Bacon and Goat Cheese Stuffed Onions

Whole sweet onions stuffed with a simple filling of bacon, goat cheese and butter, these mild and salty onions make a great side dish or first course. If you love these and would like to see more:

<<<<I would love for you to subscribe to my blog so you never miss a new recipe, review, or giveaway! You can’t count on Facebook or Pinterest showing you what you want to see anymore. 

Bacon and Goat Cheese Stuffed Onions


Back when I first joined Pinterest, I created a board I called “Recipes To Try”. Some of them I want to try exactly as they are, and some look like they would be great if I made a few changes.  The problem is that in the two years or more since I created the board, I have only tried a handful of the recipes I pinned there. Yep, the list has gotten quite extensive! Some of the recipes are from my favorite food blogger friends, others from sites I don’t know as well, but they sure have some delicious looking recipes. The very first one I ever pinned to the board also ended up being the one that stayed there the longest, Grilled Blue Cheese & Bacon Stuffed Onions from James and Everett. Not for any real reason, I just never got around to trying them until last week.

Stuffed Onions with Goat Cheese and Bacon


I originally was going to use blue cheese, I LOVE it, but I had some crumbled goat cheese as well, and thought it would pair nicely with smoked bacon and sweet onions. I know what your thinking, onion breath! Don’t worry about it, you’ll get passed that right after you taste these. They mellow nicely when roasted, making them a great side dish for an entree like roast beef ( I served them with it when I made them), or a different starter course for a special dinner.



Make these as a side dish for Christmas, and wow your family with how simple yet delicious they are!

Bacon and Goat Cheese Stuffed Onions
Prep time
Cook time
Total time
Baked sweet onions with smoked bacon and creamy goat cheese make a great side dish or first course.
Recipe type: Side Dish
Serves: 4
  • 4 sweet yellow onions
  • 6 slices cherry wood smoked bacon, cooked and coarse crumbled
  • 3½ ounces crumbled goat cheese
  • ½ stick (4 tablespoons) unsalted butter
  1. Preheat oven to 325 degrees F. Cut the tops and bottoms off the onions, peel without cutting through the onions. Use a melon baller or teaspoon to scoop out the middle of each onion about 2 inches.
  2. Soften butter in the microwave for 15 seconds. In a small bowl, combine butter, goat cheese, and crumbled bacon, stir until well combined. Use a teaspoon to equally stuff each onion. Place in a baking dish and cover with aluminum foil. Bake in the preheated oven for 1 hour, or until the onions are soft. Uncover, set the oven to broil, and broil on the middle shelf for 3-5 minutes or until lightly browned on the tops.
Adapted from James and Everett Grilled Blue Cheese & Bacon Stuffed Onions.


Oyster Stew with Crispy Prosciutto

Warm and satisfying, this oyster stew is simple to make, yet elegant enough for your New Year’s celebration. Ready in less than 30 minutes, or make a day ahead.

Oyster Stew with Crispy Prosciutto

The first, and to be honest, only other time, I ever had Oyster Stew was at a fair, and I didn’t like it at all. Since normally all fair food is fabulous, I couldn’t believe it! All it contained was chopped oysters and milk (and I think it was reduced fat milk at that). I questioned my husband and it said that’s all it normally is. I didn’t believe him, but I put it out of my mind and never thought to make it until the week after Thanksgiving. I had bought some canned oysters thinking I might make oyster stuffing, but ended up making something else that I’m dying to share with you, but I need to make again first. I simply can’t manage cooking for Thanksgiving, writing down ingredients, and photography all at the same time! Regardless, I knew I could make this soup, and everything is great as soup, right? Okay, maybe it’s just me, I mean I am the one that makes Chicken Wing Soup when I could just make wings.




The soup is creamy and full of flavor from chopped oysters, finely diced onions and celery, with just enough Tabasco sauce to give the soup a little kick, and topped with crisp fried prosciutto. It’s fancy enough for New Year’s or Christmas Eve dinner, or another special occasion, but quick and simple, using canned oysters. No need to shuck the oysters! Of course, if you have fresh oysters, they would be perfect here, just finish the soup by adding in the shucked oysters and simmering until they begin to curl and are cooked through.



