Coconut Prawns with Spicy Orange Tiger Sauce

One of my favorite appetizers to order at restaurants is Coconut Prawns!  I’m not a huge seafood fan… but for some reason I find myself craving Coconut Prawns all the time!  So when I see a good sale on seafood I’ll usually pick up a pound just for this recipe!

This recipe is really as simple as it can get I found it from this great site!  And for the sauce I didn’t have any Thai Sweet Chili sauce on hand so I went for our favorite Tiger Sauce as a substitute.

These are great on there own as an appetizer or a perfect side dish with a nice steak!  Give it a try the next time you pick up some prawns!!!

Coconut Prawns with Spicy Orange Sauce

 

Coconut Prawns with Spicy Orange Tiger Sauce

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

  • 20 large or jumbo prawns
  • 1/3 cup flour
  • 1 egg beaten
  • 1 cup shredded dry coconut (I used sweetened it suggested unsweetened… I didn’t find them too sweet because of it)
  • salt and pepper
  • vegetable oil

Sauce:

  • 1/4-1/3 cup Orange Marmalade
  • 1-2 TBLS Tiger Sauce or Thai Sweet Chili sauce (depending on how spicy you want it)
  • 2 tsp lemon juice

Instructions:

  1. To make the sauce stir together ingredients and set aside.  You could warm it up if desired in the microwave for 30 seconds or on the stove top.  I liked it served cold.
  2. Leaving the tail on, shell and devein the shrimp and rinse under cold water.
  3. Pat dry with paper towels and hit with salt and pepper.
  4. Put the flour, egg and coconut in 3 separate bowls.
  5. Heat your vegetable oil to 350 degrees in a deep pot.
  6. Prep all your prawns by first hitting them with flour, then dip in egg and then in coconut.
  7. Fry in oil until golden brown… this will only take a few minutes so stay close!
  8. Place on paper towels to drain.
  9. Serve with Spicy Orange Tiger Sauce.


 

For step by step tutorial see the following photos…

Mix together orange marmalade, tiger sauce and lemon juice.

Mix together orange marmalade, tiger sauce and lemon juice.

Put your flour, egg and coconut in separate bowls.

Put your flour, egg and coconut in separate bowls.

De-vein and shell the prawns.  Pat dry with paper towel and hit with salt and pepper.  Then dredge in flour first, egg second and coconut third.

De-vein and shell the prawns. Pat dry with paper towel and hit with salt and pepper. Then dredge in flour first, egg second and coconut third.

Heat oil to 350 degrees and fry prawns till golden brown

Heat oil to 350 degrees and fry prawns till golden brown

flip to hit both sides.

flip to hit both sides.

Serve with Spicy Orange Tiger Sauce... Enjoy!

Serve with Spicy Orange Tiger Sauce… Enjoy!

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Asian Chicken Wings

Chicken Wings are a perfect appetizer food if your having a party… or hosting a sports gathering!  Its easy to think of the traditional chicken wings with BBQ sauce or hot sauce…

This recipe has a fun Asian twist to it with everything from peppers to jelly… They are sweet yet spicy… Your lips may end up with a little “feel good” burn on them!

The next time you are thinking Chicken Wings… Try out this recipe for a little change up!

Asian Chicken Wings

 

Asian Chicken Wings

  • Time: About an Hour
  • Difficulty: easy-medium
  • Print

Ingredients:

  • 24 chicken wings and/or drumsticks
  • 3/4 cup plum or apricot Jelly
  • 1/4 cup soy sauce (I like to use low sodium)
  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 2 TBLS fresh minced ginger
  • 2 TBLS minced red onion
  • 1 TBLS minced garlic
  • 1 TBLS red pepper flakes  *
  • 3-4 types of peppers minced  *
  • Oil for frying

*Side notes:  Depending on your desired levels of spicy use more or less.  You can use anywhere from green, yellow, red peppers keeping it on the mild side to serranos or jalapenos to bring the spicy levels up!

