Sunday Dinner: Seven Layer Taco Dip

Seven Layer Taco Dip

This week we are talking about all things outdoors.  When you are going to a picnic you need to have a quick, fun dish to bring along.  This is my handy dandy suggestion.


Attire Suggestion

Well, Trisha Trixie Designs are not just for the kitchen.  I’d like to recommend a few of her aprons that look like dresses.  Throw these over the top of your capris and see the smiles that will ensue.


  • 1 Package of taco seasoning mix
  • 1 (16 ounce) can of refried beans
  • 1 (8 ounce) package of softened cream cheese.
  • 1 (16 ounce) container of sour cream
  • 1 (16 ounce) jar of salsa
  • 1 large tomato, chop it into small cube shapes
  • 1 green pepper chopped
  • 1 small head of lettuce shredded.
  • 1 (6 ounce) can of sliced black olives (Be sure to drain them)
  • 2 cups of shredded cheddar cheese


  1. In a medium bowl, mix the refried beans and taco seasoning meat. Take this mixture and put it on the bottom of your pan (I use one that is 9 x 9 but this is up to you)
  2. Mix the sour cream and cream cheese into a medium bowl.  Spread over your refried beans.
  3. Add a layer of salsa to the pan.
  4. Add a layer of tomatoes to the pan.
  5. Add a layer of green peppers to the pan
  6. Add a layer of lettuce to the pan.
  7. Top with Cheddar cheese and black olives.
  8. Put in the refrigerator and cover for 30 minutes or longer.
  9. Serve with chips


Tip: I have made these in individual serving cups for special occasions.  This lets everyone have a little cup to enjoy their dip from.


Happy socializing!


Wednesday What Not: Edible plants in nature

I was speaking with a lady at work about dandelions.  She did not understand why we worked so hard in the United States to rid our yards of the dandelions.  I couldn’t understand why she was so attached to what I considered a weed.  She then told me that she had survived on dandelions while hiding from the enemies in Bosnia.

Then, I remembered that my grandmother made a dandelion soup.  Oddly enough she had lived through the depression and I wonder if her obstacles had led to the creation of this soup.  I’m not sure that I even remember eating the soup.  Oddly enough there are lots of recipes online for dandelion soup.

Greenfield Village Dandelion Soup. Photo by JanuaryBride

So, I began to wonder what other natural plants are safe to eat and the important things to know in order to not get ill from eating these plants.  The polk county conservation page had 10 rules to follow when eating edible plants;

  • Always be 110% sure to clearly identify the plant you are picking.
  • Select only healthy plants.
  • Choose the young green leaves of edible plants. Many leaves develop a chemical called “tannin” and become bitter with age.
  • Apply the rule of 10: harvest only one plant for every 10 you leave behind. Removing a few leaves, petals, fruits or seeds from several plants is better than taking all you need from one plant.
  • Harvest only what you will need for your recipe.
  • Harvest only the edible parts of a plant that are ripe. Out of season edibles can be very bitter.
  • Dismiss all rules of harvesting which begin with a sentence like “All blue berries are edible…” There are no across-the board rules.
  • If one plant in a botanical family is edible, it does not mean that all plants in the family are edible.
  • Sometimes, only a special part of a plant is edible. The rest may be indigestible or even poisonous.
  • Be knowledgeable about the area you’ve selected for harvesting. Is it part of a park? You’ll want to know if herbicides or pesticides have been used there.

So, what are some edible plants?

Some recommended by School of Self are;

Wild Foods Menu:

Acorn, Cactus, Carob, dandelion, epazote, lambsquarter, mallow, miners lettuce, Mustard, Nasturtium and Sowthistle.

Now, I was not sure what some of these items were or how I might use them.  However, this page was very helpful.  For Example, this is the advice on preparing acorns;

I bring all the acorns home from collecting, and dry them in the oven at pilot light temperatures or very low heat. This is just to dry them and kill off bugs.

When I get around to it, I crack the shells off, and then I soak the shelled acorns in water. Generally, I soak the acorns for a few days to about two weeks, changing the water at least twice a day.

When the acorns are no longer bitter, I grind them while wet through a meat grinder.

The coarse meal is then placed in cookie pans to dry in the sun or oven.

When dry, I store in large jars in the cupboard. (I still can’t figure out how the freezer fits into all this).

The meal is then used in place of wheat flour in recipes, or half and half in various recipes.

There are, also, many books on this subject.  If I might, I’d like to recommend the Guide to Wild Foods and Useful Plants

I think this might be a fun activity to do with the kiddos!  Happy nature hunting.

Sunday Evening: Steak Marinade

Steak Marinade


This week begins are all things outdoors ideas.  So, what is more outdoors than steak on the grill?  I love this simple recipe.  You don’t need much, but you will have great flavor.

Before we get ready I must get pretty!

Attire Suggestion


This is a beautiful Shabby Chic look that is sure to make anyone feel beauty.  Be Fabulous!  All of these items are Trisha Trixie Designs and are available on our etsy page.  Come check it out.


