Make Any Day a Sundae With Smuckers

I was recently asked by The J.M. Smucker Company to create a unique ice cream sundae for using their products and I wanted to share with you. #sundaefundae #ad

It’s SO hot – Summertime is definitely not over!

When it’s summer, we regularly go swimming, lay by the pool and have backyard cookouts. One of the things my kids have always loved in the summer after being in the sun all day is making ice cream sundaes (especially with homemade ice cream).  Smuckers® has a full line of ice cream toppings, so the sundae possibilities are endless.
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My daughter recently asked me to make a full-fledged sundae bar complete with my homemade Marshmallow ice cream. I have a very hard time saying “no” to anyone asking me to do something food related – It’s a severe weakness. So, of course, I put one together – I don’t think we’ve actually made one before, surprisingly. She had a friend over that day, and after a full afternoon of being in the sun, they were ready for some ice cream to cool them off. We were also hit with a typical Southern storm that afternoon, so what better excuse to come inside and make some sundaes??

The girls made sundaes with Smuckers® Chocolate Sundae SyrupStrawberry Sundae Syrup as well as their Butterscotch Sundae Syrup.
They had lots of fun using their creativity. The toppings included mini chocolate candies, mini peanut butter chocolate candies, crushed pecans, crushed pretzels, sprinkles, maraschino cherries and whipped cream.

Needless to say, they had fun, and made some fantastic sundaes.
I also made my own sundae…
One of the syrups that stood out to me (and I knew I had to try) was the Chocolate and Pretzel Magic Shell Ice Cream Topping. I’m not the biggest dessert fan, but when I do eat sweets I love a good sweet and salty combination.

Isn’t she pretty??
This sundae consists of warm fudge brownies layered with homemade marshmallow ice cream, both chocolate pretzel and strawberry syrups, whipped cream, salted pretzels, sprinkles topped off with a cherry.

In a pretty jar.
Look for the #sundaefundae hashtag for more inspiration!

Ice Cream Sundaes


  • Either storebought ice cream or homemade ice cream
  • Brownies - made from a box mix
  • Smuckers toppings
  • Crushed pretzels
  • Crushed pecans
  • Salted pretzels
  • Assorted chocolate candies
  • Maraschino cherries
  • Whipped cream
  • Sprinkles


  • Assemble ice cream sundaes using ice cream of your choice and/or brownies, and your favorite toppings.
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Surf and Turf Cheeseburger with Jalapeno Mayo

I know what you’re gonna say. 

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I know – I’m making so many damn burgers lately. But it’s still summer, and summer always makes me think of grilling, and grilling always makes me think of burgers. So don’t hate on a girl for literally making one burger after the other.

But the big one is – Why the hell am I making so many burgers lately? Look – it’s still summer, and summer always makes me think of grilling, and grilling always makes me think of burgers. So don’t hate on a girl for literally making one cheeseburger after the other.

This one is not an intimidating burger to make by any means; but it does pack a big ass delicious Ronda Rousey style punch. By the way, did you see how she took that chick down in 30 or so seconds Saturday night??? That other fighter girl was bigger and looked mean as shit. I guess bigger isn’t always better. 

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I swear I think I could literally dream up a new burger a day – I do LOVE them so. 

I made this particular burger with half ground round (80/20) and half ground turkey Italian sausage. And, yes, I said turkey Italian sausage. I will use the real thing every now and then, but I find that the taste is the same for me without all that nasty fatassedness that the real Italian sausage has. 

That shit just grosses me out.

The Italian sausage gives the burger an amazing flavor depth that you can’t really get with an all beef burger (well, you can, but this is on a different level). One of the components that I’ve always loved about Italian sausage is fennel. Nothing even compares to that deep, peppery, licoricey flavor that you get from fennel seeds. If your butcher (or grocery store) doesn’t add them to their sausage you can always throw a handful into the meat while it’s browning.

I have a feeling that this burger could hold its own without the cheese sauce; but it’s necessary in my opinion because cheese is, well, it’s cheese.  So, combining beef and Italian sausage gives it a big foundation flavor wise – THEN the crab cake on top with sauteed mushrooms (we’re obsessed with mushrooms at the moment), the luscious cheese sauce, and finally that Jalapeno Mayo that happens to be straight up off the charts.

I could probably crunch on fennel seeds like damn Tic Tacs. 

