Sunday Stills: Snacks

This is my seriously my favorite snack. It’s quick and easy to make. We always pick up about a pound of pepperoni from the deli when we do our grocery shopping. I love having pepperoni in the house. I use it for homemade pizza, and for snacking on. In the mornings while I prepare lunch for the kiddos, I’ll pull out some pepperoni and slice up a bit of their favorite cheese (Bella Vitano) and just like that the kiddos are happy snacking on cheese and pepperoni until lunch is ready. For Dana and I, we like our pepperoni with sliced fresh mozzarella, a bit of thinly sliced onion and bell peppers.

Monkey & Squish | Pepperoni Wraps | Appetizers | Snack: Pepperoni, Bell Peppers, Onions and Fresh Mozzarella

Monkey & Squish | Pepperoni Wraps | Appetizer | Snack: Pepperoni, onions, bell peppers and fresh mozzarella.
We served these Pepperoni Wraps at Monk’s birthday party (last year) as an appetizer and they were a hit!
The sliced onions and bell peppers gives this snack a nice refreshing bite.
What are your favorite things to snack on?
Sunday Stills: Snacks

Thanks so much for stopping by!
-XOXO Lysa


Whipped Feta and Brown Sugar

strawberries dipped in whipped feta & brown sugar

I came across this whipped feta recipe and had to try it.
I am so in love!!!!!
I mean I REALLY LOVE it!!!!
This sweet & salty combinations is AMAZING!
002I seriously need to go out and get more strawberries, maybe some apples too!
I might even whip up a batch of chocolate chip cookies and see how those would taste dipped in this yumminess.
006Head on over to Julia’s page and get the recipe.
Whipped Feta by Fat Girl Trapped in a Skinny Body
This recipe is too good not to share!

Thanks for stopping by.
-XOXO Lysa

Simple Bulgogi-Korean Barbequed Beef


A couple of months ago I was rummaging inside my freezer, trying to figure out what to take out for dinner when I saw the pack of thinly sliced rib-eye steak that Dana picked up on his last trip to the Asian market. I took it out to thaw and promptly Googled: recipes rib-eye steak. One of the things that kept popping up was Bulgogi. I’ve actually never had bulgogi before and after browsing a few different recipes, I was ready to give up until I came across a simple version that was posted on Savory Sweet Life. I had everything but the sesame seeds on hand so I decided to give it a try.

This was covered and refrigerated for an hour.


Ready for the hot grill.


Ready to eat! Serve over a bed of jasmine rice. Simple and delicious.


 Want the recipe? Click here to get the recipe from Savory Sweet Life:Bulgogi Recipe.

I enjoy trying new recipes when I’m in the mood, although I do get really REALLY disappointed when things don’t turn out right. If it turned out bad, I usually get discouraged and stick to making things I know for a while.

What are some of your favorite recipes? Do you get intimidated when trying out new recipes?

Thanks for visiting my little blog.

Day 27-Celebration

Today is Day 27 of the 30 Day “Photog Wanna Be” Challenge.

Todays’ challenge is “Celebration.”

Day 27-Celebration

Any day that includes chocolate cupcakes in my life calls for a celebration. Especially THESE cupcakes! I used organic unrefined virgin coconut oil to make these and they are divine! The one in the front is peanut butter cream cheese frosting and the one in the back is just cream cheese frosting. Follow this link for the recipe. For the peanut butter frosting I followed the recipe but just added a spoon of organic peanut butter (the kind that doesn’t need to be refrigerated).

 Hop on over to Two Everyday Divas and Flower Faerie Lives Life for their takes on “Celebration.”

Challenge for tomorrow is “Flowers.”

Thanks for stopping by.

Fresh Jalapenos stuffed with Cream Cheese Filling

This is my favorite stuffed jalapeno recipe. An easy appetizer, or even a side dish for dinner. You can even make the filling a day in advance if you’re short on time.

stuffed jalapenos

Stuffed jalapenos with bacon crumbled on top.


1 (8 ounce) package of cream cheese, soften

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1 cup sour cream

1 cup cheddar, shredded

2 whole black olives, pitted and minced

6 stalks of green onions, chopped

Batch of jalapenos (10-15), halved with seeds and veins removed

5 slices of bacon, chopped and fat rendered

This is the order of how I make these.

I first grab the bacon and using a pair of sharp kitchen scissors, I cut the slices into small pieces directly into a pan. Turn the pan on medium-low to medium. Let the bacon cook until all the bacon fat has been rendered. Drain the bacon and place on a plate with a paper towel to further remove any grease.

Remove the packet from the cream cheese and place into a large bowl. Add cumin, garlic powder, salt, pepper.

I usually buy a container of whole black olives from the deli section at the grocery store. I take out what I need to use and store the rest in a mason jar in the fridge. Grab two, carefully slice around the pit and take the pit out of the olives. Then proceed to mince them. Toss the minced olives in your large bowl with the rest of your ingredients.

I also love to save the roots of green onions and let them regrow so that I can use them another time or two. Wash and dry six stalks of green onions (1 bunch). Chop about two inches above the roots, place the bottoms of the green onions in a shallow dish or glass and cover the roots with water. Place in a sunny windowsill and change water every couple of days. Remove and discard any wilted leaves. I use both the white and green parts, chop into small slivers. Add those to your bowl of goodies.

Grab a cheese grater and grate approximately 1 cup of cheese on the small side of the grater. I use the small grates because I think it mixes easier with the rest of the ingredients. My favorite cheese is called Red Dorset Cheddar from the coast of England. It’s a smidge more expensive, but a little goes along way. It’s the yummiest cheddar. Smokey and delicious! I usually use a combination of the red Dorset and regular cheddar. I never measure out one precise cup either, I just eyeball it. I don’t think anyone has ever minded if it’s a bit on the cheesy side. Add that to your bowl.

Dorset Red Cheddar

Dorset Red Cheddar

Bowl of ingredients for cream cheese filling.

Bowl of ingredients.

Measure out one cup of sour cream and add that to your bowl. Using two wooden spoons, mix and combine until the cream cheese has blended in with the rest of your ingredients. Place in fridge once combined.

Cream cheese filling.

Cream cheese filling.

I always save the jalapenos for last because if you get a particularly spicy batch, your hands will be burning for a bit from the oils. Wash and dry your batch of jalapenos. Halve them and remove all the veins and seeds with a spoon.

Halved Jalapenos

Jalapenos cut in half.

Jalapenos with seeds and veins removed.

Jalapenos with seeds and veins removed.

Once done all you have to do is add your filling to the jalapenos.  Grab a big dish or container. Line it with paper towels or a clean towel. The jalapenos will get soggy otherwise if put directly onto the dish/container. Fill the jalapenos and place into dish. Once done, top with bacon, and enjoy! I’ve done it both ways with the bacon inside the filling and with the bacon on top. I do prefer it topped with bacon. Also, we don’t like black olives, but I always include it when I make this recipe. Delish!

Stuffed jalapenos topped with bacon.

Stuffed jalapenos topped with bacon.

Left over fillings with crackers.

Any left over filling is delish as a dip for crackers.