Crafts and recipes on the cheap for the normal person

Fall Fruit Dip-Peanut Butter Honey Yogurt Dip October 29, 2013

Filed under: Recipes — LaurenTamony @ 1:56 pm
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I’ve been sick a lot lately, so I’m now trying the “an apple a day keeps the doctor away” approach since getting a legitimate amount of sleep is for the weak. I love nothing more than apples and peanut butter, and by that I mean I love nothing more than a lot of peanut butter with a little apple.

I found this dip, like most things on Pinterest and was blown away by how easy it was to make. Three ingredients and you’ve got yourself some delicious dip! What I loved most about it was how the greek yogurt balanced out the peanut butter, it toned it down just enough that I didn’t act like a dog with peanut butter on the roof of my mouth, but I still got my peanut buttery goodness.

I stuck to the recipe and now have enough dip for myself and my roommates for the rest of the week (its promoting sharing). So my recommendation would be to either cut it in half when you make it, or learn to share because it’s a lot. Also, while it calls for honey I for the life of me can’t taste it, next time I’ll try sneaking more honey in.

Give it a shot and tell me what you think! Happy fall!

Peanut Butter Honey Yogurt Dip Recipe on This easy and healthy dip only takes 5 minutes to make!


Peanut Butter Honey Yogurt Dip:


  • 1 (6 oz) container plain Greek yogurt (we use Chobani)
  • 3 tablespoons creamy peanut butter
  • 3 teaspoons honey


  1. Combine greek yogurt, peanut butter, and honey until well combined in a small bowl.



Classin it up with balsamic chicken October 22, 2013

Filed under: Recipes — LaurenTamony @ 3:35 pm
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I have a deep and intense love for Italian food but absolutely hate the work that generally goes into making it, let’s just say I’m an expert on ordering take out manicotti but couldn’t make it if I tried. But in an attempt to be more fiscally responsible when my most recent pasta craving hit I decided to try my hand at a meal on my own. I got this recipe from my mom and love the bold flavors in the sauce. It is probably one of the easier things I’ve made in awhile but it sure didn’t look like it when I showed it off proudly to my roommates. This dish smells AMAZING when you’re cooking it and took me no time at all. My only complaint with the original recipe is it’s timing was off for me. It said to simmer the sauce for 15 minutes, mine was a paste in about 5. I’m not sure if that’s because I diced the chicken (I prefer that over strips which you end up cutting anyway) or what, but keep that in mind when you’re timing things.

The original recipe is here, but this is so good I’ll definitely keep the recipe in rotation: (note the picture I’m showing is not my plate but the one from the original recipe, my crappy phone camera couldn’t capture the deliciousness the same way)

Braised Balsamic Chicken Recipe

Balsamic Chicken and Pasta


  • 3 chicken breasts (I cut mine up into bite sized chunks)
  • 1 teaspoons garlic salt
  • 2 tablespoons olive oil
  • 1 onion (the recipe said thinly sliced, I diced mine)
  • 1/2 cup balsamic vinegar
  • 1 can (14.5 oz) diced tomatoes (I would recommend petite diced if you’re like me and don’t like large chunks of tomato)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 package noodles of choice (spaghetti worked fine for me but it’s judge free if you want to use something else)


  1. Season chicken breasts with garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
  2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Honey Lime Tilapia October 17, 2013

Filed under: Recipes — LaurenTamony @ 1:12 pm
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I might have mentioned previously that tilapia is one of my favorite foods. It thaws and cooks quickly, making it perfect for a rushed dinner. When I first found this recipe I was a little concerned, you have to 1) have the foresight to marinade the fish and 2) risk life and limb cooking it on the stove in olive oil. Granted number 2 might be a little far fetched my irrational fear of the stove made this part a major accomplishment.

What I loved most about the recipe is how easy it is and the flavor. For as little time and effort as it requires it sure does taste good! The breading comes out crispy and really packs the sweetness in. I cut the recipe in half when I made it and ended up making the entire amount of the marinade it suggested from the beginning for my two fish. Maybe I drown the fish (ironic) but that’s what worked for me.

With the weather getting cooler give this a shot for dinner to bring a little summer back in your life!

Honey Lime Tilapia

Honey Lime Tilapia:

Fish and marinade:

    • 2 tilapia fillets- Original recipe called for 4 pieces
    • 2 tablespoons lime juice (from 1 large lime)
    • Zest of 1 lime- Because I’m cheap I didn’t have a lime on me, or a zester for that matter, it worked fine without this
    • 1 tablespoon olive oil
    • 1 1/2 tablespoons honey
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 clove garlic, finely minced
Coating and Cooking:
  • 1/2 cup all-purpose or whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons olive oil


  1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won’t completely cover the fish.
  2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn’t overcrowded.

