8 Romantic Valentine's Day Dinners at Home

This year Valentine's Day lands on a Saturday - which means you either need to book your date night reservations early, early or plan a stay at home date. But sometimes dinner for two is tough. And sometimes it can be boring because you do the same meals all the time. I know in our house it is usually chicken and rice or salmon and brussel sprouts. So I am here to help get you out of the dinner rut with 8 romantic Valentine's Day dinners at home.



Adam and I are Mexican food people. I have always been a taco and burrito fan, so marrying someone who served a two year mission in Mexico only helped my cause. Every Tuesday we do tacos. And any chance we get we take a Mexican coke and chips and salsa. We also prefer a good laugh and celebration over something super romantic - so our version of a romantic night in? Mexican cokes, beans, rice, and smothered burritos. Let's just take it a little south of the border.

 Smothered Ranch Chicken Burritos

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 60 minutes

Serving Size: 2

Ingredients

• 2 chicken breasts
• 2 tortillas
• 1 packet ranch seasoning
• 2 tsp taco seasoning
• 1 cup chicken broth
• 1 can refried beans
• 1 can enchilada sauce
• 1 box mexican rice
• Shredded Cheese
• Sour Cream
• Salsa

Instructions

1. Defrost chicken breasts.
2. While chicken breasts are defrosting start cooking refried beans and mexican sauce.
3. Once chicken breasts are defrosted cut into cubes strips and put into pan with a little bit of water on and cook on medium heat on the stove. Cover with a lid.
4. While rice, beans, and chicken are cooking start marinade.
5. Put chicken broth, ranch packet, and taco seasoning into one bowl and mix.
6. Once chicken is done cooking pour chicken broth mixture in and cover. Stir occasionally. Let cook until all water is evaporated and chicken is completely coated in spices.
7. Once chicken, rice, and beans are done make burrito by layering the items into the tortilla with a spoonful of enchilada sauce and cheese. Roll into burrito, cover with 3-4 spoonfuls of enchilda sauce and cheese. Place in microwave for 30 seconds. While the burrito is still warm layer sour cream on top of burrito so it melts into the sauce and cheese. Add salsa if desired.
8. Plate up the burrito with the remainder of beans and rice as side dish with burrito. We always get a mexican coke to drink along with our dinner.

And when the burritos are all said and done, you can enjoy some Apple Nachos - if you feel like staying with the Mexican theme. Not feeling the chicken pesto route? Check out one of the dishes prepared by these lovely ladies.

A Romantic Night in France by Camille from Friday We’re in Love

Panang Curry and Chocolate Croissants by Kayla from Freckles in April

Tortilla Soup and Cheddar and Chili Cornbread by Alex from Ave Styles

A Comfort Food Valentine’s by Abbey from Along Abbey Road

Romantic Brunch (Including Liege Waffles) by Jen from Nothing Comes of Nothing

Valentine’s Breakfast by Janssen from Everyday Reading

A Manly Valentine’s Meal by Amberly from A Prioritized Marriage

We are on a budget - so we are taking the at home date route this year. I am excited to pick out the perfect Valentine's meal. Something not salmon or chicken with rice. What are your plans for Valentine's Day this year? Will you be braving the crowds or will you be looking for a way to cook things up at home?

Avocado Cilantro Salsa

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SeasonedGreetings #CollectiveBias

I am a firm believer that everything during the Christmas season needs to be red or green. So if I have a chance to make delicious party food during the holidays it will be something red or green to go with the traditional holiday colors... in fact, even decorating for the holiday at my home is a red and green festivity. So last week when Adam and I decided to pull out our decorations I also pulled out my Christmas sweater and whipped up some green salsa too.




I am all about decorating and I was so excited to finally have home that will fit in our tree and all our nativities. So the day we get back from Thanksgiving I was pumped to put up all the Christmas decor. Adam on the other hand? Not so thrilled. So I told him once the decorating was done we would have a salsa snack. Because all work deserves a little break with a snack, right? On our way back into town from Thanksgiving we made a quick stop at Winco for some groceries and I made sure to pick up all the ingredients including some Tabasco Green Jalapeño sauce to really put a kick in my Avocado Cilantro salsa.






And then on Sunday I made Adam a deal. He could open all the boxes, I would do the decorating, and then we could snack after. I felt like it was pretty fair right? I wouldn't have to open up everything and he could just watch TV while pulling things out of boxes. And I got to just focus on the decorating.











