The following is a plug for my sister in law, Jen. She really does amazing work (this is from a photograph of my mom's parents) and my mom cried when she gave it to her. (suck up!) :) Love you Jen!

Cross-stitched Photographs

The following is a picture of Cameron's grandparents that I cross-stitched for my mother-in-law. I loved doing this project and am interested in taking on many more. If you or anyone you know is interested in having a special photograph turned into something that can be framed and displayed, I would love to do it for you. Email me at jennyhousley@yahoo.com, if you want information on pricing and other details.

"Annie"

We're going to go see this next time we're in St. George...anyone want to join us?

Mom, can I have a "late night"??

When Sydney had been invited to spend the night with her Grandma, Morgan wondered if she could have a "late night". (our solution to no sleepovers with friends) She didn't even want a friend over, just wanted to stay up later than usual. Here's a picture of her not even 5 minutes after we turned a movie on for her.....

I stole (and love!) this recipe from Jana, who stole (and loved!) it from Allrecipes.com. Enjoy!


Slow Cooker Chicken Taco Soup

INGREDIENTS:
1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
2 cups chicken broth
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese
sour cream
guacamole
crushed tortilla chips


DIRECTIONS:
1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.


2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, sour cream, guacamole, and crushed tortilla chips.