Today I bring you a creative twist on gift ideas- DIY duos. I wanted to take something oh-so-popular like face masks & pair with other items I found inside Macy’s to creature unique gift duos moms & friends would love! Perfect for Mother’s Day, birthdays, holidays, & just to show you’re thinking of them! Keep reading to see these pairings! I also collected a vast amount of alternative ideas just in case you want to try something else!…
I think it is incredibly important to have a go-to recipe. & this one just might be yours! It can be hot or cold as well- which is super important. This means it can be a BBQ food or a dinner appetizer. I whip this sucker up in my new KitchenAid Stand Mixer & then put it in the fridge or in the oven to broil. Keep reading for all the details & why this new mixer is perfect for smaller jobs like this!…
When it comes to appetizers- soups & salad reign supreme. & while I love both…they’re tough to do easily when you have a crowd. But skewers? Those pretty much KILL IT in simplicity! These are about half the size & a nice healthy snack- perfect on game day or potlucks where people tend to be walking around. Because if you’ve ever had someone accidentally spill salad dressing on your couch…you understand the tragedy!…
If you’re looking for an extremely easy snack or appetizer to throw together- you’ve come to the right place! I’ve been playing with a lot of recipe leftovers lately- a random orange here…a random tiny hunk of cheese there… This is a little geo food idea I came up with using crackers & some healthy items from my fridge!…
Bacon & Jalapenos are two of my favorite things. Another favorite thing? Poppers- ooey, gooey, cheesy poppers. Oh, & pizza? Yes. That too. Basically this recipe is a bunch of my favorite things crammed into the easiest single-serving recipe pretty much ever. Keep reading to check it out!…
There are two types of people in this world- those who appreciate the fabulous-ness of bleu cheese & those who just don’t. My husband just doesn’t get it & I could live off seriously… fragrant cheeses for quite awhile. So what is a girl to do? It isn’t like he forbids it but I also have to figure out a way to work in my love of blue into some lunch & snack options. & then in walks this idea of making it last even longer by doubling it with another cheese. Keep reading to scoop up this recipe & nosh to your heart’s desire!…
We’re definitely a corn family- big time. Even though it is just the two of us at home we tend to buy corn in bulk during the summer. We sit down together & shuck for what feels like ages & every time it is worth it. We have a deep freezer I keep stocked with it & it seems like we never grow tired of it. This corn “butter” is something I tried recently that Ryan & I both really liked so I thought I’d share it with you today!…
Are you a victim of “Breakfast Repetition” each morning? I go on & off all the time- there have been months where I ate the same thing every morning…& then a week or so of something different every day. Clearly I am a bit finicky & fickle when it comes to breakfast. I thought it would be fun to share one of my favorite breakfasts that I make in a hurry- these oh so tasty Asiago Cheese & Black Olive Scrambled Eggs!
- 2 large eggs
- 2-3 tablespoons Asiago cheese
- 2-4 tablespoons milk
- 4 black olives, sliced
- salt & pepper to taste
- Beat eggs in a bowl until whisked well.
- Add in the milk to make eggs a bit fluffier.
- Add sliced olives & pour into pan set to medium heat.
- Add cheese & combine.
- Break up & scramble eggs.
- Finish with salt, pepper, & a but of parsley if desired. Eat nice & hot- also great on toast!
What are your favorite quick breakfast ideas? What are your go-to recipes to use up extra eggs? Any other quick ideas you’d like to see?
I decided one night that I wanted to have fondue but there just isn’t all that many options out here. Ryan grew up eating fondue at home but it was the oil kind- I thought cheese sounded better! I read a ton of recipes but decided on a few simple ones pieced together. We also had some amazing drinks because we’re grownups & no one can tell us what to do, right?
I pretty much followed this recipe here on Spoonful but using the option of beer. I also rubbed the inside of the crock pot with a raw garlic glove instead of adding it directly to the slowcooker. If you want something super creamy don’t do what I did by using up a few small bits of cheese since they didn’t melt down as well. Still tasted amazing though- like beer cheese soup!
- crusty French bread
- sausage that had been charred a bit for flavor
- pear & apple
- roasted asparagus
- roasted green beans
Obviously you can use about anything you have that goes with cheese- these items just happened to be readily available. There’s just something so fun about fondue! I think it is because it is a real activity & creates a bit of conversation. The prep looks like a lot but it didn’t really take much time. If you use raw veggies then it practically preps itself.
What do you do for date nights? What’s your favorite fondue recipe? Any tips for chocolate fondue?
