'Tis the Season.....again

Sorry for the absence. Two weeks ago Ryan went to Children's Hospital North after having an attack of croup. A few days later I came down with it, only the adult version, which is essentially a nasty upper respiratory infection that had me in bed for 3 days straight and I am still recovering (nearly 2 weeks later). I have been able to sleep and get rest, but my voice is still hoarse and I still cough from time to time. I am thankful that it's mostly over though. Ryan received a steroid that reduced inflammation and his cough was gone in a couple of days. Now Brooklyn has quite the runny nose and had a terrible fever, and thus a terrible day, on Christmas. She did not enjoy opening her presents. Poor little thing. She is still recovering now, but is on the mend.
As for Christmas, Tom surprised me by coming home early on Christmas Eve, roses in hand! I was so happy to see him. It had been a hard two weeks without him as he is off in Salt Lake City for job training. He returned to his training the day after Christmas and will be gone a total of 3 1/2 weeks when it's all said and done. Overall it was a good Christmas, but a very busy one that passed very quickly.


 For a dessert at our Christmas dinner, I made a Chocolate Mint Cheesecake. It turned out really good. I have posted the recipe below, and it was really easy: 

Grahm Cracker pie crust
1 box chocolate pudding
1 8oz tub of Cool Whip
1 pkg Candy Cane Mint dip mix
3 egg whites
2/3 c. sugar
1 tsp Vanilla
2 8oz cream cheese
1/4 cup milk
3 Tb flour


Preheat oven to 425 degrees. In bowl mix together cream cheese, sugar and vanilla. Add in chocolate pudding, milk and flour.  In separate bowl beat egg whites until stiff peaks form. Add egg whites to cheesecake mixture and blend on high for 3 mins. Pour mixture into pie crust and spread to edges. Cook at 425 degrees for 20 mins. Then lower oven temperature to 375 degrees and cook for 45 mins.
While cheesecake is cooking, mix together Cool Whip and Candy Cane dip mix. Set aside in fridge.
When cheesecake is done allow to cool completely. Top with Cool Whip mixture and add crushed candy canes or mints (pictured is Andes Mints). Enjoy!