Cue Feeding

Examining the Evidence for Cue Feeding of Breastfed Infants

Excellent artcle...fairly long, but well worth the read.

http://www.tulipgirl.com/index.php/2010/12/examining-the-evidence-for-cue-feeding-of-breastfed-infants/
ht: Kristen S.

Cheyenne's Graduation

Cheyenne's Graduation and Recital 2011

                     We're so proud of you, Cheyenne!  Congratulations!

                       Cheyenne and Sophia playing "Beauty and the Beast"
                                                                        

                  Cheyenne and Olivia playing "Wonderful, Merciful Savior"

Taking a bow

Daddy presenting diploma to our first home school graduate

Gramie, Grandpa, and the Graduate

The proud Grandpa's speech

                                         

Addie and Ella congratulating Chey

                          Mrs. Woodard, Chey's wonderful piano teacher

                              Beautiful cake made by our sweet friend, Blair

Chloe taste testing the food

Touchdown Taco Dip

This is probably my all-time favorite dip.  It's actually a Pampered Chef recipe I got from my friend, Stephanie, years ago after she made it for her party. 

Your family will love it....and not just during football season!  ;)

Touch Down Taco Dip

Ingredients:

1 can Refried beans (or this homemade recipe) 
8 ounces cream cheese, softened
1 cup sour cream
2 tablespoons taco seasoning mix
2-3 garlic clove, pressed
1/2 cup (1 ounce) shredded cheddar cheese
1 medium tomato, seeded and diced (about 1 cup)
2-3 green onions with tops, thinly sliced
1/2 cup pitted ripe olives, sliced
1-2 tablespoons finely chopped fresh cilantro
Additional sour cream (optional)


Directions:

1.Preheat oven to 350°F. Spread beans over bottom of 10 x 10 or oval baking dish. In a bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.

2.Spread cream cheese mixture evenly over beans. Grate cheddar cheese over top. Bake 15-20 minutes or until cheese is melted.

3.Dice tomato and thinly slice green onions. Slice olives. Finely chop cilantro. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired.

Yield: 8-12 servings


Photo Credit

Trey's Not-So-Secret Brisket Recipe

My good friend, Blair, gave me this recipe for one of our annual church Progressive Dinners.  It was soooo good, it's what we do EVERY time now! You gotta try it!

Ingredients

Any size brisket (the bigger, the better....you'll want to have lots of leftovers for those sandwiches.  Trust me!)

16 oz Lowry's Seasoned Salt
8 oz Cavender's Greek Seasoning (yellow can)
1 tablespoon Meat Tenderizer
1 tablespoon Black Pepper

Directions

Combine all dry ingredients thoroughly.  Return as much as will fit back into the Lowry's bottle.  Label (w/ Sharpie) "BRISKET" on the Lowry's bottle.  Put remaining powder into something suitable and use up first.

Preheat oven to 320* F. 

Using trimmed brisket is fine, but the fat layer on an untrimmed will add flavor and juiciness.

Coat brisket heavily on both sides...don't be shy.  Wrap brisket tightly in heavy duty foil, fat side up.  Needs to be liquid tight.  Cook in 9 x 13 pan.  Bigger brisket equals bigger pan. 

Depending on size of brisket, cook 5-7 hours.  Longer time = tenderness.  Unless it's a tiny brisket...I say go for at least 7-8 hours.

Remove brisket from oven and increase oven temp to 425*.  Carefully, poke holes in bottom of foil and drain all juice into a saucepan.  Open foil and sprinkle some more seasoning on top.  Rewrap and put back into oven.

Cook one more hour and then let rest on counter for 30 minutes before slicing. 

Gravy:  Add water to the juices until desired saltiness.  Dissolve some cornstarch in a small glass of cold water...just enough to make a runny paste.  Bring juices to a boil and add cornstarch.  Stir constantly until thick and bubbly.

When slicing, use a very sharp, non-seraded knife...and slice against the grain.

Serve with your favorite brisket sides.  We like mashed potatoes (for the gravy, of course), a green salad, and our homemade rolls. 

With the yummy leftovers, make a sandwich with a little mayo...oh. my. goodness!

Photo Credit