Friday, May 25, 2018

One Smart Cookie Grad Gift - Featuring: Barbara Bush's Chocolate Chip Cookies + FREE Printable Gift Tags

Graduation season is upon us and I know so many brilliant, talented young men and young ladies who are saying good-bye to their high school years.  One fine young man in particular is the nephew of my childhood best friend, and I happen to know he loves sweets.  When I got his announcement in the mail I immediately thought about baking him a treat.  His father is active in local politics, and you can often find him helping his dad on the campaign trail, so I knew he would get a kick out of Barbara Bush's Chocolate Chip Cookies.  President and Mrs. Bush were dear friends with my Great Aunt Nona (who was also a wonderful cook, try her Famous Apricot Nectar Cake!) so this recipe is dear to my heart as well.  It's basically a delicious chocolate chip cookie with the addition of oatmeal.  No raisins or nuts thank goodness, but everything a hungry teenage boy would love to eat!  I recycled a container from a package of Whole Foods gluten free cookies, but this would be a great gift in a tin or goody bag as well.  I customized my tag with names, but I created several different printable gift tags in various colors for you.  If you know a SMART COOKIE who is graduating this month, this is the perfect reward for all of their hard work!
A fun, homemade treat for a great grad!

Barbara Bush's Chocolate Chip Cookies
Congrats Jack!
You are one smart cookie!
Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto cardstock.

These images are my exclusive artwork.
Please be courteous when using these printables 
and remember they are for personal use only.

Barbara Bush's Chocolate Chip Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups quick-cooking oats
1 (12 ounce) package semisweet chocolate chips

Preheat the oven to 350 degrees F.  Sift together the flour, baking soda and salt and set aside.  In the bowl of a stand mixer cream together the butter and sugars.  Add the eggs and vanilla until fluffy.  Stir in the flour mixture until well-blended.  Add the oats and chocolate chips.  Using a cookie scoop, drop the dough onto ungreased cookie sheets 2-inches apart.  Bake for 10 minutes, or until lightly browned.  Let cookies stand on cookie sheet for 2 minutes until removing to wire rack to cool.  Yield: 5.5 dozen cookies

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 10 minutes

Wednesday, May 23, 2018

{Gluten-Free} Margarita Pie

Last night we had dinner with an old friend.  It was a beautiful night so we grilled and ate dinner on the patio.  Mr. Devilish Dish grilled carne asada and I made a batch of Mexican Rice, Cowboy Beans and Guacamole to accompany the beef.  I wanted to make a dessert, but I also wanted to partake in dessert and that meant something gluten free.  My go-to Mexican dessert is always Tres Leches Cake, but I wasn't in the mood to play Mad Scientist and experiment with a gluten-free version.  Then Margarita Pie came to mind.  It's easy enough to create a gluten-free crust and since the tequila is derived from the agave plant, it's naturally gluten-free.  Tequila in a dessert?!?  Yes please.  There's not much in there, but the flavor is definitely detectable, so be sure and use a good quality tequila.  It's a very light, creamy dessert.  The perfect ending to a Mexican meal, and ideal served in a Margarita glass for a fun presentation!
Cool, creamy and a kick of tequila flavor!
Serve in a Margarita glass for a fun presentation.
A wonderful, gluten-free finish to any
Mexican meal.

Margarita Pie

1 cup gluten-free pretzels (crushed in food processor)
1/3 cup unsalted butter, melted
3 tablespoons granulated sugar

Combine the crust ingredients in a bowl.  Press into a 9-inch pie plate and place in freezer until ready to use.


1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1 envelope plain gelatin
4 eggs, separated
1 cup sugar, divided in half
1/4 teaspoon salt
1 teaspoon lime peel
1/3 cup good quality tequila
3 tablespoon Triple Sec


Whipped Cream
Lime Slices

In a small bowl whisk together lemon juice, lime juice and gelatin.  Set aside.  In a saucepan, whisk together the egg yolks, 1/2 cup granulated sugar and lime rind until mixture is a pale yellow.   Add gelatin mixture and stir constantly over medium low heat until the mixture is thickened and will coat the back of a wooden spoon. (nappe)  Remove from heat and stir in tequila and Triple Sec.  Remove mixture to a bowl and refrigerate until just cooled.  (You don't want it to set, you just want the warmth to go away.)  With a stand mixer beat the 4 egg whites until foamy, gradually adding in the remaining 1/2 cup sugar.  Beat until the mixture is glossy and stiff peaks form.  Fold into cooled mixture.  Pour into prepared pie crust and chill for several hours or until set.  Garnish with whipped cream and lime slices.

