Living a Pinterest Life

— December 10, 2014

This is healthier than a lot of meals I have made, but if you are counting calories you might want to skip the mayo. I put this salmon under the broiler for a couple minutes at the end to get the crust browned a bit. Happy Eating!

Parmesan Crusted Salmon


Parmesan Crusted Salmon

Recipe thanks to

Yield: 4 servings


4 6-ounce (1 1/2 pounds) salmon fillets (may substitute cod or other flaky white fish)
2 1/2 tablespoons plain Greek yogurt (fat free or 2% work well)
2 1/2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh chives (can substitute finely chopped green onion)
1/2 teaspoon Worcestershire sauce
Freshly ground pepper to taste


Preheat oven to 450 degrees.
In a small bowl, stir together the yogurt, mayonnaise, Parmesan, chives, Worcestershire sauce, and pepper.
If the salmon is skinned, place the fillets on a lightly greased baking sheet. If not, see the note below.
Spread mixture evenly over top of the salmon fillets.
Bake for approximately 10 minutes or until the salmon is just cooked through. I bake on the top rack which helps to brown the Parmesan mixture a bit. The mayonnaise in the topping is what will allow for the browning. If the fillets are thin, check 2-3 minutes early. Conversely, if your fillets are thick, they may require an extra minute or two. (Don’t hesitate to cut into the thickest part and take a peek. This is the best way to avoid overcooking if you aren’t sure.)

Green Chile-Chicken Casserole — December 9, 2014

Green Chile-Chicken Casserole

Has anyone seen the new Crockpot Casserole dish? I want one! I love casseroles, but the downside is that they need to cook for so long. This would be perfect for turning on while I’m at work and eating when I get home.

Green Chile-Chicken Casserole


Green Chile-Chicken Casserole

Recipe thanks to My Recipes


1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese


Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Pinterest Project Week 8 — November 7, 2014

Pinterest Project Week 8

Elmo Cupcakes

I made these cupcakes for my students. It was kind of random to do elmos, but they were just so cute I had to make them. The kids were pretty impressed 🙂

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Found on my Mrs. Robinson’s Classroom board.

Idea thanks to Pinterest.

Elmo Cupcakes

Honey Roasted Potatoes

These were simple to make, but very tasty. I love roasted potatoes they just take awhile to roast. Make sure you don’t make these on a night where you need to eat quick. They are perfect to make, however, on a night where you have a lot to get done around the house. You can put them in the oven and walk away.

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Found on my Sides board

Idea thanks to Pia Recipes


1 pound red potatoes, quartered

2 tablespoons diced onion

2 tablespoons butter, melted

1 tablespoon honey

1 teaspoon dry mustard

1 pinch salt

1 pinch ground black pepper


Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.

Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Honey Roasted Potatoes


Pineapple Whip

I have always had a sweet tooth

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Serves: 4-6


1 fresh pineapple, peeled, cored and chopped

1 cup almond milk, or non-dairy milk of choice

1 tablespoon honey (optional, for authentic sweetness)


To get started, you’ll want to freeze the pineapple chunks. You could also purchase frozen pineapple, if you prefer.

This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the frozen pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.

Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved.

For an authentic Dole Whip presentation, transfer the frozen dessert to a large plastic bag, and cut off the tip to create a piping bag. Pipe the pineapple whip into 4-6 dishes, and serve immediately!

Any leftovers can be frozen in an ice cube tray, and used in smoothies later.

Pineapple Whip


Oven Baked Meatball Sandwiches

I made these for dinner one night to eat while we watched Monday night football. I usually make my own meatballs in recipes like this, but I wanted to make it super quick and easy.

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Found on my Football Food/Appetizers board.

Idea thanks to Home Cooking Memories


Sandwich rolls (cut with one side intact)

Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)

Pasta Sauce (homemade or jarred)

Shredded Mozzarella Cheese


Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.

Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.

Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.

Bake until cheese is melted, hot, and bubbly.

