Name: divas can cook
Posts by :
- CRUST
- 26 Oreo cookies
- ¼-1/2 cup butter, melted (I used ½ cup)
- FILLING
- 8 oz cream cheese, softened
- 1 cup sweetened condensed milk
- ¼ cup powdered sugar
- ½ cup peanut butter
- 8 oz Cool Whip
- 1 cup chopped Reese’s candy
- TOPPINGS
- Chopped Reese’s
- 1 cup Milk chocolate chips, melted (optional)
- Place Oreos into a food processor and process until fine crumbs.
- Add to a bowl and stir in melted butter until mixture resembles large crumbs. (I used ½ a cup so it had a dough-like texture)
- Spray a deep dish pie plate with non-stick cooking spray and press the crumb mixture evenly into the pie dish.
- Freeze for 30 minutes to set the crust.
- In a large bowl, cream together cream cheese and sweetened condensed milk until fluffy.
- Mix in powdered sugar and peanut butter.
- Fold in Cool Whip and chopped Reeses.
- Pour mixture into frozen pie crust.
- Cover tightly & freeze for 2-3 hours.
- Add topping ingredients, let chocolate drizzle set if using, and then cover tightly and freeze overnight or until completely set.
- Let sit out for a few minute before slicing.
- Serve and enjoy!
- 5lb whole chicken, washed & dried
- 2 Tablespoons olive oil
- ½ cup butter, softened
- 2 large springs fresh rosemary, diced finely
- 4 garlic cloves, minced
- zest of 4 lemons
- salt & pepper
- Fresh lemon juice (2 lemons)
- Cavity stuffing (sliced lemons, sliced onions, spring of rosemary)
- Preheat oven to 425.
- Add butter to a medium sized bowl.
- Add in olive oil, rosemary, garlic and lemon zest.
- Stir to combine. Set aside.
- Generously season chicken with salt and pepper, including inside of the cavity.
- Brush the butter mixture onto the chicken generously covering up all of the chicken.
- Squeeze the juice of 2 lemons all over the chicken.
- Stuff the chicken with lemon slices, rosemary and onions.
- Tie together the legs if desired.
- Place chicken in roasting pan.
- Cook for 45 minutes and then baste.
- Return to oven and cook for another 15 minutes or until golden. Lightly tent with foil if chicken is browning too quickly.
- Let chicken cool for 15 minute before carving.
- Enjoy
Frozen Reese’s Pie
May 21st, 2013Chances are you’ve had one of these frozen dessert cream pies before. They are such classics, easy to make and extremely versatile. I’ve used this same basic recipe to make frozen grasshopper pie, butterfinger pie and ton of other quick, no-bake frozen pies.
Lately though, I’ve been all about Reese’s so we’re gonna be making a Frozen Reese’s Pie! We call this “cookout pie” because it never fails for someone to bring one of these babies to a cookout. It’s a real crowd-pleaser. I think it’s actually called a candy bar pie since you can use your favorite crushed candy bars or a variety of candy bars as the topping.
This frozen Reese’s pie is for true chocolate peanut butter lovers. It’s rich, creamy and packs a lot of chocolately-peanut buttery flavor. The texture is like ice cream and frozen cheesecake. A little slice goes a long way.
I make these frozen pies a lot in the summer time when I want a cold desert without having to turn on the oven.
NOTE* In my video I didn’t have time to let it freeze overnight, only for about 4 hours and it resulted in a slighty firm & creamy texture that we actually really liked. So if you’re going for a really firm texture freeze overnight but if you’re going for the texture in the video freeze for about 4 hours.
Watch me make this Frozen Reese’s Pie from start to finish!
Planning a Cheese & Wine Judging Party
May 20th, 2013
Throwing a cheese and wine judging party can be an exciting event fit for just about any occasion. I don’t know too many people opposed to eating, drinking and giving their opinions while learning something new in the process. Once you’ve chosen a fun theme and a few festive decorations, it’s time to plan out the main detail: The menu!
Cracker Barrel‘s unique cheddar is a great start. It’s available in a variety of flavors and serving options. Its bold and rich flavors make it a perfect choice for pairing trays, not to mention it’s very affordable and conveniently sized. When planning your menu, use a variety of cheeses and wines. I’m using a flavorful trio of Cracker Barrel cheese in marbled sharp cheddar, vermont sharp white, and extra sharp cheddar.
Arrange complimenting pairings that will bring out the flavors of the wine and cheese such as fresh fruits, smoked meats, nuts, chocolate, breads, spreads and herbs. Aim for a variety of textures and for the best results make sure the cheese is at room temperature. Instruct your guests on what to pair with what and also let them explore while creating and sharing winning pairings of their own.
For a simple cheese pairing tray, I paired my cheeses with a dark chocolate sauce, fresh strawberries, pepper & sea salt crackers, sliced apples, and smokey nuts.
Need help with matching the perfect wine with the perfect cheddar and pairings? Cracker Barrel has you covered! Click here to download their perfect pairing ideas. Now it’s time to turn your guests into cheese tasting experts by demonstrating the proper way to judge cheese using the 5 S’s. Sniff- Take a deep sniff of the cheese and note the smell of it. Size-up- Observe how the cheese looks in appearance. Slice- Pass a knife through the cheese and note how it cuts. Smoosh- Squeeze the cheese between your thumb and index finger to feel the resistance. Savor- Taste the cheese, taking in all the flavors. See how it feels in your mouth. 
Click here to download the full tasting guidelines. Let your guests rate the cheeses by using cheese descriptor cards. It’s always interesting to see which notes and flavors each person tastes from the same cheese.
Sample Cheese Descriptors:
Lactic Fruity Roasted Vegetable Animal Spicy Before your guests leave provide them with cards on the pairings they experienced so that they can recreate them at home. Interested in throwing your own cheese and wine judging party? Memorial Day is fast approaching, why not throw a memorable cheese and wine judging party using Cracker Barrel’s award-winning cheese! 
Have you ever thrown a cheese and wine party before? I’d love to hear about it! Leave your comments below!
Lemon, Garlic & Rosemary Roasted Chicken
May 15th, 2013
What it is about a roasted chicken that makes me so happy? Something about it’s rustic golden appearance and savory aroma is just so darn welcoming. I roast chickens pretty often just for the heck of it. I don’t need to have a recipe in mind because I know you can always think of something to do with a roasted chicken like chicken tacos or chicken salad. Chicken always wins, especially in my house.
These three flavors go so well together.
Here is another one of my favorite roasted chicken recipes, lemon, garlic & rosemary roasted chicken. I still like my simple roasted chicken but on days when I want to kick it up a notch I go to this recipe.
It’s full of that fresh & simple lemony, garlicky, rosemary flavor that I just can’t enough of. The skin roasts up so crisp and well seasoned from the butter. Gotta love a chicken roasted in butter! Nothing else like it, sorry.
