It's Friday!

Oh, just doing some imaginary shopping.. www.frockcandy.com has the CUTEST stuff. Dangerously cute. Have a great Labor Day weekend, y'all!

Hope & Tyler

My cousin got married this weekend! It was in Kyle at Texas Old Town and it just amazing. She was such a beautiful bride. They are such a sweet couple, and deserved the great day they had! Oh and it was my first time to be a Bridesmaid so I was super pumped. It's always nice to get to spend time with family! But of course, I think everyone was worn out by the end of the weekend. Have a great week everyone!

Our trip

Last week we took a nice trip.. We flew in to Boston and did some exploring. The next day we explored Cambridge, where Harvard and MIT are. One of our favorite parts of the trip. Then we drove to New Hampshire where Ryder's race was taking place. It was BEAUTIFUL. We were able to enjoy the mountains for a couple days, then he did Ironman Timberman 70.3 and did awesome! It was such a beautiful area and well organized race. The race site was at Gunstock Mountain Resort. We were able to go up the ski lift and wow... Took our breath away. I never get tired of being with this guy. :)

Chocolate Chip Cookie Cheesecake (Gluten Free)

Stole this recipe from bettycrocker.com

I made this for Ryder's birthday & it was very simple & we thought very tasty.

Ingredients

Crust

1 box  Gluten Free chocolate chip cookie mix
Butter (we used Earth balance; a vegan alternative), gluten-free vanilla & egg as called for on cookie mix box

Filling

3 packages (8 oz each) fat free cream cheese, softened
1 1/4 cups splenda
2 teaspoons gluten-free vanilla
4 eggs
1/2 cup dark chocolate chips

 

Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla & eggs—except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside

For filling, in large bowl, beat cream cheese and splenda on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.

Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack and & refridgerate.

Mexican Shrimp & Corn Chowder

Ingredients:
1 tablespoon olive oil
1 medium onion, finely chopped
1 red bell pepper chopped & seeded
2 cans rotel
3 cups frozen corn kernels
1 1/2 cups vegetable broth
1 (12 ounce) can of evaporated skim milk
12 ounces frozen, shelled, uncooked, small shrimp, thawed
Ground pepper to taste

In a large soup pot over medium heat, wam oil. Add the bell pepper, onions, & rotel; saute. Place 2 cups of corn & 1/2 cup of broth in a food processsor & blend until pureed. Pour mix in soup pot. Stir in milk, the rest of the corn (1 cup), & the rest of the broth (1 cup).Simmer for 3 minutes. Add the shrimp & simmer for a couple of minutes. Stir in pepper for taste.

This was my second time to use this recipe.. So easy and so delicious. A must try dish.

His birthday..

Ryder celebrated his 24th birthday on Saturday! It was awesome. We ate great food and did some awesome jumping at a trampoline place! We also did a triathlon. It seems like just yesterday I met the surfer looking 16 year old.. :)

Oh and also Happy sweet 10 months of marriage to us!