High Heels & Grills: Easy
Showing posts with label Easy. Show all posts
Showing posts with label Easy. Show all posts

Tuesday, September 16, 2014

Pumpkin Dreamboat Dessert

OMG, guys. I have officially found my favorite pumpkin recipe! Which is saying something because I've made quite a few. {Including these pumpkin snickerdoodles, which are amazing, by the way.} I'm going to a pumpkin party at the end of the month and we are all suppose to bring a pumpkin food and this is going to be my pick. It's a spin off from my Vanilla Dreamboat Dessert and my Pistachio Dreamboat Dessert and this one is my favorite out of the three. It's creamy, delicious, and most of all, pumpkiny!

Pumpkin Dreamboat Dessert
Print Recipe
Makes 15-18 servings
  • 1 pkg regular Oreos, finely crushed {NOT doublestuff}
  • 6 Tbsp. salted butter, melted
  • 1 pkg {8 oz.} Philadelphia cream cheese, softened {I say Philadelphia because I haven't been able to use an off-brand that doesn't lump.}
  • 1/4 cup granulated sugar
  • 2 Tbsp. cold milk
  • 1 tub {16 oz.} Cool Whip, divided
  • 2 pkgs {3.4 oz.} instant pumpkin spice pudding mix
  • 3&1/4 cups whole milk, cold
  • 1/3 cup chopped pecans

  1. In a large bowl, combine the Oreos and butter and mix until crumbs are fully coated.
  2. Press the crumbs into a 9x13 inch baking dish and place in the refrigerator while you work on the other layers.
  3. In a medium bowl, whip the cream cheese until light and fluffy. Add the sugar and 2 Tbsp. milk and mix well.
  4. Fold in 1 & 1/2 cups Cool Whip. Spread this mixture over the refrigerated crust.
  5. In another bowl, combine the pumpkin pudding with the 3 & 1/4 cups milk and which until pudding thickens up. Spread this over the previous cream cheese layer.
  6. Let the dessert rest for about five minutes, so the pudding can firm up completely and then spread the remaining Cool Whip over the top.
  7. Sprinkle the pecans evenly over the top and then place in the refrigerator for 4 hour or the freezer for 1 hour before serving.
Happy fall, my friends. I'm loving the cooler weather!


Thursday, July 31, 2014

Salted Caramel Twix Ice Cream

Last week was Adelaide's first birthday and with it came lots of family to visit! As we were all sitting around the table for breakfast, I noticed that the cream I had used for some cinnamon rolls I made had the Real Seal on it. Wha-what! I was half surprised because I was having a hard time finding Real Seal products {or so I thought - turns out, they're just good at blending in.} and the other half of me was excited because I knew that I had to use it in this recipe right away!

My dad and father-in-law raved about Real Seal products and how great it is to them to know where exactly their dairy products are coming from. My dad has always been big into growing his own garden, having his own egg-laying chickens, and when I was little, we even had a few of our own dairy cows! So, for me, to hear him say how much he trusts products with the Real Seal on them, it really means something.

Anyway. I am so freaking excited to share this recipe with you, that I can hardly contain myself! It's no secret that I don't care much for chocolate, but caramel? I can't get enough of it. And then when I jump on the bandwagon with the whole salted caramel thing, it's just too much. Considering this ice cream doesn't require a machine, only has 4 ingredients, and is also loaded with Twix candy bars, it's pretty much one of the best desserts I've ever posted on this blog.

Salted Caramel Twix Ice Cream
Print Recipe
Makes about 3 cups
  • 2 cups heavy whipping cream
  • 13.4 oz. can dulce de leche {found in the Hispanic foods section}
  • 12 fun size Twix bar, cut into bite size pieces
  • 1 tsp. sea salt

  1. Using a stand mixer, a hand mixer, or the huge muscles on your arm, whip your whipping cream until soft peaks form.
  2. Add the dulce de leche and mix until smooth and uniform.
  3. Add the Twix pieces and salt and combine well.
  4. Pour the mixture into a medium-sized container {we use Tupperware} with a tight seal. Place in freezer and let freeze for 12 hours or overnight.
This stuff is dangerous, so I suggest sharing it with a few friends. Or just one. Who am I kidding? Don't share. Live it up, my friends.


Monday, June 2, 2014

Santa Fe Quinoa Bake

Welcome to a mythical Man Monday!

Quinoa? What? Quinoa isn't real. It's like the Tooth Fairy, leprechauns, or rational hippies -- a wonderful thought at best, but inevitably unreal. Right?

