Not sure where this recipe came from.
4 hard boiled eggs
4 tsp mayonnaise
3/4 tsp prepared mustard
3/4 tsp sugar
1 tsp pickle juice
dash of salt
paprika, as garnish
Boil and peel eggs. Cut eggs in half lengthwise. Place the yokes in a ziplock bag and smash them up. Add the remaining ingredients except paprika. Combine the ingredients by smooshing them all together in the sealed ziplock bag. Cut one corner of the ziplock bag and pip the egg yoke mixture into the egg whites. Sprinkle with paprika and chill.
PePaw loved these eggs and I made them too many times to count. We didn't have our chickens at the time and we bought dozens and dozens of eggs- I loved seeing him eat these for breakfast, lunch, and dinner. I think he lived on them for awhile! :)
One day one of PePaw's caregivers decided to warm some of these up in the microwave. She put them in for way too long and exploded them everywhere! It was a HUGE mess! There was yellow creamy stuff and white egg chunks all over the inside of the microwave. What an egg disaster!
Love Always,
Mommy
Thursday, December 31, 2009
The egg trick
MOMYS
Peeling Hard Boiled Eggs
Put eggs in a sauce pan and cover with 1" of cold water. Bring to a rapid boil, cover, and turn heat off. Let set for 10-12 minutes. Pour out hot water and place eggs under cold running water. Crack the large end of the eggs and place them back into the cold water. Let set for several minutes. Eggs should peel easily. If not, place back in cold water for another minute or two.
This is one handy tip. We frequently have very fresh eggs from our chickens and Hannah uses this tip and it works even on those eggs. When the large end of the shell is cracked, the water seeps in the air pocket and under the membrane separating the membrane from the egg and making it easy to peel. Sometimes you need to pierce the membrane and roll it around under water to get the water under the membrane.
Love Always,
Mommy
Peeling Hard Boiled Eggs
Put eggs in a sauce pan and cover with 1" of cold water. Bring to a rapid boil, cover, and turn heat off. Let set for 10-12 minutes. Pour out hot water and place eggs under cold running water. Crack the large end of the eggs and place them back into the cold water. Let set for several minutes. Eggs should peel easily. If not, place back in cold water for another minute or two.
This is one handy tip. We frequently have very fresh eggs from our chickens and Hannah uses this tip and it works even on those eggs. When the large end of the shell is cracked, the water seeps in the air pocket and under the membrane separating the membrane from the egg and making it easy to peel. Sometimes you need to pierce the membrane and roll it around under water to get the water under the membrane.
Love Always,
Mommy
Stawberry Cake with Strawberry Frosting
Jennifer at Dallas Reformed Baptist Church
Strawberry Cake
1 box white cake mix
3 oz. box strawberry jello
10 oz. frozen strawberries in syrup, thawed and pureed
4 eggs
1/2 C. vegetable oil
1/4 C. water
Lightly grease two round 9" cake pans. In a large bowl combine cake mix and jello. Add pureed strawberries, eggs, oil, and water; beat at medium speed until smooth. Pour into prepared pans and bake at 350 degrees for 20 minutes. After completely cooled, spread Strawberry Cream Cheese Frosting in between layers and on top and side of cake. Yum!
Strawberry Cream Cheese Frosting
1/4 C. butter, softened
8 oz. block of cream cheese, softened
10 oz. frozen strawberries in syrup, thawed and pureed
1/2 tsp strawberry extract
7 C. powdered sugar
In a large bowl, beat butter and cream cheese until creamy. Beat in 1/4 C strawberry puree, reserving remaining puree for another use. Beat in extract. Gradually add sugar beating until smooth.
We first tried this cake a few months ago when Jennifer brought it to dinner at the Dato-on's house. It was incredible! I asked Jennifer for the recipe and she graciously shared it with our family.
We made this while on vacation at Running Y in Oregon with Papa & Nama, and Uncle Lee & Auntie Shea and all your cousins. We doubled the recipe and made two sheet cakes. It was incredible! We had such a great time on that vacation; we went swimming, ice skating, played tennis in the snow, and had a wonderful time. Uncle Dave & Aunt Sandy even came down for a few days. We had such a great time at our "vacation house".
