Avocado Egg Salad

This might be the world's worst recipe blog but you'll have to forgive me. I ate the most delicious thing for dinner on Tuesday night and then again for lunch yesterday and I can't stop thinking about it...

I didn't take any pictures though, because I totally messed it up (or  created a new type of dip) Anyway, enough with my cryptic speak again (Sometimes I'm good at it, especially after a 12 hour + traffic work day)

Here is a screenshot of Google's image search of the deliciousness. Since I didn't want to steal anyone's photo I screenshot a bunch. Not sure if that counts, but hey, I'm showin' that they come up top on Google's search!

I used the recipe from The Pioneer Woman, mostly because I had all of the ingredients she used and also, she has wonderful recipes. But then I changed it...because we're weird in my family.

I took 11 eggs. 
2 avocados.
5 1/2 tablespoons mayo
4 teaspoons red win vinegar
salt, pepper, cayenne, garlic, paprika and onion powder to taste.*

I then stuck them in a blender. That's where the whole plan fell apart. You see, she uses a food processor and I think someone stole mine one day because I haven't been able to find it and never used it (but won it at Dave and Buster's). So, I thought a blender would be the next best thing...

It was, if I wanted to make a delicious Avocado-egg dip. Which is totally my next party treat. It was THAT good.

Also, my friends (some of them) thought it was gross because it looked like baby food. The boys and I devoured it and then I made it my Facebook status, so you know that ish is delicious. Also, this might be the weirdest post I've written in a long time. I used to write blogs like this, as a delirious 20 year old.
 
P.s. I scheduled this on Wednesday night because it's my second day of school tomorrow!
P.p.s. Don't ask how the first day of school went. Just refer to my instagram.

*This star means something. These are all of the seasonings I swear by...literally put them in almost every dinner dish I make. I have to  buy them in bulk or my household is sad.

P.p.s.s. I tweak a lot of recipes and make them my own but absolutely delicious so I should probably share them more...like my spicy mac and cheese is the best (and easiest) to make.

P.p.p.s. I don't think ^^ that is how post script works...??

I'm away laughing on a fast camel! (Name that book series)



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Refreshing Summer Trifle

Today you will find me guest posting over at Sprinkles and Sundresses! I wrote about my favorite summer dessert - trifle!

Surprise, surprise I made it at my cousin's baby shower on Saturday. I learned a new trick, too - combine pudding mix with heavy whipping cream instead of milk and you get the most delicious filling flavoring.

Read more...



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Happy Thanksgiving!

Hello, hello!!

I know that you've probably all done your baking for Thanksgiving, but if you find yourself in a crunch, here are my two favorite holiday recipes that are super easy to make!

Philadelphia No-Bake Pumpkin Cheesecake

I have been making this every year for Thanksgiving for 18 years. I first made it as a Daisy Girl Scout and it is absolutely a hit. Sometimes, I have to make 3, depending on which family I see for Thanksgiving.

What You Need

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1

cup  plus 1 Tbsp. milk, divided

1

Tbsp.  sugar

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1

 HONEY MAID Graham Pie Crust (6 oz.)

1

can  (15 oz.) pumpkin

2

pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1

tsp.  ground cinnamon

1/2

tsp.  ground ginger

1/4

tsp.  ground cloves

Make It

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.

WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

Salted Caramel Apple Crisp Bars

On Sunday, we were invited to a friend's house for a family dinner. I don't like to come empty handed [and have such a blast baking] so I made these on Saturday night. The dinner ended up being canceled, but we [and our friend] ate these anyway and they are dee-licious.

What You Need

1

pkg.  Pillsbury Moist Supreme Caramel Apple Flavored Premium Cake Mix

1

cup  quick-cooking rolled oats

1/2

cup  butter, softened

1

 egg

1

tsp. ground cinnamon

2         cups peeled, diced Granny Smith Apples

1         can of Hot Caramel Mix

1/4      tsp coars sea salt

Make It

HEAT oven to 350F. Coat 9" square baking pan with no-stick cooking spray. Combine cake mix, oats, butter, egg and cinnamon in large bowl with fork until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan.

BAKE 15 minutes or until edges begin to brown. Place apples evenly over crust. Top with reserved crumb mixture. Bake an additional 20 minutes or until crumb topping begins to brown. Cool completely in pan on wire rack. 

MICROWAVE caramel sauce. Drizzle evenly over bars. Sprinkle with salt. 

Well, I'm off to have another crazy holiday of going to more than one location. We have my mom's side, Iman's family and, hopefully, we make it to our friend's debut DJ night in Laguna Beach! .

This is a sponsored post. All opinions are my own. For every e-book purchased I will receive commission. 

 Creating a Beautiful Little Christmas.

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Guest Post: Rolo Stuffed Crackers

Today I've got a little treat for you all - a guest post recipe!

