mexican pizza

• Made these tonight and loved them! Great flavor. Only thing I did differently was leave the refried beans out...not a fan. Super tasty and WAY better than those Mexican Pizzas from that taco joint we all know.
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• MEXICAN PIZZA
• photo & recipe via All Recipes
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• 1/2 pound ground beef
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (16 ounce) can refried beans
• 4 (10 inch) flour tortillas
• 1/2 cup salsa
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, chopped
• 2 roma (plum) tomatoes, diced
• 1/4 cup finely chopped jalapeno peppers
• 1/4 cup sour cream (optional)

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the Jalapeno onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

colorado is f-u-n!!!

pretzel bites

Just the slightest bit obsessed with these little pretzel bites. They make the perfect dessert or a yummy breakfast treat! I have only made the cinnamon / sugar version because we LOVE them. They taste more like a dinner roll than a pretzel to me, so I'm not sure how I would like the cheese version? But give it a whirl if you like!

PRETZEL BITES
photo & recipe via live love pasta

Rhodes Dinner Rolls

Asiago Cheese
Sugar

Cinnamon

Butter

Salt

Take out as many dinner rolls as you need. Each roll will make 2 pretzel bites. Cut each roll in half and roll it into a ball. Place on a parchment lined baking sheet (or one sprayed with a non-stick spray) and cover with a damp towel. Allow the rolls to rise for at least 1 hour. 

Preheat the oven to 375 degrees. Bring a pot of water to a boil. Place 5 or 6 rolls at a time into the boiling water and leave them there until they puff up; about 30 seconds. Transfer back to the baking sheet. Continue with the rest of the rolls. Bake for about 18 minutes.

If you are making asiago or salted pretzel bites sprinkle with cheese or salt about 5 minutes before they are done. If you are making cinnamon sugar pretzel bites dip them in melted butter immediately after removing from the oven. Then roll them in cinnamon sugar. We served our pretzel bites with zesty nacho cheese sauce.

lasagna soup

LASAGNA SOUP

photo & recipe adapted via Closet Cooking

This was the first time I had tried lasagna soup and I was thrilled with the results! I am pretty sure this soup will be made time and time again (in addition to taco soup & chili) over the winter months. LOVED it!

1 tablespoon oil

1 pound Italian sausage, casings removed

1 onion, diced

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 teaspoon fennel seeds, crushed

4 cups chicken broth

1 (28 ounce) can diced tomatoes

2 tablespoons tomato paste

1 teaspoon oregano

1 bay leaf

Salt and pepper to taste

1/2 pound Fucilli (or similar pasta)

4 ounces ricotta

1/2 cup parmigiano reggiano, grated

2 cups mozzarella, shredded

1 handful basil, chopped

Heat the oil in a large skillet over medium heat. Add the sausage and cook until lightly browned, about 10 minutes, breaking it apart as you go. Add the onion and saute until tender, about 5-7 minutes; set aside.

Saute garlic, red pepper flakes and fennel until fragrant (about one minute). 

In a large pan, add above ingredients. Add chicken broth, tomatoes, tomato paste, oregano, bay leaf, salt and pepper; bring to a boil, reduce the heat and simmer for 30 minutes. Bring to a boil; add pasta and cook until al dente, about 10 minutes and remove from heat.

Mix the ricotta, parmigiano reggiano and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil.


*I made two changes to this recipe: 1) Boil the pasta separately from the soup. 2) Reduce the cheese mixture to half.

birthday cake for danny

HONEY VANILLA POUND CAKE

photo & recipe via Sweet Kat's Kitchen

1 ½ c. all-purpose flour

1 ½ c. sifted cake flour

¼ tsp. baking soda

¼ tsp. salt

1 c. (2 sticks) unsalted butter, softened

2 3/4 c. granulated sugar

6 large eggs, at room temperature

1 c. sour cream

1 T. vanilla extract

2 T. honey

Preheat oven to 325ºF. Grease and flour a 12-cup Bundt or 10-inch tube baking pan or spray with nonstick baking spray containing flour.

Sift together the flours, baking soda and salt. Sift again. Set aside. Combine the sour cream, vanilla extract and honey in a small bowl. Set aside.

In large mixing bowl, cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon the batter into the prepared pan and spread evenly. 

Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely. Dust with confectioner's sugar before serving.

*I served slices of this pound cake with strawberries and whipped topping! Super moist and dense, just like a pound cake should be.

ONLY FOUR INGREDIENTS!

7-Up Biscuits

recipe via The Plain Chicken

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-Up

1/4 cup butter, melted

Preheat oven to 450 degrees.

Cut sour cream into biscuit mix; add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12 to 15 minutes or until golden brown. Surprisingly yummy!