Directions:

  1. Preheat oven to 325 degrees and heat about 3 inches of oil in a heavy duty pot with high sides… You want it around 375-380 degrees.
  2. In a bowl mix together jelly, soy sauce, vinegar and brown sugar.
  3. Cut up all your peppers, onion, garlic and ginger and add them to the bowl along with your desired amount of red pepper flakes.
  4. Pour your sauce into a sauce pan and bring to boil.
  5. Reduce the heat to a simmer and continue to stir occasionally for about 15 minutes as the sauce thickens.
  6. As the sauce is thickening fry the chicken wings in the oil for about 5-7 minutes… you’ll need to do this in a few batches allowing the oil to rise in temp between each frying.
  7. Once the wings are done place in casserole dish and coat with thickened sauce.  Toss to coat evenly and then place in the preheated 325 degree oven.  Bake for about 15-20 minutes.

 

 

For a step by step tutorial check out the following photos…

 

Asian Chicken Wings

Prep all the ingredients for the sauce.

Asian Chicken Wings

Mix it all together in a bowl

Asian Chicken Wings

Bring it to a boil over medium high heat and then let simmer for about 15 minutes giving it time to thicken.

Asian Chicken Wings

Fry the chicken wings in oil about 375 degrees for about 5-7 minutes.

Asian Chicken Wings

Put chicken wings into a casserole dish and pour sauce over the top… Stir around to make sure they are coated well. Bake in pre heated 325 degree oven for about 15-20 minutes.

 

I got this recipe from one of my favorite food authors Ree Drummond the Pioneer Women   … Here is a link to the recipe I worked off of.

Check out some of my other favorite Chicken dishes…

Sweet Sticky & Spicy Chicken, Crock Pot Cashew Chicken, Homemade Orange Chicken

 

 

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Kid Friendly Mac and Cheese

There isn’t too many kids out there that say no to mac n cheese… Or at least not too many I know!

This recipe is a super easy homemade mac n cheese that all kids will love!  If you feel like stepping it up a bit add some peas, bread crumbs… or cut up little smokies!  The sky is the limit ;)

I made this for my Daughters 2nd birthday… She loves mac n cheese!!

Kid friendly mac and cheese

Kid Friendly Mac and Cheese

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

  • 16 oz box elbow macaroni noodles
  • 1/2 cup butter
  • 1/3 cup flour
  • 3 cups milk
  • 12-16 oz shredded cheese (colby jack, cheddar… really whatever you’d like)
  • 3/4 tsp salt
  • 1/4 tsp pepper

Steps:

  1. Cook Macaroni noodles and drain.
  2. Preheat oven to 375 degrees.
  3. In a saucepan melt butter over medium heat.
  4. Stir in flour using a whisk.
  5. Slowly add the milk while continuing to stir.
  6. Bring to boil and stir for 2 minutes.
  7. Sauce should be thick… and the cheese, salt and pepper and stir together until cheese is completely melted.
  8. Add the noodles and mix well.
  9. Place into 2 quart casserole dish.
  10. Bake for 30 minutes at 375 degrees.
  11. Let cool 5-10 minutes.

For step by step tutorial see the following photos…


 

Cook noodles and drain

Cook noodles and drain

melt butter and whisk flour in and slowly add the milk while continuing to stir.

melt butter and whisk flour in and slowly add the milk while continuing to stir.

bring to boil and cook for 2 minutes while still stirring.

bring to boil and cook for 2 minutes while still stirring.

I used a mac and cheese blend I found on sale at the store.

I used a mac and cheese blend I found on sale at the store.

add cheese, salt and pepper

add cheese, salt and pepper

stir till cheese is all the way melted.

stir till cheese is all the way melted.

add the noodles and mix well

add the noodles and mix well

pour into a 2 quart casserole dish and bake at 375 for 30 minutes

pour into a 2 quart casserole dish and bake at 375 for 30 minutes

Remove and let cool for 5 -10 minutes before serving.

Remove and let cool for 5 -10 minutes before serving.

I served it at my Daughter's 2nd Birthday Party

I served it at my Daughter’s 2nd Birthday Party

 

I found this recipe from another great blogger here!

