Oh my - it is really late but at least I am not asleep like I was last night! Facebook just takes time! We ate at El Charro tonight -- so the two pounds I lost were probably replaced with 3 more! We usually stay home and have Pizza on Friday nights but Travis said "Not Pizza" - he had pizza for lunch! Michelle and I shared Tony's Taco's - the least fat thing on the menu - but the chips and hot sauce get me every time!!
I was just reading an email and one of the sayings I came across was: "The love of God is like an ocean, you can see from where it comes, but you can never see where it ends!" That reminded me of sitting on the beach in Galveston or Florida or Gulf Shores, Alabama, or some place in Mexico or Costa Rica -- but it also reminds me of a life! We see where it comes from - the Mother of the child - but in we can never see where it ends! When one is a Christian - we can imagine where it ends - in Heaven -- but we can't really see that! Something to think about!
I think I will repent and go ahead and give you this wonderful, delicious, and believe it or not - super easy recipe -- so you can try it out on your family this weekend. Surely one of you will try it. So here goes---
Snicker Snacks (I had to give it a name -- I was never told what the name was!)
1 Can Crescent Rolls (might better make it two cans!)
8 (or 16 for 2 cans) snack size Snicker bars
1 Cup Powdered sugar
2 Tablespoons Milk
Unroll the crescent rolls and separate the triangles. Place one snack Snicker bar on each crescent roll (one at a time) and fold the triangle over the snicker bar until none of the Snicker is showing and seal all seams. Do all of the triangles and snickers. Place on a cookie sheet and bake at 350 degrees until the cresent rolls have risen and are done and golden brown. Remove from oven. Mix the powdered sugar and milk and drizzle over the snicker rolls. Then bite into one and experience true pleasure. (If someone is allergic to peanuts - use Milky Ways!)
Did you know Angels do exist? They do but sometimes they don't have wings -- we call them Friends!
Here is an easy Chicken Sour Cream Enchilada recipe from my Mom- who says she "doesn't like Mexican Food!" Too bad -- we are taking her to Shreveport tomorrow to her niece's 80th birthday party and we plan to eat at Superior Grill - great Mexican food!! Speaking of the niece - my cousin - she never acts or dresses her age! I went to a store I had never been in before "NEON DIRT" and it was so much fun - I went around it about 3 times and loved it all! Gaudy is all I can say! I bought the "birthday girl" a "gaudy" necklace and earrings! I think she will love them! They were just "so her!"
CHICKEN SOUR CREAM ENCHILADAS
1 - 12 Count tortillas
Chicken broth
1 large fryer cooked (or about 4 chicken breasts), cooked and chopped into bite size
1-1/2 lbs. Longhorn cheese, grated
1 large onion, chopped)1 to 2 cloves of minced garlic (not in Mom's recipe) but I recommend!_
1 can cream of chicken soup
1 - 8 oz. carton Sour cream
1 - 4oz. can chopped green chiles
Mix small amount of broth with chicken. Dip tortillas in broth. Put a tablespoon of chicken, cheese and onion in each tortilla. Roll up and place seam down in baking dish. Mix Cream of Chicken soup, sour cream, and drained chiles. Pour over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees for 25 to 30 minutes - until bubbly hot!
Well - there you go! That is about all I have for tonight! Hopefully I will get in early tomorrow evening and will have lots to tell. Have a blessed nights sleep - do a good deed or two this weekend and God's will - meet me here again!
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