Mother's Day

Flowers from my garden



I had a wonderful mother's day. My husband made breakfast and church was wonderful (as always). We spent the Saturday before at my Grandma Eloise's house. I enjoyed spending time with family and catching up. Here are some pic's:

3 generations. Me with my mom and grandma.



My cousin Kari and her husband Bill.



Aunt Cathy and Uncle Art.



Grandma Barbara and Ken "Gus".



Me with the most handsome man in the world.



My Grandma Eloise with her great grandsons.



Grandma Eloise with her grandchildren. Kevin, Karson, me and Kari.



Me with my sister in law Katrina and Cousin Kari.

Father Son Campout

Bryson and Brett went to their first camp out at Camp Nauvoo. Bryson was so excited to go camping "like Caillou does". Caillou is a cartoon he watches. He only had one minor injury, a burn on his hand from the marshmallow stick.
I had bought some giant campfire marshmallows that Brett said was a hit with everyone.








Bryson's there somewhere:


Oh, there he is!

Our Week

It has been a great week. Chase has gotten off his stomach and is now crawling on all fours. Bryson started using the pedals on his tricycle and he's riding it everywhere now. It's so much fun being able to stay home and witness all their feats.

The School Desk

I picked up this awesome school desk at a garage sale for $10. The lady who sold it to me said her father was a principle at a school in Scotland and he saved it. She also said it's over 40 years old. It has a hole where the ink well would have sat. I love thinking about where it's been and what children have used (and colored all over) it. I sanded it, and stained it. Bryson has it in his room and it has a bunch of his toys in it. I can hear him riffling through it when he's supposed to be napping. I think he likes it :)


Here's the before:


and after:

Chase's 9 Month Appt.

Height: 30 1/4 inches
Weight: 20 lbs
Head: 18 1/4 inches
Teeth: 6 (still breastfeeding, but seriously considering weening!)

Chase loves standing and scooting himself along the furniture. He wants so badly to walk. He loves eating anything I give to him, even if it causes an allergic reaction (I forgot they can't have egg whites for a while...Oops!) He especially loves his gold fish and cheez it's, just like his big brother. Also likes to drink out of big brothers sippy cup, he just can't wait to grow up. It has amazed me how much faster he's doing things because he has Bryson to show him the way. It really does make a difference. We'll see if Chase walks before Bryson did, Bryson walked by himself just after his 1 year birthday.

And no, he hasn't slept through the night again. I think that was a one time deal. Sniff, sniff...sigh.

Hip Hip Horray!

The stars have aligned
The fat lady has sung
Pigs are finally flying


Chase slept through the night last night. Yeah!! That only took 9 months.

Honey Lime Chicken Enchiladas

Such a great dish. Please try...and enjoy!!


Honey Lime Chicken Enchiladas



~ 1/3 cup honey

~ 1/4 cup lime juice (about 2 large limes)

~ 2 teaspoons to 1 Tablespoon chili powder

~ 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

~ 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded. ( I use the canned chicken)

~ 12 corn tortillas or 6 flour tortillas (I use flour)

~ 2 cups Mexican cheese blend, shredded (1 small bag usually is 2 cups)

~ 1 14 oz can of green enchilada sauce (mild or medium, to your taste)

~ 1/2 to 3/4 cup of heavy cream

~ nonstick cooking spray

~ 1 Tablespoon of chopped cilantro to garnish (I don't like cilantro so I skip this)





Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken, mix in, and cover in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.



Heat a large griddle till a drop of water skitters across ( about 350 degrees F). Spray the surface with a non stick cooking spray or use a little canola oil. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove tortillas from the griddle and keep them between a couple paper towels until ready to use.



Spray the sides and bottom of a 9 x 13 inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 Tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large Tablespoon (or large pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada- it will be more of an over lap on the seam side than rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.



Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.



Bake enchiladas for 30-35 minutes, until cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, rice or a green salad.