February 24, 2011

Discontinued products from The Pampered Chef

The following products will be available while supplies last through February 28th, 2011

Cookbooks:

The Pampered Chef Season's Best recipe collection (fall/winter 2010)
The Pampered Chef it's good for you

Color Story:

Quikut paring knives (set of 3) (sage, pumpkin, eggplant)
Handy scraper (eggplant)
Twixit! Clip combo pack (sage, pumpkin, eggplant)
I-slice (eggplant)
Micrfiber towel (pumpkin, eggplant)

All color story items are available in either cranberry or white for spring/summer 2011

Simple Additions

Medium square plate with cranberry accent (set of 2)
Cranberry petite squares (set of 4)
Small square plate with Cranberry Accent (set of 2)
Rectangle platter with cranberry accent
Oval platter with cranberry accent
Cranberry appetizer plates (set of 4)

The Pamper Pantry

Pizza crust & roll mix
Basil blend canola oil
Sweet mocha hazelnut sprinkle

Entertaining

Holiday dots square bowl
Snowmen round appetizer plates (set of 4)
Snowmen-dots divided platter

Outdoor

Outdoor caddy

Gift giving

1-2-3 dip! Gift set

1-2-3 dip! Gift set has been Restyled for spring/summer 2011. Includes Parmesan-garlic oil dipping seasoning, spinach & smoky pepper oil dipping seasoning and small bamboo spoon set.

Pizza party gift set
Decadent dessert sauces gift set
Bamboo snack gift set
Martini gift set

Host half price combinations

Spice turn-about set
Bamboo salad set



And that is it! So if your favorite product is on this list, be sure to give me a call or shoot me an email!! Because after Monday they will be gone!!!





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Location:N Battlebell Rd,Highlands,United States

Discontinued Items for Scentsy

Unfortunately once the new spring/summer catalog comes out in march, some of our warmers and fragrances will be discontinued :( so here is a list so that you can take a look and see if your favorite product is going away!!

Full-size warmers:


Blynken



Give Thanks



Love, life, hope



Merino



Plantation



Prancer



Sendai



Wild west



Wynken



Mid-size warmers:

Canary



Sparrow




Fragrances:

Central Park Pralines
Christmas Cottage
Christmas Tree
Cozy Fireside
Clarity
Cranberry Spice
Eskimo Kiss
Gingersnap
Guava Nectar
Just Peachy, Ginger!
Peligro
Pineapple Paradise
Plundered Pine
Pumpkin Roll
Rainforest
Rustic Lodge
Sentimental Cider
Snowberry
Spiced Grapefruit
Toasted Caramel Sugar
Tropical Twist
Twilight
Vanilla Suede
Vanilla Walnut
Winter Wonderland

If your favorite scent or warmer is here on this list then take this last month as a chance to stock up!! Remember everything is 10% off until monday!!!





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Location:N Battlebell Rd,Highlands,United States

February 23, 2011

Easy and quick Pot Roast

If you love pot roast like me, but hate! Having to wait 4-5 hours of it to be ready so you hardly ever cook it then you are in luck today!!!

I am gonna show you how you can make a pot roast in 2 hours! Thats half the time! And hey what the heck, maybe even some corn bread to go with it? Yes, all of this still in two hours!!

It is delicious, quick and easy to make and your family will love it!!! Here is what you will need:

A stone piece deep cover baker, preferably our "Pampered Chef deep cover baker"


One of each of the Lipton recipe secret soups, one beefy onion, and one savory herb with garlic.




Vegetables of your choice, I usually do half a small bag of broccoli, half a small bag of cauliflower, about 10 small russet potatoes (cut into 4s) half a bag of baby carrots, and half a bag of baby onions (I don't know what they are actually called, but they are tiny onions)

Get some butter too, you won't need much but you will need enough for the vegetables to get juicy at the beginning of the baking.

And of course, your roast meet, de-thawed and ready to go into the oven!

Ok now that you have all you need you are gonna poke two holes with your knife on each side of the roast, mix both of your soup mixtures in a small bowl, and rub some of it all over your roast, then put the roast in the middle of the baker with no bag! Yes, no bag! The baker has a top lid that should stay on at all times that this roast is in the oven, this will retain the juices and make sure that the roast is very juicy when it is all done.