This lemon, garlic, rosemary chicken recipe also makes a mean chicken and rice soup if you have leftovers. The rosemary taste really good with the rice. I often serve this chicken with rice or roasted potatoes and whatever kind of veggies I have on hand. It’s an easy, simple meal with a great presentation.
Watch me make this Lemon, Garlic & Rosemary Chicken Recipe from start to finish!!
What’s Your Passion?
May 9th, 2013
Let’s discuss passion! Cracker Barrel asked me to share my passion. For some of us answering that question is easy but for others, like myself, it requires a bit of narrowing down. I’m passionate about a lot of things, maybe too many things, but one of those things is preparing a meal for my family. I’ve always enjoyed feeding people and have killed many pet fish in my childhood because of this. There is just something fulfilling about preparing a wholesome meal that nourishes someone’s body and makes them feel happy and satisfied.
Preparing a home cooked meal!
I’m pretty sure this passion came from my grandmother. She took pride in being able to feed her huge family these big beautiful meals. Anytime we sat at her table we knew we were welcomed and loved simply by the dedication that she put into the entire process. Meals were memorable experiences with amazing food, laughter and conversation. I’ll never forget them and that memory is what I want for my own family. Cooking and preparing a meal are two different things in my book. Preparing a meal includes taking the time to plan out a balanced meal with colors, complimenting flavors, and textures. It means using fresh ingredients, setting a welcoming table, serving the meal, and enjoying my family’s conversation.
If you’re also passionate about preparing the best meals, don’t forget that Memorial Day is coming up! You can purchase Cracker Barrel‘s affordable, award-winning cheese, made by people who are passionate about cheddar, for your fabulous dishes and cheese trays!
Leave a comment and let me know what you’re passionate about!
Nutella Stuffed Pancakes
May 8th, 2013I’ve been trying to spend some extra time playing one-on-one with Isaac before the baby comes. This morning we played cars for 2 hours straight (omg so boring but I pretended to have a blast), thinned out the vegetable plants we started on Earth day and finished off the morning by making theses super decadent Nutella stuffed pancakes. You know breakfast was good when you just sit back and look at your empty plate and all you can say is ”wow…”
Isaac had two of these bad boys, which I was really surprised because they are pretty big and filling. He kept saying “mommy they ARE so good. They really are good!” lol As if he was expecting them not to be. He told me to use melted chocolate chips next time. My little food critic. He isn’t a Nutella freak like I am.
I used one of my favorite fluffy, homemade pancake recipes for this creation and it was the perfect texture for the creamy Nutella center. It didn’t get soggy or crumbly like some homemade pancakes can get.
No syrup is needed for these pancakes. Top them with fresh strawberries or bananas and little bit of cream and you are set. Don’t forget a tall glass of cold milk on the side. Just like peanut butter, Nutella always makes me so thirsty!
These Nutella stuffed pancakes are great for a sweet breakfast, brunch or dessert. They reminded me of funnels cakes with the strawberry and cool whip topping and chocolate drizzle, although I think I prefer these over the funnel cakes. That gooey Nutella center is really a welcomed surprise! Make these for someone you love!
*Note* Don’t be tempted to load these with Nutella. When I first made these I added a TON of Nutella so that the entire middle section was covered and oozing Nutella. Ummm…FAIL!! It was waaay to much Nutella even for an addict like me. Just having it in the pocket in the center is plenty, especially when you stack them up.
Don’t get discouraged if the first pancake doesn’t come out right. My first pancake is always a mess! Be sure to adjust your heat if needed after covering the Nutella with the extra batter. You don’t want the underside to get super dark before it’s time to flip it over. You’ll get the hang of this after your first or second pancake.
Watch me make these Nutella Stuffed Pancakes from start to finish!
- 2 cup all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1¾ c. warm milk
- 2 eggs, beaten
- 4 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- Nutella (make sure that it is soft and creamy)
- Toppings: fresh strawberries or bananas and cool whip
- In a medium size bowl, whisk together flour, baking powder, salt and sugar. Set aside.
- In a large bowl, mix together milk, melted butter, beaten eggs, and vanilla.
- Gradually add the flour mixture into the milk mixture. Stir gently with a whisk JUST until the large lumps are gone. Small lumps are good. Do no over stir or the pancakes will not be fluffy and light.
- Let batter rest for 10 minutes.
- Heat and butter griddle on medium high heat.
- When griddle is ready add ¼ cup of batter onto the griddle.
- After a minute or so add ½ -1 tablespoon of Nutella to the center of the pancakes. Use a knife to gently spread Nutella out a little.
- Cover the Nutella with about 2 tablespoons of batter or enough to cover up the nutella. YOU MAY NEED TO TURN DOWN THE HEAT TO MEDIUM AT THIS POINT SO THE OTHER SIDE DOESN’T COOK TO FAST.When bubbles form on the top of pancake and the underside is golden, gently flip it over and cook the other side until golden.
- Place on a plate and make the rest of the pancakes.
- Serve warm topped with fresh strawberries or bananas and a bit of cool whip.
- These pancakes reheat well if needed.
Fresh Peach Lemonade
May 4th, 2013Fresh peach lemonade…by far my favorite lemonade flavor ever!!! But then again I’ve never tried blackberry lemonade…so maybe I shouldn’t speak so soon. Let me just say so far, peach lemonade is my fav!!
I love peach anything so it’s not surprising. This fresh peach lemonade is so fresh tasting with the perfect balance of sweet peaches and tart lemons.
It’s plenty of sweet which is how I like my lemonades and sweet ice tea because it holds up to the ice without getting watered down. You can reduce the sugar if you must….but yeah… don’t. Get the full affect baby : )
This peach lemonade recipe comes together so quick and easy using the best ingredients : peaches, lemons and water, no dyes, powders or concentrates. And none of that sitting overnight jazz.
Give me a lazy warm day, a magazine, a front porch swing and a glass of homemade peach lemonade and I am content for hours. Whew talk about refreshing!
Watch me make this fresh peach lemonade from start to finish!
- 3 cups fresh peaches, diced (about 6 peaches)
- Zest of 3 lemons
- 1½ cups sugar
- 6 cups cold water or sparkling water, divided
- 1 cup fresh lemon juice (juice of about 7 lemons)
- Garnish (peach slices, lemon slices, mint)
- In a large saucepan over medium heat, add diced peaches, lemon zest, sugar and 2 cups of water.
- Stir to dissolve sugar and let mixture simmer. (do not boil, reduce heat if needed)
- When peaches are very soft, mash them with a potato masher or fork to break them up.
- Let mixture simmer until it thickens slightly.
- Remove from heat and let cool.
- Strain the peach syrup mixture into a bowl and discard the solids.
- Add the lemon juice to the peach mixture.
- Pour into a pitcher along with 4 cups of water or sparkling water.
- Refrigerate until cold if desired.
- Fill glasses with ice.
- Fill with peach lemonade.
- Garnish with fresh peach slices, fresh lemon slices and mint.
