Moultonlink http://moultonlink.com Welcome to the Moulton family! posterous.com Mon, 06 Dec 2010 20:08:00 -0800 The Close of Another Year http://moultonlink.com/2010/12/close-of-another-year.html http://moultonlink.com/2010/12/close-of-another-year.html As the year comes to an end and prepares to usher in the new year, I am compelled to look back at all the fun things we have done and how we have changed. I know I have not shared our lives with you through this blog over the past year so I thought I would give a brief overview of what has happened to the Moultons.
In January we visited the aquarium and learned about lots of sea creatures. We even got to touch manta rays and see jelly fish and tiger sharks.
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In March we studied flight at the Hill Air Force Museum where we were able to climb inside a real helicopter and dress in full astronaut uniform.
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In April Joey performed in his third grade opera as a millipede. He did a fantastic job and really enjoyed doing one of his favorite things, singing.
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In May Mommy earned an Associates Degree from Salt Lake Community College. It was a small but difficult step in the journey of education.
About this time, we decided that our mini van was falling apart and that it wouldn't be able to fit us all anyway with the baby coming. As a result, we bought a brand new Ford Expedition XL. We love how roomy it is and how well it handles on our long drives to Arizona.
In June, we took a last minute trip to Disneyland. We decided that we needed to go before Mina was born so we spent the first few days of our summer riding rides and seeing shows at Disneyland and California adventure. The kids loved every minute and so did Mom and Dad (even though mom couldn't ride all the rides). This was one of our biggest adventures of the year. Notice the shirts in this picture. We each represent a dwarf, including Mina.

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After our week of fun in California, we came home and started on our summer camps. Mommy decided that because we couldn't afford to pay for week-long camps for everyone, she would host her own. Each of the kids chose a camp theme and got to invite one friend to join them in their camp. We then sent out fliers through the neighborhood to invite others for a minimal fee. The kids all enjoyed helping plan the 4-5 day camps and everyone got to participate rather than sending them to an expensive camp all by themselves. We even had extra kids join us in every camp.
We started with Joey's camp: Cooking Around The World. We learned eight dishes from four different regions of the world including dulce de leche from South America, beef stir fry from Asia, dessert crapes from Europe, and American pizza from the U.S.
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Next camp was Hayden's Summer Mini Olympics. We played variations of several different olympic sports including soccer, basketball, fencing, lasso golf, kickball, and races. We ended the camp with a water day and water balloon volleyball. The picture doesn't show the girls, but everyone participated. This was geared to younger children so Miranda and Joey were camp directors. We had four extra kids join us in this camp plus Hayden's best friend that he invited. There were gold medals and plenty of smiles for everyone.
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Miranda had a photography and scrapbooking camp. We split her four day camp over two weeks with two days in each week. The first week Jeff taught photography with tips on natural framing, object and animal images, posed vs. candid shots, still vs. action, and lighting. Each child had a camera (or a turn with one) and they got to practice what they had learned. The next week they came with some of their pictures developed and we learned how to put them into books in creative ways. Each of the kids got to make their own scrapbook and express their creativity. The picture is Miranda with the three friends that joined us in the camp.
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We finished off the camps with Charissa's Broadway Musical Review. We pulled together a production in three days of rehearsal over two weeks that included four broadway songs complete with choreography, props, speaking parts and even sign language. On the fourth day we had a tech/dress rehearsal and ended with a performance for family and friends at a local park's amphitheater. Somewhere in the middle of it all, we found time to take a tour of Hale Center Theater in Salt Lake City and then many of us attended Hale's production of "The Pirates of Penzance". It was a phenomenal experience and by the end, I was ready to deliver my baby (although she wasn't ready to come for another two and a half weeks). Two of the friends that joined us for this experience had never been exposed to theater before. They all did a fantastic job!
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Sometime in our summer of camps, we managed to take a trip to Arizona for reunions, Miranda bought a parakeet, and we prepared for the coming of our newest family addition. Which brings us to the highlight of our year.
Mina Brooke Moulton was born on August 31st weighing in at 10 pounds and 21 inches long. She is a happy girl who loves to smile at anyone who will pay attention to her, and considering how cute she is, that includes anyone within a 100 foot radius. She adores her four siblings and they can't get enough of her.
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As we welcomed this new life into the world, we prepared for another life to leave the world. In October we took a rushed trip to St. John's to say goodbye to Jeff's Grandma Jean before her passing latter that month. It was hard to say goodbye, but we were glad to be there for family in that difficult time and we are happy to know that Grandma is no longer in pain. We love you Grandma Jean.
Shortly after our trip to AZ, we welcomed family into our home for the blessing of our little Mina. We felt very loved by all the family who came to share in our joy.
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Mina Brooke and her Aunt Brooke.
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We have spent the rest of the year adjusting to being a family of seven, delving into 6th, 4th, 2nd grade and preschool, and juggling work, school and our callings. Jeff is in the stake Sunday School presidency and Jenna is the primary president in our ward. We have delved more deeply into music this year with Miranda learning to play the violin in her school orchestra and Josiah and Charissa taking piano lessons from Mommy. We have enjoyed spending time this year with family and friends and both circles have grown larger as the year has progressed. It is hard to believe the year has gone by so quickly, but we are excited for the coming year and all the adventure that it will bring. Who knows, maybe it will bring more frequent updates on our blog.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Fri, 30 Oct 2009 03:54:00 -0700 It's Alive! http://moultonlink.com/2009/10/its-alive.html http://moultonlink.com/2009/10/its-alive.html It has been a bit crazy the last couple of months and I feel bad that I have been a bit anti-social. With my two classes, my new calling as primary president, sickness, family stuff, and housework, I have been a bit swamped. I just thought I would let everyone know that I am still alive and we are all doing well. We are still as busy as can be, but busy is good. I want to say thank you to everyone who has helped us get through this rough spot and have been patient with my unreliability. You are the best!

