Monthly Archives: May 2012

Picnic at Potter’s Lake… 2nd May recipe test with Anna!

Anna and I spent a lovely and fun Memorial Day evening having a picnic at Potter’s Lake- the weather was great, the recipes we tested were delicious, and it was super relaxing. I need to eat every meal outside!

Starting the ‘glue’ for the mac and cheese- nom nom!

I wonder if we had left it in a little longer if the bread crumbs would have browned a little, but the pasta itself was perfection. The recipe calls for chopped up onions- while they tasted fine in the dish I probably wouldn’t put them in again, they just aren’t nessesary.

Starting the Raspberry bars- unbelievably easy and quick to make!

Spreading on the Raspberry preserves 🙂

Ready to eat! SO good- I also recommend it with watermelon and chips 🙂

The Raspberry bars- one tip- don’t spread the preserves all the way out to the edges b/c they get really hard and unedible then. Otherwise delicious!


Me 🙂

Impossible to go to Potter’s Lake and not get a picture of Campanille.

So funny- ‘It’s a fox!’…. ‘It’s peeing!’ lol.

The frogs/bullfrogs/toads? were super noisy! This one held very still for me, I think he has a promising modeling career ahead of him!

Like I said- so relaxing. Love. 😀

For those keeping track- this counts for two items on my Manifesto- #4, ‘Learning new Recipes’ Dinner with Anna/Lindsey twice a month, and #9, Have a picnic with friends in a park! I hope to have more picnics this summer and with more friends. This was a great start! 🙂

For your eating pleasure… the recipes!:

Macaroni and Cheese

1/2 pound elbow macaroni
3 tbs butter
3tbs all purpose flour
1 tbs powered mustard
3 cups of milk
1/2 cup finely diced yellow onion
1 bay leaf
1/2 tsp paprika
1 large egg
12 oz sharp cheddar, shredded
1 tsp kosher salt
freshly ground black pepper
3 tbs butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F
In a large pot of boiling, salted water cook the pasta to al dente
While the pasta is cooking, in a separate pot, melt the butter. 
Whisk in the flour and mustard and keep it moving for about five min. Make sure it’s free of lumps. 
Stir in the milk, onion, bay leaf, and paprika. 
Simmer for 10min and remove the bay leaf
Temper in the egg.
stir in 3/4 of the cheese. 
Season with salt and pepper. 
Fold the macaroni into the mix and pour into a 2 qt casserole dish.
Top with remaining cheese
Melt the butter in a sauce pan and toss the bread crumbs to coat. 
Top the macaroni with the bread crumbs.
Bake for 30 min.
Remove from oven and rest for 5 min before serving
(We didn’t use the bay leaf- I imagine it would have added a little something, but the dish is still great without it!)


Raspberry Oat Bars


  • 3/4 cup butter, softened
  • 1 cup packed light brown sugar
  • 1 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 (10 ounce) jar raspberry preserves


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch pan.
  2. In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
  3. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

Afternoon at the Sea Life Aquarium @ Crown Center

Last Sunday afternoon we went to the Sea Life Aquarium at Crown Center in KCMO and had a great time exploring the new building and making sure the center of attention- Evan had a wonderful experience. Be sure to watch the videos too- sweet Evan will steal your heart! 😀 For those of you who don’t know, Evan is one of my BFF’s forever, Anna’s sister’s daughter… so basically family. 😉

Evan and the Puffer Fish!

Look, an aquarium for tall people!! YES!!!

It’s a snake!

Here comes a sharkie!

Patriotic Jellyfish

Nemo and Dory!

Seahorse Dance

Claustrophobic bubble picture with Anna! 🙂

Fun in the souvenir shop with the bouncy balls- or as Evan says, the ‘Bubbles!’ 🙂

I could use one of these! lol (just kidding!) 🙂

Evan loved the trains at Fritz’s diner:

When I left Evan waved at me and said ‘Bye Kelly!’ Love! 😀

That’s the second aquarium attraction I’ve been to this year to count toward my 2012 manifesto. Check out my fun day at the Omaha Henry Doorly Zoo and Aquarium with Lindsey, Anna and Chad right here! 

Life Lately… According to my Android phone

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Life since Easter- everything from a concert to going out on the town to helping move my grandma to Kevin’s rat ‘Beans’. Enjoy!

Sleepy Cinco de Mayo… 1st May recipe test with Anna!

On Cinco de Mayo eve Anna and I had our first recipe taste test for May! Since our schedules are crazy this month we decided that ‘my turn’ would be held at my parent’s since I needed to be in town anyway. Further deviating a little from the norm, I decided to forgo the traditional Mexican fare and we made homemade salsa and Indian tacos.

The cast of characters for the homemade salsa- except for the fresh tomatos. They are for the Indian tacos as a topping. Sorry, they just jumped in there. It happens.

Just dump them all together in the blender. Easy peesy!

We added a juice from a whole lime instead of half as the recipe called for. It made it a lot less spicy- if you like spice then go with the recipe as is.

Nom nom NOM!!!!

The cast of Characters for the Indian taco bread- one tip we learned after a couple of tries- vegetable oil works a lot better than Crisco. Just make sure each new bread you’ll fry as a new bed of veggie oil to work with. You want a golden brown, not a burnt black lump of dough. 🙂

Hey good lookin!

Our cast of characters for the taco toppings. Ground meat, lettuce, sour cream, tomatos, salsa and shredded cheese. 😀

Sorry I started eating before taking the picture… it was like 9:30 before it was ready. I guess that’s what we get for starting so late, grocery shopping, having to let the bread dough rise… and forgetting the ground beef and having to make a second grocery store run. Totally worth it though, they were very tasty- and although they were not the best version I’ve ever had, it was a great first attempt. I may have put too many toppings on to really get a good taste of the bread too…

Bonus– the bread works great to put just honey on top for a dessert. YUM!!!

Sorry- no pix of me or Anna, we were crazy tired and mostly just wanted to eat. 🙂

The recipes!

They can both be found on

Restaurant Style Salsa

Prep Time: 10 Minutes  |  Cook Time:  |  Difficulty: Easy  |  Servings: 12


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.


Indian Fry Bread

Prep Time: 30 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 6


  • 3 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 3 teaspoons Baking Powder (slightly Rounded Teaspoons)
  • 3/4 cups Milk
  • Water As Needed To Get Dough To Come Together
  • Vegetable Shortening Or Lard For Frying

Preparation Instructions

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you’re ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.

When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.

Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.

Serve warm!