Friday, we hit the road to spend some time here:
Iowa Regular Baptist Camp at Clear Lake.
It was beautiful!
Cody helped our friend (the expert electrician) Scott wire some of a remodeling project going on.
The kids had a blast playing outside the entire day.
This was about five minutes after we got in the car to head home!
Sunday morning came bright and early!
Pastor Mike is diving into the 10 Commandments in his series Jehovah Unveiled.
Our friend Liz presented the most hilarious, yet amazingly convicting monologue phone conversation where she managed to "break" each and every of the 10 commandments!
You can listen to Pastor Mike's amazing message here under the media or recent sermon tabs.
God is really working to point out the idols in my heart--things I put above God under the excuses of "if only" or "if I had" instead of being truly content in completely trusting God.
We left church and enjoyed the beautiful afternoon on the soccer field!
Our kids are really picking up the game.
Cloe had a great game and scored three goals--a hat trick, I learned!
She's giving me the acceptance wave after a goal!
We brought treats for the boys' team:
Trail Mix Cookies!
These energy-boosting cookies were so good and could be really packed even more full of healthy goodness!
Trail Mix Cookies
(from Moms Big Book of Cookies by Laura Chattman)
1 1/2 c. unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter, melted and cooled slightly
1 c. firmly packed brown sugar (I used 1/2 c.--could also substitute raw sugar or agave)
1/2 c. honey
2 large eggs
1 c. peanut butter (I'm going to try almond butter next time!)
1 1/2 tsp. vanilla
3 c. old fashioned rolled oats (not instant)
1 c. raisins (I used dried cranberries)
1 c. salted peanuts, coarsely chopped
1 c. semisweet chocolate chips
1 c. sunflower seeds
Preheat oven to 350 degrees. Combine the flour, baking soda, and salt in a medium-size mixing bowl.
Combine the butter, sugar, and honey in a large mixing bowl. Use an electric mixer and beat on medium speed until well combined. Add the eggs, peanut butter, and vanilla and beat until smooth.
Stir in the flour mixture until just combined. Stir in the oats, raisins, peanuts, chocolate chips, and sunflower seeds. Place bowl in refrigerator for at least 10 minutes to let dough firm up.
Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. (Balls of dough could me placed next to each other on parchment paper lined baking sheets, frozen, and transferred into zipper-lock plastic freezer bags and stored in the freezer for up to one month. Frozen cookies may be placed in the oven directly and baked as directed.)
Bake the cookies until they are golden around the edges but still soft on top, 12-15 minutes. Let stand and cool for 5 minutes, then remove from baking sheet.
What trails did you blaze this weekend?