Alright peeps. I discovered quinoa a couple of weeks ago. It's real guys! It really is! And it's good. It may be a fad, it may be overrated to some, but it's something I could definitely get behind. I could eat the entire batch of this stuff to be honest. Anyway, without further ado, here it is:

Santa Fe Quinoa Bake
Print Recipe
Makes about 8 servings
  • 1 & 1/2 cups quinoa
  • 3 cups chicken broth {Or veggie broth for vegetarian version}
  • 1 cup frozen corn
  • 15 oz. canned black beans {drained and rinsed}
  • 1 cup plain Greek Yogurt
  • 10 oz. can Rotel tomatoes, drained
  • 1/2 cup salsa
  • 2 cups Mexican blend cheese, divided

  1. Rinse your quinoa in warm water for about two minutes.
  2. Heat a large frying pan on high and add quinoa. Let cook for 1 minute to let water evaporate.
  3. Add the chicken broth and bring to a boil. Once it starts boiling, turn heat to low and let cook, covered, for 15 minutes. Remove from burner and let stand, still covered, for 5 minutes.
  4. Preheat oven to 350ºF.
  5. In a medium bowl, combine quinoa, corn, beans, yogurt, tomatoes, salsa, and 1 cup cheese and stir well.
  6. Spread into a greased 9x13 inch pan and top with the remaining cheese.
  7. Let bake, uncovered, for 22-25 minutes or until completely heated through. Enjoy.
Conveniently, quinoa tends to be healthier than other alternatives (bacon, rice, bacon, pasta, other meats, and bacon). Which is good because we've made this recipe three times in the last three weeks and I've actually lost weight. No joke. It's easy to serve up after freezing too! Enjoy. 


Wednesday, April 30, 2014

Dulce de Leche Sandwich Cookies

Remember those Salted Caramel Shortbread Cookies that were oh, so yummy?? Well, these cookies are kind of like those. Except not. The shortbread recipe is the same, but I think I like these even more than the salted caramel ones. And I liked those ones a lot! There's just something about the ease of being able to scoop the caramel out of a can instead of making it that makes these cookies my best friend. I'll give full disclosure and tell you that they are very addicting and tend to be inhaled in no time flat, but everybody needs some dessert that tastes that good every now and again, right?

Dulce de Leche Sandwich Cookies
Print Recipe
Makes about 4 dozen cookies
  • 1 cup {2 sticks} plus 2 Tbsp. salted butter
  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 {13.4 oz.} can Dulce de Leche {found in the Hispanic section in most grocery stores. Or, you can make your own using this recipe.}
  • Sprinkling sugar

  1. Cream together the butter and sugar until light and fluffy.
  2. In a small separate bowl, mix the flour and cornstarch until well combined and then add to the butter and sugar. Mix until dough forms. {May take a few minutes. If it seems excessively dry, add another tablespoon of butter.}
  3. Form dough into a ball and wrap in plastic wrap. Place in refrigerator for 20 minutes.
  4. After dough has chilled, roll out onto a lightly floured surface until about 1/4 inch thick. Using a Linzer Cookie Cutter {I bought mine at Michaels, but you can buy them on Amazon as well, if that's more convenient.} cut out as many cookies as will fit. Be sure to cut out equal sides of back sides and front sides. 
  5. Place the dough on a baking sheet and sprinkle with some sugar. Bake for 7-8 minutes. Don't let them brown around the edges. That will make for hard cookies later on! Let them cool completely on a cooling rack.
  6. Once cooled, place about a teaspoon of dulce de leche in the center of a cookie without a heart in it. Smooth it over, especially in the center, and then top with a heart cookie. Press together ever so slightly and enjoy.
I love that these cookies not only taste good, but they're pretty too. Pretty food is the best kind of food.


Tuesday, April 29, 2014

Nutella Ice Cream {No Machine Needed}

I know I told you that I was more excited to share my S'mores Truffles with you than any other recipe we've made, but this Nutella Ice Cream is a close second, if not a tie. Not only does it taste like a spoonful of Nutella {which, come on, we all know what that tastes like. Probably more than we should.}, but it's rich and creamy and is pretty much the best ice cream ever. We've made it twice this week and I don't even feel bad about it.

Nutella Ice Cream
Print Recipe
Makes about 6 cups
  • 2 cups heavy whipping cream
  • 1 {14 oz.} can sweetened condensed milk
  • 1/2 cup Nutella
  • 1 tsp. vanilla extract

  1. Using the whisk attachment to your electric mixer, whip the whipping cream until stiff peaks are formed. {Do not over whip or you will have yourself a nice bowl of butter.}
  2. In a separate, medium-sized bowl, combine the sweetened condensed milk, Nutella, and vanilla until completely uniform. Fold into the cream until well combined.
  3. Place in a sealable container and let freeze for at least six hours or overnight.
Sorry for ruining your diet, but your taste buds will thank me.


