Unstuffed Stuffed Peppers

Here is a simple recipe I like to make on the nights dear hubby is at work, since he doesn't care for bell peppers. Z and I love peppers and like a piece in every bite so I decided to chop up the peppers and throw them into a casserole dish. I also freeze my raw peppers and it works perfect for this recipe or regular stuffed peppers. When they are on sale at the store I stock up. Simply cut the tops and wash out. After they are dry pop them into zip-locs whole. When you are ready to use them take them out about an hr before you need them. The moisture from the freezer makes it so you don't need to pre-boil them. I'm also growing some green peppers in my garden and hope to use those soon! OK, on to the recipe.

Unstuffed Stuffed Peppers
(my way)

4 green bell peppers
1lb ground beef
1 can tomato sauce (2 if you like extra, like me!)
1 teaspoon worcestershire sauce
1/2 cup cooked rice
1 cup shredded cheese
1 tablespoon chopped onions (more to taste & I use dried onions)
dash of salt & pepper if desired

In a large pot boil peppers. Unless you freeze them.
Brown ground beef and saute onions in a large skillet. Add cooked rice (I use a rice cooker), chopped peppers, 1/2 can tomato sauce, worchestershire sauce, half cup cheese & mix well. In a greased medium size baking dish fill with meat/pepper mixture. Pour remaining tomato sauce on top and sprinkle with remaining cheese. Bake at 350 until cheese is melted.

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Happy Easter!

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Egg-cited for Easter

I'm eggstatic to tell you about an eggs-cellent and easy idea to make your dyed eggs that much more egg-citing! Ok, ok enough of that cheesiness.

Using my SCAL program and handy Cricut i printed out a few vinyl decals and simply stuck them on the eggs before dying them then peeled the vinyl off after the eggs were dyed and dryed.

Z's eggs. The green one i added some cooking oil to the dye!

Hubby's eggs

My eggspecially cute eggs!

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DIY egg cups!

Here is a fun little craft that requires nothing more then what you already have on hand! (if you use cardboard egg cartons, own paint & glue)
I cut and modge podged the two little egg carton cups together. Gave Z some paint and glue pens and let her go to town!

Of course I had to decorate some too!

Our final product

Lonely egg waiting to be dyed!

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Homemade Reese's Eggs

I absolutely love Reese's peanut butter cups! They are probably one of my favorite chocolate bars! Can you call them a chocolate BAR? cups? And those little "eggs" that come out around Easter are awesome! Around here they are 75 cents EACH!
Wow, for one flat peanut butter "egg". Hmm but they are so good....
After looking at a few different recipes I settled on this one. I think these are BETTER then the store bought ones and I didn't have to go out and buy anything I didn't already have.

Homemade Reese's Eggs

1 cup confectioners’ sugar

1/2 cup smooth peanut butter

2 tablespoons unsalted butter, room temperature

1 teaspoon vanilla extract

1 pinch kosher salt

1/2 cup chocolate chips

1. In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. Then add the confectioners’ sugar and stir it well until is completely incorporated with the peanut butter mixture.

2. Use your hands to roll the peanut butter into egg-like oval shapes that are 1/4 inch thick and chill them on a plate in the fridge for about 1 hour.

3. In the microwave melt the chocolate chips until they are completely smooth. Remove the peanut butter balls from the fridge and dip each one into the melted chocolate until they are completely coated. Line a plate with wax paper and allow the chocolate to cool and harden before eating.


I only had salted butter on hand so I opted not to add the pinch of salt. I probably wouldn't have anyways since for the most part I'm an anti-salter. I also added about 1 teaspoon of shortening to the chocolate chips while melting them to make it and keep it smoother for dipping. Next time I will flatten them out a little bit more too.

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Snow again....

Spring? Where are you? Here in Arizona the snow is suppose to be GONE by this time of year. Why has the snow come back? This is what we woke up to this morning. Last week we turned the AC unit on and the kids were playing in the sprinkler. Now this....
I'm sure my tomato plant has froze....

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Wordless Wednesday

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Signs of Spring

Today in my flower garden I noticed the first flower of the year has bloomed! It was a lovely Tulip. I come from a dutch heritage and tulips are a favorite and something very special to me. Growing up I remember my dad being so fond of his tulips in the spring. He was actually born and raised in Holland and when I was younger we had visited the wonderful Netherlands twice, then a third time the year before I got married with the then future hubby and Z. We plan on returning one of these days when the time is right.

My lovely tulip!

Here are some photos from our trip to Europe in 2007.

Z chasing a duck

At the Keukenhof. The worlds LARGEST flower garden
with over 4.5 Million tulips in over 100 varieties!
It was amazing!

Standing in a Castle, Germany

On a boat ride through Amsterdam

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The best dip ever!

Here is a simple recipe to the BEST dip ever.
Seriously it's so addicting! I make it at every gathering! And I even got my mother in-law who swore she didn't like spinach to eat it, and love it!
It's really simple! If you get a packet of the Knorr vegetable it has the recipe on the back. I always have a few packets on hand.

1 package (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, (optional)
3 green onions, chopped (optional)

Combine all ingredients in the food processed and mix until smooth.
Chill for at least 2 hours before serving.
Hollow out a large bread bowl and pour in the spinach dip right before serving.
Save the lid and inside pieces.
Don't forget to buy an extra bread! The bread bowl is simply not enough. I usually get a baguette and chop that up too.
To make it a bit healthier you can use light sour cream and light mayo! It tastes the same.


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April 1st

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