High Heels and Grills: November 2012

Friday, November 30, 2012

Eggnog Pancakes with Eggnog Syrup

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It's the last day of November, which means Christmas is almost here! I can't wait to bring on the holiday traditions. My dad is a firm believer in getting a real Christmas tree and I have never had a Christmas without one. I wasn't about to let that end when I got married, either! Our only problem? We don't have a truck to transport said Christmas tree. So we had to get a little creative this year. First, we found the perfect tree. {Even if it was at Lowe's and not all nestled happily in the woods.}

Then things got super redneck as we tied it to our '96 Honda Civic with twine. Yeah. We felt pretty high class.

Now it's sitting all pretty-like in our living room, waiting to be decorated on Monday when we get back from our trip to Utah this weekend. I'll be sure to show ya the finished product! It's going to be epic. I just love this time of year and all the joy and happiness that comes with.

Now, how does all this Christmas talk relate to today's recipe? Well, I'll have you know that I've teamed up with 11 other bloggers for a '12 Days of Christmas' recipe sharing extravaganza, where we all share some of our favorite holiday recipes! So for my entry, I came up with these Eggnog Pancakes with Eggnog Syrup!

Let's talk about eggnog for a minute. Either you love it or you hate it, right? I, for one, have to be in the right mood to be able to gulp down a glass of it. I like the taste, but its thick texture sometimes makes me feel like I'm pounding a cup  of lard. There is something to be said about these Eggnog Pancakes though. How about holy-freaking-delicious? I seriously could not get enough of them. And that syrup? Mm-hmm. It just as delightful {if not more} as the pancakes themselves. The whole meal was perfect for this holiday season!


  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp. salt
  • 1 Tbsp. sugar
  • 1 cup eggnog
  • 1 egg, lightly beaten
  • 1/4 cup oil or melted butter
  • 1/4 cup milk {optional}

Syrup {adapted from Taste of Home}:
  • 1-1/2 cups sugar
  • 3/4 cup eggnog
  • 1/4 cup milk
  • 1/2 cup butter
  • 2 Tbsp. corn syrup
  • 1 tsp. baking soda
  • 2 tsp. vanilla extract
  • Whipped topping {optional}

  1. Pancakes: In a medium size mixing bowl, combine flour, baking powder, salt, and sugar.
  2. In another small bowl, mix eggnog, egg, and oil. 
  3. Add the wet mixture to the dry mixture and stir just until blended. {At this point, you may need to add the milk, depending on how thick or runny you want your pancakes to be.}
  4. Preheat griddle or skillet to medium high and grease with oil.
  5. Pour approximately 1/4 cup batter on hot griddle.
  6. Let cook for 2-3 minutes until bubbles begin to form and edges are set.
  7. Flip and let cook for 1-2 minutes on other side, until golden and center is no longer runny. {Unless you like it runny because let's be honest - it's rather delicious.}
  8. Syrup: In a medium saucepan, combine the sugar, eggnog, milk, butter, corn syrup, and baking soda. 
  9. Bring to a boil and let boil for 5 minutes.
  10. Remove from heat and stir in vanilla. 
  11. Pour warm syrup over hot pancakes and top with whipped topping.

I hope you enjoy this delicious Christmasy treat!


Linking up here.

Thursday, November 29, 2012

Overnight Blueberry French Toast

I just have to start of by thanking you for your patience with us. I feel like we've been so sporadic in our recipe sharing that if I were you, I'd want to strangle us! Thanks friends. Second, this Overnight Blueberry French Toast is absolutely amazing! I struggle with finding good breakfast recipes that are quick and easy, but this one definitely did not disappoint. As I was eating it this morning {it makes for great leftovers!}, I thought to myself that it's a wonder that I even like blueberries. My family lived in Texas for a few short years growing up and every year we would venture over to this ginormous blueberry patch that was just outside of town. My little brother and sister and I would pick blueberries all. day. long. {I think we actually ate more than we picked} and we'd have blueberries at our house for months to come. We'd eat them plain, we would freeze them, we'd make them into jam, we did all kinds of things with them. And despite the couple bouts of the runs they gave us, we still hold the taste of them near and dear to our hearts. ;)

This recipe was found at Ask Chef's and I kid you not, it is the greatest thing since sliced bread...maybe because it has sliced bread in it...who knows. Anyway, you'll want to try this ASAP!