- Serve immediately/
BLT Caesar Pasta Salad
May 2nd, 2013When I was vacationing in Myrtle Beach a few months ago I had the pleasure of eating this super yummy caesar pasta salad. I can’t remember the name of the place to save my life but it was a little pizzeria close to our hotel. I didn’t really have high hopes for the pasta salad, just wanted a side dish besides wings or breadsticks.
To my surprise I loved it!! It was my first time having pasta salad with caesar dressing and also having one with romaine lettuce in it. The lettuce totally works y’all! Besides providing the salad with a nice pop of green it makes it taste really fresh. I’ve been craving that caesar pasta salad ever since and so I just had to try to recreate it. I was so excited to see a BLT Caesar Pasta Salad recipe over on sixsisterstuff.com. A little adjusting and it tastes exactly like the one I had at Myrtle Beach!
It’s a simple, addictive pasta salad with easy ingredients and yep, it’s going into my recipe stash right beside the bacon cheddar ranch pasta salad and the Fresh Italian Pasta Salad. I am a firm believer that you can never have too many pasta salad recipes, especially in the summer time when you need something quick, fresh and yummy to serve up with grilled meats.
My son hates caesar dressing but somehow likes this blt caesar pasta salad. I guess because all the other flavors compliment the dressing so well and everything is only lightly coated.
Now if you want to make this ahead and serve it later for a cookout, I’d combine everything but the bacon, lettuce and cheese. When you’re ready to serve it go ahead and toss those things in with a tad bit more dressing if needed. I’ve mixed it all up and ate it the next day and it was still great but if you want that super fresh crunch of the lettuce and bacon and firmness of the parmesan cheese, it’s best to add it when you’re ready to serve it.
Watch me make this BLT Caesar Pasta Salad From Start to Finish!
- 3 cups mini bow-tie pasta, uncooked
- 12 strips bacon, crumbled
- ⅔ cup cherry tomatoes, diced
- 2.25 oz black olives, sliced
- ¾ cup Caesar Dressing + more if needed (use a good quality kind)
- 1 cup curly romain lettuce, chopped
- Parmesan cheese, shredded
- Small seasoned croutons (optional)
- Black pepper (optional)
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente (about 6 minutes)
- Drain pasta and rinse with cold water. Place in a large bowl and set aside.
- Cook bacon and crumble it into small pieces.
- Add bacon to the pasta, along with the tomatoes, olives, and dressing.
- Toss to coat ingredients lightly with dressing. Add more dressing if needed.
- Add in lettuce and parmesan cheese.
- Add black pepper and seasoned croutons, if desired.
- Serve immediately.
Fabulously Spring Cheese Pairing With Cracker Barrel Cheese
April 29th, 2013
Spring is in the air! I’m sorry if you’re getting tired of me saying that on my blog. Just be thankful that you don’t live with me (or next door) and have to hear me sing it at the top of my lungs every time I walk outside. There is just something about spring that does it for me. New beginnings, fresh ideas, an organized home, colorful flowers and fresh fruits dance in my mind at the thought of it.
Aren’t they pretty? Elegant and casual at the same time.
Today I thought I’d share with you a fabulous spring-inspired cheese pairing tray for all of those upcoming spring occasions like weddings, showers, graduations, Mother’s Day, etc. I didn’t have anywhere fancy schmancy to take this pairing to so my family and I just enjoyed it for breakfast. It was pure bonding time and I loved it. Sometimes it’s just the little things, ya know.
This pairing makes me smile!
The cheese I’m using to create this fabulous spring cheese pairing is none other than Cracker Barrel’s Vermont Sharp White cheddar cheese. Gosh, I love this stuff! I think it pairs up great with sweet ingredients. Its creamy, rich full-flavor went well with the fruits and honey. I also appreciate Cracker Barrel’s convenient small, square shape. I didn’t have to cut the cheese (HA! I said cut the cheese) down to size which is a win in my book.
Cracker Barrel Vermont Sharp White Cheddar Cheese
To capture the colors of spring we’re gonna be whipping up a fresh fruit salad using strawberries, pineapples, kiwi, blueberries and peaches. No canned stuff here, people–the fresher the better! For a complementing spread I’m going with pure honey. My first thought was an apricot preserve but when I opened my cabinet and saw that jar of local honey glistening back at me it just seemed right. It was.
This fruit salad was so fresh and delicious!
Now we’ll need a vehicle to get all of this yumminess into our mouths and that’s where these buttered, toasted baguettes come to the rescue. I love the crunchy, chewy texture with the fruits and cheese. It was perfect.
Golden, buttery baguettes!
Now we just need to arrange all of these lovely ingredients onto a tray. I prefer a simple white or crystal tray for a clean presentation. I used my lacy tablecloth to add a bit of southern charm and few fresh flowers. There you have it–a delicious, fresh and colorful spring cheese pairing to serve your guests or just yourself. Happy Spring!!!
What spring event would you love to take this fabulously spring-inspired cheese pairing to?
Homemade Hamburger Helper- Cheeseburger Macaroni
April 25th, 2013I wasn’t introduced to Hamburger Helper until I got married. It was part of my husband’s pre-marriage meal rotation which consisted of 3 meals; Hamburger Helper, spaghetti with sauce and cereal. Seriously, that was his diet. Bless his heart.
I grew up with a meal very similar to Cheeseburger Macaroni Hamburger Helper but it was homemade and called cheesy beef and macaroni. It was a quick, cheap, wholesome, weekday meal that my mother made often on PTA nights or whenever we were really pressed for time/money.
I thought I was done with boxed Hamburger Helper until I had my son. We ended up getting a box one day when we were out of town and he loved it. I didn’t mind. It was easy to make, made him happy and I just loved that little glove and how those commercials made family dinners look so fun and easy. Well one day when I was making his favorite kind, Cheeseburger Macaroni I decided to look at the ingredients and WTH!
I’m not normally an ingredient snob but why the long list of ingredients, dyes, msg and weirdy stuff just to make a pot of macaroni, beef and cheese? I ended up throwing it away and making a pot of homemade hamburger helper . We’ve been doing it this way ever since.
This homemade Hamburger Helper uses real ingredients: macaroni, meat, milk, water, cheese and spices, THAT’S IT! It tastes fresh, comforting, cheesy, meaty, and filling, just like it should. And best of all it’s just as quick as the boxed version. I use ground turkey in place of beef simply because we don’t eat much red meat in this family. I don’t normally cook with much cows milk either but I love it in this recipe because it makes for a really creamy cheese sauce. For the cheese I use a mixture of shredded cheddars. Hamburger Helper uses ricotta as well and sometimes I’ll mix a little of that in for creaminess but only if I have some on hand which I usually don’t.
If you’re a true, die hard Hamburger Helper fan you may find that it doesn’t taste EXACTLY like hamburger helper. I think it taste waaay better and Isaac doesn’t even know the difference, but if you’re trying to ween your addicted,older kids off of it then you may want to throw in a little processed cheese for a familiar taste.
Watch me make this Homemade Hamburger Helper from start to finish!
