Creamy Turkey Enchiladas

This recipe is a favorite of ours from recipe book put out by Pace. The original recipe is actually called "Creamy Chicken Enchiladas" but you can substitute the chicken (especially after Thanksgiving) for turkey. They are easy and very good. My husband doesn't care much for traditional enchiladas but loves these!


Here's what you need:
green onions, chopped
2 Tbsp. butter
1 1/2 cups shredded cooked turkey
1 cup Pace or any picante sauce
1-3 ounce package of cream cheese, cubed
1 tsp. ground cumin
1 1/2 cups Monterey Jack (pepper jack if you want a little extra kick)
8 flour tortillas

Directions:
Cook the onion in butter until tender but not brown. Stir in turkey, 1/4 cup picante sauce, cream cheese and cumin and heat thoroughly. Remove from heat and stir in 1/2 cup of the shredded cheese. Spoon scant 1/3 cup turkey mixture down the center of each tortilla; roll and place seam side down in 12x7-inch baking dish. Spoon remaining picante sauce evenly over enchiladas and cover with remaining cheese. Bake at 350 degrees about 15 minutes or until hot. Sprinkle with onion and top with sour cream. Serve with black beans and Mexican yellow rice!


Seven Can Tortilla Soup

Another easy way you can use left over turkey is with a recipe called 7 Can Tortilla Soup. For this recipe you can use 2 cups of turkey breast, however the original recipe calls for chicken. Both are equally good. If in a bind you can use canned chicken or the meat from a roasted chicken from your local grocery store deli for an ultra quick meal.


Here's what you need:
2 cups diced turkey or chicken
2 cans chicken broth
1 can Rotel
1 can black beans, drained and rinsed
1 can pinto beans
1 can corn
1 can cream of potato soup


Optional:
shredded cheddar cheese
sour cream
avocado slices
tortilla chips


In a large pot combine all canned products and turkey. Bring to a boil and reduce and simmer for an hour. Serve and garnish with cheese, sour cream, avocado and tortilla chips.

Thanksgiving 2009

Our oldest arrived back home Wednesday. Here are the girls on Thanksgiving night before dinner. I'm so happy to have both girls home and together!



Adam came over for dinner too. He started a fire and they sat outside in for a bit but it was pretty cold for us down here so they didn't stay out too long.



Daddy and daughter, decked out in their Aggie gear, getting ready for the big game.



Even though we cheered and the Aggies fought hard they lost to the undefeated Longhorns. There's always next year!



Daddy with his girls. Wish you were down here with us Ed and Delila, we missed you!

Yard Renovation

This past summer was brutal in our area. We had a record amount of 100 plus degree days, which reeked havoc on our yard. This plus the lawn service cutting the grass repeatedly too short and a couple sprinkler heads going out equaled disaster. Here are some pictures to prove it.


This area use to be covered with grass. Now it is barren after I spent most of this morning using a small rack to remove the thatch, or dead grass.



From these pictures it doesn't look so bad, however, we are blessed with an exceptionally large lawn. This means I have a lot more work to do! Here are some pictures of the rest of the lawn. The white patches are the areas of thatch that have to still be removed. Where's a garden fairy when you need one?



So as you can see, my work is not done and it's a little overwhelming. I had to stop, take a break, grab my camera and snap some photos of what it looks like now in hopes of documenting its come back to life. So before I head on back outside to tackle another area I thought I would stop and think of what I am thankful for to lift my spirits and share some prettier views of our backyard.
 I'm thankful that our oldest will be coming home today from A&M and that everyone will again be under the same roof, if only for a little while.

I'm thankful I'm in good health and am able to be outside raking...for hours.


I am thankful I'm here today and not in my classroom, which has no windows!

I'm thankful that my husband got a wild hair and is cleaning the garage.

And I am thankful that there is one area, albeit behind the garage where nobody sees, of our yard that is still lush and beautiful!

Thanksgiving Appetizers

With Thanksgiving just around the corner we are making our grocery list and preparing for the upcoming feast. Every year I try and think of something new and always go back to the old standbys. So, even though I love trying new recipes, I don't dare during the holidays. These are the appetizers that are what usually show up on the kitchen island between brunch and dinner.

