My mother-in-law deserves her own cooking show. There isn’t a thing that she makes that I don’t gobble up in two seconds. I went to her house last week for lunch and she made an amazing prosciutto, basil and mozzarella Panini. I forgot to grab the recipe (I’ll get it, don’t worry!) but found a similar sandwich that I’ve been making. Just add the prosciutto. Her trick? Buy the mozzarella pre-sliced (available at Trader Joes). Apparently, slicing mozzarella is a nightmare and pre-sliced makes all the difference.
Recipe and photo here (I add prosciutto) >
No, this post is not sponsored by Jell-O, but rather a very pregnant woman who hit the jackpot by making a Jell-O dessert via a recipe she saw in a magazine. I was so impressed with how good this tasted (and how easy it was to make) that I went online and found a gazillion other dessert recipes by Jell-O. Who would have thought, right? Bon appétit!
- Triple Layer Mud Pie, recipe
- Strawberry Pretzel Squares, recipe
- Banana Pudding Squares, recipe
- Rainbow Yellow Cake, recipe
- No Melt Sundae Pie (this is what I made), recipe
- Lemon Lovelies, recipe
Pictures from KraftRecipes.com
I logged into Pinterest for the first time in years (it seems) and I saw this beautiful piece of dessert staring back at me. I’m pregnant, hungry all the time, and hot – so this refreshing dessert looks perfect for me. I’ll be making this something this week. Wish me luck. Recipe and link to more photos if you want to join me.
All photos from Dana’s cooking blog.
I found a new blog that I like (Rachel Schultz). It’s full of great recipes. She had me at “roasted strawberry & chocolate brie grilled cheese.” This one looks delish too. So delish that I’ll be giving in a whirl this weekend. Thank you, Rachel. (Click the link below for the recipe). Let me know if you try it and how it turns out.
SMOKED SAUSAGE & SPINACH PASTA
It’s true. Work is that stressful. In fact, let’s leave work for a moment and let’s talk about the fact that I need a drink. Workwise I feel like projects are taking me left, right, then back, then left again. You know that feeling.
Getting pulled into 20 different directions only to come up for air and realize you haven’t even scratched one thing off your list. Instead you’re sitting there being reactive and replying to every email before … ah, forget it. Let’s talk about drinks. Clearly, I need one.
COCKTAIL RECIPES TO TRY // ST. GERMAIN MARGARITA
St. Germain Margarita
1 1/2 ounces silver tequila
1 1/2 ounce St. Germain Elderflower Liqueur
1/2 ounce fresh squeezed lime juice
Coarse sea salt
1. Rub a slice of lime around the rim of a margarita glass or tumbler and dip into coarse sea salt. Fill with ice cubes and set aside.
2. Combine tequila, St. Germain and lime juice in an ice-filled cocktail shaker and shake until cold. Strain into prepared glass.
3. Sip and enjoy
Recipe + image
My brothers rave about My Fit Foods. They live in Austin and swear it helps you maintain healthy eating habits. So, Ryan and I popped into our nearest store and checked it out. We drank the Kool-Aid and now we are hooked. We aren’t going to do their 21 day challenge (hello … $600 – $700) but instead we are buying their lunches and dinners for 21 days and making our breakfast and snacks at home.
So far, so great! I’ve lost 2lbs in 4 days and we both feel so much lighter. 90% of their products are gluten-free and all of it is healthy and fresh (never frozen). I sound like I work for them or something … I’m just really happy that it’s working and we’re feeling better.
Right now we’re using it like a grocery store – picking out our foods every three days and bringing it home. I’m eating the ‘small’ portions and Ryan is eating the ‘medium’. You heat up the food for about 1 to 2 minutes and it’s already seasoned and spiced up for you – and it is truly is delicious. The best part? It’s been a huge time saver in the kitchen.
Ryan and I are done with our self-made ‘challenge’ on January 16 (his birthday). I’ll send you more honest feedback along the way and yes – two days into this challenge I was starving! But, I’m doing better now.
My Fit Food images sourced via Pinterest.
I can’t tell you how much I long for a stove! I have been staring at a hole in the wall for 3 weeks now (kitchen renovation). No stove. No dishwasher. We just got our sink and refrigerator though. And the rest is being delivered tomorrow. So we’re told.
I just jumped on Pinterest and was salivating over all of the great homemade dishes. Since we have eaten restaurant food for 2.5 weeks (we took a timeout for Thanksgiving, obviously), I really want to cook something. I want my house to smell like real food and not pizza boxes.
Oh, how I long to make something like this. Darn you, Pinterest this looks so good! All in good time … maybe it will be the first thing I make in my new kitchen. Eek. I can’t wait!
Hot Caprese Dip (image and recipe here)
Swirl like a professional
I had so much fun making Kelsey’s cupcakes for her party. Perfecting the perfect swirl took a little practice, but after I figured it out (it’s all about getting the right sized decorating tip and making the frosting), I had a great time. I learned all about how to swirl (and even watched a video) from this website. Here’s what else I learned along the way.
About the decorating tip
Bigger is better. Get the biggest decorating tip you can find (for the round swirl you need one that’s about 1/2 and inch). I couldn’t find one that size at any craft store. I finally found one (that I used) in this cake decorating set at Williams-Sonoma. I didn’t use that mechanical decorating pastry bag looking thing. Instead, I bought Wilton disposable pastry bags (less clean up) at Sur La Table and just used those.
About the icing
The icing makes a difference in how these look. I made Cream Cheese Frosting and loved it. Per the recipe for this, I only used 2 tablespoons of heavy cream. I made it with four tablespoons the first time and my icing was sliding off of the cupcake. Not good.
Dip a toothpick in your food coloring and then put it into the frosting, this makes more of a pastel color. The first time I made these, my cupcakes were coming out so dark in color, but that was because I was putting an entire drop in. It just takes an itty bitty bit of color.