Monday, September 4, 2017

Pumpkin season is upon us all.

It is that time of the year again where everything is either pumpkin flavored or pumpkin spiced flavored. Prepare yourself for the start of everything pumpkin recipes. If you have any requests please let me know.

Tuesday, April 7, 2015

Tupperware anyone?

I just recently got married and wanted to start getting any kind of food storage items that I can get. One of my parents at my work told me that I should look into buying tupperware items because they lasted so long. I started looking into it and discovered a consultant that lived close to me and so we decided to meet together to talk about the products. That was then I decided to start selling the products. I got in the mail a few days later the products arrived at my place and I was very eager to start using the products.

I am very impressed with what I have gotten and used so far. Everything is very useful with cooking and food storage. I will start writing up reviews of what products are like and the for sure staying power in my house.

Tuesday, October 8, 2013

Candy Corn

Candy Corn Drink

Sweet! Half the fun of this kid-friendly party drink is how cool it looks served in clear glass. The other half of the fun? The citrusy flavor combination is a thirst-quenching  party pleaser. Layers of mango-sweetened gelatin, bubble-filled orange drink, and honey-infused whipped cream imitate the classic Halloween candy's colorful stripes.
Editor's Tip: Layer the mixtures in tall individual clear glasses if you'd rather show off the colors in individual servings.

Blood Red Cherry Punch

Make some Blood-Red Cherry Punch, then give your punch bowl a gory look. Stir 1/4 cup light corn syrup with 1 teaspoon molasses and 1/2 teaspoon red food coloring in a small bowl. Dip your finger into the mixture and run it along the rim of the punch bowl; continue until the rim is coated and the mixture drips down the sides. - See more at:

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Tuesday, October 1, 2013

Sunday, May 5, 2013

Big Dish O' Nachos

Total Time: 40 min
Prep: 25 min
Cook: 15 min

Yield: 4 servings

Level: Easy

2/3 cup shredded sharp cheddar cheese
2/3 cup shredded pepper jack cheese
1 8-to-10-ounce bag multicolored tortilla chips
1/2 cup canned black beans, drained and rinsed
1 1/2 cups cheese sauce, warmed (see recipe below)
1 1/2 cups prepared chili, warmed
1/2 cup guacamole (see recipe below)
Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping


Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.

Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.

Cheese Sauce

Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth.


Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.

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