Day 30: Teriyaki Sesame chicken wraps

INGREDIENTS

3

 lb boneless skinless chicken thighs

1/2

 cup teriyaki sauce

1

 tablespoon finely chopped gingerroot

4

 cloves garlic, finely chopped

1

 tablespoon sesame seed

1

 teaspoon toasted sesame oil

1/2

 cup hoisin sauce

12

 flour tortillas (10 inch)

3/4

 cup shredded carrots

1

 medium bell pepper, cut into bite-size strips

1/2

 cup sliced green onions (8 medium)

3/4

 cup chow mein noodles

DIRECTIONS

1Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.2Cover; cook on Low heat setting 7 to 8 hours.3Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.4Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.

Day 31: My baby D-man

Day 29: American Girl Store

Day 28: Winterfeis

Day 27: Outbacks Potato soup

1 30oz. bag of frozen, shredded hash browns 

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour( I recommend like 2 hours- and stir well) before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Day 26: FIRST Haircut

A huge THANK YOU to Miss Kelli for coming to the house and doing Deklans first hair cut!!!

Before

AFTER!!!! he had some trouble sitting still!

Day 25: Growing up :(

Hes growing up so fast :(

Miss Sassy Pants

Day 24: Gluten Free Cookies

• 2 cups creamy peanut butter
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1/2 teaspoon  salt

we added m& ms

Directions

1. Heat oven to 350° F.
2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Day 23: The sneak

For days now my dear son has been playng around the chairs in the dining room. We thought nothing of it- till at last his motive was discovered!!

My dear lazy husband who was supposed to install a baby gate at the bottum of the stairs  a loong time ago has instead been laying one of my dining room chairs on its side to keep Deklan from going up the stairs. Little did we know Mr sneaky has been practicing with the chairs in the dining room  so he could one day( today in this case) make his escape through the chair and up the stairs. Thanks to his loud mouth sister he was caught quite quickly ...............dad will be installing the gate like right now!!!

Day 22: Snickerdoodle Bars

You will need:

2 1/3 cups all purpose flour

1 1/4 teaspoon baking power

1/2 teaspoon salt

3/4 cup of butter/margarine

1 1/4 cups granulated sugar

1/2 cup brown sugar

3 eggs

1 teaspoon of vanilla

- Filling-

1 tablespoon cinnamon

1 tablespoon sugar

-- but I used as much of both and I wanted

-Glaze-

1 cup powered sugar

1-2 tablespoons of milk

1/4 teaspoon of vanilla

Step 1-

Heat oven to 350° F. Spray or grease  a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside

Step 2-

In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. 

Step 3- I skipped this step and just put all the batter in and sprinkle the cinnamon and sugar on top

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.

Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

Step 4-

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour

Step 5-

In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.

NOTE: The glaze added a lot of sweetness( its very sweet on its own)- personally I will make it without next time!

Day 21: Hot Tub Time

 Above- Dek all ready to try the hot tub out! From the steam the pictures didn't turn out well- but the kids had a blast anyways!!

Day 20: Apple Butter

Not the greatest picture sorry!! The commissary had huge bags of apples for 99cents. They weren't bad but not good enough to just eat so I thought I could so make something with them. My bestie mentioned apple butter so I thought I'd give it a try!


So I started with about 

10- 15 apples
1 cup of apple cider vinegar
2 cups of water.

I cute the apples into quarters cores and all and boiled them with the vinegar and water in a huge pot with a lid for about 20-25 mins or until the apples were soft.


Then It called for a food mill- but seeing how I don't have one I used (I'm ghetto!) a colander, large bowl and a metal measuring cup and just keep working the apples until all the pulp was in the bowl. The peels and seeds will be left!


Then measure out how much pulp there is and add 1/2 cup of sugar per 1 cup of apple pulp. Once mixed good add

-2 tablespoons of ground cinnamon
-1 teaspoon ground cloves
-1/2 teaspoon of allspice




return the mixture back to the stove and on medium low heat, stirring very often and scrapping the bottom of the pan so no crust forms( so grab a chair a good book to read) cause I stood for almost 2 hours stirring until the apple mix was a dark red and thick!



I then poured the mixture into a canning jar and put the lid on. I left it on the counter until it was completely cooled then put in the fridge! You can make a ton of this of course and can a lot of it for gifts or whatever. Since i knew we would be eating it rather soon I didn't do any of that.


My husband, son, daughter and parents very much approve of the apple butter!!