The many uses of the kitchen!

Leo is getting so good at sitting on his own. We still put the boppy or pillows behind him if he is on  a hard surface because he has a tendency of lunging backward when he gets really excited but all in all he has a pretty good grasp on it. Well with this new learned talent of sitting bath time has changed a little. When he learned to roll over I thought that was challenging enough distracting him by songs or waving toys in front of him to keep him on his back in the tub BUT with him sitting on his own he still doesn't realize if he flings back the tub floor is not a soft as that boppy! I am not sure if I am being a over protective mother by not letting him just "learn from his mistakes" but I also don't want him to crack his head! SO...Me being the paranoid Mama that I am we have decided for the time being we are doing baths in the kitchen sink! (easier on the ol' back!! ha ha) He loves it! I am going to try not to make a habit of this but it sure is fun!

He can't take a bath without Mr. Ducky!

Fall Time always makes me turn into such a chef. I just love cooking when the weather is cooler! I have also been trying to come up with different recipes because it always seems as hard as we try we usually end up cooking Mexican food! (Mike's Fav) I am so happy that Leo enjoys spending time in the kitchen with me because if it wasn't for that I have no idea how I would have time to cook. He just loves to sit in his jumparoo looking outside the back doors usually at June (our dog) or watching me go back forth from the sink to the counter preparing food. God Bless Him :)

Here are a few recipes! YUM
This following recipe if you are rushed for time I used Pillsbury croissants instead of homemade dough. BUT if you have the time i suggest the original recipe its so delicious!

Chicken Bacon Ranch Roll ups (warm)

1 roll refrigerated pizza dough
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T Parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the Parmesan-ranch mixture.



Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.


This next one is great for this time of year!

Pumpkin Dip

1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar

1 (15 ounce) can solid pack pumpkin

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Great with Gingersnaps!

Gingersnaps

2 cups sifted all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup shortening

1 cup white sugar

1 egg

1/4 cup dark molasses

1/3 cup cinnamon sugar

Preheat oven to 350 degrees Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.