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My daughter and I came home a few days early from our summer vacation, and after the long drive, ordered Chinese food, put on a homemade chocolate face mask artfully mixed by my daughter, wrapped ourselves in blankets and cozied up on the couch to watch a movie.

chocolate mask

The next night, with the rest of the family still out of town, dinner consisted of a simple sandwich meal.


green chili cheese melt

4 ounces cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded colby-monterey jack cheese

1 can (4-ounces) chopped green chilies, drained

2 tablespoons mayonnaise

1/4 teaspoon garlic powder

salt and pepper

sliced bread

slices tomato


In a bowl, mix cream cheese, cheddar cheese, colby-monterey jack cheese, green chilies, mayonnaise, and garlic powder, season with salt and pepper. Spread over bread slices and top with slices of tomato and another slice of bread.

Melt a knob of butter in a skillet, toast sandwiches over medium-low heat 3 to 4 minutes on each side or until golden brown and heated through.


Recipe adapted from Taste of Home, June/July 2015