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Happy Birthday Erin!!!

Eleven years ago this day, our beautiful daughter Erin was born!  As you know, we’ve been celebrating this big birthday for the last several days.  My parents came to visit from Indianapolis (they’re still here…hate the thought of them going back), and my parents-in-law came down and spent the day with us Saturday.  Today was wonderful.  Erin specifically asked me to wake her up at 6:00 a.m.  She knew that she “officially” turned 11 at 6:34 this morning, and I think she wanted to make sure she didn’t miss the moment!  We watched the clock, and as we got closer (read: 6:32), she got so excited (“Two more minutes, Momma!”)  6:34 a.m. came and our excited girl was thrilled to be 11 years old.  We are so happy.  She is an incredible young lady and we feel so tremendously blessed to have her in our lives.  Happy birthday to my beautiful Erin.  Momma loves you so incredibly much.

We had a great lunch at school with Erin and her friends today.  In elementary school, we’d always make it a big to-do to come and bring treats and spend time in the classroom.  My mom loved to read to the students, and we really enjoyed spending time with Erin and her friends in the classroom.  Now that she is in middle school (*sniff*), they don’t do that any longer.  Rather, parents and grandparents are invited to come for lunch and to bring treats.  At Erin’s request, Grandma Gotshall made some of her awesome pumpkin bread (recipe at the end of this blog post):

We sliced up pieces of bread and took them to school to give out to Erin’s classmates and friends.  Erin was allowed to invite two friends to sit with us, and other friends came by later to say hello and pose for photos:

After lunch, the kids had recess and we made our way down to the fifth grade hallway so I could show my parents her classrooms and introduce them to her teachers.  We gave them the rest of the pumpkin bread, and sailed out of her school on cloud nine.  I was so happy.  It was a wonderful lunch to celebrate an even more wonderful girl.  She has met some great new friends this year, and really seems to be loving her new school!

Erin asked for chicken cordon bleu (that recipe’s below, too) for her big birthday dinner.  Chef Daddy was on the case!

We spent the evening together and enjoyed one another’s company.  Erin played her trumpet for us.  We laughed and just spent time loving and being together.  Being a family.  Erin opened two last birthday gifts…a “Just About Me” journal and a gift card from her all-time favorite store, Justice!  Those were from us.  :)

These last few days have been wonderful.  My heart is full and I feel so incredibly blessed.  My beautiful little girl is a young lady now!  My wish and dream for her is that the rest of her life is spent in love…growing and learning and laughing and loving.  Every mother’s wish, I suppose.

And now for the recipes!

Downeast Maine Pumpkin Bread

1 can (15 ounces) of pumpkin puree
4 eggs
1 cup of vegetable oil
2/3 cup of water
3 cups of white sugar
3 & 1/2 cups of all-purpose flour
2 teaspoons of baking soda
1 & 1/2 teaspoons of salt
1 teaspoon of ground cinnamon
1 teaspoon  of ground nutmeg
1/2 teaspoon  of ground cloves
1/4 teaspoon  of ground ginger

Preheat your oven to 350 degrees.  Grease and flour three 7″-by-3″ loaf pans.

In a large bowl, mix together the pumpkin puree, eggs, oil, water, and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Stir the dry ingredients into the pumpkin mixture until just blended (we used the KitchenAid mixer, and added small bits of the powder mixture and blended, one at a time).  Pour the mixture into the prepared pans.

Bake the loaves for about 50 minutes or until a toothpick inserted in the center of each loaf comes out clean. 

Chicken Cordon Bleu

4 boneless, skinless chicken breasts (we increased the recipe since there were five of us dining!)
1/4 teaspoon of salt
1/8 teaspoon of ground black pepper
6 slices of Swiss cheese
4 slices of cooked ham
1/2 cup of seasoned bread crumbs

Preheat your oven to 350 degrees.  Coat a 7″-by-11″ baking dish with non-stick cooking spray.

Pound chicken breasts to 1/4″ thickness.

Sprinkle each piece of chicken (front and back sides) with the salt and pepper.  Place one cheese slice and one slice of ham on each chicken breast.  Roll up each breast, and secure with a toothpick.  Place in the prepared baking dish, and sprinkle the chicken evenly with the bread crumbs.

Bake for 30-35 minutes, or until the chicken is no longer pink.  Remove the chicken from the oven, and place 1/2 slice of cheese on top of each chicken breast.  Return the chicken to the oven for 3-5 minutes, or until the cheese is melted.  Remove the toothpicks, and serve immediately.


 

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