Furry Helper

So how many of you have one of these cute, furry helpers in your life? This is Starbucks our sweet kitty whom we brought home from Albania. We found her there on the street as a teeny tiny little kitten. Well she is quite well traveled but would much rather find a soft pile of anything and sleep the day away. As you can see here, I have ever so rudely disturbed this life goal of hers!!

Here is Starbucks on my fabric tub.

Here she is when we first got her in Albania. She immediately began purring in my arms AFTER the big chase ended and we caught her!!!

Rennovations!!

Oops!! See the post at http://pitchfordjourney.blogspot.com

These Enchiladas ROCK!!

Here is a recipe for some fabulous Enchiladas, which I got from another lady in our sunday school class!! Thanks Kim! We will be eating them in just a few moments. I cannot wait!

Chicken Enchiladas

Ingredients
2 cans (15 ounce each) tomato sauce, divided
4 cans (10 ¾ ounce each) cream of chicken soup
4 cups (32 ounces) sour cream
4 jalapeno peppers, seeded and chopped
1 tsp onion salt
¼ teaspoon pepper
4 cups cubed or shredded cooked chicken (about 4 large chicken breast)
3 cups (12 ounces) shredded cheddar cheese, divided
20 flour tortillas (8 inch)


In each of the two greased 9 x 13 baking dishes, spread ½ cup of tomato sauce on the bottom; set aside. In a large bowl combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups of shredded cheddar cheese.

Spread about ½ cup chicken mixture down the center of each tortilla. Roll up and place seam side down, in prepared 9 x 13 baking dishes. Top with remaining tomato sauce; sprinkle with remaining cheese. Cover and bake at 350 degrees for 35-45 minutes or until edges are bubbly. You can cover and freeze these casseroles for up to one month. Thaw in refrigerator overnight to use frozen casserole.