Many of you have been asking about this party on Pinterest and I am happy to finally publish it in one place. This past Spring, we celebrated the marriage of my dear friend Stephanie. For her Bachelorette Party, we throw her a “Sexico in Mexico” themed party since they would be heading to Mexico for their honeymoon! It was a great success.
We had some cards available for guests to write advice for the bride. The last game we played was Bridal Scattergories. This is a super fun game, but can go a little slow. We ended up not doing all the FIESTA letters. If you would like to download a copy of this game for free, download BRIDAL SCATTERGORIES (PDF)
And sorry I am bad at figuring out how to format pictures and text. Send me a message if you want more info!
This recipe is perfect for two on a Saturday morning! I used the Pampered Chef Egg Cooker and it fit nicely in a bowl!
The recipe is adapted from this one on food.com.
Tomato, Basil & Mozzarella Quiche
- 1 pie crust
- Olive oil
- 2 eggs
- 3 Tablespoons milk
- one plum tomato
- 3/4 cup mozarella cheese, grated
- 4 fresh basil leaves, finely chopped
- salt and pepper to taste
- Preheat over to 350
- Light brush each egg cooker well with a little bit of olive oil (or spray with your kitchen spritzer)
- Roll out the pie crust and cut into circles so they will fit into the egg cooker wells.
- Place into the egg cooker wells and prick the crust with a fork a few time.
- Thinly slice tomatoes. I used the second setting on the Pampered Chef Simple Slicer.
- Lay 1-3 tomatoes evenly on the crust.
- Grate the mozzarella cheese and scatter half the cheese and chopped basil over the tomatoes. Repeat one more time for a second layer.
- Mix the eggs and milk together and season with salt and pepper.
- Pour the egg mixture carefully into each egg dish, leaving a little space for the mixture to rise slightly during baking.
- Bake in the over for 35-40 minutes or until the egg mixture is cooked and set.
- Let stand and allow to cool.
I found that my crust wasn’t as crispy as I would have liked it. I encourage you to watch it in the last 10 minutes of baking to make sure it bakes correctly.
If you are interested in any of the Pampered Chef Products, you can check out my page here.
After finding a recipe for Ground Beef Philly Cheese steaks Sloppy Joes, I decided I wanted to adapt it for Ground Venison. I also didn’t want to buy hamburger buns and came across this recipe.
I decided to try them out today. I definitely made them too round and needed to punch them down a little more. They are also really more like rolls and could easily be made small to go with soup for dinner!
I am back on the domestic cooking train! For more recipes I love, follow me on Pinterest!
Apparently Cake Pops are all the rage these days. My friend Chelsea and I went to Cupcake Royale in the Madrona Neighborhood of Seattle last weekend and I enjoyed a tasty Cake Pop. They didn’t seem too hard: bake a cake, smash it up, cover it in chocolate or something.
There are many ways to make cake pops and you can get a Cake Pop maker at places like Target and Bed Bath and Beyond. I came across this recipe from a fellow blogger and figured it would be worth a shot because who doesn’t love Funfetti??
Well, they turned out pretty ugly, but also very delicious. It turns out the stick is a crucial part in making cake pops and I highly recommend purchasing some sticks prior to attempting these now Cake Balls.
- Cake Mix (I used Funfetti, but you can use any kind)
- All ingredients needed for the cake mix (ya know..eggs, water, oil)
- 1/2 Can Frosting (I highly recommend the Rainbow Chip frosting, its the best)
- A bag of White Chocolate Chips
- STICKS – I think you can get these at MIchaels, Joanns, etc.
- Make cake as instructed to on the back of the cake box.
- Let cake cool a little, then cut it up and place into a bowl.
- Using your fork, make the cake into small pieces like bread crumbs.
- Add the frosting and mix until it has a dough like consistency.
- Form into balls and put onto a plate.
- In a microwave safe bowl, place the white chocolate chips and put in the microwave for about 45 seconds.
- It is best to dip the stick into the chocolate, then into the pop and then dip it into the chocolate. By dipping the stick first, it helps the cake pop to stay securely on the stick. (I did not do this and had a MESSY experience).
- Pour sprinkles over the pops and put in the fridge to cool. Then Enjoy!
Sidenote: you could skip the sticks, dip the balls into the melted chocolate and have balls. This is what I did. Delish.
Photo Caption: I forgot to include carrots in this picture because they were an afterthought.
We decided this week that we would not go to the grocery store or eat out. Jason did cheat yesterday and go to McDonalds, but that is okay. That means we have to eat what we have left over in the fridge and pantry. Challenge accepted.
As of this morning, we were down to celery and 5 red potatoes in the produce door. Combine that with a freezer of varies frozen vegetables and we may actually be able to do it. After some quick research, I found this Crockpot Corn Chowder and had somewhere to start. With a few modifications (I don’t have any onions or coriander), this recipe turned out delicious and filling and quick the impressive adventure if you ask me. Enjoy and feel free to modify it to what you have in your freezer/fridge pantry.
- 5 cups chicken broth
- 1/2 cup cream (I used heavy whipping cream I had left over from Fondue a month ago. score)
- 1 can (10 oz) Cream of Mushroom Soup (or any other Cream of Chicken/Celery would work)
- 5 small red potatoes, cubed
- 2-3 ribs of celery, sliced
- 2 cups frozen corn
- 1 cup diced carrots
- Kielbasa or other smoked meat, cut into thin slices ( I didn’t use the whole package and wish I did)
- 1 tsp salt, or to taste
- 1 tsp ground pepper, or to taste
- Dash of Parsley
- Dash of Cumin
- Dash of Onion Powder
- Dash of Garlic Powder
- Dash of Thyme
As you can see, the spices are really up to you and what you like. Don’t overdue it, since you can always add more at the end.
Put everything in the crockpot. Cook on low for 6-8 hours. Test it and add additional spices as needed. ENJOY!
Sorry my picture doesn’t look very appetizing, I am not a photographer. This soup was delicious and I am excited to eat it for lunch tomorrow. 🙂
Practicing some design projects in Illustrator. Used this color palette from Design-Seeds.com
To see the original recipe, check out Homemade by Holman. Based on feedback from others that tried this, I modified the recipe and made it .5 times bigger to feed 10-12 people. I have been into White Cheddar lately and by that I mean the grocery store brand of 50 cent box of White Cheddar Mac and Cheese. Not convinced this is a true representative of White Cheddar pasta, I sought a far more delicious and gourmet version. While this turned out very tasty, it still did not have the cheddar sharpness I was looking for. A friend suggested adding some gorgonzola. Very interesting!
For the chicken:
- 1 pound boneless, skinless chicken breasts
- 1 tsp dry mustard
- 1 T fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 T olive oil
For the pasta:
- 1 pound rotini or other short cut pasta (I used penne)
- 2 T butter
- 2 T flour
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/4 cup dry white wine
- 1 T Dijon mustard
- 8 oz sharp white cheddar cheese, grated
- 2 cups milk (I used 1% milk)
- 1 T fresh thyme (or 1/2 tsp dried thyme)
- 1 T fresh oregano (or 1/2 tsp dried oregano)
- Crushed red pepper flakes to taste
- Parmesan cheese to taste
Place chicken in a freezer size Ziploc bag. Mix together all the ingredients above and pour over the chicken. Place in refrigerator overnight. To cook the chicken, I used my Pampered Chef Grill Pan to cook the chicken, but you can use a regular pan. Heat olive oil in a large skillet over medium heat. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil. Cut chicken into 1 inch cubes and set aside.
Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.