Archive | April 2015

Pirate Pictures

Sharing just a few pictures of last weekend as Pirates of Treasure Island.
You too can be a pirate!!!

And yes these are all working flint locks.























10985868_10207131833481157_2332138961426893458_n 11063770_10207131839241301_1308458725687782443_n













New Pirate Items

Last weekend we, as Pirates of Treasure Island, spent the weekend at the Wenatchee Renaissance Faire.

While it was not as big as I had expected we all had fun in the sun.

I came home with a nice sun burn and the following items:

Chainmaille & Coin Earrings










Gemstone Necklace (I forgot what the gem is called)










Horn & Chainmaille Drinking Horn (love this and yes I used it)







And my very most favorite item!
I saw him in the morning but since I had already spent enough I didn’t buy him.
He was on my mind all day so in the afternoon I went back to the vendor and he was still there.
So…… I bought him.
He is a puppet but he will instead ride on my shoulder.
As of right now he doesn’t have a name….
Any suggestions?













Crack Potatoes

Yea I don’t like the name of this dish either however that’s what it’s called.

Because they are addicting!!!!

So addicting that I won’t be making these very often.

Yes…..that good!

Crack Potatoes


2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind


Combine first 4 ingredients, mix in hash browns.
Spread into a 9×13 pan.
Bake at 400 for 45-60 minutes.




Light Chicken, Bacon, Ranch Quesadillas with a Clean “Ranch” Dipping Sauce

Way good and very easy!!

The night before we bbq’d three beer-butt chickens so there would be leftover meat.

Love the ‘ranch’ dipping sauce!

You can either make the quesadillas or regular tacos….tastes great either way.

Light Chicken, Bacon, Ranch Quesadillas with a Clean “Ranch” Dipping Sauce

(please note: this is for 2 servings. increase as needed)

1.5 cups cooked shredded chicken breast
4 whole wheat tortillas
2 ounces grated sharp cheddar cheese
1 tomato, diced
2 slices bacon
1/2 tbsp butter, split
1/2 c. greek yogurt
1 tbsp olive oil
1/2 tsp dried dill
1/4 tsp garlic powder
1/2 tsp onion powder
1/8 tsp salt
1/8 tsp pepper


Cook the bacon in a nonstick skillet over medium-high heat until crispy. Let drain on paper towels. Wipe out skillet with a paper towel and turn off heat.

For the “ranch”: combine greek yogurt, olive oil, and spices. Mix well.

Break bacon pieces into very small pieces.

In a bowl, combine chicken, bacon, cheese, tomato, and HALF of the dip. Mix very well. Put the rest of the dip in the fridge until ready to serve.

Spoon half of the chicken mixture onto one tortilla. Top with another tortilla. Repeat.

Heat 1/4 tbsp butter over medium heat, spreading to cover pan. Gently place one tortilla onto pan. Cook until browned on the first side, about 3-4 minutes. Carefully flip, and cook until browned on the other side, another 3-4 minutes. Slide onto a plate and cut into slices with a pizza cutter. Repeat for the second quesadilla.

Serve with the rest of the “ranch” sauce for dipping.