High Heels & Grills: September 2012

Saturday, September 29, 2012

Skookies

Guess who's back from a week long vacation of bliss?? I can't even tell you how grand it was. No, we didn't go anywhere outrageous - just home to see the family, but it was fan-freaking-tastic! Did anyone else watch the Grey's Anatomy premiere Thursday night?? Oh my emotional!! A bunch of my sister-in-laws and cousins were planning on getting together to watch it, but Zachary had to be back to work at 7 o'clock yesterday morning. I was so bummed that I wasn't going to be able to be there! Lucky for me though, I married the sweetest man in the world and he let me stay and said we could drive home after the show. That put us on the road at 11 o'clock Thursday night and we got home around 5 o'clock yesterday morning. Don't worry, I didn't wake up until 1 o'clock that afternoon. Say what? I think that's a new record for me. I hope to never let that happen again. Talk about a waste of a day! It was all worth it though, to be able to spend a little extra time with my fab. family!

Anyway, I would be deeply ungrateful if I didn't give a shout out to all those lovely bloggers that guest posted for me while I was gone. Do they have some serious talent or what? I thoroughly enjoyed each one of their posts. You guys are great and I appreciate you all so much!

To start off, I have to ask you a question: have you ever heard of a skookie? I remember the first time someone said that word to me and I thought they were speaking a different language. It's actually just the combination of two words: skillet and cookie. Imagine with me for a second, a personal-sized cookie {and by personal, I mean larger than a regular-sized cookie, but small enough to not make you want to vomit after eating it} topped with a scoop of ice cream that melts and oozes into all the cracks of the cookie, giving you the perfect dessert. That, my friends, is a skookie.


I never really understood why you couldn't just do all of this with a regular cookie and why it had to be in a skillet. That was until my sister-in-law pointed out that by cooking it in a skillet, it keeps the cookie warm, so that you get the whole effect of this tasty dessert. We received our skillet as a white elephant gift and I have to say, it's the best white elephant gift I have ever received. {Which really isn't saying much since one year, I received a pair of men's boxers from Russia - not exactly something that makes me jump for joy.} As far as I know, you can use any cookie recipe really {preferably chocolate chip}, but here is the one I used {courtesy of my best friend}:

*Note: This recipe is for an entire batch of cookies, so I used what I needed for the skookie and then just made the rest into cookie bars. Easy peasy.*

Ingredients:
  • 1-1/3 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 to 3-1/2 cups bread flour {or all-purpose is fine}
  • 9 oz. (3/4 bag) milk chocolate chips

Directions:
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cream together the butter and the sugars until fluffy.
  3. Add eggs, one at a time, and mix until smooth
  4. Add vanilla.
  5. Mix in salt and baking soda and combine well.
  6. Add flour, 1/2 cup at a time, until dough begins to pull away from edges. Be sure not to add too much flour, so as to keep the resulting cookie nice and soft.
  7. Add chocolate chips and mix well.
  8. Press enough cookie dough into your skookie pan for it to barely touch the top. 
  9. Place directly in oven and bake for 9-10 minutes or until edges are lightly browned.
  10. Top with a scoop of your favorite ice cream and serve immediately.

We just make it a 'free for all' type of deal where everyone has their own spoon and goes at it. It's super tasty and is always gone within minutes {if not seconds}. I hope you like this yummy dessert as much as we do!

-Sarah

Linking up here.

Friday, September 28, 2012

Creepy Crawly Fossil Cookies

I'm excited to introduce to you today, one sweet and talented girl that you can't help but adore. I know I sure do! Her blog is full of all kinds of crafts, DIYs, recipes, etc. It's one of my very favorites! Give it up for Katie, friends:

Hello High Heels & Grills readers! I am thrilled to be here today to do a post for Sarah. She is just a doll, isn't she? Her recipes are Uh-mazing. But you all know that. My name is Katie, and I blog over at Katie{Did}It, where I share lots of DIY projects, crafts, decor, and some recipes. I would love for you to stop by some time and say hi!



SO, what I have for you today, is a fun Halloween treat. My friend and I started up a craft club (anyone in the Fort Worth, Texas area?!), and I am hosting our first meeting on October 6th. So I wanted to have some fun treats for the girls while we are crafting up a storm together! I found this idea on Martha Stewart.com. Of course. Good ol' Martha.



