Stuffed Potato Footballs

My knowledge and interest of the game of football is very slim. I am not much of a sports fanatic. I do however love a good party and the super bowl is always a good excuse to throw a good party. You don’t have to like football to enjoy these savory little footballs. Between the crispy skin on the outside and the velvety smooth mashed potato on the inside, the flavor of these potatoes are very addicting. They will be a  guaranteed touchdown at your super bowl party!

Until next time,



Stuffed Potato Footballs

12 baby red potatoes

1 tbsp. olive oil

2 tsp. kosher salt

1/4 cup bacon, cooked and crumbled

1/4 cup cheddar cheese, shredded

2 tbsp. garden vegetable cream cheese

4 tbsp. cream cheese, softened

2 tbsp. green onion, chopped

2 to 3 cups romaine lettuce, finely sliced (optional)


Preheat the oven to 350 degrees

1. Wash and dry the potatoes. Poke each potato on the top and the bottom with a fork.  Toss the potatoes in the olive oil. Lay them on a baking sheet.  Spread them out enough so that they don’t touch. Sprinkle the kosher salt over the potatoes.

2. Place the potatoes in the preheated oven. Bake for 20 minutes, turn them over and bake for another 20 minutes or until the fork easily slides through the potato when it is poked.

3. Remove the potatoes from the oven. Cut each potato in half (side most resembling a football is the side you want facing up). With a melon baller gently scope out the insides of the potato.

4. Place the potato insides in a bowl. Add the bacon, cheese, and  garden vegetable cream cheese to the potatoes. Mash and mix all the ingredients together until well combined.

5. With a teaspoon, scoop the mashed potatoes back into the skins. With the back of a butter knife, scrape off any excess potatoes leaving a smooth and level surface. Turn the potato over so that the skin is facing up.

6. Spoon the softened cream cheese into a piping bag fitted with a #4 tip (If you don’t have a piping bag you can use a ziplock bag with the tip of the corner cut off). Pipe one 1/2 inch line down the center length wise of the potato. Pipe three 1/4 inch lines across the center line to make the football laces.

7. Wash and dry the lettuce. Evenly spread the lettuce on a serving platter. Place the potatoes on  and top of the lettuce and serve immediately.



I have teamed up with super creative bloggers to bring you ten game day ideas. I know you are going to love what everybody came up with!

With love from my kitchen to yours,


DIY Football Decor & Recipes


Crispy Baked Zucchini Sticks

When I was little, I use to love to go to Fryer Tucks in the mall and get some hot fried zucchini with a side of ranch dressing. When Fryer Tucks closed, my mom and I figured out how to make our own fried zucchini at home.




The one thing that always bothered me was the fact that they had to be fried. It was one of those things that you could enjoy only every once in awhile because they were so fattening to eat all of the time.


Zucchini Sticks prep



A while back, I found a recipe for Crispy Baked Fried Zucchini Sticks. I was so excited to try them but I didn’t think that they would be nearly as good as the fried version. Boy, was I wrong! I think the Crispy Baked Zucchini Sticks are even better! The Panko breadcrumbs help keep it crispy and dredging the zucchini sticks in flour first helps the breadcrumbs adhere better to the zucchini.

This recipe is a combination of the best of both worlds!

Until next time,



Crispy Baked Zucchini Sticks


Crispy Baked Zucchini Sticks

2 medium-sized zucchini, and cut into 2 to 3 inch sticks

3 eggs

1 cup of panko

1/2 cup of Italian style bread crumbs

1 cup of all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. pepper

1 tsp. salt


Preheat oven to 425 degrees

1.  Place the flour in a large ziplock bag. Place the zucchini sticks into the ziplock bag and shake the bag until the zucchini is well coated.

2. Beat the eggs in a shallow bowl. Add the garlic powder, salt, and pepper to the eggs and whisk until well combined.

3. With one hand, dip the zucchini in the eggs. Then with your other hand, dip the zucchini sticks in the breadcrumbs and pat so that the  breadcrumbs stick to the zucchini. Turn and pat to coat well on the other side.

4. Place the breaded zucchini sticks spread out evenly on a baking sheet. Bake for 15 minutes. Turn the  zucchini over and bake for an additional 15 minutes. Serve hot with a side of ranch dressing.

Mexican Fiesta Dip

My sister in law made this dip for a Christmas party and it was love at first bite for me! I am warning you though, it is very addicting! You will not be able to dip just one chip and be done.

I think it tastes a lot like a 7-layer dip. However, it is a lot easier to make. It does make quite a bit, so plan on having a big bag of tortilla chips to go along with it.




It is one of those dips that you can quickly throw together in a pinch and it will still be the hit of the party! Don’t you just love those kind of recipes? I know I do!

Until next time,



Mexican Fiesta Dip


Mexican Fiesta Dip

8 oz of cream cheese, softened

16 oz. of sour cream

1 (15 oz.) can of black beans, drained and rinsed

1 (10 oz.) can of diced tomatoes with green chilies, or Rotel

1 (11 oz.) can of sweet corn

2 cups of shredded cheddar cheese

1 packet of taco seasoning

1. Cream the sour cream and cream cheese together in a medium-sized bowl. Add the remaining ingredients together and mix well. Serve with a big bag of tortilla chips or crackers.


