A Toast to Tiffany!

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

Beer Can Chicken October 21, 2016

Filed under: Uncategorized — tiffanyrose913 @ 6:20 pm


2016-beer-can-chickenThis is another way of cooking chicken that I do NOT know why I didn’t consider doing earlier!  We starting cooking this way last summer , and it makes the best chicken!  So flavorful!


Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
For the Chicken:
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.


Hissy Fit Dip

Filed under: Uncategorized — tiffanyrose913 @ 11:53 am




Got this recipe from Brown Eyed Baker – it was SO perfect for Steeler Sunday!  What a great and easy dip!

Also, had to post the world’s cutest steeler fans too!


1 pound bulk pork sausage
16 ounces sour cream
8 ounces cream cheese, at room temperature
8 ounces Velveeta, cut into small cubes
4 ounces Muenster cheese, grated
2 tablespoons minced fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon dried ground sage


1. Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with non-stick cooking spray.

2. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.

3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.

4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle.

This dip can be assembled in advance, up to 1 day, covered and refrigerated before baking. You may need to add 5 more minutes to the baking time – just keep an eye on it and bake until browned and bubbling.



Jamie Oliver’s Chicken in Milk, Lemon, and Sage October 20, 2016

Filed under: Uncategorized — tiffanyrose913 @ 4:19 pm

Oh My!  I was COMPLETELY blown away by this recipe!  Not only because of its simplicity, but because this was the BEST chicken I have EVER made!  And the sauce, OMG, Liquid Gold!  Go make this now – you will make it over and over again after the first time!

I did cook with the lid on my dutch oven for the first 45 minutes, and then off for the last 45 minutes , it was a suggestion from another blog🙂



1 (3 pound/ 1.5 kilogram) organic chicken
Salt and freshly ground black pepper
4 ounces (115 grams) or 1 stick butter
1/2 cinnamon stick
1 good handful fresh sage, leaves picked
2 lemons, zested
6 garlic cloves, skin left on
1 pint (565 milliliters) milk

Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken.  Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.

Read more at: http://www.foodnetwork.com/recipes/jamie-oliver/chicken-in-milk-recipe.html?oc=linkback


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.