- 1 lb ground beef or ground turkey (sometimes I use only ½ lb)
- ½ cup onions, diced
- 1 tablespoon butter, optional
- 2 cups milk
- 1 cup cold water
- 2 cups elbow macaroni, uncooked
- ½ teaspoon sugar
- 1 teaspoon salt or seasoning salt
- ¼ teaspoon black pepper
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- ¾ garlic powder
- ½ teaspoon chili powder
- 1 teaspoon paprika
- 2 cups cheddar cheese, shredded
- Brown ground meat in a skillet over medium heat until almost done.
- Add in onions and cook until tender.
- Drain meat & onions on paper towels and return to skillet.
- Add remaining ingredients except for the cheese.
- Stir to combine.
- Bring to a boil.
- Reduce heat, cover and cook until pasta is tender, about 10 minutes. Stirring occasionally.
- * Do not over cook pasta. I usually taste check it at 9 minutes.
- Remove from heat and stir in cheese. Sauce may be thin.
- Let pasta sit to thicken the sauce, meanwhile adjust seasonings if needed.
- Serve and enjoy.
Strawberry Cheesecake Popsicles (creamsicles)
April 15th, 2013I hesitate a little to call these popsicles, just because they are so unbelievably smooth and creamy, more like ice cream. If you like strawberry cheesecake then run, don’t walk, to your kitchen right now and whip up some of these crazy easy and delicious strawberry cream cheese popsicles. These bad boys will definitely be my new summer love.
Use any of your favorite fresh fruit! This is a great way to use up fruit that’st starting to go bad.
The beauty of this cheesecake popsicle recipe is that not only does it require only a few simple ingredients, but you can totally get all experimental with it and try different fruits like blueberry cheesecake, cherry cheesecake or better yet, chocolate cheesecake (sweet baby jesus). I’ve made just about every flavor under the sun and I love them all. I really don’t have a favorite which is rare. Peach & banana is my next flavor to try. Can’t wait!
You can also place the mixture in those tiny ice cube trays and have strawberry cheesecake bites. Sprinkle on some crushed graham cracker crumbs if you wanna be all fancy. Although they are so fun and cute to eat that way in bite-size pieces, let me warn you, you’ll be getting a few of them each time you open the freezer so this can be dangerous.
The popsicles can be removed from the molds, wrapped individually in freezer wrap and stored in a freezer-safe container if you’re interested in making up a bunch of flavors at one time. When I do this I usually use those small, narrow dixie cups and wooden popsicles sticks. That way I can knock it all out at once.
Although it looks really cool to have a layer of graham cracker crumbs on the bottom, I find it be kinda messy when eating it so usually skip that step.
Watch me make these strawberry cheesecake popsicles from start to finish!!
- 1¾ cups strawberries, diced
- 1 Tablespoon water
- 1-3 Tablespoons sugar (depending on how sweet the strawberries already are)
- 4-6 oz cream cheese, softened
- ¾ cup sweetened condensed milk
- ¼ cup milk (I used almond milk)
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
- In a saucepan, over medium heat add water, strawberries, sugar.
- Cook until strawberries are soft enough to completely mash with a potato masher or fork.
- Taste and add more sugar if needed. It should be sweet yet still have a little natural tartness.
- Removed mashed strawberries from heat and let cool.
- Place strawberry mixture in a blender and blend until completely pureed.
- Refrigerate until cold.
- In a large bowl cream together cream cheese, sweetened condensed milk, milk, lemon juice and vanilla extract (if using).
- Layer the mixture into popsicle molds. Starting with a little bit of the strawberry mixture or any way you desire.
- Use a wooden skewer to swirl the mixture if desired.
- Freeze overnight.
- Run popsicle mold under warm water to release the frozen popsicles.
- Enjoy!
Bacon Jalapeno Cheese Ball Recipe…Made with Cracker Barrel Cheese!
April 10th, 2013
I have a confession. I stood up an important lunch date this week so that I could hurry home and get to the bacon jalapeno cheese ball waiting in the fridge. There I said it! Is that wrong? Yeah, I feel kinda bad about it, but once you taste this bacon jalapeno cheese ball you’ll soon be lost in its salty, spicy, smoky, cheesy goodness as well and totally understand.
I like to dice up my ingredients really small so that you don’t see big chunks but you surely taste it. This cheese ball is bursting with flavor, yet still smooth and creamy.
I initially made this for my husband because he claims to hate cheese balls and I just so happen to be a pro at changing his mind about foods. Since he loves bacon and jalapenos I was excited to try a combination of Cracker Barrel’s jalapeno white cheddar cheese paired with their smooth & creamy, award-winning sharp cheddar cheese. It just sounded like a winning duo and man was I right!
I’ve used I served this bacon jalapeno cheese ball on baked black pepper & sea salt flatbread crackers brushed lightly with olive oil and sprinkled with parsley. The minute I got home I slung my purse on the table, kicked off my heels and made a b-line to the refrigerator. My intentions were to only eat a little bit but before I knew it almost half of the cheese ball was gone. After that I kinda purposely forgot to tell him I made it and finished off the rest throughout the week. I think I’m ok with letting him think he doesn’t like cheese balls for a while. I know, judge me if you must, but first go grab some Cracker Barrel cheese because April 17th in National Cheese Ball Day! You totally have a free pass to pig out on this addictive bacon jalapeno cheese ball recipe. God-speed! — Monique Kilgore Set a luscious, gorgeously arranged fruit tray on the table and it has the power to steal the show! I love fruit trays, especially when they are bright, colorful and a little over the top. Arranging a fruit tray comes easy for some, but if you’re like me, it doesn’t at all! I use to hate doing fruit trays. For some reason my creativity fails me when I’m expected to take a bunch of fruit and make something pretty out of it. I use to just resort to chopping it all up and placing it in rows on a platter. I threw a baby shower for my cousin a few years ago and decided it was time that I learned a pattern for a fruit tray and stuck with it. I hit up google for photos of fruit trays for inspiration and drew out my design on paper first (which I highly recommend instead of just winging a new design). Once I had it designed I loved it and I have never strayed from the pattern since. It’s simple, easy, and I can change things up whenever I feel the need without the pressure of having to come up with a whole new design. The pattern is simple really. Create an “X” on the platter with pineapple boats and fill the empty spaces with fruit patterns and garnish with a crap load of flowers so it looks like I know what I’m doing. Works every time and the crowd goes wild. Here is a warning though, once people find out that you actually made this fruit platter get ready for the requests to start pouring in. You may very well become the “fruit tray” person for every party if you’re not careful. Just send them the link to this post and tell them to make it themselves! It’s so easy. Try creating your own fruit platter design or just follow along with me while I show you how to