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Thanks for a great first year… 2014 review

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 900,000 times in 2014. If it were an exhibit at the Louvre Museum, it would take about 39 days for that many people to see it.

Click here to see the complete report.

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Peanut Butter Blossoms

I love making these cookies during the holidays…  They just are too cute and a great cookie to have around during your holiday gatherings!  The kids love getting involved with these too… They are always in charge of removing all the foils off the kisses… One less thing for me to do… and I pay them for their job well done with a few extra kisses ;)

This recipe is really easy to make… Give it a try!

Peanut Butter Blossoms

 

Peanut Butter Blossoms

  • Servings: 3-4 dozen
  • Difficulty: Easy
  • Print

Ingredients:

  • Hershey’s Kisses
  • 1/2 cup shortening
  • 3/4 cup peanut butter (creamy or crunchy… I use crunchy)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 2 TBLS milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Extra sugar for rolling

Directions:

  1. Pre Heat oven to 375 degrees.
  2. Mix together shortening, peanut butter, white and brown sugar.
  3. Add egg, milk and vanilla and mix together.
  4. Add flour, baking soda, salt and mix together.
  5. Dough should be nice and thick and cleaning the sides.
  6. Use a 1 inch scoop and make round balls.
  7. Roll in sugar and place on greased cookie sheet.
  8. Bake at 375 degrees for 8-10 minutes.
  9. Remove all the foils from the kisses.
  10. Right when the cookies come out press a kiss on top.
  11. Remove to cooling rack to cool before serving!

For step by step tutorial see following photos…

Mix together shortening, peanut butter, white and brown sugar.

Mix together shortening, peanut butter, white and brown sugar.

Add egg, milk and vanilla and mix together.

Add egg, milk and vanilla and mix together.

Add flour, baking soda, salt and mix together.

Add flour, baking soda, salt and mix together.

Dough should be nice and thick and cleaning the sides.

Dough should be nice and thick and cleaning the sides.

Use a 1 inch scoop and make round balls.

Use a 1 inch scoop and make round balls.

Roll in sugar and place on greased cookie sheet.   Bake at 375 degrees for 8-10 minutes.

Roll in sugar and place on greased cookie sheet.
Bake at 375 degrees for 8-10 minutes.

Remove all the foils from the kisses.

Remove all the foils from the kisses.

Right when the cookies come out press a kiss on top.

Right when the cookies come out press a kiss on top.

Remove to cooling rack to cool before serving!

Remove to cooling rack to cool before serving!

 

Looking for more cookies??  Here some more of my favorites…

Peanut Butter Chocolate Swirl Cookies,  Brown Sugar Snickerdoodles,  Soft Peanut Butter Cookies, Layered Magic Bars

 

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Layered Magic Bars

I remember these cookie bars back when I was young…  They were always around when we went to holiday parties!

I love making these during the holidays because they make a good amount… really you can cut them down to bite size pieces if you want!  They are rich enough to do that for sure!  They are also easy to put together with little mess to clean up!

Over the years I’ve tweaked this original recipe from Eagle Brand… I keep the basics in place but I switch up the goodies layering this yummy treat!

Try making this sweet treat for your next holiday gathering… You can feed lots and I promise you someones gonna be asking for the recipe!  ;)

Layered Magic Bars

Layered Magic Bars

  • Time: 35-40 Minutes
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 1 can sweetened condensed milk
  • 1 cup mini chocolate chips
  • 1 cup toffee bits
  • 1 cup white chocolate chips
  • 1 cup sliced/chopped almonds
  • 1 1/3 cup flaked coconuts

Steps:

  1. Heat oven to 350 degrees.
  2. Take your graham cracker crumbs and add the melted butter to it.
  3. Mix it around until it resembles coarse crumbs.
  4. Spray 13×9 baking pan with cooking spray and add the crumbs to it.
  5. Press flat to evenly cover the bottom.
  6. Pour 1/2 of the sweetened condensed milk over.
  7. Spread 1/2 or the mini chocolate chips, white chocolate chips and toffee bites.
  8. Sprinkle with 1/2 of your shredded coconut and 1/2 of your sliced almonds.
  9. Now pour the rest of the sweetened condensed milk over the top.
  10. Sprinkle the remaining mini chocolate chips, white chocolate chips, toffee bites and sliced almonds.
  11. Add the remaining shredded coconut to the top and bake at 350 degrees for 25 to 30 minutes.
  12. Remove from oven and let cool completely.
  13. Cut your bars to your desired size.