  • 12 slices day-old Texas Toast, cut into 1 inch cubes
  • 2 cubes (8 oz. each) cream cheese, cut into 1 inch cubes
  • 1 cup blueberries {We used 1/2 fresh and 1/2 canned, drained}
  • 2 cups milk
  • 12 eggs, beaten
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup {And yes, the store bought kind works fabulously.}
  • 1 cup white sugar
  • 2 Tbsp. cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 1 Tbsp. butter, salted

  1. Lightly grease a 9x13 inch baking dish. {I prefer to use butter. It's good for the soul.}
  2. Place half your bread cubes in the dish along with your cream cheese cubes.
  3. Spread 1 cup blueberries over the cream cheese and bread and then top with the remaining bread cubes.
  4. In a large bowl, mix together the milk, eggs, vanilla, and syrup; Pour evenly over the bread mixture.
  5. Cover and refrigerate overnight.
  6. Remove from the refrigerator about 30 minutes before baking.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Cover mixture with aluminum foil and bake for 30 minutes; Uncover and continue baking 25 to 30 minutes or until center is firm.
  9. In a medium saucepan, mix the cornstarch, sugar, and water and bring to a boil.
  10. Cook mixture for three minutes, stirring constantly.
  11. Mix in remaining cup of blueberries and reduce heat to a simmer for about 10 minutes. {Until the blueberries burst.}
  12. Stir in the butter and pour over the baked French toast.
  13. Eat to your heart's content.

Enjoy! I hope you love it as much as we do!


Linking up here.

Tuesday, November 27, 2012

Work It Wednesday {#11}

Happy Work It Wednesday! For all of you American readers, did you have a great Thanksgiving? And for you non-Americans, how was your Thursday?! ;) My Thanksgiving was absolutely delicious! It was a bummer not having Zachary there, but I am so grateful to my "surrogate" family that is willing to take me under their wing. They really are so great to me.

Anyway, let's get on to the features for this week, shall we?!

15 Minute Creamy Avocado Pasta from Chocolate and Chillies

Homemade Cheese Crackers from Love, Pomegranate House

Fluffy Snickerdoodles from Half Baked Harvest

Easy Homemade Gifts from Our Pinteresting Family

His and Hers Questions from Hooah and Hiccups

Thank you for all of these fabulous ideas, friends! If you were featured, be sure to grab yourself a featured button here! Now friends, let's get down to the nitty gritty, shall we? 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 subscribe to us via E-mail,  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!!

Homemade Wassail

So, us humans do funny things. Occasionally, when humans have to work on weekends - and holidays, and birthdays, and National Waffle Day (life sucks, I know) - said human might let Monday sneak up on them without realizing it. Oops. I guess this will be the first (and hopefully last) Man Tuesday. Doesn't quite have the same ring to it...

Wassail. Wikipedia says it's a verb and involves singing, drinking, and talking to trees, or something... When I hear the word "wassail," this is what I think of:

Pajamas. Christmas tree all lit up. The sweet, warm smell of apple cider, brewing with other spices and citri (plural for citrus... I'm surprised you didn't know that) wafting from the steaming cup in my hands. Christmas music playing in the background. Not a care in the worl -- "COPPER, GET YOUR MANGY PAWS OFF THE COFFEE TABLE YOU DIRTY-ROTTEN CANINE FROM --" *ahem* Well anyway, you get the idea...

Bottom line, wassail is delicious, comforting, and it smells freakin' awesome! This recipe happens to be pretty easy, which is my favorite kind of recipe. Go ahead, call me lazy. I just say I'm practical (and handsome, but I guess that's not related).