Hannah told me yesterday that she would make this for me for my birthday in a few days. Yippee! I can't wait to eat it! Yummy!
Love Always,
Mommy
Strawberry Cake
1 box white cake mix
3 oz. box strawberry jello
10 oz. frozen strawberries in syrup, thawed and pureed
4 eggs
1/2 C. vegetable oil
1/4 C. water
Lightly grease two round 9" cake pans. In a large bowl combine cake mix and jello. Add pureed strawberries, eggs, oil, and water; beat at medium speed until smooth. Pour into prepared pans and bake at 350 degrees for 20 minutes. After completely cooled, spread Strawberry Cream Cheese Frosting in between layers and on top and side of cake. Yum!
Strawberry Cream Cheese Frosting
1/4 C. butter, softened
8 oz. block of cream cheese, softened
10 oz. frozen strawberries in syrup, thawed and pureed
1/2 tsp strawberry extract
7 C. powdered sugar
In a large bowl, beat butter and cream cheese until creamy. Beat in 1/4 C strawberry puree, reserving remaining puree for another use. Beat in extract. Gradually add sugar beating until smooth.
We first tried this cake a few months ago when Jennifer brought it to dinner at the Dato-on's house. It was incredible! I asked Jennifer for the recipe and she graciously shared it with our family.
We made this while on vacation at Running Y in Oregon with Papa & Nama, and Uncle Lee & Auntie Shea and all your cousins. We doubled the recipe and made two sheet cakes. It was incredible! We had such a great time on that vacation; we went swimming, ice skating, played tennis in the snow, and had a wonderful time. Uncle Dave & Aunt Sandy even came down for a few days. We had such a great time at our "vacation house".
Hannah told me yesterday that she would make this for me for my birthday in a few days. Yippee! I can't wait to eat it! Yummy!
Love Always,
Mommy
Tuesday, December 29, 2009
High $ Hot Pockets
Ham & Swiss Stromboli
Quick Cooking July/August 2001 page 37
1 tube (11 oz.) refrigerated French Bread
3 oz. thinly sliced deli ham
3 oz. thinly sliced deli turkey
1 ½ C. shredded Swiss cheese
bacon bits
Unroll dough on a greased baking sheet. Place ham and turkey over dough to within ½ in. of edges; sprinkle evenly with bacon bits and cheese. Roll up jelly roll style, starting with the long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several ¼” deep slits on top of loaf. Bake at 350 degrees for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. Yields: 6-8 servings
This looks so fancy but it is so easy. This is a good one for lunch or dinner on the weekends. Our family is big enough now that we have to make two of these but we usually have left overs that heat up well for Daddy's lunch.
Love Always,
Mommy
Quick Cooking July/August 2001 page 37
1 tube (11 oz.) refrigerated French Bread
3 oz. thinly sliced deli ham
3 oz. thinly sliced deli turkey
1 ½ C. shredded Swiss cheese
bacon bits
Unroll dough on a greased baking sheet. Place ham and turkey over dough to within ½ in. of edges; sprinkle evenly with bacon bits and cheese. Roll up jelly roll style, starting with the long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several ¼” deep slits on top of loaf. Bake at 350 degrees for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. Yields: 6-8 servings
This looks so fancy but it is so easy. This is a good one for lunch or dinner on the weekends. Our family is big enough now that we have to make two of these but we usually have left overs that heat up well for Daddy's lunch.
Love Always,
Mommy
Creamed Eggs Over Toast
Living on a Dime
Good Morning Sunshine
2 cups white sauce
6 eggs, hard boiled and chopped
1/2 C. dry milk
1/4 C. flour
2 dashes salt
2 C. cold water
2 TB butter
6 pieces of toast
In a covered jar, combine flour and salt and mix well. Add water. Shake until all the ingredients are dissolved. Melt margarine in a 1 quart sauce pan. Stir in flour-milk mixture and cook over low heat until mixture thickens and starts to bubble. Keep stirring until thickened completely. Once the white sauce has thickened, add eggs. Serve on toast.