*My dough was very sticky and gooey, so I covered the dough with a bit more Bisquick and let it sit for a while. And put a generous amount of Bisquick on the counter as well; dough should be somewhat soft though.

SWEET SOPHIE TURNS TWO

"Scorpio children are strong-willed, passionate, and intense, and the need to feel secure drives them to control themselves and others." ~Babycenter

That sentence pretty much sums up my little Sophie. My fiercely determined little one knows what she wants and knows how to get it. I know that trait will allow her to reach all her dreams one day. It is impossible for me to believe how completely different my two kiddos are...night and day! 

Sophie Bella (my wise & beautiful one), you are the gorgeous little girl I never expected to have. You try my patience and make my heart melt at the same time. You keep your brother in line and make us giggle. Dogs and trains and stuffed animals are your first loves. Your Daddy's eyes sparkle when he looks at you. Depending on the day, you think your name is Mommy, Sophie, Strawberry or Baby. You are incredible.

I love you with all my heart, my little October baby...

caramel apple cheesecake bars

Caramel Apple Cheesecake Bars

photo & recipe via Zoom Yummy

DOUGH

1 cup all-purpose flour

1/2 cup brown sugar

1 cup butter, room temperature

CREAM CHEESE FILLING

2 (8-oz) packages cream cheese, softened

1/2 cup granulated white sugar

1 tsp vanilla extract

2 eggs

APPLE FILLING

2 larger apples (Golden Delicious)

1/2 tsp ground cinnamon

2 tbsp granulated white sugar

CRUMB TOPPING

1/2 cup oatmeal

1/2 cup brown sugar

1/2 cup butter, room temperature
1 cup all-purpose flour

TOPPING

3/4 cup caramel topping

Preheat the oven to 350° F.

In a bowl, combine flour and brown sugar. Cut in the butter with a pastry blender (or a fork) until the mixture is kind of crumbly. First with your fingertips, then with the bottom of a cup (or a glass), press the dough evenly into a 13 × 9-inch baking pan or a cookie sheet with edges. Bake 15 minutes or until lightly browned.

In the meantime, in a larger bowl, beat the cream cheese with 1/2 cup sugar until smooth (about 1 minute). Add the eggs, 1 at a time (beat about 20 seconds after each addition). Next add the vanilla and mix until combined. Make sure not to over-beat the cheesecake batter as this will lead to excess air being incorporated in and may cause cracking later on. Pour the cream cheese batter over the warm crust.

Peel the apples and chop them into 3/4-inch (2 cm) chunks. Mix the apple chunks with the cinnamon and two tablespoons white sugar. Spoon the apple chunks evenly over the cream cheese mixture.

In a smaller bowl, combine the oats, brown sugar and flour for crumb topping. Cube the butter) and using a pastry blender (or a fork), create a crumbly mixture. Crumble over the cream cheese mixture.

Bake 30 minutes, or until the filling is set. Reduce the temperature to 300° F for the last 5 minutes.

Cut into bars. Drizzle with the caramel topping. YUM!

Newfoundland (Newfie)

While I realize that it is WAY better to get a doggie from an animal shelter, I can not help wanting one of these guys! And please know, this is coming from a country girl who had SEVERAL pets that were considered "rejects" by their owners who not so lovingly dropped them off in the country. 

I have a fascination with huge, fluffy dogs that my kiddos can cuddle with and feel protected by. My favorite dog of all time was Bup (not sure why my Grandpa Dow named him that?), he was an amazing mix of St. Bernard and German Shepherd (LOVE them too!!!) and he was LARGE! Known also as a small pony by my little brother and sister, Bup was the most gentle, loving dog ever, who let kittens lay on him when it was cold. But who also knew how to scare the begeezus out of strangers by standing on his hind legs and peering through their car windows! So, this is why I adore large dogs and want one. Now!

Saint Bernard

Labradoodle

Bernese Mountain Dog

photos via Pinterest, Puppy Petite Boutique, and About Zoo

SWEATER TIME

Okay, well it's not sweater time just yet...it's 90 degrees here in CO this weekend! Didn't expect that in October. But I really want this Free People Love wrap sweater. Hurry, someone give me $168! Please?

image via Piperlime

SCOTCHEROOS

SCOTCHEROOS

recipe & photo via The Girl Who Ate Everything

1 cup sugar

1 cup peanut butter

1 cup corn syrup

6 cups Rice Krispies

1 (6 oz) bag semi-sweet chocolate chips

1 (6 oz) bag butterscotch chips

In large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9x13 inch pan. In small saucepan, melt together chocolate chips and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into 36 bars.

*The only thing I would do differently, is only make half a batch. They are very rich, but very good!

