



After spending a small fortune on play dough and accessories, I finally put my foot down and stood up to the opportunity to take matters into my own hands, no pun intended! As a new mom, finding D.I.Y recipes or ideas that are worth while is a full time job!  Luckily with my 3 year old starting preschool and being asked to help out by making batches of play dough for the class, the perfect formulation landed in my lap!  Before that, I had tried a few different versions and this is by far the best.  With this recipe there is no more food color explosions on hands and clothes, it lasts a good while in a Ziploc bag or Tupperware, there's room for creative expression, it's super cheap, makes for great gifts, less worries about pitching grimy stuff after awhile, and it smells like memories of your own childhood!!! Perfecto!!!  Bring on the imagination and hand dexterity!!! 
In Christmas spirit my parents made some yummy treats with the boys!  They all had a great time making them together and well, I had a great time playing top taste tester!!!  These are SO easy to make, great for kid participation, and taste amazing!!! They are a great take on a sweet turtle from a chocolate shop! Plus, they look like Rudolph just visited and left his tracks all around as proof of the big guys arrival! I know you will enjoy these little sweet snacks and better yet they are great for last minute gifts for the holidays! Throw them in a jam jar with some holiday ribbons and you are GOOD!!! Enjoy from grandma Gigi's Christmas kitchen to yours!!!
| Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6 | 
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions
and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to
melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.
Faint. Repeat as needed!
Good Ol' Basic Mexican Rice

| Prep Time: 10 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8 | 
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.