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December 30, 2011

Friday Favorites- Countdown to NYE!

The countdown has begun!
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Don't forget the little ones during the count down for the New Year! Let them toast with a glass of milk topped with a cookie! You may even have the adults wishing for this yummy treat!Pinned Image
source: Style Me Pretty
If you're headed to a soiree where cocktail attire isn't appropriate, dress down your sequins with some denim and leather.
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Feeling uninspired for your New Year's Day menu? Cover all your bases with this Hoppin John's Souffle, it has the black eyed peas, the ham, and the greens. Sorry the picture is blurry, the recipe sounded too good not to share, even if it pic isn't the best :)
Souffle Hoppin John

Go here to get the recipe from Better Homes and Gardens.

December 29, 2011

New Year's Eve- Looks I'm loving

I'm boring and headed to the lake for NYE this year, but that didn't stop me from sneaking in a gold sequin tank top into my bag. A girl needs to take advantage of any occasion that lets you wear a little sparkle. Here are some looks I'm loving, and wishing I had for New Year's Eve this year!
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I can't find a source for this dress, but it doesn't stop me from loving and wishing I had it :)

Happy New Year's Eve early!

December 27, 2011

New Year's Recipe!

I hope everyone had a wonderful Christmas! We had a white Christmas! Its hard to even believe since we have been in a drought for so long.
 Now its time to plan your New Years! 
I have never met any recipe from the Pioneer Woman that I didn't love! 
Try this black eyed pea dip out for some good luck on New Year's!Pinned Image
Zannie's Black Eyed Pea Dip
Ingredients
1 can (14-ounce) Can Black-eyed Peas
1/4 whole Onion, Chopped Fine
1/4 cup Sour Cream
8 slices Jarred Jalapenos
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste
Salt And Black Pepper To Taste

Preparation Instructions
Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapeƱos.

For step by step instructions with pictures go here! 

December 24, 2011

Peppermint Bark Popcorn

Cuddle up tonight with your favorite Christmas movie and a big bowl of peppermint bark popcorn!
We are going to have a white Christmas this year, it has been snowing all day here in West Texas. 
My first white Christmas I can think of! 
What a perfect way to snuggle down inside preparing for the festivities to come.Pinned Image
2 bags microwave popcorn, popped (18-20 cups)
1 6oz box candy canes, crushed
1 package Almond Bark
1 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have.  Pour crushed candy canes on top of the popcorn.  (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!)  Melt almond bark according to instructions on the package.   Add the peppermint extract or oil to the almond bark and pour over popcorn.  Stir until all the popcorn is coated.  Pour popcorn on wax paper and allow to harden.  Once the popcorn has hardened, break into pieces and enjoy!

December 20, 2011

Reindeer Pancakes

Christmas morning was always magical growing up, opening the presents, wearing your Christmas pajamas,  eating a delicious breakfast.... These reindeer pancakes would just extend that magic for the little ones! Bacon for the antlers, a raspberry for the Rudolph nose, and whipped cream and chocolate chips for the eyes. Looks simple enough to me!
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December 19, 2011

Landry is 3 months!

Does time fly or what? Landry turned three months on Sunday!
Love her!

December 16, 2011

Friday Favorites- Christmas Eve

It's time to start planning your Christmas Eve. I'll share with you what we do every Christmas Eve. The family goes to church before dinner usually around 4pm, then we head over to my house for our Christmas Eve dinner. I usually make a spinach artichoke dip, the world's best lasagna (that is what the recipe is called and it actually lives up to its title), roasted garlic, bread and salad. For dessert this year I'm going to do the mini Oreo cheesecakes and peppermint ice cream. Then after dinner we usually play board games. 
Here are my recipes :)
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Roasted Garlic is so easy to make, and absolutely delicious to spread on your bread.
Here is the step by step tutorial on how to roast it.
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Spinach Salad
I use cranberries and apples instead of the strawberries. 
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Dessert
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and....
Peppermint Ice Cream

I have personally made all these recipes, and you just can't miss with these. They are great to serve a crowd (seventeen people to be exact), and easy on the hostess (me)!
Do you guys have any special Christmas Eve traditions?

December 14, 2011

Mini Oreo Peppermint Cheesecakes

I'm making these for Christmas Eve. I made them for a party a few weeks ago and they turned out delicious! I couldn't find an exact recipe for Oreo peppermint cheesecake, so I took a few liberties by adding a teaspoon of peppermint extract and some ground up candy canes to the mix. Then top with whip cream and some more peppermint sprinkles. Enjoy!
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Ingredients
  • 22 Oreos: 16 left whole, and 6 coarsely chopped
  • 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup sour cream
  • Pinch of salt
Instructions
  1. Preheat oven to 275 F.
  2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
  3. Place 1 whole Oreo in the bottom of each lined cup.
  4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
  5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
  6. Beat in the sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Pour the batter into the prepared tins, filling each almost to the top.
  9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
  10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
Recipe from : Cates World Kitchen

December 12, 2011

Tulle Cakestand

I'm so obsessed with this picture! Every birthday that Landry ever has is going to have tulle on the cake stand, until she is old enough to beg me to stop doing it because it is embarrassing her! Try it out for Christmas with some lime green and red tulle OR even better do it for New Years with black and gold, how dramatic and fun for such a fun holiday!
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December 9, 2011

Friday Favorites- How the heck is it Friday?

