Comments on: Win Enchanted Thyme – Where Kids Fiction and Recipes Collide

By: Kelly - Two Kids (and a mom) Cooking

Kelly - Two Kids (and a mom) Cooking — Thu, 11 Feb 2010 05:35:33 +0000

How exciting! The book looks great and Alex, Soph and I can’t wait to see the TV Show!

We are all about getting families in the kitchen, cooking together, so this will be right up our alley

By: Amy from She Wears Many Hats

Amy from She Wears Many Hats — Mon, 08 Feb 2010 17:33:51 +0000

What a fantastic idea for a book!

This white bean chili is one of my daughters favorite, it can be spiced up or not for a little extra kick.

http://www.shewearsmanyhats.com/2009/09/white-bean-chicken-chili/

By: Gaelle@whatareyoufeedingyourkidsthesedays.com

Gaelle@whatareyoufeedingyourkidsthesedays.com — Sat, 30 Jan 2010 18:49:11 +0000

Another favorite is Watercress Soup. If I want it to be their dinner, I just serve it over couscous or quinoa. I am actually making this for friends tonight!

Here is the link:
http://whatareyoufeedingyourkidsthesedays.blogspot.com/2009/11/watercress-soup.html

By: Christi B

Christi B — Fri, 29 Jan 2010 20:20:13 +0000

Favorite family friendly quick recipe? Chicken Tacos in the crockpot!

Crockpot Chicken Tacos

*For the crockpot*
6-8 boneless skinless chicken breasts
2 packets McCormick’s Chicken Taco seasoning
1 can chicken broth
*For serving*
flour tortillas
chopped tomatoes
shredded lettuce
shredded cheese
salsa
guacamole

Place the chicken breasts into the crockpot followed by the taco seasoning and the chicken broth. If breasts are fresh or thawed from frozen, cook 4-6 hrs on low or until meat shreds easily. If cooking from frozen breasts, cook on high for 1 hr. followed by 4-6 hrs on low. Shred chicken while still in the pot and then let cook for at least 30 min. up to an extra hour. Serve as you would ground beef taco meat. Save extra meat for enchilada filling, taco salads, etc. Freeze after shredding if desired for later use.

To use as enchilada filling, layer between corn tortillas with some canned enchilada sauce (I prefer green chile sauce) and shredded cheese, then bake for 30-45 minutes or until heated through. Serve with sour cream on top. YUM!

By: Joan Hardin

Joan Hardin — Fri, 29 Jan 2010 17:00:16 +0000

Mom’s Easy Lemon Cheesecake pie

1t.lemon flavoring
1 box of cream cheese-Philadelphia cream cheese is best
1/2 stick of butter
1/2 c. of sugar
1 graham cracker pie crust
1t. vanilla flavoring
In a med bowl, mix sugar and butter until creamy, add the flavorings and then the cream cheese and mix(with beater is best) until thick and creamy. Pour into graham cracker crust. And refregerate for about 2 hours to set.

By: Joan Hardin

Joan Hardin — Fri, 29 Jan 2010 16:52:03 +0000

Joan’s Easy Chicken Potpie
2 frozen pie crust
1 can of cream of celery
1 can of cream of chicken
1 can of Veg-all lg. garden vegatables-(drained)
1 can of chunk white chicken-(drained)
1 t. garlic powder-salt and pepper to taste

In a large bowl, combine all the ingredients. Pour into one of the pie crust. Take the other pie crust and put 5 slits in the bottom of it. Invert that crust on top of the filled one bottom side up. (Take it out of the aluminum pie pan that it comes in to do this),place on a shallow bake pan to catch the drips, if any.
Bake at 425 degrees, for about 45 min. or until the top piecrust has fallen and is golden brown.