I’m sorry for leaving icecream October 16, 2013

Filed under: Recipes — LaurenTamony @ 1:12 pm
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It’s been awhile since I’ve written for the blog and in an attempt to apologize and make it right I wanted to share a quick and easy ice cream with you (nothing heals a broken promise like ice cream right)?

I saw this tons of times on Pinterest and never considered trying it, assuming that it didn’t work, but I had some bananas around that needed to be eaten so I figured hey why not! The ice cream is made with frozen chunks of banana and whatever other goodies you want to throw in this site has some good ideas. I tried the nutella banana ice cream since I haven’t met a nutella recipe I don’t love.

It was super simple and easy to make. I’ve copied the recipe down below and would strongly recommend giving it a shot! The hardest part was being patient and waiting for it to freeze up a little more, if you’re patient though it’s well worth the wait. The best part about it is it’s pretty darn guilt free! So give it a shot and welcome back to the blog!

Banana nutella ice cream:

  • 1 1/2 peeled medium bananas, sliced into coins and frozen until solid
  • 3 to 4 tablespoons Nutella or other hazelnut-chocolate spread
  1. Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in Nutella, and transfer to a freezer container and freeze until solid.

Alfredo Sauce for Beginners June 12, 2013

Filed under: Recipes — LaurenTamony @ 7:54 pm
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While I may not be Italian I absolutely love Italian food. But Italian food and I have a sort of love hate relationship, I love eating it but I hate making it. I was home the other day though and my mom ended up making chicken parmesan and fettuccine alfredo for dinner, it was AH-MAZING, while the chicken is way out of my cooking league the alfredo recipe was surprisingly easy to follow. The recipe came from, here it is!


  • 1/2 cup butter
  • 1 (8 oz) package of cream cheese
  • 2 tsps garlic powder
  • 2 cups milk
  • 6 oz grated parmesan cheese
  • 1/8 teaspoon pepper


  • Melt butter in a medium saucepan on medium heat
  • Add cream cheese and garlic powder, stirring with a wire whisk (when I did it the cream cheese and butter didn’t really mix together, so don’t be alarmed if it looks a little separated)
  • Add milk, a little at a time, whisking to get out the lumps
  • Stir parmesan cheese and pepper in
  • Stir until the sauce reaches the desired thickness





Smores Bites May 9, 2013

Filed under: Recipes — LaurenTamony @ 7:48 pm
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One of my absolute favorite things about the summer is smores. I’m generally not an advocate of camping (bugs and I don’t get along) but I would kill for a toasted marshmallow. That’s why when I found this recipe the other day I was beyond thrilled, and slightly skeptical, of a smore that could be made indoors. I tried it though and they are insanely good and so easy! It’s almost like the real deal (a little less messy) but it’s a good fix for when you can’t make it to your nearest campsite to make a fire. Give it a shot, I got the original recipe here:

6 graham cracker sheets*, or 12 Saltine or Ritz Crackers (or as many as you wish)
6 large marshmallows (enough to fit your crackers)
12 Hershey’s Kisses, unwrapped (enough to top your crackers)

1. Break graham cracker sheets in half.

2. Using clean scissors (or a clean knife) cut each marshmallow into 2 halves.

3. Heat oven to Low Broil.

4. Align graham crackers in the center of a cookie sheet about 1/2″ apart from each other.

5. Top each graham cracker with a marshmallow with the cut/sticky side down.

6. Place marshmallow topped graham crackers under broiler (turn oven light on if you have one) DON’T WALK AWAY, watch them closely as they will toast quickly, allow to toast until golden rotating pan with oven mitt as needed.

7. Once golden immediately remove from oven, place 1 Kiss in the center of each toasted marshmallow and gently press down.  For best results serve warm, just like a real S’more



5 Ingredient Peanut Butter Chocolate Chip Cookies March 25, 2013

Filed under: Recipes — LaurenTamony @ 9:07 pm
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I’m always terrible about wanting to bake things but not having all the ingredients. Imagine my surprise when I found this recipe for 5 ingredient cookies! I was a little unsure at first but after making them I think I might have to live by these cookies. Not only were they so easy to make, they were so good! I got the original recipe here:





  • I cup creamy peanut butter
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 cup milk chocolate chips


  1. Preheat oven to 350 degrees
  2. Mix all the ingredients except the chocolate chips.
  3. After it’s blended together mix in the chocolate chips
  4. Roll balls about 1 1/2 inch big (I just eyeballed mine and they turned out fine) and place onto an ungreased cookie sheet. (the original recipe called for parchment paper, I used cooking spray and it worked fine)
  5. Bake for 9 minutes (cookies are done when they start to crack on the top)