Monday, April 28, 2014

Santa Fe Chicken Foil Dinners

Yo Man Monday following peeps!

Remember that one time that I posted these traditional foil dinners? Well, Sarah and I got to thinking... Why are those foil dinners so delicious? Well, if you read that blog post, you'd see that I already figured it out.  All the wonderful juices from the meet and veggies and such swim around together and create a flavorsplosion! Well, why can't we use that same method for other foods? I mean, why get rid of flavorsplosions for the sake of conformity and tradition?

Oh, and I know some of you are giving your computer screens questioning looks and  asking yourselves, "he knows flavorsplosion isn't a real word, right?" Of course it is, silly people. Along with bacontizers and my Man-it-up magic wand. You guys need to go back and view some of my other Man Monday posts to edumicate yourselves. Sheesh.

Santa Fe Chicken Foil Dinners
Print Recipe
Recipe from Ready Set Eat
Makes 4 servings
  • 1 (15oz) can of black beans, drained and rinsed
  • 1 (10oz) can of diced tomatoes with green chilies, drained
  • 2 cups corn, frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon onion salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 4 boneless, skinless chicken breasts (brine the chicken when thawing to make for a better and more moist meal - if you don't know what brining a chicken is, it's virtually thawing chicken in heavily salted water) 
  • 1/2 cup shredded cheese, Mexican blend
  • 4 tin-foil squares, about 18" x 12"
  • cooking spray

  1. Preheat your oven to 425°F.
  2. Mix together your beans, tomatoes, frozen corn, cumin, onion salt, chili powder, paprika, and salt in a bowl.
  3. Spray each tin-foil square with cooking spray on one side. If you didn't brine your chicken, I'd recommend pounding each piece of chicken with a meat tenderizer. Cube your chicken and place it in the center of their own individual piece of foil, on the side you sprayed.
  4. Spoon 1/4 of the bean mixture on top of your chicken. Bring together the short sides of the foil and fold it at the top. Then bring the long sides together and fold again. Make sure you leave a little room inside the packet for steam-expansion and other big concepts that I don't entirely understand that make food delicious.
  5. Place your packets on a baking sheet and let cook the oven for about 17-20 minutes. Carefully open your packets so you don't get angry steam burns. Place about 1/8 cup of your shredded cheese in each packet and reseal it for a few minutes to melt. That's it!
These are super easy, and I hope you need to call the fire department to help you take care of the FLAVORSPLOSION in your mouth.


Tuesday, April 22, 2014

Easy Rice Pilaf

Umm, have you ever made rice pilaf? I have. But it came from a box. And while that box of rice actually tasted pretty good in my book, nothing compares to the homemade stuff. Particularly, this homemade stuff. I made it for the first time and was instantly hooked. I've now made it about 4 times since, and that was only 2 weeks ago! It tastes awesome and can be made in no time at all.

Easy Rice Pilaf
Print Recipe
Recipe from AllRecipes
Makes 4 servings
  • 2 Tbsp. salted butter
  • 1/2 cup Orzo pasta
  • 1/2 cup diced onion {I prefer a white onion}
  • 2 cloves garlic, minced
  • 1/2 cup uncooked white rice
  • 2 cups chicken broth

  1. Melt the butter in a large skillet over medium-low heat. Add Orzo pasta and stir until golden brown.
  2. Stir in the onion and cook until it becomes translucent. {About 5 minutes.} Add the garlic and cook for one minute.
  3. Mix in the rice and the chicken broth and bring to a boil.
  4. Reduce heat and let simmer, covered, for 20-25 minutes or until rice is tender and liquid has been absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.
Just say no, to Rice-A-Roni, my friends. Make this instead.


Wednesday, April 9, 2014

Pistachio Dreamboat Dessert

Today, we are celebrating something awesome. Lisa, from Wine and Glue is having a baby! I just adore this girl so much. Not only is she a super talented blogger that's always been ridiculously sweet to me, but do you have any idea how hilarious this girl is? Her statuses on Facebook are my favorite. She cracks me up every time. Anyway, a few of us bloggers are getting together to throw her a surprise baby shower today and I'm so excited to share my recipe with you! So many people have loved our Vanilla Dreamboat Dessert that I wanted to take it up a notch and make a pistachio version. And if I'm being completely honest? I think I like the pistachio version more than the vanilla version!

