Pinterest Faves: Week of 3/3/13 - 3/9/13

I am obsessed with this bathing suit. I think I have to splurge and get this for my summer in Newport this year!

'Penelope' Crochet Overlay One Piece Swimsuit

I found this pin but it did not lead my to a website. Luckily the directions are simple - put any fabric you choose under a glass frame and use as a tray in your home. This would be really cute on a dresser or bathroom counter!

Picture frame turned into a tray

The Copley collection from Hearts On Fire is quickly becoming my favorite and these pave pendants would look great day or night! The hardest part is choosing white gold, yellow gold, or rose. How about all three layered on different length chains?

Copley Pave Pendant from Hearts On Fire

With St. Patrick's Day coming up this weekend I have been looking for a good cookie recipe to bring to a party my friends are throwing. Here's to wishful thinking that my cookies will look anywhere near as good as these...

Shamrock Cookies

Sticking with the St. Patrick's theme for the end of this post how about a White Russian turned green? This recipe calls for mint extract but you could make it without and just add green food coloring for a perfectly festive drink!

Green Russian

Let the Shenanigan's begin!

I <3 Shenanigan's Tee-Shirt

Guest Post: "My Stocking Series" on La Vie...J'aime

I am happy to be guest posting on my good friend Jaime's blog today (www.laviejaime.com) as part of her annual "My Stocking Series" for the second year in a row!

Head over to Jaime's blog and see what I put in my stocking!

Here is my stocking from 2011 as well!

Happy Holidays!

My Holiday *KITCHEN* Faves for 2012

With the holiday right around the corner here are some of my favorite kitchen items I would like to receive this year!

What are some items on your wish list?

Sur La Table Better Batter Whisks - I think I like the hot pink the best! 

West Elm Oversized Mug - in my house we LOVE bowls with handles. I need a set of these ASAP!

Silpat Non-Stick Baking Mat - a must for holiday cooking baking marathons!

Anthropologie Angel Food Cake Apron - The lace on this apron is so pretty

The Pasta Shoppe - Pasta With Personality® - they have every shape you can think of! These are my 2 personal favorite shapes...I'm a sucker for cowboy boots and horseshoes :)

Holiday Present Wrapping

Want a fun way to wrap your holiday presents this year?

Cut out some paper snowflakes and glue them over the wrapping paper!

Do you have any fun ways to wrap presents? Please share!!

Not Your Typical Stove Top Stuffing

Stuffing is just one of those things I have no interest in making from scratch.

Growing up we always ate Stove Top and I have no complaints! I think it's great.

However, there are ways take ordinary Stop Top and add a gourmet twist. There are countless ways to do it but this time I added sautéed celery, chicken stock and dried cranberries.

It was a huge hit for something quick and easy to make. This will definitely be on my Thanksgiving menu this year!

WHAT YOU WILL NEED:

• 1 box of Stop Top stuffing - I used Chicken flavor
• 1 1/2 cups of chicken broth
• 5 tablespoons of butter
• 3 celery stalks
• 1/2 cup dried cranberries

Dice the celery and saute with 1 tablespoon of butter in a large pot until soft (approx.  4-5 minutes)

Add the chicken stock and remaining 4 tablespoons of butter. Bring to a boil.

Once boiling, add the contents of the stuffing pouch. Cover the pot and remove from the heat. Let stand for 5 minutes.

Add the dried cranberries and fluff with a fork.

See quick and easy!  

Corn Salsa

Are you ready for Cinco de Mayo?

I sure am...Bring on the margaritas!

And sombreros.

Here's a quick salsa perfect it you need to throw something together last minute. You shouldn't be drinking all that tequila on an empty stomach anyway :)

WHAT YOU WILL NEED:

• 1 12oz bag of frozen corn, defrosted and drained
• 1 tablespoon olive oil
• 2 medium-sized jalapeños, seeds removed and diced *
• 1/2 red onion, chopped
• 3/4 cup fresh cilantro, chopped
• 2 limes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

**You can can also use fresh corn. Either cut it directly off the cob or roast it on the grill then cut it off**

**If you want an extra spicy salsa keep some of the seeds from the jalapeños**

Chop your red onion, jalapeños, and cilantro.

