Annie's Top 10 Must Have Engagement Photos!

For Christmas, Brandon gave me a wedding planning book. As much as I hate to admit it, I never got through the whole thing (it was called “The Busy Brides Bible for Planning a Fabulous Wedding Without the Expensive Cost of a Wedding Planner” by Angela Kear) because the author kept talking to me like I was an idiot. The basic gist of it was something like this: “Every busy bride should book her DJ 6 months in advance. A DJ is a person who comes in with music and plays during the reception for your guests. BUSY BRIDE STOP!! Have you booked your DJ? You need to book your DJ” (okay, so maybe I’m exaggerating a little bit.. but that’s how it seemed while reading it!).

Annieway, before I quit reading the book, I found a list of all the pictures your photographer needs to take during the ceremony and reception. However, she didn’t mention anything about must have engagement pictures/poses.

So, without further ado, I present to you Annie’s Top 10 Must Have Engagement Photos and Poses!

1.) An artsy/beautiful ring shot.


2.) An “Oh how cute, they match!” shot.


3.) A good kissing shot.


4.) Outfits or props that portray your interests or hobbies.


5.) A fun background (I don’t know why, but I have always loved pictures with graffiti in the background–I think it gives pictures a more urban and colorful feel).


6.) Pictures that display showcases each of  your smiles/personalities.

 

7.) A further away shot.

8.) Happily gazing into each others eyes.

9.) All dressed up.

And finally…

10.) The standard engagement announcement ‘one person sitting behind the other person’ pose (I actually requested we do this pose so my parents could put it in our hometown paper.. no joke).
 

I would also like to give our wonderful photographer, Ms. Erika Victor, a huge thank you/shout-out for her hard work and patience with us! For more of Erika’s work, be sure to check out her Facebook or Flickr page!

If you're traveling through Colorado..

..and need to stretch your legs a bit, check out the Genoa Tower in scenic Genoa, Colorado!

The Genoa Tower features..

 

The world famous two-headed calf! 

 This pickled 8-footed pig fetus! 

 

The stairwell of death! 

  

This view of glass bottles!

Okay, okay, in all seriousness.. the Genoa Tower is one of the most bizarre/interesting/humorous places you will ever visit. It's definitely worth checking out. The Genoa Tower is actually the highest point between New York City and Denver (surprisingly, the elevation on the plains of eastern Colorado is higher than Denver) which makes for even more of an interesting experience.. especially if you get altitude sickness..

I am from the eastern plains of Colorado and have visited the Genoa Tower on several occasions. However, my dear fiance has not so it was time to introduce him to this gem on the plains.

Upon our arrival--I insisted we do a tourist pic in front of the "See 6 States" sign.

So.Much.Stuff.

The tower.  

"I've seen this movie before.. it doesn't end well." (The ceiling in one of the rooms)

We made it to the top! 

 

I think that's Oklahoma behind me? Maybe. Surprisingly, I can't remember which 6 states we saw.

  

 Climbing back down the stairwell of death.

I'm going to school for media studies, so I thought this old camera was pretty legit.

 

 Pikes Peak?

That's kind of weird..

If these pictures don't convince you, I don't know what will! Seriously though, if you're traveling along I-70, check it out. It only costs $1 and it will be an adventure you won't soon forget.

Have you ever been to the Genoa Tower? Does this remind you of any other unusual roadside attractions? Let me know in the comments! And please follow me!

Apple Pecan Pie Bars

It's September, which means it's Fall is my book (even though temperatures are still in the upper 80s here in good old Kansas!).

Fall is my favorite season--the leaves are changing, the temperatures are cooler and the food is amazing (i.e. everything is apple-y, pumpkin-ish or full of Tryptophans--yum!!). My favorite Fall food has to be pecan pie. So I was especially excited when I found this recipe for Pecan Pie Bars from The Recipe Critic. I changed it up a little bit by adding apple which gives it a different kind of sweetness and texture that I know you'll love!

Also, an important side note: This is DELICIOUS warmed up in the microwave with vanilla ice cream on top. Brandon and I tried it like that last night and LOVED it--Brandon had a couple servings of it (I would have, but I'd had a big, greasy breakfast and pizza for dinner, so I figured I was pushing it quite a bit).

What's your favorite Fall food? Let me know in the comments section!

Anngredients:

For crust:

• 2 sticks unsalted butter
• 2/3 cup packed brown sugar
• 2 2/3 cups all-purpose flour
• 1/2 tsp. salt

For topping:

•  1 stick unsalted butter
• 1 cup packed light brown sugar
• 2 tablespoons heavy cream
• 2 cups chopped pecans
• 1/2 apple, skinless and chopped

1. Preheat oven to 350 degrees and line a 9x13 pan with foil, leaving enough for a two inch overhang on all sides.
2. Start by making the crust--mix together the butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly. 
3. Press crust into foiled tin pan and bake for 20 minutes. 
4. While crust is baking, prepare the filling by combining the butter, brown sugar, and heavy cream in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in chopped pecans and apples. 
5. Remove crust from oven and immediately pour the pecan filling over the hot crust, spreading it to cover the entire surface.
6. Return pan to over and cook for additional 20 minutes.
7. Remove pan and allow bars to fully cook in the pan.
8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve. 

