I randomly decided to make this one day when one of my coworkers asked me if I have ever made it before, I said no but I did know how to make it , so I decided to put my skills to the test! My speciality is Paleo Taco Salad, but I decided for the dirty kind.
This an appetizer I used to make in high school when I thought I Was a highly skilled cook. It can make people think you are at least!
One loaf of baguette bread
3 vine tomatoes
4 Garlic Cloves
1/4 olive oil
One ball of Mozzarella Cheese
Chop up that bread in slices. Chop your garlic add to olive oil. Brush the olive oil on the bread, if you need more just add more garlic and olive oil!!! Chop tomatoes, and sprinkle them on top of slices. Finely slice mozzarella, and put on top.
Throw in the oven on a HIGH broil until the cheese is melted!!!
I had this recipe has a party, and I modified it to make it something that I would enjoy. The dressing is so tasty, and it wen’t great with my Ah- So Ribs. A great summer dish! You can add grilled chicken for protein, if you don’t want to do the ribs!
I saw this idea, back when I was a senior in college. Brilliant, your headphones wont tangle, and no more fighting over who’s headphones are who’s when yours look like this. I always called this knot a turnip, but I guess its mostly called chinese staircase, its the easiest thing to do, with the prettiest effect. I am not going to lie, it took me a few hours to finish this headphones, but it is so worth it. I chose whatever colors I wanted. Some people use color fading string so they wouldn’t have to switch colors but I didn’t have this choice. I can’t explain my methods but here are some methods you can try.
I used one string at a time, tied knots and switched off colors, I didnt wrap other colors underneath, you will find the method that works best for you.
Okay so my Aunt June, always brought this to parties, and I decided I needed the recipe to bring along with me to any party. I also used this at my VMA viewing party. I recently brought this to game night, where we played Left, Center, Right, who’s played that yet? Its super fun. We love playing with bills, makes it super competitive. I brought this dip, and once you have one you cant stop.
2 Blocks of Cream Cheese
Cloves of Garlic
Wet Crushed red pepper, ( I use dry)
Box of Ritz crackers
I didn’t use any amount because I wasn’t giving any amounts! Put in as many green onions as you want chopped, as many cloves of garlic. I use three usually. I don’t have wet red pepper so I use dry. Just a few sprinkles. Soften the cream cheese and mix in all the ingredients. I form a ball on a plate, microwave the jelly and pour it over the cream cheese dip. I chop additional green onions and sprinkle them over the jelly. Lay out ritz crackers and it will literally disappear .
VMAS 2013. Rumors flying around of an Nsync Reunion. I had to be prepared. What snacks do you serve at a VMA viewing party where your childhood boy band is reuniting after 11 YEARS? My prayers were about to be answered. I was frazzled. I dug my old Nsync poster out of my closet put that up on the wall, and furiously starting making appetizers. I wanted to make something with pillsbury rolls cuz I always liked appetizers like that, so I searched the pillsbury website and found this.
Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.
Heres how I felt about it: First off I didn’t use the parsley, cuz… eww. I thought it was a lot of work for just the few tartlets it made. One little pan of mini muffin tartlets. Definitely tasty, not worth to make for any kind of party because its so much work for such a small amount of product! I would recommend for a very small party where you feel like making a tasty appetizer.
I’ve been searching for a tasty banana bread for years. I usually make the recipe from Betty Crocker book and its always horrible. This one I had to try, and it turns out its really tasty. I like any of the breads after they have been sitting around for a while, but this cake comes out pretty moist. This one came from Huffington Post and is said to be the only banana bread recipe you’ll ever need.
I decided to make banana bread with Amy D came over and said Lindsey, bananas don’t belong in the freezer. I said you’re right its time to make bread! It was so hard to peel the frozen bananas I thought my fingers were gonna fall of. I mashed the bananas in the blender and added all the other liquids then added it to the flour mixture, but here is the way they say but it works both ways!
2 large eggs
1/2 cup oil or butter (melted) (I used butter)
¼ cup Greek yogurt or sour cream ( I used sour cream because our yogurt was expired)
1 cup granulated sugar
1 tbsp vanilla bean paste or extract ( I used extract)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
Preheat oven to 350F (180 C). In a large bowl combine the eggs, oil, buttermilk or yogurt, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, salt, and stir to just incorporate; be careful not to over-mix. Stir in bananas
Pour batter into prepared pan and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean. If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking
Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling
I saw this on pinterest and since I am unemployed and it was a rainy day I thought what better of a time to make this. I bought the ingredients and headed over to my Aunt June’s house to make it for her family.
2 cans of buttermilk biscuits
One package of velveeta cheese
One stick of butter
Can of tomato soup for the side! :)
So heres the problem my grocery store didn’t have veleveeta cheese so I got mild cheddar.
Heat the oven to 350 degrees.
Melt the butter in the microwave and pour some into your 9 inch round cake pan. Take two biscuits at a time stuff them with as much cheese as you can fit. and stuff them into the pan. Pour butter over it, I didn’t use a whole stick like the recipe called for I just couldnt bring myself to do it.
You throw this in the oven for 15 minutes. Then cover with tin foil for the last 15. Mine took far longer to cook and were still even doughy when we pulled them out, they needed more time but we were just IMPATIENT!!!
It was tasty, I wish I had velveeta, and I also wish that they cooked better. But I do recommend! Success!
I was looking for a simple dessert of my traditional tuesday night dinners. So naturally I turned to Domestic Rebel.
Here is the recipe:
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 Tbsp milk
1 Tbsp vanilla extract
Dash of salt
1 & ½ cups – 2 cups all-purpose flour
1 & ½ cups miniature chocolate chips
1 quart (1.5) vanilla ice cream, softened to room temperature
I just grabbed a disposable tin pan from the grocery store to make this cake.
In the bowl of a stand mixer, combine the butter and sugars, creaming until soft, about 2 minutes. Add the milk and vanilla extract to blend. Gradually add the salt and the flour until combined. Stir in ONE cup of the chocolate chips.
Spread the cookie dough layer evenly into the pan. Top the cookie dough layer with the softened ice cream, smoothing it over as evenly as possible. Sprinkle the ice cream with the remaining miniature chips.
Freeze the cake for about 3 hours or until set and firm. Cut into squares and serve!
It was a pretty tasty cake, I wish I just put more on it, like hot fudge or something. Cookie dough isn’t really my thing, so it was alright but everyone else seemed to like it!