My Infamous Seven Layer Dip

Sure, anyone who lives in America and/or has been to a Super Bowl party before has probably tried some variation of seven layer dip. I have been making mine the same way for years now and lemme tell you, it really is the best. This dish gets requested at almost every party that I throw and is great for when you need something easy and yummy to whip together for a potluck.

To get it just right, it's important to follow the directions exactly as follows:

Equipment

11 x 7" Pyrex (clear dish so that you can see each layer)

Ingredients

* 2 16oz. cans of Spicy Refried Beans

* 4 Ripe Avocados 

* 1 16oz. Sour Cream 

* 1-2 bunches Green Onion, sliced into scallions

* 2-3 cups Shredded Cheddar Cheese (make sure to buy the THICK shred)

* 2 large Tomatoes

* 1 small can of sliced (or chopped) Black Olives

THE LAYERS (from bottom to top)

(1) Refried Beans - spread with spoon evenly over bottom of pyrex

(2) Guacamole - mash avocados in a separate bowl and mix with bit of salt. Spread over beans. 

(3) Sour Cream - spread evenly over guacamole.

(4) Green Onion - chop it up and spread around! I always try to use as much of the onion that I can.

(5) Cheddar Cheese - Put enough cheese so that you can't see the layers beneath it.

(6) Tomatoes - BEFORE YOU SPREAD - chop up in a chunky fashion and spread them out on top of a large cutting board. Cover the tomatoes with a couple paper towels so that the excess juice gets soaked up in the towel. You may end up doing this a couple of times if the tomatoes are exceptionally juicy. (No one likes a watery dip!). Now, spread over the cheese.

(7) Black Olives - Spread desired amount over tomatoes - and you have reached the top!

One of my favorite parts about this dish is how pretty it looks when it's done! Pair it with Scoops! Tostitos Chips and bring this to any party and it is guaranteed to be a hit amongst any crowd. 

Enjoy!

7 Natural Oils For Hair, Skin & Nails

As I get older, I better understand how important it is that we take care of our bodies, especially as women - and that includes our hair, skin and nails.

I was born with eczema so even as a little baby, I have always had really sensitive skin. Now that I live on the east coast though, I deal with an entirely different skin problem: dry dry dry. The winters can get really cold here (like today for example - is 11 degrees this morning, with a high of 20 later today). YIKES! is right. So with these extreme temperatures, my skin can get really dry (not to mention pale, chalky, broken and suuuuper attractive).

If you are like me, or just feel like you want to treat yourself to a nice naturale moisturizing of the bod, here is a list of 7 natural oils that are inexpensive, chemical-free emollients that can help treat all types of skin, scalp, hair and nail issues:

(1) ARGON OIL 

Natural Antioxidant

Restorative Anti-Aging Syrum

Vitamins A & E, Omega-6 & Omega-9

Great for: dry hair, split ends, brittle nails, instant shine on dull hair, and revitalizing stressed skin.

Massage in 1-2 drops daily as a skin moisturizer or a leave-in hydrating treatment for scalp and hair.

(2) Macadamia Nut Oil

Healing and Regenerative

Protein-Rich Ultra-Moisturizing Elixir

Vitamins A & E and Omega-7

Great for: mature, aging, dry complexions & UV barrier protection from hair color, sun, and chemical damage.

Use generously as a body cream for all skin types. Renew scalp and hair by massaging in one tablespoon, wrap with a warm towel and shower cap for 15 minutes. Follow with a light shampoo and cool rinse.

(3) Coconut Oil (my personal fav!)

"Healthiest Oil On Earth"

Nature's Richest Source of MCFA's (medium-chain fatty acids)

Great for: toning and tightening the skin, fighting wrinkles, healthy scalp, & nourishing hair

My personal hair care remedy: (using organic coconut oil - can be found at TJ's $5.99) saturate entire head of hair with a spoonful of coconut oil from root to tip. If you hair is long, pull it all together in a bun at the top or back of head. Wrap your hair in cellophane (or a shower cap is fine too). Leave in for 30 minutes. Shampoo and rinse hair two times to ensure all the oil rinses out. This will act as a deep conditioner, so once your hair is dry it will be amazingly soft. Do this process 1-2 times per week and your hair will be STRONG, healthy, and grow super fast!

(4) Emu Oil

Hypo-allergenic, Non-Greasy Moisturizer
Vitamins A & E, Oleic Acid & Sapogens

Great for: stressed, aging skin & hair of all types

Just a few drops of emu oil applied to the entire body and hair safeguard and maintain overall appearance.

(5) Sweet Almond Oil

All-Natural Beauty Treatment

Visually Plumps, Fills, & Moisturizes Skin

Vitamins A, B1, B2, B6 & E

Great for: stimulating and rejuvenating the scalp, anti-aging & promoting healthy hair growth.

