This Page

has moved to a new address:

Sorry for the inconvenienceā€¦

Redirection provided by Blogger to WordPress Migration Service

This Page

has moved to a new address:

Sorry for the inconvenienceā€¦

Redirection provided by Blogger to WordPress Migration Service
----------------------------------------------- Blogger Template Style Name: Rounders Date: 27 Feb 2004 ----------------------------------------------- */ body { background:#aba; margin:0; padding:20px 10px; text-align:center; font:x-small/1.5em "Trebuchet MS",Verdana,Arial,Sans-serif; color:#333; font-size/* */:/**/small; font-size: /**/small; } /* Page Structure ----------------------------------------------- */ /* The images which help create rounded corners depend on the following widths and measurements. If you want to change these measurements, the images will also need to change. */ @media all { #content { width:740px; margin:0 auto; text-align:left; } #main { width:485px; float:left; background:#fff url("") no-repeat left bottom; margin:15px 0 0; padding:0 0 10px; color:#000; font-size:97%; line-height:1.5em; } #main2 { float:left; width:100%; background:url("") no-repeat left top; padding:10px 0 0; } #main3 { background:url("") repeat-y; padding:0; } #sidebar { width:240px; float:right; margin:15px 0 0; font-size:97%; line-height:1.5em; } } @media handheld { #content { width:90%; } #main { width:100%; float:none; background:#fff; } #main2 { float:none; background:none; } #main3 { background:none; padding:0; } #sidebar { width:100%; float:none; } } /* Links ----------------------------------------------- */ a:link { color:#258; } a:visited { color:#666; } a:hover { color:#c63; } a img { border-width:0; } /* Blog Header ----------------------------------------------- */ @media all { #header { background:#456 url("") no-repeat left top; margin:0 0 0; padding:8px 0 0; color:#fff; } #header div { background:url("") no-repeat left bottom; padding:0 15px 8px; } } @media handheld { #header { background:#456; } #header div { background:none; } } #blog-title { margin:0; padding:10px 30px 5px; font-size:200%; line-height:1.2em; } #blog-title a { text-decoration:none; color:#fff; } #description { margin:0; padding:5px 30px 10px; font-size:94%; line-height:1.5em; } /* Posts ----------------------------------------------- */ .date-header { margin:0 28px 0 43px; font-size:85%; line-height:2em; text-transform:uppercase; letter-spacing:.2em; color:#357; } .post { margin:.3em 0 25px; padding:0 13px; border:1px dotted #bbb; border-width:1px 0; } .post-title { margin:0; font-size:135%; line-height:1.5em; background:url("") no-repeat 10px .5em; display:block; border:1px dotted #bbb; border-width:0 1px 1px; padding:2px 14px 2px 29px; color:#333; } a.title-link, .post-title strong { text-decoration:none; display:block; } a.title-link:hover { background-color:#ded; color:#000; } .post-body { border:1px dotted #bbb; border-width:0 1px 1px; border-bottom-color:#fff; padding:10px 14px 1px 29px; } html>body .post-body { border-bottom-width:0; } .post p { margin:0 0 .75em; } { background:#ded; margin:0; padding:2px 14px 2px 29px; border:1px dotted #bbb; border-width:1px; border-bottom:1px solid #eee; font-size:100%; line-height:1.5em; color:#666; text-align:right; } html>body { border-bottom-color:transparent; } em { display:block; float:left; text-align:left; font-style:normal; } a.comment-link { /* IE5.0/Win doesn't apply padding to inline elements, so we hide these two declarations from it */ background/* */:/**/url("") no-repeat 0 45%; padding-left:14px; } html>body a.comment-link { /* Respecified, for IE5/Mac's benefit */ background:url("") no-repeat 0 45%; padding-left:14px; } .post img { margin:0 0 5px 0; padding:4px; border:1px solid #ccc; } blockquote { margin:.75em 0; border:1px dotted #ccc; border-width:1px 0; padding:5px 15px; color:#666; } .post blockquote p { margin:.5em 0; } /* Comments ----------------------------------------------- */ #comments { margin:-25px 13px 0; border:1px dotted #ccc; border-width:0 1px 1px; padding:20px 0 15px 0; } #comments h4 { margin:0 0 10px; padding:0 14px 2px 29px; border-bottom:1px dotted #ccc; font-size:120%; line-height:1.4em; color:#333; } #comments-block { margin:0 15px 0 9px; } .comment-data { background:url("") no-repeat 2px .3em; margin:.5em 0; padding:0 0 0 20px; color:#666; } .comment-poster { font-weight:bold; } .comment-body { margin:0 0 1.25em; padding:0 0 0 20px; } .comment-body p { margin:0 0 .5em; } .comment-timestamp { margin:0 0 .5em; padding:0 0 .75em 20px; color:#666; } .comment-timestamp a:link { color:#666; } .deleted-comment { font-style:italic; color:gray; } .paging-control-container { float: right; margin: 0px 6px 0px 0px; font-size: 80%; } .unneeded-paging-control { visibility: hidden; } /* Profile ----------------------------------------------- */ @media all { #profile-container { background:#cdc url("") no-repeat left bottom; margin:0 0 15px; padding:0 0 10px; color:#345; } #profile-container h2 { background:url("") no-repeat left top; padding:10px 15px .2em; margin:0; border-width:0; font-size:115%; line-height:1.5em; color:#234; } } @media handheld { #profile-container { background:#cdc; } #profile-container h2 { background:none; } } .profile-datablock { margin:0 15px .5em; border-top:1px dotted #aba; padding-top:8px; } .profile-img {display:inline;} .profile-img img { float:left; margin:0 10px 5px 0; border:4px solid #fff; } .profile-data strong { display:block; } #profile-container p { margin:0 15px .5em; } #profile-container .profile-textblock { clear:left; } #profile-container a { color:#258; } .profile-link a { background:url("") no-repeat 0 .1em; padding-left:15px; font-weight:bold; } ul.profile-datablock { list-style-type:none; } /* Sidebar Boxes ----------------------------------------------- */ @media all { .box { background:#fff url("") no-repeat left top; margin:0 0 15px; padding:10px 0 0; color:#666; } .box2 { background:url("") no-repeat left bottom; padding:0 13px 8px; } } @media handheld { .box { background:#fff; } .box2 { background:none; } } .sidebar-title { margin:0; padding:0 0 .2em; border-bottom:1px dotted #9b9; font-size:115%; line-height:1.5em; color:#333; } .box ul { margin:.5em 0 1.25em; padding:0 0px; list-style:none; } .box ul li { background:url("") no-repeat 2px .25em; margin:0; padding:0 0 3px 16px; margin-bottom:3px; border-bottom:1px dotted #eee; line-height:1.4em; } .box p { margin:0 0 .6em; } /* Footer ----------------------------------------------- */ #footer { clear:both; margin:0; padding:15px 0 0; } @media all { #footer div { background:#456 url("") no-repeat left top; padding:8px 0 0; color:#fff; } #footer div div { background:url("") no-repeat left bottom; padding:0 15px 8px; } } @media handheld { #footer div { background:#456; } #footer div div { background:none; } } #footer hr {display:none;} #footer p {margin:0;} #footer a {color:#fff;} /* Feeds ----------------------------------------------- */ #blogfeeds { } #postfeeds { padding:0 15px 0; }