Hot Artichoke Dip

 What you need:

8 ounces cream cheese
2 cups of mayonnaise  
8 ounces marinated artichoke hearts, coarsely chopped
1/2 cup white onions, diced
1/8 teaspoon white pepper
1/2 teaspoon Tabasco sauce
1/2 teaspoon sherry vinegar
1/2 teaspoon garlic, minced
2 tablespoons green onions, minced
2 tablespoons red pepper, minced
2 tablespoons celery, minced
1 1/2 teaspoons parsley, chopped
1 1/2 cups freshly grated Parmesan cheese
1 1/2 cups grated Mozzarella cheese


In a mixer, whip the cream cheese until soft but not airy. While the cream cheese is mixing, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses. When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last. Refrigerate until ready to use. Bake in a baking dish in a pre-heated 375 degree oven for 10 minutes or until lightly browned on top and bubbly around the edges. Serve with thinly sliced French bread, artisan crackers or even tortilla chips!

Spinach Dip in a Bread Bowl

What you need:

1 package vegetable soup and mix

1 container (16 oz.) sour cream

1 cup mayonnaise

1 package (10 oz.) frozen chopped spinach, thawed and drained

8 ounces Swiss cheese

3 green onions, chopped

Directions:

In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water cheese and green onions until well mixed. Cover; chill 2 hours to blend flavors. Stir before serving. Cut the center of a round sour dough bread loaf and scoop dip into the center. Serve with cubed sour dough bread and a variety of fresh vegetables.

Taco Dip
 

What you need:

8 ounces cream cheese, softened

picante sauce

sliced olives

1 large tomato, chopped

1 bunch green onions, chopped

2 cups cheddar cheese

Directions:

In a bowl mix together cream cheese and enough picante sauce to make the mixture spreadable. Spread cream cheese mixture into a circular pie dish. Top with shredded cheese, onions, sliced black olives and tomatoes. Chill for a couple of hours. Serve with tortilla chips.

Beef Wraps

 What you need:

softened cream cheese

budding beef

dill pickles and/or green onions

Layer two pieces of budding beef on top of each other. Spread a thin layer of cream cheese on one half of the top slice of beef. Place an onion or pickle on the opposite end of the beef and roll up, securing with a toothpick. The pickles tend to be big so they can be sliced.

 

Click HERE for another favorite appetizer, crockpot meatballs!

TWHS Football Season Comes To An End

The Woodlands lost Saturday night to Stony Point from Round Rock, Texas. It was a very disappointing loss since many had predicted that this might be the year they would go all the way to the state championship. However, on a cold, damp November night we witnessed the end of fabulous season and watched our daughter's last performance on a high school football field. My husband and I have so enjoyed the "Friday night lights" these past four years so we were both sad to see it come to an end. Even though she is a senior we will forever support The Woodlands High School football team, band, cheerleaders and of course the Highsteppers and suspect we'll find ourselves in the stands for years to come. Below are some of the awesome halftime performances we enjoyed this year.


Highstepper Hat Dance

                       

Our daughter is in the front, sixth from the right hand side. There is a closeup of the group of three she's in at the beginning. She's standing on the 40 yard line.

Highstepper Tambourine Dance

                                                        

Earlier in the football season they preformed a tambourine routine. Once the dance our daughter is in the front, third from the right end, on the 40 yard line.


Highstepper Kick Dance

                                                         

One dance we did not get to see on the field was the kick dance due to us being out of town for my birthday. However, one of the Highstepper parents went to the pep rally and taped the seniors doing the kick routine for the main campus and ninth grade campus. This is the other dance she helped choreographed. She is in the front, second from the right.


My favorite dance remains to be the band dance, also choreographed by our daughter...she's so talented! Can't wait till competition season to see them dance again!

This weekend my daughter and I worked the Special Olympics Bowling Competition in our area. I was the chair for this event for the National Charity League chapter that we belong to. We arrived early on Saturday not really knowing what to expect. What we realized soon was that there are many special people in this world that are too often overlooked, however, there are also many, many good people who strive to make their lives rewarding. I was so touched by the goodness of the Special Olympics staff and the other volunteers who dedicated their time to this event to make it successful. I think God graces us with moments in our lives when we realize that all the material things in the world mean nothing. What matters are there are people in this world who care and love those around them unconditionally.

Small Town Shops in Old Town Spring

This weekend, in between rain showers, my mom and I went to a favorite shopping destination...Old Town Spring, Texas. The shops are actually old historic houses in the town of Spring. Here are some of the my favorites...