We have really enjoyed the Moody books by Sarah Maxwell. In book 3, Winter with the Moodys, Grandma's favorite meal is "creamed hard boiled eggs over toast". The children and I had never heard of this so I wrote to Sarah and asked her what it was. She briefly described it to me. I went for a search and found a recipe called Good Morning Sunshine on Living on Dime. This, I believe, is Creamed Eggs Over Toast. Hannah and Daniel really enjoy this for breakfast or for lunch. It has been a lot of fun trying different recipes that Ms. Maxwell mentions in her books. Our family has been blessed to have been a test family for 2 of the Moody books- Book 3 Winter with the Moodys and Book 4 Spring with the Moodys. It has been such a privilege to work with Sarah and offer her feedback on her books. It has been so much fun!
Love Always,
Mommy
Good Morning Sunshine
2 cups white sauce
6 eggs, hard boiled and chopped
1/2 C. dry milk
1/4 C. flour
2 dashes salt
2 C. cold water
2 TB butter
6 pieces of toast
In a covered jar, combine flour and salt and mix well. Add water. Shake until all the ingredients are dissolved. Melt margarine in a 1 quart sauce pan. Stir in flour-milk mixture and cook over low heat until mixture thickens and starts to bubble. Keep stirring until thickened completely. Once the white sauce has thickened, add eggs. Serve on toast.
We have really enjoyed the Moody books by Sarah Maxwell. In book 3, Winter with the Moodys, Grandma's favorite meal is "creamed hard boiled eggs over toast". The children and I had never heard of this so I wrote to Sarah and asked her what it was. She briefly described it to me. I went for a search and found a recipe called Good Morning Sunshine on Living on Dime. This, I believe, is Creamed Eggs Over Toast. Hannah and Daniel really enjoy this for breakfast or for lunch. It has been a lot of fun trying different recipes that Ms. Maxwell mentions in her books. Our family has been blessed to have been a test family for 2 of the Moody books- Book 3 Winter with the Moodys and Book 4 Spring with the Moodys. It has been such a privilege to work with Sarah and offer her feedback on her books. It has been so much fun!
Love Always,
Mommy
Fudgy Brownies
Taste of Home Cooking School and Crisco
4 ounces unsweetened baking chocolate
1 C. butter flavored Crisco
2 C. sugar
2 teaspoons vanilla
4 eggs
1 C. flour
dash salt
1 C. heavy cream
1 2/3 C. semisweet chocolate chips
Spray a 9x13 inch pan with nonstick spray. Preheat oven to 350 degrees.
Melt chocolate and butter flavored Crisco in a saucepan over medium heat. Stir until smooth.
Place sugar in a mixing bowl. Add melted chocolate. Stir well. Add vanilla.
Add eggs, one at a time, stirring well after each addition.
Mix in flour and salt, a little at a time, stirring until uniform.
Spread in prepared pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out with fudgy crumbs. Cool completely before frosting.
Place cream and chocolate chips in a saucepan over medium heat. Stir until chocolate chips are melted. Pour mixture in small bowl to cool while brownies are baking and cooling. Spread over brownies before cutting.
These are awesome brownies. They are very rich! I recieved this recipe when I went with some friends to a Taste of Home Cooking School in Utah. It was so much fun! Julie Hale, Kathy Muma, Irma Rivera, Jenny Hughes, and I all went together. This is another great recipe to bring to church dinners or different events. I love these brownies and so do the Team Southerland children! :) We just took these to Aunt Kimby's house for our family Christmas get together and they were a big hit.
Love Always,
Mommy
4 ounces unsweetened baking chocolate
1 C. butter flavored Crisco
2 C. sugar
2 teaspoons vanilla
4 eggs
1 C. flour
dash salt
1 C. heavy cream
1 2/3 C. semisweet chocolate chips
Spray a 9x13 inch pan with nonstick spray. Preheat oven to 350 degrees.
Melt chocolate and butter flavored Crisco in a saucepan over medium heat. Stir until smooth.
Place sugar in a mixing bowl. Add melted chocolate. Stir well. Add vanilla.
Add eggs, one at a time, stirring well after each addition.
Mix in flour and salt, a little at a time, stirring until uniform.
Spread in prepared pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out with fudgy crumbs. Cool completely before frosting.
Place cream and chocolate chips in a saucepan over medium heat. Stir until chocolate chips are melted. Pour mixture in small bowl to cool while brownies are baking and cooling. Spread over brownies before cutting.