Pistachio Dreamboat Dessert
Print Recipe
Makes 1 - 9x13 inch pan
Recipe adapted from Center Cut Cook
  • 1 pkg regular golden Oreos {36 cookies}
  • 6 Tbsp. salted butter, melted
  • 1 pkg. {8 oz.} cream cheese, softened
  • 1/4 cup white sugar
  • 2 Tbsp. cold milk {I use 1%}
  • 1 {16 oz.} tub whipped topping, divided
  • 2 pkgs {3.4 oz.} instant pistachio pudding
  • 3 & 1/4 cups whole milk
  • 1/2 cup pistachios, shelled and chopped

  1. Pulse Oreos in a food processor until fine crumbs are formed. Add the butter and mix until the crumbs are fully coated. Press the crumbs into an ungreased 9x13 in baking dish or pan. Place the pan in the refrigerator while you work on the additional layers.
  2. In a medium bowl, whip the cream cheese until light and fluffy. Add 2 Tbsp. milk and the sugar and mix well. Fold in 2 & 1/2 cups whipped topping. Spread this mixture over the Oreo crust.
  3. In another bowl, combine the pistachio pudding with the 3 & 1/4 cups milk and whisk until pudding starts to thicken. Spread the pudding mixture over the cream cheese layer. Let the dessert rest for about 5 minutes, so the pudding can firm up completely.
  4. Spread the remaining whipped topping over the pudding layer and sprinkle the chopped pistachios on top.
  5. Place in the freezer for 1 hour or let refrigerate for 4 hours before serving.
Come check out the other great baby shower foods at the blogs below!

Chocolate Oreo Cheesecake from Back For Seconds 
Strawberry Rice Krispie Treats from Chocolate, Chocolate and more 
Lemon White Chocolate M&M Cookies from Something Swanky 
Lemon Strawberry Cookie Cups from Beyond Frosting
Strawberry Shortcake Eclair Cake from Inside BruCrew Life
Perfect Sugar Cookies from Crazy for Crust
No Bake Key Lime Cheesecake In A Jar from Life, Love and Sugar
Roasted Blueberry Tart from Lemons for Lulu 
White Chocolate Peeps Cookiewiches from Frugal Foodie Mama 
Pistachio Dreamboat Dessert from High Heels and Grills
Creamy Strawberry Pie from Julie's Eats & Treats
Oatmeal Creme Pie Caramelitas from The Domestic Rebel
Cookie Butter S'Mores Dip from Cupcakes & Kale Chips
Baby Quiche Lorraine from Real Housemoms
Raspberry Pretzel Salad from Mom On Timeout
Berry Chocolate French Toast Casserole from Roxana's Home Baking
Sunrise Cupcakes from Lemon Tree Dwelling
Strawberry Coconut-Lime Icebox Cake from Kitchen Meets Girl
Avocado and Mango Chicken Salad from The Tasty Fork 
parkling Raspberry Lemonade from {i love} my disorganized life

What yummy foods did you have at your baby shower? Or what have you seen at a baby shower that you've been to?


Monday, April 7, 2014

Cream Cheese and Asparagus Bacontizers

Welcome to Man Monday!

So, I get on Sarah all the time about using titles for blog posts that have far too many words. Seriously.  Take these Breakfast Corn Dogs for example.  Are they actually corn dogs? No. That's what the "breakfast" intro-word implies, they are a breakfast version of corn dogs.  I purposefully didn't call them "Super Awesome Breakfast Sausages Covered in a Cornmeal Batter Dipped in Syrup of the Ages!"  You know why? Cause that's stupid!

Anyway. Sarah and I got into a disagreement about these little appetizers. She wanted something along the lines of "Mini Asparagus Cream Cheese Bacon Appetizers of Delight," or something like that (only slightly exaggerated).  She claimed, "but that's the only way people will REALLY know what they are!"  Oh on the contrary, my dear.  That's what the picture is for...

Regardless, this title is what I came up with to compromise the sitch (short for situation, duh). In fact, I make a motion to the masses!  I'm officially inventing the word Bacontizer: any appetizer utilizing bacon as it's premier ingredient. Done.

