Tyson Hugh Hooper

Tyson Hugh Hooper
Our son, Tyson Hugh Hooper, was born with coarctation of the aorta, hypoplastic arch, and a transitional avsd. His first open heart surgery reconstructed his aorta and was on day 9 of life. His second open heart repair was not anticipated to be needed until two or three years of age. Ty had other plans. We spent the vast majority of his first 3 months of life at Vanderbilt as he went into heart failure and was diagnosed with pulmonary hypertension. As a result, the medical team concluded that he needed the repair much sooner than usually recommended, and at just shy of 3 months old Ty underwent his second life saving open heart surgery. God has already worked so many miracles in Ty's life and the life of our family and we know he is using our story. Because of this, we are grateful for Ty's special heart and feel beyond blessed that God chose us to travel this road. We ask for prayers as Ty continues to heal. We are praying for a full recovery and life without restrictions for Ty. We are praying for God to use our family and Ty for His glory.

Thank you to each and every person who supports us through prayer, giving, or just by loving on our family! We are humbled and blessed by all of the ways the Lord is providing for us and know that he is using Ty and his story to do great things!

Monday, December 20, 2010

Italian Pasta Bake

This recipe is my favorite kind!  Easy, Quick, Good and made with ingredients that I always have On Hand! Yay!  Plus, the big one (Chris) and the little one (Lily) BOTH gave it their stamp of approval!  I got the recipe from the Junior League of Murfreesboro's Open House Cookbook!

1.5 lbs ground beef
1.5 cups tomato sauce
1tsp salt
1 tsp sugar
1tsp garlic powder
Oregano to taste
Pepper to taste
6 oz cream cheese, softened
1 cup sour cream
3 green onions, chopped (I left this out - we don't dig on onions)
10 oz egg noodles
1.5 cups graded Parmesa

Brown the ground beef in a skillet, stiffing until crumbly; drain.  Add the tomato sauce, salt, sugar, garlic powder, oregano, and pepper.  Simmer for 30 minutes.

Combine the cream cheese, sour cream, and green onions in a bowl; set aside.

Cook the noodles according to the package directions; drain.  Layer the noodles, sour cream mixture, tomato sauce and parmesan cheese 1/2 at a time in a greased 9x13-inch baking dish.  Bake at 350 degrees for 20 minutes or until heated through.

*I did decide next time I will mix it all together instead of layering it.  But it was wonderful just as it is!