Prep Time:  Approximately 30 minutes     Cook Time: 0 needs to chill 

Wednesday, May 16, 2018

Buffalo Ranch Dip

Golf season is here and once again I'm a golf widow.  I actually don't mind because Mr. Devilish Dish is assisting with the NCAA Regional Tournament.  He's volunteering his time so I volunteer to make him dinner when he gets home.  It's a lot of time in the sun and heat, and very long hours so he never wants anything heavy.  My go to golf tournament meals are usually something simple like chicken salad sandwiches or easy meatball subs with chips.  We had a big bag of wavy potato chips that were screaming to be dipped in something yummy so I whipped up a batch of tangy Buffalo Ranch Dip.  Everyone loves Ranch Dip and who doesn't love Buffalo anything?  There are all kinds of tasty Buffalo sauce flavored treats here at The Devilish Dish, including Buffalo Chicken Meatballs and one of my very first blog posts, and most popular recipes: Buffalo Chicken Casserole.  I'm game for anything with Buffalo sauce and Mr. DD really likes anything with dill so this was a foolproof combination.  The perfect dipper, fresh with that familiar kick of Buffalo flavor.  It goes together in minutes, but make it ahead so it has a couple of hours for the flavors to meld.  It's fabulous with chips, but I even dipped a couple of fresh cherry tomatoes from my garden, so I can report it's wonderful with fresh veggies too!
Buffalo Ranch Dip -
the ideal accompaniment to your
potato chips. 
Fresh and creamy
with the familiar kick of Buffalo flavor!
Is that towel not a hoot?
My friend Amy gave that to me for Christmas.
I told her it would make a
blog post appearance!
Check out today's harvest of Tumbling Tom
Tomatoes: They were yummy dipped in
the Buffalo Ranch Dip.

Buffalo Ranch Dip

2 cups sour cream
1/4-1/2 cup buttermilk (depending on how thick you want the dip)
1 teaspoon garlic powder
4 tablespoons buffalo sauce (I use Frank's)
2 teaspoons dried dill weed
Kosher salt to taste
freshly cracked black pepper to taste

Whisk together all ingredients. Cover and refrigerate for at least one hour prior to serving to allow flavors to blend.  Serve with chips and fresh vegetables for dipping.

Prep Time:  Approximately 5 minutes     Cook Time: 0 allow to chill

Wednesday, May 9, 2018

Tickled Pink Mother's Day: Homemade Pink Hand Scrub, Lip Balm & Old-Fashioned Pink Popcorn + FREE Printable Gift Tags and Labels

Mother's Day is this weekend and I'm so excited about my gifts. What woman can't use a good hand scrub?  You know, because we do all of the cooking, cleaning and gardening, it's important to nourish your hands and keep them soft.  I decided a pretty homemade hand scrub would be a fun treat to make for the ladies in my life.  Once I discovered this wonderful Epsom salt scrub made with Ultra Renewal dish wash liquid containing Oil of Olay for hands, my whole gift came together.  Since the scrub is a beautiful creamy soft pink in color, I decided on a theme of Tickled Pink.  And what's more pink than a couple of funky flamingos?  After that it was easy to think of pink treats for my theme.  I wanted to keep my gifts handmade, so I opted for a homemade lip balm and homemade pink candied popcorn.  If you're short on time, you could totally go for some store bought treats (like bubble gum and pink nail polish!) and still use the "TICKLED PINK THAT YOU'RE MY MOM" free printable gift tags that I've included below.  Honestly all of the handmade components of this gift take very little time, especially because I've included the labels and everything for you.  You'll just need a short shopping list and a quick trip to the store to grab everything you need to show MOM how TICKLED PINK you are to have her in your life.  

Everything you need to show MOM
you are TICKLED PINK about her.
For the hand scrub...

Only two ingredients and very simple to mix up.

For the lip balm...Only 2 ingredients!

Check out the perfect pink colors...

Here's my assembly line...
Jars labeled and tags printed.

The Old-Fashioned Pink Popcorn
is the ideal sweet treat for Mom!

Just a few ingredients and simple to prepare.
The ultimate way to indulge
the ladies in you life...

I've included FREE Printable Gift Tags Labeled:
Mom, Aunt, Friend, Grandma,
Grandmother and Nana.
Something for everyone,
with funky flamingos!

I found little pink gift bags at
Dollar Tree, but a
pink box or basket would be adorable too!

Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto cardstock.

Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto sticker paper.

Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto sticker paper.

Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto cardstock.
These images are my exclusive artwork.
Please be courteous when using these printables
and remember they are for personal use only.
Tickle the special women in your life
with some moisturizing homemade hand scrub,
a lip saving homemade lip balm and
top it off with a sweet pink treat:
Old-Fashioned Pink Popcorn

Epsom Salt + Renewal Hand Scrub

Plain Epsom Salt
Dawn Ultra Renewal Pomegranate Splash Dish Soap 
Mason Jars (I used the Ball Collection Elite Half-Pint Wide Mouth Jars)
Printable Adhesive Sticker Paper Sheets for labels

In a bowl or container with a spout for easy pouring, fill about 2/3 full with Epsom salt.  Add the dish soap, not quite all the way to the top. (Leave room for stirring.) Stir the mixture together.  You made need to add a little more salt or soap to get the right consistency.  You want the mixture similar to a frozen margarita in texture.  Once everything is combined, pour into your jars and screw on the lid.  Print the provided hand scrub labels onto printable adhesive sheets, cut out and adhere to your jar.  (As an alternative, print the labels onto cardstock and tie the tags onto the jars.) *NOTE I customized these labels to be cut into a circle and fit the jars listed above.  You may need to adjust the labels if you opt for another sized jar.

Homemade Lip Balm
Petroleum Jelly (I used the Vaseline Baby scent)
Kool-Aid powder packets 
Small plastic pots with screw lids
Printable Adhesive Sticker Paper Sheets for labels

Spoon a few spoonfuls of petroleum jelly into a microwave safe bowl.  (I used my glass measuring cup for easy pouring.) Microwave the petroleum jelly in 30-second intervals until it is melted, clear and without any clumps.  Slowly add the Kool-Aid powder (flavor and color of your choice) a little at a time until the desired color is achieved.  The drink powder will give your lip balm and pretty color and good flavor.  Stir until completely mixed and pour into the screw top pots.  Add the lids.  Allow lip balm to set several hours or overnight.  Print the provided lip balm labels on to printable adhesive sheets, cut out and adhere to the plastic pot lids.  *NOTE I used cherry flavored Kool-Aid and the color was more purple than pink.  You may need to experiment with other flavors to achieve your favorite color!  I also found my lip balm pots at Hobby Lobby in a package of 6.  Very reasonably priced, especially after the 40% off coupon!

Old-Fashioned Pink Popcorn

2/3 cup popcorn kernels, popped
2 cups granulated sugar
2/3 cup half and half
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
red food coloring (or color of your choice if you don't want pink!)
clear plastic treat bags
cardstock for gift tags

Pour the popped corn into a large bowl and set aside.  In a saucepan over medium heat, combine sugar, half and half, corn syrup and salt.  Stir constantly until sugar has dissolved.  Use a heat-safe spatula to constantly scrape the bottom and sides of the pan.  Heat the mixture to 232 degrees F.  (It will be just at a boil.)  Promptly remove from heat and immediately stir in vanilla and food coloring.  Carefully pour mixture (it will be hot!) over popped corn.  Gently stir the mixture until evenly coated.  Pour onto a waxed-paper lined baking sheet and allow to cool and dry.  The popped corn will separate as it dries, allowing you to store in an airtight container.  Divide the finished popcorn into clear treat bags and attach the provided gift tags.

Monday, April 30, 2018

Pink & Brown Mother's Day Party 2017

Well before Mother's Day rolled around last year, I knew exactly what to do for gifts.  I created these super fun Subway Art Pillows, using all of the kid's and grandkid's names.  And the granddogs.  Because they're family too.  I actually made the pillows way back in February of 2017.  I thought I was really on the ball last year.  And then the week of Mother's Day arrived and I had no idea what I was doing to celebrate.  We always have some kind of gathering at my house.  Usually I have some kind of elaborate theme, but last year I drew a blank.  Which was a little disappointing considering the pillows had been wrapped and ready to go since February.  I sat staring at the chocolate brown gift bags with pink tissue and suddenly it hit me to use pink and brown as my colors.  And the snowball started rolling from there.  I have tons of those cylinder vases that always show up as a centerpiece.  I immediately thought of strawberry pink marshmallows as filler.  And then chocolate.  And then of course chocolate dipped strawberries came to mind.  After that the ideas were endless and I had to edit.  I narrowed things down to just chocolate dipped fruit.  Strawberries, "Monkey Tails" (frozen chocolate dipped bananas on a stick) and chocolate and caramel apple slices.  I debated on drinks.  My family is all about coffee or sweet tea but somehow coffee and frozen bananas just didn't sound like a match.  And then it hit me.  In keeping with the theme I went with chocolate milk and strawberry milk.  Served in champagne glasses of course.  After all Mother's Day is a very important celebration!
Here was our Pink & Brown PERFECT Celebration!
I used the brown gift bags with pink tissue as my
inspiration, so I included them on the table...

Cylinder vases for centerpieces.  Filled with:
strawberry marshmallows
Starbursts mini's (all pink!)
Champagne Glasses of course!
Mom deserves to be celebrated!

Here is the table all ready to go...

For the chocolate dipped strawberries I simply
dipped them in melted chocolate bark and the Wilton pink candy melts.  Then I put the extra melted
chocolate and pink candy into zip-style baggies, clipped
the corners and used them to drizzle.

