Wednesday, August 29, 2012

Scentsy Love

I have recently decided to sell Scentsy. It is a product I quickly became addicted to and thought I would give it a whirl!
I would really appreciate it if you would take the time to check out my website and view all the fabulous products I have to offer!

RIGHT HERE!!! https://cargilefamily.scentsy.us/Scentsy/Home

A lot of the summer scents that I love are being discontinued this Friday so we can make room for all the new FALL scents (hmm...pumpkin anyone??) so for just a couple more days you can get most of your favorite summer scents (and others) for 10% off!
Yesterday, I got a special delivery from the UPS man and I was too excited! It is just like Christmas! So fun smelling all these lovelies.
Don't forget: you can follow me on facebook for more frequent updates! Thank you for your support! :)

Saturday, August 11, 2012

Strawberry Lemonade Cake Mix Cupcakes

I wanted to make some pretty strawberry lemonade cupcakes but was feeling pretty lazy and decided to experiment by combining cake mixes!

These are my ingredients (strawberry jam not pictured) plus whatever is listed on the box:
I made both boxes separately. For the lemon cake mix, I added a heaping tablespoon of lemon curd (more if you want a stronger lemon flavor).  I decided to mix the cake mixes in different bowls so I could experiment with with how I wanted the cupcakes to turn out.
I wanted a pink center in the cupcake so I added the lemon first then strawberry on top.
For some of them I mixed both cake mixes together evenly to see if I could get a swirl but no luck.  For the icing, I used the pictured can of icing but added some strawberry jam to get a little strawberry flavor. If I had fresh strawberries, the puree would've worked much better. The flavor was perfect. I just added a little at a time until I got the hint of strawberry I wanted. (sorry I don't have exact measurements on it)

I thought they turned out to be very yummy!
Aren't they pretty?? Below are the cupcakes I layered: lemon cake batter on bottom, strawberry batter on top. I prefer the layered ones because the flavors were more distinguishable and created that perfect strawberry lemonade mix I was aiming for!
These are the cupcakes where I mixed both cake batters together. They look pretty but the taste had a more strong lemon flavor and I couldn't taste the strawberry. I wouldn't make them like this again unless I were to add fresh strawberries to it so make it pop more.


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Friday, March 2, 2012

Mexican Tinga Tostadas

Are you ready for this one? Looks so pretty on Kelsey's hot pink plate, doesn't it? It tastes just as good as it looks!!
Ingredients:
Chicken (cooked, cooled and shredded)
4 yellow onions (I used 2 bags of frozen diced onions)
2 cans diced tomatoes (I only used one can)
1 can chipotle peppers in adobo sauce (I used 2 peppers, add more for more heat)
sour cream
cotija cheese or feta cheese (I used feta, similar tastes)
tostada shells (I scored when I found baked tostada shells WOO HOO!)
cilantro
fresh avocado
lime

Directions:
Boil chicken. I used chicken tenders for this because they cook faster and are easier to shred. While chicken is cooking, put all onions in pan and cook until translucent (20-30 mins). Shred cooked chicken. Blend/puree diced tomatoes with chipotle peppers and adobo sauce. When onions are thoroughly cooked, add tomato sauce and simmer for 20 min. I was in a time crunch and didn't wait the 20 minutes. I just threw the chicken in it, too! Let cook together for 20 minutes and I added a little of the chicken broth/water (from the pot I boiled my chicken in) to thin it out a little.
While this is cooking, I prepped my tostadas.

Prep tostadas: spread sour cream on tostada, add chicken sauce mixture, top with cheese and cilantro and a squeeze of fresh lime on top! Mommy and Daddy had a slice of avocado, too! Kiddos don't love avocados like we do which is fine by us--more for me! :)
My husband had THREE tostadas. Yep, I'd say it was a successful dinner. It also created a lot of leftovers for us, too. Is 9am too early for a tostada? :)
Source

Thursday, January 12, 2012

Funfetti Cake Batter Dip!


This is SINFUL and only 3 ingredients to make!
3 tbsp. Funfetti cake mix
2 tbsp. plain yogurt (I used vanilla yogurt and it was excellent)
1 tbsp. cool whip (I was a little heavy handed with the cool whip)
Wisk cake mix and yogurt until smooth. Fold in cool whip. Refrigerate until serving. Serve with pretzels or animal crackers.
 
