KILLER Garlic Bread

So my wonderful mother made baked spaghetti this evening (uh-mazing) and I decided I would

make a recipe I had been eying for awhile on my Pinterest: “Tracy’s KILLER Garlic Bread”.

Just like that. In all caps. How could you not want to try that?

So here’s the link (still haven’t figured out how to get my link thing to work for me):

Apparently the dill is what makes this recipe. Which is unfortunate because we did not have any dill on hand and as I said, this was a fly by the seat of my pants decision for dinner tonight.

But here are all of the ingredients I DID have:


So first you mince up the garlic. The recipe calls for like 5 cloves! I used 3. 🙂

Then add it and your butter into a microwave safe bowl and heat until melted and amazing smelling.


It’ll look something like this.

Then add all of your spices.


Looks great, right? The recipe says to let it harden and I should probably heed that advice next time.

I didn’t have the patience to let it get back to a solidified form and just winged it.

But cut your loaf in half:


And apply mixture.


Om nom nom!

I love that the recipe says to wrap it in tin foil and pop it in the oven. One less dish to clean!

And then just 350 for 20 minutes or so , then broil for a few to crisp up, and enjoy! Again, I think

because I didn’t let the butter reharden, it wasn’t as yummy

as it could have been. I will definitely try this again and have more patience next time.

Still super delish!

Original recipe:

  • 1 stick salted butter
  • 5 cloves garlic, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • pinch cayenne pepper

Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they don’t burn. Now you have your garlic bread. Be careful, it goes fast.  Make sure you get a few pieces before your company demolishes it all!


Deviled Eggs!

Mmm. There really is nothing quite like delicious deviled eggs. Below is the original link I got from Pinterest:

Luckily I have had several classes this semester who have encouraged my cooking creativity. This week it was for some presentations we were having. So, late one night. After work and classes. I started these puppies. Keep in mind, I doubled this recipe since I was cooking for a large crowd.

Ingredients are simple:


Please excuse the garlic. It was for something else and I was not thinking clearly. Remember, school and work. haha

Also, I had two dozen eggs that were already boiling at this point. Two. Dozen.


Yup. Two saucepans going. Along with my boyfriend’s sweet tea in the making. We were getting lots of kitchen stuff done this night.

Then came the fun part, cooling and then peeling the eggs.


That’s what 24 peeled hard-boiled eggs look like. Ugh. Then, of course, ya split em open and pop out the yolks.


That is 48 egg white halves. Oh boy. 🙂 Then add in your dijon mustard and mayo, salt and pepper to your yolk mix.



Looks much better, right?

Then the fun process of filling the eggs begins. Remember 48 halves.


But hey, I guess they turned out alright. I had to wait until I got back home to add paprika. Apparently three bachelors in one house don’t see the value in many spices.


So the final product. Yum yum yum. In case you forgot, there were 48 of these babies. Took them to class, gone in seconds!

If I had not made two dozen eggs, this would have been a lot faster

and easier. But even as it is, not bad at all.

Time and frustration typically come with the deviled egg making property.

Either way, delicious turn out!

This is How We Juice It!

Ladies and gentlemen,

I have begun a journey and I can’t say it is easy. After watching the documentary “Fat, Sick, and Nearly Dead”, a seed was planted deep in my… belly? You see, this documentary follows an Australian man as he loses over a hundred pounds in 60 days. How did he do this you ask? By juicing. That’s right, nothing but juiced fruits and vegetables for 60 days. I know what you’re thinking, what a nut job, right? Who only DRINKS fresh juice all day every day?! That’s absurd! I thought I could never do something like that and didn’t even want to try. However, after doing some research and thinking about my own weight struggle over the last few years, I thought what the heck? Why not? But I love food so much.

