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We thank you for taking the time to visit our blog.

My husband and I are a young, growing, Christian, military family. My husband is a Captain in The United States Marine Corps. I am a former Elementary school teacher. We are first time parents to a beautiful little two year old boy, with twin boys on the way! I am a stay at home Marine wife, who loves to bake, cook, sew and craft! I enjoy being a Domestic Engineer. The purpose of this blog is to document the story of our life and adventures as they take place.


We are honored to be serving our country and ask for prayer in our upcoming adventures. We have been blessed tremendously, and thank God everyday for all he has given us!

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Monday, September 23, 2013

Marvelous Monday

Happy Monday! This morning  I am working on my Bible study while Robbie is having fun creating with his Playdoh! I thought I would do a quick post today on a few of  my favorite things. I was really good about these Marvelous Monday posts pre-kiddos, so here is a tribute to Marvelous Monday!
 
 
I absolutely love this new nail polish by O.P.I. It's called; "Ginger Bells". Isn't that just the most adorable name! With all of these prenatal vitamins I seem to be taking these days, at least one of the fun benefits is long locks and pretty long nails!!
This color says fall all over it!  
OPI "ginger bells" for a fall color
Next, is this yummy that will warm your tummy recipe my Mom shared with me a few weeks ago. I made it for dinner and it was a huge hit!
 
Beef Taco Skillet Casserole
 
Campbell's Beef Taco Skillet Recipe
 
Here's what you'll need:
 
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup Pace® Picante Sauce
1/2 cup water
1/2 cup sour cream
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
 
Here's what you'll do:
 
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.                                                    
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    Stir the soup, picante sauce, water, sour cream and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese.  
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  • Super Easy Right??
     
    Crock Pot Apple Butter
    Crockpot Apple Butter...would make awesome gifts. Maybe worth a try this fall
    Yesterday, I mentioned that I made and canned tons of Apple Butter last Christmas.
    I received several e-mails asking for the recipe. So here it is...
     
    Bonus: Your house will smell amazing while you make this!!

    Ingredients
     
    1 dozen apples, peeled, cored, cubed
    1/2 Cup Water
    1/4 Cup Brown Sugar
    1/2 teaspoon Cinnamon
    1/2 teaspoon All Spice
     
    Instructions
     
    Peel, Core, and Chop a dozen apples.
     
    Step 2: Toss the apples in the sugar and spices.
     
    Step 3: Put everything in the Crockpot, on low for 10 hours.
     
    Step 4:  Blend the butter down smooth in blender. You can eat it straight from the blender. The apple butter tastes fabulous warm on a muffin or biscuit! We even put ours on French toast and pancakes in the morning. You can freeze this, can it or use it right away. Canned will last 1 year, ( when proper canning is followed), you can keep it in your fridge for 2 weeks or you can freeze it for 6 months or so. Enjoy!
     
    Blessings,
     
     
    

    1 comment:

    Anonymous said...

    I can almost smell the apple butter! Is it that time again already? I need to think up Christmas presents. We better get a grip on it soon!
    Kiss my darling for me... Love, mom