Friday, May 30, 2008
My Handsome Little Guys
Parker
How does a family really get so lucky to have such great kids? I don't know, and I'm probably a little biased, but my boys are all so terrific! Parker is just a fun little man. He loves to be silly and looks up to Ryan like a celebrity. Parker is such a natural athlete (he won the game ball from his baseball coach last night for getting great hits and 2 outs!) Not to mention a little smarty! He is one of the top readers in his Kindergarten class. Lately all he wants to do is have friends over to play...everyday! Someday soon Parker, someday soon!
Nathan
Ryan
Um, can anyone tell me when this happened? I'm the mom of an 8 year old boy! Ryan is such a fun and happy kiddo who lives to make people laugh! He is the best big brother and keeps us smiling all the time! Recently he was baptized and started cubscouts as well! He loves baseball, science, jokes, and is a great reader! We are so blessed to have such a great son!
Forever Ours
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With only a few days left in 2007, we took our little miracle to the temple and were sealed together forever! He's wearing a little tux outfit made from the fabric of my wedding dress. All three boys have been sealed to us in a similar outfit made from the fabric I wore when Jason and I were married. Such a handsome guy!
Pie Crust
Okay, Rachel...this recipe is for you!
Fool Proof Pie Crust from Grandma Hilda Savoldi (Jason's Dad's Mom)
4 cups flour
1 3/4 cups shortning
1 tbsp sugar
1/2 cup ice cold water
2 tsp salt
1 tbsp vinegar
1 egg
mix flour, salt, shortning, and sugar together with fork. in separate bowl beat remaining ingredients. combine two mixtures stirring with a fork until moistened. mold with hands into a ball. chill at least 15 min before rolling into pie crust. dough can be left in refrigerator up to 3 days or it can be frozen. makes 2 9-inch double crusts.
for the chicken pot pie I use this recipe unless I'm in hurry and then I grab a pillsbury crust!
Mix together two large cans of chicken chunks, 2 cans of Veg-all, 1 can of cream of chicken soup, about 1 tbsp dry onion, salt and pepper to taste (more pepper than salt), any other veggies you want. Put in pie crust with top, flute edges and bake at 350 for about 1 hour.
Fool Proof Pie Crust from Grandma Hilda Savoldi (Jason's Dad's Mom)
4 cups flour
1 3/4 cups shortning
1 tbsp sugar
1/2 cup ice cold water
2 tsp salt
1 tbsp vinegar
1 egg
mix flour, salt, shortning, and sugar together with fork. in separate bowl beat remaining ingredients. combine two mixtures stirring with a fork until moistened. mold with hands into a ball. chill at least 15 min before rolling into pie crust. dough can be left in refrigerator up to 3 days or it can be frozen. makes 2 9-inch double crusts.
for the chicken pot pie I use this recipe unless I'm in hurry and then I grab a pillsbury crust!
Mix together two large cans of chicken chunks, 2 cans of Veg-all, 1 can of cream of chicken soup, about 1 tbsp dry onion, salt and pepper to taste (more pepper than salt), any other veggies you want. Put in pie crust with top, flute edges and bake at 350 for about 1 hour.
Monday, May 26, 2008
Chicken Pot Pie
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