An Update on the Miller Clan

Whew! I’m getting behind in updating this blog! Well, I have been pretty busy lately. I’ve been sewing clothes for a cousin’s daughter, and if you’re a sewer, you know how long that can take! :) I’ve also been watching Mary practically 24/7, because Mom and Dad’s been putting in the vegetable garden, so I haven’t had much computer time at all.
The man that we would take to church on Sunday mornings, Bro. Willie Leonard, passed away last month. He was 94 years old. We all miss him very much. He was a real blessing to everyone who met him. His family asked us to take part in his funeral by singing his favorite song, "Gonna Stand By Me" and "Resurrection Ground."
Ryana’s birthday is coming up on Memorial Day, and she’ll be 13 years old. Oh no! Another teenager in the house! :) Where have the years gone?
I want to thank anyone who may be reading this, who has served in the Military. Thank you for your sacrifices, and helping make our country free. God bless you!
We had some excitement here yesterday. A humungous black snake slithered out on a tree limb, and into the roof of the girl’s playhouse!!! I tried to stop it with a hoe, but it just slipped right off. We all waited around the playhouse with hoes, just waiting for it to come out again. It popped its head out twice, but we never could get it down. So it’s probably still in there! Ugh! Thankfully, there’s no way for the snake to get inside the playhouse. But still, the very idea of it being there!
I made supper yesterday. We had "Mexican Chicken Roll-ups" and scalloped potatoes. I thought ya’ll might want the recipes.

"Mexican Chicken Roll-Ups"
2 1/2 cups deboned chicken
12 oz. sour cream
3 teaspoons taco seasoning
1 can cream of mushroom soup
1 1/2 cups shredded cheese
1 1/2 cups salsa
10 medium flour tortillas

Preheat oven at 350 degrees.
In a bowl, combine chicken, 1/2 cups sour cream, 1 1/2 teaspoons taco seasoning, 1/2 can of mushroom soup, 1 cup of cheese, and salsa. Place 1/3 cup of filling on each tortilla. roll up and place seam side down on a greased 9 x 13 baking dish. Combine remaining sour cream, taco seasoning and soup. Pour over tortillas. Cover and bake for 30 minutes. Sprinkle with remaining cheese. We topped our individual servings with a dallop if salsa on top.

"Scalloped Potatoes"
6-7 potatoes, peeled and sliced
1 bag shredded chedder cheese
Bacon bits
1/2 cup butter, cubed
1 cup evaporated milk

Preheat oven to 350 degrees.
Line a 9 x 13 baking dish with some of the potatoe slices (just enough to cover the bottom). Sprinkle evenly with some cheese and bacon bits; dot with butter. Scatter milk over top. Repeat this two more times. Bake for 45 - 55 minutes, or until potatoes are tender.

We hope ya'll enjoy these recipes. Our whole family loves them!
Well, I hope this will do for now. I will try to update more often, but please be patient with me.
~Gera~