Monday, October 31, 2011

Cheesy Italian Wheat Thins

Happy Monday! I know its a happy Monday for me-class got cancelled this morning, so I've been baking some French Toast Cupcakes for our work Halloween party.

Last week, I was in a heavy baking mood, and tried a ton of new recipes. They all turned out really good, and I'll be sharing them soon enough!

Today though, I want you to go cook these wheat thins. They literally only take 10-15 minutes(if even that) to whip up, and only a few more to cook, and they are superb!

Cheesy Italian Wheat Thins
adapted from Two Peas and Their Pod

1 1/4 c flour
1 1/2 Tbs sugar
1/2 tsp salt, plus extra for topping
1/4 tsp paprika
4 Tbs unsalted butter
1/4 c water
1/4 tsp vanilla
1/2 c Mozzarella cheese
1/2 tsp Italian seasoning

1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.
2. Combine flour, sugar, salt, paprika, Mozzarella cheese, and Italian seasoning in a medium bowl.
3. Cut the butter into small pieces and add to the bowl. Mix the butter into the dry ingredients with a pastry blender, or a fork if you don't have one.
4. Combine the water and vanilla in a small measuring bowl. Add to the butter/flour mixture and mix until a smooth dough forms. Add more water as needed.
5. Divide dough into 4 pieces, but keep the others covered while you work. Lightly flour your work surface and rolling pin and roll the dough into a rectangle, about 1/16in thick. (You want it to be thin, hence the wheat thin).  If you want perfect crackers, then trim the edges so its an even rectangle. Cut into squares with a pizza cutter, about 1 to 1 1/2 inches wide.
4. Put the dough squares on your prepared baking sheets. Sprinkle lightly with salt. Repeat process with remaining dough.
5. Bake crackers, one sheet at a time,  until crisp and browned, about 5-10 minutes. Remove from oven and place on a wire rack to cool. Store in an airtight container.


Wednesday, October 26, 2011


I've already told you multiple times about my love for Pinterest, so I won't do it again.


I found a recipe on there that I'm dying to try. Maybe tonight, maybe tomorrow...maybe this weekend.

It's going to happen though.

It's caramel apple season, so I'll be making these.

A lot of people think Pinterest is a waste of time. I think it's an inspiration.

What are your thoughts? Are you on Pinterest? Do you think its a waste of time? Speak your mind!


Monday, October 24, 2011

Something New

When I wanted to start getting better at my cooking/baking, I looked all over the internet for some free tutorials that were easy to follow and had the things that I wanted to learn. I was pretty unsuccessful. There is a lot of different ones out there, but none of them were what I was looking for.

This semester at school, I'm taking an intro culinary class, and I have learned so much!

I got thinking, and I thought it'd be perfect if I could post the things I was learning on here so that people could come find these easy tutorials for basic cooking techniques.


I will be starting a new series! It may be every week, or every other week, or once a month, but I will be posting "How to's" and other important information for basic cooking.

I'm really excited!

Are there any things that you would specifically like me to post in this series? If so, let me know below! 

Labels: ,

Wednesday, October 19, 2011

Gandolfo's Deli

Yesterday for lunch we went to Gandolfo's Deli. I haven't had a sandwich as good as the ones we got for a long, long, long time!

Living in the small town that we do, it's not often that we get to eat awesome food, unless we make it ourselves. The "eating out" pickings are slim here. 

There isn't actually a Gandolfo's where we live, but there is the Gandolfo's food truck parked in a lot in town.  

We've been eyeing it for a while, but yesterday we finally had time to go. It was totally worth it! They even had a student special going on. If you bought one sandwich, a bag of chips, and a drink, you got another sandwich for $1. 

I got the Knuckle Sandwich, which is "Pastrami, cheddar, mozzarella, parmesan, lettuce, tomato, marinated mushrooms, olives, mayo, butter, o&v," on hot sourdough bread. 

It was quite fantastic, if I do say so myself. (Sorry for the bad pics, I took them on my the car(not driving, mind you).)

Woody got the Urban Cowboy which is "Chicken breast, turkey, bacon, pepper jack, cream cheese, lettuce, tomato, BBQ sauce, {&} mayo." 

The bread on my sandwich was pretty good, but the bread on Woody's was divine. It was so soft but still chewy. Mmm. I want to go back today. 

If you're near a Gandolfo's, you should go. If you're in Rexburg, you should go visit the food truck--They park in the lot next to Taco Bell where the snow shack used to be, Tues-Fri from 11-7/ 

The bus has a Twitter account too:!/Gandolfosif

PS I am not associated with Gandolfo's in anyway, nor am I being compensated for this post. I just really really really loved my sandwich, so I wanted to post about it!


Monday, October 17, 2011

Stuffed Chicken Roll Ups

In my culinary class, my professor pointed out to us that people consider a chicken breast as a serving size. Some chicken breasts these days are monsters, so he said what he does is butterfly them, and sometimes, butterfly those pieces as well. He said even when you do that, people still consider a chicken breast a serving, so they tend to eat less which saves money and calories!
After hearing this, I of course wanted to try it out.
So I did!

Stuffed Chicken Roll Ups
1 Box stuffing, prepared(I used turkey because it's what I had :) )
1 Chicken breast, butterflied(either once or twice depending on how big it is!)
Dried sage
Onion powder
Sea salt
Chicken broth

Prepping the chicken to be rolled.

