Livvie and Deni made their rounds during Christmas this year.. here are some pics of the aunts and uncles. They went to see aunt Joyce and Uncle Lefty but she forgot her camera.
Sunday, January 6, 2008
Friday, January 4, 2008
Our Georgia Peaches

These are Rene' and Suzanne's kids Christmas Day 2007. Yes they are all as big and SASSY as they look, but every bit as sweet and loveable too!! In case you're wondering how old they are now. Back row: BJ is 10, Jessica is 11. Front: Bailey is 7 and Katie Boo is 9. They had a fabulous time at Grandma Eileen's and got spoiled like they are supposed to. We miss you all and hope you all had a safe, healthy and very Merry Christmas and New Year. See you in June for Antonio's Graduation!!
Monday, December 10, 2007
Merry Christmas
Monday, November 19, 2007
All I Want for Christmas
Friday, November 2, 2007
Happy Halloween!!
Tuesday, October 30, 2007
My Cheerleader
Friday, October 12, 2007
tortilla soup (Aunt Frances)
Tortilla SoupA colorful, hearty soup with chicken and vegetables
topped with tortilla chips
Hands On:20 minutes Total:30 minutes Makes:10 servings (1 cup each)
Ingredients
* 2 tablespoons Pure Wesson Vegetable Oil
* 1 large onion, chopped (1 large = 1 cup)
* 1 medium green bell pepper, chopped
* 1 medium red bell pepper, chopped
* 2 cloves garlic, finely chopped
* 3 cans (14 oz each) chicken broth
* 1 can (14.5 oz each) Hunt's Petite DicedTomatoes with Mild Green Chilies, undrained
* 2 cups shredded cooked chicken
* 1 cup whole kernel corn
* 1/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 cups tortilla chips, broken (2 cups = 4 oz)
* Shredded Cheddar cheese, sliced green onions,cilantro sprigs and diced avocado, optional
Directions
1. Heat oil in large saucepan over medium-high heat1 minute. Add onions, bell peppers and garlic; cook 5minutes, or until vegetables are crisp-tender,stirring frequently.
2. Add broth and tomatoes with their liquid. Bringto a boil; reduce heat to low. Stir in chicken, corn,cumin, salt and pepper. Simmer, uncovered, 10 minutes.
3. Ladle hot soup into serving bowls. Top withtortilla chips. Add cheese, onions, cilantro andavocado, if desired.
Nutrition (per serving)
Calories 137
Sugars 3 g
Total fat 6 g
Protein 11 g
Saturated fat 1 g
Vitamin A 10%
Cholesterol 24 mg
Vitamin C 36%
Sodium 740 mg
Calcium 4%
Carbohydrate 11 g
Iron 5%
Dietary fiber 2 g
topped with tortilla chips
Hands On:20 minutes Total:30 minutes Makes:10 servings (1 cup each)
Ingredients
* 2 tablespoons Pure Wesson Vegetable Oil
* 1 large onion, chopped (1 large = 1 cup)
* 1 medium green bell pepper, chopped
* 1 medium red bell pepper, chopped
* 2 cloves garlic, finely chopped
* 3 cans (14 oz each) chicken broth
* 1 can (14.5 oz each) Hunt's Petite DicedTomatoes with Mild Green Chilies, undrained
* 2 cups shredded cooked chicken
* 1 cup whole kernel corn
* 1/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 cups tortilla chips, broken (2 cups = 4 oz)
* Shredded Cheddar cheese, sliced green onions,cilantro sprigs and diced avocado, optional
Directions
1. Heat oil in large saucepan over medium-high heat1 minute. Add onions, bell peppers and garlic; cook 5minutes, or until vegetables are crisp-tender,stirring frequently.
2. Add broth and tomatoes with their liquid. Bringto a boil; reduce heat to low. Stir in chicken, corn,cumin, salt and pepper. Simmer, uncovered, 10 minutes.
3. Ladle hot soup into serving bowls. Top withtortilla chips. Add cheese, onions, cilantro andavocado, if desired.
Nutrition (per serving)
Calories 137
Sugars 3 g
Total fat 6 g
Protein 11 g
Saturated fat 1 g
Vitamin A 10%
Cholesterol 24 mg
Vitamin C 36%
Sodium 740 mg
Calcium 4%
Carbohydrate 11 g
Iron 5%
Dietary fiber 2 g
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