Be Filled.

1 Peter 1:8-9: "Though you have not seen him, you love him; and even though you do not see him now, you believe in him and are filled with an inexpressible and glorious joy, for you are receiving the goal of your faith, the salvation of your souls." Have you ever been filled with a peace and a joy that there truly are no words to explain why or how or what causes you to fill this way? You are just filled with Christ and therefore with joy and love, for God is love. Faith is believing without seeing and even though we have not seen Christ face to face yet, we love Him and His presence that daily fills our lives! And we can have that glorious, inexpressible joy knowing that our salvation is secured in Christ. He paid it all, for all our sins, for those we have already committed and for those we do not even know we will commit. He paid the price and bought us out of the slavery that sin holds us in and released us into a beautiful, glorious relationship with Him! So be filled today!

Chicken and Rice Mexican Soup

Adapted from: pearls-handcuffs-happyhour.blogspot.com

2 chicken breasts, cooked and shredded

16 oz. chicken broth

Juice from 1 lime

1/2 cup salsa

1/2 can Rotel

1/2 cup of corn (or more, the original recipe called for frozen but I just used canned)

1/2 cup frozen chopped veggies (I just used what I had on hand - onion, but the original recipe calls for celery and green pepper too)

*I added black beans...don't remember how much - just eyeball it according to how much you like beans! My salsa already had corn and black beans so I thought I'd up the fiber and protein in this soup by adding more.

2 Tbsp. cilantro, chopped (I omitted)

1 boil-in-a-bag bag of rice

Mexican cheese

1. Bring chicken broth, salsa, and lime juice to a boil.

2. Add Rotel, corn, beans, and veggies. If using frozen, let them thaw first. Cook on medium-high for 10-12 minutes, reduce to low, and add shredded chicken. Cover and simmer for 20-30 minutes.

3. While soup is simmering, cook rice.

4. Scoop rice into bowl, top with soup mixture, and add cheese, crushed tortilla chips or any other toppings you would like! (Sour cream, avocado, cilantro, etc.)

Super easy and super tasty! Perfect for when you don't want to spend a lot of time in the kitchen!

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This next recipe, compliments of Pinterest, sounds fancy-shmancy and impressive, but is really easy and o.m.g. good! It's on my list of things to serve if we ever are in need of making a good impression on dinner-party guests....you know in the off chance we ever actually do host a dinner party haha. This dish is absolutely delicious, especially if you are a lemon lover. I told James that the spinach was fresh basil...he didn't believe me and yet for a non-spinach guy, he sure was scraping his bowl after seconds!

Spinach Tortellini Bake with Lemon Creamy Sauce

From: http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/

(I halved the following recipe when I made it just for the two of us)

12 oz. bag Barilla Cheese and Spinach tortellini 

(I just used the three cheese kind...I figured since it already had spinach in it, I couldn't get away with spinach in the pasta too haha!)

4 oz bacon or pancetta (about 4 strips of bacon)

3 cloves of garlic, finely minced or pressed in garlic press

2 Tbsp flour

2 cups milk

3/4 tsp salt

1/8 tsp pepper

1 1/2 tsp dry basil

1/4 tsp red pepper flakes

1 medium lemon

2 cups loosely packed spinach leaves, roughly chopped

3/4 cup grated mozzarella cheese, divided

3/4 cup grated parmesan cheese, divided

1. Preheat oven to 350. Bring water to boil and cook tortellini according to package directions.

2. Place bacon in medium-sized skillet at medium-high heat. Cook until crisp. Remove bacon from pan and drain on paper towels. Reserve 2 Tbsp bacon drippings in pan and discard the rest.

3. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and whisk for 1 minute. Slowly add milk and and continue to stir with whisk until smooth.

4. Add salt, pepper, basil, and red pepper flakes and bring sauce to simmer.

5. While sauce is simmering, add 2 tsp lemon zest and 1 Tbsp lemon juice to sauce (cut amount in half if you don't like as strong of a lemon flavor). Continue to stir until thickened, about 2-3 minutes. Remove from heat.

