Kids and Gramie

I Just Love This Picture

This picture was taken just before I had Amelia.  It's special because my beautiful mommy was here for the birth and was able to pose with her grand-babies.

And since Amelia wasn't in the above picture, here she is with her wonderful Daddy!

Amelia June

She's Here

We are rejoicing over the birth of our baby girl, Amelia June. She arrived safely on Friday, March 11 at 2:22am. She weighed in at 8 lbs (though we don't think she's that big) and was 20 inches long.

It's hard to believe she's finally here after many months of waiting and wondering whether she was a boy or girl. Labor was long, and difficult near the end, but she was worth every minute of it.

We are humbled by God's goodness, His protection, and His many blessings in our lives. Welcome to our family, my sweet Amelia! We love you!

(Will post more pics soon)

Egg and Sausage Breakfast Ring

INGREDIENTS

1/2 lb bulk pork sausage
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed

DIRECTIONS


1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.

2. In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.

3. Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.

4. Bake 25 to 30 minutes or until deep golden brown.

Photo Credit