These are awesome brownies. They are very rich! I recieved this recipe when I went with some friends to a Taste of Home Cooking School in Utah. It was so much fun! Julie Hale, Kathy Muma, Irma Rivera, Jenny Hughes, and I all went together. This is another great recipe to bring to church dinners or different events. I love these brownies and so do the Team Southerland children! :) We just took these to Aunt Kimby's house for our family Christmas get together and they were a big hit.
Love Always,
Mommy
Hot Cocoa
The Wilkes Team
1 C. sugar
2/3 C. baking cocoa
¼ tsp. salt
8 C. milk
2/3 C. water
2 tsp. vanilla extract
Combine the sugar, cocoa, and salt in a large pan. Stir in milk and water. Cook and stir over medium heat until thoroughly heated. Remove from heat and stir in extract. Serve in your favorite mugs with a few little marshmallows on top to finish it off.
Variation: Substitute raspberry, mint, etc. extract for vanilla extract for a yummy treat!
Yields: 9-10 servings
Our good friends the Wilkes Team in Virginia shared this absolutely wonderful recipe with us. I always seem to gravitate to this warm drink on cold days. Half a batch of this is perfect for Hannah, Daniel, and Mommy to enjoy! This afternoon I think we will partake of this hot cocoa, play Upturn, and then watch our new Animals in the Bible DVD. Sounds like a wonderful cold weather plan!
Love Always,
Mommy
1 C. sugar
2/3 C. baking cocoa
¼ tsp. salt
8 C. milk
2/3 C. water
2 tsp. vanilla extract
Combine the sugar, cocoa, and salt in a large pan. Stir in milk and water. Cook and stir over medium heat until thoroughly heated. Remove from heat and stir in extract. Serve in your favorite mugs with a few little marshmallows on top to finish it off.
Variation: Substitute raspberry, mint, etc. extract for vanilla extract for a yummy treat!
Yields: 9-10 servings
Our good friends the Wilkes Team in Virginia shared this absolutely wonderful recipe with us. I always seem to gravitate to this warm drink on cold days. Half a batch of this is perfect for Hannah, Daniel, and Mommy to enjoy! This afternoon I think we will partake of this hot cocoa, play Upturn, and then watch our new Animals in the Bible DVD. Sounds like a wonderful cold weather plan!
Love Always,
Mommy
Monday, December 28, 2009
Truffles
Betsy (Cruz) Pittenger
¾ C. condensed milk
2 C. chocolate chips
1 lb. Chocolate coating candy (Chocolate bark)
small amount White coating candy OPTIONAL
1 tsp. flavored extract (orange, raspberry, strawberry, etc.) OPTIONAL
In a double boiler, mix together the condensed milk and chocolate chips. Cook over medium heat until melted, stirring often. Remove from heat and add extract if desired.
Allow mixture to cool until it can be handled. Roll mixture into small balls. Melt the coating candy in a double boiler. Dip rolled balls in coating candy and remove with a fork once covered with chocolate. Place on wax paper to harden. If desired, melt the white candy coating in a double boiler and drizzle on top of truffles. Store at room temperature for a week, the refrigerator for several weeks or the freezer for several months.
Hints:
Peppermint and mint extract are very stong! They can easily be overwhelming. Go easy on those extracts (1/4-1/2 tsp per full batch of truffle filling).
Peppermint or mint truffles will “contaminate” the other flavored truffles. Store them separately.
Divide the batch into 4 smaller batches and make multiple flavors at a time.
Mommy first made these in high school with my good friend Betsy Cruz (now Betsy Pittenger). I have made them almost every Christmas since then. Now, Team Southerland makes them yearly and gives them to neighbors or takes them to Christmas parties. Hannah really enjoys making these with Mommy. It is exciting when it is time to bring out the Truffle making ingredients; it means that Christmas is almost here! I love this Team Southerland tradition!
¾ C. condensed milk
2 C. chocolate chips
1 lb. Chocolate coating candy (Chocolate bark)
small amount White coating candy OPTIONAL
1 tsp. flavored extract (orange, raspberry, strawberry, etc.) OPTIONAL
In a double boiler, mix together the condensed milk and chocolate chips. Cook over medium heat until melted, stirring often. Remove from heat and add extract if desired.