I’m gonna get deep on y’all for a minute. I have not been happy with my body in a couple of years now. When I went off to “university” in southern Alabama a couple of years ago, I was ready to party. And party I did. Staying up all night, drinking, Taco Bell at 4am. I was also more stressed about money than I had ever been up to that point (or since for that matter) and just did not handle things well. As a result I gained over 30 pounds in my first semester away. Fortunately, once I realized this, I was able to curb it and haven’t really gained anything since. That was fall of 2010 and I have had a terrible time trying to take it off. I have poly-cystic ovarian syndrome and it is very easy to gain weight and impossible to lose it. Oh yeah, I also love food.

So I’ve tried a little of everything: the HCG diet, regular dieting, exercising every day, the whole nine. But I found in exercising, I could only do it for a couple of days in a row before the pressure on my knees and shins made it nearly unbearable to walk. So I would take a couple of days off… which inevitably turned into a couple of weeks. And with dieting, I just don’t have the time or money to put into “good” “organic” foods all the time. Did I mention that I love food?

Alright, so I watched this stupid documentary and didn’t think anything of it again. Or so I thought. Here I am, almost a month later and I am on day 4 of my all juice cleanse. Yup, I guess that guy wormed his way into my brain somehow and made me think this was an awesome idea. And in reality, it is. I woke up this morning and weighed myself, as I’ve been doing every morning since I started this Monday. I have dropped a total of 6.2 pounds in three days of juicing!! I have also lost almost three inches all over! I feel like an infomercial right now, but seriously, I feel amazing! It really hasn’t been that hard as my life involves a lot of running around and distractions.

So enough with the persuasion. Check it out yourself, or don’t. Ask questions, or don’t. All I know is my “7 day experiment” is about to turn into a three week commitment and a life long dedication.

By the way, I would much rather drink my veggies than eat them so this week’s recipe is a vegetable juice and you can find all kinds of them on this website:

This one is one Kale leaf, one green apple, one whole cucumber, and three stalks of celery.



Yummy looking, huh? I’m going to be honest with you, this was not the best tasting thing I have ever ingested, but boy did I feel amazing afterwards!


This ^ is just a picture of all of the pulp leftover. It is just raw fruits and veggies no sweeteners or anything else. Probably starting next week I will start eating a small dinner of protein and juice for breakfast and lunch. Stay tuned to this incredible journey I am on!

Egg and Cream Cheese Breakfast Casserole

So I have this class at school on Friday mornings at 9am. Yup, 9am. So our prof asks us to bring food and/or drinks every week to build community and to keep ourselves awake for three hours. I was starting to get tired of having cookies and brownies so early in the day and went on the hunt to my Pinterest boards for something I could bring for breakfast purposes. This is what I found: Looks delicious, sounds easy, and relatively inexpensive.

Below are all of the ingredients needed to make this casserole BOMB! As you can see, I used lots of off brand stuff because, well, I’m poor.


So first, gotta brown that sausage


Yum. My dog was going crazy at this point with the smell wafting through my house. While the meat is cooking, crack your 12 eggs and add half a cup of milk all in a bowl. Mix together. (Forgot to take a picture at this stage, not much to see.)

Also press one can of crescent rolls in the bottom of your 9×13 pan


Be sure you have created a little bit of a lip up the sides of the dish so the egg mixture doesn’t end up underneath your crescent dough.

Then, after draining the sausage (and please be sure to drain the sausage), add the softened cream cheese to the pan


And mix together real good like. Then add your egg and milk mixture to the pan and also mix well.


Yum, so tasty looking! HA! Next, pour all this goodness into the 9×13 on top of the crescent roll dough. Dump 2 cups of cheese all over that sucker. Then top it with the remaining can of crescent rolls. (Note: I have not figured out how to do this right just yet. Do not try to flatten it out once you lay it on top, you will create one heck of a mess.) I pressed them together in twos between my hands to flatten them and lengthen them and I still got this:


Sure, while it is baking for 25 minutes, it will spread some, but not tons. When I took it out of the oven I had


VOILA! Super easy, super fast dish for a super delicious breakfast! (I also made this at home for my family a couple of days later for dinner.)