*I tripled the recipe measurements to have enough in the picture!*
 
Perfect for Super Bowl or any other party. Kids and adults eat this up!
 
I used the leftover cake mix to make Funfetti Cake Mix Cookies--AMAZING! Just like these Strawberry Cake Mix cookies. Coming soon! :)
 

Tuesday, January 10, 2012

Mexican Won Tons

Great appetizer for the Super Bowl!
Ingredients:
  • 1 package of wonton wrappers (our Walmart sells these in the refrigerated produce section)
  • 1 pound pork sausage, cooked
  • 3 stalks green onions, chopped
  • 1 can rotel, drained.
  • 1 cup shredded sharp cheddar cheese (this is approximate. I generally just pour it in there, and I like more cheese than less).
  • 1.5 Tablespoons ranch dressing
Directions:
Mix all of the ingredients until well blended. Scoop onto won tons and twist in the middle (dip fingers in water to help won tons stay closed).
Bake at 350 degrees for approx. 4 minutes (or until the edges get slightly golden). BE CAREFUL BECAUSE THEY WILL COOK FAST AND EVEN A SECOND OVER CAN CAUSE THEM TO BE NICE AND BLACK (I speak from experience). Allow to cool.
Serve warm. Pure DELICIOUSNESS.

Source

Friday, January 6, 2012

7 Layer GREEK Dip

I recently made this 7 Layer Greek Dip for a New Year's Eve gathering. I made it in place of the typical 7 layer mexican taco dip that we've all had and loved but I was searching for something different! My daughter and I LOVE hummus and feta cheese so I knew between me and her it would be demolished.
I am very pleased with how easy and delicious it turned out. Everyone was eating on this the entire night. Do you notice the olives are only on 1/2? Yep, that was for my husband and anyone else who loathes olives. :)
Ingredients (in order):
1. Hummus (I used 1 garlic hummus and 1 plain hummus. If you have an awesome homemade recipe, use that. I was short on time.)
2. 1 cucumber (diced)
3. 1 red bell pepper (diced)
4. sun dried tomatoes (or regular tomatoes work. I love sun dried with anything greek)
5. kalamata olives (pitted and diced)
6. FRESH dill (chopped)
7. feta cheese --I NEVER use this sparingly. YUM!
You really can't screw it up. Add more or less. It is going to be delicious!
Serve with pita chips.

I'm totally making this again for Super Bowl. Can't wait.

Source

Linking: Tatertots and Jello

Thursday, December 29, 2011

Mini S'mores Cups

Mini S'mores Cups
Anything with the word "mini" just sounds yummy to me!

Most s'mores recipes call for Hershey's bars but I decided to use what I had on hand. Nestle Crunch bars it was and worked beautifully! I had the snack size and broke them in half.
Preheat oven to 350. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Spoon one tablespoon of crumb mixture in each cup of a mini cupcake pan. Press crumbs with spoon or fingers
to form shallow cups . Bake 4-5 minutes or until edges are bubbling.

Top with chocolate bar or in my case, Nestle Crunch. :)

Next, use mini marshmallows (as pictured) or regular size marshmallows and cut in half.
Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to
cooling rack; cool 15 minutes.

Aren't they cute?
You could also drizzle chocolate on top!

Ingredients:
7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars milk chocolate candy, divided
12 large marshmallows

Directions:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable
plastic bag. Finely crush into crumbs. Combine graham cracker crumbs,
powdered sugar and butter in small bowl. Spoon one tablespoon of crumb
mixture in each cup of a mini cupcake pan. Press crumbs with spoon or fingers
to form shallow cups . Bake 4-5 minutes or until edges are bubbling. Meanwhile,
break two of the candy bars into rectangles. Remove pan from oven; place
one rectangle into each cup.
Cut marshmallows in half crosswise using kitchen shears dipped in cold water.
Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2
minutes or until marshmallows are just slightly softened. Remove from oven to
cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool
completely.
Break remaining candy bars and place in a microwave safe bowl. Microwave
on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20
seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side
up and let stand 40 minutes-1 hour or until set.

Source: Pampered Chef