Great Holiday Recipe – Pecan Pie Cobbler

My guy loves pecan pie.  Loves.  And every year I try to make him at least one around his birthday in November.  However, a lot of the time my pies don’t set for whatever reason.  Not like my mom’s do, anyway (even though I use her exact recipe).

So this year I decided to try something different—pecan pie cobbler.  I figure since my pies don’t set the way they are supposed to, I might as well make something that is understandably a little runny.

Pecan Pie CobblerWhat’s needed:

2 rolled, refrigerated pie crusts (I used the Great Value brand – one package comes with two)
2 ½ cups of light corn syrup (I used the dark Karo syrup)
2 ½ cups of brown sugar
½ cup of melted butter
4 ½ teaspoons of vanilla extract
6 eggs
2 cups of chopped pecans
2 cups of pecan halves
Butter flavored cooking spray

Now let’s cook:

Heat the oven to 425 degrees.

Grease a 13X9 glass dish with the butter flavored cooking spray.

Roll one of the crusts into the pan, trimming the edges to fit (this is a lot easier than it sounds).

Now mix the syrup, brown sugar, butter, vanilla, and eggs with a wire whisk.  I beat the eggs first and then slowly added each of the other ingredients, stirring while I went.  The mixture will get a bit thick.

Stir in the chopped pecans.

Spoon about ½ of the mixture/filling onto the crust.

Remove the second pie crust and roll it into the pan, topping the filling, trimming the edges to fit (this time it’s a bit messy with the filling already in the pan, but manageable).

Spray the top crust with the butter flavored cooking spray.

Bake for about 15 minutes or until the top crust is lightly browned.

Reduce the oven to 350 degrees.

Carefully spoon the remaining mixture/filling over the baked pastry.

Arrange the pecan halves on top.

Bake 30 minutes or until set (I went for 35 minutes just to be safe).

Best served warm with vanilla ice cream…

This dessert really is delish.  Not only did my guy and I both love it, but his sister’s family came to visit that weekend and also enjoyed it very much.  So much so, I decided to make a second cobbler for his family’s Thanksgiving dinner.  The second time around, I used the light Karo syrup and I couldn’t tell a difference (and more pecans).

Are you a pecan pie fan?  How about cobbler?  Have any fun holiday dessert recipes to share?  I’d love to hear from you!

Original Pinterest recipe found on this site:

http://www.pillsbury.com/recipes/pecan-pie-cobbler/0f1c55a8-eb92-4158-94e6-212f142f7dc3

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Great Fall Recipe – Stuffed French Toast

My guy loves French toast, and I like fruit with my breakfast.  So one morning I decided to make a small mess in my kitchen and try my hand at a stuffed French toast recipe.  That way, we both got what we loved!

Stuffed French Toast finished productWhat’s needed:

Loaf of French or Italian bread
Eggs
Milk
Butter
Package of Cream Cheese
Cinnamon
Nutmeg
Jam or fresh fruit, preferably of the same flavor (strawberries, blueberries, etc.)
More fresh fruit (strawberries, blueberries, etc.)

Now, let’s cook!

Start with the loaf of bread.  We used French.

Sliced Bread for Stuffed French ToastSlice the loaf into 2-inch pieces and then cut a deep slit across the top in the middle of each slice, forming a “pocket” of sorts.  Set the bread aside.

Ingredients for Stuffed French Toast fillingTake one package of softened cream cheese and add a few tablespoons of jam or fresh fruit.  I used Simply Fruit Strawberry Spreadable Fruit.  Mix in a pinch of sugar (maybe a teaspoon).  Stir until the cream cheese mixture looks a bit like strawberry yogurt.  Set aside.

Grilling Stuffed French Toast bread mixtureMix an egg (or two, your choice; I used two), about half a cup of milk, nutmeg, and cinnamon together.  Set the “egg bath” aside.  *Keep everything out because you may want to make more of this mixture, depending on how many pieces of French toast you’re grilling.

Grab a slice of bread and add about a tablespoon of the cream cheese filling to the pouch.  Add more if desired.  Pinch the opening closed by gently pressing the bread together.  This will help make less of a mess in the skillet.

