Cohen Joshua Millsap

My second nephew arrived on Dec 4. He is doing great despite being born a month early. His big brother is excited to have him home and hopefully next month we can meet him. I love that Clara and Grant are two months apart and so are Adeline and Cohen. I hope that they can be great friends. He was 6 pounds and 18 1/2 inches long.

Two months

It is hard to believe that it has been two month since Adeline arrived. We just had her two month old and had a round of tests. She is 22 inches long and 8 pounds 6 ounces. She is very tiny for her age and that put her doctor in motion. We found out that Ade has had Strep her whole life and that it should have been treated at birth. She was put on antibiotics and will be retested next week. She also has reflux. She never really spits up but she always feels full. We find out on Monday what they are going to do. In the meantime, I have to feel her condensed formula to get her to gain some weight.

Her personality is really starting to shine and she has both of her sisters wrapped around her tiny fingers. Grace and Clara just love to talk to her and kiss her. Adeline has just begun to smile when you make eye contact with her. She is a joy to have in our life.

Meeting Adeline

With the flu season in full swing, the girls were unable to come to the hospital and meet their little sister. I was so excited to introduce them to our sweet Addie.

Adeline leaving the hospital.

Grace and Clara were so excited to meet Adeline.

Clara has taken any chance she can to help out. She is always on hand with a pacifier and wanting to hold her little sister.

Because the girls had the swine flu, this was also Adeline's first time to meet Grandma and GG.

We are certainly excited to have little Addie home..

Adeline Susan Blanchard

We are so excited to welcome Adeline Susan Blanchard to our family. After only three and a half hours of labor, she was born on Oct 4, 2009 at 11:30 am. She is 20.5 inches long and 6 pounds 11 ounces. She struggled a bit at bit with her breathing but has since mastered it. She had long fingers and toes. She has such a sweet spirit. Because of a family wide out break with the swine flu, we were not allowed to have visitors at the hospital. Beau was able to come and go but the girls had to wait two days to meet their little sister.

Once we were discharged, we went to introduce the girls to their little sister. Needless to say, she was a hit. Clara and Grace both adore Adeline and are so concerned about her. They both are so sweet and doting to her. It has been a blessing.

I have had a rougher time this time. I had no problems in the hospital but the same day I was discharged, I had the most excruciating pain at 11:30 at night. It felt like kidney failure, contractions, and back spasm all in once. It was so bad that I ended up taking a trip to the ER to make sure everything was ok. It turned out that I had after birth pain along with side effects from the epidural.

I have been fortunate enough to have my mom and Beau around to help care for me and the girls. My mom has been a lifesaver and cared for the girls while I was at the hospital. I cannot thank her enough. Beau has been off for a week now and has been wonderful. I am so thankful to have him home and for this time to spend together as a family. He has another week off and I am so happy.

I have so many pictures and things to shaare but right now I am ready to turn in.

Wrapping it up.

One funny thing about this pregnancy is that I have not gained weight. I am still losing it. It surprises me considering all of the sweets that I have made. I am still looking for good main courses if anyone knows any.

Tonight I am hoping to try freezer jam and homemade bread.

More Recipes

Too Much Chocolate Cake

INGREDIENTS (Nutrition)

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Cranberry Chicken

2lbs boneless chicken; 8oz. Catalina French Dressing; 1 (16oz) can whole-berry cranberry sauce; 1 envelope onion soup mix.

Cut chicken into bite-sized pieces. In bowl, mix dressing, cran. sauce, onion soup. Add chicken and stir to coat. (If freezing put whole thing in freezer ziplock bag. Write temp and cooking time on the bag so you don't have to look up recipe when ready to use.)

Bake at 350 for 1 hour; serve with rice. SO easy!

It must be the Kuna air or Pregnancy

For the past few weeks, I have had the uncontrollable urge to cook. The sad thing is that I have little or no urge to eat. I just like to try new recipes and see how they turn out. I have stumbled upon some great desserts and want to share them.

Blueberry Buckle

A blueberry cake with buttery cinnamon topping.

Cook Time: 35 minutes

Ingredients:

• 1/4 cup butter, room temperature
• 3/4 cup sugar
• 1 egg
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 cups fresh or frozen blueberries, rinsed
• .
• Topping
• .
• 1/4 cup butter, room temperature
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon

Preparation:

Cream 1/4 cup butter with 3/4 cup sugar; add egg and beat well. Into a medium bowl sift together 2 cups flour, baking powder, and salt. Add sifted dry ingredients to butter mixture alternately with 1/2 cup milk, beating until smooth. Fold in blueberries. Pour into a greased 9-inch square baking pan. For topping, combine topping ingredients and blend well to form crumbs.
Sprinkle topping crumbs over batter. Bake at 375° for 35 minutes.

When cook, I topped it with fresh whipped cream. It was moist and sooo wonderful. I am dying to try it with other fruit. The possibilities are endless. It was amazing.

To Die For Blueberry Muffins

INGREDIENTS (Nutrition)

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

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What to Drink?
	Coffee

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Mom's Zucchini Bread

NGREDIENTS (Nutrition)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

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DIRECTIONS

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I added Chocolate Chips ,well, because it sounded good.