Chalkboard/Corkboard Art Display

This is another Pottery Barn Kids inspired project. You can purchase these cork board and chalkboard squares from PBK for $29.00 each/per tile. I thought it would be cute for above the kids art table, but not for $116.00! So off I went to Michaels to see what I could come up with. (obviously these tiles are not mounted to the wall yet in the above picture, so if they look a little skewed, that's why!)

What you need:
2 12x12 cork boards (they come in a 4 pack for $9.99, I used my 40% off coupon)
2 12x12 mirrors ($5.00 each)
chalkboard spray paint
alligator mounting brackets

What you do:
1. Spray paint mirrors. I did 3 coats. Let dry for 24-48 hours before drawing on them.
2. Attach alligator mounting brackets to the back of each square and hang!

Chocolate Swirled Banana Bread

I found this recipe on Our Best Bites , it's super yummy!

Ingredients:
2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain low fat yogurt or sour cream (I used sour cream)
½ c. chocolate chips

Directions:
1. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt.
2. Cream sugar and butter. Add bananas, eggs, and yogurt/sour cream, beating until just blended. Add flour mixture. Beat on low until just moistened.
3. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly.
4. Add 1 c. batter to chocolate, stirring until well-combined.
5. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
6. Bake at 350 for 1 hour and 15 minutes (give or take a little; I'd probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.

My 1st Award

Thank you so much to Sarah at Delectable Dining for giving me my first blog award! I was surprised, excited, and touched that my blog was even considered for an award. If you've never checked out her blog before, you should stop by. She has wonderful recipes! Along with the award I am supposed to tell you seven things about my personality and pass the award and meme on to seven others who are to do the same. So here are my seven in no specific order-

1. FAMILY ORIENTED. The time we spend as a family is really important to me.
2. NON-PROCRASTINATOR. I have to get things done!
3. DETERMINED. When I put my mind to something I usually get it done.
4. ORGANIZED. I cannot stand things to be un-organized. Everything has to have a place and I have to know where everything is.
5. HONEST. I pride myself in being honest.
6. DEPENDABLE. If I say I am going to do something, or be somewhere, you can bet I will!
7. LOYAL. I stand by those I love.

I pass the meme onto the following blogs:
Sandra at In this Small House
Brittany at Food for Thought
Melissa at 320 Sycamore
Kimm at ReInvented
Heidi at Tried-and-True Cooking
Wendy at The Shabby Nest
Jen at Balancing Beauty and Bedlam

Chicken Enchiladas

Ingredients:
1 can (14oz.) enchilada sauce, divided
4oz. cream cheese, cubed
1 1/2 cups salsa, I used homemade, click here for recipe
2 cups cooked chicken, cubed or shredded
1 15.5oz. can pinto beans, rinsed and drained
1 4oz. can chopped green chilies
10 flour tortillas
1 cup shredded Mexican cheese blend

shredded lettuce, chopped tomato, sour cream, olives (optional)

Directions:
1. Pour 1/2 can of enchilada sauce in the bottom of a 9x13 dish.
2. In a large sauce pan, cook and stir cream cheese and salsa over medium heat for 2-3 minutes. Stir in chicken, green chilies, and beans.
3. Place about 6 Tb. of chicken mixture in each tortilla and roll. Place enchiladas, roll side down, in the dish.
4. Cover enchiladas with remaining sauce and sprinkle cheese over top.
5. Cover and bake at 350 degrees for 25-30 minutes.
6. Serve with lettuce, sour cream, tomatoes, and olives, if desired.

Apple Crisp

Ingredients:
10 cups apples, peeled, cored and sliced (I used granny smith)
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Directions:
1. Place the sliced apples in a 9x13 pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
2. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
3. Bake at 350 degrees for about 45 minutes.

Mini Chalkboard

Sorry for the lack of posting lately. I've had sick kids and now I'm not feeling so great myself. I went to Dollar Tree the other night and they had these plain wooden signs with pre-drilled holes in them in many different shapes. My mind immediately starting racing with all the things I could make out of them. So, this was my first idea and the others are to come.

What you need:
wooden sign (Dollar Tree)
chalkboard spray paint ($4.00 at Home Depot)
ribbon

What you do:
1. Spray paint the sign, I did 2 coats. Let dry 24 hours.
2. Tie ribbon through holes. I knotted mine in the back.
3. That's it...You're done! So Easy!
(don't write on the chalkboard for 24-48 hours)

The Most Dangerous Chocolate Cake

I received an e-mail the other day from my Mom with this recipe in it (thanks Denise for forwarding it to her) and thought I should share-

5 MINUTE CHOCOLATE MUG CAKE

Ingredients:

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug (Microwave Safe)

Directions:

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.Then EAT! This can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night.

Green Chili Burros

This is a recipe my mom always made for us growing up. I love this recipe because I have a small family and even the smallest roast is too big for our family. This takes care of the left-overs and is so easy to make.

Ingredients:
left over roast (any kind), about 1 lb.
1 can salsa verde, I use Herdez brand
1 can diced green chilies
tortillas

Directions:
1. Shred left over roast and place in crock pot. Pour salsa verde over meat and mix in green chilies.
2. Cook on low for 2-3 hours.
3. Serve in warm tortillas (I prefer the ones you have to cook), and top with cheese, sour cream, black olives, lettuce- whatever you like!

Val Van Haren's Salsa

I got this recipe from a friend, thanks Dawn, and loved the fact that there is no chopping! Throw it all in the blender and you're done!

Ingredients:

3 16oz. cans diced tomatoes, juice strained

1 bunch cilantro

4 jalapenos, de-seeded (I used 2, I don't like it too spicy)

1 bunch green onions

1 can El Pato (yellow can)

2 Anaheim chilies, de-seeded (I couldn't find these, so I substituted 1 can of green chilies)

4 cloves garlic

2 Tbsp. lime juice

1 tsp. salt, add more if needed

Directions:

1. Place all ingredients in a blender and puree!

*this can end up a little spicy depending on how ripe your jalapenos and chilies are. you can adjust the "hottness" by adding a little sugar if needed.

Pasta Carrabba

Ingredients:
CHICKEN
3 boneless, skinless chicken breasts, halved
3 Tbsp. balsamic vinegar
1/4 extra virgin olive oil
1/8 cup fresh chopped basil
salt & pepper, to taste
SAUCE & PASTA
3 Tbsp. butter
4 medium shallots (no substitutions)
2 cups cream
6oz. fresh mushrooms
1 cup frozen peas
salt & pepper, to taste
1 9oz. pkg. FRESH fettuccine
freshly grated Parmesan, to taste

Directions:
1. Place halved chicken breasts side by side in a lightly greased baking dish. Drizzle with vinegar and oil. Sprinkle basil leaves over the breasts and season with salt & pepper. Refrigerate for at least 1 hour.
2. Bake chicken for 30 minutes at 350 degrees.
3.Peel and finely chop shallots. Saute in butter for 1 minute. Add cream and salt & pepper. Bring to a boil, then reduce until thickened to a light sauce. Add mushrooms and peas and cook an additional 2 minutes.
4. Cook pasta according to package (mine took 2-3 minutes), drain and shake out all excess water.
5. Thinly slice chicken, add to pasta, toss gently with sauce and top with Parmesan cheese. Serve immediately.