Thursday, May 27, 2010
Saturday, May 15, 2010
So I had the pleasure to help out a friend with her daughter's Pink Purse brithday party. And after weeks of planning and loads of fun, the birthday was a success. We took a little inpsiration from all over the Blog world. TomKat's Fairy Party (the back drop to the candy bar), Bella Grace Party Designs (pink balloons up in the ceiling and their partner tags) and many different blg sites that I visit frequently! Candy Warehouse (online) is where we got most of the candies as well as out local Winco (pink pretzels) and Powelles Candy shop in Clovis (Pink Popcorn, Pixie Sticks (sml/lrg), Lolipops) Target (pink twinkies, Orbit gum, Animal Cookies, licorice). The cake was adorable-done by only the best Frosted Bakery in Fresno. The purses were purchased from Target. Fabric from Home Fabrics and jars/cake stands/etc. my house:) My friend was a great apprentice-she did everything I said-it turned out great! Enjoy some pics and have a great weekend! Next party is a graduation party I am helping out with...watch out for that dessert bar!
Thursday, May 13, 2010
Have you ever visited one of your favorite blogs and see something absolutely delicious and go and bake it immediately? Well I did tonight. I was visiting Bakerella and they had made some Congo Bar. I couldn't resist...I made them and they look delcious! I am giving this to my kid's teacher's tomorrow for a little Friday/Teacher Appreciation end of the week treat....mmmmm! Go make it!
O'Brien/Jonesy Burritos-to go!:
3 cups Frozen Potatoes O'Brien
1 (15oz) Black beans, drained
1/4 cup fat free sour cream
1/2 cup salsa
Fresh Cilantro-I forgot to add this but it still tasted great
Pkg Ground Turkey
1. In a large skillet brown turkey and add the packet of seasoning. (put aside)
2. In same skillet cook and stir potatoes and beans for 3-5 mins. over med-high heat. Cook until heated through. (add to ground turkey)
3. In a small bowl, mix sour cream and salsa.
4. Spread mixture, cheese, and salsa sauce, sprinkle with silantro and wrap it up in foil and off you go!
Wednesday, May 12, 2010
Sunday, May 9, 2010
Thursday, May 6, 2010
Baked Pasta & Meatballs
1pkg ground meat approx 1 1/2 pounds
2 cups cornflakes, finely crushed (crush first then measure)
2 eggs lightly beaten
¾ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
1 box pasta (12oz)
2 to 3 jars (26-28oz) marinara sauce (any kind feel free to mix different sauces)
2 cups shredded mozzarella
1. Heat oven to 400 and line a jelly roll pan with nonstick foil-or spray your foil if it is not nonstick.
2. In a large bowl, combine meat, cornflakes, eggs, seasoning, salt and pepper. Shape into 12-15 meatballs, 1/4 cup each (I just made them round, and then after I cooked them and added to pasta, I cut up because my kiddos wouldn't go for the big one!)
4. Coast a 9x13 or larger baking dish with nonstick cooking spray; add pasta. Toss with the meatballs and marinara and 1 1/2 cup of the cheese. Scatter remaining 1/2 cup over dish. Bake uncovered at 400 for 25mins. Let stand 10 mins before serving! Yummy!!!!
My friend at dance had a great idea...you can make this with chicken too...that would actually be super yummy, thanks Michelle!
TEQUILA LIME SHRIMP TACOS W/ CHIPOTLE CREAM
http://www.recipegirl.com/ Thanks Recipe Girl! Great recipe!!!!
1 ½ lbs large, raw shrimp, peeled & de-veined (tails removed)
juice and rind of 1 medium orange
juice and rind of 2 medium limes
¼ cup tequila
1 Tbsp. granulated sugar
CHIPOTLE CREAM SAUCE:
8 ounces sour cream
1 clove garlic, minced
2 Tbsp. finely chopped red onion
1 canned chipotle chile in adobo sauce (seeded & chopped)
1 tsp. adobo sauce (from the can)
½ tsp. ground cumin
1/8 tsp. salt
1 Tbsp. chopped fresh cilantro
1 Tbsp. freshly squeezed lime juice
1 Tbsp. vegetable oil
1 large red bell pepper, seeded and sliced thinly
½ red onion, sliced
8 soft-taco-size flour tortillas, warmed
½ head iceberg lettuce, shredded
½ cup chopped fresh cilantro
1. Marinate Shrimp:
Place all marinade ingredients in large zip bag. Add shrimp, zip closed and move bag around to coat shrimp. Place flat in refrigerator for at least 30 minutes, turning every so often to make sure marinade is reaching all shrimp.
2. Prepare Sauce:
Whisk together all sauce ingredients in a medium bowl. Cover and refrigerate until ready for use.3.
Heat oil in large skillet to medium-heat. Saute bell pepper and onion until slightly charred. Drain shrimp from marinade and add to pan. Stir often, and cook just until shrimp turn pink and curl up. Remove from heat.
In warmed tortillas, place shrimp, peppers & onions. Add lettuce, drizzle with chipotle cream sauce, and sprinkle with cilantro. Serve with lime wedges.
Serves 4 (2 tacos per person)
Read more: http://www.recipegirl.com/2007/09/16/tequila-lime-shrimp-tacos-with-chipotle-cream/#ixzz0mvF2d8xt
Wednesday, May 5, 2010
Megan's All Time Favorite Toffee Oatmeal Cookies:
1 cup (2 sticks) butter or margarine, softened
2 cups packed light brown sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits (sometimes hard to find, but look in the baking section and/or ask!) *I only had a cup so I added 2 cups of chocolate chips here...my dough needed some:)
1. Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.
2. Stir in oats, toffee bits with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.
3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies