June 2017 Reading List

The Reluctant Brides Collection 

An Unexpected Surprise by Rosey Dow

Ribbon of Gold by Cathy Marie Hake

Light Beckons the Dawn by Susannah Hayden

The Reluctant Schoolmarm by Yvonne Lehman

School Bells and Wedding Bells by Colleen L. Reece

Rose Kelly by Janet Spaeth

Easy Tex Mex Bake

8 ounces uncooked thin mostaccioli or penne

1 pound ground Turkey or Beef

2/3 cup medium or mild salsa

1 package (10 ounces) frozen corn, thawed and drained

1 container (16 ounces) low-fat cottage cheese

1 egg

1 Tbsp cilantro

1/2 tsp ground pepper

1/4 tsp ground cumin

1/2 cup shredded Monterey Jack Cheese

Brown meat, drain. Add corn and salsa. You should have your pasta cooked and drained and ready to layer in a 11x7 baking dish. Start with a layer of the meat mixture then a layer of pasta. Combine cottage cheese, egg, cilantro, pepper and cumin in bowl. Mix well. Add the cottage cheese layer over pasta.

Add the remaining meat mixture over cottage cheese...then top with shredded cheese.

( I said all of that to say..."Layer Meat, Pasta, Cottage Cheese, Shredded Cheese")
Bake at 350 degrees for 25-30 minutes or until heated through.

Our Camper Renovations are Finished

Shawn and I have finished the renovations on the camper. We have a few things we still want to do but they will wait. It's been a lot of work but Shawn and I have enjoyed spending time together on this project. We’ve spent every day in the evenings and on weekend working on it since February. We are happy to have it finished. We are so excited to be leaving on our 3 week trip tomorrow morning to Pennsylvania.