Living a Pinterest Life

Pinterest Projects Week 3 — September 29, 2014

Pinterest Projects Week 3

Cheesy Macaroni and Cheese

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Scotty likes his mac and cheese very cheesy. I am always trying to find the perfect recipe for him. When I made this recipe he said, “It looks like soup.” Which in his own way was an excitement because it was so cheesy. We had to run out to Panera to pick up sourdough bread for him to dip in his “soup.”

Found on my Yummy board.

Cheesy Macaroni and Cheese

Recipe thanks to Mommy I’m Hungry


16 oz macaroni pasta (any shape pasta you like, gluten free)
1/2 C unsalted butter
1 tsp salt
1/2 tsp pepper
1/2 C flour (gluten free blend)
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed

1/2 C panko bread crumbs (gluten free bread crumbs)
1 Tbl parsley
2 Tbl butter, melted

Heat 350′ oven. Grease 9×13 glass dish ( 8×8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish.

Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

Chocolate Covered Strawberry Footballs

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This year I took on the role of the social committee chair at my school. I like to have fun and I like to provide that fun for others 🙂 To start off the year I had a NFL Kickoff Party. The staff signed up to bring tailgating food to school. When the teachers had the chance to snack they could go into the lounge and get a plate. I made these strawberries for the party.

Found on my Football Party Foods/Appetizers board.

Idea thanks to Cheezburger

Chocolate Covered Strawberry Footballs

Crayon Box

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Found on my Mrs. Robinson’s Classroom board.

Idea thanks to The Celebration Shoppe

Crayon Box


Roasted Carrots

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Found on my Sides board.

Roasted Carrots

Recipe thanks to So Wonderful So Marvelous


2 pounds baby carrots

salt and pepper, to taste

olive oil, to drizzle

3 tbs honey

1 tsp balsamic vinegar


Preheat oven to 400 degrees.

Place carrots on baking dish, sprinkle with olive oil, and salt and pepper.

Roast carrots for about 20 minutes.

Pull out and drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar.  Pop them back into the oven for about 5 more minutes.

Twice Baked Cauliflower

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Soooo good! I had to make this when Scotty was out of town since he isn’t a huge fan of cauliflower, but I LOVED it!

Found on my Keeping my New Years Resolutions board.

Twice Baked Cauliflower

Recipe thanks to Spark Recipes


1/2 head cauliflower (6-7″ diameter)
1 cup reduced-fat shredded Cheddar cheese
1 Tbsp chopped chives
1/2 tsp black pepper
1 Tbsp salted butter
1/4 cup plain low-fat yogurt
2 Tbsp bacon bits
1 tsp minced garlic
1/4 cup reduced-fat sour cream


Serving Size: Makes 4 servings

Cook cauliflower until tender (Microwave and cover with NO water added for approximately 6 minutes on high).
Preheat oven to 400F.

Process cauliflower until smooth with a food processor. Add yogurt, sour cream, and butter and process until creamy and smooth.
Mix remaining ingredients together in a medium bowl.
Use cooking spray on 4 seven-ounce ramekins or other small oven-safe dishes and spoon mixture into dishes.
Place all small dishes on a cookie sheet for easier handling.
Bake for 15 minutes on middle rack and then **broil for a few minutes until top is golden brown.

Crockpot Apple Butter

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Fall in a jar!! I was so very giddy while I was making this. I loved coming home to the smell in the apartment.

Found on my Fall/Halloween/Thanksgiving board.

Crockpot Apple Butter

Recipe thanks to Changing my Destiny


1 dozen apples, peeled, cored, cubed

1/2 Cup Water

1/4 Cup Brown Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon All Spice


Peel, Core, and Chop a dozen apples.

Toss the apples in the sugar and spices.

Put everything in the Crockpot. I cooked it on low all day while I was at work. I then propped the lid for three hours. When it was all done I blended it in my food processor.

Happy Birthday Card

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Found on my Scrapbooking board.

Card idea thanks to My Paper Secret

Happy Birthday Card

Copy Cat Noodles and Company Wisconsin Mac and Cheese — September 27, 2014

Copy Cat Noodles and Company Wisconsin Mac and Cheese

I have made many different mac and cheese recipes over the years and they are all unique in their own way. This one was unique in the fact that the noodles were swimming in cheese sauce. I actually ended up making more noodles than the recipe said because it was too cheesy. I never thought I would say that about mac and cheese. After I added some more noodles it was amazing! Happy Eating!

Copy Cat Noodles and Company Wisconsin Mac and Cheese


Copy Cat Noodles and Company Wisconsin Mac and Cheese

Recipe thanks to Savory Reviews


½ lb macaroni

2 tbs butter

2 tbs flour

2 cup whole milk

½ tsp salt

½ tsp paprika

ÂĽ tsp pepper

2 cups Monterey jack cheese, shredded

1 cup shredded Cheddar/jack or Colby/jack cheese


Boil the Noodles

Bring a large pot of water to boil and cook the macaroni according to the directions on the box. Make sure to cook it to al dente.

