Happy Easter

This Easter was Adalei's first Easter!!! WE had the opportunity to go to the Mesa Easter Pageant and it was soo fun! Here are some fun pictures to show the fun! We even saw Megan Bird (sister Bird) from Richfield! The Mesa Temple is beautiful!

Her Daddy's girl

My cute kids!!

Daddy and Adalei feel asleep together and were too cute to not take a picture!

Adalei's photos!

Here are some up dates in our growing little girl!! She is now loving Rice Cereal and almost 4 1/2 months!

Irish Twins!

It didn't help that I named my first child an Irish Name: Adalei! Have you heard of Irish Twins? Well here is the description:
"Irish twins" and "Vatican twins" are slang terms for siblings who are not actually twins, but rather, were born less than 12 months apart [2]—possibly in the same calendar year and/or school year.

Yes... you guessed it! We are having IRISH TWINS! We are suprised and yet SO EXCITED to get to be parents again and for Adalei to have a little friend! We don't know the due date yet...but I will let you know ASAP! I knew it was coming soon, just not this soon! But- I know it's in our family plan!

Root Beer Cookies!!

For all you cookier cookers! I found this fun find on "Make and Takes" it sounds delicious and I thought that you could serve it with ice cream and make a mini rootbeer floats!!

Recipe for Root Beer Cookies:Makes about 4 dozen
1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky, like this:
Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.
Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.

Frosting Recipe:
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie. I have substituted maple extract, added pecans, and even made chocolate chip cookies out of this recipe. It’s a keeper.

This week is starting great!! I have decided to take my blog more serious!! I will be posting some fun things and some great pictures...well for starters- over in my favorite blogs is http://www.moneysavingmom.com/ this site will take you to a FREE yes FREE cook book for cooking bread and other fun items! Sign yourself up for a free cook book!! Get going, it is so fun! Also check out the other sites I posted! I was entertained for hours looking through the fun ideas and excited to share them with all of YOU!!