1 year!!!

Wow this year has flown by! Beyla turned 1 year on November 30th 2013. We celebrated by having family over for birthday cake! 

She is such a sweet mamas girl, with a ton of spunk! 

She can say dog, mom, mama, dad, daddy, Brody, no, hi, bye, and yeah.

She signs more and all done. 

She points to everything and wants to know what it is. She loves to pretend to read books and play with her brother. She loves for her brother to chase her around and play the piano with her. She's always busy and getting into things. She loves to dance with her stuffed animals and just dance in general! 

Here are her 12 month stats:

Height: 29.5inches 56%

Weight: 23lbs 87%

Head circumference: 17.5inches 34%

11 months

Beyla turned 11 months on October 30th and here is what she's up to now:

* she is a full on walker, no more crawling!

* she knows what a cell phone is for and will mimick talking on the phone by picking up things and putting it to her ear and talking 

* she follows Brody everywhere and likes him to chase her

* pretends to brush her hair

* can say eat, no, hi, mama, dada, yay

* loves the stairs and crawling all the way up them

* tries to walk down the stairs (scary!)

* loves to feed others

* loves to clap and say yay

* hands things to people

* rolls around on the floor and kicks her feet for fun

* started sucking her thumb this month

* likes to climb onto things and get into drawers

* super shy still towards people she doesn't see daily

* still a mama's girl

Brody says "Eyla" for Beyla. It is super cute! He likes to play with her but can be really rough with her. They are so fun to watch grow up together!

Homemade Cinnabon Cinnamon Rolls

Okay this was SO good! It did take sometime but well worth it in my opinion. I didn't take a picture of the cream cheese frosting, but that is my favorite part... beyond delicious. Okay let's get to the pictures and then to the recipe!

My cute helper!

This is what it looks like after you've mixed together the cinnamon mixture

Here's the dough rolled out-- I know I'm super bad at this but hopefully I'll get better with practice!

I didn't have parchment paper so I just buttered the pan and they ce out fabulous. I think they looked pretty good for my first time!

So yummy!!

Homemade Cinnabon Cinnamon Rolls

Yield: 15 rolls

Ingredients:
For the dough
3/4 cup warm water
2 and 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup buttermilk, room temperature
1 egg
1/3 cup oil
4 and 1/2 - 5 cups all-purpose flour

For the filling
1 and 1/4 cups light brown sugar
2 and 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch
1/2 cup (8 tablespoons) unsalted butter, room temperature

For the cream cheese frosting:
2 oz cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
pinch of vanilla powder ( or 1 teaspoon vanilla extract)
1 teaspoon fresh lemon juice
1 and 1/4 cups powdered sugar, sifted

Directions:
In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and 1 tablespoon of the granulated sugar. Stir together, then let the yeast rise for about 5-10 minutes. In a small bowl, whisk together buttermilk, egg, and oil until well-combined. After 10 minutes, the yeast should look frothy and bubbly. At this point, pour in the buttermilk mixture, remaining sugar, and salt, and stir together for 10-15 seconds.

Pour in 2 cups of the measured flour, and stir on low speed until incorporated. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and bowl starts to look clean. Increase speed to medium and knead for 5 minutes. The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched. 

Transfer dough to a greased bowl, cover with plastic wrap, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size.

Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined. 

Butter an 11x15 inch glass baking dish, then line with parchment paper, and butter again.

Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface. Roll the dough out into a large rectangle, roughly 20x30 inches wide. Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched. Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter. 

Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls. 

Place rolls into parchment paper lined baking dish. Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other. Bake in preheated 350 degree oven for 15-17 minutes, or until tops start to brown. Do not overbake!

While rolls are baking, prepare your frosting. In a bowl, using an electric hand mixer, beat together butter and cream cheese until smooth and creamy. Add vanilla and lemon juice and beat until combined. Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for an additional 5 minutes, or until frosting turns white.

Once you remove the rolls from the oven, spread half of the frosting on top of them. This layer will melt into the rolls. Once they've cooled down, spread on the remaining frosting. Serve warm or reheat before serving. 

Original recipe found here:

http://www.culinarycoutureblog.com/2013/08/homemade-cinnabon-cinnamon-rolls.html?m=1

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

I was in a hurry to get dinner done and didn't have much time so I looked on my Pinterest for an easy recipe and I hit the jackpot!!! Seriously these enchiladas were amazing and so quick and easy. I'm getting hungry just thinking about them...

In the recipe I swapped out white rice for Mexican rice, my MIL taught me how to make the rice Mexican rice so it's not from a box. It was easier and faster then making white rice. 

The enchilada sauce I used.

This is the cream cheese, chicken and enchilada sauce mixed together. 

The Mexican rice. 

Black beans

The enchilada sauce on the bottom of the glass pan. 

I used mozzarella cheese this time. 

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce {I used Las Palmas}

1 can black beans, drained & rinsed

2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}

Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}

1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice.  Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. 

Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.

 Roll up each of the tortillas and place them in the baking dish seam side down. 

Top with 1 cup of the enchilada sauce…  and 1-2 cups of shredded cheese.  The more, the merrier so we piled on the full two cups :)

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.  Swoon.

