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Homemade Loaded Bacon Mac ‘n Cheese Recipe

bacon cheddar mac n cheese watermark

Who doesn’t just LOVE homemade Mac ‘n Cheese? Add the BACON and you hit the jackpot! I have created the most amazing recipe for homemade Bacon Loaded Mac ‘n Cheese. This recipe is easy to make, delicious and will soon become your new household staple!

Bacon Mac 'n Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 16 ounces uncooked elbow macaroni (I change up the noodles often)
  • 3 cups shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 2 cups milk
  • ¼ cup butter
  • 2½ tablespoons all-purpose flour
  • 4 tablespoons butter
  • 4-6 strips of bacon (cooked, cut and chopped)
  • 1 cup shredded Cheddar cheese
  • Salt and Pepper
Instructions
  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in 3 cups cheddar cheese and cook over low heat until cheese is melted and the sauce thickens. Pour macaroni into the sauce mixture and stir well.
  3. Cook bacon and roughly chop.
  4. Pour half of the macaroni mixture into a casserole dish. Sprinkle ½ cup cheddar cheese, 1.2 cup Parmesan cheese and half of the bacon pieces over macaroni mixture. Pour the remaining macaroni mixture and repeat.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

bacon cheddar mac n cheese pinterest

Please come back and share your thoughts on this recipe.

Homemade Pot Roast Recipe

pot roast 3 ps

This Pot Roast recipe is superior by far! It is guaranteed to make the most delicious melt in your mouth Pot Roast ever.  Not only will this recipe make you the best meal ever it is super easy to accomplish.

Let me first tell you that you can do this recipe in any crockpot or even in the oven. However, I PROMISE you that if you invest in a Ninja 3-in-1 Cooking System this and every crockpot recipe you ever make will be superior. I have had several high end crockpots and not one of them were able to accomplish what the Ninja Cooking System is able to do. It has the ability to cook faster and create a deeper depth of flavor you cannot get with any other crockpot!

Melt In Your Mouth Pot Roast
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4-6 lb Beef Chuck Roast
  • 1 small sweet onion (or half of a large onion)
  • Salt and Pepper
  • ½ cup flour
  • 1 tbsp garlic powder
  • 4-6 cloves garlic
  • 1 tbsp Worcestershire Sauce
  • 1 can Cream of Mushroom (or Cream of Chicken)
  • 1 tbsp Olive Oil (or coconut oil
  • Optional: 2 cups carrots, 2 cups potatoes
Instructions
  1. Place flour, garlic powder and salt and pepper in a bowl. Mix. Coat the meat on all sides with flour mixture.
  2. Turn on your Ninja 3-in-1 Cooking System to stove top on high. Heat olive oil (or coconut oil) and place meat in pan to brown. Sear on all sides for about 3-5 minutes each (until there is a brown crust on the meat).
  3. Now turn the Ninja to Slow Cook on high for 4 hours (or on low for 8 hours).
  4. Roughly chop the onion and garlic and place on top and beside roast. Pour the can of Cream of Mushroom over the top of the roast. This will allow the roast to both absorb more flavor as well as create a gravy all at the same time. Add Worcestershire and season with salt and pepper once more.
  5. about 1 hour before the roast is scheduled to be done cooking add carrots and potatoes. Season with salt and pepper.
  6. Serve and enjoy

pot roast 1 ps label

Cream of Broccoli and Cauliflower Soup Recipe

broccoli soup update

I love soups. All soups. I seriously go soup crazy in the fall and winter…and in the summer I usually find “cold” day to make some soup because I miss it! Here is one of my families favorite soups I make…Cream of Broccoli and Cauliflower soup.

Ingredients:

  • 3 tbs butter
  • 1 medium sized onion, finely chopped
  • 2 cloves garlic, finely diced
  • 2 cans chicken broth (I use my homemade chicken stock)
  • 3-4 cups of broccoli
  • 2 cups cauliflower
  • 1 cup of grated cheese
  • 2 tbsp flour
  • 2 cups of 2% milk or half & half (I often times substitute with coconut milk it makes a great soup and it’s WAY less fattening)
  • Salt, pepper (I use Johnny’s Seasoning for my salt and add a little garlic powder)

Directions:

  1. Cut broccoli and cauliflower into florets and boil in chicken stock until al dente (soft but still firm), about 15 minutes. (You may
  2. In a large saucepan, heat butter over a medium heat. Add onion and cook until soft and golden. Add flour to butter and onion mixture make a rue. Once the rue is thick add milk/cream slowly to mixture slowly, whisking while mixture together.
  3. Using an electric blender, blend half of the broccoli/cauliflower mixture until smooth. Pour mixture into the cream mixture, along with the remainder of the whole floret mixture. (You may need to add a little more chicken stock at this time if you want a larger batch of soup)
  4. Turn soup down to a low simmer for about 15 minutes. Maker sure to stir every few minutes to make sure the cream does not burn to the bottom of the pan. Make sure to taste and season to taste.
  5. Top with cheese and sour cream. Enjoy :)

Homemade Lice Prevention Spray

lice prevention label

It’s back to school time, which means it’s lice breakout time. That’s right – with the beginning of school often comes a lice season. I have four beautiful children. Two are girls with VERY long hair. We have dealt with lice outbreaks spreading like wildfire though out their schools EVERY YEAR and since my daughters have long hair we used to have at least one breakout each year.