This Oyster Stew is great as a starter course, in smaller amounts, or serve with crackers or some crusty bread on the side for a meal.

Oyster Stew with Crispy Prosciutto
Prep time
Cook time
Total time
Elegant yet simple creamy, flavorful oyster stew topped with crispy prosciutto.
Recipe type: Soup
Serves: 6 soup bowls or more
  • 1 quart light cream
  • 3 8 ounce cans whole oysters
  • 1 cup minced yellow onion
  • 2 stalks celery, minced
  • quarter pound thin-sliced prosciutto
  • 5 tablespoons unsalted butter
  • 2 tablespoons chopped parsley
  • 2 tablespoons corn starch
  • ½ teaspoon Tabasco or other hot pepper sauce
  1. Tear or cut the prosciutto into bit-size pieces. Melt one tablespoon butter to a large pot over medium high heat, add prosciutto, cook until crisp, remove from the pot and set aside.
  2. Drain the oysters, reserving liquid. Chop into small pieces.
  3. Melt remaining 4 tablespoons butter over medium-high heat in the large pot. Add the onions and celery, saute until tender, about 5 minutes. Whisk together the reserved juice from the oysters and the cornstarch, stir into the onions and celery. Add the light cream, parsley, and Tabasco, bring to a slow simmer. Add the chopped oysters, and continue to cook until heated through and thickened, about 1 minutes. Serve topped with the crispy prosciutto.


42 New Year’s Eve Party Appetizers

Can you believe it’s almost New Years? I’ve had great time this year making recipes, trying new foods, improving my photos, and can’t wait to see what 2015 will bring!

Do you have a New Years party that you throw every year, go to someone’s house, or just stay home and watch the ball drop on TV? Whatever you are doing, you are going to want some great appetizers to snack on! My favorite appetizer of the year is…I don’t think I can pick just one! Let’s see, I started 2014 with Spinach Artichoke Dip that I made for a party, then just a few weeks later I took part in Appetizer Week with a group of awesome bloggers. My favorite from the week was the Hot Crab Rangoon Dip with Sesame Wonton Crisps.

Crab Rangoon Dip with Sesame Wonton Crisps


In March I tried to make an appetizer out of tofu, but the tofu itself didn’t turn out that great. The Blueberry Habanero Dipping Sauce I made to go with it was amazing, though, and it would be great with poppers or mozzarella sticks.


Blueberry Habanero Dipping Sauce


In the summer, I had some fun with recipes for Bacon Month, and my favorite was Bacon Cream Cheese Stuffed Cherry Tomatoes. It combines three of my favorite foods!




I decided I couldn’t just share my favorites, I wanted to share the favorite appetizers of many of the food bloggers I know. It turns out there are many, too many to share in one post, or even two. So, this is the first of three collections of great appetizers for New Year’s Eve I will be sharing with you before the big day! Are you as excited for all the delicious ideas as I am? Well then, let’s get started!

New Year's Eve Appetizers


Jalapeno and Gouda Crab Dip from Savoring Today

White Bean and Sundried Tomato Dip from A Cedar Spoon

Crockpot Chicken Taco Dip from Ari’s Menu

Roasted Red Pepper Hummus from A Cedar Spoon

Caramelized Onion Dip from Kailley’s Kitchen

Philly Cheesesteak Dip from Dinners Dishes and Desserts


New Year's Eve Party Appetizers


Finger Foods:

Spinach Artichoke Deviled Eggs from Ari’s Menu

Bacon Wrapped Dates from Kailley’s Kitchen

Cheddar Cheese Straws -Low Carb and Gluten Free from All Day I Dream About Food

Cheesy Sausage Meatballs from Dinners Dishes and Desserts

Garlic Cheddar Stuffed Jalapeno Peppers with Chocolate Breadcrumbs from This American Bite

Chocolate-Covered Peanut Caramel Popcorn from Whole and Heavenly Oven

Thai Roasted Cauliflower with Spicy Peanut Dipping Sauce from All Day I Dream About Food

