Monday, March 18, 2013

Infinity Scarf

Isn't my niece the cutest!! I made her this infinity scarf for her birthday. She is so fashionable all the time! I need to take accessorizing lessons from her. I saw a tutorial on Pinterest for infinity scarfs and I got really excited because I think they are so adorable. The tutorial is from Fabricmartfabrics. I used a really soft knit fabric and it turned out really nice. I had a hard time giving it away. I think I'm going to have to make my own soon. Here she is the cutest 11 year old ever with her new scarf.
Don't mind the early morning picture of me in my pj's and no make up on but I wanted a picture with my niece.

Monday, March 11, 2013

Homemade Alfredo sauce

I came home from work today with a headache and I was starving. So, I was trying to figure out what to eat and all the left overs in our fridge sounded gross so I decided to try homemade Alfredo sauce with penne pasta. It tasted so delicious. Totally hit the spot and it was really easy. It took me about 15 minutes to make this whole meal. I got this recipe from Fabulous food blog.

Pasta of your choice
1 stick of butter
1 clove minced garlic
1 pint of heavy cream (2 cups)
1 cup of fresh Parmesan cheese
2 tbsp cream cheese (I totally forgot this ingredient so you could make it without)
1/4 tsp salt
1/2 tsp white pepper (I used black)

Cook pasta according to box. Combine all other ingredients in a small sauce pan. Bring to a boil until the sauce thickens to the consistency you want. Make sure to stir often. Pour over cooked pasta and enjoy. 

Friday, March 8, 2013

Olive Garden Copy Cat Salad

I don't know about all of you but the main reason I go to Olive Garden is for the salad and the breadsticks. Heck! You could even fill up on that and take your meal to go. I know quite a few of you that are there with me even if you won't admit it. So, I was doing my usual Pinterest searching a.k.a. wasting time when I probably should have been doing household chores when I came across a recipe for the salad dressing. So, I decided to make this on Monday night with dinner. It was so delicious! My husband was very grateful that I didn't do my usual lettuce, avocado and ranch dressing salad. Although, I did add an avocado to the Olive Garden salad because I'm addicted to them. I got my recipe from Mommy Savers

Salad Dressing ingredients:
  • 1/2 C. mayonnaise
  • 1/3 C. white vinegar
  • 1 tsp. vegetable oil
  • 2 Tbsp. corn syrup
  • 2 Tbsp. Parmesan cheese
  • 2 Tbsp. Romano cheese
  • 1/4 tsp. garlic salt
  • 1/2 tsp.  Italian seasoning
  • 1/2 tsp.  parsley flakes
  • 1 Tbsp. lemon juice

Toss salad with fresh tomatoes, sweet red onions, black olives, croutons, pickled pepperoncini, avocados (if you are like me) and top with freshly grated Parmesan cheese. I made a huge bowl and my husband and I ate the whole thing. If you are wondering where to find the pepperoncini's they are right next to the pickles. That's probably a no brainer but I get so frustrated when I'm looking for uncommon items at the grocery store.

I also made Italian Parmesan breaded tilapia to go with the olive garden salad. I've seen these Kraft seasoning packets in the grocery store a few times and thought I would buy it for a night when I didn't want to spend too much time cooking. I tried it out and my husband said it was the best tilapia I have ever made and I like to think I'm pretty good at cooking tilapia. you can find the Kraft breaded packets in grocery stores right next to the cheese section. It  might be worth a try. We loved it with fish but I think we are going to try it with chicken next.

Monday, March 4, 2013

Philly cheesesteak stuffed bell peppers

I had a bunch of peppers in my fridge that I didn't want to go bad so I decided to try a new stuffed bell pepper recipe. I found this one on Pinterest and it looked so yummy. The recipe is from Quick 'n easy recipes. My husband absolutely loved it. I will definitely make it again. It looks really complicated but the preparation is actually quite simple. I hope you all enjoy!


8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers (I used red)
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste


Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. 

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.