Green Enchiladas

Ingredients:

10 flour tortillas

2 cans Old El Paso Mild Green Chili Enchilada Sauce

1 8oz package of cream cheese, cut in cubes

1 can green chiles

1 lb cubed uncooked chicken breast

3/4 cup shredded cheddar cheese

Instructions:

Heat oven to 400

Spray a 9x13 pan

Spray a skillet and cook the chicken until no longer pink in the middle

Stir in cream cheese and chiles, stir until the cream cheese is melted

Spoon the creamy filling into the tortillas, roll up like enchiladas

Pour the 2 cans of sauce over the filled, rolled tortillas

Top with cheese

Bake 15-20 minutes or until hot and cheese is melted. Or as Savana says "They look bubbly melty!"

Kid Helper:

• Gather ingredients from the fridge and set out on counter
• I have a no blade can opener so Savana loves opening the cans because there are no blades or sharp edges on the can or lid, even after opened.
• Spray the pan and lay in the tortillas
• Roll up the tortilla *it can be pretty hot so watch little fingers so they don't touch the filling
• Sprinkle the cheese on top!
• Turn the light on the oven and let them watch and tell you when it starts to get "Bubbly Melty"



Lemon Blueberry Cheesecake Cookies

1 cup butter at room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!


Kid Helper:

• Wash and dry blueberries
• Measure ingredients and add them to the bowl
• Do taste testing, taste new ingredients. Sample the cream cheese, little drops of lemon juice etc. Its fun to see their reaction to new things. Savana started to love eating raw zucchini doing this. And her face when licking a lime for the first time was a moment I will treasure forever! *not all ingredients are meant for taste testing*
• Everyone needs to lick a beater :) I'm going to be a little sad when I have 2 kids and there won't be a beater for me! Anyone know of a 3-4 beater hand mixer? lol. I will survive with licking out the bowl I guess:) *careful when using raw eggs.

Mini Cookie Pizzas

Ingredients:
Sugar cookies (I used Pillsbury sugar cookies to make it really easy)

Frosting:
I did half a batch of buttercream frosting and folded in Home Made Whipping Cream

Home Made Whipping Cream: Whipping cream, 3 Tablespoons of sugar and a tsp of vanilla. Whipped with my hand mixer for about 3 minutes on medium speed.

Fruit for topping: strawberries, blue berries, kiwi.

Let your cookies cool completely. Add the yummy topping and arrange fruit pretty :)

Kid Helper:

• Place the premade Pillsbury cookies on the baking sheet
• Use the hand mixer while making the Whipped Cream
• Arrange fruit on the top

Day Before Savana Was Born Cookies

AKA Rollo Cookies:

Ingredients:
2 chocolate cake mixes
4 eggs
2/3 cup oil
bag of Rollos
3/4 cup sugar

Mix the cake mixes, eggs and oil in a large bowl. Dough will be very thick! Unwrap rollos have them handy in a bowl. Pour sugar in a cereal sized bowl. Form the cookie dough around the Rollo and roll in a ball. Roll the ball in sugar and place on cookie sheet.
Bake at 350 for 10-12 minutes or until cracked on top.

YUMMMMMM!!!!

Kid Helper:

• Unwrap the rollos
• Help make dough balls and roll in sugar

Butterfinger Blondies

 

 

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Butter cream ingredients:

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.

Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth

Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)

Spread on your cooled blondies.

Kid Helper:

• Open the candy bar wrappers
• Instead of chopping the Butterfinger, put them in a large plastic bag and let the kiddo go to town with a rolling pin smashing/rolling the candy
• Hold the hand mixer while making the buttercream
• Sprinkle the goodies on top