Home Sweet Home

My mom purchased a Snow Village house for each of my daughters for Christmas at Home Sweet Home this past weekend. She started a tradition several years ago of buying each one of them a different holiday house every Christmas. It's ironic since I started my mother's collection of homes (when I was 12) which now numbers about fifty or more to date.


The view up one of the streets in Old Town Spring leading up to a cute little shop called Friends which we enjoy visiting every time we visit Spring.

 
The Wild Goose Chase
I bought a very cute snowman jar from Wild Goose Chase. I need help with ideas with what to fill it with though!

 Metals, Petals & More

This store has the most beautiful home furnishings! I especially love their chandeliers that are hung throughout the store.


Thad's


Thad's is my all time favorite store in Old Town Spring. It has unique home furnishings and great gifts. Some of the favorite things in my home are from here!

We had a fun day and I can't wait till we go back!

Double Chocolate Mocha Trifle

I recently tried this yummy dessert for the first time at a committee meeting at the school I teach at. Not having much of a sweet tooth, I tried a little and have to admit went back for seconds (and wanted thirds). My friend Kelly, who made this delicious concoction, told me it was an easy recipe from Pampered Chef and gave me a copy of it. I have to admit that I'm not much of a baker but after looking over the recipe I felt it was something that even I could do.


Here's what you need:
1 package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups thawed frozen whipped topping
3 toffee bars


Directions:
1. Lightly spray 9" X 13" baking dish with vegetable oil. Prepare and bake brownie mix according to cake-like package directions. Cool completely.
2. Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping.
3. Cut brownies into 1-inch cubes. Chop toffee bars. Layer 1/3 of brownie cubes onto bottom of trifle bowl.
4. Top with 1/3 of pudding mixture, pressing lightly, and 1/3 of shopped toffee. Repeat layers two more times. Chill 30 minutes before serving.


I love how the dessert looks and thought it would be neat to make individual servings. So I found small individual trifle bowls at Crate&Barrel for only $12.95 for a set. I think I might order some and try this delicious dessert on a smaller scale!  For more delicious recipes, hop back over to Foodie Friday hosted by Designs by Gollum.

Trust in the Lord ~ Anonymous

The wind's not always at our back,
The sky is not always blue.
Sometimes we crave the things we lack,
And don't know what to do.


Sometimes life's an uphill ride,
With mountains we must climb.
At times the river's deep and wide,
And crossing takes some time.

No one said that life is easy,
There are no guarantees.
So Trust in the Lord continually,
On calm or stormy seas.

The challenges we face today,
Prepares us for tomorrow.
For faith takes our fears away,
And peace replaces sorrow.



A friend and fellow teacher just received news that the cervical cancer she was recently diagnosed with is considered invasive and she will need a radical hysterectomy. She is the woman in her mid-thirties, mother of two young children and the picture of health. To say it took all of us by surprise is an understatement. Her optimistic attitude, however, in the shadow of this disease and its severity is remarkable. I searched the Internet to find something inspiring to lift her spirits in the weeks ahead and found this poem. It wasn't exactly what I was looking for, however it touched me and I thought it was worth sharing. I'm guilty of asking "why?" when good people are thrown unexpected curves in their lives. I think this poem reminds us, or at least me, that there are no answers but if we trust in God we will get through the obstacles we face. Have a blessed Sunday.

Thanksgiving Favorites

I am very excited for the Thanksgiving so I thought I would share some recipes that we have enjoyed over the past holidays. All the recipes come from the Junior League of Sioux City cookbook "Cornsilk" published way back in 1985.

Green Bean Casserole



Here's what you need:
2 16 oz. cans French cut green beans, drained
1/2 pound Swiss cheese, grated
2 Tbsp. butter
2 Tbsp. flour
12 oz. sour cream
1 Tbsp. onion flakes
1 Tbsp. sugar
Salt and pepper to taste
1 cup crushed corn flakes

Directions:
Put beans in buttered 9x13 baking dish. Cover with cheese. In saucepan, mix remaining ingredients except corn flakes and butter and cook over low heat until thick. Pour over cheese layer. Top with corn flakes. Dot with butter. Bake at 350degrees for 25-30 minutes.


