Snickerdoodle & Eggnog Trifle

This weekend. Oh, my word, so glad it is over. hahaha not often that I say that, but we had one that threw me for a loop. On Friday the mister and I went shop, shop, shopping till we dropped. Or, if I am to be literal, my feet had had well past enough. 

We were looking for ideas for my husband to get me for Christmas. Mainly because I pretend like I have a say in it, but really, he is the bestest gift giver and really I should just trust him. But halfway through, I was doing the walk. You know the one that is normally saved for girls wearing heels that have zero earthly idea as to how to properly walk in them. Yeah, I was in such pain that I very well could have been mistaken for bambi on ice. 

So, the mister took me to a new Mexican place & we ordered dinner for two and a margarita. Yea,so, we had left overs. Maybe there really is a first time for everything! I ordered the small margarita and I can sincerely state that due to the fact that their small looked like a pitcher...I am genuinely intrigued/horrified to see the "jumbo" size! Regardless, my feet came roaring back to life.

Then, on Saturday, I cleaned all day while the mister worked and then we watched we are the Millers and laughed. and laughed and I may still be laughing;)

Yesterday was the day from Hades and I will not bore you with details. Let's just say that it was almost a comedy of errors and we went from expletives to laughing and back because it was that ridiculous. 

anyways, to somewhat calm myself down...I decided to make a yummy dessert of some ingredients I had on hand and you could easily throw this together!

I had some snickerdoodle cookies left over from my cookie exchange party last week. When I invited Nicole she had the audacity to ask what kind to make, as if she is welcome in my house with cookies that aren't her snickerdoodles;)  I also had some eggnog ice cream and no one loves a layered trifle more than I. and thus this was born.

Crumble the cookies and put a layer in the bottom of your cup and the add a layer of ice cream followed by more cookies, then ice cream and top with crumbled cookies. Then, because I can...I added about a tbsp each of Kahlua and Bailey's and just let it melt down around the cookies and ice cream.

and...it was yum!

You can use any ice cream flavor and cookie combo with this dish. Peppermint ice cream and oreos would be bomb!

Blueberry & Balsamic Brie Pastry

When I discovered the ingredient match ups for the blueberries meet their match contest, puff pastry and brie came together almost immediately....if you don't count the two days that I sat scratching my head over blueberries and balsamic?! What would you possibly combine with those? Well, I have the correct and yummy answer for you;)

and then this came about because of a cranberry relish left over from thanksgiving and my friend Rhonda was looking what to make with it and I hinted at the puff pastry and then I wondered why not do a similar version with my blueberries!

Ingredients
1 pkge fresh blueberries(around 6 oz)
1/2 cup balsamic
1/4 cup sugar
1 round brie slice
1 puff pastry
1 egg
1 tbsp water

in a sauce pan, combine the blueberries, balsamic and sugar. simmer on low heat for about half an hour or till it reduces. After it has cooled, place puff pastry on greased cookie sheet. Place brie round in center of pastry and pour the blueberry balsamic reduction over it. Take the edges of puff pastry and crimp together over the brie and blueberry  mixture. Whisk egg and water together and brush over top of puff pastry. 

Bake for 15 minutes at 350. 

you can enjoy this with crackers, but I think I recommend with crusty bread!

To find out more about the contest and these little blue dynamos here

Warm Salsa & Queso Dip

I am pretty sure this is one of the most popular recipes I ever make. It is really easy and it is really, really good. It feeds a lot of people and those people usually leave really happy. I first stumbled upon this idea from Wiki's cousin, Izzy. She is a sweetie and who knew a 14 year old beauty would bring me one of my favorite dishes to date.

We were up in Boston last year for her birthday and as I watched she pulled out cream cheese, salsa and shredded cheese. I was only randomly paying attention because...I don't eat salsa. Gasp. yes, I am that strange person. Here is the deal...I don't eat cold dips. Just not a fan)except for sweet dips) I love queso, but it needs to be piping hot. Like I said...strange bird.

Anyhoo, after gossiping and catching up with the family, I noticed she put it in the oven and 15 minutes later..my life was changed. You probably think I am exaggerating. Well...you'd be wrong. Oh my gosh. So good. and after I came home and needed to whip up something quick for a football party, I remembered this dip. and of course, in true Maddie fashion, I switched it up...but just a tiny bit.

Ingredients

8 oz cream cheese, softened

jar salsa, any flavor

jar queso (or make your own;)

shredded cheese blend

Spread the cheese on the bottom of a (somewhat) shallow baking dish. Pour Queso over the cream cheese, followed by the salsa. Top with shredded cheese and bake at 350 for about 20-25 minutes or until cheese is bubbling.

Serve with chips or veggies. And you can thank me later.

****adaptions. having made this way north of several times, I have tried it a few different ways.  Add some shredded chicken and you have dinner. I have done goat cheese instead of cream cheese(lessen the cooking time just a bit) I have done a goat/cream cheese combo(by far my favorite version) I have used green salsa instead of the traditional and once I used the actual "queso" cheese and crumbled it on top. Melted really nicely, you can find that brand in the Spanish aisle normally.

