Graham Cracker Gingerbread Houses

I’m sure you have noticed my posts haven’t been on a regular basis over the last few months. The truth is that I’m pregnant with my third child and my husband who is in the Army National Guard was gone for a number of months. Sadly something had to give and I chose it to be my blog. I’ve decided to continue posting recipes since I have a few friends that are always interested in what is going on in my kitchen, but I will not be writing as much for a while. I have to admit I love having many of my recipes available to me no matter where I am!

Over the last year a friend of mine introduced me to Pinterest . Yes, I will admit it I’ve fallen in love! If you have ever wondered what recipes I would like to try next, here is your chance to see my creative mind at work through my Pinterest boards. Have fun, but if you do try anything and love it please let me know!

P.S The houses above were designed by my two little boys:)

 

Ingredients

• Graham Crackers
• Milk Chocolate and White Chocolate
• All the candy you can dream of :)

Directions

Creamy Chicken Enchiladas

Adults and kids alike enjoy this enchilada dish. It’s mild for the youngsters, but for added zip pour your favorite regular salsa over it and it will please just about anyone. This is one of my favorite prep the day before recipes like the Chicken Pot Pie, refrigerate, and then pop in the oven. Just add about 10 min extra to baking. It also makes for an excellent dish to bring over to new Mommas coming home from the hospital. And as for Cinco De Mayo, a breeze! Enjoy

Ingredients

• 1 Tbsp olive oil
• 1/2 c onion, chopped
• 4.5 oz can chopped green chiles
• 8 oz cream cheese, softened
• 3-1/2 c cooked, chopped chicken
• 8-10 flour tortillas
• 1 - 1 1/2 cups heavy cream or ( for less fat)
  1 1/2 c green chile enchilada sauce
• 1-2 c Cheddar & Monterrey Jack cheese, grated
• Salsa if desired

Directions

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.
Pour  cream or enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 350 oven covered for 35-45 minutes, until bubbly & cheese is lightly browned.

Moist Pumpkin Pancakes

So, this recipe has become a tradition for my family. Every year (since last year) I will make this on or at least around Halloween.  I believe it important to have special traditions for every family.  Some of our other fall favorites are common to most families such as hayrides, pumpkin patches, apple orchards. maybe a few less common are how often we watch It’s The Great Pumpkin Charlie Brown,  that I decorate the whole house for fall, and we try to wear our dress up costumes once a week just for fun. If you have any fun fall activities your family enjoys doing please share I would love to hear about them. In the mean time try some moist pumpkin pancakes with a splash of real maple syrup!

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 - 2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

Directions

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. allrecipes

Poached Peaches For Kids and Baby

I did a little research then decided what the heck just throw them into a big pot of boiling water. Since these were going to be for my children I wanted only the natural flavors of the fruit to shine through. So much healthier than canned peaches!



I boiled them for around 15 mins with skin and pit still attached.

Simmer as gently as possible until the fruit is cooked through but still slightly firm. Test by poking the fruit with the tip of a sharp, thin knife. The fruit is done when it offers no resistance but isn't yet mushy.



Then rinse them in cool water and the skin will come right off.



Next remove pit by slicing in half and it should easily be removed

Can be stored in the refrigerator for up to a week

Homemade Baby Food

5 cups of veggies






Add 1-2 inches of water in bowl then 5-10 min in microwave
( cover with plastic wrap)







Add 1 cup of water









3/4 cups of rice cereal and add 1/2 cup more of water















Freeze overnight


This helps to break them loose










This is a good amount of cubes for a 6 mo old. You will add more as they grow.



30-40 sec in the microwave



I like to add a little more rice sometimes