Cowboy Treats!

Happy Halloween!! This is outfit #1. As at 2 yrs 3 mos Little j has developed an opinion. And, it is a strong one, not unlike that of both his parents. Anyhoo, this adorable yet, somewhat large outfit was shared with us and he loved it! This is what he wore to his party at pre-school. Isn't it cute? Here is the finished product on the monogrammed Moon Pies!! I went with sprinkles. The great stickers came from my fav ebay store Tiny Prints Wall Art & More.

Here is j's Halloween Treat Basket!! I love this it is a plastic pail that has been painted~LOVE!! I wanted to find something that he could use for years. I think this works. I got it while on my Girl's Weekend to Myrtle Beach at Anything Joe's a favorite store for all things personalized & monogrammed!!Trick or Treat! The trick is on all the Mommies & Daddies here in NC~ there is a monsoon hitting us! Are you kidding? Rain! It has rained almost every weekend this fall and I am NOT liking it at all. Luckily for us j doesn't even get the door to door candy beg that is the ritual of this holiday. He just thinks we suddenly have a dozen kids in our neighborhood! The weather actually broke for about a hour and a half the rain stopped and after buying $40 worth of candy we only got 10 treaters and of the 10 NONE of the children even said "trick or treat" they just rang the bell and held open their bags! There was 1 bunch of 3 boys probably around age 7, when they walked up and saw j they screamed "Mommy, the cowboy has a gun!!! (If you have hand gun issues PLEASE do not bring them to me. I am just telling a story.) The last set of girls came and j said "hey neighbors" the older of the 2 girls, again probably 7 or 8 said "hey, i think we invited you to our party tonight, she then precedes to say oh yea never mind, he's too young and you're too old" THANKS!!!!!!

Not your Mama's Breakfast Casserole

This is my first time participating in Ultimate Recipe Swap and I am so excited. First off, I am stoked that she picks a theme for each swap. Second, I LOVE this recipe and am so excited to be sharing it hopefully with new friends!! This is a breakfast/brunch casserole that I had at a "Going Away Breakfast" after a friends wedding. I of course have had to guess what it was and this is a very good "copy" of her original dish.

Goat Cheese, Artichoke & Ham Breakfast Casserole
2 cups milk
1/4 c evoo
1 loaf sour dough bread, cubed (I use Peppridge Farms)
1 1/2 c cream
5 eggs
salt, pepper & garlic to taste
1/2 tsp nutmeg
1 (12oz) pkg goat cheese, crumbled
1 tsp thyme
1/2 lb cooked ham, diced
3 (6oz) jars marinated artichokes, chopped
1 c swiss cheese, shredded
Whisk milk & oil in lg bowl. Add bread, let stand until liquid is absorbed apx 10 min. Whisk cream- nutmeg add goat cheese in sm bowl mix remaining spices; in a 13 x 9 greased casserole, place 1/2 bread mix, top with ham, artichokes, herb mix & cheese. Pour 1/2 cream on top and repeat. Bake uncovered at 350 for 60-90 mins until casserole is firm.

For more yummy Breakfast Recipe ideas check out www.lifeasmom.com

Pumpkin Butterscotch Muffins

I saw a friends FB update last week that said "the sweet smell of pumpkin & butterscotch" was coming from her kitchen! I had to know what it was so I hit Google and searched the 2 key words; and I found a ton of stuff. I found this recipe over and over so I guess I can't really give any one person credit. I just can't take the credit because I unfortunately did not think this one up! I made them in 2 pans 1 mini 1 reg. I sent the mini pan to pre-school with j and I personally think the minis were better. Not sure why maybe just because I love that little bite you get from a mini!

Pumpkin Butterscotch Mini Muffins

1 3/4 cups all-purpose flour

1/2 cup brown sugar

1/2 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1/2 cup melted butter

1 cup canned pumpkin

1 (6 oz) package butterscotch chips

Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan with cooking spray or line with cupcake liners. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. DO NOT OVER MIX !!! Stir in the butterscotch chips; divide into each cup of the muffin pan to about 3/4 full.Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, around 10-12 mins.

Michelle's Pumpkin Chili

UPDATE: I made this for Halloween and it was great! I did make a few changes and am noting them below.

