Tournament Champions

Ashlan's soccer team has been together for years.  Some players have come and gone, some have recently joined...but for the most part, the same girls have been together season after season.

And we've always kept our wonderful coach!

Not only do these girls play their regular season of soccer, but Coach always signs them up for a tournament or two each season.  This past weekend was a tournament weekend!  And a great one, at that!  They went through the entire tournament undefeated!  

After winning the championship game on Sunday morning, they were handed the biggest trophies!

Way to go, Storm!!!!

Ashlan with one of her best friends.

Silly moments with their coach!!

#36 Strawberry Coconut Bundt Cake

Ashlan has been asking for another strawberry bundt cake.

Weeks ago, I made a Strawberry Shortcake bunt that was a huge hit.

So I wasn't surprised when Ashlan asked me to make it again.

But I didn't want to duplicate that recipe, or any other one for that matter for this 52 Bundt Cakes in a Year challenge.  So I found this recipe...Strawberry Coconut.

We all love coconut in this family, so this was the perfect twist on the strawberry cake Ashlan wanted.

Shopping List

1 box of strawberry cake mix

2 small boxes of instant coconut pudding (pic below)

1/2 cup of veggie oil

1 1/4 cups water

4 eggs

2 cups shredded coconut, divided

1 can cream cheese frosting

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Stir in one cup of coconut.  Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.  

Take your store bought cream cheese frosting and stir in remaining cup of coconut.  Frost your cooled cake with your coconut frosting.

This is the coconut pudding I used.  They didn't have plain coconut, only coconut cream.

So I used the coconut cream and it was awesome!!!!!  Not sure if there really is a difference between coconut and coconut cream, but it worked!

This cake was great!!!  Huge hit!!  

Happy 9th Birthday, Ashlan

This little lady turned 9 on Earth Day!

She's always such a laid back, easy girl when it comes to her birthday celebrations.

This year she just wanted her Daddy to grill some steaks with a side of mashed potatoes and asparagus. Oh, and she asked for the asparagus to have some parmesan sprinkled on it.

This was her birthday list this year:

Motorized Scooter (which we didn't buy her.....yet)

Earrings

A necklace with the letter "A"

Diary

Pop the Pig Game (thanks for that recommendation, Shannon)

Anything related to gymnastics

a new soccer ball

And she wanted to pick out a cake at Albertsons of all places...

Love this precious girl and how laid back she is when it comes to celebrating her!

**Thank you to Hailey and Mimi Matthews for having birthday cards waiting in the mailbox for her ON her actual birthday!! We love you!!!**

Chile Colorado Burritos

Chile Colorado Burritos

This recipe caught my eye because:

1. It's mexican food and

2. You get to use the crock pot!

(meat cooked all day in a crockpot is ah-mazing)

(Photo courtesy of Pinterest)

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) 

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course) and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.

 Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Serve.
Makes 5-7 burritos, depending on how full you make them.

(I made 4 large burritos)

I served one to each family member, along with a side of chips and salsa. 

My verdict : Between these burritos and the chimichangas I made awhile back, I'm sticking with the chimichangas.  This burrito recipe really lacked taste for me.  I don't know why I'm surprised by that, because when you look at the ingredients, it only calls for meat, enchilada sauce, refried beans, cheese and a tortilla.  It's a simple recipe, yes.  But it needed more.  My chimichanga had beans, spices, seasonings, etc...They were much more full of taste than this burrito recipe.  So, basically, these were okay....but I wasn't wow'd to where I'd want to make them again.  If you make these, add seasonings, green chilies, whatever you want....just add something for more taste!

Herb Crusted Chicken in Basil Cream Sauce

Herb Crusted Chicken in Basil Cream Sauce

I'm not the biggest chicken fan (nor do I enjoy cooking chicken), but when I see a chicken covered in a cream sauce, I know I'm going to like it.  When I saw this on Pinterest, the tomatoes mixed in with the cream sauce just looked sooooo good!  Plus, I had some garlic bread in the freezer that needed to be consumed soon, so this was the perfect entree to serve with it.

