Stuffed Peppers

I've been wanting to make this recipe for a while now. A coworker brought one for lunch and believe it or not, I had never seen a stuffed pepper. I would have never thought of making them. When we were at my parents last weekend my mom gave me 3 large peppers and ground turkey. I didn't plan my meals out this week, so I was thrilled to see I had all the ingredients to make this. I used a recipe from AllRecipes.com.I used ground turkey, brown rice, added a tbs of green chili and used mild cheddar cheese to top it off. I cut the peppers in half, instead of cooking them standing up. I 'm glad I made that decision because it was easy to cut and eat. I was very pleased with the way this came out.
*I apologize for the blurry pics, my camera wasn't charged so I had to resort to my phone.

Ingredients
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

DVD Cover

I made this DVD cover for a very special birthday. I used the cover our wedding CD came in as the template. I'd be happy to send yo the template if you're interested.

Ice Cream Cake

Ice cream cake has been a family birthday tradition for as long as I can remember. It is always what we look forward to when going home for a birthday dinner. So, no more need to buy an ice cream cake from the store. Try this recipe out, it's sure to be a hit!

Ingredients:
1 tub of cool whip (8 oz)
1/2 a container of cookies smashed (any kind)
1/2 gallon of ice cream (any kind) *Can be a little smaller if the carton of ice cream isn't quite a 1/2 gallon.
Jar of chocolate fudge
Preferred toppings (nuts, marshmallows, choc chips, candy pieces, etc)

Directions:
1. Thaw ice cream until it's slightly melted.
2. Place smashed cookies in a layer at the bottom of a glass 8x8 dish.
3. Spread ice cream over cookies, about an inch thick. Spread with a spatula to make the top even.
4. Warm fudge and pour over ice cream.
5. Put cake in freezer for 2 hours.
6. Take out of freezer and top with cool whip. Spread evenly.
7. Top with desired toppings. Place back in freezer for 2-4 hours.

Summer Squash Casserole

This fabulous recipe came from Southern Living magazine. This summer I've been on a squash and zucchini kick (it's always on sale at Publix). I couldn't wait to try this after I found it and it was just as good as I imagined. I cut the recipe in half, since it was just the two of us. There isn't anything I changed in the recipe, but I used egg beaters, margarine, reduced fat cheese, light mayo and Panko crumbs to make it a bit healthier. I'm eating the leftovers as I type, it was that good!

Prep Time: 10 minutes
Other: 30 minutes
Yield: Makes 6 to 8 servings
Ingredients
2 1/2 pounds yellow squash, sliced
3/4 cup chopped green onions
1 cup reduced-fat mayonnaise
2 large eggs, lightly beaten
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 (10-oz.) block sharp Cheddar cheese, shredded
1 cup soft, fresh breadcrumbs
2 tablespoons butter, melted
Preparation
1. Combine squash and green onions in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender. (Do not drain.)

2. Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11- x 7-inch baking dish; cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 10 minutes or until casserole is set; remove from microwave, and let stand 10 minutes.

3. Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.

Card Ideas

Ribbon Bookmarks

These bookmarks are simple & cheap. All you need are some cute buttons, matching ribbon and a glue gun. Measure the ribbon about an inch longer than the book. Glue the buttons to the top of the ribbon. Trim the edges and to keep your ribbon from fraying, you can burn the edges or use clear nail-polish.

Tilapia and Asparagus with Capers

I fell in love with capers on our honeymoon in St. Lucia. I bought some a few weeks ago and found a few recpipes with capers in them. For this dinner, I decided to start with the asparagus side from Cooking Light. Then, I made my own lemon butter sauce with capers to go on top of the tilapia we grilled with the asparagus. I served it all with some jasmine rice. I loved this dinner. I wish I wasn't afraid knew how to use the grill so that I could make it on my own. But, thankfully I have an AMAZING husband who is willing to grill any recipe I throw in front of him!

Grilled Asparagus with Caper Vinaigrette

Yield: 6 servings (serving size: about 4 asparagus spears and about 2 teaspoons vinaigrette)
Ingredients
1 1/2 pounds asparagus spears, trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
Cooking spray
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 teaspoons capers, coarsely chopped
1/4 cup small basil leaves
Preparation
1. Preheat grill to medium-high heat.

2. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack coated with cooking spray; grill 4 minutes or until crisp-tender, turning after 2 minutes.

3. Combine remaining 1/4 teaspoon salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.

Lemon Butter Caper Sauce:
Ingredients:
3 tbs. butter
2 tbs. capers (chopped in small pieces)
1 lemon (for juice and zest)
1/2 clove and garlic

Directions:
1. In a small saucepan, melt butter with garlic on med-low heat.
2. Once butter is melted, add in capers.
3. Cook for 2-3 minutes.
4. Add lemon juice and stir.
5. Just before serving, add lemon zest.

DIY Valance

I wanted to put valances up in our house, but didn't want to go out and buy them. A friend of mine made them for her house, so I decided to do some research to see how hard it would be. To my surprise, it seemed pretty easy. I used this site as a DIY guide. My dad and mister made the valance, with my supervision of course. It took longer to hang them up then to actually make them. My only advice would be to triple check the measurements and make sure you have a level for hanging it.

