My talented twinkie
made these shirts for Connor last night. Aren’t they so cute! If you would like for her to make you some contact her HERE
. I think they will be perfect for St. Patrick’s Day 🙂
Isn’t this the most precious Louis Vuitton you have EVER seen?
It’s an owl 🙂
What would a blog post be without a few pictures for the Grandparents?
This little booger has been into everything lately I cannot keep my eyes off him for a second!
He tries so hard to walk. Connor can take about 4-5 steps and then he sikes himself out and falls over.
But try try again we will…..
I must STOP eating Thin Mints…darn girl scouts 😛
Bonnie and I were girl scouts for years so I have a little soft spot for them. We went door to door in our neighborhood every year. The poor folks would do a double take when they saw TWO
of us standing there with pigtails in our uniforms. Of course they had to buy from both
to keep it fair.
Also – A pic of my shorter hair
What do ya’ll think? It feels a lot better…it was getting so dry and tangled.
I am not one of those people who gets attached to their hair so I have no problem whacking it off!
Tried a new recipe last night :
2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
1 container (8 oz.) sour cream
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups (8-oz. pkg.) shredded cheddar cheese
1 can (4 oz.) diced green chilies, undrained
1 pkg. (12 tortillas) 7-inch corn tortillas
(I added corn and black beans to my meat mixture)
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.
BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.
And if you watch FoodNetwork you must visit this site