Messy Messy

Something is the matter with my blog and will not show my other posts.  It looked liked someone stole my blog.

Merry Christmas

 As we focus on the Savior's miraculous birth and what it means to our lives...

May this Christmas Season bring you and your family many happy memories.

Merry Christmas!

Cinco de Mayo Party

Asher was very excited for Cinco de Mayo.

He is too young to understand what it is about... but the kids sure do love the food and bright colors.

I hope to look up more info about The Battle of Puebla so that I can tell him more about it next year.

We had yummy citrus grilled chicken, refried beans, and restaurant style tortilla chips.

Then the kids asked me to make Peeps ice cream- which was totally in-congruent with the other food:)

Homemade Maracas that got shaken every two minutes during dinner.

They are put away until next year;)

{Recipe} Baked Cinnamon Sugar Wonton Crisps

Four ingredients and thirty minutes are all it takes to make this easy and delicious dessert.

Asher brought some of these for Preschool treat...

We also made these for Family Night.

One package of wonton wrappers goes a long way.

Though these definitely get eaten quickly:)

Baked Cinnamon Sugar Wonton Crisps

Ingredients

1 package Wonton Wrappers

Cinnamon Sugar

Olive Oil

Sea Salt

Vanilla Bean Ice Cream, optional yet desirable:)

Directions

Preheat oven to 375 degrees

Place tinfoil on a cookie sheet.

Take 10 wonton wrappers and cut in half diagonally.

Place the cut halves on the prepared cookie sheet.

Brush each wonton wrapper with a light layer of olive oil.

Sprinkle on a little sea salt and a lot of cinnamon sugar.

Bake in the oven to desired crispness.  I leave mine in for at least 10 minutes.

Take out of the oven and allow the crisps to cool.

Eat plain, or with any desired ice cream or sweet dip.

Enjoy:)

{Recipe} Spicy Potato Roast

I was in charge of a vegetable for Easter Sunday.
I wanted to try something new and delicious.
When I saw a recipe for Crispy Potato Roast over at Smitten Kitchen...
That was the recipe I just had to make.

This was such an easy recipe to execute.
It would also be really easy to eat the entire pan.
I can't wait to play with different flavor combinations!

Spicy Potato Roast
Adapted from Smitten Kitchen

Ingredients
5lbs Gold Yukon Potatoes, peeled and sliced
4 Tablespoons Olive Oil, divided
4 Tablespoons melted Unsalted Butter, divided
2 Shallots, sliced
Sea Salt
Red Pepper Flakes
Cayenne Pepper (optional)
8 Sprigs of Fresh Thyme

Directions
Preheat oven to 375 degrees.
After peeling and washing the potatoes, slice them with a mandolin 1/8" thick.
Peel the shallots and slice them with a mandolin 1/16" thick.
Melt the butter and mix with the olive oil.
Pour half of the mixture into a 9x13 glass dish.
Sprinkle some sea salt, a light layer of red pepper flakes, and the faintest dash of cayenne in the dish.
Place all of the potatoes vertically in the dish... there should be three rows.
Separate all of the shallot rings and randomly push them in between each of the potatoes.
Sprinkle any leftover shallots on top of the potato dish.
Pour the rest of the oil/butter mixture on top of the potatoes.
Sprinkle with more sea salt, red pepper flakes, and a dash more of cayenne.
Bake for 1 hour and 15 minutes, them place the sprigs of Thyme on top.
Bake for another 15-30 minutes until the potatoes are tender.
If the potatoes brown too quickly, cover with foil to prevent burning this delicious dish.
Remove from the oven and serve immediately.