Preheat the skillet on the stove, using medium to high heat.  While the skillet is heating up, dip the stuffed bread into the egg wash for about twenty to thirty seconds on each side.  I learned my guy likes it to absorb quite a bit of the “egg bath.”  Note: I only dipped one piece at a time and only fried one piece at a time.  I let my next piece soak while I grilled the other.

Add a little butter to the skillet to prevent the bread from sticking and fry the stuffed bread on each side until golden brown.

Remove from the heat and serve with the traditional syrup, fresh fruit, and powdered sugar.

Stuffed French Toast finished productIt really is delish!

Are you a stuffed French toast fan?  Have any fun breakfast recipes to share?  I’d love to hear from you!

Pinteresting – October’s Recipes

It’s time for this month’s Pinteresting post where I share a few Pinterest ideas I have borrowed from other users and share whether or not they work.

Today, we’re taking on a few of the recipes…

*****

Skillet EnchiladasRotel Chicken Enchilada Skillet

I made this dish the week that my family stayed with us.  I asked my nephew what types of food he and his brothers would like, because feeding nine is always cheaper at home, and Mexican made the list.  And since I can’t make my mom’s enchilada casserole as well as she can, I decided to try something new.

Enter Pinterest and the Rotel Chicken Enchilada Skillet recipe.

Man, I love this site.

All you need is:

No stick cooking spray
12 corn tortillas, torn/cut into bite size pieces
3 cups of shredded, cooked chicken (we used cans of white chunk chicken, drained)
1 – 10 ounce can of diced tomatoes and green chilies (Rotel!), undrained
1 – 10 ounce can of enchilada sauce (we used green)
1 – 8 ounce can of tomato sauce (we used garlic and lime tomatillo salsa instead)
1 cup shredded cheese

Spray the skillet or Dutch oven with cooking spray.  Add the tortilla pieces and chicken, mix well.  Cook over medium to high heat five or so minutes, stirring frequently.

Poor the undrained tomatoes and chilies, enchilada sauce, and other sauce over the chicken mixture and mix well.

Sprinkle half the cup of cheese over the mixture.  Cover and cook five minutes until hot, stirring occasionally.  Sprinkle the remaining half of cup of cheese on the top and serve.

It’s that simple!  And it’s pretty good.  Everyone gave it a thumbs up!

*****

Crock Pot Coconut Chicken CurryCrock Pot Coconut Curry Chicken

My guy LOVES Thai food.  LOVES.  But unfortunately, I’m not all that great at cooking it for him.  I have found one recipe of Tom Kha soup that he definitely liked but that’s really about it.  So when I found this Crock Pot Coconut Curry Chicken recipe, I decided to give it a go.  After all, it’s a crock pot recipe… and I can’t turn a good crock pot recipe away!

No stick cooking spray
2 frozen chicken breasts
1 bag of frozen stir-fry vegetables (we used two because we’re big veggie eaters)
1 – 13.5 ounce can of coconut milk
1 – 14.5 ounce can of petite diced tomatoes
1 tablespoon of curry (we used the red curry paste)
1 teaspoon of ground ginger
1 minced clove of garlic (we used two because we’re big on fresh garlic)
¼ teaspoon of cayenne pepper
1 cup of tomato sauce
1 tablespoon of sugar
1 tablespoon of cornstarch
salt/pepper

Spray the crock pot with the cooking spray.  The recipe says this is very important.  I thought it odd because of all my years cooking in the crock pot, this is the very first time I’ve had a recipe tell me to coat it with cooking spray.

Place the chicken at the bottom of the crock pot and pour the vegetables on top.

In a side bowl, mix the remaining ingredients, except the cornstarch, until smooth.  Pour over the veggies and chicken.

Cover and cook on high for three to four hours or low for five to six.

Ten minutes before serving, scoop out the chicken and cut into bite size chunks before putting it back into the crock pot.

Mix the tablespoon of cornstarch with three tablespoons of water.  Add the cornstarch/water mixture to the crock pot and stir.  Cook five more minutes.  *Use additional cornstarch mixture to reach the desired thickness.

Serve over rice.

I felt this recipe was missing something… maybe cashews… maybe pineapple… but definitely something.  Honestly, it was probably a spice.  But my guy really enjoyed it and we will make this one again.

