A Toast to Tiffany!

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

Tortellini Skewers December 28, 2013

Filed under: Appetizers — tiffanyrose913 @ 7:37 pm

Xmas Eve Skewers
I saw this recipe on Pioneer Woman – I love the fact that it was red, white, and green – and three of my fave things! Noodles, fresh mozzerella, and tomatoes!

4 tablespoons olive oil
2 tablespoons jarred pesto
2 teaspoons red wine vinegar
2 packages spinach tortellini, cooked and cooled
2 pints cherry tomatoes
12 ounces fresh mozzarella, cubed
1/4 cup minced fresh parsley


Mix together the olive oil, pesto and vinegar in a bowl.

On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.

Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.


Cranberry Pinwheels!

Filed under: Appetizers — tiffanyrose913 @ 7:21 pm

Xmas Eve Pinwheels
Nicole made these for Xmas eve, and these were so delicious! Perfect for Christmas , or anytime – so delicious!

8 oz cream cheese, softened
6 oz feta cheese crumbles
1/2 cup green onion, diced
1/2 cup dried cranberries
1/4 tsp fresh ground black pepper
4 soft tortillas

In a large mixing bowl, mix the cream cheese, feta, green onions, cranberries and pepper until well combined.

Spread the mixture evenly over each tortilla. Tightly roll the tortilla and wrap with saran wrap. Refrigerate for 2 hours or overnight. Once firm, slice into 1 inch pieces. Serve cold


Crab Stuffed Mushrooms

Filed under: Appetizers,Seafood — tiffanyrose913 @ 7:04 pm

Xmas Eve Crab - Copy
These Mushrooms were restaurant quality for sure! I absolutely loved them and the fact that they had red peppers and green parsley in them – perfect and festive!

3 T Butter, melted
3 packages of bella mushrooms – Stems removed and chopped finely and set aside

Saute mixture:
2 T Butter
1 Garlic Clove – minced

Filling (mix in a bowl)
3 Slices of bacon – cooked and broken into bits
2 T Yellow Onions – minced
2 tsp Lemon Juice
1 Tablespoon parsley
1 C Crabmeat – cooked and drained
1/2 C Panko Bread Crumbs
1/4 C Red Bell Pepper
1 container of marscapone cheese
1/4 C Italian Cheese Blend
1/4 tsp pepper

Topping / Cooking:

1/2 C Italian Cheese Blend

1/2 C Dry White Whine

1. Pre-heat oven to 400
2. Take the melted butter and toss it with the mushroom caps. Place the cap side up.
3. Saute the onion, garlic & mushroom stems together until they are tender (5 – 7 minutes)
4. Prepare a bowl with the stuffing items: lemon juice, crabmeat, bread crumbs, marscapone red bell pepper, bacon & 1/4 C of the cheese. Add the sautéed onions, garlic & mushroom stems and mix everything together.
5. Generously stuff the mixture in all the mushroom caps.
6. Pour the wine around the mushroom caps and top with the remaining cheese
7. Cook for 20 minutes or until the cheese is melted and slightly browned.


Garlic Cheese Breadsticks October 31, 2013

Filed under: Appetizers,Sides — tiffanyrose913 @ 6:53 pm

I served this with the spaghetti pie, another pinterest winner!! 🙂

1 pound pizza dough, room temperature.
4 tablespoons extra virgin olive oil, divided
1 clove garlic, peeled and minced, or 1/2 teaspoon garlic powder
2 tablespoons minced fresh parsley, or 1 teaspoon dried parsley flakes
3/4 teaspoon Italian seasonings
2 cups shredded part-skim mozzarella


Preheat oven to 450°F.

Drizzle 2 tablespoons of extra virgin olive oil over the bottom of a rimmed baking pan, preferably an unglazed stone one. Stretch the pizza dough to approximately 1/2-inch thickness over the oiled pan. Scatter the minced garlic or garlic powder evenly over the dough, followed by the parsley and Italian seasonings. Drizzle the remaining 2 tablespoons olive oil over the surface of the dough, then scatter the cheese evenly over the top. Bake for 20-25 minutes, or until the outer edge of the crust is deep golden brown and the cheese is fully melted, bubbly, and browned in places. Remove from the oven and let rest for 5 minutes before transferring carefully to a cutting board.

Cut into strips of desired size. I prefer approximately 3-inch by 1-inch strips. Serve warm or room temperature, plain or with dip of choice.


Ranch Spinach Bacon Tortilla Rollups August 9, 2013

Filed under: Appetizers — tiffanyrose913 @ 2:50 am

spinach rollups

I love tortilla rollups, and I am always on a lookout for a new version… these were delicious, and so different from all the other versions I have made!

Bacon, Spinach and Chive Tortilla Roll-Ups
•1 package (3 oz) of cream cheese, softened
•6 strips of bacon, cooked and crumbled
•6-8 green onion stalks, chopped
•one handful of baby spinach, torn in pieces
•1/2 packet of ranch dressing dry mix
•4 8-inch Mission flour tortillas, warmed

Combine all ingredients, smear on tortillas – wrap into a roll, and put in fridge until ready to cut!


