One Pot Pasta

I saw this recipe on Pinterest and was very intrigued! A ONE POT pasta dish – with ALL ingredients cooked AT THE SAME TIME and IN THE SAME POT?!?! I just HAD to try it out!

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Let me just say: EASIEST AND FASTEST recipe I think I’ve ever made. And tasted great too!

WHAT YOU NEED:
-12 0z linguine
-1 Onion, thinly sliced
-1 Cup cherry tomatoes, cut in half
-2 Tablespoons olive oil
-4 Garlic cloves, thinly sliced
-2 Sprigs of basil
-4 1/2 Cups of water
-Pinch of salt
-Pinch of pepper
-Parmesan cheese to top after cooked

Combine all ingredients except parmesan cheese in one large skillet or pot. Bring to a boil and keep at a boil for 9- 10 minutes, flipping/stirring the pasta every so often. It’s important to keep the pasta at a boil so all the water evaporates!!  At the end of 9-10 minutes the water should be pretty much evaporated. And TADAA! You’re done! Dig in and top with the parmesan cheese!

This is also an easy dish to add any kind of protein too, such as chicken, steak, pork chops…etc!

This is such a simple recipe with the added bonus of easy clean up! I hope you enjoy!! 🙂

Cookie Dough Frosting

I. LOVE. COOKIE DOUGH.

So when I found this recipe for cookie dough frosting/filling for cake I just HAD to give it a test run!

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And my verdict: DELICIOUS!

WHAT YOU NEED:
-1 Stick butter, softened
-3/4 Cup brown sugar
-1 1/4 Cup flour
-1 Teaspoon vanilla extract
-1/2 Teaspoon salt
-1 Cup mini chocolate chips

Cream butter and sugar well. Add vanilla.  Add flour and salt, mix well. Then fold in the chocolate chips.

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Add as the middle layer of cake for a filling like I did.

Or you can use it as icing on top of the cake. It’s up to you 🙂

Hope you enjoy!

Check out this awesome recipe I used to make the cake in this post…HALF THE CALORIES of a normal cake!

Update to “Everyday Wreath Tutorial”

I’ve been staring at my wreath. Tilting my head. Closing my eyes then opening them again. Trying to figure out what I could do to make it look more proportional. (Original Tutorial Here)

Well, I think I got it! I added a few more flowers to the bottom part of the flowers I already had.  Then I added individual bow loops to each side of the bow. Two to each side to be exact. I feel like it adds more depth and volume to the bow, allowing it to look bigger!

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I simply cut a few inches of ribbon, hot glued to the two ends together in a folded kind of way, and once it cooled off, placed and glued them on the sides of the bow already on the wreath.

You might have to play around with it a little bit until you get a good looking bow! It took me about 20 minutes to place the extra bow loops in a way that looked like they were already included in the bow. Take your time! Make it look good! 🙂

The last think I did was add 2 extra ribbon tails, longer than the original ones to the bow. I believe those also give the bow a larger appearance, helping with the proportion to the wreath.

I just measured how long I wanted the new ribbon tails to be, cut them and then tucked and glued them underneath the original tails.

Pretty simple little adjustments that I think make the wreath look so much better!

Remember through all your crafts and projects to have fun! And if you don’t like how something looks, then change it! 🙂

Everyday Wreath Tutorial

It’s been a while since I’ve posted on my blog! And it makes me happy to be posting once again! 🙂

So I’ve been meaning to make an everyday wreath that I can hang on my front door when I don’t have any festive/seasonal wreaths or decorations to use.  I scoured Pinterest and the web and compiled my favorite looks.

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(I’m still working on creating the perfect bow! -the one in the picture is a little small for the size of the wreath, I think.- Any tips, easy instructions, or suggestions on how to create a bow from ribbon would be great!)

WHAT YOU NEED:

-18″ Grapevine wreath
-Flowers of your choice (some small, some large)
-Hot glue gun
-Ribbon (that complements your flowers-or burlap ribbon!)

