Easy Snow Cream Recipe

Virginia doesn't see much snow throughout the year so when we do it is very exciting! The bad thing about us getting snow is it usually turns into ice and it super dangerous.

It snowed on Saturday and we are going on day 2 of schools being closed, day 3 tomorrow! The main roads are fine but the neighborhoods and side streets are a sheet of ice.

It was really cold, like in the 20's so the outside play time is quite limited with little kids. Kinley did get out a few times and Zander got out long enough for me to get a few pictures. It will be fun when the kids are old enough to go sledding or stay outside longer than it takes to bundle them up :).

Since we didn't get a lot of outside time and we were stuck inside for almost 3 days we had to be creative with things to do. You know Kinley loves ice cream; so we made snow cream! It was a huge hit and pretty tasty. Super easy to make!

Snow Cream Recipe

1 can of condensed milk (if you don't have condensed milk you can use sugar and milk: 1 cup milk and a 1/2 cup of sugar)

6-8 cups of snow (enough to get it to an ice cream consistency)

1 tsp of vanilla

Mix the vanilla with the condensed milk in a bowl. Once mixed together stir in snow until you get to an ice cream consistency. 

Add your favorite toppings and eat!

Enjoy!!

Mexican Stuffed Shells

I did tell you I would be back with the recipe for the Mexican Stuffed Shells. This is actually a recipe my husband created and has been such a favorite of ours. There are many ways to change it up but it is so good! If you have been reading for while you remember I ate these before going into labor with Kinley.

Mexican Stuffed Shells 

1 lb Ground Turkey seasoned with Taco Seasoning

1 Box of Shells 

1 Can of Rotel

1 Can of Refried Beans

1-2 Cans (4oz) of Diced Chilies

1 1/2 Cans of Enchilada Sauce

4 Cups of Shredded Monterey Jack Cheese

Brown the ground turkey, drain and season with taco seasoning. Cook the shells al dente and place on the side to cool off. Preheat oven to 350.

Drain the green chilies and drain the rotel.

In a bowl mix together the seasoned ground turkey, 2 cups of cheese, green chilies, refried beans, rotel and about 1/2 a can of enchilada sauce. You don't want it too soupy so depending on how it all mixes together you might need more or less. 

Stuff the shells with the mixture and place in a dish for baking. Cover with remaining enchilada sauce and cheese. Again you might need less than the remaining enchilada sauce so you don't have a soup mix. 

Place in over and bake for 30 minutes. 

Let cool for about 10 minutes before eating. Top with sour cream and enjoy.