Jersey Shore Cosmetics peppermint moisture rich hydrating balm. Retails for $10.00(ipsy20)
Ciate London liquid velvet matte liquid lipstick in pin up. Retails for $19.00 (IPSTER)
NYX professional makeup prismatic shadows. Retails for $6.00
Tarte Cosmetics deluxe maracuja oil. Full size retails for $48.00 (IPSYDEC)
Hikari Cosmetics felt tip liquid eyeliner in Iris. Retails for $15.00 (HIKARI30)
Happy Monday
I had a hard time picking which card was my favorite so you get them all. LOL
We hope you have a very blessed Christmas!!!
Shepard's Pie is not a pretty dish LOL but it’s yummy and easy for when you need a quick meal during the holidays!
For the ground meat I brown and drain it.
Then I use the gravy portion from Rachel Ray’s recipe.
Gravy:
2 tbsp butter
2 tbsp flour
1 cup beef stock or broth
2 tsp Worcestershire sauce.
Over medium heat cook butter & flour together for 2 minutes. Whisk in broth & Worcestershire sauce. Thicken gravy for one minute.
Then I add the gravy to the meat and mix in a can of corn (drain the juice).
Spread that mixture in the bottom of rectangular casserole dish.
I then make a family packet of the Idahoan garlic potatoes and spread that over top and then cover with cheese.
Pop it in a 350 degree oven until the cheese is melted and serve.
Watcha Cookin’??
I made these a while back and forgot to post the recipe.
For the meatballs I use Rachel Ray’s recipe well I tweak it a bit per usual 
1 lb of meat (chicken, turkey, ground sirloin whatever you like)
1 egg
3/4 cup of bread crumbs (I actually had not so I smashed up some garden vegetable ritz crackers)
3/4 tbsp onion powder
3/4 tbsp garlic powder
1/2 tsp crushed red pepper flakes
2 tsp Worcestershire sauce
1 tbsp parsley
1/4 grated parmesean
salt & pepper
Mix all the ingredients together. Form into balls and place on parchment lined cookie sheet and put in a 450 degree oven for 12 minutes.
For the rolls I used a recipe from The Kitchen Whisperer:
4 cups bread flour (I just used all purpose cause I didn’t have bread flour)
1 3/8 cup warm water (3/8 cup = 6 tbsp)
2 tbsp sugar
1 tbsp active dry yeast
1 tsp salt
3 tbsp cold butter cubed
Add 3/8 c warm water, yeast & sugar to stand mixing bowl. Whisk together and set aside for 5-10 minutes.
In the same stand mixing bowl attach the dough hook. Add in remaining water and flour and mix on low to start and then turn it up a bit for 4 minutes.
Add in salt and mix for 5-6 more minutes until the dough is slack. Your mixer should be on medium speed.
Add in butter and mix for another 1-3 minutes.
Remove dough from mixer and place in greased bowl. Cover with a towel and let it double in size for about an hour.
Divide dough and shape into rolls and place on a parchment lined cookie sheet and cover again with towel and let it rise for 30-45 minutes.
Place in a 350 degree oven for 16-23 minutes or until golden brown.
I just use jar sauce from Classico or Bertolli and heat it up in a sauce pan.
Then make your subs!!
The bread was so good and I think it would be perfect for smaller rolls at Christmas dinner too!!
Watcha Cookin’??
I got this recipe from Carl’s Bad Cravings:
1 lb lean ground beef
1 yellow onion diced
4-5 cloves of garlic minced (I used 2-3 tbsp garlic powder)
1/4-1/2 tsp red pepper flakes
1 jar Classico sauce (whatever kind you like)
8-10 cups low sodium chicken stock
1 (14 oz) can crushed tomatoes
2 tbsp tomato paste
2 tsp balsamic vinegar
1 1/2 tsp granulated sugar
1 tbsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 whole bay leaf
1 tsp salt
1/2 tsp pepper
10 uncooked lasagna noodles
1/2 cup heavy cream (This is optional & I did not use it)
Cheese Garnish:
Mozzarella, parmesan, ricotta whatever you like
In a pan brown meat and onions (you can do this in the big pot you will be using for the soup but I find it hard to drain off fat that way) . Add in garlic and red pepper flakes and cook for about 30 seconds. Drain off any fat.