Stovetop Truffle Popcorn from Kailley’s Kitchen

Zesty Avocado-Lime Deviled Eggs from Tasting Page

Bacon-Wrapped Crab-Stuffed Prawns from Popular Paleo

Chorizo and Wine Stuffed Mushrooms from Cooking with Books

Sweet ‘N’ Spicy Bacon-Wrapped Jalapeno Poppers from Whole and Heavenly Oven

Bacon Cheese Straws from Dinners Dishes and Desserts

Candied Nut Cranberry-Apple Snack Mix from Whole and Heavenly Oven

Mini Brie and Bacon Tartlets -Low Carb and Gluten Free from All Day I Dream About Food

Cheddar Jalapeno Pretzels from Dinners Dishes and Desserts

Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce from Noble Pig

Cheesy Mushroom Puff Pastry Bites from The Law Students Wife

Bacon Wrapped Dates Stuffed with Blue Cheese from Poet In The Pantry

Guacamole Deconstructed and Skewered from Tasting Page

Sweet Pepper Poppers from Popular Paleo

Spanakopita Puffs from An Edible Mosaic 

Cranberry Baked Brie Puff Pastry Bites from The Law Students Wife

Salmon Mousse with Cucumbers and Cherry Tomatoes from Tasting Page


Fork Foods: 

Shrimp Pil Pil from Home Made Interest

Finger Foods and Spreads



Roasted Tomato and Whipped Goat Cheese Spread from A Cedar Spoon

Pecan and Cranberry Duck Mousse Spread from Cooking with Books

Goat Cheese Log with Nuts and Honey from Home Made Interest

Rosemary and Cranberry Spread from A Cedar Spoon

Pesto and Sundried Tomato Cheese Spread from Home Made Interest

Baked Brie with Honeyed Grapes and Walnuts from An Edible Mosaic

Roasted Cauliflower Bruschetta from The Law Students Wife

Mushroom Pate from Tasting Page


Stop back next week to see many, many more!



Pan Seared Ahi Tuna with Maple Sriracha Soy Sauce

Flavorful Ahi Tuna Steaks with a sweet, spicy, and salty sauce you can serve over the tuna or on the side as a dipping sauce. Quick and easy to make, you will have a fancy restaurant-style dish ready in less than thirty minutes!

Pan Seared Ahi Tuna with Maple Sriracha Soy Dipping Sauce


I had two ahi tuna steaks and wanted to find a way to make them that both my husband and myself would enjoy. I knew he wouldn’t want it rare, the way ahi tuna is normally served. He eats sushi with raw tuna, so I guess it’s a “if it’s cooked, I want it cooked” kind of thing. So, I started looking up recipes for blackened or pan seared tuna, and they were all pretty much the same, with a soy-mustard sauce. I didn’t have the right kind of mustard on hand, and wanted something different anyway, so I came up with this recipe with what I had on hand.

I liked the tuna, of course, enough to share it with you today, but I LOVED the sauce! My husband put it over his tuna steak and I used it as a dipping sauce. I can’t really say one way is better than the other, but if you want to put it over the tuna I suggest starting with just a little bit. The sauce is spicy! If you would like it a little less spicy reduce the sriracha sauce to 1/8 cup. The recipe for the sauce makes more than you will need for the tuna, but it can be frozen, or I’m sure it would be great with steak or chicken another day. Oh, I just realized! It would make a great sauce for chicken wings!

Pan Seared Ahi Tuna Dipping Sauce


The ahi tuna steaks are simply seasoned with a rub of wasabi paste ( found in the Oriental section of your grocery store, by the soy sauce), salt, and ground ginger, then pan seared for two minutes on each side for medium-well (it will still be pink in the middle). Go with a minute less per side for medium-rare, or 30 seconds per side for rare.