Oven Baked Meatball Sandwiches


Caramel Apple Bar

I brought this apple bar to a staff bonfire event. I love caramel apples, but they are so hard to eat when it’s whole. I love that these apples are sliced for easier eating. I didn’t have access to an outlet so I couldn’t make warm caramel. Next time I do this I will make homemade caramel dip in the crock pot.

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Found on my Football Food/Appetizers board.

Idea thanks to For the Love of Paper

Caramel Apple Bar


Pumpkin Krispies Treats

I made these for my students before Halloween. They looked pretty messy, but that’s the great thing about 2nd graders, they think everything I do is great!

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Found on my Fall/Halloween/Thanksgiving board.

Idea thanks to I Dig Pinterest


3 Tbsp. butter

1/2 tsp. vanilla extract

red & yellow food coloring or orange gel coloring

5-1/2 cups mini marshmallows

6 cups crispy rice cereal

mini tootsie rolls

candy for decorations, M&M’s, candy corn, etc.


In a large saucepan, melt and slightly brown butter on medium heat. Add vanilla extract and marshmallows. Stir until marshmallows are completely melted. Add food coloring until desired orange color is reached. Add cereal and stir until completely combined. Turn off heat and let sit for a few minutes, until cool enough to handle.

When mixture has cooled enough, spray your hands with cooking spray and mold cereal mix into circles. (I made nine medium sized pumpkins). Unwrap a tootsie roll and press into each pumpkin top. Add candy for the eyes and noses (we used a little frosting to adhere). Eat and enjoy!

Pumpkin Krispies Treats


Apple-Cinnamon French Toast

I’m not a huge fan of sweet breakfast. I would rather have a breakfast burrito or breakfast tacos. French toast always looks good, but I just don’t like to eat it in the morning. Breakfast for dinner makes it possible for me to try all the yummy french toast recipes I have pinned.

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PAM Butter No-Stick Cooking Spray

3 medium apples, peeled, cored and cut into 1/8-inch-thick slices

3 tablespoons maple-flavored pancake syrup

1/2 cup Egg Beaters Original

1/4 cup fat free milk

6 slices cinnamon swirl bread

Confectioners’ sugar, optional


Spray medium saucepan with cooking spray; heat over medium heat. Add apples; cook 5 minutes or until crisp-tender, stirring frequently. Stir in syrup; cook 1 minute more or until hot, stirring occasionally. Remove from heat; cover to keep warm.

Whisk together Egg Beaters and milk in shallow bowl or pie plate.

Spray large nonstick skillet with cooking spray; heat over medium heat. Dip 2 or 3 bread slices in Egg Beaters mixture, turning to coat both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Egg Beaters mixture and bread. Top each serving evenly with apples. Sprinkle with sugar, if desired.

Apple-Cinnamon French Toast


Pinterest Projects Week 7 — November 2, 2014

Pinterest Projects Week 7

Notched Flower Card

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This was a very easy card to make. I cut out different sizes of circles and then cut little notches in them. I’m excited to have it ready for the next birthday card I need.

Found on my Scrapbooking board.

Idea thanks to Poppy Paperie

Notched Flower Card


Hanging File Folder Paper Storage

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I originally wanted to use this idea for my classroom, but decided it would be used more in my scrapbook room. I have been using accordion files for years to store my scraps and it was time to get a new system. I love that I can access my scraps easily with this new container.

Found on my Mrs. Robinson’s Classroom Board.

Idea thanks to Teach with Me

Hanging File Folder Paper Storage


Pantry Basket Tags

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The pantry is a hard thing to manage. I constantly have different things coming in and out of it. We don’t have a huge food closet so I had to come up with a better way to organize it all. I love that these baskets keep everything in one place. Whenever I need something out of the baskets I pull them out and am able to easily see everything we have.

Found on my Organized/Clean board.

Idea thanks to O is for Organize

Pantry Basket Tags


DIY Halloween Picture Frame

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I love decorating for holidays. The problem is, decor gets pretty pricey. I am slowly making DIY projects to make it a bit cheaper. I got this black frame at Hobby Lobby for half off. I was going to paint the frame purple, but decided I liked the classy look of the black frame instead.

