2/8 ~ Words

2.8.24: pink ombre cake

2.8.23: citrus marinated chicken

2.8.22: heart treat holder or bookmark

2.8.21: Valentine caterpillar by Brooke

2.8.20: double chocolate kisses cookies

2.8.19: diy: air freshener

2.8.18: make a heart-felt Valentine card

2.8.17: mini bundt brownies

2.8.16: Valentine slider box (to hold chocolates)

Football Stadium Brownies re-run

For the final re-run of past food ideas for the Super Bowl I thought I'd share a sweet today - these stadium brownies turned out so cute!!! 

From 2/20:

Did you see the football brownies that I made for Super Bowl yesterday? They look really cute but more importantly they tasted really good!  (hmmm, is that true? Is it more important they taste good, or look cute?). Baking brownies is always a crap shoot for me, I don't want them over-baked so I usually pull them out too early and the middle sinks. For whatever reason this time they were perfect! I used a box of dark chocolate brownie mix for a 13x9 pan and doctored it with a few add-ins -
I used 2 eggs, replaced the water with cooled coffee, added a pinch of coarse salt, a teaspoon of vanilla, and 1/2 bag of mini chocolate chips. Baked exactly 20 minutes, removed from oven and immediately covered with foil; let cool. They turned out moist and chocolatey, perfectly level with no sinking in the center, and the edges were not dry.

I frosted them with my standard buttercream, added a few white lines and a "50" at the center line; decorated with sprinkles in the end zone sort-of giving the look of people in stands, gummy bears for the players (how much time it took me to figure out positioning was ridiculous!), striped Hershey hugs for the refs.

Tip for making straight frosting lines - I laid a skewer down on the green frosting to make a slightly indented line, then traced over it with my white frosting in a decorator squeeze thing with a small round tip.

 To keep the sprinkles from going everywhere I put them in a funnel - put my finger over the bottom opening and then slowly lifted my finger and directed the sprinkles into the end areas I wanted them. Worked like a charm.

2.7.24: honey garlic chicken 

2.7.23: TT dust mop hack

2.7.22: Miss Lori's painted wood hearts 

2.7.21: 🔥 week 6

2.7.20: candy slider box

2.7.19: hide a key container

2.7.18: oatmeal chocolate cranberry cookies

2.7.17: sliding side lunge

2.7.16: "Palentine"/Valentine dinner menu

Football Stadium Snack Tray

I posted this idea for dips and crunchers arranged to look like a football stadium in a post titled "Super Bowl Party Planner" but it should have its own post - it's too cute to be combined with other recipe ideas! 

To make this stadium you'll need 2 rectangular dishes - a smaller one to hold the dip and a larger one to set the dip dish in and have room to surround with the dippers.

Spoon 3 different dips next to each other (this is cheese dip, guacamole, and spinach dip) in the smaller dish, top with shredded cheese to divide the "field" and black olives (lined up to represent the players), pipe sour cream for the lines. Put it into the larger dish and fill around it with assorted crackers, chips, veggies, pretzels, etc. 

2.6.24: tt heart charcuterie board 

2.6.23: crochet afghan/fleece blanket mash-up

2.6.22: 🔥 week 6 

2.6.21: bumblebee valentine and pickup truck by Brooke

2.6.20: alligator pear salad

2.6.19: sheet pan curried shrimp biryani

2.6.18: making a master grocery list

2.6.17: making heart artwork from dots 

2.6.16: Nana's pralines

Crostini Appetizers re-run

Here's another idea for a great appetizer just in time for Super Bowl Sunday - I posted this in '19 and while I list a few different toppings (which are all delish) the tomato-mozzarella combo is my favorite. Here's the original post:

Have you ever made crostini? It's so easy and everyone always loves it - it's basically toasted bread with toppings...what's not to like? If you need an appetizer idea I highly recommend a platter of these gorgeous crostini :)

Deciding which toppings I want is the only hard part - so many options! These come together quickly once you have the ingredients. For the base, slice baguettes (sourdough, Italian, multigrain, dark pumpernickel - so many choices) about 1/4" thick, brush with olive oil, bake 5 minutes, turn over and bake another few minutes until toasted. Then top with whatever you've decided on.

The most common crostini I make is to chop tomatoes and smoked mozzarella into small (I'd say about 1/2") pieces and toss with a little olive oil, balsamic, and coarse salt before layering on top of the toasted bread slices - the oil and vinegar soaks into the bread and is SO good! It's a little messy but worth it, just be careful to not be holding this over your nice shirt when eating it hahah.