Pan Seared Ahi Tuna with Maple Sriracha Soy Sauce
Prep time
Cook time
Total time
Flavorful Ahi Tuna Steaks with a sweet, spicy, and salty sauce you can serve over the tuna or on the side as a dipping sauce. Quick and easy to make, you will have a fancy restaurant-style dish ready in less than thirty minutes!
Recipe type: Entree
Serves: Serves 2
  • 1 pound Ahi tuna steaks, about 1 inch thick
  • 2 tablespoons sesame oil
  • ¾ teaspoon salt
  • ½ teaspoon wasabi powder
  • ½ teaspoon ground ginger
  • 1 cup real maple syrup
  • ¼ cup sriracha sauce
  • ¼ cup soy sauce
  1. In a medium bowl, stir together the maple syrup, sriracha sauce, and soy sauce. Set aside. Stir again right before serving
  2. In a small bowl, combine salt, wasabi powder, and ground ginger. Rub the tuna steaks on both sides with the mixture. Heat the oil in a cast iron pan (or other heavy bottomed pan) over high heat. Sear the tuna for two minutes on each side, for medium-well. Serve hot with some of the sauce. Save the remaining sauce for another time.


Quick Chicken Francese #WeekdaySupper

I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.

This Chicken Francese is quick and easy to make, with a wonderful sauce made with a rich chicken stock, white wine, and lemon slices. Thin chicken cutlets speed up cooking time, making dinner ready in less than 30 minutes.

 Sunday Supper Movement



Quick Chicken Francese


I joined this months #WeekdaySupper because it was about two things I love, quick and easy recipes, and chicken stock. I make my own chicken stock a few times a year and freeze it, but it’s not really convenient when I need to use it right then. Perdue® Signature Chicken Stock is delicious, convenient to use, with a side window so you can see exactly how much you have left, and found in the refrigerated section of the grocery store, right next to Perdue® Chicken. Since it’s refrigerated it doesn’t need to contain preservatives, which is great! It’s made with antibiotic free chicken and no artifical flavors, another plus in my book!

In my constant struggle to get dinner made when I’m busy, I decided to make Chicken Francese. Chicken Francese is easy to make, and using thin sliced chicken cutlets speeds up the cooking time significantly. The sauce is simple, with only Perdue® Signature Chicken Stock, white wine, and lemon slices.

First, I dredge the chicken in flour seasoned with salt and pepper,




then a quick dip in an egg wash,


Dipping Chicken in Egg


and right into the frying pan with some melted butter to brown lightly.


Browning Chicken


Then I whisked up the chicken stock with the flour that remained after dredging, and added it to the pan along with a half cup of white wine and thinly sliced lemon.

Simmering Chicken Francese


Let it simmer until the sauce was thickened and the chicken was cooked through (5-10 minutes), and served over wild rice, with some of the sauce spooned over the top of the chicken.

Chicken Francese


Quick, easy, and delicious, with perfectly tender, not dried-out, chicken, and the sauce is amazing! The printable recipe is available below, along with links to all the other great recipes made for #WeekdaySupper.

Perdue Logo


Learn more about PERDUE® Signature Chicken Stock here: Join the Perdue Crew to get some pretty sweet rewards here:

You can also find Perdue® on Facebook, Twitter, and Pinterest, including a special Pinterest board filled with all the delicious #WeekdaySupper recipes made with Perdue® Signature Chicken Stock. You can also learn more about Perdue, including The Perdue Way, Where to Buy, Recipes and Tips From the Kitchen, at

Check out all the other #WeekdaySupper recipes for this week, all great, quick, and easy!

Tuesday – Dijon Chicken by The Messy Baker
Wednesday –
Chicken, Squash and Spinach Salad with Bacon Vinaigrette by The Redhead Baker
Thursday –
Quick & Creamy Risotto by Eat Picks
Friday –
Orzo with Chicken and Spinach by Cooking Chat


Chicken Francese Collage


Printable recipe:

5.0 from 3 reviews
Quick Chicken Francese
Prep time
Cook time
Total time
This Chicken Francese is quick and easy to make, with a wonderful sauce made with a rich chicken stock, white wine, and lemon slices. Thin chicken cutlets speed up cooking time, making dinner ready in less than 30 minutes!
Recipe type: Entree
Serves: Serves 4
  • 1.5 pounds thin sliced chicken breast cutlets
  • 1 cup Perdue Signature Chicken Stock
  • 2 eggs
  • ½ cup Pinot Grigio
  • ½ cup flour
  • ½ of a lemon, thinly sliced
  • 2 tablespoons water
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. Combine flour, salt, and pepper in a shallow bowl. In another shallow bowl whisk together the eggs and water. Dredge chicken pieces, working one piece at a time, in the flour, shake off excess, then dip in the egg mixture.
  2. Melt the butter in a large frying pan over medium-high heat. Working in batches if necessary, fry the chicken for two minutes on each side, or until lightly browned. Remove the chicken from the pan, set aside. Whisk together the chicken stock and remaining flour from dredging until well combined. Add the chicken stock, white wine, and sliced lemons to the pan. Return the chicken to the pan, spoon the sauce over the chicken, and simmer until the chicken is cooked through and the sauce is thickened, about 5 minutes. Serve over rice with some sauce and lemon slices.