The Cheese Sauce

Heat a sauce pan over medium heat. Add the butter to the pan and melt. Then add the flour. Start to whisk to make a roux.

Whisk until the butter mixture starts to boil and foam. Then cook for another minute until it starts to lightly turn brown.

Slowly mix in the whole milk. Continue to whisk and cook until it starts to thicken.

Then add the salt, pepper, paprika and Monterey Jack cheese. Whisk until the cheese is fully melted.

The sauce will not be too thick. This is perfect.

To Serve

Pour ½ cup of the cheese sauce into the bottom of a bowl. Then add 1 – 1½ cups of cooked noodles to the bowl.

Then top with ½ cup of shredded Cheddar/jack or Colby/jack cheese.


To eat mix the cheese, macaroni and cheese sauce together.

The shredded Cheddar/jack or Colby/jack cheese will melt right into the mixture and make a perfect mac and cheese.

Garlic Parmesan Italian Salad Dressing — September 26, 2014

Garlic Parmesan Italian Salad Dressing

We had Scotty’s parents over when we moved in to the apartment. We wanted to show them our new place and I loved the opportunity to cook for someone. I served cheese and crackers as an appetizer and this salad and Italian Classic Lasagna for dinner.

Garlic Parmesan Italian Salad Dressing


Garlic Parmesan Italian Salad Dressing


1 c. olive oil
2 Tbs. fresh lemon juice
1 Tbs. dried basil
2 tsp. minced garlic
1/2 Tbs. dried oregano
1/2 Tbs. salt and pepper
3 Tbs. red wine vinegar
2 Tbs. Parmesan cheese
1 tsp. agave nectar or sugar
1 splash balsamic vinegar

Shake it all together and keep refrigerated. You’ll need to shake it before each use.

Red, White & Blue Sangria — September 25, 2014

Red, White & Blue Sangria

I made this way back in July for a pool day with one of my teacher friends. I had bought the ingredients originally for the Fourth of July, but we ended up having too much fun on the third! You can cut the pineapples into stars to make it festive. Happy Drinking!

Red, White & Blue Sangria


Red, White & Blue Sangria

Recipe thanks to Recipe Girl

Yield: 8 to 10 servings


2 bottles dry white wine (Sauvignon Blanc is good)
1 cup triple sec
1/2 cup berry-flavored vodka
1/2 cup freshly squeezed lemon juice
1/2 cup simple syrup (see tips below)
1 cup blueberries
1 1/2 cups hulled and sliced strawberries
1 cup raspberries
1 1/2 cups pineapple chunks


Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

Unstuffed Cabbage Rolls — September 24, 2014

Unstuffed Cabbage Rolls

I haven’t ever made cabbage rolls before, but they look tricky to make. The thought of chopping the cabbage instead of rolling it was appealing to me. I switched out the beef for ground turkey. Happy Eating!

Unstuffed Cabbage Rolls

cabbage rolls

Unstuffed Cabbage Rolls

Recipe thanks to Just a Pinch


1 1/2 to 2 lb lean ground beef

1 Tbsp olive oil

1 large onion, chopped

2 clove garlic, minced

1 small head of cabbage, chopped

2 can(s) use 14.5 oz sized cans diced tomatoes

1 can(s) tomato sauce

1/2 c water

1 tsp black pepper

1 tsp sea salt


In a large skillet, heat olive oil over medium heat. Add ground beef and onion and cook, stirring until ground beef is no longer pink and onion is tender.

Add garlic and continue cooking for 1 minute

Add the chopped cabbage, tomatoes, tomatoe sauce,water, pepper and salt.

Bring to a boil. Cover and simmer for 20 to 30 minutes, or until the cabbage is tender.

Pinterest Projects Week 2 — September 23, 2014

Pinterest Projects Week 2

Before school started I did another week of Pinterest Projects. I am just now getting to the point where I have time to post them. I have so much fun doing these projects. It gets me to do the things I never would have.

Kale Pesto Pasta

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I love making homemade pesto, but basil and pine nuts are pretty pricy. I love that this recipe used almonds and kale, which are both cheaper. The red pepper flakes gave it a nice spice. Found on my Keeping my New Years Resolutions board.

Kale Pesto Pasta

Recipe thanks to Inspired Taste

Yield: 4


1 large bunch of kale, washed with stems and ribs removed

1/2 cup blanched almonds

2 cloves garlic, roughly minced

1/2 teaspoon salt

1 teaspoon red pepper flakes

2/3 cup olive oil

1/2 cup Parmigiano-Reggiano Cheese


Bring a large pot of salted water to a boil. Add kale and cook 10 minutes. Drain and squeeze dry.

In the meantime, preheat oven to 350 degrees F (177 degrees C) then add almonds to a baking sheet and bake in oven for 5-10 minutes or until lightly toasted.

