A Cookie Cutter Diva's Life

Trying a new recipe for dinner tonight! 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth 1/2 cup Burgundy wine or other dry red wine or water 1 teaspoon dried Italian seasoning, crushed 1/2 teaspoon garlic powder 1 can (14.5 ounces) diced tomatoes with Italian herbs 3 large carrots, cut into 1-inch pieces (about 2 cups) 2 pounds beef for stew, cut into 1-inch pieces 2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained (I also added some chopped up potatos!) 1.Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker. 2.Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. 3.Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

Aidan had his 1st Guitar lessons today as part of his school lesson and we did lots of finger painting yesterday and painting today!! Lots to clean up after but lots of fun haha

trying a new recipe in the house tonight!



24 uncooked jumbo pasta shells
1 lb lean (at least 80%) ground beef
1 jar (26 oz) chunky tomato pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shredded
6 cheese Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired


1 Heat oven to 350°F. Cook and drain pasta shells as directed on package.
2 In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
3 In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
4 Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

My youngest had her very first hair cut this afternoon! A little baby trim!

The kids had lots of fun going to the free military kids festival today! From face painting, balloon art, games, characters, snow cones and more!

This afternoon the hubby took the 2 oldest kids on a field trip with one of the local homeschool groups to visit the World War 1 Museum while I took the younger ones with another group for an indoor park day since I'm sure they wouldn't have appreciated the museum to much haha

The boys absolutely LOVED it and had so much fun and learned a lot!

We made a turtle suit out of a box and a long snake out of construction paper to go with our reptile lesson this week!