Temecula, California is home to Wineries, Hot Air Balloons, Pechanga and my little family. This is Life in Temecula and where ever we roam from home. We work, we go to school, we play, and try to fit as many experiences as we can into this life.
Christmas Present from my boss. 5 bottles of wine. She has it bottled. Check out the names. Too cute (Taken with Instagram at Temeku Hills Golf And Country Club)

Christmas Present from my boss. 5 bottles of wine. She has it bottled. Check out the names. Too cute (Taken with Instagram at Temeku Hills Golf And Country Club)

Making great time on errands (Taken with Instagram at Trader Joe’s)

Making great time on errands (Taken with Instagram at Trader Joe’s)

Let the shopping begin (Taken with Instagram at Temecula Promenade Mall)

Let the shopping begin (Taken with Instagram at Temecula Promenade Mall)

Shopping Day 2 Starting it right (Taken with Instagram at Starbucks Coffee)

Shopping Day 2 Starting it right (Taken with Instagram at Starbucks Coffee)

Gin & Tonic (Taken with Instagram at The Hotel Hanford)

Gin & Tonic (Taken with Instagram at The Hotel Hanford)

Prepping the Christmas Ornament Craft for AKs Holiday Sleepover (Taken with Instagram at Temeku Hills Golf And Country Club)

Prepping the Christmas Ornament Craft for AKs Holiday Sleepover (Taken with Instagram at Temeku Hills Golf And Country Club)

AK & tree (Taken with Instagram at Temecula Promenade Mall)

AK & tree (Taken with Instagram at Temecula Promenade Mall)

LEMON BARS INGREDIENTS: Crust 1 cup butter, softened 1/2 cup white sugar 2 cups all-purpose flour Filling4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 Zest of Lemons 2 lemons, juiced 1//2 Powdered Sugar 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 zest, lemon juice. Pour over the baked crust.4.Bake for an additional 20 minutes in the preheated oven. Cover with light dusting of powdered sugar.
LEMON BARS
INGREDIENTS:
Crust
  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour

Filling
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 Zest of Lemons
  • 2 lemons, juiced
  • 1//2 Powdered Sugar
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 zest, lemon juice. Pour over the baked crust.4.Bake for an additional 20 minutes in the preheated oven. Cover with light dusting of powdered sugar.

Mac & Mac . I love that these two stores wound up next to each other.

Mac & Mac . I love that these two stores wound up next to each other.

Celebrating a job well done (Taken with Instagram at Yard House)

Celebrating a job well done (Taken with Instagram at Yard House)

My sweet Dixie Girl (Taken with Instagram at Temeku Hills Golf And Country Club)

My sweet Dixie Girl (Taken with Instagram at Temeku Hills Golf And Country Club)

Hoops & Yoyo Christmas

When hoops&yoyo and piddles wait up to catch Santa in the act on Christmas Eve, potentially disastrous consequences follow. Will Christmas ever be the same? Will SANTA ever be the same? Only time (and perhaps a little time travel) will tell.

hoops&yoyo Ruin Christmas is full of laughs, songs (two brand- new ones from Parry Gripp!), and fun for the whole family!

Panera Bread’s Signature Macaroni & Cheese

Adapted by Head Chef Dan Kish

Ingredients
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce

Directions
1.Prepare pasta according to package directions.
2.Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3.Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4.Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5.Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). 

Serves 4 to 6

Olive Garden Zuppa Toscana Recipe

INGREDIENTS

1 lb ground Italian sausage

1½ tsp crushed red peppers

1 large diced white onion

4 Tbsp bacon pieces

2 tsp garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced Russet potatoes, or about 3 large potatoes

¼ of a bunch of kale

  1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
  3. Add chicken bouillon and water to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and cook until soft, about half an hour.
  5. Add the heavy cream and just cook until thoroughly heated.
  6. Stir in the sausage and the kale, let all heat through and serve.
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