I made this fun cake for a birthday party this week. I used three 8 inch pans for her skirt that I carved at the top, a little bit of blue fondant to make the top portion of her dress, and a Wilton 1M tip to make my favorite buttercream rosettes. I had some little sugar beads and sugar crystals I added for some details. It was my first doll cake and I thought it was a pretty fun cake to make. 
When I was in college my roommate always talked about this soup, salad and sandwich place she loved called Cafe Zupas. It did not sound appealing to me at the time, so I didn’t ever try them out until a couple of years later when a group of friends chose it for a lunch outing. Once I tried it, I was kicking myself for all those years I had missed out of eating there! They have some of the best soups and salads. Whenever I would go, I would get two things- the Vermont maple blueberry salad and chicken enchilada chili. Unfortunately, they took that salad (my absolute favorite) off the menu, but they still have the chicken enchilada chili. The chili is more of a soup, and it’s the perfect combination of green and red enchilada sauces, black beans, corn, tomatoes and chicken. I love to make recipes from restaurants at home and searched for the perfect one for a few years. This recipe tastes exactly like their soup but best of all you can cook it in the slow cooker. Super easy! 
Chicken Enchilada Chili
1 can green enchilada sauce (28 oz)
1 can red enchilada sauce (19 oz)
1 can tomato sauce (8 oz)
1 can diced mild green chiles (4 oz)
1 can evaporated milk (12 oz)
1 can black beans rinsed & drained (15 oz)
1 can petite diced tomatoes (14.5 oz)
2 cups frozen corn or 1 can corn drained
1 chicken breast diced into 1 inch pieces*
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Add all the ingredients to your slow cooker and stir until well combined. Cook on low for 6-8 hours or high 3-4 hours. Serve with sour cream, cheese and tortilla chips if desired.
*You can also add the chicken breast whole and shred after the soup is cooked
Recipe adapted from: Burnt Apple
‘
If you love Pinterest as much as I do (which is a lot!) then you aren’t going to want to miss the Pinners Conference! There is something for everyone! This year it is November 6th-7th at the Southtowne Expo Center located in Sandy, Utah. If you haven’t heard of the Pinners Conference before it’s a really fun conference, “featuring over 90 Pinterest-based classes taught by the best presenters in the nation. And it’s also an expo with nearly 200 top businesses providing beautiful options in the worlds of DIY, crafts, cooking, self-improvment, photography, party planning, scrapbooking, holiday, beauty and fashion and all sorts of other great things.”
These are just some of the presenters that will be there-
I am so excited for the food classes! You can check out a list of all the awesome classes HERE. The expo is free when you pre-register for your spot at http://www.pinnersconference.com and classes start at just $15!
I hope to see you there!
I’m always excited when the colder weather rolls in because it means I can start making soup!
Soup is one of my favorite meals to make and eat. I love making it because it’s all made in one pot so there isn’t a big mess to clean up. And I love eating it because it’s warm, comforting and filling.
I could make soup year round because I love it so much, but my husband thinks eating a steaming hot bowl of soup on a super hot summer day is just wrong 🙂
This vegetable beef soup is a favorite because I usually have all the ingredients on hand and it only takes about 30 minutes. Best of all its rich, hearty and delicious. If you are not a ground beef fan (like I know a few of my friends are) you can substitute ground turkey instead.
My kids gobble this soup up (veggies included!) especially when we serve some cheddar biscuits on the side. This makes a large pot, but I think the leftovers reheat nicely for a fast lunch the next day.
Easy Vegetable Beef Soup
1 pound ground beef
1 tablespoon vegetable oil
1/2 yellow onion diced
1 1/2 tsp garlic powder
2 tsp salt
1 tsp pepper
1 can beef broth (14.5 ounces)
1 can tomato soup (10 3/4 ounces)
1 can petite diced tomatoes (14.5 ounces)
1 cup water
2 Russet potatoes, peeled and diced into 1/2 inch cubes
2 cups frozen mixed vegetables*
In a large pot, saute the diced onion for 2-3 minutes over medium heat until translucent. Add the ground beef and brown until no pink remains. Drain any fat. Season meat with garlic powder, salt and pepper. Add the can of beef broth, tomato soup, and diced tomatoes. Bring to a boil and add potatoes and lower heat to maintain a simmer. Cook for about 15 minutes until potatoes are tender. Add the frozen mixed vegetables and cook for another five minutes until vegetables are cooked through. Taste and season with more salt and pepper if necessary. Also if broth seems to have cooked down too much add water, about 1/4 cup at a time until desired consistency.
*Some brands of frozen mixed vegetables have lima beans or some have green beans. We prefer the brands with green beans as my kids won’t touch lima beans. You can also substitute just frozen corn and peas if you don’t want all the vegetables.
I was selected to host a Tryazon party and was given the new Rhodes microwave cinnamon rolls to try. I love Rhodes other bread products, and I was excited about the possibility of a 60 second cinnamon roll but also a little skeptical. After trying them for myself at home I was amazed. Only 60 seconds and you have a delicious, soft, cinnamon roll! They even come with individual packets of cream cheese icing so you can frost your cinnamon roll according to your preference.
These cinnamon rolls would make a great after school treat for kids, or as some of the ladies at my party suggested, they would be great for Halloween trick or treaters with some hot chocolate. We enjoyed them as a breakfast treat, and everyone commented that it was pretty incredible that you could get a soft, warm cinnamon roll in such a short time. One person thought that microwaving the roll would make it tough but after she tried it she realized that wasn’t the case.
These cinnamon rolls are found in the freezer section of your grocery store (I got mine at Smith’s) along with other great Rhodes bread products. I would recommend keeping a bag of them in your freezer so you can have a quick cinnamon roll anytime the craving hits!
You must be logged in to post a comment.