Pet Backpacks

Back to school soon...and these backpacks are the cutest ever...for the little bitty ones in daycare or preschool or kindergarten...

OR...they're great for moms to carry, a different one for each kiddo!

These are from the Land of Nod, and I love them all...

Dessert for Dinner

Sometimes dessert is just too good to eat as an afterthought, after dinner.  So why not have it FOR dinner!

Tonight we had pound cake with fruit, and this delicious chocolate sauce that's so easy to make, and a perfect accompaniment to the fruit and cake!

in a medium saucepan, combine 2/3 cup Karo light corn syrup and 1/2 cup heavy cream.  Bring to a boil over medium heat.

Remove from heat and stir in 8 oz semisweet chocolate (2 of the big bars) until it is completely melted.

Serve warm.

(great with pineapple, cuties, apricots, strawberries, waffle squares, pound cake, pretzels, etc.)

Glass Nightlights

I LOVE nightlights.  I change them out with the seasons in my guest bathroom.

These cute recycled glass nightlights from Uncommon Goods are so beautifully made and I love the colors that shine through the mosaic colors.

Beef Stroganoff

Four ingredients, super quick, oh so creamy and good:

1 lb ground beef
3/4 lb Velveeta cut into chunks
1 can cream of mushroom soup
3 cups egg noodles

In a skillet, brown the ground beef til no longer pink, and drain.  Add 2 cups of water and the egg noodles.  Turn heat down to med-lo and cover the skillet, cooking for 8 minutes, or until noodles are tender.  Add in the cheese and soup, 1/4 tsp black pepper, and remove from heat - stirring until cheese melts.

Cups and Spoons

I wanted some stainless steel measuring cups and spoons, so we headed to William Sonoma outlet store, to find that the cups were about $35.  Not what we wanted to spend!  The spoons were expensive, as well.

Today, we found these items at Marshalls at $6.99 for the spoons, and $9.99 for the cups!  What a great deal!

Chopped Antipasti Salad

Chopped antipasti salad is a great one for picnics or just a summer fun dish.  I had some leftover salami and provolone so I tried it and loved it!

You'll need:

1/2 cup extra virgin olive oil
3 T red wine vinegar
2 cloves minced garlic

In a large bowl, whisk those three ingredients, season with salt and pepper, for the dressing.

Add in:

1 head romaine, sliced crosswise
1/2 head radicchio chopped
1 can chickpeas, rinsed
6 oz provolone diced
1/2 cup drained pimento strips
4 oz slice salami cut into strips

Add the above to the bowl with the dressing, season and toss to coat with the dressing.

We enjoyed the salad in our bento boxes, alongside some chips and salsa!

Homemade Tortilla Chips

Homemade tortilla chips - easy and crunchy and fresh - and you can't eat just one!

Preheat a pot of canola oil (about 2 inches deep) for frying.

Cut about 15-20 corn tortillas into fourths.  Test the oil with one chip to see if it starts to sizzle and fry.  Once the oil is hot enough, carefully place about 8 chips at a time in the hot oil and let them fry until golden - then drain on paper towels - careful to not crowd the pan.  Keep frying in batches and raining - sprinkling kosher salt over top between each batch.

These are GREAT to use for nachos or just to enjoy with salsa!

Slow Cooker Cheesy Chicken Spaghetti

This slow cooker recipe is easy to put together and a great dish to transport, or save in the fridge for later, or eat tonight - it tastes good reheated and even better the next day!  From this website.

INGREDIENTS:

1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup

3/4-1 lb. cooked spaghetti

3 cups grated cheddar cheese

a few splashes chicken stock {optional}

DIRECTIONS:

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.

Slow Cooker Tamale Pie

This tamale pie recipe for the slow cooker was so easy, and it has such great flavors. It's from this website - http://www.sixsistersstuff.com/2013/04/slow-cooker-tamale

It makes a good amount, and the cornbread mix atop the mixed beans, corn and tomatoes makes for a delicious dinner!

Quotes on a Chain

I saw this jewelry in a magazine and went to the website to see more.  What a cool idea!  Quotes put into pendants!  And...these are all under 20 bucks.

Check these out!

A quote from Robert Frost.

From the Bible...

John Muir Quote...

Crossbody Wallet

I saw this cute crossbody bag at Altar'd State.  I love that it has a phone pocket on the front, opens up to hold your credit cards and cash, and has a pocket on the back - a great small purse for shopping!

Muffin Cup Peach Pies

These peach pies in muffin cups are so easy and cute and super tasty!  I found the recipe in Food Network Magazine....

Preheat the oven to 350 degrees.

