Leftover Chili Rolls

          It is amazing how you get busy in life and the next thing you know you've neglecting something that you really enjoyed doing, blogging.  Today, I choose to turn over a new leaf and start blogging again; I am sure that after 28 days it will become a habit.

         Being a mother in college is quite a challenge.  Yes, I understand that my kids are no longer in the house, but that does not change their need for mom in their life. The phone rings. "Mom, lets go shopping." I receive a text, "What's for dinner?" and another text, "How about I take you out for dinner?"  Honestly, I'm happy with my life; just interruptions seem to happen the mostly when my homework load is the largest.  

        This past weekend was no exception.  Monday morning arrived, and once again, I'm amazed at how my homework magically got done.  I am sure that it had something to do with me frantically finishing a project before the crack of dawn, cup of coffee in hand, my butt in my Lazy Boy, and  swearing at the computer screen because, for the “c8” attack on my paper. To this day, I still do not know how to stop that from happening. Moments before it’s time to leave, I find myself irritated at the printer, which just ran out of ink, making me even later for my morning class.  In the end, this stress filled life is a valuable tool for shaping my character and I would not change it for anything. 



Leftover Chili Rolls

Why eat the same meal as yesterday when you can create a totally different one?  This is the recipe you've been looking for putting a new face on yesterdays bowl of chili.

Take a flour tortilla, place a line of chili down the center and add cheddar cheese over the top of the chili.  Now fold the ends over about an inch.  Roll lengthwise to close up and place on a cookie sheet with the seam facing down.

Place in 400 F oven for 15 minutes or until golden brown.

Eat with sour cream, guacamole or your favorite salsa.