Happy Cinco de Mayo!!!!!!!!!!!!!!!!!!

The oh so good insides of these empanadas. These are my favorite!!!!!!

Empanadas

1/2 lb. lean ground beef                                           1/4 c. minced fresh cilantron
1/2 c. chopped tomato                                             2 refrigerated fold out pie crusts
1/2 c. chopped green onions                                  1 c. shredded sharp chedder cheese
1 3/4 c. water                                                             1 egg, beaten with 2 T. water
1 (6 oz) pkg. Mexican rice (I like Rice-a-Roni)     Salsa and sour cream to serve
1/2 c. sliced black olives
1/2 c. frozen corn, thawed
1 (4 oz) can diced green chiles, drained 

In large skillet brown beef; drain. Add tomatoes and green onions; saute briefly. Add water, bring to a boil. Stir in rice and contents of seasoning packet. Reduce heat; cover and simmer 20 minutes. Stir in olives, corn, chilies and cilantro. Unfold pie crusts on baking sheet. Place half of the rice mixture on half of each pie crust. Top each with 1/2 cup cheese. Fold over and seal edges well. Prick top with fork and brush with egg wash. Bake at 350* for 30-40 minutes or until golden brown. Cut each empanada in half and serve with salsa and sour cream.

Crusty, flakey outside. This recipe is a must

Margaritas: a MUST on Cinco De Mayo!

The best; bacon wrapped shrimp with pepper jack cheese. Always a winner.

7 layer dip; easy and is devoured within minutes.

Ingredients

• 2 avocados - peeled, pitted and diced
• 1 1/2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup salsa
• garlic salt to taste
• ground black pepper to taste
• 1 (8 ounce) container sour cream
• 1 (1 ounce) package taco seasoning mix
• 4 roma (plum) tomatoes, diced
• 1 bunch green onions, finely chopped
• 1 (16 ounce) can refried beans
• 2 cups shredded Mexican-style cheese blend
• 1 (2.25 ounce) can black olives - drained and finely chopped

Directions

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
2. In a small bowl, blend the sour cream and taco seasoning.
3. In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

See. The boys devoured that dip; so good! And the bacon wrapped shrimp were gone in a flash!

Picnic at the park!

Met Shannon at the park for lunch and some fun in the water

Ava and Kensie. Ava is such a beautiful little girl!

Beau took Sadie to the dog park and then joined us later.

Under the shade; hit about 98* today. Ugh.

Emma and a yummy fruit cup!

What's for dinner???

She loves watching me in the kitchen. If she's crabby, we put her in the kitchen with me and she calms right down. I think she's on her way to be a good little chef!

Before.

After.

Finished dish; topped with yummy sauce!

I opted to not do the crostini with the cream cheese because I was missing some ingredients but I bet it woulda been darn good! I loved, loved the strawberry sauce with the pork; Beau preferred it without. He says he's not a fan of fruit sauces but I really think it made the dish that much better. Definitely, try this recipe. It's easy and so delicious!

Pecan-Crusted Pork Tenderloin Crostini with Strawberry Balsamic Sauce

Recipe courtesy Paula Deen (Mag May/June 08, pg. 35)

Prep Time: 20 min

Cook Time: 30 min

Level: Easy

Serves: 4 dozen

Ingredients

• 1 cup ground pecans
• 1 cup bread crumbs
• 1/4 cup firmly packed brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon ground red pepper flakes
• 2 large eggs
• 2 (1-pound) pork tenderloins, trimmed
• Toasted french rounds
• 2 cups baby arugula leaves
• Herbed Cream Cheese Spread, recipe follows
• Balsamic Strawberry Sauce, recipe follows
• Fresh thyme leaves for garnish, optional

Directions

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with heavy duty aluminum foil. Lightly grease foil.
In a shallow dish, combine the pecans, bread crumbs, brown sugar, salt, pepper, and red pepper.
In a separate shallow dish, lightly beat the eggs. Dip the tenderloins in the eggs to coat. Dredge them in the pecan mixture, completely covering the tenderloins. Arrange them on the prepared baking sheet, and bake until an instant-read thermometer inserted into the thickest portion registers 155 degrees F, about 18 to 20 minutes. Remove the tenderloins from the oven to a cutting board and let rest for 10 minutes. Cut into 1/4-inch thick slices.
Spread Herbed Cream Cheese Spread evenly over bread rounds. Top each with arugula. Put 1 slice of pork tenderloin over the arugula. Spoon about 1 tablespoon of the Balsamic Strawberry Sauce over the pork. Garnish with fresh thyme, if desired, and serve immediately.

