Monthly Archives: August 2012

BBQ Pulled Chicken & a packed car!

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Hola!

I feel like I’ve been missing in action everywhere lately! I have been so sick since Sunday evening. I don’t know if it was the flu, a sinus infection or just a super bad cold but I am still carrying the remnants of it around . All week I’ve done nothing but lay around. I think I’ve been not just sick but also sad because today was coming around fast! Today is they day we are taking Julissa to Wisconsin. I hope I don’t cry in front of her! Who am I kidding? I am going to cry in front of her and everyone else and I don’t care one bit. Watch out Carroll University…here comes Julissa Rojas…be ready for a big personality in an itty bitty body!

This is what my truck looked like after we packed it up..It didn’t really seem like too much.

Wisconsin or Bust!

There was just enough room for us to fit.

Now to something happier-FOOD!

Chicken is such a versatile meat. You can barbeque, bake, broast, boil it, stew it…so many delicious recipes to make with it! I truly love my crockpot. I love coming home to a hot meal that I did not slave over…

BBQ Pulled Chicken

  • 1 8-ounce can reduced-sodium tomato sauce
  • 1 4-ounce can chopped green chiles, drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon ground chipotle chile
  • 1/2 teaspoon salt
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced

Directions

  1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
  2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

This was really good. I should have added chips or a side but as you can see I heaped the meat on! It’s the perfect meal for a hectic day and evening.

Besos,

Flor

Recipe from: http://www.eatingwell.com

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Pineapple Pudding Cake

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Hola!

Happy Monday! I hope everyone had a great weekend! Friday Julissa and I went to dinner with my best friends. She wanted to make sure she saw them before she left to school this coming Friday. I am very happy that she takes these friendships to heart! My Saturday was quite busy do the usual weekend stuff, but yesterday I spent the day at the beach with friends. It didn’t matter that it rained and drizzled most of the day. We still had a good time just being together. I feel horrible! I think I am either getting a sinus infection or just a pretty bad cold. I hate being sick because I feel so run down. I am not a complainer when I am sick so this will be all the complaining I do. I just deal with it and move on!

Since it’s technically still summer I have a great summer dessert.

This was really good. On the original recipe I followed this was called “Better than Sex Cake” but I remember that recipe being totally different. I think it should simply be called Pineapple Pudding Cake since that’s what it contains!

Pineapple Pudding Cake

Ingredients

1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package vanilla pudding mix
1 tub non-dairy whipped topping
flaked or shredded coconut

Directions:

1. Grease and flour a 9×13 inch cake pan, bake the cake according to package directions.

2. Put holes into the top of the cake (use toothpicks or wooden skewers)

3. Mix pineapple and sugar then pour over cake.

4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator. ( I used instant pudding)

5. Spread whipped topping over cake and sprinkle coconut on top. (I toasted my coconut first)

6. Keep refrigerated.

This was a dense delicious cake. Nice and easy!

Happy Monday!

Besos,

Flor

Inspired by http://www.momswhothink.com

 

 

Scrapbook Saturday-Senior Prom

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Hey!

It’s finally the weekend! It will be busy around here! I think we’ve got everything ready for my daughter to go to school next week. Ay, they sure need a lot of stuff! She did receive a lot for her trunk party and then she went out and bought the rest of her stuff. I am so proud of her because she has worked all summer and has used her own money to buy a lot of her own things. It’s been a big help! She is a very responsible young girl!

Last night we went out to dinner with my best friends. Julissa wanted to make sure she saw all of them before leaving next Friday.

She looked so gorgeous for prom that I wish I could scrapbook every single picture but I can’t!

This s the layout that I wanted to post last weekend but I couldn’t. It turned out quite nice. It’s a girly looking page but still looks modern.

I’m off to get some things done now…

Happy Weekend!

Besos,

Flor

Supplies: Crate Paper, Girls Paperie, Stampin’ Up!, misc. paper

 

Banana Bread Breakfast Donuts

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Hey Hey! It’s finally Friday! It’s been quite a busy week! I am just waiting for a free day when I can do whatever I want!

My personal face book page has timeline now and I am so disappointed! I know a lot of other people who don’t like it either. It does the same thing as before but I hate the format of it. I guess it’s like everything. When there is change we just have to get used to it. The only problem now is remembering all the dates of thing I want to add to my timeline—it may never be correct!

This past June when I went to the Wilton Tent Sale I bought some donut pans. For whatever reason I just had to have them! Hello beautiful!

These were so good. I loved the density of these. They were gone before I knew it. I don’t regularly eat donuts for breakfast so we  ate them throughout the day. They went down really well with a cold glass of milk.

Run to your nearest store and buy these pans. I can’t wait to try other donuts too.

