Tuesday, September 6, 2016

Smoked Atomic Buffalo Turds

These are a lot of work but they are so worth it! Great for parties or get togethers, we enjoyed these bad boys over labor day weekend. I had extra cheese, lil smokies and bacon so I also made a variation with green bell peppers I had in the fridge.

  • 10 jalapeno peppers
  • 10 bacon slices, cut in half
  • 20 lil smokies
  • 8oz cream cheese (room temperature)
  • 1 cup grated white cheddar cheese
  • 1 tsp chili powder
  1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
  2. Mix the cream cheese, white cheddar, and chili powder. Fill the hollowed out portion of the peppers with the cheese mixture.
  3. Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, you can use toothpicks to secure it.
  4. Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned

To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT's in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.

Recipe Credit, TheBlackPeppercorn.com

Slow Cooker Bacon Cheeseburger Dip

I warn you this dip is highly addictive when nice and hot. I brought this into work and it was a big hit.

  • 1 lb ground beef, browned
  • 2 cups cheddar cheese
  • 8 oz cream cheese
  • 1 - 14oz can diced tomatoes with chilis, undrained
  • Sautéed Onions
  • 1lb of cooked bacon, chopped into small pieces

1. In a slow cooker mix all of the above ingredients. Turn on low for 2-3 hours, stirring occasionally. Turn slow cooker on warm while serving.

2. Serve with tortilla chips or crusty bread. 

Monday, August 22, 2016

Turkey Sausage Sweet Potato Skillet

Over the past 3 1/2 weeks I have been on a quest to better myself. I am challenging myself to be the best version of me that I can be. "If you're not growing, you're dying" I started with changing my diet. I know I have been posting dessert recipes but I'm not really eating them. I leave that task to my guinea pig co-workers and my oh so hunky fiancé. I found this recipe last week and I loved it so much I've already had to make it again. Enjoy!


- 2 tbsp. extra-virgin olive oil
- 1 lbs. ground turkey (I have been using this amazing turkey sausage I found in the meat section at Publix. I highly recommend using it instead.)
- 1 tsp clove garlic, minced
- ½ cup onions, diced
- ½ cup yellow pepper, diced
- 1 ½ cup sweet potato, diced
- Salt and pepper
- A pinch of red chili flakes
- ½ cup shredded mozzarella cheese (Brad found a delicious mozzarella provolone blend that worked wonderfully)
- Fresh parsley for garnishing

  1. In a skillet, heat olive oil over medium high heat.
  2. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.

At this point I put my beef cake love to work and made him chop the veggies. I don't know if that was necessarily the best idea as a sweet potato went flying across the kitchen more than once... lol
I love that man!

     3.Add onions and yellow peppers and cook until onions are gold brown.
     4.Add the sweet potato, chili pepper, salt and pepper.
     5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally.
     6. While the sweet potato is cooking pre-heat the oven to 400 degrees.
     7. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the     oven to melt the cheese.
     8. When the cheese melts, remove from the oven and garnish with parsley.

With the clean eating and not drinking my calories I have found an energy within myself that I haven't had in ages. It is so refreshing and I urge you to take that step to take care of yourself.

Recipe Credit- Primavera Kitchen

Trick 'r Treat Pie

 For any of you who don't know... I LOVE Halloween. Over the past couple of weeks every store I've gone to has already started putting out their Halloween merchandise and I couldn't be more of a fan girl about it. So while Halloween is over two months away I couldn't help myself when an opportunity presented itself to me to share my spooky spirit with my co-workers at our office pie contest. I will admit that I myself am not a fan of this combo, I do not like chocolate and apples together. But as I came in second place out of 5 top notch pies I would say other people do not share my opinion. The pie that came in first place was a pot pie so I like to put the spin on it that hey as far as dessert pies are concerned... Mine was number one!!!

This pie is so simple its stupid.

- Pie Crust (I used refrigerated store bought, the two pack box)
- Granny Smith Apples
- Snickers Minis

I highly recommend if you love cooking or baking with apples you purchase the below handy gadget. It makes life so much easier.


- Preheat over to 350 degrees
- Unroll one roll of pie crust and spread it evenly on the bottom of  your pie dish.
- Peel and chop up your apples.

- Unwrap a bunch of Snicker minis (don't forget to eat a few to make sure they aren't poisonous)
- Layer apples and Snickers in pie dish until you feel you have the right balance of fruit to candy.

- Unwrap your second roll of pie crust. Now at this point you can do whatever top crust shape or pattern you desire. I had cute Halloween cookie cutters on hand and choose an adorable little bat.