Here is what you'll need to make these creepy crawly fossil cookies:


  • Ready to mix cookie dough (or pretty much any cookie dough of your choice)
  • Food safe plastic creepy crawly bugs



So I used this ready to mix peanut butter cookie dough. It's nice when you just want to get something in the oven quick, or you don't have the time or all the ingredients on hand to make them from scratch. I mixed these up real quick, and then put a table spoon of dough in my hand and flattened it out with the palm of my hand. Lay these "stone shaped" cookies on a greased piece of foil, or parchment paper.



Next, take your creepy crawly and coat it in flour. Then lay it face down in the cookie dough "stones" you have on the cookie sheet. Press it gently into the dough to make a good impression. Repeat this for the rest of your cookies. Once you have done this to all of them, remove the creepy crawly from the dough, and place the cookie sheet in the freezer. Leave them in the freezer to firm up for about 15-20 minutes.



Bake the cookies according to package (or your recipe) directions. And voila! Fossil cookies!





What do you think? Are these fun or what?! I really love the way they turned out, and I can't wait to make them again for the Craft Club Meeting! I think everyone will just eat them up... Baha!

Well, I hope you guys liked this fun and easy little treat. They would be great for any Halloween party, favor, or for a fun after school snack for your kids!

I would love to see these if you make them, so stop on by over at Katie{Did}It, and let me know how they turned out! Or just say to say hey! And if you need more Halloween inspiration, check out my series 15 Tricks to Treat Your Halloween, which Sarah also participated in! Thanks again Sarah, for having me! Muwah!

Oh my cute. I know my nieces and nephews would absolutely love this! Thank you so much for sharing this Katie. For those of you that want more inside scoop on Katie and her lovely ideas, be sure to like her on Facebook and follow her on Pinterest. Thanks y'all!

-Sarah

Linking up here.

Thursday, September 27, 2012

Crispy Coconut Chicken with Mango Salsa

I'd like to introduce you to a friend of mine that I've enjoyed getting to know for the past little while. After a few e-mails sent back and forth and finding out that our husbands are in the same career field {among many other things we have in common}, I immediately knew I was going to like this girl! She is seriously so stinking sweet and has such an adorable blog! I'll let her do the talking today.

Hey all you High Heels and Grills readers!
I already wanna be your friend because you are followers of this AMAZING blog. 
Seriously, how many of their recipes do you have pinned? Oh, all of them? Me too!
Sarah was my very first bloggy friend. Truly! People like her is what makes blogging so dang fun. We have a lot in common, and I loved her right from the start. When she asked me to do a guest post, my first reaction was, "How did I get logged into someone else's email? Wait, this is my email. WHAT?! SERIOUSLY?!" I am beyond flattered and so happy to be here! 

Hi, I'm Stacia, and I am a coconut addict. 
I seriously eat shredded coconut straight from the bag, with a spoon. So naturally, anything with "Coconut" in the title, catches my immediate and undivided attention. I saw this recipe on The Fit Cook blog while doing a search for coconut recipes. 
Coconut and mangoes? Shoot, I'm sold! Here is the slightly varied, bomb.com recipe-


What you'll need-

-1 red bell pepper
-1 yellow bell pepper
-1 ripe mango
-1/4 red onion (can be omitted if you are not a fan of onions)
-1 large tomato
-1/2 cup cilantro
-1 egg
-1 bag ( 7oz.) sweetened shredded coconut
-1/2 tsp. cayenne peper
-6 boneless, skinless chicken breasts
-1 1/2 Tbs. coconut oil (extra virgin olive oil would also work)
- salt and pepper to taste

What you do-

1. Preheat oven to 375 degrees.
2. Whisk egg in shallow bowl. In separate bowl, combine coconut, (I'm a fiend, and went heavy on the coconut. Feel free to use less) cayenne pepper, and a pinch of salt and pepper.
3. Dip each chicken breast in the egg until coated, and let the excess run off. Then dip chicken in the coconut combo making sure it is thoroughly coated.
4. Heat the coconut (or olive) oil in a skillet over medium-high heat. Cook the chicken for about 3 minutes on each side, or until golden.
5. Place chicken breasts on parchment paper lined cookie sheet, and bake for about 25 more minutes. Start checking at 20, to make sure they aren't being over cooked.
6. While the chicken is baking, prepare the salsa by dicing both peppers, mango, onion, tomato and cilantro. Season with S&P to taste. 
7. When the chicken is cooked, place on your fancy serving dish, (or in our case, our plates) and top with mango salsa. 
8. ENJOY!!!

The whole family loved it, including the kids, for which it was a colorful and tasty way to get their fruits and veggies in for the day. 

Thanks so much for having me Sarah! It was a pleasure. And for all you HH&G readers, come on over to Feathers & Sunshine to see what else I'm up to! I write about life with 4 kids, health and fitness, crafting and DIY, basically any and everything that brings me "Sunshine"!



Doesn't that chicken look delicious?? I, too, am a coconut fan, so I cannot wait to try this! Thank you so much for being here, Stacia, and for sharing your talents with us! If you guys like what you saw today, feel free to follow Stacia on Pinterest and check out her shop. You won't regret it. Have a great day friends!

-Sarah

Linking up here.

Tuesday, September 25, 2012

Work It Wednesday {#2}

Well, we officially made it through our very first link party. We're basically veterans now! {Just kidding.} I seriously can't thank you guys enough for linking up. It was pretty humbling to see how many people participated. I would have been happy with 5 people linking up to be honest, but we were well over that. Thank you, my dear friends!!

We are still on vacay {Lucky us, eh?}, so I'm going to make this pretty short and sweet. First off, here are our features for the week. Drum roll please...

Thread-Sketched Owl Pillow from Fifi at About Blogging Time. You can't
tell from this picture, but she basically made this owl purely from sewing lines
with her sewing machine. No pattern or anything! How cool is that?? I think
I need to hire her to teach me how to sew.

Watermelon Avocado Salad from Laura at Storybook Reality. My first reaction
when reading the title was, "Uh, that's weird." But after hearing Laura describe
it, it really made me curious and wanting to try it! If there's anything I've
learned with food, it's that it's always the weird sounding combos, that
have the best taste!

Candy Apples from Kim at Made in a Day. Aren't they gorgeous?? I 
absolutely love the 'Trick or Treat' sign too. So cute for this fall time season!

Chocolate Chip Cookie Dough Bites from Keri at Shaken Together. I've
seen these floating around Pinterest, but never with WHITE chocolate. Mmm!
I seriously cannot wait to try these.

Cinnamon French Toast Bake from Alyssa at The Recipe Critic. Does
this look incredible or what?? The moment I saw this, I knew I was
going to have to make it in the near future. Yum!

Cinnamon-Sugar Doughnut Mini-Muffins from Noelle at Norrey. First off, this
picture looks fantastic. Second, I love that you get the doughnut taste without
having to deep-fry anything. Score!

31 Fall Activites from Melissa at Willamette Valley Wonder Woman. I 
love bucket lists and I think everyone should have one. I especially love
this bucket list though. It gives me some good ideas to get me in the
fall spirit! Not to mention, these would be some fantastic date ideas
with your sweetheart as well!

The Perfect Pumpkin Roll from Talitha at Love, Pomegranate House. The first
time I saw this, I really did think, "Wow, she's right. That IS the perfect 
pumpkin roll!" Doesn't it look incredible? I just want to stuff my face with
it right now.

Handmade pumpkins from Dori at Bell Jar Vintage. I love how
these aren't the typical black and orange colors. They are sure to
brighten up any room for Halloween, but still get the fall-time
image across. So cute!

Newspaper Halloween Wreath from Teenah at Teenah's Projects. What
a fun wreath that's cost effective as well! Seriously. What are you going
to do with all those newspapers that are sitting around your house
right now? Make one of these wreaths. Please!

Thank you for all these wonderful ideas, girls! Be sure to grab a feature button here:

High Heels and Grills

I'll be pinning all of these things this week, so be sure to keep a look out for them! Now, onto the party. Remember the two rules:

#1 - Link up anything and everything {recipes, crafts, projects, tutorials, etc.} that has been made by you. I don't care what it is as long as it isn't a shop, giveaway, advertisement, link party or something of the like.
#2 - Please link back to us in some way, shape, or form. I understand how annoying this can be sometimes, so I've made a lovely super ugly button {I know, I'm working on it. Give me some time.} for you to put on your blog. You can also put a text link at the end of your post or even put our link in your party page. Just please give credit where credit is deserved!


