunday, May 8, 2016

Mother's Day Weekend part 2

Breakfast in bed,

Saw that E ordered me a Mother's Day necklace with the boys' birthstones on it!
Opened my special cards/artwork from the boys,
B turned on House Hunters for me, and W made me into a Lego minifigure! (I have an apple in one hand, and an ice cream bar in the other. W said that is for "How you eat healthy but then don't really want to!" ha ha)
Matching Outfits at church with my boys,
(I helped Angie in Sunday School and we helped the kids make a craft.)
one more picture....

lunch, then a nap before trying three new recipes

RADISH CUCUMBER SALAD
(apparently, the  #1 summer salad in Ukraine)
  • 2  medium cucumbers,
  • 6-7 radishes,
  • 1 bunch of scallions,
  • 1 cup of cottage cheese or feta (needs both, I think)
  • salt and pepper
  1. Peel, half, seed, and slice cucumbers.
  2. wash and thinly slice the radishes.
  3. chop the scallions.
  4. Place allt he ingredients into a medium salad bowl and sprinkle with salt and pepper.
  5. Stir and enjoy!
PRALINE CRUNCH BARS
Serves: 20 bars
  • 1 (18 ounce) roll refrigerated sugar cookie dough
  • 1 cup toffee pieces, divided
  • 1/2 cup finely chopped pecans (I skipped these because I don't like nuts.)
  • 1 (12 ounce) package miniature semisweet chocolate chips
  1. Preheat oven to 350°F. Lightly coat a 9x13 baking dish with nonstick cooking spray.
  2. Place cookie dough, 1/2 cup toffee pieces, and the pecans in a large resealable plastic bag and knead to combine. Press dough evenly over the bottom of the prepared pan.
  3. Bake for 12 to 15 minutes or until golden brown. Sprinkle with chocolate chips immediately after baking; let stand for about 5 minutes or until chocolate is softened, then spread evenly over the bars. Sprinkle with the remaining 1/2 cup toffee pieces.
  4. Chill in the freezer for about 20-30 minutes to set chocolate. Remove from pan onto a cutting board and cut into bars. Store covered in an airtight container for up to 3 days in the refrigerator or freeze for up to 1 month.

CROCKPOT BLACKBERRY COBBLER
  • 3 cups Blackberries (washed) (I would use 4-5 cups)
  • 1 cup flour
  • 1 cup milk
  • 1¼ cup sugar, divided
  • ¼ cup melted butter
    1. In a bowl mix together flour, milk, 1 cup sugar, & butter until batter forms. Pour into a greased 4 qt crockpot. Sprinkle in the washed blackberries. Top with the final ¼ cup of sugar.
    2. Cover and cook on high 2 - 2½ hours.
    3. Serve with ice cream or whipped cream.


  • for a cookout at Kari's with the best MIL in the world!
    Opening cards

    After dinner Play-dough!

    Arty was in rare form, "helping" Kari cook,

    and throwing toys to form a wall, trapping R and B.
     When we went outside to get pictures,
    he cried at the window and laid himself down very dramatically...then peeked his head up to see if we were watching! I think he just wanted to get in on the pictures, too!
     
     A great ending to a great Mother's Day weekend!

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