Berry Shortcake Milkshake

Last week after trying to find dinner, snacks and desserts with low or no sugar, I stumbled upon the cookbook “Eat More of What You Love” by Marlene Koch.

I said recently that I’m having an easier time finding sweet things for the family to eat or drink. The only problem is the sugar that comes along with those types of recipes.  I’ve become a big more comfortable with the baking portion so that’s not my issue, it’s trying to fit those sweet things into our diet and not ruin the healthy part along the way.

This cookbook helps those along the lines that have diabetes.  I do not have diabetes but did realize that being on the low fat no cholesterol diet increased my glucose levels.  So I not only need to be cautious of what fat contents are in my food but the carbohydrates and the sugars.

I was happy to see that there was a Super Sippers, Smoothies, and Shakes section.  We’ve been having smoothies at least three times per week.  I’ve been using frozen fruits and Breyer’s no sugar Vanilla ice cream.

I love McDonalds Strawberry Milkshake.  So when I saw that there was a Strawberry Shortcake Milkshake, I made a change in the fruit and had this with dinner tonight.

It’s satisfying knowing that I can have these types of sweet foods and not have to be concerned about it.

Ingredients:

1/4 cup frozen Triple Berry frozen fruit thawed

1 teaspoon no calorie sweetener (I used a regular tsp of sugar – I have not gone to the store yet to get the artificial sweeteners – but this is a small portion so I was ok with it!!)

1/2 cup skim milk

1 tablespoon French Vanilla low fat no sugar instant pudding mix (the recipe calls for just no sugar, I had the no fat no sugar box on hand)

1/2 cup light, no sugar added vanilla ice cream

1/2 cup crushed ice

Lite whipped cream (optional) I topped ours with a spoonful of course

In a small bowl, mash the berries and sweetener together and set aside.

Combine the milk and pudding mix in a blender.  Blend to mix.  Allow the pudding to set for 1 minute.  Add ice cream and crushed ice (I had to crush ice first in my blender then remove and set in fridge while making the first portion) and blend on high until the ice is completely incorporated and the shake is thick and creamy.

Pour one half of the milkshake into a tall glass (we used little glasses); spoon the berry mix onto the shake. Carefully spoon remaining milkshake over the berries.  Top with a bit of lite whipped cream if desired (I desired) – adds 20 more calories – I’m not worried about the calories.

Nutritional Information per serving (I tripled the servings to make for 3 of us)

Calories 190; Carbohydrates 32g (Sugars 14g); Total Fat 5g (Saturated Fat 3g); Protein 7g; Fiber 5g; Cholesterol 5mg; sodium 370mg; Food exchanges: 1 1/2 carbohydrates, 1/2 low fat milk, Carbohydrate Choices: 2; Weight Watcher Point Comparison: 5

Have an awesomely sweet day!
Patricia – Two Girls Cooking

Omelet in a Bag

Tonight I was planning on making tacos for dinner, but I had a ground turkey mishap and so we moved onto plan B.  Which just so happens to be Omelets in a Bag.  I do believe I found this on Pinterest or from another blog.  Either way, this one could not be passed upon simply because of the concept of the title!!!

I had actually planned on making this last week and something else came up so here we are…Omelets in a bag.

Does it sound strange to you to even think of making an Omelet this way?  Sure did to me.  But I can say that I have always had trouble with making omelets in a pan.  Not making them, but folding them to come out the way they are supposed to!  But when you look at how this one slides on out of the bag!!  Wow, totally impressed with cooking in a bag.  Wonderful idea for sure.  Great tasting for sure. Kid friendly (minus the boiling water part).  They had a great time putting their ingredients in their own bag and smashing it.

What is the best about making this is you can pick and choose what you want in your own bag.  There’s no “set” recipe or ingredients.

Here’s what you need as far as the bag goes:  Ziplock Zip and Steam.  I found mine at Target and I’m sure they are sold in any grocery store as well.

For our omelets we used two eggs (I wanted to use egg whites but was in a rush to get them in the water with the kids by me so the entire egg went in).

