Yummy turkey left over Soup

Slow cooker recipe
1 1/2 c milk
1c flour
2tbs corn starch
1/2c water
1 small block of Velveeta cheese
2c Broccoli Normandy (frozen) mix
1c finely diced turkey
2c chicken broth
1/4 c diced onions
1/2 tbs garlic
3 tsp salt
2tsp pepper
2tsp favorite season salt
1/8 c sugar

in a small bowl
mix milk and flour until fully dissolved
in another small bowl combine water and cornstarch til fully dissolved

In cold slow cooker pour in broth, milk and flour mixer, sugar, and cornstarch and water. Stir together with a whisk. Add turkey and onion mixing again. Cube your Velveeta and sprinkle it in. Add your Broccoli Normandy. At this point it should look like this.

Now, you need to season your soup with salt, pepper, garlic and your favorite season salt.  Then, put just enough water to cover your veggies. Close the lid and turn it on low for 4hours. If you are a slow cooker watcher you can stir it occasionally with out fear of destroying.

 The final yummy goodness. You can stir in some cheddar before serving if you like.

Indian Fry Bread

 

Indian Fry Bread 

2 c. flour 

2 tsp. baking powder
1/4 c. sugar
1 tsp. salt 

1 c. water

Mix dry ingredients. Add water. Mix gently but thoroughly. Should be very sticky dough. Pinch off small handful. Flatten in flour. Cook in hot oil (375 degrees). Brown, turn over and brown other side. Drain on paper towel. Sprinkle with powdered sugar to finish.

My Sister learned how to make this in home ec. years ago so simple and very tasty.

My One Creative Skill

In the last 2 years I have been enjoying crochet. I have been doing it since I was little (just not very well). My Mom and Granny Wells taught me. Sometimes I think they did to keep me from talking so much. However, I have recently started playing with it and LOVE IT!

18-24 month dress

6-9 month dress for Cora.

I am posting my latest creation the first preemie dress I have made. I make dresses often God only granted me boys so I make these dresses for the ones I love and maybe someday a paying customer.
0-6 month for Autumn

This Dress has an adjustable empire waist line. The bow can be loosened or tighten like a draw string in order to accommodate even the smallest baby girl.

Aaron Turns 5

So I have been really behind on posts, but after giving this blog a new face lift. I plan to blog more often and share more recipes. Aaron my middle child turned 5 on Oct 17th, 2011. He is a very sweet and loving kid. He is such a pleasure to give gifts to. Everything you give him is the most special and best thing you could have bought in the whole world. After he received his gifts he then picked out something to give away to each kid there. He has a very tender heart.

Thanks to Grammy and G.P. for all the great gifts and the fun for our quick trip down there. (as it now takes almost 8 hours to get there, we did not have tons of time to spend actually there.)

Sour Cream Enchiladas

Ingredients

• FOR THE SAUCE:
• 16 ounces, weight Sour Cream
• 1 can Cream Of Chicken Soup (10 Ounce Cans)
• 2 cups Milk, Divided
• 1 cup Flour
• 1 can Diced Green Chilies, 4 Ounce Can (2 If You Like Them A Lot)
• 1 Tablespoon Pamesan Cheese
• 2 teaspoons Cumin
• 2 Tablespoons Seasoned Salt
• 1 Tablespoon Garlic Powder
• 2 Tablespoons Apple Cider Vinagar
• 2 cups Broth Saved From Chicken
• ½ cups Mozzarella Cheese
• FOR THE ASSEMBLY:
• 3 whole Chicken Leg Quarters
• 16 whole Corn Tortillas
• 1-½ cup Grated Cheese, Your Choice

Preparation Instructions

To begin with, put the chicken legs in a pot covered with water and boil until fully cooked (probably about 15-20 minutes). Then remove the chicken from the broth, saving broth for sauce.

In a large pot bring sour cream, chicken soup and 1 cup of milk to low simmer. While this heats, mix 1 cup of milk and 1 cup of flour in a mixing bowl until flour is fully dissolved. Stir in flour and milk mixture once the sour cream mixture is simmering. Lower heat and add all remaining ingredients except mozzarella. Raise heat to a low slow boil for 5 minutes, stirring constantly. After 5 minutes, remove from heat. Add mozzarella. Salt and pepper to taste. Allow to cool slightly before assembling the enchiladas.

Finishing the enchiladas:

Steam or heat tortillas for a few seconds so that they are pliable.

Shred your boiled chicken and salt and pepper it lightly.

Fill each fried or steamed tortilla with chicken and grated cheese (your choice) and roll. Place in a 9×13 pan, seam side down, till every inch of pan is used.

Pour warm (not hot) sauce over the rolled enchiladas and sprinkle with remaining cheese.

Bake in oven, uncovered at 350F for 25 minutes or until edges are boiling. Or you can heat them in the microwave if you used a glass pan – heat on full power for 10 minutes.

I will be making these on Saturday and will include a picture then.

We did not fall off the face of the Earth!

Or move to Canada, but we did move to the panhandle and if it were not for the distance from family it would be the most wonderful place to live. We bought a house we really love and can see the park from the backyard, which the boys think is AWESOME. They ride bikes all over the neighborhood with all the kids that live around us. The other day I looked out the window to see at least 5 kids all drawing with sidewalk chalk on the driveway. Only 2 of them were mine. It is already cool here and in the early 40s in the mornings. Right now in the heat of the day it is 76. I have heard that we can expect multiple days below 0. So that will be new. Just wanted to let anyone who stumbles across this page that we are alive and well. THE CATES