Tomato and Spinach Herb Tart

This tart would be the perfect dish for a meal as you sit on the back porch of a private beach house watching the tide come in.

Okay, realistically, the only way this is going to happen is if I sneak onto some wealthy persons beach house porch and scarf down the tart before I’m arrested for trespassing. But it doesn’t mean that I can’t enjoy eating it at my own kitchen table as my baby sits on the table in front of me and picks pieces of the crust off with his little hands!

I love that this tart can be made ahead of time and then popped into the oven a few minutes before you need to have dinner on the table. It’s flavor is so intense and it comes together so beautifully that your family will think you are hiding a personal chef in the kitchen!


Don’t forget to enter my Mother’s Day Giveaway! You don’t want to miss out on a new Flirty Apron of your choice or a box of Julie Ann Caramels!



Until next time,




Roasted Tomato and Spinach Tart


Herb crust

1 ½ cup of all-purpose flour

1 tsp. salt

1 tbsp. fresh basil

1 tbsp. fresh chives

2 tbsp. parmesan cheese

1 tsp. garlic, minced

½ c. cold unsalted butter, cut into cubed

1/4 cup of butter flavored shortening

1 tsp. apple cider vinegar

4 to 6 tbsp. ice water


  1. Add the first six ingredients into the food processor. Pulse it 2 to 3 times to combine. Add the butter cubes and shortening to the flour mixture. Pulse 5 to 6 times until the butter is the size of a pea.
  2. Add the apple cider vinegar and the 4 tbsp. of ice water. Pulse it 3 to 4 times until the dough starts to come together. If needed, you can add more ice water but only 1 tbsp. at a time until it reaches the right consistency.
  3. Place the dough onto a sheet of plastic wrap and form a 5 inch disc. Then wrap the dough up tight with the plastic wrap. Refrigerate for 30 minutes.
  4. Preheat oven to 400 degrees. Roll the cold dough out between two sheets of plastic wrap into a 12 inch circle. Remove the top layer of plastic wrap and turn the dough over into a 9 inch tart pan. Press the dough down into the corners of the pan. Then remove the remaining plastic sheet.
  5. Press a piece of parchment paper into the tart pan on top of the dough. Place pie weights (you can substitute dry rice or beans for pie weights) on top of the parchment paper. Place the tart into the oven and bake for 20 minutes. Remove the parchment paper and weights. Bake the tart crust for another 5 minutes or until the crust is golden brown.
  6. Allow the crust to cool completely.


Tart filling

½ cup of mascarpone cheese

1 cup of spinach

4 oz. of mozzarella cheese, sliced (about 8 to 10 slices)

½ cup of prosciutto, sliced

2 Roma tomatoes, thinly sliced

1 tbsp. olive oil

1 tsp. kosher salt

1 tbsp. fresh basil, sliced


  1. Drop teaspoon full dollops of mascarpone cheese into the tart. Gently evenly spread the cheese around.
  2. Layer the spinach, mozzarella cheese, prosciutto, and then the tomatoes on top of the mascarpone cheese.
  3. Brush the olive oil over the tomatoes and the sprinkle with kosher salt and fresh basil.
  4. Adjust the top oven rack to the center of the oven. Turn oven on to broil setting. Broil tart for 5 to 7 minutes or until cheese melts and the tart is heated all the way through. Serve the tart hot.


This recipe was inspired by Tomato Mozzerella Tart by Annie Eats






Creamy Deviled Eggs

If your family has a tradition of coloring Easter eggs, I’m sure this weekend you will be up to your eyeballs in hard boiled eggs. If you are wondering what to do with all of them, you might want to give this recipe a try.

This isn’t your mother’s deviled egg recipe with a little mayo, mustard, and dash or two of salt and pepper. This recipe takes deviled eggs up to a whole new level. The cream cheese makes the yolk mixture really creamy and contributes to the deviled eggs immense flavor at the same time. Add the parmesan cheese and bacon to the mixture and you have a recipe that will knock your socks off!

If you struggle with peeling the boiled egg without peeling off the egg whites too, here are a few suggestions you might what to try.

1. Make sure that your eggs are at least 1 week old. On each egg carton are three numbers that tell you when the eggs were packed. The egg carton I used today had the numbers 092 so that means that my eggs were packed on April 2nd or 92nd day of the year.

2. Your eggs should be at room temperature . I just immersed my eggs in a bowl of hot water for about 5 minutes before I boiled then and that seemed to do the trick.

3. Once the water with the eggs starts to boil, set the timer and let them boil for 10 minutes. Once the 10 minutes is up, take the pan off the heat and let them sit in the hot water for about 5 minutes.

4. Crack the eggs all over and then peel them under cold water.

I hope you all have a wonderful Easter weekend filled with family, friends, and lifelong memories!

Until next time,



Creamy Deviled Eggs

1 dozen hard boiled eggs

1/3 cup of garden vegetable cream cheese

1/4 cup of parmesan cheese

1 tbsp. buttermilk


1. Cut the eggs in half and remove the yolk. Place all the yolks in a bowl with the cream cheese. Whip together until creamy.