High Heels and Grills

If after doing these 2 things, you decide you want to follow us via GFC, follow us on Pinterest, like us on Facebook, or follow us onTwitter, I would definitely not object! Thank you all. With that being said, work it friends and show me what you've got!! 

Pumpkin Cream Cheese Pound Cake

There is this cute little blog that I've been following for a while called Love and Laundry and I absolutely adore it. Not just because of the blog, but because of the girl behind the blog. She really is adorable. You guys will love her! I'll stop talking and let her introduce herself:

Hello High Heels and Grills readers! I’m Shatzi and I blog over at Love and Laundry. I’m a mom of three kiddos and I love cooking, sewing, crafting and definitely playing with my kids. But I don’t love laundry. That’s kind of a joke. I’m so excited to be here today! I’m one of Sarah’s biggest fans! She always amazes me with her delicious and simple recipes. Today I’m sharing with you a yummy fall recipe! Pumpkin Cream Cheese Pound Cake.

pumpkin cream cheese poundcake

This is so delicious! My husband isn’t a huge fan of pumpkin and even he loved this velvety and moist cake. You can bake pound cake in a Bundt pan, but I like to do it in my bread pans.  I love pound cake because it’s more dense and smooth than a traditional quick bread. And it’s just as easy to make.

Pumpkin Cream Cheese Pound Cake
adapted from Tasty Kitchen Blog

3 sticks of butter, softened
8 ounces of cream cheese, softened
2 cups of sugar
1 cup of packed brown sugar
1 cup of pumpkin puree
1 tablespoon of pumpkin pie spice
2 teaspoons of vanilla
3 1/4 cups of cake flour -OR- all-purpose flour
6 eggs

1. Preheat the oven to 325 degrees.
2. Measure flour in one bowl and crack eggs in a separate bowl.
3. Meanwhile, in a mixer, cream the butter, cream cheese and sugars. Add the pumpkin puree, pumpkin pie spice and vanilla.
4. Alternate adding in flour and eggs, starting with the flour and ending with the flour. Do not over-mix.
5. Pour batter into a prepared Bundt pan or 2 bread pans. Bake for 1 hour and 30 minutes or until done. Check the cake after 1 hour and 15 minutes. After baking, allow to cool.


Thanks so much, Sarah for letting me hang out here today! If you’re looking for more yummy recipes, I share some on my blog:

recipe samples

You can find me on my blog, Facebook, twitter and pinterest!
L&Lsignature





See? I told you you'd love her. Thank you so much for being here today Shatzi and for sharing this yummy looking recipe with us! Be sure to go give her some love from High Heels and Grills!

-Sarah

Linking up here.

Monday, September 24, 2012

Man Mondays: Plum Glazed Ribs

I love ribs. Really. The inner caveman in me, whom I call "Ogg," comes out big time when I'm eating ribs. In fact, this is usually the conversation on-scene:

Zach: Ogg hungry! Where meat?
Sarah: Zach, please stop talking like that.
Zach: Ah, juicy rib-flesh! Give, now!  *Zach ravenously tears into the ribs while disregarding all aspects of manners*
Sarah: ...
Zach: Ogg no more hungry. Ogg love meat!
Sarah: Thanks for the conversation tonight Ogg, you're a real charmer.

Believe it or not, I've never made ribs... ever. This was my first attempt and it turned out rather nicely. I got the idea for this recipe from several different places, but made it my own. In other words, this is an Ogg original! It's easy enough for Ogg too; however, it does take a while. Plan for at least 2 hours from start to finish.


This recipe can be completely different depending on what kind of chili sauce and hot sauce you prefer. If your chili sauce is less-sweet, use more plum preserve. If you like a sweeter chili sauce, use less plum preserve... you get the idea. Makes around 4 servings.

Ingredients:
  • 4 lbs of pork or beef ribs (beef slightly won out on the taste test for us)
  • 1 cup plum jelly/jam/preserve
  • 1 cup sweet chili sauce (my favorite is the mae ploy brand)
  • 1 tablespoon hot sauce (sriracha anyone?)
  • 1/4 cup soy sauce
  • salt and pepper

Directions:
  1. Preheat the oven to 350 degrees. Salt and pepper the individually cut ribs. Place the ribs in two 9" x 13" glass casserole dishes. Cook in the oven for 45 minutes.
  2. While the ribs are cooking, prepare glaze/sauce by mixing the remaining ingredients in a large saucepan and bringing to a boil. Reduce to a simmer for another 10 minutes, stirring frequently.
  3. Heavily baste the ribs in the prepared sauce. Place the ribs back in the oven. Cook for 45 minutes or until tender. Periodically turn the ribs over and coat again with the sauce every 10 minutes or so while cooking. 