6. Drain tortellini and put back in pot. Reserve 1 Tbsp cooked bacon and add the rest to pasta. Add spinach, 1/2 cup mozzarella, and 1/2 cup parmesan. Add sauce and gently stir to combine.

7. Place pasta mixture in 8x8 baking dish and top with remaining 1/4 cup mozzarella, 1/4 cup parmesan, and remaining bacon.

8. Cover dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese is melted and pasta is bubbly. Remove from oven and cool for 10 minutes before serving.

Good news, Great joy!

Luke 2:9 "An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, 'Do not be afraid. I bring you good news of great joy that will be for all the people. Today in the town of David a Savior has been born to you; he is Christ the Lord. This will be a sign to you: You will find the baby wrapped in cloths and lying in a manger.' Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, 'Glory to God in the highest, and on earth peace to men on whom his favor rests.'" No other news that we can possibly receive in our lives can even compare to the good news the shepherds first received thousands of years ago. A savior came and still lives in us, one who saves us from our sin with a single drop of His precious blood! And like the angel said, this good news is for all people. Let us go out this Christmas season and spread the wonderful truth with those around us - God sent his Son to save each and every one of us! Glory to God!

Pesto Chicken Noodle Soup

from: blogs.babble.com/family-kitchen

6 cups low sodium chicken broth

3 Tbsp tomato sauce

1 heaping Tbsp pesto

1-2 cups egg noodles (I cooked mine prior to making this recipe)

1-2 cooked chicken breasts, cut into bite-sized pieces

1-2 Tbsp olive oil

Salt to taste

1. Bring broth, tomato sauce, and pesto to simmer in a large pot over medium heat.

2. Add noodles and chicken and simmer on medium-low heat for 5 minutes.

3. Add salt as needed (I didn't since I didn't have low sodium broth...mmmm salty).

4. Serve with a little olive oil and a sprinkle of parmesan cheese. I added black pepper as well.

THAT. IS IT. So tasty and comforting on a cold night!! The pesto really adds to it.

I had a tupperware of leftover canned pumpkin that I had no idea what to do with. Lucky for me, I found this incredible recipe for pumpkin chocolate chip cookies. O. M. G. The biggest, softest, moistest pumpkin bread-like cookies with gooey chocolate chips. Seriously, what could be better? Plus think of all the vitamin A you are getting! That means we can eat them for breakfast right....

Super Soft Pumpkin Chocolate Chip Cookies

from: www.joythebaker.com

2 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

2 eggs

1 cup sugar

1/2 cup oil

1 cup canned pumpkin

1 tsp vanilla

1 cup chocolate chips

1. Preheat oven to 325. Line two baking sheets with parchment paper.

2. Stir flour, baking powder, baking soda, salt, and spices together in medium bowl and set aside.

3. In large bowl, beat eggs and sugar on medium speed until smooth and lightened in color, about 1 minute.

4. On low speed, mix oil, pumpkin, and vanilla until blended.

5. Mix in flour mixture to incorporate it. Mix in chocolate chips.

6. Using 1/4 measuring cup, scoop mounds of dough onto prepared cookie sheets about 2 1/2 inches apart. Smooth and flatten the rounds.

7. Bake about 16 minutes until top feels firm and a toothpick inserted into center comes out clean. Allow to cool on baking sheet for 5 minutes before transferring to wire rack to cool complete.

8. Dust the cookies lightly with powdered sugar.

***NOTE: I used my sifter to sprinkle each with a beautiful dusting of powdered sugar....only to have that powdered sugar soak into the cookie and leave the top sticky. So, either skip this step or do it right before you enjoy them!

This next recipe we tried last night for dinner and oh my goodness, was it good. I got it off of one of my usual reads online but I believe it came originally from McCormick's recipe inspiration packets of spices. I didn't have one of those pre-portioned packets but luckily the blogger took a picture of the back and I could just make out the writing. Luckily I had everything! So cheesy, so warm, so delicious. Nothing is better than Mexican comfort food on a chilly night!

