Father's Day

Happy Father's Day

"It should have great meaning that of all the titles of respect and honor and admiration that could be given him, that God himself, he who is the highest of all, chose to be addressed simply as “Father.”"

—A. Theodore Tuttle, The Role of Fathers, Ensign, Jan. 1974, 66 
The Role of Fathers

Love these guys so much! 

Mr. Mark, Husband, Best Friend, Bishop, Grandad

Great Frog, Dad, Hero

Scotto

Happy Birthday

SCOTTO 

On May 24^th we attended 198^th Infantry Brigade Graduation.  Scott had completed his training at the United States Army Maneuver Center of Excellence in Ft Benning, GA.  Because it was the Memorial Day weekend, the ceremony was especially meaningful.  The graduation was two days.  The first day was the “Turning Blue Ceremony”. Mack shared this link on his Facebook  page :

Blue Infantry Cord

The Infantry Blue Cord is presented to all qualified infantryman in the U.S. Army at the end of their Initial Entry Training. Officers commissioned into the infantry receive their Blue Cords at the end of the Infantry Officer Basic Course (IOBC)

Mack was there to put the blue cord on Scott at the  “Turning Blue Ceremony”.

It is hard to believe he earned his 10 years ago. 

The Infantry Graduation takes place at the National Infantry Museum. We had the opportunity to spend some time there when we visited Scott for Family Day. It was quite an experience.  You can learn and even experience through the eyes of a soldier  wars from 1898 to present. I really hope my dad can go there sometime.  He would love it.

It was quite an experience.  You can learn and even experience through the eyes of a soldier  wars from 1898 to present. I really hope my dad can go there sometime.  He would love it.

{Scott is in the 2nd row from the left 2nd from the front}

We were honored to hear from Brigadier General David B. Haight for the Graduation and Memorial Day Ceremony.

They have taken grass from our countries different battle fields  

to have placed in the grounds here. 

You can see in the picture above.

Thank you Cheryl Joy for taking all of the wonderful picutres!


Happy Birthday Scotto! 

You  have  made us  proud♥

Happy Easter

"Jesus Christ lives. He is our Savior, our Redeemer. He is a glorious, resurrected being. He has the capacity to communicate love that is so powerful, so overwhelming as to surpass the capacity of the human tongue to express adequately. He gave His life to break the bonds of death. His Atonement made fully active the plan of happiness of His Father in Heaven.” -Richard G. Scott

Our Love is Here to Stay

Last Tuesday THS had a Jazz Concert. Here is a clip of Hope singing "Our Love is Here to Stay".
Thanks for getting this for us Marci!

4 More Days!

via Purple Onion

via Holly Mathis Interiors

STILL LOVE THESE!

via Martha Stewart

To help you create decorative place cards for the Thanksgiving table,

Martha Stewart has free clip art. Download and print the place cards

(cream or neutral-colored card stock will work best),

cut along the dotted line, inscribe your guest's name,

and score down the middle with a bone folder.

You can also make a flat card with a border by using double-sided tape to affix the place-card design to a piece of card stock 1/4 inch larger than the place card. You can punch a hole in it and use twine to tie it to a napkin, or simply tuck it into the napkin.

A SIMPLE AND DELICIOUS RECIPE:

Pumpkin Spiced Cream Cheese Breakfast Roll

via picky palate

note from Jenny at Picky Palate: 
Another simple recipe that’s perfect for brunch or any 

time of  day for that matter.  
The cream cheese frosting on top is good enough to keep on
 hand for dipping fruit or crackers.

Rolls:

• 2 packages/cans Pillsbury Crescent Rolls
• 4 0z cream cheese, softened
• 1/4 Cup brown sugar
• 1/4 Cup canned pumpkin (Libby’s)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  Place around 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle.
2. Bake for 28-30 minutes or until rolls are golden brown.  Remove and let cool for 10 minutes.  Frost warm rolls with cream cheese frosting recipe below.

Frosting

• 4 oz softened cream cheese
• 1/2 Cup powdered sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon canned pumpkin (Libby’s)

 Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.

a new recipe

CHIPOTLE-CILANTRO DIP

via The Cottage Journal

ingredients

·        1 cup sour cream

·        2 tablespoons chopped fresh cilantro

·        1 tablespoon chipotle peppers in adobo sauce

·        2 teaspoons lime zest

·        1 teaspoon ground coriander

·        1/4 teaspoon kosher salt

 directions

In the work bowl of a food processor, combine 

sour cream, cilantro, and peppers; pulse until smooth.

Add lime zest, coriander, and salt; pulse to combine.

Store, covered, in refrigerator for up to 3 days.

{Makes approximately 1 cup}

ingredients

Hope you had a

 Happy 4^th Of July

♥♥♥Oliver, Ella, Addie & Preston♥♥♥

Patriotic Wreath

via All You

YOU'LL NEED:

• 18" green Styrofoam wreath
• 4 yards of 1 1/2" wide ribbon
• 12" x 12" sheets of scrapbook paper
• Ruler
• Scissors
• Bone folder or metal ruler
• Double-sided tape
• Assorted star stickers
• Hot-glue gun

1. Cut a sheet of paper into 6 pieces, each measuring 4" x 6", for large medallions. (To create a medium-size one, use 3" x 6" sheets, and for the small size, use a 2 1/2" x 3 1/4" sheet.)
2. Fold each piece of paper widthwise in 3/8" wide accordion-style pleats. Use a bone folder or the edge of a metal ruler to sharpen creases.
3. Fold each pleated piece of paper in half and tape inner edges together. Gently spread pleats apart. Arrange three fanned pieces together to form a circle, and join with tape. Add a star sticker to center. You will need approximately 40 of these medallions to create the wreath.
4. Wrap wreath in ribbon until completely covered. Tie ends to secure. Starting with largest medallion, hot-glue each to wreath. Continue with medium and small sizes until wreath is covered. Finish by gluing ornaments in place.

Oh Oliver

 More Ollie & some Birthday Wishes!

These are the sweetest pictures ever......

by Marci, Three Peas Photography.

It just happens to be her birthday today!

Happy Birthday to a wonderful daughter, sister, friend, mother & PHOTOGRAPHER!

You can capture more of the cuteness

HERE

 and always more

HERE

 at Kayley's [aka Oliver's Mom] Blog 

Our new little mom is featured on Francesca’s Blog!

You can read about it here:

Did you know

Today is National Peach Cobbler Day.

This I did not know!

Peach Cobbler Recipe

via Taste of Home

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 cups sliced peeled fresh or frozen peaches
• TOPPING:
• 2 cups water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon butter
• 1/4 teaspoon ground nutmeg
• Ground cinnamon, optional
• Half-and-half cream

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
• In a large saucepan, combine the water, sugars, butter and nutmeg and cinnamon if desired. Bring to boil, stirring until sugars are dissolved. Pour over top.
• Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

However, I'm thrilled to have an excuse to make peach cobbler.

Here are some recipes that are Tried, True & Tested:

*Easy Peach Cobbler

*Pecan-Peach Cobbler

*Peach Crunch Cake
*Peach Crumble 

via Casey Leigh
To celebrate National Peach Cobbler Day, bake a delicious peach cobbler for dessert tonight!