So for this week in the Friday Foodie Linkup we decided to tackle a 5 Ingredients or Less recipe! I picked one we did pretty recently when we needed to use up some apples. I came up with Cheddar & Apples Spiced Sausage to make it more of a meal. Check out how easy it is to DIY & what I served on the bottom plus some variations!
First off, we tend to prefer chicken sausage for dinner recipes. Not sure why but we are usually chicken people. We’re chicken people. Ha. I’m laughing at that one, but it is true. We commonly buy ours in bulk packages from Sam’s Club because they have great flavors but you can find chicken sausage about anywhere now. I’ve found them to be lower in sodium (sometimes! read your labels!) & tend to have lots of flavor varieties like papperjack, italian, applewood, etc. They are an easy meal & often one of our favorites year round- in the winter they can go in lasagnas & during summer they hit the grill like a boss.
Cheddar & Apples with Spiced Sausage Recipe
from Home in High Heels
Sausages, about 4 depending on size. Can also be flavored (ours was pepperjack) or a different variety.
3-5 firm apples, sliced More or less depending on size, preferably Granny Smiths for tartness.
1/2 cup water or low-sodium stock
1/2 teaspoon Cajun seasoning or to taste (salt-free if you can get it)
Salt & pepper to taste
Optional topping- About 1/4 cup finely shredded cheddar cheese.
1. Coat a large skillet with cooking spray. Heat on medium & add the sausages. Cook until browned but not cooked through.
2. Add the water/stock to the skillet. Cover & cook until the water is nearly gone & sausages are firm. This usually takes 6-8 minutes depending on your sausages.
3. Coat apples in the Cajun spices & add to pan. Stir occasionally until apples are tender & flavors have mingles, about 8-10 minutes. Salt & pepper to taste.
Optionals- Top with the cheddar cheese for a bit more oomph & bite. I also like to cut up my sausage after step 2 into more manageable bites because we like our more done. Do as you wish!
We love this meal! If you’re looking to incorporate apples into dinner this is a cinch! I served this with buttered corn & potatoes this night but this combo is excellent over grits or with a nice pasta as well!
I hope you enjoyed one of our easy, quick dinners here at the Telford house! Don’t forget to check out the other bloggers participating in this linkup below!
Have you ever tried a version of the oh-so-popular Poolside Dip? Recipes for this popular dip have pretty much exploded all over Pinterest. I personally love it especially this skinnier version from Home Trends Utah here. So why am I bothering to make one? Because this is my husband’s favorite dip possibly ever. & it is a bit spicier than most other versions out there.
If table salsa is a bit spicy for you…well then this recipe will need to be altered to fit your needs. Luckily, this is pretty easy to do! Make it your own…but I think our way is tasty as heck!
Kicked Up Serrano Poolside Dip Recipe
from Home in High Heels
1 can Mexican style corn, drained
2-3 Serrano peppers, chopped fine (depending on heat tolerance, for less heat use jalapenos)
16 oz fat-free cream cheese, softened
1 packet Hidden Valley Ranch dip seasoning mix
1/4 cup chunky style salsa, drained (if you like sweet heat think mango or pineapple blend!)
1/2 cup shredded cheese (We like jalapeno or chipotle cheese but a Mexican blend or regular American works too!)
Optional- black olives, bell pepper, green chiles.
1. Start with the cream cheese in a bowl & begin wither mixing with a spatula or beating on low with a mixer. I personally like using the mixer. Next add the ranch mix, Serrano peppers, & cheese so it really mixes together.
2. Add the rest of the ingredients & mix to combine, preferably with a spatula. You’ll have something a bit dense, add a bit of the salsa undrained for something a bit thinner.
3. You can serve it as is or cover & refrigerate. If you like a lot of heat that’s the way to go. The peppers will encompass the rest of the dip & will be hotter the next day. Serve chilled.
I’d like to lie & say we eat this with something healthy like vegetables…but we honestly prefer chips. This dip is such a big hit that any time we have a get together or Ryan has a boy’s night elsewhere this is always requested. They’ll probably never taste another dip from me since I fear I’ll be set ablaze!
I’d love to hear if you make this recipe & what you change up! Also don’t forget to check out the other fabulous dip recipes from the Friday Foodie Linkup below!
