Today my thoughts are surround around all things motherly.
I am blessed to have had such a wonderful mother.
She was always and still is the best example.
I have married into a wonderful family and found a mother there who is irreplaceable.
She too is such a great example to me.
I also have found love and joy in being a mother to two of the best kids ever!
How blessed I am that my Heavenly Father lent his beautiful children to me to raise and teach.
My thoughts also go out to my biological mother.
The selfless act, to give me a better life than she could provide, will always be a blessing to me.
How blessed we all are for mothers...

Today's highlighted website is one of my favorites!!
(Well I guess they all are...)

Introducing:To find out what this website is all about click the image.
It inspired me and I LOVED it!

Flower Bow Tutorial
(With a Button Rhinestone)

I know plenty of you out there make your own bows
and have your own methods.
I just thought I would do this tutorial to show
those Moms out there who don't know how,
how to create their very own cute flowers for their girls!

Supplies:
1 Flower
Glue Gun
1 button
1 gemstone
1 alligator clip, lined

Here is the flower, I buy these at the dollar store so I usually get a whole bunch and they only cost me a dollar for the bushel!! Step 1) Tear apart the flower and lay out all the pieces.

Step 2) Place a drop of glue in the middle of the largest piece
and lay the pieces on with the petals opposite of eachother,
gluing each layer.

I only did three layers, instead of every piece of the flower, I think it looks better.

Step 3) Take your button and gemstone and glue them together.

Step 4) Glue the gemstone in the middle of the flower.

Step 5) Glue to your favorite clip and your done!!

Have questions? Email me: l_heizzy{at}yahoo{dot}com!!

I loved this recipe when I tried it!
Hope you all enjoy it too!

Chicken Tortilla Casserole

Ingredients:

2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
1¾ cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded
2 tbsp. chopped fresh cilantro

Directions:
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.

Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.

Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes. Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.

Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.

Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving.

:: Source: Recipe and Photo from Annie's Eats::

This past Sunday in Relief Society we had a lesson on Pres. Uchtdorf's talk.
I loved it.
Just thought I would share.