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    Jalapeño Popper Skillet Dip

    January 18th, 2018
    This Jalapeno Popper Skillet Dip is one of my go-to dips for parties! It’s the perfect winning combination!

    Are you ready for some football? We are! Kinda, my husband isn’t too into the game this Sunday but I am. Why? Commercials and the half-time show. And if you are gonna watch the big game, you need some big game snacks.

    Dips always go well for the big game. And the more cheese, the better the dip! That’s why this Jalapeño Popper Skillet Dip is one of the perfect dips for parties, especially game day parties.

    You can prep this dip ahead of time by combining the ingredients as directed, spread it into the skillet, and refrigerate.  Combine the bread crumbs and Parmesan cheese and place them in a separate container. Sprinkle on top before baking.

    Tips for making Jalapeño Popper Skillet Dip:

    • Use panko breadcrumbs instead of regular seasoned bread crumbs.
    • You can make this dip as hot or mild as you want by adding more or less jalapeños.
    • Looking for more of an impact? Add crumbled bacon!
    • You can use fresh jalapeños for this dip recipe in place of canned. If you’d like to use fresh jalapeños, roast them first before adding to the dip.

    More dips for parties you may enjoy:


    Jalapeño Popper Skillet Dip

    Jalapeno Popper Skillet Dip
    • 2 bags of Parmesan and Cheddar Brazi Bites
    • 1 8 oz block of cream cheese softened
    • 1/2 cup mayo
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup shredded mozzarella
    • 1/2 cup grated Parmesan
    • 1 4 oz can of diced jalapenos
    • 1/4 cup grated Parmesan and 1/4 cup of gluten-free bread crumbs for the crusty top
    1. Pre-heat oven to 400 degrees. Combine cream cheese, mayo, cheddar cheese, mozzarella cheese, Parmesan cheese, and jalapenos. Mix well.
    2. In 10 inch cast iron skillet, line the outside with Brazi Bites. You want to over lap the second row and build a wall.
    3. Place cream cheese mixture in the center and top with gluten-free bread crumbs and Parmesan cheese.
    4. Bake 400 degrees until golden brown and bubbly, about 35 minutes.

    Originally posted 2018-01-17 09:37:14. Republished by Blog Post Promoter


    Chocolate Lava Mug Cake

    January 17th, 2018
     This microwave chocolate lava mug cake is rich, fudgy, and ready in under five minutes!

    Have you ever just wanted a piece of cake but didn’t want to bake an entire cake? Yeah, me too. More often than I care to admit. That’s where a mug cake comes in. You can make individually sized portions of yummy, gooey cake.

    Chocolate lava cake is one of my all-time favorite desserts. A rich fudgy cake filled with warm melted chocolate. You can’t go wrong with it. Top it with some vanilla ice cream and you are golden. But making chocolate lava cake is a process and I don’t always have time for that. Which is why I love making a single serving in a coffee mug.

    Tips for making Chocolate Lava Mug Cake:

    • Do not over cook! You want to make sure you have a nice gooey center. My sweet spot is 1 minute and 15 seconds to get the perfect lava cake. Start by microwaving for a minute and check your cake.
    • Go crazy and add caramel, nuts, fruit preserves or peanut butter to the center!
    • Dust the top with powdered sugar or vanilla ice cream.

    More dessert recipes you might enjoy:

    How to Make Chocolate Lava Mug Cake

    Chocolate Lava Mug Cake
    • 1/4 cup flour
    • 1/4 cup granulated sugar
    • 2 tablespoons cocoa powder
    • 1/2 tsp baking powder
    • Pinch salt
    • 3 tablespoons unsalted butter melted
    • 3 tablespoons milk
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 1 oz semi-sweet chocolate chips
    • 1 tablespoon water
    1. Whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined in mug. 

    2. Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.

    3. Place the semi-sweet chocolate chips in the center of the mug. Drizzle the tablespoon of water right on top of the batter.

    4. Cook in microwave for 1-2 minutes or until the cake rises to the top, the edges look set. The center will  looks slighty wet and shiny but not raw, and sticks slightly to the finger when touched. 

    5. Let it cool for about 5 minutes.

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    Easy Spinach & Tomato Frittata

    January 16th, 2018
    This easy spinach and tomato frittata is an easy brunch recipe. You can have this on the table in a matter of minutes!

