Saturday, April 23, 2011


Happy  Easter

I’ve been so busy I’ve not had any time for blogging…or Easter decorating, so I thought I’d share my BUNNY COLLECTION with you.  These all live in our yard, hiding here and there.  The grandkids like to count how many they can find.  Hope everyone has a very BLESSED EASTER. Hopefully things will slow down and I’ll get back to my blog soon.

Hope the Easter Bunny is good to everyone, but mostly let us remember

Sunday, April 10, 2011


Hi, Everybody.  My name is R E I D.  I am Cheri’s 8-year old grandson and I will be your guest blogger today.  (My sister got to do this last week and Cheri wanted to give me a turn, too…she’s nice that way!)

Girls aren’t the only ones who can cook.  My daddy is a great cook and I like to do it sometimes too.  My favorite part is cracking eggs.  Today I am making Pumpkin Snack Bars.  (I’m not sure if I’m going to like it....I’ve never eaten pumpkin before.  I wonder if it’s as good as peanut butter and jelly?)

The mixer is fun too….v a r o o m!!!

        Don’t you sit on the counter when you cook?

 Hmmm....looks a little like MUD to me....

 I think I’ll play a few computer games while it’s baking…….

 Cheri said I could grow up to be a CHEF…but I don’t think so.  I like cooking with Cheri….but I’d much rather be doing this….

 or  this…..

or this…

It’s ready!!!  Yummy frosting on top.  I wanted to put a jack-o-lantern face on it but Cheri said it wasn’t HALLOWEEN!

                    Come visit us and I’ll give you a piece.

Here’s the recipe:


 1 pkg. spice cake mix                       
1 (15 oz.) can pumpkin
1 cup Miracle Whip dressing
3 eggs

 Frosting:  3 ½ cups powdered sugar
                    2 Tbsp. milk
                    1 stick butter or margarine, softened
                    1 tsp. vanilla

Blend cake mix, pumpkin, salad dressing, & eggs with mixer on medium speed until well blended.  Pour into greased 13x9” baking pan.  Bake @ 350 for 32-35 minutes or until a toothpick comes out clean.  Cool completely (in pan) on wire rack. 

Frosting:  blend butter, powdered sugar, milk, & vanilla with mixer on low speed until moistened.  Beat on high until light & fluffy.  Spread over cooled cake. 

Note:  you can add 8 oz. cream cheese to frosting & keep refrigerated until serving time.