All I know is that if you doubt me, yous should Just ask my cousin, Lindsey about this dip. She may be beyond picky..and she is now a tried and true addict of this dish. Do it for your next party and you will be glad you did. I promise.

Linking up with Jessica, Ashley, Sugar bee crafts, Tell us Tuesday, The Weekly Creative

Malibu Soaked Pineapple Dipped In Dark Chocolate

because...why wouldn't you?! 

I have had malibu soaked pineapple quite a few times and always love it. It is refreshing and not too overwhelming. This time I also used pineapple fusion rum{a new bacardi that is coconut and pineapple flavored. yum.} One day I was just sitting around thinking of foods to bring to a party and this idea popped into my mind. I could marry drinks/dessert into one item. Less for me to carry to the party..

and let's not kid ourselves...less expensive than to have to make two separate items. Which I have a problem with. If you invite me to a gathering I can never decide what to bring and I usually come with a plethora. My Friends love it. My wallet...not so much;)

and seriously though...dark chocolate and pineapple. yes, please. right this moment!

This is really so easy! and quick. The one thing I recommend is that you buy somewhat 'good' chocolate. Quality is key in this simple recipe. and obviously if you prefer milk chocolate(why though?!) you could use that. and if you want to make this kid friendly, just abstain from soaking it in the rum:)

ingredients
1 cup pineapple(cut up)
1 cup chocolate
1/2 cup rum

put pineapple in container that has a lid and pour rum over top, put lid back on, (shaking to make sure you have covered as much as possible) leave for at least 4 hours, but overnight is even better. When you are ready, drain the pineapple(and save that juice to make yourself a cocktail!!! hello, people!!! No waste) Melt the chocolate. I did mine in 30 second intervals in the microwave. Pat the pineapple down and dip in chocolate. Place on wire rack to set and then package up to take with you. 

Just be careful if you are driving. This things can be deceiving and are rather potent., 

and Elizabeth, who I nanny for and always does my hair, is doing a giveaway to celebrate moving to her own studio. I am attaching link to her facebook page, you just need to share the photo and like her page to be entered to win some awesome goodies.

Hair By Elizabeth

Linking up with Ashley, Jessica & Mandy

Mediterranean Pasta Salad

I got the idea for this recipe from my mother in law. She is Lebanese and throws together pasta dishes in a whim using ingredients like fresh Lebanese olive oil(actually comes from the grove in Lebanon near where her grandfather grew up and some of the family still live) lemon and mint are also commonly used. 

Since she is in Boston and I am in Carolina, I tried to emulate a recipe I thought she would be proud of and this is what I came up with.

Ingredients

for dressing

juice and zest of 1 large or 2 small lemons

1/4 cup EVOO

2 tbsp chopped fresh mint
1/2 tsp minced garlic

pinch each salt/pepper

for pasta

1 pound pasta (I used tri color spirals)

1/2 cup sliced black olives

1 small red onion( chopped)

1 cup cherry tomatoes (cut in half)

1 red bell pepper chopped

1 yellow bell pepper chopped

1/2 cup feta cheese

Cook pasta according to directions and drain.

to make dressing, combine juice/zest, garlic, salt/pepper and fresh mint in a bowl, slowly whisking in evoo to completely combine. Set aside

Toss pasta with tomatoes, onion & olives. Add dressing, tossing to coat and sprinkle with feta.

If you leave this in fridge for a while, you may want to wait til serving to coat with dressing, or freshen it up with some more.

And I made this Gluten Free using glutino pasta, but you can make it with whatever your heart desires.

So Mamma B, how'd I do;) This country girl tried hard. haha Love and miss you guys!!!

Linking up with Ashley, Jessica, Mandy

Pancetta & Prosciutto Mac & Cheese{Southern Version}

I may have a slight addiction to bacon and ham, in any form. And two of my favorites are these lovely Italian styles. I sometimes buy them and just throw them in the saute pan with a little bourbon and apricot jelly and call it dinner. Obviously a lot of work goes into meals around here.

But seriously, pancetta wrapped pretzels, biscuits stuffed with goat cheese and prosciutto, brie with pancetta and prosciutto and maple pumpkin butter wrapped in puff pastry...the combinations are endless.

And since I am a proper Southern lady, I adore me some mac and cheese and decided to try out this combo of two of my favorite regional flavors.

and yes, it was a winner. And I will start this by saying, the first time I made it...I was somewhat ambivalent towards it. My hubs really liked it. So the second time I made it(which was what I will reference as "The Tuscan" version), I made changes that made me fall in love. And so I adapted it for the purpose of sharing with you guys.

