Wednesday, February 18, 2015

Cheap & Easy Makeup Brush Holder Tips

This is for all you makeup hoarders out there like me. :) I don't know about you, but I've got more makeup and brushes than I could ever use. Because of that, I recently bought a new item to house my most-used makeup brushes. I've seen a lot of other YouTubers use this and thought it was genius. It's the Pampered Chef Tool Turn-About. Yep, you read that right. It's supposed to be used for all of your spoons and such in the kitchen. Leave it to makeup lovers to find another (and better) use for it. You can buy it here. I just LOVE mine!

So this brings me to my next point. As much as I loved using my new caddy, some of my smaller brushes were falling over and I couldn't get them back in the correct slots. Being the smarty-pants I am (kidding) I figured dry Black Beans would solve this problem. Now, I didn't reinvent the wheel here guys, I've used filler for years in my brush holders. (normally the clear/white kind from craft stores) I just thought the black would be cheaper and work just as well. Whola, there it is. Easy peesy.  I got mine from Target as you can see but any ol dry black beans will work.

Thursday, January 01, 2015

Antipasta Skewers

Hi everyone! Today I'm sharing and easy Antipasta Skewers recipe. We recently had these on Christmas Eve and they were a huge hit! You can change up the meats and cheeses but I went pretty classic with these. This recipe is great because you can make a little or as many as you'd like.

Antipasta Skewers

What You'll Need:

1 package of Hormel Pepperoni
1 package of Dry Salami
1 can of large black olives
1 container of Cherubs tomatoes
1 package of bite sized mozzarella cheese
Fresh Basil for garnish
Balsamic Dressing for drizzling
Extra Virgin Olive Oil for drizzling
1 package of wooden skewers (I used small ones from Publix)

How To:

Drain your black olives and set aside. Chop the fresh basil.

It's easier to get out the meats and lay out all of the ingredients ahead of time for easier assembly. Then just start putting together.

I used two black olives, one at each end, one piece of mozzarella cheese, one tomato, and one piece each of pepperoni and salami. I then drizzled with the balsamic, olive oil and fresh basil. The fresh basil is key and I don't recommend skipping it. ;)

Monday, December 22, 2014

Spinach Artichoke Dip

Spinach Artichoke Dip

Spinach Artichoke Dip

Hello again! This time of year I am cooking like crazy! I wanted to share this Spinach Artichoke Dip recipe with you because it's easy but so good! I've made this dip every year at Christmas for as long as I can remember. Usually Christmas Eve we do a lot of appetizer type dishes. This one is always a big hit!
I usually serve this with round tortilla chips or Fritos Dips. It's also great piled on a cracker!

1 10-ounce package of frozen chopped spinach, thawed and drained well
2 13 oz cans artichoke hearts, chopped
1/2 cup mayo
1/2 cup sour cream
1 cup shredded Parmesan cheese
1 cup grated pepper jack cheese

Preheat the oven to 375 degrees

Spray casserole dish with non-stick spray (I always use a 10-inch round)

Heat spinach in microwave just enough to thaw. Using a cheese cloth or paper towels, squeeze out all the water.

Drain the artichoke hearts and coarsely chop.

Combine all the ingredients except the pepper jack cheese in a large bowl, stirring until well combined.

Pour into the sprayed dish, sprinkle the top with the pepper jack cheese and bake for 30 minutes or until cheese is melted and bubbly.
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