family • On A Personal Note • January 1, 2020

Good-Bye 2019

by Shelly Mathie

Us waiting for the Piano Guys Christmas concert – Happy 39 years to us!

I didn’t send Christmas cards this year – a first for me in as long as I can remember! I was feeling pretty overwhelmed and a bit paralyzed frankly…

2019 has been a tough year…..

black mold poisoning (which took us 8 months to diagnose and nearly killed me!)
David had to have half his thyroid out – thankfully it was not cancerous! But it was in the top ten most difficult surgeries the surgeon had ever done. A 2-hour surgery turned 5 hours and a thryroid the size of a baseball!
car accident for me – thankfully no injuries, but my poor car!
felony charges against our son’s ex-wife for child endangerment (another post coming on this one)
lyme disease diagnosis for me

As tough as it has been, we are super grateful for the many small and large miracles that we have also experienced. We made it out of 2019 still standing. We are grateful for family and friends that have supported us thru it all.

We enjoyed our first ever cruise with my parents and all their children and spouses. It was a wonderful experience!
Brian’s family spent Christmas with us and it was SO fun to have children to celebrate with on Christmas morning! We made some great memories!
We made a trip out to visit with Jason and his family, now located in New Mexico.
Jonathon and his wife are expecting a girl in April – we are thrilled!
Real estate was good to me this year! Lots of new clients and returning clients too!

Although I am excited for a new year and new opportunities, I am also heading into this new year with caution. Lots of big hurdles are awaiting us and my very soul is exhausted. Here’s hoping that 2020 is a bit kinder (I am NOT expecting a smooth ride, just fewer bumps in the road please!). May God’s blessings be abundant for us all!

Happy New Year!

My parents with 7 of our 11 grandkids

All the crazies on Christmas Eve

Papa reading to Brian’s kids

cake • dessert • raspberries • August 27, 2019

Dessert For A Crowd

by Shelly Mathie

1 white cake mix
2 8-oz pkgs cream cheese, softened
4 cups powdered sugar
1 8 oz Cool Whip
1 tsp vanilla
1 can pie filling (see what I substitute instead – SO much better!)

Prepare cake mix according to directions on package. Bake in a large cookie sheet with deep sides (about 20 mins). Cool.

Place cream cheese in mixing bowl and beat until smooth. Add powdered sugar; continue beating. Mix in cool whip and vanilla. Spread over cooled cake.

Top cake with pie filling.

I use this topping instead of pie filling:

Raspberry Sauce

30 oz of frozen raspberries
6 T cornstarch
6 T sugar
3/4 cup water

Place all ingredients in a large pot and cook until mixture thickens. Cool completely and pour over cream cheese layer.

NOTE: This raspberry topping can be used over ice cream, raspberry bars, etc. Thicken a bit less if using over ice cream or cheesecake.

chinese • pork • recipes • February 26, 2019

Fried Won Ton with Sweet and Sour Sauce

by Shelly Mathie

1/2 lb ground pork
1 clove garlic
1/2 tsp salt
2 tsp mirin – in the Oriental section of the grocery store (or water)
dash pepper
2 T water
1 egg
1 T cornstarch

Mix thoroughly.

Place small amount (or it won’t seal) meat mixture in won ton skin and fold. Deep fry; drain and serve with sweet and sour sauce.

Sauce

1/2 cup sugar
2 tsp soy
1/2 c vinegar
1/2 tsp salt
1/2 cup ketchup
4 T soup water (bouillon)
3 T waterstarch (2 T water to 1 T cornstarch)
2 T oil

Cook sauce until thick.

