The new Bagley

Here is the one of the first glimpses of our little boy! We are so excited for him to get here! We are especially grateful that everything is going well and that he is healthy!

Our 28 week check up was this last week and he is 2 lb. 12 oz- he is growing so fast! I feel like my stomach is growing every second. He has been very active the past few days, I wish I could just peek inside and see what he is doing in there!

Will approved marinade

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

BYU Mint Brownies

My mom and I made these and they were scrumptious!

Makes one 9x13 pan of brownies. Prep and cook: 90 min. CooL: 1 hr.

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 tablespoon baking powder

1/2 teaspoons salt

1 c. chopped walnuts

12 oz. chocolate icing

MINT ICING

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer