SteakNPotatoesKindaGurl

Strawberry Sweethearts Cocoa for Valentine's Day {Holiday Recipe Club}

2012-02-11T01:00:00.005-05:00

Here's a delicious Valentine's Day treat for your sweetheart.

It's sweet, it's warm and comforting, and it's pink (though you can't totally tell from the picture).

At first we were suspicious... "Why melt the ice cream?!? Why add water?!" But boy was it worth it.

Don't question it.

Strawberry Sweethearts Cocoa

slightly adapted from Two Peas and Their Pod

4 tablespoons butter
1/2 cup sugar
1 pint strawberry ice cream
2 cups water
Whipped cream
1/2 cup milk chocolate chips
1 tablespoon chocolate sprinkles

In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden.

In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted. Whisk in the water, one cup at a time until your favorite texture/flavor is achieved. Heat just until steaming. Pour into chocolate-rimmed mugs. Garnish with a dollop of whipping cream and a sprinkling of chocolate sprinkles.

*We only made two glasses, and only added in 2 cups of water vs. 4 cups. We used less chocolate chips for the rims since we were only having two glasses, also.

Printable Recipe

Your sweet is sure to think you're sweet if you make this for him or her. What says "I love you" more than chocolate-dipped rims and strawberry ice cream?

It's love in a glass.

I'm participating in Erin's Holiday Recipe Club. Check out all the tasty Valentine treats in the blog hop below.

Peace, and bacon grease!

Chocolate Carrot Cake {Crazy Cooking Challenge}

2012-02-07T12:00:00.029-05:00

Hey yall!

I didn't participate in January's Crazy Cooking Challenge... chicken noodle soup just isn't my thing. And you know what? This month's pick - chocolate cake - isn't really my thing either. Never been much for chocolate cake.

Or so I thought.

At first, I wasn't too excited about picking a chocolate cake recipe. Then I came across some with Bailey's and Kahlua and white chocolate and strawberries and butterfingers and all kinds of goodness. And I started to get more excited about this challenge. Then I saw it. Chocolate Carrot Cake. I absolutely love carrot cake, and so does PJ, so it was a no-brainer. Chocolate Carrot Cake was the golden one.

Oh, and this is my first homemade cake! Woot woot, go me. Not difficult at all when you've got a recipe to follow. Except when you don't follow it correctly. Leave it to me to read a recipe wrong. We only added 2 cups of carrots instead of 3 cups which the recipe called for. While the cake was delicious, it definitely needed the full 3 cups of carrots. It didn't taste carrot-y enough. (Um, what crazy person says that they want more carrots? Me, Me!). This only applies to carrot cake. This is not the norm for me to want more carrots. But for this carrot cake, it is a must.... use the 3 cups!

And it was still so good. Though it lacked the full on carrot cake flavor, it was a delicious chocolate cake. Especially with the chocolate buttercream frosting filling and topping. I also liked the crunchy walnuts on top; they added a nice texture. Next time I may try toasting them a bit first, or experiment with other crunchy toppings.

Chocolate Carrot Cake

ever-so-slightly adapted from Burn Me Not

Cake:

2 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
4 eggs
1 and 1/4 cups canola oil
3 cups finely shredded carrots

Frosting:

1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
3 and 3/4 cups confectioners sugar
1/4 cup unsweetened cocoa
3 tsp vanilla extract
chopped walnuts

Preheat oven to 350 degrees. Spray two 8-inch round baking pans with baking spray.

In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Add eggs and oil and beat until combined. Mix in carrots. Pour batter into prepared pans.

Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners sugar, cocoa, and vanilla until smooth.

Level cake layers with a serrated knife. Place one layer on a serving plate; top with half of the frosting. Place remaining cake layer on top of the other frosted layer, and then top with remaining frosting. Sprinkle with nuts.

*Note: I didn't line the baking pans with parchment paper. It just wasn't working right so I just baked the cakes directly in the greased pans. I carefully used a spatula to release the sides and bottom from the pan once cooled and removed to a cooling rack. I'm not sure if baking it in the parchment paper would make a difference, or how to even do it properly. I couldn't figure it out, that's why I baked it directly in the pan. You can line pans in parchment paper like the original recipe says, or bake directly in the pans like I did. Whatevs.

Printable Recipe

It's after midnight and I'm about to go have a slice, or two. Please tell me this is normal.

Check out the other chocolate cakes in the blog hop below... and maybe click on mine - the one with the most clicks wins the ultimate chocolate cake title.

Linking up here.

Peace, and bacon grease!

Super Bowl Recipe Roundup

2012-02-03T16:53:00.001-05:00

Are you guys pumped for the Super Bowl?! Of course my football-lovin self is! Here's a recipe roundup of some tasty Super Bowl goodies that are sure to make the big day extra special.

Appetizers

1. Hot Fiesta Dip

2. Cream Cheese Bacon Crescents

3. Jalapeno Poppers

4. Loaded Baked Potato Dip

Mains

1. White Chicken Chili

2. Chili for Two

3. Chicken Fingers with Spicy Avocado Sauce

4. Sloppy Joe Squares

Desserts

1. Caramel Apple Marshmallow Dip

2. Chocolate Chip Pecan Blondies

3. No-Bake Cookies & Cream Treats

4. Rocky Road Fudge

5. Saltine Toffee - 2 Ways

6. Easy Peanut Butter Cups

7. Snickerdoodles

**GO PATRIOTS! **

Peace, and bacon grease!

WWDB? Ben & Jerry's Late Night Snack

2012-01-31T16:54:00.000-05:00

Ok one more WWDB post for today.

This is one of my favorite Ben & Jerry's flavors. It isn't the best vanilla bean ice cream I've ever had. Personally, I could probably do without the vanilla bean ice cream. But that salted caramel swirl is to-die-for. I wish there was more of it throughout the ice cream! Or if the ice cream were entirely salted caramel flavor instead of vanilla bean, that would be THE best. Or at least this Dulce Delish ice cream base rather than vanilla bean.

I should get into the ice cream-making business.

Oh and my favorite part about this ice cream is the chocolate-covered potato chip clusters. Because I'm all about the sweet and salty mix. I love salted caramel for one, and the addition of these salty potato chip clusters really sets it over the top and satiates my salty-sweet craving.

Now I just need to contact Ben & Jerry and either a.) plant the seed in their heads about making the whole ice cream a salted caramel flavor or their Dulce Delish flavor OR b.) convince them I need a job in the creative flavor-making committee.

Either way, eat this if you love ice cream and saltiness and caramel and potato chips. Because really, is there a good excuse to ever pass up those things? Didn't think so.

Peace, and bacon grease!

WWDB? Berry Burst Ice Cream Oreos

2012-01-31T16:02:00.000-05:00

These are the best Oreos EVER!

So much better than the regular Oreos. Even better than the double stuffed.

That's saying alot.

I made my Oreo Truffles using these and man were they scrum-diddly-umptious. Amped them up a bit with that extra berry burst flavor.

I don't think I'll ever go back to a regular Oreo again.

Oh, and I have seen them in stores for awhile now so I don't think it's a seasonal thing, and hopefully not a limited edition kinda thing. These must remain in my life for a long time to come.

Peace, and bacon grease!

WWDB? Ben & Jerry's Dulce Delish Ice Cream

2012-01-31T14:33:00.000-05:00

I'm baaaaaaaaaaaack. Man I never post anymore! It's that dang school that's holding me back, I tell ya! I've got to find a way to balance work, school, and this amazing hobby I love.

So here's a super quick post.

If you love caramel like I do, go buy this.

Caramel on caramel.

Nuff said.

Hope you all are doing great! I sure have missed you :)

Peace, and bacon grease!

Menu Planning - Week of 1/23/12

2012-01-23T13:01:00.001-05:00

Why hello there, my pretties! I've been slacking a bit on my recipe posts. Seems like all I ever blog about lately are my menu plans, which don't fully come to fruition lol. But I've missed you all! I'm having some blogging withdrawals.

Not a very eventful weekend. Went to class Saturday morning, only after falling down the icy front steps and busting my butt, then having to scrape like an inch of ice off my car windows. I'm still sore today from falling. PJ and I spent Saturday together going to Target, and later had a little date night dinner at Mitchell's Fish Market. Yummy in my tummy! Can I eat there every weekend? Sunday we went grocery shopping, watched football, I did some homework while PJ cleaned the house, and finished up a great weekend together. Love spending time with that guy.

Monday 1/23/12: Asian Pork Tenderloin

Tuesday 1/24/12: Caramelized Chicken with Jalapeno Cream

Wednesday 1/25/12: school night, eat out

Thursday 1/26/12: Buttermilk Chicken Tenders

Friday 1/27/12: Buttermilk Cornbread Topped Chili

Saturday 1/28/12: lunch or dinner and shopping with friends!

Sunday 1/29/12: Chicken Alfredo Biscuit Casserole

Here's to an awesome week! I just got my student loan refund check, so time to buy that lens I've been coveting :) That will seriously make my whole week. Waiting on swagbucks to award me my Amazon gift card though to put towards the purchase. So excited!

What did everybody do for the weekend? What did you think about the results of the football games? And what's on the schedule for this upcoming week?

Peace, and bacon grease!

Lemon Sour Cream Pie {Improv Cooking Challenge}

2012-01-20T00:16:00.003-05:00

Lemon desserts.

I used to never be a fan of them. Then I got older and I became less of a picky child and more of an openminded adult, and I discovered that my taste buds have changed. I thank that magical lemon bar from BonBonerie that I tried a little while back. Oh, with its shortbread-like crust and its tart, creamy filling... I found a piece of heaven I had been missing for so long. Now I'm all about the lemon desserts. Always open to try one.

Now I was on a mission to change PJ's mind. He said he'd worn himself out on lemon desserts and thought he didn't like them anymore. Just like he thought he didn't like pumpkin until he tried this. I've got to let him try that lemon bar from BonBonerie. But until then, I wanted to make ~~him~~ us {ok me!} this pie...

You see, this months Improv Cooking Challenge theme was lemons and sour cream. I searched high and low in my 'must-try recipes' word document (yes, I have a document saved with millions of recipes listed that I want to try), searched on pinterest, and finally discovered the perfect pick: this Lemon Sour Cream Tart. Oh snap, I was all over that.

I used a 9-inch graham cracker crust rather than an ordinary pie crust because I'll snatch up any opportunity to use a graham cracker crust. I chose to bake mine for a little bit according to the package directions, but you don't have to bake it at all if you don't want. Completely up to you.

Lemon Sour Cream Pie

slightly adapted from One Perfect Bite

1 (9-inch) graham cracker crust
1/4 cup cornstarch
1 cup sugar
4 tablespoons butter
1 cup sour cream
1 tablespoon finely grated lemon zest
1/2 cup lemon juice
3 egg yolks, beaten
1 cup milk
1 cup heavy cream, whipped

If you want to toast the graham cracker crust a bit, preheat oven to 350 degrees and bake according to directions on package. Cool to room temperature.

Combine sugar, cornstarch, lemon zest and juice, egg yolks, and milk in a heavy saucepan. Cook on medium heat until thick, stirring constantly. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into tart shell.

Refrigerate for at least 4 hours. Top with dollops of whipped cream just before serving. Yield 8 to 10 servings.

Printable Recipe

I just realized I forgot to take a photo with the whipped topping. Oopsies. Oh well, look at Mary's... her slice is beautiful especially with that dollop of whipped topping! And the slice (ok, many slices) I had were so delicious even without it.

Loved this pie, and PJ even liked it when he had a slice, especially with that graham cracker crust. See, that's some good stuff. Can't wait to make some more lemony treats!

Be sure to check out other lemon and sour cream goodies from the Improv Cooking Challenge in the blog hop below:

Linking up here and here.

Peace, and bacon grease!

Menu Planning - Week of 1/16/12

2012-01-16T16:04:00.002-05:00

Keeping this short and sweet today. Strictly menu plan. Sorry if you'll miss my weekend recaps :)

Monday 1/16/12: eat out, maybe Chick Fila

Tuesday 1/17/12: 4-Minute Spicy Garlic Shrimp

Wednesday 1/18/12: school night, eat out

Thursday 1/19/12: Pork Tenderloin with Creamy Mushrooms

Friday 1/20/12: date night, movie and Dewey's Pizza
(or Mitchell's Fish Market if I can talk him into it!)

Saturday 1/21/12: Mashed Potato Bowl

Sunday 1/22/12: Crock Pot Chicken with Black Beans and Cream Cheese

Happy Martin Luther King day to you all. How come I didn't get off work today?

Peace, and bacon grease!

Menu Planning - Week of 1/9/12

2012-01-09T10:35:00.001-05:00

Hey there, friends.

I made two of the four recipes I planned for last week's menu. Not the best start to a new year of menu planning, but decent enough. We made The Great White Chili and the Creamy Mushroom and Potato Soup, but didn't make the other two so I'll move them over to this week. Recycle them recipes. I have all of the ingredients already for the Chicken Pot Pie topped with Mashed Potatoes so we'll have that tonight, maybe. Don't hold it against me if not, because PJ will have to cook the whole meal while I'm at school! Yes, my first class is this evening! So if he feels up to it, he'll make this chicken pot pie (and I'll love him dearly for cooking), or I'll just pick up something for us on my way home. We'll see how that goes.

Monday 1/9/12: Chicken Pot Pie topped with Mashed Potatoes (shepherd's pie)

Tuesday 1/10/12: Chili Cornbread Bake

Wednesday 1/11/12: pick something up, class at 7 PM

Thursday 1/12/12: 4 Minute Spicy Garlic Shrimp

Friday 1/13/12: Oven Baked Frito Pie

Saturday 1/14/12: out to eat

Sunday 1/15/12: Crock Pot Chicken with Black Beans and Cream Cheese

I'm trying not to be too intimidated about starting school today... I'm a mix of excited and nervous. I'm trying to tell myself that it's going to be more exciting than anything else. Plus, it's only the first day so at least we'll start out today with introductions and going over the syllabus and such.

It's gonna be a long day... Wish me luck :)

(Oh, and can I just say that I'm shocked and thrilled that the Steelers lost their first playoff game! My Bengals lost to Houston, unfortunately, but having the Steelers lose kind of makes up for it. Sorry Pittsburgh fans, you understand the rivalry!)

Peace, and bacon grease!

Best Desserts of 2011

2012-01-05T22:34:00.001-05:00

Woot woot, two posts in one day. Go me!

As you know I've been linking up to SnoWhite's Countdown to 2012 series. So far, you've seen my best soups, main dishes, and now I'm bringing you a collection of my favorite desserts from 2011. You're welcome.

#7 - Cereal Treat Easter Eggs

#6 - Peanut Butter {Sandwich} Cookies with Peanut Butter Buttercream

#5 - Owl-O-Ween Cookies

#4 -No-Bake Cookies and Cream Treats

#3 - Rocky Road Fudge

#2 - Saltine Toffee

#1 - Easy Peanut Butter Cups

Most of these delights came from the last half of the year.... guess I got more into my baking and dessert groove. And I hope to keep at it.

Thanks for checking out my "Best of 2011" series. It's been so fun re-capping all of the tasty recipes I've made on this blog this past year. I'm so excited for the upcoming year and all of the possibilities ahead.

Peace, and bacon grease!

Best Main Dishes of 2011

2012-01-05T11:19:00.000-05:00

I'm back participating in SnoWhite's Countdown to 2012 (though it's already 2012 now). This time we're focusing on the best MAIN DISHES of 2011, and boy were there some good ones. Looking bad though, I didn't make as many main dishes this year as I'd want. Maybe because the second half of the year I started to bake a lot more desserts and treats. Not sure, but hopefully in 2012 there will be plenty of main dish recipes, as well as an array of desserts, sides, sauces etc.

Let's get started!

#6 - Chicken Taco Lasagna with Cilantro Lime Sauce

#5 - Tilapia Meuniere

#4 - Honey Chipotle Pork Tenderloin

#3 - Chicken Fried Rice

#2 - BBQ Beef Shepherd's Pie

#1 - Buffalo Chicken Macaroni and Cheese

We've got a nice mix of mains here... Mexican, Chinese, pork, beef, fish, and pasta. I need to make all of these again, asap! Maybe I'll have them show up on some menu plans here soon. Oh, and I know my Zuppa Toscana made my best SOUPS
of 2011... but seriously people, it is definitely one of my favorite main dishes of the year.

Looks like you and I have got some cooking to do.

Peace, and bacon grease!

2012 Resolutions... in Writing!

2012-01-03T17:06:00.001-05:00

{via}

That's how I feel sometimes, not gonna lie. Why make resolutions that I'm probably not gonna stick to? Plus, I like me. I think I'm pretty cool. Do I really need to change?

The answer is YES! We all can always use a little bit of change. Of course I could afford to lose some pounds and inches, drink more water, work out more, yada yada yada. And I will attempt those things, at my own pace, you see.

But I've decided to skip the obvious resolutions that resurface every year and focus on ones that I could actually achieve and stick with throughout the year.

So here's my 2012 Resolution List, in no particular order:

Purchase at least 2 major house items
Plan a vacation
Host at least one giveaway on my blog
Go to Findlay Market for the 1st time ever
Read at least 5 books
Learn how to use my new dslr camera
Volunteer

#1 was also on my resolution list last year... and we did purchase a new couch and tv. Our house, however, is always in need of fixing up, so I decided to add it to my resolution list again this year... and this time I'm going for 2 major items! Hey, last year we did it so I know we can again this year.

Last year we had planned to go to Gatlinburg or somewhere in South Carolina, but money just wasn't right so we decided against it. This year I must have my vacation!

I really have a lot of goals for my blog, and hosting another giveaway is one of many. I had fun hosting my first (and only) giveaway last summer and hope to come up with some great giveaway ideas for my readers.

Last year I was supposed to go to Findlay Market. Dunno what happened there...

This year, this year.

In 2011 I also urged myself to read more. Again, dunno what happened there. I literally didn't pick up my first book until I think maybe August of that year, and then slowly read that one, and finally finished my 2nd book of 2011 at the very end of the year. That's no good! I want to read at least 5 books this year! I see some of my blogger friends setting a goal of 52 books in 52 weeks and I'm in awe. If I can read 1/10th of that, I'll be good :)

Obviously, I'm gonna have to seriously read up on how to use my new dslr camera. That means learning new terms like ISO and shutter speed and aperture. It also means busting out the handy dandy manual and playing around with the cam a little bit until I get some great shots. I want to master this camera, mostly for my food photos, but also for my personal family photos. I've always had a thing for photography...

Oh, and my last resolution is to do some kind of volunteer work this year. Hopefully being in the counseling program at Xavier will lead to volunteer opportunities. I want to get my hands wet and dive into the counseling world, and this especially means doing volunteer work to better assess my skills and to see which path I want to follow in my career.

Man I can't wait to cross some of these off my list. Have I told you guys before that I'm a list kinda gurl? Well I am... it feels so good to cross stuff off those lists. Can't. wait.

I've got a year to get er done. Which, as we all can relate, will probably fly by. Guess I better get started soon.

Oh, and this made me laugh.

{via}

That's so me, besides #4 and #5.

That is all.

Peace, and bacon grease!

Menu Planning - Week of 1/2/12

2012-01-03T15:48:00.005-05:00

It's a new year folks, and I'm trying to start it out right. That means menu planning! I usually like to do my menu planning posts on Monday (or Sunday if I'm really good) but today's is falling on a Tuesday, which gives me one less meal to plan. Woot woot!

I've thoroughly enjoyed my breaks and they didn't last long enough. I'm officially back to work this week with no holidays in the near future. You too? How will we survive?! Not sure, but we will.

Oh, and next Monday I go back to school. WHAT?! Seriously, next Monday?! I remember when going back to grad school was merely a thought that crossed my mind. Then it became more real as I applied, took my MAT, endured interviews with the staff, and dealt with financial aid. And now the time is just about here to actually start the program. I almost can't believe it. It always seemed like so much work in my mind to take the steps to go back to school, and now I've taken the steps. I'm pretty proud about that, I must say. I'll be even more proud when I finish the program, or at least make it through my first class, do well on an exam, and finish some pages-long essays that I'm sure will be in store for me. Wish me luck?

This Thursday I'll be doing the orientation thing... picking up my All-card, purchasing textbooks for my classes, and getting a tour of the campus since it's changed immensely since I've attended 4 years ago. I'm nervous!

But enough of psyching myself out and complicating the issue. I've got some menu planning to do. 2012 is gonna be a menu planning year... I can feel it!

Tuesday 1/3/12: The Great White Chili

Wednesday 1/4/12: Chicken Pot Pie topped with Mashed Potatoes (more like a shepherd's pie)

Thursday 1/5/12: pick something up, orientation night

Friday 1/6/12: Chili Cornbread Bake

Saturday 1/7/12: dinner out, use a Groupon

Sunday 1/8/12: Creamy Mushroom and Potato Soup

It's a new year, so hopefully that means I actually stick to the menu plan for once and make all of these delicious recipes. I still need to purchase a lens for my new camera... I hoped to have it by now for my food blog photos, but it just didn't happen quite as I anticipated. Call me uppity, but I just can't bring myself to take photos with my old point and shoot knowing that I've got a dslr just waiting to be used. Oh well, guess I shouldn't forget what I started with and how far I've come!

{via}

Here's to a great first week in 2012. Good luck in sticking to all of your resolutions!

Peace, and bacon grease!

Best Soups of 2011

2012-01-03T11:35:00.002-05:00

It's 2012!! I'm gonna need time to slow down a little bit. Don't you wish we could control it? Just press rewind and go back to the beginning of 2011 (or when I was 16 for that matter!). Yet it doesn't go that way, so instead I'll just have to try to make 2012 even better than 2011. You with me?!

I know it's already a couple days into the new year, but I wanted to participate in SnoWhite's Countdown to 2012 series. What a great way to round out a year of delicious food. So technically we're no longer counting down to 2012, but it's all good. I know you still wanna see all of the SOUPS I've shared with you in 2011! (though #4 and #3 weren't exactly met with much praise from the man).

#4 - Tomato Basil Soup

(don't mind the overly-photoshopped picture)

#3 - Bart's Black Bean Soup for Two

# 2 - Chicken Corn Chowder

and the absolute best soup of 2011 is....

#1 - Zuppa Toscana

One of my new loves from the past year. Zuppa, I'm so glad I've found you.

Linking up to Mangia Mondays.

Peace, and bacon grease!

Saltine Toffee aka Christmas Crack.... 2 Ways {Week 11 of The 12 Weeks of Christmas Cookies and Sweets!}

2011-12-25T21:00:00.085-05:00

Ho, Ho, Ho.... Merry Christmas!!!

I spent the day with my loved ones, as I hope all of you did, so I've scheduled this post for you today.

I've got some crack for you :)

Not the illegal crack that can kill you. But this totally legal Christmas crack that could also probably kill you if you eat it too much. But before it does it will make you oh so happy.

"Christmas crack" for you on Christmas. My gift to all of you!

This stuff really is like crack. Actually I can't say that. I've never tried crack before and never plan to. But this stuff is addictive. I was wanting to save some to gift in little goodie bags for mine and PJ's coworkers, and both of our families. But I think I'll have to make another batch because we've been snacking on it nonstop! I plan on taking a little of this batch to my future mama-in-law to try, as well as one of PJ's coworkers. They both are always so supportive of my blog so of course I like to share my successes with them. Also I took some to my family's house today for Christmas to see what they thought about it and they all really liked it, especially my brother. He kept making "mmm" noises and making those faces that you make when something tastes almost too good to be true. I'll have to whip up some more for small gifts to others.

There are two ways to make your Christmas crack:

1. with milk chocolate Heath toffee bits

-OR-

2. with chocolate and chopped nuts

Both are delicious, but I like the toffee one best. Something about the intense sweetness of the heath bits mixed with the saltiness of the crackers. Man oh man. The chocolate and nuts ones are delicious as well but not as sweet in my opinion. Dare I suggest using the toffee bits, chocolate, and nuts? Double dog dare. I'd eat a plate of either kind as my last "meal" on earth if I had the option. It's that good, people.

Which is probably a bad thing. For my health, anyways. I want it so bad, but it can't be healthy for me, I realize. Man, this really is starting to sound like a straight-up addiction! Tina's right, I'm hooked.

Saltine Toffee (aka Christmas Crack) - 2 Ways

ever so slightly adapted from Mommy's Kitchen

1 and 1/2 sleeves saltine crackers*
1 and 1/4 cups butter
1 and 1/4 cup dark brown sugar

6 oz milk chocolate chips
1/2 cup chopped pecans
4 oz Heath milk chocolate toffee bits

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lay crackers out on sheet in one layer. In a medium saucepan, add the butter and brown sugar together, stir often and bring to a full rolling boil. After it comes to a full rolling boil, boil the mixture for 3 minutes.

Pour the "caramel" mixture over the saltine layer and bake for 5 minutes. Remove from the oven and sprinkle half of the crackers with chocolate chips and wait until they are almost melted and then spread the chocolate evenly all over the saltines. Sprinkle the chopped pecans all over the top of the chocolate as evenly as possible. Sprinkle the milk chocolate toffee bits evenly over the remaining saltine crackers. Refrigerate for two hours and then break it up into pieces and store in an air tight container.

*Note: My saltine crackers box had tiny packs of crackers within it, so I didn't really use 1 and 1/2 sleeves. Just make sure to completely cover the baking sheet with a single layer of crackers.

Printable Recipe

I just love the mix of salty and sweet. Each bite is like a foodgasm in my mouth.

Just this once, it's ok to be an addict. I won't judge you, I'm right there with you. We'll get through this together....

I'm linking this up to Week 11 of The 12 Weeks of Christmas Cookies and Sweets. Thanks for hosting, Brenda. I hope all of you will check out the other goodies in the blog hop below:

Merry Christmas to all, and to all a good night!

Oreo Truffles {Week 10 of The 12 Weeks of Christmas Cookies and Sweets!}

2011-12-24T21:37:00.007-05:00

Ok, ok I know it's not really week 10 of The 12 Weeks of Christmas challenge. It's actually Christmas eve!!

Merry Christmas eve, everybody. I'm so excited, like a little kid. I love opening presents and watching my loved ones open theirs. I can't wait to start a family of our own and make traditions with our little ones, like leaving out milk and cookies for Santa, and recording them opening their gifts every year.

But I'm getting ahead of myself here. No babies yet.

But I do have these babies! Oreo truffles. I'm sure you've seen them around blogland before. I just knew I had to make them and add them to my Christmas cookie collection.

Oreo Truffles
ever so slightly adapted from Chef n Training

1 package Berry Burst Ice Cream Oreos
4 oz cream cheese, softened
white chocolate chips, for dipping

Chop oreos up finely in a food processor. Save some of the finely crushed oreos for garnish later and set aside.

With your hands, mash the softened cream cheese and crushed oreos in a large bowl until well combined.

Roll the mixture into 1" balls and place on a wax covered cookie sheet. Place in the freezer for at least 30 minutes to allow to harden.

Once balls have hardened, melt the white chocolate in a microwave-safe bowl according to directions.

Pull the oreo truffles out of the freezer and dip into the chocolate. Garnish with reserved oreo crumbs before the chocolate sets. Refrigerate and enjoy.

*Note: You can use regular oreos, or double stuffed oreos, if you don't think you'd like the berry-flavored oreos. Also, you can use up to 8 oz of cream cheese, depending what consistency you want the truffle to be. I think I ended up using a 12 oz package of white chocolate chips for melting. I also used a deep cup with tall sides to make dipping the balls into the chocolate easier. I used a toothpick to dip them in, but often times they kept getting stuck in the melted chocolate. Maybe it would work to use a fork to roll and coat the balls evenly in the chocolate, instead. With practice, I'll learn the perfect technique hopefully and keep you guys posted.

Printable Recipe

You've gotta add these to your holiday baking treat list. The recipe is simple enough and definitely a keeper. Not gonna lie though, I do have problems making them look as pretty as some... that dang white chocolate can be tricky to work with... for me at least. But some of my truffles turned out better than others (I just don't photograph those ones), and with practice I bet I can make them even prettier. They sure did taste great!

I'm off to open a Christmas eve present with my love. Maybe I'll have a cup of egg nog, too.

As always, I want to thank Brenda for hosting and putting up with my lateness. Be sure to check out the other holiday treats in the blog hop below:

Peace, and bacon grease!

Menu Planning - Week of 12/19/11

2011-12-19T14:36:00.000-05:00

I've been a naughty blogger. I've neglected this here blog during the time I wanted to be there the most. I've wanted to share tons of Christmas goodies with you all month, but man time just gets away from me. And here it is, almost the end of the month and I've only given you a few posts here and there. Bad Desi, bad.

Maybe it's because I'm getting a new camera soon and have no motivation to photograph anything with my old point and shoot unless absolutely necessary. Or maybe it's all this Christmas shopping I'm doing that leaves hardly any time to even think about blogging. Not sure, but I hope to at least finish my 12 Weeks of Christmas posts before the new year!

I figured to get back in the hang of blogging, I should get back to my menu planning posts. Man, I haven't followed a menu plan in weeks. A couple weeks ago I was incredibly sick, so I did no cooking at all! This past week we didn't do much cooking either. I think yesterday was the first day we actually got back in the groove of cooking at home. We've both missed it, we agree. Some good old bacon, omelets, and hashbrowns really hit the spot for dinner last night. Definitely beats eating out anyday.

Monday 12/19/11: Cold Avocado Soup with Sweet Corn and Bacon + ciabatta bread

Tuesday 12/20/11: breakfast for dinner

Wednesday 12/21/11: Buttermilk Cornbread Topped Chili

Thursday 12/22/11: eat out

Friday 12/23/11: Oven Baked Frito Pie

Saturday 12/24/11: Crock Pot Chicken with Cream Cheese and Black Beans + rice

Sunday 12/25/11: CHRISTMAS!! dinner at my Mama's :)

Merry Christmas week!!! I hope you all get everything you wanted. Hopefully I'll be back throughout the week with some 12 weeks of Christmas treats.....

I said hopefully....

Peace, and bacon grease!

WWDB? Red Velvet Chocolate Milk

2011-12-19T10:30:00.000-05:00

Go to Target and buy this.

Seriously.

It's Christmas in a glass.

Yep, holiday red velvet chocolate milk.

I first discovered it last Christmas season and have been waiting all year to get some more. Seriously, they need to sell this stuff all year long. Just take off the "holiday" and red velvet milk can be enjoyed any time of year, in my humble red-velvet lovin' opinion.

But for now, since it's not sold all year round, make sure to stock up on this stuff next time you're at Target. I didn't think there was any way to make chocolate milk better. There is... just make it red velvet chocolate milk. Sold!

Peace, and bacon grease!

December's Secret Recipe Club - Peanut Butter Cookies w/ Peanut Butter Buttercream

2011-12-12T08:00:00.004-05:00

Hey yall!

I'm back for another edition of The Secret Recipe Club. Why haven't you joined yet?

For December, I was assigned Katie's delightful blog, Betcha Can't Eat Just One. Man I need to get more on my baking grind like Katie!

Several recipes were calling my name, but when I saw her Peanut Butter Buttercream, I knew it was the one. PJ and I had recently ordered a dozen cupcakes and a few of them had this delicious peanut butter buttercream, so I had to try my hand at it. I decided to make her homemade Peanut Butter Cookies too (minus the bacon) to go along with the buttercream, since I'm not too big on brownies. Genius, I know. And the cookies are supposedly gluten-free so, win-win.

Peanut Butter Cookies with Peanut Butter Buttercream

adapted from Betcha Can't Eat Just One

Peanut Butter Cookies

1 cup smooth peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp baking soda

Preheat oven to 350 degrees.

Beat the peanut butter and sugars together for about 2 minutes. Add the egg and the baking soda. Mix two minutes more.

Roll into walnut size balls, roll in sugar and flatten with a fork.

Bake 10-12 minutes.

Let cool 5 minutes on the pan and then transfer to wire racks.

Peanut Butter Buttercream

1/2 cup of softenend, unsalted butter,
1/2 cup of peanut butter,
about 3/4 cup powdered sugar
pinch of salt
1 tbsp heavy cream.

Beat the butter and peanut butter until it’s well combined. Add the sugar, pinch of salt, then drizzle in some heavy cream and mix until everything is light and fluffy. Spread buttercream over cookies or make sandwich cookies.

Make a cookie samich!

And don't forget to check out all of the other delectable recipes in the blog hop below:

Peace, and bacon grease!

Raspberry Truffle Fudge {Crazy Cooking Challenge + Week 9 of The 12 Weeks of Christmas Cookies and Sweets!}

2011-12-07T12:00:00.020-05:00

Hey yall!

This month for the Crazy Cooking Challenge, we are all trying to find the ultimate fudge recipe. I have bookmarked a ton that were in the running, but I finally settled on this recipe because I thought it was pretty unique, plus I can always count on Cassie's recipes.

Yes, friends. Raspberry Truffle Fudge. Doesn't it sound fancy and amazing all on its own? I think so.

Raspberry Truffle Fudge

from Cassie Craves

3 cups semi-sweet chocolate chips
14-oz can sweetened condensed milk
1 and 1/2 tsp vanilla extract
pinch or two of salt

1/4 cup heavy cream
1/3 cup raspberry preserves
2 cups semi-sweet chocolate chips

Spray a 9x9 inch pan with cooking spray and line with wax paper.

In a microwave-safe bowl, combine 3 cups chocolate chips and condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Don't let it scorch. Stir in the vanilla and salt. Spread into pan and cool to room temperature.

Now, in a microwave-safe bowl, heat raspberry preserves until smooth. Strain seeds using a fine mesh strainer. Stir in cream and 2 cups chocolate chips. Heat in the microwave until the chocolate melts and stir until smooth. Cool to lukewarm, then pour over the fudge layer.

Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Printable Recipe

*Note: I used a loaf pan instead of a 9x9 inch dish. I did spray it with cooking spray but didn't line it with parchment paper because I didn't have any, and because I'd tried using foil before and didn't like how it stuck to the fudge. So I just poured the mixture directly into the loaf pan. I would recommend using parchment paper if you can though, because it was difficult cutting it out of the loaf pan and getting perfectly serrated pieces.

Basically, do it like Cassie does it.

Also I had problems removing the seeds through a fine mesh strainer. None of the raspberry preserves would filter through the strainer, so I ended up not being able to de-seed the preserves. So some of my fudge pieces had little seeds in them. I just ignored them when eating the fudge, which is otherwise delicious! But definitely de-seed if you can. Wonder if I just had a crappy strainer or how others got that to work well??

Vote for The Ultimate FUDGE recipe by clicking on the "like" buttons in the blog hop below. I sure would appreciate a vote from you... I'm #73 :)

And since I can, I'm also submitting this as my week 9 entry of The 12 Weeks of Christmas Cookies and Sweets, cuz it's also a perfect holiday treat! Your friends, family, co-workers, neighbors, ANYONE who receives these as gifts will love you forever. I know I would.

And check out the blog hop below for tons of Christmas baking ideas. Thanks for hosting, Brenda!

Peace, and bacon grease!

Menu Planning - Week of 10/5/11

2011-12-05T16:25:00.005-05:00

Happy Monday, friends. We're getting closer and closer to Christmas.... are you ready? I went to the mall this weekend and the madness has officially begun. CRAZINESS in the parking lot. ~~Almost had to punch a few people.~~ And it's only the beginning of December. I yi yi.

Got a little shopping done here...

and here...

and no, not Christmas shopping. It was all for me.

Watched the finale of this on Saturday night....

And yelled at the tv alot on Sunday thanks to these guys.

I kid, I kid

Why does Dalton look so happy after such a disappointing and embarrassing game? You shouldn't be smiling, rookie!

Anyhoo. That was my weekend.

Me and the menu plan have had an on and off relationship lately. And it's back on. I was being a bad partner, but now I'm back and trying to stay committed to it.

Monday 12/5/11: Chicken Tacos (for PJ), buffalo chicken for me

Tuesday 12/6/11: Cold Avocado Soup with Sweet Corn and Bacon, and ciabatta bread

Wednesday 12/7/11: BLT Crescent Sandwiches, and Garlic Italian Knots

Thursday 12/8/11: eat out

Friday 12/9/11: Steaks with Sauteed Spinach with Caramelized Red Onions and Pine Nuts

Saturday 12/10/11: Breakfast for dinner which means mushrooms & onion omelets, bacon, cheesy eggs

Sunday 12/11/11: Mini Lasagna Cups, with garlic bread

It's literally been raining all day long. I hope it stops soon, it sure does put a damper on the day! PJ and I hope to put up our tree and other Christmas decorations today, so we'll spend this rainy night inside drinking egg nog, playing Christmas music, and decoratin. Hope you all have a nice week.

Peace, and bacon grease!

No-Bake Cookies & Cream Treats {Week 8 of The 12 Weeks of Christmas Cookies and Sweets!}

2011-12-04T18:33:00.002-05:00

Remember the other day when I said I'm ~~a tad~~ majorly behind on my 12 Weeks of Christmas posts? I warned ya, I'm linking up wayyyyyy back to Week 8 of The 12 Weeks of Christmas Cookies and Sweets challenge. "Why?", do you ask? Why not just skip those weeks and catch up on the current week? Because even though I'm posting late, I don't want to have gaps where I didn't participate. I don't want to look back and see that I only participated in 8 out of the 12 weeks, and therefore don't truly have 12 Christmas goodies to share. I feel like I'm cheating the challenge a bit, and if someone searches for my "12 weeks of Christmas treats", I don't want them to be disappointed if they find less than that. Even though I am posting late, it's better late than never.

I apologize, I couldn't get the best photo of these thingies. But they are oh-so-good! If you like marshmallow, I should say. PJ didn't like them very much because he doesn't love marshmallow. But I usually also don't love marshmallow either, but I loved these treats! Couldn't stop eating them.

Bakergirl says to use an 8x8 inch baking dish... I used a loaf pan because that's the closest thing I had to that. I thought about using my 9x13 but figured the loaf pan would work better. I also lined the pan with foil like the recipe said, but I didn't like how I had to peel bits of aluminum foil off of the treats when I cut it. Next time I would just lightly grease the pan with butter or spray so that the mixture wouldn't stick, and not use aluminum foil. I've adapted the recipe below to reflect that change. I also refrigerated the mixture so it would harden and be easier to cut. I did serve them more at room temp though so they wouldn't be so hard when eaten. I just wanted them hard at first for cutting purposes, but wanted a nice, chewy texture when served. You can refrigerate them before cutting if you want... it worked fine for me, but it's not stated in the original so use your own discretion. Either way, these treats are sure to please marshmallow and oreo-lovers. Fo sho!

No-Bake Cookies & Cream Treats

ever so slightly adapted from Bakergirl

1 (16 oz) package of Oreo cookies
5 cups (a 10 oz bag) of large marshmallows
4 tbsp butter

Spray or lightly grease a loaf pan or 8x8 inch baking dish and set aside.

Place oreo cookies in a food processor, several at a time, and pulse until crumbly but not ground.

Melt marshmallows and butter in a large microwave-safe bowl, about 1 and 1/2 to 2 minutes. Remove from the microwave and pour in the ground cookies. Quickly stir to combine, then transfer to the baking dish.

Allow to set for 15 minutes or more. Refrigerate, if desired, then cut and serve.

Printable Recipe

And of course I love that they are no-bake. Makes life easier at times. After I do the prep work, all I have to do is stick it in the fridge or freezer and wait. Besides the fact that they are no-bake, they also only require three ingredients. No cooking required. Few ingredients. So delicious. The perfect treat!

Check out some other tasty Christmas goodies in the blog hop below and contact Brenda at Meal Planning Magic to participate, though there's only a couple weeks left!

Peace, and bacon grease!

Restaurant Review : Johnny Rockets in Kenwood

2011-12-04T14:54:00.025-05:00

Remember Johnny Rockets? I do, from like 1998. For reals, the last time I had eaten there, I was probably 13, maybe younger. All I remembered was over-priced, mediocre food at Tri-County mall back when I was a teen. I truthfully didn't even know they still existed! But my friend and I were shopping at Kenwood mall and she mentioned eating at Johnny Rockets across the street on Montgomery Road, so I decided to give it another chance and see if it had improved over the 13 years I had refused it.

I went in expecting a pricy menu full of diner food, so it wasn't too much of a shock when I saw that my burger didn't come with fries and that sides were indeed a la carte. Oh well, I was ready for it. I contemplated ordering the sweet potato fries which looked delightful, but were definitely over-priced, I think like $4 something as opposed to $2.79 for regular fries.

Many of the burgers sound intriguing, but I opted for the Route 66 Burger ($7.49), which is a patty topped with grilled mushrooms and onions, mayo, and melted, oozing swiss cheese. The burger was tender and juicy. I added a bit of salt to the burger meat which added more flavor. I was impressed by the burger. Not the best I've ever had, but tasty. Better than I was expecting, I should say.

Though the sides were a la carte, I ordered a side of fries ($2.79) as well. I expected them to come out at the same time as my burger, but they came out as an appetizer, which I didn't really like. I want to eat my fries with my burger, and therefore I want them to come out fresh with my burger. By the time the burgers came out, we were half way finished with the fries, which were a bit undercooked and not as crispy as I'd like, and therefore also not very hot by the time the burgers arrived. They did come out in an adorable metal "frying" container. I wish I had one of those props for my food photography. So old-school diner-like. I liked that presentation. Of course I always find myself surveying all kinds of food props ever since I became a blogger.

Marcey ordered a Double Decker Grilled Cheese which she also enjoyed. Looks good and cheesy. The key to a good grilled cheese is melted, oozing cheese... not caked, hardened cheese. Looks oozy enough.

For the fries, they bring out some cups and draw lil faces made out of ketchup in your cups. I didn't really like it... neither did Marcey. A bit creepy, or am I just strange?

On to the service.... I didn't like the service at this particular location at this particular time. My friend had been waiting at the booth for maybe 5 minutes before I arrived, and as soon as I got there the waiter was asking me what I wanted. I needed time to settle in, look at the menu, and even chat with my girl a bit. He came back quickly again, asking if I was ready, and again I wasn't. I felt like I was being rushed a bit. I understand wanting to get customers in and out, but aren't people allowed to chat a bit while dining these days without feeling pressured?

I'm sure we'll be back since there aren't many cheaper options while shopping in Kenwood, though this place certainly isn't cheap for a burger/diner joint. I'd love to try one of their milkshakes and some more of those burgers, as well as those over-priced sweet potato fries. Maybe one day I'll fork out the money to try them, and maybe share them with someone.

Peace, and bacon grease!

Pumpkin {Shaped} Cheese Ball

2011-11-30T23:59:00.001-05:00

Oh, hi there. I am indeed alive and have not suddenly vanished off the face of the earth.

I have no good excuse except that I've been busy, like all of you I'm sure.

I've neglected my poor blog for over a week now, and I don't feel good about it. I haven't even gotten to catch up on your Thanksgivings (I've missed you!)... or post any new recipes (sorry, no Thanksgiving recipes)... or even cook recently really (and no menu plan this week)! I feel like a terrible blogger. I truly hope you all did enjoy your Thanksgivings and had plenty to be thankful for. I know I do. I'm thankful for all of you, too! Like, so much. Especially when I don't call or write for over a week. Yall are definitely some keepers. Don't break up with me, k?

Enough with the sappy talk though, let's get on to the food that I've deprived you of lately.

You know what else makes me a bad blogger? I have been wanting to post about this recipe for the past month and a half! Time just gets away from me. You too? Ok good, it's not just me. I made this to bring to our company potluck lunch at Halloween. I never did post about it though, but figured I could still post about it before Thanksgiving and that you, my readers, could still make it for Thanksgiving if you wanted. Again, I didn't. So here it is. Finally. After Halloween and after Thanksgiving. But before Christmas, at least... pat on the back for that.

This is a pumpkin-shaped cheese ball. Not a pumpkin-flavored cheese ball. I don't want any nasty comments saying someone was expecting a pumpkin-flavored cheese ball recipe. Though that does sound quite enticing. Just coverin' my butt.

Pumpkin {Shaped} Cheese Ball

adapted from Taste of Home

6 oz cream cheese, softened
1 (8 oz) container chive and onion cream cheese, softened
2 oz sour cream
2 cups (8 oz) sharp cheddar cheese, finely shredded
2 tsp paprika
1/2 tsp cayenne pepper
1 celery rib
Sliced apples, crackers, tortilla chips, veggies, pretzels for dipping

In a small bowl, beat cream cheeses and sour cream until smooth. Stir in the cheddar cheese, paprika, and cayenne pepper. Shape into a ball, to resemble a pumpkin. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.

With a knife, add vertical lines to the cheese ball to resemble a pumpkin furthermore. Insert a celery rib (you will have to cut it) for the stem. Serve with dippers of choice.

Printable Recipe

Make this next Halloween. Or Thanksgiving. Or anytime during the 2012 fall season and those to come. Just be sure to make it before Christmas, like I did, and you'll be a-ok in my book.

*Another reason I am a horrible blogger: I'm behind on my 12 Weeks of Christmas posts! Yikes, tomorrow we are supposed to be on Week 10 I believe... and I haven't linked up since Week 7. So you may be seeing some Christmas goodie recipes coming from me soon that I'll be linking up to past weeks.... going back in time. I'm allowed to do that, right? Hey, if the linky is still open I say it's fair game, even if it is several weeks later! So stay tuned for that.

I'm gonna stop listing reasons I'm a bad blogger now.

Off to bed to get 5 hours of sleep!!! Gotta love late-night blogging.

Peace, and bacon grease!

Menu Planning - Week of 11/21/11

2011-11-20T20:59:00.001-05:00

Why hello there, my pretties! How you doin? I'm doing pretty good... bout to wind down from a fun weekend. I did some shopping and lunch at BJ's Brewhouse with Marcey on Saturday, then stopped by to see my cousins Steph and Pope visiting from outta town... so good to see them as always. That evening PJ and I watched some UFC for like the 4th weekend in a row. I'm not complaining! Dan Henderson surprised us and beat Shogun Rua, and there were some other good fights as well. I love UFC. I wish I could train for fun without getting my face messed up.

Sunday we went to Kroger to pick up some lunch meat, chips, and other unnecessary junk. The main reason we went there was to get some hummus so I could write my Foodbuzz post up last minute. Then we scrambled home to watch the Bengals lose to the Ravens... a close and exciting game but still a loss. That Dalton sure did look a hot mess with his 3 interceptions. And boooooo, that Palmer getting good stats with the Raiders. Oh well, our record is still better than anyone expected, and I was prepared for us to not do so well against the tougher teams anyways, so it's not as harsh when it actually happens. Then we used my groupon and went bowling at Western Bowl for 2 games. It was fun just the two of us... a little date night on a Sunday evening. I suck really bad though... bowled a 72 and then a 67. Yeah, I know I suck. How do you get good at bowling?

Tonight we'll eat some chicken tacos, watch some Walking Dead and I'll have a couple beers. Sounds like a good way to end the weekend. Yay for a short work week coming up. I'm excited for Thanksgiving dinners and my niece coming to town.

On to the menu....

Monday 11/21/11: City BBQ or eat out

Tuesday 11/22/11: Crock Pot Chicken with Black Beans and Cream Cheese with Cilantro Lime Rice

Wednesday 11/23/11: BLT Crescent Sandwiches with chips

Thursday 11/24/11: Happy Thanksgiving!!!! Thanksgiving at my mama's (or on Friday)

Friday 11/25/11: Thanksgiving at PJ's mom's (or on Thursday)

Saturday 11/26/11: leftover Thanksgiving meal hopefully

Sunday 11/27/11: White-Bean Soup with Bacon and Herbs with Italian Garlic Knots

Looks like it's gonna be a fantastic week, my friends!

I wish everyone a Happy Thanksgiving filled with family, friends, good food, and plenty of things for which to be thankful.

Peace, and bacon grease!

Foodbuzz Tastemaker {Sabra}

2011-11-20T20:45:00.000-05:00

Hey yall!

I'm back with another Foodbuzz Tastemaker post. This time for Sabra products. PJ and I went to the grocery today and searched for the Sabra products... they're near the fancy cheese section in our store, by the way. We had seen a guacamole or dip photo on the coupon and hoped to get either of those. I already knew Sabra was all about the hummus but we wanted to try their guac. But they didn't have any at the store.... only different hummus choices, such as roasted garlic, supremely spicy, spinach and artichoke, and roasted pine nut, which we ended up getting. It was a tough call between that and the roasted garlic, but I liked the idea of the crunch from the pine nuts.

Look, it's gluten free!

I've never really been a hummus kind of person. It always had an odd flavor to me. And when I tasted this kind on my finger by itself, I was instantly brought back to that taste and why I hadn't ever really liked it before. So I scooped a little bit into a ramekin (expecting not to eat much) and served it with a few Ritz crackers. However, with the crackers it was much better. Yes, I still tasted that odd flavor... it seems like a cumin taste to me but according to their website, hummus doesn't have cumin in it so it must be something else... possibly the chickpeas or the tahini, I'm not sure since I have never had chickpeas or tahini outside of hummus. But it wasn't overwhelming partnered with the crackers. I think PJ also used some Doritos for dipping. Though he doesn't eat it much either, I think he likes it more than I do, so he thought it was good.

While I probably won't be buying these hummus packages all the time, I'll admit it was better than I expected and I did indeed like it after all. Their website says they now offer a new flavor... buffalo style hummus. I would love to try that at some point! I hope our grocery store starts carrying it soon. And I'd definitely want to try that guacamole or some of their dips next time too.

*Disclosure: As part of the Foodbuzz Tastemaker Program, I received a coupon for a free Sabra product. All opinions and thoughts are my own and I was not compensated in any way for my opinions.

Peace, and bacon grease!

Pumpkin Spice Cream Cheese {Improv Cooking Challenge}

2011-11-17T07:00:00.038-05:00

Good morning, friends.

Today I'm bringing you a delicious topper for your breakfast bagel or toast... Pumpkin Spice Cream Cheese. For so long, I've thought I didn't like pumpkin much. Since I had to make something containing pumpkin and cream cheese for this month's Improv Cooking Challenge and still wanted to participate, I figured I would test out my taste buds again and see how I felt about pumpkin now. I mean, I had seen so many delicious-looking pumpkin recipes all over pinterest and different blogs that were calling me to try them. This was definitely one of them.

Now that I see the photo on the screen I think I'll re-edit it tonight

And you know what? I'm so glad we did! We both were surprised at how much we loved this cream cheese. I like mine for breakfast on a cinnamon raisin bagel. MMM....

Pumpkin Spice Cream Cheese

from Pinch My Salt

4 oz. cream cheese, softened
3 tablespoons dark brown sugar
2 tablespoons pure maple syrup
1/4 cup Libby's canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

In a small bowl, beat softened cream cheese, sugar, and syrup til creamy. Add pumpkin, spices and vanilla and beat til smooth. Refrigerate for at least an hour.

Printable Recipe

Oh yeah, and I finally splurged and bought some of the pricier vanilla extract. I've heard it's the only way to go. We'll see if I'll be able to taste the difference.

This spread really was delicious! I'm so glad I got a little bit of a pumpkin fix this fall season. I'd love to dabble some more in the pumpkin fields before the season is over.

And check out all of the other pumpkin and cream cheese recipes in the blog hop below:

Peace, and bacon grease!

Easy Chicken Pot Pie: Foodbuzz Tastemaker {Green Giant}

2011-11-15T01:40:00.002-05:00

Today I'm partnering with Foodbuzz Tastemaker to bring you another review, this time for Green Giant vegetables. I received a coupon for a free bag of Green Giant Valley Fresh Steamers and needed to make a recipe using some Green Giant frozen vegetables. So fun! I've always been a fan of Green Giant's frozen vegetables anyways. Their Niblets Corn & Butter Sauce is our go-to corn product. LOVE it. I've also enjoyed their Garden Vegetable Medley, Roasted Potatoes & Garlic Herb Sauce, and their Roasted Potatoes, Broccoli & Cheese Sauce. And I love to take their single-serve Niblets Corn, and Corn & Peas to lunch. They're adorable, and very practical for someone like me who doesn't need a big portion for lunch. So you can I imagine that I was excited to be able to try their Fresh Steamers products, since I had seen them for awhile and wondered about them.

I wanted to make a pot pie recipe using their frozen veggies, and so we bought the Valley Blend variety which had broccoli, carrots, and cauliflower... perfect for a pot pie.

We modified this recipe to make it more of our own, using a whole can of cream of mushroom soup instead of cream of chicken soup. We also didn't use skim milk, just regular. We upped the veggie amount and used the whole 11 oz bag of frozen veggies rather than only one cup. I also knew that 1/2 cup chicken definitely wouldn't be enough for us, plus we had half of a rotisserie chicken in the fridge leftover from yesterday's Taco Chicken Alfredo so I wanted to use it up since we had it! So we used 1 and 1/2 cups of chicken.

Though we increased some things, we didn't increase the Bisquick mixture measurements. Doh! Next time we would increase that so there would be more of a crust on top of the pot pie. It only made enough to form a very thin layer (in the baking dish I used). That was just silly of me to think we didn't need to increase that amount, too. We also baked it for about 25-28 minutes instead of 20 minutes, and the top layer was still pretty mushy. When I touched it, it felt hardened but when served, it just wasn't the right consistency of how a pot pie crust should be. Next time we'd definitely try to use a smaller baking dish so that the Bisquick mix wouldn't have to spread so wide across the top layer... maybe even individual baking dishes that I can serve the pot pies from. The recipe below is exactly what I did... feel free to add more Bisquick mix/milk/egg white for the top crust layer if you want, and/or to cook it longer if needed.

Easy Chicken Pot Pie

adapted from Green Giant

1 can (10 and 3/4 oz) condensed cream of mushroom soup
1/3 cup milk
11 oz bag of Green Giant Valley Fresh Steamers - Valley Blend (broccoli, carrots, and cauliflower)
1 and 1/2 cup cooked chicken, chopped
1/2 cup Bisquick mix
1/4 cup milk
1 egg white

Heat oven to 400 degrees. In an ungreased 1 quart casserole dish, stir together the soup and 1/3 cup milk; stir in vegetables and chicken. Microwave uncovered on high for 3 minutes; stir. Microwave for 1-2 more minutes and stir again.

In a small bowl, stir together the Bisquick mix, 1/4 cup milk, and egg white until blended. Pour evenly over chicken mixture.

Bake uncovered for 25-28 minutes or until crust is golden brown.

Printable Recipe

Even with some of the problems with the crust, it still tasted delicious, much better than either of us expected. Of course it's nice to use fresh vegetables when possible, but let's face it, it's not always plausible. I love Green Giant's frozen products because they provide a convenient alternative to fresh veggies, and taste great too. I've had only good experiences using Green Giant's frozen vegetables, and I'm sure I will continue to love their products in the future as well.

And we'll definitely be making this recipe again and again, modifying it using many different veggies. Can't wait to try this with some onions, mushrooms, peas, corn, and more!

*Disclosure: As part of the Foodbuzz Tastemaker Program, I received a coupon for a free package of Green Giant vegetables. All opinions and thoughts are my own and I was not compensated in any way for my opinions.

Peace, and bacon grease!

Menu Planning - Week of 11/14/11

2011-11-14T20:19:00.023-05:00

Holy smokes, it's been 3 weeks since my last menu planning post! I was wayyyy too busy the past two Mondays to write up a post, but now I'm back from my planning hiatus. I've missed it. It felt strange not having an answer when PJ asked "what's on the menu plan?" several nights for the past couple of weeks. I've got to get back to my domestic wifey duties!!!

A quick wrap-up of my weekend:

Friday night - it was our receptionist, Jenn's, last day at PPS... so we all celebrated with convo and drinks at Molly Malone's pub right near our work.
Saturday - UFC most of the day... watched the prelims online starting at 4:45 PM and they were on for HOURS! Until the main {FREE} fight at 9 PM pretty much. Then I watched Junior Dos Santos knock out Cain Velasquez and become the new UFC heavyweight champion! Love that guy! He can look mean, but he's THE nicest guy ever (like I know him, lol). So incredibly likeable, so I was very happy he won.
Sunday I watched the Bengals lose to the Steelers. BOOOOO!!! Pretty exciting game, though. And our record is still pretty good, though we haven't won against very many tough teams yet. I'll be so proud if we make it to the playoffs. Finished my Sunday night off with some Walking Dead. Always a nice way to end the weekend, I might add.

And now here it is Monday. The start of a brand new week. I hope to trim some bushes outside the front of our house before it gets too cold. I also need to clean and get organized, including geting back on top of my pre-planned home cooked meals. My life needs some order!

I had to use some Green Giant frozen veggies in a meal by tomorrow for Foodbuzz's Tastemaker program, so tonight we had some chicken pot pie. YUM!

Monday 11/14/11: we had Chicken Pot Pie for 2, adapted to our likings, with rotini

Tuesday 11/15/11: probably City BBQ, PJ works late

Wednesday 11/16/11: Quick Chicken-Corn Chowder, with ciabatta bread

Thursday 11/17/11: date night, bowling... probably eat there or pick something up

Friday 11/18/11: hamburgers and fries

Saturday 11/19/11: out to eat with my mama

Sunday 11/20/11: Cheesy BBQ Sloppy Joes with garlic bread

Hope you all have a wonderful week, friends!

