Time...

Time seems to escape me lately.  My house is constantly dirty, my to-do list keeps getting longer and I am never getting enough sleep. 

These are the first photos I have taken since Halloween.  I think time has speed up this fall because somehow it is already winter here. 

But Leland is still just as cute and funny.  In the photo above he was shaking his hips for Jacob. 

I don't really have much to say.  I feel a bit frazzled and trying to write a blog post sounds like too much work.  So hopefully I will be back soon, but until then, enjoy these few photos. 

Fall

It seems that our weekend was overtaken by fall. 

We saw some aspens turning, went on a hike and went to a pumpkin patch. 

 At the pumpkin patch Leland rode a pony, rode in an airplane ride all by himself (it went around in a circle and then lifted up off the ground a bit), picked a pumpkin out, ate funnel cake and kettle corn. 

Leland enjoyed all of it, he was actually wonderful this weekend.  I think we might be turning a corner on toddlerhood and this momma is extra thankful for that. 

Pumpkins

Today we went to a pumpkin patch with some friends.

Leland enjoyed it, he didn't get to do much besides take a nap and hang out in the Ergo but he did get to watch a bunch of crazy kids run around.

On the hayride:

Future farmer, chewing on something he immediately found when I sat him on the ground.

New baby goats! Born only minutes before this photo.

Family photo:

I just love this picture:

Our pumpkins:

And next year, oh my goodness it will be chaos with a 1.5 year old running around!

Pumpkin Pie Bars

Pumpkin Pie Squares are a favorite of Jeff's and they are made every Thanksgiving as dessert in his family.  I am a big fan myself, but I didn't' like that the recipe used cake mix.  So I found a recipe that is pretty similar but does not use cake mix and it includes cream cheese, the best ingredient ever.  All these needed were some fresh whipped cream, which I will make sure to have when I make these for Thanksgiving this year.

1-1/3 cups flour

3/4 cup  granulated sugar, divided

1/2 cup packed brown sugar

3/4 cup  (1-1/2 sticks) cold butter or margarine

1 cup old-fashioned or quick-cooking oats, uncooked

1/2 cup  chopped walnuts

1 pkg. (8 oz.) cream cheese, softened

3   eggs

1 can (15 oz.) pumpkin, we are lucky to have lots of pumpkin from our CSA, so we used fresh puree!

1 Tbsp.  pumpkin pie spice, don't have so I used a mixture of ginger, allspice, nutmeg, cloves and cinnamon

1 teaspoon vanilla extract

2 teaspoons bourbon (optional)

a handful of butterscotch or chocolate chips for sprinkling on top (optional)

HEAT oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (if desired).
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Can’t find pumpkin pie spice? Simply mix 1 tsp. each ground cinnamon, ground nutmeg and allspice, then use as directed.

Baked Potato Soup

So first off, this soup is probably the best soup I have ever made.  It is so delicious.  I think a lot of it has to do with replacing two cups of milk with homemade turkey broth.  We also made some Irish Soda Bread and broccoli along with the soup.  But you should definitely try the recipe sometime.  It takes a little time but it is not too hard. 

serves 8
Ingredients:
4 baking potatoes (2 1/2 pounds)
2 Tbs butter
2/3 cup all-purpose flour
6 4 cups 2% reduced-fat milk whole milk
2 cups turkey broth
4 ounces shredded cheddar cheese, plus extra for garnish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided( we just added all into the soup)
10 slices center cut bacon, cooked and crumbled ( we just added this into the soup and not on top)

Directions:

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a large dutch oven. Add flour, whisking to combine with the butter. Gradually add milk and broth, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and paprika, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add additional salt and pepper if desired. Sprinkle each serving with cheese, onions, and bacon.

Are you ready for some football?

I am!  College football starts today and I could not be more excited.  Since going to K-State I am a Big 12 fan.  I will watch just about any college football game but I only really care and get into the Big 12 ones.  And Nebraska breaking up the Big 12, so what, I didn't care for them anyway. 

So today after work I am excited to go to a bar and watch the Wildcats.  I am decked out in purple today.

This was at last years K-State, Iowa State game at Arrowhead. 

Another reason to be excited about college football is that NFL games will soon start, like in a week! Which means I will be heading back to KC for the Monday Night Football game that the Chiefs are playing this year at Arrowhead.  I can hardly contain myself on how excited I am for this.  And it also means fall is on its way, my favorite season. 

So here is to football season!  Let's hope it is a good one!

The Chiefs game last year that was the day after the K-State game, yeah it was a lot of tailgating that weekend.