Hayrides to happiness will be the goal of Fulbrook’s Annual Community Lights Festival from 6-8pm on December 3. Bring your family and friends to enjoy hayrides and holiday treats while touring the community on horse drawn carriages Dress up in your holiday attire and get “up close” on a tour of neighborhood lights. Fulbrook residents will wow you with their festive homes in hopes that you will vote for them on the all-important ballots provided by The Gayle Bowen Team. Top 3 homes win a prize!

This beautiful Fulbrook home is located on the corner lot of a quiet cul-de-sac street and offers four spacious bedrooms, 3.5 full baths, a 3-car garage. A custom 1.5-story stucco and stone showhome, this beauty sprawls across almost 3900 sq. ft. on 1.39 acres. The large kitchen is open to family and dining and back patio offers an expansive view. The master bedroom features a great walk-in closet. Upstairs, you will find space ideal for a media room or gameroom, a fourth bedroom and full bath.

• Anticipation is building for the opening of new Leaman Junior High and Churchill Fulshear High School campuses that are projected to open for the 2016-17 school year. These will be located at the intersection of FM 1093 and Bois d’ Arc Lane.
• A new four-lane road called Fulshear Trace is being constructed to serve as a north/south connector extending FM 359 through downtown Fulshear, and as the third entrance to Fulbrook at Fulshear Creek. Meanwhile it will temporarily intersect FM 1093 at Syms Street.
• The Gayle Bowen team also welcomes downtown Fulshear’s newest eatery: Center Court Pizza & Brew and gift shop: Freckles Stationary & Gifts.

King Ranch Chicken

• ¼ c. margarine (or butter)
• 1 med. green bell pepper, chopped
• 1 med. onion, chopped
• 1 can (10-3/4 oz) condensed cream of mushroom soup
• 1 can (10-3/4 oz) condensed cream of chicken soup (I vary this recipe by using 2 cans of the cream of chicken, versus the mushroom soup)
• 1 can (10 oz) Extra Hot or Milder Rotel diced tomatoes and green chili (I prefer Extra Hot)
• 2 cups cubed cooked chicken
• 12 corn tortillas, torn into bite-sized pieces (I end up using more than this, about 18)
• 2 c. (8 oz) shredded cheddar cheese

In a large saucepan, cook peppers and onion in melted margarine (or butter) until tender, about 5 minutes. Add soup(s), Rotel and chicken, stirring until well blended. In a 13x9x2 inch baking pan, alternately layer tortillas, soup mixture and then cheese, repeating for 3 layers, ending with cheese. Bake 40 minutes or until hot and bubbling in 325 degree oven. Serves 8.

Serve with a salad and pass the pitcher of margaritas!