Ingredients: (makes about 4 servings)
  • 5 cups of apple cider (liquid form or mixed from packets)
  • 1 cinnamon stick
  • 1/4 teaspoon whole allspice
  • 1/2 teaspoon whole cloves
  • 1 lemon
  • 1 orange
  • 1 tea-bag, opened and emptied out
  • 1 tablespoon of sugar (optional)

  1. We couldn't find any whole allspice I don't know about you, but I don't like the idea of allspice swimming in my drink. I thought it would be clever to open up a tea bag, empty it out, refill it with the allspice and cloves and re-staple it closed. If you do find whole allspice, just wrap the spices up in some cheesecloth and stick it right in. Add the cinnamon stick and the tea bag to the cider. Boil for 10 minutes.
  2. Cut 1/2 of your lemon and 1/2 of your orange into thin slices (rind and all). Add them to the wassail.
  3. If you want even more of a citrus flavor, you can add some of the juice from the other half of the lemon and orange to the mix.
  4. Turn down the heat after you have added the lemon and orange and taste your concoction and let it .simmer for about 20 minutes. You may need to add a tablespoon of sugar or so to balance out the citrus.

The longer this stuff sits the better it gets... well, to an extent. If you let it sit for TOO long, it starts to get a little bitter from the citrus rind. If you are making a really big batch, I'd recommend removing the citrus after it has had the chance to sit for a few hours . Now, break out the PJs, a blanket, a Christmas movie, and enjoy wassailing!


Linking up here.

Sunday, November 25, 2012

Chocolate Peppermint Krispie Treats

Sorry for the whole MIA-ness over here. Between Thanksgiving and the mister having a day or two off, the last thing I wanted to do was be anywhere near a computer. We had too much eating and Christmas decorating to do! What about you guys? Did you have a great holiday?? I want to hear all about it!

Thanksgiving is finally over, which means it's officially okay to bring on the Christmas movies, Christmas lights, and Christmas music without being judged profusely. {I've actually been doing all of these things since October...bring on the judging.} To kick of this Christmas excitement, I thought I'd introduce you to cute Keri from Shaken Together and let her share this delicious looking recipe for chocolate peppermint krispie treats! Take it away Keri!

Hey there High Heels & Grills readers!! My name is Keri and I blog over at Shaken Together where I share all sorts of stuff that makes me happy...quick crafts, easy recipes, fun giveaways and I host a weekly link party! You can find me on Facebook, Pinterest and Twitter, too! Today, I am so excited to share a quick and easy (and YUMMY!) recipe with you today...chocolate peppermint krispie treats!

These are a twist on the classic krispie treats ... quick to whip up but they pack a minty punch!  

Chocolate Peppermint Krispie Treats 

-4 tablespoons of butter 
-6 cups of Cocoa Krispies 
-4 cups of mini peppermint marshmallows 
-1/4 teaspoon of peppermint extract (optional) 
-Andes peppermint crunch chips / mini chocolate chips / sprinkles for garnish (optional) 

Melt butter in a large pot over medium heat. When butter is melted, add peppermint marshmallows and stir until melted. Remove from heat. If you want an extra kick of mint, add about 1/4 teaspoon of peppermint extract. Add Cocoa Krispies to the marshmallow mixture and stir until thoroughly coated. Press mixture into a 9x13 pan (or a 9x9 pan for thicker squares). Add chips or sprinkles (or both!) sprinkled over the top of the krispie squares and press in lightly. Allow to cool before cutting.

These are perfect to add to cookie plates as gifts, package for holiday bake sales, add a lollipop stick for a krispie pop or just to munch with a cup of hot cocoa!  You can also cut them with cookie cutters into festive holiday shapes. Roll the leftover pieces from your cookie cutters into balls for easy snacking!

Want more quick holiday treats?! Check out these great recipes!

Mini Pumpkin Pie Croissants
Gingerbread Sandwich Cookies
Vanilla Nutmeg Cookies with Eggnog Glaze

Thanks again, Sarah and Zach, for having me over at your place!  Hope to see you again soon!


