Archive for January, 2012

So I can not take the credit for this recipe!  I saw this on my cousin Hannah’s blog and I couldn’t wait to make them! P.S. Hannah’s blog is freaking adorable!  And not only because of her delicious recipes and charming southern wit!  Her ADORABLE baby Eleanora is plastered all over the place and you just want to squeeze her she’s so cute!   You should definitely check it out!

So I changed the recipe a bit because I was feeling strawberries at the time and had some strawberry pie filling in the cabinet!  These are soo simple it’s re-donk-ulous!

You’ll need:

This is pretty much it!

Take some pie crust and roll it out a bit so that it’s a little thinner…you get more mini-pies that way anyway!  Then you cut some circles with your cookie cutter OR a lid to a container!  Ha!

So I don't have cookie cutters! This is me being resourceful!

Lay them out on a tin-foil-lined baking sheet

Drop a lil' dollop of pie filling in the center

Then top with another cut-out and seal with a fork!

Then I sprayed a little bit of spray “butter”on top with a little sprinkle of sugar for some extra sweetness!

(in lieu of a glaze)

If you have extra pie crust, feel free to make an abnormally shaped pie... it'll make you smile

Get it? ^

Then bake at 375 for 12-15 minutes!  Sooo simple! And delicious!

Lovely Golden Brown

Top with some whipped cream!




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So I was so excited about my purple flower arrangement last week that I attempted another!  I’m not sure how I feel about this one.. I think there’s a bit much going on here.  However, I do think that certain bits and pieces of this one have potential.

For example, the grapes in the vase are great!  I think they really add a third color to the mix that I think is awesome and it brightens it up a bit more.  I do think, though, that the grapes would be better served in a smaller vase where they kind of take over the water.

The limes are my fav.  I feel like if this whole thing was just limes, tulips and green leaves, it would be killer but that in combination with the grapes goes a bit overboard.

Here’s a picture without the limes.  I almost like the grapes here!  They aren’t being overtaken by the limeys!

There ya have it!


What do you think?

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So the other night, I was having delayed dinner thoughts- i.e. 5:30pm came and went and I still hadn’t even thought about dinner!  “Yikes!” was the first thought that came to mind and then… I remembered that I bought a pack of chicken the day before and it was just sitting in the fridge waiting for me to clean the heck out of it!  So I find this Grilled Chicken recipe on Cooking Light.com and go wild!  It only took a few minutes to prep and I was able to job-hunt online for a little while longer before I had to start cooking it.

Here’s what you’ll need:

  • 1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 3 tablespoons light mayonnaise
  • 1 tablespoon water
  • Rosemary sprigs (optional)

Soooooo… I started out making the coating for the chicken:

1. Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

Mix the olive oil, rosemary, mustard, salt and pepper in a small bowl

Brush onto the chicken (I don't have a brush so I just poured and smoothed onto said chicken)

2. While chicken grills, combine 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl. Serve mustard cream with grilled chicken. Garnish with rosemary sprigs, if desired.

Spread the mustard cream onto the chicken


I served with a side of spinach and it was great!

You could even make this an appetizer by cutting the chicken into strips and use the mustard cream for a dipping sauce!


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I found a great deal at the grocery store!

So I went wild with creativity!  I’ve always wanted to make one of those arrangements with leaves around the inside of the vase….

So I attempted floral mastery!

Here’s what I did:

So I cute the tulips off the stems

I pulled the leaves off the stem

And I cut the yucky part off

And I placed them on top of eachother like so...

Next I curled the leaves and placed them in the vase with water inside

Then I started adding the flowers!


There they are!

 Mission Floral Mastery: Complete!

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Pretty Funny?

So this isn’t Pretty OR Delicious… but I feel like it was blog worthy.  I found this on Pinterest and I just thought it was so funny!  I honestly thought that I was the only one in the world that this happened to!  So I had to share in case there were any other people out there who too-  thought this only happened to them.  You are not alone, my dear readers… you are not alone…

Am I right?!?!

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OMG!  …in other words…. OH EM GEE….

So cute!

Necessary? No!  But fantastic? YES!  How great is this?!  I feel like it would be just the cutest thing at a little girl’s birthday party or as an addition to this fabulous sweet table from my Pretty AND Delicious Candy Display post from January 10, 2012:

Am I right?!

I found this little ferris wheel while I was wandering around HGTV.com.  Ugh!  So stinkin’ cute!


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So- you want a low-maintenance, healthy, filling breakfast that really holds your tummy for awhile… ME TOO!  But I also get sooo bored of the same ole’ eggs and toast routine!  Watching “The Chew” one day, I was inspired by Mario Batalli’s Duck Eggs with Fontina on Grilled Bread recipe.  I don’t have duck eggs nor have I ever seen them in the grocery store, but I decided to put my own spin on this dish since I was craving something outside of my normal breakfast box with eggs… normal- – – grocery store – – -eggs.

  Soooo here we go!

All you need for Christine’s version is:

Bread- preferably a hearty, grain-y type of bread.  A baguette would work wonderfully!

Eggs- however many you usually have

Salt and Pepper- to taste

A block of Asiago Cheese

Start with some tasty toasted bread- I think THIS is what makes this plate fabulous!  This is whole wheat rye bread with the “everything bagel seasoning” all over it.  I don’t know WHERE this has been all my life but I NEVER want to live without it again.  I miss and crave “everything bagels” every once in awhile but I resist because to me, they are just over-carb-o-licious calories that I just don’t need.  But this is a very good substitute!  {sigh……..everything bagels} OK! moving on…..

So then you fry up your eggs– however you like em!  In our house {errr…apartment} we like over-easy eggs!  I usually like mine a little bit towards over-hard but I must say, the extra dippy- the better in this particular instance!

Give em a quick flip…

And place them on your toasted fancy bread (it doesn’t NEED to be fancy)…

Then get your cheese grater out and sprinkle some asiago cheese all over that baby!

And you’ve got yourself a new, re-vamped version of the same ole’ eggs and toast!

Sooo tasty!  Sooo yummy!  And a nice little way to change up your daily eggs routine!


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