Sage Turkey Salad

This is a sponsored post written by me on behalf of Modern Mom Insider for Hellmann’s. All opinions expressed are 100% mine. 

I hope you had a great Thanksgiving! We did our usual, I cooked, and my mother, mother-in-law, uncle-in-law, and sister came for dinner. My husbands Uncle John gets us our turkey every year, and gets a huge one. Like 22 pounds huge! It works out fine, because then we pack up leftovers for everyone, and still have a decent amount left for ourselves. The last thing I want to do the day after Thanksgiving is cook, or, to be more exact, the last thing I want to do is create more dishes to wash. Sage Turkey Salad seemed like the perfect solution last night, all I needed was a cutting board, a knife. a bowl, and a mixing spoon. Then I made pita sandwiches, and yes, that is a paper plate. No extra dishes!



I do like turkey, but often when it comes to leftovers, I prefer dark meat over white. It seems to me that the white meat gets dry to easily. I used Hellmann’s Real Mayonnaise in this turkey salad to make the turkey moist and flavorful. Hellmann’s Mayonnaise is made with real, quality ingredients like eggs, oil, and vinegar, making it a great choice for leftovers.


Hellmann's Mayonnaise and Sage

First I mixed up Hellmann’s Mayonnaise, finely chopped sage, salt, and pepper in a small bowl and set it in the fridge to let the flavors come together while I chopped up my turkey, celery, and green onion. I put them in a large bowl, then poured the Hellmann’s Mayonnaise mixture in and stirred it up.

Mixing Turkey Salad


Then I used a butter knife to spread the salad into pita bread, along with a few spinach leaves that were leftover from the spinach mushroom salad I made for Thanksgiving.


Completed Sage Turkey Salad

It took about twenty minutes to put the turkey salad together, including all the chopping, and dinner was served!

For more information on Hellmann’s Real Mayonnaise, including recipes to help use up those leftovers, visit


Sage Turkey Salad
Prep time
Total time
Leftover Thanksgiving turkey transformed into a moist, flavorful turkey salad for a quick dinner with minimal dishes to wash
Recipe type: Sandwich/Salad
Cuisine: American
Serves: 3 sandwiches
  • 1½ cups chopped white meat turkey
  • 1 stalk celery, chopped
  • ½ cup Hellmann's Real Mayonnaise
  • about ¼ cup chopped green onion (green part only)
  • 1 tablespoon finely chopped sage
  • pinch each salt and pepper
  1. In a small bowl, mix together Hellmann's Real Mayonnaise, sage, salt and pepper. Place in the refrigerator to let the flavors come together while you chop the turkey, celery, and green onion.
  2. Chop turkey, celery, and onion into small pieces, about ½ inch. Place into a large bowl. Pour the Hellmann's Mayonnaise mixture over the top of the turkey mixture and stir well. Serve cold on your favorite bread, with spinach leaves, lettuce, or tomato slices.


Mini Turkey Meatloaves and We Heart Cooking! Review

I received a free copy of We Heart Cooking to review and write about if I chose to, all opinions are my own.

These Mini Turkey Meatloaves are kid-friendly, made in cupcake pans, topped with bacon, and delicious!



I’ve been thinking a lot about my 5 year old daughter and her position on pretty much anything food recently. This post and the next one coming really reflect that. Just a few weeks ago, she started taking an interest in helping me cook. She became interested all on her own, I hadn’t been asking her just yet. So, I’ve let her do a few things, like help me mix a salad or stir something, but the one thing I can’t get her to do is eat! Even if she helps make it! Well, not my kid, but there are some kids who like to cook and eat.