Peace, and bacon grease!

November's Secret Recipe Club - Nana's Snickerdoodles

2011-11-14T08:00:00.030-05:00

That's right, friends. I'm back for another round of The Secret Recipe Club. I just can't get enough of it!

This month I was assigned the lovely blog, Miz Helen's Country Cottage, which I have been a longtime follower of anyway! I love linking up to Miz Helen's weekly linky, Full Plate Thursday, and seeing how she fills her plate up each week. I was stoked to be able to actually take time to look through every single one of her recipes to pick the perfect one for us. Several caught my attention, but I finally settled on Nana's Snickerdoodles because I love her What's in the Cookie Jar segments, and these homemade cookies seemed perfect for a windy fall night to warm us up.

(Not My) Nana's Snickerdoodles

from Miz Helen's Kitchen

1 and 1/2 cups sugar
1/2 cup shortening
1/2 cup butter at room temperature
2 eggs
2 and 3/4 cups sifted flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
equal parts cinnamon and sugar

Cream together the sugar, shortening, and butter in a large bowl. Add beaten eggs, one at a time. Stir in the remaining dry ingredients. Mix well. Roll dough into small balls using heaping teaspoons, and then roll the balls in a mixture of one part cinnamon and one part sugar. Place the small balls 2 inches apart on an ungreased cookie sheet. Do not flatten the dough balls.

Bake at 400 degrees for 10 minutes. Do not over bake, or they will get hard.

Printable Recipe

These were some tasty cookies, especially when eaten warm right out of the oven. PJ isn't a huge fan of cinnamon, so he thought they were fine but lacked flavor. I think I may have rolled them in too much cinnamon though, and next time I'd make sure to coat them in more sugar than cinnamon. They also were a bit eggy... I wonder how they would turn out with one egg instead of two. Overall, I was pleased with these cookies and would make them again, trying those changes. Nothing like the smell of cinnamon and some warm cookies to spruce up a fall evening.

As always, it's been fun participating in this month's Secret Recipe Club, and secretly following Miz Helen for the past month, hehe. Feel free to join in for next month! Also, be sure to check out the other awesome recipes in the blog hop below.

*Update: I just thought I'd let you guys know that I've been munching on these cookies for a couple days now, and they are still just as good... maybe even better! I'm beginning to think that maybe I like my cookies at room temp the next day best. They are sooooo good! They seem sweeter now, or maybe I was just crazy then? Either way, they're delicious. I'm off to finish them off now.

Peace, and bacon grease!

Taco Chicken Alfredo: Foodbuzz Tastemaker {Heinz Classico}

2011-11-14T03:02:00.004-05:00

Today I'm happy to be joining with Foodbuzz Tastemaker to bring you a review of the product: Heinz Classico Light Creamy Alfredo Pasta Sauce. This is my first time participating in the program and I'm very excited to have the opportunity to review their product!

You all know I love my sauces. Particularly alfredo sauce. That's why I had to opt in to receive a sample jar of this light alfredo sauce. Truthfully, I didn't know what to expect. I have always been turned off by "light" products in the past. Light ranch dressing and light mayo just never tasted the same as the real thing. So I wondered if this would.

With 50% less fat and 45% fewer calories than leading brands of alfredo sauce, it still packs the richness and creaminess that is expected from an alfredo sauce. This alfredo sauce is a great alternative to other calorie-packed alfredo sauces, with only 60 calories per serving. You can't beat 60 calories! While it doesn't taste as good as the real, fatty stuff in my opinion, it does come close, especially in a recipe that spruces it up a bit, like the one I made.

I searched around for some tasty recipes that called for jarred alfredo sauce, and came across this one and knew it was the one. While it sounded delicious, the whole time I was wondering what made it "Mexican" chicken alfredo. I figured it was just the taco seasoning. It wasn't until I was actually making it that I realized down in the directions it mentions to add in salsa along with the cheese, milk, and taco seasoning. That would have made it a lot more Mexican. We didn't have any salsa in the house, so it was left out and we had to improvise with what we had. It was fine because I was expecting to make it that way all along.

Therefore, since we didn't have salsa, I've decided to change the name of this recipe to reflect what it really was for us instead. So instead of Mexican Chicken Alfredo, I bring you....

Taco Chicken Alfredo.

We both liked it, didn't love it. Next time I would probably use a different pasta than penne though. I think I'm just not a big fan of penne pasta. I did eyeball the taco seasoning too, and I would guess it was probably more like 2 or 3 tsp than 1 tsp. We also bought a whole pre-seasoned rotissierie chicken and used half of it for this recipe and will use the other half for tomorrow's dinner. I'm not sure how much it was exactly so I'll just leave the original measurement of 1 lb chicken.

Taco Chicken Alfredo

adapted from Keeley McGuire

8 oz pasta of choice (1/2 of a 16 oz box)
1 lb cooked chicken, cubed
1 tbsp butter
1/2 a medium yellow onion, chopped
1/4 tsp salt
1/4 tsp pepper
1 jar of Heinz Classico Light Creamy Alfredo Pasta Sauce
1/2 cup grated parmesan cheese + more for topping
1/8 cup milk
2 or 3 tsp homemade taco mix

Cook pasta according to package directions. Preheat oven to 350 degrees.

Meanwhile, in a large skillet over medium heat, cook the onion in butter, seasoning with salt and pepper. Cook until tender. Add in cooked chicken and alfredo sauce; bring to a boil. Stir in the parmesan cheese, milk and taco mix.

Drain the pasta and then toss with the chicken mixture. Pour in a greased square baking dish. Cover and bake for 20 minutes or until bubbly. Sprinkle with additional parmesan cheese when serving.

Printable Recipe

Try it with the salsa if you can. Next time I may try it with canned or fresh tomatoes, or jalapenos for more spice.

Disclosure: As part of the Foodbuzz Tastemaker Program, I received a free sample jar of Classico Light Creamy Alfredo Pasta Sauce. All opinions and thoughts are my own and I was not compensated in any way for my opinions.

Peace, and bacon grease!

Easy Peanut Butter Cups {Martha Mondays} + {Week 7 of The 12 Weeks of Christmas Cookies and Sweets!}

2011-11-08T00:45:00.006-05:00

This week was my pick for Martha Mondays, and sadly it will be my last time participating. Life is about to get way crazy and I don't want to overwhelm myself with commitments. It's been fun though, and I thank Brette for hosting all this time!

I decided to go with Martha's Easy Peanut Butter Cups. I know you're probably thinking, "haven't you had enough candy lately?" cuz Halloween just passed and all... and the answer is no, obviously! To be fair, I didn't purchase any reeces peanut butter cups to pass out for Halloween, so I think it's perfectly fine that I make some to have as a little post-Halloween treat.

These were so easy to make, seriously. Like, no skillets or pots or pans used, and no real cooking involved. Nope. Just the microwave, some bowls, and some refrigerating. I love that I could just melt the peanut butter and white chocolate mixture, as well as the chocolate chips, in microwavable bowls and not dirty up a large pot.

We halved the recipe, using only one mini muffin pan and therefore only yielding 12 peanut butter cups. I took the advice of some reviewers that said to use 16 oz of chocolate instead of 12, and since we halved everything we used 8 oz Ghiradelli milk chocolate baking chips. Had some of those bad boys left over from my candy cookies from last week. Maybe I shouldn't have used "baking chips" since technically no baking was involved, but they turned out great to me! If you want, you can just use regular milk chocolate chips. And for the white chocolate, we used Bakers squares which come wrapped as 1-oz pieces... we needed 2 oz so we just used 2 squares.

Also at the advice of reviewers, we poured in the milk chocolate (bottom layer) into the paper liners, then the peanut butter mixture, and then froze it for a bit to let it harden... so that the peanut butter layer would be solid before pouring on the top chocolate layer. While it did look great and held together fine for presentation sake, when I bit into it, it seemed like the top chocolate layer separated from the bottom chocolate and peanut butter layer, which had hardened together. So next time I think I would try it how the original recipe says... to add everything to the liners at one time, and then let it harden in the freezer/fridge after.

Easy Peanut Butter Cups

adapted from Martha Stewart

2 oz Bakers premium white chocolate baking squares, chopped
1/4 cup smooth peanut butter
8 oz Ghiradelli milk chocolate baking chips
2 tbsp unsalted roasted peanuts, chopped

Line a 12-cup mini muffin pan with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, about 1 minute or so, stirring halfway through. Set aside to cool slightly.

Meanwhile, place milk chocolate chips in another microwave-safe bowl. Microwave, stirring once or twice, about 2 or 3 minutes until almost melted.

Dividing evenly, use a spoon to layer milk chocolate and peanut butter mixture into liners, beginning and ending with milk chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

Printable Recipe

I also want to share these goodies for Week 7 of The 12 Weeks of Christmas Cookies and Sweets over at Meal Planning Magic. They would make such perfect gifts for the holidays. I'd love for someone to make these for me.

See how easy it is to make your own homemade candy?! I hadn't a clue.

Recently, I've been on a sweet treats roll. I've never baked so many desserts and goodies in my life!!!!

And I'm completely loving it.

Oh, and thanks for the memories, Martha. I'm sure we'll meet again.

Be sure to check out the other delicious treats in the 12 Weeks of Christmas Cookies and Sweets blop hop below.

Peace, and bacon grease!

Linking up here.

The Crazy Cooking Challenge... and Loaded Mashed Potato Casserole

2011-11-07T12:00:00.058-05:00

I'm backkkkkk! I missed last month's Crazy Cooking Challenge, because my chocolate chip cookie recipe didn't turn out so well so I had to drop out at the last minute. But I'm back this month, baby! With a tasty one, too.

This month we all had to post about a mashed potato recipe. I was all over that.... as you know I'm a potatoes kinda gurl. I love mashed potatoes, so it was so much fun trying to find the perfect mashed potato recipe to make. Man, I saw so many good ones. One day, I asked PJ which recipe he wanted to make... and listed like 5 mashed potato options which had made my final cuts, and he said he wanted to make all of them!!! (I agree!). But he ended up picking this delicious mashed potato casserole.

It's everything you love about a loaded baked potato... in mashed potato and casserole form. Plus I used evaporated milk, which made the mashed potato very creamy. And you guys already know my affinity for bacon. So this was a perfect side for us. We also didn't peel the potatoes due to laziness, but there's nothing wrong with a little potato skin in some mashed potatoes. And we seasoned the potatoes with salt and pepper to taste, once served. The recipe makes plenty, a full casserole dish worth, so we had some for leftovers the next day, too.

Loaded Mashed Potato Casserole

from Simple Daily Recipes

8 medium red potatoes (about 2.5 lbs total), cut into 1-inch chunks
1 cup Carnation evaporated milk
1/2 cup sour cream
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups (8 oz package) shredded cheddar cheese, divided
6 slices cooked bacon, crumbled, divided
5 green onions, sliced

Place potatoes in a large pot. Cover with cold water and bring to a boil. Cook over medium-high heat for 20 minutes or until tender; drain.

Preheat oven to 350 degrees. Grease a casserole dish with cooking spray.

Return potatoes to pot; add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash by hand until smooth. Stir in half the cheese and half of the bacon. Spoon mixture into the prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining cheese and bacon, and green onions. Bake for an additional 3 minutes or until cheese is melted.