  • 3 Teaspoons of Jack Daniels
  • 3 Teaspoons of worcestershire
  • 1 Cup of Italian Dressing
  • A couple of your favorite steaks
  • A big plastic ziplock type bag



  1. Take a fork and poke holes in your steak
  2. Put all the ingredients in the bag and let sit for at leas 6 hours.  The longer the better!
  3. Turn up your grill and cook to your preferred temperature
  4. Serve these delicious steaks with any sides!

Sunday Night Dinner: Brown sugar Chicken

Brown Sugar Chicken

Hopefully, mom does not have to cook today. However, this is a simple dish to prepare. I’m sure dad could handle it, if it makes you hungry!


This was such a yummy dish!

Apparel Suggestions

As this is an easy meal, I thought some fun picnic gear would be great! You can take this dish out on the patio and enjoy the summer (finally) weather. All items below can be purchased through TrishaTrixie designs.




  • 2 chicken breasts
  • three tablespoons of brown sugar
  • two teaspoons of olive oil
  • two teaspoons of minced garlic


  1. Turn the stove on medium and place the skillet over the burner. Let warm up for a few minutes.
  2. Turn the oven to 500 degrees (Yes, 500)
  3. Add the oil to the pan.
  4. Add the minced garlic.
  5. Stir the garlic and let it brown to soften it up.
  6. Take the skillet away from the heat.
  7. Mix in the brown sugar and stir.
  8. Put foil on a baking sheet. Place your chicken on top of the foil.chicken2
  9. Put the brown sugar/garlic mixture on top of the chicken.
  10. Bake for 20 minutes.
  11. Place on a plate with all the fixings


Saturday Special: Last Minute Ideas for Mother’s Day

Procrastination?  Yes, we have all been there and help is on the way.  

Hallmark has an amazing new product that you can do with the little ones called magic prints.  The products range from $9.95 to $24.95.  They are sure to melt any mother’s or grandmother’s heart.

Just Like You Magnet  Girl Double Frame with Sentiment

Of course TrishaTrixie designs has lovely jewelry designed for the fashionista in mom.  The products range from $10.00 to $20.00.


Better Homes and Gardens has some great DIY projects for the kids to complete.  My personal favorite is the pen/pencil holder.  Who else is always looking for a pen?

Mother's Day Pencil Holder and Frame

Does your mom like to bake, craft, garden or just look gorgeous?  Check out these fun, vintage inspired aprons!


Martha Stewart might not be the perfect ideal housewife anymore, but she has some great ideas!  Why not make mom a nice meal for Mother’s day?  This heart-shaped egg toast is sure to get a smile out of mom!

Heart-Shaped Egg in the Hole

What woman doesn’t love shoes?  There are so many various possibilities.  Does mom like comfy, flat or a nice heel?  Why not spoil her and shop now!


Is mom eco-friendly?  Does she do what she can to save the world?  Then check out these repurposed items for mom.  The photo cubes would be so cute on a desk!

Photo: Tara Dennis

Does mom like scarfs to brighten up her outfit?  The choices are unlimited and usually reasonable in this category.  Shop for mom!


We hope we were able to provide you with some last minute ideas.  At TrishaTrixie designs we would like to stop and thank all of the women in the world who take time to care for our future.  We are all blessed to have you as a part of our community!

Sunday Recipe: Easy Prawn/Shrimp Old Bay Nautical Delight!

We all have busy weeks and so this Sunday I’m going to share a dish that aims to please that will be finished cooking in no time.  


Prawn/Shrimp Nautical Delight

Yes, I did say that this meal was simple.  However, darling I want you to look fabulous preparing it.  This week we are interested in throwing out the cold and bringing in the summer sights, sounds and smells.  So, for this we have a nautical suggestion to add flare to your nautical dish!

Attire Suggestions

The Flower Bow

(The Flower Red Bow Baby Half Apron by TrishaTrixie Designs is a sailing delight!)


(Last week, we focused on the fascinator  This is Red, White and Blue-eyed Pea by TrishaTrixie Designs.  Directions on how to make your own fascinators was, also provided in this weeks blogs!)

sailaway shoes


(These cute little flats were designed to sail away with you!  They can be designed especially for you by TrishaTrixie Designs)



(This is a jewelry line that I just can not get enough of.  The Hanson Family takes great care in creating detailed, unique pieces.  Won’t this just tie your ensemble together?)

Now that you are beautiful and ready for your nautical adventure, lets get to the kitchen!