Even though she's Canadian, Melissa's blog, Dreams and Colour, has international appeal; from favorite recipes to her daily adventures, there's something for everyone. Addicted to her Kindle and in a love/sometimes-not-love-so-much-but-still-a-die-hard-fan relationship with the New York Rangers, Melissa can be found raising money for non-profits, advocating for persons with Alzheimer's disease and their care partners, and being active with Brock University Alumni; among many, many other activities. Melissa constantly finds new projects to take on, thus eliminating any chance of spare time. No matter what she's doing, Melissa is always laughing and leading a life full of Dreams and Colour.

Yum! 

Anyone who knows me will tell you that I am busy. I am busy with work, side projects, blogging, volunteering, socializing...I am just busy! I always have a lot on the go, but I can't complain...I love my life! Being busy means that I am not a domestic goddess. I do not have time to craft, DIY, decorate or cook. 

So, in my spare time...well not spare time because I don't have any but I am interested in getting some...I was always on the lookout for something easy, quick and delicious to make. Everyone needs to have a pot luck specialty and an easy 'treat' to pull together when unexpected guests show up. 

I'm more than happy to share with Raewyn's reader's my impress-people-with-my-domestic-skills-recipe, Rolo Stuffed Crackers!!

You will need:

• Rolos
• Ritz Crackers

 I couldn't find regular sized Rolo so I used Mini Rolo.

Place crackers on a cookie sheet, top with Rolo (because they were Mini, I used two per cracker) and bake at 350 until chocolate is melted. I baked them for about 5 minutes. The chocolate won't be melted, but will be soft enough that when you press the second cracker down, the Rolo will get squished. I've actually made this even simpler and have used the microwave (heat for 20 seconds) to melt the chocolate.

Top with a second cracker, let cool and enjoy.

That's it! How easy is that?!?!? I can't tell you how many times I've made these, but every time I get tons of compliments! Even busy girls can be (fake) domestic goddesses! 

Thanks Raewyn for letting me guest post. You can find me at my blog Dreams and Colour.

Oh my, my these look so delicious and easy! I love whenever someone gives me an easy recipe because I'm usually on the go, too! I'm definitely adding this one to my go-to recipes! Thanks for sharing, Melissa!!

This is a sponsored post. All opinions are my own. For every e-book purchased I will receive commission. 

 Creating a Beautiful Little Christmas.

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Mini Apple Crostatas [Guest Post]

Hey there Raewyn's readers!! I'm so excited to be taking over Warrior Queen for the day and getting to know y'all!

Ok, so about now you're probably wondering who this mysterious person is who is not Raewyn.

Allow me to tell you a little about myself--I'm Elizabeth. My soldier boy Zach and I are currently stationed in Hawaii and, although we miss home, we love living here in 'paradise'. Another thing I love is blogging which is why I have my own little corner of the internet over at Army Ever After where I pretty much write about life, love, and anything else that suits my fancy!

Raewyn and I 'met' through Just Jacq's Post Exchange program last month and decided it would be fun to 'trade' blogs for a day. Today Raewyn is over at my blog discussing weddings and budgets and things {Eeek! I love weddings!} and I'm over here talking to all of you about my favorite hobby--cooking!

When Zach and I first got married, about a year and a half ago, I pretty much just knew the basics of cooking. I mean, I'd taken home economics in high school and loved it, but other than that the kitchen wasn't really the place I spent most of my time in. Now, though, I love cooking up new recipes and experimenting in the kitchen. My favorite recipes are definitely desserts so I decided to share an easy peasy fall recipe with you today. It's scrumptious and pretty much requires no cooking know-how so it's perfect for a quick little bite of something sweet!

Mini Apple Crostatas

Makes 4 crostatas

Originally from the Pillsbury Kitchen

Ingredients

• 1 Pillsbury refrigerated pie crust, softened
• 1 large baking apple, peeled, cored and thinly sliced (should be about 2 cups)
• 2 tbsp sugar
• 1/4 tsp cinnamon
• 8 tsp caramel flavored syrup

Directions

1. Preheat oven to 425 degrees. Unroll the thawed crust out on to your work surface. Roll crust out just slightly. With a circle cookie cutter, cut into 4 (5-inch) rounds. 

2. Line a cookie sheet with parchment and place rounds onto parchment. 

3. Mix sugar and cinnamon in a medium bowl, add apple slices into sugar mixture, and toss. Divide apple slices evenly onto center of each round. Fold 1/2-inch of the crust over filming and crimp. Crust should lie just a little bit flat over the apples. 

4. Bake for 18 to 20 minutes, until crust is golden brown and apples are tender. Drizzle about 2 tsp of caramel topping over each and top with ice cream. Serve warm and enjoy! 

There! Wasn't that super duper easy? I hope you've enjoyed getting to know a little bit about me and I hope you'll hop on over to Army Ever After and visit! (If you do, make sure to comment and tell me you found me through Raewyn.) 

Until then, Happy November!! 

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Recipe Time!

Today, I have a lot to do with schoolwork (even though school starts in 2 weeks), so I decided to leave you all with something fun! Baking is one of my favorite activities to do anytime, but especially when I'm stressed out. It's a great relaxer. Right before finals I made these with one of my friends and, I think you will love them if you're a Nutella Nut like me...


Enjoy!
Raewyn