Monday, October 22, 2012

How to Bake Pumpkin Seeds

Hello!  I hope you all had a great weekend!  Ours was fun!!  The Buckeyes pulled out a win on Saturday which was exciting, yeah!!!  However, the Browns lost yesterday.  Again.  Boo!!!  One win out of the two footaballl games this weekend, I will take it!  The Buckeyes also remain undefeated this season so that is really exciting!!!
I don't know what it is about this Fall but the leaves here in Cleveland have been absolutely stunning!  Here is the view outside of Nicholas' nursery this past weekend. 
Absolutely beautiful! If you look left of the swing set, you can see the little creek that flows through the middle of our development.  So pretty!
The leaves behind our home have been amazing!!!  I just love driving up to the house every day, I just want to sit my car and take it all in.  We are so blessed to live in such a scenic area.  It almost makes up for the cold winter to follow.  Almost. 
Did you carve your pumpkins this weekend?  My favorite part about carving a pumpkin besides creating all of the beautiful memories with your family is eating the baked pumpkin seeds later that night.  It's such a yummy snack and so easy to make!  Here is what you need to do to make this easy, Fall treat:

Metal cookie sheet
Raw pumpkin seeds
1 tablespoon vegetable oil

Preheat oven to 350 degrees.  After carving your pumpkin, save all of the pumpkin seeds and clean them off by pulling all of the mushy, slimy pumpkin pieces off.  Wash off the pumpkin seeds in the sink, however, you do not want to soak them.  In a small bowl mix your dried pumpkin seeds with 1 tablespoon of vegetable oil.  Spread out the seeds evenly on a metal cookie sheet.  No need to spray with Pam or any kind of non stick spray, the oil keeps them from sticking to your cookie sheet.  Sprinkle them lightly with salt and bake in the over for 15-20 until they are lightly golden brown.
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Sunday, October 14, 2012

Prayers for the Turner Family

I wanted to stop in and say hello and share with you something that has affected me tremendously this past week.  A dear sweet blogging friend of mine, Julee Turner, lost her husband Matt, last Saturday night in a car accident.  Words still fail me and I just can't express to Julee how sorry I am for what happened.  Matt seemed like such a kind person and one that so many people loved.  He was also a very popular news anchor in Arkansas and loved by so many both personally and professionally.  Click HERE to learn learn more about Matt and an amazing tribute to Matt's life.
Julee and I met a few years ago through our blogs, we shared a common bond of infertility so we always had a lot to talk about.  I always tried to offer my advice and encouragement to her through comments and emails when she was feeling down about their situation.  Over time we became friends and chatted a lot on Twitter and Facebook.  Julee was finally blessed last November with a precious baby girl, Preslee Bell and I couldn't have been more thrilled for her.  It has been a lot of fun watching her embrace her roll as a Mommy and I am sure so many bloggers can agree her precious girl is one of the cutest and best dressed babies around!   

When I heard the news of Matt's passing I instantly started thinking if there was anything I could possibly do to help.  I then heard about several bloggers getting together and hosting a silent auction and knew this would be an awesome chance for me to help Julee and her sweet baby Preslee. 

What has truly amazed me since I have learned about Matt's tragic passing, is the out pouring of love and support that blogging community has shown to the Turner famly.  Thank you again for the incredible love and support that has been shown to Julee, Preslee and their entire family family in the last week.  Please continue to pray for them in the days, weeks, and months ahead.


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Tuesday, October 02, 2012

Easy Stuffed Green Peppers


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Hello!  Thanks to everyone who responded to my last post!  I think I am finally getting Nicholas turned around at bedtime which is such a relief!  I figured out that his early morning nap, which is pretty much an extension of his nighttime sleep, was just too long and throwing off his bed time.  I have been gradually waking him up in the morning earlier and earlier.  Depending on what time Nicholas would get up to eat in the morning, I would also keep him from going back down for a nap afterwards too.  He went to bed before 10:30pm the past two nights so I think it is finally working.  He just needs a little bit of a tweaking!  It's amazing what an extra hour at night kid-free has done for me.  I also get to spend more quality time with Jeff which is a bonus.   Hopefully we can keep moving his bedtime closer to 8pm or 9pm which would be ideal but I will take 10pm for now!  Certainly an improvement over 11pm or 12pm!!  Thanks for sticking with me, I love this blog so much and hopefully will be back to a normal blogging routing sometime soon.  I just realized the other day that I celebrated my six year blogging anniversary.  Six years!!!  How so much has changed for Jeff and I in six years.  I am so thankful that I have been able to stick to blogging this long, it has certainly been a blessing to go back and read how are life has evolved.  Thanks to all of you who have been here that long or even if you are new here!  I can not even tell you how many amazing and inspiring women I have met from all over the country simply from blogging.  So thanks to everyone who has ever said hello, left me a comment, liked my Facebook page or followed me on Twitter or Instagram.  It's been a true pleasure getting to know all of you!!!
A few weeks ago I made one of our family favorites, stuffed peppers.  I absolutely love this meal and it can also be turned into a healthy version too since it's two main ingredients are ground turkey meat and green peppers.  Go sparingly on the cheese or remove it all together and you not only have an easy meal but a low fat one too.  Enjoy!!

5 large green peppers
1 package ground turkey meat, defrosted
1 bag of success rice, cooked
1 egg
2 tablespoons dried or fresh parsley
5 slices provolone cheese
2 cans of Campbell's tomato soup
salt and pepper to taste

Preheat oven to 350 degrees.  If you haven't already, cook the bag of success rice on your stove top and set aside.  Clean and core the green peppers then slice them in half.  Place the ten halves into a deep glass baking dish and fill the bottom with water.  Be sure the glass dish you choose can also fit into your microwave.  Microwave the peppers for around 5 minutes.  I know all microwaves are different, you basically want the peppers to be softer and slightly more pliable.  They will soften a bit more when you cook the meal in the oven but in the microwave is where they will probably soften the most. 
In a large bowl, mix turkey meat, rice, parsley, egg, salt and pepper.  Be sure to mix these ingredients thoroughly.  Place your pepper halves into a 9x13 glass casserole with the open side up.  Fill each pepper half with a large spoonful of your turkey mixture.  If you still have leftover turkey mixture, try squeezing more into each pepper.  Open up each can of tomato soup and spoon into a bowl with a spout.  I use the Pyrex large, glass mixing cup.

Fill up one of the empty soup cans with water and slows pour into the measuring cup.  This will be your sauce, add the water to your desired consistency.  I like mine a little thicker than tomato soup.  Pour the sauce slowly over the peppers and into all the empty spaces in your casserole pan.  Top each pepper with half a slice of provolone cheese. 
Bake uncovered for 45 minutes.

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