Using refrigerated piecrusts, roll them out and cut  5" circles for the base of the pies and 3 inch circles for the tops.  (I used inverted small bowls that I had).  Cut your fresh peaches in half, discarding the seed, leaving on the peeling.

For each pie:

Press down a 5 " circle into the muffin tip, place the peach half inside, cut side up.  Top with a thin slice of butter and sprinkle with sugar.  Place the 3" circle on top, crimping the sides to seal,  Cut an X in the center of top. Beat an egg, and brush top of pie, then sprinkle with more sugar.

Bake in the oven for 35 minutes.  Be careful lifting them out, so as to keep the pies intact.  Enjoy...

(One package of two piecrusts made five muffin peach pies.)

Pressed Sandwiches

See the red and green layers in the sandwich?  These make for a great Christmas in July picnic!

First, either buy or make your own pesto.  To make mine, I toasted 1 cup of pecans, and tore off 4 cups fresh basil leaves (loosely packed) Into the food processor they both went, along with 1 cup shredded Parmesan, 1 cup olive oil, 4 garlic cloves, 2 T lemon juice, and 1/2 tsp salt and 1/2 tsp pepper.

Second, using a ciabatta loaf, cut it in half, and spread both sides with the pesto.  Add some fire roasted garlic tomatoes (I just used canned, drained), thinly sliced salami (from the deli), provolone cheese, and four fresh basil leaves.

Third, comes the fun part.  Wrap the sandwiches in plastic wrap and weight them down the fridge overnight, so that they are pressed.  ( I used a cast iron skillet and a heavy platter).

When ready to pack for your picnic, unwrap the sandwiches and cut a sliver off both ends of the loaf, then slice into 3-4 inch sandwiches, wrap in parchment paper, and tie with a ribbon!

We served ours in a beach bucket found at the Dollar Store!

Skillet Potatoes

I saw this recipe floating around on FB several times, so I decided to try it!  It's easy, and the potatoes come out so tender and full of flavor.

Preheat oven to 375.

Just brush the bottom and side of a cast iron skillet with olive oil.  Next, slice potatoes crosswise in thin slices. Arrange them vertically and loosely in the skillet in circles.

Sprinkle garlic and Italian seasoning on top of potatoes, then season with S&P.  Dot with pats of butter.

Cover with foil and bake about an hour, until potatoes are tender.  Remove foil and sprinkle with Parmesan cheese, and bake another 15-20 minutes!

The oven does the work while you prepare the rest of your dinner!

Fall Tanks

I've been on the quest for tank tops with wider straps for years...and now for the fall season, these cute mock turtleneck, sleeveless tanks showed up at Rue 21 - in all colors - and I love them!  They're a nice snug fit so they lay flat under tops, and the have a high neck which peeks out for an added touch to your outfit!

I bought the cream and black ones and I'm going back for more when they're on sale...

Right now, they are $12.99 each!  In stores...

Old Bay Wings

I enjoy eating wings in a restaurant but rarely make them at home.  So, I decided why not!?

This recipe from Food Network Magazine is so easy and simple - and tasty!

Heat about 2 inches of canola oil in a pan until frying temp.

Toss a couple pounds of chicken wings with juice of one lemon and 1 tsp Old Bay Seasoning.  Next, dredge them in 1 cup flour mixed with 2 T Old Bay.

Deep fry, and serve with lemon wedges.

Enjoy!

Cocoa Snickerdoodles

These cookies are so snickerdoodle good!  They're from an old cookbook called Grandma's Old-Fashioned Cookies, and I had all of the ingredients already in my pantry - so I didn't have to go out and buy special ones!

Here's the recipe...and a photo.  The oatmeal, cinnamon and cocoa combination really tastes great together - not too heavy - and just the right amount of sweetness and chocolaty flavor!

Rosemary Strawberry Shortcake Pizza

Seriously, this might be one of my favorite desserts.  The strawberry shortcake includes chopped fresh rosemary!  The whipping cream is beaten and sweetened.  And the strawberries drizzled with honey are awesome!

The recipe is from BHG  Magazine.   I halved it, as there were only four of us, and I wanted to pack it for a picnic. We layered it in plastic cups and enjoyed it during a summertime concert on the green...

Picnic Cups X 2

Another fun way to present your picnic drinks is to wrap your decorative napkins around the cup, afix with hair wraps - so cute - and functional!

The napkin can be removed and used, and the girls can put their hair back if it's hot outside!

Cover up Cups

This is a cute way to serve picnic drinks in order to keep the bugs out of your cups!  Use paper muffin cups, turn them upside down, cut a slit and insert a straw (however, these only work on small cups). Cute for kids, though!

