Watermelon Salsa

Watermelon Salsa --definitely worth sharing!

Ingredients:
1/2 chopped watermelon
1 bunch Cilantro
1/2 Red and 1/2 Yellow Onions
Jalapeno
3 fresh limes *MUST be fresh limes

SO easy and quick, it's amazing how delicious this is!

Chop or cube 1/2 a watermelon and squeeze 3 fresh limes (don't use store bought lime juice, it won't be the same, promise!)
Knead the watermelon and lime juice together (this melds the flavors together)
Then add chopped cilantro, red and yellow onions (chopped about 1/2 of each onion) and 1 fresh jalapeño (more or less depending on how much heat you want). 
I brought it to share with a group of people and used 1/2 jalapeno. It was just enough kick for the wimps in the group. The watermelon does a nice job of toning down the heat of the jalapeno. I LOVE some heat so if I make it for myself, I will use the entire jalapeno.

Yep that easy and just like the farmers market. Serve with tortilla chips and watch it disappear. So unbelieveably refreshing!

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! :)

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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Source: cargilefamilyrecipes.com via Angela on Pinterest

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

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! :)

 

Source

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

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

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

Chocolate Peanut Butter Truffles

This is my mom's recipe and I have so many fond memories of it. She would only make it for Christmas. I would beg her all year long to make them but nope, only Christmas. As an adult, it is not Christmas without my mom's Chocolate Peanut Butter Truffles. I have had other variations but never like this. My mom always added raisins and coconut to them. My husband isn't a fan of coconut but there isn't a lot, just enough. He actually LOVES them!

Ingredients (FULL recipe, makes approx 50 truffles if using tsp scoop):
2 cups peanut butter (creamy or crunchy) *I always use crunchy
2 cups powdered sugar
1 stick of melted butter
2 tbsp vanilla
chocolate bark
1 cup coconut
1 cup raisins

NOTE: It makes a lot!!! I made these for just my family so I halved the ingredients (1 cup pb, 1 cup sugar, 1/2 stick butter, etc). If you half the recipe, you'll end up with approx 28 truffles. I used a teaspoon size scoop to make shape them. I always want to feel like I'm getting more than I am. :)

Directions:
Mix all ingredients (except the chocolate bark) and form into balls. I find it easier to work with if I put them in the freezer or fridge for 30 minutes or so.

Dip them into the chocolate. I know I said this in an earlier recipe but I melt 3 blocks of chocolate bark at a time (30 second intervals). It is the perfect consistency for dipping and I can dip enough before it starts to harden. I don't want to waste my chocolate! :)

I store them in the fridge because we just like them cold but they are just as delicious room temperature. The raisins and coconut make this! Promise!

Now it feels like Christmas!

Make Your Own Thin Mints

I was a little hesitant to use Ritz Crackers but the result was delicious!!!

Two ingredients--how about that!

Ritz Crackers
Andes Mint Baking Chips

Melt 1/4 of the bag at a time. It keeps it at the perfect consistency and you can use just enough before it thickens.

Dip the crackers and let dry.

My husband and kids were impressed. YUMMY!

linking: tatertots and jello, too much time on my hands

Reeses Stuffed Oreos

I was telling a friend this is either genius or dangerous. Either way, I couldn't help myself. My poor kids were foaming at the mouth and if I heard "are they done yet?" one more time, I was going to...well, I don't know...give them one of these to keep their mouth shut for 10 minutes. :)

Ingredients:
Double Stuffed Oreos
Reeses Peanut Butter Cups (regular size)
Chocolate Bark

Directions: Twist an oreo apart, put a peanut butter cup on top of the white stuff, twist another oreo apart and stack it. Gently push them together. The white acts as glue and holds the Reeses in place.

Melt the chocolate bark and dip'em!
I have learned I like the Kroger brand chocolate bark.
I take 3 squares at a time and melt in 30 second increments in the microwave. 3 squares at a time seems to have the perfect consistency. If I do more, it starts to thicken up too quickly and then becomes a big frustrating mess.

I used a big ole spoon to cover them. These babies are PERFECT.

Kid approved! I can't wait for my husband to get home to see what I have made this time. I think he's not going to want to share with my family for Thanksgiving. :)

Source!
Linking up: Tatertots and Jello, blissful and domestic, funky polka dot giraffe, home stories a to z, skip to my lou

Garlic Chicken Farfalle

Garlic Chicken Farfalle

When I first saw this recipe, I immediately started salivating when I read a couple of the ingredients: GARLIC and BACON!!! Sign me up!!! I think I could eat this every single day. No lie! It is that good!

I'm posting the recipe exactly as I found it and then I'll tell you my adjustments.

Ingredients:

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. SOOO GOOD!

About a half-hour before serving, boil the pasta. The kids loved this cute bow-tie pasta. :) It's the little things that get them excited! lol

In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.

In a large bowl, pour over cooked, drained pasta, add chicken and stir through.

Doesn't this look delicious???

I mean, really?!?!? DELICIOUS. I'm getting hungry just looking at this.

Sprinkle a little bit more shredded parmesan cheese on top.

My notes: I took the advice that was given on the blog I found this recipe from and I will pass it along to you! Trust me--don't use the bacon bits or the grated parmesan cheese in the green container. Use REAL BACON and REAL PARMESAN!

Also, I used about a tsp of black pepper (not a tbsp). After all, I have young kids and they couldn't stomach that much black pepper. :)

Source: Becky Higgins Garlic Chicken Farfalle

Spaghetti Crescent Roll Casserole

Spaghetti Crescent Roll Casserole

Our whole family really enjoyed this for dinner tonight and I couldn't wait to post it! I love that this recipe can be so versatile.

Ingredients:

1 lb ground beef (I used ground turkey)

Your favorite jar of spaghetti sauce or homemade :)

1 cup mozzarella cheese

1 cup sour cream

1 can crescent rolls (I used reduced fat)

Parmesan Cheese

Directions:

Brown hamburger meat and add spaghetti sauce. Simmer.

Preheat oven to 350.

Mix mozzarella cheese and sour cream in separate bowl

Pour spaghetti meat into 9x13 baking dish.

Spread mozzarella cheese/sour cream mixture on top of meat sauce.

Top with crescent rolls and sprinkle Parmesan cheese on top.

Bake at 350 for 20 minutes.

This is what my kid's plate looked like after her second helping!

Be prepared to not have any leftovers. Boo! :)

I'm already thinking that I could do the same for my favorite chili recipe or taco meat, too! Love that. :)

Source: Cooks.com

Cookies 'n' Cream Oreo Fudge Brownie

Cookies 'n' Cream Oreo Fudge Brownie <------ Um, YES PLEASE!!!!


Ingredients:

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
OREOS
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Directions:

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos,
then top with remaining batter. Trust me, the batter is thick so no worries about your oreos sinking to the bottom!

Bake for 40-50 minutes or as directed on the box.
Original recipe found here!

Linking up to Designs by Gollum, Paisley Passions, Skip to My Lou, Wise Antics, Make Ahead Meals