NOTE: Once meat is in the won ton skin, deep fry quickly. If meat mixture sits in the skin too long with will soften the skin and either bubble when you cook it or make a hole in the wrapper. Don’t get oil too hot when deep frying as it is important to make sure the pork is thoroughly cooked.

cookies • dessert • pumpkins • recipes • February 26, 2019

Pumpkin Cookies

by Shelly Mathie

Ingredients

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter (softened)
1 1/4 cup granulated sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
1 cup confectioner’s sugar

Instructions

Preheat oven to 350 F. Spray cookie sheet with non-stick cooking spray.
Mix together all dry ingredients: flour through salt.
Cream sugar and butter together. Slowly stir in pumpkin.
Add egg and vanilla and mix well.
Slowly add dry ingredients to wet ingredients until thick batter forms.
Pour confectioner’s sugar in bowl. Scoop or spoon about a tablespoon of batter onto sugar and roll to coat. Place coated cookies on prepared cookie sheet.
Bake 6-8 minutes. Do not over bake.
Allow to cool on wire rack.

This recipe came from my Pinterest board and the full post can be found here: https://www.eatingonadime.com/pumpkin-cookies/

These were seriously delicious! Because they are so moist I found they were best on days 1 and 2 – after that the texture was a little funky.

cookies • dessert • pumpkins • recipes • September 13, 2018

by Shelly Mathie

PUMPKIN CINNAMON COOKIES

Add these cookies to your fall baking list! They are the BEST pumpkin cookies you will ever eat!

yield: 27 COOKIES

prep time: 15 MINUTES

cook time: 10-12 MINUTE

INGREDIENTS:

FOR THE COOKIES:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin (we use Libby’s canned pumpkin)
1 large egg
2 teaspoons vanilla extract
1 cup cinnamon chips

CINNAMON SUGAR TOPPING:

1/4 cup granulated sugar
2 teaspoons ground cinnamon

DIRECTIONS:

Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.

In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note-I can usually find cinnamon chips at the grocery store, but if you can’t find them, you can always order cinnamon chips from Amazon.

This is from my Pinterest Board and comes from https://www.twopeasandtheirpod.com/pumpkin-cinnamon-cookies

RAVE reviews on these today! Definitely making these again-no adjustments necessary to this recipe – except for doubling the recipe – trust me – you will NEED to!

home decor • home improvements • make-over • September 7, 2018

Home Office Reveal!

by Shelly Mathie

At the beginning of the year I approached my husband about converting our formal living room, which was getting almost no use at all, to a home office. I had been renting office space at my brokerage for years and literally NEVER going in.

For many years I have sat at the kitchen island on a bar stool with stacks of papers everywhere while I worked from home. Kind of a crazy set up, but I find I am way more productive at home.

I started by meeting with a couple of designers. The first guy already knew how my office would look when he got here, didn’t listen to what I wanted at all, and after all that didn’t bother to send me an estimate.

When I met with Kevin Wallace, the guy who did the work for me – it was a totally different experience! He listened carefully to what I was looking for and how I thought it would work best, made some suggestions, and left to draw up plans for me.

Seeing the plans on paper actually gave me a bit of anxiety, as I could not really picture it in the room all built out. I trusted Kevin though to bring my dream to reality and I am certainly glad I did!

Kevin’s attention to detail was awesome and I could not be happier with the finished product!

We had to put in an overhead light, as the living room did not have any light at all. THAT was a nightmare and I am grateful for a patient husband who had to fish the lines to the center of the room and the switch itself. We had a small boo-boo when the drill came though the sheet-rock on the ceiling, but we had our drywaller fix that in a hurry!

I filled my office with favorite accessories and artwork. I have collected James Christensen for a few years now and made sure to include several of his works.

The “Believe” sign on the wall above is the very first thing I bought for my very first office space. The “S” was a find in a vintage shop and stands for “Shelly Sells”.

The picture above was given to me by a dear friend/vendor who makes personalized closing gifts for me. I was diagnosed several

months ago with mono and it has been a real

struggle for me. This was her sweet reminder to me that I

am always surrounded by angels.

SHE is definitely one of those!

This is one of the few new things I purchase for my office. Had to have it – it lights up!

Houses – it’s what I do!

The children remind me of my grandchildren – the real reason I work so hard! So I can spoil them!

David and I found this years ago at a small shop in Provo! One of my all time favs.

Love the look of this charming horse.

This was taken before David got my power put in the floor so I wouldn’t have to stretch the

computer cord across the room. Just love him!