Cream Cheese and Asparagus Bacontizers
Print Recipe
Makes about 1 dozen Bacontizers
  • 6 asparagus spears, chopped in half (I usually cut off about an inch of the bottom part of the stem - gets rid of the more bitter stuff)
  • 6 bacon slices, chopped in half (or if you are crazy and like less bacon, cut into thirds) and fat-trimmed as much as possible
  • 4 oz of cream cheese (or neufchâtel cheese), room temperature (if desired)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt

  1. Bring oven to 400ºF.
  2. Boil your asparagus spears in lightly salted water for about 4 minutes, then flash cool in cold water. Set aside.
  3. Fry your bacon lightly on each side, just enough for the meat to be cooked, set aside.
  4. Mix together your cream cheese, garlic powder, and onion salt. It may help to let the cream cheese sit at room temperature for a while before mixing.
  5. Spoon about a 1-2 teaspoons of the cream cheese mixture onto each bacon slice. Don't get too OCD on making sure it's even or anything, your just going to hide the cream cheese anyway.
  6. Place an asparagus piece on the bacon and roll it up. Simple as that.
  7. Lastly, bake the bacontizers in the oven for about 3 minutes, just to crisp them up a bit. That's it.
Enjoy your manly bacontizers the next time you have peeps to impress. I can guarantee you two things: they will be gone in less than 2 minutes and people will love the name "bacontizers." #copyrightintheworks #yousawitherefirst


Thursday, April 3, 2014

Nutter Butter Truffles

We've been battling a serious case of pink eye conjunctivitis in our house this week. {The doctor actually told me not to call it pink eye because he said there is a stigma around it that gets everybody hyped up when they don't really need to be. Weird that he would care to tell me that, but I totally agree.} Anyway, it's taken a serious toll on all of us. I don't know if it's because Adelaide is teething at the same time as well, but for the past 5 nights, she has woken up, literally, every two hours. It's killing me! That was until last night, when she slept for 11 whole hours straight! I was in heaven. But then, of course I went to bed at 12:30 am, so it kind of nullified that luxury. Oh, mom life.

So, amidst the tired eyes and slow, dragging feet today, I've been popping these bad boys to keep me awake and moving. And yes, I've counting every one of their calories {which are around 87 each, by the way} and they've definitely hit the spot for my sweet tooth! Best part about making them, is they only require 4 ingredients. Holla!

Nutter Butter Truffles
Print Recipe
Makes about 3 dozen truffles
  • 1 {16 oz} package Nutter Butters
  • 1 {8 oz.} pkg cream cheese 
  • 16 oz. white dipping chocolate {I use Candiquik}
  • {Optional} 1/2 cup smooth peanut butter

  1. In a food processor or blender, blend Nutter Butters until fine crumbs are formed.
  2. With a stand mixer or an electric hand mixer, combine the crumbs with the cream cheese and mix well. {I used the cream cheese straight out of the refrigerator and it worked great, so I suggest doing that.}
  3. Roll the Nutter Butter dough into 1 inch balls and set aside.
  4. Melt chocolate according to package directions. Dip Nutter Butter balls into the chocolate using a fork. Do not pierce the ball, but place it on top of the fork prongs. Coat it with the chocolate and then let the excess chocolate run off through the prongs. Carefully place the coated ball on wax paper to let set.
  5. Let sit for about ten minutes until chocolate is hardened.
  6. Melt the peanut butter in the microwave for 45-60 seconds until it's smooth and runny. Place it in a small Ziploc bag and cut a very small corner off of the bag. Drizzle the peanut butter over the truffles and enjoy.
Hope you enjoy this Nutter Buttery goodness!


Wednesday, March 19, 2014

BBQ Chicken Pizza

I don't know how you do it in your house, but in our house, I'm the money manager. Obviously, I don't make any big purchases without talking it over with Zachary first, but I'm the one that pays the bills and reconciles the budget. And to be completely honest? I love it. I get giddy when payday rolls around. Not because we are getting money {which is totally great too}, but because I get to figure out our budget and tell our money where to go. 

In the last three years that we have been married, we've been able to pay off almost $30,000 in debt. 30,000!! That is so much money! In just 19 days, we will make our last payment on a loan that Zach took out when he entered active duty into the Air Force. To say I'm excited would be an understatement. I can't freaking wait!! Don't ask me how we've done it, because I'm not entirely sure. I remember two weeks after we got married and we were going over our finances together, all we had in our bank account was $800 from my apartment contract that I sold and about $1500 from my car that I sold as well. I had never had more than $600 of debt in my entire life and then $30,000 was plopped onto me outta nowhere. I don't say that to put blame on Zach or anything because once we were married, his debt became my debt and I didn't even think twice about it. As I was browsing a friend's blog one day, she mentioned Dave Ramsey and his book about paying off debt. I haven't ever read his books, but she mentioned that he recommends making the minimum payments on all of your debts, except for your smallest one. For that one, you scrimp and save and put every last extra penny that you can into paying it off. As soon as that happens, you take whatever money you were putting towards it and use it to pay off your next smallest debt. That, plus the minimum payments you were making, will result in what is called the 'snowball effect' and is an awesome method at getting debt paid off quick. I remember reading that and being so excited to be debt free one day because dang. When people say that paying off debt is liberating, they weren't kidding. We've paid off a few things here and there that have contributed to the overall $30,000, but it's nothing like this loan we are getting ready to be rid of. April 2nd can't come fast enough!

