not your mama's easter eggs

image via Better Homes and Gardens

image via Family Circle

image via Better Homes and Gardens

image via Martha Stewart

image via Not Martha

girly girl drinks

Aqua Pearl via Bon Appetit

Lemonade Sparkler via Valley & Co.

Peach Bellini via The Novice Chef

Hurricane via My Life As A Mrs.

Summer Fruit Sangria via Martha Stewart

Don't these all look delicious!?! To see my full list of girly drinks, take a look at my Pinterest board. Yum!

chili's copycat salsa

CHILI'S COPYCAT SALSA

image & recipe via Deals To Meals

Just made this last night and the Hubby has already requested some more before we leave for Spring Break! This salsa is delicious and super easy to make! And the way we go through salsa, this should save us some money as well. These go perfect with Tostitos flavored tortilla chips {my latest addiction}!

2 cans whole tomatoes, drained
1 small can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters
1 t. garlic salt
1/2-1 t. salt

1 t. cumin
1/2 t. sugar

1 t. lime juice

Cilantro (as garnish)

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

{Note: I didn't understand why you would drain the tomatoes, but if you don't it is a bit too runny. Also, I used a blender and I think I pureed it a bit too long...I would definitely just give it a few seconds to keep some of that chunkiness. Delicious regardless though!}

waterton canyon

Another great day in Colorado! Waterton Canyon had been closed for over a year, so this was our first visit. This 6 mile dirt road runs through the canyon along the South Platte River. It is a phenomenal spot for families (of all skill levels) to walk, bike or run together. 

At about the 3-mile point was a spot for the kids to play in the river and throw rocks {the last photo shows a crying Drew after a rock thrown by his sister went amiss!}. Not to mention the herd of long horn sheep waiting for photo ops! There was a one-horned sheep that insisted on being petted. We realize that's a no-no, but he just kept following us until we paid attention to him and had his head rubbed! What could we do? Colorado, you never cease to amaze us!

popular pinterest pin

I have been on Pinterest about a year now...still slightly addicted and loving every minute of it! Just noticed what my all-time most repinned pin is. This gorgeous fellow below, Channing Tatum, has been repinned 270 times {correction: 580 times!!!)! Think the girls like you Channing!!! 

Channing Tatum

junk gypsy crush

Harlow Wrap Bracelet

Retro Double-Stud Cuff

Spirit Beaded Stretch Cuff

Maxi Parachute Skirt

Guthrie Kid's Moccasins

My Sister and I have a huge love affair going on with Junk Gypsy! I try not to look at their amazing stuff very often, because I want it all! {ugh} Their style is amazing, their junkin' lives sound dreamy, and I'm super jealous of their fab online store! Basically, I want to be them. {haha} If you see anything you like, they have a promo code {rebelCHILD} right now that is good for $10 off shipping on all orders over $75. I may or may not have purchased 2 or 3 of the above items. Whoopsie.

for the cowgirl side of me

image via Polyvore

image via Polyvore

image via Polyvore

Think I just found my own personal stylist! Love dixi3chik's sense of style! She has a lot of other great styles as well, not just western...check her out! 

diy collapsible pup tents

instructions here Lindsay & Drew

What a great idea for the kiddos! I don't know about you, but I think my little boy has asked me to build him a fort about 5,325 times! Maybe this would quench his desire to be able to play under a sheet? Boys. This looks like an easy project (for my Hubby)...I'll add it to his list! 

leather + watches = love

image via Tumbler

image via Red Monkey Designs

image via Sundance Catalog

homemade cheez-its

Homemade Cheez-Its
image & recipe (adapted) via Christine's Cuisine

Cheez-Its are one of my many food downfalls. I ate countless boxes of Hot & Spicy Cheez-Its during my pregnancies. However, my family does not share my love of cheese crackers...they don't like the store-bought version or these! This recipe is quite good though and the cayenne pepper gives it a bit of a kick. Super easy to make and I would definitely make again (for myself!).

1 cup flour
4 Tbsp cold butter, cut into small squares
8 oz grated extra-sharp cheddar cheese
3/4 tsp. salt
1/4 tsp. cayenne pepper Kosher salt, for sprinkling

In a food processor, combine all ingredients (except extra kosher salt) and pulse until crumbly.

Add cold water, 1 Tbsp. at a time, until dough comes together (I used 3 Tbsp. of water). Wrap dough in plastic wrap and place in refrigerator for at least 30 minutes until chilled.

Roll out dough between two pieces of plastic wrap or parchment paper (in two batches). Roll out to 1/8-inch thickness and place on parchment-lined baking sheets. Use a pizza cutter to cut into 1-inch squares. Sprinkle with kosher salt.

Bake for 25 minutes in a 350 degree oven. Remove from oven when crisp and brown. Allow to cool and serve or store in an airtight container.

stuffed pasta shells

STUFFED PASTA SHELLS

image & recipe via 101 Cookbooks


What can I say about this recipe? Hmmm? It was DELICIOUS! Super easy to make and the taste is incredible...super rich tomato flavor. Ease up on the crushed red pepper flakes if you don't like too much spice, but it really was not bad at all. Adding this one to my short list of rotating recipes!

Zest of one lemon

Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced

25-30 jumbo dried pasta shells

Oil a 13 x 9-inch baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F with a rack in the middle.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.

Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

Serves 4 - 6

springin' and a flingin'

Butterfly Garden by Spun by Subtle Luxury

Elina by Rebecca Taylor

Crochet Fedora by Jessica Simpson

Hazel Embroidered Tunic by Melissa Obadash

Originals Easy Rider by Timex

steve madden's ruckuss boots

Looking for a great pair of boots? Buy these! These Ruckuss boots by Steve Madden are so cute and REALLY comfortable! I bought the slightly shorter (and cheaper) version of these, called Frienzzi. They are super versatile and look adorable with jeans, leggings or your favorite cowgirl dress! Oh yah, they are on sale, so hurry!

my make-believe {cute} farm

Okay, so maybe this is the farm girl coming out in me. Or a change in priorities. Maybe just a desire for a simpler life. Or my little girl's love for animals. Who knows. But lately, I have started to get the urge to have some "livestock" (of the adorable kind only)! So if ever I find myself with a few acres surrounding my charming and cozy country home (which currently doesn't exist either), these would be the animals I would have roaming on my range! How CUTE are these guys!?! I am in love with my future farm already...

 Highland Cows

Alpacas

Sheep

Miniature Horses

a skier is born

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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.
• 
  
• MEXICAN PIZZA
• photo & recipe via All Recipes
• 
  
• 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.