The red cupboard may crowd the room a bit, but I had to keep it! It was originally in my formal living room and is one of my favorite pieces. I found it at Pottery Barn years ago.

I purchased my granite desk top from a bone yard in Vineyard. The business is MGS by design on 1600 N in Vineyard. I have to tell a little story about them because they were so awesome! I was at Bear Lake at a family reunion and we were doing things via phone. I had already selected my piece, but they had not templated yet. I gave them the garage code for easy access and they told me they would template the following day. I didn’t hear from them and was slightly disappointed, but figured they just couldn’t make it out. I was returning on Friday and had so hoped to have it done. I got a text Friday morning saying they were at the house to template. When we arrived home, David came through the house first and told me to get in there immediately. I thought there was a big problem, but the desk was completely done! When I texted to tell them I was so happy with it, they told me they had decided from the beginning they would surprise me! BEST. THING. EVER!!!!! Highly recommend their services.

I know it is purely psychological, but I feel so much more productive now! I come in and immediately get to work. Love that I can keep everything organized too. It is such a great feeling! So grateful and blessed to be able to do this.

Huge thanks to all that helped make this possible.

Pure bliss.

family • fathers • On A Personal Note • February 8, 2018

Happy Birthday to the Best Husband on the Planet!

by Shelly Mathie

Our 37th Anniversary was Dec 30th. We had been remodeling our basement (new flooring, painted the ceiling and remodeled the bathroom), so I let it slip by without a word. Sunday is my husband’s birthday and I just HAVE to say how amazing he is. For 37 years – most of his life – he has put up with my constant projects/remodels without complaining. He puts up with my OCD and attention to detail that would drive anyone absolutely crazy! Sometimes he quotes Princess Bride and responds to my requests with, “As you wish” – that drives me mad, but he is almost always cheerful about helping me get things done. He is not a typical gift-giver – he hates “having” to purchase a gift, but if he sees something he knows is perfect for me he buys it, “just because”. Daily he looks for ways to make my life easier. Sometimes that means washing up the dishes, scrubbing toilets, making dinner, or sometimes getting a new I-pad, computer or phone set up because he knows I will lose my mind trying to figure it all out. He has a wonderful sense of humor and it always comes out at the most unexpected times. He is always kind, never critical (my struggling self-esteem thanks him), he makes me laugh at myself when I am being dramatic about something. He plans out the best antique shops whenever we travel anywhere – and is happy about the shopping. He reminds me about things I need to do when he knows I have a ton on my plate and might forget. He just brings out the best in me. He makes me want to do more, to be better, to push myself – without ever nagging. He is my best cheerleader. When I started in Real Estate he wanted to know what my business plan was – what was that? I didn’t even have one! Being sarcastic, I finally said, “I just want to make more money than you!” Without batting an eye, he said, “How can I help you do that?” Been my best assistant ever since. He has even made small repairs for my clients without hesitation. Seriously-how can I not love him?!

He is so wonderful with his grandchildren. Two of them lived with us for nearly four years and it was wonderful to see him interact with them. I always appreciated what a good father he was to his own 3 boys. He has always put his family first and has always been a great example – never hypocritical. Truly a man of his word.

I am blessed beyond measure. He isn’t quite perfect, but I love him the more for his imperfections. They are few. Happy b-day to the best husband on the planet. Here’s to many, many more beautiful years together.

main dish • pasta • recipes • shrimp • January 18, 2018

Sauteed Shrimp over Creamy Spicy Spaghetti

by Shelly Mathie

A wonderful shrimp and pasta dinner recipe. With just enough heat to spice things up.

1 pound Spaghetti
1/4 cup extra virgin olive oil, divided
1/4 cup hot water from cooked pasta
1/2 small onion, diced
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon salt
1 pound shrimp, peeled and deveined
1/2 cup dry white wine, room temperature
2 cups Heavy cream, room temperature
1 tablespoon fresh lemon juice
1/8 cup fresh parsley leaves, chopped
1/2 cup Parmesan cheese, grated

Instructions

1. Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the 1/8 cup olive oil and reserved cooking liquid. Cover to keep warm.

