Our Final Day in Chicago

We were so exhausted from the day before that we allowed ourselves to sleep in past 7. We didn't have a ton of plans for our last day, so it was a pretty relaxed morning.

I was hoping we would have time to go to Ann Sather's for $3.50 cinnamon rolls, but it just wasn't in the right direction...we will have to go next time! 

After getting off the train we started to get a little hungry and it was getting close to lunch time. We headed to Millenium Park to see "the bean" and saw another Shake Shack, so we decided we needed it one more time before we left. They ended up having a "Black & White" shake (that they made double for us on accident) that was amazing! Chocolate and Vanilla custard and caramel sauce...I'll be getting it next time. Also, this location is in a hotel, so it's probably the prettiest location you'll ever see!

In the park there are these really cool water features with footage of people's faces. They blink and everything, and then eventually they "spit" water. It would be a super fun splash pad with kids!

The bean was even cooler than we expected. Where do people come up with these things? It was really cool to see your reflection in like a million different directions.

Proving to Tanner that it IS still cool to do jumping pictures.

After a million pictures of "the bean" or "cloud gate", we walked around Millenium Park and that thing is huge! We sat down for a live orchestra rehearsal at the Great Lawn which was amazing, walked around the gardens, and ended up walking through Grant Park. We didn't know where we were going, but we kept loving what we were seeing!

We then ended up at the Buckingham Fountain, and just in time for the water "show". There are park benches all around, and it was a fun place to just sit and chat. I thought it was so beautiful!

We found ourselves stopping at Garrett's popcorn for the "Garrett Mix" which is a mix of caramel and cheese popcorns. We both thought it was good, but are more impressed by the blue bag at Costco. :)

I was so excited to go to the free Money Museum and surprise Tanner because I thought it would be a cool "boy" thing. We got there at 4:45 and they closed at 4:30!! I hadn't even been checking the time and was so disappointed. So someone please go and tell me how cool it is!

After walking around more places, and looking at the beautiful architecture, we took the train home to meet The Read's at Portillo's for dinner. I read so many places to get the Italian beef sandwich, and the chocolate cake shake, so that's exactly what we did. Two shakes in one day? Don't judge.

We packed up our stuff and sadly had to say goodbye. It was not enough time with my Christy, but I'm so glad we got to see where they live and spend time with her and Trent. Luckily the O'Hare airport is super bright and cheerful, and makes it a little less depressing to fly home.

We prepared for our red-eye flight, and decided we will never be doing one again! Tall people are not meant to sleep on planes. That's all.

Thanks to the Read's for hosting us, and to Chicago for being so beautiful and SO clean!!

See you next time!

//1st day in Chicago, //2nd day in Chicago

Two New Recipes

Last night I had the sister missionaries over for dinner, and it made me make a three course meal. I was such a homemaker and I loved it! 

Do you love the Pioneer Woman as much as I do? She's awesome. I made her 7 can soup (technically 14 since I doubled it!) and her Strawberry Pretzel Pie. These are two easy and yummy recipes to make for your next time hosting a dinner. I threw the soup into the crockpot for extra time saving, and with a side of cornbread muffins-it was heavenly!

Enjoy!

7-Can Soup

September,14,2015 0

PREP TIME:

5 Minutes

DIFFICULTY:

Easy

COOK TIME:

20 Minutes

SERVINGS:

6 Servings

INGREDIENTS

• 1 can Meat-only Chili
• 1 can 15-ounce Kidney Beans
• 1 can (15 Ounce) Pinto Beans
• 1 can (15 Oz. Size) Black Beans
• 1 can 15-ounce Diced Tomatoes
• 1 can (15-ounce) Corn (I Used Fiesta Variety)
• 1 can (10 Ounce) Rotel
• Salt And Pepper, to taste
• 8 ounces, weight Velveeta, Cubed

INSTRUCTIONS

Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Strawberry Pretzel Pie

July,27,2015 117

PREP TIME:

4 Hours

DIFFICULTY:

Easy

COOK TIME:

10 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• 4 cups Pretzel Sticks
• 1 stick (8 Tablespoons) Butter, Melted
• 1/3 cup Brown Sugar
• 1-1/2 cup Sugar
• 3 Tablespoons Cornstarch
• 1 package (3.5 Ounce) Strawberry-flavored Jello
• 1-1/2 cup Water
• 3 pints Strawberries, Hulled And Halved
• Unsweetened Whipped Cream

INSTRUCTIONS

For the pretzel crust: Preheat the oven to 350 degrees F.

Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.

For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Reduce the heat and cook until it starts to thicken, about 2 to 3 minutes, then remove from the heat. Let the liquid cool for a good 10-15 minutes, stirring occasionally.

Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to sit for 5-7 minutes, then carefully pile the coated strawberries into the cooled pie crust. Spoon over a little leftover sauce if needed, and refrigerate, uncovered, for 4 hours.

Cut into slices and serve with whipped cream. (Unsweetened is nice because the pie is so sweet!)

carrot cake poke cake

last year I made the delicious carrot cake poke cake and it was so good, that I made it for our family Easter dinner again! and this time I took a picture of it!!

Carrot Cake Poke Cake

Followed from Something Swanky

I used a boxed Betty Crocker Carrot Cake. I was able to find the Cream Cheese Cool Whip frosting, and don't go without. The topping on this cake will make you die and then wake up, and eat some more. I did not use nuts on top, because some of our friends are allergic.

Ingredients

• The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
• 14 oz sweetened condensed milk
• 8 oz Cool Whip
• 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn't)
• 6 oz (half a tub) of whipped cream cheese (must be whipped)
• Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)
• Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)

Instructions

1. Leave the cake in the dish it was baked in-- this is not a free standing cake.
2. Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
3. In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
4. Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
5. Refrigerate for at least 4 hours, really overnight is best.
6. Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

cool whip frosting is not the same thing as cool whip, but located right next to each other. I was able to find it last year, but it wasn't available this yer, so I don't know if they stopped making it?? anyways, I just made a basic cream cheese/cool whip frosting, and it was still delish... but what isn't when it has cream cheese! right?