Where are you?

Well I have to say that I have tried almost every single recipe on this blog now. I am still going to try Honey Sesame Chicken when I have time. They were delicious!! I made the Oreo Pudding Delight tonight and it was awesome. So..now I need more recipes! I know you are cooking every night, so you have to have had some good ones lately. I went to a recipe party night and we each made a little something, I made the Hot Roasted Red Pepper Dip from Our Best Bites and everyone loved it, so if you haven't made that appetizer, that is a good one :-) Anyway I can't wait to see you all very soon! We should plan a few activities or things to do with the kids, like little games or crafts or something. I guess we will probably be swimming a lot. Maybe we could all do a craft with Mom's new cricket...

I have my vacation dates!

We are going to get to Arizona on July 18th, that Thursday. We will there for sure until Sunday, after that I am not sure. Since we are driving, we will see how it goes as we get closer. We are leaving for our week long vacation that following Friday on July 27th. So Keegan can't take a ton of days off, so the time we are going to Arizona works good because it is already a flex Friday so he has it off. Anyway I can't wait! Love you all!

Where Did Everyone Go?

Are we already done with this blog or what?  Brittany-I want to start making muffins for Sunday breakfasts. I liked that idea.  I know you have some recipes.  Rachael-Broccoli salad and deviled eggs recipe please?  Jessi-I'm sure you have some crockpot recipes.  Let's get going here.  :)

Teriyaki Chicken

Rachael wants some crockpot meals on here people.  So do I.  They're very fast and easy.

1/2 C soy sauce

1/4 C butter

1/2 C brown sugar

1/2 C water

4-6 chicken breasts

Put all ingredients in a crockpot and cook on low for 5-6 hours.  You can shred the chicken if you want. Serve over rice.  Peas are yummy on the side.

Rice Porridge

This is Nuttall's family Christmas breakfast.  It's super easy and good.

2 C water
6 C milk
1 1/4 C rice
1 tsp salt
1 whole almond

Combine water and milk.  Bring to a boil.  Add rice and salt.  Simmer until cooked.  Serve with almonds (optional), cinnamon sugar (keep adding until sweet enough to your liking), and milk.

FYI

We are flying into Phoenix, Arizona July 19th and we'll be there till August 1st or so. Get out your calendars and start making plans!

Tried a new one today! Glazed Doughnut Muffins

I didn't end up making Cinnamon rolls like I normally do around conference... I didn't feel like making the dough and all of that. So I tried a doughnut muffin instead. I really wouldn't make these normally-- but General Conference is like a holiday around here so we decided to make them even though they are not healthy! These were amazing! They were not too sweet but so cake like and yummy. Very soft, fluffy and moist. Really enjoyed our breakfast this morning! Try em' out when you feel a hankering for a sweet unhealthy breakfast!

Glazed Doughnut Muffins
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.