Cafe Rio Chicken...possibly

I admit it, I've become a Pinterest addict. There are just so many cool things that people share, or 'repin' which is the correct Pinterest term. You can find anything from crafts to recipes to fashion to photography, and anything else you can possibly think of. You can 'pin' anything that interests to you to one of your own boards.

I found this recipe on Pinterest.  I've been into crockpot cooking lately, and this sounded good and so easy so I gave it a shot.  I'll be honest, I've never eaten at Cafe Rio so I really have no idea if this is even close to what they serve, but I do know that this makes a yummy chicken dish. (winner, winner, chicken dinner!)  I served it as as chicken tacos with a dallop of sour cream and some cheese. Delicious!  This will likely be my 'go-to' chicken taco recipe.  Try it and see if you agree.  :-) 

You'll need:

2 lbs chicken breasts
1/2 a small bottle of zesty italian dressing (about 1/2 cup)
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Directions:

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

Thank you, Make Ahead Meals for Busy Moms!

10 Reasons Why You Should Adopt A Pet

1. When you Adopt a pet, you are saving a life.

2. When you Adopt a pet, you will receive a lifetime of love from a pet so grateful to you that you will not believe it. They always know you saved them.

3. When you Adopt a pet, you make room for one more at the Shelter or Rescue, so you are actually saving 2 lives at the same time.

4. When you a pet, you are taking money away from puppy mills and pet stores making their business less profitable.

5. When You Adopt a pet, you are going to save money. You will just pay a small adoption fee, instead of an outrageous 'price' from a breeder or pet store.

6. When you Adopt a pet, they will usually come already fixed and up to date on their shots. All these things would often cost a lot if you had to pay for them yourself.

7. When you Adopt a pet, they will often be healthier than one that comes from a puppy mill, where in breeding is rampant and living conditions are often appalling.

8. When you Adopt a pet, you will get support from an entire community of pet lovers who appreciate what you did, and you will even get discounts from some amazing Vets!

9. When you Adopt a pet, you are setting a great example for others with your compassion.

10. When you Adopt a pet. you will be my hero.

by Chris Hoar, Pet Pardons
 

Pumpkin Patch Cupcakes with Cinnamon-Cream Cheese Frosting

 

Who doesn't LOVE FALL?! I am mezmerized by the changing colors and cooler weather.  I get so excited the first time I'm able to wear a sweater and boots.  There are several pumpkin patches in the area where, not only can you purchase a pumpkin, but you can spend the day taking hayrides and drinking cider. It's simply a perfect family outing.  It's this time of year that inspired me to make these yummy pumpkin patch cupcakes.  These are so good! I'm not sure which part is better...the fluffy pumpkin cake, or the cinnamon-cream cheese frosting, but combined, they're the perfect combination to welcome Fall.   I hope you enjoy them!

You'll need:
1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon apple pie spice
1 (18.25 ounce) package yellow cake mix with pudding
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/2 cup butter, softened
 1 (8 ounce) packages cream cheese, softened
 4 cups confectioners' sugar
 2 teaspoon ground cinnamon
 2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners. Whisk together the pumpkin, cinnamon, cloves and apple pie spice. Set aside.

In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.

Pour batter into prepared pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cupcakes.

Thank you to Sinful Southern Sweets!

Wine Cork Cages!!

Wow, do I ever love these cork cages!!   Get yours at Epic Style!!

And if you love wine and are ever in the Austin, Texas area, you have to go to Pilot Knob Vineyard.  This is a family vineyard.  Just ask for my brother-in-law, Craig, or sister, Beth.   They'll take great care of you. :-)

Jewelry Stamping

I found this cool stamped jewelry project on the Hobby Lobby website.  I can't wait to try this out! I'll post pics once I do.  Send me yours, won't you?

