Monday, December 1, 2008


I made these aprons for my mother-in-law, sister -in-law, and 10 month old niece. I just wanted to share these with you because they turned out cute minus my crooked stitching!!

Bow Board

I made this for my four year old niece for Christmas this year. With a tight budget, we tried to make as many gifts as possible for about 5 dollars. I bought a frame at a garage sale for a dollar and painted it with craft paint on hand. Then I bought some foam to put in the frame. I bought two and cut to fit. then I covered the foam with purple fabric (approx. 1/4 yard)- hot gluing it into place. Next I hot glued ribbon stripes on to hold bows. Last I embellish the frame with a painted butterfly I found at hobby lobby for a dollar. I sweetened the present with some bows I made with ribbon I already had. The bow board was made to match the little girls room.

Wednesday, November 19, 2008

Sour Cream Chicken Enchiladas

I love this recipe, I alter it to our tastes and I've doubled it for company.

1/4 C chopped onion
2 garlic cloves, minced
1 T butter
2T flour
1 C chicken broth
1 can ( 4oz) chopped green chile or fresh
1/8 t pepper
1 C shredded cheese, divided
1/2 C sour cream
2 C chopped cooked chicken
4 flour tortillas
In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chile and pepper. Bring to a boil; cook and stir for 2 min or until thickened. Remove from the heat; stir in 1/2 C cheese and sour cream until cheese is melted. Combine chicken and 3/4 c sauce. Place about 1/2 C chicken mix. down the center of each tortilla. Roll up and place seam side down in a greased 11x7 baking dish . Pour remaining sauce over enchiladas. Bake uncovered at 350 for 20 min. Sprinkle with remaining cheese. Bake 5-10 min longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 2 servings

Classic Carrot Cake

This recipe is one of my favorites from one of my cooking magazines. It is absolutely delicious and you can alter it some to make it healthier.

1 can(8oz) unsweeatened crushed pineapple
2 C flour
1 C sugar
1C packed brown sugar
2t baking soda
2t cinnamon
1/4 t salt
4 eggs
1C vegetable oil
2C shredded carrots
3/4 C chopped walnuts ( i omit these)
2 packages (8oz) cream cheese, softened
1/4 C butter , softened
2 t vanilla extract
1 1/2 C confectioners' sugar

Drain pineapple, reserving 2 T juice. In a lg. mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts if you use then. Transfer to a greased 13x9 baking dish. Bake at 350 for about 35 minutes or until a toothpick comes out clean. Cool before frosting. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioner's sugar until smooth and ice cake.

Thursday, October 9, 2008

Green Chile Zucchini

2-3 zucchini
chopped onion
dash of garlic salt
1 can chopped green chile
1/4 shredded cheese
olive oil
salt and pepper to taste

Spray or drizzle pan with some olive oil. Put sliced zucchini, onion, chile, and garlic salt in and cover. You will let it cook on low to med heat covered for about 10 minutes until it starts to get tender. Add cheese and cover for about 5 minutes until zucchini is done and cheese is melted. Salt and pepper to taste.

Tuesday, October 7, 2008

Yummy Caramel Cheesecake

2 8oz. cream cheese
1/2 c sugar
1/2 teaspoon vanilla
2 eggs
1 block or 1/2 cup almond bark with vanilla flavor (all chopped up)
Graham Cracker Pie Crust
Caramel ice cream topping

Mix cream cheese, sugar and vanilla with mixer until blended. Add eggs and mix, then blend in almond bark. Pour into crust. Drizzle caramel on top and cut through batter with knife several times to marble. Bake at 350 for 40 minutes or until center is almost set. Cool and refridgerate overnight. I like it to refridgerate 2 nights:) enjoy.

Toddler Meal Ideas

As my twins were learning to self feed, I had trouble putting meals together for them. My daughter no longer would let me feed her anything from a spoon so I went searching for meal ideas. I tried to give them a balanced diet, but I ran into some problems when I discovered Kate would not eat veggies. Here are a few suggestions if you find your self in the same dilema.

Meal Plans
  • Cut up lunch meat, cheese, fruit and veggie
  • Veggie Burger cut up with Ketchup, cheese and fruit
  • Drained chicken, veggie and noddle soup that is low in sodium
  • frozen chicken strips or nuggets- if you cook in microwave it is softer for them.
  • Grilled cheese- you can sneak spinach or pureed veggie or meat inside.
  • Quesadilla with cheese and veggies- cool before you cut.
  • peanut butter and jellly sandwich cut up, with fruit
  • waffles, pancakes or muffins - add fruit, veggies, pumpkin, or flax seed for more nutritional value.

Favorite Fruits:

Bananas, grapes quartered, watermelon-seeds removed, apples or pears (steam bag from ziplock-1 minute should do it to make them nice and soft), mandrain oranges and diced peaches packaged great for outings to park or even restaraunts.


you can buy these fresh, frozen and even canned. Watch for sodium. They also have small four packs that you can microwave and add to any meal. If your kid is like my daughter you can puree it and stick it in her meal somewhere.