Houlihan’s Baked Potato Soup

Yield: 6 to 8 servings.
1 1/2 lbs. baking potatoes
1/4 lb. Butter
2 C. Yellow onion — diced
1/3 C. flour
5 C. Chicken Stock
1 C. Instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
1 C. heavy cream
1 C. milk
Salt — to taste
White pepper — to taste
Green Onion chopped
Bacon crumbles
Cheddar Cheese
Sour Cream- spoonful (optional)

Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove or keep skin (I like the skin) & cut potatoes into 1/2″ cubes. Set aside. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don’t allow onions to burn. Add flour to onions & butter and cook 4 – 5 minutes, stirring well until flour is absorbed. In a separate container, combine chicken stock, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & Stir to combine. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced green onions& bacon pieces.

No Bake Energy Bites

I found this recipe on Smashed Peas and Carrots:

These are so delicious and easy!  Here is the recipe:   

No-Bake Energy Bites  -print this recipe HERE-

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Chinese Sesame Chicken

Jason and I cannot find a Chinese restaurant we like in Denver, so I decided to make my own Chinese food!  The sauce is just the way I like it, sweet and a little spicy.  We both thought it tasted as good as our favorite restaurant in KC and decided this is the way we will go when we want Chinese.  Fyi, it is not healthy but so worth it!!

It is a lot of ingredients but pretty easy. I made the batter the night before.

Batter:

• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water

Sweet Sesame Sauce:

• 1/2 cup water
• 1 cup chicken broth
• 1/8 cup vinegar
• 1/4 cup cornstarch
• 1 cup sugar
• 2 TB dark soy sauce
• 2 TB sesame oil
• 1 tsp chili paste, I used Siracha- use more if desired
• 1 clove garlic (minced)

 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. 

Mix together all of the sauce ingredients.  Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.  

Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over.  Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.


I hope you like it!

Robin

Thai Chicken Pizza

I love the Thai Won On at Barley's Brewhaus...unfortunately they do not have a restaurant in CO so I had to try to copy the pizza in my own kitchen. I have used a packaged dough but have never been satisfied. My mom makes the best homemade pizzas using California Pizza Kitchen's crust, so I figured it would be worth a try. This will be my pizza crust from now on!

Ingredients:
California Pizza Kitchen Crust:

• 1 teaspoon active dry yeast
• 1/2 cup plus 1 tablespoon warm water (at about 110F)
• 1 1/2 cups bread flour(high gluten flours also work)
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 teaspoons of extra virgin olive oil

Directions:
1. Dissolve the yeast in the water and let it proof for 5 to 10 minutes. The yeast should have a little island of fizz/bubbles before you start. (if you're using instant yeast dissolve it in the water and skip the proof).
2. In a separate bowl mix all of the dry ingredients and create a little well in the middle. Dump your yeast mixture and the olive oil into the well and stir with either your fingers or a wooden spoon.
3. Once a lumpy kind of dough forms lightly oil your hands and start to knead the ball. Knead it for at least 5 minutes, until the dough is smooth but slightly tacky.
4. Lightly coat the ball in olive oil and place in an airtight container, allow to rise at room temperature for 1 1/2 to 2 hours.
5. You can use the dough at this point, but for a finer texture and a nice, mellow sort of tang do the following: Deflate the dough, bunch it back up into a ball, put it back into the container, and store it in your refrigerator overnight.
6. About 2 hours before you're going to make your pizza remove the dough from the refrigerator, deflate again, and split into 2 equal portions. Roll both portions into balls, sealing any cracks as tightly as possible. Place the new dough balls on opposite sides of a shallow dish and cover with plastic wrap. Let them sit at room temperature for the aforementioned 2 hours (they'll be much easier to shape).

*I followed the directions except I let the dough rise for an hour in a sealed bowl on my counter top, split in 1/2, knead, and rolled out and started my pizzas.

Thai Won On Ingredients:

• 2 skinless chicken breasts
• 1 clove garlic
  
• BBQ Sauce (recommend Sweet Baby Ray's)
• 1 8oz bag Italian Blend Cheese-if you like it cheesy, you may need another bag
  
• Red onion-diced
• Broccoli-cut in small pieces
  
• Crushed unsalted peanuts
• Peanut Sauce
• Peanut Butter (a couple spoonfuls warmed up)
  
• Red Pepper Flakes
  

Directions:
Pre-heat oven to 400 F.

Cut chicken breasts in small pieces and cook in olive oil and minced garlic. Add bbq sauce to chicken and set aside.

