Last night we went to Val Vista Lakes and walked around holiday mountain looking at all the lights. We took some pics of
this cute family and couldn't get enough of their darling little girl Elizabeth. My boys love her so much. Check out our adventure.

Seriously, isn't she the cutest????

Burnetts we hope you like your family pics and can get a Christmas card out.

Peyton my little photographer took this one, i'm kinda loving it.

Us at the lights.
So summer is officially gone but it still doesn't stop us from eating WATERMELON and wearing SHORTS. During the day it is still warm enough that you can get away with shorts or capris, and you wont even look out of place.


MORE BAKING! MORE BAKING and MORE BAKING!!!
My little helper had to join in the fun of decorating and taste testing the cookies. And he did an awesome job.

Ginger Snaps...mmm!

I have had several requests for this recipe so i decided to post it for all to share.
The Best Ginger Snaps Ever1 1/2 C. butter
2 C. sugar
2 eggs
1/2 C. molasses
4 C. flour
2 TBSP. ginger
4 TSP. baking soda
1 TSP. salt
2 TSP. cinnamon
Cream together butter and sugar. Add eggs and beat until light and fluffy. Add molasses and mix well. In another bowl, sift together dry ingredients. Add this to butter mixture and mix well. If dough is still sticky add a little more flour until barely sticky. I usually need 5 cups total.
Roll into 1 inch balls, then roll in sugar to coat. Bake at 350* F for 8-10 mins. Take out before they get golden brown around edges.
SECRET- Give the cookie sheet a good whack on the oven or counter after taking them out, this lets the air escape leaving you with soft delicious cookies. I do this to ALL my cookies. Let them sit for a few minutes before moving them to a cooling rack.