Herbed Cream Cheese Spread:

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 2 tablespoons minced fresh thyme leaves
• 1 tablespoon minced fresh chives
• Salt and freshly ground black pepper

In a small bowl, combine cream cheese, mayonnaise, thyme and chives. Cover and refrigerate until ready to use.

Balsamic Strawberry Sauce:

• 2 cups chopped fresh strawberries (about 1 pound)
• 2 tablespoons sugar
• 2 tablespoons balsamic vinegar
• 2 tablespoons cornstarch
• 1/4 cup chicken broth

In a medium saucepan, combine the strawberries, sugar, and vinegar. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 5 minutes, stirring frequently.
In a small bowl combine the cornstarch and chicken broth, stirring until smooth. Add it to the strawberry mixture, stirring to combine. Bring to a boil over medium-high heat. Boil for 1 minute, stirring frequently. Remove from heat, and let cool. Cover and refrigerate until ready to use.

Cows and Brownies

Hey Sadie. can I get a kiss?

Your whiskers tickle!

Ah mom, you are too funny!

Hi everyone

My new cow outfit

Watchin' mommy bake away!

Black and White Brownie Bars...Melted white chocolate and melted milk chocolate. Yum.

White brownie on the bottom

Black brownie layered on top

Equals: chocolate heaven

Black and White Brownie Bars
1 1/2 cups semisweet chocolate chips
1 1/2 cups chopped white chocolate or white chocolate chips
3/4 cup butter, room temperature
1 cup brown sugar
3 large eggs
1 tsp vanilla extract
3/4 tsp salt
2 cups all purpose flour

Preheat oven to 350F. Line a 9×9-inch baking pan with aluminum foil and lightly grease.
In a small, microwave safe bowl, melt 1 cup semisweet chocolate. Microwave in 30 second intervals and stir frequently until chocolate is smooth. Repeat with 1 cup white chocolate in a second small bowl. Set aside.
In a large bowl, cream together butter and brown sugar. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in the vanilla, salt and flour, mixing just until all ingredients are combined and no streaks of flour remain.
Transfer 2 cups of batter to a medium mixing bowl. Add the melted white chocolate and beat (by hand or with an electric mixer) to combine. Pour into prepared pan. Top evenly with remaining 1/2 cup semisweet chocolate chips and 1/2 cup white chocolate chips.
Beat melted semisweet chocolate into remaining batter. Drop small dollops of chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow to cool in pan, then lift the brownies out with the foil and slice into long, thin slices (12 slices by 3 slices)
Makes 36 bars.

Tapping into my creative side.

Daddy is home!

A few weeks ago, I walked into Michael's and bought some onesies and iron-ons to try and jazz up Kensie's wardrobe. The bag of goodies has been sitting in my laundry room and I totally forgot about it. Found them today when I was doing a bunch of wash. They turned out pretty cute! I'm no Janelle Highstreet (that woman is truly gifted), but it's fun to try : )

A sunday with the Mills

Church attire!

Switched to my "spring/summer" diaper bag that Judah bought me right when I got preggs. Love it!

Sleepy baby

Who's sick of shopping and ready to go? Kensie is!

Gettin' some food at The Yard House

Home, watching the PBR

Quick picture after church with daddy

Shopping with mom a few days ago

Such a big girl!

Absolutely gorgeous here today; low 80s with a light breeze, perfection! We went to 9 o'clock church this morning. The pastor started a series on marriage and it was a fantastic message. After, we headed to Scottsdale to return a pair of jeans Beau had bought and grabbed a few appetizers at The Yard House; love that place. Now, sittin' on the couch watching Bull Riding before I head out for a run and hit up the pool for some rays. We are so lucky to have Sundays off! What a treat! And Beau is feeling wonderful; his ankle feels pretty much perfect (knock on wood) and he saw live pitching for the first time yesterday and did well. Thank you all for all the prayers you've thrown our way; the Lord has been good to us!