Then put your vegetables randomly around the roast and sprinkle the rest of the soup mixture on top of the vegetables and roast. Put one table spoon of butter on each side of the baker and one on top of the roast.

Put the lid on it and put it in the over at 375 degrees, set the timer for one hour, and let it cook. After one hour come back and move the vegetables around a bit, so that the top one can dip in the juices and the bottom ones can release some of the juices at the top. Set the timer for another hour.

After that hour has passed take your roast out of the oven and leave the lid on it for about 30 min, put your corn bread in the over while you wait for those 30 min for the roast and then you are ready to serve!!!

And here is my final product!!







It was delicious and quick! Well for a roast haha :)

Enjoy!!

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Location:N Battlebell Rd,Highlands,United States

February 22, 2011

Working of wax samples

Since they changed the old big container testers to something smaller that kind of looks like the mini testers but is a bit bigger,





I am left with all of my old testers!! And got nothing left to do with them but to make them into samples!!

So I have finished doing almost half of them into samples and hopefully by the end of the week finish all of them.







What I'm going to do with ALL of theses when I'm done with them is make sure that they are in a small ziploc haggis with a label that has my info then take them to random doctor's offices, or small businesses or stores and then hopefully that will get my name out there and maybe even some new customers!!! What a great idea isn't it???

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Location:N Battlebell Rd,Highlands,United States

February 21, 2011

Scentsy display stand

So I have been looking for a good and pretty looking stand on the Internet but they are all too simple, and expensive too. Well eventually I found a picture of one that looked pretty cool, but it wasn't on sale anymore. Fortunately I love doing crafts and so does my husband :) so we took it upon ourselves to make this scentsy display from scratch!




Well here is what the almost final piece looks like. It's not painted yet, but we have put it all together and wired it and it works!!! I am super excited about it, it's so freaking cool!!

It took lots of small injuries like scratches and sore thumbs, but in the end it was all worth it. It will sit 5 full size warmers, and three plug ins on the front. Which is more than enough for a scentsy party or scentsy fair show or anything like that!!!

Well I hope you guys like the idea, I will be posting pictures of the final piece soon enough :)

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Location:N Battlebell Rd,Highlands,United States

February 20, 2011

Chocolate cupcakes with flaming strawberries

I was finally able to try out this recipe I saw on a blog named Sprinkle Bakes. I didn't quite follow the recipe to the book, but I did use the flaming strawberries :) which was the awesome part I wanted to try out. If you want the full recipe visit http://www.sprinklebakes.com/2011/01/chocolate-cupcakes-with-flaming.html and you will be able to find it.

I was supposed to make these for valentines day for my hubby but I never got around to make them then so I made them yesterday, they are still in the refrigerator because he was too full after dinner to eat one hahaha.








So here are the cupcakes before being lit up. Unfortunately alcohol evaporates so they don't stay lit forever :( but its all a bout the wow factor!!








And here we go!! They are lit! They looked sooooo freaking cool in the dark! It was supper awesome! I had a hard time photographing them because I had to leave the shutter open for about 15 seconds so that it would capture everything around and stuff, but I'm happy with the pictures I got :D








And there you have it! I hope you guys like it and try it out at home, it is definitely lots of fun!! And it will wow all of your guests if you use it for a couple's dinner or a birthday or any type of celebration where there will be guests!!!

Tip: bring the cupcakes to the table before you light them up. After every one is around the table then light them up quickly and then turn off the lights....you will hear Wows everywhere lol

Enjoy!!!

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Location:N Battlebell Rd,Highlands,United States

February 19, 2011

March warmer of the month

The warmer of the month for March is non other than the beautiful and cute DOTTY!!!




It is so cute and perfect for summer time!! the colors and the design fit just right with the spring that is approaching us so warm and nicely!! It is very stylinsh for just about any home, specially for a teen's room!!
The scent of the month for March is: Jumpin’ Jelly Bean!! smells soooo good!! it is a scent to welcome spring with the scent of jelly beans! Crisp pear and apple with zesty lemon in a base of mouth-watering sugar add fun and fruity sweetness to your home, anytime.


Enjoy this fragrance at a 10% discount! for the month of march!
Also enjoy the Dotty warmer at 10% off!!

