It’s the whispers of “It’s Miss Mary!” with little voices echoing the announcement she’s arrived with the sweets. The blaze from the bonfire illuminated the goodies and momentarily interrupted their game of ghost in the graveyard. It’s very eerie as you hear the little voices in the darkness. You feel as if you’re in the Harry Potter forest.
The apple coffee cakes and the pumpkin bread were only the side show to the gigantic marshmallows being roasted for S’mores. Long switches arched over the patio bonfire while the children just couldn’t wait for their own creation to be done.
By the way, the little man on the right is Sammy Albrect. He will be on the show Chicago Fire soon. So keep watching.
It’s the 3rd annual Mark and Susie Balmer Neighborhood S’more party in our little neck of the woods. I’m certain I’ve said I live in a Norman Rockwell painting. All the youngsters really play well together. It’s amazing to see them all grow up. In my head I see visual paintings of them all playing.
The dish was on the front cover of Phyllis Good’s new book. The recipe is called Yummy Mexican Lasagna on page 156. Perusing the book this looked to be the easiest, probably the greatest chance to be successful, and looked tasty. This makes a great game day recipe, a fun little dinner with little work, and great leftovers – if you have any.
Yummy Mexican Lasagna
- 1/2 pound ground beef (I did 3/4 pound)
- 1/2 pound Italian sausage (I did 3/4 pound of hot)
- 1/4 cup chopped red onion
- 1 clove garlic chopped (book calls for garlic powder)
- 1 t cumin
- 3/4 t salt
- 1/2 t. pepper
- 14 1/2 oz. can petite diced tomatoes
- 4 oz. can diced green chile peppers
- 1 cup chunky salsa (Caputos fresh pico de gallo)
- 12 6 inch corn tortillas
- 15 oz. can low sodium black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- toppings of all sorts, sour cream, scallions, black olives, pico de gallo
Brown beef and sausage in large skillet breaking up all the clumps.
Stir in chopped red onion, garlic, cumin, salt, pepper, tomatoes, chile peppers, and salsa.
Grease the interior of the crock. Place 1/4 of the meat mixture in the bottom of the crock
Top with 4 corn tortillas, breaking 2 of the four in half to make them fit over the top as a layer.
Top with 1/3 of the beans.
Top with 1/3 of the corn.
Mix cheeses together in bowl. Top the corn with 1/4 of the cheese mixture.
Repeat all layers ending with cheese.
Cover and cook on low for 3 to 4 hours, or until heated through and cheese has melted.
Remove the lid. Let stand 10 minutes before serving.
Top with your favorite toppings.