Allow mixture to cool until it can be handled. Roll mixture into small balls. Melt the coating candy in a double boiler. Dip rolled balls in coating candy and remove with a fork once covered with chocolate. Place on wax paper to harden. If desired, melt the white candy coating in a double boiler and drizzle on top of truffles. Store at room temperature for a week, the refrigerator for several weeks or the freezer for several months.
Hints:
Peppermint and mint extract are very stong! They can easily be overwhelming. Go easy on those extracts (1/4-1/2 tsp per full batch of truffle filling).
Peppermint or mint truffles will “contaminate” the other flavored truffles. Store them separately.
Divide the batch into 4 smaller batches and make multiple flavors at a time.
Mommy first made these in high school with my good friend Betsy Cruz (now Betsy Pittenger). I have made them almost every Christmas since then. Now, Team Southerland makes them yearly and gives them to neighbors or takes them to Christmas parties. Hannah really enjoys making these with Mommy. It is exciting when it is time to bring out the Truffle making ingredients; it means that Christmas is almost here! I love this Team Southerland tradition!
Ice Cream Supreme
Dwayne Jones
1 quart vanilla ice cream, softened
1 tub Cool Whip
1 pkg. Double Stuffed Oreos
Chocolate syrup
Crush the entire package of Oreos. In a large mixing bowl combine ice cream, Cool Whip, and Oreos. Smooth into a 13x9 inch pan. Drizzle with chocolate syrup and swirl in with a knife. Re-freeze. Remove from freezer 10 minutes before serving and cut with a knife. Makes a BUNCH!!!
We discovered this delicious recipe in Germany from a gentleman at church. I believe it was Dwayne Jones who told us the basic recipe that has since been modified. We made this for Hannah's first birthday party and we have enjoyed it often ever since! Hannah's first birthday party was a HUGE event. We had tons of people from church over and it was a big deal. We had so much fun! Mommy even caught Mrs. Heise putting cake into Hannah's mouth when she thought no one was loooking. We caught it on video tape! :) Uncle Jean-Luc gave Hannah the blue, yellow, red, and green toy that makes a bunch of noise when you push the buttons. "Catch the Fly" was Hannah's favorite game. We still have that toy and all of the Team Southerland boys have enjoyed it was well. The toy was a big hit with all the adults at the party; Hannah hardly got a chance to play with it that day. That was a wonderful day!
Love,
Mommy
1 quart vanilla ice cream, softened
1 tub Cool Whip
1 pkg. Double Stuffed Oreos
Chocolate syrup
Crush the entire package of Oreos. In a large mixing bowl combine ice cream, Cool Whip, and Oreos. Smooth into a 13x9 inch pan. Drizzle with chocolate syrup and swirl in with a knife. Re-freeze. Remove from freezer 10 minutes before serving and cut with a knife. Makes a BUNCH!!!
We discovered this delicious recipe in Germany from a gentleman at church. I believe it was Dwayne Jones who told us the basic recipe that has since been modified. We made this for Hannah's first birthday party and we have enjoyed it often ever since! Hannah's first birthday party was a HUGE event. We had tons of people from church over and it was a big deal. We had so much fun! Mommy even caught Mrs. Heise putting cake into Hannah's mouth when she thought no one was loooking. We caught it on video tape! :) Uncle Jean-Luc gave Hannah the blue, yellow, red, and green toy that makes a bunch of noise when you push the buttons. "Catch the Fly" was Hannah's favorite game. We still have that toy and all of the Team Southerland boys have enjoyed it was well. The toy was a big hit with all the adults at the party; Hannah hardly got a chance to play with it that day. That was a wonderful day!
Love,
Mommy
Chicken Nuggets
Laura at Heavenly Homemakers
http://heavenlyhomemakers.com/blog/high-five-recipe-popcorn-chicken
6-8 boneless, skinless chicken breasts
1/2 C. white flour
1/2 C. wheat flour
1 1/4 tsp. sea salt
3/4 tsp. garlic powder
1/2 C. butter
Preheat oven to 350 degrees. Place butter in a 13"x11" pan and melt butter by placing pan in oven. Don't let the butter burn! In a gallon zip lock, combine flours, sea salt, and garlic powder. Using meat scissors, cut chicken into bite size chunks and throw into zip lock bag. Zip up bag and shake well to coat the chicken. Pour chicken into colander over the sink or garbage can to shake off excess coating.