I cut up some deli turkey meat, onion, I had a bag of real bacon bits, and some shredded cheddar cheese.  I added a bit of Franks Hot sauce to mine after it was baked.  It was a great addition.  Whatever you like in your omelet, go for it.  There are no additions that you can’t add.  From the original post it did say that  you may need to cook it longer than the 13 minutes.

Here are the “official” directions.

Bring a big pot to a boil.  In your own Zip Lock bag put your name or initial on it, add two eggs, the onion, the bacon, the cheese and the turkey meat.  I pushed the air out of the bag and just smashed it all together.

Once we were all ready I carefully put them in our boiling pot.  I set the timer for 13 minutes and checked to make sure it was coming along half way through.

When the timer went off I grabbed the first bag, cut it open and slid it onto Brooklyn’s plate.  I cannot say enough how impressed I was with how perfectly shaped this omelet came out.  On to the next  for Caleb.  Same thing.  Perfection.  How the heck did this bag roll that egg stuff into the perfect omelet shape!!!!

I’ve been on the look out for so many different healthy meals that I haven’t gone through and made the ones that we’ve really liked again.  This would be good to go along with the egg rolls that was made last week.  Maybe leave out the egg and just do the hash browns with some low fat cheese and onions!  Good brunch meal or breakfast for dinner!

Have a great day.

Patricia – Two Girls Cooking

Source

Homemade Ginger

Eggs Benedict Biscuit Cups

One of the biggest reasons that I love eggs benedict is for the sauce.  I was going to make it homemade, but I also knew that making these cups were going to take longer than I thought!  Since I needed the sauce before baking the cups, I had to make it first.

I didn’t make many changes or omit much from this recipe (with the exception of the tomatoes).

INGREDIENTS

1 package (1.25 oz) hollandaise sauce mix

1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1 package (6 oz) Canadian bacon slices or cooked ham, cut into fourths

1 plum (Roma) tomato, cut into 8 thin slices

6 eggs

2  teaspoons chopped fresh chives

Salt and pepper, if desired

 

DIRECTIONS

1 Heat oven to 350°F. Make hollandaise sauce as directed on package.

2 Meanwhile, spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.

3 Bake 25 to 30 minutes or until muffin edges turn golden brown.

4 Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 2 eggs.

5 Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.

We ate this with Turkey Bacon and a Tropical Berry Smoothie (bananas, mangos, pineapple, and peaches mixed with no sugar Breyer’s Vanilla Ice Cream and skim milk).

This is a great way to get our fruits in for the day and enjoy something sweet that’s awesome tasting!

These ego benedict cups were so good.  Yep, we had them for dinner!  I keep saying that we’ll try these again some day.  And I know that we will, but I’ve been adding many new things to our weekly menu that we don’t have much of a chance to have do overs!  Which is a good thing!

These were fabulous!!!!!

Happy Cooking and enjoy breakfast for dinner.

Patricia – Two Girls Cooking

Source

Pillsbury

Lemon Caper Chicken

While on my search for healthier foods, I found this chicken dinner.  I was ready to have the Chicken Cordon Bleu that I had made before.  As I said I went online in search of diabetic recipes (I am not diabetic but trying to lower my sugar intake).  And this was the best way I could think of to find recipes.

I found this on Food.com and thought I’d give it a try!

Now don’t get me wrong, I do have some things planned to post that may not be the best as far as health wise goes, but all things in moderation I was told again today (thanks Heidi).

So here’s our Lemon Caper Chicken.

