Feeding 11 year old boys

So Caleb had a small gathering for his birthday with 16 of his closest friends. He actually invited 21, but ONLY 16 came. I will say I was pleasantly surprised at how well behaved they all were, they said please and thank you and complimented me on the mint brownies. So anyway, I wanted to write down how much pizza etc, I bought so I could remember. No comments on having Little Caesars, but hey they are 11 and they don't care about gourmet pizza. So I bought 6 pizzas, 3 pepperoni and 3 cheese, 5 crazy bread and 4 liters of soda. There was 1 pizza left and 2 pieces of crazy bread. I bought 2 orange soda, 1 root beer and 1 cream soda. Cream soda was the favorite. The rest of my family was eating too and one of Zach's friends. In case you want a stomachache, they also ate 5 batches of popcorn and who knows how much candy. I also made a cookie sheet sized batch of mint brownies and there was 1/3 of those left.

Dough Boys

Hopefully summer will run late this year based on how long winter and spring seemed to hang on, so there's more time to cook with these.

Wrap a biscuit around a dough boy stick, cook over the fire, and fill with nutella, pudding, pie filling...

...fajitas, Phillies, bacon & eggs...

...in no particular order.

Peanut Butter Playdough

I got this recipe from my friend Becky. Its a fun snack/activity once in a while.

1 cup smooth peanut butter
1 cup honey
1 cup powdered milk
1 cup powdered sugar

Mix all together in mixer until its a dough consistency. You may need to add a little more powdered milk or sugar to get it just right. Give the kids a glob of it to play with/eat with cookie cutters, raisins, chocolate chips, etc. I usually give the kids their portion to play with and then use the cookie scoop to make the rest into balls and store in the fridge. Then I can snack on the leftovers & its easier to give the kids one little ball than a whole mound of it.

Chicken Enchilada Mummies

Photo is from the Betty Crocker website.

I have been wanting a really good enchilada recipe. In Oct of 2007 I found a little Halloween cookbook at the check out stand. There was a recipe for enchilada mummies in there, the enchiladas looked so good so I came home and looked all over the internet trying to find the recipe with no luck, so I forked up the 4 bucks and bought the little cookbook. I made the enchiladas and they were so good. It is now my go to enchilada recipe. This week Christie and I both couldn't find the recipe and were dying, we can't lose this recipe. Then we found them and said we need to get this on the blog. So again I googled the recipe and this time I found it, oh well.

It makes 1 9x13 pan and a 8x8. The original recipe has roasted red peppers in it which I have never added and last night when I made them I forgot the green chilis.

2 teaspoons vegetable oil
6 boneless, skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces(I like my chicken shredded so I either cook it in the oven or poach it and then shred it.

1 medium onion, chopped (1/2 cup)
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)(I have never put these in)
1 can (4.5 oz) Old El Paso® chopped green chiles
3 cups finely shredded Mexican cheese blend (12 oz)
2 cans (10 oz each) Old El Paso® enchilada sauce
12 Old El Paso® flour tortillas (8 inch)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch (2-quart) baking dishes with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese blend.
4. Spread heaping 3/4 cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-inch baking dish.
5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
6. Bake about 50 minutes or until enchiladas are hot. Place reserved 2 tablespoons sour cream in Ziploc® Brand snack bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy. ( I did make them mummies once)

They are really good served with fresh tomatoes, guacamole or sour cream, and cilantro on top.