The Beach, Again!

 We went to Corona Del Mar yesterday.  The weather was perfect, 75 degrees.  I am really glad we decided to go last minute.  I picked up my friend Sarah and her 2 kids.  We had a great time.

Paige seems happy here but man, she was terrible.  She kept screaming anytime I  would take her near the water.

Tyler and Preston

Preston borrowing Tyler's boogie board.  The kids were playing in the 55 degree water.  Brrrrr!

Paige was so cranky I tried to get her to lay down.  Didn't last very long.

I was walking in the sand and stepped in some tar!  Who knew!  I tried to get if off and  the next photo shows what happened.  Then I got it on my brand new bathing suit!  

We explored around some caves and looked at different sea creatures like anemones,  sea cucumbers and hermit crabs.  Callie absolutely loved it.  

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They made it up and down the rock without anyone getting hurt.  

Nacho Cheese Soup

My sister had this soup brought to her after she had a baby.  She made it for us when we visited at Christmas time.  It is really delicious.  When I make it for my family, I use less chili powder (1/8 tsp.) because they can't handle the spicy and neither can I!

Serves: 8 Prep. Time: 0:20 or more nacho cheese soup 1/4 cup butter OR margarine 1/4 cup all-purpose flour 3 cups chicken broth 1 cup milk 8 oz. Velveeta process cheese food - cubed 10 oz. can Ro*Tel® tomatoes and chilies 2 cups cooked, shredded chicken 1 tsp. cumin 1 tsp. chili powder salt and pepper – to taste shredded Colby Jack cheese OR Mexican blend cheese – as needed -In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. -Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. -Reduce heat to low and stir in Velveeta cubes; stir until melted. -Stir in Ro*Tel, chicken, and spices. -Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. -For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. -Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. Notes: If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Ro*Tel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Ro*Tel or salsa and/or adding cayenne pepper to the soup.

Sweet almond chex mix

My friend Lori made this last Christmas for us.  I couldn't stop eating it.  I made it last night but didnt add the almonds and I don't have almond extract so I use vanilla.  It still is yummier than ever.

1 pkg. sliced almonds(sorry no size given)  how much to your liking
1 18 oz box Corn Chex Cereal (only Corn)
1 teaspoon almond extract (or vanilla)
3/4 cup sugar
3/4 cup light corn syrup
1 stick butter

Warm butter, sugar, corn syrup but don't boil.  Stir until sugar dissovles.  Pour on top of cereal.  Put onto 2 greased cookie sheets.  Bake at 250 for 10 minutes.  Stir and let cool.