*****

Your turn—have you tried any Pinterest recipes that you would like to share?  Did it taste as good as its picture looked?  I’d love to hear from you!

Original Pinterest recipes found on these sites:

http://www.ro-tel.com/recipes-Chicken-Enchilada-Skillet-2273.html?utm_source=pinterest

http://www.wifessionals.com/2012/10/coconut-curried-chicken-crockpot.html

And, feel free to follow me on Pinterest.

Fall Foods – Hot Dog Casserole

When I posted my Football Food recipes a few weeks ago, my dad thought I missed something.  And while I don’t consider today’s recipe a must have during our favorite pigskin games, it is the perfect fall food… Hot Dog Casserole.

Hot Dog Casserole
Hot Dog Casserole

Every time I post about having Hot Dog Casserole for dinner on Facebook (yes, food is very popular on social media), I have multiple people reach out wanting to know more.

So between my dad and everyone else intrigued by my mother’s recipe, today I am sharing it with the world.  Well, The Ooo Factor readers…

I have no idea where this recipe originated, but my mom has made it for as long as I can remember.  I wasn’t a HUGE fan of Hot Dog Casserole growing up; all I needed was a boiled hotdog on a mustard and ketchup covered bun.  What kid wants more than that?  But now as an adult, I find myself enjoying the White Family Classic at least three times a year—Memorial Day, Independence Day, and Labor Day—and the occasional fall evening.

So what is Hot Dog Casserole?

Boil however many hot dogs…
Heat chili with or without beans on the stove…
Meanwhile, pull out a large baking dish and prepare the buns with mustard, ketchup, and relish.

Getting the buns ready...
Gettin’ the buns ready…

Once the dogs are ready, place ‘em in the buns.

Ready for the fixin's...
Ready for the fixin’s…

Cover with chili, cheese, and chopped onion.

Ready for the oven...
Ready for the oven…

Bake at 350 for about 20-25 minutes or until the buns have reached your desired level of crunchiness.

The finished product... ready to eat!
The finished product… ready to eat!

Hot Dog Casserole is a Man’s Man Recipe. All the men in our family LOVE it.  I hope yours do too!

Do you make anything special once the weather cools down?  If so, please share!  I’d love to hear from you.

More Football Foods!

Football is here!!

This means it’s not only time to watch our favorite teams kick off, but also time for those special foods that we make specifically for football games.  Last week, I included three of my family’s recipes: deviled eggs, queso, and sausage balls.  Today, I’m adding to that list and sharing two more of our household’s must-haves… plus a few of our favorite adult beverages perfect for tailgating!

*****

Mom’s Drunken Weenies

The picture says it all… that’s all you need!

A crock pot
A package or two of party weenies
A beer of any kind, I used Bud Light this day
Any kind of BBQ sauce, although Stubb’s is might tasty

Dump, mix, cover, and cook!

Cook on high for an hour or two and then simmer.  It’s that simple!  And guys love this stuff…

*****

Easy Spinach and Artichoke Dip

One package of frozen, creamed spinach
16 oz. of drained artichoke halves, cut into bite size pieces
2 tablespoons of jarred pesto
2 tablespoons of horseradish sauce (or mayonnaise if preferred)
1/2 cup of chopped onion
Grated Parmesan cheese

Heat the creamed spinach per the instructions on the package.  Mix together with bite-size artichokes, pesto, horseradish sauce, chopped onion, and a few shakes of the cheese.  Add salt and pepper to taste.  Pour mixture into an oven-safe dish, cover with Parmesan cheese and bake at 350 degrees for at least thirty minutes.

I saw this cooking segment with Guy Fieri years ago on Regis and Kelly, and Guy put together his spinach and artichoke dip in an aluminum baking pan covered in foil.  Of course, he used more ingredients than I do (he’s a culinary wizard, after all) and he grilled it outside!!  I haven’t tried grilling it yet, but maybe at the next tailgate…

*****

And now for our favorite quick and easy ADULT BEVERAGES.

By “adult beverage,” I mean NO ONE under the age of twenty-one should try any of the below drinks.

Margaritaville Skinny Margaritas

Just add ice!!

I love this stuff.  It is now a staple in my household and I always make sure to have a bottle in the pantry or refrigerator!

