Summer Boys

We visited the MN Zoo a few weeks ago. The kids enjoyed the trip. The statues were great opportunities to express our creative side! This is Quentin's instant pose when I asked to go next to the statue for a picture!

I took the kids for their first camping trip (outside the yard) at Willow River State Park in August. Bryson joined us and enjoyed the outdoors too.

Quentin caught his first bass. A bit on the small side, but fun either way.

February

It has been a snowy winter! The kids have enjoyed making forts and digging in the piles in the yard. We have gone through more than a few mugs of hot cocoa this winter. We are getting prepared for Quentin to have his tonsils out this month. He is a little nervous, but excited to be able to feel well for more than a few weeks at a time.

Santa Visited Hudson with his Reindeer

• Pumpkin Rice Pudding

· 2 cups water

· 1 cup arborio rice

· 3 cups reduced-fat (2%) milk

· 1 cup solid-pack pure pumpkin (not pumpkin pie filling)

· 3/4 cup honey

· 1 teaspoon vanilla extract

· 3/4 teaspoon ground cinnamon, plus more for garnish

· 1/4 teaspoon ground ginger

· 1/4 teaspoon ground nutmeg

· 1/4 teaspoon salt

1/3 cup heavy whipping cream, whipped Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream

Per Serving:Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg

More Holiday Stuff

Pumpkin Pudding

Serves 8

Ingredients

( I used Cool Whip instead of heavy cream. The kids loved it.)

• 1 can sweetened condensed milk (14 ounces)
• 1 can pumpkin puree (15 ounces)(not pumpkin pie mix)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground clove
• 1 teaspoon ground ginger
• 1 package instant vanilla pudding mix (5.1-ounces)
• 3 cups heavy cream
• 1 box Ginger Snaps (12 ounces)

Preparation

In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.

To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. Cover the puddings with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).

Top with some ground cinnamon or more whipped cream if you like, and serve cold.

Gearing up for Thanksgiving

We are in Wisconsin... so the start to the gun deer season should be mentioned! This photo came from the trail camera in front of a certain deer stand in a certain forest, of undisclosed location. Perhaps there will be more to mention about it after season has concluded!

STRAWBERRY PRETZEL JELLO SALAD

Read more about it at www.cooks.com/rec/view/0,1843,159175-243197,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 2 c. crushed pretzel sticks 3/4 c. melted butter 3 tbsp. sugar 8 oz. cream cheese 1 c. sugar 8 oz. Cool Whip 1 (6 oz.) pkg. strawberry banana Jello 2 c. boiling water 2 (10 oz.) pkgs. frozen strawberries, partially thawed Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

PISTACHIO COOL WHIP SALAD

Read more about it at www.cooks.com/rec/view/0,1743,146161-227199,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 1 (3 oz.) pkg. instant pistachio pudding 1 (9 oz.) container Cool Whip whipped topping 1 (16 oz.) can crushed pineapple, do not drain 1/2 c. miniature marshmallows 1/2 c. chopped pecans With spatula, lightly mix Cool Whip and dry pistachio pudding together. Add remaining ingredients. Must be chilled overnight.

another good recipe

Butternut Squash Soup with Sage

Ingredients:

1 tablespoon vegetable oil 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes 2 medium Granny Smith apples, cored and sliced 1 large onion, chopped 1 tablespoon sugar

3 cups chicken broth 1 tablespoon butter or margarine 1 teaspoon dried sage

Directions:

1.	Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
2.	Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
3.	Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.