Living a Pinterest Life

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 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 4 — October 4, 2014

Pinterest Projects Week 4

Hot Crab Dip

Fall is such a great time. Not only because of the pumpkin flavored foods and sweaters, but because football is on! We get to watch football Thursday, Friday, Saturday, Sunday. Last Sunday we went over to my sister’s house to watch the Bears and the Packers. My sister and brother-in-law are Bears fans and my parents are Packers. We pulled up to their house and saw a Packers flag stuck in the tree. My dad had done some handy work to represent the Packers even when they were in Bears territory.


I made this hot crab dip to bring over. My parents always have crab dip, but it’s usually cold and I’m not a huge fan of it. Stick some melted cheese in with it and I will eat crab dip for days though. I found this on my Football Food/Appetizers board.

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Hot Crab Dip

Recipe thanks to A Family Feast


12 ounces cooked crabmeat, well drained

2/3 cup plain Greek non-fat yogurt

16 ounces cream cheese, softened

¾ cup chopped scallions, about 4-5 scallions (top and bottoms)

8 ounce block Swiss cheese shredded (2 cups)

1 demi Ciabatta or baguette, sliced on the bias

Extra virgin olive oil to brush on sliced bread for toasting


Preheat oven to 350 degrees.

Put crabmeat, yogurt, cream cheese, scallions and Swiss into a large bowl and mix to combine.

Place in an oven-safe casserole dish and bake uncovered for 30 minutes.

While dip is cooking, brush oil on bread slices and bake on a sheet pan for about five minutes. Try and time it so both come out of the oven at the same time.

Serve immediately while still hot.

Spiced Apple-Raisin Coleslaw

I made this coleslaw to put on top of some Chicken Caesar Sandwiches. I love the sweet, crunchy taste it provides for the savory sandwich. Found on my Sides board.

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Spiced Apple-Raisin Coleslaw

Recipe thanks to A Hint of Honey

Serves 4-6.


3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large Fuji apple, cored and grated
2 carrots, peeled and grated
1/3 cup raisins
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 Tbsp. cider vinegar
1 tsp. organic cane sugar
generous 1/2 tsp. allspice
salt and freshly ground black pepper, to taste


In a large bowl, toss to combine red and green cabbage, apple, carrot, and raisins. In a small bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and allspice. Pour over the cabbage mixture and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Thai Cabbage Noodles

I love cabbage, but Scotty isn’t a huge fan. I try and sneak it in to recipes sometimes and I usually don’t get away with it. My noodles didn’t really turn out the same color as the picture, but they were excellent in taste. Found on my Keeping my New Years Resolutions board.

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Thai Cabbage Noodles

Recipe thanks to Spark Recipes


8 oz Wheat Spaghetti Noodles
4 cups Thinly Sliced Cabbage
1/4 cup Soy Sauce
1/4 cup Orange Juice
1/4 cup water
1/4 cup Vinegar
3 Tbls Sugar
1/4 cup Chunky Peanut Butter
1 tsp ginger powder
1/4 tsp Hot Pepper Flakes


Cook Spaghetti noodles in boiling water; drain.
In large pot, combine all ingredients except spaghetti and cabbage. Cook on medium heat; stir until mixture boils
Reduce heat to low; add cabbage. Cook and stir until cabbage softens; about 5 minutes.
Stir spaghetti into cabbage mix until coated; Serve and enjoy.

Mini Veggie Frittatas

I have started to work out about 3 times per week in the morning at 5:30. It’s been tough getting up, but I love the feeling all day of being done with working out. After one of my workouts I even had time to make these mini frittatas before I went to work. I ate them all week which saved me time thinking about what to do for breakfast. Found on my Clean Eating board.

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Mini Veggie Frittatas

Recipe thanks to Eat Run Spin Repeat


4 eggs

3/4 cup egg whites

1/2 cup milk or milk alternative

2 tsp shredded fresh basil

1 tsp fresh dill, finely chopped

1 tbsp finely chopped fresh parsley

1/2 cup loosely packed shredded spinach

1 tsp smoked paprika

dash of sea salt and black pepper

3/4 cup mixed diced bell peppers

½ cup diced yellow onion

½ cup low fat mozzarella cheese (optional)


Preheat the oven to 350°F (180°C). Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray.