Split dough in 1/2 and roll out on corn meal dusted or flour dusted counter. It depends how thick you like your crust, I roll it out pretty thin. Spread a good amount of BBQ sauce on pizza dough, add chicken and some diced onion. Cover with cheese. Add additional toppings: broccoli, crushed peanuts, and onion. Use a fork to drizzle warm peanut butter, drizzle peanut sauce, and depending on how spicy you like, add red pepper flakes.

I hope you like it as much as we do!!

Chicken Souvlaki Gyro Style

Jason wanted gyros for dinner one night and I have never made them but got excited for something new! I found this recipe on Allrecipes.com, these were excellent, full of flavor, and the leftovers are delish!

Ingredients

• Souvlaki Marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper

• 4 skinless, boneless chicken breast halves

• Tzatziki Sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon Greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste

• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1 cup crumbled feta cheese

Directions

1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
2. Preheat an outdoor grill for high heat.
3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Stuff pita pockets with chicken, toppings, and sauce.

Enjoy!

German Cheddar and Beer Fondue

This is Rachael Ray's recipe I found on the Food Network's website. It's great served with fresh french bread. Next time I make this I will add more beer to make it thinner.

Ingredients

• 1 sack, 10 ounces, 2 1/2 cups, shredded sharp cheddar, available on dairy aisle
• 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
• 1 rounded tablespoon all-purpose flour
• 1 cup German lager beer
• 2 tablespoons spicy brown mustard
• A few drops hot sauce
• A few drops worcestershire sauce
  

Directions

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

Yummy Lemon Bars

I have never liked lemon anything but I like these!

Ingredients

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
• 
  
• 4 eggs
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 3 lemons, juiced
• lemon zest

Directions

1. Preheat oven to 350 degrees F
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

Mississippi Caviar

My mother-in law gave me this recipe, it's great in the summer because it is light and fresh.

1 can black beans, corn, and black eyed peas-drained
1 green bell pepper
1/2 medium onion
1 jalepeno
1 bunch of cliantro
tomatoes (optional)

Dressing:
1/2 cup olive oil
1/2 cup vinegar
1 zesty italian spice pack (salad dressing)
or use Zesty Italian salad dressing

Rinse the beans/ peas add everything together. Mix oil/vinegar and spice pack pour over top. Best served cold with tortilla chips.

Sweet Bacon Wrapped Water Chestnuts

This is a great summer appetizer to share with friends. I recently took it to a BBQ and everyone loved and asked for the recipe.

Here is what you need:
toothpicks
1 can whole water chestnuts-drained
bacon-cut each strip in 1/2
1 can pineapple chunks
teriyaki sauce- I highly recommend East-West Sweet Ginger Teriyaki sauce, it has a purple foil top and can be found at Hy-Vee or King Soopers in the Asian isle- my whole family uses it, great on steaks and chicken!
brown sugar-optional

Directions:
In bowl add teriyaki sauce, a little pineapple juice, and water chestnuts, the longer it sits the more flavor. Once the bacon strips are cut in half, place a water chestnut and piece of pineapple and roll up and place on cookie sheet. Continue until water chestnuts are gone. I like to sprinkle brown sugar on top of each wrap for extra flavor. Bake under broil for 10-15 minutes or until crispy, keep and eye on them! If your cookie sheet does not have sides, you may want to put foil on the rack below because of the bacon grease. Use the toothpicks to take off cookie sheet and place on paper towel to drain extra grease and cool.

Enjoy!
Robin

Fat Free Cheesecake Filled Strawberries

I recently saw this on fb and had to check it out. They are so easy, healthy, delicious, and strawberries are in season right now and super cheap. My boyfriend loved these and he doesn't even like strawberries.... I know, isn't that crazy?

• 18 whole Large Strawberries- I got 2 cartons
• 1 package Sugar-Free Fat-Free Cheesecake Instant Pudding
• 1 cup Skim Milk
• 1 tub Fat Free Cool Whip, Thawed
• Chocolate chips or chocolate shavings

1. Mix the pudding and milk, and whisk for 2 minutes. Then fold in the cool whip. Place in a bag and put it in the fridge.

2. Wash the strawberries and evenly cut off the top and lay flat on a paper towel to dry.

3. Once they're all washed and cut, slice them in fourths, leaving just a little bit for the base.

4. Cut the tip off your ziploc bag and hold it close to the berry and squeeze it in the middle. (It's much easier to have a helper... have someone hold the berry open and then squeeze in the filling).

5. Repeat until it's all gone and put in the fridge.

6. I know the pic doesn't have the chocolate but we thought it was better with a little bit of chocolate on top!

Peacock Painting

I had the hardest time trying to come up with a painting that would compliment our bedding. I have always liked peacocks because they are so unique. After searching designs of peacocks I was inspired by henna, I came up with my design from details in our bedding fabric and henna tattoos. I'm happy with the final product, my mom loved it so much I painted her a platter at a paint your own pottery shop for Mother's day!

