Fashion + Food: Super Bowl Edition

Happy Friday, friends! I hope you had a great week! I am so excited to share today’s post with you. Today is the first of *hopefully* many collaboration posts with my sister, Kaylee. Kaylee is the creator of Pleats and Pearls, a Midwest fashion blog. She and I have been talking about collaborating for awhile now, so we thought we’d start big, with football’s biggest day of the year!

Now, I think I dress pretty well, but Kaylee has me beat in every single way. Mostly because she doesn’t wear yoga pants to work every day like I do, but also, she’s really got an eye for fashion. Here’s a sneak peek of what she’s whipped up for the Super Bowl…

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To see the rest of her post, click here. Now, on to the food!

I’ve been told many times that I’m the “Monica” of my friend group. Not only do I love to cook, but I also love to be the hostess. (But I don’t get as crazy as Monica does…I promise!) I think it’s fun (or nerdy?) to have a food “theme” for parties, so for the Super Bowl, I chose dips. There’s nothing quite as satisfying as a good dip. Today, I’m sharing three dips that are sure to please all your party guests. Hot, cold, or dessert, I’ve got you covered! The first dip requires a bit of prep, but the other two can be thrown together in 5 minutes a piece. So sit back and relax…your Super Bowl party is sure to be a hit with these recipes.

Slow Cooker Barbecue Chicken Dip

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Note: Adapted from The Cookie Rookie


Mexican Chip Dip

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Note: Adapted from The Weary Chef


Reese’s Peanut Butter Cup Dip

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Chocolate and Peanut Butter Chip Scones

Oh, Iowa weather. You’d think after 27 years, I’d understand you. But I don’t. Yesterday, I sat on a bench outside while I waited for my friends for lunch. It was 45°! Today, it’s snowing. I don’t have anywhere to go, so I’m not complaining, but seriously. This weather is weird. I’m ready for spring.

I must be on a breakfast kick right now, because this is my second breakfast recipe in a week! I must also be on the same wavelength as all the food bloggers I follow, because my Facebook newsfeed has been blowing up with scones! Scones! If I was a little more organized (and a little less lazy), I would make a batch of these every Sunday to get me through the week. Not only are these Chocolate and Peanut Butter Chip Scones quick and easy to make, but I also had all the ingredients already in my kitchen!  Try out my variation, or customize with your own favorite baking chips!

Chocolate and Peanut Butter Chip Scones


What I’m Listening to: “Take Me to Church” by Hozier

Ingredients (makes 16 scones)

-2 1/2 cups of flour+ extra for work surface

-1/8 cup of sugar

-1 tbsp of baking powder

-1/2 tsp salt

-1 stick of unsalted butter

-2 eggs, beaten

-3/4 cup+ 1/4 cup of heavy whipping cream

-3/4 cup of chocolate and peanut butter chips

Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Cut the butter into small pieces and add to the flour mixture. With the side of a fork, cut the butter into the flour mixture until it resembles crumbs. Make a well in the center of the bowl by pushing the mixture to the sides.

In a smaller bowl, beat the eggs, then add 3/4 cup of whipping cream, and chocolate and peanut butter chips. Mix together. Pour into the well in the flour mixture and stir gently until it takes on a dough-like consistency.

Move the dough to a lightly floured surface. Knead it until the dough is smooth. Divide it in half. Roll the first half into a ball, pressing flat into a disc. Cut it into 8 slices and transfer to a baking sheet. Repeat with the other half of dough.

Pour the remaining 1/4 cup of whipping cream into a small bowl. Using the back of a spoon, drizzle a few drops onto each scones, spreading gently. Bake for 13-15 minutes, or until the scones are lightly browned and cooked through. Serve warm, or store in an air-tight container until ready to serve.

Adapted from Crazy for Crust


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“Eggs Marshall” Mini Omelets

Woooooooo, it’s Monday! Normally, that wouldn’t have me excited, but I got the day off today AND “The Bachelor” is on. Yes, I like trashy TV. To be fair, this is the only trashy TV I watch, but I think everyone needs a little crazy in their lives and this is mine. Plus, I get to look at man candy from Iowa for two hours, and eat gelato on my couch while I do. No complaints here. Best Monday ever.