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Sun, 30 Aug 2009 04:47:00 -0700 Family-Size Baked Burrito http://moultonlink.com/2009/08/family-size-baked-burrito_29.html http://moultonlink.com/2009/08/family-size-baked-burrito_29.html 2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
1/2 cup chopped onion
1/2 lime
3/4 cup thick and chunky salsa
1 garlic clove, pressed
1 1/2 cups (6 ounces) shredded colby & Monterey Jack cheese blend, divided
4 burrito-size flour tortillas (11-11 1/2 inches)
1 can (9 ounces) bean dip
Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro

1) Preheat oven to 450. Thinly slice tomatoes; set aside. Dice chicken and chop onion. Juice lime half into a bowl. Add chicken, onion, salsa, and pressed garlic. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally. Stir in 1/2 cup of the cheese.
2) Arrange tortillas in an overlapping circular pattern on a flat pan so they touch in center and extend over edge of pan. Starting in center, spread bean dip over tortillas forming a 10 x 10-inch square. Spoon chicken mixture evenly over been dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
3) Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles; serve with assorted toppings, if desired.
Yield: 8 servings

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Sat, 29 Aug 2009 06:57:00 -0700 Hawaiian Dip With Fruit Kebabs http://moultonlink.com/2009/08/hawaiian-dip-with-fruit-kebabs.html http://moultonlink.com/2009/08/hawaiian-dip-with-fruit-kebabs.html
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Dip

3/4 cup milk

1/2 cup sour cream

1 package (3.4 ounces) vanilla instant pudding and pie filling

1 can (8 ounces) crushed pineapple in juice, undrained

1/2 cup sweetened flaked coconut, toasted, divided

1 lime

Kebabs

6-8 cups assorted fruits such as apples, bananas and pineapple cut into 1-inch chunks, cantaloupe and honeydew melon balls and whole strawberries and grapes.