 

Chocolate Peanut Butter Fudge Oreo Cookie Pie

I spent the past week in Colorado for my brothers high school graduation. I had a wonderful time visiting with family and old high school friends but I was missing something… cooking.

My mom is eating healthy now (and looks and feels great–go mom!) which means I can’t cook all of the fattening, delicious, artery clogging foods that I make when I’m home. Today is Brandon and I’s first day back home so I decided to make a nice dinner for the two of us. And a chocolatey, peanut butter-y, oreo-y dessert.

The presentation of this dessert is almost as incredible as it tastes. It looks like something that took forever to prepare when, in fact, it is one of the simplest desserts ever. Impress your friends or dinner guests with this Chocolate Peanut Butter Fudge Oreo Cookie Pie.

Anngredients:

• 1 ready-made Oreo pie crust
• 1 (4 ounce) box instant French vanilla pudding mix
• 1 cup cold chocolate milk milk
• 3-4 tablespoons creamy peanut butter
• 1 jar chocolate fudge sauce
• 1 regular container whipped cream

1. Microwave fudge sauce for 45 sec-1 min. for a thinner consistency. Carefully spread/frost the bottom and sides of pie crust with about half jar fudge sauce.
2. In a bowl, blend instant pudding and 1 cup chocolate milk using a whisk.
3. Using an electric mixer, add the peanut butter. Spoon onto the fudge layered pie crust.
4. Top with whipped cream and drizzle with more fudge.

                                                          

Shrimp Festival

My brother is graduating high school this weekend so I’m at my parents house helping my mom get ready for the big part on Saturday!

My mom knows how much I like shrimp–it has been one of my favorite foods for as long as I can remember. My mom has also been making this meal for as long as I can remember (maybe that’s why I like shrimp so much..). The mouth watering aroma of this shrimp is incredible–it is definitely a meal to make if you are expecting company!

Anngredients:

• 1 tbsp. plus 1 tsp. olive oil
• 1 1/4 pound raw medium shrimp, shelled, deveined, with tails on
• 1 tbsp. minced garlic
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup chicken broth
• 1/4 cup minced fresh parsley
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 4 lemon slices (for garnish)

1. In a medium-size skillet, heat oil over medium high heat. Add shrimp and cook, stirring constantly, just until pink (about 2 minutes).
2. Add minced garlic and cook, continuing to stir, for 30 seconds.
3. Reduce heat to low.
4. Using a slotted spoon, remove shrimp from skillet and place on a covered platter to keep hot.
5. Add white wine, lemon juice, chicken broth, minced parsley, pepper and salt to skillet. Bring to a boil and cook until sauced is reduced by half.
6. Spoon sauce over shrimp and garnish with lemon slices.

                                               

In Honor of Cinco de Mayo..

Feliz Cinco de Mayo, foodies (yeah, my two years of high school Spanish didn't teach me foodies in Spanish.. Lo siento.)!

Earlier today, I got my tax return check which inspired me to go grocery shopping and make something delicious for dinner.

Now, if you know me, you know I LOVE spicy food. You can never go wrong with jalapenos or Hot Rotel (very authentic, I know). So, I decided to combine the two and make a jalapeno chicken casserole--just in time for Cinco de Mayo!

Warning: This recipe is not for the faint of heart. You must love jalapenos. And spice. And everything nice.

Pair with a Corona or margarita and you are good to go. Ole!

Anngredients:

• 1 pound cut up boneless, skinless chicken breast
• 2 cups shredded Habanero cheese
• 1 can condensed cream of mushroom soup
• 1 can Hot Rotel
• 1 8 oz. package wild rice
• 1/2 cup jalapenos

1.  Pour out juices from Rotel can into skillet and cook chicken.
2. Cook rice according to package, minus 1/4 cup water. Drain and cool.
3.  Mix cut up chicken breast, 1 cup cheese, soup, Rotel and rice in bowl.
4.  Place mixture into a 9-inch pan. Add remaining cheese over the top.
5. Garnish with more jalapenos (this is optional--I add 12 or so to the top of the cheese).
6. Bake at 325 degrees F for half hour. 

Chocolate Peanut Butter Ice Cream Cake

I wish I could take credit for the creation or discovery of this amazing dessert but, unfortunately, I cannot. All credit goes to my fiance, Brandon, who made this heavenly treat while I was slaving away on final projects..

Since the weather is getting hot (it was 90 degrees here in good old Kansas--plus humidity, of course), this is a perfect cold treat to make your friends. Trust me, they'll love it. And you. You're welcome.

Well, back to homework for me.. Enjoy!

Anngredients:

• 8 ounces chocolate syrup
• 1/2 cup peanut butter
• 9 ice cream sandwiches
• 6 ounces whipped cream
• 1 cup salted peanuts

1. Microwave chocolate for 1 1/2 minutes (do not boil). Stir in peanut butter and cool to room temperature. 
2. Line 13x9 pan with ice cream sandwiches.
3. Add whipped topping and chocolate. Top with peanuts.
4. Freeze one hour before serving.