It is a good thing I made the salsa early because there was a lot more motivation to get the decorating done fast. We had everything out, opened, up, and then the boxes back in storage in about an hour. And of course, once it was all done we got to kick back, relax, and enjoy some delicious Avocado Cilantro Salsa by the Christmas lights. All wins if you ask me!

Avocado Cilantro Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4.5 Cups

Ingredients

• 6 large avocados,
• 12 tomatillos
• 3 cups cilantro leaves (loosely packed)
• 3/4 cup chopped onion
• 1/4 cup TABASCO® brand Green Jalapeño Pepper Sauce
• 1 tablespoon salt

Instructions

1. Husk, wash, and quarter tomatillos
2. Half and pit avocados
3. Scoop avocado pulp into blender or food processor container
4. Add remaining ingredients and process until smooth
5. If you do not plan to serve immediately, cover with plastic wrap pressed directly on top of salsa and refrigerate. Serve with tortilla chips.

Fruit Ice Cream Pie

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Fruttare, but all my opinions are my own. #pmedia http://my-disclosur.es/OBsstV

You all know I am in Arizona. You all know I am trying to get fit. But.... sometimes a treat is needed. So how do you come up with a solution when you are trying to get away from your snacky ways? You come up with a healthier version of the treats you love. Yes.. you can have your cake and eat it too.. or in this case pie! An ice cream pie with a healthy-ish twist.

Growing up my Mom would always make me an ice cream pie or ice cream cake for my birthday. Because I love ice cream. I love cake. And I love them magically stitched together. An Oreo crust. A caramel filling with mocha almond fudge ice cream. Or a chocolate filling with mint chocolate chip ice cream. The topped with hot fudge and whipped cream. Oh. My. YES. Right? Can't you just taste it? And lately I have been craving, craving, craving ice cream cake... but I decided to put a twist on it for my healthy and hot Arizona summer. So I bring to you Fruit Ice Cream Pie. The quick and easy version that is!

I could tell you how I made my own crust and I made my own filling. I could tell you that I found the perfect consistency for my frosting... but let's cut to the chase. I made the whole thing really easy by purchasing 4 items at Kroger and getting it all done in about 20 minutes - and 10 of the minutes were letting the ice cream soften.

Items needed for Fruit Ice Cream Pie:

Graham Cracker Crust

10 Fruttare Fruit & Juice Bars

8oz Tub of Cool Whip

Fruit - frozen of fresh, I bought a small fresh fruit medley cup and it was plenty

Instructions for Fruit Ice Cream Pie:

Set all ice Fruttare Fruit & Juice Bars out to soften for about 10 minutes

While the Fruttare Fruit & Juice Bars are softening open up the crust, Cool Whip, and cut fruit to your liking to layer on top of pie

Once fruit bars have softened open them all up and drop into a mixing bowl and stir together

Pour ice cream mixture into graham cracker crust

Put in the freezer for 5 minutes to let stiffen

Once ice cream seems less soft pull pie out of freezer and add Cool Whip on top as "frosting"

Add a design on top of your pie with your fruit

Cut, serve, and enjoy!

You could choose any fruit ice cream or sorbet that you want, but I picked Fruttare Fruit & Juice Bars because they have milk in the bar, which made for a smoother and creamier texture. And if you shop at your local Kroger store you can get $4 music rewards if you buy at least two types of Fruttare Fruit & Juice Bars. Just head to your store, buy two flavors (they have mango, strawberry, banana, and coconut) and then head to the reward site to claim you prize! The offer doesn't start until after July 1st... but that is just in time for all your 4th of July celebrations!

So there you have it. A quick and EASY ice cream treat for all your summer parties. And if you are looking to be a homemaker too - you could always make the crust and frosting. But I will save that for another day. What are your favorite ice cream snacks? Do you have a favorite brand of fruit ice cream and popsicles?

Apple Nachos

If you know me you know I love crack apples... and if you don't know me you are now wondering, why does Deidre love crack? Well. By crack I mean caramel apples, and not just any, the ones specifically from Rocky Mountain Chocolate Factory that are so addicting I would compare them to a drug. Adam, being the smart man he is, decided to surprise me with a treat on Sunday. Not just a treat. An apple nacho treat. Combining my two favorite things. Nachos and caramel apples. Apple nachos. Not with cheese. With caramel and chocolate. We are still working on perfecting our nacho combo but for now all I can say is it was SO good.

