Insert creative title here..

Not much has been going on around here...the sun has been shining and we've been enjoying the signs of spring!!! We took Brynlie to the park yesterday and helped her swing and slide down the slide for the first time...she had the proudest smile on her face! (Of course we didn't bring the camera...) Here are a few pictures... (Sorry, sideways again, I always forget to change them!)

We are heading to Nauvoo on Monday for Spring Break, so I'll post pictures when we get home!

Here are a couple of recipes I used this week:

Stacked Enchiladas

1 lb. cooked ground hamburger

1 can refried beans

1 large can or 2 small cans red enchilada sauce (I use mild)

1 pkg. corn tortillas

cheese

Dip the corn tortillas in the enchilada sauce and layer them in the bottom of a 9x13 dish. Top with hamburger, refried beans, cheese, and more sauce. Then add another layer of corn tortillas dipped in the sauce, then add another layer of the hamburger, refried beans, cheese, and sauce. Repeat until you run out of stuff or make it to the top of the pan. Bake at 350 degrees for 30-45 minutes, until bubbly and golden. Top with sour cream and serve with rice or corn or both!

Dipping Carmel

1 stick butter

2 cups brown sugar

1 cup light corn syrup

Bring these 3 ingredients to a boil, let boil for 3-4 minutes, stirring constantly. Remove from heat and add one can of sweetened condensed milk. Store in a microwavable dish. This carmel can be kept at room temperature and is great for dipping apples, bananas, marshmallows, etc. or can be kept in the refrigerator and reheated if you like it warm. It's also great on popcorn!