First off: My husband loves meatloaf. Mexican style, traditional, veggies packed, etc. He just loves it. Because he’ll eat just about any version I tend to stray from the run of the mill recipes. I’m not a big fan of the beef versions either, we both like the firmness & lower calorie count of the ground turkey. If you love cheeseburgers, this will be an instant hit. The best part? You can customize it just like your burger! Keep reading for my basic recipe!
from Home in High Heels
For the mini loaves (or one big one):
20 oz lean ground turkey (or chicken/beef if you like)
1 large egg
1 slice bread (slightly damp & torn into small pieces) or crackers
1 cup cheddar cheese
1/4 cup minced mushrooms (very fine)
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
For the sauce:
4 tablespoons ketchup
2 tablespoons A1 sauce
1 teaspoon Worcestershire sauce
1. Preheat oven to 350 degrees or 375 if making a large single loaf.
2. Combine all ingredients mixing well with clean hands in a bowl. Make sure to incorporate any veggies you add very well so they cool evenly. I find adding cheese last is easier so it holds some shape by the end.
3. Spray your loaf pan, muffin tins, or foil your pan then top with cooking spray. Without this step, it will stick. If you skip it, you’ll lose some of the awesome sticky cheese.
4. Divide up your turkey meatloaf mixture & top with sauce recipe, reserving half.
5. If making large single loaf, cook at 375 for about an hour checking periodically. For mini meatloaves you’ll want to cook at 350 for about 30-35 minutes. Your meatloaf should not be pink in the middle.
6. Let them rest about one minute if they are in the tins then take a knife around edge. You’ll have an amazing, crispy crust thanks to the cheese.
7. Top with remaining sauce & serve!
The best part of meatloaf is turning it into a leftover parade or creating a new favorite. This is especially great if you have kids. In my experience, most kids will eat anything covered in ketchup regardless of how many veggies you manage to stuff in. If you’d like to see a veggie packed version or something spicy, I’m happy to share! We hope you enjoy it, the sauce is my husband’s favorite! Great with the steak fries too!
Crescent dough is definitely a great emergency food. When I haven’t prepared something, have been working through till dinner, or just have no idea what to make this is a common ingredient. Ready made crescent dough is something I’ve always used but someday I’ll get around to making my own! I use it combined with leftovers or food I need to use up. This time it was a bunch of thin sliced ham in the fridge & a hankering for something cheesy.
Crescent Ham & Cheese Roll Ups
recipe from Home in High Heels
1 8 ounce can refridgerated crescent dough
16 slices thin honey ham
1.5 cups cheddar cheese
2 tablespoons Parmesan (or extra cheddar cheese)
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoning salt
1. Preheat oven to 350 degrees.
2. Melt butter in glass dish in microwave. Mix in herbs & salt to taste. Set aside.
3. Pop open crescent dough. leave in large sheet for pin wheels. Lay out like a flat rectangle.
4. Sprinkle half the cheese on the dough. Spread out turkey. Top with remaining cheese.
5. Roll into log shape & slice with a very sharp knife for an even cut. Slice into 12, 14, or 16 depending on preference.
6. Baste with melted butter mix. Reserve 1/2.
7. Place in oven for 10 minutes, remove & baste with remaining butter & top with Parmesan. Continue baking 5-7 minutes until bubbly & golden.
8. Remove from oven & serve immediately.
Hubby ate these up! We usually throw veggies in these like broccoli or sauteed peppers. Tonight we were craving “junk” so this was a nice medium. What would you put in roll ups?
I have a confession: I grew up eating a lot of TV dinners. Growing up it was usually a lot of late nights between dance & cheer so it was usually about grabbing something quick. TV dinners definitely made that easier! After we got married we invested in a deep freezer. I can’t imagine life without it! Buying in bulk, getting great deals, & an endless supply of food I’ve frozen when it was in season. I still buy two types of frozen ready meals: healthy pizzas for a busy night & frozen veggies with cheese for quick low calorie lunches. One of my favorites is cauliflower because it mimics macaroni & cheese…which is easily one of my favorite foods ever. Want something a bit heartier during the week with truly hidden veggies? Then Cauliflower Mac N Cheese is for you!
Cauliflower Mac N Cheese
1 10 ounce Package Microwave Ready Cauliflower & Cheese Sauce
2 cups uncooked pasta
1/2 cup cheddar cheese
Optional: salt & pepper to taste.
1. Start pot of salted water to boil to cook pasta. When boiling, cook pasta to al dente.
2. Prepare cauliflower with cheese sauce mixture per package instructions. Let cool one minute.
3. Place cauliflower mixture into blender/food processor. Add in cheddar cheese. Pulse until well combined.
4. If too thick, add a bit of water or cream.
5. Drain pasta well. Mix all ingredients together. Salt & pepper to taste.
This turns out to be a lot like a cheddar cream sauce & if you have kids, they’ll never guess there are hidden veggies. Add chicken, ground turkey, more veggies, or serve just the sauce over veggies. If you love cheese this just might be your new favorite sauce!