Halloween Weekend

For Halloween this year, Peter decided that he didn't want to dress up. I talked him into looking at a few ideas on the internet, and he decided that he would like to be a "Mad Scientist". We got him a lab coat, which I put toxic substance lables all over and he also had a bunch of pens and pencils and markers and a calculator in his pocket. We got him a really great wig that stuck up all over the place. He looked really great. Whitney was Raggedy Ann (thanks, Aunt Becca for letting us use the costume.) She looked soooo adorable. Lucas was supposed to be Bob the Builder, but he didn't like the tool belt and would not wear the hard hat. SO, since he was wearing a coat over his shirt, he looked like a random 2 year old, asking for candy. Oh well. Lydia wore a flower costume that I made for Whitney when she was a baby. So cute. On Thursday was Peter and Whitney's class Halloween parties. The kids had so much fun. They didn't have school on Friday, and we went to Grandma Jangula's that night for a little family party. Grandma had lots of games for the kids to play and earn little prizes. We had "Jack o Lantern" pizza from Papa Murphy's and then went on a hay ride. We all loved it a lot. On Saturday, we went to the trunk or treat at the church. My parents came over that evening and while Nick and I took the kids trick or treating around the neighborhood, they handed out candy. When we got back, we went to Stake Conference. It was soooo amazing. I love Saturday sessions because with out the kids, I can actually PAY ATTENTION to the speakers! It was such a great weekend. I really love my family.

Here's a recipe that I like... Hope you like it too!

Garden Cheese Soup

1 c. sliced celery
1 c. chopped onion
4 T. butter
¾ c. flour
4 c. water
2 T. chicken bullion or 6 bullion cubes
¼ tsp. pepper
6 c. broccoli, cauliflower and carrot combination, thawed
1 c. frozen hash brown potatoes
3 c. milk or half and half
4 c. shredded cheddar cheese

In large kettle or Dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water then bullion, pepper and vegetables. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Add milk and cheese. Cook and stir until cheese melts and soup is hot. Do not boil. Garnish as desired. Refrigerate leftovers.