Weakness....Costco Potstickers

I just had to share really quick my new favorite super quick lunch or dinner!

I used to hate potstickers, until recently! Suprisingly I have come around that way with a lot of things! Used to hate it, now I can't live without it!

These ones are from Costco, they are super good, and not too pricey! I think the box of 60 was like $13 or something like that! They are really easy too! You just pop them in a pan for 20 min. and they are done!

 I don't mean to sould like a sales lady... but I always love finding new products and sharing them!

Summer {2012} Bucket List

Last summer my husband and I made this bucket list, and we actually really enjoyed crossing things off and trying new things. We enjoyed it so much in fact, I decided to do another one this year! It really is such a great way to remind you of all the things that you say you want to do, but forget about!

 I trimmed it down a little from last year, added some new things, and brought back things we didn't get to do last year. So here's our 2012 Summer Bucket List!

Font Friday

Download from here

Freezer Breakfast Burritos {Re-visited}

 I've posted about breakfast burritos for the freezer before, but if you know anything about me... you know I can't just leave things alone! But. I'm glad I redid these! They are SO good! My husband is loving having big, filling berritos each morning for breakfast! And I love knowing that he isn't eating sugared cereal to start off his day!

These are really pretty simple! I just started with our favorite burrito components....

I used...

21 eggs+a splash of milk +s&p + 1 cup spinach

18 slices of bacon fully cooked and cooled

about 8 cups of hashbrowns

shredded cheese

burrito sized flour tortillas

First I started by prepping all the ingredients;

scrambling the eggs and spinach (the spinach is totally optional, but you cant taste it, and it just adds a litte more nutrition)

cooking the bacon (I did it in the oven)

frying the hashbrowms in a little butter

and shredding the cheese (I used a food prosessor)

Then, after everything had cooled, I set up my assembly line (pictured above) and started rolling!

In each burrito I used about 1/2 cup eggs, 1/4 cup hashbrowns, 2 TBS bacon and a sprinlke of cheese.

After all the burritos were rolled, I wrapped them tightly in plastic wrap, and put them in gallon freezer bags.

I ended up with almost 20 burritos, which will last us probobly over a month.

To reheat, unwrap, and  microwave for about 2-3 minutes.

they are wonderful to have on hand, and I think we figured they cost around .80 cents per burrito, but they are HUGE compared to mcdonalds $1 burritos! And, I know exactly what is in them, so to me, they are totally worth the time!

What I Love Wednesday

During the summer we eat a lot of sandwiches/hoagies/wraps at our house, and I am always getting bored with plain turkey or ham. I tried this buffalo chicken at walmart and fell in LOVE! It doesn't hurt that I am obsessed with buffalo chicken anyways, but this lunch meat is SO yummy! It's so flavorful and adds way more to your sandwich rather than plain turkey.

Anything pineapple has me hooked no problem. I totally dont even mind washing dishes because they smell so good!

Mr. B is getting to the age that he wants to have a mobile snack, which wouldn't be a problen if it stayed in the cup. We found these at Harmon's for like $2 I think! I LOVE them! Definetly a toddler necessity!

Freezer Spaghetti Sauce

I am just full of freezer recipe's lately, aren't I!? It's because it is starting to get warm here in southern Utah, and I want as many quick, los-stress as I can get! This spaghetti sauce is perfect for a superfast dinner, is chock full of veggies and has a lot less sugar/preservatives than the jarred kind!

Freezer Spaghetti sauce

makes around 6-8 cups

29 oz. tomato pureee

20 oz. crushed tomatoes

2 tsp garlic powder

2 tsp italian seasoning

1 tsp onion powder

2 TB sugar

3 TB parmesan cheese (the cheap-fridge kind)

1 bell pepper

3 large mushrooms

In a large pot, add all tomatoes, and seasonings. Turn on to med-low and bring to a simmer. In a food processor, finely dice/puree the mushrooms and bell pepper, you can add any other veggies you want (carrots, onion, zucchini, etc) Add the veggies to the tomatoes and continue to simmer for at least 30 minutes, or until the sauce is thickened to your family's liking.

To freeze, cool sauce, and add 2 cup portions into freezer sandwich baggies, until all sauce is used. Lay filled baggies flat on a cookie sheet in the freezer. Once frozen you can store them upright.