I mean…I’m just sayin’.
picHere’s your printable-

Surf and Turf Cheeseburger with Mushrooms and Jalapeno Mayo


  • 1cup mayo
  • 2 tbsp. pickled jalapeno peppers, diced
  • 1/2 lb. ground round
  • 1/2 lb. ground Italian turkey sausage
  • 1 tbsp seasoned salt
  • 1 tbsp mayo
  • 8 oz. Portabella mushrooms, sliced
  • 1/2 stick
  • Salt and Pepper
  • Fried jalapeno slices
  • These crab cakes - Minus the sauce
  • This cheese sauce
  • Burger buns


  • Combine mayo and jalapeno in a small bowl; cover and refrigerate until ready to use.
  • Mix the ground round, sausage, salt and mayo; form into patties and refrigerate for 15 minutes.
  • Heat a skillet over medium heat and add burgers, flipping after about 5-7 minutes. Continue to cook until desired doneness; remove from heat and cover with foil.
  • Add butter to pan; when almost melted add mushrooms.
  • Saute mushrooms for about 10 minutes. Add salt and pepper to taste and remove from heat.
  • Assemble burgers by slathering jalapeno mayo on bottom bun, add beef burger, crab cake, mushrooms and finally cheese sauce.

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Fire Up the Grill – BBQ Bacon Fontina Burger with Peach Guacamole

I’m a member of the Social Fabric and Collective Bias Community. This shop has been compensated by Collective Bias, Inc. and Kraft. All opinions are mine, and mine alone. #FireUpTheGrill #CollectiveBias.


Raise your hand if you love BBQ Bacon Burgers!!!
IMGP4935Me too!
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In the summertime we grill A LOT around here. My cousin (more like my sister), Meighan, has literally named our house the “Goldstein Grill” on Facebook. Not even kidding.

We typically grill burgers, hot dogs and steaks, etc. – with grilled veggies and fruits thrown in the mix. Last weekend we were definitely in a burger mood. I think I’ve made every type of burger out there (well, I’m sure there’s some I haven’t tackled yet, but I’ll get to them eventually). I got all my burger stuff at Wal-Mart – including a new sauce from Kraft (they have a new formula, by the way, and it comes in 8 different flavors) – Hickory Mesquite Smoke BBQ.

It’s the
20150720_203537This burger features Kraft Mesquite Smoke BBQ sauce, Oscar Meyer Bacon, Fontina cheese and a fabulous peach guacamole that I got the idea to make at the last minute. I mean, it’s summer after all – peaches are required.

Especially in the south.
IMGP4918We also had waffle fries dipped in Kraft Thousand Island Dressing. I’ve eaten my fries that way for years.
IMGP4895What? You don’t?? If you haven’t tried it – you should!
IMGP4955Here’s your printable-

Fire Up the Grill – BBQ Bacon Fontina Burger with Peach Guacamole

Fire Up the Grill – BBQ Bacon Fontina Burger with Peach Guacamole


    For the Guacamole:
  • 1 ripe avocado
  • 1 ripe peach, peeled and cored
  • 1 handful of cilantro
  • 1 jalapeno, washed and diced
  • 1/2 cup petite diced tomatoes
  • 1/2 yellow onion, diced
  • 1 lime, juiced
  • 1 tbsp salt, or more to taste
  • For the Burgers:
  • 2 lbs. ground round (80/20% fat)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp seasoned salt
  • 2 tbsp Kraft Mayo
  • 1 bottle Kraft Hickory Smoke BBQ Sauce
  • 1 package Oscar Meyer Bacon, cooked until slightly crispy
  • 8 oz. Fontina cheese, sliced thin
  • Baby greens (or lettuce, arugula, whatever your favorite is)
  • 1 package of 8 hamburger buns
  • 1 bag frozen waffle fries
  • 1 bottle Kraft Thousand Island Dressing


  • Make guacamole - put everything in a food processor and pulse just long enough to incorporate all ingredients. (Using a spoon would work, as well, you'll just have a chunkier texture). Refrigerate until burgers are ready.
  • Combine ground round, Worcestershire sauce, salt and mayo in a large mixing bowl; form into 8 burger patties.
  • Put burgers on prepared grill and slather with BBQ Sauce. Grill until they reach desired temp - adding more BBQ sauce when you turn them.
  • While the burgers are grilling, go ahead and put fries in the oven; cook according to package directions.
  • Add Fontina cheese to burgers and close grill cover for just a minute until cheese melts, then remove from heat.
  • Assemble burgers by adding greens to bottom bun, followed by guacamole, burger, more BBQ sauce and bacon.
  • Enjoy burgers with fries and Thousand Island dressing