Ingredients

    • 1 tablespoon olive oil
    • 4 thinly-sliced thinly-sliced boneless skinless chicken breast halves
    • salt and pepper
    • 4 teaspoons whole wheat flour, divided
    • 1 medium shallots, minced (I LEFT THIS OUT BECAUSE MY FAMILY DOESN’T LIKE THEM)
    • 2 tablespoons drained capers
    • 1/2 cup reduced-sodium chicken broth
    • 1/4 cup fresh lemon juice
    • 1 tablespoon minced fresh parsley (I HAD DRIED PARSLEY SO USED THIS INSTEAD)

Directions

  1. Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast. (I DECIDED TO GRILL THE CHICKEN TODAY INSTEAD OF FRYING IN A PAN.  I ADDED A CHICKEN BREAST SPRAYED WITH COOKING OIL AND SOME BROCCOLI TO A FOIL PACK).
  2. Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter. (SEE ABOVE ON GRILLING)
  3. Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
I love grilled chicken.  And even better, I love to top chicken with some sort of sauce.  I love capers and I love lemons.  These two added together made this chicken taste delicious.  The chicken was so moist.  I love capers.  I really love capers!
We had this along with a Mixed Berry Smoothie.

Have a happy day.

Patricia – Two Girls Cooking 😉

Nutrition Facts

Serving Size: 1 (177 g)

Servings Per Recipe: 4

Amount Per Serving

Calories 184.1

Calories from Fat 60

Amount Per Serving

Total Fat 6.7g

Saturated Fat 1.2g

Cholesterol 75.5mg

Source:

Food.com

Creamy Vanilla-Caramel Cheesecake

Ok so I posted that I was going to see if I could find some low fat/low sugar desserts and foods.

Today I have two recipes that I’m trying out and we’ll see how you and the family like them.

First off we have the Creamy Vanilla-Caramel Cheesecake.  It uses low fat yogurt, low fat crackers, low fat cream cheese and also the caramel sauce is low fat.  Now I had said before that I had seen the low fat food items tends to increase the sugar content.  I did look on each of the items that I bought and for sure the sugar was much higher in the yogurt and the caramel.  But looking at the fat compared to the sugar, I gave in on these two items.  It wasn’t that much to make a difference right!!  I’d rather have a bit more sugar than a lot more and added fat as well.

I wanted to run to Barnes and Noble to see if I could find a diabetic cookbook but decided that I’d check out online on Betty Crocker.  Sure enough, there is a recipe area for diabetic desserts and dinners.  So here we go.

Ingredients

15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)

2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened

2/3 cup sugar

3 egg whites or 1/2 cup fat-free cholesterol-free egg product

2 teaspoons vanilla

2 cups vanilla low-fat yogurt

2 tablespoons Gold Medal® all-purpose flour

1/3 cup fat-free caramel topping

Pecan halves, if desired (I left this out as we’re not big on pecans)

Directions

  1. Heat oven to 300°F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
  2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
  3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
  4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
I decided not to tell anyone that this was a diabetic recipe until AFTER they ate it.  The kids won’t know what it means, but Craig will.  And when you take sweets our of a dessert, then it surely can’t taste as good right!!!!  WRONG.  This was fabulous.  If you’re in need of these types of recipes the check out Betty Crocker online.

I hope this satisfies your sweet tooth and you continue on with me and my search to find not only low fat but low sugar recipes to you.  Me?  I had to have another piece just to make sure that it was in fact low sugar.  This lacked nothing that the real version has.   It is rich in flavor for sure.  Very, very good.

I added some fresh frozen berries to another piece.  That was just as good!

Have a great day.

Patricia – Two Girls Cooking 😉

Makes 16 servings

Nutritional Information

  • 1 Serving (1 Serving)Calories 175 (Calories from Fat 65 ),Total Fat 7 g(Saturated Fat 5 g,Cholesterol 25 mg;Sodium 180 mg;Total Carbohydrate 23 g(Dietary Fiber 0g,Protein 5 g;Percent Daily Value*:Vitamin A 6.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 0.00%;Exchanges:1 Starch;1/2 Milk;1 Fat;*Percent Daily Values are based on a 2,000 calorie diet.

Source

Betty Crocker

20 Low Sugar Snacks

I subscribed to Every Day Health and get daily emails.  Some are about exercises, oral hygiene habits, healthy eating habits, etc.  When this email came to me I thought I’d share it in case there are others out there that are trying to watch your sugar intake.  Whether you’re diabetic, have cholesterol issues or what not, these sounded pretty good.   I know that I’ll give quite a few of them a try.

