I loved making these so much. It has been a bucket list item for me for a long time and I kept putting it off because I kept getting pregnant. When we finally decided that #5 was the last, that’s when I decided I could take action, and I couldn’t be more pleased. I made these a few months after our last was born. She looks like Alfred Hitchcock in her’s, bless her heart. My husband keeps telling me that I’m going to need to redo them eventually so she doesn’t develop a complex.

I’m beginning to agree.


Alfred Hitchcock

After looking at this on here, I’ve decided that redoing them is a must. One more summer project for me, I guess it’s good that there’s only 7 more school days left.

Materials Needed:

Canvas (I used the board back 5×7 canvases. You can buy them at Michael’s and use their 40% off coupon to get them for a steal) camera, paper, printer, black paint, white paint (I used acrylic paint for both colors), scissors, Mod Podge, paint brushes (small and large)

matt sillouette rawmatt sillouette


  1. Take a profile picture with your camera.(I used my iPhone 6S and it worked great)
  2. Paint the entire canvas with the WHITE paint, using the large paint brush and let it  dry.
  3. Bring image into a program like Photoshop or Gimp. I use photoshop on a regular basis, but started out using Gimp. It’s free and a bit tricky to figure out at first, but once you get it you can do almost as much as you can in photoshop… and its FREE!
  4. Outline the person and try to select as much detail as possible.
  5. Fill the inside of the outlined image with black, or any color you’d like it to be.
  6. Resize the image to fit the canvas you’re using.
  7. Print the image
  8. Cut it out and try to keep as much detail as possible. This is when I added the detailed bottom too, even though it didn’t print that way, I cut outside the black to give the bottom the finished edge you see in the final product. Have fun with the way you cut it too. I varied the bottom with each child to give them each their own feel and look.
  9. Paint the cutout image with the BLACK paint using the small paint brush. To do this, I just laid it flat on a blank piece of paper and gave it a couple coats of paint, letting it dry in between. It will curl a little so don’t think that you’re doing it wrong if it does.
  10. Put a coat of Mod Podge on the canvas with the large paint brush.
  11. Position the silhouette on the canvas, you can push it a round a bit to get it in the right place, but be careful not to push it around too much, you don’t want to tear the paper.
  12. When the paper is in the position you want, cover the entire canvas with a couple coats of Mod Podge, letting it dry in between coats.
  13. When it’s all dry, put canvas into a 5×7 frame and hang on the wall.

I hope that your’s turn out as great as mine did and you can make these a treasure for years to come.



Back in the late 90’s I went through a body building phase. Now, when I say that, I don’t mean that I competed or anything but I did enter a contest with my then boyfriend, now husband for EAS. I don’t remember what “EAS” stands for and I don’t even know if they’re around anymore. Anyway, it was a transformation contest and I can’t even remember why we did it, honestly. The thing I do remember is that I made these for the first time during that contest. We were on a low-carb diet and basically ate meat, veggies and sugar free pudding. These Bacon Wrapped Artichoke Hearts are the only holdover from that “contest”.

Btw, we didn’t win and twenty years and five kids later, you’d wonder how I ever was in a contest like that to begin with. ha! Anyway, on with the recipe.


1 7.5 oz. Jar Artichoke Hearts
1 Package Thick Cut Bacon

Preheat Broiler to 400 degrees and raise oven rack to the top level.  Cover a cookie sheet with aluminum foil.  Drain all marinade from the artichoke hearts and cut the bacon in half.  Wrap one pice of bacon around each of the artichoke hearts and secure with a toothpick.  Place in the oven and broil for 5 minutes.  Remove from oven and turn artichokes over.  Place back in the oven for 5-7 minutes or until bacon is crisp.  Serve immediately.


We got this cookbook for our wedding almost 18 years ago, holy cow! Has it really been that long? I guess so. Anyway, we received this cookbook called -A Taste of Salt Lake- as a wedding gift from our ecclesiastical leaders when we got married. I have loved every recipe that I’ve made from this cookbook, especially this one. I’ve made this one so many times over the years that I’ve committed it to memory. I’ve also modified it a bit here and there to make it a more friendly for my little eaters, so this is the modified version that I currently use.

My sister also loves this recipe and so I’ve made it for her every year for about 12 years or so, with the exception of the years we lived in California and this year. I’ve yet to make good on my birthday meal for her (her birthday was in January)… Sorry Shauna, it’s coming, I promise.

Anyway, this one’s a keeper for sure. Enjoy!


4 Boneless Skinless Chicken Breasts, cut in half
1 10.5 oz. Can Cream of Chicken Soup
1 Cup Sour Cream or Mayonnaise
2 Tbsp Ground Curry
1 Cup Italian Bread Crumbs
1 Cup Shredded Parmesan Cheese
1/2 Cup Butter, Melted
3 Cups Cooked Rice

Preheat oven to 350 degrees. Spray an 11×8 baking pan with cooking spray, then lay chicken pieces side by side in the pan, they’ll be a bit snug and thats okay. In a medium bowl, combine soup and sour cream, add curry and stir until curry is well incorporated. Cover with aluminum foil and place in over for 30 minutes. While the chicken is baking combine bread crumbs and parmesan cheese, then set aside. Melt the butter in a small-ish bowl and set that aside as well. When the chicken comes out of the oven, uncover and pour the bread crumb mixture over the chicken, drizzle the melted butter over the top and place back in the oven for 20 more minutes. Serve over cooked rice.

