Kim’s

...with love, Karis & McKenzie

incrediblefantasticamazing

superlovely

Cookbook

Mom, I love you so much. You are an amazing mommy. You have always taken care of us when we were sick. You changed our diapers and held us in a quilt under the stars when we had tummy aches. You give the best advice and are always there to listen to our problems big or small. You made our meals and never made us ride the bus. You helped us with homework and science fair projects and crafts. You tickle-touched our feet and our backs and love us a ton. I’m so blessed to have you as a mom. I’ll always be your baby no matter where I live or how old I get. I’ll love you forever, I’ll like you for always, as long as I’m living my Mommy you’ll be.

Love, Karis

Mom, I love you so much. You are an amazing mom-my. You have always taken care of us when we were sick. You changed our diapers and held us in a quilt under the stars when we had tummy aches. You give the best advice and are always there to listen to our problems big or small. You made our meals and never made us ride the bus. You helped us with homework and science fair projects and crafts. You tickle-touched our feet and our backs and love us a ton. I’m so blessed to have you as a mom. I’ll always be your baby no matter where I live or how old I get. I’ll love you forever, I’ll like you for always, as long as I’m living my Mommy you’ll be.

Love, McKenzie

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French Toast

Chicken Enchiladas

Lemon Crinkle Cookies

Cocoa Fudge Cookies

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French Toastwhat you need:

what to do:

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Chicken Enchiladaswhat you need:

what to do:

4 skinless, boneless chicken breast halves1 onion, chopped1/2 pint sour cream1 cup shredded Cheddar cheese1 tablespoon dried parsley1/2 teaspoon dried oregano1/2 teaspoon ground black pepper1/2 teaspoon salt

1 (15 ounce) can tomato sauce1/2 cup water1 tablespoon chili powder1/3 cup chopped green bell pepper1 clove garlic, minced8 (10 inch) flour tortillas1 (12 ounce) jar taco sauce3/4 cup shredded Cheddar cheese

1 Preheat oven to 350 degrees F

2 In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet.

3 Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

4 Layer torillas in a 9x13 inch baking dish. Cover with mixture. Repeat until mixture is gone. Add 3/4 cup Cheddar cheese. Bake uncovered in the preheat-ed oven 20 minutes. Cool 10 minutes before serving. 4

Lemon Crinkle Cookies

what you need:

what to do:

1/2 C butter, softened1 C sugar1/2 tsp vanilla extract1 whole egg1 tsp lemon zest1 Tbsp fresh lemon juice

1/4 tsp salt1/4 tsp baking powder1/8 tsp baking soda1-1/2 C flour1/2 C powdered sugar

1 Preheat oven to 350 degrees.

2 In a large bowl, mix together the butter and sugar together until light and fluffy. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, bak-ing soda, baking powder and salt until just combined, excluding the powdered sugar.

3 Pour powdered sugar onto a bowl. Form dough in a ball and roll in pow-dered sugar. Place on greased or parchment lined baking sheet.

4 Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

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Cocoa Fudge Cookies

what you need:

what to do:

1 cup all-purpose flour1/4 teaspoon baking soda1/8 teaspoon salt5 tablespoons butter7 tablespoons unsweetened cocoa

2/3 cup granulated sugar1/3 cup packed brown sugar1/3 cup plain low-fat yogurt1 teaspoon vanilla extract

1 Preheat oven to 350 degrees.

2 Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resem-ble coarse sand).

3 Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

4 Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

78 calories per cookie!

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