It is Halloween week and it's all about the PUMPKIN!! For Featured Chef Tuesday I am so excited to share my friend Michelle's Pumpkin Chili Recipe. It may inspire you to whip it up for Halloween!! I think it sounds so yummy!! Thanks so much to Michelle for sharing!!
1 T. canola oil
1 onion, peeled & diced
1 clove garlic, diced
1 1/2 lb. lean ground beef or turkey (I used turkey)
2 15 oz cans cannellini beans (I used 1 can cannellini & 1 can black)
16 oz. chopped tomatoes (I used 28oz can tomatoes, would use 2 next time!)
1 c. canned pumpkin (NOT pumpkin pie filling!!)
4 oz. chopped green chilies (I used a 7oz can, love the flavor)
1 T. cumin
1 T. chili powder (will use a tish more)
1 t. sugar
1 t. salt
1/2 t. cinnamon
1/2 t. unsweetened cocoa (will do 1 tsp next time)
(I will also add 1 can of chicken broth nest time)
Saute garlic & onion in oil. Add meat and brown. Add remaining ingredients, cover & simmer for approx. an hour- stirring occasionally. Enjoy!!

Check out Blessed with Grace for more Tempting your Tummy Tuesday Recipes

Pumpkin Tomato Chicken

Being at home this morning has led me to another adventure in the kitchen. Earlier today I thought I would do BBQ chicken. Fickle me went into the kitchen and just wasn't excited about that so when I peeked in the fridge I saw pumpkin puree (leftover from muffins) and thought why not use it! And another strange but yummy meal is being created! And it is in the crockpot! 5 mins or less of dumping into said pot and my meal is virtually effortless yip-ee!Chicken breast (I used boneless/skinless straight from freezer)

1 cup pumpkin puree

1 can Tomato Soup

1 pkt Onion Soup mix

2 Tb apple cider vinegar

1 Tb brown sugar

1 Tb Worcestershire sauce

Dump everything in crockpot; give it a good stir, add chicken and cook on low all day! 6-8 hrs

Looking for more great Crockpot Recipes? Check out Dining with Debbie

Monogramed Moon Pies

I saw an article in Southern Living, one of my fav mags that was showing different treat ideas for Halloween and I just LOVED the decorated Moon Pies! Being the monogram fan I am I thought to put each child's initial on their Moon Pie would be a cute sersee to send to preschool. I hope the kids like, j didn't care for the pie at all! oops! Did you notice the adorable spider sticker? My fav ebayer seller, Little Prints, made these. I can't wait to get the Christmas ones!!

It's Monday morning and I am wearing my thinking cap and scanning the freezer and pantry for meal ideas this week. I feel like I am getting sick as thinking of food this morning is making me fell worse. UCK!! Please say prayers that I am NOT getting the bug as I can't, I have way to much to do!! If you are looking for more Menu Planning ideas check out Org Junkie!!

Mon~ Pumpkin Tomato Chicken

Tues~ Super Easy Swedish Meatballs

Wed~ Hotdogs & Tater Tots (Boys alone!)

Thurs~ Broccoli & Cheese Soup & sammies ~ Thanks Debbie!!

Fri~ Pizza

Sat/HALLOWEEN~ Pumpkin Chili (featured chef tues recipe)

Shrimp Sunday

As I mentioned in my previous post I have been out of town on Saturday and upon returning I thought it would be nice to cook J a nice dinner. I scanned the freezer and saw a huge bag of frozen shrimp and that was the start to tonight's meal! I then checked the empty pantry and my ole stand bys were not going to work as I was out of important ingredients. I saw Uncle Ben's Broccoli Rice au gratin and on from that it went!! It was really good and only took me about 15mins to prepare!
1 lb shrimp, peeled & deveined
1/2 sweet onion, chopped
1 stalk celery, sliced thin
1 Tb butter
1 Tb evoo
1/2 tsp thyme, dill & celery salt
s & p to taste
2 Tb Worcestershire sauce
1 box broccoli rice au gratin (I used Uncle Ben's)
1 9 0z pkg frozen broccoli & cheese
1 can cream of mushroom soup
1/2 to 1 cup bread crumbs (I use Pepperidge Farm Herb Dressing)
Saute onion & celery in butter/oil mix until tender; add shrimp & spices. Cook until shrimp are just done. Stir in soup, rice & broccoli. Pour in greased casserole dish top with bread crumbs. Bake 35mins at 350.

Mama's Travels

It was that time again, Mama needed a vaca, a night away from the Nest. My dear friend from college lives in Asheville, NC which also happens to be one of my favorite places to go! It isn't a long car ride~ it's just far enough to feel like I am away! I try to always get to Asheville in the fall as it is the most amazing sight. The leaves changing in the mountains of North Carolina is like no other.

