Headed Back To Seattle

 

We are getting ready to take a girls trip to the Pacific Northwest!  I love Seattle.  I have such fond memories of it growing up and before last year, it was a place of excitement and fun.  Then, Nora got sick and after a week in the hospital here in Montana, we were flown on the MedFlight to Seattle Children’s Hospital.  Boy was that an adventure.  My dad and husband drove the 16 hours through the night to get there before us.  We flew first thing in the morning and that was a TINY plane. 

 

Our first night in Billings (2 hours from home) was very calm and a very late night.  They were doing testing and getting her hooked up for hours and I tried to get in touch with my family who would be able to bring the things we needed.  At this point, we were expecting a 3 day stay to get her tummy cleaned out and settled.

Our first full day, Nora was playful and curious.  We had some lovely family and friends bring toys for her and we got to check out the playroom on the pediatric floor.

That energy didn’t last long.  What we didn’t know was that Nora was heading in to bone marrow failure (TEC).  But we were all focused on her tummy issues and we were hopping that her blood work would normalize once we could come up with a solution to get nutrients in to her.  Surgery in the morning……

Waiting for pipsqueak to wake from anesthesia.  Thankfully, her IV was in her foot that day so we didn’t get all tangled in the night trying to get some sleep.  We also learned that she needed  more attention and specialties than she could get in Montana.  A flight was arranged for us first thing in the morning.  My dad and Clint left Billings in a hurry at about 10pm with the few things we had with us.  My black t-shirt got LOTS of wear.  Thankfully my aunt and twin sister took good care of us and went to Target and got us a few things to wear while we were in Seattle.  At this point, we had NO CLUE how long we would be away from home.  It was all very unreal and hard to wrap my mind around.  I didn’t sleep that night, but Nora did.

The morning was beautiful for a flight…..if you have to have a MedFlight.  She slept until we landed and I just tried to focus on not puking……nerves, no food, and flying in a tiny plane are a bit much.

My dad is super Papa.  He found his way around Seattle and found a baby store to buy a stroller.  He then pushed her around the hospital for hours while she napped.  The hospital room was noisy and whenever we were able, she was in the stroller having a stroll around.

My husband describes Seattle Children’s Hospital as a cross between Grey’s Anatomy and a zoo.  It was amazing!  Truly!  This was a neat giraffe that we walked by every day on our way to get coffee.  Nora only got to see it twice, but she was so interested.

There is nothing quite as sad as seeing a 14 month old be placed with a feeding tube.  Once it was in, it wasn’t so bad…..but it was a VERY exhausting night.  My mom drove out and stayed the night with me in the hospital so Clint could rest a bit.  My mother in love also joined us to help out.  We were so blessed.  My Step-Mom came and made us blankets, ran errands, and drove us anywhere we needed to go.  The love that surrounds us is unbelievable.

The day before her first surgery in Seattle, we were given a 4 hour pass to leave the hospital and have some fun while we could.  We crammed A LOT of fun in to that 4 hours.  We went to the Pacific Science Center and then walked over to the Space Needle.  Nora fell asleep and was wore out completely.  But it was so so nice to get fresh air and a change of scenery.

My mother in love was there to help us the day of surgery.  Nora is a bit “rough” coming out of anesthesia, so we were happy to get any help.  She is the queen of calm.

We waited patiently in the pre-op room and then I was able to sneak a few pictures as they were wheeling her in to surgery.  I was holding her as she was put under anesthesia.  I think it must have been less scary that I was holding her and the last thing she saw before a “nap”.

After getting good results in cleaning out her little tummy and seeing some improvement in her blood work, the doctors decided that she was stabilizing and could continue to recover at home.  It was a full 4 months before her blood work came back normal and her bone marrow started kicking back in gear.  But, we are so thankful that there was healing and that we got to do it at home.  We are blessed with health and happiness. 

My sister and my mom are coming with Nora and Verity and I to Seattle for her follow up trip.  It has been 8 months since we were flown over there and in a frenzy.  I will be glad to go back just to follow up and learn more about her genetics.  She has a connective tissue disorder and they did DNA banking when we were there to study it further.  I am sure I will be flooded with information and I am looking forward to it.

Thanks for hanging in there and making it through this VERY long post. 

Hershey’s Perfect Chocolate Cake

 

100 recipes in 100 days!!  Here is celebration recipe 100!

Not only am I celebrating finishing this challenge, but I also reached 10 millions views on my blog last week.  Thus, a large cake.  You know I love cake.

Thank you so much for reading along and encouraging me.  And don’t you worry, I will still be posting several times a week.  I sure love cooking……and even more than that, I love the eating.