INGREDIENTS

6 Apples || We used Granny Smith

Chocolate flavored Almond bark

Caramel Sauce

Toppings (optional)

There are two options for caramel

A jar of premade caramel

or

6 Minute Microwave Caramel

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup light corn syrup

1/2 cup sweetened condensed milk

I prefer a jar of caramel because it doesnt stiffen like the microwave caramel

Toppings Ideas

Reeses

Oreos

Nuts

Peanut Butter sauce

Chocolate Chips

Coconut

Sprinkles

Directions for 6 Minute Caramel

Combine all ingredients together into a microwave safe bowl

Microwave for 6 minutes taking it out every 2 minutes and stirring ingredients together.

Towards the end of the 6 minutes the bowl will be VERY hot, have a hot mitt on hand.

If you make this caramel don't make it until you ready to assemble the nachos.

Assemble the Nachos

Cut apples and core apples into 16 slim slices

Lay slices across plate of cookie sheet

Break a few chunks of almond bark into a microwave safe bowl to melt

Heat in microwave for 30 seconds and stir, continue until heated through

Heat up or make caramel sauce

Once the caramel is done, use a spoon to drizzle over apples

Drizzle chocolate over the top of the apples and caramel

While everything is still soft add any additional toppings you want

And then. Enjoy!

Oh So Delicioiso || Guest Post

It is fun to find friends that blog. And one of my friends from my hometown has a recipe blog with her sister and some friends. And let me tell you, these ladies know how to cook. You've probably seen their recipes on Pinterest and didn't even know it! So I invited Aubrey to come and share a little love and cooking. Ain't she a doll?

----------------------------

Hello there, Aubrey from Oh So Delicioso {A Cooking Style Blog}. My hometown girl Deidre invited me over to her lovely blog to share! I’ve enjoyed reading Love, the Skinny’s.. It takes me back to my newly-wed days when all was romantic and exciting and just blissful. After 7 ½ years, 3 years and maaaanny many years of school, I am happy to say, I am still in love. Am I lucky? Yes, but it wasn’t luck that brought our marriage to this day. It is good ol’ fashioned labor of love. LOVE is totally a labor!

When Brandon and I were first married he had a personal encyclopedia on the foods he would NOT eat. This left me quite a trial trying to come up with nutritious meals. Many nights I would give up and say “fine you cook it!” This was the perfect strategy in to me learning his likes. After eating many of his boxed meals or frozen dinners I learned his flavor. I tried to focus on seasoning and herbs that he liked and apply them to the black listed foods. Over the years he has trashed his encyclopedia and now just has a page or two. And I honor that. Nothing makes me happier than him saying, “mmm.. that’s really good, what d’ you put in this?“

I have to be honest though, I haven’t always been a great cook. From experience I’ll give you a little advice, don’t mix up the sugar and salt! Cooking is a skill that for some is natural and other is learned, although I feel to most it is a learned skill (you don’t usually see many natural prodigy cooks on food network do ya?). And what a rewarding skill! I mean who doesn’t love to eat warm soft rolls right out of the oven that melt in your mouth?! For me there is also the reward of serving others.

I was raised to know that when you serve someone, you gain a love for that person. And that is why I cook. I cook to serve my husband; to serve my children. And I’ve gained a greater love and purpose as a wife and mother. Please call me old fashioned, because I feel that some great wisdom has been lost in the modern family. I am not in the least judgmental of other family situations, because I may someday be in their shoes. For now, I have to opportunity to fix a home cooked meal ready for the Mr. when he arrives home and to teach my children the variety of foods and flavors and how to keep their sweet little bodies healthy and strong. To show my family the adventure of cooking and the bond that food can bring across cultures and most importantly with in a family. So many of our recipes on our blog are “grandma” recipes. The foods that we ate as children at grandma’s house, and we still love them today because of the sweet memories and love that went into those meals.  Will be children survive if I don’t ever fix Chicken Cordon Bleu? Sure, but they will be missing out. Could he cook for himself? Sure, he’s actually a good cook. But what a sweet thing I can do for them by providing a nutritious dinner. They don’t always pat me on the back, and I don’t get any promotions. The happiness that dwells in our home is the best reward I can have.

I’d like to share one of my husband’s favorite meals he requests regularly. It can also be found on our blog under Pastas in the recipeindex!

