Wonderful Wednesday Blog Hop

It’s time for Wonderful Wednesday again. There were so many great posts that linked up last week. Before we get on to this weeks features (determined by views), I want to share  my personal favorite. I also shared my other favorites throughout the week on the Organized Island Facebook page.
I love seeing all the tips, recipes and decor ideas. But one of my very favorites was this one from Fresh Start on A Budget.
I love simple decor ideas and the round up has some nice ideas. I also liked all the Back to School posts. But this cute monkey cupcake tutorial was so simple and cute from Roxy’s Kitchen.
Now on to the group features.
Wonderful Wednesday Blog Hop #87  - These are features from last week’s party!


Editor’s Pick

$1 Upcycle And Headband Tute from Stone Cottage Adventures

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Sinea from Ducks ‘n a Row
Janine from Janine’s Confessions Of  A Mommyaholic  
Raquel of Organized Island
Emily of My Mom Made That
Marcy of Day2Day Supermom
Lynn from Turnips 2 Tangerines
Carrie of A Mother’s Shadow
Danielle of Sew Much Crafting
Diane of Recipes For Our Daily Bread
Tammy of Creative K Kids
and… Tammy of The Ultimate Linky
Happy Linking!

Bacon and Chocolate Chip Cupcakes with Maple Frosting


Have you tried bacon and chocolate chip cupcakes? With it being bacon month and all, I have been wanting to try this combination in a cupcake. I have tasted the combination in a cookie, but not a cupcake and cupcakes are one of my favorite things in life to eat.

Did you know that August 31st is National Bacon Day?

I had been recommended this combination by my son a couple of years ago and finally tried it. I liked the results and hope you do too. I made these with boxed cake mix.



Bacon Chocolate Chip Cupcakes with Maple Frosting

1 boxed cake mix (white, chocolate or vanilla recommended)

8 strips bacon, cooked and drained

2/3 cup chocolate chips

2 tablespoons maple syrup


Prepare cake mix batter according to package directions.

Chop cooked bacon into little bits.

Add about all but 2 spoons of bacon and 1/2 cup of chocolate chips to the cupcake batter. You will be using the remaining bacon bits and chocolate chips for the tops of the cupcakes.

Bake cupcakes per package directions.


Maple Icing

1/4 cup butter or margarine

1/4 cup shortening

2 cups powdered sugar

2 tablespoons maple syrup

1 tablespoon milk


Frost cupcakes when cooled. I just used a little dollap of icing on each cupcake so that the toppings would be better represented. Add a few chocolate chips and bacon on the top of the cupcakes.



Don’t they look happy together?




They make me happy!




Have you tried baking the chocolate and bacon combination yet?



Don’t forget to enter this week’s Bacon Cookbook giveaway. Good luck!

a Rafflecopter giveaway

Zucchini Stacks Appetizer


We are so excited that football season is here! We are big football fans and I love attending football games and tailgate parties.  Our weather is pretty mild here, even during the winter so the Rose Bowl, (where UCLA plays their regular season) is always filled with crowds ready for a game.


The pre-game tailgate party is also a great time and the food is always so good and better than the food inside the staduim, to be honest.

Disclosure: Recently, I had the opportunity to review a Pizza Tray from the Armetale Gourmet Grillware collection. All opnions are my own.

I decided to try a new Parmesan Zucchini Stacks appetizer tailgating recipe with the pan I received.

One of the great things about this Pizza Tray is that it can go from freezer to oven to tabletop, to fridge. I love the versatility, especially for tailgate entertaining!

I am sharing my appetizer recipe with you today. It is a healthy way to add to your tailgate spread.

Parmesan Zucchini Stacks











Parmesan Veggie Stacks



Parmesan Zucchini Stacks

6 red potatoes

1 zucchini squash

1/4 cup olive oil

1 teaspoon minced onion

1/2 teaspoon garlic salt

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon parmesan cheese.


Preheat oven to 400°.

Wash red potatoes and zucchini and slice into rounds. Keep potatoes and squash separate for now.

Combine the oil, onion, salts and pepper in a bowl or container.

Coat the potatoes with the oil mixture and layer in a single layer on Pizza Tray (or cookie sheet). Bake for 20 minutes. Flip potatoes and add zucchini rounds next to potatoes (do not stack at this time).

Bake an additional 20 minutes. Remove from heat and stack zucchini rounds onto potatoes. Sprinkle with parmesan cheese and serve.


I loved that I could bake and serve on the same dish. One thing to note is that the grill ware is NOT dishwasher safe.



