A Toast to Tiffany!

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

Spinach Parmesan Quinoa February 8, 2016

Filed under: Uncategorized — tiffanyrose913 @ 5:26 pm

2016 QuinoaNeeded a great side dish to go with Pork, and wow did this go perfectly!  All the flavors went amazing with the quinoa !


1 cup quinoa, rinsed

1 1/2 cups water

1/2 teaspoon salt

3 tablespoons olive oil

1/2 cup pine nuts or 1/4 cup sunflower nuts

1 clove garlic, peeled, smashed, kept whole (to be removed)

2 cups fresh baby spinach, chopped

1 tablespoon lemon juice

1 cup shredded Parmesan cheese


  1. In a large saucepan, bring water, salt and quinoa to boil. Reduce heat to medium-low, cover and cook until quinoa is tender and water has been absorbed, about 15 minutes, set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the pine nuts or sunflower nuts and cook until lightly toasted, about 2 minutes. Add the garlic and cook just until it starts to brown, about 2 minutes. Remove garlic and discard. Stir in the cooked quinoa and spinach. Heat until the spinach wilts. Stir in the lemon juice and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.2016 Quinoa

Trillionaire Bars

Filed under: Uncategorized — tiffanyrose913 @ 5:23 pm

trillionarie barsOk, this was by far the best dessert I have EVER made.  Brownies are my favorite, add caramel , add chocolate chip cookie dough , then chocolate ganache?  Yes Please!  Sinful, but amazing!


brownie layer
  • ½ cup butter, melted
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ cup flour
caramel layer
  • 1 cup soft caramels, unwrapped (I used Kraft caramel bits)
  • 2 tablespoons heavy cream
cookie dough layer
  • ½ cup butter, softened
  • ¼ cup sugar
  • ½ cup brown sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla
  • ¾ cup flour
  • ⅛ teaspoon salt
  • ¼ cup mini semi sweet chocolate chips
  • ¼ cup regular size semi sweet chocolate chips
  • ¼ cup old fashioned oats
chocolate glaze
  • 1 cup semi sweet chocolate chips
  • 2 tablespoons heavy cream

Saucy Asian Meatballs

Filed under: Uncategorized — tiffanyrose913 @ 5:19 pm

saucy asian meatballsMade these for our superbowl meatball bar and WOW – these absolutely blew me away!  I will definitely be making these again, this time over rice and a side of broccoli – the sauce is THAT good.



Meatball Ingredients:

  • 2 lbs. ground pork or ground beef
  • 2 tsp. sesame oil
  • 1 cup Panko or breadcrumbs
  • 1/2 tsp. ground ginger
  • 2 eggs
  • 3 tsp. minced garlic
  • 1/2 cup thinly-sliced green onions
  • optional garnish: toasted sesame seeds, sliced scallions

Asian Sauce Ingredients:

  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger


Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.

Serve warm, and sprinkle with additional garnish if desired



Superbowl 2016

Filed under: Uncategorized — tiffanyrose913 @ 5:16 pm

Hi Guys! Hope you had a great superbowl!  While my beloved Steelers did not play in it this year ( BOOO!) we still have to party!  We had a wonderful time with family and friends, and did a nacho bar like last year, and then added a meatball bar!  All was so delicious!  Next year I just know the Steelers will be back in the big game!



Sweet and Spicy 2 ingredient Meatballs February 1, 2016

Filed under: Uncategorized — tiffanyrose913 @ 8:46 pm

I made these amazing meatballs for the Steelers/Bengals play off game , and WOW did they amaze me!  I was like 2 ingredients really?  And its not my good old standby.. Grape Jelly/Chili Sauce Meatballs?  This is really THAT GOOD, and THAT EASY!  And as always, GOOOO STEELERS!

1-2 lbs frozen meatballs

1/3 c franks original hot sauce

1 1/2 c packed brown sugar

1 tbsp water.

Combine all in slow cooker – stir well, and cook on low for 4-5 hours.







Christmas 2016

Filed under: Uncategorized — tiffanyrose913 @ 8:41 pm

WOW – after every holiday passes by, I don’t know how it can get better, and every year it just does!  Max was SOOOO into Christmas this year, and even Lila really got into it too!  We had absolutely fabulous weather … 70 on xmas eve.. hello!?? – and had the best time with all my family.  It really was all just so special! Here are just some pictures :)  Hope you all had a great one too!



Ranch Spinach Rollups December 16, 2015

Filed under: Uncategorized — tiffanyrose913 @ 5:18 pm

I needed something green for my nephew’s Grinch party – and these were perfect, easy, and delicious!


  • 4 Large Burrito Size Tortillas
  • 1 Bag (5 Ounces) Pre-Washed Spinach
  • FOR THE CHIVE CREAM CHEESE 2 (8 OZ) Bricks Cream Cheese, softened to room temperature
  • 1/4 Cup Ranch Dressing
  • 1/4 Cup Garlic Chives, Minced
  • 1 Cup Sun Dried Tomato Pesto

Cooking Directions

  1. First, Make the Cream Cheese… In a Stand Mixer, combine the cream cheese the Ranch Dressing and the Chives. Mix at medium speed until the cheese becomes light and fluffy, about 5 minutes.
  2. Lay out a Tortilla on a cutting boar. Spread about 1/4th of the Cream Cheese in an even coating over the entire Tortilla.
  3. Add a layer of the Spinach, overlapping to make a thicker layer.
  4. In the Canter of the Tortilla, over the cream cheese and spinach layers, add a line of the Sun Dried Tomato Pesto, about 1/4 inch round.
  5. With that line of pesto parallel to you, begin rolling from the bottom. Tight but not pressing too tight. Once you have the tortilla rolled into a log put it in the refrigerator for an hour for the cheese to set.
  6. Repeat with the remaining tortillas.
  7. Slice each Tortilla log into a dozen same size slices (about 1/3rd inch each). Discard (or cook’s treat) the ends that do not look pretty, plate and return to the refrigerator until ready to serve.
  8. Serve chilled and ENJOY!


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