Ice-Cold Beer

Chill…

Pick your favorite flavor!  I like more than what’s pictured above… but everyone gets the idea.

Classic Bourbon and Coke

The BEST stuff ever!!

I’ve always enjoyed Whiskey and/or Bourbon and Coke with football.  Heck, I even knew a boy in college my friends and I called “Jim Beam Boy.”  Why?  Because he always kept us warm by pouring a little Jim Beam into our Cokes at the football games.  Now, that’s a good friend!

*****

Do you make anything special during football season?  What’s your favorite tailgating beverage?  Please share!  I’d love to hear from you.

And since it’s football season, remember to check out my YA Mystery novel, Football Sweetheart… available on Kindle and Nook!

Football Foods!

Football is here!!

This means it’s not only time to watch our favorite teams kick off, but also time for those special foods that we make specifically for football games.  Today, I’ve decided to share three of our household’s must-haves!

But first, I thought I’d share what football season means to me—and that’s friends and family.  Enjoy!

Me and my girls…
Red Raiders who keep Austin, Texas in check…
Me and my guy… we’re not afraid to wear matching shirts.
Representing the Red Raiders in Dallas…

*****

Now, let’s talk food!

The first two recipes were passed on to me from my mother, and I have enjoyed them both since I was a little girl.  The last one comes courtesy of a former co-worker (thanks, Amy!), and it is now a household favorite.

*****

Deviled Eggs

Deviled Eggs

Peel hard-boiled eggs and cut in half (see my easy oven-baked hard-boiled egg trick)
Carefully remove egg yolk and place in a mixing bowl
Add 2 tablespoons of mayo
Add 1 tablespoon of yellow mustard
Mix together with a fork
Add 1 teaspoon of white vinegar
Mix again until smooth
Add salt and pepper to taste
Scoop the yolk mixture back into the egg halves
Sprinkle with paprika

**These measurements work for six hard-boiled eggs…

*****

Mom’s Holiday Queso

Mom’s Holiday Queso

¾ cup of chopped onion
2 tablespoons of butter
1 can of diced tomatoes and green chilis
1 package of 8 oz. cream cheese, cut into small cubes
1/3 cup of milk

In a sauce pan, sauté onion in butter until soft.  Add tomatoes and chilies and cook over medium heat.  Gradually blend in the cubes of cream cheese, stirring until it is completely melted.  Slowly add milk.  Mix well, heat through, and serve.

**Brown hamburger meat with the onions if you want to add a little flare to the queso…

*****

Sausage Balls

Sausage Balls

1 package of hot, ground sausage (Jimmy Dean is great!)
1 cup of Heart Healthy Bisquick (or regular Bisquick, it really doesn’t matter; I just try to add little bits of “health” where I can)
1 cup of grated, sharp cheese

Mix all ingredients together.  Pinch off 1-2 inch sections of the meat mixture and roll into balls.  Place on a cookie sheet and bake for thirty minutes at 350.

**Once I have all of the mixture rolled into balls, I like to pat each of them in the extra Bisquick in the bowl before I throw it out.  This gives the outside a nice crispy texture after baking.

*****

Do you make anything special during football season?  If so, please share!  I’d love to hear from you.

And since it’s football season, remember to check out my YA Mystery novel, Football Sweetheart… available on Kindle and Nook!

Pinteresting – July’s Recipes

Over the past few months, I have fallen into the Pinterest craze along with millions of other people.  At first, I didn’t know exactly what to do… but once I got the hang of it, I found myself spending hours on the weekends checking out neat Do-It-Yourself tricks for around the house, finding cute clothes that I needed to add to my wish list, learning interesting beauty and hair techniques, and probably my biggest downfall, discovering recipes that I absolutely must try.

Now it’s time for this month’s Pintersting post where I share a few Pinterest ideas I have grabbed from other users and share whether or not they work.

Today, we’re taking on a few of the recipes…

*****

Chicken Salad
Chicken Salad

I love refreshing foods during the hot summer months… salads, fruits, sandwiches, etc…  But up until recently, I only knew how to make a tuna salad that I liked.  I enjoy a good chicken salad; I just never had a recipe that sounded easy enough that I wanted to try.  So, instead of making it fresh, I’d trek to United Market Street and grab a container of already made chicken salad with grapes.  I love my chicken salad with grapes.