Anyway, it probably seems silly that I'm talking about debt, when what you really came here for is a recipe for BBQ Chicken Pizza, right? I promise it all ties in! Just because we've been able to pay off so much money, doesn't mean that I'm always the best money manager. In fact, a lot of times we get a week into our budget and I realize that we have already spent almost all of our grocery budget. Oops. So that's when I try to make do with what's in the pantry. Do you want to know our go-to recipe for times like this? That's right. Pizza. Because it's always delicious and cheap. Dang cheap. We always have the ingredients for the dough on hand, then it's just a matter of what toppings to put on. We have always loved Margherita Pizza and we make it frequently, even if we aren't running low at the end of our budget, but our newest obsession has become this BBQ Chicken Pizza. I like to make a batch of the BBQ Chicken and then alternate between eating it on sandwiches and pizza. It lasts forever for us and if need be, it freezes really well! If you're really low on your budget, alfredo can be made for pretty cheap and tastes great with just cheese!

BBQ Chicken Pizza
Print Friendly and PDF
Makes 1 pizza
  • 1/2 recipe of pizza dough: use mine here.
  • 1 Tbsp. cornmeal
  • 1/2 cup Sweet Baby Ray's BBQ Sauce
  • 1 recipe of BBQ chicken: use mine here.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/8 medium red onion, thinly sliced
  • 2 Tbsp. fresh parsley

  1. Preheat oven to 400ºF and place your rack on the second or third rung from the bottom. If you have a pizza stone, place it in the oven while it preheats.
  2. Roll out pizza dough into an 11 inch circle.
  3. Spread the cornmeal evenly over your pizza stone or pizza pan.
  4. Place the dough on top of the stone or pan.
  5. Spread the BBQ sauce evenly over the pizza dough.
  6. Take about 1 cup of chicken and disperse evenly over the pizza.
  7. In a small bowl, combine the mozzarella and parmesan and spread half of it over the pizza.
  8. Top with the red onion and parsley and then spread the rest of the cheese on top of that.
  9. Bake for 12-14 minutes or until cheese is slightly browned.
There you have it - the secrets of the High Heels and Grills household. I hope it comes in handy for ya!


Tuesday, March 18, 2014

Easy Pizza Dough

We love pizza in our house and eat it all. the. time. Margherita Pizza is one of our favorites, but we will take just about anything. We've been on the hunt for a favorite pizza dough recipe and this one is it. I'm one that doesn't like a super thick crust, so if you're that kind of person, then maybe this recipe isn't for you. But if you like a thinner crust like me, then you're going to love this recipe!

Easy Pizza Dough
Print Friendly and PDF
Makes 2 pizzas
  • 1 & 1/2 cups hot water {I just get it as hot as it will come out of the tap}
  • 1 & 1/2 tsp. dry active yeast
  • 1 Tbsp. white sugar
  • 1 Tbsp. light olive oil
  • 1 Tbsp. salt
  • 3 & 1/2 cups bread flour {or all-purpose flour is fine}

  1. In a small bowl, dissolve the yeast in the water and let sit for five minutes until frothy.
  2. Add the sugar, olive oil, and salt and mix until dissolved.
  3. In a large bowl, combine the yeast mixture with the flour and mix well.
  4. Turn out onto a clean countertop and knead for 5 minutes.
  5. Place back in bowl and let sit until doubled in size, about 1 hour.
  6. Punch dough down and knead again until smooth and elastic. {Use a little bit more flour, if needed, to keep from sticking.}
  7. Split dough in half evenly and make into whatever your heart desires
Sometimes, we will roll out both parts of dough and make a pizza and these yummy garlic cheesesticks or we will twist one of the dough parts into breadsticks. Otherwise, we put one of the halves in a tupperware and stick it in the refrigerator. It tastes best if eaten within a day or two. Eat up, folks!


Monday, March 17, 2014

Meat Loaf Cups

Welcome to Man Monday.

Have you ever seen the movie 'A Christmas Story'. Of course you have, who hasn't? You remember the scene where Randy relates his feelings on meatloaf?  In case you don't remember, here it is.