 

For step by step tutorial please see the following pictures…   Small side note… I made a double batch in these photos if you question the size of the baking pan ;)


 

Take your graham cracker crumbs and add the melted butter to it.

Take your graham cracker crumbs and add the melted butter to it.

Mix it around until it resembles coarse crumbs.

Mix it around until it resembles coarse crumbs.

Spray your baking pan with cooking spray and add the crumbs to it.

Spray your baking pan with cooking spray and add the crumbs to it.

Press flat to evenly cover the bottom.

Press flat to evenly cover the bottom.

pour 1/2 of the sweetened condensed milk over.

pour 1/2 of the sweetened condensed milk over.

Spread 1/2 or the mini chocolate chips, white chocolate chips and toffee bites.

Spread 1/2 or the mini chocolate chips, white chocolate chips and toffee bites.

Sprinkle with 1/2 of your shredded coconut and 1/2 of your sliced almonds.

Sprinkle with 1/2 of your shredded coconut and 1/2 of your sliced almonds.

Now pour the rest of the sweetened condensed milk over the top.

Now pour the rest of the sweetened condensed milk over the top.

Sprinkle the remaining mini chocolate chips, white chocolate chips, toffee bites and sliced almonds.

Sprinkle the remaining mini chocolate chips, white chocolate chips, toffee bites and sliced almonds.

Add the remaining shredded coconut to the top and bake at 350 degrees for 25 to 30 minutes.

Add the remaining shredded coconut to the top and bake at 350 degrees for 25 to 30 minutes.

Remove from oven and let cool completely.

Remove from oven and let cool completely.

Cut your bars to your desired size... I always like to cut the sides off!

Cut your bars to your desired size… I always like to cut the sides off!

You can even cut these in half and have small little bites size pieces!

You can even cut these in half and have small little bites size pieces!

Hope you enjoyed these as much as we do!!!

Hope you enjoyed these as much as we do!!!

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Roasted Pork Shoulder

I try oh so very hard to not serve my family with the same boring meals week after week… Don’t get me wrong… we repeat meals all the time!  And one thing I’m always serving up is chicken… So its nice to throw something else in the mix and surprise them with… well not chicken!

I found this pork shoulder at the grocery store … on sale of course … and decided to try something simple with it.  Most the time with a pork shoulder I’ll end up just making pulled pork sandwiches… So it was refreshing coming across a super simple easy recipe… that really had no prep time just a bunch of cooking time!  This roast turned out so juicy… it may looked “burnt” like my 7 and 10 year old told me… But that’s just a nice crust… It didn’t taste burnt at all!!!  My Husband was actually picking it apart while it was in its “cool down” time … I blame him for no left overs ;)

Try this out… it can’t get much easier!!

roasted pork shoulder

 

Roasted Pork Shoulder

  • Time: about 4 1/2 hours
  • Difficulty: Super Easy
  • Print

Ingredients:

  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Chopped Garlic
  • Salt and Pepper to taste
  • 1 3-4 pound Pork Shoulder

Steps:

  1. Pre Heat your oven to 425 degrees.
  2. In a bowl mix together the olive oil, garlic, salt and pepper.
  3. Using a pastry brush spread the mixture all over the pork shoulder.
  4. Place the Shoulder on a rack in a roasting pan.
  5. Roast for 20 minutes and then reduce the heat to 325 degrees.
  6. Continue to cook for about 4 hours or until your meat thermometer reads 185 degrees.
  7. Remove and let cool for about 30 minutes.
  8. Watch out for Husbands… Mine picked about 1/4 of it off… He said it was his snack!!!  :)

For a step by step tutorial see the following pictures…

In a bowl mix together the olive oil, garlic, salt and pepper.