1. For dip, combine mild, sour cream and pudding mix in small bowl whisk until smooth.

2. Stir in pineapple with juice and 1/3 cup of the coconut. Zest lime to measure 1 teaspoon zest Juice lime to measure 1 teaspoon juice. Stir lime zest and juice into dip. cover and refrigerate at least 30 minutes before serving.

3. For kebabs, alternately thread fruit onto twenty-four 6-inch wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kebabs. Yield: 12 servings

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Sat, 29 Aug 2009 05:00:00 -0700 Salt Water Taffy http://moultonlink.com/2009/08/salt-water-taffy.html http://moultonlink.com/2009/08/salt-water-taffy.html
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1 cup sugar<o:p></o:p>

1 tablespoon cornstarch<o:p></o:p>

3/4 cup light corn syrup<o:p></o:p>

2/3 cup water<o:p></o:p>

1 teaspoon salt<o:p></o:p>

2 tablespoons butter<o:p></o:p>

2 teaspoons vanilla (or 1 teaspoon other oil based candy flavoring)

Grease a 9 x 9 x 2–inch baking pan. In a 1 1/2–quart saucepan, mix sugar and cornstarch. Stir in corn syrup, water, and salt. Add butter. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape, yet pliant. Remove from heat, and stir in vanilla.

Pour into prepared pan. Let stand until cool enough to handle. Butter fingers and pull taffy until it has satin-like finish and light color. Pull into long strips, 1/2–inch wide. With scissors, cut into 1–inch pieces. Wrap individual candies in wax paper. Makes 1 pound

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Tue, 23 Jun 2009 18:07:00 -0700 Greek Pasta Salad http://moultonlink.com/2009/06/greek-pasta-salad.html http://moultonlink.com/2009/06/greek-pasta-salad.html
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  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon white sugar
  • 2 1/2 cups cooked elbow macaroni
  • 3 cups fresh sliced mushrooms
  • 15 cherry tomatoes, halved
  • 1 cup sliced red bell peppers
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped green onions
  • 1 (4 ounce) can whole black olives
  • 3/4 cup sliced pepperoni sausage, cut into strips

  • In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Tue, 23 Jun 2009 17:58:00 -0700 Baklava http://moultonlink.com/2009/06/baklava.html http://moultonlink.com/2009/06/baklava.html
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2 cups honey
1 cup sugar
1 cup water
1 tablespoon grated orange rind
1 teaspoon cinnamon
14 philly (filo or fillo) pastry sheets
1 cup butter, melted
2 cups toasted and/or roasted nuts* chopped fine

One day in advance:
Bring honey, sugar, water, orange rind, and cinnamon to a boil. Continue boiling over low heat for 10 minutes. Remove from heat and save 1 cup for later use.

Preheat oven to 350 degrees F.

Grease a shallow baking pan and line with 4 pastry sheets**, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2 cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2 sheets, brushing each with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the last 4 sheets brushing each with butter.

Press the pastry sheets firmly against the rim of pan and trim with a sharp knife if needed. Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.

Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars. Brush the top with the remaining butter.

The Baklava will keep 2-3 weeks in a cool dry place.

*Almonds, pecans, walnuts, pistachios

** Keep phyllo sheets from drying out by placing a damp, clean dish towel over them until they are ready to use.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Mon, 01 Jun 2009 14:46:00 -0700 A Master of Professional Communications and Published Author http://moultonlink.com/2009/06/master-of-professional-communications.html http://moultonlink.com/2009/06/master-of-professional-communications.html
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This weekend was Jeff's graduation from Westminster College for his Masters in Professional Communications. We spent all day yesterday at graduation events in celebration of his accomplishments. To be perfectly honest, as incredible as Jeff's accomplishments have been, the graduation seemed a little fake because he doesn't actually finish until August, so the celebrations yesterday didn't provide as much closure as I would have liked. Don't get me wrong, it was fun watching Jeff be hooded and receive his diploma (even if it was empty) and he looked very distinguished in his robes, but it won't mean anything for another three months. Honestly, it has been other things that have happened this week that have proven how extraordinary Jeff is and how hard he has worked.