And then came Pinterest…

I wasn’t sure how my guy would react to my making chicken salad for a Monday night dinner, but he played along nonetheless.  He even helped me chop everything.

And let me just say… we both loved it!!  The grapes are my favorite part (surprise, surprise), and he likes the crunch of it all (celery, onion, and pecans).  It was so tasty; we’ve even made it a second time this month!  Twice in one month!

3 cups of cooked chicken
1 cup of chopped celery
½ cup of chopped pecans
1 cup of chopped grapes – we used purple grapes
¼ cup of finely chopped green onion
¾ cup mayonnaise or Miracle Whip – we used regular mayo
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of onion powder

In a large bowl, mix chicken, celery, pecans, grapes, and green onion.

In a small bowl, mix the mayo, salt, pepper, and onion powder.

Cover the chicken mixture with the “dressing” and stir until well mixed.

Cover and chill until served.

We toasted some challah bread from Whole Foods Market, spread mustard on each piece, and covered it with large mounds of the chicken salad served open-faced.  Perfecto!

I do wonder though, what will Granny Smith green apples taste like if added?  Maybe next time…

*****

Italian Chicken Before
Crock Pot Italian Chicken

I’m a crock pot cooker.  Dump, cover, and cook.  How easy is that?  Give me any recipe to try in the crock pot and I’ll give it a chance… especially chicken.

Sadly, the last chicken dish we tried was extremely dry.  But not this one!  The Crock Pot Italian Chicken dinner is melt-in-your-mouth good.  Especially when served on Hawaiian sweet rolls.  And the peppers?  Oh, the peppers give it just the right amount of sweetness and spice.

2 pounds of chicken – we used frozen chicken breasts
1 jar of pepper rings (12 ounces) – we used mild
2 envelopes of Italian dressing seasoning and/or spice mix (.7 ounce)

Dump the chicken into the crock pot, cover with pepper rings, and sprinkle in both envelopes of Italian dressing.  Cover and cook for four hours on high (or eight on low).

Shred the chicken and turn the heat to low or simmer until ready to serve.  If low on the liquid, add broth or water.

Serve on buns with feta, peppers, and olives if desired.

My guy went with the feta…

I stayed away from all three…

Italian Chicken After

And I’m glad I did.  YUMMY!!  Seriously.  So good.

*****

Your turn—have you tried any Pinterest recipes that you would like to share?  Did it taste as good as its picture looked?  I’d love to hear from you!

Original Pinterest recipes found on these sites:

http://www.skinnymom.com/2012/04/25/skinny-chicken-salad/?_szp=163117

http://beyerbeware.net/2012/09/hunk-of-meat-monday-crock-pot-italian-chicken.html

And, feel free to follow me on Pinterest.

Pinteresting – June’s Recipes

Over the past few months, I have fallen into the Pinterest craze along with millions of other people.  At first, I didn’t know exactly what to do… but once I got the hang of it, I found myself spending hours on the weekends checking out neat Do-It-Yourself tricks for around the house, finding cute clothes that I needed to add to my wish list, learning interesting beauty and hair techniques, and probably my biggest downfall, discovering recipes that I absolutely must try.

Now it’s time for this month’s Pintersting post where I share a few Pinterest ideas I have grabbed from other users and share whether or not they work.

Today, we’re taking on a few of the recipes…

*****

“Baked” Poached Eggs
“Baked” Poached Eggs – Before…

Poached eggs in the oven?  What?  You are kidding me, right?

Nope!

I love eggs… and for the most part, they’re not that bad for me either.  But one thing I can’t stand is hovering over the pan and/or pot at watching them cook, stirring when necessary.  Which is why when I saw this recipe on Pinterest, I simply had to try it!

Just like our “baked” hard-boiled egg recipe last month, get out that trusty-worthy muffin pan.  Spray with cooking spray (I use olive oil spray) and crack an egg open in each one—you do not have to break the yolk, not matter how “runny” you like the eggs.  Season as preferred and bake at 350 degrees (ten minutes for a runnier yolk and fifteen minutes for a hard yolk).

