The Boots Family

Friday, March 4, 2011

Brownies with Cream Cheese frosting & Chocolate chips

Warning: This is in no way Low Fat or Low Calorie.

I use a box of Pillsbury Chocolate fudge brownies. Follow Directions on back of box. Spread frosting on when Brownies are completely cooled. Sprinkle Chocolate chips on top if desired.

Cream Cheese Frosting
Ingredients:
1/4 cup Butter (1/2 Stick) Room Temperature
4 oz Cream Cheese Room Temperature
1 Cup Powdered Sugar (More or less to taste)
1 tsp Vanilla Extract

With an Electric Mixer, Mix Butter and Cream cheese for a couple minutes on Medium speed until well blended. Add Vanilla and mix.
Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Thursday, March 3, 2011

Nathan 3 Months

No doctor's appointment this month. I weighed and measured him myself. He is now 14 pounds 6 ounces (60%) and 25 inches (75%). I think he is going to be tall like his daddy. He is such a good baby. He smiles a lot. He likes to be able to see what is going on. Avalynn really loves her brother. She is always kissing him and playing with him. I think they will be best friends. Gabby also loves her brother and will sing to him when he is crying. He is not rolling all the way over yet but he rolls really well to his sides. He loves to be talked to and he will "talk" back. I am so happy God blessed us with this baby boy!

Wednesday, March 2, 2011

Crock pot Broccoli and cheese soup

--3 14 oz Cans Chicken broth

--2 cups milk

--2 10 oz bags of frozen broccoli florets ( I defrosted and pureed one bag, put the other in whole)

--1/2 diced Yellow onion

--1/2 t black pepper

--1/2 t kosher salt

--1/2 t ground nutmeg

--3 Cups Mild Cheddar cheese shredded

Chop onion into tiny pieces.
Add the onion to your crockpot, and top with the milk, broth, and spices.Stir in the broccoli.

Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely. 20 minutes or so before serving add the shredded cheddar. The cheese will be stringy and will stick to the broccoli florets---that's okay!

Tuesday, March 1, 2011

Easy Cheese Enchilada's

I made this for dinner tonight and it was so good! We had a tossed salad with it.

Ingredients:

1 lb of mild cheddar cheese, grated
corn tortillas
vegetable oil
1/4-1/3 cup finely chopped yellow onion
Enchilada sauce, heated
sour cream, optional

Heat the vegetable oil in a frying pan on medium heat.

You will need some tongs and a plate or tray to assemble your enchiladas.

Using tongs, dip two corn tortillas at a time into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly.

The goal here is to make the tortillas soft. If the tortillas are left in the oil too long they will get hard and be difficult to roll. Once you do this, dip the tortillas into hot enchilada sauce to coat. Now put the tortillas on a plate to cool one minute.

Add a hand full of the grated cheese and sprinkle some onion down the center of one tortilla and roll it. Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end. Tuck and roll the tortilla. Place into baking dish.

Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides.

Sprinkle more cheese and onion on top in the desired amount.

Bake on 400 degrees for about 7 minutes until sauce starts to bubble. Top with sour cream!