An awesome deal! don't miss it!! call me today and order your Dotty warmer and Jumpin Jelly Bean fragrance!!

Maricela Wilson
Your Scentsy Independent Consultant
713-471-6708
maricelawilson.scentsy.us



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Location:N Battlebell Rd,Highlands,United States

February 18, 2011

Gift basket for March & April hosts

If you host a party for me in the month of march or April, you will receive a gift basket (and all the host free product and half priced items) like this one!!!!


This gift basket includes:

One Scentsy plug in
One travel tin
One mini scoop
One Scentsy bar,
One Scentsy key chain
One Scentsy chap stick
One Scentsy room spray

This basket is a value of over $40!!!! and it is absolutely free!!!!

Contact me today to book your party



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Location:Richmond Ave,Houston,United States

February 16, 2011

Scentsy Spring Sprint

Well yesterday was the scentsy spring sprint, which is where all the consultants meet and get to see the new products and smell the new fragrances, and get to win lots of free stuff!!!!








Anyways, it was fantastic! I loved it, I am so glad that I work for such and awesome and generous company! I mean the give-aways that they had were worth from $50-$300!!! Isn't that crazy!! Well unfortunately I didn't win anything, but I did get my "Go bag" like all the other consultants which had a free full size warmer, a mid size warmer, a plug in, a scent pack, a fragrance foam, a scentsy bar, 50 brochures, and a set of transition mini testers. Now the cost of the event was $60 but the value of all we learned and all the free products we got in our go bag; without considering the give-aways, is worth so much more!!!


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Location:N Battlebell Rd,Highlands,United States

February 14, 2011

Sweet valentine soirée

Well for valentines day I decided to go to my friend Jessika's house because she was hosting a party for mainly kids but adults were welcome hehe and since I was going to be the photographer, well I couldn't miss it!!!

There were games, food, candy, and chocolate!! It was fabulous! I had so much fun! We had all the kids decorate their own cupcake and well I gotta say I'm pretty impressed by what some of them turned out as and of course I decorated my own :)

Anyways, here is some pictures from the party, you guys enjoy!

This one is my cupcake :)


Here is all the cupcakes before, and after













And some of the decorations, plus a picture of our fabulous host!!















The kids loved all the games but what they just couldn't get away from was the chocolate fountain!! It was amazingly delicious!!

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Location:N Battlebell Rd,Highlands,United States

February 12, 2011

Pampered Chef February host specials

I am super excited about the specials that we have for our awesome hosts this month of February. Everybody loves out stone pieces, because they are fabulous!! And now you can get them at 60% off when you host a party in February!!, what is more awesome than that?? And if that wasn't good enough, when your sales reach $650, you can choose any TWO host favorites at 60% off including our set if knives and our deep cover baker!!! It just does not get any better than that!!



And for your guests...when they make a purchase of $60 or more, they get a free micro scraper, a free classic scraper, or a small batter bowl!!! I mean do we LOVE our guests or what???





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Location:N Battlebell Rd,Highlands,United States

February 11, 2011

Mexican Mocha Torte

Alright, so after being asked to bring a dessert to work so many times by my coworkers because I'm a pampered chef consultant, I decided to make this "Mexican mocha torte" recipe that comes in the "more Latin flavor" pampered chef cook book.

Now it is lots of work and requires a lot of patience, it takes quite a while to get it done, but believe me, it is worth the while. It is also very very sweet, so don't take a big piece haha a small one should do the trick :)

Well what r you waiting for? Get to bakin!!





ingredients:

nonstick cooking spray with flour
1 cup semi-sweet chocolate morsels, divided
1/3 cup vegetable oil
1 pkg (18-20 oz) fudge brownie mix
3 eggs
1/4 cup water
1 1/2 tsp cinnamon
4 oz cream cheese, softened
2 tbsp instant coffee granules dissolved in 1 tbsp hot water
3/4 cup powdered sugar
2 1/2 cups thawed frozen whipped topping, divided
Chocolate-covered espresso beans (optional)

1. preheat oven to 350F. spray 2 torte pans with nonstick cooking spray with flour. place 8inch circles of parchment paper over centers of pans;set aside. Combine 3/4 cup of chocolate and oil in small batter bowl. Microwave on HIGH 30 seconds or until melter; stir. In another mixing bowl (4qt) combine melted chocolate mixture, brownie mix, eggs, water and cinnamon. Divide batter between pans. Bake 9-11 minutes or until centers feel firm to the touch. Remove pans to stackable cooling rack; let stand for 5 minutes. invert one torte onto serving platter. invert second torte onto cooling rack. cool completely.