-Bake in the oven at 350 degrees for an hour. Keep an eye on the crust. If it starts to brown too much take it out, cover it in aluminum foil, and throw it back in the oven.

- Take out of the oven, let cool and stuff your.... well... pie hole!

Tuesday, August 16, 2016

White Chocolate Pistachio Cookies

So its been a long time since I've posted. There have been quite a few changes in my life that have kept me preoccupied. The biggest reason for my absence has been that the oven in the house I bought with my love burns absolutely EVERYTHING!!! After several months of frustration (and laziness on my part) I finally bought an oven thermometer at Target and discovered that my oven temperature is 125 degrees off. Its no wonder everything was instantly blackened. Anywho that's my story and I'm happy to say I'm back. Hope you enjoy my new posts.

***Baker beware these cookies are slightly green! which I know can appear totally unappetizing to some but I swear they are delicious***

Makes 2 Dozen Cookies

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 (3.4oz) box instant pistachio pudding
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 cups flour
  • 3/4 cup chopped pistachio nuts
  • 1 cup white chocolate chips

For my pistachios I used the shelled variety and spent forever cracking them. At that point there was no effort left in me to chop them so I put them in a sealed plastic baggy and beat the hell out of them with a brand new box of baking soda. So either buy them already shelled or use them as therapy and whack the crap out of them. Only you can decide what works best for you. :)

  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  3. In bowl of stand mixer beat butter and sugar together until light and fluffy, about 2 minutes.
  4. Add in eggs and beat until combined, scraping sides of bowl as necessary.
  5. Add in pistachio pudding and mix well, until incorporated, again, scraping sides as necessary.
  6. Add salt and baking soda and mix, followed by flour. Beating on low speed until combined.
  7. Stir in chopped nuts and white chocolate chips.
  8. Drop by heaping tablespoon on lined baking sheet 2 inches apart.
  9. Bake for 9-10 minutes until edges are beginning to golden and top are just set.
  10. Allow to cool on rack for a few minutes before transferring to a wire rack to continue cooling

At this point I know the cookies are filling up your home with their mouth watering aroma but please use caution and wait till they cool to a reasonable temperature. Do not blame me Veruca Salt if you are impatient and burn your fingers or mouth.

"Don't care how I want it now!"

Recipe credit from cookiesandcups.com

Tuesday, December 9, 2014

Cashew Brittle aka Crack Brittle

Don't fight it.... you know you want it. This brittle is addictive! Try and eat one piece and not eat more, its impossible! Please be careful with this recipe as you could get burned very easily.


1 Cup Butter ( I like to cut them into tablespoon increments)
2 Cups Sugar
1 Cup Light Corn Syrup
1 Cup Water
2- 1/2 Cups Cashews
1/4 Teaspoon Baking Soda
* You will need a candy thermometer.

First I prep. When making Brittle there is little to no room for error when it comes to temperature and you can't be measuring things out and watching the thermometer it just doesn't work. Take a cookie sheet and line it with parchment paper. This makes for easier cracking and less clean up. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil stirring constantly.
Reduce heat; carefully stir butter cubes into syrup. This is the part where you will needs a bar stool to sit on cause you're gonna be here a while. Also someone to talk to doesn't hurt either. Cook and stir until the candy thermometer reads 280 degrees ( soft-crack stage) Add nuts; cook and stir until candy thermometer reads 295 degrees.
Remove from the heat; stir in baking soda. Immediately pour into prepared cookie sheet. It helps to have help with this as the saucepan and brittle are extremely hot. I would hold the pan and my mom scrapes the brittle into the cookie sheet. Cool; break into pieces. Store in an airtight container.
Yields: 2-1/4 pounds
*** Also its a must to have your kitchen helper (see below) nudging you with her nose the entire time, the brittle will not come our right if you skip this step!***

Wednesday, December 3, 2014

Stuff Your Face Bacon Wrapped Stuffed Jalapenos

These are amazingly addictive but super hot! Please don't blame me the next day when your bum hurts cause I warned you :)
* 22 Jalapenos
* 1- 8oz block softened cream cheese
* 1 cup grated parmesan cheese
* 1 block of white cheddar cheese
* 1 package bacon
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Halve jalapenos lengthwise removing seeds and membranes. Mix cream cheese and parmesan cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Cut your bacon slices in half. Place a cube of white cheddar cheese on top of the cream cheese mixture and wrap the whole thing in a bacon slice securing with a toothpick. Arrange bacon wrapped jalapenos on your baking sheet. Bake for 15 to 20 minutes until the bacon is crispy. Let cool and enjoy!!