6 Months!!!

I can't believe that Brooklyn is ALREADY six months old!! Holy cow!! I am loving this age, but I miss my cuddly little girl!  She scoots everywhere now and loves to play on her belly!

She is:
14.7lbs (19%)
27 inches (80%)
Taking after her daddy in being so tall and skinny.

Feeding her baby food now for breakfast, lunch and dinner! She loves it! Still nursing through the night like a champ. Just a little distracted lately and I'm considering a Nursing Necklace!

Beef Enchiladas and FHE Hot Fudge Cake

I LOVE my magazines that I get from Taste of Home every month and I thought I would share a recipe from there today. I found an excellent Hot Fudge cake in there and made it today! First, I would like to share with you all the beef enchiladas I made. I'm sorry, I wasn't fast enough to get a picture of our food because we ate it all!

Garlic Beef Enchiladas

1/2 lb ground beef
1 medium onion, chopped *
2 Tbsp all purpose flour
1/2 Tbsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground cumin
1/2 can (about 7 ounces) Diced tomatoes **

Sauce
1/3 cup butter
4 to 6 cloves of garlic, minced
1/2 cup all purpose flour
1 cup water
2 tsp beef bullion
1 can (14 1/2 oz) tomato sauce
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt

10 flour tortillas
2 cups of your favorite cheese (we used Medium Chedder)

Brown meat and onion until beef crumbles. Then add the next six ingredients and stir until incorporated.
Set aside

For the sauce, Melt butter and add garlic and stir until garlic is soft. Then add flour and stir until smooth. Then add water and bullion and stir until boiling. Add the rest of the ingredient and heat through.

Put sauce on the bottom of the pan and then fill each tortilla with some beef and some cheese, fold and stick in pan. Spread remaining sauce over enchiladas and top with cheese. Bake at 350 for about 25-30 minutes.

* - I always use dried chopped onions. Still gives it the same flavor, but cut small enough that my family doesn't know it's there.
** - I only used half the can of diced tomatoes, but if you like tomatoes you can add the whole can.

Hot Fudge Cake

1 cup all purpose flour
3/4 cup sugar
6 Tbsp baking coca, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup 2% milk
2 Tbsp canola oil
1 tsp vanilla extract
1 cup packed brown sugar
1 3/4 cups hot water
Ice cream or whipped cream, optional

In large bowl combine the dry ingredients (flour, sugar 2 Tbsp cocoa baking powder and salt). Then in another bowl combine milk, oil and vanilla and add to the dry. Stir until moist. Put in a 9 inch baking dish. Then mix together 4 Tbsp of cocoa and 1 cup brown sugar and sprinkle on top of dough. Then add hot water to the top and bake at 350 for 35-40 minutes.