Update:)

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Hey everyone. I am sorry I haven’t been posting the last few days. Been very busy. My little sister’s prom was yesterday night. I had to help her with her hair and makeup. She looked nice. I then went to see my beau and we went to Subway then to the movies with him. We went to see Beautiful Creatures. He fell asleep during the movie…and after he ate his Subway too. Kind of funny if you ask me. Today was a lazy day. Not much went on. Oh well.

My mom’s birthday is tomorrow (April 8th). I am going to make her a card.

My dad hardly talked to me all weekend. He said less than 10 words to me. One hug before he left for the week and for the first time ever, no I love you. I think he’s pretty mad at me for being pregnant. I won’t get into it though.

I hate having trouble sleeping. It kills me to the last bit. I just wish I could sleep through the night and be well rested. It seems like I can’t only get the best sleep from 6AM to 10AM. After that it’s a no go. I can’t sleep at night because I have scabies and they act the worse at night. :(

I can’t wait to go to the doctor to get some cream for it. OH! 7 more days till my doctor’s visit to see if the baby is okay. I’m terrified!!!! :(

Well, time to get offline and try to sleep and junk.

Bye for now. :)
Blog ya later.

Baked Crunchy Taco Casserole

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SONY DSC

INGREDENTS

1 pound ground beef or turkey
1 (14.5 oz) can petite diced tomatoes, drained
1 packet taco seasoning
1 C cheese, divided
1/4 C salsa verde
15 crunchy taco shells
Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top

DIRECTIONS

1.Preheat oven to 400 degrees.
2.Brown and drain meat.
3.Stir tomatoes, seasoning, 1/2 C cheese, and salsa into meat.
4.Arrange taco shells standing up in a 9×13″ pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
5.Sprinkle remaining 1/2 C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
6.Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice.

Fresh Strawberry Cake: YUMMY

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FOR THE CAKE:
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries) (My mom usually buys the frozen ones from the store though. Just saying.)

FOR THE ICING:
1/2 block (4 oz.) cream cheese, softened
1/3 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
1 tbsp. milk

Directions:
Preheat oven to 350F degrees Spray 9×13 baking dish with nonstick cooking spray. Give your strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice them up. Then stick them in a plastic Ziploc bag and start crushing them up. I’m using the flat side of my meat tenderizer here but you can use any heavy object or a rolling pin.  This will probably take you a minute or two. In the bowl, combine cake mix with strawberry gelatin powder. Mix until combined Then stir in your oil, eggs and water. Once that is combined, add in 1 cup of your smooshed strawberries. You will want to gently stir those in by hand Then pour batter into baking dish. Bake for about 30-33 minutes. Oven times do vary, so to make sure it is done, stick a toothpick in the center,  if it comes out clean, it is good to go. Allow cake to cool completely before adding frosting.

To make the frosting, mix together your softened butter and softened cream cheese It’s easiest if you have an electric mixer. Mix until smooth and creamy and lump-free. Then mix in powdered sugar, vanilla extract and milk. Mix until smooth and creamy. Note: If you have any leftover crushed strawberries, you could always add it to your frosting. Slather frosting onto cooled cake. Then slice and serve.  If there are any leftovers, you’ll want to cover it and put into the fridge.