In a bowl, whisk eggs, egg whites, milk, fresh herbs, spinach, paprika, sea salt and black pepper until well combined.

Mist a small frying pan with oil and set heat to medium. Lightly sautee the diced onion and bell peppers for about 2 minutes or until they just begin to soften. Remove the pan from the heat.

Divide the vegetable mixture evenly between 8 cups in your muffin pan, followed by the egg mixture. (They will be very full!) Bake for 15 min.

If using cheese, remove the pan from the oven and sprinkle it on top of each mini quiche. Place the pan back in the oven and cook for another 10 minutes or until eggs have set completely.

Remove the pan from the oven and allow it to cool slightly. Slide the blade of a knife around the edge of each quiche to loosen them, then carefully lift them out of the pan. Serve immediately.

Tacos with Tangy Cilantro Chicken

I actually was not a huge fan of this recipe. There was too much tang from the chicken. It was overwhelming and not too tasty. I would cut down on the lime juice and add a few more toppings. Found on my Yummy board.

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Tacos with Tangy Cilantro Chicken

Recipe thanks to Martha Stewart


1 1/2 pounds boneless, skinless chicken thighs, quartered

Salt and pepper

2 tablespoons vegetable oil

1 medium white onion, diced small

1 1/4 teaspoons ground cumin

1 serrano chile, diced small (optional)

1/2 pound tomatillos, diced large

3/4 cup roughly chopped fresh cilantro

12 crisp taco shells

1 1/2 cups shredded Monterey Jack (6 ounces)

2 cups shredded romaine lettuce


Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add up to 1/2 cup more water, if necessary). Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack and lettuce.


Teddies driving Snickers

I made these cute little things for my students. I should have bought the bigger snickers, but I would have had to buy two bags of the fun size ones and I didn’t want to spend more. My teddies are driving segways instead of cars 🙂 Found on my Mrs. Robinson’s Classroom board. Idea thanks to Kidspot

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Teddies driving Snickers


I made this for my classroom. I am working towards a Husker theme classroom and am slowing decorating it in red,white, and black. Found on my DIY Home Decor board.

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I have soooo many scraps in my scrapbook room. I use up a lot of them through my shot books, but I still end up with little pieces I don’t know what to do with. I love this star burst card and it used up some scraps I probably wouldn’t have used otherwise. Found on my Scrapbooking board. Idea thanks to Northridge Publishing.

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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

BLT Pasta — July 29, 2014

BLT Pasta

I made this way back on Fourth of July, but with summer still very much here and the smell of BBQ still in the air, you still have time to make it. I’m not really sure how this is a weight watchers pasta with all the mayo, sour cream, and bacon, but if you eat it in small proportions it won’t ruin your bikini body. Happy Eating!

BLT Pasta

blt pasta

BLT Pasta


3 2/3 cup large macaroni shells pasta, cooked

4 cup tomatoes, diced

4 slices bacon, cooked and crumbled

3 cups lettuce, thinly sliced

1 tsp sugar

2 tsp cider vinegar

½ cup fat free mayonnaise

1/3 cup light sour cream

1 tbsp Dijon mustard

salt and pepper to taste


In a large bowl, mix pasta, bacon, tomatoes, and lettuce.

In a small bowl, mix sugar, vinegar, mayonnaise, sour cream mustard, and salt and pepper to taste.

Pour dressing over pasta mixture, stir to combine, and chill until ready to serve.

Serves 6

Pinterest Projects Week 1 — July 23, 2014

Pinterest Projects Week 1

I have had Pinterest for 3 years now so you can imagine how many pins I have collected so far. Right now at this moment I have 5,047 pins. There are so many on there that I pinned three years ago thinking, “I want to do this someday.” Well that day is today! Last week I went through all my pins and made a list of things I was finally going to do. I chose something from 11 of my boards and here they are with my reviews.

