Thursday, April 21, 2011

More Misc Pics From the Past Couple Months



Snoozing on Mama's bed


Spring Swinging in Snowmass Village

10 Weeks

Spring Cleaning

Birthday Boy!!!

Happy 2nd birthday to my biggest boy, who never ceases to make me laugh hysterically and keep me on my toes.  I love you Liam Brooks Ragan!!!

Tuesday, April 19, 2011

Catching Up...

The three musketeers...

Saturday, April 16, 2011

Bryant's Baptism

 The Man
 The Dunk
The Blessing

I am so proud of Bryant and his relationship with the Lord.  Watching him grow and get excited about Jesus is incredible, and so is he. God is so good...

The Best Breakfast Bryant has EVER Had...

This week I had to make breakfast for Bryant's elder meeting.  I ran across a recipe that looked pretty tasty in Mary Jane's Farm Magazine and decided to give it try.  Even though I didn't get to taste it, all of the men who did, said it was great, and my dear husband, who is somewhat of a breakfast connoisseur said it was the best breakfast dish he has ever had!  So, I won't make you wait any longer. Your friends and family might even love you a little more for introducing this to their taste buds! :)  It was really easy to make and you have to put it together the night before, so all you have to do in the morning is pop it into the oven.  I even made the sauce the night before and  Bryant heated it in the microwave before serving it.  Bon Appetite!

Blueberry French Toast Casserole with Blueberry Sauce

Prep Time: 20 Minutes
Cook Time: 1 Hour, 15 Minutes
Serves: 12

12 Slices day-old bread (I used a french loaf)
16oz Cream cheese
1 cup fresh or thawed frozen blueberries
12 eggs
2 cups milk (I used whole because that is what we have on hand for Brooks)
1/3 cup maple syrup

1. Cut bread into 1" cubes.  Place half of the cubes in a buttered 12x9x2" glass baking dish
2. Cut cream cheese into 1" cubes and layer on top of the bread.  Top with blueberries and remaining bread. 
3. In a large bowl, mix together eggs, milk, and syrup.  Pour over the bread mixture.  Use a spatula to press ingredients down into the liquid and make sure all of the bread pieces are coated.
4.  Cover the pan with foil and refrigerate 8 hours or overnight.  Remove 30 minutes prior to baking.  Preheat oven to 350
5. Bake, covered, for 45 minutes.  Uncover and bake until the top is golden brown and mixture is set in the center, about 25-30 minutes. 
6.  Serve with Blueberry Sauce


Blueberry Sauce

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Makes: 1.5 cups

1/2 cup Sugar
1 TBS Cornstarch
1/2 c water
1/2 c fresh or thawed frozen blueberries
1 tsp Nutmeg

1.  In a saucepan, combine sugar and cornstarch.  Add water and boil for 3 minutes. 
2.  Add berries and simmer until they burst, about 8-10 minutes.  Stir in nutmeg.