Living a Pinterest Life

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

Fluffy Peanut Butter Dip — April 27, 2014

Fluffy Peanut Butter Dip

Having a pool at our apartment complex combined with 19 days left of teaching is causing a lot of distraction. I’m finding myself trying to get done with my work as fast as I can so I can rush home, work out and lay by the pool. It’s not really laying by the pool without a book and a snack. This was a great pool side dip. There were plenty of leftovers so that I could eat it all week as a snack after school. Happy Eating!

Fluffy Peanut Butter Dip


Fluffy Peanut Butter Dip

Recipe thanks to Kitchen Meets Girl


1 cup Jif Whipped Creamy Peanut Butter

1 cup brown sugar

1 (8-ounce) package cream cheese, softened

1/4 cup milk


Mix all ingredients together in a bowl until smooth. Refrigerate until chilled.

Garnish with mini M&M’s, if desired.

Chopped Apples and Walnuts with Melted Peanut Butter — March 7, 2014

Chopped Apples and Walnuts with Melted Peanut Butter

Even though I am 25 years old I still love little kid snacks. The original site I saw this picture on had chocolate chips instead of walnuts. Since I gave up candy for the year I changed it to walnuts for some added crunch. This was a yummy afternoon snack to crave my crunchy/sweet food craving. Happy Eating!



1 apple, chopped

2 tbsps peanut butter

2 tbsps chopped walnuts or chocolate chips


Chop apple into bite size pieces. Melt peanut butte and drizzle over walnuts and apples.


Check out my other love over at Etsy, LiveLaughScrapaw


Garlic Rosemary Parmesan Popcorn — March 2, 2014

Garlic Rosemary Parmesan Popcorn

Do you ever have those days where you feel like no matter how much you clean up the mess never goes away. I had that type of day yesterday. I would clean up, then think of something to make and make another mess.

This popcorn caused part of my mess. It was Oscar worthy and I made it to eat while we watched some of the Oscar nominees. It had a bit too much popcorn for my taste, so unless you really like butter on your popcorn, I would cut it in half. I didn’t have fresh rosemary so I used a third of a tsp of dried rosemary. Happy Eating!

Garlic Rosemary Parmesan Popcorn


Garlic Rosemary Parmesan Popcorn

Recipe thanks to Two Peas and Their Pod


4 tablespoons butter
1 clove garlic, minced
1 teaspoon minced fresh rosemary
3 tablespoons canola oil
1/3 cup popcorn
1/2 cup freshly grated Parmesan cheese
Salt, to taste


In a small saucepan, melt the butter over medium-low heat. Stir in the garlic and fresh rosemary. Cook for 1-2 minutes, until garlic is lightly browned. Remove from heat and set aside.

To pop the popcorn, heat the canola oil in a 3-quart saucepan on medium high heat. Put a couple popcorn kernels into the oil to see if it is hot enough. If they pop, then it’s ready.

Add the popcorn kernels in an even layer. Cover the pan with a lid, remove from heat for about 30 seconds. Return the pan to the heat and gently shake the pan by moving it back and forth over the burner. You will hear the popcorn popping. Keep the lid slightly ajar so the steam can escape. If you remove the lid completely, you will have a popcorn mess. When the popcorn is done popping, remove the pan from the heat. Pour the popcorn into a large bowl.

Pour the butter,garlic, and rosemary mixture over the popcorn and gently toss. Sprinkle Parmesan cheese over the warm popcorn. Season with salt, to taste.

Note-you can use microwave or air-popped popcorn if you wish.


Check out my other love over at Etsy, LiveLaughScrapaw


Avocado Hummus — March 1, 2014

Avocado Hummus

My working out time pretty much always turns into Pinterest time. As I’m running on the treadmill or in between lifts I spend time pinning. This usually means I’m looking for recipes and end up getting hungry and leaving the gym early. This was one of the recipes I found while getting my sweat on. Naturally I left the gym, went straight to the store, and make it that night. It tasted like guacamole and was perfect to much on while drinking some wine. Happy Eating!

Avocado Hummus


Avocado Hummus

Recipe thanks to Recipe Sweet


1 can of white beans, drained and rinsed

1 avocado, cubed

juice from 1/2 of a lime

1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans)

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper


Combine all ingredients in a food processor. Chill then serve with pretzel chips.

Check out my other love over at Etsy, LiveLaughScrapaw


Roasted Pumpkin Seeds — October 26, 2013

Roasted Pumpkin Seeds

We have been learning about the pumpkin life cycle this whole week during school so yesterday I brought a pumpkin to school and carved it with the class. A lot of the students hadn’t ever stuck their hand in a pumpkin so I let each of them grab out some pulp and seeds and they loved it. Before I cut the pumpkin open all the students got to guess how many seeds they thought were in the pumpkin. Some of the guesses included 21, 64 and even one million. I told them I would roast the pumpkin seeds for them and bring them on Monday. I’m interested to see if they actually like them. To be honest I hope they don’t so I can eat them 🙂 Happy Eating!

