A Day Filled With Friendship, Photohunting, Relaxing and Another Keeper from the Recipe Box

 the smaller sidewalk in front of the house

 Today has been a day I needed! Walking in the rain and taking pictures, sitting by the fire in the gazebo, and sneaking in a nap have been just a few activities Tracy and I both needed as we continue to enjoy her visit. I am revisiting another keeper from the recipe box for dinner tonight. This recipe originally came from Taste of Home, but a friend of mine that caters loves to use this as a dish that can be prepared ahead of time.

Slow-Cooker Enchiladas
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can ( 16 oz.) pinto or kidney beans, rinsed and drained
1 can ( 16 oz.) black beans, rinsed and drained
1 can ( 10 oz.) diced tomatores and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack Cheese
6 flour tortillas ( 6 or 7 inch)
In a skillet cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker,layer 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Tracy getting reacquainted with Shelby in the gazebo

Pend Orielle Caramel French Toast: A Keeper from the Recipe Box

When company comes I love to try new recipes and keepers that I use again and again. The following recipe was in the Spokesman Review at some time. It was a perfect make-ahead dish for brunch this morning. Our guest Tracy gifted us with lovely tulips last evening so I had to catch pictures of them also.This recipe is certainly worth a try! Very easy and very tasty.

Pend Orielle Caramel French Toast
From "Northwest Mornings Cookbook" Inn at the Lake, Newport, Washington

2 tablespoons light corn syrup
1 cup brown sugar
1/4 cup butter
14 slices cinnamon-raisin bread
6 eggs
2 cups milk
2 cups light cream
1/3 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
Garnish:
3/4 cup finely chopped pecans
Sour cream

In a saucepan, combine the corn syrup, brown sugar, and butter. Melt until smooth and bubbly. Spread in the bottom of a greased 11x7 inch glass baking pan. Overlap bread slices like dominos in pan over syrup.
In a bowl mix eggs, milk, light cream, sugar, vanilla, and salt. Pour over bread. Cover with foil and bake 350 degrees for 45 minutes, then remove foil.Bake for 10-15 minutes more or until puffed and golden brown. Slice and invert pieces to serve. Garnish with sour cream. Top with small bits of pecans.

Yield: 8 servings.