a tough one to please

Hi Everyone,
These blogs are getting farther and farther apart. I feel like such a lagger! haha. Well tonight I tried a recipe that I got when I had a pampered chef party and it was good at the party so I made it for dinner and I liked it, which is really weird, but Travis and Madison didn't want anything to do with it.  Travis said it reminded him of El Torito which he hates, I didn't get that from it. So I hope you enjoy the following recipes. 

On another note, I made the carnitas from a previous recipe and NO BUENO!  Again, Travis liked it and I hated it.  It did not look like it did in the picture. It seemed too watery and meat grosses me out. Big chunks of it.  So when i was pulling the fat off and pulling it off the bone I had to stop. I couldn't do it anymore.  But feel free to try :)

Pampered Chef Chicken Enchilada Ring

Ingredients:

1 can cooked chicken chopped

4 oz. can chopped pitted olives

1 cup Monterey Jack/cheddar cheese blend

4 oz. can chopped green chilies

½ cup mayonnaise

1 tablespoon Pampered Chef's Southwestern Seasoning Mix (or taco seasoning)

1 garlic cloves, minced

2 plum tomatoes

1 lime

2/3 cup finely crushed tortilla chips, divided

2 tubes refrigerated crescent rolls (dough)

Instructions:

Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise, seasoning mix and garlic in a bowl. Seed and chop tomato. Add chopped tomato and lime juice to chicken mixture. Mix well.

Separate dough into triangles along perforations. Arrange triangles in a circle on a 13-inch baking stone. Wide ends should overlap in the center, and points should be toward the outside. There should be a 5-inch diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over the filling and tuck under the wide ends of the dough. Do not cover filling completely. It should show in between each triangle.

Bake 20 to 25 minutes or until golden brown. (I only cooked mine for 17 min so just watch how fast your oven cooks)

The Pampered Chef ®Mexican Cheese Crisps with Avocado Recipe

1/2 8-oz (250-g) block (5 1/2 x 2 in./14 x 5 cm) Colby & Monterey Jack or marble cheese blend
1-2 limes, divided
2 oz (60 g) cream cheese, softened
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) Southwestern Seasoning Mix
1 plum tomato
2 ripe medium avocados
1 cup (250 mL) loosely packed fresh cilantro
1/4 cup (50 mL) finely chopped red onion
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) Coarsely ground black pepper

1. Preheat oven to 375°F (190°C). Line Large Round Stone with Handles with Parchment Paper. Cut cheese block crosswise into twelve 1/4-in. (6-mm) slices with Santoku Knife. Cut each slice in half, creating two squares; arrange 2 in. (5 cm) apart on baking stone. Bake 14–17 minutes or until cheese appears lacy and golden brown. Remove baking stone from oven. Cool crisps 1 minute on baking stone. Remove crisps to Stackable Cooling Rack with Mini-Serving Spatula; cool completely.
2. Meanwhile, for topping, juice limes with Citrus Press to measure 1 1/2 tbsp (22 mL). Combine 1 1/2 tsp (7 mL) of the juice, cream cheese, mayonnaise and seasoning mix in (2-cup/500-mL) Prep Bowl; whisk until smooth with Stainless Mini Whisk. Spoon topping into small resealable plastic bag; secure bag and set aside.
3. Seed and dice tomato using Utility Knife; set aside. Peel and remove pits from avocados usingAvocado Peeler. Coarsely chop cilantro and finely chop onion with Food Chopper. Add avocado, cilantro, onion, remaining 1 tbsp (15 mL) lime juice, salt and black pepper to Stainless (2-qt./2-L) Mixing Bowl; mash until well blended using Mix ‘N Masher. Place scant Small Scoop of avocado mixture onto each crisp. Trim corner of bag filled with topping using Professional Shears; drizzle over avocado mixture. Garnish with diced tomato.

Yield: 24 appetizers

Obviously this uses all Pampered Chef products. You can use anything you have at home that works.  These were really good! I'm not an avocado fan so i didn't smother it all over the crisp but they were good, even with avocado :)

A Couple Of Slooooooooow Cookers!