Hershey’s Perfect Chocolate Cake

*recipe from Hershey’s*

2 cups granulated sugar

1 3/4 cup flour

3/4 cup Hershey’s Special Dark Cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

1. Preheat oven to 350 degrees.  Grease and flour 2 9 inch round cake pans

2. In a large mixing bowl, stir together the first six ingredients (sugar through salt).  Add eggs, milk, oil and vanilla, beat on medium speed for 2 minutes.  Stir in boiling water.  The batter will be thin.  Pour in to prepared pans and bake for 35-40 minutes.  Allow cakes to cool slightly before turning out onto wire racks to cool completely.

3. Frost with One Bowl Chocolate Frosting

One Bowl Chocolate Frosting

6 Tbsp butter, soft to room temp

2 2/3 cup powdered sugar

1/2 cup cocoa

1/3 cup heavy whipping cream

1 tsp vanilla extract

1. In a medium bowl, mix all ingredients and beat with an electric mixer. 

Garlic Parmesan Pull-Apart Bread

 

On my way to 100 recipes in 100 days.  Here is recipe 99.

This was so easy and the perfect side for dinner.  Woah! You don’t even need a bowl.

Garlic Parmesan Pull-Apart Bread

2 cans buttermilk biscuits

1/2 cup shredded parmesan cheese

1 tsp Italian seasoning

1/2 tsp garlic powder

1 stick butter

1. Preheat oven to 350 degrees.  While oven in preheating, place a bunt pan with stick of butter in the oven to warm as oven warms.

2. Cut biscuits in 4 pieces each.  Place cheese, seasoning, and garlic powder in a ziplock bag and shake.  Add biscuit pieces and shake until coated. 

3. Remove pan from oven and dump all contents in the pan.  Bake 12-14 minutes until golden brown.  Invert pan to remove and enjoy!

 

DIY Doughnut Bites

 

On my way to 100 recipes in 100 days.  Here is recipe 98.

Almost finished with the challenge!  Thanks for sticking with me.

These are so easy to make.  All you need is a can of biscuits and oil.  Then pick your favorite doughnut “accessory”  We chose cinnamon sugar, but I know they would be great in powdered sugar or dipped in chocolate or maple.

They frying part was a bit different than I expected.  I am not from the south so I truly have no experience frying foods.  This was a first for me.  The key was to slowly heat the oil over medium and make sure to not get the oil too hot.

DIY Doughnut Bites

1 can refrigerator biscuits

oil for frying

cinnamon sugar topping for shaking

1. Pour oil in a frying pan to be about 1 1/2 inches deep.  Slowly heat over medium heat.

2. Cut each biscuit in 4.  Using tongs, drop on doughnut bit in the oil…..if it bubble and browns, the oil is ready.  Let brown on both sides and remove with a slotted spoon to a large bowl with cinnamon and sugar mix. Shake to coat.

Taco Baked Potatoes

 

On my way to 100 recipes in 100 days.  Here is recipe 97.

This isn’t much of a recipe.  Kind of just an inspiration meal for you.  And my oh my!  It is really good!

Bake potatoes in the oven and top with all of your favorite taco toppings.  These are filling and so easy to make for a crowd.  My girls like that they each got to serve their own toppings to make their own dinner.

Swedish Meatballs

 

On my way to 100 recipes in 100 days.  Here is recipe 96. 

One of my favorite meals growing up was Swedish Meatballs.  I am sure there is some “official” recipe, but this is the one my momma made, and we love it!

Swedish Meatballs

24-36 baked meatballs

egg noodles, cooked according to package

3 cans cream of mushroom soup

16 oz sour cream

1 can milk

1. Bake meatballs, and cook noodles according to package.

2. In a medium saucepan stir together soup, sour cream and milk.  Heat through until hot.  Serve sauce over noodles and meatballs.

Enjoy!

Chicken and Green Chili Pasta

 

On my way to 100 recipes in 100 days.  Here is recipe 95. 

You all have seen the White Chicken Enchiladas.  They are smothered in a green chili sour cream sauce.  Oh momma homma!!

One of my lovely readers wrote me to tell me how she turned this in to a pasta dish.  SO EASY!!  Much faster to assemble than rolling the enchiladas and baking.  This was great.  And if I tell my girls we are having noodles for dinner, I am the world’s best mom.

Chicken and Green Chili Pasta

1 lb penne pasta

3 chicken breasts, cooked and shredded with cumin and onion (2 cups)

2 cups shredded Monteray Jack Cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

4 oz diced green chilies

1. Cook pasta acoording to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9x13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

Enjoy!

