Look at that tree!!!!!

I'm on a roll so we'll keep on a posting!

I just wanted everyone to be able to appreciates the sheer GINORMOUSNESS of our Christmas tree.

not as cool in the light but you can get a better feel for the size...BIG! I had to lopp off some of the top so the angel wouldn't break her neck.

Hale damage

He looks so innocent doesn't he? A little decieving I must say. I am not kidding when I say he walks around with a 5lb. dumbell in his mouth as a chew toy. We take it away from him and no matter what we do with it he ALWAYS finds it!

Anyway...14 wks old 27lbs. (18lbs at 11wks) Mike and I thought we were being so smart. We put up a zip line in the back yard running from the back door frame to the clothes line so that Hale can play a little while he is outside (without us freezing) We can't train him on the underground fence until he is at least 6 mos. old...so in the meantime the zip line was up. He liked it for about 2 wks, then yesterday Alayna comes upstairs and says"uhh, you guys might want to come outside and see what Hale did." So I went and this is what I found...

He pulled the door frame off. So on to plan B.......

Luckily that cute thing really works for him!

and for dessert

I couldn't leave you without dessert. This recipe is wonderful! and very easy...(you can do it Becky!--I have faith!!!) For those of you wondering YES I did take a picture of my bread pudding. I'm a dork like that.

BREAD PUDDING
3 cups bread cubes
4 cups scalded milk
3/4 cup white sugar
1 tablespoon butter
1/2 teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.

While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Taco Soup

My cousin Becky had a blog that is WAY better than my and being the overachiever she is she keeps coming up with these fun little blog-game type things. I am supposed to post a good soup recipe and her blog links here so her people can see it....I'm telling you she is in the advanced blogging club, ALPHA, National Honor Society or whatever your high school called the smart people...she is in that club! Anyway, Here is my Souper (ha-get it?) good recipe!

(Hint: I made it by the recipe to the letter the first time, now I change it up a little every time..sometimes spicy, sometimes not)

SLOW COOKER TACO SOUP

INGREDIENTS
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
DIRECTIONS
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

and for those of you on weight watchers like me:

NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 363
Total Fat: 16.3g
Cholesterol: 48mg
Sodium: 1395mg
Total Carbs: 38.2g
Dietary Fiber: 8.7g
Protein: 18.1g