For Your Neck

These statement necklaces are affordable and unique and so pretty at this cool website: cocolovesrome.com  Check them out!

Spanish Style Chickpea/Potato Soup

This soup recipe is super tasty - the paprika puts it over the top - and the potatoes in the slow cooker are so tender and soak up all the flavors!  I found in All You Magazine.

I served jalapeno bread (found in my store deli) alongside...

Ingredients

• 3 15.5-oz. cans chickpeas, rinsed and drained
• 2 medium potatoes, peeled and diced
• 1 28-oz. can diced tomatoes with juice
• 1 medium onion, chopped
• 2 cloves garlic, minced

• 2 teaspoons paprika (smoked, sweet or hot)
• Salt and pepper
• 4 tablespoons extra-virgin olive oil
• 4 cups baby spinach

Preparation

1. In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.
2. Cover and cook on low until potatoes are tender, 4 to 5 hours.
3. Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Portion into bowls, drizzle with olive oil and serve.

Baked Flautas

These flautas were super yummy, partly because of the sweet potatoes inside!  Baked black bean and sweet potato flautas are full of protein and flavor, and they're baked not fried!

Check out the recipe here.

Popcorn Snack Bars

Saw these bars in All You Magazine and tried them.  They are amazingly good.  The recipe is below the photo.  Be sure to leave them in the fridge a good while.  Then cut them with a buttery knife so they don't crumble.  If they do, they still taste wonderful :)

Ingredients

• 1/2 cup unsweetened shredded coconut
• 3/4 cup almonds, chopped
• 8 cups plain popped popcorn
• 2 cups rolled oats (do not use instant)
• 1/2 cup raisins

• 1/2 cup thinly sliced dried apricots
• 3/4 cup honey
• 3/4 cup packed light brown sugar
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 350ºF. Spread coconut on an ungreased baking sheet and bake until lightly toasted, stirring once or twice, about 5 minutes. Transfer to a bowl to cool. Wipe off baking sheet and spread almonds on it. Bake until golden brown and fragrant, 5 to 7 minutes, stirring once or twice. Transfer to bowl with coconut to cool.
2. Mist a 9-by-13-inch baking dish with cooking spray. In a large bowl, combine popcorn, oats, coconut, almonds, raisins and apricots; stir well.
3. In a small pan over low heat, combine honey, brown sugar and salt. Cook, stirring, until sugar dissolves, about 5 minutes. Pour honey mixture over popcorn mixture; stir until all ingredients are well-coated and there are no dry spots. Transfer mixture to baking dish. Using lightly moistened palms, firmly press mixture into baking dish. Refrigerate for at least 30 minutes before cutting into bars.

Bucket of Fun

Found this cool galvanized bucket on sale half off, as well as the stand to put it in, for partying on the porch or deck!

The bucket is great for serving drinks, and both the bucket and stand are on sale half off at World Market - a super great buy!

The bucket is on sale on line, but I only found the stand in the store...

Honey Pot

The little town where I live sells its own honey, and it's grown in the backyard of the honey makers - and it's for sale on line!  

We use honey a lot, especially in my husband's morning coffee - instead of sugar.

Check out Pflugerville Honey.

Patriotic Punch

Patriotic Punch for the kids (and adults) for tomorrow is easy if you just follow this recipe found online!

You'll need:

cranberry  juice or fruit punch
blue Gatorade
sugar free 7-Up or Sprite
ice cubes

Pour ice cubes in the bottom of a 12 oz glass and pour in juice or punch to cover the ice. Place in more ice and cover with Gatorade.  Add ice to fill, and pour in the Sprite.

Add a straw topped with a blueberry and a cherry - and it's done!

Produce Candles

Found these cool candles in a magazine - they're Produce Candles - with the scents of actual produce!  And they're just $20 each!

Great for placing in your kitchen this summer season!

Fried Okra

Okra grows well in the summer heat, here in Texas.  And buying it fresh and frying it up is SO much better than frozen okra any day.

My mom made fried okra when I was growing up, without breading it with flour and egg.  She used cornmeal, and it's oh, so simple.

Start with heating canola oil in a skillet until ready to fry.

Take a mess of fresh okra (we bought ours at a farmer's market) and slice it into 1/2 pieces, discarding the ends.  Toss it in a bowl of cornmeal, coating each piece well.

Make sure the oil is hot (drop in a piece and see if it sizzles),

Slide in the okra, careful not to crowd the pan.  Prepare a dish lined with paper towels.

When the okra is golden brown, toss it to turn it over.  The okra will be crisp and browned when it's ready to drain and place into serving dish.

Sprinkle salt over top and serve!