Kelly's Kitchen Creation

These two cuties have June birthdays, my husband, Kelly, who’s got the same first name as me, and our youngest grandson, Will, who just turned six years old! Time flies!

The first picture was on Kelly’s birthday when Will was a newborn. The second picture, Will is enhancing the “Grammy” square afghan I crocheted for him, then the last one was taken as we were out celebrating Hannah’s June birthday two weeks ago. ❤️🤍🩵💙

I love my family so much and can’t wait to see Will again some day. ❤️

Quatro.

We bought a house yesterday, our fourth home, the first one we didn’t build. I’m having a blast decorating. Here’s a glimpse into some of my selections.

We wish you a merry Christmas! 🎄

Hello, everyone! It was my birthday this week and our son’s first middle school band concert and I just wanted to say hi since I don’t post much lately. Counting down the days until our daughter comes back to the USA!

All I want for Christmas is my daughter to come home safely from Argentina. ❤️💚🥰Counting down!

Thirty-seven years!🩵 August 21, 1986

Press the easy button. 🌸
Make my vinaigrette dressing. 🌸

That’s basically the same thing. 🌸
You’re going to love it. ✅

Enjoyed a pleasant evening of dining out and entertainment with my daughter-in-law, and met up with our cousins. 🩷🪩🎶🎭🎤🍴

One year ago today, I got to cater my niece’s wedding reception, and it was a lot of work, but such an honor. In love and happy as can be, I’m wishing , who graduated from college last week and a happy anniversary! Love you two! 🤍🤍🤍

I treated myself to some lekker Dutch vlaskaas today and loved it to bits.

From the Millennial Choirs and Orchestras concert on Good Friday, to dinner and hanging out with our sweet Sweat cousins on Saturday, then a beautiful church service this morning and family dinner, it was a great Easter weekend filled with laughter, love and yummy food. I’m so blessed.

Happy 7th birthday, Joseph! You were three in this picture, almost four, at your Uncle Christopher and Aunt Mew’s wedding, and the last day I saw you. One of my best memories of then was when I walked out of the San Antonio Temple and you spotted me, shouted, “Grammy!” then ran to my arms and it melted my heart. I clung to you with joy and soaked in the moment. I love you so much and hope you have an awesome year.

Happy Easter, everyone!

PHOTO/Kristen Pack Capture Your Bliss

Happy one year anniversary to my sweet friend, Cinthya Romriell, of ! I stopped by her shop today and picked up this enticing, artistic assortment of handmade bonbons. I’ll be sharing these with my husband for our treats.

The Fig
Dark chocolate with caramel, fig and seed granola

Street Corn
Corn chocolate with Parmesan, cumin cookie and helote ganache

Piña Colada
White chocolate with lime, coconut, pineapple and macadamia nut cookie

Peach Cashew
Passion fruit chocolate with peach, ginger and poppyseed cashew crunch

The Signature
White chocolate, banana, passion fruit, guava, pineapple and coconut rocher

Galaxy
Dark chocolate with blackberry, mint and almond

Caramel Dark Chocolate
Dark chocolate with caramel and olive oil

Lemon Cassis
White chocolate with lemon, cassis and pretzels

This corned beef and cabbage with oven roasted potatoes is tonight’s hero dinner, which was effortless.

Each of the three components takes about one step and dinner is served.

1. Place a corned beef brisket into a slow cooker with the fat side up, sprinkle the seasoning over top, which usually comes with it. Add some water to almost cover it. Turn on high then go to bed. Let it cook all night.

2. Twelve hours later, cut a large green cabbage in half. Save the other half for another use. Cut the half into five or six wedges, keeping each intact. Place over top of the corned beef and season with salt and pepper. Cover then let cook another hour or two until serving.

3. Scrub a few russet potatoes clean, then place them whole in a covered baking dish at 475° (or 500° in my oven), drizzled with olive oil and some salt. Bake 1 to 2 hours until desired doneness. Serve with butter and sour cream, alongside corned beef and cabbage.

Happy 181st birthday, Relief Society! We dined on build-your-own Hawaiian haystacks for our celebration tonight and had 30 women in attendance. We had a brief, uplifting message and plenty of socializing. Now I need Calgon to take me away after being on the committee. We all pitched in and it was a nice event.

What a delight it has been to provide a bit of guidance to this adorable couple (Erin and her fiancé Christian) on their upcoming wedding. She has a wonderful, earthy, wildflower, romantic vision and their special day will be breathtaking, undoubtedly.

Happy Sunday, everyone! 💙

The last two weeks I’ve been bingeing on the tv series, The Chosen, in the evenings and I love it. I’ve heard friends and family talking about it, mainly my friend , who told me to download the free app, The Chosen, and there I could see all the episodes. It’s been great!

If you’re into Bible stories and Jesus, you’ll love this. It’s apparently such a phenomenon that the finale of the current season will be in theaters this week* (yes, a tv series) and I’m going to go see it on the big screen with my family and can’t wait. (*And perhaps movie theaters are desperate for business lately?)

My youngest of four kids is having his last school Valentine’s Day party next month and here’s what I have planned — everything a good class party needs, a CRAFT, a GAME, a SNACK, then time remaining to open valentines.

These cookies don’t just bake themselves. 😂❤️

Sharing my MOLASSES COOKIES recipe here. 💕

1 cup butter, room temperature
1/2 cup shortening
2 cups brown sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon salt
4-1/2 cups flour
(additional sugar for rolling dough balls into)

Preheat oven to 350 F (375° F in my oven).

Cream butter, shortening, sugar and molasses together 5, minutes.

Add eggs, mix 2 minutes.

Add dry ingredients, mix until incorporated. Don’t over mix.

Form dough balls with medium scoop.

Roll in sugar, place on Silpat-lines tray.

Bake 9 minutes. Makes about 60 cookies.

Follow for more awesome recipes! Thank you!

PEANUT BUTTER COOKIES

1 cup butter
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350 F (375° in my oven).

Beat sugars and butters 5 minutes.

Add eggs and vanilla, beat 2 minutes.

Stir together flour, salt, baking soda, then add to mixture. Don’t over mix.

Drop using a medium sized scoop, onto a Silpat lined baking sheet.

Bake 9 to 10 minutes.

Remove from oven, then immediately bang pan onto the counter (up and down) twice to release steam and allow cookies to deflate slightly.

Cool then serve. Makes about 60 chewy, crispy-around-the-edges cookies.

Let me know if you make them and what your thoughts are on them. Thanks! 🙏🏼