Thursday, May 31, 2012

Sunday, May 27, 2012

memorial day

image via Paul J. Richards/AFP/Getty Images

Friday, May 18, 2012

pepperoni pizza grilled cheese

recipe (adapted) & image via Forkful Of Comfort

4 slices of bread
Mozzarella, shredded
Pepperoni, quartered
Italian seasoning or basil
Parmesan cheese
Pizza sauce for dipping

Warm a large skillet over medium heat.

Butter bread on one side. Top unbuttered side with mozzarella, Italian Seasoning and Parmesan. Top with desired amount of pepperoni. Cook until golden brown on each side. Serve with pizza sauce. Wahla!

Tuesday, May 15, 2012

three cheese manicotti

recipe & images via Cooking Classy

Another winner! This was scrumptious! I didn't change a thing, but would think fresh herbs might make it even more delicious? This top photo is to show the manicotti...before ALL that yummy sauce is poured over it. Yum!

1 (8 oz) pkg Manicotti noodles
1 (15 oz) container Ricotta Cheese 
1 lb freshly grated Mozzarella Cheese (about 4 cups)
3 oz finely, freshly grated Parmesan cheese (about 3/4 cup)
2 large eggs
1 1/2 Tbsp dried parsley
1/4 tsp freshly ground black pepper
Marinara Sauce, recipe follows

Preheat oven to 350 degrees. Cook pasta according to directions listed on package and drain. In the meantime prepare Manicotti filling, in a large mixing bowl, using a fork blend together Ricotta cheese, eggs, parsley and pepper. Stir in grated Mozzarella and Parmesan cheese and mix until well blended. Divide cheese mixture evenly among the 14 manicotti noodles stuffing each one full. Align noodles in a single layer in a 13 x 9 baking dish. Pour marinara sauce evenly over filled manicotti noodles. Bake in preheated oven for 45 minutes. Serve warm.

Marinara Sauce:
1/3 cup extra virgin olive oil
2 cloves garlic, minced
2 (28 oz) cans crushed Roma tomatos
1 Tbsp dried basil
1 tsp dried parsley
Salt and pepper to taste

Combine all ingredients in a large saucepan, simmer 20 minutes (do this while preparing the filling and pasta).

Monday, May 14, 2012

Wednesday, May 9, 2012

coloring books for big kids

THIS is my new form of meditation! I originally bought one of these coloring books for my Mom a couple years ago, but Drew and I ended up coloring all the pages. These coloring books from Phil Lewis are so fun, I start one and can NOT put it down until it is done. It is completely relaxing and I just love all the detail he puts into each page. Would highly recommend his books {and some ultra fine point markers from Sharpie} for yourself or anyone in your life who STILL enjoys coloring! And I just discovered he is from Colorado, one more reason to love him!

Thursday, May 3, 2012

no-bake peanut butter cookies

image & recipe via My Soul Is the Sky

I have been trying really hard not to bake lately...more focused on losing weight and getting back in shape! BUT, these little guys kept calling to me. So good! They remind me of my Grandma's peanut butter fudge. 

2 cups sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups rolled oats (old-fashioned)

In large saucepan, mix sugar, butter, and milk; bring to a full, roiling boil over med heat. Boil for one minute, stirring constantly. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.

Working quickly, drop by spoonfuls onto waxed paper (I use aluminum foil sprayed lightly with cooking spray.). Put in the refrigerator to set (I keep mine there). Enjoy!

Wednesday, May 2, 2012

stairway to heaven

image via Tumblr
The Haʻikū Stairs, also known as the Stairway To Heaven, is a steep hiking trail on the island of O'ahu. Wow!

Tuesday, May 1, 2012

mexican stuffed shells

recipe & photo via The Way To His Heart

Could not have been more satisfied with this recipe. It was absolutely delicious and I would not change a thing.

1 lb ground beef
1 package taco seasoning
4 oz cream cheese
15-20 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
3 green onions, diced
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.


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