Monday, December 30, 2013

Puppy love!

My mom has been busy dressing me up lately...

I even met this cool guy. 

And tried to attack my cousin....

Happy New Year!!

Sunday, December 29, 2013

Pinterest WIN: Stuffed Flank Steak

This was an amazing dinner! We actually cut the steak as directed, but went the whole way through. We then kept the second half and froze it to use it later. We also thought it was a bit too much blue cheese. It is a strong cheese so use the amount you think you will like. 

What You Need:
Makes: 6 servings
Prep: 20 minutes
Roast: at 425 degrees F. for 35 minutes
Broil: 10 minutes
1 flank steak (1 1/2 to 2 pounds)
package frozen chopped spinach, thawed
1/2 cup crumbled blue cheese
1 jar (7 ounces) roasted red peppers, drained and chopped
2 tablespoons seasoned dry bread crumbs
1 egg yolk
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1 tablespoon olive oil

1. Heat oven to 425 degrees F.
2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.
3. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.
5. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.
6. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.
7. Roast at 425 degrees F. for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice, and serve.

Ours: (not sure why it looks so pink in the pictures, it was definitely brown)

Monday, December 16, 2013

Pinterest WIN: No-Bake Chocolate Peanut Butter Oatmeal Cookies

These are the best and easiest cookies to make! They are so delicious. I made them for our family cookie exchange and they were a hit!

1/2 cup butter or 1/2 cup margarine
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup creamy peanut butter (or chunky but is seems to make a more crumbly dry cookie)
2 teaspoons vanilla
3 -3 1/2 cups dry quick-cooking oats


1. Add the first four ingredients into a 4-quart sauce pan.
2. Bring to a rolling boil and hold for 1 minute.
3. Remove from heat.
4. Add peanut butter into the hot mixture and stir until melted.
5. Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
6. Mix in the oats and drop by tablespoons onto wax paper.
7. Let cool until set.
Or put in the refrigerator or freezer to expedite the process if you are not patient, like I am :-)

Saturday, December 14, 2013

Print your own Christmas Tags - with editable text!

So I am always looking for a way to spruce up my Christmas gifts. I got this new awesome printer (HP Officejet 6600) and I am always printing crafts now. It's amazing.

Anyway, I found some printable tags but there was not any way to add text. So I made the tags editable, printed on some cardstock, cut them out, used a hole punch to punch out the hole and tied on some ribbon. So go head and click the link below to download the template with text boxes! There are two pages so make sure to check out both!

Sunday, December 8, 2013

Pinterest WIN: DIY Snowflakes

Let it snow – Snowflake Tutorial

I spent this snowy day doing some snowflake crafts! What better way to re use my old MBA Books :-) 
  • Old book (preferably with gold edging)
  • Hot glue gun
  • wire or fishing string
  • Gold glitter
  1. Measure out 1″ strips on your book. Use black ink. Decide how many pages thick you want your strips. I used 5 strips for each. 
  2. Leave the 1st strip full length. 2nd & 3rd cut 1/2inch off. 4th & 5th 1inch off. 6th & 7th 2inches off. 
  3. *warning, if you use the full length of the page (8-10 inches), it is going to make a huge snowflake. I made my first the full length of the page and decided to make a smaller one so cut the page in half and started with 4 inch strips. 
  1. Bend the strips in half and hold at the bottom to create a petal of your snowflake.
  2. Find something heavy to lay on the petal, it will help the shape of it curve inward.
  3. Hold the bottom of the snowflake petal very tightly while tying your wire or fishing string around the end of it. Repeat steps 1-5 until you have 8 petals.
  4. Take a stack of paper strips and roll them together & tie them with wire or string.
  5. Hot glue the entire bottom of your petal. Try & get glue on every piece of paper, this will be what is the binding to hold it all together. Once you have covered the bottom in hot glue place it on the roll of paper & hold tightly until the glue has dried.
  6. Repeat step 7 & make a cross with the petals, then fill in the diagonal spots.
  7. Add extra glue to the edges (this is the only thing holding the entire snowflake together so dont be stingy!).
  8. Glue the edges of each petal together so they are more secure.
  9. I took gold glitter paint and painted the edges.

Scroll down to my tips to see the timeliest way to cut & sort these!

Pinterest WIN: Mini Chicken Meatball Soup

This was super delicious on this snowy day!
Mini Chicken Meatball Soup I
Mini Chicken Meatball Soup
[meatballs adapted from bite sized baked meatballs]
serves 4-6
for meatballs
1 pound ground chicken breast
1 large egg
1/4 cup romano cheese
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup panko bread crumbs
Combine all ingredients together in a large bowl and mix until just combined. Taking 1 tablespoon or so of the mixture, roll into meatballs of desired size.
for soup
2 1/2 tablespoons of canola oil
1 sweet onion, chopped
2 garlic cloves, minced or pressed
4 cups raw spinach
32 ounces low-sodium chicken stock
4 cups water
1 can (14.5 ounces) diced tomatoes
1/3 cup freshly grated parmesan cheese
1 1/2 cups small pasta (I used ditalini rigati)
Heat a large pot over medium heat and add 1 tablespoon canola oil. Add onion with a pinch of salt and stir to coat, then let cook until soft and translucent, about 5 minutes. Add in spinach and garlic, stirring continuously until spinach wilts. Remove from the pot and set aside in a bowl.
With the heat still on medium, add remaining canola oil. Add in chicken meatballs and cook for 2-3 minutes, then flip and cook 2-3 minutes more. (If you make larger meatballs, you will have to cook a few minutes longer. Additionally I found it was easier to flip the meatballs with two small spoons since they are all crowded together in the pot.) Once meatballs are browned, add onion and spinach mixture back to the pot, then add in stock, water and tomatoes. Stir gently making sure meatballs have started to float. Bring to a boil then reduce to a simmer and let cook for 20 minutes. Add in pasta and parmesan cheese, then cook for 8-10 minutes more before serving.
Serve with additional parm. Mmm.
Mini Chicken Meatball Soup I

Mini Chicken Meatball Soup I

Mini Chicken Meatball Soup I

Mini Chicken Meatball Soup I

Mini Chicken Meatball Soup I

Mini Chicken Meatball Soup I