I don't know what happened to Tuesday or Wednesday. I LOVE this time of year, but boy does it fly by. I've enjoyed getting everyone's gorgeous Christmas cards. I've saved one from every year Clay and I have sent out cards, and when I get enough I plan to string it up on garland. I think it will be so fun to see how our family ages and changes throughout the years. I died when I saw this Christmas card... gotta love the 80's... Kardashians, you've come a long way.

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Here are some of my other favorites for the week :)
I use my ice cream maker more in the winter than the summer... weird... perhaps, but I love pumpkin ice cream around thanksgiving and peppermint ice cream for Christmas

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Monogram Front Door Wreath. Love it. I ordered one of these to go over Landry's crib and it looks fab.
I found mine on Etsy, but this one is from Southern Proper Monogram
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Individual chicken pot pies. So cute and such great comfort food on a cold day. Go here to get the recipe.
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It's time to start thinking about what your Christmas dinner table is going to look like.
 I love these boxwood wreaths used as name plates.
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Haha, I randomly found this picture from last Christmas. I was very excited about my new purse!
And my ultimate Friday Favorite.. my baby doll in Christmas clothes. She's been loving Christmas music, I think we're going to get along just fine... until she's 16....

December 7, 2011

Christmas Texas Style

Have you guys been watching Top Chef this season? Its in Texas, love it :) Well, because I love Texas, and I've never meet a margarita I didn't like, I've decided to give this new drink a whirl this season.
Try these Cranberry Margaritas to get in the Lone Star Christmas spirit. Yee haw!cranberry-margarita-3
Cranberry Margaritas
Adapted from Rebecca Rather’s “The Pastry Queen Christmas”

Yield: 4 servings

WEDGE OF LIME
SUGAR
ICE CUBES FOR SHAKING AND SERVING
1/2 CUP CRANBERRY JUICE OR CRANBERRY JUICE COCKTAIL
1/2 CUP SILVER OR OTHER 100% AGAVE TEQUILA
1/4 CUP ORANGE LIQUEUR (GRAND MARNIER, TRIPLE SEC OR CITRONAGE)
1/4 CUP FRESH LIME JUICE
GARNISHES: THINLY SLICED LIMES OR FRESH CRANBERRIES
Run a lime wedge around the rim of the glass, and dip the edge in sugar to coat. Fill glasses with ice. Set aside.
In a cocktail shaker filled with ice, combine all the ingredients, and shake like hell.
Strain into ice-filled glasses and serve.

December 4, 2011

Holiday Pretzel Treats

I had so many people comment on how much they loved the Halloween pretzel treats, I had to post these Christmas ones! Same drill, different colors :) Enjoy!
Holiday Pretzel Treats

Ingredients
Bite Size waffle pretzels
Hershey Kisses or Hugs
M&Ms
Instructions
  1. Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
  2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
  3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

December 2, 2011

friday favorites- Cozy up!

We are experiencing our first bout of cold rainy weather today for this holiday season. I am not taking baby girl anywhere! The theme of our friday is to cozy up :) Here are some ideas for the day!

How cute is this girl. You'd still freeze your booty off if you walked out the door in this today, but maybe on a more mild day. I love the whole look!
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If I could I'd cozy up with a good book in one of these beds all day long! I love the overhead storage and the privacy curtains. Great for a bunkhouse for kids at a vacation house or grandma's house!
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Next we need comfort food! How about a pipping hot bowl of tomato soup with grilled cheese croutons?
Yes please!
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Crouton recipe:familyfun.go.com

Finally, if you start to get a little cabin fever, how about start whipping up those treats for your friends! I love these because I think kids would enjoy making the antlers. You could start a whole assembly line.


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Go over to Lisa's blog to get the instructions!


December 1, 2011

Chicken potato soup

On of the best things about cold weather is coming home to a warm comforting meal. This is one of the best soups I've ever had! Hope you guys enjoy it as much as we did.
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  • Ingredience:

  • 1 pound chicken breast
  • 2 cups chicken stock
  • 4 cups water
  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 6 cloves garlic, chopped
  • 2 large potatoes, cubed
  • 1 (16 ounce) can crushed tomatoes, drained
  • 1 (10 ounce) bag fresh spinach
  • 1/2 cup diced roasted red peppers (optional)
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Bring chicken, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken, and set aside to cool. Reserve the broth.
  2. While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes.
  3. Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the tomatoes, and spinach; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.
I served it with cornbread crumbled in the soup. So good! Enjoy our cold front tomorrow!