Thank goodness I have discovered an amazing remedy that will help reduce the chance of lice in our home. Even better it is super easy to make, 100% natural and smells fabulous.

Simply combine all ingredients in a spray bottle and apply daily. I also have discovered that keeping my girl’s hair in buns while lice is going around also helps reduce the chance of them getting it as well.

Ingredients

***The most important ingredients are the water and Tea Tree essential oil…so if you are on a budget I recommend at least picking up some Tea Tree oil and adding it to a spray bottle with water, detangler or even conditioner! The Tea Tree oil is the repellent and will keep the lice from wanting to jump or lay nits.

Homemade Cheesy Chicken Enchilada Recipe

chicken enchilada

I love cooking homemade casseroles and “homey” food for my family! I recently indulged in an amazing enchilada at a little hole in the wall Mexican Restaurant and decided I would put myself to the challenge  to recreating one just as good or better. Now let me tell you this recipe may not be perfect – but dang it turned out A-M-A-Z-I-N-G!!!  I know this picture does not do it justice, however my family seriously devoured it before I could take a more appealing picture. :)

Homemade Cheesy Chicken Enchilada
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The easiest, cheesiest and tastiest chicken enchilada's you will ever taste!
Ingredients
  • 2 lb chicken breasts
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • ¼ cup colored peppers, diced
  • 3 tbsp taco seasoning
  • 1 lime (or 2 tbsp lime juice)
  • 12 corn tortillas (or 6 flour tortillas)
  • 1 can enchilada sauce
  • 2½ cups cheddar cheese, shredded
  • 1 lb mozzarella cheese (or 3 string cheese sticks)
  • ½ cup sour cream (optional)
Instructions
  1. Saute onions and peppers in olive oil. Once vegetables are about half way cooked add chicken breasts and saute until chicken is fully cooked.
  2. Add taco seasoning and the juice of 1 lime to chicken and vegetable mix. Cook for about 3 more minutes, until flavors are all merged.
  3. In a sauce pan add pre-made enchilada sauce and sour cream. Cook to a light simmer and set to the side.
  4. In a casserole dish place 1 tortilla at a time (if using corn tortillas use two in order to make the enchilada long enough) begin build your enchilada's one at a time. First the tortilla, fill with a long strip of mozzarella cheese (or half of a string cheese), drizzle a pinch of cheddar cheese (a little less than ¼ cup in each), and add a couple spoonfuls of chicken mixture. Roll enchilada and close face down.
  5. Repeat this step 6 times. Until all 6 enchilada's are filled and rolled closed.
  6. Add enchilada sauce evenly over all 6 enchilada's and top with remaining cheddar and mozzarella cheese.
  7. Cook at 350 degrees in the oven for 25 minutes. Or until all the cheese is melted and beginning to brown.

 

100% Natural Luscious Locks and Healthy Hair Serum Recipe

luscious locks

Give your hair this nourishing blend to support those luscious locks. Your hair is one of the most delicate parts on your body. Protect it and give it the shine it deserves with this amazing 100% natural – homemade hair care serum.

My favorite part, while I am giving my hair the nutrients it needs to stay healthy, I am avoiding harmful chemicals.  This recipe is the perfect remedy to dull, dry and/or frizzy hair. A few spritz of this 100% Natural Hair Care Serum and your hair will be ready to model in no time!

Find all of these fabulous ingredients HERE on Amazon! I was able to make this amazing serum without toxic or harmful chemicals for just $1.22. Whereas if I were to purchase this John Frieda Frizz-Ease Serum it would cost me $9.99 and would not be nearly as healthy for my hair or body!

Luscious Locks and Healthy Hair Serum
Author: 
Prep time: 
Total time: 
 
The perfect remedy to dull, dry and/or frizzy hair. A few spritz of the 100% natural Hair Care Serum and your hair will be ready to model in no time!
Ingredients
  • ½ cup (100 ml) Sweet Almond Oil
  • 8 drops Lavender Oil
  • 6 drops Rosemary Oil
  • 4 drops Jasmine Oil
  • 2 drops Tea Tree Oil
Instructions
  1. Mix all ingredients together in an easy to use spray bottle. Use daily (or every other day) in your hair. Watch as your hair develops a new healthier, shinier more vibrant look!

