Saturday, June 27, 2015

Seven Layer Salad


Seven Layer Salad with Creamy Salsa Vinaigrette
 

Ingredients:
- For the Dressing
1/2 cup Greek yogurt or coconut milk
1/2 cup your favorite mild or medium Salsa
2 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro leaves
1 tablespoon olive oil (unrefined, cold-pressed, extra-virgin)
1 tablespoon apple cider vinegar
1 heaping tablespoon chopped green onions
1/2 teaspoon chili powder
1/4 teaspoon salt

- For the Salad
1 to 2 heads romaine lettuce, roughly chopped
1 can black beans, drained and rinsed 
1 medium red onion, sliced or chopped, your choice
1/2 cup green olives, sliced
3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook) OR you could always substitute with fresh mango.
1 avocado, pit removed, peeled and chopped
1 orange bell pepper, chopped
3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
1 tablespoon fresh cilantro, dill, and/or basil, chopped
 
Instructions:
To Make The Dressing
  1. Add all ingredients to a blender and puree until smooth. Taste, and add more salt as needed. Set aside (refrigerate if making ahead).
To Assemble The Salad
  1. General note: if your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
  2. In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.
  3. Sprinkle herbs over the cherry tomatoes.
  4. If you're not using romaine lettuce to fill the center of the bowl, serve lettuce in a separate bowl tossed lightly with extra virgin olive oil.
  5. Serve the creamy salsa vinaigrette dressing on the side.
 
 
Source - SoupAddict

Monday, June 22, 2015

S'mores Cookie Cake


This has been a hit at all of our summer parties and I'm definitely glad I got the recipe from my friend! It is the perfect way to serve s'mores to the masses and it is so simple to make!



Ingredients
1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18oz)
4 1/2 cup mini marshmallows

Directions
1. Heat the oven to 375F. In a large bowl, stir together the cookie mix and graham cracker crumbs. Stir in the melted butter until a soft dough forms. Press into an ungreased 13x9-inch pan.
2. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips on. Allow to melt and spread the chocolate as evenly as possible across the cookie. Top with the marshmallows and broil in the oven for 1-2 minutes or until marshmallows are "toasted".

Tuesday, May 5, 2015

Chocolate Bomb Pudding Shots

Came across this recipe on Facebook one day and it is the PERFECT adult style pudding! I will definitely be making these a standard "dish" at our adult game nights (Cards Against Humanity, anyone?) Anyway, here's how to make them...


Ingredients:
small box of chocolate instant pudding
3/4 c Kahlua
3/4 c Coconut Rum
4oz Cool Whip (extra creamy preferred, but not required)

Directions:
Whisk Kahlua and Instant Pudding together until thick (about 1-2 minutes)

Once thickened, add rum and whisk until all lumps and clumps are gone.

Once smooth, whisk in Cool Whip.

Fill almost 3/4 of a 1oz plastic shot cup (or whatever you choose to put your shots in).

Cover and place in the freezer.

*It does take several hours to set, I usually set them overnight.
**Also, I recommend serving with spoons as it is more of a pudding consistency :)

For more great pudding shot recipes visit their Facebook page at: www.facebook.com/puddingshots1

Tuesday, February 17, 2015

Personalize Your Wardrobe

I absolutely love my Silhouette Cameo so I was super stoked when I got this email from Silhouette with a tutorial on how to personalize your wardrobe using fabric ink! It's fun. It's easy. And I can't wait to try it out!




Tools:

Instructions:
  1. Choose any design from the Silhouette Design Store (or one you already have in your collection).
  2. Line the design up in Silhouette Studio® the way you want it to appear on the shirt.
  3. Make sure to measure the shirt first to decide how big the overall design should be. 
  4. Cut the design out of stencil vinyl. Make sure to leave 1–2 inches of vinyl around the design to keep the project clean from stray fabric ink.
  5. Use the transfer paper that comes with the stencil vinyl to move the design to your shirt.
  6. Apply the fabric ink and let dry.
  7. Iron the design when it is dry to set the ink.
That's it!

Monday, February 9, 2015

Chocolate Chip Pudding Cookies

We have finally figure out somewhat of a schedule for us to function on. I really can't complain, he sleeps through the night and I usually have to wake him up to nurse - and he's only a month old! Anyway, I decided to make the family some yummy cookies since all it seems to do is snow or rain lately. I absolutely love this recipe because I'm a huge fan of soft, gooey cookies and these are absolutely delicious and super easy to make!



Ingredients
  • ¾ cup Brown Sugar
  • ¼ cup Sugar
  • ½ cup (1 stick) Unsalted Butter (softened)
  • 1 – 3.4 oz Package Instant Chocolate Pudding
  • 2 Eggs
  • 1 Additional Egg Yolk
  • 1 tsp Homemade Vanilla Extract
  • 2½ cups All Purpose Flour
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup 60% Cocoa Chips
  • 1 cup Milk Chocolate Chips (or if you're like me, I ran out of chocolate chips but we have an overabundance of Hershey Kisses from the holidays, so I spent 20 mins cutting up Kisses - hahaha)
Instructions
  1. Cream butter and sugars together until smooth.
  2. Add pudding, eggs, additional egg yolk and vanilla. Beat for about one minute on medium speed.
  3. In a separate bowl, combine flour, baking soda, and salt.
  4. Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
  5. Fold in chocolate chips.
  6. Mold into a giant ball and wrap tightly in plastic wrap.
  7. Chill for at least two hours.
  8. Scoop 1½ tablespoon sized scoops onto a nonstick baking sheet about two inches apart. I use this kind of scoop.
  9. Bake at 350 F for 10-13 minutes

Sunday, January 18, 2015

Baby Luca

I have a good excuse for the recent absence, no really! We are beyond ecstatic to announce that we welcomed our baby boy into the world this week. Luca Xavier was born on January 12th, 2015 at 10:38am, weighing in at 7lbs 14oz and 19" long!






* All photography by Kristen of Little Lion Photography

Sunday, December 21, 2014

Turtle Cake

With the Holidays literally right around the corner, I couldn't resist posting my new favorite recipe: Turtle Cake!




Ingredients
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter...
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

Directions
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13x9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add caramels, milk and butter and stir constantly till melted.
Pour melted caramel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.

If you want to add the Caramel Icing, pictured, just follow this recipe:
Ingredients
2 cups brown sugar
6 Tbsp butter or shortening
6 Tbsp cream 
       *(or 3 Tbsp cream and 3 Tbsp evaporated milk) 
1 tsp vanilla
1 tsp baking powder

Mix together the first 3 ingredients. Put on low heat and bring to a boil slowly. Stir very little. Let this boil for 5 minutes, then set aside. After letting it "rest" for a few minutes, add the vanilla and baking powder. Beat together and then spread on cake.