Monday, January 31, 2011

I just found out that Stride Gum is giving away free packs of gum on their Facebook pageJust enter in your information and they will mail it to you.

Chicken Parmesan


  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • 1 small can tomato sauce
  • 1/4 tsp. sugar
  • Kosher salt and freshly ground black pepper
  • 4 skinless, boneless, chicken breasts 
  • 1/2 cup flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup dried bread crumbs
  • 1 (8-ounce) ball fresh mozzerella cheese
  • Freshly grated Parmesan
  • 1 pound spaghetti, cooked al dente


Coat a saute pan with olive oil and place over medium heat. When the oil gets hot, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes, tomato sauce, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have an assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly and the chicken is cooked through. Serve hot with spaghetti

Saturday, January 29, 2011

Caramel Pecan Cheesecake

1 1/2 cups graham cracker crumbs
1 cup chopped pecans
2 TBS sugar
1/2 cube melted butter
4 packages cream cheese
1 cup packed brown sugar
2 TBS flour
1/2 cup sour cream
1 TBS vanilla
3 eggs
1 bag (14oz.) caramels

Preheat your oven to 350 degrees.  Line a 13x9 inch pan with tin foil.  Have the ends hang over the edge of the pan.  Mix graham crackers, 1/2 cup of pecans, sugar and butter together in a small bowl.  Press firmly into the bottom of the pan.  Bake for 10 minutes

Beat cream cheese, brown sugar and flour in large bowl with an electric mixer on medium speed until well blended.  Add sour cream and vanilla.  Add eggs, 1 at a time, mixing at low speed until just blended.  Place 36 caramels and 1 TBS water in a microwavable bowl.  Microwave on high for 1 minute or until caramels are completely melted.  Add to cream cheese and stir until well blended.  Pour over crust.

Bake for 40 minutes or until the center is almost set.  Sprinkle cheesecake with remaining 1/2 cup of pecans and refrigerate for at least 4 hours.

Place remaining caramels and 1 TBS of water in a microwaveable bowl.  Microwave on high 1 minute or until the caramel is completely melted.  Drizzle over the cheesecake.  Remove dessert from pan and cut into bars to serve.  Store leftovers in the fridge.

Friday, January 28, 2011


Send flowers with Teleflora and make your Valentine smile! Our flowers are designed in beautiful flower arrangements and hand-delivered to your recipient's door by a local florist. Nothing will delight her this February 14th like Valentine's Day flowers delivered to her office or home! Our romantic Valentine's Day bouquets will show her how much you care.


Free glass vase. Fresh flowers from $19.99. Flowers, chocolates, bears, and more available for Valentine's day.

KSL Deals. The ultimate Valentines gift basket for $29

Make your significant other so happy with the perfect Valentine's Day Gift Basket. The Ultimate Chocolate Lover's Gift Basket includes:

A 12 oz. bag of Hazelnut Crio Cocoa. The chocolate used in this gourmet hot cocoa mix is hand-shaved by artisan chocolate makers that use a recipe handed down through four generations. No other chocolate compares to this rich and creamy chocolaty drink.

An 8 oz. bag of rare and delicious Crio beans. This unique treat delivers sky-high antioxidants and even more health benefits than dark chocolate. The unforgettable flavor of these chocolate covered cocoa beans deliver a delicate fruity body with deep chocolate notes.

A 12 oz. bag of Cavalla Crio Brewed cocoa, with hints of dark spice, coconut and cinnamon, made from 100% cocoa beans. This revolutionary new, brewed chocolate drink will woo the chocolate lover who’s tried everything.

A top-of-the-line 16 oz. Bodum 'Make Taste Not Waste" French Press. The designer travel press let's you make and take your Crio Bru anywhere.

A soft, little, cuddly, velvety teddy Bear! Its adorable face will melt any heart. Perfect for Valentine's Day!

This one-of-a-kind gift basket comes beautifully wrapped in clear cellophane and is adorned with ribbons to delight your valentine. This is the perfect, unexpected, beautiful, unique, affordable, and delicious gift for the chocolate lover in your life. It will sweeten their Valentine's Day and yours.

Winner of the Teton Cocoa Giveaway!

Erin is the winner of the Teton Cocoa Giveaway.  Congratulations Erin!  Thank you to everyone that participated.  Please check back often for great giveaways to come:)

Wednesday, January 26, 2011

Avocado Salsa Cups

Tortilla Cups

6 flour tortillas
1 tbsp vegetable oil

Avocado Filling

2 small plum tomatoes
2 small avocados
2 tbsp chopped fresh cilantro
2 tbsp lime juice
2 garlic cloves, pressed
1/4 tsp salt
1/2 cup sour cream
Additional chopped fresh cilantro (optional)

Preheat oven to 350°F. For cups, using Pizza Cutter, trim tortillas to form six 6-in. squares. Cut each square into quarters for a total of twenty-four 3-in. squares. Make a 1-in. cut from each corner toward the center of each square. Brush both sides of each square with oil using a basting brush. Press squares into bottom of a mini-muffin pan using a tart shaper. Bake 8-10 minutes or until crisp. Remove from oven.