 Ingredients:

16 oz farfalle pasta (bow-tie)

1 1/2 cup heavy whipping cream

4 chicken breasts
1 cup thawed peas
1/2 cup chopped sundried tomatoes (packed in oil) *optional

3-4 cloves of garlic

1T pepper

3/4 cup butter

1 lb bacon (previously cooked and crumbled) **must be real, fresh cooked bacon. not "bacon bits or real bacon"

3/4 cup shredded Parmesan Cheese

1 120z Lawry's mesquite marinade with lime juice

Directions:

In Crock Pot cook chicken in marinade on low for 6 hours. About a half and hour before serving boil pasta. Pull marinated chicken out of the juices and shred. Set aside. In a small sauce pan melt better, add garlic, whipping cream, pepper cheese and bacon. Wish together on low heat for 3-4 minutes. In a large bowl pour sauce over cooked drained pasta. Add chicken, stir through. Sprinkle with a little bit more cheese for presentation on top.

Cheers to cooking and serving our families, the most important people in the world. 

Easy Chocolate Caramel Brownies || Recipe

It is a Saturday afternoon and your husband texts you, "Drew invited us over for (fill in the blank) tomorrow." In our case. It was the Super Bowl. And Adam didn't text. He told me when he got home at 7 PM from his baseball trip to St. George. "Great! We should probably take something, yeah?" But... I was tired and Adam had homework. And we didn't really want to make something from scratch. So we went to the store to figure out what we could buy.... what box mix? Brownies. But not just any brownies. Ghirardelli with a twist.

Ghirardelli Chocolate Caramel Brownies

Ingredients:

One box mix Ghirardelli brownies

One bag Ghirardelli Milk Chocolate Squares

One egg

1/4 cup water

1/3 cup oil

8" x 8" pan and something to grease it

Preheat oven to 325 degrees.

Mix together brownie mix, egg, oil, and water.

Dear Corn Chowder,

Like I have said before. It is soup season. Here is the latest installment from the Skinnys' home.

Creamy Corn Chowder

Serves 6-8

2 Tbsp. butter

1/4 c. all-purpose flour

1 c. water

2 1/2 c. milk 

2 regular-sized chicken bouillon cubes or 2 tsp. chicken broth

1/2 lb. bacon (optional)

1 small onion, minced

2 potatoes, diced into small cubes

2-3 cloves garlic, minced

1 can corn, drained or about 1 1/2 C frozen fresh corn

Salt and pepper to taste

A few dashes of hot sauce or cayenne pepper

Fry bacon until crisp.

In the meantime, melt butter over low heat in a soup pot. 

When melted, add flour to make a roux and whisk until it comes together in a little ball. 

Add water and whisk until completely combined and there are no lumps. 

Add milk and chicken base or bouillon and bring to a simmer. 

Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. 

Add crumbled bacon and corn and heat through. 

Add a few drops of hot sauce and then salt to taste.

Ladle into bowls.

Garnish with extra bacon and/or cheese if you want.

And when I say "if you want" I mean... you should do it. It is more delicious than you would believe with those extra toppings. Now go, soup it up!

Love,

Deidre

Dear Easy Pumpkin Chocolate Chip Cupcakes,

That is the longest title for any treat. From here forward I am not calling these treats Easy Pumpkin Chocolate Chip Cupcakes. I am calling them EPCC [Epic] Cupcakes. And let me tell you this. They are epic and easy. A few ingredients and 2 dozen delicious cupcakes will follow. And at the risk of making your grossed out because everyone hates this word, they are very moist even though it comes from a box. And I only feel the need to mention that because three people said that. First... you get to see a few nice photos of my making these treats because Adam loves to use the fancy camera.

Can't you tell how HAPPY I am to have these delicious goodies? They really were so good.

Ingredients
1 package spice cake mix
1 15 oz.can of pumpkin (I prefer Libby's)
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 oz.) prepared cream cheese or vanilla frosting

Directions
PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.
BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Spread cupcakes with frosting. I empty the frosting container into a bowl and whip it up. It isn't as dense and seems to go a little further.
Decorate with assorted sprinkles, if desired.

