More photos of the kids and grandkids for our
Summer of '16 .
We had a lot of fun at
Big Creek Lake.
We found a mermaid.
And a baby mermaid.
The grandkids asked if there were sharks in this lake.
We said no,
but then I found one along the shore line.
Big Creek State Lake
was created as part of the Saylorville project to protect Polk City from floods.
A diversion dam which forms the 866-acre Big Creek Lake was primarily developed as a flood control project but also offers a wide variety of recreation.
Big Creek State Park and the adjoining public hunting areas provide recreation
for visitors of all ages and interests.
The focal point of the 3,550-acre complex is the lake.
Big Creek Lake
provides excellent fishing year-round.
The lake's clear waters are stocked with crappie, bluegill, largemouth bass, walleye,
channel catfish and muskie. The lake is popular for a variety of boating activities.
Any size motor may be operated at "no wake" speeds on the lake.
Grandpa & Ceci.
There is more to do here.
A 26-mile paved multi-use trail allows bicyclists and pedestrians to travel from the beach south through the Saylorville Lake area all the way to Des Moines.
Eleven miles of snowmobile trails provide winter recreational opportunities.
Big Creek is also popular with cross-country skiers.
Then we went to Garrett's to visit.
I didn't get too many pictures.
I think I was depending on everyone else to take pictures once we arrived.
Liz fixed us some fabulous
Morning Glory Cupcakes.
Here is a recipe I found on All Recipes by Jaclyn.
"This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts."
They were a hit and didn't last long.
I did get some pictures that Liz took...
More summer fun...
Good times!
Morning Glory Cupcakes.
Here is a recipe I found on All Recipes by Jaclyn.
"This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts."
Ingredients
⦁ 1 1/2 cups all-purpose flour
⦁ 1/2 cup whole wheat flour
⦁ 1 1/4 cups white sugar
⦁ 1 tablespoon ground cinnamon
⦁ 2 teaspoons baking powder
⦁ 1/2 teaspoon baking soda
⦁ 1/2 teaspoon salt
⦁ 2 cups grated carrots
⦁ 1 apple - peeled, cored, and chopped
⦁ 1 cup raisins
⦁ 1 egg
⦁ 2 egg whites
⦁ 1/2 cup apple butter
⦁ 1/4 cup vegetable oil
⦁ 1 tablespoon vanilla extract
⦁ 2 tablespoons chopped walnuts
⦁ 2 tablespoons toasted wheat germ
Directions
1. Preheat oven to 375 degrees F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
They were a hit and didn't last long.
I did get some pictures that Liz took...
More summer fun...
Beach beauties!
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