Printable Recipe

*Note: the original recipe says that this can be assembled ahead of time up until the point of baking and refrigerated. When time to cook, cover it with foil and bake at 350 degrees for 40 to 45 minutes. Uncover, top with cheese, bacon and green onions and then bake for an additional 3 minutes or until cheese is melted.

Shout out to Tina from Mom's Crazy Cooking for hosting this great challenge. Thanks for all you do... we couldn't do it without you!

And if you would, please vote for your favorite (ahem) so the ultimate mashed potato recipe can be determined. Just click on the "like" button on ~~my recipe~~ your favorite mashed potato recipe in the blog hop below :) I'm #71!! (Yes, that means I am a procrastinator and finished my post later than most people).

And feel free to join in next month's Crazy Cooking Challenge... the theme for December is fudge! Oh yay, I have been in a fudge kinda mood lately. Won't you join me?

Peace, and bacon grease!

Candy Cookies {Week 6 of The 12 Weeks of Christmas Cookies and Sweets!}

2011-11-06T10:06:00.003-05:00

I'm back for Week 6 of The 12 Weeks of Christmas Cookies and Sweets challenge, though a little late I must admit. Usually we all post our recipes on Thursday. But luckily, she leaves the linky open for awhile for people like me to still link up a little late. Thank goodness, cuz I didn't wanna miss a week!

I had some Halloween candy leftover and thought this would be the perfect chance to use some up. So I adapted this recipe using the candy I already had: reeces pieces, heath bars, and butterfingers. Yes, all of that is going into these cookies! Can you say sugar overload?

And it was. Delicious and packed full of sweets. These cookies baked up large and thick, but not too cake-like. We both really liked them! I loved the crunch from the reeces pieces. I really just love reeces pieces anyways. And next time I think I'd add more butterfinger and heath. The bites that I did get that tasted like butterfinger were amazing. I want more of those next time, so I'll definitely add more butterfinger. I used 3 bite-sized butterfingers, chopped into pieces. Next time maybe I'd try 5, just to really get the butterfinger flavor. I've reflected that change in the recipe below. I also baked mine on a silicone baking mat, and they were a little too soft when I took them out after 15 minutes, so I stuck them in just a couple minutes longer. But start with 15 minutes and see how they're looking at that point.

I kinda wish I had more candy leftover to make more.

Maybe I should put those leftover candy sales at Kroger to good use and purchase some more so I can make more cookies like these? Should??? Probably not. But will I? Probably so.

Candy Cookies

adapted from Cookie Madness

* Yields 12 cookies

8 tbsp (1 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 and 1/2 cups all-purpose flour
1 cup Ghiradelli premium milk chocolate baking chips
1/2 cup reeces pieces
1/4 cup heath bars
5 bite-sized butterfingers

Preheat oven to 350 degrees.

Beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Beat in baking soda and salt. Add flour and stir until mixed in.

Stir chocolate chips into the dough. Cut candy bars into small pieces and stir some into the dough, leaving some for decoration.

Scoop spoonfuls of dough onto cookie sheet and flatten slightly into mounds. Leave about 3 inches between cookies because they will spread as they bake. Press remaining candy decoratively into cookie mounds.

Bake 15 minutes or until cookies are almost set. Do not overbake; centers should be slightly soft. Cool on baking sheet for about 7 minutes before transferring to a cooling rack.

Printable Recipe

Don't forget to check out all of the wonderful holiday treats in the blog hop below :)

Peace, and bacon grease!

Restaurant Review: Sammy's Gourmet Burgers & Beers in Blue Ash

2011-11-02T15:08:00.001-04:00

Awhile back I had purchased a $20 Cincinnati Daily Deal to Sammy's Gourmet Burgers & Beers and just recently I had the pleasure of dining there using my deal. If you love trying new restaurants, I strongly suggest signing up for emails from sites like Groupon, LivingSocial, and local sites offering deals in your area. It's a great way to try new restaurants you normally wouldn't, for half the price! I do it often, ok maybe a little too much. But it's always worth it.

The perfect opportunity arose to go to Sammy's in Blue Ash because I had to pick up PJ from work and it's very close to Sammy's. We stopped by on a Saturday afternoon and it was packed with a large boisterous crowd, I think a St. Ursula group. We were concerned because it seemed so busy and the space was so small, and we were close to leaving, especially when we saw a "no coupons on Saturday" sign on the door. But someone from the large crowd told us not to worry, that they were leaving... good timing. Then one of the employees (possibly the manager, he appeared very busy and to be the person "in charge") told us we could use our deal cuz it was more like a gift certificate than a coupon. So we hung out, waited for them to clean up the area and make space for us. We waited like 10 minutes or so and were thinking about leaving but figured we might as well stay cuz we'd have to come back anyway and we were already here.

Finally, we were seated in one of their booths. We didn't like how there was one entrance/exit (from what we could see). It just didn't seem like much space to stand while waiting for the table. We were happy to finally be seated. Once we were seated at our booth, we noticed that it was blocking an exit to the patio area. PJ instantly commented... he didn't like that the exit was blocked and viewed it as a fire hazard. I personally didn't care too much about our table blocking an exit, as long as no one could come in, opening a door and whacking us with it! Sammy's definitely has a bar feel, with several booths and tables for dining. It is a small space, like a bar, with large tvs all around for some sports watching.

We were worried the burgers wouldn't be "gourmet" really. We were wrong. I'm so glad we waited it out... it was here that I experienced one of the best burgers I've had in Cincy. PJ still thinks the Kobe Beef burger from The Polo Grille was the best he's had, but this was a close 2nd for him. This may be my fave. It was so tender and juicy.... such a thick patty, loaded with toppings. PJ ordered the Sammy's Burger, with comes with Sammy's sauce, fried egg (Yes, please!!), lettuce, tomato, bacon and mozzarella cheese ($9.95).

Man, sometimes I get some great burger shots. Look at that fried egg, that crisp bacon, that melted oozing cheese, toasted bun, and that plump juicy patty. Go on, look!

I ordered the Guacamole Burger, which comes with chipotle mayo, guac, lettuce, tomato, bacon, and Mexican melting cheese ($9.50). Oh, hi, I love you.

I lifted the bun so you could see the goods. You're welcome.

Look at that guac piled on top. Plus bacon? And cheese? And juicy hand-made patty? Sold! A toasted bun, bacon, and a fresh plump patty are all necessities when it comes to defining the perfect burger. These burgers had it all.

Our burgers came with fries... they were pretty good, but not amazing. They kind of reminded me of the taste of a cheese curd... minus the cheese. You know that fried batter taste of a cheese curd? That's what it reminded me of... which I do like... but next time I'd like to try some of the appetizer fries since they come with toppings.

When (yes WHEN) we go back, I'll try the Shrimp Burger (mango-mayo + pepper jack? I'll take it!), Catfish Burger, Chorizo Burger, Mushroom Burger, and their special Sammy's Burger. And we'll definitely be trying their apps... Jalapeno Bites served with a cilantro ranchero sauce, their Garlic Fries which are beer-battered and covered in garlic and parm cheese, their Fiesta Fries also beer-battered and covered in Mexican melting cheese, guac and salsa, and their Jalapeno Bottle Caps (slices).

They're also all about the gourmet hot dog. Hot dogs sometimes freak me out, so I don't eat them much. But I'd be willing to try one from here cuz the toppings are fun. They've also got a kid's menu for your little ones. Basically they've got something for everyone... gourmet burgers, sandwiches, apps, salads, soups, wraps, hot dogs... ok that's about it. But it's more than enough. Their burgers are really why you need to come here. They're what's up.

So looks like we've gotta go back a couple more times at least! What, with all those burgers and apps we've gotta try. We will definitely be back, since we both agree that these were indeed gourmet, high-quality burgers. I just wish I could have finished off my gigantic burger. I didn't wanna waste one delicious bite. But it was just too dang big! ~~(that's what she said).~~

I've read some mixed reviews about the place, many claiming their burgers aren't really "gourmet" or anything special. Well apparently we went on a good day because the burgers were seriously impressive and memorable. On my quest for the best burger in Cincy, Sammy's currently tops my list. I haven't been to Terry's Turf Club yet so that could change. But for now, Sammy should take pride in being at the top :)

Peace, and bacon grease!

Happy Belated Halloween... and Owl-O-Ween Cookies!

2011-11-01T17:15:00.004-04:00

Happy belated Halloween to you all! Did you dress up in costume or go to any parties? We had our annual Halloween party at work... I dressed up as a Quarter Back and wore my Vick jersey (that's my last name too btw), and blew up a photo of a quarter and pasted it to my back... get it? Quarter back? I thought it was pretty clever, though I didn't win. That's ok, I won 2 years ago :)

I really wanted to post these cookies the day before Halloween, or on Halloween, but it just didn't happen. I was mucho busy! So here they are, a day late. But make them next year, k? And really you could still make them now, minus the Halloween vibe, by switching out the candy corn for a different candy that will work as a nose, and regular oreos as eyes instead of the orange ones. Then you've got yourself some good old, regular owl cookies. Either way, they're adorable.

And equally delicious. I thought these cookies would be all about the cuteness, and less about the taste. But I was wrong, because they tasted like sugary heaven. But please be warned, these cookies are capable of inducing sugar comas.

I didn't want to have to buy almond joy drops, so I worked with what I already had in the pantry. Yay for pre-stocked Halloween candy. So for the eyes, I used brown reeses pieces on some of the cookies, and milk duds on others. I preferred the reeses pieces because the milk duds were pretty large, and weren't as round as I wanted. I also used store-bought peanut butter cookies instead of sugar cookies, because both were right there in front of my face and I just can't pass up a peanut butter cookie. Ever.

Oh, and I just had to ~~copy~~ borrow the creative idea to perch my owls on tree limbs, like Stephanie did. Hey, when I see a fantastic idea, I must roll with it. Her tree shot looks much better than mine, but that's ok. This isn't a contest :)

Owl-O-Ween Cookies

adapted from Cookin' Cowgirl

Store-bought peanut butter cookies
Chocolate whipped frosting
Halloween oreo cookies
Reeses pieces (brown ones)
Candy corn

Frost the flat side of the cookie with frosting. Twist oreos apart and place the back side down, cream side up for the large part of the eyes. For the small part of the eyes, put a dab of frosting on the back of a brown reeses pieces, and place in desired spot. Cut the remaining oreo in half and use for eyebrows. Last, put a candy corn where you want the nose.

Printable Recipe

These are so fun to make! Definitely kid-friendly. Not only are they adorable and delicious, but they are also so easy! No cooking required, unless you prefer to make your own homemade sugar cookie or peanut butter cookie base. Not I... I chose to make this recipe because it required no cooking! Plus it was just too dang cute to pass up, and I just love owls.

And this isn't even what I brought to our Halloween lunch party. I'll have to share that recipe with you soon and very soon....

Hope you all had a very scary Owl-O-Ween :)

Peace, and bacon grease!

*Note: The oreos are small enough to fit on a standard-sized store-bought sugar or peanut butter cookie. No need to search around for gigantic base cookies. I was worried about the oreos fitting on my cookies, but they fit fine.

Linking up here.

A Fall Craft - Mini Pumpkin Wreath

2011-10-31T14:44:00.000-04:00

This blog aint just about food. Today I'm bringing you a Halloween craft idea! I know... you guys didn't know I could be crafty, did you? It's cool, neither did I!!

