Lavender Lemonade

So, I've been having some terrible spring fever. (hence the new layout) One of my favorite spring & summer time drinks is Lavender Lemonade. It's a delicious combo. Very light and refreshing. I recommend EVERYONE to try it! Yes, even you! :)

                                                                                                                          Lavender Lemonade

4 fresh lavender buds
1 c. boiling water
6 c. lemonade

• Place lavender buds in a 2-cup measuring glass.
• Add one cup boiling water to measuring glass.
• Cover; let steep for 5 mins. (or longer if you want a stronger lavender smell/flavor.)
• Discard lavender buds.
• Combine lavender water with lemonade in a pitcher.
• Cover and chill for several hours.
• Garnish with a lemon slice, a spring of mint, or a fresh sprig of Lavender.

Served best REALLY cold.

BBQ Chicken Wraps

BBQ chicken wraps...

A delicious knock off of Red Robins Whisky River BBQ chicken wrap.

INGREDIENTS:- Garden spinach herb tortillas
- Ranch
- shredded cheese
- Favorite BBQ sauce
- Chicken
- Shredded lettuce
- Tortilla Chips (If you want an extra crunch)

Cook chicken with no seasonings. Then cool chicken while prepping the wraps.
On one tortilla spread ranch enough to cover entire thing. Then sprinkle cheese over ranch. Mix your chicken in BBQ sauce until evenly coated. Spread down the middle of the tortilla. Top with lettuce and wrap up and cut in the middle.
Serve with fries or a salad
Enjoy!

Viva Las Vegas!

Hey there!

Long time no see. How have you been? Good? Oh that's wonderful! I hope your holidays were great! Like I said before, I was going to Vegas shortly before Christmas and let me tell you it was FANTASTIC! I loved it.

Here is a few pictures with a little story/facts with it. Enjoy :)

Welcome! This sign is the most famous sign in Vegas. Promise.

Vegas is beautiful at night. I loved it.

This is the Bellagio Fountains. It's capable of firing water 460 feet into the air. The lake and the fountains in it, including more than 1,200 water jets, were built at a cost of more than $40 million. That's just crazy.

The view from this at night is breath taking :)

Mini NY :)

Italy anyone? Okay... Maybe just Vegas.

So, those are just a few of some of my favorite memories in Vegas!

My goal this year is to blog at least once a week! Lets see if I can do it..

Until next time..

Ciao!

If it happens, it must be possible.

So, it's been like 2 months... sorry about that. I've been getting ready for Christmas and such. All my shopping is done & I'm ready for it!

I've also discovered I have a bad addiction... a bad one...

Taste of home cookbooks..

They get me everytime.

:)

So, I'm going to Vegas in a few days and I can't wait!

My next post will probably be when I get back from vegas... or after Christmas... or probably by my next Birthday at the rate I've been posting!

Below is a recipe I'm going to try when I get back!

See you soon!

EGGNOG TRUFFLE CUPS

• 1 cup (6 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels
• 2 teaspoons shortening
• 6 tablespoons eggnog
• 1 package (10 to 12 ounces) vanilla or white chips
• 1/2 teaspoon rum extract
• 1/4 to 3/4 teaspoon ground nutmeg

Directions

• In a microwave-safe bowl, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with 1/2 teaspoon melted chocolate. Freeze for 45 minutes or until firm.
• Using 1/4 teaspoon chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm.
• In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in vanilla chips until melted. Remove from the heat; stir in extract. Refrigerate for 30 minutes or until filling begins to set.
• Spoon or pipe 1-1/2 teaspoons of filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store truffles in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg. Yield: 3 dozen.

Life is full of... grapes!

Today I canned 25 quarts of grape juice! Yay me! I'm quite excited to see how they turn out. You gotta love the sound of jars sealing.

Next is pickled garlic! Can't wait.

I got a letter in the mail today from a long time best friend. I was super excited. I think I'm going to go visit him maybe next month for his birthday. So that will be fun!

The closet monster strikes again

I am convinced I have a closet monster. He's a good guy... except he eats my hangers for breakfast lunch and dinner. I've had to buy 40 new hangers over the last 2 months. No, I didn't buy a whole lot of new clothes... he just eats them.. Wonderful.

On a happier note, I got my windshield replaced finally! WoooHoooo!

Sometime this week I'm going to make apple pie cupcakes. Here is a picture I found online of them. They look and sounds delicious!

I'll let you know how they turn out!



Raspberry Delight

Okay so this has to be my favorite dessert of all time. Try it. You won't regret it!

Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients:

• 2-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 3/4 cup cold butter, cubed

 Filling:

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups whipped topping

Topping:

• 1 package (6 ounces) raspberry gelatin
• 2 cups boiling water
• 2 packages (10 ounces each) frozen sweetened raspberries
• Additional whipped topping and fresh mint, optional

Directions

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Press into an ungreased 13-in. x 9-in. baking pan.
• Bake at 300° for 20-25 minutes or until set (crust will not brown). Cool on a wire rack.
• In a small bowl, beat the cream cheese, confectioners' sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust.
• 
  
  For topping, dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares; garnish with whipped topping and mint if desired.
  
  Yield: 12-16 servings.