Traditional Pumpkin Seeds


Traditional Pumpkin Seeds

Recipe thanks to Swanky Recipes

2 cups pumpkin seeds, washed
1 tablespoon olive oil
1/2 tsp salt, more or less to taste
1/2 freshly ground pepper – peppercorn is also great to use


Preheat oven to 300*F.
Line cookie sheet with foil or parchment paper.
Combine all ingredients and spread in a single layer on prepared sheet pan.
Bake for 20 minutes, mixing seed mixture after 10 minutes.
Seeds should be golden and crunchy.  Bake longer if needed
**Store in an air tight container for up to 3 months.

Utensils Used:

The Greatest Queso that Ever Lived — July 28, 2013

The Greatest Queso that Ever Lived

One of my roommates from college and her boyfriend visited us this weekend. Knowing my friend well I knew I had to make cheese dip at least once this weekend. Our weekend has been full of adventure including line dancing at the country bar, white water rafting and hiking. After a day of rafting we were beat and decided to grill out, hang out in the hot tub and eat cheese dip.This cheese dip was perfect for our schedule. I put everything in the crockpot when we got home from rafting and it melted while we hung out at the hot tub. Happy Eating!

The Greatest Queso that Ever Lived


The Greatest Queso that Ever Lived

Recipe thanks to Tasty Kitchen


1 block (32 Oz. Block) Velveeta Cheese

1 package (8 Oz. Package) Cream Cheese

1 can (10 Oz. Can) Rotel

1 can (10.75 Oz. Can) Cream Of Mushroom Soup

1 pound Ground Beef OR Sausage (or A Combination Of Both)


Brown ground beef or sausage (or both) in a pan over medium heat and set aside.

Cut up the Velveeta and cream cheese into cubes and place into a crock pot.

Pour in the Rotel and the cream of mushroom soup and stir ingredients together.

Place the crock pot on low setting for an hour, letting the ingredients meld.

After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.


Utensils Used:

3 Ingredient No Bake Peanut Butter Bars — April 25, 2013

3 Ingredient No Bake Peanut Butter Bars

These things have been an awesome snack to have all week. They are gooey and a little crunchy at the same time. They are also very filling. Happy Eating!

3 Ingredient No Bake Peanut Butter Bars


3 Ingredient No Bake Peanut Butter Bars

Recipe thanks to Pinterest

Yield:: 12 bars


1 cup natural peanut butter

1 cup honey

3 cups old fashioned oatmeal


Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.

Mix in oats and stir.

Press into a 9 x 9 inch pan.

Cover and let set overnight.

Chex Ginger Honey Crunch — February 5, 2013

Chex Ginger Honey Crunch

I get tired of eating the same snacks week to week so I have decided to start making snack mixes to munch on. This one tastes just like caramel popcorn with an extra crunch. I didn’t put in the almonds because we are trying to stay in budget for groceries and man are those suckers expensive! Happy Eating!


Chex Ginger Honey Crunch

Recipe thanks to Chex

Makes 18 Servings


6 cups Rice Chex® or Honey Nut Chex® cereal

1 cup dried banana chips

1 cup unblanched whole almonds

1/4 cup butter or margarine

1/4 cup packed brown sugar

1/4 cup honey

1 1/2 teaspoons ground ginger or cardamom

1 cup flaked coconut

1/2 cup sweetened dried cranberries or dried pineapple

Preparation Instructions:

In large microwavable bowl, mix cereal, banana chips and almonds.

In 2-cup microwavable measuring cup, microwave butter, brown sugar, honey and ginger uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Stir in coconut and cranberries; microwave uncovered on High about 3 minutes or until cereal just begins to brown.

Spread on waxed paper or foil to cool. Store in airtight container.

Homemmade Baked Buffalo Drumsticks and Husband Approved Cheese Dip — February 3, 2013

Homemmade Baked Buffalo Drumsticks and Husband Approved Cheese Dip

There are three reasons I watch the Super Bowl… I can’t control how funny the commercials are going to be, but here is how I controlled how amazing the food was! Happy Eating!


Homemade Baked Buffalo Drumsticks

Recipe thanks to Barefoot in Blue Jeans


1/2 cup Frank’s Hot Sauce
6 chicken drumsticks
1 cup Krusteaz Bake and Fry breadcrumbs
3 whole eggs, beaten.
Olive Oil (optional)


Preheat your oven to 375 degrees before you begin.

Place a layer of tin foil on a pan, like a large cookie pan.

Rinse the chicken legs in cold water and put them in a big bowl, lined with paper towels.

Crack three eggs into a bowl. Make sure the bowl is big enough for the chicken leg to lay down in.

Put the breadcrumbs in a different bowl.

First dip the chicken into the egg mixture, then the coating, and finally place them on the pan.

Bake the legs for 20 minutes. After 20 minutes take them out and replace the foil to avoid burning the crumbles that fell off.

Put the hot sauce in a shallow bowl and coat each chicken leg.

Put the pan back into the oven for the 30 minutes. At 15 minutes turn the legs.


Husband Approved Cheese Dip

Recipe thanks to Tasty Kitchen

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