We’ve even played around with making mini-omlettes this way.  While, I don’t have any pictures, it’s just as easy… only this time, break the yolk and stir in whatever ingredients you wish to use (chopped onion, olives, ham, tomatoes, pesto, etc.)  and bake at 350 degrees for fifteen minutes.

Baked Eggs with Toast
After – on toast with a little Chipotle Cholula

It’s that easy.  And trust me—YUM!

*****

Drunken Italian Sausage Pasta
Drunken Italian Sausage Pasta

My godmother’s husband hails from Italy; therefore, I’ve grown up absolutely loving a good, homemade pasta dish.  And while I don’t make the actual pasta from scratch like he does, there’s nothing wrong with braving the heat and making a tasty homemade sauce.

Or so I thought… this dish had great flavor, but it definitely took a lot of work.  Maybe it’s because I’ve never made it before, but let’s just say I was a bit moody and on my very last nerve while prepping this dish.

But like I said, the dish was very tasty.  We had family in town the night I chose to make this, and luckily they pitched in where they could to help me keep my sanity… but bottom line—everybody loved it!

Olive Oil
4 or more spicy Italian sausage links (casings removed)
**had I paid attention to this part, “casings removed,” my life would have been much simpler that night…
1 onion, thinly sliced
3 or more bell peppers, any color, thinly sliced
4 garlic cloves, pressed through a garlic press
**Thank you, Pampered Chef for my fabOoolous garlic press.  I love it!
½ cup white wine
1 can (28 ounce) diced tomatoes (with juice)
2 tablespoons freshly chopped parsley
¼ cup fresh basil leaves
8 ounces of pasta (recipe called for Pappardelle noodles, but I used rigatoni because I love it!)
Salt, pepper, and Italian seasoning to taste

Heat two tablespoons of olive oil in large pan (or braising pot)
Crumble the spicy Italian sausage into the pan, keeping it fairly chunky, and brown it like you do hamburger meat
Remove the browned sausage from the pot with a slotted spoon and place in a small bowl for later
Add sliced onion into the pan, allowing it to caramelize or become golden (approximately 5 minutes)
Add salt, pepper, and Italian seasoning
Stir
Add bell pepper, sautéing with the onion for about two minutes
Add garlic, allowing to cook just long enough until aromatic
Add wine, reducing for a few moments (until completely reduced—this took longer than I expected…)
Add tomatoes
Add sausage back into pan, folding into the mixture
Simmer for 3-4 minutes
Drizzle in a couple of tablespoons of olive oil to create a silky, rich flavor
Add parsley and basil
Stir and keep warm while cooking pasta

Prepare pasta according to the instructions on the package

Serve, top with Parmesan cheese if so desired.

*****

Two Ingredient Lemon Bars - Before...
Two Ingredient Lemon Bars – Before…

Oh, yeah!  Only two ingredients.  No joke.

I found this recipe floating around Facebook before Easter.  Considering I love lemon flavored desserts, I knew I had to try this:

1 box Angel Food cake mix
2 cans lemon pie filling (I used Lucky Leaf for a total of 44 ounces)

Mix dry cake mix and cans of pie filling together in a large bowl by hand
Pour into greased 9X13 pan
Bake at 350 degrees for 25 minutes or until tip starts to brown
**I would bake a bit longer than 25 minutes, my bars were more like a runny lemon-mud pie… but still tasty.

After...
After… with a little powdered sugar

Besides the fact I could have cooked mine for longer and will next time, I did have an even bigger issue when making this—I could never find the lemon pie filling anywhere in the DFW area.  Seriously.  I tried multiple Wal-Marts, Krogers, Tom Thumbs, and even Whole Foods.  Nothing.

So finally, my parents brought me two cans from Midland’s Albertsons.  Who would have thought Midland, Texas would have had something DFW did not?

After much anticipation, I wasn’t very impressed but I will try again.

*****

Your turn—have you tried any Pinterest recipes that you would like to share?  Did it taste as good as its picture looked?  I’d love to hear from you!

Original Pinterest recipes found on these sites:

http://www.amyskitchencreations.blogspot.com/2012/05/eggs-for-breakfast-sandwiches.html
http://thecozyapron.com/a-cozy-pasta-italian-drunken-noodles-and-shaking-things-up-a-bit/

And, feel free to follow me on Pinterest.