Most of you probably know that Jeff has been working on writing a book for his final project (like a thesis) for his Masters program. I won't go into the details of the book. You can find that out if you visit his blog (there is a link under my friends). It is enough to say that he has been working very hard on the writing and research for the past 2 years. Well this week he finished this first draft. It is 176 pages and over 50,000 words of sweat and toil. I am so proud of him. Now he just needs to revise and edit and then he can get it published. His professor that is editing for him has no doubts that it will be published. I agree.

There is another cool thing that happened this weekend. We got home from the graduation ceremonies yesterday (completely exhausted from the length) and were about ready to collapse, when Jeff discovered a manila envelope from the LDS church distribution center sitting on our end table in the living room. When he inquired after it, it was discovered that this was yesterday's mail. He opened it and removed two copies of the June 2009 New Era along with a letter of congratulations. Yes, Jeff has a story that has been published in this months New Era (page 24)! We were so excited we couldn't contain ourselves. My husband is a published author and well on his way to his next publication! I almost feel like a celebrity!
To see his work online, visit:

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Mon, 25 May 2009 03:33:00 -0700 Pozole http://moultonlink.com/2009/05/pozole.html http://moultonlink.com/2009/05/pozole.html
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1/2 a Lettuce Head
1 large onion
5 Radishes
1 bag of Tostadas (hard fried flat tortillas)
1 Can of white Hominy
1 Can of Yellow Hominy
3 Garlic cloves
1 Can Tomato Sauce
Chicken or Pork
Powdered Chicken Bullion
Crushed Oregano

Broil Chicken or Pork in some onion, garlic, salt and pepper. Remove meat from broth and shred. Add chicken bullion, Tomato sauce, and Hominy with juices to broth. Bring to a slow boil. Add meat back into mixture and heat through. Serve topped with oregano, radishes, diced onion, and shredded lettuce with tostadas on the side.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Mon, 25 May 2009 03:04:00 -0700 Flan http://moultonlink.com/2009/05/flan.html http://moultonlink.com/2009/05/flan.html
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8 eggs
2 14-oz. cans Egel Brnd condensed milk
2 cans whole milk
1 1/2 tsp. vanilla
1 cup of sugar

Carmel: Melt 1 Cup of sugar in a heavy skillet, then pour into a casserole dish 3-4" deep.

Mix condensed milk and whole milk. Add vanilla and eggs and stir, breaking the yolks and beat. Place the caramelized casserole in a sink of cold water, so that the Carmel cracks. Strain milk/egg mixture into the caramelized casserole dish. Place the dish in a pan surrounded by 1" of water and bake for approximately 1 1/2 hours at 350 degrees.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Tue, 28 Apr 2009 03:44:00 -0700 The Essence of a Queen http://moultonlink.com/2009/04/essence-of-queen.html http://moultonlink.com/2009/04/essence-of-queen.html
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In April I went to the American Mothers Inc.'s National Convention. We had a wonderful time, feeling pampered and spoiled. But I am planing on telling you about that in another blog. Right now I want to tell you about my grandmother. My grandmother is a beautiful woman. Not because she wears extra fine clothes or even has an extraordinary face. She has a deep beauty that comes from within and shows on her countenance. When we went to the convention we had an interesting experience involving Grandma. 

On our second night together, they had a dinner honoring the artists that had won the contests offered by the American Mothers association. We had a little concert featuring the musicians and had displays showing the work of the painters and photographers. One of the painters sat at our table for dinner. She was very excited to be there. Throughout the evening, she kept looking over at Grandma. Soon she said to her, "May I take your picture so that I can paint you? Every once in a while I am inspired by a face. It doesn't happen very often, but you do that for me. I would love to paint your portrait." Grandma was stunned, but reluctantly agreed. They went over to the window to get some proper light and the artist took her picture. 