2. Whisk together cream cheese and dissolved coffee in classic batter bowl. add sugar; mix well. fold in 2 cups of the whipped topping. chill in freezer 5 minutes. for ganache, add remaining whipped topping to small micro-cooker. microwave on high 30 second; add remaining chocolate and stir until melted.

3. attach open-star tip to easy accent decorator; fill with 3/4 cup of the filling. spread remaining filling into well of torte on platter. carefully place second torte well-side up over filling. spread ganache into well. pipe rosettes over ganache; garnish with espresso beans if desired.

hope you like it :) its lots of work but its very delicious!!



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Location:N Battlebell Rd,Highlands,United States

February 7, 2011

Chicken Piccata Pasta

For my sister's birthday dinner I decided to make this pasta (dessert recipe to follow tomorrow) The reason why I decided to make it was because it is very easy and quick to do and it is very tasty and can feed lots of people. It took me under 30 min to make, and then it was gone is about 10 min hahaha.

Anyways, it is very lemony, but I love lemons so I don't mind the taste, I think it's delicious. As always, don't forget these recipes have cooking utensils from The Pampered Chef but can be made with any utensils you may have at home.

Hope you guys like it :) enjoy!!!







Ingredients:
1 1/4 lbs (625 g) boneless, skinless chicken breast

2 tbsp (30 mL) olive oil, divided

1 1/2 tbsp (22 mL) Lemon Pepper Rub

3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)

1/2 medium onion

12 oz (350 g) uncooked angel hair pasta

1 lemon

2 oz (60 g) cream cheese, softened

1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained

1/4 cup (50 mL) capers, drained and rinsed

Chopped fresh parsley and grated fresh Parmesan cheese (optional)


Directions:
1. Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside.

2. Meanwhile, pour broth into Large Micro-Cooker(R); microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.

3. Zest lemon with Microplane(R) Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings

Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).









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Location:N Battlebell Rd,Highlands,United States

February 6, 2011

Black Forest Trifle

This recipe is also from a while back...I know I hold them for too long before I post haha...anyways, it was what I made for my hubby's birthday dessert. As you can tell he loves chocolate and cherries :) ALOT!

Well it was delicious and he loved it, although it was a little too much for me to eat, he ate the heck out of it. I'm not s big cherry lover, now chocolate on the other hand is my favorite haha. I wouldn't say is good to make for an every day kind of day, but more for like a party where you will have lots of people to serve because as you can tell there is lots of it!!,

Now of course this recipe uses pampered chef products like most of my recipes but as I have said before, you can use what you got at home. A trifle bowl can always be replaced with just a simple bowl, but make sure that is transparent so that your guests can see how pretty your dessert looks!!






Well here is the recipe, hope you guys enjoy!,!

Ingredients:

1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
2 bars (1.55 ounces each) milk chocolate candy, divided
3 cups cherry pie filling
1 tsp almond extract

1/2 cup cranberry-cherry juice
2 cups cold 2% milk
2 pkg (3.3 oz each) white chocolate instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed


Directions:
1. Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely.
2. Loosen brownie from sides of bar pan and invert onto flat side of Large Grooved Cutting Board. Cut brownie into 1-in. cubes; set aside. Chop 11/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.
3. Combine pie filling and almond extract in Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.
4. Pour milk into Classic Batter Bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.
5. To assemble trifle, place half of the brownie cubes into bottom of Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.
6. Make chocolate curls with reserved chocolate using Vegetable Peeler (see Cook's Tip). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.
Yield: 16 servings

Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 59 g, Protein 4 g, Sodium 300 mg, Fiber 0 g

Cook’s Tips: To make chocolate curls, hold the Vegetable Peeler across the short side of the chocolate bar. Using even pressure, push the blade away from you to create curls.

This trifle can be assembled several hours before serving, or even the night before.

