Monday, July 27, 2015


I love a good iced coffee like the next girl but sometimes our favorite treats are full of carbs or sugars or calories. There are different substitutes you can have on different diets. This time around I am doing the low carb (atkins like) diet. I did a little research and found Starbucks has a sugar free syrup (their sweetener) and heavy whipping cream! and the best part.... IT ACTUALLY TASTE GREAT!

I can now enjoy my iced coffee on these hot summer days guilt free! Next time you so to Starbucks get your self an iced coffee with heavy whipping cream sweetened with sugar free vanilla syrup (They also have sugar free hazelnut. Yum!)


Monday, July 20, 2015

DIY birthday cards

DIY Fall Holiday Cards



DIY Holiday Cards

New Years

Valentine's Day

ST Parricks Day



DIY just because cards

Fun cards for your DIY collection!

DIY Christmas cards

Looking for simple ways to decorate your holiday cards this year? Buy already printed cards on sale, play with with some paper and stickers... Voila! Easy Christmas cards!

Buffalo Ranch Chicken Stuffed Peppers - Low carb

I recently made philly cheese steak stuffed peppers and it made me think, what else can I stuff in a pepper? How about chicken?! I have been meaning to try the buffalo chicken dip but haven't had an event to have it at so I was inspired to try something similar in the peppers. It turned out awesome! Rather you are on a low carb diet or just want something yummy to eat you need to try this! 

4 bell peppers
2 large chicken breast
8 oz cream cheese
4 tablespoons ranch dressing
5 table spoons franks red hot
1 pack mccormicks buffalo powder (for wings)
2 cups Mexican cheese 

Slice the chicken breast in halves.
Coat the chicken in the buffalo powder mix (you can dip them in a bowl or coat it in a plastic bag) bake the chicken at 400 F for 25 minutes or until chicken is fully cooked.
Once the chicken is done, shred with two forks. 

In a separate bowl cresm the cream cheese until soft. Fold in chicken and 1 cup shredded cheese. 

Mix in 2 tablespoons of ranch and 5 tablespoons of franks red hot buffalo sauce. Cut the tops off of the peppers and gut them out. Stuff each pepper with your chicken mix. 

(Optional, if you want s little extra crunch toss some crumbled pork rinds on top of the peppers)

Bake for 20 minutes at 400 F. Put remaining shredded cheese on top of peppers and cook another 5 minutes (or until cheese is melted)

Take out and let the peppers cool. Drizzle with remaining ranch dressing.

These are so amazing! You'll be glad you did!!