Thumbs UP!

We had several of our friends over for a fajita fiesta last night...it was SO FUN! We haven't had a big party in a long time, and it was so great to break out the grill and the margaritas. The kids (and there were LOTS of them) were so good and we had such a great time.

I know most of you who read this little page will not know any of the other kids, so I won't bother with names, but for future reference, Carly plus five two-year old boys = finger paint madness! So fun! We also had a two year old girl, two one-year old girls, four babies, and three bumps.

I didn't use my camera AT ALL...I've gotten out of the habit since I know I can't just run here and upload them! So these are from Kim's camera, and I'll have some more from Katherine in a little while. When you see the photo that the title references, you will know it! Watching the progression of finger painting is hilarious...and yes, the mess is ALL Carly's fault. She's such an instigator! We just kept saying that it's good that the paint is washable!

Click anywhere on this sentence to get to the photos.

It's also a good thing that we like Mexican food because we have a LOT of fajitas left! In case you want them, I'm going to include some recipes below. And believe me, you want the recipe for Mischa's s'mores cookies. Paul said that they are one of the top three desserts he's ever had, and he couldn't remember what the other two were! Haha! It was so funny to watch as each husband tried one, he'd say some version of "Oh NO, these are TERRIBLE. No one else should eat them. Actually, I'll do you all a favor and just take them home with me." Funny, funny.

S’More Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned.Cool completely before cutting into bars
Makes 16 cookie bars....will last about half an hour at a medium-sized party with three pregnant ladies and a bunch of hungry husbands.

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Chicken Fajita Marinade (Paul would like me to note that he's not a fan. But I like it!)
6 lbs boneless skinless chicken breasts
4 medium onions, sliced
6 garlic cloves, minced or crushed
2 cups orange juice
1 cup sherry vinegar
2/3 cup fresh squeezed lime juice
1/2 cup mild olive oil or vegetable oil
2 tbsp dried oregano
2 tbsp cumin
1 1/2 tsp salt
1 tsp pepper
1/2 tsp cayenne

Beef Fajita Marinade (watch out, it's COMPLICATED! haha)
6 lb sirloin or strip steak
2 jars Lawry's mesquite marinade
2 tbsp Worcestershire sauce
2 tsp liquid smoke