Umm, I'll take at least three of those please. Don't they look so good? And talk about adorably festive! Thank you Keri for sharing these with us today. Be sure to give Keri a visit and send her some High Heels and Grills love!


Linking up here.

Tuesday, November 20, 2012

Work It Wednesday {#10}

Happy Wednesday! Can you believe we've been linking up for ten whole weeks now?! Neither can I. Man, time sure flies, doesn't it? I can hardly believe Thanksgiving and Christmas are as close as they are! I am so not ready for them. Zachary is working all day and overnight on Thanksgiving {total bummer}, but luckily I have a really great friend that invited me to have dinner with her cute little family. I'll be making my very first turkey {ever} with her and I'm super excited! {slash nervous} Anyway, it should be fun. As far as Christmas goes, I'm kind of freaking out a little bit. Zachary's birthday is two weeks before Christmas and last year I had all of his birthday and Christmas planned out in October! This year? I've barely had time to think about it, let alone do anything for it. Ahh! If you know of any hot deals that a 28 {turning 29} year old dude would like, throw 'em my way! :)

As always, there were some fantastic projects linked up last week! I hate that I can only pick a few. I loved and adored so many of them, but here are my favorites:

Leaf Garland Tutorial from Living the Dream

Thanksgiving Hurricane Vases from Amanda Jane Brown

Lunch Lady Peanut Butter Bars from Mandy' Recipe Box

Thanksgiving Mantle from Katie {Did} It

Snickerdoodle Donut Muffins from Sweet Little Bluebird

Gingerbread Oreo Truffle Bark from Inside BruCrew Life

Turkey Lollipops from You've Been Framed

Are you sensing the Thanksgiving theme going on here? :) I thought they were such fun ideas! If you were featured, be sure to grab yourself a featured button here! Now friends, let's get down to the nitty gritty, shall we? 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 subscribe to us via E-mail,  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!!

Pistachio Pudding Salad

Ever have something so embarrassing happen to you that all ya wanna do is crawl into a hole and never come out? Your hands get clammy, your pits get sweaty and your face turns bright red? This doesn't happen to me very often {Besides the face turning red part. I blush all the time and I can't do a dang thing about it.}, but this week it surely happened...times ten! I was walking into the grocery store and I hear this guy behind me yell, "Excuse me, mam!". He was walking in front of my car so I was afraid he was going to tell me I couldn't park there or something. No. It was worse. He said, "You have something stuck to your butt...". I look behind me and sure enough, there was a lint roller sheet and a receipt dangling from my back side. I was mortified. I shoved it in my purse and tried to laugh it off and said something like "Oh, ha, I guess it's time to clean the car...ha ha..." *shifty eyes*. Sometimes I hate being me. Anyone else make a total fool of yourself lately? Please do tell, so I don't feel alone. ;)

Anyway, enough about my awkwardness. How about a little pistachio lovin'?? My brother, my mom, and I all share a love for pistachios. Especially pistachio ice cream. Ohemgee, that stuff is divine. We could eat a whole carton of it, no questions asked! When I saw the recipe for this pistachio pudding salad, I knew it was right up my alley. 

I found this in a school cookbook from when I was in second grade and man, those second graders sure have good taste. I found all kinds of little gems in there! Like a low-fat shake recipe?? I don't know what kind of 8 year olds are worried about their food being low-fat, but I would sure love to thank them for it! For now though, I'm going to enjoy this delicious {not low-fat} pistachio pudding salad and I hope you do too!

  • 1 (3.4 oz.) pistachio pudding package
  • 1 (20 oz.) can crushed pineapple
  • 1 (8 oz.) carton whipped topping
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans

  1. Drain the pineapple juice into a large bowl.
  2. Mix pudding and juice for 2 minutes.
  3. Fold in whipped topping, pineapple, marshmallows and pecans.
  4. Chill until ready to serve.

It was everything I could do to keep Zachary from snitching here and there, so that we had enough pudding to take a picture. It tastes absolutely delish and would be an awesome side for your Thanksgiving dinner!


Linking up here.

