Weight gain....

Grace is officially 6 weeks old, so I brought her in to get weighed on Tuesday morning. She is topping the scales at 10 lbs. 2 oz. It is so weird to think that David was born at that size!!! Incredible. She also has a little case of thrush which is my first experience with it in my kids. I guess I caught it before it got bad cause it is just a little white patch on her tongue. So not too bad.

I am so glad she is gaining so nicely, however when I had my 6 week dr. visit this week I was utterly disgusted with MY numbers on the scale. I don't think any of my friends (or sisters!) will understand this AT ALL because they are all skinny minnies... but honestly I have to think that being 30 has done something to make the amount of weight I need to lose a lot more that what I had to lose with the others. Anybody with me here??? AHHHH i just want to hide thinking about it (I was going to say puke, but then I didn't want you to think eating disorder or anything)

On a happier note, I had the missionaries over for dinner tonight for the first time since Grace was born and I have to say that the meal was one of my best. (Thanks to my OKie friends who shared their recipes) If you don't know already, I just love recipes and getting fun new ones, so I am going to share with you the recipes I used for dinner tonight. Nothing like sopapilla cheesecake to curb any hopes of shedding a few lbs..... Just a warning about the cheesecake, it is very easy to eat half the pan of that stuff in a very short time. I honestly cut this recipe in half and used a 9 X 9 instead so that I would not have any left over for me to pick at all night it is so good...


Mexican Meat Dish (but I think it should be called Mexican Lasagne)

1 lb. ground beef
1 small onion
1 can cream of chicken
1 can cream of mushroom
1 can enchilada sauce (red)
8 oz. grated cheddar cheese (i used more)
12 corn tortillas (i used more of these too)

Brown beef and saute onions together. Add the 2 cans of soup and can of sauce. Simmer 15 minutes. In greased 9X13 layer half of the tortillas (ripped to bite size pieces) then the beef mixture, then cheese. Repeat these layers. Bake at 350 for 20-30 minutes until bubbly.

Shelly's Cornbread

1 cup margarine softened
1 cup sugar
4 eggs
2 cans creamed corn
1 cup flour
1 cup cornmeal
4 tsp. baking powder
1/2 cup monterrey jack cheese grated
1/2 cup cheddar cheese grated

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13. As you put the batter in the oven, reduce temp. to 300.

Sopapilla Cheesecake

2 pkgs. crescent rolls
2 (8 oz.) cream cheese
3/4 cup sugar
1 tsp. vanilla
3/4 cup cinnamon/sugar mixture
1 stick butter or marg. melted

In a greased 9 X 13 pan, cover the bottom with 1 pkg of crescent rolls. Mix the cream cheese, sugar and vanilla until smooth. Spread this mixture over bottom crescent layer. Put the second layer of crescents over the cream cheese. Combine cinnamon/sugar to melted butter and pour over top. Bake at 350 for about 30 minutes until golden and slightly bubbly.