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the corn.

Saute the corn until it starts to turn brown.

Mix the corn, onion, jalapeños, and cilantro in a mixing bowl. Squeeze in the juice of the 2 limes and season with salt and pepper.

Serve with tortilla chips!

Have a happy Cinco De Mayo weekend!!

Guest Blog Post: Eva Longoria's Chunky Guacamole with Baked Tortilla Chips

I am really excited because today I got to do another guest post on my good friend Jaime's blog - La vie...J'aime.


In honor of Cinco de Mayo which is coming up on Saturday I have made Eva Longoria's Chunky Guacamole recipe along with some homemade baked tortilla chips!

I first tried Eva's guacamole at her restaurant Beso in Las Vegas. Here's a picture of some of my co-workers/amazing friends during our dinner!

So head on over to Jaime's blog to get the recipe and let me know what you think!


Happy Cinco de Mayo!!

Pea Puree and Tomato Crostini

My friends Lauren and Matt have a holiday party every year - it's ALWAYS too much fun :) 

This year I wanted to make these Pea Puree and and Tomato crostini. 1) Because it was red and green and festive for the holiday and 2) It is delicious. 

I would know because I stole the recipe from my friend Krista at Lillian and Alice who made them for a get together I had over the summer.

What you will need:

• 1 10oz bag of frozen peas - defrosted
• 1 garlic clove peeled
• 1/2 cup Parmesan Cheese
• 1 teaspoon salt
• Pepper to taste
• 1/3 cup olive oil
• 1 day old loaf of french bread
• More olive oil for brushing
• 1 pint of cherry tomatoes - quartered
• 3/4 cup of pine nuts
• 1 lemon

If you don't have day old bread take a fresh loaf, slice into 1/2 inch slices and toast in the oven at 300F for 10 minutes.

Toast the pine nuts over a medium low heat until golden brown. I burned mine because I got distracted. I always burn them.

Set them aside.

Quarter the tomatoes. Also set aside.

Place the thawed peas, garlic clove and parmesan cheese in a food processor. Season with salt and pepper.

Pulse to chop then slowly stream in the olive oil until you get the consistency you want.

 Brush each side of the bread with olive oil.

Place on a hot grill pan for 2-3 minutes per side.

Top with the pea puree, tomatoes, and toasted pine nuts. Squeeze fresh lemon juice on top when ready to serve.

Some of us at the party :)

Happy Thanksgiving!

Happy Thanksgiving everyone! I hope you are all having a wonderful day with family, friends, and LOTS of food :)

I had to share these adorable cookies that my friend Jen made...she even won the cookie competition at the school she works at with these bad boys! Way to go Jen!!!!

What you will need:

- Oreo cookies

- Candy corn

- Mini Reese peanut butter cups

- Vanilla frosting

- Whoppers

- Orange decorating icing

- Black decorating gel

**Jen's tip: Put reeses in the fridge before you start. You have to cut them and it makes it easier if they are cold**

Take 1 Oreo and gently pry it open. Put a dollop of frosting at the top. Stick candy corn "feathers" into the frosting. 

On a second Oreo put another dollop of frosting right on top and place the "feathered" Oreo in it standing upright.  

Cut a round edge off one side of a Reeses so it can sit flat on the Oreo. Use frosting to glue Reeses against the Oreo base. 

Use frosting to stick a whopper against the feathered Oreo to use as a head. Cut the tip off a candy corn and stick it on as a nose using frosting. 

Put some frosting into a plastic sandwich bag and cut the edge off to make a piping bag. Pipe white icing onto the whopper for eyes. Put a dot of black gel onto the white for pupils. Use orange frosting as feet.

Thanks again Jen for sharing your super cute cookie idea :)