J got up on Saturday and declared that he could make his own breakfast. Not one to ruin a good thing I went through the steps with him, and he can now make his own bagel (not toasted, J is a bread purist) and applesauce breakfast. He was so proud! These moments are some of my favorite parenting moments…even if it was at 6:50 a.m. and I hadn’t had my coffee yet, and I was up at 6:50 a.m. on a Saturday.
And with that recipe accomplishment, I also spruced up this week’s chicken enchiladas with a mixture of cheddar cheese, super sharp white cheddar cheese, and Monterey Jack:
I made a batch of these for our dear friends that just had a baby boy. What I love most about these cookies is that you can make them up refrigerate the dough and then make more later. I made a batch to bring to them, and then a batch the next night for B and A. I couldn’t find the mint chips the recipe called for, so I used a bag of Andes chopped mints (you can find them in the bakery section). They were sooo yummy! Here is the recipe link: Chocolate Mint Cookies.
My picture as my husband is snatching a cookie off the hot pan.
This is what happens when I take a picture while they are eating cookies.
And just so you don’t think all we are doing is eating cookies around here (well we might be):
I whipped up The Pioneer Woman’s White Chicken Enchiladas to go with the cookies. You know. As a side item.