CANDY CAKE

THIS is the perfect cake {for me}! Cakes are not my specialty and living at 5300 feet above sea level makes it even more challenging. Our little boy, Drew, just celebrated his 7th birthday and when I saw a candy cake on Pinterest, I knew I had found my winner!

Just bake the cake of your choice; frost it when cooled {messy or neatly, it doesn't matter!}. Break regular size Kit Kats {I used about 11 packages} in twos and gently press against the frosted sides. Add your favorite ribbon and tie a bow, or tie neatly in the back. For the top, I used a bag of mini M&Ms, but be creative! Speaking of which, I don't always feel super creative, but I am a great copier! Here is where my inspiration came from: made in melissa's kitchen.

These "Happy Birthday" candles on the other hand, were horrible! They melted before Drew could even blow them all out. Hope #7 is super birthday boy!

Homemade Candy Bars

I have not tried any of these, but I love the idea of making my favorite candy bars {these are seriously 3 of my all-time favorites!} at home. As the big 4-O quickly approaches, I have made a goal to get in really good shape again by the time that dreaded age rolls around. Unfortunately, that means less baking! And more blogging about baking to appease my cravings? So let me know how they turn out!

Snickers™

Twix™

Reeses Cups™

images and recipes via Chow

PUMPKIN PATCH

Fall is right around the corner and you know what that means? Pumpkin season! And since it is too early to talk about Halloween (best...holiday...ever!), we will do the next best thing and talk about pumpkins. And desserts! Better yet, pumpkin desserts! Here are a few I am looking forward to trying. Soon!

Pumpkin Cookies w/Cream Cheese Frosting

 Pumpkin Cream Cheese Truffles

 Pumpkin Chocolate Chip Bars

Pumpkin & Cream Cheese Whoopie Pies

Images via Let's Dish (pumpkin cookies), Bake at 350 (bars), Our Best Bites (whoopie pies), Erin's Food Files (truffles)

CHANEL HAS A SPELL ON ME

"What do I wear in bed? Why, Chanel No. 5, of course." ~Marilyn Monroe

Chanel Tiffany Blue Nail Colour

My love of Chanel started as a young girl. As soon as I realized Chanel No. 5 was what my idol Marilyn Monroe wore, I was hooked. And then again, many years later, on the day of my wedding. We were in Barbados and I had a not-so-pretty sunburn and a "professional" makeup artist that didn't make it past the trial run {ugh}; a lovely family member came to my rescue with some Chanel tinted moisturizer. Now in my late 30s, I have fallen in love once again with their eye and facial moisturizers. They are an indulgence I admit! But once you start using them, it is very hard to go a day without them! If I had an endless bank account, I am 100% sure I would use NOTHING but Chanel beauty products. I am yet to use their nail polishes, but they have the most vibrant and amazing colors. Thank you Coco Chanel!

photo via Glitter and Pearls

TASTY LITTLE MORSELS

MINI MAPLE PANCAKE MUFFINS

recipe & photo via Bakerella

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk (* see tip)
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

• Preheat oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
• Add wet ingredients to dry ingredients and stir with a spoon until combined.
• Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
• Generously grease a 24 cup mini muffin pan with non-stick spray.
• Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately with warmed butter, powdered sugar or maple syrup.

*TIP: If you don't have buttermilk on hand, make your own: add 1 tablespoon of vinegar to one cup of milk, stir and let sit one minute.

CASSEROLE LOVE, CAN'T HELP IT

SALSA CHICKEN RICE CASSEROLE

• photo & recipe via AllRecipes
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• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves (I used a Rotisserie chicken)
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups mild salsa
• *1 can green chiles
• *Green onions
• *Sour cream
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• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
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• Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
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• Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
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• In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa (*I deleted the onion and added can of green chiles). Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
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• Bake in preheated oven for about 40 minutes, or until bubbly. (*I baked covered with foil for the first 20 minutes; uncovered for the last 20. Served with sour cream and sliced green onions on top.)

IKEA HAS ARRIVED

We made the pilgrimage to the new Ikea in Centennial, Colorado this weekend. Also the second largest in America! How do I describe the crowds that were there on the 5th day of business? Hmmm...insane! There were so many people that you literally just had to follow everyone in a line throughout the entire store. I will most likely wait a while before going back, but we did pick up a couple of items (one of them being my beloved cheese grater that I lost in the move!!!). I really love Ikea's toys and wanted to share a few of our favorites, and you just can NOT beat their prices! We also bought a swing for the kiddos for $19.99 but it wasn't online (the rope ladder is from the same line).

Cirkustalt Children's Tent {$19.99}

Mula Bead Roller Coaster {7.99}

Busa Play Tunnel {$14.99}

Mammut Children's Chair {$14.99}

Ekorre Rope Ladder {$19.99}