Clean Eating Cinnamon Apple Smoothie


I chose this recipe from my Clean Eating board. I usually love green smoothies, but I wasn’t a fan of this one. It was very thick and tasted like spinach. I added ice and honey to make it a bit more bearable, but this isn’t something I would go back to.

Clean Eating Cinnamon Apple Smoothie

Recipe thanks to The Gracious Pantry

(Makes 2 cups)


1 cup chopped, sweet apple (I love pink lady apples for this)
1 cup raw spinach
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon


Blend and serve.


Breakfast Bagel Sandwich


I made this Breakfast Bagel Sandwich on Sunday Morning for Scotty and he has asked me for it every day since. I found the picture on Pinterest in my Breakfast board, but there wasn’t a recipe for it. I made this based off of what it looked like in the picture. I will write what I did on here.

Breakfast Bagel Sandwich


1 Bagel

1 Scrambled Egg

1 Fried Egg

1 Slice American Cheese

1 tbsp cream cheese

1 slice bacon, cooked



Toast the bagel and spread cream cheese on each half. While the bagel is toasting scramble and fry each egg. When the eggs are both done cooking melt cheese on them.  Layer the eggs and bacon on the bottom half of the bagel. Place the top half of the bagel on top of the eggs and bacon.


Black Bean and Guac Burritos


I found this recipe on my Yummy board. I pinned it one year ago and for some reason whenever I got my menu plan ready I never went for this. I guess maybe it was because it didn’t have any meat in it and I didn’t think Scotty would like it. Obviously, I could have easily put meat in it and my problem would have been fixed, but I never chose it. I was missing out this entire year. I made them on yesterday for dinner. It was the perfect size for two people and didn’t give us any leftovers. I didn’t get big enough tortillas and I stuffed them very full so they were falling apart, but it didn’t stop us from devouring them.

Black Bean and Guac Burritos

Recipe thanks to Naturally Ella



2 Avocados

1 clove garlic, minced

½ red onion, minced

1 Serrano chile(seeds removed and minced)

1 lime

¼ teaspoon Salt

½ cup Cilantro, minced

1 small Tomato, diced


2 large flour tortillas

½ cup brown rice, cooked

½ can black beans

bag chopped lettuce, onion, and tomatoes

⅓ cup Moneteray Jack Cheese


Remove avocado from skin and place in a bowl and slightly mash. Add in the garlic, onion, chile, lime juice, salt, and cilantro. Stir until guac is well combined. Fold in diced tomatoes.

Spread guacamole in the center of the flour tortilla. Place half the rice, beans, cheese, and toppings on top of the guacamole. Roll into a burrito and tuck in the ends.

Using an indoor grill or a panini press, heat burrito until tortilla browns on each side.

Serve with remaining guacamole or salsa.

Healthy Sweet Potato Hash


I pinned this recipe 1 year ago onto my Sides board. I actually planned to make it a few months back, but it was a crazy week and it got pushed aside. It was good, but I lost some of the flavor by not putting garlic in it. I’m trying to stay away from cooking with garlic since it makes your breathe so stinky! I just put some salt and pepper on top of it when it was done cooking and it enhanced the flavor.

Healthy Sweet Potato Hash

Recipe thanks to Fit Sugar


1 large sweet potato, wash and dice into small cubes (1/4” square)
2 tbsp canola or coconut oil
2 cups sweet onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 whole fresh jalapeño pepper, minced (remove seeds for less heat)
2 cloves of roasted garlic
1/4 tsp salt
1/4 tsp fresh group pepper
1 tsp Italian seasoning


Bring large pot of water to a boil and add diced sweet potato. Boil for 5-8 minutes, until potato cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the pepper and onions.

Preheat a large cast iron skillet to medium heat. Drizzle 1 tbsp of oil onto the skillet and add the onion and peppers. Stir often and sauté until the onion becomes translucent.

Scrape the mixture onto a plate. Drizzle the skillet with oil again and add the potato cubes, onions, peppers, roasted garlic, salt, pepper, and seasoning, arranging them in a single layer. Continue cooking until the sweet potato, onion, and peppers have browned.