Hey Peeps,
Honestly tonight is the first night I have felt normal and happy and good enough to blog.  I'm not sure if its all the drama in my life or me not getting a good nights sleep or what not but I feel like I have no energy some days. So tonight, things are good. I am happy with what I have right in front of me and thankful.  I love my husband and babes, and my bff support system!  Tonight I wanted to post a couple of slow cooker recipes.  A dip and a recipe for carnitas.  I LOVE the dip. It is always a hit at every party I make it for. It makes a lot though so obviously you could cut it in half for just a couple-few people.  And the carnitas was on the list for the grocery store today so I will be trying it this week :)  So here we go.....

Sander's Dip
4 blocks of cream cheese
1 can of corn drained
1 sm can diced green chilies
1 jar jalapenos drained
2 cans cream of chicken
1 large can of chicken

heat everything together in the crock pot until creamy and mixed together and serve hot with tortilla chips.  you and your guests will love it! the best ever. you can save/refrigerate the rest and heat in the microwave no problem.  it will take a couple of hours in the crock pot so prepare properly.

Slow-Cooked Carnitas
Servings: 12
Prep: 20 minutes
Cook: 6 hours

 Ingredients

Directions

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila and chilies. Cover and cook on low for 6-8 hours or until meat is tender.
• Remove meat; cool slightly. Shred with two forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 3 garlic cloves, thinly sliced
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bunch green onions, chopped
• 1-1/2 cups minced fresh cilantro
• 1 cup salsa
• 1/2 cup chicken broth
• 1/2 cup tequila or additional chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 12 flour tortillas (8 inches), warmed
• Fresh cilantro leaves, sliced red onion and chopped tomatoes, optional

Chocolate Craving On A Friday Night

Hi Everyone,
It's Friday night and I am already in bed! We don't ever go out but I am literally already in bed.  I attempted to start making hair flowers and hair bows and once I start I never want to quit! But I overdid it tonight and killed my back sitting there for hours.  So in bed, with a heating pad, took 2 vicodin, and a bowl of rocky road ice cream.  I wanted to post a cake tonight that looks DELICIOUS! I think I am going to make it for Father's Day.  Speaking of which, what are you planning to do for Father's Day for your husband or dad?  We don't have much planned; just church and meet my parents at Pechanga for lunch; but it should be a good day.  So here is your yummy cake and dig in!

Almond Joy Layer Cake
Serves: 12
Prep: 50 minutes plus chilling
Bake: 35 minutes

**Reading through the steps you can replace half the items with chocolate cake in a box and icing in a can**

Ingredients:

2/3 cup unsweetened cocoa powder

1 stick (4 oz.) unsalted butter, cut into 8 pieces

3 oz. semisweet chocolate, chopped (about 1/2 cup)

2 1/4 cups granulated sugar

4 tsp. pure vanilla extract

1/2 tsp. salt plus a big pinch

3 eggs

1 1/2 cups flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 bag (14 oz.) sweetened shredded coconut (4 packed cups)

2 cups sliced almonds

3 cups heavy cream

1/3 cup confectioners’ sugar

Directions:

1. Preheat the oven to 325°. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla and 1/2 tsp. salt. Whisk in 1 egg at a time, beating well after each addition.
3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
5. In a saucepan, combine 3/4 cup cream, the remaining 1/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 tsp. vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
7. Whip the remaining 2 1/4 cups cream with the confectioners’ sugar until stiff. Spread over the cake. Sprinkle the top with the remaining almonds.

Here are some of the flowers I made, there's more but just a preview:



purple/camo



I made this for my mom out of fabric.  The pattern reminded me of her









mid-size flowers



mini flowers

pink/white





Holy Guacamole!!

Hi Everyone,
Sorry I haven't been posting the last few days. The weekends are crazy busy and some nights I am just so dang tired. So I wanted to post a few recipes tonight.  I have also been informed that the "Lime Slush Cocktail" from the very first post, is a hit! With the girls and guys haha.  So I am definitely up for making it.  I also have been googling, youtube'ing, etc how to make hair bows and flowers just to kill some time.  Maybe as a new hobby for me.  So if they turn out as cute as they do in my head I will post some pics.  So here we go....