I realized that when I was put on a low fat/low cholesterol diet I removed those foods that were high in fat (or tried to do the best I could).  But what I also learned from watching a recent 60 minutes program “Is Sugar Toxic”? I had to make some changes.  When I took the fat out of the food, I was replacing more sugar in my body.  The show states that when food takes the fat out, it’s replaced with sugar to make it taste better.  So for those that are diabetic and also trying to watch your fat intake, this could be helpful.  I’m sure not a doctor by any means, I’m just speaking on what I’ve seen happen to my own body by removing those fatty foods.  My blood glucose numbers got higher!

That means the dang Easter candy is out!  Though I believe that all things are in moderation, I also believe that what I saw on the show to be eye opening.  No I’m not getting anything by promoting 60 Minutes or Every Day Living, I’m just trying to pass on a good word when I see it.  If you don’t have time to watch the video, let me share one important thing that surprised me the most.  These doctors did a study with healthy adults.  They put them in a room, where they were observed 24/7 on their eating habits.  The first month they were given food that was good for them, it was weighed out for size control.  They would monitor their blood levels for any changes.

The next month they gave foods full of sugar, kool aid, fatty foods, etc.  They monitored they blood levels every 30 minutes.  There was a noticeable change in their blood sugar levels within 2 weeks.  Just an eye opening thought.  Again, when I came across this site with the low sugar snacks, I had to post.

Here you go..

Low-Sugar Snacking
The best snacks for type 2 diabetes have no added sugar and combine protein and healthy fats with high–quality carbohydrates — an ideal mix for keeping hunger at bay and blood–sugar levels on an even keel. Choose one or two of the following snacks per day; I’ve also provided the total meal breakdowns for people who use the food-exchange system, and the total calories and grams of carbs for those who opt for carb–counting.

Part-Skim String Cheese
Perfect for on-the-go snacking, one stick of part-skim string cheese is packed with protein and calcium — plus, there’s minimal carbohydrate so this snack hardly impacts your blood sugar.
80 calories, 0 g carbohydrates
Exchanges: 1 medium-fat meat

 

Hard-boiled Egg Whites
Snacking on four hard-boiled egg whites will give you the boost you need to keep going in between meals. Because egg whites are pure, high-quality protein, they have minimal impact on your blood sugar. Plus, boiling eggs takes only a couple minutes, and they can be stored in the fridge, making them a great grab-and-go option during the week.
70 calories, 0 g carbohydrates
Exchanges: 2 very lean meat

Turkey or Ham Lettuce Wraps
Want to put a fun “twist” on a low-calorie snack? Wrap two ounces of turkey or lean ham in fresh, crispy lettuce — it’s a tasty combo that will satisfy your hunger and boost your energy levels.
70 calories, 2 g carbohydrates
Exchanges: 2 very lean meats

Whole Nuts
Nuts are one of nature’s perfect foods, since they offer a highly nutritious package of fiber, protein, and heart-healthy unsaturated fats, plus antioxidants. Because they’re portable and don’t require refrigeration, you can stash them in your purse or car for an “emergency snack” when you’re on a tight schedule. I recommend one ounce (about a quarter-cup, and don’t go overboard since they’re high in calories) of unsalted almonds, cashews, pecans, walnuts, peanuts, macadamia nuts, or soy nuts.
180 to 200 calories, 4 to 9 g carbohydrates
Exchanges: 4 fats

Cottage Cheese with Nuts or Flaxseed
Cottage cheese is packed with energy-boosting lean protein. Sprinkle two tablespoons of ground flaxseed (high in omega-3s and fiber) or one tablespoon of nuts on a half cup of fat-free or 1 percent reduced-fat cottage cheese for a nutritious, filling snack.
130 to 140 calories, 4 to 7 g carbohydrates
Exchanges; 2 lean meats, 1–2 fats