Monday, November 19, 2012

Dad's Pork Chops and Rice

Sarah: I just LOVE my dad's pork chops and rice.
Zach: Yeah, you've said that before. I thought you don't like pork.
Sarah: I don't.
Zach: ...
Sarah: I mean, I USUALLY don't like pork, but this stuff is amazing.
Zach: So, you don't like MY pork. *Zach hangs head in shame*
Sarah: No, no, no, I mean, not really, sort of... I mean, I don't like any pork, usually.
Zach: I'll pretend I didn't hear that. So what if I made your dad's pork. Would you like my pork then?
Sarah: But then it wouldn't be your pork...
Zach: ...

This week's Man Monday post had a simple purpose: make pork that Sarah would eat. She goes on and on about how much she loved her dad's pork chops and rice growing up, yet she refuses to eat any kind of pork... Doesn't quite make sense, I know. In fact, back when we had ribs, she made me buy beef ribs before I even cooked anything. She had already made the decision that she wouldn't eat the pibs (pig ribs... get it?... never mind).

So I finally swallowed my pride and decided to make a recipe I knew she would like. As much as I try to make it my own, I don't foresee this recipe ever being called anything other than DAD'S pork chops and rice. When our kids enjoy it, I'm sure it will be called Grandpa John's Pork Chops and Rice -- The Only Pork Mom Will Eat... G.J.P.C.&.R.T.O.P.M.W.E. for short. I can just see it now...

Five-year-old-mini-Zach: Mom! Can we have some jee-jay-pee-see-and-arr-tee-oh-pee-emm-doubleyou-eee for dinner tonight!? I love that stuff!
Strange-neighbor-kid-that-always-hangs-around: Yeah, that's stuff's good!
Two-year-old-mini-Sarah: Yummm! Yum! Yum! *more toddler noises*
Sarah: Zach, you should make some of Dad's pork chops and rice.
Zach: Sure, sure, will do. I'll just throw away the pork I made last night that nobody ate and make this stuff...

  • 1/2 cup melted butter (1 cube) + 1 tablespoon of cold butter
  • 2 cloves garlic, minced
  • 2 cups uncooked rice (we used white rice in this recipe)
  • 2 cans beef consomme (10 oz cans)
  • water (2 cans of water, using the beef consomme cans)
  • 1/2 white onion, chopped
  • salt and pepper

  1. Preheat your oven to 400°.
  2. Pour your melted butter into a 9 x 13 casserole dish. Add the rice, minced garlic, chopped onion, beef, and water to the dish. Mix everything together. 
  3. Cover the dish with tin-foil and place in the oven. Cook for 40 minutes.
  4. Season both sides of your pork chops with salt and pepper. Melt a tablespoon of butter in a skillet and add the pork chops. Cook the pork chops on medium-high heat, for about 3-4 minutes each side. Don't worry too much about how well-done the chops are right now, they will cook more in the oven.
  5. After the rice has cooked, remove foil and place the pork chops on top of the rice mixture. Re-place in the oven for an additional 15 minutes. That's it!

I hope you like this recipe. It really is delicious. I won't even mind if you call it Sarah's Dad's Pork Chops and Rice... at least, not too much.


Linking up here.

Sunday, November 18, 2012

Chili's Copycat Skillet Queso

Any other Chili's fans in the house?? I absolutely love that place! When we lived in Texas last year, Chili's was the only worthwhile sit-down restaurant in the whole town, so we frequented it a lot. Since leaving there, I've heard a lot of people say that they can't eat at Chili's because they went there so much in Texas, but not Zachary and I. We still eat there all the time! My favorite meal is the honey chipotle chicken crispers. Mmm, good. My favorite appetizer though, is their skillet queso, served nice and warm. I set out on a mission to find a skillet queso copycat recipe that could compare to the real stuff and guys - I've found it. This recipe is from Yummly and it tastes just like the real thing.