Note: My family loves the sauce, so I usually go a little heavier on the sour cream to make more sauce than it calls for… I also purchase lite sour cream, which helps me feel a little better about the calories too.


When I was little my mom used to make lots of things that you had to put on top of noodles. I’m the youngest of eight and we had to stretch that food as far as it would go. It’s now a favorite that I’ve enjoyed for years and is super easy to make and takes less than 30 minutes to complete. You can make this with either ground beef or stew meat. If I’d had stew meat on hand I most certainly would have made it that way, but since I didn’t, improvising allowed me to used the ground beef instead. I believe that my kids wouldn’t have preferred it with the stew meat. I guess next I make it with stew meat, I’ll have to see if my theory is right and let you all know, until then here’s the recipe.


1 1/2 lbs. Ground Beef
1 8 oz. Container of Mushrooms, sliced
1/2 Onion, Chopped
1 Clove Garlic, pressed
1 10.5 oz. can Cream of Mushroom Soup
1 Cup Sour Cream
1 Package Egg Noodles (any width you prefer)

In a large skillet, brown ground beef until cooked through. Add onion and garlic and stir until onion is translucent. Add soup and sour cream, stir until well combined then let simmer until noodles are cooked through. Serve over noodles or just eat out of the pan, another thing I don’t do, promise.


We moved back here from California almost three years ago with the intention of renting for a few months then buying a house to settle down in for the rest of our lives. Well, sometimes life happens and things don’t go as planned. Fast forward two and a half years and we’re still in this rental that I pretty much hate, but what can you do?

I know! I can make lemonade out of these lemons and try to turn this house into something I can tolerate. I decided to add as many touches of me into this house where I can’t paint walls, or even put nails in them (although I’ve broken that rule, oops!). I started with these family rules that I hand painted and hung on a fairly large wall in our kitchen/dining room. The process was a little tricky and time consuming, but totally worth the effort.

1: Created the rules in photoshop
2: Took the .jpeg file and enlarged it on (don’t mind the name, please)
3: Printed the rules onto 16 pieces of paper then taped them together to form one big poster
4: Painted a large piece of plywood with chalk paint (any color will do, I chose white)
5: On the BACKSIDE of the poster, colored over each letter with a lead pencil
6: Placed the poster right side up on the plywood, then taped it into place.
7: Traced the letters by pressing fairly hard onto the plywood
8: Lightly touched up each letter with the pencil after removing the poster to make sure you could see every word
9: Painted letters with acrylic (or chalk) paint, acrylic is cheaper which is why I chose that
10: After all the paint was dry, brushed a thin layer of Polycrylic over the entire surface to seal paint so it wouldn’t scratch off if some kid decided to come up and draw on it with their own pencil, for instance. That didn’t happen to me, but you get the idea of why it might be important.

Voila! Finished.

Note: I use Polycrylic because it dries completely clear. If you paint something white and use a Polyurethane to seal it, the Polyurethane will give it a yellow tint.  


What do you cook for the first recipe of your blog? The easiest thing you can think of, that’s what. *In walks Taco Soup.* I’ve been making this soup for years and it always surprises people when I tell them how it’s made, because it tastes like it should be much more complicated, but it’s not. Simply put, it’s a dump soup. You basically just open every can of beans and tomatoes in your cupboard and dump them into the soup pot. The results will make your guests think that you stood over your stove for hours, when in fact, it wasn’t more than 30 minutes. You’re Welcome.


1 lbs. Ground Beef
1 15.25 oz. can Corn
1 15.25 oz. can Black Beans
1 15.25 oz. can Pinto Beans
1 15.25 oz. can Tomato Sauce
1 28 oz. can Petite Diced Tomatoes
1 4 oz. can Chopped Green Chilies
1 Tbsp Dark Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1/2 Tbsp Cumin
Salt and Pepper to Taste
1/2 cup Shredded Cheddar Cheese
1/4 cup Sour Cream
2 Tbsp fresh chopped cilantro
Tortilla Chips

In a large soup pot, brown ground beef on medium heat breaking meat up into bite sized pieces. When ground beef is cooked thoroughly, add dark chili powder, garlic powder, onion powder, cumin and salt and pepper. Stir until spices are evenly distributed. Add corn, black beans, pinto beans, tomato sauce, petite diced tomatoes and chopped green chilies. Let simmer for 20 minutes or longer, stirring occasionally. Serve with cheddar cheese, sour cream, fresh cilantro and tortilla chips.

Note: The longer you let it simmer, the more infused the spices will become, so if you have the time, let that sucker simmer for an hour or more, stirring occasionally.