You know, if Randy's mom made meatloaf in these cups she wouldn't have had to go through the mess of pretending to enjoy watching her son act like a pig. Seriously. Instead, what she should have done was slap one of these on his plate and call it a cupcake. Okay, maybe that wouldn't have worked...

The truth is, I have always loved meatloaf.  In-spite of its less than flattering name. Really? Meatloaf? Who came up with that?! That's like calling calling a tootsie-roll a "cat-excrement-look-alike-stick." We should have just kept the German name of Hackbraten. Goodness, if that's too difficult to pronounce we should have just coined it Ackbrat... or something. I digress.

Bottom line: meatloaf is good. Meatloaf cups are better.

Meatloaf Cups
Print Friendly and PDF
Makes about 12 cups
  • 1 teaspoon olive oil
  • 1 cup onion, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 cup ketchup, divided
  • 1 & 1/2 lbs. ground beef
  • 20-24 saltine crackers, finely crushed
  • 2 Tablespoons mustard
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon onion salt
  • 1 teaspoon Worcestershire sauce (speaking of horrible names...)
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • cooking spray

  1. Preheat oven to 350ºF.
  2. Get your oil nice and warm in a medium-sized saucepan over medium-high heat. Add your onions, carrots, garlic, and oregano and saute for about 2-3 minutes. Remove from heat.
  3. In a large bowl, place 1/2 cup of ketchup and all your other ingredients together (except cooking spray of course). After the onion mixture has cooled, add it to the bowl as well. Now, this part is important - are you listening?! HAND-mix the ingredients together. IF you have a problem with getting dirty, you aren't welcome here on Man Monday. If you overmix or use some machine, you will end up with what should truly be called a "loaf".
  4. Spray your muffin tin with cooking spray and fill each tin cavity with approximately 1/4 cup of meat. Baste the top of each meatloaf cup with a layer of ketchup.
  5. Bake for 25 minutes.
Oh hackbraten, you will never get the glory you deserve.  Just like that one kid who had some sorry excuses for parents that named him Pilot Inspektor (true story).

Wednesday, March 12, 2014

Taco Salad

Growing up, it seems that we kind of just cycled through the same recipes week after week. Not that that is a bad thing, but some things, you kind of just get sick of after a while. Tatertot Casserole being one of them. I made Zachary promise when we started this blog that we would neeeeever put Tatertot Casserole on here. So far, we both have been true to that promise. On the flip side though, there are some recipes that I still can't get enough of. My dad's Nachos are one of them {recipe coming eventually} and Taco Salad. I know Taco Salad is nothing original or new, but it tastes like home to me. And it's easy. So it has become a go-to dinner recipe in this house. But you can't use regular tortilla chips though. It has to be Doritos! Just a heads up.

Taco Salad
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Makes 4 servings
  • 1 lb. ground beef
  • 3/4 cup water
  • 1 packet McCormick's mild taco seasoning
  • 1 head iceberg lettuce, chopped
  • 1 cup shredded cheddar cheese
  • 1 can large black olives, sliced
  • 2 roma tomatoes, diced
  • 1 large avocado, diced
  • 1 bag Doritos, crushed
  • Ranch dressing

  1. In a large skillet, brown your ground beef until no longer pink.
  2. Add the water and taco seasoning and let simmer uncovered for about five minutes until no longer runny.
  3. Assemble your salad in a bowl by placing a bed of lettuce on the bottom.
  4. Add beef, shredded cheese, olives, tomatoes, avocado, and Doritos.
  5. Top with Ranch dressing and mix well. Enjoy!
From our house to yours. Hope you like it!


Tuesday, March 11, 2014

Italian Stuffed Shells

Have I ever told you how much we looooove stuffed shells? Because we do. We alternate between these beauties and a Mexican Stuffed Shells version and I can't tell you how awesome they taste and how easy they are! Which pretty much means they're the best dinner in the history of ever. You can't go wrong with these babies!

Italian Stuffed Shells
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Makes 20-24 shells
Recipe from Budget Bytes
  • 20-24 jumbo pasta shells
  • 15 oz. part skim ricotta
  • 1/2 cup basil pesto
  • 1 cup shredded mozzarella cheese
  • 1 large egg
  • 2 cups fresh spinach, finely chopped
  • 1 jar {24 oz.} pasta sauce

  1. Cook pasta according to package directions until al dente.
  2. Drain pasta and run cold water over the shells to stop them from overcooking.
  3. Meanwhile, in a medium bowl, combine ricotta, pesto, cheese, egg, and spinach and mix well.
  4. Preheat oven to 350ºF.
  5. Spread 1 cup of pasta sauce in the bottom of a 9x13 inch baking dish.
  6. Stuff the shells with 2-3 Tbsp. of ricotta mixture and place in the baking dish.
  7. Once all the shells are stuffed and the baking dish is full, pour the remaining 2 cups of pasta sauce over the shells and spread evenly.
  8. Bake for about 30 minutes or until pasta sauce bubbles up around the edges.
I hope you enjoy these just as much as we do!


