Fridge Friends

We made these!! Pretty cool, huh?

I'm pretty pleased because they were:

1.) totally easy and fun to make

(and Joseph was able to help pick out the characters and color them)

2.) cost nothing

3.) Joseph loves them!

And that's the best part about them.

No One Can Make Her Laugh Like He Does

Isn't she just the cutest little angel princess you've ever seen? Some days I just can't get over her. We kinda like her in our house. A lot.

Oh, and let me tell you something. She adores this little man. And I mean, ADORES.

They have this little game they've played the last couple days. I call it,"No One Can Make Her Laugh Like He Does." It's where Joseph does something seemingly mundane, like throw a plush puppy dog across the room. And she laughs. Hysterically. Today's version of the game was Joseph swiping his pinwheel a little too hard, trying to get it to spin. She cracked up! She just laughed and laughed every time he hit that thing. So of course, he does it again and again, with my approval, because it's just so stinkin' cute to see her laugh like that.

Try this one...

So, I posted the wrong Chicken Enchilada recipe. Well, the one I posted is good too, but I like this one better. It's from a Wisconsin ward cook book we were given when we were married. (Thanks, Ma Foster!) So, try them both and let me know which one YOU prefer! :)

Chicken Enchilada #2

2 boneless chicken breats, cooked and shredded

2 cans cream of chicken soup 2 soup cans of milk

2 dozen corn tortilla shells 3 cups shredded cheddar cheese

2 cups mozzarella OR Monteray Jack 1 can diced green chiles

garlic salt salt & pepper to taste

seasoning salt

Mix 2 cans of milk with the 2 cans of soup. Add chiles and seasonings. Heat to almost a boil; remove from heat. Stir frequently while heating. Fry corn tortillas in very hot oil or melted shortening. Cook just until soft and turn over; take out and place on paper towel. Dip tortillas into the soup mix and place in a large cake pan. Put some shredded chicken, cheeses, and a spoonful of sauce into the tortilla. Then roll up and repeat until all tortillas are rolled up. Cover the top with cheese and left over mix. Bake at 350 for 15-20 minutes.

Some Favorite Recipes

These recipes are some of our favorites that we've discovered since we've been married. Thought I would share. The French Dip Sandwiches are our most recent cooking adventure, and I'm SO excited about them. We loved them. But we've loved all these recipes.

Enjoy!

Jodie's Creamy Chicken

4-5 chicken breasts

1 cube margarine

2 pkgs. Italian dressing mix

Put chicken in crockpot, sprinkling with pkgs. Italian dressing mix. Add margarine. Cook, covered on high about 3 hours. Take out chicken and put on plate. Scrape meat off bones (if any) and cut into bite-size pieces. Clean up broth. Add in and stir well:

2 cans cream of chicken

2 8oz. pkgs. cream cheese

Add back the deboned chicken and heat through. Serve over rice, noodles, or potatoes.

Crockpot Cheesy Penne

1 lb. Italian sausage 1 15oz. can tomato sauce

1 14oz. can diced tomatoes 1 tsp. oregano

1 tsp. garlic powder salt & pepper

1/4 cup veggie or olive oil 2 tsp. granulated sugar

1/2-3/4 lb. penne pasta 1 cup shredded Mozzarella or Monteray Jack cheese

Parmesan cheese

Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. OR Cook sausage whole in casings; remove and dry, then cut into halved circles. Place in crock pot. Add sauce and diced tomatoes. Add oregano, garlic powder, salt & pepper, oil, sugar and stir well. Cook on low 7-8 hours or high 4-6 hours. Salt large pot of water and cook 1/2-3/4 lb of penne 4-5 minutes less than directions on box call for (about 7 or 8 minutes). Add penne and stir well. Top with 1 cup shredded cheese. Continue to cook on high for 15-20 minutes or until pasta is tender and heated, and cheese has melted. Serve with Parmesan cheese.

***I got this recipe online, and do a few things differently. 1) I do not use any oil. It makes it too heavy and we don't think it's really needed. 2) We don't like tomatoes, so I add a little more tomato sauce and don't use any diced tomatoes. 3) Jopes likes lots of cheese, so he mixes in the first cup of shredded cheese, and then puts more on the top to melt.***

Easy Chicken Enchiladas

3-4 cups cooked chicken (or turkey), shredded or cut into 1/2 inch chunks

7 oz. can chopped ortega style chiles

16 oz. sour cream

1 can cream of chicken soup

3 cups shredded jack or cheddar cheese (plus a little extra to sprinkle of top)

10 flour tortillas

Mix ortega chiles, 3/4 of sour cream (save rest for garnish) and soup. Then take approximately 1/4th of this mixture and mix with cut up chicken. Fill flour tortillas with a scoop of chicken mixture and handful of cheese. Roll enchilada style. Take another 1/4th of sauce mixture and spread in bottom of greased baking pan. Place enchiladas on sauce. Cover enchiladas with remaining sauce and cover baking pan with foil. Bake at 350 degrees for approximately 30-35 minutes. Remove foil, sprinkle with remaining cheese and bake another 5 minutes. Garnish with tomatoes, lettuce and sour cream if desired.

French Dip Sandwiches

1 beef roast (any type, any size)

1 or 2 packets Au Jus (you can probably get away with 1 for most size roasts, but I used two with a 3 lb roast and didn't have too much left over sauce)

Put your roast in the crock pot. Mix the Au Jus with the amount of water it calls for and pour over roast. Cook for about 6 hours. Pull apart or cut up the roast.

Using your favorite kind of bread (we used bollio rolls), cut open and put 1 or 2 slices of Provolone cheese on it. Broil open face in the oven until the cheese just starts to melt. Add meat, and dip in a bowl of the Au Jus from the crock pot.