Portion onto a plate and serve.

Serves 4

Ornament Christmas Card


I realize that Christmas is 5 months away, but when time comes for the hustle and bustle of the holiday season it’s hard to get all the fun projects done that you want to. This card came from my Christmas Joy board. For the last two years I have made homemade Christmas cards for my friends and family. This year this card will be in the running for which one I choose. Making the cards by hand is extra work yes, but it’s so fun to do.

Ornament Christmas Card

Homemade card thanks to Split Coast Stampers


Phonetic Flip Chart

phonics book

I chose this project from my Mrs. Robinson’s Classroom board. Right now I have a total of 884 pins on this board and I just keep adding ideas daily. I can’t believe all the amazing things people come up with for teaching. Just like I like a Pinterest life at home, my classroom is completely Pinterest inspired. I get lesson ideas, decorating ideas, and even classroom management ideas. It’s going to take me a long time to get through all the ideas on this board, but I’m starting with this idea. I don’t have a job lined up yet for next school year so I have no idea what grade I’ll be teaching, but this would be perfect for little firsties.

Phonetic Flip Chart

Book Idea thanks to Kids Activities Blog

I made 5 separate books to put into my word work station. On the first section I put all the consonants, digraphs, and beginning blends. On the second section I put all the letters in the alphabet plus all vowel teams. On the third section I put all the consonants, digraphs, and ending blends. I imagine I will have students make any words they want, even nonsense words, and when they find a word that they think is real they are to write it down on a piece of paper. I can collect that paper for documentation to see if they are recognizing real words vs. nonsense.

The Giver by Lois Lowry


I got this pin from my Things That Make You Go “Huh” board. I loved reading The Hunger Games. I don’t know about you, but when I’m finished reading a series of books I feel abandoned. I get so caught up in the story and the characters that I feel like I know them and when I’m finished reading they just leave me! I chose the first book on the list to read and I love it! It’s a quick read, only about 180 pages, and I read it in three days. The website I got this pin from does a great job explaining how each book is similar to The Hunger Games and why you would like it. I took a description straight from their website for The Giver so this is in their words not mine:

(Take from Two Busy Brunettes) Jonas is a young boy living in a Utopian town.  Everything is perfect where he lives.  When children turn 12  they are assigned a job, so when Jonas turns 12 he is named the next  ‘Giver’ .  This job changes his life because it opens his eyes to things about his society and its past.  Jonas faces difficult choices about his future and the future of his people.

The Giver by Lois Lowry

Pin thanks to Two Busy Brunettes


Large Studded Earrings

earrings   I saw a quote one time that said something like, “I wish my Pinterest closet was my actual closet.” This is so true! I have a board called Dreaming I Could Afford These Outfits. A lot of the outfits on this board came from Polyvore. This is a fantastic website that puts together some of the most amazing outfits, but also the most outrageously overpriced. The outfit in this picture would have been $188 if I purchased everything in the picture. I decided to just choose the earrings. I clicked on the image and they were sold out so I went to Charming Charlie and picked out these turquoise ones. They will look great with almost any color.

Large Studded Earrings


New Running Shorts


I got this picture from my For the Future board. I would so love to have every color in the rainbow of Nike shorts someday. This week I just settled on getting one new pair. I chose the bright orange ones with a pink strip down the side. My circle is not quite as big and colorful as theirs, but maybe someday.

New Running Shorts

Sunday Funday — July 2, 2014

Sunday Funday

We have had a very busy month this past month. We moved home, each had a bachelorette party/bachelor party to host, I was in a wedding, and we have been trying to catch up with friends and family. All of this has been preventing me from posting, but not cooking! I have a lot of backed up recipes to share with you so I will be posting every day and filling in the days I don’t cook with the food I cooked over the last month.

Scotty and I have decided that we want to make all of our Sundays, Sunday Funday. We will be switching off between our families each week. This last week we were with my family so we invited them all over to our new place for dinner and games.

