Friday, September 26, 2014

DIY Fall Burlap Wreath

I've received so many complements on this wreath! It's guaranteed to be a hit in your neighborhood! 

The supplies you'll need...

30 feet burlap ribbon
12 inch wire wreath form
Door hanger
Hot glue gun
Ribbon or twine

Tie a knot onto the wreath form.

Push the burlap thru one of the sections of the wreath form and twist so it is sideways.

Continue making loops, but make sure to do the next loop in the wire opening next to the one you just did.

Start the next roll of burlap just like the first one. All the wire should be covered once you're finished.

Cut off the tops of the flowers you want to use. Use a hot glue gun to attach them to the burlap.

Tie twine or ribbon to the back of the wreath form. Make a loop so you can hang it.


Tuesday, September 23, 2014

Host a Scentsy Facebook Party for All Your Followers!

If you haven't heard yet, Scentsy is bigger and better than ever. Now, not only can you enjoy your favorite scents in your Wickless Warmers, you can now enjoy them while doing the laundry, traveling the world,  and all throughout your day with their Layers Line!

Hosting a Facebook Party allows everyone to attend without missing out on the fun!

Contact me today and we can set up a week to party! After I create the event on Facebook, all you'll need to do is invite your friends, family and followers!

As a host you have the option to earn amazing rewards with a qualifying party. Use those rewards for yourself or as a gift for someone else!

Contact me today!
Katie Kallies - Independent Scentsy Consultant

Monday, September 22, 2014

Chicken Enchiladas (Freezer Friendly)

4 chicken breast, cooked and shredded
10 medium size tortillas
2-10 oz cans Enchilada sauce
1 cup pinto beans
1 medium onion, chopped
2 cups shredded cheddar cheese, divided

In a large bowl combine; chicken, onion, beans, 1 can enchilada sauce, and 1 cup cheese. Stir to combine.

 Lay out tortillas and divide the mixture evenly down the center of each tortilla.

 Gently roll the tortilla closed.

 Place each one into a 9x13 tin foil baking pan.

 Push the enchiladas into each other so they all fit.

Pour the second can of enchilada sauce over the top.

 Sprinkle the top with the remaining cheddar cheese.

Wrap up tightly with tin foil, label and freeze.

When you are ready to bake it, bake at 375° for 2 hours (frozen).

Sunday, September 21, 2014

September's Scent of the Month

This morning my home smells like fruit paradise! September's Scent of the Month is Ambrosia.

Deluxe Warmer- Desert Earth

The Ambrosia fragrance is filled with tropical pineapple, mandarin orange slices, juicy pears, and ripe concord grapes with hints of jam and fruit nectar.

Until the end of the month, you can enjoy this delightful fragrance at a 10% discount...

Scent Circle $2.70
Scentsy Bar $4.50
Room Spray $7.20

To order yours please visit Scentsy's September Scent of the Month

Thursday, September 18, 2014

Breakfast Burritos (Freezer Friendly)

10 medium flour tortillas
Breakfast potatoes, cooked according to package directions
10 eggs, scrambled
1lb ground breakfast sausage, cooked
1lb bacon, cooked and crumbled
1 green and red bell pepper, diced
1 cup taco cheese

Assemble as you'd like. I first started with the breakfast potatoes, eggs, breakfast sausage, bacon, peppers then a sprinkling of cheese. 

Wrap up tightly. Wrap again in saran wrap. Place inside a labeled freezer safe zip lock bag.

When you are ready to enjoy, unwrap and microwave for  2 minutes. 

Healthy Mini Mozzarella Sticks

What a crazy week it's been, and it's only Wednesday.  I'm a little late but here is the game day snack from this past Sunday! 

Won Ton Wraps
String cheese
Olive oil
Marinara sauce or pizza sauce

There is no correct amount to make for these mozzarella sticks.  Make the entire package or make 10 like I did! 

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. 