Lily and Audrey Andrews are identical twin sisters, age 12, who love to cook! They started at age 3, helping out in the kitchen, and have since gone on to write We Heart Cooking! via Cooking Light. The book includes cooking tips that budding chefs should know, like how to measure ingredients, and how to cut vegetables ( with a grown-ups help). The last recipe section of the book is a section on party planning and themed recipes. Nutrition information is included for all the recipes in the cookbook, which is great!  There are recipes from appetizers to desserts, some of which are very kids friendly, while others are a bit more adventurous,  with everything in-between, and that ‘s where I got the recipe for these Mini Turkey Meat Loaves. Younger kids can help mix the ketchup and barbecue sauce, or add the milk and eggs, and older kids could help mix up the meat.

Mini Turkey Meatloaves


You can learn more about the girls on their website Twin Chefs, including info on their blog, the book, and all the fun they are having on their cooking journey.

Mini Turkey Meatloaves and We Heart Cooking! Review
Prep time
Cook time
Total time
Mini Turkey Meatloves topped with bacon, barbecue sauce, and ketchup. Both kids and adults alike will enjoy these!
Recipe type: Entree
Cuisine: American
Serves: Serves 6. 2 mini meatloaves per serving
  • 2 pounds ground turkey
  • ½ small onion
  • ½ cup old-fashioned rolled oats
  • ½ cup Parmesan cheese
  • 2 large eggs
  • 2 tablespoons 1% low-fat milk (I used whole milk)
  • 2 tablespoons chopped fresh parsley (I used 2 teaspoons dried parsley)
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • Cooking spray
  • ¾ cup ketchup
  • ¼ cup barbecue sauce
  • 6 slices center-cut bacon
  1. Preheat oven to 350. Finely chop onion to equal about ½ cup. Combine onion with ground turkey, oats, and Parmesan cheese in a large bowl. Mix well with your hands. In a small bowl, combine eggs, milk, parsley, garlic, red pepper flakes, pepper, and salt, stirring with a whisk. Pour egg mixture over turkey mixture and mix with your hands until combined.
  2. To bake in muffin cups lightly coat each cup of a 12-cup muffin tin with cooking spray. Place an equal amount of turkey mixture into each cup. To bake in a loaf pan, lightly coat a 4 x 8-inch loaf pan with cooking spray. Place turkey mixture in pan and smooth top.
  3. Mix ketchup and barbecue sauce in a small bowl. Spoon evenly over turkey mixture, dividing it equally if using muffin cups. Top with bacon, cutting each strip in half crosswise or layering strips in a lengthwise layer over a large loaf or to distribute equally over muffin cups.
  4. Bake until a meat thermometer inserted into center(s) reaches 165 degrees, about 35 minutes for muffin-sized loaves and 55 minutes for a large loaf. Turn oven to broil. Broil 6 inches from heat for 3-5 minutes or until bacon is crispy and browned. Remove from oven and let sit 10 minutes before serving.
Recipe from We Heart Cooking by Lily and Audrey Andrews for Cooking Light
Nutrition Information
Serving size: 2 Calories: 351 Fat: 15 g Saturated fat: 5 g Carbohydrates: 18 g Sodium: 927 mg Fiber: 1 g Protein: 37 g




Apple Cinnamon French Toast – Kickers Powdered Fruit Blend Review and Giveaway

I was provided with samples of Kickers Powdered Fruit Blend to facilitate this review. All opinions are my own.


Kickers Powdered Fruit Blend is designed to enhance foods by sprinkling on a little extra flavor, but you can also add it into your recipes to give them flavor. It comes in four flavors, all of which are “kid-friendly”, Maple Banana Cream, Apple Cinnamon, Chocolate Peanut Butter Banana, and Strawberry Banana. They are an all-natural blend of fruit, spices, and sweeteners, containing no artificial ingredients. They are also gluten-free. They retail for $9.99 for a 25 serving pouch (1 teaspoon serving) or $1.39 for a double serving stick pack, but, guess what? I’m giving away two 25 serving pouches to one lucky winner this week! The blends are great for sprinkling on toast, cottage cheese, yogurt, anything you can think of.