In a bowl mix together the olive oil, garlic, salt and pepper.

Using a pastry brush spread the mixture all over the pork shoulder.

Using a pastry brush spread the mixture all over the pork shoulder.  Place the Shoulder on a rack in a roasting pan

Roast for 20 minutes and then reduce the heat to 325 degrees. Continue to cook for about 4 hours or until your meat thermometer reads 185 degrees.

Roast for 20 minutes and then reduce the heat to 325 degrees.
Continue to cook for about 4 hours or until your meat thermometer reads 185 degrees.

Remove and let cool for about 30 minutes.

Remove and let cool for about 30 minutes.

I served our with some Roasted Red Potatoes… Green Beans… and the always famous 20 Minute Homemade Biscuits!!!

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Homemade Chicken & Biscuits

 Homemade Chicken & Biscuits is such a great staple in the fall and winter months!  This recipe is super easy to put together… its also great to prep before dinner time and then just toss in the oven when your ready!  I love using my 20 Minute Homemade Biscuit recipe as well for it… but your can always use those tubes of biscuits from the store… Although I am highly against those things ;)  I found this yummy recipe here!

Homemade Chicken and Biscuits

Homemade Chicken & Biscuits

  • Servings: 6-8
  • Difficulty: EASY
  • Print

Ingredients:

  • 3 TBLS Butter
  • 1 medium Onion chopped
  • 1-2 Celery stalks chopped
  • salt and pepper to taste
  • 2 TBLS Flour
  • 2 Cups Chicken Broth
  • 1 tsp thyme (dried or fresh)
  • 1/2 cup milk
  • 3 Cups Chicken cooked (cut into chunks or boiled and shredded)
  • 1 Carrot chopped
  • 1 Cup frozen peas ( I left this out… just because I’m not a pea fan!)
  • 1 tsp Lemon juice
  • 8-12 Biscuits depending on the size (I made my 20 Minute Homemade Biscuit recipe up).

Steps:

  1. Pre heat oven to 375 degrees and grease 9×13 casserole dish.
  2. In a skillet over medium heat melt butter and toss in the onion and celery to soften (about 5 minutes)
  3. Toss in the Carrots and season with Salt and Pepper to taste.
  4. Sprinkle with flour and stir.  cook for about 1 minute.
  5. Stir in the broth and thyme and bring to boil… stirring occasionally.
  6. Stir in the milk, carrots, peas and lemon juice.
  7. Pour into the casserole dish and bake at 375 for about 20 minutes.
  8. While its in the oven its a good time to make up the biscuits… or if your using the tubed biscuits then maybe its a good time to clean up the mess ;)
  9. Pull out and raise the temp to 425 degrees
  10. Place the Biscuits on top and pop back in the oven for 12-15 minutes.


 

In a skillet over medium heat melt the butter and toss the onion and celery in to soften. (about 5 minutes)

In a skillet over medium heat melt the butter and toss the onion and celery in to soften. (about 5 minutes)

Toss in the Carrots and season with Salt and Pepper to taste.

Toss in the Carrots and season with Salt and Pepper to taste.

Sprinkle with flour and stir... cook for about 1 minute.

Sprinkle with flour and stir… cook for about 1 minute.

Should look about like this.

Should look about like this.

Stir the broth and thyme in and bring to boil... stirring occasionally.

Stir the broth and thyme in and bring to boil… stirring occasionally.

Stir the milk, peas and lemon juice in.

Stir the milk, peas and lemon juice in.

Add the chicken... I boiled and shredded mine.

Add the chicken… I boiled and shredded mine.

Pour into the casserole dish  and bake at 375 for about 20 minutes.

Pour into the casserole dish  and bake at 375 for about 20 minutes.

While its cooking I made up the 20 Minute Homemade Biscuits.

While its cooking I made up the 20 Minute Homemade Biscuits.

Pull it out and raise the temp to 425 degrees.  Place the Biscuits on top and pop back in the oven for 12-15 minutes.