Chocolate Sable Cookies

It's rare that Brittany is home on a Friday night.  Indeed, she has a pretty busy social and work calendar.  So tonight when she said she would be home, I was excited to take in a girly movie and maybe drink a glass of wine.  Instead, she decided to bake.  Britt is a fabulous baker.  She always finds these amazing recipes that make your mouth water.   She found these treats from the Miette cookbook.  Miette is charming pastry shop in San Francisco with the most divine pastries you'll ever indulge in.   These cookies just came out of the oven a few minutes ago.  I wish you were here to smell their aroma.  Better yet, I wish you could taste one fresh out of the oven like I just did.   They're a perfect little piece of heaven!

Thanks Britt!! 

Chocolate Sable Cookies

Makes about thirty-six 1-inch square cookies

Ingredients
1 cup (5 ounces) all-purpose flour
1/3 cup (1 ounce) natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup (4 ounces) unsalted butter, at room temperature
2/3 cup (4 1/2 ounces) sugar, plus more for sprinkling
1/4 teaspoon sea salt
3/4 teaspoon vanilla extract
3 1/2 ounces 70 percent cacao chocolate, grated

Directions:
1. Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla until lightened, about 4 minutes. Add the dry ingredients and grated chocolate and mix just to combine.

3. If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. (The dough will keep, wrapped in plastic, for up to 1 week in the refrigerator or 3 months in the freezer.) Otherwise, roll out the dough 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife or a pizza cutter, cut the dough into 1-inch squares. Place them 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sugar.

4. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.

White Chocolate-Raspberry Scones

There is a great little coffee shop in town that I visit frequently.  They serve amazing pastries, one of which is a White Chocolate-Raspberry Scone. Needless to say, I've eaten my share of these yummy treats so I decided to try to find the magic recipe so I could create these anytime.  These are the result!  Would it be bold of me to say that these are better than the coffee shops?  Well, I think they are! Try them for yourself and see if you don't agree.  Perfect on a Sunday morning with a nice cup of coffee. 


You'll need:
1 3/4 cup all-purpose flour
3 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. firm unsalted butter
1 large egg, beaten
1/2 tsp almond extract
1/2 c. whipping cream
Additional whipping cream
Sugar
3/4 cup frozen unsweetened raspberries
2/3 cup white baking chips

Directions:
Heat oven to 400 F.
In a large bowl, mix flour, 3 Tbsp. sugar, baking powder and salt. Cut in butter, using pastry blender until mixture looks like fine crumbs.
In a smaller bowl beat the eggs. Stir in whipping cream and almond extract.
Add raspberries and white chips to the dry ingredients.
Stir in wet ingredients to dry until mixed.
Place dough on ungreased cookie sheet. Roll or pat dough into an 8-inch circle. Cut into 8 wedges. Brush with whipping cream and sprinkle with sugar.
Bake for 18-23 min. or until golden brown. Allow to cool for a short time. Carefully separate wedges and remove from cookie sheet. Serve warm.

Guinness Chocolate Cupcakes with Bailey's Irish Cream Frosting

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.

Happy St. Patrick's Day!


...these cupcakes are magically delicious...!!!!



For the cupcakes, you'll need:
1 cup Guinness beer
2 sticks unsalted beer
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup sour cream

For the frosting, you'll need:
1 stick unsalted butter, softened
4 cups confectioners sugar, sifted
5 tablespoons Bailey's Irish Cream (or to taste)

Preheat oven to 350 degrees. Line two cupcake pans with 24 cupcake liners.

Combine the butter and Guinness in a small saucepan over medium heat until the butter melts. Add cocoa powder and whisk until smooth. Remove from heat and set aside.

Combine the flour, sugar, baking soda, and salt in a large mixing bowl. Mix together with a whisk. In the bowl of an electric mixer, combine the eggs and sour cream. Beat just until combined. Add the beer mixture to the eggs and beat again, just until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.

Fill cupcake liners about 2/3 full with batter. Bake until a toothpick inserted in the middle comes out clean - about 20 minutes. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting: Place the butter in a bowl and beat on medium-high speed until fluffy, about 3 minutes. Slowly add the confectioner's sugar to the bowl and continue beating until completely incorporated. Add the Bailey's and mix until smooth, adding more if necessary to get the desired consistency for frosting. Frost the cupcakes as desired.