I really didn’t want to bake anything, and besides plain toast I didn’t have anything on hand to sprinkle the powdered fruit blends on to try out, and it was lunch time, so I decided to make French toast. I thought that the Apple Cinnamon flavor would work perfectly, but admit to considering Chocolate Peanut Butter Banana French Toast. Would that be weird? Hmm…Anyway, I was happy with my Apple Cinnamon decision! The French toast tasted like sweet apples and cinnamon, without the work of dicing apples and making stuffed French toast.

Apple Cinnamon French Toast


Read on after the recipe for the giveaway info!


Apple Cinnamon French Toast - Kickers Powdered Fruit Blend Review and Giveaway
Prep time
Cook time
Total time
Apple Cinnamon French Toast made with Kickers Powders Fruit Blends. All the flavor of fresh apples without the chopping!
Recipe type: Breakfast
Serves: 2-3 slices
  • 2-3 slices of your favorite bread
  • 2 eggs
  • ¼ cup Apple Cinnamon Kickers Powdered Fruit Blend
  • 2 tablespoons milk
  1. In a shallow bowl, whisk together eggs, powdered fruit blend, and milk until large lumps disappear and it resembles pancake batter in consistency.
  2. Working one slice at a time, dip the bread into the egg mixture, leave it sit for a minute or so, turn and leave sit again. Remove from mixture onto a plate for a few minutes.
  3. Melt two tablespoons butter in a griddle pan over medium heat. Place the bread on the griddle, cook for about two minutes, then carefully turn and cook for two minutes more.
  4. Serve hot.


Giveaway open to U.S. residents, 18 and older. You will receive two of the pouches pictured above. Good luck!

a Rafflecopter giveaway

Ultimate Nachos with Easy Guacamole

A few years ago, shorty after I started this blog, I posted a recipe I called Fabulous Nachos. They are fabulous, but the photos were horrible, and I missed a few important steps in the recipe. Yep, basically I was a newbie! This is basically the same recipe, but improved! These Ultimate Nachos are easy to make, and you can add your own favorite toppings when assembling your plate.

Ultimate Nachos with Easy Guacamole


A little story, not that nachos need a story: My daughter LOVES tacos, but in reality she really likes the taco shell. My daughter’s grandmother (her dad’s mother) started calling tortilla chips tacos when she was a baby, and so it stuck. She’s five now, and can’t hold a full taco yet, so I break two shells up into “chips” and put the filling on top. So, tacos are nachos to her, and she loves these!

I often make Homemade Taco Seasoning, but for ease and speed I chose to use store-bought with these nachos. What I really should do is make a big batch of the homemade taco seasoning so I have it on hand all the time. However, my homemade taco seasoning recipe is a bit spicier than store-bought, so the store-bought is probably more kid friendly.

Start by browning the ground beef, then adding the taco seasoning and water, just like for tacos. Then layer black beans, the seasoning ground beef, salsa, and cheese in a baking dish greased with butter and bake in a 350 degree oven until the cheese is melted and bubbly. Yes, butter and cooked salsa, just trust me! I promise you won’t be sorry!


Baked Ultimate Nacho Topping


Place your favorite brand of tortilla chips on a plate, and top with a large scoop of the meat mixture, then your favorite nacho toppings such as shredded lettuce, additional shredded cheddar cheese, sliced black olives, and pickled jalapenos. And of course, Easy Guacamole! To make things simple, I replace finely diced tomatoes and onions in the guacamole with a tablespoon or so of salsa, then just add a splash of lemon juice and lime juice, and a little salt and pepper. Can’t get simpler than that without using store bought guacamole loaded with preservatives, right?

Ultimate Nachos with Easy Guacamole Close Up


These nachos are perfect for snacking on while watching the game, kids will love them and adding their own toppings, and they are filling enough to keep you satisfied!

