It's The Most Wonderful Time Of The Year

Not Christmas time sillies, FOOTBALL!! We/I love football season. One of our most favorite things about Fall. Our Ute season officially starts on Thursday and we are stoked. First thing that of course comes to mind is the fashion. Now, I'm not much of a t-shirt girl, so I like to find ways to take it up a notch. Here are a few ideas to take your t-shirt up a notch. :)

Game Day 1 by b-lovely featuring embroidered jeans

J.Crew graphic shirt / 7 For All Mankind embroidered jeans / Black pointed toe flat / Yellow gold jewelry / Utah Utes Ladies Galaxy T-Shirt White

Game Day 2 by b-lovely featuring flats

NW3 by Hobbs cotton jacket, $205 / Tory Burch flat / H&M metal jewelry, $9.49 / American Eagle Outfitters Jegging / Utah Utes Ladies Galaxy T-Shirt White

Game Day 3 by b-lovely featuring dolce vita sandals

Old Navy fitted shirt / American Eagle Outfitters jean jacket / Jolt slim jeans / DUSICA KOTUR SACKS flat shoes / Dolce Vita sandals / Charlotte Russe gold hoop earrings / Utah Utes Ladies Galaxy T-Shirt White

Once you know exactly what you want to wear, how about some party food?! I made these buffalo chicken bites last week and they were so yummy! They would be amazing fried, but just as great baked! You won't be disappointed! Great finger food!

Buffalo Chicken Bites

Ingredients:

1. 3 cups shredded cooked chicken
2. 1/4 to 1/2 cup hot sauce (to taste)
3. 3 1/2 ounces cream cheese, softened
4. 1 3/4 cups sharp shredded cheddar cheese
5. 1/4 cup chopped green onions
6. 1 cup all-purpose flour
7. 4 eggs, lightly beaten
8. 3 – 4 cups Corn Flakes cereal, crushed

Directions:

1. Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
3. Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
4. Place flour in a shallow dish.
5. In a second shallow dish, place eggs.
6. In a third shallow dish, Place cornflakes.
7. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Yields: 48 bites

How about some super cute containers to put your finger foods in?! I was going to make you all some and then came across these cute printables on HWTM. Exactly what I was going to make, so I figured I might as well just share these. They're darling!! Click here to get the file with labels, toppers, bags, boxes, and snack containers for all of your party needs. :)

*hostesswiththemostess.com*

*printables made by Jen St. Clair from Little Sprout Creations.*

Wahoo!! Let's party!! GO UTES!!!! 

April's Top 5

Since April is almost over, I thought I'd share a few things I've been obsessed with this month.

1. Absolutely Shore by Essie

perfect pastel polish- other than pink of course.

2. Powder Puff by Kevin Murphy

ultimate messy texture/volume. can double as a dry shampoo.

3. I For You by The All-American Rejects


they never disappoint. been on constant repeat.

4. Chambray Shirt by J Crew Factory

i have yet to find anything it doesn't go with.

5. Spinach & Artichoke Dip by Alton Brown

forgot about this for a while. seriously amazing!

Guacamole Bruschetta

*Justataste.com*

This I CANNOT wait to try! I love avocados and tomatoes together. Mmm another great treat for a BBQ! I think I need to have one REAL soon!

Guacamole Bruschetta

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Rainbow Slush

This is making my mouth water! I am someone who single-handedly keeps a sno-shack in business. Flavored ice is really one of my very favorite treats, in any form (weird, right?!). This would be so adorable to have for a BBQ! 

This is how you make it:

You Need:

Frozen pops, trifle bowl, scissors, fork, and small bowl

Separate by color 

Cut open tubes and empty into bowl

Take your fork and smash them up so there aren't any big chunks. Try and get it super soft so it spreads evenly

Empty into the trifle bowl

Use fork to smooth down evenly. 

Repeat with each color remembering to place trifle bowl in freezer between colors so they don't mix

Take out of freezer long enough to soften a little before serving

More pictures and tutorial found *here*.

Last Minute Super Bowl Recipes

Ok so this week ended up being madness, therefore I did not get a great Super Bowl post in. I apologize! I'm sad I didn't get some fun decor or printables up for you all. I guess there's next year, right?! Well, for any of you out there who still need some quick and easy recipe ideas- here are a few of my favorite.      

 

No Bake Cookies

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Velveeta and Rotel Queso

Tyler introduced me to this a few years ago and it's become a party staple! 

• 1 10-oz can of Ro-Tel diced tomatoes and green chilies, undrained (we used the one with
• 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into ½” cubes (we used the 2% velveeta and it tasted the same)

In a large microwaveable bowl MIX the can of undrained Rotel tomatoes with a 16-oz package of Velveeta cheese cut into ½” cubes.
Microwave on on medium HIGH setting for 5 minutes or until melted. Stir after 3 minutes.

Fruit Dip

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (7 ounce) jar marshmallow creme
• 1 (3 ounce) package strawberry cream cheese

In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.

(I add the whipped cream very last, and add it to my liking. You don't need all of it- the more you put in the fluffier, but I feel it dilutes the flavor a little. Start with 1/2 of it and taste it.)

Party on people!

My Most Favorite Tomato Soup Ever!

I tried Zupas Tomato Soup for the first time over a year ago, and ever since then I crave it all of the time! The hard thing is I always crave their recipe and no other Tomato Soup has even compared. I searched and searched to find a great recipe to try at home. I found one that was good, but still didn't have the zing Zupas' provides. Well my friends, I FOUND IT! :) I randomly googled it the other day, and it was the first one up! It truly it so perfect it's all I want to eat, especially with Tyler's incredible grilled cheeses. Perfect for the "huge" blizzard and all of these cold winter days! Enjoy!

Roasted Tomato Soup With Basil

Ingredients

• 4 lb tomatoes, halved lengthwise
• 6-8 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped (tyler hates onions so I just used some onion salt and it was great!)
• 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or low-sodium broth
• 3/4 cup heavy cream

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
(ok really you guys, even though it says use caution I say use EXTREME CAUTION- I put it in a blender and let's just say I had tomato soup walls and cupboards and counters, it seriously goes everywhere! Not to mention it burns! I say either try to have it cool down somehow or I had to put tiny bits in at a time!- good luck)

Divide soup among 8 bowls.

Enjoy!

http://www.zupas.com/index.php/2009/09/recipe-roasted-tomato-soup/