Any remaining glaze can be used as a dipping sauce. However, Ogg won't judge if you decide to just drink it... it's that good. Enjoy!

-Zach

Linking up here.

Sunday, September 23, 2012

Mini Pumpkin Swirled Cheesecake

I can't even tell you how excited I am for today's guest post. Not only because I love pumpkin and cheesecake more than almost any other food, but because today's guest is one of my very best friends! It may seem funny to call her a best friend when we've never even met in real life, but she really is nothing less than that. I always refer to her to my husband as my BBFF {Blog Best Friend Forever} and I absolutely adore her and her blog! I know you guys will too.

Hello there everyone! I am so excited to be guest posting on High Heels and Grills! Let me start off by saying how we met. I was one of the first followers on her blog!  And when I saw her blog it was love at first sight. Everything about her blog was amazing. The pictures, the design, and the fact that she has a husband that cooks with her! I never knew that was possible. I have loved being her blog BFF and it has been so fun getting to know her and watch her blog grow. I love this girl. 

Allow me to introduce myself. I am Alyssa aka the one and only Recipe Critic. I enjoy being a stay at home mom to two cute little boys. I love cooking. By myself. No husband involved, unfortunately. My hubby's only contribution is eating my cooking. Our family rates and reviews all of the recipes that we try. Some of them are my own that have been in our family for years. My picky 4 year old rates them all horrible. So don't take his advice on anything.


I decided to share with you these amazing Mini Pumpkin Swirled Cheesecakes. Let me tell you why they are so amazing. Only 106 calories and 3 WW points. Ok now that I have your attention, you have to try them. They were definitely rated a 5. I am obsessed with cheesecake and the pumpkin swirled thoughout is divine. It reminded me of fall. And I loved every 106 calorie bite! Seriously, I about died eating this!  




Ingredients:

Crust:

7 graham cracker sheets
1/2 tsp. ground cinnamon
2 Tbsp sugar
4 Tbsp unsalted butter, melted

Cheesecake Mixture:

8 oz. fat free Cool Whip
1 (8 oz) package fat-free cream cheese
1/4 cup sugar (or 6 Splenda packets)
2 tsp. vanilla extract

Pumpkin Mixture:

1/3 cup pumpkin puree
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. allspice

In a food processor, grind up the graham cracker sheets into fine crumbs. {If you don’t have a food processor or blender, place the graham crackers into a bag and crush them with a rolling pin or a cup.} Place the graham cracker crumbs into a bowl and add in the ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs.

Line a cupcake pan with cupcake liners and put one tablespoon of the graham cracker crumb mixture in the bottom of each liner. Press down the crumbs with your hand. Set aside.

In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Add the Cool Whip and whip until smooth. To make the pumpkin mixture, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and allspice. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.

Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top. Now place three dots of pumpkin batter onto the cheesecake batter in the liner. I used a 1/4 teaspoon to scoop the pumpkin batter. Use a toothpick to swirl the two batters.

Once each cheesecake cup is swirled, place the cupcake pans into the fridge to chill for a few hours (I chose to keep mine in overnight) until firm. Serve and enjoy!

Servings: 12  Serving Size: 1 mini cheesecake Calories: 106 Fat: 3.8 g Carbs: 12.1 g Fiber: 0.3 g Protein: 2.8 g Old Points: 2.4 pts Points+: 3 pts
Recipe from: Eat Yourself Skinny

I hope you all enjoy this guilt-free, no-bake dessert! Make sure to stay connected with The Recipe Critic. Become a follower on Facebook, Pinterest, GFC, or Twitter! I will keep you updated with more awesome recipes just like this one!  


Yum! This looks fantastic and it just screams fall to me. Thank you so much for sharing this tasty looking recipe with us Alyssa! For all of you High Heels and Grills fans, be sure to show Alyssa some thanks and pay her a visit!

-Sarah

Linking up here.