Now, I’ve said time and time again that I’m not a breakfast fan…but then I always say how much I like breakfast food. Oops. So, let’s just say I like SOME breakfast foods. Like these Mini Omelets, which I’ve made “Eggs Marshall” style, for all you “How I Met Your Mother” fans. I love these because they seem fancy, even though they’re not, and you can customize them for even the pickiest eater! I always make a double batch of these if I have company staying over night. I also love that I can make a batch the night before, and have an instant flavorful breakfast…even though I don’t like breakfast. 🙂

“Eggs Marshall” Mini Omelets


What I’m Listening to: “The Drowsy Chaperone” soundtrack

Ingredients (makes 6 mini omelets)

-4 eggs

-1/4 cup of Italian dressing

-Salt and pepper to taste

-Veggies of your choice (I used white onion and yellow bell pepper)

-Meat of your choice (I used bacon)

-Mozzarella cheese

Preheat the oven to 375 and grease six of the muffin cups in a muffin pan. Set aside. Crack the eggs into a medium-sized bowl. Lightly beat the eggs , then add the Italian dressing, salt, and pepper. Blend well. Scoop about 3 tbsp of the egg mixture into each muffin cup, until all the mixture has been used. Add your meat, veggies, and cheese into each cup; mix with a spoon. Lightly top with cheese. Bake for 15-18 minutes, or until the tops are lightly browned and the insides are cooked through. Refrigerate any leftovers. (They reheat well in the microwave for about 15-20 seconds.)


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Dark Chocolate Peanut Clusters

When it comes to cooking for a group, I’m a chronic over-planner. A 9×13 pan of lasagna for 3 people. 7 appetizers for a party of 4. It’s a problem. Sometimes, thankfully, I catch myself BEFORE I make my recipe, and use half of the ingredients instead. But, that means I have a lot of random leftover stuff in my kitchen cupboards.

Now that the holidays are over, I’m mourning the holidays being over. So, I went to my cupboard this week to see what I could concoct that would make me feel in the Christmas spirit. I did about half of the Christmas baking that I usually do this year, so I had plenty of things on hand. After a few minutes of rummaging, I came across a bag of dark chocolate chips, and thus, my Dark Chocolate Peanut Clusters were born. I’ll be honest with you…I could eat the entire batch in one sitting, if it weren’t for my New Year’s goal to lose 15 pounds this year. I’m not even a fan of dark chocolate, but the peanut butter takes away the bitterness so it goes down smooth. If you don’t have peanuts on hand, I’m sure any kind of nut would be delicious! The best part? I whipped these up in 10 minutes before work!

Desserts for Beginners: Dark Chocolate Peanut Clusters

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What I’m Listening to: If I Lose Myself (acoustic) by OneRepublic

Ingredients (makes 15-20 clusters)

-10 oz package of dark chocolate chips

-1/2 cup of creamy peanut butter

-2 cups of lightly salted peanuts

Place the chocolate chips and peanut butter in a microwave-safe bowl. Heat for 30 seconds and stir. Heat for another 30 seconds and stir rapidly. The mixture should be smooth, so if it’s not, add 15 second increments in the microwave until it is. Mix in the peanuts until thoroughly coated.

Line a large baking sheet with wax paper. Drop the peanut mixture in spoonfuls on to the wax paper, spacing about one inch apart. Place in the freezer until the chocolate sets. Keep refrigerated until ready to serve…or eat two at a time by yourself.



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Fettuccine with Tomato Parmesan Sauce

Happy Saturday and holy productivity!  I am winning today! Normally, I’m a lazy bum on Saturdays, but for some reason, I couldn’t sleep past nine today. So, I got up, cleaned the entire house, did three loads of laundry, and made lunch, all before 2:00! I’m hoping the whole weekend goes this way, but I’m slowly feeling myself slip into a food coma, so I’m not holding my breath.

It’s been far too long since I’ve posted a pasta recipe, and today, I’m sharing one of my favorites with you! (Although I’m pretty sure I say that about EVERY pasta recipe.) I found this recipe online several years ago, and change it up almost every time I make it. The version I’m going to share with you today is my best one. This is my go-to recipe when I have pasta-craving company, for several reasons.

1. It takes about 30 minutes from start to finish!

2. It’s easy to double the recipe for guests.

3. The prep is minimal! Aside from chopping the onions, everything else happens in the pan.

4. I love a good sauce, and I really love recipes that have a little extra sauce, so I can dip my bread in it. This sauce is flavorful and is perfect for bread-dipping.

5. Since it’s meatless, I can make this recipe for all my friends! Yay!

Have I convinced you yet? Mmmm.

Fettuccine with Tomato Parmesan Sauce

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What I’m Listening to: “Symphony” by Anna O. (She’s an Australian artist, and kinda reminds me of Lorde…check her out!)

Ingredients (makes 2 servings)

-1/3 of a 1 lb. box of fettuccine

-1 tbsp of olive oil

-1 tbsp of butter

-1/2 of a small white onion, diced

-5 cloves of minced garlic

-A 15 oz can of tomato sauce

-Salt and pepper, to taste

-1/3 cup of heavy cream

-1/2 cup of shredded parmesan

Bring a large saucepan of water to a boil. While you wait, dice the onion and measure out your other ingredients. When the water has reached a rapid boil, add the fettuccine and cook according to the package directions. Drain, and leave in your pasta strainer or pan. (Note: If you return the pasta to the pan and still have several minutes left of prepping the sauce, add a bit of olive oil to the pan and stir to coat. This will prevent the fettuccine from sticking together.)

