Breakfast Enchiladas

Breakfast Enchiladas
1 (1-pound) package hot ground pork sausage
2 tablespoons butter or margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt


Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro


Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Served by Gina at Joanna’s lake house – October 2014

We made chalkboard platters.

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And we made Thanksgiving banners




Cornflake Candy



Cornflake Candy

1 cup sugar

1 cup light corn syrup

12 oz. smooth peanut butter

6 cups cornflakes

Combine sugar and syrup in a saucepan and bring to a boil over medium heat.  Remove from heat and stir in peanut butter.  Pour over cornflakes and stir well.  Drop by tablespoonfuls on waxed paper.

Served by Julie at Joanna’s Lake House – October 2014


These homeless women enjoy fine cornflake cuisine!

(Kim donated some Presents of Mine clothing for a homeless shelter but we just had to try them on before they got shipped out.  Kim was impressed with our modeling ability and is considering using us on her website.)



We saw a little bit of fall color but this wasn’t a very good year for vivid leaves.



The sunset was, however, beautiful.  We caught the end of it. We were too busy crafting inside to see the beginning.DSCF1983


Our dinner out was BBQ.  An artist sat at our table and made portraits on the paper bag placemats.

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Our late night shenanigans included our longstanding tradition of guess the chest.

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Finally, thank you Joanna for my new ironing board cover.

Everyone, send me ALL your wrinkled clothes!!!!  I suddenly don’t mind ironing…


Sticky Buns



Sticky Buns

1 package dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

1 cup milk, scalded

1/4 cup shortening and addition shortening for brushing on top of dough

1/4 cup sugar

1 teaspoon salt

4 cups bread flour

1 beaten egg



1 cup brown sugar, packed

1/2 cup butter

2 tablespoons light corn syrup

2/3 cup chopped pecans



1/4 cup butter

1/2 cup sugar

1 teaspoon cinnamon (optional)


Soften dry yeast in warm water.  Combine hot milk, shortening, sugar and salt.  Cool to lukewarm.  Add 1 cup of the flour, beat well.  Stir in softened yeast and egg.  Add remaining flour gradually to form a soft dough.  Shape into a ball and place into a greased bowl.  Brush the top lightly with additional melted shortening. Cover with a linen towel and let rise in a warm place until doubled (about 45 minutes).  In a saucepan mix together ingredients for topping.  Heat slowly, stirring until blended.  Pour into greased 9X13-inch pan.  When dough has doubled, punch down and turn out onto a lightly floured surface.  Divide dough in half.  Roll each piece into a 10-inch by 12-inch rectangle. Brush each rectangle with the softened butter from the filling ingredients.  Use more butter if necessary.  Combine sugar and cinnamon and sprinkle 1/2 over each rectangle.  Beginning with the long side, roll each in jelly-roll fashion.  Seal edge with a little water.  Cut each roll into eight 1 1/2 inch slices.  Places slices in pan on topping, cut side down.  Repeat with remaining dough.  Cover again with a towel and let rise until doubled, approximately 45 minutes.  Bake at 350 degrees uncovered for about 25 minutes or until lightly browned.  Cool 2 minutes and invert on a serving dish.  Serves 8.

Served by Julie at Joanna’s Lake House –  October 2014




Mix dough ingredients.  Allow to rise in a warm place in a greased bowl.


Divide dough in half.


Roll out to a 10X12 rectangle.


Spread with butter and sprinkle with cinnamon and sugar.



Roll up and slice.

DSCF0105Place in pan on top of brown sugar topping.


Let rise again.


Bake and enjoy a sunrise breakfast at the lake.



Another beautiful sunny morning in October.



Pasta Salad



Pasta Salad

1 pound cooked bow tie pasta

1 container grape tomatoes cut into fourths

16-20 fresh basil leaves cut into small pieces

1 -2 cloves minced garlic

Boil pasta and drain.  Coat lightly with extra virgin olive oil.  Add salt and pepper to taste.  Make ahead of time and refrigerate to marinate and blend flavors.

Served by Joanna at Christie’s wedding shower at Terri’s house.



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Cheesy Potato Casserole




Cheesy Potato Casserole

1 can (10.5 oz.) condensed cream of chicken soup

2 cups sour cream

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups shredded cheddar cheese

1/3 cup sliced green onion

1 package (30 oz.) shredded hash brown potatoes

2 cups crushed corn flake cereal

1/4 cup butter melted


Preheat oven to 350 degrees.  Grease a 13 X 9 baking dish.   In a large bowl, whisk together the soup, sour cream, salt and pepper.  Stir in cheese, onion and hash browns until well mixed.  Spoon evenly into baking dish.  In a medium bowl mix together the cereal and butter.  Sprinkle evenly on top of hash brown mixture.  Bake uncovered for 45 – 50 minutes or until hot and bubbly.  Allow to rest for 5 minutes before serving.


Served by Julie at Christie’s shower at Terri’s house.

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