(photo courtesy of Pinterest)

Ingredients:

• 2 Boneless Skinless Chicken Breasts, pounded thin
• 1/4 cup milk
• 1/2 cup Progresso Garlic & Herb Bread Crumbs 
• 2 teaspoons'Perfect Pinch' Roasted Garlic and Bell Pepper Seasoning (I omitted this - I don't have it)
• 1 teaspoon freeze dried chives (I didn't have these either)
• 3 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup Chicken Broth
• 1/4 can of Italian diced tomatoes, drained and finely chopped
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese blend
• 2 Tablespoons freeze dried (or fresh) basil
• dash of fresh ground black pepper

Instructions:

• Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
• Place milk in a separate shallow bowl.
• In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
• Dip the chicken in the milk, then coat with crumb mixture.
• Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm

I had a package of 3 large chicken breasts.  I cooked one, then I cooked the other two together.  After they cooked, I cut them each in half.  So in the end, I had 6 pieces of chicken.

  

• In the same skillet, add garlic and saute for approximately 1 minute. 
• Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
• Stir in cream and tomatoes; bring to a boil and stir for one minute.
• Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)

Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta. 

And I did serve mine over pasta

I thought this meal was superb!  The cream sauce was delicious!

I served the sauce over the chicken and pasta, along with a side of green beans and the garlic bread.

Brent and the girls devoured this meal.  There wasn't a bite left on any plate.

Job well done, Pinterest!  This one is a keeper.

Southwest Chili Con Queso Pasta

Southwest Chili Con Queso Pasta

This recipe was getting pinned like crazy the other day.   I don't typically make these heavy pasta dishes, but I felt like trying this one for a change.  After all, so many people seemed to be re-pinning it...maybe it was that good...

(photo courtesy of Pinterest)

 

Ingredients

12 ounces penne pasta

1 pound lean ground beef

2 teaspoons ground cumin

1/2 teaspoon red pepper flakes

2 tablespoons chili powder

Salt and pepper, to taste

1 medium onion, chopped

2-3 garlic cloves, chopped

2 tablespoons chopped jalapeno (I omitted these because I knew the girls would complain)

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 1/2 cups grated cheddar cheese

1/4 cup fresh cilantro , chopped

1 (14 oz.) can diced tomatoes

Directions
Bring a large pot of water to a boil and cook penne according to package directions until al dente; drain.  
Meanwhile, in a large skillet over medium-high heat, brown the ground beef until no longer pink.  
Add the cumin, red pepper, flakes chili powder, salt, pepper, onion, garlic and chopped jalapeno to the skillet and continue to cook until the vegetables are tender. 

(cooking my noodles and cooking my meat = multi-tasking)

Stir the butter into the skillet until melted.  

                                Add the flour and continue to cook and stir for a few additional minutes.  

           Add the milk to the hamburger mixture, stirring constantly until the mixture begins to bubble and thicken.  

                                             Stir in 1 cup of the cheese and the fresh cilantro.  

                                       When the cheese has melted, stir in the diced tomatoes. 

I always have help in the kitchen!

Preheat the broiler to high.  Stir the pasta into the skillet, then sprinkle the remaining cheese over top.  Carefully place the skillet under the hot broiler for 2-3 minutes, or until golden brown and bubbly.  Garnish with additional chopped cilantro if desired.

My final product

Well, Pinterest, Brent and I were impressed.  The girls, not so much.  When I asked Ashlan how she liked it, she responded with, "Eh.."   Brent responded with, "This is unbelievable!"

I'll keep this recipe pinned.  Brent REALLY liked it!

#35 Peach Bundt Cake

This week's bundt cake is Peach.

I was talking to my friend, Hailey, last week about the bundt cakes.  

Let's just say that she 'hinted' at how much she loved peaches...

So this week's bundt is in honor of her!

*Hailey - if you lived even remotely near me, you'd have a special delivery on your porch tonight*

Shopping List

1 box of white cake mix

2 small boxes of instant vanilla pudding

1/2 cup of veggie oil

1 1/4 cups water

 4 eggs

1 cup chopped fresh or frozen (thaw them out completely first) peaches or use canned peaches like I did

2 cups powdered sugar

2-3 splashes of milk

2 teaspoons almond extract

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Stir in peaches (I used the can of peaches and diced the slices).  Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

To make the glaze, combine powdered sugar with milk and extract and mix together with a spoon.   (Add more powdered sugar if your glaze is too runny or more milk if it's too thick.)  Spoon over cooled cake.