In a large skillet or frying pan, melt the olive oil and butter together over medium heat. Add the onion and cook for one minute. Stir, then add the garlic and saute for 6-7 minutes, stirring frequently so that the garlic doesn’t burn. Add the tomato sauce and cook for about 1 minute, until the sauce is heated through. Stir in the whipping cream and add salt and pepper to taste. Cook for 1-2 more minutes until the sauce is hot. Turn off the stove, and add the parmesan cheese. Stir until melted. Add in the pasta and toss to coat. Serve with warm bread and a small salad.

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Mixed Berry Italian Sodas

Greetings from the Arctic Tundra! Winter has finally arrived… and tomorrow’s high is -8. Yes, NEGATIVE EIGHT! I’m currently bundled up on the couch, dreading my freezing drive to work in the morning. How’s the weather by you?

To distract myself from the cold, I’ve been thinking of some of my favorite warm weather things: barbecues, walks at the park, baseball games, and italian sodas. Mmm. There’s a coffee shop close to my job, and they make the BEST italian sodas. This past weekend, I decided to make my own with my sister. While they’re not the same as the ones from Dunn Brothers, these taste so fresh! They are incredibly flavorful, and, while they don’t look fancy, they are sure to please even your pickiest guest!

Mixed Berry Italian Sodas

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What I’m Listening to: “Friends” season 6, episode 1

Ingredients (makes 4- 16 ounce sodas)

-1 cup of fresh or frozen mixed berries (I used blueberries, raspberries, cherries, and strawberries)

-1 cup of water

-1 cup of sugar

-Sparkling water (or club soda works too!)

If you are using frozen berries, start by defrosting them in the microwave, according to the package directions. Place the thawed berries, water, and sugar in the blender. Mix until the liquid is completely smooth. Pour about 1/2 cup into the bottom of each glass. Fill with sparkling water. Enjoy!


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No-Bake Veggie Ranch Pizzas

Happy 2015, foodies! How was your New Year’s Eve? Mine was…not what I was expecting. To save you from a long story, let’s just say black water started spouting up my tub drain about 20 minutes before my company was supposed to arrive, and when I went to close the bathroom door to keep my cats out of it, the door fell off the hinge. But, my awesome friends and Happy Joe’s pizza/Chik-Fil-A nuggets saved the day and we ended up having a pretty nice NYE. (The tub and the door have now been fixed!) Hopefully your night was much less eventful than mine. 🙂

Tis the season for New Year’s resolutions and goal setting, and I’m no exception. Rather than doing resolutions, which I never follow, I’ve set 9 goals for myself this year. Lofty goals, that will take a lot of effort, but goals that are absolutely attainable. I won’t bore you with all of them, but the one goal I am particularly excited about is losing 15 pounds. Yup! 15. Along with the obvious exercising, I’m planning to incorporate more fruits and veggies into my diet, and reduce my sugar intake, aka cutting soda from my regular diet. I know weight loss is a popular resolution/goal, so expect to see more “healthy” recipes on Table for One this year. I do believe “everything in moderation,” so don’t worry…pasta and dessert recipes aren’t going anywhere.

I’m kicking off the New Year with these fantastic No-Bake Veggie Ranch Pizzas. I was actually planning to make these for New Year’s Eve, but as that didn’t pan out, my sister and I made them for lunch today. These would be perfect with a bowl of soup, as an appetizer, or by themselves. Aside from veggies chopping, we assembled our pizzas and were eating within 5 minutes. Even if your cooking skills are minimal, this recipe is for you!

Cooking for Beginners: No-Bake Veggie Ranch Pizzas


What I’m Listening to: “Parenthood” season 1 (yes, I’m finally jumping on the bandwagon!)

Ingredients (makes 3 pizzas)

-3 whole wheat flatbread pockets (I bought the Kangaroo brand, which only has 3 in it!)

-1/2 cup of plain Greek Yogurt

-1 tsp of dry ranch mix

-Veggies of your choice, chopped into bite-sized pieces (we used white onion, broccoli, cauliflower, and carrots)

-Shredded Monterrey Jack cheese

In a small bowl, mix together the Greek Yogurt and ranch mix. Set aside. Heat each flatbread in the microwave for about 15 seconds. Spread with 1/3 of the yogurt mixture. Top with your veggies; I used about 1 tbsp of each kind. Sprinkle lightly with the cheese and serve!

Note: If you plan to use these as an appetizer, cut into slices.


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