Baked Eggroll Mozzarella Sticks

Filed under: Appetizers — tiffanyrose913 @ 2:43 am

Tmozz sticks
hese were a big hit at one of my friday night happy hours !! 🙂 Yummy – and baked too!
6 part-skim mozzarella cheese sticks
12 eggroll wrappers
canola or olive oil cooking spray
1/2 cup marinara sauce of choice


Preheat oven to 400 F.

Cut cheese sticks in half length-wise so they are about 2 1/2 inches long.

Lay the eggroll wrapper at a diagonal and put one piece of the cheese at the very corner and begin to roll into a log. At the mid-point of the wrapper, fold in each of the sides and continue rolling. Seal off the eggroll wrapper with a smear of water along the edges and rub to moisten and seal.

Arrange the mozzarella sticks on a parchment-lined baking sheet and spray lightly with non-stick spray. Bake for 12-15 minutes or until lightly browned. Yield: 12 servings (1 mozzarella stick each).


Spicy Sriracha Crap Dip July 9, 2013

Filed under: Appetizers,Seafood — tiffanyrose913 @ 1:28 am

Nicole made this for our day before fourth of July happy hour and it was SOOO GOOD! This would be perfect poolside, beach side , you name it! Again, Rob with the modeling of the dip for the blog!

sricha crab dip

Spicy Sriracha Crab Dip
Makes many servings

•1 lb. Imitation crab meat, cut into small pieces or shredded
•1/4 cup finely diced red onion
•1/4 cup finely diced celery
•1 finely diced jalepeno, discard seeds and white parts
•1/4 cup thinly sliced green onion
•2/3 cup mayo
•1/3 cup sour cream
•2 Tbsp. Sriracha sauce, more or less depending on how spicy you want it
•crackers for serving

1. Prepare first five ingredients and place in a large bowl. Add the mayo, sour cream and sriracha sauce. Taste for seasoning and spiciness. Chill for several hours to develop flavors. Serve with crackers.


Avocado Egg Rolls with Chipotle Ranch Dipping Sauce

Filed under: Appetizers — tiffanyrose913 @ 1:19 am

OMG I don’t even know how even to describe this appetizer – they were phenomenal – actually tasted like something you would definitely get in a restaurant – and the dipping sauce? WOW! perfect for happy hour 🙂

egg roll

Egg Rolls
3 Avocados from Mexico
1/3 cup sundried tomatoes in oil, drained and chopped
3 tablespoons finely minced red onion
2 tablespoons minced cilantro
9 eggroll wrappers
Vegetable oil, for frying

Dipping Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon dry ranch seasoning
1 clove garlic, finely minced or grated
2 chipotles in adobo, seeds removed and chopped, plus 1 tablespoon of the sauce
1 tablespoon chopped cilantro

1.Make the dipping sauce: In a small bowl, combine all ingredients and mix well. Refrigerate until ready to use.
2.Make the eggrolls: Heat several inches of oil in a Dutch oven or heavy pan until it reaches 350F – 375F.
3.In a large bowl, combine the avocados, sundried tomatoes, red onion and cilantro; mix. Working with one eggroll wrapper at a time, lay the wrapper on a surface in front of you like a diamond. Add about 1/4 cup of the avocado mixture to the center. Fold in the two sides, then fold over the bottom. Roll until the filling is completely enclosed in the center of the roll. Wet the corner of the wrapper so that it will stick. Continue until all 9 rolls are wrapped.
4.Drop the eggrolls into the hot oil, 2 or 3 at a time, and cook until golden brown. Drain on a paper towel lined plate. Cut diagonally and serve with the Chipotle Ranch Dipping Sauce.


Lightened Jalapeno Popper Dip

Filed under: Appetizers — tiffanyrose913 @ 1:15 am

I will never make another version of this again! This was so good! Wish I had some now 🙂 Of course Rob volunteered to model for the picture – ha!
•1 8-oz. pack neufchâtel cheese (basically the same as low-fat cream cheese)
•1/2c fat free greek yogurt
•2 Tbsp mayonnaise (the real kind – this will give you the perfect texture to make it feel non-lightened)
•1/2 c shredded mexican blend cheese (low fat if you prefer)
•1/2 c parmesan
•1/2 can diced green chilis (2 oz)
•2 fresh jalapeños, seeded and minced
•salt & pepper to taste
•1/2 c panko bread crumbs
•1 Tbsp butter, melted


Preheat oven to 375 F. In a medium bowl, blend together neufchâtel cheese, yogurt, and mayo until smooth. Stir in 1/2 c mexican cheeses, 1/4 c of the parmesan, diced chilis, minced jalapeños, salt, and pepper. Remove dip to an oven-safe container (I just used a pie pan). Mix panko bread crumbs with melted butter and remaining parmesan, sprinkle mixture over top. Bake for 20 min, then switch to the broiler for 3 additional minutes to make the top extra golden brown.
jalapeno popper dip


Watermelon Salsa May 29, 2013

Filed under: Appetizers — tiffanyrose913 @ 1:38 am

Watermelon Salsa
This was in the latest summer issue of Food Network Magazine, and I couldn’t wait to make it for the memorial day weekend! It was so refreshing, I will be making this all summer long!

1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving


Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.

Add the garlic salt just before serving. Serve with chips