I could not stop eating this when we made it. It is so addicting! I guess there are worse things to be addicted to though, right? ;)

  • 16 oz. Velveeta cheese
  • 1 (15 oz.) can Hormel chili (no beans and not chunky)
  • 1 cup whole milk
  • 4 tsp. chili powder {I know - it seems like a ton, but just go with it.}
  • 1 Tbsp fresh lime juicce
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp ground cumin

  1. Cut the cheese {Baha!} into cubes.
  2. Combine all ingredients into a medium saucepan and cook over medium heat.
  3. Let simmer for 20 minutes or so, until cheese is completely melted.
  4. Serve with tortilla chips.

The first time we tasted this, Zachary and I were both immediately sent into a coughing rage. It was so spicy and the kick was awful. But, I promise it gets better! It seemed like the longer we let it sit, the more it mellowed out. Let me know how you like it! Enjoy.


Linking up here.

Saturday, November 17, 2012

Pecan Pie Muffins

I'm pretty sure that I've said before on this blog that I do not like fruit pies. I know, I'm kinda crazy. And picky. Don't hate. The two traditional Thanksgiving pies I can't get enough of though, are pumpkin {Which I already shared my variation of} and pecan! If you're a pecan pie lover like I am, then you're going to love these muffins. They seriously taste exactly like pecan pie! They're really easy to make too. I did it on my lunch break the other day, so that gives you an idea of how quick it is. {Note: I don't have a very long lunch break. ;)}

I may just make these every year for Thanksgiving from now on. {Speaking of Thanksgiving, can you believe it's in less than a week?? Where has the time gone?!} This recipe was found in the Worldwide Ward Christmas Cookbook. {My favorite cookbook.}

  • 2 cups pecans, chopped
  • 2 cups brown sugar, packed
  • 1 cup flour
  • 4 eggs
  • 1 cup (2 sticks) butter

  1. Preheat oven to 350°F.
  2. Fill a muffin tin with muffin liners.
  3. In a large bowl, combine chopped pecans, brown sugar, and flour. 
  4. In a separate bowl, beat the eggs until they are foamy.
  5. Mix the eggs and butter.
  6. Add to dry ingredients and stir only until moistened.
  7. Spoon the batter into the muffin tin, filling each cup 2/3 full.
  8. Bake for 18-23 minutes.
  9. Remove from pans immediately.

I found that it was kind of difficult to remove the liner without the whole muffin falling apart, but it's a little bit easier if you let them cool completely. You could also try going commando on the whole liner part and then you wouldn't have to worry about it. I hope you enjoy this lovely treat!


Linking up here.

Thursday, November 15, 2012

Taco Pinwheels

So...my boss challenged me and a couple other co-workers to a weight loss challenge yesterday. We're each putting 20 bucks in the pot and the person that loses the highest percentage of weight in the next three months takes it all. I worked out for the first time in a long time last night and let's just say I'm having trouble controlling my limbs and walking up and down the stairs. I think this calls for some comfort food!

Want to know what the most made dish in my house growing up was? Hands down - tacos. It could be partly because they're one of the easiest things in the world to make, or it could be because my mom knew it was the way to each and every one of our hearts. To this day, I still love tacos. I wanted to vary the original taco recipe though and make some yummy little appetizers out of them! They're absolutely delicious and {in my opinion} a lot less messy to eat, too!

I may or may not like these even more than regular tacos. {Don't tell my mom I said that.} The cream cheese sure add a nice touch!

  • 4 oz. (1/2 block) cream cheese
  • 3/4 cup seasoned taco meat
  • 1/4 cup finely shredded cheddar cheese
  • 1/4 cup salsa
  • 2 Tbsp. ranch dressing
  • 2 Tbsp. chopped black olives
  • 2 Tbsp. finely chopped onion
  • 5 (8 inch) flour tortillas, room temperature
  • 1/2 cup shredded lettuce

  1. In a small bowl, beat cream cheese until smooth.
  2. Stir in taco meat, cheese, salsa, ranch dressing, olives, and onion.
  3. Spread evenly over tortilla, right up to the edge.
  4. Sprinkle with lettuce.
  5. Roll up tortillas tightly and refrigerate for 1 hour.
  6. Unwrap and cut into 1-inch pieces.
  7. Serve with additional salsa.