Basic Guacamole:
Serves: 6
Prep: 15 minutes

4 Haas Avocados (about 7 oz each)
1 Serrano Chile, stemmed and minced
1 Small Clove Garlic, minced (optional)
2 tbsp. Finely Chopped White Onion
2 tbsp. Finely Chopped Seeded Tomato
2 tbsp. Chopped Cilantro, plus more for garnish
2-3 tsp. Fresh Lime Juice, plus 1 lime cute into wedges
1/2 tsp. Salt, plus more to taste
1 bag of Delicious Tortilla Chips

1) In a medium bowl, mash the avocado flesh with a fork until somewhat chunky (not smooth).  One at a time, gently stir in the chile, garlic, onion, tomato, cilantro, lime juice and salt.  Cover with plastic wrap touching the surface and let sit for about 2 hours to allow the flavors to develop.
2) Season with salt to taste (remember that tortilla chips are salty).  Transfer the mixture to a serving bowl, garnish with a sprinkle of cilantro and serve with lime wedges and tortilla chips.

Make A Guacamole Min-In Party: (Perfect for a finger food or appetizer party.  Separate each ingredient and let each person make their own)

Get Started:
Dish up some avocado and lime juice mash

Heat it up:
Stir in a little seasoning, such as cayenne, ground cumin, minced garlic and chopped chiles

Sweeten the mix:
Add chopped tomatoes, tomatillos, onions and bell peppers, plus corn kernels and beans

Cool it:
Calm everything down with dairy: cubed jack cheese and swirls of sour cream or plain yogurt

Taste it:
Sample your mix to see if it needs a little salt or pepper: garnish with chopped fresh herbs, such as cilantro

Dig in:
Pick up a handful of tortilla chips and other dippers, take it all to your seat and enjoy!

Stuffed Potatoes:

4 Medium Yukon Gold Potatoes
Salt and Pepper
1 1/4 cup Sour Cream
1/4 snipped Chives
Cheese (optional)

1) Wrap potatoes individually in foil.  Cook on covered grill over medium-high heat, turning occasionally, until fork-tender, 45 minutes.
2) Unwrap and grill, turning, until skin is crispy in spots, 2-4 minutes.
3) Cut a pocket-like split down the middle, season with salt and pepper, dollop with sour cream and sprinkle with chives and cheese

Carrot Cake Parfait:
Considered healthy eating for kids also!
Serves: 1

1 6-oz. container Low-Fat Vanilla Yogurt
2 tbs. Shredded Carrot
1 tbs. Raisins
1 tbs. chopped or ground Walnuts
Honey (optional)
Ground Cinnamon

1)Spoon about 1/3 of the yogurt into a 6-8 oz. glass.
2) Sprinkle carrots over yogurt and cover with another 1/3 of the yogurt.
3) Top with raisins and then remaining yogurt.
4) Garnish with walnuts (grind them up for kids under 4), a squirt of honey, and cinnamon

Fun Facts:

Carrots are good for Vitamin A (encourages growth), Vitamin K (helps heal bruises), Lutein and Zeaxanthin (promotes healthy eyes)

S'more Please????

Well tonight was a left over night between shepherd's pie, macaroni and cheese and pizza; and there is STILL left overs, ugh. I myself don't like left overs so I left it up to my vacuum of a husband and daughter to complete the task :)  I wanted to post a dessert tonight.  I am not a complete chocolate lover and don't like marshmallows but again it looked delicious and I wanted to share.  I hope you guys like it, and if anyone makes it let me know how it turns out!  p.s. I am sure if you changed things up a bit, you can make it lower in calories? Maybe even in cupcake form. So here we go:

S'mores Pie

1/2 cup Graham Cracker Crumbs
1 unbaked Pie Crust
2 cups Chocolate Pudding
7.5-oz. jar Marshmallow Creme

1) Sprinkle half of crumbs on work surface, top with crust and cover with remaining crumbs: roll out 1/4 inch thick
2) Line 9-inch pie plate with crust and prick with fork; bake according to package
3) When cool, fill with pudding and freeze 15 minutes
4) Top with marshmallow creme and broil to brown top

Again, not a s'mores lover but it looks delicious!

It was a cheesy night!

Hey again,
So alot of you like the recipe idea and that makes me SO excited.  Ive been anticipating putting today's recipes all day long haha.  I know, weird that something so simple can make someone so happy :) Well I have been going to a few restaurant's lately and have come across a Gouda macaroni and cheese and have loved it every time I had it.  So I wanted to try it myself and see how it turned out.  Tonight we had the smoked Gouda macaroni and cheese, tomato and cucumber salad, and wheat french bread on the side.  I also wanted to give you the recipe that I had cooked last night for Travis for "Mexican-ish" Shepherds Pie.  He's from New England and hates how they make it so we changed it up a little.  I hope you enjoy today's recipes!