We have a sort of ritual on these GIRLS ONLY trips, we shop, gossip, eat & drink. I love checking out downtown and this year we made a special visit to the needlepoint store as Ses and I have decided we needed a hobby and after our MB trip Al inspired us to take up needlepoint. We are driving into our new hobby full force and I have already started on mine~ what should someday become a Christmas pillow for j's room. Hopefully, I will finish this before he gets into double digit yrs and thinks it is bo-bo to have a Christmas pillow with little animals in his room!

We had lunch at Carmel's located at the Grove Arcade I had a Fried Green Tomato Sammie that was ok, nothing special. We then went for pre-dinner cocktails at the Grove Park Inn, boy I love the massive fire place and the view is again wonderful. Then after primping we hit the Bohemian Hotel Love, love, love!!! We ate dinner at the Red Stag Grill. Good gravy the Calamari app was some of the best I have ever had and the Wedge Salad, who doesn't love a good wedge topped with caramelized bacon? yummy! Kiki had the fillet topped with blue cheese~ wonderful. The whole place was just great. I highly recommend any young, hip, modern girl or any girl wanting to feel young, hip & modern this is the place to stay. LOVE!!!

Super Simple Italian App for Org Junkie!

Hey Tip Junkie!! I wanted to share with you a wonderful easy and simple app that is not the same ole same ole! I hope you and others will enjoy!!

Artichoke Bottoms
Mozzarella Balls (mini ones)
Pesto Sauce
Sun dried tomatoes, chopped or sliced

Place the artichoke bottoms on a rimmed cookie sheet. Put a cheese ball on each one, a dollop of pesto and a tomato. Place in 350 oven for 7-10mins. so pretty and colorful!!

Check out http://www.orgjunkie.com/

Ivy's Carrot Soup

When you see the title of my post Carrot Soup it may not be the 1st thing you want to try, but let me tell you this soup is AMAZING!! When my girlfriend got married our this was the starter that the "aunts" served at the Bridesmaid luncheon. It was so yummy that we all wanted to know what it was. Never did anyone think Carrots! For the record I thought Butternut Squash. It is so rich, velvety and just awesome. I dare you to tell me otherwise. It is even Man approved, just don't mention what it is exactly!!
This is a great addition to any fall meal! ENJOY!!

Cream of Carrot Soup
2 lbs. carrots, thinly sliced
1 ¼ cups chopped onion
1 cup sliced celery
¼ cup butter, melted
3 1/3 cups chicken broth
2/3 cup half and half

Sauté carrots, onion, and celery in butter apx 10 minutes. Add broth; bring to boil. Cover, reduce heat, simmer 20 min. Remove from heat and cool 10 min.Place half of mixture in electric blender; blend until smooth. Repeat with remaining mixture. Return to pan. Stir in half n half, and cook just until soup is thoroughly heated. DO NOT BOIL. Garnish with parsley and dollop of sour cream.

Enchiladas

Talk about some yummy and oh so easy enchiladas! I had frozen the extra filling from stuffed peppers that I did a few weeks ago, had some flour tortillas in the fridge used the filling and topped with Enchilada Sauce & Cheese and YUMMY! Dinner was complete! I do have a footnote on the sauce, my J was so kind to stop at Wally on the way home and purchase said sauce, he says he didn't notice it said HOT! Now he loves hot, the hotter the better I, who ever since having little j gets heartburn just by looking at a spice!, couldn't really handle it! I know, I am such a baby! Anyhoo, the verdict is this is a good~ next time I or should I say HE will buy the traditional sauce!

Featured Chef Tuesday~ Dawn's Stuffed Shells

It's that time again, Featured Chef Tuesday and my good friend Dawn shared:

Here is a family favorite of ours...it is a great meal to serve to guests because it goes a long way and I like to serve with a nice salad and maybe homemade garlic bread. It is not a low fat meal but it is well worth the calories!! Who doesn't love cheese?

