I'm still working on a post that has been weighing on my heart. It's still not done. So for now, I'll share a little of the ordinary winter/Christmas stuff.
We've had a lot of snow this winter. Enough for Martin to make a sledding hill for the kids. Raina was totally excited and stood at the window watching and exclaiming "Papa make me a castle!" Now all we need is some warm weather so we can enjoy the outdoors! And less appointments! (In 3 weeks we've had 13 appointments!...One being an all day appointment with the cleft lip/palate clinic)
Every Christmas I bake the most requested goodies my family wants. They include gingersnaps dipped in white chocolate and sprinkled with icing sugar, shortbread, jam jams, and nuts n' bolts. This year I have made 6 batches of gingersnaps and 3 batches of nuts n' bolts. They were the top sellers at my fundraising party. My favorite... to make... is the nuts n' bolts. Very easy and a "healthier" choice during the Christmas season. I always use my old fashioned bahk cum...translated baking bowl. It's exactly like the one my mom used to bake bread. I used this bowl to mix my bun dough until I bought a Bosch mixer. I had thought of getting rid of it...but being a little nostalgic...decided to keep it. None of my other bowls work as well for nuts n' bolts...and it reminds me of warm winter days, coming home from school to the smell of freshly baked buns...and of my mom.
Nuts N' Bolts
1 regular size box Cheerios
1 regular size box Shreddies(I prefer Chex)
2 lbs shelled peanuts
(I omit the peanuts for about half the recipe, so the kids can have some for snack at their "nut free" school)
1 bag pretzels
2 cups Mazola Oil
2 Tbsp Worcestershire sauce (I add extra)
1/2 tsp garlic salt (I prefer garlic powder and I add a little extra)
1/2 tsp seasoning salt
Mix first 4 ingredients in a roaster. Mix oil, Worcestershire sauce, garlic, and seasoning salt. Add to cereal mixture and stir well. Bake at 200 degrees F for 2 hours stirring every 1/2 hour.