If you’re visiting me for the first time, let me introduce myself. My name is Audrey. I am the eldest of ten, the latest,  being a  precious little girl, born his past January.

As you can probably imagine, with ten children in the household, every day is a party! And we can almost always find a reason to celebrate!

Don’t forget about the party favors there are some AWESOME party favors being offered by 5 minutes for mom Some of my top three favorites are…

58 – Kitchen Aid Artisan Stand Mixer
Provided by: Moms Who Think

NTL 8 — One Karmin Salon Pro G3 Hair Styling Iron (winner can choose color)
Provided by: My Hair Styling Tools

11 — Aromatherapy book and a sampler of therapeutic essential oils.
Provided by: Jennifer at Oils For Wellness

If I these are taken I would also like

7,USC 35,USC 58,USC 40, 87,88,68, and 53.

Contact info: audrey.horsedreams AT gmail DOTcom

Posted in Uncategorized ]]> http://audreyll.wordpress.com/2009/03/27/its-party-time/feed/ 5 audreyll Ultimate Blog Party 2009 http://audreyll.wordpress.com/2009/02/21/well-a-little-late-but/ http://audreyll.wordpress.com/2009/02/21/well-a-little-late-but/#comments Sat, 21 Feb 2009 16:36:07 +0000 audreyll http://audreyll.wordpress.com/?p=155 ]]> Dee-dee Jane Lefebvre was born on January 25, 2009. Weighing in at 8 lb 7 oz  and she was 22 inches long

Tomorrow she’ll be 1 month old.

On Wednesday we thought she was going into labor. Meaning the midwife was there and everything. Contractions being 2-3 minutes apart. In 3 hours she went from 2 cm to 6 cm and then stalled. She’s stuck at 6 cm.

Please pray that she progresses…

Thanks

Since the beginning of June I had been living with my Grandma in Indiana. 

but…

As of December 21, 2008 I’m back at home.

It has its ups such as getting to snuggle a 3 year old and its downs such as trying to cope with 2 very demeaning brothers so far its been an ok month. Sure there’s been many a time when I’ve felt like I want to bite some people’s heads off I think I’ve done pretty well with controlling my anger. 

Anyways….

I started school here in Florida.  I’m currently 5 or 6 credits behind mainly because coming into the public school system they thought of me as a *dumb* homeschooler so they didn’t give me my 9th grade credits so I’m having to catch up. I’m going to take 3 courses online this semester and take several courses over the Summer to try to graduate by next winter. 

This is what my schedule looks like..

US History, Economics, Geometry, English 3, Sociology, and some culinary class. 

Then online I’m going to be taking- Health, Personal Fitness, and US Government

How on earth did she get herself into this position!!!

Pretty cute isn’t she!!

Jawa with a lightsaber

Jawa with a gun

AHHH he cut me with his light-saber!!!

hmmm…I guess he didn’t like me taking his gun.

I killed the intruder!!! *evil laugh* 

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins

Directions:

Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
Stir in nuts, apples and raisins.
Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.

Sweet and Spicy Pumpkin Seeds

Ingredients:

2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 drops hot pepper sauce
Directions:

Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
Bake in preheated oven until crispy, about 45 minutes.

Roasted Pumpkin Seeds

Ingredients:

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt
Directions:

Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Pumpkin Seeds with Cinnamon and Salt
Ingredients:

4 cups pumpkin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
vegetable oil cooking spray
Directions:

Preheat the oven to 350 degrees F (175 degrees C).
Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.
Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.

Pumpkin Cheesecake

Ingredients

Crust:

56 reduced-fat vanilla wafers (about 8 ounces)
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling:

3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can pumpkin

Preparation

Preheat oven to 400°.
To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.