8/20/2017

Saying good-bye........again



Another hardest post I have ever written........I can't stop crying....last year I lost my sweet boy Easton. This year I lost my baby boy Rico


Monday, July 31st,  our sweet 12 year old dog went to go be with his big brother in doggie heaven

He was diabetic, then he became blind. We decided to do the cataract surgery. Everything was going great until his left eye was giving up.

Long story short, he had to get his good eye removed because it had puss in it and they couldn't save it. Then 2 weeks later, the other eye removed. The poor baby boy was miserable. he wasn't drinking, he was in pain. So that Sunday we had to make the hardest decision ever, that was to make the pain go away.

That Monday, he went peacefully to doggie heaven.



Rico, thank you for being such an amazing dog. We enjoyed the wonderful memories we had with you.You will always be in our hearts. We will miss you so much. I know that you and Easton are having an amazing time together. Give Easton a big kiss for us.You are not in pain anymore my sweet baby boy. Rest in peace my beautiful, sweet angel. We will never ever forget you 9/7/05- 7/31/17






New Hair Ties page

I have moved to a new page for my hair ties. 

HERE is the new page. 

8/19/2017

Buffalo Chicken Sliders

Cooked this the other night......turned out very good. I used big buns instead of slider ones.


Ingredients
  • 1 Tbsp. butter
  • 1 cup shredded rotisserie chicken
  • 1/3 cup buffalo sauce
  • 1/2 Tbsp. garlic powder
  • salt and pepper (to taste)
  • 1/2 cup shredded cheddar
  • 1/4 cup of your favorite ranch dressing
  • 2 Tbsp. melted butter
  • 4 slider buns
  • chopped green onions, for garnish (optional)
Instructions
  • 1
    In a large saute pan over medium heat, melt one tablespoon of butter. Add the shredded rotisserie chicken, and toss the chicken in the butter to coat.
  • 2
    Add buffalo sauce, and toss the chicken to coat again. Add garlic powder. Season with salt and pepper to taste.
  • 3
    In a medium bowl, combine shredded cheddar and ranch dressing. I used a fork, that way I could easily transfer the ranch-coated cheese to the sliders.
  • 4
    Place 1/4 cup of the buffalo chicken onto the bottom half of a slider. Repeat on each slider bun.
  • 5
    Top buffalo chicken with at least 1-2 Tbsp. of the cheese/ranch mix. Top with chopped green onion (optional!), and then cap the sliders with the top bun.
  • 6
    Brush melted butter to each of the top buns before baking.
  • 7
    Bake at 375 for about 5 minutes.
  • 8
    Serve hot!

8/03/2017

Currently: August

                                                            Linking over at Anne's blog


snacking (on): anything
anticipating: to see my nephew and niece this weekend and my doggy nephew 
borrowing: nothing really
admiring: life
purchasing: things on Amazon(addicted) hahaha

8/02/2017

chocolate sour cream bundt cake

Made this today...........it was very good 
*this would be very good with some vanilla ice cream served hot*

INGREDIENTS:

For the cake:
  • 1 cup unsalted butter, plus more for the pan
  • 1/3 cup cocoa powder (we use Dutch processed)
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour, plus more for the pan
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 teaspoon pure vanilla extract


  • For the chocolate glaze:
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons corn syrup (or agave nectar)
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar

DIRECTIONS:


  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
  5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Chicken and Black Bean Enchiladas

Made this Sunday and they were very good!!!

INGREDIENTS

  • 1 Tbsp vegetable oil 
  • 2 cloves garlic 
  • 15 oz can diced tomatoes with green chiles 
  • 4 oz cream cheese 
  • 2 cups shredded chicken (about 1/2 of a rotisserie chicken) 
  • 15 oz can black beans 
  • 1 cup frozen corn kernels 
  • 1/2 tsp cumin 
  • 8 soft taco sized 8 inch tortillas 
  • 2 cans of enchilada sauce 

INSTRUCTIONS

  1. Mince the garlic and sauté it in a large skillet with vegetable oil over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
  2. Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
  3. Rinse and drain the can of black beans, then add them to the skillet along with the frozen corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
  4. Preheat the oven to 350 degrees. Scoop about 1/3 to 1/2 cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
  5. While the oven is preheating, pour over the red enchilada sauce over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.

7/26/2017

What’s in my bag?

I have seen this on a few blogs. So, I will play along...........................


I have gotten so many compliments on my purse. I got it at my favorite place, Charming Charlie. If I can, I would buy all of the cute purses in all the colors haha





7/18/2017

Garth Brooks and Trisha Yearwood

June 24th, my dad took me to go see Garth Brooks and Trisha Yearwood. It was an early birthday gift. OMG it was one of the BEST concerts I have ever been. I have seen great concerts, but this one was the TOP!!!!






















7/10/2017

Happy 9 months

Happy 9months sweet girl. Getting closer to 1!!!! Time is going by fast!!
Aunt Kel Kel or what your brother calls me DoDo loves you so much


7/09/2017

Alabama & Tennessee summer road trip 2017 (PICTURE OVERLOAD)

My dad and I were heading to Memphis for a family wedding. So we decided too take a road trip 

Our 1st stop was Alabama. I have never seen The University of Alabama, so we looked around. We went by the football field, luckly it was opened and I got to go on the field. It was pretty cool (I am STILL a LSU fan haha) 







Our next stop was my birthplace, Columbia,Tennessee. I was a month old when my parents and I left. So this was a great time to go. My parents kept telling how small it was and they were right. It's a cute little town, but I wouldn't want to live there. 




Believe it or not, they a Mule Day........here is the website




Then we went to Nashville. I LOVED this place. It was so cool and so fun. I had a great time. So much to see and so much to do. I so want to go back soon











Ryman Auditorium














On stage at The Ryman

From the show Nashville


"Hanging out" with Deacon Claybourne from Nashville 





Last night in Nashville. We went to the Wildhorse Saloon. GREAT food and GREAT entertainment



 
The next day we headed to Memphis to visit family and go to my cousin's wedding. I really like Memphis too. Pretty cool place. Went to the Peabody to watch the ducks. That's was pretty cool too. 
NOTE: If  you go to watch the ducks, it's at 11am and then at 5pm.....GET THERE EARLY to get a spot!!!!
 
The night before my cousin's wedding

It was our 1st time meeting my cousin's baby

My dad with his niece and great niece

 Me and my dad with my cousin's baby. She is too sweet and soooooo cute 

  She is such a sweet baby

The next day was the wedding. It was very beautiful!!!

The bride and her dad

Mr. and Mrs.

The wedding was at a beautiful golf course

The bride and groom's 1st dance

My cousin dancing with my uncle 


Me with my cousins. Missing my brother (and his family)


Dad with his nices


The next day was Father's day. It was fun. My other cousin came over and we all had lunch. Then we went to the biggest Bass Pro EVER!!!!! Then we went to the Peabody to watch the ducks

NOTE: If  you go to watch the ducks, it's at 11am and then at 5pm.....GET THERE EARLY to get a spot!!!!