create a super easy fresh fruit platter fit for weddings, brunches, baby showers, you name it! There are a few handy dandy rules that I use when creating my fruit platters: Choosing flowers for a fruit tray: When choosing what flowers to use for your fruit tray stick with safe flowers that are ok if eaten and are pesticide free. Now, nobody is gonna be eating these flower they are just for garnishing (or at least I’d hope not) but if they do, you want to make sure they’re not going to fall over and “get dead” (as my brother calls it) from some poisonous bloom. I like to use flowers like marigolds, pansies, and roses to name a few. They come is all kind of colors which is great. Or you can just go to your local nursery and tell them you want flowers that are safe for a food display. They will gladly point you in the right direction and you can choose colors to go with your theme. Note: Some of the flowers I used in the video are not recommended. I created this fruit tray for video purposes only so as soon as I was done taking pics of the tray, the flowers came off and the fruit went into a container. See how much I love you guys! My cousin Jin once said “I would be scared to cook for you”. Now I don’t know if she meant because she thinks I’m picky or because she thinks I’m some kind of kitchen goddess. Truth be told I’m super simple and I rarely make anything fancy schmancy. My taste buds are very friendly and accepting : ) So I’ll be waiting on my dinner invite Jin! Get’ta cooking!! One of my favorite go-to, super simple, taste bud loving recipes is french bread pizza! Omg some days I swear I like it more than regular pizza. It’s quick, customizable and there is just something about sinking your teeth into that buttery, garlicky crust and hearing that crunch. So priceless. Even though this is a pretty simple meal, I’ve tasted my fair share of blah french bread pizzas including Stouffers (ducking because I know some folks who swear by that being the best) Ok I know I’m about to sound picky here when I just said I wasn’t but there are a few must haves for a really bangin’ french bread pizza. There are just 2 rules really. Rule #1. It’s all about the crust! The crust must have a lil crunch to the bottom. It MUST!!! It’s part of the eating experience. A soft or soggy crust is not fabulous! Seasoning the crust with a buttery garlic mixture adds much flavor and toasting it before add on the sauce and toppings keeps it from turning into a soggy mess. Cooking on a higher heat helps keep the bottom nice and crisp, yet still allowing a layer of fluffiness on top. Rule #2. There must not be too much bread! Oh gawd no please! French bread is thick and fluffy. To make the best french bread pizza try pressing the bread down to make it flatter. This makes for the perfect thickness. The last thing you want is to be overpowered with bread that has sucked up all the sauce and overpowered all of the other flavors. Flatten, flatten, flatten! Chicken Spinach Alfredo French Bread Pizza is to die for!!! Once you have the crust down you’re pretty much good to go! Let your imagination run wild with different sauces, cheeses, meats, veggies, etc. You really can’t go wrong with your favorites. In the video I show you how to whip up several varieties; chicken, spinach, Alfredo (my favorite!), BBQ chicken, Philly cheesesteak (for the hubby) and of course regular old cheese (for Isaac) That’s the beauty of french bread pizzas, you can totally throw together a pan of several varieties in a flash making these great for parties, lunch, dinner or last minute get togethers. I HIGHLY recommend you make the Chicken Spinach Alfredo french bread pizza and the BBQ chicken french bread pizza! They are the best!
Yep, you’re looking at her ladies and gentlemen, your Cracker Barrel brand cheese ambassador for the next few months! Yaaay! What does this fancy schmancy title mean? Well I get to give you all the 411 on these amazing We’ve already finished off three bars of cheese. So addictive! I was super excited when Cracker Barrel chose me to help spread the word about their cheeses. I won’t lie, I’d only tasted the cheese a few times in the past, usually whenever I made a cheese and cracker tray for parties. Cracker Barrel cheese was always my go to brand for things like that because they were the perfect sliced size for a cracker and they just felt “gourmet on a budget”. It never dawned on me to use these affordable, award-winning cheeses in my everyday cooking. Yesterday I decided to whip up a cheese sandwich using the Mediterranean Herb cheese, which has basil, parmesan and oregano in it. Honey let me tell you….it got me a little closer to heaven. It was one of those close your eyes, exhale and shake your head experiences. Yep it was that good, but we have plenty of time to get into all those irresistible recipes in the next few weeks. A quick little lesson on Cracker Barrel cheese: Cracker Barrel cheese is not affiliated with Cracker Barrel Old Country Store restaurants. They have been in business for almost 60 years and chose the name Cracker Barrel after the iconic fixture found in country stores where people gathered to chat. Introduced to the market by Kraft, they began with a love of quality cheeses and a passion for the cheddar cheese making heritage. These two characteristics have continued to define the brand today. Cracker Barrel still uses the same proprietary heirloom starter cultures as when the brand was founded in 1954. This unique recipe is what produces that rich, full flavored cheddar cheese the Cracker Barrel is known for. Cracker Barrel chose several bloggers to help spread the word and we were all given a trip to Chicago to learn all about the brand, attend cheese & wine pairings, the whole nine. Oh did I mention they also sent this big wooden box full of cheese and wine!?!
How fun is this box of goodies! I couldn’t physically make the trip but I still got to attend…virtually! They wanted me to feel like I was there so I was Skyped in and given a grocery list beforehand so I could participate in the cheese pairing for that day. On my cheese tray was cracked pepper crackers, shaved white chocolate, fresh basil, balsamic syrup, strawberries, and Cracker Barrel Vermont White cheese.
My cheese pairing tray ready for experimentation! I couldn’t wait to dig in but honestly I was thinking, how in the world is any of this going to taste good and on a pepper cracker at that! Let me just say I was pleasantly shocked. My favorite combination was the white chocolate, strawberry, and cheese on the pepper cracker. Really taste buds? I guess cheese pairing really is about balancing the five flavor sensations like they taught us.
Even though this Skype meeting was like my own little private cheese sampling party it was enough fun to inspire me to host my own cheese and wine pairing party with my sisters this summer. I think I’ve been bit by the cheese bug. Now I see why Steve Urkel got so excited when his cheese of the month came in. I can totally see how this can become addictive. On Cracker Barrel’s website there are several different sampling tray ideas that you can create. They already have the cheeses paired up for you with complimenting wines, fruits, etc. I’ll be recreating those for my party. You gotta try it or better yet, maybe we can do a virtual cheese sampling party together, what do you think? Just sleep on it and let me know.
