Friday, July 22, 2011

New Blog Design

WOW!! I have a fabulous new blog design thanks to my friend
Brittany at The Coleman Chronicles! I love it so much and hope you all do too!
The lighter, fresher look is just what I was needing!

So, Brittany...

It's perfect!!

Tuesday, July 12, 2011

paper monogram napkin rings

DIY Tutorial from the wedding shower #1-- Monogrammed Napkin Rings

This past weekend I hosted a bridal shower for my friend Kristen and I was NOT a good photographer... I failed to get a picture of the food tables. (total fail) But I was able to capture of few of my projects that went into the shower for some fabulous tutorials!

Napkin rings seem so formal, right?? Well, not mine... they were paper and cost a total of about $3.00 to make 20 of them.

Here are the steps with help from some pictures. You will need a glue stick, scissors, monogram, card stock and a hot glue gun.
#1 Cut strips of card stock about 4" X 1". This will be the base.

#2 Create and print on Word the monogram you plan to use. Remember the Bride's name first, then in a larger font is the groom's last name, then the groom's name. The font I chose to use was French script and the size was 72 99 72 for the initials.

#3 Paste the monogram into the center of the card stock with a glue stick. Be sure to glue it down completely on all 4 corners to prevent curling.

#4 Roll the silverware in the napkin.

#5 Wrap the napkin with the ring and hot glue it shut.


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The Girl Creative

Tip Junkie handmade projects

Friday, July 8, 2011

Side dishes are my favorite food group!

Happy Friday to you all! I am going to share a couple of delicious side dish recipes that are dips and I found them in my oh so handy and favorite cookbook from the one and only Pioneer Woman! If you have not made either one of these recipes-- please do, you will be forever grateful!

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Here is my own photo recipe!

Grilled Corn Salad (the best thing I have made to date)

Vegetables: 8 fresh corn ears, 1 red onion (quartered), 2 yellow squash (halved lengthwise), 1 red bell pepper,
2 medium tomatoes
Dressing: 1/2 cup olive oil, 1/3 cup balsamic vinegar, 12 basil leaves (cut into chiffonade; stack the leaves on top of one another, roll tightly, and slice across), 1 teaspoon kosher salt, 2 garlic cloves (chopped)
Directions: Begin by heating a grill pan (or outdoor grill). Drizzle the grill with olive oil. Place the corn on the grill and drizzle liberally with olive oil. Grill for 5-8 minutes until the corn is beginning to brown. Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to overcook, as you want the onion to remain somewhat firm. Repeat with halved summer squash and bell pepper. Allow vegetables to cool slightly after grilling. Roughly chop the onions, squash, and pepper. Scrape the corn kernels from the cob. Dice the tomatoes and add them to the mix.
To make the dressing, in a separate bowl, pour the olive oil and balsamic vinger and whisk together until combined. Finally, add the basil, a dash of salt, and garlic and whisk together. Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine. Serve with tortilla chips and crackers, or spoon on top of grilled chicken. Delicious!
I served both of these Tortilla chips and I need another party to occur asap so that I can whip this corn salad up again!

Friday, July 1, 2011

Show us Your Life-- Breakfast

I love love love the "Show us Your Life" series at Kelly's Korner! This week's topic is breakfast items and I have the best recipe to share! Although, I have to be honest-- I do not have any pictures of my own dish. Remember, I am somewhat new to blogging and I have to start taking pictures of everything!

Onto the recipe-- which I must say is a great treat for a holiday weekend like this one!

Paula Deen's Baked French Toast


  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


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