*Season to your hearts desire.  This is a mellow recipe with lots of room to flavor it how you like*

 

 

Roasted Parmesan Asparagus

 

On my way to 100 recipes in 100 days.  Here is recipe 94.

There is no real recipe to this one.  It is more just an inspiration for you.  And it is a great way to enjoy some spring asparagus!

Clean and cut asparagus spears.  Lay flat on cookie sheet and drizzle with olive oil.  Sprinkle with salt and pepper and garlic powder.  Roast at 400 until tender (cooking time will vary with asparagus size).  Remove and sprinkle with parmesan cheese and return to oven just until cheese is melted.

Enjoy!

Old Fashioned Iced Oatmeal Cookies

 

On my way to 100 recipes in 100 days.  Here is recipe 93.

I hope you saved room for dessert.  These cookies are so wonderful.  I usually like my oatmeal cookies with raisins, chocolate chips, or craisins in them.  These are ‘plain Jane’ and slathered in old fashioned icing.  They have now hit the #1 spot on my cookie list.

Old Fashioned Iced Oatmeal Cookies

2 cups old fashioned oats

2 cups flour

1 Tbsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp ground nutmeg

1 tsp salt

1 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

2 cups powdered sugar

5 Tbsp milk

1. Preheat oven to 350 degrees.  Spray 2 cookie sheets with cooking spray.

2. In a food processor, pulse oats until partly ground.  You just want a coarse meal.  Dump in mixing bowl and add flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Set aside.

3. In a large bowl, beat together the melted butter, sugar, and brown sugar.  Add the eggs one at a time.  Mix in the dry oat mixture and stir until well combined.

4. Drop by rounded tablespoons onto prepared cookie sheets.  Bake for 14-16 minutes until browned.  Let cool on cookie sheets for 5 minutes before placing them on a wire cooling rack to cool completely.

5. Once cookies are completely cooled, mix together powdered sugar and milk and pour over cookies. Let set to harden before storing. 

Sweet and Spicy Cucumber Slices

 

On my way to 100 recipes in 100 days.  Here is recipe 92.

I saw this recipe floating around Pinterest and I am so glad I tried it.  Thank you Our Best Bites for the yummy treat.

This will be a perfect thing to keep in the fridge to pull out for a quick BBQ summer dinner.  Yum Yum!!  And I liked it as a nice crisp snack.

Sweet and Spicy Cucumber Slices

3 medium cucumbers, peeled and sliced

2 tsp kosher salt

1/2 cup rice vinegar

1/2 cup water

3 Tbsp sugar

1/4 tsp red pepper flakes

2 Tbsp minced red onion

1. Place cucumber slices in a colander sitting over a bowl and sprinkle with salt.  Toss to coat.  Let sit for 1 hour refrigerated.  Toss the cukes a few times while they drain.  While the cukes are draining, prepare the marinade.

2. Combine the vinegar, water, sugar, and red pepper flakes in a small sauce pan.  Bring to a boil.  Reduce heat and cook until it reduces to 1/3 cup (about 10 minutes).  Remove from heat and add onion.  Let cool to room temp.

3. When the cukes are done resting and draining, pat them dry with a paper towel and then combine them with the marinade.  Refrigerate until well chilled.

Enjoy!

Overnight Ham and Cheese Breakfast Enchiladas

 

On my way to 100 recipes in 100 days.  Here is recipe 91.

I have shared a few overnight breakfast meals with you.  Who wouldn’t want to have breakfast ready to pop in the oven and serve hot.  No need to pass out cold cereal and oatmeal everyday.

Overnight Ham and Cheese Breakfast Enchiladas

2 cups cubed and cooked ham

1/2 cup chopped green onions

2 1/2 cups shredded cheddar cheese, divided

10 flour tortillas

1 1/4 cup half and half

4 whole eggs

1/2 tsp salt

1 Tbsp flour

salsa and sour cream for topping

1. In a medium bowl, stir together ham, green onions, and 2 cups of cheese.  Spray a 9 X 13 baking dish with cooking spray.  Use a 1/3 cup measuring cup to scoop our cheese and ham mixture onto a tortilla.  Roll up and place seam side down in baking dish.  Place all the enchiladas with the sides touching in the pan.

2. Whisk together the eggs, half and half, salt, and flour.  Pour over tortillas.  Cover and refrigerate overnight.

3.  In the morning, preheat the oven to 350 degrees and bake for 30-40 minutes.  Remove and add the remaining 1/2 cup cheese over enchiladas.  Bake for 10 minutes more. 

4. Serve with salsa and sour cream.

Enjoy!