I even got a very reluctant Isaac to be brave and try out a few cheese pairings. He preferred the cheese by itself. There was also a cheese expert at the meeting who taught us the characteristics on how to professionally judge cheeses using all five senses. He also talked about all the national, international, local, and state awards and competitions that Cracker Barrel cheeses have won. You can see the award winners on their website. Very impressive. 1.) Human taste buds can only detect five different senses: sweet, salty, sour, bitter, and umami. Spice is detected through pain receptors not taste buds. 2.) 80%- 90% of all flavor sensations are aromatic. 3.) Cheese has been used as a form of currency in some parts of the world. 4.) 40% of milk produced in the US is used to make cheese. 5.) Cheddar is the most widely produced and consumed cheese style in the world. I’ve learned so much more through my virtual immersion and information packet and I can’t wait to share that with you all throughout the next few weeks as we discuss all things Cracker Barrel cheese! Don’t forget to CLICK HERE TO go on over and snag your Cracker Barrel cheese coupon. They are available while supplies last so don’t miss out! These banana oatmeal cookies are seriously my new FAVORITE cookie! Loaded with fresh bananas and oatmeal. Yum! Ok I know I said that about these white chocolate raspberry cheesecake cookies and these chocolate chip cheesecake cookies, but at this exact moment in time, these are my new loves. If you love oatmeal cookies and banana bread then you will seriously find it hard to stay out of these cookies. You’ll sample the dough, you’ll eat them hot from the pan, you’ll sneak a few while they are cooling off and you’ll have a couple more when you go to store them away. You’ll also get a few more when you wake up. I’m not here to judge you. It’s not your fault at all so don’t you dare go feeling guilty for eating the entire first batch. It’s the persons fault who created such an irresistable combination of banana’s and oatmeal. They just go so well together. These banana oatmeal cookies are like eating fresh, fluffy banana bread in chewy, moist oatmeal cookie form. It shouldn’t be possible, but it is and I’m glad. These cookies are GREAT for lunches, picnics, shipping or for using up old bananas. They stay soft and fluffy for a long time as long as they are stored in an airtight container, but I keep mine in the fridge. Yes I keep just about everything in my fridge. [googleb45acccb043db020.html]
I just love when I get asked to write a blog post about products that I already use and love. So you can imagine my joy when I got the chance to review Glad food storage containers. I already had a stash of them in my cluttered cabinet. Side note: Am I the only one who just can’t seem to keep her food storage container cabinet organized? I can’t keep my cabinets organized but Glad food storage definitely helps me keep lunches organized and ready to go! They’re easy to clean, seals super tight, and microwave-safe. Here are just a few ways that Glad saves the day when it comes to making lunch for my family!
My husband is on a diet. This annoys me in three ways. 1.) He already has a great body to me. 2.) He’s constantly coming home from the gym saying, “Wow I’ve lost a pound today!” 3.) I’m 6 months pregnant and feel like a whale! I cheer him on and try to be supportive anyway. I’ve been making him salads for lunch that he loves. I use Glad Entree containers when he goes dressing-free and Glad To Go Lunch containers, which has a dressing cup that snaps into the lid on days when he’s allowed to have dressing. I can prepare and stock a week’s worth of salad in less than 30 minutes. Yeah, he thinks I’m pretty darn amazing.
Around lunchtime I get these intense, I-want-it-now cravings for sugar, usually cakes, cookies and pies. I’ve been arming myself with these mini fruit bowls that I create with Glad To Go Lunch and Snack containers. I cut up various fresh fruits and fill the removable lid cup with homemade strawberry cream cheese yogurt dip. Whenever that 12pm sugar craving hits, I just go grab my ready-to-eat fresh fruit bowl. It really does keep the cake cravings at bay and since it’s already prepped, my laziness doesn’t get the best of me.
Kids’ healthy lunch on the go! Do you guys remember my post on the healthy fridge snack box I made for Isaac? Lately I’ve been making lunches-to-go and let me tell you, I adore them! I’ve been having a ton of afternoon doctor appointments and prepping for baby shopping trips lately. Isaac usually comes along and somehow we started getting into the habit of eating fast food while we’re out and about. Don’t judge me. This had to stop so I created these easy, lunches-to-go!
Yep all of this fit into the thin & roomy Glad Entree containers! He loves those cracker, cheese and meat lunches we use to get from the grocery store so I created my own, only much healthier and cheaper. Everything, including a juice box, fits perfectly inside of the Glad entree containers. I wrap everything in Glad Cling Wrap to keep it separate. Whenever we go out I just tuck one in my bag and we are set. Ahhh no more mommy fast-food guilt. Well I hope you enjoyed reading about ways that I use Glad food storage for my family’s lunch and that I’ve given you a few ideas. Now I wanna know what are some of your favorite lunch-time tips?
Want your chance to win weekly prizes!? Go to www.glad.com/food-storage/mom-made/pinterest/ to Inspire your Lunch with Glad. Create your own Pinterest board for a chance to win weekly prizes. Timing of the Pinterest Board Contest: 3/18 – 4/28 Steps in entering the contest: Step 1: Click the Glad photo in the gallery ( www.glad.com/food-storage/mom-made/pinterest ) that most inspires you to get started pinning. Step 2: Choose “create new board” in the dropdown menu of the Pinterest pop up screen. Title your new board “Inspired Lunches” Step 3: Find at least 4 photos anywhere on the web that fits the theme of “Inspired Lunches” and pin them to your new board. Include #gladinspiredlunches in your photo description. Step 4: Once you’ve pinned 5 photos (including one from the Glad Pinterest Gallery) come back to ( www.glad.com/food-storage/mom-made/pinterest ) submit your board. If you make a pinboard in the Glad contest, share your pinboard URL in the comments—I’d love to see what you’ve done! In addition, I’m always looking for inspiration so tell me how you make your inspired lunches. Visit Glad’s page on BlogHer for more ideas! I’ve been craving a good ol’ fashioned sausage casserole lately. Not the “new school” recipe made with condensed soup and that onion dip stuff. I’m talking about the kind that big mama use to make for baby shower brunches and for those on the “sick and shut in” list at church. Yep that comforting, creamy, fluffy, cheesy, hearty sausage hash brown casserole that stuck to your ribs and kept you full all day. My grandmother Barb was in the hospital when this craving hit a few weeks ago (she’s perfectly fine now btw) so I didn’t want to bother her. She would have surely checked herself out and went home to make me a pan of sausage hash brown casserole. Those that know her know I’m not exaggerating either. She’s sweet and strong-willed like that. Fortunately my cousin Quanna never fails to come through with a tried & true recipe and this is one I’ve tweaked a bit to suit my families tastes buds. I’m not sure if the ingredients are the ones that those old southern church ladies used (they never like giving up their recipes) but the taste is spot on. I’m pleased. Sausage hash brown casserole is one of those dishes that can be served for breakfast, lunch, brunch or dinner…kinda like a quiche. I prefer it for brunch. If you’re a potato lover then you’ll definitely appreciate this dish. It’s loaded with cheesy goodness, hash browns, sausage, onions, peppers and eggs. Pure comfort at it’s best. It’s a complete meal so I usually serve it with fresh cut melons if they’re in season. Are you sooooo ready for spring like I am? I get