June Love Its!

Hello all πŸ™‚

I figured since June is gone and i am back to posting, that I would start up my Love Its again. I love sharing my new exciting finds with you all! I only have 3 this month but they are worth sharing!

Norwex Rescue Gel

This is a new product I recently tried and I love it! You just roll it on, and it’s meant to help ease stress and relax you, but we have used it for many other uses too!

  • I have used it on headaches that went away in about 5-10mins
  • On the kids for growing pains. They said it worked and my son even asks for it sometimes!
  • BUG BITES…no more itching!!

This is pretty amazing stuff! ❀

 

Chocolate Covered Gummy Bears!

Yes, I love gummy bears, but dip them in chocolate and man they are even better! I don’t know why I haven’t had this prior to now but this was the best $3.00 I spent in a while πŸ˜‰ Thank you TJ Maxx!

 

 

 

 

Members Mark Raspberry Chipotle Dip

Someone had brought this to a party we were at a couple weeks ago and we fell in love! I had to hunt down the people who brought it to find out where they got it, and found out it is sold at Sam’s Club!

It is sweet with the perfect amount of little kick! We enjoyed it with tostitos but have tried them with wheat thins too.

If you don’t have a Sam’s Club membership, find someone who does, you won’t regret it! That is exactly what we did…we had my Mom pick us up a couple…THANKS MOM!

 

What were your favorite things last month?

Advertisements

Ranch Bean Dip

Looking for a quick but very good appetizer? This has your name all over it!

With only 4 ingredients and about 10 min warming you are done!

approved2

Ranch Bean Dip

DSC03924Ingredients:

1 can refried beans

1 cup sour cream

1 package of ranch dressing mix

2 cups shredded cheddar cheese

Directions:

Add all ingredients to a medium sauce pan and heat over medium heat. Stir everything together until it is warm and well blended. Enjoy!

If that isn’t easy enough then I don’t know what is!

Have a fantastic Tuesday!! πŸ™‚

 

 

 

 

 

 

Mini Spinach Lasagna Roll Ups

I know it has been a while since I last posted and I am going to go ahead and say if I can continue to post something at least once a month with these twins coming then it is a success πŸ™‚

These very cute very delicious appetizers that I made for an Olive Oil tasting party we hosted maybe a month ago were such and amazing hit! They were super easy and were just perfect! I even made so many extra’s that I had lunch for a couple days and this was perfect! Easy enough, no? Well with the Holiday’s coming, this will be a perfect appetizer so go ahead and give them a shot πŸ™‚

Here are some pictures of them all prepped and ready for the oven, I was too busy eating them to get any pictures after they were baked, but you get the picture πŸ˜‰ (please don’t mind my “used” cookie sheet!)

DSC03599

DSC03598They are even pretty before they are baked!!! Yummo! Anyway here is the recipe (I wish I could say I came up with this on my own but of course Pinterest had some influence):

Mini Spinach Lasagna Roll-Ups

Ingredients:

1 box of lasagna noodles cooked
1 (10 ounce) package frozen chopped spinach, thawed & drained
1 (15 ounce) container ricotta
1/2 cup Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon Italian seasonings

pasta sauce (your preference)

1 cup shredded mozzarella cheese (or more if you are like me and love cheese!)
Directions:
  • Preheat oven to 350 degrees.
  • In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings. Add salt and pepper if desired.
  • Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half width-wise. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle. Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn’t spill out the end.
  • Slice each noodle in half with a sharp knife and place roll seam side down on a greased cookie sheet (I normally cover mine with aluminum foil & spray it with Pam). You can place them pretty close together since they won’t be spreading or anything so pack them babies on there πŸ™‚
  • Place some pizza sauce on top of each roll and top each with cheese.
  • Bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping. (I ate them just like they were! So good!)

Easy enough, no? Well with the Holiday’s coming, this will be a perfect appetizer so go ahead and give them a shot πŸ™‚

Enjoy!

Cucumber Salsa

This past weekend we had a family party and I decided to bring an appetizer. The problem was all the appetizers I was thinking of all contained a majority of some kind of dairy and with the insane heat we have had, I didn’t think a dairy app would work very well.

I also didn’t want to make anything hot because it would be a 45min drive and I wouldn’t want to heat it up when I get there, plus who wants to eat hot food on a hot day!!! NOT ME!

So I turned to my favorite dependable website and man did it not let me down πŸ™‚ PINTEREST OF COURSE!!!

Looking for an app I found this Cucumber Salsa, I was definitely impressed and it was a HUGE hit!! Everyone loved it!

Of course i don’t have a picture because I suck and don’t think about it until it is all gone! I will hopefully soon get with the program and have some nice pictures to go with my posts!

The recipe was found here curteousy of Pinterest, and here is the recipe.

Crisp Cucumber Salsa
Yield 2-1/2 cups

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips

This was such a great recipe, and it was kind of refreshing, and hey it can’t be that bad for you, I mean look at all those veggies! Give it a try, you won’t regret it, especially in this heat πŸ™‚

Amazing Cheeseball!

This is the best cheeseball! I promise you won’t be let down. Unfortunately I did not make it up! I’m not sure where we got this recipe from but it is THE cheeseball that my family always makes, it is very easy and an amazing quick app! I seriously make it for everything since it is so easy and a huge hit, but it is normally our Christmas Cheeseball πŸ™‚

Here is the recipe:

1 8oz cream cheese (room temp)

1/2 Tbsp green pepper finely chopped

1/2 Tbsp onion finely chopped

1/2 tsp lemon juice

1 tsp worcestershire sauce

1 cup shredded cheddar cheese

crackers

Mix all ingredients together (I tend to use my hands to get the best evenly mixed ingredients) and shape in to a ball, get the crackers and dig in!

Amazing Cheeseball

Amazing Cheeseball

That’s it! See how simple! The flavor is also out of this world! I love it so much and everyone I have shared it with loves it just the same!

Test it out and enjoy! πŸ™‚

Jalapeno Popper Dip

This is the dip I made for book club a couple weeks ago, I even made it again for another friend who loves Jalapeno’s. I found it here on Pinterest and it was really good! Everyone loved it! Even my husband and one of our friends enjoyed it cold! If you love Jalapeno’s and Bacon you will love this!

Jalapeno Popper Dip

Jalapeno Popper Dip

Scoop of dip

Scoop of dip

Jalapeno Popper Dip

Ingredients:

8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
6 pieces of bacon, cooked and chopped up
2 Large jalapeΓ±os, minced (you can add as many as you desire)
2 cloves garlic, minced
1/4 teaspoon cumin
1 cups shredded cheddar cheese

Topping:

1/2 cup panko breadcrumbs
1/2cup grated Parmesan cheese
2tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish. (I used a glass pie plate and it fit perfectly!)

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

YUM! ENJOY πŸ™‚