Welcome to my blog. I write about life as a Christian wife, mother of eight children, and grandmother.



If you read just one book on opening your home to others, read Practicing Hospitality, The Joy of Serving Others by Pat Ennis and Lisa Tatlock.  You won't just want to read it, you will come back to it again and again.  While Rich and I have always been convicted that our home should be a center of ministry, this book gave me the "how to" of hospitality in many practical ways. 

In addition to the goal of opening our home a couple times a month to friends and family, we like to develop patterns of regular weekly visitors.  All last school year, we were blessed by having a single man join us for dinner and fellowship every Tuesday evening.  This summer, we have seemed to settle into a routine of having a single mom and her children every Wednesday for dinner.  My friend and I are doing Kelly Minter's Ruth study together on Wednesday evenings.  Kelly has wisely included recipes in her bible study to encourage fellowship amongst study group members.  My friend and I jumped on this idea to cook up some new dinners for our families together.  Enjoy this one that we made last week.  YUMMY!

Chicken Enchiladas (serves 6-8)

6 chicken breasts boiled for 20 minutes (I boil my chicken with onion to add flavor.)

1 can black beans

4 cups chicken broth

8 burrito size tortillas

8 Tablespoons picante sauce

1/2 cup tightly packed cilantro

1/2 cup sour cream

1 teaspoon cumin

4 tablespoons flour

1/2 stick butter

1/2 cup grated Jack cheese

1/2 cup cheddar cheese

In blender combine cumin, cilantro, sour cream, 2 cups chicken broth, and picante sauce.  In skillet, heat butter slowly and add flour until smooth.  Slowly add 2 remaining cups of chicken broth, a bit at a time, until smooth and creamy.  Add the mixture from the blender and blend all into a gravy.

Shred chicken and mix with drained / rinsed black beans. Take each tortilla and fill with 1/3 cup shredded chicken/bean mixture. Roll and place in 13x9, seam side down.  Pour sauce over all enchiladas and top with grated cheeses.  Back at 350 uncovered for 30 minutes.

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