Now, go download Kraft’s digital Fire Up the Grill Cookbook here or click the image below. Are you grilling with any of the new Kraft BBQ sauces? Let me know in a comment what you’re making!
Kraft Fire Up the Grill Digital Cookbook
walmart copy
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Make Any Day a Sundae with Smuckers

I was recently asked by The J.M. Smucker Company to create a unique ice cream sundae for using their products and I wanted to share with you…

There’s nothing like summertime – it’s been my favorite season my whole life (maybe it has something to do with the fact that I was born in July). I just love the lazy days, weather that calls for just shorts and a t-shirt, and food. Grilling is always a fun aspect, but I think everybody’s main focus during summer is ice cream – milkshakes, ice cream sandwiches, and of course, ice cream sundaes. Some of my favorite memories of being a child are those from the summertime. There’s nothing like swimming and playing in the sun for hours, feeling a little sunburnt on your cheeks and eating homemade ice cream. 
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My kids have definitely carried on my love for this time of year. My daughter is 16 and my son is 18, and their friends basically LIVE at our house – so you know our kitchen is a constant revolving door.
While I was at my local Wal-Mart (it’s so convenient, BTW – they happen to be literally right outside of my neighborhood), I picked up some Smuckers® ice cream toppings for my two teenagers and their friends to make some fun ice cream sundaes after a day of swimming and laying by the pool. We made an ice cream sundae bar complete with sprinkles, candy toppings, nuts, cherries, and more. They LOVED it! I even came up with my own signature sundae, which I’ll be sharing very soon.

Smuckers® has an amazing line of ice cream toppings to make an fantastic, creative sundae. The possibilities are endless.

One of syrups I featured in mine is the Chocolate Pretzel Ice Cream Topping. OMG it’s unreal!!

I chose two toppings for the sundae that I’ll be sharing very with you very soon – so make sure to come back in August and see pics of the sundae bar, the ice cream and my fun sundae creation! #SundaeFundae
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French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce

This isn’t your typical s’ghetti.
French Dip Mushroom Spaghetti with Horseradish Cheddar SauceThis is luscious, like….crazy luscious.

Let me explain.
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Think about eating a French Dip sandwich….dipped in au jus. Ok, now imagine that it was actually tossed with vermicelli pasta, sauteed mushrooms,  covered with a blanket of smooth provolone and horseradish cheddar sauce.

Oh my Lord - THIS is soooo good. 

Cabot, y’all have managed to get me to plan an entire meal around 1/2 of a block of damn cheese that I’ve been eyeing in the fridge for a few days. Ok, yes, leftovers also facilitated that happening. And I’m SO glad that it happened. This is spaghetti taken to a brand new level.
IMGP4659This is definitely one of those dishes that slap you in the face at first bite, and it’s hard to stop eating it. The beauty of these type of dishes is how they’re created.

Leftovers + random ass idea = Beautiful food.
Here’s your printable-

French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce

French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce


  • 1 can beef broth
  • 1 can golden mushroom soup
  • 1 cup water
  • Leftover roast beef -about a pound (or get some at your deli)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp pepper
  • 1 container mushrooms, washed and sliced
  • 1 lb. vermicelli, cooked and drained
  • 4 oz. Provolone cheese, shredded
  • 4 oz. Cabot Horseradish Cheddar, shredded
  • 1/4 stick Cabot Salted Butter
  • 1 tbsp all purpose flour
  • 2 tbsp water
  • 1 cup whole milk
  • 1 tbsp black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • Italian flat leaf parsley


  • Preheat oven to 350 degrees.
  • Combine both soups and water in a mixing bowl; whisk to combine.
  • Stir in the rest of the ingredients and pour into a 9x11 baking dish.
  • To make the cheese sauce, melt butter over medium heat and add cheeses; stir to melt.
  • Whisk flour and water together and add to cheese; stir constantly until thickened.
  • Add milk and cayenne, whisk to combine until desired consistency; remove from heat.
  • Pour cheese sauce over pasta mixture and bake for 30 minutes, or until bubbly.
  • Garnish with parsley
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