The Atwater Family: Happy Holidays!

Friday, December 26, 2008

Happy Holidays!

We had a wonderful Christmas, and holiday season. We have been so blessed to have such great friends and family. This year was filled with food, friends, family, and a whole lot of fun. We are so thankful for the birth of our Savior Jesus Christ and for the gift of the atonement. I am thankful for the Christmas season where we really have the chance to reflect on the Savior and his life and try to make our lives more christlike throughout the year.

Cameron and Wesley love Christmas and they both got pretty spoiled this year. Although Christmas is about Christ and not about the gifts that we recieve here is a rundown:

Cameron got some Heeley's (shoe skates), a sled, a remote control car, some pj's, an outfit, and mom made him a new blanket. Cameron got some board games, a webkins, and some magnetix from cousins and grand parents.
Wesley got a tool box, a sled, a remote control car, some pj's, a new jacket, and mom made him a new blanket. Wesley got a webkinz, stuffed animal, game, a bath robe and blanket from cousins and grandparents.
Jon got some money to go on his Sand Dune trip with his buddies to Glamis California in a couple of weeks.
I got a new coat and some boots.
This Christmas has been fun and we have made alot of enjoyable memories this season with our friends and families....Thank you all, and we love you guys.

2 comments:

Anonymous said...: I want heelys.; December 26, 2008 at 11:16 AM
Jenn Allphin said...: I can't believe how big you little family is getting. So very cute. I hope you all had a great Christmas. Hope to see you soon.; December 26, 2008 at 4:24 PM

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Salsa Recipe

Salsa Recipe--by Alicia Atwater

3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).

Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.

Eclair Recipe----by Stephanie Stephens

Elair Recipe

Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened

Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)

Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs

Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.

Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract

In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).

Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).