12 eggs

1/2 cup milk

2 cups cheddar cheese

2 (8 oz) cans of crescent rolls

1 pound of ground sausage

1 (8 oz) package of softened cream cheese

Preheat oven to 375. Brown sausage. While browning, crack all the eggs into a medium sized mixing bowl and add milk. Also press one can of crescent rolls into the bottom of a 9×13 pan. Beat until well blended. Once sausage is cooked, drain and add cream cheese. Mix together well and add egg mixture. After blending all of that together, pour over the crescent roll dough. Top with cheese and the last roll of crescent dough. Bake at 375 for 25 minutes being sure to check on it every now and then as ovens do vary.

Red Velvet Cookies!

I’m only three blog posts in and I already have to apologize. I told you I would never post complicated recipes and they would be super simple and well… I found one I HAD to try and it was super amazing, so now I’m just a liar pants, but maybe you will forgive me. If there is one dessert in this world I could live off of, it would be red velvet cake. So as I was perusing Pinterest, I come across this gem: and I knew it was love at first sight. I forgot I was going to do a blog on this one so I don’t have a picture of the ingredients this time, but first I combined all of the flour, cocoa powder, cornstarch, baking soda and salt.


Then in a separate bowl, beat butter, shortening and sugar and then added the egg and yolk like so


Man I hate mixing eggs. The consistency looks yucky! But once that is totally mixed in there, I added vinegar, vanilla and food coloring. Slowly stir in the dry ingredients from the other bowl, and then mix in the chocolate chunks (I cheated and used white chocolate chips).


At this point, being the incredible cook I am, I began testing my dough. And the tests were all positive. Very positive. I am still not sure how these babies actually made it to the baking stage!


Now the recipe says to pop them in at 350 for 12-13 minutes. At a little over 12 I checked on them and they seemed really mushy still so I left them in for another two minutes or so and probably shouldn’t have


The bottoms were a tad crisp. So when I put the other batch in, I did better


Terrible picture, but I think the point is these cookies are supposed to be pretty soft. They are modeled after a cake, after all. I took them to one of my classes to share and I’m glad I kept a couple at home because before I knew it two dozen of them were gone! Super good, just a little overdone. (I have copy and pasted below from the original website. You can also use the link above to see her blog)

Red Velvet White Chocolate Chunk Cookies…adapted from Cooking Classy

2 1/4 cups all-purpose flour
2 1/2 tablespoons cocoa powder
1 1/2 teaspoons cornstarch
3/4 teaspoon baking soda
1/2 teaspoons  salt
8 tablespoons butter, at room temperature
5 tablespoons shortening
1 1/2 cups granulated sugar
1 egg
1 egg yolk
1 1/2 tablespoons white vinegar
1 1/2 teaspoons vanilla
1 tablespoons red food coloring
8 ounces white chocolate, chopped into chip sized pieces, divided

Preheat oven to 350Âş. Line cookie sheets with parchment paper and set aside.

In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, and set aside. In another bowl, beat butter, shortening and sugar till very pale and fluffy. Add egg and egg yolk and mix until combined. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combined. Carefully mix in 3/4 cup white chocolate chunks.

Scoop dough out by rounded tablespoonfuls and roll into balls and placeabout 2 inches apart on prepared cookie sheets. Gently press a few of the remaining chocolate chunks into the top of each cookie, then reshape dough into balls if necessary.

Bake for 12-13 minutes. Allow to cool several minutes before removing  to a wire rack to cool.

Makes about 2 1/2 dozen cookies.

Parmesan Chicken Bake

I have run into another fantastic Pinterest website. It sounds a little funny, but I gave it a whirl because that’s what my blog is dedicated to anyway, right? And yet again, this recipe uses 5 cheap ingredients and holds endless side dish options! Man I have been getting lucky with my finds. So here is the original:


Mayo, Lawry’s seasoning salt, Parmesan cheese (the original calls for freshly grated… yeah right), garlic powder, and pepper.

