Christmas

Beware: This is a long post. I didn't blog the month of December. We have been super busy this month. Dale had his neck fused, ski season began, my brother, Jared came into town, and Christmas. Life has been busy, but we have loved it.

Rylee's face when she saw her doll house

Christmas morning before we opened presents.

Christmas Eve at Snowbasin. Santa rode down the mountain on a snowmobile. They had fireworks and a torchlight parade of skiers down the mountain. It was pretty fun. We went with my parents, my sister Brittany, and my brother Brandon and their famlies.

Rylee and Mason is their Christmas church clothes. I know I am biased, but they are sooo cute!

Does anyone notice that Dale is always taking the pictures. I try to get him in more pictures.

Our neighbors, the Larson's, had such a fun Christmas party. We played a game where everyone drew a name of someone at the party and then drew a picture of that person. You then had to guess who the drawings were of. It was a lot of fun, besides the fact that I looked like the Joker in my drawing!!! Thanks guys, it was super fun.

Every year my friends from high school get together for a Christams Party!!

Heather, Lea, Melanie, Paige, Jen, Chelsey, Me, Courtney, and Stacey. (Ann Marie hosted and she isn't in the picture... Sorry!) We played Rock Band. It was a blast!

Recipe for Chili's Enchilada Soup:

Ingredients:

1 TBS vegetable oil 1 lb of chicken breasts 1/2 c. diced onion

1 clove garlic, pressed 2 14.5 oz cans chicken broth 1 1/4 c. masa harina

3 c. water 1 10 oz can enchilada sauce 16 ounces Velveeta

1 tsp salt 3/4 tsp chili powder 1/2 tsp cumin

Directions:

1. Add vegetable oil to large pot over medium heat. Add chicken and brown 4-5 minutes per side.

2. Add onions and garlic to pot and saute over medium heat for about 2 minutes or until onions bgin to become translucent. Add chicken broth.

3. Combine Masa Harina with 2 cups of water in medium bowl and whisk until blended. Add Masa mixture to pot with onions, garlis, and broth.

4. Add 1 cup of water, enchilada sauce, cheese, and spice and brin to a boil.

5. Shred chicken into small pieces and add it to pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Garnish soup with cheese, pico de gallo, avocado, and tortilla strips.

(I usually cook my chicken in the crock pot all day, then shred it. It tastes good and is way easier, plus I worried about uncooked chicken. Enjoy!)