Pull it out and raise the temp to 425 degrees. Place the Biscuits on top and pop back in the oven for 12-15 minutes.

Now you have a dinner for everyone... All in one dish!

Now you have a dinner for everyone… All in one dish!

 

Hope you enjoyed this great comfort meal!

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Pumpkin Pie Cupcakes

Fall is in the air and we are spending less time outside and more time inside prepping for our winter hibernation ;)  My 9 year old loves this time of the year… His birthday is near and one of his favorite desserts is pumpkin pie!  I did a test run on these little cupcakes so I can make them for his party!  (Last year he didn’t want a cake… he wanted pumpkin pie!!)  I figured Pumpkin Pie Cupcakes might be a little funner than just plan pies!  I found this recipe here… I did add a little bit more flour than what the recipe called for and a little nutmeg too… just the pumpkin spice wasn’t enough for me :)

These are a fun dessert to make up for the fall season if your planning on feeding more than just the family or if your are going to an event!  I would suggest hitting them with a dabble of whipped cream… or sprinkle them with powdered sugar!

I will tell you this was my test run and I didn’t have a chance to dab them with whipped cream or sprinkle them with powdered sugar… Oh no… they were gone in less that an hour!  Pretty sure the 9 year old sneaked 5 of them himself!!  And then of course there is always the Husband… I pulled them out of the oven about 5 minutes before he pulled in the driveway!

Pumpkin Pie Cupcakes Cover

Pumpkin Pie Cupcakes

  • Servings: About 16
  • Time: 30 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 15 oz pumpkin puree
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup evaporated milk
  • 1 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp nutmeg
  • 2 tsp pumpkin spice

Optional Topping:

  • Whipped Cream
  • Powdered Sugar

Instructions:

  1. Pre-heat oven to 350 degrees
  2. Line pan with liners
  3. Mix flour, pumpkin spice, nutmeg, salt, baking powder, baking soda together
  4. In a mixing bowl mix pumpkin puree and sugar together
  5. Add eggs, vanilla and evaporated milk and mix well
  6. Add the dry ingredients to wet and mix
  7. Fill the liners 1/2 way full
  8. Bake 20-22 minutes
  9. Let cool in pan for at least 20 minutes before removing to cooling rack

 

For step by step tutorial see the following pictures…

In a mixing bowl mix pumpkin puree and sugar together... Add eggs, vanilla, evaporated milk and mix

In a mixing bowl mix pumpkin puree and sugar together… Add eggs, vanilla, evaporated milk and mix

Mix flour, pumpkin spice, nutmeg, salt, baking powder, baking soda together

Mix flour, pumpkin spice, nutmeg, salt, baking powder, baking soda together

Add the dry ingredients to wet and mix

Add the dry ingredients to wet and mix

Fill liners 1/2 way and bake for 20-22 minutes

Fill liners 1/2 way and bake for 20-22 minutes

Let cool 20 minutes before removing to cooling rack

Let cool 20 minutes before removing to cooling rack

Pumpkin Pie Cupcakes Cover

 

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New Puppy… What should we name her?

I know I already have a lot on my plate… 4 kids, real estate, Mother, Wife and Blogger… But we decided to get a dog!  The kids are getting older and can help out on the daily duties it takes to care for a doggy… Although after the first night and maybe a total of 3 hours sleep I wish they could handle the night shift too!  I guess that won’t last long… but its a lot like having a newborn in the house again!

Anyways… The boys came home from school yesterday to say that there are some girls on the bus that are moving and have to get rid of their puppies, so we went to check it out.  There was two boys and this little girl… that we instantly fell in love with!  We left there with out bringing her home… and returned about 20 minutes later to rescue her!  Part of me wishes I could rescue all 3… But I know that’s just CRAZY!

She’s a Chihuahua/Terrier mix and the vet thinks she’s about 5-6 weeks old weighing in at 1 lb 11 oz.  We have yet to come up with a name for her… So I thought I’d toss it out there and see if you guys had some feedback for me…  :)

Here is some pictures of the last 24 hours…

new puppy

 

 

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