So you place 6 chicken breasts in a greased 9×13 glass pan and preheat the oven to 375.


Again, my chicken was ready before the oven finished preheating! So throw all the remaining ingredients together like so


And then whip it. Whip it real good


Yum, yum, yum. I love pretty much anything involving chicken. So once all that good stuff is one singular mixture, smother your chicken in it! The original blog notes that you should cover all exposed chicken so it will not dry out during baking.


Even at this point I am a smidge nervous. I mean, does this really look delicious to anyone? So then I popped the chicken in the oven for 45 minutes, put on some rice, chopped up a salad, and waited. And waited. For as quickly as this thing comes together it sure does take forever to bake! However, 45 minutes later, this amazingness came out.


I put mine over rice and let me tell you, it is moist, creamy, just the right amount of flavor and all around INCREDIBLE. If you people aren’t copying these recipes down and trying them this week, you are missing out!

Parmesan Chicken Bake

5 minute prep time-45 minute bake time-50 minute total time

6 chicken breast (I used 7 and had enough mixture to cover all of it)

1 cup light maynonaisse

1/2 cup “fresh” Parmesan cheese (again, I used the packaged stuff and it was fine. I do wonder what the good stuff would taste like though!)

1 1/2 teaspoon seasoning salt (the original is very careful to mention this is NOT table salt, but seasoning salt!)

1 teaspoon garlic powder

1/2 teaspoon pepper


Preheat oven to 375 and grease 9×13 pan. Mix remaining ingredients and cover chicken with the mixture. Once the oven is preheated, insert pan and bake 45 minutes (again depending on individual ovens, make sure to check the doneness of your chicken). Then, viola! ENJOY!


Four-ingredient Peanut Butter Cookies!

I’m sorry, but what Pinterest tries to tell me I can make delicious peanut butter cookies using four super cheap ingredients always found in my kitchen in under 15 minutes, I’m going to be skeptical. You can find the original recipe here: (haven’t quite figured out this embedded link thing yet, bear with me).

So of course I gathered materials. Image

Uh, yeah. That’s it. Who doesn’t have these things on hand? Because I live with my parents, sister, and 15 year old 6’2″ brother and have a boyfriend who loves peanut butter, I doubled the recipe. The original calls for 1 cup of peanut butter and I just used the whole $2.47 jar which was exactly 2 cups. So I started stirring up and got a little nervous because this is what it was looking like:


With a little perseverance, I eventually got Image

Much better! That is it. Rolled them onto two cookie sheets and did the cute little criss cross thing on top


and popped them in the oven for 5 minutes, switched racks and did another 5 minutes. Having forgotten that my oven takes FOREVER to cook, I took them out and they were breaking all over the place!


So cooked them about 3 minutes longer and then man, they are incredible! Try them, you’ll see!


Four-ingredient Peanut Butter Cookies:

Set oven to 350.

1 cup peanut butter

1 cup sugar

1 teaspoon vanilla

1 egg

Mix all the ingredients together in a large bowl. Form 1/2 inch balls of dough and place onto cookie sheet. Should make a dozen cookies. Put cookies in the oven for 10 minutes. After that, you may have to customize to your specific oven. When they flatten out, they are really close to being done.

First blog post ever

I have never done a blog before and don’t really follow any either so this will be a fun school project. My blog for the semester will focus on a couple of my favorite things: food and Pinterest! What you, my followers (yes, join my cult! I mean blog) can expect is essentially a running catalogue of recipes on Pinterest I have personally tried and either loved or hated and why. If ever you decide to try them as well, please let me know how it turns out! Also, if you have questions on substitutions or anything else before you try a recipe, leave me a comment.  I will try to be fair in my analysis and please understand I am a college student. If you are looking for some fancy, shmancy recipes, look elsewhere!