Menu Monday

Monday: Loaded Chicken Alfredo

Tuesday: Steak and Asparagus Rotini with breadsticks

Wednesday: Shepherd's Baked Potatoes with green salad

Thursday: Pesto Chicken Pizza with green salad

Friday: Green Chile Beef Street Tacos with spanish rice

Saturday: Date Night

Sunday: Crock Pot Chicken with maccaroni salad

Raspberry Coconut Jello Cake

My sister in law introduced me to this cake when we were over there for Sunday dinner, and I fell in love! It is the perfect summertime dessert! She told me that it had been around for awhile, but I guess I missed the jello-cake-bandwagon! This cake can actually be made in any flavor combination, I made this one for my mom's birthday. You could do Lemon-Lime, Orange-Vanilla, Pineapple-Coconut... the options are really endless!

Raspberry Coconut Jello Cake

1 white cake mix (plus whatever it takes to make it)

1 tsp coconut extract

1 package raspberry jello

1 large container of cool whip

1 package coconut pudding mix

Prepare your cake mix according to package directions WITH the addition of the Coconut extract.

Bake cake and allow to cool completely.

Mix the jello with 2 cups of hot water (instead of 1 cup hot/1 cup cold like the box says) While the jello is still liquid, use a straw/skewer to poke holes all over the cake. And I mean ALL over. This would be a good kid job... or an angry momma. Pour the jello over the cake, concentrating on the holes. Refrigerate overnight or at least 4-5 hours.

A few hours before you plan to serve, mix together the cool whip and pudding mix. Frost the cold cake with that mixture. Refrigerate another 2-3 hours.

Slice and ENJOY!

Font Friday

Download here!

This is such a fun font! It's a little tricky, so before you download it, read the instructions! But once you get and idea of how to work it, you will use is all the time! I love using this font for invitations and cards! 

My Memories Scrapbook Software {Giveaway & Promo Code!!!}

I absolutely love digital scrapbooking! If it so easy and fun, and the cleanup couldn't be better! ;)  And the cute owners of My Memories have come up with a Digital Scrapbooking Software that is so incredibly fast and easy to use!

And being the wonderful company that they are... they have decided to offer one Software Download for FREE to one of you lucky LLS readers!

 There are 3 easy ways to enter....

-Visit My Memories Website and coose a favorite layout from their gallery, then tell me what you chose with comment on this post.

-Like My Memories and Lovely Little Snippets on facebook and tell me you did in a comment on this post.

-Follow the My Memories Blog and leave a comment on this post saying you did!

Winner will be drawn Thursday May 31, 2012.

Now for the REALLY GREAT part...
 Use the code STMMMS84668 for automatically recieve $10 off your purchase of this software!!
 That's for ALL of you! So really, GO now! And buy it! You will not regret it!

Here are a few lauouts that I I just created today with all elements from My Memories! I mean, come on! How cute are their products!?

I think it's a common miconception that if you dont scrapbook, you wont have any use for Scrapbook software, or supplies, but there are SO many other uses for them! I make invitations ALL the time for parties, bithdays and church activities. You can even use it to design your Blog header!

the following designs are not made with My Memories product,

but they are ways I have used digital scrapbooking products.

Happy Scrapping!!

Enter the Giveaway

Grilled Buffalo Chicken Sandwich

Last summer I posted about this buffalo chicken sandwich. It quickly became a favorite at our house and we had it all the time! But I've been trying to eat a little healthier these days, and as a result have stopped buying the breaded popcorn chicken (much to my sweet husband's dismay)

So I was really excited to revamp this sandwich and try and make it a tad healthier!

And... It was a hit! I actually like this one better than the original! This will definetly be a staple in our house this summer!

Grilled Buffalo Chicken Sandwich

makes 2 sandwiches

1/3 cup Franks hot sauce

2 TBS butter

1 large chicken breast

garlic powder

salt and pepper

Miracle Whip/Mayo (optional)

toppings: lettuce, tomato, onion, avacado, etc.

2 good quality hamburger buns

Heat your grill to Med- High. Split the chicken breast in half so you have 2 thinner fillets. Season the chicken with a little garlic powder, and s&p.

Grill the chicken for 15-20 minuted (depending on the temp of your grill and the thickness of your chicken)

While the chicken is cooking, melt butter in a small saucepan and add hot sauce. Simmer for a few minutes and remove from heat.

Once the chicken is cooked through, dunk in the buffalo sauce and allow to sit in the sauce for 4-5 minutes to soak up the sauce. Toast the hamburger buns and add the chicken and your toppings.

