Archive for the ‘Recipes’ Category

Cinnamon Pebbles Churro Bars

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CerealShakeup #CerealAnytime #CollectiveBias

Transform your marshmallow cereal treat into something CEREAL-iously Delicious! Cinnamon Sugar Kissed Cinnamon PEBBLES™ Churro Bars are the next best thing in your kitchen!

So I am super ridiculously excited to share with you the new cereal flavor from Post cereal. We’re  talking Cinnamon PEBBLES™!  It is a crispy cereal with the perfect combination of cinnamony sweetness. It’s the latest way for PEBBLES™ to make your mornings rock. And let me tell you what, it totally rocks!

Now what I wanted to do with these seriously delicious little pieces of numiness, other that legit get my biggest mixing bowl to have one epic bowl of cereal, was transform it into something spectacular…and portable!

When you start the day with the full-blown flavor of PEBBLES™ cereal deliciousness happens! Whether it’s Fruity, Cocoa, and one of their special limited edition flavors  they have been making mornings more fun for kids and grown-ups alike for over 40 years!

Get some SERIOUS YUM! on with these no bake bars!

Croque Madame

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SandwichWithTheBest #CollectiveBias

A “Croque Madame” sandwich sounds fancy schmancy and difficult to make but with my recipe it’s super easy to make and ridiculously delicious! Just 6 ingredients and you have a total ‘WOW’ meal!

Anytime I hear well, anything French, I think about my high school French teacher – Mrs. E. She was one of those ‘cool’ teachers in school that let you be a free spirit in class, pass notes and even ‘share’ answers. She would take our desks and put them all in a circle so we could have one large discussion. The only rule was you were not allowed to speak in English at all. Anything you said had to be in French and had to be correct. Now when you’re a Freshman you learned the important things – “can I go to the bathroom? I need to see the nurse. I don’t understand” and with that she worked with you. But by senior year you had to speak French as well as well, a native French person. Lord help you if you forgot one of those important things like “I have to go to the bathroom”. LOL

One thing Mrs. E shared with us with her love of France was her love of French foods.  We’d often have ‘French food days’ in class where we’d all pitch in and she’d bring in homemade French foods or better yet, make them in class. She’d make crepes, chocolate bread sandwiches, escargot – yes she fed high school students snails (and they rocked!) and then she made us Croque Madames.

Now if you’ve never had croque madame or even heard of one all you need to know is that they are AMAZING and you need it in your life ASAP! Now I’ll get into what goes into these beauties but when I tell you that you need one in your life/belly trust me on this.
Get your fancy schmancy on with this seriously delicious sandwich!

Pressure Cooker Guinness Corned Beef with Cabbage, Potatoes & Carrots

All of the amazing flavors as my infamous crock pot Guinness corned beef done in just 93 minutes all thanks to the wonders of the pressure cooker!  Hands down the BEST Corned Beef  with Cabbage, Potatoes and Carrots recipe ever!

My Guinness Crock Pot Corned Beef and Cabbage recipe is one of the most iconic corned beef recipes on the web. Since posting it 4 years ago it’s been liked/tweeted/pinned/shared millions upon millions of times. Simply put, it’s amazing and it’s easy.  No browning, no nothing – just dump it in and walk away.  The only part where you actually had to do work on that is if you wanted to make the Guinness Reduction sauce. For this pressure cooker recipe I didn’t make the sauce only because I was exhausted from working on the flooring with Mr. Fantabulous.  But what I did do was save the liquid and put it in the fridge. I’m actually going to make another corned beef and use that liquid (once I reduce it) as almost a Guinness bbq sauce and make pulled Guinness corned beef.

Genius, huh? LOL

93 minutes to serious deliciousness!

Carrot Cake Cheesecake Stuffed Puff Pastry Carrots

This shop has been compensated by Collective Bias, Inc. and ConAgra Brands. All opinions are mine alone. #SpringReddi #CollectiveBias

With Easter coming up these carrot shaped puffy pastry treats are seriously adorable and the best part, they are stuffed with carrot cake cheesecake! Get your deliciousness on with these over the top insanely delicious Easter treats!

Can I tell you just how much I love my job? No this time I’m not talking about my day job that I went to school for, for a bajillion years. Oh no I’m talking about my TKW job.  The one where I get to be free, creative and don’t have to think.  I can get my hands completely covered in orange food dye and don’t care. Yes that totally happened to me but it’s all good, nothing a little soap and water couldn’t take care of. It’s totally worth having a few orange fingertips as these are so delicious that honestly it took every ounce of restraint I had to not eat all of them before I finished the photo shoot.

Reddi-wip® is something that I have in my fridge at all time. Like I think it’s part of my wedding vows…’to have and to hold, to honor, love and cherish and to keep Reddi-wip® on hand at all time in the fridge’. LOL  If you remember I created a No Bake Coconut Key Lime Mini Cheesecake Pie a while back for them and when they were looking or Spring and Easter recipes I knew exactly what I wanted to make.
Get your yum on with this ridiculously delicious no bake cheesecake recipe!

Roasted Vegetable Phyllo Dough Pizza

Step outside of the traditional pizza box with this flaky Roasted Vegetable Phyllo Dough Pizza. Razor-thin layers of crispy phyllo dough are topped with herb roasted vegetables, grated parmesan, and fresh mozzarella cheeses. This recipe is a serious game changer in the world of pizza.

Now you guys know me when it comes to my undeniable love for pizza.  It is that single food that in all of my *covers mouth and coughs <insert age here>* years that I have never grown tired of.  I literally make this every single week, sometimes more than once a week.  I’ve made it a million and 7 ways and have had a bajillion different toppings, sauces and yes even crusts.  There’s not a single thing I don’t like about pizza. That being said, after having a family pizza shop for 17 years I consider myself to be an expert when it comes to taste, texture, and well, what makes a good pizza.  Is it the sauce?  Is it the dough?  Is it the cheese?

The answer is simple… yes! It’s all 3 to be honest.  You can have a killer sauce and awesome dough but if you put on the wrong cheese it will ruin the pizza.  Same thing with the dough – you have fresh burrata, basil that is as pristine as can be and that sauce… you’d sell your grandmother for another batch of it but then you get the dough. It tastes like that pizza that you found under your bed, covered in dust bunnies and a rogue penny embedded in it that you lost in your room when you were 13.

So know this folks, when I post a pizza recipe, it’s good.  No I mean it’s GOOD!  If I won’t eat it I would never post about it. I’m a HUUUUUUUUUUGE pizza snob and this girl does not play when it comes to pizza!

And today, that’s where this pizza comes into play.  I teamed up with my SoFabFood.com Family to share one of my killer pizza recipes. This recipe, yeah it’s definitely going to be outside of your pizza comfort zone because this is definitely not a standard pizza shop pie but dear lord it needs to be!  If I didn’t know how to make this and I found someone who could I’d be their best customer!
Taking your pizza to the next level!

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