Could you use a prize from the Gourmet Grillware collection? Well you are in luck because Wilton is giving away a nice prize for one lucky winner in their giveaway. Please note that this giveaway is for US residents 18 and over only.

Good luck!

Are you ready for football season?


Bacon Breakfast Muffins


Today I am sharing my recipe for Bacon Breakfast Muffins. The great thing about these is that they can be made a day ahead and then popped in the the microwave when someone is ready to eat. I take them to work on mornings when I do not have time to eat beforehand and will warm them up for a mid-morning break treat.



Of course these have bacon in them, but I also like to add fresh vegetables because they taste great, are relatively inexpensive when they are in season and they are a way to get more vegetables into my diet. Win Win Win! I think you will enjoy these as they are oh so simple to make.  Don’t forget to enter to win this week’s bacon cookbook below.

Bacon and Egg Breakfast Muffins

1/4 onion chopped

1/4 bell peppers, chopped

12 eggs

1/2 cup cheddar cheese, shredded

8-10 strips bacon, cooked and drained

Butter (for greasing muffin pan)


Preheat over to 350 .Grease muffin tins.

Beat eggs in bowl until fluffy.

bacon muffins

Crumble bacon to bits. Add peppers, bacon and cheese. Pour into pre-greased muffin tins. You can also use cupcake liners if you like.


bacon muffins


Bake 25-30 minutes until toothpick comes out clean. They will smell amazing!



Serve promptly or let cool slightly and wrap and store in the refridgerator until ready to reheat.




Hope you enjoy them!



a Rafflecopter giveaway
  See more great recipes from Week 2 below:

The Knott’s Scary Farm Preview #ScaryFarm


Before you know it fall will be here. If you live in Southern California, you know it is also time for Knott’s Berry Farm to turn into Knott’s Scary Farm. I recently attended a media event to preview all the scary stuff that is in store for visitors.


Knott's Scary Farm Logo  White


For those of you who have never been, there are many fun mazes and attractions that are made to scare the beejeezes out of you.  With names like Gunslinger’s Grave and The Witch’s Keep, these mazes are meant to really test your bravery.


Knott's Scary Farm

There is much more besides the mazes, there are various scenes throughout the park in areas such as the Ghost Town, CarnEvil (your biggest clown fear comes true – these guys are so creepy), and Gypsy Camp are all scary areas for horror fans.

There is a Dance Party too!



One of the new features this year, is the Special Ops: Infected feature. If you or someone you know loves The Walking Dead or Z Nation, they will love this. It is an attraction that allows you and your team of friends or family to participate in the war against the Zombie Apocalypse.


There are also special horror-themed shoes including Elvira’s Big Top and The Hanging – Everything is Gruesome!

By the way, I saw Elvira at the preview and looks amazing! That woman IS magic because she just does not age at all!




Since 1973 Knott’s Scary Farm has been the benchmark against which all Halloween events are judged. The world’s first Halloween theme park event began with just a handful of monsters and sparse decorations, and has grown to become the largest, most creative scary theme park in the world. This living nightmare continues to frighten and amaze as it returns for its 42nd season with ten haunted attractions, two shows, and a thousand monsters lurking across the park’s 160 acres.


September 25, 26, 27, October 2, 3, 4, 5, 9, 10, 11, 12, 16, 17, 18, 19, 22, 23, 24, 25, 26, 29, 30, 31 & Nov. 1.
Knott’s Scary Farm is open:
7:00pm – 1:00am Wednesdays, Thursdays and Sundays
7:00pm – 2:00am Fridays and Saturdays



This year you can purchase a Knott’s Scary Farm Season Pass and go over and over again!

If you want to make the most of your time while there, you can purchase a Fright Lane with Skeleton Key which offers priority access to mazes and attractions.



There are also fun options with combo tickets and even a Boo-fet Dinner.


Tickets are on sale now while supplies last. More information about ticket prices and packages is available on the Knott’s Ticket Page.


Check out the Knott’s Scary Farm Information page and follow the Knott’s Scary Farm Facebook page.

Knott’s Scary Farm is located at:

Knott’s Berry Farm

8039 Beach Boulevard

Buena Park, CA

I attended a media preview for this attraction. All opinions are my own. Photos of the reprinted with permission and I met some zombies at the event that were amazing at scaring people, even at the preview.The Knott’s Scary Farm venue is not recommended for children under 13 and maybe some other people like moms that do not like clowns, because it really is scary.


Oh and there were some amazing cupcakes and treats at the event too. The foodie in me has to share them with you, because well, it is Knott’s and their food is defrightful.


Now tell me, do you or someone you know liks zombies or watch zombie shows and like to be scared?



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