Banana Bread Breakfast Donuts

  • 2 cups spelt flour (or white, or Arrowhead Mills gf works)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup oil, plus 2 T milk of choice (If you prefer fat-free doughnuts, omit oil and increase milk to 1/3 cup.)
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 cup agave or maple syrup
  • 1 and 1/2 T lemon juice
  • 1 stevia packet (or 1 T more agave or other sweetener)
  • 2 c tightly-packed, mashed banana (measured after mashing)
  • optional: chocolate chips, walnuts, or shredded coconut

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) If you have a doughnut pan, grease and pour in batter. If you don’t have a doughnut pan, you can make this recipe into muffins by using a muffin pan. Cook 30-35 minutes, or less if using a mini doughnut pan.

I made 12 donuts and 24 mini donuts with this recipe. The mini donuts were adorable.

Happy baking!

Besos,

Flor

Inspired by www.chocolatecoveredkatie.com

 

Vintage Love

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Hey Friends!

What’s new? Not much going on here. I’ve been getting some regular medical and dental appointments out of the way. I have become a total procrastinator with those things. I usually get all those appointments done over the summer while I am off but this year I think I was kind of lazy! We’ve also been doing the rest of the shopping for my daughter before she leaves next week. My son has gone back to school but will be coming back every weekend so I think I am looking forward to that believe it or not!

I haven’t shared any vintage love lately so here we go…

I really don’t know what this is called. Maybe a glass carrier? I had been looking for something like this for a long time but they  were all about $30.00-$40.00 and I really didn’t want to pay that much. I happened to find this at Kane County Flea Market towards the end of the day (which is the best time to buy because people don’t want to take all their  stuff back home) It was a steal at $15.00. There is one glass missing but I was ok with that.

Aren’t the glasses just darling? I could see myself throwing a “southern” party and serving some fried chicken, hush puppies and mashed potatoes.I think my beverage would be a mint julep. How cute in these glasses! I think I need to put that on my calendar for a girls night out. I love girls night out…or girls night in!

Happy Wednesday!

Besos,

Flor

Purple Cabbage Salad

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Hey!

What’s up?! I hope you had a fun but relaxing weekend! It was a busy weekend here. My birthday on Saturday turned out to be pretty boring! It was very disappointing! That’s life …not everyday could be fun! Otherwise it was quite busy with regular, routine stuff.

I have been eating a lot of this salad. Not because I have to but because I can’t stop eating it! All I ever eat are green salads with spinach, iceberg lettuce or romaine lettuce. I had bought a purple cabbage just to try something new, but I didn’t know what to do with it. Of course I looked up a recipe on line and now I can’t stop eating it.

I have always had an issue with any salad having fruit in it. This salad has totally changed that.

Purple Cabbage Salad

Ingredients

16 ounces shredded purple cabbage
1/3 cup chopped scallions
1/3 cup pine nuts
3 carrots, julienned, or 1 (8-ounce) bag shredded carrots
1 (11-ounce) can mandarin oranges, reserving liquid
1-2 handfuls dried cranberries (can be sweetened kind)

Dressing 

4 tablespoons brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
4 tablespoons red wine vinegar
1 tablespoon reserved mandarin orange liquid
1/2 cup vegetable oil
1 teaspoon parve chicken consomme powder
1/2 teaspoon garlic powder

 

Directions

1. Place the cabbage, scallions, pine nuts, carrots, oranges and cranberries into a large ziplock bag. Set aside.
2. In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved liquid from the oranges, oil, consomme powder, and garlic powder.

I didn’t have the pine nuts or cranberries so I just omitted them. I am sure this salad would have tasted even better with those ingredients. The dressing is absolutely wonderful too. This salad stayed nice and crunchy in the fridge for about 2 or 3 days.

You need to try this salad. I am positive it will become a favorite of yours too!

Besos,

Flor
Recipe from:  www.epicurious.com

Scrapbook Saturday

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Hola!

How was your week? My week was long! After coming home from work all week I did nothing…it felt pretty good!

I have an extremely busy weekend trying to accomplish all the things I didn’t do during the week.

I have a simple gorgeous double scrapbook layout for you, but I am having problems uploading my picture! I am so sorry! Technology is awesome, but when it doesn’t work it makes me sad. I don’t think it’s me…it’s really the technology having issues!

 

On another note today is my birthday! It’s funny how some people get really upset when their birthday comes around. Some people will never tell how old they are. I am totally open about it! I feel that you are only as old as you think you are. Some days I feel eighteen maybe thirty , other times I feel eighty and sometimes I feel my actual age…forty-four! Age is really just a number. I feel blessed to be here at the age that I am now!

Happy birthday to me!

Have a wonderful weekend!

Besos,

Flor