Here's a couple more examples for different toppings that I've made, but really just use your imagination - it's hard to go wrong...

layer sliced mozzarella and halved cherry tomatoes on sliced, toasted, sourdough baguette; drizzle with balsamic glaze, sprinkle with Italian seasoning:

spread soft boursin cheese on sliced, toasted, multigrain baguette; top with thinly sliced roast beef and a baby arugula leaf:

spread creamy goat cheese on sliced, toasted, pumpernickel bread; top with prosciutto and a blackberry:

2.5.24: flamingo valentine 

2.5.23: 🔥week 6

2.5.22: wine and design (on a dollar store budget)

2.5.21: valentines wreath by Brooke

2.5.20: baked pork chops

2.5.19: heart shaped cork trivet

2.5.18: paracord camera wrist strap

2.5.17: crock pot mac and cheese

2.5.16: valentine poppers

Blue Cheese Stuffed Olives re-run

It’s Super Bowl Appetizer Week (only on the blog, that isn’t a real thing 😂), todays rerun is from 7/18:

LeDonna gave me this idea that she got from some friends of hers - as soon as she told me I immediately made them and pretty much ate the whole bowl before anyone else could have any. I'm a slow learner when it comes to blue cheese - I've always avoided it because it's so strong and I just didn't think I like it - but for whatever reason it's becoming one of those things I really really like. And I love green olives. Like, love love. So you could probably stuff all kinds of things in there that I don't really like and I might decide they're delicious hahaha.

These are simple - remove the pimento from big pitted queen olives and stuff in a piece of creamy blue cheese. Done. Eat them as fast as you make them; set out a bowl with an appetizer platter of crackers, meat and cheeses; or put them in a martini - just make them and tell me if I'm wrong about how yummy and addictive these are!

For the ones that I broke open while over-stuffing I just put them on a plate and topped with a small piece of pimento and voila - a new appetizer idea.

2.4.24: 🔥 week 5

2.4.23: pumpkin snickerdoodle muffins

2.4.22: sprinkle racks

2.4.20: tip-sy tuesday: messy lily pollen

2.4.19: man-day monday

2.4.18: last minute super bowl ideas

2.4.17: super bowl party games

2.4.16: super bowl party planner

Pimento Cheese re-run

It's the week leading up to the Super Bowl - thought we'd do some appetizer reruns this week to get you ready, even if you don't need an appetizer idea or aren't planning to watch it's still fun to have appetizers! 

Original post from 12/16:

Thinking about what to make for our New Years party - right now I'm thinking tenderloin sliders (made with Boursin cheese spread on King's Hawaiian rolls, topped with a slice or two of tenderloin and a big arugula leaf...yum), not sure what anyone else is bringing yet. For sure I'll make my yummy pimento cheese...ok, it's not actually "mine" - this is a Paula and Bobby Dean recipe but I've been making it for so long I think of it as mine now haha. When my nieces were younger they called it "yummy cheese", as in "can we have yummy cheese tonight?" - if adults and kids both give it a thumbs up you know it has to be good! I usually double the recipe and use it multiple ways (my mom just gave me the tip to make grilled ham and cheese with it, that'd be so good!), if there's much leftover it freezes well too.

1 (3 ounce) package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 Cup grated monterey Jack cheese
1/2 cup mayonnaise
2 to 3 Tablespoons pimentos
1 teaspoon grated onion (optional)
1/2 teaspoon House Seasoning*
1/2 teaspoon cracked black pepper

With an electric mixer, beat cream cheese until fluffy. Add remaining ingredients and beat until well blended. Serve with crackers, pita chips, thin breadsticks, etc.

note: *House Seasoning is a mixture of salt, pepper, and garlic powder. It calls for so little in this recipe that I just mix a bit of each in the palm of my hand and add it to the cheese mixture.

Makes 2 1/2 to 3 cups

2.3.24: words

2.3.23: heart mosaic

2.3.22: slow cooker crack chicken

2.3.21: valentine layered cookies

2.3.20: football stadium brownies

2.3.19: 🔥week 5

2.3.18: football toss game

2.3.17: root beer bbq pulled pork

2.3.16: cookie bites

🔥 Around the Campfire (week 5)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

1/26: 🔥 week 4

1/27: corn chowder 

1/28: Tip-sy Tuesday: Valentine's day cake idea 

1/29: office update with removable wall paper 

1/30: bourbon glazed salmon 

1/31: February challenge (one thing a day)

2/1: words  (brain at 3am)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

2.2.24: heart-shaped paper box 

2.2.23: salad bundles

2.2.22: dry ranch seasoning mix

2/2/21: tip-sy tuesday room temp butter tip 

2.2.20: 🔥week 5

2.2.19: groundhog day card or decoration

2.2.18: super bowl games

2.2.17: preserved lemons

2.2.16: organizing wrapping and tissue paper

   

2/1 ~ Words

 

2.1.24: touchdown brownies

2.1.23: stuffed shells

2.1.22: TT heart shaped cake

2.1.21: pleated paper heart

2.1.20: Miss Lori's winter wreath

2.1.19: Jen's baby poop party dip

2.1.18: squat challenge

2.1.17: triple berry muffins

2.1.16: repurposed frame

February Challenge (one thing a day)

My challenge for January was to cut out obvious sugar, I'm happy to say that wasn't a hard one at all for me - although it did stop me from the random piece of candy that I wouldn't have thought twice about and ate without even noticing! So even though it wasn't hard it was still a good reminder to pay attention to what I'm eating.