    If you are hosting a brunch, you don’t have to slave away in the kitchen in order to have a wonderful. There are many dishes you can prep ahead of time like my overnight cinnamon roll french toast bake. While I like to have something sweet with my brunch, you can never go wrong having a good egg dish to balance everything out.

    When you think of eggs at brunch, you make think of a quiche or an omelet station, but really, who has time for that? You can get the same idea of an omelet with a frittata. And they are so simple to make!

    Just like when you make an omelet, start by cooking your veggies in a cast iron skillet. When your veggies are cooked thoroughly, add your egg mixture and cheese on top. Just pour the eggs into the skillet and let it do all the work!

    When the eggs are cooked almostl entirely through, place in the oven to broil. This will help set the eggs and give you a nice gold crust around the edges.

    Tips for making this Easy Spinacy & Tomato Fritatta:

    • You can use any kind of veggies in this easy brunch recipe. Use up leftover veggies or before they go bad! If you need a bit more protein, add ham, bacon, or sausage.
    • When you place the eggs under the broiler, keep an eye on them! It’s really easy to go from set eggs to burnt eggs. I like to place them on the middle rack to avoid burning.

    More easy brunch recipes you may enjoy:


    Easy Spinach & Tomato Frittata

    Easy Spinach & Tomato Frittata
    • 6 eggs whisked
    • 1-2 cups baby spinach
    • 1 cup sliced grape tomatoes
    • 1 cup shredded mozzarella cheese
    • 1/4 cup diced onion
    1. In cast iron skillet, wilt baby spinach. Once wilted, added tomatoes and onions. Cook until onions are translucent and tomatoes have blistered.
    2. Add whisked adds on top of vegetables. Do not stir while eggs are cooking. Sprinkle with mozzarella cheese.
    3. When eggs are almost cooked through, broil in oven on low setting and middle rack until eggs are set.

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    When to Talk to Your Kids About Alcohol

    January 15th, 2018
    Thank you Pennsylvania Liquor Control Board for sponsoring this post. Learn more about how you can prevent underage drinking at


    When I was pregnant with my first child, the thing I worried most about was “Can I do this parenting thing?” Even when we left the hospital, I couldn’t believe they were just letting us leave with this little human. Did I know what I was doing? Not totally but you just do it.

    We got through the infant stage and the toddler stage. We sent them off to elementary school. And now, there are a whole new set of worries.

    The one thing I have learned in the past 9 years of being a parent is that our kids pick up on everything. The highs. The lows. The ups. The downs. Even when you think they don’t know what is going on, they absolutely do. It’s true when they say that kids are sponges and soak up everything around them.

    And that is what has me worried the most at this stage of parenting. My oldest son looks up to his father, like most boys do at this age. His dad is his best friend and idol. He looks up to him on the baseball field and at home. He sees all the things that my husband does for the kids (both his own and his team) and our community. I’ve noticed that he is even picking up on my husband’s sense of humor and has developed a similar style of his own.

    This age is so crucial. What my son picks up on and learns at this stage of his life will help shape the man he grows up to be. It’s also the age (ages 8-11) where kids are most receptive to parents’ input. They care about what their parents think about things and, more importantly, what their parents think about them.  So we have to use this to our advantage when talking to him about important things, like alcohol.

    One of the things that I haven’t even begun to think about is talking to my son about alcohol. Sure, he knows what it is. That it’s for grown-ups. But we haven’t really sat down and had a talk. I’m not sure why we haven’t done that yet. But this is the time to do it! 1-in-3 kids have tried alcohol before age 8. Before 8! Exposure and first experiences are starting earlier and earlier, so even if you keep the alcohol in your home secure, the same may not be the case at the homes of your kids’ friends.

    Conversations about alcohol should start early and often, and don’t have to be one big intimidating “talk.” Most parents I know are worried about drugs and bullying and talk to their kids about that early but skip over drinking alcohol.  Underage drinking – even just a sip or on special occasions – is illegal and often opens the door to other risky behaviors. Parents can serve as responsible role models for their children, using everyday opportunities and circumstances to discuss the risks and consequences of underage drinking.

    That’s where the Know When. Know How. campaign comes in. The campaign is a statewide, research-based education and prevention effort targeted to Pennsylvania parents of children ages 8 through 12. The objective of the campaign is to prevent underage drinking by providing information and tools for parents so they can engage their children in discussion before trial or use of alcohol even begins.