After rolling and securing with a tooth pick. 

Rolled and prepped on the tray. 

Sprinkled with the seasonings. 

Finished product! 

1. Take about 1/4 c of stuffing and place it at one end of the butterflied chicken. Shape it with your fingers so that it will stay in the shape when you roll it(see above photo). 
2. Place a tooth pick in the chicken to hold it in place. Repeat this process with the rest of the chicken. 
3. Lightly sprinkle the tops with the sage, parsley, onion powder, and sea salt. 
 4. Place in a shallow pan. Pour the chicken broth into the pan so that the bottom is 1/8in deep in broth.
5. Bake at 350 degrees for 15-20 minutes, or until chicken is no longer pink.
6. Serve either plain or with gravy.

Labels: ,

Friday, October 14, 2011

Chunky Chili

I love chili.

When I was younger and I got to pick what I wanted for dinner on my birthday, I always chose chili and cornbread.

It's my favorite.

This is another Pinterest inspired recipe, but I didn't like the actual one that I found, just the name :)

This is an awesome recipe for a busy day. We threw it in the crock pot in the morning, and then when we got home from class later that night, we had a delicious dinner waiting for us.

Chunky Black Bean Chili

1 Tbs butter
1/2 onion, chopped
1 green pepper, chopped
1 lb beef, browned w/onions, butter, and peppers
1 24oz can diced tomatoes undrained
1 can beef broth
2 cans black beans
1 can kidney beans

1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic salt
1/2 tsp onion powder
salt to taste

1. Melt the butter in a pan, then saute the onions and green pepper. Add the ground beef, and cook til its browned. Drain the fat.
2. Pour the tomatoes, beef mixture, beef broth, and beans in a crock pot. Add the spices, and stir until combined.

Labels: ,

Wednesday, October 12, 2011

Crispy Southwest Chicken Wraps

Remember when I talked about Pinterest here? Well, I found this recipe on there. I changed it a little bit to fit what I had, but let me tell you, they were most excellent. And that is why I love Pinterest.

Be warned though, because not every recipe is created equal on there. My friend Hannah tried an orange chicken recipe she found on Pinterest and said it literally tasted like chicken with orange juice poured on it. Ew.

This one isn't like that though, so don't stress.

Crispy Southwest Chicken Wraps
(adapted from Mel's Kitchen Cafe)

2 c Spanish rice, prepared
1 c Shredded Chicken
1 can Black Beans, rinsed and drained
1 Green Onion, finely sliced
1/2 Green Pepper, diced
1/4 c Fresh Cilantro, chopped
Juice of 1/2 lime
2 c Shredded Cheese
Sour cream

Burrito size tortillas
melted butter

1. Combine all ingredients except cheese and sour cream.
2. Spread each tortilla with a spoon full of sour cream, the sprinkle with cheese, and top with 3/4 c or so of the chicken mixture.
3. Wrap up tortillas and brush the outside with melted butter.
4. In a heated pan, place the wrapped tortilla, and cook on each side until crispy. Serve with sour cream and salsa.

Labels: ,

Monday, October 10, 2011

Lundy Lake, CA

In August, we got the chance to go to Lundy Lake with Woody's family while we were in California. Apparently, it's been a family tradition for forever, and I've heard so many stories about it, so it was exciting to go.

Lundy Lake is pretty far from LA, where Woody's family lives, so we got to drive 7 more hours after driving the 15 hours there. It was well worth the trip though!

The "A" on the map below is where Lundy Lake is located at. 

Woody pouting because we were going to Erick Schat's and not Carl's Jr. 

Erick Schat's Bakery is an awesome little restaurant that is on the way to Lundy Lake. It's Layne family tradition to stop there on the way. They have awesome sandwiches, pastries, bread, and tons and tons of fun candies and sweets. 


Love this because it was like 5 hours from the ocean!

Davey Jones' locker

Our new tent we got as a wedding present!

It was so fun! I suggest going there if you ever get the chance. 

Labels: ,

Saturday, October 8, 2011

Savory Acorn Squash

I ate a lot of sqaush growing up, but it was usually in the summer, and usually from our garden. We've been attempting to try out new foods lately in an attempt to expand our interests and eat healthier, so I bought an acorn squash. I had no idea how to cook it or what to put in it, but I felt like it should be a dinner sort of thing. Every single recipe I found online had sugar. That sounded gross to me, so I just made my own thing up and it turned out to be fantastic! 

