If you’d prefer to view all the lovely new products, die cuts and dies online… simply click on the catalog below which will take you to the catalog page of my online Stampin Up store !!
This month, Stampin’ Up! is offering a brand new starter kit special… LOOK at the BONUS product you’ll get when you join my team!!
Yesterday’s First Wednesday Card Club was a blast!! The ladies chatted, lunched and went home with three beautifully layered cards. You’ve seen them all here on Created By You! Our next get-together is on August 18th… we’ll be making a collection of Christmas Cards! Contact Me if you’d like to attend, there are only a couple spaces left!
Recipe request from our club meeting… LOL usually I do very healthy meals… but this one’s not so healthy. It was quick and easy though, and we had a nice large tossed salad with fresh vegetables too! This simple Meatball Parm Casserole is a variation of one I found on allrecipes.com, but I always have to tweak recipes just a bit!!
Meatball Parm Casserole
- 1/2 Sourdough Baguette
- 16 oz. Black Angus Meatballs (frozen or homemade meatballs…but who has time?)
- 16 oz. Marinara Sauce (look for one with all natural ingredients, low sodium and no sugar… I used Rozzano Marinara Pasta Sauce from BJ’s)
- 14.5 oz. Diced Tomatoes (Muir Woods)
- 1 cup shredded reduced fat mozzarella cheese
- 1 cup reduced fat 4-cheese Italian (Sargento)
- 8 oz. Neufatchel cheese (or low fat cream cheese at room temperature)
- 1/4 cup Parmesan Cheese (divided)
- 1.5 tsp. + Italian Herb Spice
- 1.5 tsp. + Tuscan Sunset Spice (Penzey’s)
- 1/2 tsp. + ground black pepper
- Olive Oil spray
- Bake frozen meatballs in accordance with package directions, drain on paper towels to remove as much grease as possible. (I do this the day before, then refrigerate over night.)
- Spray olive oil on bottom and sides of 9 x 13 casserole dish.
- Slice sourdough baguette into 1/2” slices and layer onto bottom of casserole.
- Crumble meatballs into 1/2” chunks and spread over sliced bread.
- Mix together Neufatchel cheese and spices, spread on top of crumbled meat balls, top with 1/2 the parmesan cheese.
- Spread marinara sauce over cheese/spice blend.
- Spread diced tomatoes over marinara sauce. Sprinkle with Italian Herb Seasoning, Tuscan Sunset Seasoning and black pepper.
- Top with 1 cup of each shredded cheese and remaining parmesan.
Cook casserole at 350 degrees 25-35 minutes.
No card today … got called into work early yesterday afternoon and worked to close!! I’ll be stamping today though!
I do have a couple questions for you today…
What’s your stamping style?
Do you prefer quick and easy, replicable cards or more complex and pretty layered cards?
What is your favorite embellishment?
How many embellishments do you like to add to cards?
Do you scrapbook?
I look forward to reading your sweet comments and hope you’ll stop back by tomorrow!
Visit my Online Stampin’ Up! Store to shop for exclusive Holiday Mini Catalog Products and more!!