INGREDIENTS:
1 Box of Jumbo Shells
1 lb of Ground Turkey or Ground Beef
2 tsp Minced Garlic (I use the jar)
1 Small can Spinach or small frozen bag
1 Egg
1 Lrg container of Cottage Cheese**
2 Cups Mozzarella Cheese
1/2 Cup Parmesan Cheese ( I use grated)
Salt & Pepper to taste

OR you could try
1 Small container of Cottage Cheese**
1 Small container of Ricotta Cheese**

Boil Jumbo Shells per directions on box. Brown ground turkey/beef and add 1 tsp of the minced garlic, drain and add spaghetti sauce. Set aside. Mix the remainder of the ingredients in a large bowl and then stuff that mixture into the individual shells (sounds like a lot of work but it goes fast). Pour sauce on the bottom of a 9 x 13 baking dish and add stuffed shells on top. They will be very close together to help keep their shape. Pour remainder of sauce on top and cover with foil in a 350 degree oven for 30 minutes and then take off the foil for about another 20- 30 minutes. It may look soupy while it is in the oven but it sets up nicely after you take it out...just make sure the cheese mixture is melted before you take out.

This recipe can go many different ways...stuff with veggies & cheese or don't use meat or whatever else you like for your favorite sauce! I hope your family loves it like we do!

Enjoy!
Thank you Kat for letting me be a featured chef~!!

Rustic Pot Roast

I had a great looking Pot Roast in the freezer and thought that I would just come up with something new to try. I typically use cr of mushroom soup & Lipton onion soup mix. I got all the elements done tonight so all I have to do in the morning is turn the crock pot on low and wait!
I put a few tablespoons of olive oil in a skillet and got the pan nice and hot and sprinkled the meat with kosher salt to get the juices sealed in.

Here are the ingredients

I cut an onion in half and placed it in the evoo and sliced the celery to caramelize a bit. Then I added the red wine and brought to a slow boil, added Italian pkt, seasonings, pasta sauce and poured over the veggies & roast.

1 2-3 lb roast

2 Tb evoo

1 sweet potato, cubed

1 baking potato, cubed

1 celery stalk, sliced
2 carrots, sliced

1 onion, cut in half

1 pkt Good Seasons Zesty Italian dressing

1 cup pasta sauce

1/2 cup red wine

1/4 cup chicken broth

salt & pepper to taste

1 tsp celery salt

1Tb minced garlic

Sear the meat in evoo, then caramelize onion & celery. Cube & slice all veggies and put in bottom of crock pot. Place meat & onion/celery mix on top. Pour wine in skillet to de-glaze bring to slow boil, then add sauce, broth & spices. Pour on top. Cook on low 8hrs. ENJOY!

1 pkt of Good Seasons Zesty Italian Dressing

Menu Monday

This week is going to be a major whirl wind of drs appointments and work and meetings!! I am trying to do some seriously thoughtful planning as to make dinner go as smooth as possible!!
Monday: Italian Pot Roast
Tuesday: Chicken Enchiladas
Wednesday: White Chicken Chili
Thursday: Meeting oot friends in Clt for dinner?
Friday: Turkey Burgers
Saturday: Mommy's Night Out!! Boys in Charge
Sunday: Fried Chicken

Check out Organizing Junkie for more menu planning ideas!

Pumpkin Patch

Pumpkin Patch time!!! I love the fall and all the fun things that go with it. I have taken Little j to a "pumpkin patch" really just the front lawn at a local church covered in pumpkins the past two years but, now that he is a Big Boy it was high time we headed to a "real" patch! We went to Johnny Wilson's Farm in Sawmills, NC it is about 25mins north of Hickory going up 321N. I have linked there website, though it has no info! It is a fantastic place. The family that owns it is so nice we got there almost a hour before they opened (as said I had no info) and they were as nice as can be! It's $6 per person and that includes the tractor ride, corn maze, petting zoo, huge inflatable and a pumpkin! We had a blast! They also do school groups, parties and all sorts of fun stuff. We had a blast!! I will be adding Johnny Wilson's Farm to my list of traditions! Thanks!!

j's favorite~ tractor!

J & j in the Corn Maze

White Chicken Chili

I have been thinking all morning about what would be something good to cook to take to a friend who is having some surgery. I just made vegetable soup last week so I thought Chicken Chili would be yummy! Especially since it is cold outside and this is a very comforting meal. Plus I can make a huge pot and feed my family too!!
1lb large white beans, soaked overnight
6-8 cups chicken broth
2 cloves garlic, minced
2 onions, chopped, divided
1 Tb oil
2 4oz cans green chilies
2 tsp cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken breast
Top with Monterrey Jack Cheese
Combine beans, broth, garlic & half of onions in large soup pot, bring to boil & simmer for apx 3 hrs until beans are soft. Add more broth if needed. In skillet add oil & remaining onions and saute, add chilies, spices & mix well. Add to soup pot. Add chicken and simmer another hr or so. Serve with cheese, sour cream, salsa, black olives, scallions, tortilla chips, whatever you like!

