Enchilada Cheese Sauce

I made this recipe up yesterday, while making a throw together, small batch of enchiladas. It’s a basic bechamel cheese sauce with the volume turned up. Use it for filling and or topping enchiladas or as a nacho dip.

(Always use your own judgement and taste, recipe tweaking is perfectly accepted and encouraged here.)

1/2 cup butter or margarine

1/2 cup all purpose flour

1/2 cup enchilada sauce

1 1/2 cups whole milk

1 cup sharp cheddar cheese

Melt butter add flour, cooking for about a minute, add the sauce before the milk, then the cheese. Reduce by about a third on medium low heat. Be cautious with the cheese, adding too much can make the sauce separate and become oily. If you want an extra cheesy sauce add American Cheese or other less oily cheese along with the cheddar.


You Get a Roadmap…



…when you are born, it’s just invisible.

Paige was born right after Thanksgiving twelve years ago. One of the first movies I watched while nursing my sweet newborn was National Lampoon’s Christmas Vacation. I bawled and bawled and bawled some more. I probably even bawled when the shitter was full.

In one of the first scenes, Clark opens the advent calendar to Jenna’s Birthday, I mean of all thirty one days…December 14th!!!

God gives us a roadmap.