Found on my Fall/Halloween/Thanksgiving board.

Idea thanks to Two Yellow Birds Decor

DIY Halloween Picture Frame


Herbed Chicken Parmesan

My mom was out of town a couple weeks ago and so I invited my dad over for dinner. We watched the Royals and enjoyed this delicious meal. It was so good over angel hair pasta.

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Found on my Yummy board.

Idea thanks to My Recipes


1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided

1/4 cup dry breadcrumbs

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon salt, divided

1 large egg white, lightly beaten

1 pound chicken breast tenders

1 tablespoon butter

1 1/2 cups bottled fat-free tomato-basil pasta sauce

2 teaspoons balsamic vinegar

1/4 teaspoon black pepper

1/3 cup (1 1/2 ounces) shredded provolone cheese


Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Herbed Chicken Parmesan



I made this snack to take with us to the Nebraska/Northwestern game. It was very easy and delicious. I only put 2 tsp of red pepper flakes in the recipe and it was plenty. I also used a combination of white cheddar chez itz, regular chez itz, and mini club crackers.

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Found on my Football Food/Appetizers board.

Idea thanks to Plain Chicken


1/2 cup canola oil

1 (1-oz) package Ranch dressing mix

3-5 tsp red pepper flakes

1 (13.7oz) box Cheez-Its

Preheat oven to 250.

In a large bowl, mix together all ingredients.  Spread crackers on large rimmed baking sheet.  Bake for 15-20 minutes, stirring halfway through.  Cool and store in resealable bag.



Nutter Butter Balls

I also made these for tailgating at the Northwestern game. However, they didn’t quite turn out like the picture. The Nutter Butter/cream cheese mixture kept falling apart when I dipped it in the melted chocolate so I just mixed the melted chocolate in with the mixture and made them into balls. They didn’t exactly look pretty, but they tasted amazing.

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Found on my Feeding my Sweet Tooth board.

Idea thanks to A Sparkle of Genius


1 package Nutter Butter Cookies

8 ounces Cream Cheese, Room Temperature

1 package Wilton Chocolate melts


First you need some Nutter Butter cookies

Then you crush the Nutter Butter cookies and mix with the softened cream cheese:

Then you roll them into balls on wax paper:

Then you cover with melted chocolate, put in the fridge, and VOILA! An incredibly easy but very yummy treat!

Nutter Butter Balls


BLT Wraps

This was the last thing that I made for the football game in Chicago. The sundried tomatoes in the mayo was my favorite part.

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Found on my Football Food/Appetizers board

Idea thanks to Best Tailgating Recipes

1 cup mayonnaise
1/2 cup dried tomatoes in oil, drained and chopped
8 (10-inch) flour tortillas
1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional)
16 bacon slices, cooked and crumbled
1 teaspoon salt
1 teaspoon pepper


Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.

Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.

Roll up tortillas; cut in half diagonally, and secure with wooden pick.

BLT Wraps


Country Breakfast Casserole

By the looks of the picture I thought this casserole was going to have hash browns in it. The bread was delicious in it though. I made this at the beginning of the week and ate it all week. So yummy to heat up when I got to school.

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Found on my Breakfast board.

Idea thanks to All Recipes


1 (16 ounce) package breakfast sausage

1 chopped green onion

2 cups shredded Cheddar cheese

6 eggs, lightly beaten

1 cup water

1/2 cup milk

1 (2.64 ounce) package country gravy mix

6 slices bread, cut into 1 inch cubes

2 tablespoons melted butter (optional)

paprika to taste (optional)


Preheat oven to 325 degrees F (165 degrees C). Grease an 11×8 inch baking dish.

Brown sausage in a large skillet; drain fat.

Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.

Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

Country Breakfast Casserole

Pinterest Projects Week 5 — October 12, 2014

Pinterest Projects Week 5

Spinach, Feta and Sundried Tomatoes Egg Sandwich

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I started this new workout group Monday and I have been loving it. It goes from 5:30 to 6:30 AM and it kicks my butt every time. Since I am lifting a lot more than I normally do, I have been getting so hungry throughout the day. This egg sandwich is full of protein which is perfect to keep me full throughout the morning. Found on my Clean Eating board.

Spinach, Feta and Sundried Tomatoes Egg Sandwich

Recipe thanks to Smells Like Home


Yields: 2 Sandwiches

2 tsp olive oil

2 cups fresh spinach, stemmed

4 sundried tomatoes, rinsed, drained, and chopped

2 eggs beaten with a dash a water

Pinch of garlic powder

1/4 tsp dried oregano

Freshly ground black pepper

1 oz crumbled feta

2 English muffins (I love Thomas’ Light Multigrain), toasted and buttered (optional)


Heat oil in a 10″ or 12″ nonstick skillet over medium heat. Add spinach and cook until wilted; stir in the sundried tomatoes and heat through, about 2 minutes.

Stir the eggs into the spinach and sundried tomatoes and add the garlic powder, oregano, and a little black pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between the English muffins and serve hot.


Quick and Easy Taco Soup

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This was so easy and so good. I pretty much just needed to brown the meat, open a bunch of cans  and dump them into the pot. We always serve our chili with Velveeta and Doritos. Found on my Keeping my New Years Resolutions board.

Quick and Easy Taco Soup

Recipe thanks to That Little Spark


1 can of pinto beans

1 can of black beans

1 can of kidney beans

1 can of corn

1 can of hominy, optional

1 can of beef broth (low sodium)

1 can of rotel

1 packet of taco seasoning

1 packet of ranch seasoning

2 cans of diced tomatoes (stewed, or Italian)

1-2 pounds of ground lean meat, browned


Rinse and drain beans, corn, and meat.

Add everything into a large pot and cook on medium-high heat until hot.

You can also use a crockpot on low for the day, or high until heated through.


Spiced Caramel Apple Dip

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This recipe was simple and perfect for a party in which I need to make a lot of food. I made my own apple pie spice. I just looked up a recipe on nothing other than Pinterest. Found on my Football Food/Appetizers board.

Spiced Caramel Apple Dip

Recipe thanks to Add a Pinch

Serves: 12


8-ounce package cream cheese

1 cup brown sugar, packed

½ cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon apple pie spice

pinch of salt

pinch of apple pie spice for topping


Cream together cream cheese and sugars.

Make sure sugars are well-combined.

Mix in spices and combine well.

Top with sprinkle of apple pie spice.

Serve with apple slices.


Chili Con Queso Dip

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This is another appetizer I made for watching the Huskers get beat by Michigan State. If we have to watch them lose we might as well eat some good food while doing it. When people are on there way over the best thing to do is to have a crockpot appetizer on hand. Found on my Football Food/Appetizer board.

Chili Con Queso Dip

Recipe thanks to Our Best Bites

Makes about 2 2/3 cups


1/2 finely chopped onion
1 Tbs butter
1 1/3 C chopped, seeded tomatoes (about 2 medium)
1 4-ounce can green chiles
1/2 tsp ground cumin
2 ounces pepperjack cheese, shredded (about 1/2 C)
1 tsp cornstarch
1 8 oz package cream cheese, cubed
Tortilla chips for dipping


In a medium saucepan cook onion in butter until tender.  Stir in tomatoes, chile peppers, and cumin.  Heat to boiling, reduce heat.  Simmer, uncoered for 10 minutes, stirring occasionally.

Toss shredded cheese with cornstarch.  Gradually add cheese mixture to saucepan, stirring until cheese is melted.  Gradually add the cream cheese, stirring until cheese is melted adn smooth.  heat through.  Serve with chips.


Scotcheroo Balls

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I only made half of this recipe and it made about 24 balls. I started dipping them completely in the chocolate, but realized I wouldn’t have enough chocolate. I started dipping only half of the balls. Peanut butter and chocolate are so yummy together. Found on my Feeding my Sweet Tooth board.