The hardest part, I think, is deciding on how you want to place your flowers.  I just threaded some of the stems through the wreath’s vines to see how placement would look for the different flowers I had. You just have to play with it until you like the look.

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 I’m a stickler for not seeing any stems or hot glue marks, so my flowers are close together.

You can cut the stems short (about 2-4 inches) so it is easier to thread into the wreath’s vines.  Once you have a few placed in the wreath, go ahead and hot glue them in place. Then gradually add more- messing with the placement until you like it and then hot glue those in place.

Don’t forget you can also dab some glue on a leaf or side of a flower and stick it to another flower to help hide the stems/glue marks.

I liked the look of only covering a quarter of the wreath with the flowers and having a bow offset the other side.  (Again, any helpful hints on how to make bows would be great!)

You can even add a small wooden letter for your last name near the flowers or bows to add more personalization!

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Then just hook on a wreath door holder and you are all set!

*I will update a picture once I’ve created a better looking bow!

Ombre Dyed Easter Egg

I love dying Easter eggs! So many options you can create! I saw a Pinterest post of an ombre dyed easter egg and thought I’d throw that into my designs for this year.

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It’s pretty simple. Put the little pellet in a cup and fill it with 3 Tablespoons white vinegar and let it dissolve (swish around with a spoon if necessary). Then place your egg in, standing it up. after a few minutes, add a little bit of water and let it sit again. Then add a little more water and let it sit…etc, etc until the egg is completely submerged. The longer you let the different layers sit, the more pronounced the ombre will be.

Hope you enjoy dying your Easter eggs!

Have a Happy Easter!! 🙂

Homemade Peppermint Patties

My sweet tooth craving kicked in today and I was desperately craving something with chocolate. So, on to Pinterest I scrolled and scrolled until I found this recipe that looked delicious and fairly easy/simple to make! It also had ingredients that are usually in your pantry!

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WHAT YOU NEED:
-1 Pound Confectioner’s sugar (1 box)
-4 Ounces cream cheese, softened
-1/4 Teaspoon peppermint extract
-1-2 Cups chocolate chips, melted

Makes 3-4 dozen, depending on size of patties you make.

*I halved the recipe because I only had 1/2 a box of confectioner’s sugar* (It made 18 one inch patties)

In your Kitchen Aid, mix the softened cream cheese an slowly add the confectioner’s sugar little by little allowing it to completely mix with the cream cheese before adding more. You may need to add a little more or a little less confectioner’s sugar than the recipe calls for. You want the mixture to be well mixed, smooth, but not sticky. It may take a while for it to mix completely. I tested it out by spooning a bit out and rolling it into a ball. If it was sticking all over my fingers then I threw it back in and mixed it more and added more confectioner’s sugar. Total mixing time for me was about 10 minutes. I added the sugar in 1/4 cup increments and found that to be a good amount to allow to mix all the way until the mixture reached the correct consistency.

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This part you need to do quickly. The mixture will start to harden if you take your time. If you can have someone help you, that is even better! Spoon out a spoonful of the mixture and roll into a ball and place on a cookie sheet (line with wax paper if you want). Then use your finger or the back of a 1/4 teaspoon measuring spoon to create a “crater” in the ball. I found that spraying some cooking spray on the back of the measuring spoon allowed for quick crater-making. Once all the balls are made, cover with plastic wrap and place in the fridge for a few hours.

When those few hours have passed take the cookie sheet out of the fridge and place it on your counter.  You are now ready to melt your chocolate. There are different ways to melt chocolate, but I did the easy microwave version. The trick is to use a mixing bowl (microwave safe) that doesn’t get scorching hot to the touch after 1 minute of microwaving (My bowl was a large pyrex glass bowl, so I’m not sure how other plastic or ceramic bowls would work). Pour in 1 cup or so of chocolate chips. Set the microwave for 1 minute and pop them in. After 20 seconds have passed, stop it and stir (not much to stir but just do it to circulate the heated chips). Start the microwave again and after another 20 seconds have passed, stop it and stir. You should start to see some melted chips. Put it back in the microwave for another 20 seconds. Then stir again. At this point your chocolate may be completely melted once stirred. If not, then just pop it back in for another 20 seconds, stir, and that should do the trick. Just don’t over heat them or they will burn and become lumpy and unusable.

