Christmas memories can be some of the best memories. This is the time of year to make those memories great. My favorite Christmas memory was the first year we celebrated Christmas with our children, Shelby and Paxton, in 2011. The entire Christmas season was special. As I look back at pictures from that year I think about all the fun activities we did as a family. I remember it like it was yesterday; I can hear the Christmas music playing in the background as we decorated the Christmas tree the week of Thanksgiving. Shelby and Paxton adding to the tree their ornaments they chose that year. Shelby attaching the pink princess crown to the first branch she sees at eye level. Paxton on his tiptoes fastening his army tank to the highest branch he can grasp.
Later that season we are baking and decorating cookies with frosting and candy. Their faces light up as they realize they get to eat the sugary treats with their favorite winter drink. We snap pictures of our children in front of the Christmas tree and in front of the fireplace; all we see are grins from ear to ear. We are making memories that will forever stay with them.
Fast forward a couple of weeks and it is Christmas day!!!! We all anxiously awaited Christmas day and it was finally here. On Christmas morning, Shelby and Paxton wake up early. My husband and I head to living room first, camera in hand. Our children sprint into the living room, their facial expressions at that moment—priceless. I am overjoyed watching them and their little hearts full of anticipation. As I sit and watch the paper flying from presents being opened; I realize how good God is and how He has continually blessed us.
This Christmas season take time to make some unforgettable memories with your family.
~ * ~ * ~ * ~
Deep-Dish Chicken Pot Pie—Kraft Recipe
One of my favorite recipes for this time of year is chicken pot pie. It is perfect for dinner during this cool fall weather.
1 lb. boneless skinless chicken breasts cut into bite size pieces.
¼ cup Kraft Lite Zesty Italian Dressing
4oz. Philadelphia Neufchatel Cheese, cubed
2 Tbsp. flour
½ cup fat free reduced sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained (I used can vegetables)
1 ready to use refrigerated pie crust (1/2 of 14.1 oz. pkg)
Heat oven to 375 degrees.
Cook Chicken in dressing in large skillet on medium heat 2 minutes. Add Neufchatel (cream cheese); cook and stir 3 to 5 minutes or until melted. Stir in flour until blended. Add broth and vegetables, stir. Simmer 5 minutes.
Pour into 10 inch deep dish pie plate, cover with pie crust. Seal and flute edge. Cut slits in to permit steam to escape.
Bake 30 minutes or until golden brown.
This post was written by Rachel Ramirez. To read more about her, click here.