Ranchero Pork Tacos

This is a super easy, yummy Mexican dish. I stumbled across this last fall in i think, Womans Day? not sure and I think they used a pork roast and who knows this is how I have been making it and it is a fav! It literally will take you 5 mins to dump a few cans in the crockpot, toss in your pork tenderloin and umm, umm good!
1 lg can Enchilada Sauce (Old El Paso)
1 can diced green chilies
pork tenderloin
1 onion, sliced thin
2 limes, juiced
1/2 cup chopped fresh cilantro (I hate cilantro, J loves so I leave off mine! He says it makes the dish!~ whatever!)
Serve with: warm corn tortillas, sour cream, shredded cheese & salsa
Dump enchilada sauce and chilies in a crock pot, add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender. 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, 5mins. Dump into crockpot with cilantro if using let sit about 5-10mins. Serve and ENJOY!!

What Jack Eats Wednesday

What does Jack eat? It is a question I get on a daily basis and I thought since we are doing Family Dinner at church tonight that today would be a great start to a once a week post WHAT JACK EATS! Jack is a very happy boy who has been exposed to lots of foods & textures and at present time will eat most anything. Although at pre-school he gets so easily distracted that he really isn't eating much lunch. I am trying to get a bit more creative with his lunch box. He has a few daily staples.
1. Milk
2. Yogurt (yo-yo)
3. Fruit
I then add who knows what.
Today's lunch includes Vegetable-Beef Soup (leftover from last night!) Egg Salad Sandwich (pumpkin cookie cutter!) grapes, yo-yo & milk!

Monkey Birthday Party

This is my favorite pic of j at his 1st Birthday Party!

These are the cupcakes I made for j's friends! I just LOVE cupcakes!!

I used mini vanilla wafers for the muzzle, cherrios for the ears and m&m's for the eyes. I made my favorite Banana Pound Cake & Chocolate icing. They were a huge hit!

Here is the cake I made for him! This time I used icing for all the features.

It is YUMMY!!

Chicken Penne

A local catering spot has this awesome Chicken Penne Pasta that is a fav of mine and I being the oh so crafty decided that I could be a "copycat" and try to replicate the dish. Both J's loved it the 1st time I made it so I thought it was worth sharing with you. This is a recipe that would make Sandra Lee proud! I typically used leftover chicken (that was roasted) to make the assembly even easier!
2 cups chicken, cooked & cubed or shredded (whatever you like!)
1 jar Alfredo Sauce
1/2 cup Marinara Sauce
1/4 cup white wine or lemon juice
1/4 cup sun dried tomatoes, packed in oil. sliced
1 small can mushrooms
salt to taste
crushed red pepper, couple of good shakes!
top with Parmesan cheese
Bake for 35-45 min until bubbly on 350

It's that time again... and boy has this been a wild weekend! Oktoberfest, Wedding, Football, fun, fun & more fun!! I checked out the freezer and started planning what I would make this week and here goes:
Monday: Pop's Stew Beef (recipe posted earlier today)
Tuesday: Veggie Soup
Wednesday: Family Night Supper @ Church
Thursday: Chicken Penne
Friday: Grill Night! Turkey Burgers
Saturday: Susan G Koman Walk for the Cure!! Dinner Out!!
Sunday: Spaghetti

Pop's Stew Beef

Sundays as a child were always spent going to church and then heading over to Mimi & Pop's for Sunday lunch. These are some of my most favorite memories and I am feeling nostalgic and thought I would share some of my most fav recipes. The funny thing is my Pop always did the cooking because when Mimi would cook it was the running joke that she would add a can of pineapple, raisins or heaven forbid coconut! (I HATE coconut!!) Therefore to keep Sundays running smoothly Helen aka Mimi was most always told to stay out of the kitchen!! Here is one of my favs a true classic ~Stew Beef~ (I don't think Pop ever used the crockpot but, I have found this to be the easiest way to prepare)
Stew Beef, cut in 1 in pieces
Season with salt & pepper
Sear in hot pan with vegetable oil to get a nice caramelizing. 5-7mins
Put meat in warm crockpot and add the following:
1 can beef broth
1/2 can water
1 pkt Lipton Onion soup mix
Worcestershire sauce
Let this cook on low 6-8hrs the longer the better.
Serve with rice or mashed potatoes which ever you prefer! ENJOY!