Amish Breakfast Casserole

I made this casserole last week for Jason and I, I cut everything in 1/2 except I still added 6 eggs and cooked in an 8x8 dish.  I made it again this weekend for Easter for our family!

Ingredients

• 1 pound sliced bacon, diced or b-fast hot sausage
• 1 medium sweet onion, chopped
• 8 eggs, lightly beaten
• 4 cups frozen shredded hash brown potatoes, cooked until crispy
• 2 cups shredded Cheddar cheese
• 1 1/2 cups small curd cottage cheese
• 1 1/4 cups shredded Swiss cheese
• Optional- veggies- I used green bell pepper

Directions

1. In a large skillet, cook bacon or sausage. In grease cook onion and veggies until tender, drain. In a bowl, combine the remaining ingredients; stir in meat and veggies mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

A new breakfast favorite of mine! 

-Robin

Sammy Melts

My family has made these sandwiches for years, they have always been a favorite of mine. We planned on grilling the chicken but thanks to Colorado it started to snow... so instead I pulled the chicken and added the BBQ sauce.

All you need is:
Chicken breasts
BBQ sauce- I love Sweet Baby Ray's
Pineapple
Swiss cheese
Buns- Highly recommend Oroweat Premium Onion buns

I love the flavor of the grill but the pulled chicken is pretty good too!

-Robin

Easy Chocolate Caramel Pie

I found this recipe over the weekend online. (http://www.womansday.com/Recipes/No-Bake-Chocolate-Truffle-Pie) I wanted to make a dessert for company but didn't want to bake anything. This is the perfect dessert, and so GOOD! I modified it a little bit:

Ingredients

1 small package sliced almonds

17 caramels

1 tsp. vanilla

2 tbs. butter

1/4 cup evaporated milk

1 ready made chocolate pie crust

1.5 cups chocolate chips (I used dark because we had it)

1 cup of heavy cream

1. Toast the almonds for a few minutes in the toaster oven or stove-top. Remember to stir them periodically... I burned half of mine!

2. While the almonds toast, melt the caramels in a medium sauce pan on med-low heat and add the 1/4 cup of evaporated milk until smooth. Add the vanilla at the last second.

3. Pour the almonds over the pie crust, and then the caramel sauce.

4. Clean the sauce pan and mix the chips, heavy cream, and butter. Stir until glossy and smooth on low heat.

5. Once the chocolate is done, pour it over the caramel! Refrigerate for at least 4 hours.

**I used the rest of the cream to make whipped cream for the top. Enjoy!

Chicken Tamale Casserole

Sarah found this recipe on My Recipes, it's from the Cooking Light magazine. Jason and I liked this but it didn't taste like our favorite tamales from Ponaks!  We would make this again, it's inexpensive, tasty, and lots of leftovers.

Ingredients

• 1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3  cup  fat-free milk
• 1/4  cup  egg substitute
• 1  teaspoon  ground cumin
• 1 packet taco seasoning
• 1/8  teaspoon  ground red pepper
• 1  (14 3/4-ounce) can cream-style corn
• 1  (8.5-ounce) box corn muffin mix (such as Martha White)
• 1  (4-ounce) can chopped green chiles, drained
• 1 onion
• Cooking spray
• 2  (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2  cups  shredded cooked chicken breast
• 1/2  cup  fat-free sour cream

Preparation

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour 1 can enchilada sauce over top.
4. While cornbread mixture is cooking, saute cooked chicken with taco seasoning, 1/2 onion, 1/2 can of enchilada sauce.
5. Top cornbread mixture with chicken; sprinkle with remaining 3/4 cup cheese. Optional- top with remaining onion.  Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Approx: 360 calories/ serving

Jalapeno Popper Dip

One of our "go to" dips- I made this as an appetizer for our Mexican themed dinner for the KU game Friday night.  We had this dip, Tamale Casserole, and margaritas...yummm.  I cut this in 1/2 because it was only for two.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces canned diced jalapeno peppers, drained
• 1 cup grated Parmesan cheese
• Bread or tortilla chips 

Directions

1. Preheat oven to 375 degrees F.
2. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. 
3. Bake at 375 degrees F  for about 30 minutes or until the cheese browns. 
   

Philly Cheesesteak Sandwich

I love Philly Cheesesteak sandwiches, this recipe includes a garlic mayo that is amazing.  I like a sweet taste so I add a little teryaki sauce when I saute the meat and veggies.