See? They look good. Right? And they were INCREDIBLY easy to make. And even better tasting. The party was at 7:30 and I baked them all starting at 6:30. I may or may not have put the cupcakes in the freezer right when they came out of the oven so I would have time to frost them... but either way. 2 dozen cupcakes prepared and ready to eat in an hour. That is what I like to call impressive. Also. I am slightly mad at my friends because they didn't take home the leftovers per my request... so I spent the next week eating cupcakes. I guess I am just putting on my winter coat a little early this year.

Love,

Deidre

Dear Grub Tour | The Awful Waffle,

Awful Waffle

602 East 600 North 

Provo UT

Last week was the Awful Waffle blogger meet up. And let me tell you. The Awful Waffle is GOOD. There was about 15 bloggers there and we all ordered different things so we could share and taste test.

I tried a little of everything. Here is a list of the things I had a bite of, that way you can get an idea of the variety.

Cinnamon waffle with strawberries, cream cheese icing, and cinnamon sugar on top
Barbecue chicken pizza
Crepe filled with nutella topped with strawberries, bananas, and whipped cream
French fries with their three speciality dipping sauces
Liege waffle with speculoos and strawberries
Spicy sausage egg and cheese crepe
Crepe with pumpkin pie filling, graham cracker, cream cheese icing, whipped cream

I know what you are thinking... this girl ate a ton... what the heck? I just want to remind you, with a bunch of girls ordering, we all shared. That is how I was lucky enough to try it all! Let me tell you my favorite things about this place:

1. Delicious waffles and crepes with any of the toppings you want. Seriously so much variety. 
2. Savory crepes too. You want a crepe but not a treat, they have you covered.
3. The light fixtures are bomb. Some made out of bird cages, some out of mason jars, and some with exposed copper. The light fixtures was enough all on it's own to make me happy.
4. Two words. Chalkboards everywhere.
5. They are more than waffles because there is a pizzeria with it now. I got one to go. And they write little messages in the lid of every to go box.

Besides all of those things, it is just a fun environment and a good price. The only downside to Awful Waffle is parking. It is in the middle of a complex,so you either have to park a little further away or luck into a spot close. There is also a church parking lot across the street, it says it boots... but I parked there and was fine. Just a side note in case you need to be there at a specific time. Plan for parking. I would seriously recommend stopping in. Here are some photos of the environment at The Awful Waffle. 

Ceramic deer head on the wall? Don't mind if I do.

The one thing that someone remembered to take a photo of before DIGGING in.

Most of the bloggers that were there that night.

Okay. So... you see what I mean? First of all. The food is GREAT and very reasonably priced. The atmosphere is fun and modern (maybe a little hipster trendy?). There is always room to draw on the table or the wall. And there is a lot of seating so you don't have to worry about searching for a seat. I pinky promise you will love Awful Waffle.

Love,
Deidre

Dear Soup,

Ingredients

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli florets

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1/3 cup sour cream (optional)

Ground black pepper to taste

Grated cheese (optional)

Directions

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. 

Add broccoli and broth, cover and simmer for 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. 

Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. 

Puree in batches until smooth and pour into a clean pot. 

In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. 

Stir until thick and bubbly, and add to soup. 

Add sour cream and stir until dissolved

Season with pepper and serve.

Garnish with grated cheese if desired.

What is your favorite fall soup?

What recipes will you be making these next few months?

Love,

Deidre

Dear Post Workout Drink

Ladies and gentlemen... the vacation is over. And now you might be asking, what the heck, you were on a vacation? Yes and no. I wasn't out exploring. I was on a gym vacation. Which... let's be honest.... was a bad idea. After working out like CRAZY for Miss Idaho and then working out to stay slim for my wedding.. I was like, "Hey body, I am going to give you a break!" and my body was like... "Don't let me go... I look awesome." And then let my body go is exactly what I did. Oops. So now it is time to get back into shape so I can wear my white skinny jeans again. After I go to the gym I am always hungry and needing a little something something to get my body kicking again. So I have been making this simple post-workout drink that I like to call "Purple Drank". That's right, with an "a" in there.

Purple Drank

One cup blueberries

Half cup oats

One banana

One spoonful of peanut butter

Water or milk to consistency

Blend

Pour

Drink

Easy enough. And it keeps my body satisfied and not like I want to die after working out at power pump. Have you ever been to power pump?! It is all sorts of workout CRAZY!

Love,

Deidre

P.S. Don't forget to enter the Birth Month Giveaway!