Put chicken into pan and bake at 350 degrees for 12 minutes. Stir well and bake for another 12 minutes.
We had this for dinner tonight and it is one of our favorites. I found this recipe from Laura at Heavenly Homemakers but I modified it so much that it doesn't look much like the original recipe. :) I think using a whole stick of butter really adds to the yummy-ness of this recipe! I usually serve this with french fries or rice and a vegetable. Yum!
Love Always,
Mommy
http://heavenlyhomemakers.com/blog/high-five-recipe-popcorn-chicken
6-8 boneless, skinless chicken breasts
1/2 C. white flour
1/2 C. wheat flour
1 1/4 tsp. sea salt
3/4 tsp. garlic powder
1/2 C. butter
Preheat oven to 350 degrees. Place butter in a 13"x11" pan and melt butter by placing pan in oven. Don't let the butter burn! In a gallon zip lock, combine flours, sea salt, and garlic powder. Using meat scissors, cut chicken into bite size chunks and throw into zip lock bag. Zip up bag and shake well to coat the chicken. Pour chicken into colander over the sink or garbage can to shake off excess coating.
Put chicken into pan and bake at 350 degrees for 12 minutes. Stir well and bake for another 12 minutes.
We had this for dinner tonight and it is one of our favorites. I found this recipe from Laura at Heavenly Homemakers but I modified it so much that it doesn't look much like the original recipe. :) I think using a whole stick of butter really adds to the yummy-ness of this recipe! I usually serve this with french fries or rice and a vegetable. Yum!
Love Always,
Mommy
Crock Pot Mac N Cheese
Mac- N- Cheese
Bernice Glascoe, North Carolina
Best of Country Slow Cooker Recipes
3 C. (16 oz.) elbow macaroni
½ C. butter, melted
2 eggs, beaten
1 can (12 oz.) evaporated milk
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 C. milk
4 C. shredded cheddar cheese, divided
1/8 tsp. paprika
Cook macaroni according to package directions; drain well. Place in a 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 C. of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes or until cheese is melted. Sprinkle with paprika. Yield: 10-12 serving
This is Daddy's all time favorite mac-n-cheese and it is always a hit when we take it to gatherings. Daddy often says we need to make it at home more frequently because he never gets any when we take it somewhere. It is quick to assemble and is oh so yummy! Our whole family loves this one! :)
Love Always,
Mommy
Bernice Glascoe, North Carolina
Best of Country Slow Cooker Recipes
3 C. (16 oz.) elbow macaroni
½ C. butter, melted
2 eggs, beaten
1 can (12 oz.) evaporated milk
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 C. milk
4 C. shredded cheddar cheese, divided
1/8 tsp. paprika
Cook macaroni according to package directions; drain well. Place in a 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 C. of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes or until cheese is melted. Sprinkle with paprika. Yield: 10-12 serving
This is Daddy's all time favorite mac-n-cheese and it is always a hit when we take it to gatherings. Daddy often says we need to make it at home more frequently because he never gets any when we take it somewhere. It is quick to assemble and is oh so yummy! Our whole family loves this one! :)
Love Always,
Mommy
For the children
I thought it might be fun to post our family recipes along with a short blurb, story, etc. about the history of the recipe if it has one. It is my desire to have these in written form to pass along to our children- this is the first step. How we will compile and present our recipes to the children is still to be determined but at least I am getting them all in one place.
Hannah, Daniel, Joshua, and Ezra- I love you very much and I hope you enjoy Mommy "telling you a story" about something that may otherwise be mundane. May the Lord give our family many more happy memories and experiences as we share in the wonderful provisions He has given us!
Love Always,
Mommy
Hannah, Daniel, Joshua, and Ezra- I love you very much and I hope you enjoy Mommy "telling you a story" about something that may otherwise be mundane. May the Lord give our family many more happy memories and experiences as we share in the wonderful provisions He has given us!
Love Always,
Mommy
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