Monday, June 28, 2010

Can't Believe it's almost July!

Wow!  This whole month has gone by SO fast!  The month of June is always a whirlwind, we have four birthdays, including both of ours, Father's Day and this year a graduation.  On top of that I decided to finally take a cake decorating class!  Add in a full work schedule and trying to get in gym time and I have been making some a lot of easy old standbys!   I will get back into the blog soon - probably after the holiday.

This picture is of my final cake in the Wilton Decorating Basics Class that I took at Michael's.   Next month I start the next class - Flowers and Cake Design!  I can't wait!

Tuesday, June 8, 2010

Crockpot Chicken Nachos - Perfect Game Day Food


As you can tell, we are huge Lakers fans!  Since the next three games are on the East Coast, I need easy meals that are either already prepared or only take a couple of minutes.  I only have about 30 minutes between when I get home and when the game starts, so this week will have a lot of crockpot meals!  

This recipe is a variation on one that my girlfriend makes, she adds frozen corn and lime juice which is delicious!  We melted some cheese over our chips, added the shredded chicken, sour cream and homemade guacamole for a homemade meal that was perfect for game night in front of the TV!

Crockpot Chicken Nachos

8 frozen chicken tenders (You can use whatever you have on hand)
1 can black beans
1 1/2 cups salsa 
1/2 cup water

Add chicken tenders to the crockpot, cover with black beans and salsa.  Cook on low for 6 hours, remove chicken and shred.  Add chicken back into crockpot and add water, stir until mixed.  Cook additional 30 minutes while you get the rest of the nacho or taco fixings together.  

Tuesday, June 1, 2010

Blackberry Pie Bars

Growing up  we would go blackberry picking at the end of every summer.  Either taking a 4-wheel drive truck up into the woods or taking the trail closer to home, but still in the woods, we would spend the day picking blackberries.  Armed with our milk carton, converted into blackberry storage we would collect enough blackberries to make multiple pies and to freeze enough to satisfy our blackberry craving throughout the year.  Of course your belly would be so full from the stolen berries, one for the bucket, two for me, that you didn't think you would be able to enjoy a single bite of pie.  However when that first delicious slice was placed before you, it was all that you hoped it would be, sweet with a wonderful bite.  This is still my favorite pie and I wish that I could have it every day!

This recipe is a good pie fake out and reminds me of the tapioca balls that my mom used to put in the bottom of the pie to absorb the extra juice.  Give it a try and see if it reminds you of summer!

Blackberry Pie Bar
Recipe from Joy The Baker


Zest of two lemons
1 1/2 cups of sugar
3 cups of flour
1/4 teaspoon of salt
1 1/2 cups of butter, chilled and cubed


4 large eggs
2 cups of sugar
1 cup sour cream
3/4 cup flour
6 cups blackberries

Preheat the oven to 350 degrees.  Grease a 9x13 inch pan.  

Combine zest, sugar and flour in a large food processor.  Add butter and pulse 10 - 12 times.  Measure out 1 1/2 cups of for the topping and press the rest into the pan.   Bake until golden 15 - 20 minutes.  Cool for 10 minutes.

In a large bowl whisk eggs.  Whisk in sugar, sour cream and flour until well mixed.  Fold in blackberries.  Spoon over crust and make sure that the blackberries are in an even layer.  Sprinkle with remaining crust.  Bake 45 - 55 minutes.

Let cool 1 hour so that the filling can set.  Cut and ENJOY!