Good morning to everyone. So glad the Lord let me get out of bed this morning to visit with ya'll. So last week we had high 70's low 80's. Got up this morning to 32 degrees. Gotta love this East Texas weather. Thought about putting out tomato plants last week, glad we waited! Have a blessed week.




10 slices bacon, cooked & diced

      grease reserved

12 oz. pkg. pasta cooked and cooled

1/2 c. mayonnaise

3/4 c. ranch dressing

1 1/2 c. diced tomatoes

1/2 avocado, diced

1 c. shredded cheddar cheese

1/3 c. red onion, diced

1 c. romaine lettuce

Fresh parsley for garnish (optional)


Whisk together mayonnaise, ranch dressing, and 1 T. bacon grease (optional). In a large bowl assemble the pasta, tomatoes, avocado, cheese, red onion, lettuce and bacon. Pour dressing over and toss to combine. Garnish with parsley if desired and serve.




1 lb. boneless skinless chicken breast

1 tsp. onion powder

1 tsp. parsley

1 1/2 c. dry white wine

2 c. mushrooms, cut in half

2 T. olive oil

1/2 c. heavy cream

2 cloves garlic, minced

1/2 c. flour

3 T. butter

1/2 c. shredded asiago cheese

1 tsp. salt

1 tsp. pepper


Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 inch thickness. Cut into 3 tender size pieces per breast. Dredge the chicken pieces in flour, set aside. In a deep large skillet, heat butter with only one tablespoon of olive oil, then add the dredged chicken & saute until golden brown on each side, roughly 4 minutes per side. Remove & set aside. In same skillet add the other tablespoon olive oil, onion powder, mushrooms and garlic & saute until mushrooms begin to brown. Add the white wine, scraping up all the browned bits that are at the bottom of the pan, then add chicken back & sprinkle with parsley. Bring to a boil, reduce heat, cover and simmer for about 15 minutes. Remove chicken from pan once again and set aside. Add the cream to the skillet and heat through. While mixing add the asiago cheese Stirring constantly over a low heat until cheese completely melts. Continue cooking until sauce thickens. Add chicken back and heat through. Enjoy!




1 can crescent rolls 8 count

1 can peach halves in light syrup (reserve juice)

1/2 c. butter, melted

2 T. cinnamon sugar


Preheat oven to 350 degrees. Cut peaches in half. Unroll crescent rolls and roll each peach in a triangle. Place in an 8x8 baking dish. Combine melted butter with 2/3 c. of reserved peach syrup. Pour over rolls. Sprinkle with cinnamon sugar. Bake 30-35 minutes or until lightly browned. Serve warm with ice cream.