Scotcheroo Balls

Recipe thanks to Southern Curls and Pearls

Servings: Approximately 60


4 tablespoons margarine or butter
4 1/2 cups miniature marshmallows
1/2 cup + 2 tablespoons peanut butter
6 cups Rice Krispies cereal
Melting chocolate {optional but highly encouraged}
Melt butter in a large saucepan over medium heat
Add marshmallows and stir until melted
Remove from heat and add peanut butter, stirring until well mixed
Add Rice Krispies
Let cool for 10 minutes and form into 1-inch balls
Melt the chocolate according to directions and dip balls

Smokey Mesquite BBQ Meatball Sliders

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I made these as the main meal for some friends we had over for the Husker game last week. I didn’t post the picture of my final product because I completely burnt the top buns. I put them under the broiler for 3 minutes and I should have watched them closer. The bottom part was delicious though. We just ate them like open faced sandwiches. Found on my Football Food/Appetizers board.

Smokey Mesquite BBQ Meatball Sliders

Recipe thanks to Joyzz


1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

⅓ pound bacon, chopped

1 medium onion, chopped

¼ cup Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls


Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.

In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed.

Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.

While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.

Add the onions to the skillet and reduce heat to medium, stirring often until tender.

Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.

On top of the meatballs add the cheese slices, bacon bits and grilled onions.

Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.

Top the meatballs with the rolls and serve.


Roasted Butternut Squash and Sweet Potato Soup

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This is like the defining Fall soup. I love all the roasted veggies and the flavor of the bacon. I couldn’t find Gorgonzola at the grocery store so I skipped that part. Found on my Fall/Halloween/Thanksgiving board.

Roasted Butternut Squash and Sweet Potato Soup

Recipe thanks to The Little Red House


1 butternut squash, quartered and cleaned

1 large sweet potato, peeled and  halved

2 garlic cloves

2 small onions, halved

1 granny smith apple, quartered

1 shallot, halved

1 tsp dried sage

pinch of cayenne pepper

5-7 cups chicken broth

olive oil

salt and pepper


Heat oven to 425°

Brush veggies with olive oil, and season with salt and pepper.

Roast veggies until fork tender

(around 30 minutes for the smaller, and 45-60 for the larger)

Remove veggies from oven.

Squash will easily remove from peel.

In a few batches, puree veggies in food processor until smooth

(you may need to add a little broth if puree is thick)

Add puree to large pot and stir in chicken broth until you reach a consistency you like

( I used about 6 cups of broth).

Stir in sage and cayenne.

Simmer for at least 30 minutes……or if you’re like me, maybe you like your soup to simmer all afternoon.

Top with crumbled bacon and Gorgonzola cheese.

Jamie Oliver’s Best Ever Green Beans

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I did not think these were the best ever green beans. They were veeeery cheesy! It was just way too much cheese. I think if you halved the cheese it would be way better. Found on my Sides board.

Jamie Oliver’s Best Ever Green Beans

Recipe thanks to Clare Cooks

Serves 4-6


1 1/4 pounds of green beans
pinch of Kosher salt
3 cloves garlic, sliced
1 1/2 cups Parmesan cheese, finely grated
extra virgin olive oil
1/2 of a lemon


Line up the green beans on a chopping board and cut off the stalks.
Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.


Garlic Lemon Double Stuffed Chicken

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Holy Cheese Goodness! This was oozing with cheese after baking. I had to bake my chicken for 50 minutes not 30 to make sure there was no pink. Found on my Yummy board.

Garlic Lemon Double Stuffed Chicken

Recipe thanks to All Recipes


oil, for greasing pan

8 boneless, skinless chicken breast halves

1 (8 ounce) package cream cheese, cut into 1/2 inch slices

1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices

1 cup milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Romano cheese

1 tablespoon minced garlic

3/4 cup butter, melted

2 tablespoons lemon juice

1/2 teaspoon garlic salt, or to taste

1/2 teaspoon paprika (optional)


Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.

Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.

Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.


