Madison gave me these beautiful measuring cups from Pier One.
After a late breakfast, we made a trip to Target which resulted in these for her.
Oh to be a teenager again :)
(I've received several requests for the polish color - it is Blue-Away by Sally Hansen from Target)
We also stopped by my mom and dad's house to visit and wish mom a happy mother's day too.
This is picture of the two of us back in the day.
Love you Mom!
While traveling a lot for work this week, I found a new drink addiction.
Sonic's Low-Cal Sparkling Lime Limeade.
I made my own version at home today using Sam's Choice Key Lime Sparkling water and fresh lime juice.
We usually go out for birthday dinners, but I wanted to stay home and make dinner since I have been traveling so much lately. I used my favorite Le Creuset pot to boil pasta.
Caribbean Blue = cooking happiness.
It was delish.
I also made these cookie cups using refrigerated cookie dough and my Pampered Chef Mini Muffin pan.
Which resulted in these when I finished. So good!!
Want the recipe?
Strawberry Cookie Tarts
recipe from Joy's Hope
2 packages of Pillsbury Refrigerated Ready to Bake Sugar Cookies
1 tub (8 oz) Philadelpia Whipped Cream Cheese
1 tub (8 oz.) Cool Whip
1/4 cup sugar
Spray mini muffin tin with cooking spray. Place one Ready to Bake Sugar Cookie in each tin.
Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove from oven and use a Pampered Chef Mini Tart Shaper to press them into tart shapes. Let them cool a few minutes before you remove them from the pan to a wire rack. I run a plastic knife gently around the tarts to help remove them from the pan. While the cookie tarts are cooling make the filling.
Combine whipped cream cheese, cool whip and sugar. Mix with electric mixer until fluffy.
Put filling in a pastry bag with tip and pipe into each cookie tart. Top with a strawberry or other fresh fruit.
Makes 48 cookie tarts.
Hope you enjoyed my recap of May 8, 2011.
Loved this day :)