1 pound pasta 

 8 oz shredded yellow cheddar(reserving a small handful)

8 oz white cheddar(reserving a small handful)

1/4 lb pancetta (thinly sliced)

1/4 lb prosciutto

1 cup heavy cream

salt/pepper to taste

 Chop the pancetta and prosciutto and saute until crispy, (I added a little olive oil and then patted them dry to remove any excess oil after cooking) set aside.Boil the pasta to al dente(if you overcook it will turn to mush in the baking process.) Drain and place in a separate bowl while you make the sauce. In the pan, on medium heat, heat the cream up, slowly adding the cheeses and diligently whisking to create a sauce. Once it has thickened up, add in the pasta, continuously stirring to coat. Toss in the pancetta and prosciutto, stirring to mix thoroughly. Place in a baking dish, top with the remaining cheeses and bake for 15-20 minutes at 350.

notes***This is the original one I made, and I didn't saute the meats, yeah...I don't recommend that. and the second time I used shell pasta, it just seems to hold the sauce better. In a few weeks I will share the Tuscan version, it was an accident, I actually hadn't set out to make it, Wiki came home with ingredients I normally wouldn't use and let's just say.."Happy Accident" 

And if you like this, you'd probably love my pancetta and prosciutto bourbon and goat cheese pizza, check it out here.

Linking up with

Ashley & Jessica
Not Just a Housewife
Wonderful Food Wednesday
The Weekly Creative

Bacon Wrapped Ribs With a Brown Sugar, Chili and Bourbon Glaze

This was one of those ideas that just came about from eyeing two separate items almost simultaneously in my fridge. I am probably not the first person to wrap bacon around ribs, but...let's just for the sake of fun, pretend I am. I feel better about myself already.

Mainly, the best thing about this recipe is that it, once again, combines two of my absolute favorite edible items: bacon and bourbon. And it was just as good as I thought it would be.

This is one of those recipes that you really can't go wrong with, you can switch in and out any spices or sauce, making it sweeter or spicier. Whatever pleases your palette most.

Ingredients

1 lb boneless pork ribs

bacon(you will need one slice per rib)

2 cups bbq sauce(homemade or store bought)

1/4 cup bourbon

2 tbsp brown sugar

3 tbsp chili pwdr

1/4 cup apricot jam(optional)

Mix together the brown sugar and chili powder to create a rub. Wrap each rib in a slice of bacon. Brush the ribs with the bourbon and sprinkle one side with the rub. Place in a very hot saute pan(I had used olive oil to prevent sticking), seasoned side down. Brush unseasoned side with bourbon and sprinkle with the rub. Cook for 2 to 3 minutes on each side to get slightly crispy. Place in crockpot and top with bbq sauce and apricot jam. You can also add any left over bourbon or spices.

or if you want...just add more bourbon. Period.

Keep on low for for 7 to 8 hours, or high for 4 to 5.  If you want the ribs to maintain their "rib shape" integrity, you may want to cut cooking time by about 30 min. Otherwise  it is fall apart and still beyond delicious. If you do not have a crockpot, you should be able to bake these at 375 for 2 hrs or so, keeping watch to make sure you have enough liquid. 

If you have some left over, they are perfect for shredded pork tacos.

Linking up with

Taste of Tuesday

Prosciutto, Pancetta and Goat Cheese Flatbread.

So there are those moments when you make something and you love it so much...that you falter on whether or not you want to actually share it with others. 

Oh... maybe that's just me. oops.

This flatbread pizza was one of those instances. I only got one slice the last time and I am still sad about it. I should probably get over it, but for the next few weeks I am gluten free and all I can think about is wanting more of this.

I came up with this recipe from a few other creations combined. I had done a baked brie w/the pancetta and prosciutto and a stuffed crescent rolls with the brie and the same mixture. and this was a stumble upon of those dishes.

I am not the biggest fan of brie...but I could seriously eat goat cheese by the pound. Oh. muy. goodness. and so when I was coming up with and finalizing this recipe, I decided to forgo the brie for goat cheese. and maybe best decision ever. no big deal.

I came up with this idea for a cooking contest...and it wasn't till after I submitted it that I realized the two of the winners from the previous three years had a pizza with prosciutto...and I think that probably hurt me.

Anyways. if you like bacon or ham and you like Italian. and bourbon...then this is for you;) if not...I am sorry. and I am confused;)

Ingredients

1 pizza dough

1/4 lb thinly cut prosciutto(sliced into small pieces)

1/4 lb thinly pancetta(sliced into small pieces)

1 small log of goat cheese

2 tbsp bourbon(I used Makers Mark)

1 tbsp apricot jam

1 tbsp EVOO

Directions Preheat oven to 375'

roll out pizza dough on pizza stone/cookie sheet. if you like a crispier crust, before adding any ingredients, prebake for about 8 minutes.

In a saute pan, heat the pancetta, prosciutto and apricot jam together. Using a spoon to stir and coat all the pieces. Add in the bourbon and cook till slightly crispy.

Yeah...that's right, I worked bourbon onto my pizza. That's called winning.

Take the pre baked crust out and brush the dough with olive oil. Using your hands, scatter the pancetta and prosciutto mix over the crust and add the crumbled goat cheese. If you have any liquid left over in the saute pan, drizzle over the pizza.

Place bake in oven and bake for another 12-15 minutes. 

Then before you serve it...eat a big ole slice and don't tell anyone. I won't tell.

and if you want to email or text or do anything of the like...You should check auto correct before you inadvertently call your pizza a street girl.

It does...kinda have a ring to it. Right?

Linking Up With

Taste Of Tuesday
Wonderful Food Wednesday
What I Whipped Up Wednesday