Hand Painted Tumblers

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These were a lot of fun to make. There are so many variations I could make. I want to make Husker ones next time. They took a little while to make, but I love the way they turned out. Found on my For the Future board. Idea thanks to PopSugar.

Hand Painted Tumblers


Scrapbook Page

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I have been working towards finishing my 2013 scrapbook. This page is from when I visited my family for a week last summer. My sister and I went to Kona Grill Happy Hour which is always a good idea. Page idea thanks to Susan Weinroth. Found on my Scrapbooking board.

Scrapbook Page


Halloween Bulletin Board

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We learned about odd and evens last week in my 2nd grade class. All the kids made even houses that were all the same. Then they got to make crazy houses for the odd numbers. Idea found on Mrs. Robinson’s Classroom board.

Halloween Bulletin Board

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

¼ 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.

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.

Creamy Chicken Enchiladas — July 28, 2014

Creamy Chicken Enchiladas

I made this a few weeks back when we were craving some New Mexican green chiles. It was creamy, cheesy, and delicious. Happy Eating!

Creamy Chicken Enchiladas


Creamy Chicken Enchiladas

Recipe thanks to The Country Cook


10 flour tortillas (taco-size)

2 cups, cooked shredded chicken (about 2 large chicken breasts)

2 cups shredded Monterey Jack Cheese (mozzarella works fine too)

3 tbsp. butter

3 tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz.) can diced green chiles


Preheat oven to 350F degrees.

Spray 9×13 baking dish with nonstick cooking spray.

You can cook your chicken a couple of ways.

You can roast a couple of chicken breasts in the oven.

Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes. Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken.  It just depends on how much time you have to prepare this and what flavor you want from your chicken.  The roasted and rotisserie chicken are going to give you the most flavor.

Once your chicken is cooked, you’ll want to shred it using two forks.

Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl.

Turn mixer on and within a minute, your chicken will be perfectly shredded.

Handy little trick that is.

Add in 1 cup of shredded cheese.
Also, if you boiled your chicken, here is where you will want to add your seasoning.
Some salt & pepper or maybe a little Adobo seasoning.

Place chicken mixture in each of your 10 soft taco shells.

Roll them all up and place them in your baking dish. Just squeeze them all in there.

In a medium sauce pan, melt butter. Stir in flour and let cook and thicken for 1 minute (don’t let it burn).

Add chicken broth and whisk until smooth.

Stir in sour cream and chiles. Be sure not to let the mixture boil.

Take sauce off the heat and pour it over the enchiladas.
Top with remaining shredded cheese.

Bake for about 20-25 minutes.

If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

Spaghetti Bake — July 27, 2014

Spaghetti Bake

Most spaghetti bakes you see out there are covered in cheese and are really saucy (which sound like amazing things and believe me I think they are), but I was looking for a recipe without so much cheese. This recipe does have 2 cups of cheese, but I cut that in half to lighten it up a bit. I also chose this because I loved how many big veggies were in it. I only baked this for about 15 minutes since everything was cooked and it just needed to be warmed through. Happy Eating!

Spaghetti Bake


Spaghetti Bake

Recipe thanks to Recipe.com


12 ounces packaged dried spaghetti

1 pound lean ground beef

1 cup chopped onion (1 large)

1 cup chopped green sweet pepper (1 large)

1 28 ounce can diced tomatoes, undrained

1 4 ounce can (drained weight) sliced mushrooms, drained

1 2 1/4 ounce can sliced pitted ripe olives, drained

1 1/2 teaspoons dried oregano, crushed

2 cups shredded cheddar cheese (8 ounces)

1 10 3/4 ounce can condensed cream of mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese


Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Cook spaghetti according to package directions; drain well. Return to pan.

Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir tomatoes, mushrooms, olives, and oregano into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Spread half of the cooked spaghetti in prepared baking dish. Top with half of the meat mixture and half of the cheddar cheese. Repeat layers.

In a medium bowl combine cream of mushroom soup and the water; spread over top layer in baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, about 30 minutes or until heated through.

Makes: 8 servings

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