Flirty Aprons

Flirty Aprons Contest: Win $100

I love aprons! I especially love the protection they afford your clothing when working in the kitchen. I can't tell you the number of shirts and outfits that have been stained or splotched due to grease splatters or other food related mishaps.

Check out these aprons! The apron on the left is my favorite. It's the Scarlet Blossom. I love the color combination. They have many that I would love to own. I would love one for every day of the week. Just to switch things up in the kitchen. 

Flirty Aprons is following the trend of the “Trash the Dress”  phenomena and encouraging everyone to trash their old apron while they wear their new Flirty Apron.

They are even having a YouTube contest where the most creative Trashing gets a full refund on their apron AND $100 Visa Gift Card.

Just use the code BB20 when you purchase your apron, then make a creative trashing of your old apron video and enter to win a full refund and $100 Visa Gift Card.

All you have to do is:

1. Pick out sweet new apron at www.flirtyaprons.com
2. Use the code BB20 and take 20% off your order.
3. Make creative video of  you destroying your old apron and post it on YouTube (Make sure to use Flirty Aprons in the title of your YouTube videos)
4. Email your video links to matt@flirtyaprons.com by September 10th at 11:59 PST

This post was sponsored by Flirty Aprons through Broadcast Bloggers. All opinions are our own.

 

Anne of Green Gables- a special play, a special treat!

The notorious "Carrots!" scene: Anne & Gilbert
I copied this photo off their website:
http://www.lewisfamilyplayhouse.com/mainstreet/2010-2011/anne_of_green_gables.php

May 14th turned out to be quite a busy day. Not only, did I receive a scholarship to attend the Educate.Advocate special education conference over at the Community Baptist Church, but more importantly I got go to see on of my favorite books adapted into a play. It was sweet. It was nostalgic. It was delightful.

It all happened because I spoke up. May 1, I was sitting at church next to Rae Watts, one the sisters in my church's Relief Society sunday meeting. She was tolf me about how she had plans to see a play. I asked what play she was attending. Then, when she told me what play it was, I exclaimed, "I love that book!" It turns out that she had an extra ticket. So, not only did I feed my mind that morning by attending the conference, but I also got to feast my eyes.

It was a wonderful opportunity and treat. I am so grateful and lucky to have been able to attend that performance. And, it was a great opportunity to better get to know Sister Watts and her daughter in law. What a treat!

A model of the set.

Display in the foyer.

More scenery in the foyer. Little girls were loving this up. Especially because the cast came out and did a meet and greet after the play.

Creamy Green Chile Chicken Enchiladas

One word: yum! Pic from Mel's Kitchen Cafe

I made this recipe originally last Friday night. But, my husband and I only got a small portion, our kids scarfed the rest. We discovered some long lost movie tickets hidden in the desk. We went to see Pirates of the Carribean 3. It was a nice date, but the cost was a decent portion of dinner. 

So I made them again Monday night for the missionaries. They were well received by the masses. 

I have another recipe called chicken chalupas. That recipe features cream of chicken soup. But the flavor of the chalupas vs. the green chili enchiladas are very distinct. What I enjoy about Mel's kitchen is that she uses very little processed food ingredients. I like the fact that I had to make the cream sauce from scratch than use a can of cream of chicken soup. Not only is it much better for you but it is so much more flavorful!

Creamy Green Chile Chicken Enchiladas

Filling:

4 cups cooked, chopped chicken
2 (7 oz.) cans of green chiles, lightly drained
2 package (8 oz.) cream cheese, cubed
1 can black beans, rinsed and drained 

Sauce:
4 tablespoons butter
1 medium sized onion chopped
4 tablespoons flour
1 cup chicken broth
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 28 ounce can green chile enchilada sauce
1 cup sour cream

1 lb. (about 2 cups) Monterey jack cheese, shredded
16 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Adapted from Mel's Kitchen Cafe

La-la-la-lemony goodness

Lemony goodness

Bake Sale Lemon Bars
Crust:
3/4 c. butter
1 1/2 c. flour
2/3 c. powdered sugar
Mix together butter, flour and powdered sugar. Bake 350 for 15 min.

Filling:
6 eggs
1 3/4 c. sugar
6 Tbs. flour
3/4 c. lemon juice
zest of 2 lemons
Combine eggs, sugar, flour, lemon juice, and zest. Bake 350 for 20 min.
Sprinkle powdered sugar on top.
Enjoy!

I heart Faces challenge of the week- Yellow

Here is my latest entry on I Heart Faces weekly photo challenge. The theme is yellow and it has to show a face. After all, the whole website is dedicated to faces. Hello.... yellow!

I'll show you the original. I like it ok. However, you can see Aeron's wedgie. He was just getting used to underwear at that point, and had difficulty getting his underwear on appropriately. It's charming- kind of, but I didn't want to display that in my picture. I also didn't want to include the car in the background on the left hand side. So I smudged it. It's in the shadows anyways.

I took this picture in Sutter Creek at a gas station now converted into an auto shop. They still have the antiuqe gas pumps. I had been eyeing that location for a while to use as a possible picture shoot sight. The colors are so vivid and I love the charming old fashioned feeling of it. Sutter Creek is a great place to visit because it still retains the feeling and historic sites from the long ago gold mining days.

Check out more great photos on I Heart Faces!

I Heart Faces - May Flowers

I love photographing flowers. And with my recent trips up to Sacramento (Sutter Creek), it is easy to get some great shots. All you have to do is go outside to appreciate the beauty of the country.

This photo was taken up at the gorgeous Daffodil Hill, located in Volcano, CA. It is a popular spring destination when the daffodils are in bloom; people come from all over to witness this profusion of flowers. This is a shot from the entrance. Daffodil Hill did not open this year due to a heavy late snow fall making the hill and surrounding area unstable for the visiting masses. But, you could still behold the beauty from the gates. There was so much to see. It was the highlight of my trips up there in March/April.

Budget Saver: Homemade Chocolate Syrup recipe

Image from www.stainsolver.com

In my house, chocolate milk is a staple. Ethan drinks this every day.

With the tightening of our budget, I have had to make some grocery shopping changes.
While in the past I have purchased the store brand of chocolate milk powder, like Nestle Quick. In attempts to save money, I have been experimenting with making chocolate syrups with which I can make chocolate milk.

I am pleased to say I have found a worthwhile recipe for chocolate syrup.
It's from Tasty Kitchen, a recipe site maintained by Ree Drummond, the Pioneer Woman.

Chocolate Syrup
2 c. sugar
1 c. cocoa powder
1 tsp. salt
1 1/2 c. milk
1 1/2 tsp. vanilla
Mix first 4 ingredients. Simmer on low heat 10 minutes. Remove from heat. Add vanilla; stir until combined.
Allow to cool to room temperature. Store in the refrigerator.

For hot chocolate: Add 1 Tbs. syrup to 1 c. of hot milk. Stir until combined.
Chocolate milk: Add 1 Tbs. syrup to 1 c. milk. Stir until combined.