Oven Mashed Potatoes



Here's what you need:
5 pounds Yukon Gold potatoes, peeled and cubed
1 8 oz. package cream cheese softened
1 cup half and half
1 stick of butter, melted
1 tsp. minced dry onions
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. seasoned salt
Paprika

Directions:
Bring a large pot of lightly salted water to boil. Cook potatoes until tender but firm, about 15 minutes; drain. In large bowl, mash potatoes with half of the melted butter and the half and half. With hand mixer, beat in softened cream cheese and seasonings. Beat until very fluffy. Pile in large casserole dish. Add rest of butter on top and a dash of paprika. Bake at 350 degrees for 30 minutes. Potatoes should be slightly browned on top when done. These can be made the night before and reheated the next day.

Sweet Potato Rum Nut Casserole



Here's what you need:
3 18-ounce cans sweet potatoes
pinch of salt
pinch of pepper
1/2 cup pecans, chopped
6 Tbsp. butter
1 1/2 cup brown sugar
1/4 cup flour
1 12-ounce can evaporated milk
1/2 cup rum


Directions:
Mash sweet potatoes. Add salt, pepper, 1 cup brown sugar and pecans. Spread in 9x13 pan, making 3 or 4 indentations down length of casserole. Melt butter and stir in flour and remaining brown sugar. Add evaporated milk and cook until quite thick. Thin with rum and pour over casserole. Garnish with whole pecans. Bake for 1/2 hour or until hot at 300 degrees.


Pumpkin Chiffon Pie



Here's what you need:
1 8-inch pie shell, baked or graham cracker crust
1/2 cup brown sugar
2 tsp. unflavored gelatin
1/4 tsp. salt, ginger, cinnamon, nutmeg and cream of tartar
3/4 cup canned pumpkin
2 eggs, separated
1/3 cup milk
1/3 cup sugar


Directions:
In a saucepan stir together brown sugar, gelatin, salt, ginger, cinnamon, and nutmeg. Blend pumpkin, egg yolks, and milk; stir into brown sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in a bowl of ice and water or chill in refrigerator stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Fold pumpkin mixture into meringue. Pile into baked pie shell. Chill at least 3 hours or until set.


For more of our favorite Thanksgiving  recipes visit my Crockpot Cornbread Stuffing or Thanksgiving Appetizers posts.   You can also sneak a peak at my Christmas menu by clicking HERE. 


For more Thanksgiving recipes and traditions, please visit It's So Very Cheri who is hosting a Thanksgiving Traditions Event.

Cornbread Stuffing
The recipe for crockpot cornbread stuffing is from Southern Living. This is a great recipe to use on Thanksgiving. It's tasty and easy. I put it in the crockpot about 4 hours before dinner and literally forget about it.




You will need:
4 1/2 cups cornbread crumbs
1 (16-ounce) package herb stuffing mix
2 (10 3/4-ounce) cans cream of chicken soup
2 (14-ounce) cans low-sodium chicken broth
1 medium onion, chopped
1/2 cup chopped celery
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, cut up


Preparation:
Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.


Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set. Dish up and enjoy with your Thanksgiving dinner!


For more holiday recipes, visit my Thanksgiving Favorites post.

Go Higlanders!

Last Thursday, The Woodlands won their final game going undefeated for the season. USA Today ranks them 5th in Texas and 23rd in the nation. Way to go boys! As for the Highsteppers, they gave an amazing halftime performance (following a great band production). They did a prop dance using a band. What makes it more special to us is the fact that our daughter choreographed this dance! You can watch it below. She is in the front, fourth from the right. You'll need to pause my music on my sidebar first so you can hear the band playing while the girls perform. Enjoy!

Our California Trip ~ Day 1 Oct. 16th Coronado Beach/San Diego Harbor

For my 40th birthday my husband took me back to my where I am originally from, California.  We arrived in San Diego on October 16th on a beautiful California day and ventured to Hotel del Coronado to peek at the stunning resort, beach and surrounding area.

A look at the resort from the dunes on the beach.

These are villas you can rent at the hotel...all I can say is wow!

Here is a peek at the homes on the street leading to the hotel.

The beach is just wonderful as you can see!

We then headed to the harbor in San Diego.

We spotted a seal having some fun in the harbor amoung the ships.

To see more pictures of our trip then just click on any one of the following links: Newport/Catalina, Hollywood/Santa Monica, Venus Beach/Disney, Pacific Coast Highway.