Ingredients

• 1 cup mayonnaise
• 2 cloves garlic, minced

• 1 tablespoon olive oil
• 1 pound beef round steak, cut into thin strips
• 2 green bell peppers, cut into 1/4 inch strips
• 2 onions, sliced into rings
• salt and pepper to taste
• 4 hoagie rolls, split lengthwise and toasted
• Sliced  provolone cheese
• 1 teaspoon dried oregano
• Optional- teryaki sauce

Directions

1. In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F.
2. Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat. Optional- add teryaki sauce
3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.
4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

-Robin

BBBB: Best Baked Beans w/ Bacon

I got this original recipe from thepioneerwoman.com. These are incredible, simple, and so delicious! You will never make any other baked beans, again. I mixed it up a little bit. I used peppered bacon, spicy Oklahoma Joe's BBQ sauce, and spicy mustard.

Ingredients
8 slices o' bacon, halved
1 medium-small onion, diced
1 small green bell pepper, diced
3 cans of baked beans
3/4 cup BBQ sauce, I used Night of the Living Dead (OK Joe's)
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 tbs. spicy mustard and/or Dijon mustard

Directions
1. Preheat the oven to 325 degrees
2. Cook up the bacon halves, about 3/4 the way, just until it's slightly cooked and a little pink. Place on paper towels to drain grease.
3. DO NOT throw out the bacon fat in the pan... saute the onion and pepper in it, until tender. 5 minutes.
4. While the veggies cook, make the sauce- whisk the BBQ sauce, brown sugar, apple cider vinegar, and mustard in a bowl and set aside.
5. Open all of the beans (Undrained) and add to the saute pan. Now, add the sauce mixture and stir until combined.
6. Finally, spray a 9x13 pan, and pour the beans in the dish. Carefully, put the bacon strips on top. Bake for 2 hours, until they are thick and bubbly.

Enjoy!
-Sarah

Egg Casserole

I made this egg casserole on Saturday for some friends before we began our first St. Paddy's day celebration in Denver. The leftovers are just as good!  

Ingredients

• 1 pound hot pork sausage
• 1 (8 ounce) package refrigerated crescent roll dough
• 10 eggs, beaten
• 1 8oz bag of finely shredded cheddar cheese
• 1 teaspoon dried oregano
• 1 small green bell pepper (optional)
• 1 3.5 oz can of mushrooms (optional)
• 1/2 small onion (optional)

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 325 degrees F. Lightly grease a 9x13 inch baking dish.
3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs and oregano.  Pour mixture over the sausage and crescent rolls. Add veggies on top and sprinkle bag of cheddar cheese on top.
4. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

* Add your favorite veggies and enjoy!

Jalapeño Cornbread Casserole

This is the perfect side dish to those pulled pork sands :)

Ingredients

1 can of creamed corn

1 can of regular corn

1 cup of sour cream

1 stick o' butter

1 jalapeño, diced (keep the seeds for heat, ditch them if you don't like it spicy)!

1 box of Jiffy cornbread mix

1 egg

S&P taste and cheese if you want...

Directions

1. Preheat oven to 350 degrees.

2. Chop up the jalapeño, and saute with the butter.

3. Mix all other ingredients and whisk together. Add the butter and jalapeño, S&P, and cheese if you want. (Mix).

4. Pour into a greased/ungreased (there's so much butter, you won't need it) 9x13 pan and put in the oven for 45 min to an hour, until a knife comes clean!!

Thank you, G-ma for this recipe... we kicked it up with the jalapeño and cheese.

One of our fav recipes

One of our favorite (and easy!) recipes: 

Slow Cooker Pulled Pork

 

Ingredients

• 1 (2 pound) pork tenderloin or pork shoulder
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted (we recommend onion buns)

Directions

1. Place the pork in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. The actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns. 

Serving size: 6, recipe found on Allrecipes.com
*Robin's recommends Sweet Baby Ray's and Sarah recommends Oklahoma Joe's Spicy BBQ sauce

Enjoy!

Baby Painting

I recently started doing custom paintings for my friends and co-workers that are having babies.  I tried to match their bedding with my own touch! Let me know if you know anyone interested.

-Robin

Hand-painted chairs

Hello!
It's Robin, I painted these chairs and re-upholstered them my senior year in college.  I tried selling them on Etsy... they received a lot of attention but the shipping cost was outrageous!  These are one of my favorite projects I have ever done. 

Welcome to our blog!

Best friends since the fourth grade... separated by distance, Sarah lives in Austin, TX and Robin lives in Denver, CO we manage to stay in touch thanks to gchat.  Daily we share our menus and favorite recipes with eachother.  On our blog you will see anything that is on our minds but mostly art and food.  We hope you enjoy and thanks for visiting!

-Robin and Sarah