Add kale, almonds, garlic, salt and red pepper flakes to the bowl of a food processor. Pulse 3 times then slowly pour olive oil into the bowl while the processor is running. Stop to scrape the sides a few times.

Add the pesto to a bowl with Parmigiano-Reggiano cheese, mix well. Taste for seasoning and add salt if necessary. To store, top with a thin layer of olive oil and cover with plastic wrap. Store in the refrigerator up to 3 days.

Oven Baked Chimichangas

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It’s pretty hard to get around the calories when eating Mexican. I’m guessing chimichangas from a restaurant are one of the worst things on the menu. These chimichangas are baked which cut down the calories quite a bit. Found on my Yummy board.

Oven Baked Chimichangas

Recipe thanks to Tasty Kitchen


1-½ pound Ground Turkey ( Or Chicken)

1 package Taco Seasoning (1.25 Oz)

1-¼ cup Water

1 teaspoon Ground Cumin

2 teaspoons Chopped Fresh Oregano

2 Tablespoons Chopped Fresh Cilantro

1 can Fire-roasted Green Chiles (7 Oz.)

½ cups Diced Fresh Tomatoes

2 Chopped Green Onions

½ cups Low Fat Sour Cream

½ cups Shredded Cheddar Cheese

4 Tablespoons Melted Butter

6 Flour Tortillas (burrito Sized / Large)

½ cups Shredded Cheddar Cheese (to Melt On Top)

GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream


Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

Paradise Bakery Cookies

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I made these for our trip to Arkansas. They were a perfect addition to our picnic lunches. Found on my Feeding My Sweet Tooth board.

Paradise Bakery Cookies

Recipe thanks to Rachel Ricchio


1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12 ounce bag semi-sweet chocolate chips


Preheat oven to 375* . cream together butter and sugar. beat in eggs and vanilla. in a seperate bowl, combine flour, salt, and baking soda. gradually beat into butter/sugar mixture. add chocolate chips and stir in. spoon and drop onto ungreased cookie sheet. bake 9 minutes.

Fourth of July Mason Jars

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I know, I know, Fourth of July is months away. That didn’t stop me from making these mason jars early. I, like everyone else, get so busy during the holiday times. I have all these crafty plans and end up not doing any of them. Now I have to have a party so I can use these 🙂 Found on my Fourth of July board.

Idea thanks to Mason Jar Love

Fourth of July Mason Jars


Christmas Card

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Just as I said about my previous craft, I know, I know, Christmas is months away. I will be so prepared for the holidays this year! Found on my Christmas Joy board.

Idea thanks to Buzz Feed

Christmas Card


“What time is…” Clocks

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Being a teacher, I get the question, “What time is lunch?” a lot. Take out lunch and insert recess and the end of the day and I have the same story. I love that I can hang these colorful clocks on the wall and I don’t get that question any more. If you do, all I have to do is point to the clocks. Found on my Mrs. Robinson’s Classroom board.

Idea thanks to The Clutter free Classroom

“What time is…” Clocks

Button Magnets

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With all the save the dates and wedding invitations we get, we needed a better way to display them. The magnets I already had were not doing their job. Now I have cute button magnets and they keep up the heavy invites. Found on my DIY Home Decor board.

Idea thanks to Babble

Button Magnets

Bacon and Hashbrown Skillet Egg White Frittata — September 18, 2014

Bacon and Hashbrown Skillet Egg White Frittata

I’m finally back to blogging! My goodness this has been a crazy month and a half. I accepted a second grade teaching position and have been doing a lot of planning and prepping for my class. I cannot express how happy I am with my school, class, and colleagues! This has been the best start of a school year so far.

I am however very excited to get back into blogging. Although I have been cooking, it hasn’t been as much as I would like. I actually made frozen pizza and Kraft mac and cheese last week. Don’t get me wrong, both were very good, but I am ready to get back into my regular cooking schedule.

With back to school time here, my breakfasts have been consisting of me popping some bread in the toaster and making my lunch as fast as I can. I am ready to get back into making breakfasts like this on the weekend and having it ready to pop in the microwave in the mornings. I made this frittata this summer and it was delicious. I had it cook while I was getting ready one morning, let it cool while I worked out, then ate it when I was finished. Happy Eating!

Bacon and Hashbrown Skillet Egg White Frittata

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Bacon and Hashbrown Skillet Egg White Frittata

Serves 6


4 slices bacon (I used turkey), cooked drained and chopped

1/2 yellow onion, diced and cooked

1 C hash browns, cooked

1 1/2 C egg whites

Salt and pepper

1 T chopped thyme

1/4 C shredded cheddar


Preheat oven to 325° and rub the bottom and sides of skillet with vegetable oil. Once everything is cooked, add bacon, onions and hash browns to skillet and toss together. Add salt, pepper and thyme to egg whites and pour over skillet. Sprinkle cheese on top and place in oven.

Bake for 25 minutes or until egg whites are completely set. Remove from oven let cool slightly. Slice into 6 pieces.

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