Candy Cane Crunch Blondies

Aren’t they pretty.


It’s Christmastime – and I’m baking my ass off.

Do any of you remember (hell, they may still have it for all I know) the White Chocolate Blondie from Applebee’s?

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I loved that back when I liked desserts. I don’t know what happened, I just don’t crave them anymore. Ok, every now and then I like a Hershey miniature or two, I won’t lie. Now, I bake sweets for my sweet little family. They put them away. As a matter of fact, they hide shit from eachother.

It’s so funny. I guess I can laugh because I don’t care if it’s there or not.


This is your typical blondie recipe, but I added a layer of Hershey Candy Cane Kisses at the bottom.

You’ll love these. And just in time for last minute Christmas baking!


You can thank me later.

Here’s your printable-

Candy Cane Crunch Blondies



  • Preheat oven to 350.
  • Make blondie dough according to recipe.
  • Spread a thin layer on bottom of a 8x8 pan.
  • Dot with Hershey Kisses (I used about 10)
  • Pour the rest of the dough over the kisses (it is thick, you can just dot it).
  • Bake for 25 minutes, or until starting to brown and done in the middle.

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Pomegranate Jeweled Jalapeno Cheese Ball

Recently, I had the opportunity to try a product from Organic Valley for free and make one of the recipes on their website.


There’s so many it was hard to choose which one to make, but I settled on their Mo’ Bettah Cheddah Dip.

You know I had to put my own spin on it. And, of course, I added jalapenos.


Amongst other things.

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Oh, and I made it a cheeseball.


This would be great for your holiday table.


The changes to the original recipe are noted. The cheese dip is really good before my changes – I just wanted to put a twist on it for fun.

Here’s the printable-

Pomegranate Jeweled Cheese Ball


  • 1 block (8 oz) Organic Valley cream cheese, at room temperature
  • 4 oz shredded cheddar cheese
  • 3 tbsp sour cream
  • 1 garlic clove
  • 2 scallions, chopped
  • 1 jalapeno pepper, deseeded and diced
  • 1/3 cup pomegranate arils
  • 1/3 cup pecans, crushed


  • Combine cream cheese, cheddar, sour cream, garlic, scallions and jalapeno in a food processor until smooth. Fold in pomegranate and refrigerate for 30 minutes.
  • Remove from refrigerator and form into a ball.
  • Roll in pecans and return to fridge until ready to serve.


Adapted from Organic Valley Mo' Bettah Cheddah Dip. The original recipe does not include jalapenos, pomegranate arils or pecans. I also omitted the lemon juice.

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Ranch Chicken Chili

I love soups.

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I have made a bazillion different types of soups and chilis. I haven’t shared them all, but eventually I will – at least the ones that were good enough to remake.

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This is a version of my Tex Mex Chicken Soup. It is very similar, but this time I used Northern and black beans, and added a packet of taco seasoning along with the Ranch. It’s very easy – after your chicken is done, throw it all in a pot and heat. You could even shred a rotisserie chicken to make it more simple.

I load mine up with Fritos (of course), shredded cheese, sour cream and lots of jalapenos. Then I eat it until I’m so bloated I can’t breathe.

Doesn’t it warm you up just looking at it?


Here’s your printable-

Ranch Chicken Chili


  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 can black beans, drained and rinsed
  • 1 can Northern beans (any white bean will do), drained and rinsed
  • 1 can corn, drained
  • 1 packet dry Ranch dressing
  • 1 packet taco seasoning
  • 1 can petite diced tomatoes with green chiles
  • 32 oz chicken broth
  • Fritos
  • Sour cream
  • Sliced jalapenos
  • Shredded cheese


  • Combine everything in a large stockpot and bring to a slow boil, cover and reduce heat to medium low. Simmer for 30 minutes.
  • Serve with Fritos, sour cream, jalapenos and shredded cheese!

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Double Candy Christmas Cookies

Today, just for you, it’s chocolate instead of jalapenos.

Or cheese.

It’s cookies with chocolate.

IMGP98 There’s never a better time for baking cookies than Christmas, even for me, and we all know I’m not the most skilled baker.

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I used a very simple icebox sugar cookie recipe from Cooking Light and added Holiday Mini M&M’s and topped them with Candy Cane Hershey Kisses.


I’m just curious; why do people even bother giving those store bought tin cans full of little weird cookies during the holidays? Don’t they know that nobody eats them?

Is it just me?

To me, a real gift is one that has effort and thought put into it. Bake some cookies and give them to your neighbors, coworkers, hell -whoever.

They’ll love you.


Here’s your printable-

Double Candy Christmas Cookies


  • I used this cookie recipe from Cooking Light
  • 1 cup Holiday Baking M&M's
  • 18 Candy Cane Hershey Kisses


  • Make cookie dough according to directions.
  • Fold in the M&M's and bake.
  • Transfer to a baking rack or on parchment paper.
  • Top each cookie with a Hershey Kiss (pressing down a little) and let cool.

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The Unforgettable Photograph – A Giveaway

I have a new giveaway today – it’s The Unforgettable Photograph by George Lange and Scott Mowbray.


It’s a very good photography resource – Cooking Light sent a copy for me and a copy for you!

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Lange basically lays out his tips and ideas for capturing the best pictures in book format.

Here’s a few of my favorite shots from the book:




This would make a great Christmas gift for anyone that’s into photography!

Enter here-

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This post is sponsored by Cooking Light. However, all opinions are all mine 🙂

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