Quesadilla Casserole
from: pearls-handcuffs-happyhour.blogspot.com

Spices in the McCormick packet (or in your own pantry):
2 tsp chili powder
1 tsp cumin
1 tsp minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper

1 lb ground beef
1/2 cup chopped onion
2 (8 oz.) cans tomato sauce
1 (15 oz.) can black beans, rinsed and drained
1 (8 3/4 oz.) can whole kernel corn, undrained
1 (4 oz.) can chopped green chiles, undrained
6 flour tortillas
2 cups shredded cheese

*I halved the above amounts for James and myself and it worked out perfectly. We each got our fill and still had enough to take for lunch.

1. Preheat oven to 350.
2. Brown beef and onion, drain excess grease.
3. Add tomato sauce, beans, corn, and green chiles. Mix well.
4. Add all the spices except red pepper. Bring to a boil, reduce heat, and simmer for 5 minutes.
5. Add red pepper to taste.
6. Layer half of the beef mixture on bottom of a baking dish (for the halved version I used an 8x8. If you're going full use a 9x13).
7. Top with half of your tortillas. Add half of the remaining beef mixture and top with half of the cheese.
8. Layer rest of the tortillas, followed by remaining beef mixture, then remaining cheese.
5. Bake for 15 minutes and enjoy!

Taste and See!

Psalm 34:8-10 "Taste and see that the Lord is good; blessed is the man who takes refuge in him. Fear the Lord, you his saints, for those who fear him lack nothing. The lions may grow weak and hungry, but those who seek the Lord lack no good thing." We serve such a good God! There are some days when I am just astounded and amazed by His goodness. I mean, the very fact that we get another day on this earth is a testament to His goodness! And what a promise - that if we seek His face, we will lack no good thing. He so yearns to pour out blessings and every good thing on His children. All we have to do is turn to Him and open our hearts. And if there seems to be lions at your door or around every corner, don't worry! Because they, unlike us, will grow weak and hungry! Amen to that!

So I am so happy to say that I finally reached week 9 of Couch to 5K! I must say, I would have thought that Clarisse would show a little more enthusiasm. She was just "You've made some progress (said with a long O sound) over the last few weeks". Uhhh you think?? Of course, I only listened to her introduction to make sure I was supposed to run for 30 minutes, then switched over to Forrest Gump at the gym instead of her strange compilation of musical items. Forrest and I actually "just started runn-an" together (please read that in a Forrest Gump accent), which made the time fly by. I cannot believe and would have never guessed that I would actually get to the end of this program! I don't have a very good track record at keeping at things...softball...soccer... If you have started KEEP GOING! YOU CAN DO IT!

We tried several new Mexican recipes this week and both were absolutely delicious. I found both on one of my most frequently visited blogs "Pearls, Handcuffs, and Happy Hour". I highly recommend both those and the couple recipes to follow! You can't go wrong with any of them this week!

Mexican Casserole Tostadas

2-3 chicken breasts, cut into bite-sized pieces

1-2 tsp cumin

1/2 yellow onion, chopped

1 red bell pepper, chopped (I omitted since I didn't have it on hand and those red ones are expensive! Preschool teacher budget rules the grocery list)

1 green bell pepper, chopped

1 can black beans, drained

1 1/2 cups salsa

4 oz. cream cheese

2 tomatoes, chopped (I omitted...not a fan)

1/2 - 1 cup shredded cheese

Corn tortillas for tostadas

Oil for frying

1. Spray large skillet with cooking spray. Cut chicken into bite-sized pieces and add to skillet with onion and cumin. Saute until chicken is cooked.

2. When chicken is cooked, add bell peppers and saute for 2 minutes.

3. Add salsa and cook for 2 minutes.

4. Add cream cheese and stir until melted.

5. Add black beans and tomatoes, stir well, and transfer to 8x8 baking dish.

6. Bake at 350 degrees for 15 minutes. Remove from oven, top with cheese, and return to oven for an additional 5 minutes.

