Category Archives: Recipes

Weekend photos….

This is a VERY busy season in our lives, which explains the 3 posts/week over pretty much the duration of having this blog…..I’d love to commit more time to this here hobby (like 4-5 posts/week)…we’ll see….I’m sure life is going to slow down soon (HA!) Here’s what we were up to this weekend…

1. Dave sprained his ankle on Wednesday playing basketball, first time EVER and now he gets to sport this lovely legwear!

2. Matinee to see “Batman The Dark Knight Rises” this bike was my FAVE, where can I get one? 2 thumbs up on the movie!

3. Scarlett, my little old lady, such a cute pose.

4. Moroccan chicken (made by Dave) with garlic couscous & roasted broccoli with bell peppers (made by moi)…so simple and TASTE-EEE

5. Celebrating Brandy Agee @ Clive Bar on Saturday….Happy Birthday my friend!

6. Sunday for lunch Dave made grilled chicken with fresh homemade basil pesto,  bacon, mixed greens & tomato on garlic sourdough…..YUM!

How’d you spend your weekend?


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A side of roasted veggies

I’m not the head Chef around these parts; I’m typically the Sous Chef to Dave or the occasional dessert maker/baker gal. Recently I decided to play Chef and I’m kinda proud of myself…..


I should’ve taken a few more photos but we were hungry. I saw a quick photo titled “Salmon wrapped in prosciutto” somewhere online and decided I’d try just that.

I baked it in the oven along with a mix of fresh veggies (40 mins for the veggies at 375 & 20 mins for the salmon). It was good and healthy!! I do need to work on plate presentation.

What do you serve with your roasted veggies?


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Weekend Photos….

The weekend went like this….

1, 2 & 3. My Friend Denise is weeks away from having her baby boy so we celebrated! Katie played awesome hostess and created an adorable spread.

4. Dave grilled chicken with a side of Thai peanut sauce for dippin and I made a brussel sprout stir fry (using THIS recipe)

5. Sunday I played Auntie & went to the park and Chuck E Cheese with my MOL and 2 of my favorite nephews!

6. & Sunday was “National Ice Cream Day” so we stopped by Lick for a few scoops of ice cream….Dave had the Hill Country Honey & Vanilla Bean….I had one scoop of that & a scoop of Mexican Marigold with Blueberry Swirl in a cone….mmmmmmm!

Dave spent the day on Sunday supporting John Mueller and hoping for the best with his test results, thoughts & prayers….& Yummy BBQ!

How was your weekend? Did you any ice-cream?

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Weekend Photos….

1. Our “almost” new home, fingers crossed that we get all of the details worked out for an August closing!

2 & 3. Delicious beef ribs from Mueller’s BBQ

4. Basil infused lemonade pops (soak the basil in lemonade for an hour or two, pour into popsicle molds & freeze)

5. Our niece Annie who will soon be 4 yrs old, we met up in the tiny town of Coleman to deliver our oldest niece Ariel to   my sis for the summer

6. Our nephew Luke turned 1 on Saturday, his yummy cake from Ann’s Kitchen

7. Dave’s first shot at homemade lasagna was a homerun!

I’m being super lazy this week… complaints for getting a little summer break…’s your July so far?

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Filed under Birthdays, Recipes, Restaurants, Weekend Photos

Cashew Caramel Sauce

One of our favorite treats is a vanilla frozen custard sundae with caramel cashew sauce. Dave was craving it and Culver’s was closed so he decided to make it himself. See recipe below, it turned out delicious!




1 c sugar
1 T corn syrup
1/4 c water
1/2 c heavy cream, heated Til warm
2 T unsalted butter softened
1/2 t fine grain sea salt
1 t vanilla extract
1/2 c cashews

In heavy saucepan, stir together sugar, syrup & water until the sugar is completely moistened.

Heat, stirring constantly, until sugar dissolves and syrup is bubbling. Stop stirring completely and allow to boil until it turns your desirable amber color ( it can burn in a matter of seconds once it gets to a dark amber so be cautious) immediately remove it from heat and slowly and carefully pour the cream into the caramel, it will bubble furiously.

Use a wooden or high heat resistant rubber spatula to stir mixture until smooth; If lumps develop, return to heat and they will dissolve. Stir in butter and salt. Allow sauce to cool for 3 minutes, then stir in vanilla and cashews.

Shelf life- 3 days at room temp or 3 weeks refrigerated.

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S’mores Tarts, need I say more

Pinterest is all the rage for creativity…..I love a quick and easy recipe that’s a spin of an old fave. Here’s my first Pinterest recipe trial & it’s a good one! The recipe originated from here and I altered it just a tad, see below

So Simple & So Good!


1 c finely crushed graham crackers

1/4 c powdered sugar

6 T melted butter

4 bars (1.55 oz) milk chocolate candy divided

(I used a bag of ghirardelli dark chocolate chips instead, a partial bag :))

12 large marshmallows


Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.

Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles (or open the bag of choc. chips). Remove pan from oven; place one rectangle into each cup (or 5-7 choc. chips).

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars (or pour in a handful of choc. chips) and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars (or choc. chips) for the milk chocolate.

Each cup has 100 calories and 6 g fat.

This recipe was hit and I really want to make it again! Next time instead of dipping the tarts into chocolate, I’m going to purchase a mini-torch and brulee the tops of the marshmallows a bit to give them a “roasted on a fire” affect…can’t wait!!!


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I say avocado….

Ok, so I’ve seen pics of different recipes of “eggvocado”, eggs baked in avocados, etc, etc.  I stay on the lookout for new ways to prepare one of my most treasured fruits (yes it is!) AVOCADO….I took a shot at avocado baked eggs and it was most satisfactory….will eat again fo-sho!


1 avocado (1 half is plenty per serving)

2 eggs

salt & pepper

shredded cheddar cheese

breakfast sausage (browned & drained)

Preheat oven 425-450 degrees. Cut avocado in half, remove seed, cut hole in avocado larger in order to prevent egg from overflowing. Crack egg into avocado add desired salt & pepper, place in small baking dish side by side. Bake until just before desired consistency (at least 10 minutes), top with cheese and sausage, return to oven for a few minutes until cheese is melted. Enjoy this protein enriched dish for breakfast, brunch or brinner!

Let me know what you think, would you try this?

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