One month

in , by Kelly , August 31, 2017
Rico, it's only been a month since we said goodbye to you and I am still grieving. I think about you every day......all the time. I miss you every day. I cry thinking about you or when I see your things. I am not ready to put your things away......yet. I do think of all the amazing memories that we had together. When I look at pictures of you, I just smile and laugh. I do remember the wonderful days. I know you are having an amazing time without any pain and I know you and  Easton are having a great time together. Be good my sweet boy, mommy loves you so so much and misses you so so much. Give Easton a big kiss for me. XOXO

Praying for Texas

by Kelly , August 28, 2017

My thoughts and prayers are with all in Texas during this sadden and horrible time. My heart is aching for the people and animals. May GOD be with them all. May he hold them all in his arms.

Another hardest post I have ever written........I can't stop crying....last year I lost my sweet boy Easton. This year I lost my baby boy Rico

Monday, July 31st,  our sweet 12 year old dog went to go be with his big brother in doggie heaven

He was diabetic, then he became blind. We decided to do the cataract surgery. Everything was going great until his left eye was giving up.

Long story short, he had to get his good eye removed because it had puss in it and they couldn't save it. Then 2 weeks later, the other eye removed. The poor baby boy was miserable. he wasn't drinking, he was in pain. So that Sunday we had to make the hardest decision ever, that was to make the pain go away.

That Monday, he went peacefully to doggie heaven.

Rico, thank you for being such an amazing dog. We enjoyed the wonderful memories we had with you.You will always be in our hearts. We will miss you so much. I know that you and Easton are having an amazing time together. Give Easton a big kiss for us.You are not in pain anymore my sweet baby boy. Rest in peace my beautiful, sweet angel. We will never ever forget you 9/7/05- 7/31/17

Buffalo Chicken Sliders

in , by Kelly , August 19, 2017
Cooked this the other night......turned out very good. I used big buns instead of slider ones.

  • 1 Tbsp. butter
  • 1 cup shredded rotisserie chicken
  • 1/3 cup buffalo sauce
  • 1/2 Tbsp. garlic powder
  • salt and pepper (to taste)
  • 1/2 cup shredded cheddar
  • 1/4 cup of your favorite ranch dressing
  • 2 Tbsp. melted butter
  • 4 slider buns
  • chopped green onions, for garnish (optional)
  • 1
    In a large saute pan over medium heat, melt one tablespoon of butter. Add the shredded rotisserie chicken, and toss the chicken in the butter to coat.
  • 2
    Add buffalo sauce, and toss the chicken to coat again. Add garlic powder. Season with salt and pepper to taste.
  • 3
    In a medium bowl, combine shredded cheddar and ranch dressing. I used a fork, that way I could easily transfer the ranch-coated cheese to the sliders.
  • 4
    Place 1/4 cup of the buffalo chicken onto the bottom half of a slider. Repeat on each slider bun.
  • 5
    Top buffalo chicken with at least 1-2 Tbsp. of the cheese/ranch mix. Top with chopped green onion (optional!), and then cap the sliders with the top bun.
  • 6
    Brush melted butter to each of the top buns before baking.
  • 7
    Bake at 375 for about 5 minutes.
  • 8
    Serve hot!

Currently: August

in , by Kelly , August 03, 2017
                                                            Linking over at Anne's blog

snacking (on): anything
anticipating: to see my nephew and niece this weekend and my doggy nephew 
borrowing: nothing really
admiring: life
purchasing: things on Amazon(addicted) hahaha

Made this was very good 
*this would be very good with some vanilla ice cream served hot*


For the cake:
  • 1 cup unsalted butter, plus more for the pan
  • 1/3 cup cocoa powder (we use Dutch processed)
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour, plus more for the pan
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 teaspoon pure vanilla extract

  • For the chocolate glaze:
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons corn syrup (or agave nectar)
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar


  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
  5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Made this Sunday and they were very good!!!


  • 1 Tbsp vegetable oil 
  • 2 cloves garlic 
  • 15 oz can diced tomatoes with green chiles 
  • 4 oz cream cheese 
  • 2 cups shredded chicken (about 1/2 of a rotisserie chicken) 
  • 15 oz can black beans 
  • 1 cup frozen corn kernels 
  • 1/2 tsp cumin 
  • 8 soft taco sized 8 inch tortillas 
  • 2 cans of enchilada sauce 


  1. Mince the garlic and sauté it in a large skillet with vegetable oil over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
  2. Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
  3. Rinse and drain the can of black beans, then add them to the skillet along with the frozen corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
  4. Preheat the oven to 350 degrees. Scoop about 1/3 to 1/2 cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
  5. While the oven is preheating, pour over the red enchilada sauce over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.
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