Peanut Butter with Celery Sticks
Here’s one yummy snack that deserves its popularity! Peanut butter delivers appetite-satisfying protein, and it’s a good source of monounsaturated (healthy) fat. Enjoy crunchy, low-calorie celery sticks with one level tablespoon of peanut butter (look for an all-natural brand with no added sugar or oils) for only 100 calories.
100 calories, 4 g carbohydrates
Exchanges: 2 fats

Pistachios
I single out pistachios for a couple of reasons: Of all types of nuts, they contain the highest level of phytosterols — natural plant compounds that have been shown to lower cholesterol. They’re also my “nut of choice” when it comes to weight loss: For 100 calories you get about 25 pistachio nuts (per nut, they’re the least caloric of all nuts) and, because you have to remove the shells, they’ll slow down your eating!
100 calories, 5 g carbohydrates
Exchanges: 2 fats

Edamame
Edamame (green soybeans) contain fiber-rich, high quality carbohydrate, protein, and heart-healthyomega-3 fats, a winning trio that helps keep blood-sugar levels steady. Buy them in the pod (like pistachios, the shells will slow down your eating) and steam or microwave a cup’s worth, snap them open, and pop ’em in your mouth — yum!
150 calories, 12 g carbohydrates
Exchanges: 1 medium-fat meat, 1 starch

Veggies with Guacamole or Hummus
Guacamole (a heart-healthy pick, thanks to themonounsaturated fats in avocado) and hummus (made from nutrient-rich, high-fiber chickpeas) both make great snacking dips. Try a quarter cup of either with sliced vegetables for your next mid-afternoon pick-me-up.
120 to 150 calories, 13 g carbohydrates
Exchanges: 2 vegetables, 1 to 2 fats

Sunflower Seeds
Sunflower seeds may be tiny, but they’re big on nutrition. Like nuts, they’re high in healthy fats and protein and low in carbs — the ideal nutrient ratio for a diabetes-friendly snack. As an added bonus, the seeds are rich in magnesium, a mineral that may aid in blood sugar control. A half cup of shell-on sunflower seeds is a good snack-sized portion (and removing the shells will slow down your munching). Ideally, choose unsalted seeds to keep sodium levels down.
120 calories, 4 g carbohydrates
Exchanges: 3 fats

Celery Sticks and Cream Cheese
Though it’s not as high in protein as cottage cheese or peanut butter, cream cheese is a soft, spreadable cheese that can be a satisfying addition to a snack of celery sticks (or another crisp veggie). Regular cream cheese is very high in fat, so make sure to choose a reduced-fat brand and limit your portion to two tablespoons.
80 calories, 2 g carbohydrates
Exchanges: 1.5 fat

Sugar-Free Gelatin
Yearning for something sweet and fruity? Sugar-free gelatin will satisfy your craving for almost no calories. And, if you’re following the exchange system, it’s considered a “free food” (meaning you can eat it whenever you like)!
10 calories, 0 g carbohydrates
Exchanges: free food

(I had no clue on this one.  I will be making more sugar free jello).

Veggies with Cottage Cheese
Looking for another way to enjoy protein-packed cottage cheese? Use it as a dipping sauce for your favorite crudités. Slice up cucumbers, baby carrots, or pepper strips and pair with a half cup of nonfat or low-fat cottage cheese. You’ll feel full — without any guilt — in no time!
110 calories, 10 g carbohydrates
Exchanges: 2 lean meats; 1 ½ vegetables

Apple and Peanut Butter
Another high-scoring snack that can be quickly assembled by slicing a small apple and topping it with a level tablespoon of natural peanut butter. High in protein, high in fiber, and plenty of taste in every bite.
166 calories, 22 g carbohydrates
Exchanges: 1 fruit, 2 fats

Rice Cake with Cheese
Top a low-cal rice cake with a slice of reduced-fat or fat-free cheese. The cheese adds protein to keep you satisfied, and the entire snack is still pretty low in carbohydrates, making this a great choice for dieters with diabetes.
85 calories, 7 g carbohydrates
Exchanges: 1 lean meat, ½ starch