For February I'm going to challenge myself to get rid of one thing a day in the never-ending strive for having less stuff and clutter. It will be a little harder than it could have been since I've been cleaning out closets lately and have donated quite a bit - but I'm sure I can easily find 28 things to toss, throw, recycle, or give away! 

1.31.24: avgolemono soup 

1.31.23: TT Chinese take out container tip

1.31.22: Miss Lori's valentine wreath

1.31.21: 🔥week 5

1.31.20: napa (cabbage) salad

1.31.19: wire scottie overhaul

1.31.18: Tesha's Texas Caviar 

1.31.17: hair bump trick

 
1.31.16: pretzel hugs 

Bourbon Glazed Salmon

I'm really picky when it comes to salmon - I know how good it is for me and try to eat it often but it just isn't my favorite thing. My 2 favorite ways are with (1) salmon seasoning and (2) bbq sauce, which is weird I get it but it's delish! So when I found this recipe for bourbon glazed salmon I thought it might be one more go-to recipe - yes it's good, but I still prefer the bbq sauce haha. I'm still sharing this recipe tho because for regular people who like salmon I think you'll like this one - the glaze flavor is good, and the technique of wrapping in foil to bake it was something I hadn't done before and I like to experiment. I followed the recipe exactly but our salmon was no where near done enough for me at the 18 minute mark so I opened the foil packet and put it back in the oven for a few more minutes until it was cooked thru (the only way I can eat it, again I know that's not normal hahah. 

Click here for more pics and info, recipe found at well plated.

• ½ cup bourbon
• 2 tablespoons pure maple syrup 
• 2 tablespoons brown sugar 
• 1 tablespoon Worcestershire sauce 
• 1 tablespoon low-sodium soy sauce 
• 1 clove minced garlic
• ½ teaspoon apple cider vinegar 
• 1 2-pound side of salmon 
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper 
• chopped green onions, optional 

 

• 1. In a medium saucepan, combine the bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic, and apple cider vinegar. Bring the mixture to a boil over medium high. Continue to simmer rapidly, stirring almost constantly. The mixture will look very active and almost foamy. Continue to cook, stirring constantly, until mixture has thickened and reduced by about half, 3 to 5 minutes. Remove from the heat.
  
• 2. Position racks in the center and upper third of your oven and preheat the oven to 375 degrees F. For easy clean up in case the glaze leaks, line a large baking dish or rimmed baking sheet with parchment paper, then place a large piece of aluminum foil on top. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while the glaze cools and the oven preheats.
  
• 3. Place the salmon on top of the foil. Sprinkle with the salt and pepper. Rub to coat, then brush the glaze all over the top. 
  
• 4. Drizzle on any extra.
  
• 5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  
• 6. Bake the salmon on the center rack for 15 to 18 minutes, until the salmon is almost completely cooked through at the thickest part but still has several minutes to go. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  
• 7. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam).
  
• 8. Change the oven setting to broil, then return the fish to the oven, placing it on the upper third rack. Broil for 3 to 4 minutes, until the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook. You also can use an instant read thermometer inserted at the thickest part of the fish; fish is cooked at 145 degrees F (I like to pull mine out a few degrees early, then let it rest a few minutes so that the carry over cooking allows it to reach temperature).
  
• 9. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
  
• 10. To serve, cut the salmon into portions. Enjoy hot, with a sprinkle of green onions as desired.
  

  • TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
  • TO REHEAT: Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
  • Leftovers would be delicious on a salad or mixed with rice, pasta, or eggs. 
  • BOURBON TIPS: Any mid-range bourbon that you enjoy drinking is great here! A few of my go-tos are Bulleit, Maker’s Mark, Buffalo Trace, and Four Roses.
  • TO MAKE WITHOUT BOURBON: A similar liquor like rum or cognac will also work here. If you prefer to make a non-alcoholic version of this glaze, you could try substituting 1/8 cup of apple cider vinegar plus 1/2 cup apple juice in place of the bourbon.

1.30.24: tt aluminum foil hack 

1.30.23: origami heart

1.30.22: 🔥 week 5

1.30.21: creamy chicken soup

1.30.20: tbt cardinal salad

1.30.19: chocolate mint crackles

1.30.18: baked ham and cheese sliders (and other Super Bowl ideas)

1.30.17: heart cork wreath or trivet

1.30.16: sweet sunrise mocktail