Living a Pinterest Life

Stove of Shame- Cheesy Quinoa — July 22, 2013

Stove of Shame- Cheesy Quinoa

I have been hesitant to get on the quinoa bandwagon, but I finally did it. There are so many enticing recipes out there, but it was foreign territory for me so I’m late to the game. Umm I think I will stay out of the game. I wasn’t too impressed with this. The name says cheesy and the blog promised, “Tastes like Macaroni and Cheese.” Uh Uh! I’m glad I tried it, but I was also glad to throw it in the trash.

Stove of Shame- Cheesy Quinoa

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Stove of Shame- Cheesy Quinoa


1 1/2 cups quinoa, rinsed and drained

Veggies of your choice (optional)

good pinch of salt

a few grinds of seasoning salt

2 cloves garlic, minced

2 large eggs

1 cup soy milk or non-fat milk

1 1/2 cups grated Cheddar cheese, more for sprinkling

Optional- Crushed Red Pepper, Panko Bread crumbs for topping

Toppings (optional)- salsa, hot sauce, sour cream, scallions


Preheat oven to 350 F

Lightly sauté any veggies you would like in this dish.

Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)

Coat 13×9 inch dish with cooking spray.

Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. 

Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.

Stove of Shame- White Cheddar Chicken Pasta — April 15, 2013

Stove of Shame- White Cheddar Chicken Pasta


This recipe has been floating around Pinterest and I have been so excited to try it. Well I’m glad I tried it, but I won’t be making it again. The picture makes it look so creamy and delicious, but it’s far from it. There are way too many onions, the sauce is really runny, and there wasn’t much flavor. One good thing that came from it was the seasonings that it puts on the grilled chicken. I am going to use this sometime to just grill up chicken breasts for dinner. Living a Pinterest life sometimes gives you duds, but you live and learn!

Stove of Shame: Crockpot Orange Chicken — March 24, 2013

Stove of Shame: Crockpot Orange Chicken

I have seen this picture of crockpot orange chicken floating around on Pinterest. I have wanted to try it for a while. Now I am glad I tried it, but will never be making it again. The chicken was too dry and the sauce didn’t taste anything like orange chicken. I wish I would have read the comments on post before trying it. Oh well, you live and learn right!!

Salted Chocolate Caramel Turtle Cookies — February 24, 2013

Salted Chocolate Caramel Turtle Cookies

These cookies are going into my Stove of Shame category, not for the taste, but because they didn’t turn out looking like cookies. I refrigerated the dough for 5 hours, but the caramel still melted to the bottom and burned on the cookie sheet. When I tried to get the cookies off the cookie sheet they all squished together. This didn’t seem to stop our friend who came to stay with us this weekend, he ate about half of them. These are great cookied if you can get them to not squish together. Happy Eating!


Salted Chocolate Caramel Turtle Cookies

Recipe thanks to Vittles and Bits


1 C. butter (2 sticks) at room temperature

1 1/2 C. sugar

2 eggs

1 t. vanilla

2 C. flour

1/2 C. cocoa powder

1 t. baking soda

1/2 t. course sea salt

1 C. chocolate chunks (or chocolate chips are fine too)

1/2 C. chopped pecans

10 caramels*, chopped into fours (I chopped each caramel into 6 pieces)


In bowl of mixer, cream butter & sugar together.  Add eggs and vanilla & beat until fluffy.  In separate bowl, combine flour, cocoa powder, baking soda and salt and mix until combined.  Gradually add flour mixture to mixing bowl and mix on low speed until combined.

Fold in pecans, caramel pieces and chocolate chips.  Refrigerate dough for 4-6 hours (or more – refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet).

When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.

Bake at 350 for 8-10 minutes. Let cool completely, and drizzle with caramel sauce if desired.  Makes about 2 dozen.