Yogurt with Flaxseed or Nuts
Yogurt is an excellent source of lean protein, which plays an important role in weight loss and managing blood sugar for type 2 diabetes. Top a six-ounce container of calcium-rich nonfat plain or artificially sweetened yogurt with two tablespoons of ground flaxseed and you’ll add a heart-healthy boost of omega-3s. For added variety, swap the flaxseed for 1 tablespoon chopped almonds, pecans, or walnuts. Note that I recommend artificially sweetened yogurt for diabetics rather than regular sweetened yogurt to keep carb intake to a minimum.
150 calories, 20 g carbohydrates
Exchanges: 1 to 2 fats, 1 fat-free milk

Oranges and Almonds
For an energy-boosting bite, this snack gets an A plus. Oranges have a high water content and more soluble fiber than most fruits, and almonds (ten make a great snack-sized portion) deliver a nutritious package of fiber, protein, and heart-healthy unsaturated fats.
150 calories, 21 g carbohydrates
Exchanges: 1 fruit, 2 fats

Soy Crisps
If you’re looking for an alternative to traditional high-fat snacks like potato chips, baked soy crisps are it. They’re full of satisfying crunch and low in calories and fat, but they still pack a nutritional punch because they contain soy protein and fiber. Check labels before you buy; some brands offer calcium-fortified or gluten-free flavors.
100 calories, 14 g carbohydrates
Exchanges: 1 lean meat, 1 starch

Sugar-free Ice Pops
Cool and refreshing, sugar-free ice pops are a delightful summer treat — but I actually recommend them to diabetics year-round as a low-calorie way to satisfy your after-dinner sweet cravings. Nutrition facts vary from brand to brand, but they’re all super low in calories and contain artificial sweeteners, and therefore have minimal impact on your blood sugar.
15 calories, 4 g carbohydrates
Exchanges: free food

You can go to www.joybauer.com and read about Food Cures for more information.  Joy has a cookbook that I may be ordering as well to help me on my way.

I’ve been doing a lot of baking lately and was asked yesterday by Craig, when we talked about sugars, how I felt about the kids eating these things as well.  And I do agree.  All things in moderation.  Will I take sugar completely from our house?  Most likely the answer is no.  But I will be more aware of what I’m using and making and giving the family.  If it’s not in the house, it can’t be eaten.  If it can’t be eaten as often, then maybe it can be forgotten.

All photos and words about the snacks came from Joy Bauer.

Will you be making wiser choices for your snacks?

Patricia – Two Girls Cooking

 

Our Easter Eggs

Every year we are like most families that celebrate Easter, we color our eggs.  I’m not one to be all fancy smancy with out eggs because the kids are the ones that make them for us all.  If I were in charge of how it were to be done, there would be a huge fight!  So I sit and watch and try to direct as much as possible on how to do this or how to do that.  My only panic was when I looked over to see them both using their hands in the dye, or when Caleb had started to pour the dye over his eggs, which then was all over the table.

Jodi and Sammie stopped over to have dinner with us (we had Pulled Pork Sammies) and dye an egg or two.  I didn’t even get a picture of the handsome little guy for you all to see.  It was a pretty hectic night here!!!!!  Not with Sammie of course.  But a lot going on at once!

The Friday before Jodi and I had a conversation about the meaning of Good Friday.   I like to have a conversation with the kids when holiday’s come up so that they know the meaning behind the day.  I can’t say that I know the reason behind the coloring of the Easter eggs and the Easter bunny, but I can explain what Good Friday and Easter means to them.  So far, they haven’t asked how it fits together.  When that happens, I may need some good advise.

Saturday came and went with a minimal mess made with the eggs.  The Easter Bunny came and succeeded to please the kids.  We went to church that morning with the kids all dressed nice.  I even got a picture of them with their arms around each other (I won’t say what happened after the photo snapped!!

I hope you all had the best Holiday with your family, friends and loved ones.  May your days be blessed with Love, Joy, Happiness and Peace.

Patricia, Brooklyn and Caleb