It's hard to believe...

It seems like just yesterday my little nephew was born

But instead a year has gone by

And he is walking and jabbering up a storm!

He loves tractors and cows, (I can't imagine why)

And has the best little personality ever!

Thanks for letting us celebrate with you Mr. Wyatt J!

Taste of Our Home Tuesday: Cheesy Enchilada Casserole

Once again Pinterest came to the rescue as I was searching for our meals for the week.  This Cheesy Enchilada Casserole was pinned from a website called Six Sisters Stuff.  I've found and pinned several recipes from this site and now when I see their name, I just pin it because there's a very good chance it's going to be tasty!  This recipe turned out to be more of a dip for us.  Mine ended up with some extra liquid in it. I'm not sure why, it still had a yummy flavor.  We just ate it with chips and enjoyed!

Picture by Six Sisters Stuff

Ingredients

1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Taste of Our Home Tuesday: IHOP Pancakes

I love pancakes and am often trying to get Justin to agree to breakfast for supper.  I recently found this recipe on Pinterest and couldn't resist giving it a try.  There's a couple things I look for when I'm making pancakes.  I like when they are soft and fluffy and when I can save the leftovers and finish them throughout the week.  This recipe fell under both categories.  These were the best leftover pancakes I've ever found.  They were still soft and fluffy 2 mornings later!  As far as tasting like IHOP, I believe they were pretty close!  (It's been awhile since I've enjoyed an IHOP pancake)  Enjoy! 

IHOP pancakes
1 1/4 c. flour
1 tsp. baking powder
1 tsp. Baking soda
pinch of salt 
1 egg, beaten
1 1/4 c. buttermilk
2 Tbsp. melted butter
1/4 c. sugar
Stir together the flour, baking soda, baking powder,and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar. Fry on a greased griddle. Serves 4.

Taste of Our Home Tuesday: Chicken Ranch Pasta

I enjoy ranch on many things so I figured it had to be yummy on pasta as well!  This recipe was found on Pinterest and was very quick to throw together (I already had the chicken cooked and in the fridge).  I did add a spoonful of sour cream just because I wanted to make sure it was nice and creamy.  We both enjoyed this dinner.  It's perfect for using up that leftover chicken.  Enjoy!

8 ounces penne pasta

1 Tbsp butter

1 Tbsp flour

2 Tbsp dry ranch dressing seasoning mix

2 cups milk

1 cup shredded cheddar cheese

1/3 cup cooked, chopped bacon

2 cups cooked chopped chicken

In a large pot, cook pasta according to package directions.  Drain and set aside.

In same pot melt butter.  Add flour and stir.  Cook flour for 1 minute.  Slowly whisk in milk.  Continue cooking until sauce thickens.  Stir in ranch dressing mix and cheese.  Stir until cheese melts.  Add chicken, bacon, and pasta.  Stir to coat.

So God Made a Mother

 "Because God needed someone to love the least and the little into real whole people, and He knew that to love is to suffer so God made a mother."

Ann Voskamp posted this earlier last week and I thought it very appropriate for today.  Click here to read her entire post. 

Happy Mother's Day!

Taste of Our Home Tuesday: Peachy Keen Bars

I found this dessert on Pinterest and decided it looked too delicious to pass up!  I had some leftover cherry pie filling that I needed to use before it got old, so I decided to substitute that instead of the peaches.  It ended up making it pretty sweet, but after heating up a slice and adding a scoop of vanilla ice cream, IT WAS PERFECT!!  Next time I make this I want to use peaches.  As someone stated on Pinterest, "Best Pinterest recipe yet!"  Enjoy!

 

Ingredients

1 pkg dry cake mix-white, yellow or french vanilla

1/3 c butter, room temperature

2 lg eggs, divided

29 oz can light peach slices, drained

8 oz cream cheese, room temperature

1/3 c sugar

1 tsp pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.

2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.

3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.

6. Sprinkle with reserved crumbs; Bake 30 minutes.

7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Taste of Our Home Tuesday: Amish Cinnamon Bread

I found this yummy recipe on Pinterest one day.  It looked fairly easy so I gave it a try.  The bread is very moist and reminded me of coffee cake.  I didn't want 2 loaves at the time so I halved the recipe.  It came out wonderfully.  We will be making this bread often!  Enjoy! 

 

CINNAMON BREAD

(makes 2 loaves)

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake at 350 degrees for 45-50 min.  or until toothpick tester come clean.  

Cool in pan for 20 minutes before removing from pan.