It is beginning to be a truly crazy winter. On this past Wednesday, Thursday and Friday the days have been beautiful. No snow, rain and afternoons of 60 degrees. I even got out of my house after numerous days of being snowed in.
I spent Wednesday evening at church and had a great time. We had a meal, Bible study and just a great time of fellowship and fun. I spent the night with two of the gals at our church since I cannot drive at night and we got up early Thursday and went to church for Ladies Bible Study which I had missed for a couple of weeks.
Donna Manning is truly the best teacher in the world (in my opinion) and we have about 30 gals in our class. It is filled with snacks, great study, fellowship and lots of fun. I look forward to it each week so was so glad to return.
Today, which is Friday, I got up and turned on the television and found out we have snow coming tonight. I am smiling because I am sure this is the last of winter. Please don’t argue with me. Let’s just pray that this is God’s last day of snow.
So I guess it is back to the kitchen, which I do enjoy, and try out some more new recipes. For lunch today I think I will try these.
1 pound ground beef 1 (19 ounce) can enchilada sauce 8 ounces (1 1/2 cups) shredded cheese 1 (12 count) package corn tortillas 1 cup chopped onions 1 small cup green chilies, chopped
Heat oven to 375 degrees. Brown ground beef, cook thoroughly, drain. Add green Chopped chilies. Stir in 3/4 cup enchilada sauce and 1 cup cheese. Spoon enchilada filling onto tortilla, spoon on enchilada sauce, top with shredded cheese. Place on lightly greased cookie sheet with sides or 9-by-13-by-2 inch baking dish. This will make 4 enchiladas.
1 box Duncan Hines yellow cake mix 6 regular Butterfinger candy bars, frozen 1 can Eagle Brand milk (can use regular, fat-free or low fat ) 1 medium carton Cool Whip
Mix and bake cake as directed in 9-by-13 inch baking dish. Place frozen candy bars in a large Ziploc bag and crush to fine crumbs. Mix the Eagle Brand milk and Cool Whip and set aside. In a large glass bowl, layer the following: crumble just enough cake to cover the bottom of the bowl. Next spoon in a layer of the Cool Whip mixture. Top with a layer of Butterfinger crumbs. Repeat layers as long as ingredients last, ending with the Buttermilk crumbs. Refrigerate overnight.
Cottage cheese salad
32 ounces cottage cheese 1 large cucumber, chopped 4 salad tomatoes, chopped 2 bell peppers 1 bunch green onion, chopped 1 package ranch dressing, dry
Combine all ingredients and mix well. Salt to taste
All of the above turned out great and it did not take a lot of work or time. Those seem to be the best type of meals for me so try this out and find out how yummy it is.
See you next week.
Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.