Do you have any favorite all natural recipes for your hair, face, skin or other uses? 

Pumpkin Spice Latte Copycat Recipe

pumpkin spice

I love a specialty coffee’s! Even more I love DIY at home specialty coffee’s – you know the kind that you can get at Starbucks or other coffee shops but cost as much a buying a full meal just for a cup of joe?!?! I have played quite a bit with the oh so famous Starbucks Pumpkin Spice Latte recipe and feel I have finally perfected it!

mr coffee vanilla

Pumpkin Spice Latte (Starbucks Copycat)

Ingredients:

  • 6 Tablespoons ground espresso or coffee
  • 8 oz of milk (I use almond milk or skim milk)
  • 1.5 Tablespoons of brown sugar
  • ½ to 1 Tablespoon of pumpkin puree
  • ½ teaspoon of pumpkin pie spice
  • ½ teaspoon of vanilla
  • Top with whipped cream – optional
  • Cinnamon to garnish

What did you think? Did you make any changes to the recipe? Please share :)

15 Nutritious and Delicious Back to School Lunches

heathy lunches

 

Making kids school lunches can become tedious, robotic and boring. Spice up your kids back to school lunches with these 15 fabulous kid friendly meals. What I love most about these meals is that they are easy, packable and nutritious. Your kids will be the coolest kids in school with these tasty recipes.

Many of these recipes can be made on the weekend and refrigerated or put into the freezer for storing until you are ready to pack in your kids lunches. Making lunches has never been so easy!

  1. Chicken Salad (The Budget Bandit)
  2. Tortilla Roll Up Wraps (Pioneer Woman)
  3. Chicken Quinoa Chili (The Budget Bandit)
  4. Mini Pizza DIY Lunchable (Momables)
  5. Fruit Salad
  6. Salami, Cheese and Crackers
  7. Meat and Cream Cheese Roll Ups
  8. Anti Pasta Salad or Caprese Skewers (The Budget Bandit)
  9. Cornbread Pan Sandwiches (SouthernPlate)
  10. Mini Chicken Pot Pie (SavoryStyle)
  11. Buffalo Chicken Macaroni and Cheese Muffins (Real Food. Real Deals)
  12. BLT Mini Wraps (The Girl Who Ate Everything)
  13. Walking Taco (Saving Dollars and Sense)
  14. Mozzarella Stuffed Meatballs (The Budget Bandit)
  15. Kid Sushi (Budget Savvy Diva)

Photo Credit

Mozzarella Stuffed Meatballs Recipe (perfect for school lunches)

mozzarella meatballs

Ingredients

  • 1 lb Ground Turkey
  • 1/4 cup panko bread crumbs
  • 1/4 cup finely diced onion
  • 2 cloves minced garlic
  • 1/2 cup oil or vegetable oil
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 3 mozzarella sticks, cut into thirds
  • Salt and pepper

Directions:

  1. Mix all ingredients excluding mozzarella cheese sticks together. It is best to mix with your hands or with a Kitchen Aid blender.
  2. Roll golf ball sized meatballs. Make sure they are nice and tight. Put meatballs aside.
  3. Cut mozzarella sticks into thirds.
  4. Using your finger poke a hole into the center of the meatball and push a piece of mozzarella inside. Re-roll meatballs and make sure the mozzarella is fully covered.
  5. Pour oil into a saute pan and heat it up. Carefully place meatballs in oil and brown on all four sides. Once all meatballs are browned, place on a baking sheet covered with parchment paper (or foil) and bake in the oven at 375 degrees for 20-25 minutes.
  6. Serve with marinara sauce and pasta! YUM!

mozarella meatball   

Back to School Lunch for my kiddos…boy are they happy! 

Homemade Sweet Pickled Beets Recipe

beets adjust

Ingredients

Directions

  1. Peel and cut beets. Make sure to remove all of the outer skin and cut beets into consistent bite size pieces.
  2. Place beets in a large stew pot.  Fill with water until beets are just barely submerged in water (approx 4 cups).
  3. Add vinegar and bring to a boil.
  4. Add sugar and pumpkin pie spice. Continue to boil for about 20 minutes or until beets are tender. I do not like my beets mushy so I check with a fork. When I can easily poke my fork into beets they are done.
  5. Remove from heat and let sit for about 15 minutes. Pour beets into canning jars. Place lid on immediately so that they can seal up from the heat inside the jar. This will allow your beets to store well in the refrigerator for 4-6 weeks (unopened). Once the jar has been opened I recommend eating your beets within about 1 week.

Enjoy your beets however you please. We like to eat our beets plain, in salads, on top of cottage cheese, or my personal favorite….Beet and Mozzarella Salad! YUMMY!

beet and mozzarella salad