Our Summer In Review

I know summer was officially over last week, but today was the first day that it really felt like fall here. So here is a little review of the good times we had this summer.

We spent lots of time at the fun farm near our house.




Not to mention the funny farm inside our house.




We had fun chillin' with our fam:


And friends:


We had lots of girl time:


And you know that girl time ALWAYS involves chocolate:


Allison played with her sister from another mother:


We went camping in the living room:


We got sick a few times:


Steve relived the glory days of his youth with his very serious brother:


The girls re-discovered their extended family:



Allie met her favorite "kissing cousin"


We went canoeing while Steve's very serious brother took pictures of us:


Allison decided that she LOVES playing in the water.





And last but not least, we taught my very handsome and very single brother to change a diaper. Now the boy has some skillz:


Sorry about the randomness. It's late and I'm a little tired.

The Whole Enchilada

Okay, these are the BEST ENCHILADAS I'VE EVER HAD. Steve requested them for his last birthday. I would request to eat them for my birthday too, but that would mean I'd have to cook on my birthday. (Sidenote: if anyone else wants to make these for my birthday, that would be super.) If you want me to make them for your birthday, you're going to have to pay me lots of money.

Beef Enchiladas

1(2-3 lb.) roast beef, cooked and shredded
4 cups water
2 Tbsp. vinegar
1 medium onion, chopped
1 small can diced chilies
½ (16 oz.) bottle salsa
1 tsp. cumin
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. beef bouillon
Flour tortillas
Shredded cheese

Cover shredded beef with water. Add remaining ingredients. Simmer on low for 3 to 4 hours. Drain, reserving all liquid. Fill flour tortillas with beef and set aside

Thicken reserved liquid with flour or cornstarch. Pour a small amount in the bottom of a greased dripper pan. Lay beef-filled tortillas in the pan and cover with remaining sauce. Cover with grated cheddar cheese. Cover and bake at 350 degrees for 10 to 15 minutes or until cheese is melted.

I know that this sounds like a lot of work. IT IS WORTH EVERY MINUTE!! I often use leftover roast beef to make this recipe and only make half. It makes a lot.