A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Chocolate chip pie April 11, 2016

Filed under: Uncategorized — tiffanyrose913 @ 1:25 am

When me and mike started dating in the mid 90s, we loved going to chilis on our dates, and I almost always got their chocolate chip paradise pie! I prob haven’t had it since then, and omg this tasted exactly like it! It was perfect for valentines dinner!

1 unbaked 9-inch deep dish pie pastry

2 large eggs

1⁄2 cup all-purpose flour

1⁄2 cup granulated sugar

1⁄2 cup brown sugar, packed

3⁄4 cup butter, softened

1 cup Nestle semi-sweet chocolate chips

1 cup chopped pecans or walnuts


Preheat oven to 325 degrees F.

Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, and brown sugar. Beat in butter until combined.

Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. You may want to make a foil tent over the pie towards the end so the crust doesn’t brown too much. Cool on wire rack. Serve warm with ice cream or whipped cream.


Slow cooker pork over gnocchi

Filed under: Uncategorized — tiffanyrose913 @ 1:21 am

This recipe was starred right away for me! Saucy pork, and gnocchi, sign me up! What a delicious Sunday meal!!

1 medium yellow onion, diced

6 cloves garlic, minced

4 to 5 pound bone-in pork shoulder

2 (28-ounce) cans crushed tomatoes

1 tablespoon Italian seasoning

Salt and pepper, to taste

½ cup heavy cream

2 pounds dried gnocchi
1. Spray a 6-quart slow cooker with non-stick cooking spray.
2. Place the diced onion in the bottom of the slow cooker and top with the garlic. Place the pork shoulder on top of the onion and garlic. Pour one can of the crushed tomatoes over the pork and around the sides. Sprinkle the Italian seasoning all over and season with salt and pepper, to taste. Pour the second can of crushed tomatoes over. Cover and cook on low for 11 hours.
3. Remove the bone and the layer of fat on the pork and discard. Stir in the heavy cream and then stir in the gnocchi. Cover and cook for an additional 1 hour on low. Serve with grated Parmesan or Romano cheese.


Florida trip 2016

Filed under: Uncategorized — tiffanyrose913 @ 1:18 am

We had another absolutely fabulous trip to Florida to visit family again. Every year just gets better and better! Between seeing old friends, visiting gorgeous beaches, going to amazing amusement parks, and the tons of laughs and good food, it doesn’t get much better!!



Firecracker chicken

Filed under: Uncategorized — tiffanyrose913 @ 1:14 am

Wow, the sauce on the chicken is like life changing! Ok, maybe over reacting, but for something in the crock pot, this tastes amazing! Served over Farro and broccoli, this quick dinner cannot get any better!

4 large boneless skinless chicken breasts, cut into 1 inch pieces

⅓ cup corn starch

2 tablespoons oil

sauce (see note)

⅔ cup Franks buffalo sauce

1½ cups brown sugar

¼ cup soy sauce (I use low sodium)

3 tablespoons apple cider vinegar (may sub white vinegar)

½ teaspoon garlic powder

1 tablespoon corn starch


Drizzle a large skillet with oil and preheat to medium-high. Add chicken pieces and ⅓ cup corn starch to a large resealable bag. Seal and shake to coat chicken. Add chicken to pan and saute 1-2 minutes, just long enough to brown the very outside of the chicken, it won’t be fully cooked at this point.

Grease the inside of your slow cooker with cooking spray. Add chicken.

In a medium bowl whisk together all sauce ingredients. Pour over chicken and stir to distribute. Cover and cook on low for 3-4 hours. Serve with cooked rice. For extra heat, sprinkle with crushed red pepper flakes if desired.


Chinese chopped salad with quinoa

Filed under: Uncategorized — tiffanyrose913 @ 1:01 am

I am a sucker for anything labeled “chopped salad”, throw in a Chinese twist to that and I’m soooo making it! I added cooked quinoa to this recipe to bump up the protein, and yum!! This is delicious!!


1 head romaine

1 1/2 cups purple cabbage

1 1/2 cups snow peas

3-4 green onions

1 cup shredded carrot

1 red bell pepper

1/2 cup chopped cilantro

Optional: I highly recommend adding sliced/slivered almonds as well!
{For the dressing}

1/4 cup rice wine vinegar

2 Tbsp. sesame oil

1 Tbsp. tamari (or soy sauce)

1 Tbsp. maple syrup

1 1/2 Tbsp. sesame seeds

Optional: minced garlic or ginger

Chop romaine and cabbage. Place in a large bowl.

Slice snow peas and green onions. Dice bell pepper, slice carrots, and roughly chop cilantro. Add to bowl.

In a small bowl whisk together dressing ingredients.

Pour over salad and toss to combine.

Top with additional sesame seeds if desired.


Squid ink pasta with toasted breadcrumbs

Filed under: Uncategorized — tiffanyrose913 @ 12:55 am

One day when me and mike were shopping we bought a package of fresh squid ink pasta. It seemed intriguing, and I knew it had to be delicious, so I googled it, and this one is the one that sounded the best , and not too fishy. Boy, was I right! This blew me away!

1/2 cup extra-virgin olive oil

1/2 pound shallots, thinly sliced

1 1/2 pounds thin asparagus—tips reserved, spears cut into pieces

1 garlic clove, thinly sliced

1 teaspoon crushed red pepper


1/4 cup dry white wine

1 tablespoon Champagne vinegar

1 pound squid ink linguine or tagliatelle

1/2 cup crème fraîche

2 tablespoons snipped green onions

2 tablespoons chopped parsley

1/4 cup fine dry bread crumbs

Freshly grated Parmigiano-Reggiano cheese, for serving

In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until softened, 8 minutes. Add the asparagus spears, garlic and crushed red pepper, season with salt and cook until the asparagus is crisp-tender, 3 minutes. Add the wine and vinegar and cook until nearly evaporated, 2 minutes.

Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Add the pasta, water, crème fraîche, chives, parsley and tarragon to the skillet. Keep warm.

In a medium skillet, heat 1 tablespoon of the oil. Add the asparagus tips, season with salt and cook over high heat until crisp-tender, 3 minutes. Add the asparagus tips to the pasta and toss.

In the skillet, heat the remaining 1 tablespoon of oil. Add the bread crumbs and cook over moderate heat, stirring, until golden. Sprinkle over the pasta and serve, passing grated Parmigiano at the table.


Peep tini!

Filed under: Uncategorized — tiffanyrose913 @ 12:49 am

A great drink for Easter, who doesn’t love a cute little peep floating in your drink! Plus a pic of one of my cute peep Lila!


Shot of whipped vodka

Splash of cranberry juice

Splash of Sprite !