Hello to all on this beautiful day in Deep East Texas. Have often wondered if I was correct when saying I live in Deep East Texas. According to information I read in a magazine last week, I don't have to wonder any more, that's where I live. Lighting hit two of our pine trees out in our pasture but close to the house. That's makes about 6 so far. Think we are about ready to cut them all down, not that we have many left.

     When we go out to eat if Southwestern Egg Rolls are on the menu, that's my meal. It's usually on the appetizer menu, but that's okay they are still my meal and I'm not real good at sharing.




1 c. finely diced red bell pepper

1 c. corn kernels

1 c. black beans

1/4 c. sliced green onions

1/4 c. seeded and minced jalapeno pepper

1/2 c. frozen spinach; thawed and excess water squeezed out

2 c. shredded Monterey Jack cheese

1 1/2 c. cooked diced chicken breast

1 tsp. salt

2 tsp. chili powder

1/4 tsp. black pepper

1/2 tsp. ground cumin

1 package egg roll wrappers (21 count)

Oil for frying




1 c. ranch dressing

1/2 avocado

1/3 c. cilantro leaves

Salt & pepper to taste


Mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin. Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons of mixture onto the wrapper and roll up according to package directions, sealing the edge with a little water. Repeat process with remaining filling and egg roll wrappers. Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours or up to a month. Heat a large skillet over med. high heat. Pour oil into the pan until a depth of 1 inch is reached. Place 4-5 egg rolls in the pan, don't overcrowd. Cook 3-4 minutes per side until deep golden brown, then drain on paper towels. Repeat until you have cooked as many as you want at the time. Make dipping sauce if desired. In a food processor or blender, blend together the ranch dressing, avocado, cilantro, salt & pepper until completely smooth. Cut egg rolls in half on the diagonal and serve immediately with dipping sauce.




1 pie shell, store bought or homemade

2 c. heavy cream

1 c. sugar

1 c. half-and -half

2 egg yolks

1/3 c. all-purpose flour

2 T. unsalted butter, melted

1 1/2 tsp. vanilla

1/2 tsp. ground cinnamon

1/4 tsp. nutmeg, optional

1/4 tsp. salt


Preheat oven to 350 degrees. Place pie dough in standard pie dish. Combine sugar, flour, nutmeg and salt in a large bowl and whisk together. Pour heavy cream and mix together until fully incorporated. In another bowl, whisk together half-and-half, egg yolks and vanilla, then gently stir egg yolk mixture into heavy cream mixture. Pour pie filling into pie crust, then crimp the edges of crust and brush with melted butter. Sprinkle cinnamon across top of pie and place in oven. Bake for 60-70 minutes or until center is just set, but still jiggles slightly when shaken. (After about one hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.) Let cool completely before slicing.


                                        If you walk with the Lord,

                                       you'll never be out of step.