Ultimate Nachos with Easy Guacamole
Prep time
Cook time
Total time
Nachos loaded with ground beef, salsa, cheese, and your favorite toppings with a fabulously easy guacamole!
Recipe type: Snack/ Game Day Entree
Cuisine: Mexican American
Serves: Makes 6 or more servings
  • For the nacho topping:
  • 1⅓ pound 80% lean ground beef
  • 1 16 ounce jar salsa (any brand and heat you desire)
  • 1 15.5 ounce can black beans, drained and rinsed
  • 8 ounces Mexican cheese blend
  • 1.25 ounce packet or homemade taco seasoning
  • ¾ cup water
  • Favorite brand tortilla chips
  • Additional topping suggestions: shredded lettuce, shredded cheddar or Mexican cheese, sour cream, sliced black olives, pickled jalapenos
  • For the guacamole:
  • 1 avocado, peeled and seeded
  • ¼ of a small yellow onion, finely diced
  • 1-2 tablespoons salsa
  • splash each lemon and lime juice
  • salt and pepper, to taste
  1. Preheat the oven to 350 degrees F. Cook the ground beef over medium-high heat, drain, stir in water and taco seasoning.
  2. Grease a baking dish with butter. Layer black beans, seasoned ground beef, salsa, and cheese in the pan. Bake in the preheated oven for about 15 minutes or until cheese is melted and bubbly.
  3. Meanwhile, prepare the guacamole and additional toppings.
  4. In a medium bowl combine peeled and seeded avocado, finely diced onion, salsa, lemon juice, lime juice, salt, and pepper. Mash with a fork or potato masher until well combined.
  5. Prepare the nachos by putting tortilla chips on a plate, topping with hot ground beef mixture, additional desired toppings, and guacamole.


Sweet and Sour Pepper and Olive Christmas Party Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser, Price Chopper. All opinions are mine alone.

Sweet and Sour Pepper and Olive Dip


Am I really going to talk about Christmas already? I guess it’s good to plan ahead, it’s just never been something I’m good at. If you’ve seen my last two posts, you know I don’t do a lot of baking. Sometimes at Christmas I do some baking, but more likely, if I’m having a Christmas party I’m making finger foods and dips. This Sweet and Sour Pepper and Olive dip will be a hit with kids that like sour candies, and my husband discovered it makes a great spread when cold that the grown-ups would enjoy! I can’t really decide whether I prefer it hot or cold, so I would just eat both.

Price Chopper gives me a  #HolidayAdvantEdge when shopping for my Christmas groceries, and I want to thank #CollectiveBias for giving me the opportunity to share this recipe today.

First, I went to Price Chopper for my ingredients:



Crisco ® Oil Products and Lindsay brand Roasted Red Peppers and Sliced Black Olives.



Got home and gathered my ingredients (and forgot to put the olives in the photo),


put them in my slow cooker, and set it on high for about 45 minutes.


I only had to stir in once in a while, it didn’t take long before it was nice and creamy.

Sweet and Sour Pepper and Olive Dip


With a bit of a sour taste from the pickled roasted red peppers (rinse them before chopping!), a sweet addition of a little sugar, and the creaminess of the melted cream cheese, this dip is perfect for tortilla chips or crackers, or you can let it cool once the cream cheese has melted, refrigerate it and use it as a spread with toasted baguettes. I didn’t get a chance to try it reheated the next day, but I bet it would be wonderful after the flavors have time to meld.

Sweet and Sour Pepper and Olive Dip
Prep time
Cook time
Total time
Creamy, sweet and sour dip with festive roasted red peppers, green peppers, and black olives.
Recipe type: Dip
Serves: about 4 cups
  • 2 8 ounce blocks cream cheese
  • 1 cup chopped green peppers
  • 12 ounces Lindsay Roasted Red Peppers, drained, rinsed and chopped
  • ¾ cup Lindsay sliced black olives, drained and rinsed
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon or less black pepper
  • 1 tablespoon Crisco ® vegetable oil
  1. Heat the oil in a medium pan, add the chopped green peppers and saute until just softened, about 5 minutes.
  2. Put the cream cheese, sauteed peppers, red peppers, olives, sugar, salt, and pepper in a slow cooker, set on high and cover. Stir occasionally, every 10 minutes or so, until the cream cheese is completely melted and the dip is hot. Serve hot. Alternately, allow to cool and refrigerate, covered, overnight and serve as a spread.