Lunch

Today for lunch I'm having homemade roasted vegetable soup, homemade whole wheat sunflower seed bread, and a diet pepsi. Ok, so a little unbalanced. But here are the delicious, delicious recipes!

Whole Wheat Sunflower Seed Bread:

1 1/2 cups warm water

2 tsp yeast

2 cups white flour

1 1/2 cups whole wheat flour

2 tsp sea salt

2 Tbl Powdered milk

1/2 cup sunflower seeds, finely chopped

4 Tbl extra virgin olive oil

4 Tbl honey

Dissolve yeast in water and let sit for 5 minutes

In large bowl stir together white flour, whole wheat flour, salt, powdered milk, and sunflower seeds until completely incorporated. Add olive oil, honey and yeast water until dough forms. If it is too sticky, add flour a tablespoon at a time. If too dry, add water a tablespoon at a time.

Turn onto floured surface or use a kitchen aid mixer to knead for 2-3 minutes until dough springs back when touched. Shape dough into a loaf and place into a greased bread pan. Let bread rise for an hour in warm place until doubled in size.

Preheat oven to 375* F. Bake for 45 minutes to an hour until bread sounds hollow when tapped and is golden brown. Cover the top with butter.

Roasted Vegetable Soup:

Serves 10

3 sweet potatoes

4 potatoes

1 lb carrots

3 red peppers

1 yellow pepper

1 stalk celery

6-8 cups beef broth (or any other broth or stock)

Olive Oil

Salt and Pepper

Cut all vegetables into bite size pieces. Coat with olive oil and sprinkle with salt and pepper. Roast in 350* oven for about 45 minutes.

Puree 3/4 of the vegetables and thin out with the broth until a good consistency. Flavor with salt and pepper to taste. Stir in the other vegetables and bring back up to a simmer.

Giving Thanks

This time of year is the greatest, isn't it? It begins with Thanksgiving where we get the opportunity to look at our lives and really acknowledge how lucky we are, and then spend the next month or so full of parties, family, food and, of course gifts!

I think too often that we take for granted all the great things in our lives. It's so great to be able to slow down for a minute and appreciate it. Lately I have been feeling overwhelmed with just how lucky I am (Since about October 14th to be exact...) I have sooo much to be thankful for this holiday season!

I have to begin my list with my baby and my husband. I feel so lucky to be a mother to the most amazing kid ever! I could never really picture myself as a mom, or that it was something I really ever wanted. But now that he is in my life, I can't imagine how I could have ever lived without him! It seems so natural to take care of him and absolutely love every second of it! I hate when I have to leave him, even if it is just to go to the store for a couple minutes. He is in perfect health and is gaining weight like a mad man! We couldn't ask for a better baby and I am so grateful that he is in my life!

My husband is the greatest man in the world. It's been almost 5 years and I still am ridiculously in love! At times he frustrates me so much that I just want to scream, but I couldn't imagine my life without him. He still makes me laugh every single day and I couldn't ask for a more patient man. He puts up with my faults and loves me anyway. There is no way I could have gotten through the pregnancy and delivery without him.

He was by my side the entire time and such a great support to me. I am so glad I had him there to hold my hand every step of the way. My favorite part of every day is when we are both home, getting ready for bed, watching TV and cuddling with Mayzie and Lincoln! To me, that is Heaven!

One of the things I love most about him is that he is such a great dad! Nothing makes me happier than seeing my husband adore our son. He just loves that little Link so much! Sometimes I can hear him talking to Link while he is changing his diaper

or giving him a bath in his little cutesy voice and it makes me smile every time. Since I have gone back to work, Tom and Link get to spend that whole time with each other and I know that Link is in the most capable, caring hands that he could possibly be in.

Our little family wouldn't be complete without my little Mayzie Day! She lights up my life! Such a happy girl! Always so excited to see us! She doesn't really get the attention she used to get anymore, but I am still so grateful to her and the happiness she brings to us!

I could go on and on about all the things and people I am grateful for, but this post would be about 80 pages long. I sure am a lucky girl!!!!

Holiday Baking

One of my favorite things about the holidays is making candy and doing all the holiday baking! When I was younger, my mom and grandma would do demonstrations at the Festival of Trees on how to make Christmas Candy, specifically making and dipping chocolates, and us young kids would be the hired help.

Last night I made two of my favorite holiday treats and sent some with Tom to his work and brought some in to my work. I had many people request the recipes because they are pretty much the most delicious things ever! The fudge recipe has been handed down from my great-grandpa, so you know it's good!

Kartchner Fudge

12 oz chocolate chips

1/2 lb butter or margarine

chopped nuts

4 cups sugar

1 can evaporated milk

30 marshmallows

Put chocolate chips, butter, and nuts in a glass bowl. Set aside. Bring the sugar and canned milk to a boil, stirring constantly, until it reaches 242*. At the last minute, stir in the 30 marshmallows and continue to stir until melted. Pour into the first bowl until the chocolate chips and butter are melted. Pour the fudge into a buttered 9x13 pan and allow to set up.

Soda Cracker Toffee

Saltine crackers

1 cup brown sugar

1 cup REAL butter (if you use margarine, it will not be crunchy, it will be soft and won't be nearly as delightful)

12 oz semi-sweet chocolate chips

Line a cookie sheet with tin foil and spray with non-stick spray. Put 1 layer of saltine crackers. Boil together the butter and brown sugar for 2 minutes. Spoon over the saltines. Bake at 350* for 5 minutes. Take out of oven and sprinkle chocolate chips over crackers. Let sit for 2 minutes and spread chocolate across the top. Allow to cool completely in fridge and break into pieces to serve.