VintPrint Giveaway Winner

And now, the moment you've all been waiting for...the winner of the huge blog design giveaway from VintPrint Design!! I had so much fun hosting this giveaway and I'm so excited to see what the lucky winner will do with it! The winner is:

  a Rafflecopter giveaway

Congratulations Brianna!! I'll be contacting you shortly. I'm so excited to see what Meg comes up with for you!! Thank you everyone for participating in this giveaway and for supporting Zachary and I in our blogging adventures. We appreciate it more than you know!!

-Sarah

Saturday, September 22, 2012

Apple Crisp

*This is the last day you can enter the VintPrint blog design giveaway! Be sure to get your entries in!!*

Today we have another special blogger - Talitha from Love, Pomegranate House. We got chatting on FB one day and noticed that we live less than 2 hours away from each other and immediately became legit facebook friends! I've adored stalking her blog ever since. She's got one tasty sounding and looking recipe for you that I'm positive you will enjoy! I'll let her tell you all about it.




Why hello there! I am thrilled to be guest posting here on High Heels & Grills! My name is Talitha. I know, it's a weird name. Let's all say it together: Tuh-lee-thah.   I'm a wife, nurse, Pinterest addict, bargain hunter, and thrift store stalker. But mostly, I'm a DIY-er at heart who loves good bargain and I'm attempting to make my little family's life more beautiful one DIY at a time. You can normally find me in my little corner of the blogsphere on Love, Pomegranate House. It's where I share about the ins-and-outs of my little family as well as my home decor and crafting projects with a side portion of some yummy recipes! Okay! Now that we have the formal stuff out of the way... I was absolutely thrilled when Sarah asked me to share a recipe with all of you! I'm so excited to be hanging out today and sharing with you my latest fall creation: apple crisp! 


Apple Crisp

This is a recipe I have worked at and refined over the past few years. This final recipe has always gotten rave reviews from dinner guests and family. It is inevitably followed by a second batch once the first went way too fast!

Apple Crisp

Ingredients:
  • 10 cups apples; cored and sliced
  • 1 cup sugar
  • 1 tbsp flour
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/4 cup water {this is not always necessary as sugar makes the apples release juices!}
   
  Topping:
  • 2 cups Quick-cooking oats
  • 2 cups flour
  • 2 cups brown sugar; packed
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup butter; softened

Directions:

1. Preheat oven to 350 degrees.
2. Toss apples with white sugar, flour, nutmeg, and cinnamon. Place coated apples in a 9x13 pan. Pour water evenly all over {You may not need the water. Blending the apples with the sugar can release a lot of juices}
3. Combine oats, flour, brown sugar, baking powder, baking soda in a large bowl. Mix thoroughly. Cut the butter into the mixture. Crumble evenly over apple mixture.
4. Bake for about 45 minutes. Allow to cool for 10 minutes.


Apple Crisp

I love to top this with some vanilla ice cream! YUM! Tastes just like fall! Thanks again to Sarah for having me today! I love meeting new people and making new friends so I would love it if you come and visit me at Love, Pomegranate House! Or find me on Facebook here. Or on Pinterest over here.

Isn't she just fantastic? And that Apple Crisp looks divine! It reminds me of my dad. He loves that stuff. Be sure to give Talitha a visit and give her some love from HH & G! Thanks friends.

-Sarah

Linking up here.

Friday, September 21, 2012

Chai Pumpkin Kiss Cookies

*Note: you have less than 2 days to enter the giveaway for a free blog design from VintPrint Design!!*

Zachary and I are going out of town for a week, so while we are gone, we were able to talk some lovely bloggers into sharing their favorite recipes with you! They all look divine and I want to make each one of them right now. First up is Autumn from The Art of Beauty with these chai pumpkin kiss cookies. Mmm! Take it away Autumn!

It is getting to be the time of year when we crave the fall spices and warm goodness of our favorite baked goods. This is one of my favorite cookies that many people have done and redone. Here's my take on this delicious fall time favorite.


Ingredients:

  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup chai concentrate (I used Oregon Chai Original)
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. cream of tarter
  • 1/4 tsp. salt
  • 1 Tbs. Chai spice mix
  • 1 tsp. Chai spice mix/ 1 tsp. sugar
  • 1 bag Pumpkin spice Hershey’s Kisses

Chai Spice Mix:

  • 1-1/2 tsp. ground cardamom
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg

Preparation:

Cream together butter and sugar in a large bowl until smooth.  Add egg, chai concentrate and vanilla. In separate bowl mix together flour, baking soda, cream of tarter, salt and 1 Tbs. chai spice mix. 