Link to the original recipe: http://pearls-handcuffs-happyhour.blogspot.com/2010/05/cream-cheese-greatness.html?m=1

Easy Crockpot Carnitas

These were all right... They called for beer but I hate the taste of alcohol on any food. It just disgusts me. Instead I used Dr. Pepper--- next time I would try a different soda. This recipe is easy too, you just toss it all in and cook it! 

Recipe originally found here: http://pinchofyum.com/easy-crockpot-carnitas

EASY CROCKPOT CARNITAS

Prep time:  10 mins

Cook time:  8 hours

Total time:  8 hours 10 mins

Serves: 10-12

 

INGREDIENTS

• 4-5 lbs. pork shoulder
• 5 cloves garlic
• 1 tablespoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon oregano
• ¼ teaspoon cinnamon
• ½ teaspoon cayenne pepper
• 1 tablespoon chipotle hot sauce (optional)
• juice of 2 limes
• ½ cup orange juice
• 12 ounces beer
• ½ cup salsa (I like to use a less chunky one)

INSTRUCTIONS

1. Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).
2. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
3. Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
4. Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
5. Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
6. Serve on tortillas with fresh cilantro, avocado, and lime juice.

Slow-cooker beef stew

This recipe is pretty easy and turned out amazing! I adapted the recipe from here: http://www.eatdrinkeat.com/2012/10/papa-rons-goldang-son-of-gun-winter-stew.html

I didn't use wine and also didn't cutupthe onion as small. I HATE onion but I try to still use it if the recipe calls for but in a way that I won't have to eat it in chunks. 

Ingredients:

Flour

Stew meat 

1 packet of stew seasoning

2 lg. cans of  Beef Broth

2 Beef Bullion Cubes

1/2 tsp Rosemary

1 can Stewed Tomatoes

Red Potatoes

Celery

Baby Carrots

Onion 

Zucchini

Salt

Pepper

~Coat the beef in flour 

~ Brown stew meat on all sides and drain excess grease. (use small amount of oil for extra browning)

~ Add Meat to pot with Stew Seasoning, Beef Broth, and Bullion Cubes.

~ Next put in Celery, Carrots, Onion, Rosemary, Bay leaves and Red Wine.

Let that simmer for a while.

~ Then add the Potatoes, Zucchini, and Stewed Tomatoes

* I like to add the vegetables that will get too soft to the mix later so they don’t get too mushy when this stew cooks.

~ Salt and Pepper the stew to your liking.

~ Cook on low for about 5 to 6 hours 

* Add water if needed to keep everything submerged

My cute helper

Slow Cooker-Meatball Sandwiches

Today for dinner I made slow-cooker meatball sandwiches- I found the recipe on Pinterest. I am never to sure how recipes will turn out but this one was amazing and so simple! I did substitute the ground beef for ground turkey instead. Also, sorry for such bad picture quality! I will try to fix that for the next time! 

Getting the ingredients ready for the meatballs

Ground turkey meatballs

Meatballs out of the oven

Meatballs put into the sauce and ready to be cooked in the slow-cooker

The finished product--- watch out for the steam it can burn! I always forget that. 

Seriously delicious!

Makes: 8 servings

Prep 30 minsBake 350° 25 minsCook 3 hrs to 4 hrs  (low) or 1.5-2 hours (high)

Slow Cooker-Meatball Sandwiches

ingredients

• 1egg, lightly beaten
• 1/3cup fine dry bread crumbs
• 2/3cup finely chopped onion (2 small)
• 1/2teaspoon salt
• 1/2teaspoon dried oregano, crushed
• 1/4teaspoon ground black pepper
• 1 1/2pounds lean ground beef
• 115 ounce cantomato sauce
• 1/2cup chopped green sweet pepper (1 small)
• 2tablespoons packed brown sugar
• 1tablespoon yellow mustard
• 1teaspoon chili powder
• 1/4teaspoon garlic salt
• 1/4teaspoon ground black pepper
• 1/8teaspoon bottled hot pepper sauce
• 8hoagie buns, split and toasted
• 2cups shredded mozzarela cheese (8 ounces)
• 
  
• directions

1.In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking-pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.

2.For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.

3.Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

4.Place four meatballs on the bottom of each bun. Top with some of the sauce and some of the cheese. Add bun tops. Makes 8 servings.

nutrition facts (Slow-Cooker Meatball Sandwiches)

• Servings Per Recipe 8,
 
• cal. (kcal) 724,
 
• Fat, total (g) 28,
 
• chol. (mg) 99,
 
• sat. fat (g) 11,
 
• carb. (g) 84,
 
• Monosaturated fat (g) 11,
 
• Polyunsaturated fat (g) 3,
 
• fiber (g) 5,
 
• sugar (g) 15,
 
• pro. (g) 36,
 
• vit. A (IU) 437,
 
• vit. C (mg) 7,
 
• Thiamin (mg) 1,
 
• Riboflavin (mg) 1,
 
• Niacin (mg) 8,
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 12,
 
• Cobalamin (Vit. B12) (µg) 2,
 
• sodium (mg)1504,
 
• Potassium (mg) 438,
 
• calcium (mg) 343,
 
• iron (mg) 6,
 
• Percent Daily Values are based on a 2,000 calorie diet

• 
  

Here is a link to where I found the recipe;

http://www.bhg.com/recipe/beef/meatball-sandwiches/