Shelves

I have 3 large white shelves that are hung in our living room. I really want to do some sort of picture frame arrangement on them like this:

I plan on using engagement pics, honeymoon pics, pics of the doggies and many more. I'll be sure to post pics when I'm done!

Fall Decor

I don't have much fall/halloween decor but I would love to get some for this year. Here are some examples of things I really like!

Amazon Wish List

Christmas is quickly approaching! (Not really but seeing all the Christmas stuff out in stores makes me giddy!) My Mom always wants a list from me so this year I decided to start one on Amazon. It also has a button that you can add any item from any website you find. This is a great way for me to give her ideas with specific examples. Check it out!

http://www.amazon.com/

The most coveted thing on my list is this! It's a Clarisonic Skincare Brush. I have heard amazing things about this product and am really excited to try it.

Cheesy Nacho Bake

Cheesy Nacho Bake





1 package Velveeta Shells and Cheese Dinner

1 lb. ground beef (as always, I substitute this with soy crumles)

1 package Taco Seasoning Mix

3/4 cup Water

3/4 cup Sour Cream

3/4 cup Shredded Cheddar Cheese

3/4 cup Salsa



Preheat oven to 400 degrees. Prepare the Velveeta Shells and Cheese as you usually would. When this is done and you are adding the cheese mix also add ALL of the sour cream.Brown meat (or soy) and drain fat if needed. Add water and taco seasoning mix. Simmer for 5 minutes.In an 8 inch square baking dish, add half of the Velveeta mixture. Top with meat, half of the shredded cheese, and the rest of the Velveeta mixture.Cover and bake for about 15 minutes. When it is done, top with salsa and the remain shredded cheese.

Baked Pierogie Casserole

Being from Pittsburgh, it's mandatory that you like pierogies! I highly recommend this dish!



Baked Pierogie Casserole

Ingredients
1 package frozen pierogies (12 per package)
1/2 onion, sliced
1 green onion, chopped
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 tsp flour
1 c light cream or milk
Approximately 1 c shredded cheeses; I used Mozzarella and cheddar

Directions

Preheat oven to 375

Bring a pot of water to a boil; drop in pierogies and let cook for 3-4 minutes. Transfer 6 to a baking dish (so they cover the bottom), and keep the other 6 aside until you are ready to assemble the casserole.

Make the cheese sauce: Heat olive oil in a pot. Add all onions and red pepper flakes; saute 2 minutes. Add flour and stir. Add cream/milk and bring to a simmer. Add cheeses, and stir until creamy. Season with salt and pepper.

Pour some of the cheese sauce over the first layer of pierogies. Add the rest of the pierogies and top with more cheese sauce (*I had more cheese sauce than I needed; I didn't use it all - I didn't want a soupy casserole). Top with breadcrumbs.

Bake on 375 for about 15 minutes or until bubbly. Turn on the broiler for 3 minutes at the end.

Chocolate Cloud

I made this dessert last week when my brother and his girlfriend came over for dinner. She is allergic to eggs so I had to find something without them. The crust was probably my favorite part!

Chocolate Cloud
Ingredients:
1c chopped pecans
1c flour
1 stick melted butter
8oz cream cheese (softened)
1c powdered sugar
8oz cool whip (partially thawed)
3oz instant chocolate pudding mix
3oz instant vanilla pudding mix
3c milk
Little reeces pieces cups (chopped)

Layer 1: Preheat oven to 350 degrees. Blend together pecans, flour, and melted butter. Grease (or spray Pam) on the bottom of an 11 x 7 baking pan. Press pecan mixture into the bottom of the pan. Bake @ 350 degrees for 25 mins. Set aside to cool.

Layer 2: Mix cream cheese, powdered sugar, and 1 c cool whip. Blend together and spread over the 1st layer.

Layer 3: Mix chocolate and vanilla pudding mix with milk. Stir together and break up any lumps. Pour over layer 2.

Layer 4: Spread enough cool whip to cover layer 3. Sprinkle reeces cups on top or whatever chocolate pieces you like. Refrigerate. Best if chilled overnight.

Penne with creamy tomato sauce with italian sausage

This pasta was REALLY good! I am a pasta lover and could probably eat it every night so I love finding new sauce recipes. I would definitely make this again!

Penne with creamy tomato sauce with italian sausage
4 tbsp. extra virgin olive oil (I just used a little in the pan)1/2 cup vodka
1/2 teaspoon crushed red pepper flakes 2 cups basic tomato sauce1/2 cup heavy cream1 pound pasta1 cup parm. cheese, grated, plus extra for on top1 package italian sausage

Directions
1. Cook pasta 1 minute less than according to pasta.
2. In large saute pan, brown sausage, then remove and keep warm.
3. Add oil to pan and cook onions until golden brown, about 6 minutes.
4. Add vodka and cook until liquid has reduced by half, about 5 minutes.
5. Add tomato sauce and cream and cook until sauce has reduced by a third, about 10 minutes.
6. Add sausage and drained pasta to pan and toss to coat. Stir in cheese and serve hot.