Pinteresting – Recipes

Over the past few months, I have fallen into the Pinterest craze along with millions of other people.  At first, I didn’t know exactly what to do… but once I got the hang of it, I found myself spending hours on the weekends checking out neat Do-It-Yourself tricks for around the house, finding cute clothes that I needed to add to my wish list, learning interesting beauty and hair techniques, and probably my biggest downfall, discovering recipes that I absolutely must try.

So, I’ve decided to start a new Friday FabOoolousness blog series.  At least once a month, I will share a few Pinterest ideas I have grabbed from other users and share whether or not they work.

Today, we’re taking on a few of the recipes…

*****

Oven Baked Hard Boiled Eggs
Oven-Baked Hard-Boiled Eggs

Hard-Boiled Eggs in the oven?  What?  You’re kidding me, right?

Nope!

I love hard-boiled eggs, but I hate peeling them.  After baking in a muffin pan for thirty minutes at 325 degrees and chilling in cold water, these eggs peeled easier than any hard-boiled egg I have ever made.  I usually pass the peeling task off to my guy because he has more patience than I do (I want to throw the eggs across the room when I try to carefully pry the silly shells off the darn things), but not this time!  I was super impressed!

When I removed the eggs from the oven, there were a few small brown dots on them… but these spots washed right off when I soaked the eggs in water.

*****

Baked Chicken Fajitas
Baked Chicken Fajitas

We try to eat healthy as often as we can, especially chicken dishes—baked chicken, grilled chicken, rotisserie chicken, boiled chicken, etc…  But we have a rule in our house: I handle the inside and my guy takes on the outdoor tasks, including grilling.  To be honest, and I must admit I am somewhat embarrassed by this, I have never once operated the big stainless steel grill I bought for my guy a few years ago.  Not once.  That said, I don’t get to enjoy many grilled meats and veggies very often because it’s hot in Texas and I don’t want to ask him to go stand over a fire when it’s already scorching outside.

So, when I discovered this Baked Chicken Fajita recipe on Pinterest, I knew we had to try it!

It smelled oh so good as it was baking, but it wasn’t nearly as pretty as the picture I had seen on Pinterest when I pulled it out of the oven.  But it doesn’t matter—it tastes GREAT!

1 pound boneless, skinless chicken breasts, cut into strips
Diced tomatoes (or 1 – fifteen ounce can)
Diced Green Chilis (or 1 – four ounce can)
1 onion, sliced
1 bell pepper, seeded and sliced (or more if you like them as much as we do)
2 tablespoon oil (we use grape seed oil for pretty much everything, but any baking oil—vegetable, olive—should work)
2  teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt

Preheat the oven to 400 degrees
Grease a 13×9 baking dish
Mix together chicken, tomatoes, chilies, peppers, and onions in the baking dish
In a small bowl combine the oil and spices
Drizzle the spice mixture over the chicken and veggies and toss to coat
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender

Serve with warmed tortillas and all the fixin’s (rice, pinto beans, guacamole, etc)…  and enjoy!

*****

Dreamsicle Salad
Dreamsicle Salad

And no meal is complete in our house without something sweet.  Now, it doesn’t always have to be something elaborate like a cake or pie; however, we do like our desserts.

So, since summer is technically already here in Texas (we’ve hit 90 a few times already), I thought something cool and light sounded good.  Enter this *Sugar-Free* Dreamsicle Salad from Pinterest.  I used asterisks around “sugar-free” because I didn’t technically stick to the recipe where it called for the healthier mixes…  Sorry; we’re not really big on the SF stuff in our house.

It might look like a mess once the finished product is chilled, but this sweet treat definitely hits the spot when it’s hot outside.

1 package orange jello mix
1 package instant vanilla pudding
1 tub frozen whipped topping, thawed
1 ten ounce can of mandarin oranges, drained
1/4 cup of chopped pecans or walnuts

Dissolve jello in one cup of boiling water. Add 1/2 cup of cold water to mixture and let set in fridge for 20 minutes
Once chilled, add dry vanilla pudding mix and beat until smooth with a mixer (or a whisk)
Fold in mandarin oranges, whipped topping, and pecans/walnuts (since we don’t have any nut allergies in our house) by hand
Refrigerate

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Your turn—have you tried any Pinterest recipes that you would like to share?  Did it taste as good as its picture?  I’d love to hear from you!

