This blog was started in 2008 when we did IVF for the first time to build our family after 5 1/2 years of infertility. We now have 9 and 3 year old boys (thanks to modern medicine) and we are enjoying our blessed life as parents ♥ In the summer of 2016 we took another huge step and moved across the country from Oklahoma to New York! This blog is about life and everything in between

Wednesday, March 28, 2012


I have 2 recipes to share today! The first one is Parmesan Risotto. I have made this several times and it is seriously so good we could it alone as a meal. I highly recommend it! I do not recall where I got the recipe but here it is:

3 can chicken broth
1 tbs olive oil
1 small minced onion
12oz bag arborio rice
3 tbs butter
2 tbs minced garlic
2/3 cup shredded or grated Parmesan
salt to taste

In large saucepan sauté onion in oil until tender. Add garlic, rice, and stir in 1/2 cup broth. Bring to simmer and add 1/2 cup broth at a time as it is absorbed, stirring frequently. When all broth is absorbed (takes about 20-30 minutes), stir in butter and Parmesan then serve!

The next recipe is one I pulled out of my Woman's Day mag. They are called Raspberry-Pecan Pinwheels. I did half with raspberry jam, and half with grape jelly. They were pretty easy to do and turned out great! I am taking them to a work party tomorrow.

2 tbsp sugar
1/2 tsp cinnamon
2 rolled pie crusts
1/2 cup raspberry jam
1/2 cup finely chopped pecans

Preheat oven to 400. Line a baking sheet with parchment paper. On a clean counter, sprinkle half of the sugar and cinnamon, then unroll one pie crust on top of the mixture and gently press the crust into the sugar. Spread half the jam onto the entire crust with a spoon then sprinkle half of the pecans on the jam. Starting at one end, roll tightly into a log. Repeat this all with the second pie crust. Trim the ends then cut log into 1inch thick slices. Stand them on end (not flat) on the baking sheet 2 inches apart and back until golden brown, 20-25 minutes. Cool on wire rack then serve!


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