Now don't go thinking I'm all sorts of amazing with my crafty skills, cuz I'm not. I actually am one of the least crafty people ever. I want to be crafty. I want to take old junk furniture and turn it into a masterpiece. I want to be able to make my own jewelry and clothes, and sew, and paint drawings, and sell stuff on Etsy. I want to gut my house and re-do it all by myself without calling in a professional. But let's face it, I'm not crafty. I asked for some art supplies two birthdays ago so I could get my art on. Nope, never touched it. It's still in the bag. And yes I've got some old pieces of random furniture that I've purchased throughout the years at numerous yard sales, stashed in the basement, which I vowed to renovate and never did. I just get intimidated...

But for once, I saw a crafty Halloween idea on Pinterest and knew it was something I could actually start and finish. Sweeeeet! That Pinterest has got me inspired, thinking I can do all sorts of things! I've spent hours pinning different holiday-themed crafts and other house renovating ideas. I have been so inspired to decorate my home with fall and Halloween decorations, that I knew I had to make this wreath made with mini pumpkins from the grocery store.

First you wanna grab a wire hanger from the closet. I molded the wire hanger into a round shape as best I could. Stick each mini pumpkin through the wire... it will go through. I wondered... it does. Mine isn't the best circle, but it'll do. I secured the wire to itself and hung it on our door for guests to see right when they walk up.

You can purchase the really mini pumpkins from your grocery store in the produce aisle. I got mine at Walmart. They weren't with the other large pumpkins, or even the smaller sized pumpkins that you would still display on your porch. Those are too big for this wreath. I couldn't find the tiny ones at our local outdoor pumpkin stand. Your best bet is to grab the tiny ones from the produce section.

And so there be it. My finished craft project! Isn't this Halloween wreath ultra cute? I think so. And it was super easy too. It better be, cuz that's pretty much the only way I could have completed it.

Go me! :)

Peace, and bacon grease!

Rocky Road Fudge {Week 5 of The 12 Weeks of Christmas Cookies and Sweets!}

2011-10-27T11:15:00.007-04:00

It's Week 5 of the 12 Weeks of Christmas challenge, hosted by Brenda at Meal Planning Magic. Christmas is quickly approaching, people! Have you started shopping? Have you thought about it? I bought one present for PJ last week. And I feel pretty accomplished about it.

Fudge is one of those things that I instantly associate with Christmas time. It's rich, it's high in calories, but it's oh so good. I can never eat too much since it is so rich, but that's probably a good thing for my waist line. I love all kinds of fudge... peanut butter, chocolate, butterscotch, you name it and I'll eat it. I was super geeked to see this 10 minute recipe for making fudge over at my dear friend, Sarah's blog. Since I'm having to make a different treat each week, I've been trying to make easy and quick recipes. This one totally fit the bill.

I had never made fudge before and I was surprised at how simple it really is to whip together. Just melt some chocolate, condensed milk, and salt... throw in some peanuts and marshmallows... stir.... and BAM, you're done! Well, you gotta refrigerate it and allow it to harden of course. Unless you just want to eat the melted chocolate with peanuts and marshmallows thrown in. It wouldn't be fudge, but it definitely would be delicious. But I recommend making this fudge. I loved the crunch from the nuts in contrast to the pillowy marshmallows :)

Rocky Road Fudge

from Fantastical Sharing of Recipes

3 cups milk chocolate chips
1 (14 oz) can sweetened condensed milk
1/4 tsp salt
1 cup unsalted peanuts
1 and 1/2 cups mini marshmallows

Line a 8x8 inch baking dish with parchment paper or spray lightly with nonstick cooking spray. In a saucepan, combine chocolate chips, condensed milk, and salt. Heat on low, stirring constantly. Once smooth and completely melted, add peanuts and marshmallows. Stir again until smooth and peanuts and marshmallows are completely coated. Pour and spread into the baking dish. Refrigerate until firm, and slice when ready to serve.

Printable Recipe

Be sure to check out all the other wonderful Christmas goodies in the blog hop below. You can get your baking list ideas right here!

Linking up to: Tasty Traditions, GCC Recipe Swap, Full Plate Thursday, Simple Lives Thursday, Turning the Table Thursday, It's a Keeper Thursday, What's Cooking Thursdays?, Twisted Thursdays, Sweet Treats Thursday, These Chicks Cooked, Making It With Allie, and Tastetastic Thursday.

Peace, and bacon grease!

WWDB? Ben & Jerry's Maple Blondie Ice Cream

2011-10-26T15:10:00.001-04:00

Wow, it's been awhile since I've wrote up a WWDB? post. And if you dunno what that is, it stands for WHAT WOULD DESI BUY? When I test a product and love it, I like to share it with you all so you can enjoy it too.

You're about to see alot of posts about ice cream that I would recommend. Yes, we eat alot of ice cream. And yes, we both are somewhat lactose intolerant. Lactaid comes in handy at our house :)

Are you guys fans of Ben & Jerry's ice cream? Me, I think they're pretty durn fun. They make ice cream tasty, of course, as well as super cool and fun. One that I've recently tasted and liked alot was Maple Blondie. If you like maple flavors, you'll love this. It's a maple-flavored ice cream with maple blondie chunks with a maple caramel swirl. How can you pass up maple, blondies, and caramel? Obviously, I couldn't!

And I've gotta try this controversial Schweddy Balls! Anybody had it, or is it banned in your house?

What are your fave ice cream brands and flavors?

P.S. Any ideas on what to call these posts? I originally thought of it as a spin on WWJD/What Would Jesus Do? But now, WWDB makes me feel a bit sacrilegious. Anyone got a different creative name for these product review and recommendation posts I do?

Note to self: Don't equate myself with Jesus.

Peace, and bacon grease!

Menu Planning - Week of 10/24/11

2011-10-24T17:06:00.000-04:00

What's up peeps? How's everyone's Monday going? Mine's decent enough, though my tummy is bothering me a bit. The weekend was fun... Saturday me and my mama went shopping at out to eat at BJ's Restaurant inside the mall. Um, love their beer battered fish that my mama let me try. My open faced pot roast sandwich was pretty good but I'll definitely be back for that fish! Yesterday, I met up with my bestie since we had to reschedule our plans last week, and more shopping and eating... this time at a different mall and we ate at Johnny Rockets. I hadn't been there in literally like 10 or 15 years... I had remembered it being overpriced and the food not so good. But it was pretty good this time. And I was anticipating the price so that didn't bother me either. We will definitely go back. And tonight I'm going out to eat at Bonefish Grill with some grade school friends! That's alot of eating out and spending money. So I'll definitely be fixing some home-cooked meals the rest of the week.

Well, my menu plan for the week is pretty much staying the same as last week. Cuz we didn't really make anything on the menu plan except the Skillet Lasagna which I will eventually post about, and burritos. So I'll be recycling 5 meals from last week. And tonight I'm going out to eat... and I'm sure we'll order something another day this week. So my menu plan is all set for the week by default!

Oh, and one more thing I forgot to add. This just may have been what made the weekend really great. I got accepted into Xavier University's Community Counseling graduate program! Woot woot! Go me :) I start in January. I'm overly excited. And terrified all at the same time!

Hopefully 4 years outta school won't hinder me too much. Pretty sure I'm not gonna have a life for the next couple of years.

Peace, and bacon grease!

3 hours? Really?

2011-10-20T16:58:00.000-04:00

Just wondering. Does it take anyone else 3 hours to write up a post? Or is that just my slow ass? Cuz I fell asleep early last night, hadn't blogged about my recipe or edited my photos for two cooking challenges, and then woke back up at one in the AM and had to have the post scheduled to publish at 8 AM the next day. I HAD to blog that night at 1:00 AM. But no biggie, I thought. It shouldn't take too long. 3 hours later, yes at 4:00 AM, my post was finally complete. But I had to wake up for work at 7 AM!! Screwed.

Now today I'm surviving off of few hours of sleep. I feel like I'm back in high school or college, pulling late nights to finish an assignment at the last minute. But not exactly because I do actually like blogging and editing photos.

But why the heck did it take me 3 hours to write up a post, edit several photos, and do all of the necessary requirements for two cooking challenges??? That's the part I just don't get. And I'm shaking my head at myself. I highly doubt that it takes anyone 3 hours to write up a post. I'm still confused why it took me that long.

I guess it's the perfectionist in me?

Or maybe it's the sluggish, technology-challenged, old lady in me?

Probably the latter.

So I'm guessing my old, slow, tired butt will be passed out at 7 o'clock tonight!!

Just wanted to share and make you guys feel better about yourselves. Because at least you aren't the slowest blogger in the world. That award goes to me :)

That is all.

Peace, and bacon grease!

Caramel Apple Marshmallow Dip {Improv Cooking Challenge} + {Week 4 of The 12 Weeks of Christmas Cookies and Sweets!}

2011-10-20T08:00:00.081-04:00

Top of the morning to you! I was recently contacted by Sheryl at Lady Behind the Curtain to participate in a monthly cooking challenge called The Improv Cooking Challenge, where each month we all have to make a dish that features two specific ingredients. I was all over that!

For October, the first month, we had to make something with Caramel and Apple. That's where all those caramel apple recipes I've bookmarked came in handy, and I finally settled on this version of Caramel Apple Dip. I've seen variations of this simple yet delicious snack slash dessert recipe showing up all over the blogsphere and knew it would be made one fall day with some crisp apples. This was the perfect opportunity.

As you know, I'm also participating in The 12 Weeks of Christmas Cookies and Sweets weekly challenge, hosted by Brenda at Meal Planning Magic. Not gonna lie, it's tough to come up with a recipe to make every week, as well as find the time to make it during the week. So I figured why not kill two birds with one stone? So I'm submitting this Caramel Apple Dip to both linkies. This counts as a holiday "sweet", right? I say yes. Nod with me.

The slight modifications I made to the recipe were that I used dark brown sugar instead of light brown sugar, and Hershey's caramel topping not Ghiradelli. We only needed 4 apples total instead of 6-8, (since there is only me and Peej), and used 2 granny smith apples and 2 honeycrisps. Had to use those honeycrisps since they're in season! Her recipe says to use 1/4-1/2 cup caramel, so we used 1/3 cup. We also didn't really measure out the heath bits... we just used as much as it took to completely cover the dip. I'll leave Tina's measurement of 1/2 cup heath bits since we just winged it. Oh yeah, and I added in the word "marshmallow" to the title, because in the future I hope to make a similar caramel apple recipe that doesn't include marshmallow, so I'll probably call that just Caramel Apple Dip, so I'll need to be able to differentiate the two.

I'm always thinking ahead like that. Ok not always but usually. Ok not usually but sometimes. Ok ok hardly ever.

Caramel Apple Marshmallow Dip

ever so slightly adapted from Mommy's Kitchen

8-oz block of cream cheese, softened
1 cup marshmallow cream
1/3 cup Hershey's caramel topping, + more for drizzling
1 tbsp dark brown sugar
1/2 tsp vanilla extract
1/2 cup heath toffee bits (or however much you want to cover the dip)
2 granny smith apples, sliced
2 honeycrisp apples, sliced

Blend cream cheese and marshmallow cream in a medium mixing bowl until creamy. Add 1/3 cup caramel, dark brown sugar, and vanilla and blend until smooth. Transfer to a decorative bowl, or the center of a platter. Drizzle more caramel topping on top and sprinkle generously with toffee bits. If using bowl, place it in the center of a platter and surround with the sliced apples.

Printable Recipe

We couldn't stop eating this! It's a sweet dip, so it was kinda like our dessert before dinner. I'm so glad I've got some leftover for a snack tomorrow at work, too!

Don't worry, PJ already knows about my love affair with caramel :)

Be sure to check out the Improv Cooking Challenge blog hop below!

And check out some tasty treats at The 12 Weeks of Christmas Cookies and Sweets blog hop below, too!

Peace, and bacon grease!