I was sporting a large purse (see below pic) and could have fit a cutie in my purse for Brian to love.
Hope you all had a great weekend. I have more photos coming soon from Saturday and Sunday's festivities. 
My co-worker grows jalapenos in her backyard for her bird, knowing I'm from the great state of Arizona and love spicy things, she was gracious enough to bring a some for me one day. Not knowing what to do with them (since hubby is a wuss when it comes to spices), jalapeno poppers 'popped' into my head. After a while of searching online for a good recipe, nothing really caught my eye. They all seemed to involved or fatty because they were fried, so I just came up with my own. This obviously isn't very detailed but it's a guide more than a recipe. I hope you all enjoy!Preheat oven to 375°. Cut each jalapeno in half and remove seeds. (I'd suggest using gloves for this since jalapeno juices can be irritating for your skin and eyes). Mix the cheeses and sprinkle a little Old Bay Seasoning (be conservative, a little goes a long way), salt, and pepper into the bowl. Stuff the jalapenos full of the cream cheese mixture. In a separate bowl, mix the rice crispies with a little melted butter for flavor. Press the cheese filled jalapenos in the rice crispies/butter and place on a baking sheet and bake until bubbly brown. I checked the bottom of the jalapeno to see if they were starting to brown and I removed them soon after and they were perfect.
They really satified my craving for this appetizer without all the needless fat.
I constantly search for new recipes online that are quick and easy breakfasts on-the-go while still being healthy and satiating. This recipe looked delicious so I lighted it up a bit and made it more healthy than the original version. Since I'm such a muffin girl, I just had to try them in the loaf as well to "think outside the Risa muffin box".*Topping:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside. Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside. Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini. Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes (or around 20-30 min for muffins) or until a knife comes out clean. Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!
I kept a close eye on my muffins, poking them periodically until the toothpick came out clean.
YUUUUUMMMMMYYYY!!
Since Fall is here, I really wanted to pick up some canned pumpkin but there wasn't any on the shelves. Apparently there's a nationwide shortage? (You'd think an ex-newsie would be up on that sort of thing), so instead I'll embrace summer a bit longer with beautiful strawberries. They just had to make it into my lunch for my trip tomorrow to our sister dealership where I work half the time.
What's your favorite lunch?
2. ALA Corporate Cup: Our dealership group is sponsoring this race and I've been involved with the marketing and planning of this event for the past month and a half . While I won't be running in the 10k (I'll die if I run the whole thing), I decided to run a quick 2 mile, non-competitive route. My grandmother had lung cancer (wasn't a smoker for several years) and so this one is for her :-).
If you are looking for a dog or cat, I recommend Petfinder. It's where we found Duke and they have so many animals looking for a forever home with a loving mom and dad!
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