Pesto-Chicken Italiano

This is a new HOT OFF THE BOX (bag) recipe! I found this recipe on the back of the bag of shredded cheese. It looked delicious, didn't have lots of ingredients and the directions were simple. Therefore, a perfect recipe for me to make! Enjoy!!

what you need
1 Tbsp. Oil
1 lb. Boneless skinless chicken breasts, sliced
1 clove Garlic, minced
1 large Red pepper, cut into thin strips
1/4 cup Pesto
1 Lemon, cut in half, divided
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
2 cups hot cooked angel hair pasta

make it
HEAT oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.

STIR in pesto and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.

SERVE with remaining lemon half, cut into wedges

This week at Target, Estancia wine is $7.00 off!!!

Peanut Butter Coconut Balls

This recipe came from the Taste of Home FUN FOOD magazine. If you haven't bought this one yet, it's totally worth the $5.99. There are all kinds of recipes from desserts to pizzas to burgers to munchies. I usually rip the recipes I'm interested in out of magazines and throw them away, but this one had so many I saved the entire magazine. These were made for my jewelry party last weekend. I wanted a chocolate dessert along with my lemon blossoms. They were very messy to make, but turned out very good. They were very similar to the Buckeye's I make with my mom around the holidays. There was something that I didn't LOVE about this recipe, but I couldn't pin point what it was or what I would change. But, I didn't have any complaints! Enjoy!!

**I cut the recipe in half because I didn't want to spend my weekend in the kitchen making 7 dozen.
82 ServingsPrep: 45 min. + chilling

Ingredients
1 cup butter, softened
1 cup crunchy peanut butter
2 tablespoons vanilla extract
3-1/2 cups confectioners' sugar
2 cups graham cracker crumbs
2 cups chopped walnuts
1-1/3 cups flaked coconut
2-1/2 cups (15 ounces) semisweet chocolate chips
4 teaspoons shortening
Chopped nuts or sprinkles
Directions
In a large bowl, cream the butter, peanut butter until light and fluffy Beat in vanilla. Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.
In a microwave, melt chocolate chips and shortening; stir until smooth.
Dip balls into melted chocolate; allow excess to drip off. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator. Yield: about 7 dozen.

Lemon Blossoms

This past weekend, I hosted a jewelry party at my house. I was so excited about this party for two reasons. 1. It was another reason to find some fabulous recipes to make and share with you! 2. People were going to be able to see our house!!! At the beginning of the week I started searching for recipes and making my list. I decided on 3 dips, 2 sandwiches, 2 desserts, and 2 drinks for about 15 people. This is one of the dessert recipes I made. It was given to me at my bridal shower and I thought it would be a light and fresh summer dessert. Also, I'm not a huge lemon fan, which meant I wouldn't eat all the leftovers!! I found these pretty easy to make and they were enjoyed by all! Now, I'm thinking about all the variations of blossoms I can make!

Lemon Blossoms

Ingredients:
1 pkg yellow cake mix
1 pkg instant lemon pudding mix
4 eggs
3/4 cup of vegetable oil

Glaze:
4 cups of powdered sugar
1/3 cup of fresh lemon juice
1 lemon (zest)
3 tbsp. vegetable oil
3 tbsp. water

Directions:
1. Preheat over to 350.
2. Spray mini muffin tins with cooking spray.
3. Combine first 4 ingredients with an electric mixer until smooth (about 2 min)
4. Fill each tin about 1/2 way.
5. Bake for 12 minutes. Turn out onto teal towel.

Glaze:
1. Sift sugar. Add juice, zest, oil & water.
2. mix with spoon until smooth.
3. With fingers or a fork in bottom of muffin, dip the glaze covering as much of cake as possible.
4. Dry on wire rack with waxed paper underneath to catch drips.
5. Dry for an hour.

Corn Salsa

This past weekend was my friend Christina's 30th birthday party. Everyone was asked to bring a dish to share to the party and I couldn't wait to find a new recipe to bring! I have seen a lot of corn salsa recipes on websites and blogs recently, but I've never eaten it or made it. I love tortilla chips and anything that goes with them, so I decided to give it a try. I did a lot of online searching for a recipe I wanted to try. Here is where I found "the one". It came out perfect. The ingredients were so fresh, it is my new favorite recipe. I took 1/2 of the salsa to the party and kept the other 1/2 for the next day, for another party I was hosting. It was just as great the next day, not a drop left over. So, if you're searching for a light and delicious summer dip, look no further!!

Preparation time: 15 minutes. Servings 12-15.

Ingredients:

2 jalapenos, seeded and finely chopped (remember the gloves please)
2 tomatoes, cored and diced
2 tablespoons cilantro, chopped
1/2 cup lime juice, freshly squeezed
2 cloves garlic, finely minced
4 cups fresh or frozen corn (preferably not canned)
Kosher salt and fresh black pepper
Instructions:

Mix all ingredients in a bowl and season with salt and pepper
Allow to sit for one hour before serving, stir occasionally
Taste and adjust seasoning

Lemon Chicken

This recipe comes from Southern Living magazine. I had a subscription this past year and decided not to renew it because I wasn't finding many recipes that I was interested in. Of course, as soon as I make that decision, I get my last magazine in the mail and it is packed full of fab-u-lous recipes. Even though I didn't run and renew, I finally felt I got my $23 worth of the subscription. I think this is the first dinner I've made on the stove top since we moved because WE HAVE OUR NEW STOVE!! I love it and especially love that all 4 burners work!!! Enjoy!

Ingredients
4 skinned and boned chicken breasts (about 1 1/2 lb.)
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped fresh flat-leaf parsley
Garnish: lemon slices
Preparation
1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.

3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.