Today is Friday the thirteenth. It’s been an emotional roller coaster of a week, and we’ve had two days of rain that is going to make the pasture (and my lawn) green up brighter than Kermit the Frog.

I can’t think of a more perfect time to break out the comfort food.

Cake and enchiladas.

What could be better?

Jeremy and I have fallen into a pattern where he makes the main dish and I supply the dessert. We didn’t really plan it this way, but so far that’s what we’ve done. One of these months we’ll totally shock you and reverse things.

But for today, it’s Jeremy’s enchiladas and my oatmeal cake.

You’re gonna want to make these this weekend.

Jeremy’s Lean, Green Enchiladas (Happy Belated Cinco de Mayo)

This dish isn’t fancy, but it or a slight variation is eaten a lot in our household.

It is really simple to make, tastes great, and if you’re lucky to have leftovers, makes a great lunch.


1 medium onion, diced

1 clove garlic, chopped

1 tub mushrooms, sliced

1 can artichoke hearts, chopped (not marinated)

1 can diced green chiles

1/2 cup whipped cream cheese

3-4 cups fresh spinach (I usually do 2-3 big handfuls)

1/2 bag shredded Monterey Jack cheese

1 32-ounce can green enchilada sauce

8 flour tortillas


  1. Heat the oven to 350 degrees.
  2. Dice the onion and start to soften in a pan. As the onion browns, add the mushrooms. The goal is to soften the mushrooms and get as much of the water out as you can. A sprinkle of salt will help.
  3. Once the onion/mushroom mixture has cooked down, add the artichokes and green chiles. As this mixture starts to come together, add the cream cheese and stir.
  4. Remove from the heat and then add the spinach. It will wilt pretty fast. Mix into the ingredients in the pan.
  5. Season with salt, pepper and just enough cayenne pepper to give it a little kick. I also like to stir in a little of the enchilada sauce as a binder.
  6. Spray the bottom of a 9×13 pan with a cooking spray, then cover the bottom with a little of the enchilada sauce. Add a couple of spoonfuls of the filling to a tortilla, wrap it and then roll in the enchilada sauce. This allows the sauce to cover the tortilla.  Continue filling and rolling, adjusting filling levels so that you have enough tortillas to fill the pan.
  7. Top with the remaining sauce, then cover with cheese. I add just a strip of cheese down the middle because I like the look of it. Bake for thirty minutes or until the cheese melts and the sauce is bubbly.

Let them cool for a few minutes and you are ready to go.


Old Fashioned Oatmeal Cake with Broiled Topping

I first saw this recipe on the Tasty Kitchen Food Blog. I immediately printed it off and knew I wanted to make it.

It just called to me. I had the recipe on my counter for at least two weeks, getting wrinkled and splattered with food.

Then this week I knew it was time to make this cake. It was cold and rainy – perfect baking weather.

Ingredients (don’t let this long list scare you!)

For the Cake:

1-1/2 cup quick cooking rolled oats

1-1/4 cup boiling water

1 cup sugar

1 cup firmly packed brown sugar

1/2 cup softened butter

1 tsp. vanilla

3 eggs

1-1/2 cup flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

For the Topping:

2/3 cup firmly packed brown sugar

1/4 cup melted butter

1/4 cup half and half

1 cup coconut

1 cup chopped pecans


  1. In a small bowl, combine rolled oats and boiling water. Let stand for twenty minutes.
  2. Meanwhile, heat oven to 350 degrees F. Grease a 13×9 inch baking pan.
  3. In a large bowl, combine the sugars and butter, beat until light and fluffy. Add vanilla and eggs, blending well. Add the oatmeal and remaining cake ingredients and mix well.
  4. Pour batter into the greased pan.
  5. Bake at 350 degrees for 35 – 45 minutes, or until a toothpick inserted in the center comes out clean. (I baked 35 minutes and it was perfect.)
  6. For the topping, combine the brown sugar, butter and cream in a small bowl. Beat at high speed until smooth. Stir in coconut and nuts. Spoon over warm cake, spread to cover.
  7. Broil 4-6 inches from heat for one to two minutes or until bubbly and golden brown. Cool about 1 hour. (Of course we couldn’t wait that long.)

This cake is similar to one my mother made many times in my childhood.

Even more comfort from this comfort food.

Oh, if you notice in the first cake photo there seems to be a strip of cake missing from the pan, you’d be correct. Rick and I felt the serious need to do a taste test before adding topping. In the name of scientific exploration of course.

Have a great weekend!