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Quickly shovel in the melted chocolate into a plastic zip lock bag. Seal and then cut the corner off to use as a piping bag. (Or you can spoon the melted chocolate straight from the bowl to the peppermint patties?) Pipe the chocolate into the craters of the peppermint patties (mine are NOT perfectly piped!) and place back in the fridge. It should only take 20 minutes or less for the chocolate to harden for those who can’t wait to dive in! If you want to wait, you can even pop them in the freezer so they are extra firm.

These need to remain refrigerated because of the cream cheese component. I’m sure if you are setting these out for a party, they’ll be fine for a few hours though! 🙂

Hope you all enjoy this recipe! I found it quite easy to make and hope you do too!

Buffalo Chicken Egg Rolls

Buffalo. Chicken. Egg Rolls.  Need I say more?

Mmmmmm….I loveeeee buffalo chicken anything-dip, wings…egg rolls? YES. PUH-LEEZE!!

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WHAT YOU NEED:
-1-2 Cooked chicken breasts, shredded
-1 Chunk of blue cheese, crumbled (Or you can get already crumbled blue cheese)
-1 Bag of broccoli slaw
-1 Package of egg roll wrappers
-Buffalo Sauce to your preference (1/2 to 3/4 cup)
-Cooking spray
-Bowl of water

First cook the chicken breasts. I boiled mine in a pot of water. Let cool, then shred with a fork. Next, mix the chicken with buffalo sauce (I used Frank’s Red Hot Wings Buffalo Sauce). I used about a 1/2 cup. Again, I don’t like spicy, but a little kick I can handle. You can add more if you’d like. Also, keep in mind the chicken will absorb most of the sauce so add a little more than you think you should to get that buffalo-y flavor (Yes, I just made up that word!).

Preheat oven to 400 degrees.

Using a fork, crumble up the chunk of blue cheese.

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Lay an egg roll wrapper out on a clean, flat surface. Place a spoonful or so of broccoli slaw  on the wrapper near the corner closest to you, but slightly towards the middle; spread it out so it’s not just a pile.  Make sure to keep a little space on each side of the slaw (near each side corner on the right and left). Place a spoonful of buffalo chicken on top of the slaw, spreading it out as well. Now place a spoonful of the blue cheese crumbles on top of the chicken.

Now it’s time to wrap it up. Take the corner that is nearest to you and gently roll it, along with the contents, until the point of the corner is touching the middle of the egg roll wrapper. Then fold in each side corner. Lastly, roll it until it is closed. Dip your finger in the bowl of water and press it on the seem that the last corner made. This helps the egg roll stay together.

Now you may have discovered that your contents are busting at the seems or have even poked through the wrapper. It’s okay! If it’s totally ripped through, just wrap it up in another egg roll wrapper. And for the following egg rolls, just add less contents…I learned by trial and error 😉

Place the completed egg roll on a greased cooling rack that is placed on a cookie sheet. It allows the whole egg roll to cook evenly so you don’t have to flip them half way through.

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Repeat this process for the other egg rolls.

Spray all the egg rolls with cooking spray (helps them brown) and place in the oven. Bake for 12-15 minutes, or until golden brown. Take out and let cool.

Let your mouth water while waiting for them to cool…..and then, finally, you can dig in!

Yum. Yum! YUM! Oh, SO good. Hope you like them as well! 🙂

*Egg roll wrappers can be found near the produce section at grocery stores.

**After doing the dishes, I realized it would be greatly beneficial to place a sheet of aluminum foil on the cookie sheet, then place the cooling rack on top. Makes clean up a lot easier.

Original recipe.