Foto Friday!

These are from Seattle before our cruise. There were tulips and other flowers all over the place. It was really pretty!

Dinner Menu

Tuesday- I am going to dinner/happy hour with friends so Russ will be having Chicken Enchilada's with leftover rotisserie chicken

Wednesday- Garlic Lemon Chicken

Thursday- Stuffed Zucchini

Friday- Russ's soccer game then we will probably go out after

Saturday- Steaks and Roasted Garlic Barley Risotto

Sunday- Homemade pizza!

Foto Friday!

I couldn't choose just one this time. They are both from our cruise, and they are both in Juneau. The first one is on Mendenhall Glacier, and the second one is from the famous Red Dog Saloon!

Crazy Life!

We have a ton of things going on right now, so I haven't had much time to keep up with this blog! I am hoping that things clam down soon and I will have more time! In the mean time please keep my family in your thoughts, we are going through a lot right now.

I hope to update soon!
Till then, take care!

Foto Friday!

Last night we were looking at pictures from Alaska, and obviously she was not getting enough attention, so she decided to lay in front of the screen!

What to do with a big bag of lemons?

Make lemonade!! My dad has a lemon tree so when we were at his house last weekend he gave us a grocery bag full.

Saturday after working in the yard all day I was craving something sweet, so I dug up this recipe that my father-in-law sent me last year. 30 minutes later I had lemonade! YUM!!

1 cup sugar
1/2 cup boiling water
Combine

1 1/2 cup lemon juice (we used Meyer lemons)
4 1/2 cup cold water

Combine and chill = lemonade!

Note to self - buy the juicer attachment for my Kitchenaid Mixer, since our real juicer you have to peel the skins!

Hummingbird Cake with Cream Cheese Frosting

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3 large eggs
3/4 cup oil
2 tsp vanilla extract
1 can (8 oz) crushed pineapple in juice
2 cups mashed bananas (3-4 large)
1 cup pecan pieces, finely chopped

Cream Cheese Frosting
2 bricks (8 oz) cream cheese
1 stick (1/2 cup) unsalted butter
2 tsp vanilla extract
3 cups confectioners' sugar
2 cups sweetened flaked coconut

Directions:
1. Heat oven to 350. You'll need to use (3) 8x2 inch cake pans coated with cooking spray.
2. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl.
3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. Add flour mixture; stir until combined. Divide batter
4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes before removing from pans.
5. Making Frosting: In a large bowl with mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. On low speed, gradually beat in confectioners' sugar. Beat until fluffy.
6. Assemble: Place a cake layer on serving platter. Spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. Sprinkle coconut on top to cover, letting some fall onto sides. Refrigerate covered. Let stand at room temperature for 45 minutes before serving.





Notes: I only made 2 layers instead of the 3 so mine were a little thicker than they should be, but I only have 1 cake pan and didn't feel like waiting an hour and a half for them all to bake!
Serves 16