**This cake is VERY good.  In fact, I just made it 3 hours ago and between my kids and the neighbor's kids, it's already more than half gone!**

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

Don't these look good?  I'm always up for a wrap, especially a warm one!

(courtesy of Pinterest)

Ingredients

• 1 cup cooked rice, warm or at room temperature (see picture below - I used microwave rice bag)
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef - I used a Rotisserie Chicken)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced  (I omitted this because my rice bag already had pepper)
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and cheddar)
• Sour cream 
• 6 burrito-sized flour tortillas

Directions

This is the 8oz microwavable bag of rice I used.  You can find these in any store.

And this mix already had bell pepper (and corn) in it....Bonus!

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. 

1. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) 

1. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart.

I opted to use our panini maker to do this..  

But a pan or griddle would work just fine, too

 Transfer to a plate and repeat with remaining wraps. Serve warm.

 

I served these with chips/salsa and guacamole

When you use the microwavable bag of rice and a rotisserie chicken, this is a quick meal to make!

The entire family each ate a wrap and loved it!

I will keep this pinned to make again!

Senior Prom 2013

I can not believe this little boy attended his SENIOR Prom this past weekend!

Unbelievable to me!

Nick's girlfriend (who is a Junior) was unable to attend with him due to a mandatory dance competition she had to attend (not school related)

That was disappointing.  Very disappointing.

But one of Nick's sweet friends didn't have a date, so they decided to go together.

And they had a GREAT time!!

Nick with his friend, Julian, whom he has known for years.

"Lacrosse Buddies"

I wasn't able to go see the group off before Prom.

But Brent did.  And he took several pictures.

This one was the best....all the others were either unfocused or the lighting was awful.

I don't know what happened.  Brent is usually a fabulous photographer.

Although you can't see the boys hardly at all in this pose, at least you can see Nick.

Next big date for Nick - Graduation on June 12th!  I can NOT believe it!!!

We are so proud of you, Nick!

Chicken Pasta Salad

Chicken Pasta Salad

It's Spring time and nothing screams Spring more than a delicious, cold pasta salad!

I've tried many recipes over the years, from Fruit Pasta Salad

 to Balsamic Chicken, Spinach and Tomato Pasta Salad 

So when I saw this cold pasta salad on Pinterest, of course I'm going to try it.

(photo courtesy of Pinterest)

1 lb. cooked, shredded chicken (I used Rotisserie chicken)
1 lb. cooked rotini or bow tie noodles
2 heads broccoli, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped (I accidentally omitted this)
1 can sliced olives

1 cup shredded cheese (I used cheddar)
1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
1/2 cup oil (you can reduce this some)

Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving. Serves 8 - 10.

Thumps Up, Pinterest.  I'll keep this one pinned!

This was even better the next day!!!

#34 Keylime

This week I couldn't decide which bundt to cake.  

So I made a short list and texted it to my friend, Shannon

Peach, Pineapple-Orange, Keylime or Banana's Foster?

Her response, "Keylime!!!!!!"

It was a great pick, Shannon!!!  Now I just wish I could bring you some!

Shopping List

1 box of white cake mix

2 small boxes of instant vanilla pudding

1/2 cup of veggie oil

1 cup water

3 tablespoons of key lime zest, divided

1/4 cup fresh key lime juice (about 10 little key limes) plus a few extra key limes for the frosting

 4 eggs

1 (8 oz) package cream cheese, softened

4 cups powdered sugar

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water, 1 1/2 tablespoons zest, 1/4 cup key lime juice and eggs with electric mixer.  Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

Using an electric mixer, combine cream cheese and powdered sugar with a little more key lime juice (2-3 tablespoons or so) until smooth. Beat in remaining 1 1/2 tablespoons key lime zest. 

Spoon over cooled cake, garnish with a little more zest, slice and enjoy.

My little kitchen helper was more than willing to slice and juice every keylime!

I already knew I was a fan of Keylime Pie.....And now I know I am also a fan of Keylime Bundt Cake!