Tickled Tastebuds Tuesday

Mexican food is my FAV!

And even though I have no mexican heritage, I love celebrating Cinco De Mayo with my family by serving up some of our favorite mexican dishes.

I am sooo in love with coconut & pineapple right now, that I have decided to make our delicious:

Virgin Pina Colada's...as our tasty beverage!

Ingredients:

1/2 cup crushed ice

6 fluid ounces pineapple juice

1 fluid ounce coconut cream

1 fluid ounce heavy cream

1 pineapple wedge

1 maraschino cherry

Directions:

In a blender, combine ice, pineapple juice, coconut cream and heavy cream. Blend until smooth. Pour into glass and garnish with pineapple wedge and cherry.

This is a major hit with our family & friends!

Enjoy!

-Amanda

image provided by: http://www.scienceofdrink.com/category/rum/

Mommy's Stuffie Birthday!

A little belated, but Happy Birthday to my one and only girl! Amanda had her birthday last Saturday. I had the pleasure of babysitting the grandbaby while Amanda and her sweetheart went to dinner - 175 miles away. So we used this book of sewing ideas to come up with a home sewn gift for mom.



Miss H is just barely 3 and LOVES coloring...moreso drawing! A few fabric markers and taped down cloth were the perfect way to begin a project with this little artist!

She drew a picture if Dad, Mom and herself ( I love the giant head and simple limb stage of development when drawing people )Miss H was very aware that each person is different and different colors were a MUST! Trust me on that, really!

We "cured" the marker color in the dryer and then cut out, stitched and stuffed our very first "stuffie". We popped it into a beautiful pink gift box and presented it to mom! Good news...she loved it!

(Good thing...cuz Miss H couldn't stop at drawing just one and Mother's Day is right around the corner,shh ;D)
Happy Stuffing!
~jan


I have linked to some of the parties we have listed. Thanks ladies for hosting such fun parties.

Tickled Tastebuds Tuesday

Hope your Easter was family filled and fabulous!

Around this time of year I find myself with a plethora of colored hard boiled eggs.

 Generally, they get turned into egg salad or the tradition deviled egg but, this year I am making this recipe:

Deviled Eggs with an Italian Twist

Ingredients :

12-hard-cooked eggs

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

3 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise

2 tsp. GREY POUPON Dijon Mustard

2 tsp. white vinegar

1 tsp. sugar

1 Tbsp. fresh basil; chopped well.

1 Tbsp. finely chopped sun dried tomatoes {packed in oil}

1 Tbsp. prosciutto; diced

1/8 tsp. paprika

Cut eggs lengthwise in half.

 Remove yolks; place in mixing bowl.

Add all remaining ingredients except paprika; mix well.

Spoon into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.

Easy as pie! Enjoy your twisted eggs!

-Amanda

Image borrowed from:

http://www.fredmeyer.com/great_meals/leigh_ann_recipes/appetizers/Pages/deviled_eggs.aspx

Wordless Wednesday

~jan

Linked at...
http://www.5minutesformom.com/ and

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Tickled Tastebuds Tuesday

Im going through some serious cravings right now. No, Im not pregnant, just cant get enough of Winger's Grill & Bar.

Their Original Amazing Sauce is my favorite. I could slather it on old sneakers, and eat it! {Although, I do suggest eating it slathered on chicken strips}

Since I have already eaten there this week...and still want more...I am making me some:

Copycat Wingers Sticky Fingers!

the recipe is as follows:

2 1/2 C.  brown sugar

3TBS. light corn syrup

1/2 C. hot water

1/3 C. Frank's Red Hot pepper sauce

1 TBS. apple cider vinegar

1 LB. bag of chicken strips {grilled chicken is my preference, the tempura strips are the hubbys}

Directions: In a heavy saucepan, mix brown sugar and corn syrup for 3 minutes; stir continually. Add the other ingredients and boil on low for 15 minutes. Continue stirring during this time, careful so it doesnt burn!

The sauce will thicken as it cools.

While cooling cook {or grill} chicken as directed on package. When finished, remove from oven and while still warm [use tongs] dip chicken strips into the sauce, generously.

Place onto cooking sheet or stone and broil for 5 minutes [just over 2 minutes on each side.]

Serve up with celery sticks and ranch/blue cheese dressing! YUM.

I also love to make a salad using romaine, the chicken pieces, jack cheese, craisins, and tomatoes.

I mix some of the amazing sauce with ranch to give it a lil kick and pour over the top. Mmm its my favorite!

Enjoy!

-Amanda