Monday, June 13, 2011

2 Days

Thats right, I said 2 days. I have 2 more days of work this week and SCHOOL IS OUT!!!!

Happy Monday everyone. I just thought I'd share this information with you.


Thursday, June 9, 2011


Just a little update on this little girl. She came home on February 14, 2011, Valentine's Day, at around 11 weeks old. I know, she looks big....because she was. She was too big to sell as a puppy, but not to my daughter. She really wanted a puppy.

And I wanted a grand baby.

First day out of her crate of her whole life.

Can barely walk on the outside.

Discovering the human touch.

Discovering her new human and new surroundings.

Getting bigger and learning kisses.

Trying to pose and sit still, discovering how big she is "not".

This was tonight. Still a baby at around 6 1/2 months old. Yes, I'm babysitting. So what's the big deal? I have a horrible summer cold~~what else am I gonna' do?

She looks really calm right now, but she was out of control! So I spanked her and put her to bed. NOT.

Have a great weekend!


Wednesday, June 8, 2011

Happy World Oceans Day

Today is National World Oceans Day, so I decided to post some beautiful pictures to honor this day. There are some gorgeous creatures out in the massive waters!

Happy Hump Day too! I hope your having a wonderful week. Hot, hot, hot here. Near 100 degrees here today and tomorrow! Would love to be at the ocean right now.


Thursday, June 2, 2011

Graduation Treat

With all of the graduations going on, I thought this was a perfect treat to make and bring along if you are going to a party. Not only are they so simple to make, they are also cute! I was also thinking chocolate covered graham crackers would be good if you didn't want to use the thin mints. Either one would be delicious!

  • 24 Servings
  • Prep/Total Time: 25 min.
25 25


  • 24 miniature peanut butter cups
  • 1 tube (6 ounces) decorating frosting in color of your choice
  • 24 After Eight thin mints
  • 24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips


  • Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen
Have a wonderful weekend!


Wednesday, June 1, 2011

Hi again

Hey everyone. I hope you all had a wonderful Memorial Day Weekend! I'm back to work today after a nice long weekend to say Happy Summer. It certenly was very warm around here this weekend. I consider the 90's summertime! I've been slacking around here lately and have a feeling it won't be getting much better. I do, how ever, have some pics to post when I get a chance. Have a great week and don't work too hard!!


Monday, May 23, 2011


Just sneaking a break at work to stop by and say hello to all of my cyber friends. It is a very gloomy Monday here, and I think it is suppose to continue to be nasty the rest of the week. Weather sure does play a big part in your mood. Not much to post on, as all of my pictures are on my home computer. Have a wonderful week, and will see you soon!


Saturday, May 14, 2011

Taco Soup

I cannot begin to tell you how delicious this soup is. I know it seems like there are a lot of ingredients, but really it is just a lot of opening and dumping....soooo easy! I used organic ground turkey, but you can use whatever you prefer. I also added a block of cream cheese, which made it over-the-top creamy and decedent. This makes a nice big pot of soup, and everyone loved it! If you like any kind of Mexican food, PLEASE try this. It is one of those recipes that you can add or delete what you like.


  • 2 pounds ground beef
  • 2 cups diced onions
  • 2 (15 1/2-ounce) cans pinto beans
  • 1 (15 1/2-ounce) can pink kidney beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (14 1/2-ounce) can tomatoes with chiles
  • 2 (4 1/2-ounce) cans diced green chiles
  • 1 (4.6-ounce) can black olives, drained and sliced, optional
  • 1/2 cup green olives, sliced, optional
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Corn chips, for serving
  • Sour cream, for garnish
  • Grated cheese, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Let me know what you think!


Recipe adapted from Paula Dean