Savory Acorn Squash
(serves 2)

1 acorn squash
2 Tbs butter, melted
2 tsp rosemary
sea salt
garlic salt

1. Preheat your oven to 350.
2. Slice the squash in half and clean out the seeds and insides with a spoon.
3. Melt the butter and brush each half with it. Pour the remaining into each half.
4. Sprinkle each side with 1 tsp of rosemary, a dash of garlic salt, and a couple turns of sea salt(from a sea salt grinder. If you don't have one, 1/4 tsp-ish of table salt will work too).
5. Place in a baking dish, and cover with foil.
6. Bake for 1 hour, then remove foil and bake an additional 15-20 minutes, or until soft.
7. Mix the extra butter in the center of the squash into the sides with your fork, and enjoy!


Thursday, October 6, 2011

Cinnabon Cinnamon Rolls

Every 6 months, our church (The Church of Jesus Christ of Latter Day Saints) has a worldwide Conference. We spend 4 hours Saturday and 4 hours Sunday listening to the awesome leaders of our church. For as long as I can remember, my mom has made cinnamon rolls on "Conference Sunday." I haven't made them so far while I've been at school because I've usually had other stuff going on. This year though, I decided I was going to. The last time I made cinnamon rolls, they weren't very cinnamon-y. I searched the internet looking for a fabulous recipe, and decided to make the Cinnabon knock off recipe. Let me tell you, best decision ever. They were absoultely fabulous!

Cinnabon Clone
adapted from All Recipes

note: the actual recipe is for a bread maker. I adapted it to make it without because I don't have one. 

1 c  warm milk
2 1/2 tsp bread machine yeast
1/2 c white sugar
2 eggs, room temp
1/3 c butter/margarine, melted
4 1/2 c flour
1 tsp salt

1 c brown sugar, packed
2 1/2 Tbs ground cinnamon
1/3 c butter, softened

3 oz cream cheese, softened
1/4 c butter, softened
1 1/2 c powdered sugar
1/2 tsp vanilla 
1/8 tsp salt

1. Combine the yeast, 1/4 c sugar, and warm milk in a bowl, and let rest for 10 minutes or so until the mixture gets foamy. 
2. Add the remaining wet ingredients (eggs & butter), then the flour, salt, and sugar. Mix with the dough hook on your mixer, or once ingredients are combined, put on a floured surface and knead until smooth and shiny. 
3. Place your dough ball in a greased bowl and cover it with a piece of greased plastic wrap. Let it rise until doubled in bulk. (I turned my oven on to 200, then turned it off and put the bowl in there to speed up the process). 
4. Roll the dough out in a rectangular shape. Pour the butter over the dough, and spread to the edges. Sprinkle with the brown sugar and cinnamon. Lightly push the filling into the dough. 
5. Roll the dough up and cut into 1in rolls. Place in a lightly greased 9x13 pan. Cover and let rise until doubled in bulk. 
6. Preheat the oven to 400 while they are rising, then cook the rolls for 15 minutes. 
7. While the rolls are baking, combine the frosting ingredients until the desired consistency is reached. To thin it, a little bit of milk. To make it thicker, add more cream cheese or more powdered sugar. 
8. Cover hot rolls in frosting. 
9. Prepare yourself for the experience of a lifetime, then Enjoy!!

Labels: ,

Wednesday, October 5, 2011

What I do in the Spare Time I Don't Have(Besides Cook)

If you haven't discovered Pinterest yet, then you are either really lucky, or really unlucky.

 You're lucky, because it's pretty much an addiction. Not really, but I LOVE it.

 You're unlucky, because it's amazing! I've found sooooo many awesome recipes, craft projects, DIY's, quotes, outfits, etc, etc, etc. It's so amazing!

 You should all go follow my here. I pin good things :)

Here's some of my favorites as of late:

I need someone to have a baby so I can buy this for them. I love Potter. Sigh.

I really love this. (source unknown. If anyone knows, please let me know so I can buy it. Seriously. )

Dinosaur ice? Yes please. (Modcloth)

These are just a small sample of all the cool things you can find on Pinterest. Check it out!