like this every year and start counting down the days around this time. Spring makes me happy, even though my allergies never fail to take me out. The pretty flowers, sunshine, and longer days are worth it. As soon as the weather starts to warm up slightly I instantly begin craving light, fresh foods. This is a good thing because it makes summer-body dieting really easy. For lunch today I made chili salmon with pineapple mango salsa and it was…perfecto!! You must make this. Promise me you will make this. It will make you feel all pretty and clean and stuff when you’re eating it. It’s makes a really eye-pleasing presentation as well. Great dish to make for company. The pineapple mango salsa is very basic and quick. You can certainly jazz it up more however you wish. This pineapple mango salsa would also taste great on tiliapia, chicken or just plain with tortillas! The chili rub for the salmon is simple yet it packs an amazing flavor that could definitely stand on it’s own. No one in my house in a big fan of mangos, but they totally add a great taste to this simple salsa. When all of these flavors come together; the spicy, salty, smokiness from the salmon, the sweetness from the pineapples and mangoes, the crunch of the red onions and that splash of freshness from the cilantro…baby…it’s like pure love. Serve with some fluffy white rice and lunch or dinner is done! It’s been a pretty rainy, blah week so far. Today I could have easily stayed in my cozy, warm bed and hibernated all day long. Unfortunately Isaac would never let me do that so I decided to use the drab weather to be productive. We went to the library, grocery store, decluttered a few drawers, and brightened up the afternoon by baking up these cheery lemon ricotta sugar cookies with lemon glaze (it literally got so sunny while we were baking these). Something about lemons make me happy and these lemon ricotta sugar cookies make me RRRREAL happy! I had to shoo Isaac away or he would have eaten a whole batch these cookies. He kept saying “mommy those cookies are so good…I sure wish I could have another one, but I can’t. Right?” lol I was surprised since he’s normally not a lemon fan, but then again, I don’t know too many kids that can resist a flavored sugar cookie. These lemon ricotta sugar cookies are sweet, soft, and chewy around the edges and have a light refreshing lemon taste. They totally remind me of poundcake in cookie form. The lemony bang comes from that sweet, tart and fragrant lemon glaze! DON’T SKIP THAT PART!! The lemon glaze takes these cookies from “good” to “oh yes lawd!” especially if you’re a lemon fan. That tartness of the glaze really balances out the sweetness of the cookie and I just love seeing those bits of lemon zest in the glaze. I may actually double the amount of lemon zest next time just so I can see it more. So pretty! I’ve been in such a cooking mood lately. I think the cooking drought has passed, yeah I know I’ve been saying that in every post but seriously this time. Last night I made no-bake chocolate cookies with Isaac and today I made these super delishy & cheesy chicken and spinach stuffed shells for lunch. It was a welcomed change from my usual italian stuffed shells and my mexican stuffed shells. I’ll be adding these spinach and chicken stuffed shells to the rotation. Paired with a green salad and breadsticks it made me one happy chick. Chicken and spinach are a classic combo and combined with 4 yummy cheeses (ricotta, cream cheese, mozzarella and parmesan) and herbs makes them muey bueno!! You may have some of the chicken mixture left over (depending on how many of your shells survive the boil) You can freeze any leftover mixture if you’d like.
Buh-Bye kale chips, HELLOOOOOO spinach chips!!! These italian herb baked spinach chips are my new favorite healthy snack. I like them much better than any kale chip I’ve ever tasted, even the baked salt n vinegar kale chips I posted on this blog. Baked spinach chips just have more…oompf to them or something. Or maybe it’s just that I prefer spinach over kale in any form. I won’t even talk about how I went through this whole bag of spinach in a day. Oh trust me, once you make these you’ll see just how easy that is to do. I’ve been craving salty, crunchy things lately and while I really want to snack on a bag of Lays, these baked spinach chips have been my saving grace. They bake up so crisp and delicate and packs an amazing Italian flavor thanks to McCormicks Italian Herb Seasoning grinder. That stuff is delicious!! If you don’t have a bottle go run to Target or Walmart or where ever they sell McCormick seasoning in your area and get one today! I’ve been putting it on EVERYTHING and it’s UH-MAYZ on roasted chicken legs! Never thought I’d be so in love with a store-brought seasoning before. It’s awesome and the ONLY way I’ll eat spinach chips…for now. I’m pretty sure other seasonings would taste fab on these things but I’ve been to into my salt and Italian herb to venture out, so let me know if you’ve tried other flavors that were a hit. You want to make sure you eat these fresh out of the oven because I hear baked spinach chips only stay crisp for a few hours.This may or may not be true being that they’ve never lasted that long for me to find out. I absolutely love the name of these cupcakes. Death doesn’t appeal to me much but if you gotta go, why not by chocolate! If you are a chocolate lover then you will love these cupcakes. They are full of so many flavors of chocolate that are all balanced out so perfectly! I can’t tell you how many death by chocolate cakes & cupcakes I’ve had that are just waaay to much chocolate (yes that is totally possible). Too much of a good thing isn’t always great especially when it means you can only eat a tiny bite because it’s so sweet. These death by chocolate cupcakes are heaven!! The batter uses a dark chocolate cake mix, chocolate fudge pudding, and semi-sweet chocolate chunks to pack a huge chocolatey bang! All that chocolate is balanced out by adding in sour cream and prepared coffee. Don’t let the box cake scare you away. I’m normally a homemade chocolate cake girl 100% but in this recipe I have to give the dark chocolate box cake it’s props. It taste so divine and is so fluffy and moist. The silky milk chocolate sour cream frosting is my fav!! The texture is like a cross between a pudding and a frosting! It goes perfect with these death by chocolate cupcakes. A buttercream frosting would have been a bit much. My husband is a huge chocolate fan (which is one of the many reasons he married me! Ha! I couldn’t resist) and he took one bite of these and said “yes…please feel free to make these as often as you’d like”. The chocolate chunks in the inside stay so creamy and it’s a welcomed surprise when you bite into them. Store these in the fridge since the frosting has sour cream. If you want to serve these room tempt. just let them sit out. The frosting will remain firm once it been refrigerated. It’s love baby! Make them. I love just about any flavor of chicken wing. They are just fun to eat and one of my favorite appetizers. These tangy baked chicken wings have become a staple for baby showers, parties, housewarmings, you name it! They are simple, flavorful and a true crowd pleaser. I also love that they are baked! The taste is like a cross between BBQ and teriyaki; a bit of sweetness with a bit of spice which makes them perfectly tangy! You can certainly play around with the spices to make these chicken wings spicier or sweeter. If I’m making this for an adult crowd I usually kick up the heat by adding red pepper flakes and upping the cayenne a bit. Using a good quality, fresh chicken wings is the way to go. The frozen, bagged wings never bake up as juicy and tender in my opinion. Oh and while we’re talking about chicken wings, Isaac has a joke he’d like to share with you all. “How does a chicken learn to fly?