© 2011 The Pampered Chef used under license.



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February 5, 2011

Mini Chocolate Tiramisu Cakes


Ok so a little while back I had another pampered chef party in which I made these "mini chocolate tiramisu cakes" The reason why I picked the recipe is because the cupcakes are very easy and quick to make. Besides, who doesn't love chocolate and cream cheese??? Anyways, here is a couple of pictures and the recipe in case any of you want to try it. Of course all the utensils I used were from "The Pampered Chef" because the purpose of the recipe is to promote the products, but i'm sure you have something at home that would work just as good :)






Ingredients:

Cakes
1 small pkg (9 oz/250 g) devil's food cake mix

1/4 cup (50 mL) sour cream

1 egg

1 tbsp (15 mL) instant coffee granules

1 tbsp (15 mL) water

1/3 cup (75 mL) coffee liqueur (see Cook's Tip)


Filling & Topping
1 1/2 cups (375 mL) thawed frozen whipped topping

8 oz (250 g) mascarpone or cream cheese, room temperature

1/4 cup (50 mL) powdered sugar

2 tsp (10 mL) vanilla extract

Unsweetened cocoa powder (optional)


Directions:
1. Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix 'N Scraper(R). Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers comes out clean.

2. Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.

3. Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef's Silicone Basting Brush; cool completely.

4. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.

Yield: 24 cakes

Nutrients per serving: (1 cake): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g

Cook's Tip: If desired, 1 2/3 cups (400 mL) of devil's food cake mix from an 18.25-oz (510-g) package can be used for this recipe.



To substitute coffee liqueur, combine 1/4 cup (50 mL) water, 1/4 cup (50 mL) sugar, 1 tbsp (15 mL) instant coffee granules and 1 tsp (5 mL) rum extract in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1–2 minutes or until sugar is dissolved; cool.






Oh and I forgot to mention how much kids like the cream cheese filling!!! And since I had it already loaded into my "easy accent decorator" it was very easy for me to give the baby a taste :)






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February 4, 2011

February Specials

Ok guys, so the warmer of the month for February is the "Celtic Love Knot" It is in beautiful shades of green and it has a rustic look to it, kinda making it look vintage. It is Soooo awesome!! I LOVE it!! Not only because my husband's wedding band has the same design on it, but because it just has so much meaning in it. It is a great gift for valentines day and a wondefuo decoration for Saint Patrick's day!!!

Because it is the warmer of the month it is 10% off, only for the month of February, so take advantage of the opportunity while you can!!!






10% off everything on the fall/winter catalog is the overall special for the month of February. Everything is the catalog is on sale except for our licensed warmers which include the breast cancer association warmer, the for our troupes warmers, and the college warmers. So take advantage of this deal and buy your favorite warmer, or your favorite scents!!





Unfortunately some of our warmers and scents will be discontinued once our new catalog comes out in march. There is no telling of when those scents of warmers will be brought back so take a careful look and see if any of your favorite scents are being discontinued and stock up before they go bye bye!!!




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Location:N Battlebell Rd,Highlands,United States

February 2, 2011

Wedding favors

Well I have been working on some ideas for wedding favors that would let me promote my Scentsy business, and here is what I came up with. After some ideas from the other girls in the team I decided to take the "memory scent" to the next level. (memory scent is a scent that the bride and groom would pick for their wedding celebrations in order to let people remember them when they smell that specific scent). Because the scents are color coated I figured that the bride and groom could pick a color or two that would match their wedding colors and pick the scents accordingly. After the scents have been selected then a mold would need to be selected in order to have everything somewhat match to the overall theme of the wedding. The bride and groom would need to have a warmer melting the scented wax in every event that leads up to the wedding (bridal shower, rehearsal dinner, etc.) then they would give the favors at the main event which will be the wedding.





The basket would go in the middle of every table, then each guest would take one favor from the basket.




This is what the molds look like, there are some hears and some bells, they can either be put in a little tulle bag with a thank you note or just in a sheet.

Here is one more sample of container which would be one container plus mold per guest instead of having one big basket per table with several molds.








Anyways, this is what I got so far, hope you guys like the ideas, and any comments will be greatly appreciated :)


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Location:Fox Fire Cir,Highlands,United States