This dish is so delicious and versatile you can literally put it with anything (rice, tortilla, chips, etc.) I tried out making my own tostadas (uhh who knew it was so easy and why have I not been doing this my whole life??) Just heat some oil in the bottom of a skillet, pop those corn tortillas in, and turn when golden and crispy. Don't forget to poke some holes in them before frying and drain excess oil off on a paper towel. Scoop a big ol' helping of the casserole onto each tostada and enjoy!!

 Chicken Enchilada Pasta (and so much more!)

This recipe is seriously the best bang for your buck. I made it as it was originally intended, as a pasta sauce, and ended up with about a gallon of leftover sauce. I ended up taking it to work one day as a tortilla soup (just added some black beans and topped with crushed chips) since it already has chicken in it. Then I used it another day as enchilada filling (added black beans, roll it up in a tortilla, oh yum). If you want something to stretch for all kinds of meals, this is the one for you!

2-3chicken breasts, cooked and shredded

2 Tbsp. oil

2 garlic cloves, minced

1 medium onion, diced

1 red bell pepper, diced (I used green again)

1 4-oz. can green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 10-oz. green enchilada sauce

2/3 cup red enchilada sauce

2 cups shredded cheese

1 cup sour cream

Penne pasta

1. Cook chicken and shred. Boil pasta according to pasta and chop all veggies.

2. Heat oil in skillet and cook onions for 3-5 minutes. Add garlic and peppers and cook another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Simmer for 8-10 minutes.

4. Add cheese and stir until melted. Add sour cream and cook on LOW until well mixed throughout.

5. Drain pasta, return to pot, and pour sauce over noodles.

Seriously, you have to try it!!! Mexican flavor with pasta....my two favorite things in the world!

We've been talking about fall the past couple weeks at the preschool....although these poor Texan children are seriously deprived of any fall colors outside. Since we've been exploring apples, pumpkins, gourds, and the like, on Friday we made homemade applesauce! So easy and made the room smell delicious!

Homemade Applesauce

8 red apples

1/2 cup sugar

1 cup water

1 tsp. cinnamon

1. Peel, core and cut apples into bite-sized pieces. This is the most time-consuming part...everything else is a breeze!

2. Add apples, sugar, water, and cinnamon to crockpot. Cook on high for 2-3 hours.

3. When apples become soft, mash using a potato masher.

4. After the first few hours, reduce heat to low and cook for another 2-3 hours.

5. Mash periodically until you get your desired consistency. Add more sugar if desired.

I believe I ate more than all my kids did combined! Except my little cowboy who would just walk over and help himself to more...and was surprisingly good at wielding the giant ladle! Of course I had two picky ones that wouldn't even try it, despite how excited they were as they helped me prepare it, simply because it was a darker color than store bought applesauce. Seriously kids?? Its apples, sugar, and cinnamon...there is nothing in there that you don't like. I really had to fight the urge to ban them from leaving the table until they tried one bite like my mom used to do and I will do with my own kids. The argument "you don't know if you like it unless you try it" had no effect on these pickies. I used all sorts of method of persuasion to attempt to get them to try one teeny-tiny bite but once the whining and brink of tears came, I surrendered. Their loss means more for Mrs. Sawah!

So I just thought I'd share a really easy way to make a super fast and super yummy meal. Many of you probably know this trick already but I'm still going to share it with those who may have been like me for most of my life and had zero kitchen sense (what do you mean you have to turn on the burner to make a grilled cheese? Ohhhh I accidentally turned on the fan...whoops.) So a staple in our place is a jar of alfredo sauce. I know many have reservations about jarred alfredo but the Classico Four Cheese is actually pretty good. Normally I make my chicken, boil my pasta, toss it in with a nice helping of sauce (don't even bother heating it up), add some pepper, Italian seasoning and cheese and we're good to go. Well this time I thought I'd try to put a tiny bit of effort into it and oh my goodness what a difference it made...yet still took no time at all! First I sauteed some green onion and garlic in olive oil until I could start to smell the garlic and the onions were becoming transparent. Then I added the sauce to the pan and thinned it out with a splash of chicken stock. Let it simmer. To the linguine I added zucchini ribbons (saw this on Rachael Ray one time and was intrigued.) Peel your zucchini with a vegetable peeler and make long "ribbons". Pop those in with your pasta for the last 4 or so minutes of cook time. I normally just cut up zucchini or squash to add to the pasta but this looked so much prettier and was easy to twirl on your fork with the long pasta strands. Drain the pasta and zucchini, pour doctored sauce over everything, top with Italian seasoning (we like alot of it in our household) and lots of cheese. I swear, the garlic, onions, and chicken stock make all the difference in the world!! I'm never plopping the sauce in the pot and calling it good again.....well, I say that now....