Combine wet and dry ingredients, cover with plastic wrap and refrigerate for at least 1 hour to let dough chill enough to work with.

Preheat oven to 325 degrees. Line baking sheet with parchment paper. Using your hands, roll dough into 1 inch round balls and place on parchment paper. Lightly sprinkle dough with Chai Spice/Sugar mixture before baking.

Bake cookies for 10-12 minutes. Remove cookies and place one pumpkin kiss in the center of each cookie. Don’t touch cookies until completely cooled or kisses will puddle.  Enjoy!

Thank you so much for sharing this delicious looking recipe with us Autumn! For those of you that aren't familiar with her blog, you've got to visit it. Right now. It's fantastic! She is an aesthetician of 10 years and has so many tips and tricks on beauty, skin, makeup, and health. She's pretty new to blog land as well, so be sure to give her some love and follow her on GFC, follow her on Pinterest, and like her on Facebook! You guys are great.

-Sarah

Linking up here.

Thursday, September 20, 2012

Grasshopper Pie

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I'm a die hard mint and oreo fan. Not mint and then oreo but mint and oreo. Together. I don't know how many times I've had to make an immediate run to Dairy Queen to get my mint and oreo fix. Their shakes are to die for! The only thing I don't understand, is how this combination of goodness, got the nickname of 'grasshopper'. Where did that come from? Does anybody know?? Because I'd really like to.



The first time I remember having this stuff, was when I was ten years old and my parents were out of town and they got us a couple babysitters - some of my dad's college students. We adored them. They made this for us and then took us outside to dance in the snow while we waited for it to set up. It's kind of a random memory, but I can honestly attribute that event right there to my love of mint/oreo. It tastes like heaven in my mouth!

Ingredients:
  • 1 package oreos
  • 1/4 cup (1/2 stick) salted butter, melted
  • 2 cups whipping cream, whipped
  • 1 {7 oz.} jar marshmallow creme
  • 1/4 cup milk
  • 1/2 tsp. peppermint extract {Make sure it's peppermint and not mint. Otherwise, your pie will taste like straight-up toothpaste. Yuck.}
  • 10 drops green food coloring

Directions:
  1. Count out 22 oreos and crush them in a food processor. {Or to help with dish duty, I just put them in a big ziploc bag and crush them with a rolling pin.}
  2. In a medium bowl, combine crushed oreos and butter; mix well.
  3. Press oreo mixture in a 9 inch pie pan and place in refrigerator to let cool.
  4. Meanwhile, gently combine whipped cream, marshmallow creme, and milk in a large bowl until smooth. {I found that if you microwave the marshmallow creme for about 30 seconds before adding it to the whipped cream, it helps to avoid lumps.}
  5. Add peppermint extract and food coloring and mix well.
  6. Place filling on top of pie crust and smooth over.
  7. Crush about 4 oreos and sprinkle crumbles evenly over pie.
  8. Serve and enjoy!

You can either eat it right after making it while it's light and fluffy {my favorite way}, or you can stick it in the freezer and make it into an ice cream pie. I really can't tell you how fantastic this stuff is. You've just got to try it for yourself. You won't regret it!

-Sarah

Linking up here.

Tuesday, September 18, 2012

Work It Wednesdays {#1}

What's that? High Heels and Grills has a link party?? Heck to the yes! I had a poll going this week, to see if any of you would participate if I started one {What's a party if you have no guests?} and I was so thrilled by your response! {Well, most of your response. Some people said no. Haters.} Yes, I will be holding those of you that said yes accountable. Ok just kidding, I won't. But secretly I will. Anyway, I wanted to get one started right away because I think they're just so fun! I've been extremely grateful to other bloggers that have featured our recipes, so you can bet your bottom dollar that I'm going to feature, facebook, pin, and tweet the crap outta your stuff - so make it your best!

I only ask two things of you when linking up {For now anyway. Haha}:

#1 - Link up anything and everything {recipes, crafts, projects, tutorials, etc.} that has been made by you. I don't care what it is as long as it isn't a shop, giveaway, advertisement, or something of the like.
#2 - Please link back to us in some way, shape, or form. I understand how annoying this can be sometimes, so I've made a lovely super ugly button {I know, I'm working on it. Give me some time.} for you to put on your blog. You can also put a text link at the end of your post or even put our link in your party page. Just please give credit where credit is deserved!