Rub into scalp and massage through hair for 10 minutes. Rinse well and shampoo. Also, you can rub small amounts over your skin for a fresh, invigorated glow!

(6) Jojoba Oil

Natural Affinity to the Skin & Scalp

Non-Greasy, Easily Absorbed

Vitamins E & B

Great for: skin-softening, minimizing fine lines and wrinkles, while promoting suppleness & rejuvenation to skin.

Try adding a few drops to your anti-aging creams, body lotions and conditioners. The oil will also stand well on its own for skin, hair and nail care.

(7) Grape Seed Oil

Non-Greasy Antioxidant

Natural Conditioner for Scalp, Hair & Nails

Loaded with EFA's

Great for: protecting skin from free radicals and premature aging. Also helps with the natural enhancement of collagen and the maintenance of elastin.

Use a few drops and massage into desired area for its moisture-retentive properties. If you use on hair, only shampoo if you use too much.

...So there you have it!

I leave you with one last exciting tip - all seven of these oils will also function as conditioning makeup removers. Your welcome ;) Moisturize away! 

Portabella Mushroom Pizzas

This recipe is super quick and easy - and of course delish! (***disclosure: I will never post any recipe that I haven't personally made and loved***). This one - along with many recipes you might see on my blog - was Trader Joes inspired. I actually used to work at good ole TJ's back in the day when I was a senior in high school. Ha! Anyway, I have always been a fan and shop there as often as I can. But once in a while I will peak at their website in their recipes section which has a ton of really great recipes for diets of all kinds.

The Portabella Pizzas looked yummy so I gave them a try while putting a little megTwist on it. Here is how I made them:

yeild: Serves 1-2

INGREDIENTS
* One package TJ's Portabella Mushrooms (pkg comes with 3)
* 2 tablespoons TJ's Sun Dried Tomatoes in Oil
* One TJ's Caprese Log (or fresh Mozzarella equivalent)
* 1/4 cup Shredded Organic Arugula
* 3 cloves garlic, chopped

DIRECTIONS
1. Preheat oven to 350 degrees Fahrenheit
2. Wash mushrooms and place upside down on baking sheet
3. Layer in the Sun Dried Tomatoes (allowing the least amount of oil to come with)

Like so:

4. Evenly mix the chopped garlic into the Tomatoes, like so:

5. Now, the CHEESE! (the best part) - the caprese/mozz should string off pretty easily, so I just used my fingers and ripped as I placed.

6. Bake for approximately 10 minutes
7. Add arugula and bake for an additional 7-10 minutes, or until the cheese becomes a light brown.

VOILA!

Cherry-Bourbon Pie

NOM NOM NOM. This pie is undeniably delicious. You might have a tiny orgasm when you take your first bite, so don't say I didn't warn you...

I think this one might have been my favorite dessert-to-share recipe from last year, just barely over the Bourbon Pumpkin Cheesecake that I made. This one is also made from scratch just like grandma always taught me, but (admittedly) I got stuck in a bit of a time crunch when I was making it so I did not make the crust. Stop judging me.

If you do want to get real real with this one, there is an amazingly delicious homemade pie crust recipe available here.

If you'd rather go for the quick-and-easy version, then I recommend the refrigerated Pilsbury pie crusts! They're made just like the women you don't wanna take home to mom, easy and flaky!

yeild: Makes 8 servings

Equipment
* 9" round pie pan
* two large mixing bowls

INGREDIENTS

Crumble:
* 1/2 cup old-fashioned oats
* 1/4 cup all-purpose flour
* 1/4 cup (packed) light brown sugar
* 1/4 cup sliced almonds
* 1/2 teaspoon kosher salt
* 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces

Pie
* 6 cups pitted sour cherries in syrup, drained well
* 3/4 cup sugar
* 1/4 cup bourbon
* 3 tablespoons cornstarch
* 2 tablespoons fresh orange juice

DIRECTIONS

Crumble
1. Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain.

2. Rub butter into oat mixture with fingertips until it's completely incorporated. (*TIP* If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes - cold butter ensures a flaky, tender crumble).
3. Cover and chill crumble up to 5 days ahead.

Pie
1. Preheat oven to 350° F.
2. Line baking sheet with foil and set aside. Line pie dish with crust and crimp edges decoratively. Place pie on set aside baking sheet (this will prevent mess in case pie bubbles over).
3. Combine cherries and remaining pie ingredients in a large bowl. Using a spatula, gently mix until cherries are coated and mixture is evenly distributed.
4. Pour cherries into pie crust and top evenly with crumble.
5. Blake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 75-90 minutes.
6. Let pie cool for at least 2 hours at room temperature to allow filling to set properly.

VOILA!

Bourbon Pumpkin Cheesecake

Did your head just explode? Mmmmmm-MMM!