Flat Pasta with Creamy Corn

Don't let the name fool you ...and don't think of old people creamed corn!! I got this recipe from Rachael Ray's website and for some reason was just drawn to it. We tried it out last night and oh my goodness....so tasty! The sauce was very light and buttery, leaving us full but not miserable like many cream sauces can do. So good and so easy to make...the only effort you put in is chopping up some veggies! I halved it and had just the right amount leftover to take to work tomorrow. This is the un-halved recipe:

6 ears of corn on the cob, husked (or 3 cups thawed frozen corn or canned corn)

2 Tbsp. extra virgin olive oil

1/4 pound pancetta or lean, center-cut bacon (I used Great Value bacon...surprise surprise)

1 Fresno chili pepper, seeded and finely chopped OR 1/2 small red bell pepper, finely chopped

2 Tbsp. thyme, finely chopped (I used dried)

1 small red onion, very finely chopped

3-4 cloves garlic, finely chopped

1 cup shelled fava beans (or defrosted shelled edamame or lima beans...I used the latter)

1/2 cup dry white wine or chicken stock

3 Tbsp. butter

1 pound egg tagliatelle or other wide-cut pasta

1/2 cup flat leaf parsley, finely chopped (I had plans to use dried....just realized I completely forgot it ha!)

Grated Parmigiano Reggiano or Pecorino Romano cheese, for topping (Or if you are like me....GreatVal Italian blend shredded cheese for $2!)

1. Into large bowl, scrape corn off of cobs, as well as cobs themselves, catching juices. Or open up a can of sweet corn and keep a little bit of the juice.

2. Heat a large skillet over medium heat and bring large pot of water to boil for the pasta.

3. Add olive oil to the hot skillet and add bacon. Cook to render the fat and crisp, 3-4 minutes.

4. Add corn and juices and cook for 3-4 minutes. Salt and pepper to taste.

5. Add the peppers, onions, and garlic; stir for 5 minutes.

6. Add fava beans/edamame/lima beans and deglaze pan with chicken stock or wine.

7. Stir in butter and reduce heat to low. (I might have added a little extra butter)

8. Salt boiling water and boil pasta according to package directions. Add 1 cup of starchy cooking water to corn mix (next time I'd add less than that. I ended up draining some excess liquid from the leftovers).

9. Drain pasta, toss with corn, top with parsley and cheese.

Taste and see :)

Fall into the Lord!

Psalm 94:18-19 "When I said, 'My foot is slipping,' your love, O Lord, supported me. When anxiety was great within me, your consolation brought joy to my soul." I absolutely love the imagery that this verse brings to mind about the love and support that the Lord so freely gives to us. I always think that if you are going through a rough patch, which we all have, and you feel as if you are about to fall, just fall into Jesus. Trust me, He is infinitely better to fall into versus falling into disappointment, grief, anger, or whatever other emotions rough patches like to bring up in us. He is there, ready and willing to catch you, bringing joy, peace, and consolation. And what's more, He has been waiting for you all your life and will continue waiting until you return to Him. Let us embrace this love today!