Menu Monday

Monday: Photoshoot night ... something easy, like pancakes.

Tuesday: Grilled cheese and tomato soup

Wednesday: Fajita Salad

Thursday: California Chili and green salad

Friday: Date Night!

Saturday: Friend BBQ! I'm making potato salad

Sunday: Teriyaki Chicken with rice

Another Plate Makeover

I've been making a lot of color changes around our house for spring! And these green plates just weren't doing it for me anymore...

Luckily, I found 5 more of that EXACT same plate that I used in the previous plate makeover at a yard sale for $1! Yup! 5 plates for $1!

This time though, instead of just spraypainting them, I primed them with spraypaint, and then used a regular house paint for the blue. Sorry I cant give you an exact color, I started with a blueish and then added greans and tans and whites till I got what I was looking for!

Then I used my cricut to cut some vinyl and I was good to go!

I love how they look! they are SO much brighter and match my house way better than they did before!

Font Friday

I just found this font and I think it is so fun! It reminds me of the old school beach signs at the Peirs! Love it!

Find it here!

Sweet Chile Pork {a freezer meal}

 I have been getting started on stocking my freezer with quick, easy meals for summer since we are always so busy! Not to mention, in southern Utah, it's like death to turn on your oven when it's 110 degrees outside. I made this overnight in the crockpot and it turned out wonderful! I am really excited to use it in some buttitos soon!

2 lb pork roast (mine was a shoulder roast)

2 cups coke (divided)

2 cups water

1 small can green chiles

1 tsp garlic powder

1 can mild enchilada sauce

Put the pork, 1 cup of coke, garlic powder and 2 cups of water in the crokpot on low and cook overnight. In the morning, add the chiles, enchilada sauce, and the rest of the coke, simmer on high in the crockpot, for another 2 hours until most of the liquid is soaked up.

Divide into freezer bags and lay flat to freeze.

Picante Chicken

I made this for my mom's birthday dinner the other day and it was SO yummy! I love juicy yummy, spicy chicken! This was so easy to make, and we have a TON of leftovers! I will definetly be having it for lunch today!

Picante Chicken
makes enough for 5 adult sized burritos plus a lot of leftovers!
5 chicken breasts
3 TBS chicken boullion powder
1 tsp garlic powder
1 tbs olive oil
1/2 cup chopped onion
1 cup salsa
1/2 cup picante sace
1/4 cup chopped cilantro
1 tbs chopped garlic
1 cup corn
2 TBS taco seasoning
1/4 tsp crushed red pepper (optional)

In a large pot, add chicken and cover with water. Add boullion and garlic powder. Boil for about 20 minutes, or until chicken is no longer pink. Remove chicken and allow to cool. Chop into 1 inch cubes.
In a saucepan, saute onion in olive oil until softened. Add chicken, and all the other ingredients. Simmer for 1/2 an hour until chicken has soaked up all the liquid. Serve in tacos, burritos, or on salads.

Menu Monday

Monday: Dinner with my family

Tuesday: Salmon and green salad

Wednesday: BBQ Beef Pizza

Thursday: Spaghetti and garlic bread

Friday: My husband has a suprise planned... ?

Saturday: Happy Birthday to me!

Sunday: Happy Mothers Day! Who knows what we will do!

I think I'll make my hubby make dinner!

{New} Font Friday

It's no secret that I love fonts. I won't deny it! I have hundreds stored on my computer, and there are many many more that I have yet to discover!
I get so many emails every week asking about the fonts that I use in my posts, and after these posts, I decided to start a weekly post showing you my favorite font for the moment!

So.... drum roll... lets get it started!

I have gotten LOTS of emails asking about this font, its a new favorite of mine!

I love how fancy and retro it is!

You can find it here

It comes in 3 weights...

I mostly stick to the regular, sometimes the delicate. But the sturdy would work GREAT for vinyl!

Want to learn how to download fonts to your windows computer? Go Here!

Happy Typing!!

Kids Vitamin Chart {Free Printable}

I have the hardest time remembering to give my little man his vitamins every day! And then if I do, I have to remember not to give them TWICE a day! (I get a little scatterbrained) So I made up a chart to help me remember! So far it's worked like a charm!

 Here's what mine looks like... if any of you also have a little mister Blake at home!

 And for everyone else... ;)

Download Here

Hope this helps with your vitamin regiment!