It was chilly enough outside to permit a fire. The Christmas tree was lit and candles were flickering around the house and  also along the center of the dining room table in mason jars left over from our wedding almost 2 years ago. The homemade flower arrangements were set in their places on the table. It was the first time we’d gotten our wedding china out for our guests to enjoy on my great grandmother’s antique dining table set (it’s quite beautiful!).  My mothers King Ranch and spinach casserole recipes were baking in the oven (both favorite recipes from my childhood.)  *Recipes below!*

My friends slowly started arriving with warm smiles and bottles of wine tucked under their arms to enjoy with dinner.  As the air filled with the aroma of dinner we stood around the kitchen snacking on hors d’ oeuvres (my grandmother’s famous corn dip recipe) and  cream cheese drizzled with raspberry chipotle marinade. We ate a lot cheese that night.

As the hot casseroles came out of the oven, we formed an assembly line and passed dishes as we each loaded a heap of food from our designated station. We sat down for dinner and grabbed hands as Brian prayed for us before we dug in. It was then I realized the Lord had answered a prayer of mine. I’ve desired so much lately to host close friends in our home over a homemade meal followed by long conversation. The night was just that. We filled our bellies with good food, a four layer strawberry cake for Beth’s birthday, and sat around the table for another 3.5 hours laughing and sharing stories. I’m so grateful for our friendships. We’ve all been friends for almost 9 years! What a blessing. I hope to do this again soon.

KING RANCH CASSEROLE

Serves 6-8  in a (9×13) casserole dish

Ingredients:

2 chicken breasts grilled and shredded
1 medium onion chopped
2 TB butter
1 can  chopped green chilies
1 can cream of chicken soup
1 can cream of mushroom soup
Approx. 1 cup (or soup can) chicken broth
2 cups shredded cheddar cheese
1 package large flour tortillas (10 count)

DIRECTIONS

1. Melt butter and soften the chopped onion in large pot.
2. Add the soups, add the broth in portions (make sure the mixture is not too thin), and green chilies.
3. Add salt, pepper, garlic powder, onion powder, ground cumin, and the shredded chicken to the soup mixture in the pot.
4. Grease a 9×13 dish. Layer with the bottom with tortillas (tear them to cover the surface completely).
5. Add a layer of half of the chicken mixture, then 1 cup of cheese. Repeat the layers again. (tortillas, soup mixture, and cheese).
6. Bake covered at 350 degrees for 30 to 40 minutes until it bubbles.
7. Remove the foil the last 10 minutes.
8. Remove from oven and let stand for 5 minutes before cutting portions with a knife or pizza cutter.

You can serve with Charro Beans and a Salad.  I made these charro beans 1.5 days prior and let them just simmer in the Crock Pot and they were ah-maz-ing.

SPINACH CASSEROLE (good with anything)

Serves about 6-7 
Ingredients 
2 pckg. frozen Chopped spinach
1 large pckg. Philadelphia cream cheese
1 stick butter (I use a little less than this)
½ small onion minced (I sauté them a little)
Pepperidge Farm Cornbread Stuffing
Salt, pepper, garlic powder, onion powder to taste.

Directions
1. Cook spinach as directed.
2. Melt butter with cream cheese.
3. Blend all ingredients and seasonings.
4. Place in casserole dish (or any oven safe dish) I use an oven safe pyrex glass bowl.
5. Top with the stuffing.
6. Bake at 350 degrees for 30 minutes.