 Unwrap the string cheese and cut each stick in half. Place in the middle of each won ton wrap and wrap up, bringing in the corners first.

Wrap each stick very tightly. Dip your finger in water and run it along the seam to seal it shut. Place onto the prepared baking sheet.

With a basting brush, lightly brush each stick with olive oil.

Bake for 5-7 minutes on each side, or until crispy.

Serve with your favorite marinara sauce or pizza sauce for dipping.

Wednesday, September 17, 2014

Homemade Lasagna (Freezer Friendly)

1lb ground turkey or beef
1 medium onion, chopped
2 garlic cloves, minced
15 ounce jar spaghetti sauce
9 Lasagna Noodles
1 pint Cottage Cheese
1/4 cup grated Parmesan Cheese
2 tablespoons dried parsley
2 cups shredded

Add the onion and garlic to a hot pan. Heat until the onion begins to sweat. Add in ground turkey and cook until no longer pink. 

Add the spaghetti sauce and stir.

In a medium bowl, combine the cottage cheese, Parmesan cheese, and dried parsley. Stir to combine.

Coat the pan with a layer of meat sauce.

Lay down 3 Lasagna noodles over the sauce.

Next, add another layer of meat sauce over the noodles.

Sprinkle with mozzarella cheese over the meat sauce.

Drop spoonfuls of the cottage cheese mixture over the mozzarella cheese.

Lay down another 3 Lasagna noodles.

Continue to layer the lasagna; sauce, mozzarella cheese, cottage cheese until the noodles are gone.

Top off the lasagna with the remaining meat sauce and mozzarella cheese.

Wrap up tightly with tin foil and place in the freezer until you are ready to bake it.

When you are ready to enjoy the lasagna.  Take from the freezer and place it into a preheated 375° oven and bake for 2 hours, covered.

Easy Boston Cream Pie

This Boston Cream Pie never disappoints!  I've made this cake on so many different occasions that I think it keeps getting better and better.  Each time I take a bite everything in the world feels perfect. I swear it has a special power. 

It won't last long around you or your guests!  Enjoy it while you can! 

1 yellow cake mix and the ingredients to make it: (eggs, oil, water)
1 package instant vanilla pudding and the ingredients to make it
1/2 a tub of cool whip
3/4 cup powdered sugar
1 cube of unsweetened chocolate
1 tablespoon butter
2-3 tablespoons milk

Preheat oven according to package directions, for 2 round pans.

Prepare cake according to package directions and bake.

In a medium sized bowl prepare the pudding with half of the required milk. If it calls for 2 cups milk, only put in 1 cup. Whisk until thickened.

Place half of the cool whip onto the prepared pudding. 

Gently fold the cool whip into the pudding.  Do not stir or it will not turn out right. (Trust me!) You want to maintain a whipped consistency like the picture below. 

Cover the bowl with a lid or saran wrap and place in the refrigerator.

Once the cakes have been cooled, take a serrated knife and level off the top of one cake round (your bottom layer). This prevents the cake from leaning to one side.
Tip: it helps to get down to eye level with the cake to make sure it is completely even all the way around.

Place the cake round in the center of your cake stand or large plate. 

Next, add the cream. Spread it until just before it reaches the edge.  If it all doesn't fit don't worry.  I always have a little left over. 

Add the second cake round a gently press down.

To make the chocolate melt the butter and chocolate together in a microwave safe bowl. 

Once melted, add in the powdered sugar and milk. Whisk with a fork until glossy and smooth. Add more milk if needed.

Slowly pour the chocolate over the top of the cake, letting it fall over the sides.

Place in the refrigerator for 1-2 hours to allow to set. After the 2 hours, cover with saran wrap until ready to serve. (I like to stick toothpicks in at this time to help keep the chocolate looking pretty.)

Tip: if making the chocolate is too much of a fuss, take a tub of chocolate frosting and melt in the microwave until smooth and glossy. Pour it over the cake as stated above.