2. In a large sauté pan, heat the remaining olive oil over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, paprika, cayenne, thyme, and salt. Cook, stirring for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Reduce heat to medium low, add the cream, cooking and stirring occasionally until slightly reduced. Remove from heat, stir in lemon juice and keep warm.

3. In the meantime, toss the shrimp with some additional paprika. Heat oil in a pan and cook for 1 – 2 minutes per side. Set aside, cover and keep warm.

4. Add the cooked pasta to the cream mixture and toss to coat. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add the Parmesan Cheese. Stir in some of the shrimp into the pasta mixture, reserving a few to garnish. Serve with more grated Parmesan, small pieces of parsley.

Recipe taken from my Pinterest board and found at: http://highlandsranchfoodie.com/2017/03/spicy-and-creamy-shrimp-pasta-recipe/#.WmCin9-nGUl

NOTE: this was seriously amazing if you like a little spice! Just the right amount of heat for me! I used the frozen shrimp from Costco instead of raw. You really must try this one!

bars • chocolate • dessert • recipes • December 20, 2017

Milky Way Bars

by Shelly Mathie

INGREDIENTS:

2 cups light brown sugar, packed
1/2 cup unsalted butter, softened
2 eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour
See note about mix-ins below:
1/2 cup Caramel Bits (or use caramel squares that have been cut in quarters)
1 cup chocolate chips
15 Fun Size Milky Way Candy Bars, chopped

DIRECTIONS:

Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
Stir in caramel bits, chocolate chips, and chopped Milky Way bars (see note).
Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
Bake for about 22-25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.
Store in an airtight container for up to 4 days or freeze for up to 3 months.

THESE are like eating a candy bar! So yummy! You can substitute any variety of chopped candy bars or chips or nuts desired. Wonderful texture!

Found on Pinterest at: https://www.crazyforcrust.com/milky-way-blondies/

chicken • main dish • recipes • November 14, 2017

CHEESY CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH

by Shelly Mathie

INGREDIENTS

1 large spaghetti squash
1 large chicken breast or 2 small, cut into bite sized pieces
2 teaspoons olive oil
1/4 cup finely chopped shallot
1 clove garlic, minced
1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like things
2 cups broccoli florets
1 ounce 1/3 less fat cream cheese, room temperature
1/4 cup low sodium chicken broth
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup plain non-fat Greek yogurt
Kosher salt and black pepper to taste

INSTRUCTIONS

Spaghetti Squash

Preheat oven to 400 degrees and line a baking sheet with foil.
Cut the spaghetti squash in half and scoop out the seeds.
Rub or spray the interior with oil and season with kosher salt and black pepper.
Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily.
Remove from the oven and let the squash cool until it can be handled.
Using a fork scoop out the flesh in long strands and put them in a bowl.
Place the skin/shell back on the baking sheet and set aside.

Chicken and Broccoli Filling

Preheat oven to broil.
Spray a large non-stick skillet with oil and heat over medium high heat.
When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
Remove the chicken from the skillet onto a plate.
Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.
Sauté for about a minute then add in the broccoli florets.
Season with salt and pepper then add in a couple tablespoons of water and cover with a lid.
Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
Add in half of the shredded cheese and stir until melted.
Remove from the heat and stir in the Greek yogurt until combined.
Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined.
Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese.
Broil in the oven until the cheese is melted then serve.

Taken from my Pinterest Board and found at: https://reciperunner.com/cheesy-chicken-broccoli-stuffed-spaghetti-squash

Good-Bye 2019

Dessert For A Crowd

Fried Won Ton with Sweet and Sour Sauce

Pumpkin Cookies

PUMPKIN CINNAMON COOKIES

INGREDIENTS:

FOR THE COOKIES:

CINNAMON SUGAR TOPPING:

DIRECTIONS:

Home Office Reveal!

Happy Birthday to the Best Husband on the Planet!

Sauteed Shrimp over Creamy Spicy Spaghetti

Milky Way Bars

INGREDIENTS:

DIRECTIONS:

CHEESY CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH

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