Dear Beef Stroganoff,

It is true. I am not only a wife. But I am a homemaker. It is slowly coming along. And last week I made my first real, everything from scratch dinner. We didn't have it much growing up because my mom didn't love it. I forgot how much I love it. And let me tell you something else. Adam loved it too. It was a huge hit. And he rated it as one of the top meals I have ever made. Which could be due to the fact that I usually make fish tacos, beef tacos, or chicken tacos... or some sort of chicken (I did make some bomb BBQ chicken the other night) dish. So here you have it people. I am REALLY proud of it.

Beef Stroganoff

Ingredients:

1/2 cup chopped onion

1 small clove garlic, minced

1 tablespoon butter

1 pound ground beef

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 cup sliced mushrooms (do not use canned)

1 can cream of mushroom soup

1 cup sour cream

1 teaspoon Worcestershire sauce

Cooked rice or noodles (I use one pack of noodles)

Directions:

Saute onions and garlic in a little butter on a skillet

Stir in meat, flour, and seasoning and saute until meat loses its color

Add mushrooms then soup

Simmer for 10 minutes

Stir in sour cream and Worcestershire sauce and heat; do not boil

Add milk if needed

Serve over rice or noodles

It is a big hit at our home. And I would be making it soon again if I didn't have a list of other things I want to try and make! Hopefully you enjoy it too.

Love,

Deidre

Dear Apple Pie Dip,

Adam had a LOT of homework the other night. And my brother and his family invited us out for dinner. Adam said, "You go, I will do homework..." And I thought... that was a good idea, because I just distract him anyway constantly asking if he is done yet?! So we went to Costco, got him some food, unloaded the car, and I headed to family. It was a great dinner of yummmmy soup (which I love in the fall) followed by a night of helping get a treat ready for church the next night. We made Apple Pie Dip and ate it with graham crackers the night we taste tested it and cinnamon chips at church the next day. My mom and I were on apple duty... which wasn't too bad since we used a Victorio apple peeler. And then my sister in law made the YUMMY treat! But I got the recipe to share with you. It tasted just like an apple pie, and was too good to not share with you!

How cool is that? All thanks to the handy apple peeler. My mom and I bought one for ourselves as well!

Apple Pie Dip

2 cups peeled, cored, and diced apple

2 tbsp fresh lemon/calamansi juice

3 tbsp brown sugar

¼ tsp cinnamon

1 tsp cornstarch dissolved in 1 tsp water

Directions:
Combine all the dip ingredients in a small pan except the cornstarch-water mixture.
Heat for a few minutes until it’s boiling and has extracted juice from the apple.
Add cornstarch-water mixture to the “sauce”
Put back on stove top until boiling and the sauce has thickened.
Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.

Cinnamon Chips

5 (6-inch) wheat tortillas

2 tablespoons butter, melted

1/2 teaspoon cinnamon

1 1/2 tablespoons sugar

Directions:
Cut tortillas into desired wedge size.
Put in a slightly greased baking pan.
Brush the tortillas with butter.
Sprinkle with cinnamon and sugar, and bake at 400º F until golden brown, about 5-8 minutes.
Let them cool before serving and serve with the Apple Pie Dip

That is right people. FALL IS HERE. Bring on the boots, scarves, apple cider, pumpkin cookies, and cinnamon treats.

Love,
Deidre

Dear Breakfast Surprise,

The best part about a day off of work it sleeping in. The second best part is there is actually time to make breakfast in the morning. And I don't mean some toast on the way out the door. I mean a yummy breakfast that could leave you full until tomorrow. So this morning Adam has weights and such for baseball at 7:30. So I slept in and then woke up to surprise him with breakfast once he returned. He has been asking and asking for chocolate chip (we had banana ones last night to replace the chocolate kind) pancakes. But we didn't have chocolate chips. So I ran to the store, and while I was there getting those little sweet morsels I got a craving for coconut syrup. So I picked up some buttermilk. And when he returned home at 10:20, we had a GREAT breakfast of chocolate chip pancakes and coconut syrup. Yummmmy. The pancakes don't look as good as they tasted. I was struggling with the flip today.

Coconut Syrup

1 cube butter

1 cup sugar

1/2 cup buttermilk

Bring to a boil

Remove from heat

Add 1/2 tsp baking soda

and 1/2 tsp coconut extract

Stir and ENJOY! 

I got this recipe from one of my best friends and roommates from Sophomore year. She would make it all the time and it stemmed a lot of pancake parties where we lived.

Love,

Deidre