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I see lots of bloggers running contests that require you to pin a certain image or follow a certain Pinterest account. Did you know these kinds of contests are often against Pinterest rules? If you ignore the rules, they could shut you down!
For a long time, Pinterest kind just sat back and watched contests happen. They didn’t really address contests in their TOS, nor did they vocalize their thoughts on contests on their website. But that’s a thing of the past. Pinterest recently released a list of “dos” and “don’ts” when it comes to running a contest on Pinterest as part of their brand guidelines.
The do list is mostly common sense, but the don’t list is something you need to understand. Here are the things you are not allowed to do, according to Pinterest:
I pinned a version of this recipe from Wendy Smith and made some substitutions according to our family’s tastes. Egg substitute and your favorite omelet ingredients can be used for this recipe. You can usually find a lower fat sliced ham and low fat or reduced fat shredded cheese. Also turkey sausage could be used in the filling. There are so many choices for the filling. If you are in a hurry I use Jimmy Deans breakfast skillets found in the freezer section of grocery stores.
Chili’s is one of my favorite chain restaurants, and 99% of the time I eat there, I get something that includes their honey mustard dressing dipping sauce stuff. Seriously, I request it even if the recipe doesn’t come with it. It’s goo on salads, on chicken, on burgers, on just about anything.
So when I saw this recipe for making it at home, I knew I had to test it out. Chili’s is great, but their selections aren’t exactly healthy. If I can make the dipping sauce at home but better control the calories and fat in whatever I’m putting it on, all the better.
Not that this dipping sauce is necessarily low-calorie. But it’s a lot better to put it on a baked chicken breast than processed, fried chicken fingers like you get at the restaurant!
So, without further ado, here’s the copycat recipe (with a few little tweaks of my own).
And as you may know if you’re a regular reader, I love easy peasy recipes that I can get ready in the morning, stick in the crockpot, and forget about until dinnertime. So, this pork loin recipe using apple slices was right up my alley!
Seriously, there are only four ingredients, so even if you’re not great in the kitchen, it’s pretty hard to mess this one up! Thanks to Martha del Cerro who originally pinned this recipe so it showed up in my stream!
Just make sure that you start this recipe in the morning so it’s ready by the time you want dinner. This is an easy recipe, but not a quick one. It needs time to cook in your crockpot.
A few weeks ago, I had a hankerin’ to make a chocolate cake. Nevermind that my boyfriend is deployed and I don’t have a roommate. It was my birthday and I had just moved to a brand new city where I didn’t know anyone. Making an entire chocolate cake for one person is TOTALLY FINE. No judging here at The PinterTest Kitchen.
For the record, I didn’t eat it all. But I certainly ate enough of it over the course of the week that I made a vow to start running again. I don’t run to lose weight. I run to eat cake. Someone put that on a bumper sticker.
Anyway, I found this recipe for chocolate icing and I decided to raspberry-ify it! The result was rich and creamy with just a hunt of berry goodness.
I met Cathy when she was catering one of our events at Benigna’s Creek Winery. She occasionally makes some foods for the wine trail (Susquehanna Heartland Wine Trail) weekends that are held at the winery in March and also does quite a bit of catering at Benigna’s. She agreed to take the pictures of the soup making process and I would write up the directions here at the blog.
The soup, of course , made with Benigna’s Creek Hessian Red Wine (semi-sweet red wine) was a great addition to the wine trail with lots of rave reviews. You could use any semi-sweet/semi-dry red wine, but we hope you’re try Benigna’s Creek wine if you live in Pennsylvania.
Who needs store-bought pouches of powder when you can make yummy, rich hot chocolate on your stove top? I’m a big fan of knowing what I’m putting in my body, so even though I’ve been known to enjoy a little Swiss Miss from time to time, I’m in love with this homemade hot chocolate recipe.
It only requires one pot and a few minutes to make, so there’s really no excuse to buy the powder kind ever again.
Plus, it has spices. Yum! I modified this recipe from a pin I saw leading me to this hot chocolate recipe on Foodomania. You can make it your own by switching up the type of chocolate and spices you choose to include.
I work at Benigna’s Creek Vineyard and Winery and during the month of March we have the wine trail (Susquehanna Heartland Wine Trail) going on. We have food and wine pairings at each of the wineries on the trail. I was looking for some unique recipes to pair up with wine for our appetizer weekend.
I stumbled across the Savory Truffle recipe on myrecipes.com. and decided to experiment. To incorporate wine into the recipe I substituted the fresh lemon juice with wine. Turned out pretty tasty served on crackers!
I didn’t have milk in the fridge. Or, well, not enough milk for the recipe I wanted to make. I was forced to improvise and the result was amazing. This pie recipe was too good to keep for myself.
Sometimes, accidents are pretty happy!
So, let’s talk about how to make chocolate coffee pie and how I came up with this recipe!