I made Hot Bacon Cheese Dip for an appetizer. Then we had Carolina Barbequed Pork Sandwiches with Apple and Poppyseed Coleslaw for dinner. As a side I made Sky Blue Mashed Potatoes. We were all very stuffed by the end of the night. Happy Eating!

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Hot Bacon Cheese Dip


Hot Bacon Cheese Dip

Recipe thanks to Buns in my Oven


1 unsliced round loaf bread
2 cups (8 ounces) Monterey Jack cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded
1 cup mayonnaise
1/4 cup finely diced onion
7 bacon strips, diced and fried
1 garlic clove, minced
1/4 tsp crushed red chile flakes


Pre-heat oven to 350 degrees.

Slice the top quarter off the loaf of bread and set aside. Carefully hollow out the inside, leaving a 1 inch shell. Cube removed bread and set aside for dipping.

Combine remaining ingredients in a large bow, spoon into bread bowl. Place on an ungreased baking sheet and cover with the reserved top quarter of the loaf to prevent the dip from becoming to brown while baking.

Bake for 45 minutes or until heated through. Serve with bread cubes and crackers.

Sky Blue Mashed Potatoes


Sky Blue Mashed Potatoes

Recipe thanks to Rachael Ray Magazine


24 new red potatoes, halved lengthwise

2 teaspoons extra-virgin olive oil

1 1/2 cups sour cream

1 cup crumbled blue cheese

1/2 cup crumbled cooked bacon, plus more for garnish

1/3 cup chopped flat-leaf parsley, plus more for garnish

1/4 red onion, finely chopped


Preheat the oven to 400 degrees . In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.

Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese — April 2, 2014

Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese

Rice dishes have been a hard thing for me to accomplish. I tend to not cook the rice long enough and get the kind of rice that is soft on the outside and so hard in the middle. This is why I turn my gears towards minute rice. I love any recipe that I can put in a pot and let it sit until it’s done. This is a great side dish for a busy night. Happy Eating!

Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese


Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese

Recipe thanks to Kalyn’s Kitchen

Makes 6-8 servings

4-5 cups cooked long-grain white rice (use Uncle Ben’s Converted Rice for South Beach Diet.)
2 cups thinly sliced scallions
1 cup reduced-fat sour cream
2 cans diced green chiles plus juice (mild anaheim chiles, not jalapenos, unless you like it really spicy)
1-2 T Green Tabasco Sauce, to taste
1 1/2 cups + 3 T reduced fat grated Mozzarella cheese
2 T finely grated Parmesan cheese

Mix together cooked rice and sliced green onions in a bowl that will hold all the ingredients. In a separate bowl or large measuring cup, combine the reduced-fat sour cream, diced green chiles and juice, Green Tabasco Sauce, and 1 1/2 cups grated low-fat mozzarella cheese. Mix the sour cream mixture into the rice mixture and gently combine.

Spray a 3-4 quart slow cooker with non-stick spray or olive oil. Add the combined rice mixture and press down so it’s evenly distributed in the slow cooker. Sprinkle the top with the rest of the grated Mozzarella cheese and the Parmesan cheese. Cook on low for 1-2 hours, or until the rice is bubbling hot, cheese is melted, and it’s starting to brown around the edges. (You can probably cook this for a longer time on low, but I haven’t tried it.)

This rice will keep well in the fridge for several days and can be reheated in the microwave or in a covered dish in an oven or toaster oven.

Grilled Salmon with Maple-Sriracha-Lime Glaze and Feta and Parmesan Zucchini Bake — February 23, 2014

Grilled Salmon with Maple-Sriracha-Lime Glaze and Feta and Parmesan Zucchini Bake

I totally failed on my ingredient buying for these recipes. I didn’t have sriracha or enough eggs so I had to continue making the recipes and hope that they turned out. They did! I bet the salmon would have been even better with sriracha, but it was still delicious without it. I loved the cheesy, garlic taste of the zucchini as a side dish. With all the filling feta it could have worked as a main dish also. Happy Eating!