We continued with dinner and thought the whole thing was over, or so Grandma hoped. Not five minutes latter, a woman cam over to talk to someone at our table. While she was there she turned to Grandma and expressed to her how beautiful she was. Throughout the night we had several people come to her and let her know just how beautiful she was and how much she looked like a queen. It got so bad, Grandma almost left out of embarrassment.

You may think it ends there, but it doesn't. After that first night, during almost every meal someone approached Grandma to express their awe at her beauty. At one point my mother was talking to a group of the National board members alone. They asked her if she had any family with her. When she mentioned that her mother was with her, they said, "Is your mother 'that woman'? We saw her get her picture taken and were wondering who that beautiful woman was." She was like Cinderella at the ball. She enters the room and everyone starts to whisper, "who is she? She must be a queen!" Mom and I had a great time with the joke, although grandma didn't always appreciate it. That just shows you how wonderfully humble she is. 

I just have to tell you that I think my grandmother is amazing. She always thinks of everything and everyone. She has aged with grace and beauty and even though she might not think so, she is a queen to all who meet her. You inspire us all Grandma. Thank you!

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Thu, 16 Apr 2009 04:13:00 -0700 Easter http://moultonlink.com/2009/04/easter.html http://moultonlink.com/2009/04/easter.html I know it is late, but I am finally going to post the pictures from Easter. We had a great Easter this year. We always try to gift them the things that they need for church. Miranda and Hayden got new outfits. Joey got new Sunday shoes and a tie clip. Charissa go new Sunday shoes and a new scripture bag (her old one fell apart). We also decided this year to skip the candy and fill their baskets (bowls) with fruit instead. they loved it just as much as candy and got to eat it right away instead of waiting until after breakfast and Mom's okay. 

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Even with all this fun stuff, I am grateful that the kid's favorite part of Easter is always the resurrection eggs. Several years ago, we bought a package of plastic eggs that contain little objects that symbolize the different parts of the Saviors last days on Earth. We leave them out for the Easter bunny to hide (along with our dyed eggs) and when we find them all, we tell the story. They love reviewing it every year. 

One of my favorite parts of Easter this year was our primary sharing time. We had the room set up like a court room. Jeff was dressed as a judge. He welcomed everyone and explained what a judge is and what a witness is. Then he told the children that we were going to have some special witnesses come and testify of Jesus Christ. It would be up to the children to judge for themselves whether or not what they say is true. Then we had Mary Magdalene, Peter, Doubting Thomas, Joseph Smith, and Nephi the disciple (from 3rd Nephi) come and share their testimonies. The kids really got into it and it was almost as if those people had actually arranged to make it into our primary to share their stories. It was great.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Wed, 15 Apr 2009 23:00:00 -0700 Lunch with Brandon Mull! http://moultonlink.com/2009/04/lunch-with-brandon-mull.html http://moultonlink.com/2009/04/lunch-with-brandon-mull.html
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I am behind on my blog postings and, quite frankly, don't have time to catch up with the end of the semester looming over me. I want you all to know what we are up to, however, so I am going to try to use what little time I have here and there to catch up. I apologize that some posts I will make over the next little while are older and no longer excitingly fresh. I will try to be better. To try and offset this effect, I will post something exciting that happened today to Miranda. Brandon Mull, the author of the book series Fablehaven came to our elementary school today to do an assembly. Mull is Miranda's favorite author and she has been on cloud nine since she found out he was coming. In honor of Brandon Mull, the school invited the students (3rd - 6th grade) to make posters welcoming him. Anyone who submitted a poster would be entered into a drawing for a chance to eat lunch with Mull when he came. Miranda worked very hard on a poster and was chosen. Today was the day! She came home from school with the biggest smile on her face I have ever seen. She said, "I think this is the best day of my life." I think she meant it too. She got a special lunch that the school provided for her and a few other students that were chosen. She got to sit with Brandon Mull in a private lunch room and carried on a private conversation with him. She even took our copy of the most recent Fablehaven book with her and He signed it, along with her poster, and her journal. This is a big dream for her that has come true. I am very excited for her. Now all we have to do is get Jeff to finally meet Terry Brooks!

