Saturday, February 8, 2014

Snot, Snow and Dip

This week has been so weird, I mean it's snowing, and it's February.

Snomageddon has officially reentered the Oregon/Washington territory. My husband wasn't able to drive into work yesterday, and it was soooo nice to have extra hands to help with the bundling and un-bundling.

I think Cole was more into the snow than Bennett was, in fact he hardly cracked a smile

These were the biggest smiles we got the entire time.

Cole, on the other hand loved it, and discovered snowball throwing.

 Just look at him taunting his dad.

After the thrill of throwing snowballs wore off, we took a nice walk around the neighborhood.

Got in some snow snuggles.

And then slowly, but surely we meandered our cold selves back to our house to warm up a bit and prepare for nap time. I had to bribe Cole with promises of hot cocoa and snow ice cream. Both of which he didn't let me forget for a moment.

And after naps, Cole got to take his snotty nose out a second time yesterday and go sledding with daddy, while I hung out with the other snot nose inside eating popcorn. 

Haven't made snow ice cream? Everyone should try it at least once in their life. I still remember making it with my mom, and thinking is was sooooo good! All it requires is about 4-6 cups of fresh snow, 1/4-1/2 C whole milk or cream, 1/4 C sugar, and 1 tsp Vanilla. Then stir until it reaches a somewhat creamy consistency.

Cole thought it was ok, until little bro starting scarfing his leftovers, then all of a sudden he thought it was the best.....sibling rivalry.....

And then there is this, this is perfect for a snowy, lazy, trying to kick a cold kind of day.

Piping hot and straight from the oven, Chicken Enchilada Dip. I wish I had all the ingredients on hand for this, because it would most definitely be our dinner tonight...and now we ALL need to kick this cold big time!

I hate making enchilada's.... like really, really, really hate it. There are so many steps: the sauce, the filling, the rolling, the topping....I like this way better. You toss it all in a casserole dish, throw it in the oven, pull it out and devour it with chips or stuffed in a tortilla. You still get the cheesiness, the creaminess, and all the taste of traditional enchiladas but without the fuss.

It pairs well with snow storms, freezing rain, and cute little boys with antlers on their head.

Creamy Enchilada Dip

(Source: How Sweet Eats)


12 ounces cream cheese, softened ( I did 8 oz cream cheese and 1/2 c. plain Greek yogurt)
8 ounces white cheddar cheese, freshly grated
6 ounces monterey jack cheese, freshly grated
1 cup cooked and shredded chicken ( next time I will add more chicken, maybe even double it)
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/2 cup green enchilada sauce
1 (4 ounce) can of diced green chiles
Optional Toppings:
1 cup freshly chopped butter lettuce
1/2 cup grape tomatoes, quartered
1/4 cup fresh cilantro
4 green onions, sliced
tortilla chips for serving


Preheat the oven to 400 degrees F. Spray a baking dish (8x8, 8-inch round, etc) with nonstick spray.
In the bowl of an electric mixer, add the cream cheese and about 3/4 of the cheese. Beat on medium speed until creamy and combined. Use a large spoon and stir in the chicken, paprika, cumin, chili powder, onion powder, salt and pepper. Once it's combined, stir in the garlic, green chiles and enchilada sauce until mixed. Spread the dip into the baking dish and cover with the remaining cheese. Bake for 25 to 30 minutes, or until the top is golden and bubbly.

Add whatever toppings suit your taste, the dig in with tortilla chips or eat with whole wheat tortillas.

Enjoy, stay warm, and have fun in the snow!

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