Thursday, March 26, 2009

Teaching My Kids

Motherhood is full of wonder and surprise. Some days I am overwhelmed by the brilliance of my toddler, while yet others I am overwhelmed by his needs. I must confess a sick, clingy, grumpy child is not easy to deal with. But my true struggle has been coming up with ways to teach him the gospel on a daily basis. We read scriptures and hold FHE but to me that has never seemed enough. When a friend of mine posted about the blog Teaching My Kids I was so grateful for some new, fresh ideas. I enjoy her posts about fun books, music, FHE, and all the other ideas thrown in. But I really liked her post about Morning Devotionals. As I read it I thought "brilliant, now why hadn't I thought of that already?" Oh well, as her blog states "parenting is a learn as you go kind of thing".

I appreciate that she's sharing what she's learned with the rest of us so we can all benefit. Do any of you have fun ways you teach your kids the gospel? I'd love more ideas!

Thursday, March 19, 2009

Spinach Artichoke Dip

My Sister-in-Law introduced my family to this favorite recipe of ours:

1 (8 oz.) package Cream Cheese
1/2 cup Mayonnaise
1/2 cup finely chopped Roasted Red Peppers
3/4 cup shredded Parmesan Cheese
3/4 cup grated Pepper Jack Cheese (I use Tillamook as it's so moist)
1 box frozen chopped Spinach (thawed and strained)
1 large can Artichoke Hearts (drained and finely chopped)
1/3 cup finely chopped Onion
2-3 finely chopped pickled JalapeƱos (Optional)
1. Blend together Cream Cheese, Mayonnaise, and other Cheeses until smooth.
2. Stir in all the other ingredients. Place in casserole dish.
3. Bake 20-25 minutes at 350°F (or until lightly browned).
4. Serve with Tortilla chips, toasted breads, pita chips, or vegetables.

Wednesday, March 4, 2009

White Chicken Chili

I love this recipe... it's super easy and filling! Plus it makes a big batch and is great for leftovers!

Ing. (everything is an estimate)
2-3 cans white beans or 2-3 cups cooked white beans
2-3 cups cubed cooked chicken
1 can cream of chicken soup concentrate
1 jar Chile Verde salsa
1/2 jar reg salsa
1 cup tomatoes either canned or fresh
1 cup corn either canned or fresh
McCormick white chicken chili seasoning packet
3 cups water
Directions: Put everything in one pot on stove, heat to boiling then reduce down to simmer for 30 minutes or until everything is hot.

We like to top ours with shredded cheese, sour cream and fresh avocado.

Monday, March 2, 2009

Moist Cornbread

For the most part cornbread is dry. Crumbly. After you swallow a bite you have to immediately gulp milk so it doesn't get stuck in your throat. 

I have happy happy news for you. Throw away your old recipe and give this incredible recipe a try. It is so good that I made it twice last week. And I received quite a few requests for the recipe. Here it goes:


Moist Cornbread

1/2 cup applesauce
3/4 cup sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups milk

1. Preheat oven to 375 F
2. Cream applesauce and sugar, add eggs and cornmeal.
3. In a small bowl combine flour, salt and baking powder. 
4. Alternate mixing milk and the dry ingredients into cornmeal mixture. 
5. Grease and flour a 8x8 dish pan. Pour mixture into pan and cook for 25-30 minutes. When cornbread is golden on top put a piece of foil over the top to prevent burning. 

Now....go ahead. Enjoy!