Brunch Casserole

Even though this is technically a "keto" recipe, I thought Brunch casserole sounded more user friendly and it's my blog so I can re-name at will.
I made this recently for an amazing weekend/week away with my peeps and I thought it was delicious enough to post AND make again.
I plan on making it and cutting it up into squares to pull out for a quick breakfast dish. I like the fact that it sneaks in quite a few veggies as well.

I just snapped one blurry photo. Perhaps when I make it again, I'll get a better pic.

Brunch Casserole
2 eggs
1 1/2 cups egg whites ( I just used whole eggs, I also added about 1/2 cup of milk)
1 package frozen spinach, thawed and drained well
6 slices bacon, cooked and crumbled
1 cup sliced mushrooms
1/2 cup red onion, diced
1/2 green pepper, chopped
1/2 red pepper, chopped
1 1/4 cup cheese grated ( I used cheddar)
salt and pepper to taste

Preheat oven to 375F. Spray a 9x13 baking dish.
Add the chopped veggies (excluding spinach to saute pan and cook until soft.
Add the veggies to bottom of dish. Add spinach.
Whisk eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies. Create an additional layer by sprinkling cheese, then cooked bacon bits.
Bake for 35 min and enjoy.
 Keeps well in fridge. I'll let you know how it freezes.

Autism Dog Services Graduation 2018

I was involved with the planning of this year's Grad ceremony. 15 teams graduated over the last year and a half so we gathered to celebrate this occasion.

One of my roles was to make the "doggie" bags for the Grads. These were TRUE doggie bags and included a toy from Piper's Pillows, poop bags, Eukanuba treats, a gift certificate to Ren's Pet Foods and a doggie water bottle for hiking.

I used my Silhouette for the first time in a long while to make the pawprints and personalize each bag...

We also gave small gifts to the puppy raisers, breeders and sitters.

It was nice to see all the families with their dogs who are now very clearly loved already...

So many beautiful dogs... Retrievers, Labs and Poodles...

Lots of yellows in this group...

We had a lovely potluck lunch with pizza and of course, cake and cookies..

It's always great to see the results of the fundraising efforts and hear the difference these dogs can make..

March Monthly Swap Card

Where did the last month go? I was spending a lot of time on the computer for work so the last thing I felt like doing was sitting down and making up a blog post but I'm back now and these cards have been exchanged for quite some time. In fact, it was so long ago I couldn't remember what card I did.

So I was in a pinch and I had these 2 cards that I had recently made from the Simon Says Stamp monthly card kit. I never make shaker cards as I find them too fussy but these ready made shapes make all the difference. These cards come together in a flash. I used the Lawn Fawn Happy Birthday scripty die as well, which I borrowed at the time and now own. So one new technique and one new product....

Keri made this birthday card, I believe the bottles are from Your Next Stamp and the crate is from Stampin Up...

And the inside is pretty cute too.

So there you have it. A blog post in April. Hopefully I can step up my game in the next few months.

Fruit Dip

I was recently reminded of this recipe when my Aunt J, texted to ask what the ingredients were. I've never written it down but surprisingly, I could still remember what was in it. So easy to make and delicious with fruit. You can make it lower calorie also by using lowfat yogurt and Cool Whip light. Makes very little difference in the taste. Oh and it's gluten free also which is a bonus.

Fruit Dip
Strawberry yogurt ( a small container )
Vanilla pudding (dry) a couple tablespoons
Cool Whip Light, 1-2 cups
You can vary the ingredients depending on how thick you like it or how much you want to make. You really can't go wrong with this combination

Feb Swap Challenge Cards

We are still going strong and exchanging our monthly cards. I'll start because my card is pretty basic and I'm not gonna lie, I copied it directly from a blog, which I now can't find. I didn't even remember that I HAD this die set but I'm so glad I do.

I love kraft paper and die cutting. Makes the process so much easier. This is the set I used..

Isn't it just darling? I can't wait to use it again.

Keri used some products from Your Next Stamp. So exciting to have a local company.

She put so much work into this card. Not only did she die cut and colour an image, but she filled in all those holes with scraps of design paper and then made it a SHAKER card! I'd better step up my game. The inside of the card says.... "it takes balls to knit"

This is what she used...

and the background die..

Spiralized Potatoes

When I was on vacation, I spotted the Vegetti at a great price so I picked it up and I haven't looked back. I've been enjoying spiralizing and then I tried it on ordinary potatoes. I don't think the intent is to use it to load up on carbs, but these are so delicious, I can't stop making them.

They are quick and easy to make especially if you have this model...

I have also used it for other veggies including zucchini but that's a story for another day...

Spiralized Potatoes
These amounts are approximate. I usually just make one potato

1 potato
olive oil to drizzle (1/2 to 1 Tbsp)
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 tsp Seasoning salt (I added this, not necessary if you are trying to watch your salt)

Preheat oven to 425F. Spiralize potatoes. Toss with olive oil, then sprinkle on spices and
stir to coat well. Place on parchment paper on a cookie sheet and spread out well. Roast about 20 to 25 minutes, turning once, depending on how crispy you like them.

Italian Meatball Stew

It was minus 20C last night. Yikes! That calls for some good ole comfort food. About once a week I try to make something in the crockpot so dinner is ready and there is only one dish to clean up afterwards. I got this recipe from a family member who said it came out in a recipe book when crockpots first came out. Imagine, it would be the same as the big fuss going on right now over the InstaPots. This is like beef stew but instead it uses giant meatballs. Good and hearty and no pre-cooking.

Crockpot Italian Meatball Stew
1 1/2 pounds lean ground beef
1/2 cup fine bread crumbs
2 eggs, beaten
1/4 cup milk
2 Tbsp grated Parmesan cheese
salt and pepper
1/2 tsp garlic salt
Combine meatball ingredients and form into 2 inch balls
2 carrots, peeled and sliced into 1inch slices

Arrange carrots in bottom of crockpot.
Arrange meatballs over carrots.

1 6oz can tomato paste
1 cup water
1 cup beef bouillon/broth
1/2 tsp oregano
Combine these ingredients and pour over meatballs.
Orginal recipe says cook on low 4-6 hours but I would go with 6. Those are BIG meatballs.
Before serving - Turn to high and add 1 or so cups of Italian vegetables. I just used frozen mixed vegetables. Cook a further 15-20 minutes.

If you are worried about fat. Cook up the day before and refrigerate, then you can skim off any fat. Or use extra lean ground beef. Also can be made gluten free, if you leave out the bread crumbs or substitute another binder. Also you can add a few more vegetables if desired.