….They just “wing” it!” That’s currently his favorite joke so when he tells it my hubby and I , including the inlaws, exaggerate a loud hysterical laugh. He beams with pride. My little cooking comedian. Who can resist a hot, cheesy dip? Especially when it tastes like pizza!! This is one of my favorite appetizers, which I could totally turn into a meal if I don’t pace myself. It’s super easy to keep eating this pizza dip and get full so if you’re serving this as an appetizer, you might not want to make a whole bunch or folks are gonna be too full for the main course. This hot pizza dip is soooo good! There is just something fun about slathering all that hot cheesy, pepperoni goodness onto toasted garlic baguettes and sinking your choppers into it. Oh the flavors!! It’s one of those appetizers that make you wanna do a lil dance and hum a lil tune while eating it. You know the kind I’m talking about. The bottom cream cheese layer blends in perfectly and adds a nice creaminess to the dip. Usually people are so busy scarfing it down they don’t even realize it has cream cheese in it until they ask “hey what all do you put in this?” Use your favorite pizza toppings! I usually go with turkey pepperoni (doesn’t leave that big puddle of orange oil on top of the cheese), black olives, and green peppers. I’ve seen this dip served with all kinda stuff; celery sticks, tortilla chips, mini bagel bites; but trust me, serving this pizza dip on toasted garlic baguettes is a must and you’ll thank me once you taste it. They are a match made in heaven, nuff said. Just like pizza, this dip is best served piping hot for all that stringy cheese action. Pop this into the oven before you’re ready to serve it or if you’re taking it somewhere, use a heated casserole tote to keep it hot. Pop it into the microwave if you need to, won’t hurt. Is there anyone out there that love Cheez-It or really any kind of cheese cracker, as much as I do? I can eat a whole bag of goldfish in one day. There is just something about that salty, crunchy, cheddar flavor that does it for me. I go through stages though and right now, I’m in a serious cheese cracker stage. After going through a box of Cheez-Its with Isaac I figured it was time we made our own cheese crackers. At least that way we can control what’s in it and I wouldn’t feel as guilty for feeding my son and unborn baby a bunch of crap. God only knows why store-bought cheese crackers have so many ingredients and most of them are kinda weird. I’m not complaining though because I’m sure I’ll smash another box or 100 in my lifetime. Meanwhile though I’m so loving this recipe for homemade cheese crackers. They are suppose to taste just like cheez-its according to the recipe we got off PBS. They’re pretty similar, but not exactly dead-on which is totally ok because for just 4 simple ingredients they are so yummy and takes care of my cheese cracker addiction. You may actually like them better than Cheez-Its since they have that fresh baked taste. You can certainly get all fancy shmancy and add in spices like paprika, cayenne, black pepper, garlic powder, etc or even change out the cheese to get a whole new flavor if you wish. I’ve only tried it with plain sharp cheddar and smoked sharp cheddar, both are heavenly. These homemade cheese crackers taste great with homemade tomato soup by the way! You can also shape them anyway you like. Easy, simple, delicious and versatile, we like those kinda recipes right?
Divas Can Coook has been invited by Krispy Kreme to go and eat doughnuts. There is a God. And He really loves me!! It’s true! I received the invite a while ago and couldn’t click that respond button fast enough to say “what time do you need me!”. It’s no secret that I love me a good hot and ready Krispy Kreme doughnut. I don’t know how you could be from the south and not. Eating doughnuts is not the only thing I’ll be doing. I’ll also be sampling coffee, touring the Krispy Kreme factory, interviewing the chef masterminds behind all those addictive flavor (fyi blueberry cake doughnuts will always be #1) and even taking a shot at building my own doughnut! (pray for me) Sounds fun right? I’ll also be tweeting and facebooking the entire time to keep you all up to date on what’s going on and asking the Krispy Kreme chefs questions from YOU! I’ll also be giving away a $50 Krispy Kreme gift card to one my lucky reader! $50 can go a long way at Kripsy Kreme ya know! I went over my cousins house for a bloggers meetings and she served up these hearty, hot turkey and cheese sandwiches. She’d just gotten off of work and whipped these bad boys up in a flash. I LOVED them! It’s my uncle BB’s recipe and I was so shocked when she told me it was really just turkey lunch meat, bacon and cheese! No way! I could have sworn I was eating some kind of shredded chicken spread. I sat eye’ing a second helping for the longest but I didn’t want to be the greedy girl since I had just had dinner before I came over. The next day I called her for the recipe and made them for dinner that night. I adapted the recipe slightly and loved them even more. I’m convinced you really can’t go wrong with this recipe. It’s so simple. Almost too simple for such a great taste. My hubby really liked them and it was his idea to do a video. Serve on your favorite toasted bread. I like it on buttered and toasted whole wheat french bread and hubby liked it best on toasted croissants. I think I’ll try it on flatbread next because I’ve already made these hot turkey and cheese sandwiches three times in the last few weeks and I’m pretty sure I’ll be making them again soon. The Perfect Lunch: Hot Turkey and Cheese Sandwiches, Original Pringles, red grapes, a dill pickle, and ice cold water. Seriously, so good!!
Cracker Barrel‘s affordable, premium quality cheeses in the past for cheese dips and got rave reviews. I knew that the richness of the cheeses would make for one heck of a cheese ball. With that said I have another confession. Well…here’s the thing. My husband didn’t actually get a chance to try it out because I ate it. All of it. I swear I didn’t mean to though.
How to Make A Beautiful Fruit Tray
April 8th, 2013
Watch me make this beautiful fruit tray from start to finish!
My Favorite French Bread Pizza (Variety)
April 2nd, 2013
Watch me make these homemade french bread pizzas from start to finish!
My Cracker Barrel Cheese Experience!
March 27th, 2013
Cracker Barrel cheeses, lots of yummy cheesy recipes, ideas, tips and also give you this coupon so that you can pick up a cute little bar of Cracker Barrel cheese to sample.
A few fun facts that I learned:
Banana Oatmeal Cookies Recipe
March 26th, 2013
Watch me make these banana oatmeal cookies from start to finish!!
Family Lunch Date With Glad
March 20th, 2013
Hubby’s Lunch-time Salad Fix
Mommy’s Lunch Time Fruit Bowl
Isaac’s Lunch-On-The-Go
Sausage Hash Brown Casserole
March 19th, 2013
Watch me make this sausage hash brown casserole from start to finish!
Chili Salmon w/ Pineapple Mango Salsa…So good!
March 13th, 2013
Watch me make this Chili Salmon and Pineapple Mango Salsa from start to finish!
Lemon Ricotta Sugar Cookies w/ Lemon Glaze
March 2nd, 2013
Watch me make these lemon ricotta sugar cookies from start to finish!
Cheesy Chicken Spinach Stuffed Shells
February 25th, 2013
Watch me make these cheesy chicken and spinach stuffed shells from start to finish!
Italian Herb Baked Spinach Chips
February 15th, 2013
Watch me make these Italian Baked Spinach Chips from start to finish!
Death By Chocolate Cupcakes
February 9th, 2013
Watch me make these death by chocolate cupcakes from start to finish!
Tangy Baked Chicken Wings
February 1st, 2013
Watch me make these tangy baked chicken wings from start to finish!
Hot Pizza Dip w/ Toasted Garlic Baguettes
January 30th, 2013
Watch me make this hot pizza dip recipe and toasted garlic baguettes from start to finish!
Homemade Cheese Crackers
January 23rd, 2013
Watch me make these Homemade Cheese Crackers from start to finish!
2013 Krispy Kreme Blogger Summit
January 14th, 2013
Ok so leave me a comment below that you’d like me to ask the Krispy Kreme chefs!!
Hot Turkey & Cheese Sandwich
January 11th, 2013
Watch me make these hot turkey and cheese sandwiches from start to finish!