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Wed, 08 Apr 2009 19:46:00 -0700 Rice Krispie Easter Baskets http://moultonlink.com/2009/04/rice-krispie-easter-baskets.html http://moultonlink.com/2009/04/rice-krispie-easter-baskets.html 3 Tablespoons butter or margarine
1 package (about 10 ounces) marshmallows
6 cups Rice Krispies Cereal
Green food coloring
Jelly beans (can also use Peeps or robins eggs)

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add a couple drops of food coloring to desired color. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into muffin pan coated with cooking spray making sure the mixture comes up to edges and dips in the middle. Cool. Remove from muffin pan and place a few jelly beans in each basket. Best if served the same day.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Wed, 08 Apr 2009 19:10:00 -0700 Garden Vegetable Omelet Ring http://moultonlink.com/2009/04/garden-vegetable-omelet-ring.html http://moultonlink.com/2009/04/garden-vegetable-omelet-ring.html
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4 ounces cream cheese, softened
1/4 cup milk
1 tablespoon all-purpose flour
8 eggs, divided
1 teaspoon Dill
1/4 teaspoon salt
1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped onion
1 Tablespoon butter or margarine
1/2 cup (2 ounces) shredded cheddar cheese
2 packages refrigerated crescent rolls

1) Preheat oven to 375∘F. In bowl, whisk cream cheese and milk; add flour and whisk until smooth. separate 1 egg; reserve egg white. Add the yolk, remaining 7 eggs, dill mix, salt and black pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper and onion to bowl; mix well.
2) Melt butter in 12 in. skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat.
3) Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, ina circle on round pan (pizza stones work great) with wide ends 4 inches from edge of pan. (Points will extend off the edge of the pan.) Roll wide ends of dough toward center to create a 5-inch opening. Scoop filling evenly over dough in a continuous circle; sprinkle with cheese.
4) Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Brush with remaining lightly beaten egg white. Bake 25-30 minutes or until golden brown.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Sun, 29 Mar 2009 01:39:00 -0700 Natural History Museum http://moultonlink.com/2009/03/natural-history-museum.html http://moultonlink.com/2009/03/natural-history-museum.html
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For March's adventure, we went to the Museum of Natural History at the University of Utah. They have a fantastic exhibit right now called "Toadally Frogs". We got to see live frogs of all kinds (Hayden's favorite part) among history, stories and fun facts about frogs. Their regular exhibits include a mineral exhibit (Miranda's favorite), a dinosaur exhibit (Joey's favorite) and a bugs exhibit (Charissa's favorite) complete with live spiders, scorpions, and centipedes. One thing we loved was the bug brigade brought out some of the bugs for us to see. Joey's favorite animal is a tarantula and they got really close to one that was being held by the bug brigade. We saw some amazing frogs and discovered that most frogs don't sound like you would expect a frog to sound. We heard some that sounded like a door opening and closing, a clicker, and a squeaky shoe. Miranda gave us a demonstration on the types of minerals and how they are made. You would have thought she was being payed by the museum to give tours. It was great. We all had a great time and now we have talked our cub scouts into going for there next pack meeting. They will have fun too. If you would like to see pictures of the adventure, just go to the following link.
http://gallery.me.com/jennamoulton#100047

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Wed, 18 Mar 2009 03:13:00 -0700 Corned Beef and Cabbage http://moultonlink.com/2009/03/corned-beef-and-cabbage.html http://moultonlink.com/2009/03/corned-beef-and-cabbage.html 3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges

1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Wed, 18 Mar 2009 02:35:00 -0700 Easy Key Lime Pie http://moultonlink.com/2009/03/easy-key-lime-pie.html http://moultonlink.com/2009/03/easy-key-lime-pie.html 5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

1.Preheat oven to 375 degrees F (190 degrees C).
2.Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3.Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Cook's Tip: You can adjust the recipe to only 4 egg yolks, 2 cans sweetened condensed milk, and 1 cup key lime juice.

