3 Fall Events You Don’t Want to Miss!

3 Fall Events You Don’t Want to Miss!

The Woodlands is full of activities for any and all of its residents. If you live in the Woodlands, you probably already know this, but events are actually being put on all the time! With the weather quickly improving and Halloween approaching, there are plenty of festivals coming this October. Here are five you should add to the Calander!

Fall Festival & Corn Maze – Pumpkin Patch (Sept. 29th – Nov. 10th)

This long-held The Woodlands tradition is coming to town again this year! Come and check out the pig races, pumpkin patch, corn maze, train ride, farm animals, CANDY CANNON, amusement rides, fall festival foods and more!  (MORE INFO)

Cultural Arts Heritage Festival Market Street (Nov. 5th)

The Woodlands Arts Council partners with Market Street to celebrate the cultural diversity of the community through art at this inaugural event. Attendees will write phrases describing their heritage on a paper leaf, which will be collected and placed on a tree to become a permanent art installation on Market Street.

A number of cultural groups in The Woodlands area will participate at the event, including Chabad of The Woodlands, Congregation Beth Shalom, International Friends of The Woodlands, The Woodlands Chinese Cultural Center, The Refuge Project, US Mexican Entrepreneurs Association, Maddie Hane Irish Dancers and the Human Rights Walk.

Noon-4 p.m. FREE! Market Street, 9595 Six Pines Drive, The Woodlands. (MORE INFO)

The Woodlands Fall Fest (Nov. 12th)

This inaugural event hosted by The Woodlands Township features live music, inflatables, crafts, face painting and a petting zoo. The event is free for children 6 months old and younger. 2-6 p.m. $5.

The Recreation Center at Rob Fleming Park, 6464 Creekside Forest Drive, The Woodlands
281-210-3800. (MORE INFO)

We hope you have a great time enjoying the great weather this time of year! Make sure you spend this fall season with the ones you love.

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AMAZING Chicken Pesto Pasta in Only 2 Steps!

AMAZING Chicken Pesto Pasta in Only 2 Steps!

INGREDIENTS

  • 1 box no-cook spaghetti or linguine
  • 1 cup pesto, (or to taste)
  • 12 ounces cooked chicken
  • parmesan cheese, (to taste)

DIRECTIONS

  1. Pour pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. Turn the burner to high, then set your timer for 7 minutes (optional: add a bit of salt to taste). Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
  2. Stir in the chicken and pesto. Add parmesan cheese to taste, plus more for the table.
Incredible Homemade Lasagna You’ll LOVE

Incredible Homemade Lasagna You’ll LOVE

INGREDIENTS
3/4 lb. lasagna noodles
1 tsp. extra-virgin olive oil, plus more for drizzling
1 lb. ground beef
cloves garlic, minced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 oz. (32-oz.) jar marinara
16 oz. whole milk ricotta
1/2 c. freshly grated Parmesan, divided
1/4 c. chopped parsley, plus more for garnish
1 1/2 lb. sliced mozzarella
INSTRUCTIONS
  1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
  2. In a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. Return beef to skillet and add garlic and oregano and stir for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through.
  3. Combine ricotta, 1/4 cup Parmesan, and parsley in a large mixing bowl and season with salt and pepper. Set aside.
  4. In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a layer of ricotta mixture, and a  single layer of mozzarella, then repeat layers. Top last layer of noodles with meat sauce, Parmesan, and mozzarella.
  5. Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. Garnish with parsley.

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EASY Amazing Shrimp Tacos

EASY Amazing Shrimp Tacos

Ingredients

  • 20 medium shrimp peeled and deveined
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • a squeeze of lime optional

Avocado Salsa

  • 1 tomato seeded and chopped
  • 1 avocado peeled, seeded and cut into chunks
  • 1 jalapeno seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice from half a lime
  • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Cilantro Sauce

  • 1/4 cup sour cream
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 6 small flour tortillas corn tortillas can also be used

Directions

  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).

  2. To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

  3. To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!

For more visit: https://gimmedelicious.com

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EASY Home-made DELICIOUS Cheesecake!

EASY Home-made DELICIOUS Cheesecake!

CRUST

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup confectioners’ sugar
  • 5 tablespoons + 1 teaspoon (1/3 cup) melted butter
  • 1/8 teaspoon salt

FILLING

  • 2 cups (2 large packages) cream cheese, at room temperature
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

TOPPING

  • 12-ounce bag frozen raspberries, a scant 3 cups
  • 1 to 3 tablespoons sugar, to taste
  • 1 to 2 tablespoons Pie Filling enhancer; use 1 tablespoon for a looser sauce, 2 tablespoons for thicker
  • pinch of ground cinnamon optional

DIRECTIONS

  1. Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 350°F.
  2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
  3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
  4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
  5. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
  6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center.
  7. Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.
  8. To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don’t let the berries cook.
  9. Add 1 tablespoon Pie Filling Enhancer, and stir until well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer.
  10. Add 1 to 2 tablespoons granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired.
  11. Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping.

Enjoy! #LakesatCreekside

 

PERFECT Southern Style Chicken Strips

PERFECT Southern Style Chicken Strips

INGREDIENTS

  • 1 egg
  • 1/2 cup buttermilk
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 pounds chicken tenderloins
  • Oil for deep-fat frying
  • 2 tablespoons grated Parmesan cheese

INSTRUCTIONS

  • In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt, and paprika. Dip chicken in egg mixture, then flour mixture.
  • In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

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