    Underage drinking is a serious problem across the U.S. Research shows that 80 percent of children feel that their parents play a major role in their decision to drink or not. Do you see why I worry so much? This is the short period of time we have in their lives where they care about what we think. Soon, they will turn to their friends for approval. Without a sturdy foundation of what is right and what is wrong, it may be easier for them to succumb to peer pressure.

    I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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    The Secret to Fluffy French Toast

    January 11th, 2018
    Fluffy french toast is lightly crisp and golden on the outside and light and fluffy on the inside.

    french toast

    The boys are off today so we are having a somewhat lazy morning. When the kids have off from school, I like to do a little more in the morning for breakfast. We have time for more than just cereal or frozen waffles. No-school mornings mean I make some blueberry bread or even donuts. But this morning, my boys had another request: french toast.

    french toast -5

    French toast is one of the easiest morning meals to make but I wanted to try a little something different today. I always run into the problem of my bread getting too soggy and breaking so I knew I must be doing something wrong.


    The key to making sure your French Toast doesn’t get soggy is making a batter. Sure it’s easy to crack some eggs and some milk and be done with it, but I was getting frustrated with that method. This time, I tried making more of a batter to coat the bread so it wouldn’t break apart.

    french toast -1

    And it worked! Of course, you also want to make sure you are using thick slices of bread like Texas Toast. My store was out yesterday so I grabbed a Country White bread that was thicker than regular bread and more dense.

    french toast -10

    It was a hit! Ethan declared it was the best French Toast Ever! Even better than the “french toast” place. I wouldn’t go that far with it but it was pretty good!

    The batter will be enough to coat an entire loaf of bread. French toast is great for leftovers and even packing for school lunches with the help of a Thermos.

    Fluffy French Toast

    5 from 2 votes
    Fluffy French Toast
    • 1 cup flour
    • 2 tsp baking powder
    • 1 tsp sugar
    • 1 tsp ground cinnamon
    • 1 cup milk
    • 2 eggs
    • 1 tsp vanilla extract
    • 1 loaf of thick sliced bread
    1. Combine all of the dry ingredients (flour, baking powder, sugar, and ground cinnamon) in a large bowl.
    2. In a shallow baking dish, whisk together the wet ingredients (milk, eggs, and vanilla).
    3. Add the dry ingredients to the wet ingredients and whisk well. The batter will be a little lumpy.
    4. Dip each side of bread into batter and let excess run off.
    5. Place on a greased hot skillet.
    6. Flip when browned.


    No Bake Energy Bites

    January 11th, 2018
    These easy No Bake Energy Bites are filled with oats, honey, peanut butter, and chocolate chips.  A healthy protein packed breakfast or snack!


    It seems like everyone is trying to start the New Year off right…my family included. We are getting back to meal planning and trying out new recipes. My hopes are that once our hectic spring schedule starts, we will have a great routine to keep us going strong!

    Since I know that our days are going to get crazy soon, I am trying out some new grab and go snacks for the entire family. With both boys playing baseball, I need to keep them fueled through practices and games. And these No Bake Energy Bites are the perfect fit! They are the perfect on the go snack.

    Made with only 5 ingredients: O Organics® peanut butter, old fashioned oats, O Organics pure vanilla extract, O Organics honey and chocolate chips. I grab these ingredients in my area exclusively at ACME Markets stores. While I buy my O Organics and Open Nature® products at my local ACME Markets, you can also find them at all of the Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway.

    ACME Markets believes that great-tasting organic food should be available to everyone at a great value. ACME Markets makes it easy for me to grab quality organic products easily and not break the bank while doing so. Since my family and I are trying to eat better this year, I grab all of these good-for-me products while doing my weekly grocery shopping.

    Tips for making No Bake Energy Bites:

    • Press dough into a parchment-lined baking sheet and cut into bars as an alternative.
    • The possibilities are endless with these Energy Bites. Add dried fruits, nuts, and seeds to make different variations of these Energy Bites.
    • Skip the peanut butter and try almond butter, sunflower butter, or soy nut butter.
    • Store in an airtight container and refrigerate for up to 1 week.

    No Bake Energy Bites

    No Bake Energy Bites
    • 1 cup dry oats I like 1/2 old fashioned oatmeal and 1/2 quick cooking
    • 1/4 cup O Organics Smooth peanut butter
    • 1/4 cup O Organics honey
    • 1/2 cup mini chocolate chips
    • 1/2 teaspoon O Organics pure vanilla extract
    1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Roll into 12 bites and store in the fridge for up to a week.

    Visit to find a store near you and discover more meal prep tips and recipe ideas.

    This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.

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