All kinds of stuff!!!

Emma at the camera again. But I thought this picture of Olivia was so cute.

This picture I was not so happy to see when I loaded the pictures from the camera to the computer only for the fact that Lane is hanging on my entertainment center door. Ehhhhh!

I don't know what Emma is doing here? Obviously Eliza did not want her picture taken!

Olivia's hair is getting so long. It's so much fun to braid and do other stuff. Just wanted to get a picture for her memory book and thought I'd post it here as well.

Since I took a picture of Olivia the others wanted pictures of themselves also... Lane didn't want to smile? Lane is holding his Nemo pen that lights up. Each of the kids has one for during sacrament to help quiet them down. It worked remarkably well...

Eliza and her SHORT hair. The only way to do it is on the top of her head or with barrettes but the barrettes don't last very long so she gets piggy tails.

And Emma... Her hair sort of works in really low piggy tails. It looked really cute until it started falling out in the back.

And now for a treat... We had the missionaries over last night for dinner so we made those Southwest Chicken Wraps that I put on my blog a couple of days ago and then I made this Chocolate Cheese Cake.... YUMM it was good. The kids all wanted seconds, thirds and fourths although they didn't get more. I didn't want to be up with them forever going through detox just before bed.

Hershey’s Best Loved Chocolate Cheesecake
Ingredients

Quick Chocolate Crumb Crust (recipe follows)
3 packages cream cheese, softened
1 ¼ cups sugar
1 container (8 ounces) dairy sour cream
2 teaspoons vanilla extract
½ cup Hershey’s Cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (recipe follows)
Makes 12 servings

1. Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees.
2. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
3. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan. Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

Quick Chocolate Crumb Crust:
Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan. Makes 1 (9-inch) crust. (I didn't have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren't as thick. Also it doesn't take quite as much time to cook either.)

Quick Chocolate Drizzle:
Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.