Along with a yummy Cherry-Bourbon Pie, I made this for last year's annual Friendsgiving that a group of friends and I have. It was my first time with both recipes and I must say they both came out beautifully! This cheesecake is made entirely from scratch (because we keep it real here, folks) - and if done right, your friends will be talking about it for years to come!

yeild: Makes 12 to 14 servings

Equipment
* 9" round pie pan
* electric mixer
* mixing bowls

INGREDIENTS

Crust:
* 3/4 cup graham cracker crumbs
* 1/4 cup packed light brown sugar
* 1/4 cup granulated sugar
* 1/2 stick (1/4 cup) unsalted butter, melted and cooled

Filling:
* 1 1/2 cups canned solid-pack pumpkin
* 3 large eggs
* 1/2 cup packed light brown sugar
* 2 tablespoons heavy cream
* 1 teaspoon vanilla
* 2 oz. bourbon liqueur or bourbon (I used Jim Beam)
* 1/2 cup granulated sugar
* 1 tablespoon cornstarch
* 1 1/2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 3 (8 oz) packages cream cheese (left at room temperature - I used Philadelphia Cream Cheese)

Topping:
* 2 cups sour cream (20 oz)
* 2 tablespoons granulated sugar
* 1 oz bourbon liqueur or bourbon

DIRECTIONS

Crust:
1. Butter a 9-inch pie pan (if you don't own one, you can buy an aluminum one at a local grocery store for around $1-3)
2. Stir together crumbs, sugars, and butter in a bowl until combined well.
3. Press crumb mixture evenly into bottom and 1/2 inch up side of the pan.
4. Chill crust 1 hour.

It should look a little something like this:

Bake:
1. Put oven rack in middle position and Preheat to 350 degrees Fahrenheit 
2. Whisk together pumpkin, eggs, brown sugar, heavy cream, vanilla, and bourbon until combined.
3. In a separate bowl - stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, add pumpkin mixture and beat until smooth.
4. Pour filling into crust, smoothing top, then bake until center is just set, 50 to 60 minutes.
5. Transfer to rack and cool 5 minutes. (Leave oven on).

Topping:
1. Whisk together sour cream, sugar, and bourbon together completely.
2. Spread on top of cheesecake and bake additional 5 minutes.

AND NOW TRY TO CONTROL YOURSELF...
1. Cool cheesecake completely in its pan for about 3 hours.
2. Chill, covered, until cold, at least 4 hours.
3. Bring to room temperature again before serving.

VOILA!

DIY Wine Cork Board + Chalkboard

So this idea was no doubt Pinterest-inspired. I have been collecting corks for YEARS now and finally decided that it was time to do something with my collection. I've accumulated somewhere around 300 corks so I figured it might be enough to create some sort of cute-ly designed cork board. Also - I recently moved and was needing something to hang in the kitchen. And so, my project was born! I also had the idea that it might be fun to add a chalkboard into the mix somehow. So I brainstormed, came up with an idea, crafted and conquered!

HERE IS HOW I DID IT:

First, you will need:

1. A whole GRIP of corks. (I used 230)

2. One flat, white 8" x 16" canvas

3. One tube of Loctite Clear All-Purpose Power Grab (can find for $2.99 @ Home Depot)

4. One can of Chalkboard Paint + Brush - Also bought my paint @ Home Depot, I'm a big fan. (Rustoleum Chalkboard Paint $9.99)

5. One piece of cardboard, cut to desired size of corkboard

6. Newspaper (or equivalent to safeguard floor or table under project space)

7. Colored paint (optional)

and now you are ready to begin...

DIRECTIONS:

1. Find a space to make your chalkboard and put your corks together - I have wood floors so I found it easiest just do this all on the ground. Cover workspace with newspaper.

2. Lay your piece of cardboard down on top of the newspaper.

3. Place the canvas (soon-to-be chalkboard) where you would like it to be on the cork board. I placed mine on the right hand side leaving a little room for corks to boarder it.

4. Begin placing the corks around your canvas two by two in a weave-like fashion. The glue is really strong, but be as generous as you can on the back side of the corks without letting the glue ooze out and show.

5. Once you finished gluing all of your corks, slide the canvas out from it's position (it should slide out smoothly)

***You also want to create a single row of well-stained corks glued outward at the top of your chalkboard. You will soon line the bottom of the chalkboard in the same way - but we will get to that in a bit!***

6. Now you can paint 1-2" outside of the stained cork areas so that no cardboard is showing when you put the chalkboard back in place. Something like this:

7. Now is also a good time to make your chalkboard! Simply paint the canvas with two coats of chalkboard paint. Let dry (about 20 minutes) - and you're done! Simple as that.

8. Once the paint and chalkboard are dry, put the chalkboard back in place and glue on the bottom row of outward facing stained corks, just like the top row. This will serve as a holding space for chalk.

9. Let the corks sit overnight and make sure they are COMPLETELY dry before you hang it up. Once it's ready - screw it into a wall in your kitchen, bedroom, or anywhere you like!