For the Monkey Tails:
I cut the bananas in half and put them on popsicle sticks.
Then I dipped them in to the melted chocolate coating.
Some I rolled in coconut flakes, some in chopped pecans,
and some I left plain.  Nothing beats a good 'ol
chocolate dipped banana.  After dipping, these went
in to the freezer.

For the Caramel Apple Slices on a stick, I sliced the apples
about 1/2-inch thick and inserted the popsicle sticks.
I drizzled them with caramel sauce (Ghirardelli from abottle) and more melted chocolate.  Some I garnished with
chopped pecans (think Turtles!) and some I left plain.

Aren't these carafes just the cutest?
Chocolate milk and Strawberry milk were the ideal
beverage choice for my Pink & Brown Party!
(I can report NO ONE drank the Strawberry Quik milk..I tried
a little sip, but it didn't taste like it did when I was a kid.
OH well, it looked super cute and that's all that matters.)

All ready for the Moms to enjoy. 
Attending were my Mom, her twin sister Aunt Sissie
(she's my other mother lol) Little Devil, my best friend Barbara,
and her daughter Emily.  It was a great girl's afternoon.
Here are the pillows I made for the Moms.  They
absolutely loved them.  They were such a hit, in fact
I had orders for several from other friends and family.
If this is something you might be interested in, you can
visit my Facebook Page or email:

Wednesday, April 25, 2018

New Mexico Beef Stew

You know the old saying, "The way to a man's heart is through his stomach"? Well in my quest to convince Mr. Devilish Dish to move to Santa Fe, I've adopted a strict New Mexican menu.  I'm not even joking.  It has been about two weeks of southwest cuisine with a trip to Santa Fe in between.  Guess what we ate there?  More southwest cuisine.  I'm obsessed and I figure eventually I can wear him down.  If he won't move there, then at least he'll let me visit there more often.  This last trip I actually persuaded him to take a side trip to Ft. Sumner so I could visit the Billy the Kid Museum and Billy the Kid's grave.  You'll recall from my Lincoln County Biscuits post, I have quite the fascination with western history.  We've also been fortunate to have some cooler weather in Oklahoma lately which has worked in my favor.  Nothing warms you up faster than a hearty bowl of stew, spiced up with jalapenos and chipotle peppers.  It wasn't too spicy, just the right about of smoky kick to warm you up.  I love this version because it has garbanzo beans, making it a little different than the traditional pintos or black beans.  Rounded out with tangy tomatoes and sweet corn, it's a ideal bowl of stew.  Especially if you need to drop a hint or two about  New Mexico. 
Smoky chiptole peppers give this hearty
bowl of stew just the right amount of kick.

Garbanzo beans add a twist on the traditional.

Hearty beef, sweet corn and tangy tomatoes...

Perfect to warm you up during chilly weather.

It's like New Mexico in a bowl...
Check out this gorgeous chile pepper wreath
from the Santa Fe Farmer's Market
Here is St. Kateri Tekakwitha.
She is the first Native American to be recognized as a saint
by the Catholic Church.  This statue is out in front of
the St. Francis Cathedral.
Isn't she gorgeous???
Just a little sampling of the flavors we brought home with us.
This isn't counting the FULL ice chest.


1/2 cup cornmeal (I used masa we had on hand from tamales)
1/2 teaspoon fresh cracked black pepper
Kosher salt to taste
1/2 teaspoon dried thyme leaves
1 3/4 pounds well-trimmed eye of round roast cut into 1-inch cubes
2 tablespoons olive oil
3 garlic cloves, minced
1 large white onion, chopped
1 (10 ounce) package frozen corn kernels, thawed
2 fresh jalapenos, seeded and chopped
1 (15 ounce) can garbanzo beans (chick peas) drained
1 (28 ounce) can whole tomatoes, undrained
1-2 chipotle peppers, chopped

Combine cornmeal, black pepper, salt and thyme in a large zip-style plastic bag.  Add the beef cubes and toss to coat.  In a large Dutch oven over medium-high heat, heat the olive oil.  Add the beef cubes (shaking off any excess cornmeal) and saute until lightly browned on all sides, about 5 minutes. Remove beef cubes to a plate.  Reduce heat slightly and add garlic and onions.  Stir constantly until onions become slightly translucent, about 5 minutes.  Return beef to pot and add enough water to cover beef halfway.  Bring to a boil, reduce heat to simmer.  Cover pot with lid and simmer 30 minutes.  Add corn, jalapeno, garbanzo beans, tomatoes and chipotle peppers.  Return mixture to a boil, then reduce to simmer.  Cover with lid again and simmer an additional 30 minutes or until beef and vegetables are tender.  Taste and adjust seasoning before serving.

Prep Time:  Approximately 20 minutes     Cook Time: Approximately 1 hour

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