Monday, March 10, 2014

Mini Fiesta Stuffed Peppers

Welcome to Manday (too lazy to write Man Monday...explained below),

So I just finished writing a 12 page paper, a 1 page discussion, and a 1 page literary review summary.  So forgive me if I don't want to write much this week.





The end.

Bah ha! Just kidding. I'm a survivor. Though I've just waded through the torrents of master's degree hell, I shall press on and write this blog post.  I take strength from the ever persistent Alfalfa from the Little Rascals. He never gave up on Darla. Even after farting bubbles in front of her (and a multitude of laughing on-lookers), he refused to give up. In the end, he wins the girl. You're a champ Alfalfa!

Anyway, food... right? Yes.

If you are looking for a great, simple, and delicious appetizer, these little guys should do the trick. Just don't eat them while watching a documentary about Auschwitz. Otherwise, every time you eat them, you will get depressed and sad and miserable and stuff, as a result of some horribly designed conditioned response.  Not that this happened to me or anything...

Mini Fiesta Stuffed Peppers
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Makes 12-18 peppers
Recipe from A Few Shortcuts
  • 12-18 mini peppers
  • 8 oz cream cheese, softened
  • 4 oz shredded cheddar cheese
  • 4 oz Monterrey Jack cheese
  • 1 tbsp lime juice
  • 1 tbsp cilantro, chopped
  • 1/2 tsp garlic salt

  1. Preheat oven to 350ºF.
  2. Slice the peppers in half, hot dog style. Clean out the seeds and white membrane with a spoon. For the love of Zues, DON'T touch your eyes... or other tender areas... until you wash your hands. ;)
  3. In a bowl, mix all the cheeses, lime, cilantro, and garlic salt.
  4. Carefully (or not, they're your peppers not mine) spoon the filling into each pepper. Be generous.
  5. Bake the peppers on a cookie sheet for 20 minutes or until melty and browned.
Wow. I just realized this post was all over the place! Papers, Alfalfa, Peppers, Auschwitz... I'm glad you guys even deal with me at all... At least enjoy the peppers will you?


Tuesday, March 4, 2014

Shamrock Cupcakes

When we were living in Cheyenne, we had the opportunity to teach the 10 year olds in our church every Sunday. Some people might roll their eyes at just the thought of it, but not us. We loved it. And not to brag or anything, but - the kids totally loved us too. We actually had kids crying over the fact that they couldn't be in our class. It was flattering, but still very comical. If I'm being honest though, I'd have to admit that I don't think the kids loved us because we were all that awesome or anything. I think they loved us purely because we were sure to bring them treats every single Sunday. If it's wrong to bribe your kids into being good by stuffing their faces with sugar, then I don't want to be right. Because man, did it sure work! We had some saints in that class.

Last year, it was the Sunday before St. Patrick's Day and I realized that I didn't have a St. Patrick's Day treat to bring them! Luckily though, I did have a yellow cake mix in the pantry and all the ingredients on hand to make these cupcakes. Not only did the kids love them, but they all commented on how cute they were too! Score.

Shamrock Cupcakes
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Makes about 24 cupcakes
  • 1 box Duncan Hines Yellow Cake Mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • Green food coloring
  • Your favorite frosting recipe {This one is mine, by far}
  • Sprinkles

  1. Preheat oven to 350ºF and place cupcake wrapper into muffin tin holes.
  2. In a medium sized bowl, combine the cake mix, eggs, vegetable oil, and water and beat for 2 minutes.
  3. Add 5 or 6 drops food coloring and beat for another minute. Add more if you desire.
  4. Pour batter into prepared wrappers, about 2/3 of the way up.
  5. Bake for 17-19 minutes or until a toothpick, inserted into the middle, comes out clean.
  6. While cupcakes are baking, combine all ingredients for the frosting, including green food coloring and place in a piping bag with a large, round tip.
  7. Once cupcakes have finished baking and are completely cooled, pipe the frosting onto them into the shape of shamrocks by squeezing out three even circles next to each other, and one line for the stem.
  8. Top with sprinkles.
I hope you enjoy these cute, festive treats!