Matt's Christmas Present

So for my birthday my husband got me Photoshop Elements so I can start my digital scrapbooking. It has been kind of fun to play around with it. I have this picture of Lady C with him that I really love and wanted to make some changes to it and put it in this black and silver frame we've never used from our wedding. Above is what the picture looked like before, and here it is after -

I love Photoshop! And this is only the beginning!

Holiday Bows

I thought I would post a picture of Lady C with the little bow I made her. I made the headband with my new sewing machine (thanks mom!) and made the bow with the help of our quarterly enrichment meeting. This is one of the pics in our Christmas card. Isn't she cute!

I'm finally catching up on everything I need to do for Christmas. I don't know how mom does it.

Christmas Bow

I made my first hairbow last night. Since we were given so many hairbows, I didn't have to make any until now, for Christmas. My first attempt was an overload of the senses (too many patterns of ribbon in bright colored green), but it was corrected in the end. I'll post pictures once Lily wears it!

Sweet Potato Casserole

This is a Roberts family tradition every year and it's the BEST! So good, Michael made it for our ward Thanksgiving and everyone has been begging for the recipe ever since. Enjoy!!

Sweet Potato Casserole
FILLING:
2 lbs sweet potatoes (about 4), peeled and cubed into 1" cubes
1/2 c. packed light brown sugar
1/2 c. butter
2 eggs, lightly beaten
1/3 c. milk
1 tsp. vanilla extract

TOPPING:
4 oz pecans, chopped (about 1 cup)
2/3 c. packed light brown sugar
1/2 c. all purpose flour
1/3 c. butter, melted

For filling, in large pot combine potatoes with enough cold water to cover; over high heat bring to a boil. Reduce heat to medium; simmer until potatoes are tender, 30 minutes. Drain: mash until smooth. Let stand until cooled slightly, 15 minutes. Preheat oven to 350. Butter 2 qt baking dish. In bowl combine potatoes, with next 5 ingredients. Spread mixture into baking dish. For topping, in a large bowl combine pecans, sugar and flour; stir in butter until mixture is combined. Sprinlke pecan mixture over potato mixture. Bake until top is browned and mixture is set in center, about 40-45 min.

Your time in kitchen: 15 minutes
Ready to serve in: 1 hr, 40 min

TIP: This dish can be made ahead. It stores well in the refigerator for as long as 4 days. Just reheat before serving.

Couscous Chicken Salad

This is the recipe Matt made me for my birthday. Allen and Devee loved it and Michael asked for the recipe, so I figured I might as well post it. I LOVE this recipe. It's one of my faves!

1 cup couscous (we used garlic and herb flavored)
2 1/2 cups chicken broth, divided
2 tsp olive oil
2 Tbs. lime juice, divided
1 1/2 tsp. paprika, divided
1 clove garlic, minced (we just used garlic powder)
1 lb. chicken breast meat - cubed
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
1/2 onion

Prepare couscous according to package directions, using 2 cups chicken broth for liquid. In large skillet, combine 1/2 cup chicken broth, olive oil, 1 Tbl. lime juice, 1 tsp paprika, garlic, and onion. Mix together and add chicken. Simmer over medium heat until all liquid has evaporated. Add peppers and cook until peppers are soft. Add final paprika and lime. Mix. Mix couscous with chicken mixture and serve.

The most amazing cinnamon rolls you'll ever try!!

These cinnamon rolls are seriously amazing. Everyone always loves them and asks me for the recipe. So.... i guess I'll be nice and share my secrets.... :)

1/4 c. warm water

1/4 c. butter, melted

1/2 (3.4oz) package instant vanilla pudding mix

1 c. warm milk

i egg, room temp

1 tbsp white sugar

1/2 tsp salt

4 c. bread flour

1 (.25oz) package active dry yeast

1/4 c. butter, softened

1 c. brown sugar

4 tsp ground cinnamon

3/4 c. chopped pecans

1/2 (8 oz) package cream cheese, softened

1/4 c. butter, softened

1 c. confectioners' sugar

1/2 tsp vanilla extract

1 1/2 tsp milk

1. In bread machine: combine water, melted butter, vanilla pudding, warm milk, egg, 1 tbsp sugar, salt, bread flour, and yeast. Set machine to dough cycle, press start.

** if you don't have a bread machine... like me.... :( ... just mix ingredients like you would for any bread.. let yeast sit in warm milk for 10-15 minutes until foamy, then add other ingredients and mix.

2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened (i do it with melted) butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.

3. Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in buttered 9x13 pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees.

4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners sugar, vanilla and milk. Remove rolls from oven and top with frosting.

** at least in utah, these cinnamon rolls are usually done after about 10-12 minutes from my experience. Then again it could be crappy college ovens as well. Just make sure to watch them carefully.

Pumpkin Chocolate Chip cookies

I concur on the pumpkin and yesterday made these cookies. It's just a recipe I got off kraftfoods.com so here is the link to the recipe: http://www.kraftfoods.com/kf/community/recipeexchange/UserRecipeDisplay.aspx?group_id=1&user_recipe_id=191666

It only asks for 1 cup of pumpkin, so you can easily double it with one can from the store. It calls for 12 oz of chocolate chips, which gives them LOTS of chocolate chips. If you wanted less, you could double the recipe and use still one bag, or just use half a bag. It's still pretty dang delicious w/ lots of chocolate chips!