1 cup thinly sliced onions
4 cups thinly sliced carrots
6 T butter
1 tsp salt
1/8 tsp pepper
1/4 tsp thyme
3 cups chicken broth
4 cups water
1/2 cup rice
In a large saucepan cook onions and carrots in 4 T butter for 1 minute. Cover and steam for 10 minutes. Add salt, pepper, thyme, chicken broth, and water, heat to boiling. Sprinkle in rice, reduce heat, cover, and simmer for 40 minutes. Puree the soup mixture. Stir in remaining butter until melted.
2 cups flour
1 T baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cups milk
oven: 450
Cut shortening into dry ingredients. add milk and mix. Knead about 10 times, then roll out and cut into rounds. Place close together on baking sheet and bake for 12-15 minutes until brown.
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
We posted some new photos of Maggie (and the other kids too), including many that our expert photographer friend Jessica took (thanks, Jessica!) and some of Grandma Kat and Pop-pop Mike’s visit.
http://photos.dspencer.net/2012/New-Maggie-Pics/24859894_J2vX9M#!i=2049153502&k=XrRkDcz