These actually can keep for several days. {If they last that long.} I like to nuke them for a few seconds and eat them slightly warm, but you can eat them however you like! Enjoy!


Linking up here.

Tuesday, November 13, 2012

Work It Wednesday {#9}

Hola, friends and welcome to another week of Work It Wednesday! We just got back from a quick Utah trip to see our families and friends and boy was it awesome! We kicked off the weekend with one heck of a giveaway. It's still going on, so be sure to get your entries in! Did I tell you it's for $400?? Yeah. Be excited. I was also able to meet up with my favorite bloggy friend for the very first time! Cue The Recipe Critic.

Isn't she just adorable?? I didn't think it was possible, but I love this girl even more than I did before I met her! She's awesome. Go follow her. Now. I'm so glad the blog world brought us together. Anyway, we're still trying to adjust back into the work week schedule over here and I'm strugglin' a little bit. I can't stop daydreaming about vacations and the beach as we suffer through this cold front that has hit. Good thing it's Wednesday {happy hump day!} and the week is halfway over! Here are some appetizing/pretty things to look at as we ride out the next few days together:

Chocolate Lava Cakes from Half Baked Harvest.

Free Thanksgiving Printables from Big Red Clifford.

Knitted Cable Cuff from Bacon Flavored Jam.

DIY Tufted Ikat Ottoman from Domestic Superhero.

Roasted Pear Portobello Quinoa Salad from The Tasty Fork.

Lemon Sugar Scrub from The Fancy Yanceys.

I'm pretty sure I need that knitted cuff on my wrist right now. And those lava cakes? I just died. If you were featured, be sure to grab yourself a featured button here! Now, let's get down to the nitty gritty. 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 subscribe to us via E-mail,  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!!

Turkey Cranberry Appetizers

With it being Thanksgiving-time and all, nothing says it better than some turkey and cranberries. Zachary shared a recipe yesterday that combined those two ingredients perfectly and I'm here to share another one of my favorite ways to eat this delightful concoction. The best part is? They're easy to prepare and you can eat them with your fingers! 

I love me a good appetizer and this one is definitely good. Nay, great. I was honestly surprised by how much I liked it. Out of pure shame, I'm not going to tell you how many I ate, but let's just say it was more than seven and less than nine. ;) I'm tellin' ya...I don't know what I would do without my Pilsbury Cookbook. I've found so many good things in there! Glad I can share this one with ya today.

  • 2 cans (8 oz.) refrigerated crescent rolls
  • 8 oz. sliced turkey {You can get it fresh from the deli or if you're cheap like me, you can just buy sandwich meat. It tastes just as good!}
  • 1/3 cup dried cranberries, sweetened
  • 6 oz. (1-1/2 cup) Swiss cheese, shredded
  • 1 Tbsp. salted butter, melted
  • 1 clove garlic, minced
  • 1 tsp. dried rosemary leaves, crushed

  1. Preheat oven to 350°F.
  2. Line a large cookie sheet with wax paper.
  3. Unroll 1 can of dough onto cookie sheet. {Good luck opening to lil' booger. Makes me jump every time.} Press into 12x8 inch rectangle, sealing perforations.
  4. Top with turkey, cranberries, and cheese to within 1/4 inch of edges.
  5. Unroll the second can of crescent rolls onto another large piece of wax paper.
  6. Press into 11x8 inch rectangle, sealing perforations.
  7. Cut into 10 (8 inch) strips, separating so strips are 1/4 inch apart.
  8. While holding wax paper, turn dough strips upside down over cheese.
  9. Tuck ends of strips under bottom layer of dough.
  10. Brush melted butter over edges and strips of dough.
  11. Top with garlic and rosemary.
  12. Bake 25-30 minutes or until edges are golden brown and center is set.
  13. Cut into 6 rows by 4 rows, then cut each square in half diagonally.

Hope you love them! I can't wait for Thanksgiving to finally get here already!


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