Navajo Tacos

Football season is upon us, friends. And that means the children and I are subjected to Josh's sports radio morning and night. It also means: delicious food. The first time I had a Navajo taco was at a football game-shamefully, the Utes no longer have these available. I can attest they do have: philly cheesesteaks, hot chocolate, roasted cinnamon almonds, and brownies available. I am a rather high-maintenance football guest, but I am perfectly willing to participate in the rounds of high-fives, making me a super fun guest as well. (Even though I may have been thinking that doing rounds of high-fives is pretty much the equivalent of girls turning to each other and screaming and clapping. I'm pretty sure Josh would not be willing to participate in such an activity.)
I've been making this fry bread recipe for years, and it's super easy. And the leftovers can be served for dessert with powdered sugar and honey butter! (In which case I would like to note for my sister who becomes enraged over this topic: they would be called "scones")


Navajo Tacos
Makes 6


2 cups flour
1 Tablespoon baking powder
1/2 tsp. salt
1/4 cup evaporated milk
About 3/4 cup water


Mix the dry ingredients to combine. Stir in the evaporated milk, then add water until the dough comes together without being too dry. (I used the entire 3/4 cup)
Knead until elastic and divide into six parts. Pat into circles a 1/4 inch thick.
Fry in oil heated to 365 degrees, until golden brown on each side. It only takes a couple minutes.
Top fry bread with you choice of toppings such as:


refried beans (I used 1 can for all six tacos)
salsa
shredded cheese
avocado
lettuce
sour cream
chopped tomatoes
chopped white/green onions

It's Official!

It's official, friends....
The person responsible for leaving these chewed globs of a mysterious substance on the bedroom floor:

Later found to be chocolate rice crispy candy-thankfully not poop as first assumed.

Who then removed one shoe and put himself to nap in his brother's bed:

Is going to be The Big Brother sometime around May 1st!

Chocolate Sugar Cookies

I have had the goal now for the past few nights, to: put the kids to bed at 8, exercise, do some clean up around the house, and write the blog post for these yummy cookies. In reality, I: got the kids to bed at 9, and immediately proceeded to pass out on the couch.
The kids and I made these (and by "the kids and I" I mean: they were permitted to do the sprinkles) over the weekend to celebrate the fact that The Children's Sports are Over for the Fall Season.

There will be no more running around the house at 5 pm yelling about Dylan's missing soccer sock; no more worrying Owen will fall asleep in the van during the 15 minute drive to tee-ball, causing him to wake up as Satan Himself; no more attempting to watch (and by "watch" I mean: encourage Owen to not eat the grass) Owen's tee-ball game while at the same time keeping Carson from the parking lot, and monitoring the items Dylan is bringing to the playground nearby (such as "hot dog and marshmallow roasters").
You may be asking yourselves, "I wonder why she continues to sign up these children for sports, when clearly Dylan is the only one remotely enjoying herself?" And the reason is this:

I have a dream that someday Owen will listen to me when I tell him he actually loves tee-ball, and that my kids will have great friends like these through their awkward teenage years.


In regards to these cookies: I got the recipe from Our Best Bites, an AWESOME blog for family food, and the thing I really liked about them was the texture-I thought it was weird the recipe didn't include any leavening, but the cookies held their shape perfectly (check out the Darth Vader shapes from Best Bites!), and were super moist and soft.

Chocolate Sugar Cookies
Makes 2 dozen (mine were pretty large, so I got 15 cookies)


2 & 1/2 c. all-purpose flour
1/2 c. cocoa powder
1 cup (2 sticks)  butter
1 c. sugar
1 egg
1 tsp. vanilla

Preheat oven to 350. Line baking sheets with parchment or a silicone baking mat if you have either of those.

Cream together the butter and sugar until light an fluffy (1-2 full minutes). Beat in the egg and vanilla until well combined.

Whisk flour and cocoa powder together and then slowly add to the butter mixture by spoonfuls with mixer at low speed. Scrape down sides and bottom of bowl as needed.

Lightly dust rolling surface with coco powder or flour or a mixture of both.  (I use cocoa powder).  Roll dough about 1/4 inch thick.  It helps to roll soft dough in between sheets of plastic wrap or parchment and then place them in the fridge for about 15 minutes (or the freezer for 5-10) until firm.

Cut out shapes and place on baking sheets.  Bake for 8-10 minutes, until set.  Sometimes it’s hard to tell with chocolate cookies when they are done, so just watch for the dough to not look “wet” anymore and the edges should be holding their shape nicely.

Let cookies cool for 2-3 minutes and then use a spatula to place them on a cooling rack.

A few highlights of the season for Grandma:

Dylan is a very attentive goalie-unless, of course, she is busy playing in the net.

Hit!

Trying not to look too proud on 1st base

Butterscotch Apple Dip

This recipe comes from one of my very besties, Marci. Marci is the perfect hostess, and one night after a fancy dinner out with the kids to the high-class restaurant Shivers, 

she made this as a treat to snack on while we discussed topics such as: movies and cake.


Whenever Marci makes something in my presence, I pay very close attention, knowing I will want to have it again-like later on that night. This dip is best served warm (if it gets too cool, it gets a little stiff for dipping), and is the perfect flavor for fall.

A humorous incident involving Marci's daughter Gwen and apples:
While I was driving the carpool girls home from school the other day, we were discussing an apple activity they did at school where everybody brought either a red, yellow, or green apple from home.
Me: "Gweny, what is your favorite color of apple?"
Gwen: "Well, Gala's are always good-and so are Red Delicious. But I really like Braeburn too."
This child is 6. I don't think Dylan knew there was such a thing as "yellow apples" until this school activity.


Butterscotch Apple Dip
Serves 6


1 bag butterscotch chips
1 can sweetened condensed milk
1 tsp. apple cider vinegar
1 tsp. vanilla
1/2 tsp. cinnamon


Apple slices-around 6 apples (I used Gala, but I hear Braeburn's are really good too)


Combine the butterscotch chips and condensed milk in a medium saucepan. Heat over medium-low heat until melted. Add the vinegar, vanilla, and cinnamon. Serve with apple slices.