Baseball Baby Girl Onesie

Just had to share this cuteness! It is one of my best sellers on Etsy! 

I made one for a friend with a 1 year old. She wore it to the Royal's Spring Training and she said that 4 older men commented on it! 

Etsy Link

Stuffed Poblano Peppers

These were so good, but took a while to prepare!

Ingredients
4 large poblano peppers
2 dried ancho chiles
1 tablespoons canola oil
1 1/2 cups chopped onion
5 garlic cloves, minced
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 lb. 90% lean ground sirloin
2 ounces 1/3-less-fat cream cheese, softened
1 cups precooked brown rice (such as Uncle Ben's Ready Rice)
3 ounces queso fresco, crumbled and divided (about 1 1/2 cups)
2 T.fresh lime juice
1/2 T ground cumin
1 t. sugar
1 (14.5-ounce) cans diced tomatoes, undrained
Cooking spray
1/4 cup cilantro leaves

Directions

• Preheat broiler.
• On a foil-lined baking sheet; broil poblanos for 12 minutes or until blackened, flip over after 6 minutes. 
• Place in a paper bag; fold to close tightly. Let stand 15 minutes. 
• Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.
• While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. 
• Drain.
• Reduce oven temperature to 400°.
• Heat oil in a large skillet over medium heat.
• Add onion and garlic; cook 4 minutes or until crisp-tender. 
• Reserve half of onion mixture. 
• Add 1/4 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. 
• Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.
• Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/4 teaspoon salt in a blender; process until smooth. 
• Pour 1/2 cup sauce into a square glass or ceramic baking dish coated with cooking spray. 
• **I used gloves for the next step**
• Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Top evenly with remaining sauce and queso. 
• Bake at 400° for 20 minutes or until bubbly, or follow freezing instructions. 
• Sprinkle with cilantro after cooking.

Notes from Cooking Light:

TO FREEZE: These do best in a shallow vessel, so follow the recipe instructions to use a standard 8-inch square dish. Cover tightly with heavy-duty foil; freeze up to 2 months.
TO REHEAT: No thawing step is necessary. Remove foil, and cover dish tightly with plastic wrap. Pierce plastic wrap 4 or 5 times. Microwave at HIGH for 14 to 15 minutes or until thoroughly heated. (We tried oven reheating and don't recommend it.)

                                          

Adapted from Cooking Light 2014

Scalloped Cabbage Casserole

I had this a few years ago at a St. Patrick's day party. When St. Patricks day came around last year, and I couldn't find a cabbage recipe that sounded good, I requested this one! 

Scalloped Cabbage Casserole

Ingredients
8 c. shredded cabbage (3/4 head)
1 t. salt
pepper to suit
1 t. sugar
3 T butter
2 T flour
1/2 c. grated american cheese
1 c. whole milk
1/3 c. bread crumbs

Directions
1. Cook cabbage in boiling water about 15 min. then drain. Place 1/2 of butter in casserole dish coating it.
2. Mix together salt, sugar, pepper and add mixture to the cabbage in casserole dish, then add flour, cheese and the remaining butter.
3. Pour milk onto casserole and sprinkle top with bread crumbs.
4. Bake at 400 about 35-40 minutes until browned.

makes 6 servings.

Roasted Brussel Sprouts with Garlic Aioli

Brussel Sprouts are one of those foods that I have always thought of as EWW! My mom NEVER made them for us, I never had really ever tried them.  I finally tried them at a nicer restaurant and thought that the roasted ones were actually pretty good. (And not bad for you!)

Ingredients for Brussel Sprouts
1 bag frozen Brussel Sprouts cut into wedges
Canola Oil
Salt & Pepper

Directions For Brussel Sprouts:

Place brussel sprouts on a baking sheet and drizzle with canola oil. 

Sprinkle with salt and pepper.

Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. 

Bake at 400 degrees for 15 minutes or until golden brown on at least one side.

Ingredients For Aioli:

6 T. mayonnaise
1/4 t. minced garlic
1 t. lemon juice
1 T. flat leaf parsley chopped 

Directions For Aioli:

Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin or drizzled on top.

White Peachy Sangria

This is the sangria we made for the shower! It was a hit!

Ingredients
4 (750 milliliter) bottles moscato wine
4 (12 fluid ounce) cans or bottles lemon-lime soda (such as Sprite)
1 cup brandy
1 cup peach schnapps
2 fresh peaches, pitted and sliced
1 (16 ounce) package fresh strawberries, sliced
2 mangos - peeled, seeded, and sliced (or frozen and save yourself the time!)
1/2 fresh pineapple - peeled, cored, and cut into chunks
1 (6 ounce) container fresh raspberries

Mix all ingredients, serve over ice.

Bachelorette Party!

We had a KC bachelorette party for the Bride To Be, Erica! She requested a "Little Black Dress" theme. We all wore black, and she wore white! We had a great time and had some laughs! 

We started the night with a lingerie shower and then headed out for a night on the Plaza!

Adorable cookies made by my co-worker Donna

Card that was an insert in the invitation, so we could play the game below!

We have some awesome friends!

Friday Funny

Earlier this week we had a class meeting. Someone complimented a girl about how she always cares about people and tries to cheer everyone up.  She started crying. We were all wondering why…

When it was her turn, she gave a very heartfelt “speech” about how everyone is special, they have someone who loves them, and even if you don’t feel like it, she cares about everyone around her.

Needless to say we were all in tears, with the exception of one student, who said, “I want to cry, but my eyes are constipated!”