Fall has arrived at the Sebesta household! Although it does not quite feel like it outside, Hobby Lobby and I came to an agreement this Labor Day...it is most definitely the fall season! My sweet mama gave me an early Christmas present (who hasn't heard of advent in August?!)....a gift card to the wonderful world of Hob Lob!!! I literally spent 2 hours on my day off on Monday perusing the aisles of fabulous decorative pumpkins, fall foliage, and assorted autumn awesome-ness, while sneeking a peak down the Christmas aisle to plan out what I will spend my other half of the gift card on (ok...I'm really bad at estimating and didn't quite divide it evenly). I am proud to say that for less than the cost of a professional fall wreath even at 50% off, which in my opinion are so overpriced, I created my own wreath, a little decorative sign, a decorative pot, and a football spirit sign. Now I just have to wait one week to put everything out. Allow me to share the laborious efforts of my Labor Day. I might have sipped on a homemade chai latte while crafting, just to put that faux fall crisp in the air. How James puts up with me I will never know ha!

My fall wreath...slightly rambunctious. I could not for the life of me remember how to do a wreath bow so I settled for a big knot and entwined the ribbon throughout. James's first words were, "Cheetah ribbon?" You betcha!

All that's in this baby is the 4 pumpkins/gourds and a fall garland I already had in a pot I already had. Everything else inside is Styrofoam. Looks full huh?

Thanks 50% off scrapbooking paper!

This one I think I'll wait to put up until closer to November (ok, maybe October...I'm not a patient person). And I think I'll adhere it to a piece of wood or something to make it a little sturdier. That's just 2 pieces of scrapbooking paper, some leftover cheetah ribbon from the wreath, gold glitter stickers, and 2 leaves and a pine cone I plucked off of my garland.

Speaking of fall, aka falling, I absolutely stink at wakeboarding! We visited my parents at their beautiful lake house on Lake Travis and I tried this (awful) water sport for the first time ever! I know I lack all natural talent for anything related to sports (this stems from horrific p.e. experiences in 5th and 6th grade when I was forced to play dodge ball against a team of boys that most likely should have been in 8th grade at least. 60 pounds AND glasses? Recipe for disaster.) But I didn't realize it extends to water sports as well! Now, according to my parents, husband, sister, and soon-to-be bro-in-law, I have to try it on more than two different occasions to get better but I truly expected to be somewhat good somewhat fast! These same people I call family also told me that I would be SO much better on Sunday morning than Saturday afternoon. Guess what? I was worse. Thanks for giving me false hope mom. Why do you have to be so encouraging of your daughter who cried when forced to go to softball practice in 3rd grade due to the fact that you just painted her nails? I decided I am the boat sitter/encourager of others wakeboarding attempts.

Somehow after my weekend of falling and getting my arms yanked out of their sockets by a rope tied to a moving water vehicle left me floundering when it came to my last run of week 4. I don't know what happened but the Lady of the Lake took all my coordination and stamina. It wasn't just the fact that I tired way faster than usual, it was the fact that I could not get a somewhat normal/decent rhythm down while running. My knees were actually knocking together with each step...how does that happen? All the while my arms were going at an off-beat pace....let's just say it was not a pretty sight to those unfortunate souls who did not have Labor Day off. And I know I have exaggerated about dog chasing me before but seriously, a pit bull began to run after me as soon as I stepped off of our duplex stairs. Sorry to judge a book by it's cover, but pit bull...consider yourself pre-judged. My pathetic-ness got even more pathetic as I walked back to James's car (luckily we walked out the door at the same time and he had not left for school yet) and made him drive me down to the front of the neighborhood to avoid this dog and his natural tendency to chase after a girl whose legs look remarkably like small chicken legs....tasty. Disregard the fact that James pointed out - "you realize that dog's tail was wagging when he walked up to you". That means nothing to this scaredy cat!

Well my sweet husband was a very happy man this weekend.....Aggie football!! I think a little piece of him died slightly due to the fact that we did not get tickets to the actual game. But we had a great time tailgating before and made it home in time to shower off, make some delicious food and watch it on TV! I think that was the first time I have not been melting in my own puddle of sweat while watching those Aggies. And I made up for us not going with an appetizer I made up last minute in our kitchen and a family staple! Enjoy...

Eat-Your-Heart-Out-Totinos Pizza Rolls

So I wanted to do an appetizer that was beyond our usual cheese and crackers or chips and salsa package. I looked in our fridge and saw that we had leftover ingredients from making a pizza the other week and voila! It's not super creative but sooo yummy!