Hint**If you can not find any key lime juice then just use equal parts lemon and lime juice (best if fresh)

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Fri, 13 Mar 2009 19:38:00 -0700 Round Steak (or Chicken) Parmigiana http://moultonlink.com/2009/03/round-steak-or-chicken-parmigiana.html http://moultonlink.com/2009/03/round-steak-or-chicken-parmigiana.html 2 pounds round steak (tenderized) or 4 chicken breasts
2 eggs, slightly beaten
2 tablespoons water
1 cup Italian seasoned bread crumbs
6 tablespoons shortening
1 can spaghetti sauce (medium)
1/2 pound Mozzarella cheese

Cut fat and bone off meat. Cut into nice serving-size pieces. Beat eggs and water. Dip meat in egg mixture, then in bread crumbs. Brown in shortening. Arrange meat in long baking dish. Pour spaghetti sauce over meat, covering well. Bake at 325〫for 1 1/2 hours, covered. Sprinkle Mozzarella cheese over top of meat and cheese; bake, uncovered, for 15 to 20 minutes more. This dish reheats nicely. Makes 6 to 8 servings.
Cooks Tip: I like to serve this over spaghetti noodles.

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton Fri, 13 Mar 2009 19:10:00 -0700 Chocolate-Banana Phyllo Bundles http://moultonlink.com/2009/03/chocolate-banana-phyllo-bundles.html http://moultonlink.com/2009/03/chocolate-banana-phyllo-bundles.html 1/4 cup semi-sweet chocolate morsels, grated
3/4 cup hot fudge ice cream topping
1/2 cup toasted sliced almonds, coarsely chopped
5 small bananas, sliced
1/2 (16-ounce) package thawed, frozen phyllo (or filo) dough (20 sheets)
Nonstick cooking spray
Thawed, frozen whipped topping, additional hot fudge ice cream topping and powdered sugar (optional)

1. Preheat oven to 425 degrees F. Grate chocolate morsels. Combine chocolate and ice cream topping in bowl. Coarsely chop almonds; set aside. Slice bananas.
2. For each phyllo bundle, place one sheet of phyllo on large work surface and spray with nonstick cooking spray. Place second sheet of phyllo over first, pressing sheets together to seal. Spoon about 1 tablespoon of the chocolate mixture evenly over one narrow edge of phyllo. Arrange banana slices (about half of one banana) evenly over chocolate mixture. Fold bottom edge of phyllo in toward center. Gently roll up phyllo from bottom to top. Repeat with remaining phyllo dough, chocolate mixture and banana slices.
3. Place phyllo bundles, seam side down, onto cooking sheet; lightly spray with cooking spray and sprinkle with almonds. Bake 10-12 minutes or until edges are deep golden brown. Remove from oven; serve warm. If desired, serve with a dollop of whipped topping; drizzle with additional ice cream topping and sprinkle with powdered sugar.
Yield: 10 bundles
Cook's Tip: keep phyllo sheets covered with plastic wrap while working on a recipe. Otherwise, phyllo may dry out and crack, becoming unusable.
From: The Pampered Chef Season's Best Recipe Collection Spring/Summer 2006 p 32

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]]> http://files.posterous.com/user_profile_pics/1713043/Profile_Picture.jpg http://posterous.com/users/eiXdXiK8bz3ke Jenna Moulton jennamoulton Jenna Moulton