If after doing these 2 things, you decide you want to follow us via GFC, follow us on Pinterest, like us on Facebook, or follow us on Twitter, I would definitely not object! Thank you all. With that being said, work it friends and show me what you've got!!



Family Favorite Sloppy Joes

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I love sloppy joes. I always have and I always will. So, when I came across this recipe, I knew I had to make them for dinner ASAP!


The first time I made these, I decided I would half the ingredients {There's no need to make enough food for an army when it's just the two of us at home} and I went ahead and got all the stuff for it. So there I am, cooking the hamburger, chopping the onions, etc. and I get it all finished, take one bite, and...what the crap?? It tasted good, but was extremely strong! I tried retracing my steps and couldn't figure out what the heck happened and was completely lost until I realized...my plan was to half the ingredients and the only thing I halved was the beef. Hello little dumb girl! I won't make that mistake again. They were much better the next go around. :) {This recipe is found in the Dinner on a Dime Cookbook.}

Ingredients:
  • 2 lbs. ground beef
  • 1 large onion, chopped
  • 1-1/4 cups ketchup
  • 1/2 cup water
  • 1 Tbsp. brown sugar
  • 1 Tbsp. white vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground allspice
  • 8 hamburger buns

Directions:
  1. In a large frying pan, cook beef and onion over medium heat until meat is no longer pink; drain fat.
  2. Stir in the ketchup, water, brown sugar, vinegar, salt, mustard, chili powder, and allspice; bring to a boil.
  3. Reduce heat and simmer uncovered until thickened and heated through.
  4. Spoon about 1/2 cup meat mixture onto each bun.
  5. Makes 8 servings.

Serve with fries, chips, or another side of your liking. Hopefully this will become a family favorite recipe for you, just like it has for us!

-Sarah

Linking up here.

Monday, September 17, 2012

Man Mondays: Tin Foil Dinners

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Last week, I reminisced a bit about my childhood. Well, that got me thinking about other meals I had in my wee little days. One of those meals was tin foil dinners. What's that you say? You've never heard of those? Let me enlighten you a bit. Here is the definition I found in the Zactionary: "tin-foil dinners: a conglomerate of delicious foods stuffed inside a pocket of foil and placed on/near hot coals or briquettes until cooked."


It's really very simple, but it yields amazing results. This is why: What happens when you grill something? A lot of the tasty juices run off and drip into oblivion. What happens when all those tasty drippings are trapped inside a Christmas gift of foil? You get a juicy mix of meat and veggies that don't lose an ounce of deliciousness.

I liked these so much on our family camping trips back in the day, that even when I wasn't camping I would eat them. True story. In 6th grade I made one for myself and cooked it on a homemade, miniature fire in my backyard. I was a weird kid.

Disclaimer: the ingredient amounts and even the varieties can be adjusted according to your desires. As listed, you should be able to get about 4 individually wrapped dinners.

Ingredients:
  • 1-1/2 lbs ground beef
  • 4 large carrots, chopped
  • 4 large potatoes, diced
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup sliced mushrooms (optional)
  • seasoning salt and pepper, to taste
  • tin foil

Directions:
  1. So easy - Divide the meat into fourths, and put each portion into flat sheets (about 12 inch square) of foil. 
  2. Pile a desired amount of the remaining ingredients into your own individual meal.
  3. Be very generous with the salt when seasoning your uncooked pocket of awesome. Put more than you think you will need. Somehow, the salt kinda disappears during the cooking process, so be generous.
  4. When the foil dinner is built according to your desires, wrap it up in the foil much like you would wrap a present. When it's nice and sealed all around, I typically wrap it again, upside-down. This ensures it's sealed, but also keeps it from burning.
  5. Place your dinner very close to (or even directly on) a pile of hot coals/briquettes. Cook for approximately 10 minutes, flipping halfway through.
I usually like to enjoy my meal with a side of unadulterated manliness; however, if you are like my wife, go ahead and ruin it by drizzling ketchup all over your meal. Kinda like steak, it should be good enough on its own already. Unless your steak tastes awful... if so, go ahead and put as much steak sauce or ketchup you need to in order to hide the suckiness. Regardless, with or without ketchup, you'll love this meal. *Zach walks away and grumbles something about getting off his soap box before he loses followers*

-Zach

Linking up here.