WEEKLY PLANS

I have concluded that with the success of Menu Planning Mondays that it would be fun to have plans for each day of the week. I do well with a plan! So, here goes nothing... I am taking the pledge to do a few fun things.
MENU PLANNING MONDAYS
FEATURED CHEF TUESDAYS!
CROCK POT WEDNESDAYS
THIRSTY THURSDAYS
AND WHO KNOWS WHAT WEEKENDS!!

Reinvented Chicken Stuffed Peppers

Ok, ok I tried to actually follow a recipe, really I did! However, realizing at 4pm as I am making the dish that I do not have the corn souffle that I thought was in my freezer and then thinking Big J can stop on his way home to purchase said Stoffers dish that Lowes DOES NOT have I had to improvise! Here is the NEW reinvented dish on the fly!! Note changes from previous post.

CHICKEN STUFFED PEPPERS & CORN
4 large GREEN bell peppers
1(15 oz) CAN CREAM CORN
3 cups chopped cooked chicken
1 cup fresh corn kernels (use frozen is okay)
1 1/2 cup PANKO bread crumbs
1 (4.5 oz) chopped green chilies, drained
1 Tb Taco seasoning

1 cup SALSA
2 cups (8oz) shredded Monterrey Jack w/pepper
Cut peppers in half lengthwise, leaving stem in tact. Clean, place cut side down on lightly greased baking sheet. Broil 6” from heat for 4-5 minutes or until they start to blister. Combine corn and next 7 ingredients. Stir in 1 cup cheese. Turn peppers cut side up and spoon mixture evenly into peppers.
Bake 375 degrees for 25 minutes. Top with remaining cheese and bake 5-10 more minutes until cheese melts.

Pammy's Potato Soup

This is the easiest Potato Soup and it is so yummy!! I thank my favorite nail guru for another great recipe. Little j LOVES it! ENJOY!!

1 bag Frozen Hash browns (I used Country style cubes)

1 can cream of mushroom

1 can cream of chicken

1 can each water, milk & chicken stock

1 onion, chopped fine

salt & pepper to taste

3 dashes worchestershire sauce

Put hash browns in crock-pot, mix the remaining ingredients and pour on top. Cook on low for 6hrs.

Debby's Chicken & Corn Stuffed Peppers

I am so excited to share some of my dear friend, Debby's Dishes! She is a great cook and I will be sharing some of her families favorites over the next few weeks. Today, I am so happy that she has found something to do with peppers other than a traditional stuffed pepper with ground meat, spaghetti sauce, rice etc... This is NEW and different and a FUN way to use up all these peppers from the garden. ENJOY!!

CHICKEN STUFFED PEPPERS & CORN
4 large red bell peppers ( I am using green, as that is what I have from my garden!)
1(12 oz) pkg. Frozen corn souffle, thawed
3 cups chopped cooked chicken
1 cup fresh corn kernels (use frozen is okay)
¾ cup soft bread crumbs
1 (4.5 oz) chopped green chilies, drained
½ med onion – chopped
1 Tblsp. Taco seasoning
2 cups (8oz) shredded Monterrey Jack w/pepper
Cut peppers in half lengthwise, leaving stem in tact. Clean, place cut side down on lightly greased baking sheet. Broil 6” from heat for 4-5 minutes or until they start to blister. Combine corn soufflé and next 6 ingredients. Stir in 1 cup cheese. Turn peppers cut side up and spoon mixture evenly into peppers.
Bake 375 degrees for 25 minutes. Top with remaining cheese and bake 5-10 more minutes until cheese melts.

It's that time again... Menu Planning Monday!!
Monday: Awesome Potato Soup (crock-pot)
Tuesday: Debby's Chicken & Corn Stuffed Peppers
Wednesday: Debby's Italian Crock-pot Chicken
Thursday: Pork Tenderloin, Carrots & Rice
Friday: Peanutty Flank Steak w/ Brocolini
Saturday: Shane & Cassie's Wedding!!!
Sunday: Turkey Burgers

{k's} Ladybug Cake

As my passion for decorating cakes continues to grow, so does my talent, I think?! I loved making {k's} birthday cake! So, this Ladybug was fun. Who knew how hard it was to make red icing? not me! Anyhoo, let me know what you think. I know I am a beginner!!