Is anyone but me surprised at how fast November is passing? It's over one-third over already, folks. I am just not ready for Thanksgiving, Christmas, or wintry weather. Speaking of which, we got our first measurable snow yesterday. And this morning we had wind chills of six below zero. I hope it warms up. I heard a forecast of 40º for Friday. Hope it's true and that it's sunny so this snow will melt. Otherwise, we may be stuck with this until spring. Oh well, it's all in God's hands.
Over at my Christmas blog, I've been posting my lists for cookie baking and candy making. As usual, I'm planning to post in the Christmas kitchen every day during December, Lord willing of course.
Anyone else find their December calendar filling up already? We have a couple of church events already scheduled and my hubby's work Christmas party. I'm trying hard not to overcommit myself this year. Other than a card swap with my friends at the Christmas craft forum, I'm not planning to participate in any online exchanges this year.
Doing some cleaning today, I was reminded of just how much I love these Crocheted Swiffer Covers. I've made three of them now and find that I really use them. I think I'll make a couple more so I can always have a fresh, clean one ready to go. If you look at the pattern, you'll see that it calls for changing colors with the rows. I don't bother with that; just use a variegated yarn. It goes more quickly.
I find that I'm using the slow cooker more already this season. I use the slow cooker even if I'm going to be home all day. If I'm doing lots of cleaning, writing, crafting, or whatever, supper can just cook itself and I don't have to think about it once I've loaded the ingredients in the slow cooker. Tonight's supper is going to be
TORTILLA ENCHILADA SOUP
4 cups chicken broth (I use water and the chicken "better than bouillon" soup base)
2 cans chicken with rice soup
1 small boneless skinless chicken breast (frozen is fine -- or use a can of chicken, flaked)
1 cup salsa or picante sauce
1 can red enchilada sauce
Flour tortillas (or sometimes I just use tortilla chips)
Shredded cheddar cheese OR cubes of velveeta-type cheese
In crock pot combine the broth, soup, chicken breast, salsa, and enchilada sauce. Cook on low for about 4 hours. Remove chicken breast from soup; shred it or cut in small pieces. Return to soup.
When ready to eat, cut flour tortillas into strips (scissors work best for this). Put tortilla strips in each bowl and ladle the hot soup on top. Top with shredded cheddar or cubed velveeta. About 6 servings.
This is another favorite in our “rotation” of crockpot meals. It is just delicious and soooo easy.
(So now I see I am going to have to write another post very soon and include the recipe for homemade enchilada sauce mix. You combine a blend of spices with a can of diced tomatoes and it works admirably. I mix up a small jar full of the seasoning and keep it on hand. I haven't bought enchilada sauce (other than the green kind occasionally) for quite awhile.)
Check out "slow cooker recipes" in the label cloud for more ideas!
I've been thoroughly enjoying the Making Your Home a Haven Challenge at Women Living Well, and have been posting my thoughts on Instagram most days.
|Lovely graphic by Abby at Little Birdie Blessings|