*Note: The caramels don’t get distributed all that evenly, so I ended up saving half the caramels for when I was about to bake the cookies. For each spoonful of dough, I pushed one or two pieces in the middle and formed the ball around the caramel. This way every cookie gets a caramel surprise 🙂

Stove of Shame Pumpkin Snickerdoodles — September 21, 2012

Stove of Shame Pumpkin Snickerdoodles

Sooo two recipes going to the Stove of Shame in a row. I have to say I’m not the most amazing baker. I need a lot of practice, but that would require me to work out a lot more to make up for all the sugar and butter. I didn’t have parchment paper so I just sprayed nonstick spray on the pan, bad idea. The cookies all burned on the bottom. So I thought I could just scrape off the bottom, nope the part that wasn’t burned didn’t taste good at all. I brought the cookies to the after school kids program I work at and said they could try them and if they didn’t like them they could throw them away. The kid who eats everything said yuck and threw it away!! Ha, but his little sister loved them and ate three.

Pumpkin Snickerdoodles


2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon


Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Yields: 4 dozen

Stove of Shame Spicy Chicken Chow Mein —

Stove of Shame Spicy Chicken Chow Mein

This recipe is the start of the Stove of Shame category. After I served dinner tonight and said, “This doesn’t look like the recipe picture,” Scotty said, “You say that a lot.” 🙂 ha I guess I do. I am not a Top Chef by any means. I like food and I like to cook, that’s it. I see recipes and imagine I can make it look like the picture, but most of the time, ok all of the time it doesn’t look like the recipe. So here starts the Stove of Shame (Scotty’s Idea). These are all recipes I find on Pinterest that don’t work out. I like to think there is something wrong with the recipe and not me….. (But deep down I know it’s probably me). Practice makes perfect! The stuff in the crock pot was very mushy. There wasn’t a lot of liquid for it to soak in so it cooked up quick. I only had the crock pot on for two hours and it was ready to go. I put it on warm the rest of the afternoon while I was at work. It didn’t have a lot of flavor. So if you make this, good luck, hope it’s better than mine 🙂

Spicy Chow Mein


1 tablespoon oil

4 carrots, thinly sliced

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

4 green onions, sliced

3 stalks celery, sliced

1 cup chicken broth

1 tablespoon sugar

1/3 cup soy sauce

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground ginger

1 clove garlic, minced

8 ounces bean sprouts

8 ounces water chestnuts, canned, drained

1/4 cup cornstarch

1/4 cup water


In a large skillet, heat the oil and brown the chicken pieces.
Place the chicken in the Crock-Pot® Slow Cooker and add the remaining ingredients, except for the cornstarch and water. Stir to combine.
Cover; cook on Low for 6 to 8 hours.
In a small bowl, stir cornstarch into cold water until dissolved. Stir the liquid into the stoneware.
Place the cover slightly ajar on the stoneware and cook until thickened (about 15 to 30 minutes).
Serve the chow mein with noodles or rice.

Stove of Shame Chicken and Wild Rice Soup/Casserole — March 14, 2012

Stove of Shame Chicken and Wild Rice Soup/Casserole

Usually when I make things in the Crockpot I come home at lunch and it is finished by the time I get done teaching and working out. This week we have conferences though 😦 Three nights of staying late and talking to parents about their children… not my idea of fun.  I wanted to make this soup because I knew I wasn’t going to want to cook by the time I got home, but it needed to be started later than my lunch since I wouldn’t get home until eight. It worked out perfect having my fiance here this week because he could start it! I wrote him a little post it note with directions and left it next to the Crockpot. Well this meal ended up being in the Crockpot for eight hours…Way too long. That’s why the post is called casserole because that’s what it ended up being like! When you make this recipe make sure you don’t have it in for the full eight hours.  My fiance ate his on a plate, but I still wanted to eat mine in a bowl since it was supposed to be soup in the first place. I made half the recipe and I still have two containers of left overs.

Chicken and Wild Rice


4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery


Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Utensils Used:

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