The original Pinterest recipes were found on these sites:

http://dancingoffthepounds.tumblr.com/post/24248559882
http://www.sixsistersstuff.com/2012/01/baked-chicken-fajitas-recipe.html
http://thebetterbaker.blogspot.com/2011/09/sugar-free-dreamsicle-salad.html

And, feel free to follow me on Pinterest.

Friday FabOoolousness – More Football Foods

Football is here!!

That means it’s not only time to watch our favorite teams kick-off, but also time for those special foods that we make specifically for football games.  A few weeks ago, I included three of my family’s recipes: deviled eggs, queso, and sausage balls.  Today, I’m adding to that list and I’m sharing two more of our household’s must-haves… plus a few of our favorite adult beverages perfect for tailgating!

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Mom’s Drunken Weenies

The picture says it all… that’s all you need!

A crock pot
A package or two of party weenies
A beer of any kind, I used Bud Light this day
Any kind of BBQ sauce, although Stubb’s is might tasty

Dump, mix, cover, and cook!

Cook on high for an hour or two and then simmer.  It’s that simple!  And guys love this stuff…

*****

Easy Spinach and Artichoke Dip

One package of frozen, creamed spinach
16 oz. of drained artichoke halves, cut into bite size pieces
2 tablespoons of jarred pesto
2 tablespoons of horseradish sauce (or mayonnaise if preferred)
1/2 cup of chopped onion
Grated Parmesan cheese

Heat the creamed spinach per the instructions on the package.  Mix together with bite-size artichokes, pesto, horseradish sauce, chopped onion, and a few shakes of the cheese.  Salt and pepper to taste.  Pour mixture into an oven-safe dish, cover with Parmesan cheese and bake at 350 degrees for at least thirty minutes.

I saw this cooking segment with Guy Fieri years ago on Regis and Kelly, and Guy put together his spinach and artichoke dip in an aluminum baking pan covered in foil.  Of course, he used more ingredients than I do (he’s a culinary wizard, after all) and he grilled it outside!!  I haven’t tried grilling it yet, but maybe at the next tailgate…

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And now for our favorite quick and easy ADULT BEVERAGES.

By “adult beverage,” I mean NO ONE under the age of twenty-one should try any of the below drinks.

Margaritaville Skinny Margaritas

Just add ice!!

I love this stuff.  It is now a staple in my household and I always make sure to have a bottle in the pantry or refrigerator!

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Ice-Cold Beer

Chill…

Pick your favorite flavor!  I like more than what’s pictured above… but everyone gets the idea.

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Classic Bourbon and Coke

The BEST stuff ever!!

I’ve always enjoyed Whiskey and/or Bourbon and Coke with football.  Heck, I even knew a boy in college whom my friends and I called “Jim Beam Boy.”  Why?  Because he always kept us warm by pouring a little Jim Beam into our Cokes at the football games.  Now, that’s a good friend!

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Well, there you have it!

Do you make anything special during football season?  What’s your favorite tailgating beverage?  Please share!  I’d love to hear from you.

And since it’s football season, remember to check out my YA Mystery novel, Football Sweetheart… now available on Kindle and Nook!

Here are a few of my latest reviews!

This was a great mystery novel. The characters in the book are believable and it was so fun reading about them and getting to know them. As the book progressed, I could not put it down. It was mesmerizing and I could not wait to find out who the villain was. Tiffany is an excellent author. I can’t wait until her next book comes out. I will definitely be reading it. I would highly recommend this book to young and old alike. ~ Carol. R.

I have to admit, I don’t know a whole lot about football. We never had football in our school so all I knew was what I got from the movies so I was worried I wasn’t going to be able to really relate to Football Sweetheart. Tiffany White did a great job in explaining the “behind the scenes” of what all goes into a high school football team while still keeping with a good storyline.

I enjoyed reading this book and recommend it to any young adult who likes to read crime, drama and mystery. ~ Darcie S.

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