Hot Days = Cool Drinks

A little something to go with the Fast & Easy Chicken Fajitas recipe I posted in July, Slap Yo' Mama Margaritas!

1 (12 oz) can limeade
2 cans 7-up or Sprite ( I usually buy a 2 liter and fill the limeade can twice)
8 oz Tequilla
1 bottle Corona (no substitutes)

Just dump everything into the Quick Stir Pitcher and gently plunge. To make it ever "slushier", freeze the 7-up, beer and tequlla ahead of time.

Fast & Easy Chicken Fajitas

Just had an awesome party tonight and just had to share the recipe we made. Unfortunately I didnt get time to photograph it before everyone started helping themselves but I will get a photo up asap!

Fast & Easy Chicken Fajitas:
3-4 Boneless Skinless Chicken Breasts
1-2 Bell Peppers (preferably red, yellow or orange)
1 large onion
1 small lime
Pantry Southwestern Seasoning Mix*
1 package 6-inch Flour Tortillas

Slice bell peppers using the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with 1 tablespoon of the Pantry Southwestern Seasoning Mix. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze lime over the chicken using the Citrus Press and then sprinkle another tablespoon of SW Seasoning (I also add a little bit of salt at this point). Cover with lid and microwave for 15 minutes.

When chicken is done (cut into a piece to make sure it is done, either cut it up in the baker or on a cuttin board using the Salad Choppers. Push veggies to one side of the DCB and put the chicken back in on the other side. Set the DCB on top of the Round Up from The Heart Trivet. Use Small Bamboo Tongs for serving.

Chocolate Raspberry Torte

Here is my decorated torte (dont laugh...I'm not a decorator!!) and the recipe to make your own:

Chocolate Raspberry Torte:


Ingredients:
1 - 18.25 oz Devil's Food Cake Mix (plus ingredients to make cake)
1 - 8 oz cream cheese, softened
1 cup powdered sugar
1 tablespoon finely grated orange zest
1 - 8 oz frozen whipped topping, thawed
1/4 cup seedless raspberry jam
1 cup raspberries (optional)


Directions:
1. Preheat oven to 350 degrees. Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18 - 22 minutes or until a wooden pick inserted in the centers comes out clean. remove from oven to cooling rack, cool 5 minutes. Remove from pans; cool completely.


2. Combine cream cheese, powdered sugar and orange zest in a bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto a serving platter. Spread half of the filling over cake layer. Place raspberry jam into a small microwavable bowl and microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over fulling; drizzle with remaining jam.


* Please Note: I didn't use the raspberries as they are expensive at my local grocery store but I have used them in the past for this recipe....without them this torte is still delicious!


Yields: 16 Servings

Hello World and Welcome to my new home away from home! I know you are probably thinking, oh no not another cooking blog! I was thinking the same thing but I promise my blog will be different. My blog is for that mom who has kids that are in so many sports that going to a fast-food restaurant seems like the ideal move!

I have this wonderful piece of stoneware from The Pampered Chef and I can't live without it! So some of the recipes that will be here have been made in the Deep Covered Baker.. If you already have a Pampered Chef consultant, I would recommend purchasing the Deep Covered Baker because it will be the best $69.00 you ever spent as I cannot live without mine. If you don't have a consultant, please let me know as I can put you in contact with someone who would LOVE to take of you!!