1 package crescent roll dough

Jar of pizza sauce

Italian seasoning 

Pepperonis (I used the turkey kind...don't tell James...)

Shredded mozzarella

I bet you can tell where I'm headed with this:

1. Unroll all of the crescent roll triangles on a baking sheet.

2. Spoon a little bit of sauce on each piece.

3. Top with Italian seasoning, pepperonis (4-5 per piece), and cheese.

4. Roll up, starting with short side of the triangle, leaving the point-side down on the sheet.

5. Bake according to crescent roll package instructions (I believe it was 375 for 11-13 minutes).

And just think of the possibilities! I think I want to try a pesto, chicken, and cheese roll next...to be continued!

King Ranch Casserole

Making this brought back so many childhood memories. We grew up eating this quite frequently and I was pleased to see that it tasted as good as I remembered! I served mine up with a side of black beans and chips. Fortunately for James, he loved it! If things had been otherwise....hello marriage counselor!

4 chicken breasts (or 2 roasted chickens)

1 dozen corn tortillas, cut into pieces

1 chopped onion

2 cups grated cheese

King Ranch Sauce:

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 can Rotel

1/2 can chicken broth

1. Preheat oven to 350 degrees.

2. Cook chicken in a small amount of lightly salted water until tender. Cut into pieces. (I didn't read this part and just did it in my usual olive oil way).

3. In a 2.5 quart greased casserole dish (I used 8x8 glass dish for my halved version), place a layer of chicken, half of the tortillas, half the chopped onion, half of the cheese, and half of the King Ranch sauce.

4. Repeat the layers ending with grated cheese (I snuck some more cheese on top at the end).

5. Bake uncovered for about 1 hour.

My labor of love (aka preschool) picked back up with surprisingly wonderful weather! So my fall decor did have an impact muahaha! We spent alot of our time enjoying the cool 88 degree weather, moving our circle time read aloud outside to the shade under a giant tree and playing with bubbles (the messiest fun ever created!), balls, sidewalk chalk, and a huge parachute. I passed on my extensive knowledge of hopscotch to these young members of society, a job I felt was extremely urgent in a world where many children stay holed up in their rooms attached to some sort of electronic game or gadget. Best quote of the day came from my precious little cowboy who I told to go potty once he woke up from his nap. Sitting on his mat in a just-woken-up-daze, I told him to go potty in a quiet voice so I wouldn't disturb the other sleeping babies. He just stared at me..."What?" I repeated. "What?" Finally, the message was conveyed. As I helped another student with her shoes, my little cowboy walked over to me, put his hands on his knees to get real close to my face, and told me in his loud twang, "If you talk louder I can hear you!" Point taken.

To end this note about fall and all things wonderful, I am so honored to introduce to you the best cookies in the entire world. Seriously. I give to you....waffle cookies! Nothing about these are like a waffle other than the fact that you bake them in a waffle iron. Score for us whose kitchen turns into an absolute inferno when the oven is on for any length of time! I got this recipe from my college roommate's mama and had to physically restrain myself from eating the entire batch before James even got home. I did have to do quite a few taste tests to really make sure they came out well...

Waffle Cookies

2 sticks butter

4 squares unsweetened chocolate (or 4 Tbsp. oil and 12 Tbsp. cocoa)

4 eggs

1 1/2 cups sugar

2 cups flour

(side note...I mixed everything together and preheated the waffle iron before I realized I was out of flour. Don't worry I had just come home from a Walmart trip. Winner.)

2 tsp. vanilla

Icing:

1 stick butter (soft melted, not runny)

1 cup powdered sugar

1 tsp. vanilla and about 1 Tbsp. milk

1. Melt butter and chocolate in microwave.

2. Add remaining ingredients.

3. Drop by spoonful on medium hot waffle iron. (I had mine too low to begin with and they weren't cooking so I cranked mine up to medium-high)

4. Cook for 5-7 minutes, checking every minute or so.

5. Once cool, ice ice baby!

Get in my belly now!!!