Haiti

I have been wanting to post something about Haiti for a while but could never find the exact words I wanted to say...here it goes!

Back in January, our lead pastor announced at church that we were pairing up with a ministry in Haiti, the Lashbrook Family Ministry, and that there would possibly be an opportunity for a mission trip sometime later in the year. I was interested immediately. I remember our pastor saying that by pairing with this ministry we would form relationships with these people and whenever we heard of natural disasters such as hurricanes heading that way, we would know WHO we were praying for. If only he knew...flash forward a week or so and the earthquake hit! I remember getting online and seeing pictures of the initial damage and crying for these people I have never met!

In the next couple of whirlwind weeks, our pastor and several other guys ended up taking 2 trips down to Haiti to assist in any way possible. From that point forward, my interest in going to Haiti grew. Many pictures were taken along with video footage and my heart just ached for these people who experienced their entire world getting turned upside down. I wanted to help! Not only did I want to send supplies and money I wanted to go more than ever.

Fast forward to now. I am going! In late July, I am going with a team of other Christians to Haiti for a week. After praying over the logistics of the trip (I do have two adorable little boys to think of and one not so little one as well) and praying that I was making the right decision, I made up my mind. Right now I am going with no expectations in place other than to watch God work.

Now, I have never traveled out of the country and have not flown in over 24 years so it will be a very interesting adventure that I am thrilled to take! We will be going to Port de Paix, which is around 150 miles or so north of Port au Prince. Right now the plan is to just go love on the orphans who live at the mission and help out any other way possible. I just ask that you pray for the people of Haiti and our team as we prepare over the next 2 months for this grand adventure. Of course, if you would like to contribute financially to our trip, feel free to contact me!

A Birthday Party and Ultimate Chicken Fingers

Landon's birthday party was a success! While our menu consisted of hot dogs, chips and other things you would normally have with hot dogs, everyone was well fed! Landon was thrilled with all of the wonderful gifts he got and is still busy playing several hours later! I still find it hard to believe that we had his 4th birthday party today! It feels like just the other day I was planning his 1st birthday party. I still remember him trying to toddle around the house. It is hard to believe it has been close to 4 years since he made his dramatic entrance into our world!

For dinner tonight we had ultimate chicken fingers from the Bisquick Recipe Cards book I recently received in the mail. I love getting recipe books in the mail, especially when they include awesome recipes like this one. To make it even better, Landon ate two pieces of chicken! This is definitely another meal we will be making!

Ultimate Chicken Fingers

What you need:
-2/3 cup Bisquick mix
1/4 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
-1/2 teaspoon paprika
-3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
-1 egg, slightly beaten
-3 tablespoons butter, melted

What you do:
1. Heat oven to 450F. Line cookie sheet with foil, spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 (I actually ended up going 20) minutes, turning after 6 minutes with fork, until no longer pink in center.

Polka-Dotted Banana Pops and More!

Wow it has been a while! I need to get back into the habit of updating this blog! It's actually a great way to keep up with what my kids are up to since I am so far behind on baby books. Good thing we aren't having any more children or I would have that many more empty baby books! Not much has been going on. The kids are growing like crazy and are into everything. Crazy that we are celebrating Landon's 4th birthday this weekend! Jonas' 1st is right around the corner as well!

Just thought I would share this recipe since we made them today and Landon seemed to enjoy them!

Polka-Dotted Banana Pops

You will need:

1 banana

8 mini vanilla wafers

peanut butter

sprinkles

popsicle sticks

You will:

-cut the banana in half crosswise and stick the popsicle stick in the flat end

-spread peanut butter all over the banana

-put 4 mini vanilla wafers around on each banana

-sprinkle sprinkles all over

-serve to a cute awaiting kid

You can also freeze these for up to a week when wrapped in cling wrap.

Here's a picture of Jonas that I just have to share!

Cheesy Chicken Pot Pie

(photo courtesy of kraftfoods.com)

3 cups chopped cooked chicken (you could also use turkey)

1 pkg. frozen vegetable blend

1/2 lb. Velveeta cheese, cut into small cubes

1 can cream of chicken soup

1 can refrigerated crescent rolls

HEAT oven to 375

COMBINE first 4 ingredients in 13x9-inch baking dish

UNROLL dough; place over chicken mixture.

BAKE 20-25 min. or until crust is golden brown.

Weeknight Ravioli Bake

(Photo courtesy of kraftfoods.com)

1 jar spaghetti sauce

1 can diced tomatoes, undrained

1 lb. frozen cheese ravioli

7 oz. Mozzarella cheese

2 Tbsp. grated Parmesan cheese

HEAT oven to 400

MIX spaghetti sauce and tomatoes; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce mixture.  Top with remaining ravioli and sauce mixture.  Sprinkle with remaining shredded cheese; cover.

BAKE 30 min; uncover.  Bake 15 min. or until ravioli is tender and heated through.  Spring with Parmesan.  Let stand 10 min.  

Cheese-Lover's Pasta Roll-Ups

1 egg, beaten
1 container (15 oz) ricotta cheese
2 cups shredded Italian cheese (I used the pizza blend)
1 Tbsp. Italian seasoning
1 jar spaghetti sauce
16 lasagna noodles, cooked (I used 11 and then ran out of cheese mixture)
1/4 cup grated Parmesan cheese

HEAT oven to 375

MIX first 5 ingredients until well blended

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

I actually made this last night, popped it out of the fridge today after work and cooked it! It was great!

Pumpkin Cream Cupcakes

It's been a while since I have blogged so I thought I would jump back into it with a good fall recipe!

1 pkg spice cake mix
1 pkg vanilla instant pudding
1 cup canned pumpkin
1 pkg cream cheese, softened
1/4 cup sugar
1 egg

HEAT oven to 350

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffing cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

BAKE 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove to wire racks. Cool completely.

Up, up, and kind of away!

This weekend was Freedom Weekend Aloft and guess what!!! Landon got to get in a hot air balloon. He only went up about 15-20 feet, but still! I am so proud!
The balloon going up right down the street:
Another balloon going up right down the road:
Landon and Aunt Tammy starting to go up:
Getting brave and looking out:
This might actually be fun:

Crock Pot Lasagna

1 lb lean ground beef
1 26 oz jar spaghetti sauce
1 8 oz tomato sauce
1/2 a 9 oz package no boil lasagna noodles
1 jar Alfredo sauce
3 cups mozzarella cheese
1/4 cup grated Parmesan cheese

1. Brown ground beef until cooked, drain off fat.

2. Spray a crock pot with non-spray cooking spray (or use the Reynolds crock pot liners) spread 3/4 of the pasta sauce on the bottom. Stir in the remaining pasta sauce and the tomato sauce into ground beef.

3. Layer 3 lasagna noodles over sauce in slow cooker, break noodles if necessary. Top with 1/3 of the Alfredo sauce and spread evenly. Sprinkle 1 cup of cheese and then top with 1/3 of meat mixture.

4. Repeat layering twice, using 2 lasagna noodles for the last layer, sprinkle Parmesan cheese over top.

5. Cover; cook on low setting for 3.5 to 4.5 hours.

Serves 8
WW Points: 9

Deep Dish Pizza Casserole

1 pound ground beef
1 (15 ounce) can chunky Italian-style tomato sauce
Cooking spray
1 can refrigerated pizza crust dough
1 1/2 cup part-skim mozzarella cheese

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.

While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray.

Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top with meat mixture. Bake, uncovered at 425 degrees F for 12 minutes.

Top with cheese, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Makes 6 servings
WW Points: 8