For filling, core and seed tomatoes. Finely dice tomatoes and avocados. Chop cilantro. Combine tomatoes, avocados, cilantro, lime juice, minced garlic and salt in a bowl.

Fill cups with filling. Spoon sour cream into resealable plastic bag; trim corner. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.

Tuesday, January 25, 2011


I am so excited to be announcing a giveaway from Crio Bru!  This product is awesome.  If you are looking for a healthy drink that is good for you, look no further.  

A little bit about Crio Bru.....

Crio Brü is a brewed drink made from 100% premium cocoa beans, roasted to perfection. Named after the most prized of cacao beans, the Criollo, Crio Brü will astound your taste buds with its complex flavors and subtle aromas which come right from the cocoa bean itself! It is 100% natural and 100% pure.
Each cup of Crio Brü is rich in health benefits, such as antioxidants and minerals, has low calories and carbs, and no fat, sugar, sodium or gluten. Made from one of the best superfoods on earth, this delicious drink is by far one of the healthiest you can incorporate into your diet.
Brewing Crio Brü is easy. Any way that you can make coffee, you can make Crio. Whether your using a French Press or coffee maker with permanent filter, just follow the same directions as you would to make coffee. You can even mix your favorite coffee grounds with Crio, making a Brü all your own!
One of the greatest things about Crio Bru is that it boosts your immune system, it increases your energy naturally, it curbs your appetite which helps with weight lose, it supports your heart, digestive system, brain and bones, it oxygenates the blood and maintains healthy blood sugar levels, and it helps you feel great, increases your focus and reduces stress and helps you sleep better.
The health benefits are endless and it tastes delicious.  Crio offers several great products. Here are a couple of the different flavors they offer.


Vega Real

You can also enjoy these delectable chocolate covered cacao beans made from the finest and rarest cacao – the Criollo beans – which is where Crio gets its name.
Giving you even more advantages than fine dark chocolate, these pure cacao beans deliver sky-high antioxidants and other health-promoting benefits.
These delicious Crio Beans present a fruity body with deep chocolate notes and no bitter finish.
You've never tasted anything like them...they're fantastic!
This weekend Crio Bru will be running a special on KSL deals.
They will be running an awesome special on their Valentines gift baskets.  There is nothing better than chocolate for Valentines day and these are fun and unique.  Make sure you do not miss out on it!
Crio Bru is giving one lucky winner 

The Ultimate Chocolate Lover’s Valentine’s Gift Basket with Cavalla

a $70 dollar value

**ENDS February 7th @ midnight** 
Your basket will be shipped by February 8th to ensure you get it in time for Valentines Day

Go to Crio Bru and tell me what your favorite product is. (mandatory)

(leave separate comment for each entry)

1 entry- (each) Like Crio Bru on Facebook

1 entry- (each) Post about this giveaway on Facebook or Twitter.
(leave link -  enter daily)

2 entries- BLOG about this giveaway
(leave link)

5 entries- Purchase something from Crio Bru
(let us know what you bought!)

Tomato and herb phyllo pizza

5 TBS of butter melted
Phyllo dough sheets (found in the freezer section)
7 TBS freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup thinly sliced onion
7-9 plum tomatoes
1 1/2 tsp minced fresh oregano
1 tsp minced fresh thyme
1 tsp minced fresh basil
salt and pepper to taste

Brush a sheet pan with some of the melted butter. Lay a sheet of phyllo in the pan.  (you may need to use two to cover the pan depending on what size of phyllo your store sells.  Keep the phyllo covered with waxed paper or a dish towel to keep it from drying out).  Brush the dough and sprinkle with 1 TBS of Parmesan cheese.  Repeat 6 times.
Top the remaining dough with the rest of the butter.  Sprinkle with mozzarella cheese.  Arrange the onion and tomatoes over the cheese evenly.  Sprinkle with the herbs, remaining Parmesan cheese, salt and pepper.  Bake at 375 degrees for 20-25 minutes until the edges of the dough are golden brown. 

Monday, January 24, 2011

Broiled Salmon with Rice Pilaf

I am not a huge fan of fish but I love this recipe.  It is really simple and has great taste!

