Saturday, May 30, 2009

Kindergarten Graduate




Yeah!...Cameron graduated Kindergarten last week. He had so much fun and learned so much this year. But I must say I am glad that kindergarten is over and we are now on to first grade. Cameron is so ready to be at school longer and with all his older friends....he gets so bored while he waits for his friends to get home everyday. I have enjoyed this year and having him around though it will be sad to have him gone so long next year.
His teacher Mrs. Syndergaurd planned a cute graduation program with lots of singing. I think Cameron gets stage fright though. He would say a word here and there with a look like a deer caught in head lights. I don't think he likes to be infront of a group (must take after his mom).
Last Saturday I got a message on my phone that they wanted him to give a talk in primary the next day on Sunday. As soon as I told the poor kid he was going to need to prepare a talk he started saying how sick he was. The next day Sunday morning he continued to say how sick he was and that he couldn't go to church and give his talk because he was ssoooooooo sick. He even made himself puke! I told him that he could stay home but if he stayed home he would not be able to go to his aunts house later that night for a family party/sleepover...he was instantly healed and feeling great. What a faker!!! I don't blame him though, I feel the same way when I am asked to give a talk in church too. I don't know why he was so nervous...he did a great job.
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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).