Grilled Salmon with Maple-Sriracha-Lime Glaze


Grilled Salmon with Maple-Sriracha-Lime Glaze

(Makes 2 servings but can easily be doubled or tripled; recipe adapted from Salmon with Sriracha Sauce and Lime featured in Self Magazine.)

2 pieces skinless salmon, about 6 oz. each
3-4 tsp. olive oil, for rubbing salmon
2 tsp. fish rub seasoning (I used Szeged Fish Rub, which I order from Amazon.com)
non-stick grill spray or high smoke point oil (such as grapeseed) for oiling the grill

Glaze Ingredients:
3 T sugar-free maple syrup
1 1/2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
2-3 tsp. Sriracha Rooster Sauce (to taste; I used 3 tsp.)

Thaw frozen salmon overnight in the refrigerator. At least 30 minutes before you want to eat, take the salmon out of the fridge and blot dry with paper towel if it seems wet. Rub salmon on both sides with olive oil and fish rub and let it come to room temperature. Spray the grill well with non-stick grill spray (or rub with a paper towel dipped into grapeseed oil.) Preheat grill to high (or slightly lower for charcoal grill or if you’re not using sugar-free maple syrup)

Whisk together the sugar-free maple syrup, lime juice, and Sriracha Sauce to make the glaze. When the salmon is room temperature, brush liberally on both sides with the glaze.

Lay salmon pieces on the grill, top side down and at an angle to the grill grates and immediately turn heat to medium-high. After about 4 minutes, check grill marks by lifting a corner of the fish with your turner, and if the marks look good, rotate fish to the opposite angle across the grill grates. (The fish should lift up easily without sticking when it’s ready to rotate.) You can brush on more glaze after you rotate if you’d like.

Cook 3-4 minutes after you rotate (depending on the thickness of the salmon) and then carefully flip fish to the other side. Cook 1-2 minutes on the other side, or until fish feels firm (but not hard) to the touch when you press on it with your finger. (Total cooking time is 8-10 minutes.) Serve hot, with extra glaze to add at the table if desired.

Feta and Parmesan Zucchini Bake


Feta and Parmesan Zucchini Bake

Recipe thanks My Kitchen Escapades


6-7 medium zucchini or yellow summer squash

2 Tb canola oil

2 Tb minced garlic

2 tsp dried thyme

4 eggs

2/3 C light sour cream

1 C crumbled feta cheese

1/2 C fresh parmesan cheese

2 Tb lemon juice

salt and pepper


Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
Slice the squash into 1/4″ slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

Check out my other love over at Etsy, LiveLaughScrap


Greek Pasta Salad — January 12, 2014

Greek Pasta Salad

Feta cheese is my newest favorite cheese lately. I’ve been looking for snacks to eat during the day to keep me full until meal time and this is my snack of the week. I made the dressing in a mason jar so I could keep it for salads for the rest of the week. I couldn’t find any lasagnettes at the grocery store so I used Whole Wheat Rotini Pasta. The saltiness of the olives go great with the fresh taste of all the veggies. Happy Eating!

Greek Pasta Salad


Greek Pasta Salad

Recipe thanks to Mele Cotte


5 oz dry Lasagnettes pasta, uncooked (about 1 ½ cups)
½ pint cherry tomatoes, sliced in half
1 cup cucumber, diced, seeded (peeled or unpeeled)
1 cup  pitted Kalamata olives, drained
½ cup red onion, diced
3 oz  good quality feta cheese, crumbled
¼ cup Greek Salad Dressing (recipe follows)
Coarse ground black pepper


Cook pasta according to package directions. Drain in a colander, rinse with cold water, and drain again. Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese. Toss together. Drizzle dressing over pasta; toss to coat. Cover and chill in refrigerator for 2 hours to 24 hours. Sprinkle black pepper and oregano. Makes 4-6 servings.

Greek Salad Dressing

1 tsp. chili stone ground mustard*
¼ cup white wine vinegar
½ cup olive oil
½ tsp. dried oregano
½ tsp. fine sea salt
½ tsp. freshly ground pepper
¼ tsp. dried basil


Place all ingredients in a jar with lid, and shake well to mix. Store in the refrigerator.

Utensils Used:

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