Marinade: (For (2) 8oz. Salmon fillets)
1/4 C. pineapple juice
2 Tbsp. Soy Sauce
2 Tbsp. Brown Sugar
1/4 tsp. cracked black pepper
1/8 tsp. garlic powder
1/2 C. vegetable oil
2 tsp. snipped fresh chives

   Combine all ingredients EXCEPT oil.  Stir to dissolve sugar, THEN add oil.  Skin Salmon.  Place in shallow dish and pour marinade over (saving a little to brush on the fish as it cooks).  Cover and refridgerate overnight or a few hours.  Set oven on High Broil.  Cover your oven Broiler pan with tin foil and lay marinaded salmon on tin foil.  Meat should be 3 to 4" from heating element.  Cook 5-7 min. per side (brushing on more marinade when turned) until done and nicely browned.  Serve with lemon wedges.

Rice Pilaf
  • 3 tablespoons butter
  • 1 shallot, thinly sliced
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • 2 cups basmati-style long grain rice
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 sprig fresh rosemary
Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.

Travel Alaska

This Great Land is full of wonders. But it would take a lifetime to explore them all! So let us help you get started, with page after page of FREE official Alaska travel information.

Wednesday, January 19, 2011

Free Sample of Nexxus ProMend!

Go HERE to request a free sample of Nexxus ProMend
(this product claims to mend split ends, which I am excited to try, but extremely skeptical about)

FREE Sample of Maggi Soup

Hurry over and request a Free Sample of Maggi Soup!  Hopefully they will send a coupon with their sample too.

FREE sample of Cover Girl Foundation!!

This is the brand new foundation from Cover Girl.  And for a limited time, they are offering a Free Sample of Cover Girl NatureLuxe Foundation.  I'm always game to try out a new makeup product for free!

The sample is located on the lower right-hand side of the page.  Just click it and then fill in your info!

Vistaprint - Photo Mug For $1.99

Get 1 Photo Mug for just $1.99. Bonus: 50% off Cards, Calendars, & More! These one-of-a-kind photo mugs are sure to make you smile with every sip. Can’t choose just one favorite photo? You can add up to six!

Vital Juice

Vital Juice - the free daily email that gives one great tip a day in fitness nutrition, diet, beauty and wellness.

Zulily - Daily Deals for Moms, Babies & Kids!

Sunday, January 16, 2011

Mini Chocolate Mousse Pie (So fun for Valentines Day)

This may look very time consuming but it is super easy.  My husband loves these pies and prefers them to the pies I make from scratch.  These are so fun for parties or a special dinner with your significant other.


Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a separate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!    Divide into three balls.  Roll out dough until 1/4 inch thick.  With a large round cookie cutter cut circles that will fit into a muffin tin.  Press lightly around the sides to form the crust.  Take a fork and make indents around the outside to form the edge of the crust.  Also prick a few holes in the crust for baking.  Bake at 400 degrees until light golden brown.  Cool on a rack. 

In a medium size bowl combine 2, 3 oz. instant chocolate pudding mixes and 3 cups of cold milk.  Stir until thick and let stand for 3 minutes.  Mix in 1/4 cup sweetened condensed milk.  Fold in 1 cup of whipped topping or sweetened whipped heavy cream. (Mix 1 pint of heavy cream with mixer until it forms soft peaks.  Then add 1/3 cup powdered sugar and 1 tsp vanilla).  Pour into the cooled shells.  With a piping bag, pipe on more whipped cream.  Top with a fun chocolate candy and shaved chocolate for some fun garnish!

Friday, January 14, 2011

Winner of Eco Up Mommy!

Sabrina is the winner of our bag from Eco Up Mommy!!  Thank you to everyone that participated.  We have some great giveaways coming up so check back often.

Mexican Beef Tacos

Ingredients for the meat

  • 2 pounds beef shoulder or chuck roast
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 large onion, sliced
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon ancho chili powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • Vegetable oil, for deep frying
  •  Corn Tortillas
  •  Salt
  • 3 cups finely shredded white cabbage
  • 1 Avocado
  • Shredded Cheddar Cheese
  • Sour Cream
  • Salsa, (recipe follows)
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch Oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides. Add the onion and cook about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water.  Then add spices and season with salt and pepper, to taste. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.  In the meantime make the salsa

1 large can of whole tomatoes, slightly drained
1/2 bunch of cilantro, diced finely
5 green onions, diced
6 garlic cloves, minced
2 Roma tomatoes, seeded and diced
1 TBS crushed red pepper flakes
1 tsp salt
1/2 tsp pepper
1 TBS garlic powder
1 TBS Lime juice

In a small bowl combine the chopped cilantro, diced green onions and diced tomatoes.  In a blender combine the remaining ingredients and pulse until well blended.  Taste to see if you need more garlic powder.  If it taste too tomatoey than add more to taste.  Add the tomato mixture to the chopped ingredients in the bowl.  Stir together and chill in the fridge until you are ready to serve.

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

Lay some shredded cabbage as a base. Top with some shredded beef. Then top with avocado, salsa, sour cream and shredded cheese. Garnish with fresh cilantro leaves.