Meet Natalie's Table!

Here's Natalie then and now!

Natalie is in 2/4 MOPS and this is her first year as a DGL.  She has 4 kids.

Tell us about your messiest mom moment.

My messiest moment lasted much longer than just a moment. My biggest mess began when we were moving - in transition from St. Louis to Omaha. We had 3 kids (a 4 yr old and 1 yr old twins - BOYS!!)  Ben had started his new job w/ the Creighton Bluejays August 1st, and I was alone with 3 toddlers trying to parent and show our home on a moment's notice. I finally decided I couldn't take it anymore, and I packed our van full with 3 kids, 3 car seats, a double stroller, two seasons worth of clothes, house papers and our entire filing system, toys and whatever else that fit. We lived with gracious families across the state moving every week attempting to preserve relationships and maintain a sense of stability for kids, without being disowned. Who in their right mind takes on a homeless, anxious  mother of 3 crazies, (aka the St. Louis McNair 3 ring circus), who has then just found out she is pregnant??? Yep, jackpot BABY!...1 of the maybe 4 nights total that I saw my husband in 3 1/2 months!

Well 3 1/2 months went by, some 75 home viewings later, several trips across the state to view potential homes, a handful (at most) of a few hours (at most) visits with dad, a vandalized car during one of the four attempts to see Dad, a trip to the ER with my son who had blue lips and couldn't breathe! (Me either!) in the added bonus of an OUTSIDE network location, we finally moved into our home only to find out that my husband got called into work the day we were to move in...and then it snowed that first week.

Two weeks later we took in a house guest in our basement (which truly to this day is one of, if not, our greatest family blessing - we love you Bryce (and now Rachel;)!). I proceeded to search for doctors and a dentist for kids, a preschool, an OB for me (grumpy, frazzled and pregnant me!) a church home, oh and friends, anyone?? (Who wants to be friends with a mom who is already SEVERELY outnumbered by her kids AND pregnant with another??) All of this needing to be done at the start of a long winter and a 7 days a week, plus evenings and travel, basketball season.  Overwhelming? Yes.  Lonely? You bet.  Vulnerable and Messy? Absolutely.  But I look back and so tenderly and sincerely THANK GOD for MY MESS!!! To know that if it hadn't been so messy I would not have been broken.  And now I see so much beauty in the messiness of motherhood.  I see mothers (YOU), as BEAUTIFUL.  I have learned and now know that my mess, your mess, is right where God does His best work. I am forever changed because of my mess.  And though I still stubbornly resist upfront, I welcome messy...because I know beautiful is in the making. 

Meet her table!

not pictured: Jen

Each person was asked this question:

If time, money, and responsibilities were not a factor, what is one place you would like to visit? Why?

DGL-NATALIE: Switzerland, Austria, Canada--All 3 intrigue me with God's beauty and creation.  Also, I would love to go to a third world country to serve!!

MENTOR MOM-HEATHER: China--to spend as much time as we could in country for my daughter.  She is from China and I would love to take my family and see where she spent her first two years. 

STEPHANIE: Italy--My husband lived there for 5 years growing up and I would love to experience the country with him. 

JEN: Bora Bora--clear water, soft sand, over-water bungalows.  I'd even bring my kids and a nanny. :)

MEREDITH: Alaska--It would be a fun adventure. My husband and I want to go to hike, see bears and fish for salmon. 

JOCIE: Paris, France or anywhere secluded, really. 

JOY: Philippines--My parents and siblings live there and that's where I'm from! :)

JEN: I'd take our family to an African safari, so we could see all the zoo animals we love up close. 

Thanks for sharing your table with us, Natalie!

Chicken Pot Pie by Natalie

1 box Pillsbury Pie Shells
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 cup light sour cream
1 bag frozen mixed veggies-cooked
3-4 chicken breasts, cooked and cubed
salt, pepper, Cavender's Seasoning, Mrs. Dash-to taste

Directions:
1. Mix all ingredients and season to taste.
2. Put one pie shell in pan and fill with mixture.  Top with other pie shell.
3. Cover with foil and freeze.

To Serve:
1. Thaw in refrigerator.
2. Bake at 375º for 45 minutes or until browned (Cover crust after first 15-20 minutes of baking). Cool for 10 minutes before serving.

Meet Brenda's Table!

Here's Brenda then and now!

Brenda is in 2/4 MOPS and this is her third year as a DGL.  She has three kids.

Do you have any funny stories from motherhood?

When we go camping sometimes we are a little lax on bathroom etiquette and allow our little boys to go potty behind a tree. Especially when they were newly potty trained and we had to remind them to go often. Who wants to trek to the outhouse half a mile away, right?  Such was the case on a camping trip with five other families a couple of years ago when one of our boys decided he had to go. He ran up to a tree a little way from our campsite, but where everyone could see him, and proceeded to pee on the tree. We thought it was pretty funny until he turned around and dropped trou. Before we could stop him he was squatting down to do his other business. Horrified, we quickly found something for him to wipe with and then cleaned up his mess. After a little embarrassment and a few laughs we explained to our boys that there are some times that you have to make the trek to the outhouse.

Meet her table!

not pictured: Kelsy and Becca

Each person was asked this question:

If you could be any TV mom for a day, who would it be?

BRENDA: Caroline Ingalls because I'd love to be a pioneer for a day.

MENTOR MOM-DEBI: Carol Brady because she always stayed calm in the chaos.

BRIANNE: Carol Brady

DEBBIE: Caroline Ingalls

ANNE: Clair Huxtable from the Cosby's

BECCA: Carol Brady...because she has Alice!

HOLLY: Lorelai Gilmore

KELSY

Thanks for sharing your table with us, Brenda!