  • 18 to 20 peeled and ready to cook prawns or shrimp
  • 2 teaspoons of old bay seasoning
  • 2 teaspoons of olive oil (I prefer garlic olive oil)
  • Salt and pepper to taste
  • 1/4 of lemon to squeeze
  • Fresh veggies (I prepared 1 red pepper, half of a cauliflower, and 2 sliced carrots)
  • 2 teaspoons of butter/margarine or the like
  • 2 gallon sized zip lock bags
  • Already prepared (unless you have the time to cook) small Italian loves



  1. Preheat the oven to 425.
  2. Cut up all of your veggies.  
  3. Put the oil and old bay seasonings in a zip lock bag.
  4. Turn your grill on high and begin preheating.
  5. Begin to steam your vegetables.
  6. Put your bread in the oven and let bake 5 to 8 minutes (until browned and warm)
  7. Put your shrimp/prawns in with the oil and seasoning and seal up the bag.
  8. Vigorously shake the shrimp/prawns being sure to over the shrimp.
  9. Put the shrimp/prawns on the grill for about 4 minutes.  Flipping over once at about 2 minutes.  They do cook quickly!
  10. In the second zip lock bag, put in butter and squeeze in lemon juice.
  11. Put steamed veggies in with the butter and lemon juice and seal up the bag.
  12. Shake up the veggies, until they are coated with butter and lemon.
  13. Place everything on a place and salt and pepper to taste.
  14. Enjoy!  Dunking your bread in the sauces of the veggies and shrimp is divine.

grilling     veggies


Sunday Recipe; Coke pork ribs


Coke Pork Ribs With Easy Sides

Warning to all my cooking gals: this one will be messy.  Plan your attire accordingly.


Attire Advice

1.  Start with a full apron for plenty of coverage.  The country apron is perfect for this occasion.

2. A cute country scarf to tie it all together.

3. Wrap it up with a pair of custom books, so your country cookin’ has some flare!

To check out these and other custom items please visit Trisha Trixie Designs

Ingredients Lists


  • 4 to 5 pounds of pork ribs
  • Large pineapple juice (The bigger the better!)
  • 3/4 cup brown sugar
  • 1 teaspoon Weber smokey mesquite seasoning (I buy it at Walmart)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • Foil

(BBQ Sauce)

  • 2 cups of Coca-Cola
  • 2 cups of ketchup
  • 1/2 cup white vinegar
  • 1 1/2 Tablespoons black pepper.
  • 3 tablespoons salt
  • 3 tablespoons chili powder (Makes it really spicy, so add for your taste!)
  • 1/4 cup brown sugar

(Oil/Vinegar Cole Slaw)

  • 1/4 Cup Red Wine Vinegar
  • 2 tablespoons of sugar
  • 2 tablespoons of olive oil
  • 1 sFack of shredded cabbage mix for slaw
  • 1 teaspoon of salt
  • Salt and pepper to taste


  • A bunch of Asparagus (Cut off the ends)
  • Foil
  • Olive Oil (Drizzled)
  • Salt to taste
  • A package of  hollandaise mix (You can make it yourself, but I find this to be just as good)
  • Amount of milk you mix calls for


Feel free to make bits and pieces of all of this.  This just happened to be my Sunday meal.  Feel free to experiment.

1.  Cut your ribs into three to four rib slices and put in a large bowl.  Cover your ribs with pineapple juice.  Le the ribs sit for 12 hours.  If you did not cover the ribs, as this takes a lot of pineapple juice, rotate the ribs three to four times.  This will make your ribs super moist.

2. Preheat your oven to 300 degrees F

3. Mix together the sugar and spices to make the rub into a large bowl.

4.  Put the ribs (I do one section at a time) into the bowl and make sure the rub is rubbed into all sides.

5.  Make a two layer pocket of foil.  Two on the bottom and two on the top.  Make sure the ribs are in your pocket before crimping the edges.  This helps the ribs to cook and keeps your pans cleaner!

6. Place on a baking sheet and cook for 2-2 1/2 hours.  (Until the meat shrinks away from the bone!) This is when I start cooking the bbq sauce!  It takes some time to reduce.  

7.  Remove from the oven and take the ribs to the grill.  Add your sauce and let your sauce cook on to the ribs.  Medium heat for about 5 minutes.


1. Mix all ingredients in a saucepan.

2. Bring to a boil.

3. Reduce heat to a low simmer (A few bubbles) and cook for 1-2 hours, stirring occasionally.

Oil and Vinegar Cole Slaw

1. Mix vinegar and sugar to help dissolve the sugar in a large bowl

2. Add oil to the vinegar and sugar

3. Add cabbage to the dressing.

4. Add salt and pepper to your taste

5. Toss with your fingers.

6. Let stand for 20 minutes.

7. Re-t0ss the Cole Slaw and serve!


1.  Lay out ry a decent size of foil. (Enough to make a pouch for your asparagus)

2. Drizzle oil and salt on to your foil.

3. Place Asparagus on the foil.

4.  Make your pouch and place the asparagus on the top grill.

5.  Let the asparagus grill on medium heat for 10 to 15 minutes.  Asparagus will be tender.

6. Make your  hollandaise mix as directed by the package.  (I usually make this as the very last item, as it doesn’t hang around well and is best served immediately)

7. Drizzle hollandaise over your asparagus.  Enjoy!

I did try a new coke Jello that did not set up.  I will continue to play around with the recipe and get back to you.  It was older and I’m not sure my replacement ingredients were correct! If you have a good recipe to share, I would be excited to try it!  

Please comment and let me know how these recipes turn out for you.  I truly care that you enjoy them.  If there is a special recipe you would like, feel free to ask.  I enjoy trying out new items and learning from you!