A Toast to Tiffany!

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

Velveeta Veggie Casserole June 24, 2009

Filed under: Veggies — tiffanyrose913 @ 5:40 pm

021 (Small)My mom had everyone over for Father’s Day on sunday, and I decided to make this casserole that I haven’t made for a while.  I forgot how good this is!  So easy too!

4 c. vegetables (I used carrots, cauliflower, and broccoli)
1 can cream of mushroom soup
1 tsp. salt
1/2 tsp. pepper
1/2 c. Velveeta cheese
1/2 stick butter
3/4 c. cracker crumbs

 Cook vegetables of choice until barely done. Drain. Cover with cheese and melt. Add mushroom soup, salt and pepper. Melt butter and pour over cracker crumbs. Sprinkle mixture over casserole. Bake at 350 degrees until brown (20 minutes).


Broccoli Salad May 29, 2009

Filed under: Veggies — tiffanyrose913 @ 3:33 pm

004 (Small)My mom had a housewarming/Memorial Day party last sunday, and since we just got back from our vacation saturday night, I had to whip up something quick.  Broccoli Salad fit the bill!  I always make this for picnics as a quick side that just gets better as it sits.

6 heads broccoli chopped into bite size pieces

6 strips bacon, cooked and chopped

1.5 jars of Marzetti’s Slaw Dressing

1/2 bag shredded cheddar cheese

1/2 red onion chopped

Combine all ingredients in big bowl and chill in refridgerator until ready to serve!


Favorite Green Bean Casserole December 2, 2008

Filed under: Veggies — tiffanyrose913 @ 5:56 pm

green-bean-casseroleA holiday dinner to me would not be complete without this yummy stuff.  This is NOT low in calories or healthy in ANY way – but it should make you feel good that you are eating beans LOL.  I got this recipe years ago from one of my best friends mom – Marlene.  Me and Nicole are always eating it even before it goes in the oven!

1 Medium onion chopped small

4 cans of green beans

8 slices of american cheese

2 cans cream of mushroom soup

couple shakes of soy sauce

3 tablespoons of butter

Pepper to taste ( the cream of mushroom soup has tons of salt! )

1 can french fried onions

Preheat oven to 350.  Saute onion in butter until translucent.  Add beans and soup and stir.  Once combined add soy sauce and cheese.  Fold in half container of fried onions.  In casserole dish , pour in all ingredients and sprinkle the remaining fried onions on top.  Bake for about 10 – 15 minutes until bubbly.  We barely EVER have enough leftovers 😦


Crash Hot Potatoes October 29, 2008

Filed under: Veggies — tiffanyrose913 @ 7:06 pm

Wow – these really were as good as everyone said they were!  I got this from the Pioneer Woman’s blog – yet another great recipe!

  • New Potatoes
  • Olive Oil
  • Kosher Salt
  • Black Pepper
  • Whatever herb you like  – I used fresh rosemary

Begin by bringing a pot of salted water to a boil – add potatoes, until they are fork tender. Next, generously drizzle olive oil on a sheet pan. Place them on the cookie sheet giving them plenty of room to spread out. Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Next, brush the tops rather generously with olive oil. Salt, Pepper , and throw rosemary all over the smashed potatoes.  Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes. Or until they’re golden and crispy and sizzling.


NKOTB Listening Party! September 3, 2008

Filed under: Veggies — tiffanyrose913 @ 8:16 pm

Did you THINK we wouldn’t have a party for NKOTB’s 1st album since 1994???  We listened to the album about 4 times ( along with some oldies but goodies thrown in there ) and discussed our upcoming trip to Atlantic City to see them.  We had to throw in some delicious food, as well as sneaky plans on how we are going to get on stage and back stage! HA!

Here is a pic of us with our COVER GIRL TANKS ( Natalie didn’t wear her’s , so Nicole put a vintage NKOTB hat on her instead! ), and our party favors Nicole brought : NKOTB Trading Cards!

 First I made my mozzerella stuffed meatballs – I already have the recipe on here, but they looked extra good last night.













 Then I made Stuffed Mini Red Potatoes – From Everyday with Rachael Ray:

24 New Potatoes – Halved

1.5 cups sour cream( I used light )

1 cup crumbled blue cheese

1/2 cup bacon -cooked

1/4 cup red onion chopped


1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.


Smashed Garlic Cauliflower July 24, 2008

Filed under: Veggies — tiffanyrose913 @ 7:07 pm

No , I am not a low carb freak.  But I did have a whole head of cauliflower to use up and this was delicious!  I was a bit skeptical, but they did really taste like mashed potatoes!

1 head cauliflower

2 wedges garlic and herb laughing cow cheese

2 cloves garlic

splash chicken broth

splash milk

salt and pepper

seasoning salt

parm cheese

Boil Cauliflower and garlic cloves until soft.  Place in food processor with cheese, milk, broth , and seasoning. Voila!


Ginger Broccoli Slaw July 2, 2008

Filed under: Veggies — tiffanyrose913 @ 3:30 pm

I had this with a Soy Sauce marinated steak – yummy!

1/2 teaspoon freshly grated ginger

1/2 cup rice wine vinegar

1 tablespoon soy sauce

1 lime juiced

2 tablespoons sesame oil

1/2 cup peanut butter

1 bag broccoli slaw

3 green onions cut on bias

2 tablespoons chopped cilantro

Toss and combine!



Tomato Corn Salad June 5, 2008

Filed under: Veggies — tiffanyrose913 @ 8:09 pm

I got this recipe from Taste of Home, one of the 1 million magazines my mother subscribes to.  I grilled wayy to much corn last night so I needed something else to make with it .  It was easy and very refreshing!

3 large tomatoes chopped

1 small red onion thinly sliced

1/3 cup green onions

1/4 cup balsamic vinegar

3 tablespoons minced fresh basil

1 tablespoon minced fresh cilantro

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup parm cheese

4 cups fresh corn

3 garlic cloves – peeled, thinly sliced

2 tablespoons olive oil

1 tablespoon dijon mustard

In large bowl, combine the first 8 ingredients. In saute pan saute garlic and OO until tender.  Add garlic to bowl and the rest of the ingredients.  Stir and enjoy!


Grilled Fresh Corn in spicy lime dressing

Filed under: Uncategorized,Veggies — tiffanyrose913 @ 8:07 pm

GREAT recipe I got from Cuisine at Home Magazine.  Makes 2 cups

4 ears corn grilled with husks on

1 Tablespoon lime juice , and zest of 1 lime

1 Tablespooon hot sauce

1/4 cup chopped fresh cilantro

2 tablespoons jalepeno – seeded and minced

1/2 tablespoon sugar

salt and pepper

crumbled queso fresco

Preheat grill.  Grill corn for about 30 minutes.  Let cool and use knife to take it off the cob.  Wisk lime juice, hot sauce, cilantro, jalapeno, sugar, salt, and pepper together in bowl and add corn.  Garnish with cheese.


Pan Seared Brussel Sprouts February 27, 2008

Filed under: Veggies — tiffanyrose913 @ 4:26 am


I hated Brussel Sprouts as a kid, just recently did I discover how to really cook them and make them taste AWESOME!

1 bag of brussel sprouts

3 tablespoons butter

italian cheese mix

salt/pepper to taste

Cut the brussel sprouts in half while a saute pan is heating up with the butter a splash of oo.  Place the brussel sprouts half down and do not touch!  Let them caramelize and develop a yummy brown texture.  sprinkle with oo while cooking, then salt, pepper, and a little bit of cheese ( love Trader Joe’s italian blend ).