Chocolate Truffle Cookies with Sea Salt

by Brenda

Ingredients

1 ½ cups (8 oz.) Ghirardelli® 60% Cacao Baking Chips, for melting into the cookie dough

1/3 cup Ghirardelli® 60% Cacao Baking Chips, for mixing into the prepared cookie dough

¼ cup all purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

2 tablespoons unsalted butter

2 eggs

½ cup granulated sugar

1 teaspoon vanilla extract

2-3 tablespoons coarse sea salt

Preparation

In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.

Combine flour, baking powder and salt and mix to combine. 

In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine.

Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.

Pre-heat oven to 350º. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked.

Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following:
     o ¾ cup toasted pecans or pistachios
     o ¼ cup chopped candied ginger
     o 1/3 cup sweetened coconut 

http://www.epicurious.com/recipes/food/views/Chocolate-Truffle-Cookies-with-Sea-Salt-368131

Meet Kirstin's Table!

Here's Kirstin then and now!

Kirstin is in 2/4 MOPS and this is her second year as a DGL.  She has two kids.

Can you tell us about your best or worst Valentine's Day?

My best Valentine's Day was the first Valentine's Day with my boyfriend, who is my husband now.  He knows his way to my heart.  He took me out to a very nice restaurant.  It was very romantic. 

Meet her table!

Each person was asked this question:

What is your favorite time of day with your kids?

KIRSTIN: My favorite time of day would be first thing in the morning when my kids wake up so happy to see me and are in a very good mood. 

MENTOR MOM-JAN: Anytime I see them.  When they were small I'd say "nighttime," and they'd say their prayers as I rubbed their backs. 

KATRINA: Morning-I love seeing her wake up and just "being" with her in the early moments. 

Katie: After school when the girls tell me about everything they did. 

Tara: When we get out of the house-mostly mornings.

Amanda: Spending time with Hannah, making her laugh by making weird face expressions-especially in the mornings. 

REBEKAH: In the evenings when my husband is home and we have family time. 

Thanks for sharing your table with us, Kirstin!

Green Bean Casserole

3 cans of green beans (french cut/drained)
1 can cream of mushroom
1/2 c milk
1 package of fried onion

Put green beans in mixing bowl, then cream of mushroom and milk. Mix. Pour into a casserole dish, sprinkle with french fried onions.

Bake at 350° for 25 minutes. 

• 
  

Meet Mary's Table!

Here's Mary then and now!

Mary is in 2/4 MOPS and this is her third year as a DGL.  She has a little boy.

What do you like to do with your son to beat the winter blues?

We play a lot of hide and seek, chasing each other around and wrestling. We also get outside every day, even if it's for only 5 or 10 minutes. Finally, the library is one of our favorite places to go to spend time reading and then check books out and bring them back home.

Meet her table!

Not pictured: Kerri

Each person was asked this question:

Which housekeeping chore do you wish you never had to do again?

DGL-MARY: Washing dishes by hand

MENTOR MOM-MELANIE: clean toilets

KERRI: hanging up laundry

JILL: cleaning up the kitchen after each meal

RACHEL: Emptying the dishwasher.  Particularly anything with silverware. 

ANDREA: Clean the bathroom

EMILY: Clean the bathroom

KIMBERLY: Laundry-Folding it and putting it away!

HILARY 

DEBORAH: Ironing... I will avoid it at all cost unless it's a special occasion ;)

Thanks for sharing your table with us, Mary!

"Mom's Chicken Enchildadas" by Mary

One of my favorite recipes is: "Mom's Chicken Enchiladas" from the Eating For Life cookbook. We tailor it a little to our liking. For example, we don't use cooking spray, but instead we butter the baking dish. We also use both corn and flour tortillas and make a double batch. The corn tortillas may seem to fall apart when they're being rolled and placed in the baking dish; it's okay, they will cook just the same and be so delicious. Here's the recipe:

Servings: 4
Preparation Time: 50 minutes

Ingredients:
4 portions chicken breast (about 1 lb)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped
1 jalapeño, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced

Directions:

1. Preheat oven to 350 degrees F. Lightly coat a 9" x 13" baking dish with cooking spray. 

2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.

3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeño; sauté for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.

4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in the prepared baking dish.

5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.

6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy! 

Meet Jennifer's Table!

Here's Jennifer then and now!

Jennifer is in 2/4 MOPS and this is her second year as a DGL.  She has two kids.

Do you have any Christmas traditions?

We pick out our Christmas tree at a tree farm every year.

Meet her table!

Not pictured: Jenni

Each person was asked this question:
Do you have a memory from family vacation as a child?

JENNIFER: One year we stayed at a beach house in the Outer Banks of North Carolina.  A group of us locked part of the family out and blasted them with water balloons. 

MENTOR MOM-JULIE: Most of our family vacations as a little girl consisted of lots of driving, and I always got carsick. :(

JESS: Our family went to a lake in Minnesota and stayed in a couple cabins.  I remember fishing and swimming in the lake.  The best thing about the trip was that there was a girl around my age I became friends with.  It was such a fun trip with our whole family-8 of us! :)  We played games and had a great time! 

\

KELLEY: One time we drove across country from Ohio to Kansas.  Half way through the trip our old station wagon broke down.  My dad was able to get it to an old truck stop and the restaurant there took us in and fed my 4 siblings and I all day as we got it fixed. 

CARLY: I remember staying at Embassy Suites when I was about 12 or 13. My two younger sisters and I thought it was so great. Our favorite part was the elevators you could see out of. We would spend so much time just riding up and down in them.

JENNI

ELIZABETH

KELLY

Thanks for sharing your table with us, Jennifer!

Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
2 cloves garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350º F.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. 

Lightly grease a 9x13" pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.