"Mexican-ish" Shepherds Pie  (this is for you meat and potato type of people)
Ground Beef
Taco Seasoning Packet
1 can Corn (drained)
diced Jalapenos (to your taste add as much as you want or leave out)
Mashed Potatoes
Shredded Cheese (we usually use mild cheddar, last night I used pepper jack and the mild Cheddar is the better way to go)
Casserole Dish

1)Brown your ground beef and season.  First layer in the casserole dish
2) Spread the drained corn and drained jalapenos next
3) Spread the mash potatoes
4) Smother it with cheese and cover with foil
Heat in the oven for about 20-30 min on 350* and then remove foil. Let cheese melt on top the last 5-10 min in oven uncovered. And serve.  I hope you like it as much as Travis does because I hate it lol

Tomato and Cucumber Salad
2 Cucumbers
2-3 Roma Tomatoes
1 ts. Salt
1 ts. Pepper
1 ts. Garlic Powder
2 tb. Olive Oil
2-4 tb. Balsamic Vinegar
(all these ingredients are to taste so you can add or take out whatever)

Chill and serve.  Another perfect Summer side.

Gouda Macaroni and Cheese

1 bag of noodles (I used seashells this time but you can use anything you like, with my other m&c's I use the spiral rigatoni noodles)
2 cans Cheddar Soup for cooking
2 can Milk (refill empty soup cans)
2 blocks of Gouda Cheese (Trader Joe's)
Casserole Dish

1) Cook your noodles and drain and put into casserole dish
2) In your same empty pot, combine the soup and milk and let cook until all mixed together
3) Cube your Gouda cheese into small pieces and put into soup until fully melted.  This will make your cheese sauce. (the deli had told me Gouda cheese does not shred but I am not positive on that)
4) Mix together the sauce and noodles and stir
5) Cover with foil and cook on 350* for 20 min and then uncover (this is not mandatory, I wanted to make more of a "bake" and put it on broil for a few minutes after and it didn't make a difference)

To me the Gouda cheese didn't taste any different than the Cheddar macaroni and cheese I make so it wasn't that special.  I found this other recipe but the reviews say its dry or that people played with it and added other items to make it better. Feel free to check it out: http://www.foodnetwork.com/recipes/emeril-lagasse/smoked-gouda-cheese-macaroni-recipe/index.html

For the Cheddar cheese macaroni I use the same recipe but use cream of chicken soup instead. It is DELICIOUS! You will never use a box of macaroni again! I promise.

I hope you guys liked to today's recipes, and see you on the flip side.

Hoping for success....

Hi Everyone,
Well this is my first time EVER blogging and I wanted the point of my blog to be about new recipes, trading recipes, and voicing how things taste.  I am obviously a food lover, picky eater but I am in love with the way things taste.  I hope you find my blog enjoyable and please voice your opinion on any recipe I post or if you have a different version, or idea I would love to hear it!  I am sure I will vent about my personal life also, but you get the picture so here we go....

My first recipe is for a cocktail.  What better way to toast to a new blog?

Luscious Lime Slush
Adults love this sweet-tart refresher any time of the year.  For an easy kids' version, just omit the alcohol.

Prep: 20 min + freezing
Serves 28 (3/4 cups each)

9 cups water
4 individual green tea bags
2 cans (12 oz each) frozen limeade concentrate, thawed
2 cups sugar
2 cups lemon rum or rum
7 cups lemon-lime soda, chilled

1) Bring water to a boil.  Remove from heat and add tea bags.  Cover and steep for 3-5 minutes  Discard tea bags.  Stir in the limeade concentrate, sugar and rum.
2) Transfer to a 4-qt. freezer container, cool.  Cover and freeze for 6 hours or overnight.
3) To use frozen limeade mixture: combine the limeade mixture and soda in a pitcher.  Or for one serving, combine 1/2 cups limeade mixture and 1/4 cup soda in a glass.  Serve immediately.

I have not tried this yet, but to me it sounds like the perfect summer bbq drink. Nice and refreshing.  Enjoy!