Place meat in big pot (dutch oven). Pour 6 cups stock in pot along with the rest of the ingredients except the heavy cream. Bring to a boil then reduce to simmer until the noodles are tender, stirring occasionally (took about 20 minutes).
Discard bay leaf and add in heavy cream if you like. Also add in any remaining chicken stock until you reach the desired consistency you want. Serve and garnish with cheese of choice.
I serve this with garlic buttered french bread.
Watcha Cookin??
sent me the Revitalift Bright Reveal from Loreal on October 22nd so I have been using them for over a month. I wanted to give them a good month of use before I reported back my thoughts. 
The claim to this line is basically it will visibly brighten skin, reduce fine lines and wrinkles, resurface dull, uneven tone and texture to reveal youthful skin.
I am going to start with my least favorite to my most favorite.
(I have combo skin for reference and I still get break outs on occasion.)
~
First up is the Brightening Peel Pads. It is supposed to peel away dull, uneven tone and reveal brighter skin and reduce wrinkles.
These actually made my skin on my face tingle/burn a bit which I am not thoroughly fond of so I only used these on my chest and neck. It also does not sink into the skin fast so it is tacky for a bit.
I did not really notice much of a difference in my lines and wrinkles or with my skin tone with this product unfortunately but I also did not use it on my face so I can’t really say it doesn’t work. 
The pads are a nice thickness and they do have a lot of the liquid absorbed in them which I like in this type of product.
~
Next up is their Brightening Daily Scrub Cleanser. It is supposed to gently exfoliate dullness and visibly reveal radiance.
This is supposed to be used every morning and night. I quickly realized that is too much for my skin!! I went back to using my Murad cleanser and only used this two or three times a week at night and that worked perfectly. I have noticed a difference in the texture of my skin with this product and the creams so I do believe with more time using it I will notice even more of a difference.
I love how gentle it is and it has just the right amount of little scrubbies.
~
The next two products were my favorite out of the whole line. They are the brightening day moisturizer and the brightening dual overnight moisturizer.
The brightening day moisturizer claims to visibly brighten skin, even tones & reduces wrinkles. I can say with certainty that is has made my skin look brighter and some of my dark spots seem lighter but as for my fine lines I have not noticed much of a difference yet.
I like the consistency of the day cream and best part is it did not break me out.
The brightening dual overnight moisturizer claims to visibly refine clarity and tone and reduce wrinkles. Again I am seeing a difference in texture and tone but as for wrinkles the jury is still out.
This comes out with the serum on one side and the cream on the other. What I like to do is rub the serum in and then do the cream like I would with my other serums and creams.
Both the day and night cream sink into the skin quickly.
Hope this helps and hope you are having a great Tuesday!!!
****
These products from Loreal were sent to me from bzz agent for free to review. All of the opinions are my own and no one pays me to give them a positive or negative review.
The Balm Mad Lash. Full size retails for $18.00 (IPSY20)
Skone Brow Wand. Retails for $18.00 (skone10)
Nuxe Detox. Full size retails for $52.00 (NUXE2016)
Ofra Banana Powder. Retails for $15.00 (IPSY30)
Happy Monday
I can not for the life of me figure out where I got this recipe. I printed it up a while back and no where does it say where it’s from.
Anywho it’s awesome and it you like Bonefish’s bang bang shrimp you will love this.
You need:
In a small bowl whisk together all the ingredients.
In large bowl toss the shrimp with the salt, pepper & garlic powder.
Place corn starch in shallow dish and lightly whisk two eggs together in another shallow dish to create a egg wash. Dip each shrimp in corn starch to coat, then dip in egg wash and set aside. (I do this all while the oil is hot in a kind of assembly line)
Heat oil in a large skillet on high heat. When the oil is hot carefully add the shrimp. Cook 30 second to 1 minute per side until crispy (C shape means they are done). You may need to cook these in a couple batches. Don’t over crowd the pan.
Remove shrimp onto a paper towel lined plate.
At this point you can add the shrimp to the spicy mayo or you can have the spicy mayo on the side. I like to let everyone add how much they want to their tacos.
Then add whatever you like to a flour tortilla. I like lettuce or coleslaw you get in the bags and cheese on mine.
So Watcha Cookin’??