2. Add the remaining ingredients and stir to combine. With a tablespoon, scoop the yolk mixture back into the egg halves. Store in the fridge until ready to serve.



Grilled Pineapple and Avocado Salsa

I love fresh salsa! This salsa is loaded with flavor. I had a recipe written down for it at one time. Of course when I decided to make it a few weeks ago, I couldn’t find the recipe anywhere. So I had to come up with another one. I use mild green chilies because my family can not handle anything even remotely spicy. If you want to turn the heat up with this recipe, you can add jalapeno peppers or any other hot pepper that you want to burn your mouth with.

I also think this salsa would be amazing if served over grilled chicken or grilled pork chops. I am going to try that next time. This time, I just served it with tortilla chips.

After a day, the avocados get kinda mushy. It is really one of those recipes that is best to eat it the same day it is made. I’m doubt you will have any left over anyways. Because once you start eating this salsa, it is hard to stop!

Until next time,



Grilled Pineapple and Avocado Salsa

1 fresh pineapple, sliced into rings

2 large avocados, diced

1/4 cup of cilantro, chopped

2 tbsp. honey

zest of 1 lime

juice of 1 lime

1  1/2 tsp. of kosher salt

1/2 tsp. cumin

1/2 tsp. garlic powder

1 can of diced green chilies

1 cup of green onions, chopped


1. Preheat the grill to med heat.

2.  Grill the pineapple rings for about 2-3 minutes or until they are golden brown with grill markings. Remove the pineapple from the grill and allow to cool completely.

3. Chop the cooled pineapple into 1/2 inch chunks. Add the pineapple and all the remaining ingredients and toss gently. *be careful not to mix the salsa too much or the avocado will get mushy.

4. Refrigerate for 30 minutes before serving.






Cheesy Corn Dip

Thanks to Pinterest and Juliaeatsandtreats, I became the coolest mom ever the night I made this dip. It is bursting with flavor and extremely addicting! I love how fast it is to make and that it is different than your average dip. You can serve it with tortilla chips, crackers or even pita chips.

Next time you need a dip for a party or to snack on with the family give this one a try.

Until next time,






Cheesy Corn Dip

1 (10 oz.) can of original Rotel, drained

2 (15 oz.) cans of corn and diced peppers, drained

1/4 cup of green onions, chopped

1 cup of sour cream

1 cup of mayonnaise

2 cups of shredded Mexican cheese mix

1 tsp. smoked paprika

tortilla chips


1. Add the ingredients in a bowl. Mix well, cover and chill in the refrigerator for 30 minutes. Serve with tortilla chips.


Recipe adapted from Julia Eats And Treats

Baked Tamale Corn Cakes

About a month ago, my sisters and I went to Las Vegas to see O. We went down for the weekend and shopped and shopped and then we shopped some more. We had so much fun that we decided to make it a tradition that we do every year. While we were there, we stopped at the Cheesecake Factory for dinner. I don’t really remember what Entrée I ordered.  All I remember is that it came with a side of tamale corn cakes. I was in heaven! I haven’t been able to get those tamale corn cakes out of my mind since. This is one of the recipes that I found, tried, and liked the most. I played around with a few other recipes and I will share them later. Give it a try and let me know what you think.

What’s cooking in your kitchen tonight?

Until next time,



Baked Tamale Corn Cakes

makes about 10  3 inch cakes

1  1/2 cup of frozen sweet corn

1/4 cup water

1/2 cup butter, softened

3 tbsp. granulated sugar

1/8 tsp. salt

1/2 tsp. cumin

1 cup masa harina (corn flour)

2 tbsp. all purpose flour

1 can of mild green chilies

1 /2 cup green onions, sliced


Preheat Oven to 400 degrees

1. In a food processor coarsely puree 1 cup of the frozen sweet corn.

2. In a medium sized bowl combine the corn puree, butter, sugar, cumin, and salt. Blend well with a electric mixer until smooth.

3. Add the masa harina and flour and mix well. Fold in the green onions and green chilies.

4. Scoop 1/2 cup portions and form into 3 inch patties. Place the patties onto a greased baking sheet and bake for 25 to 30 minutes or until the cakes are brown on the bottom.

5. Carefully flip the cakes over and bake for another 5 to 7 minutes or until the other side is browned. Serve hot with fresh salsa or enjoy plain.

This recipe was adapted from

St. Patrick’s Day Edible Gift

I just got back from filming a cooking segment for Studio 5. I had so much fun meeting the friendly staff and getting a closer look behind the scenes of the show. Stephanie and Tiffany were so great to work with and made me feel right at home on the set. The host, Brooke Walker is such a sweetheart and is even prettier in person. It was a great experience and I hope to be able to return sometime soon!


This picture isn’t the best. It was taken with my phone and we had to rush because it was between breaks. Brooke Walker, the host of Studio 5 is on the left and that’s me on the right.

On the show, I demonstrated how to make chocolate pots of gold with butterscotch mousse. You can go here to view the instructions and recipe for the Chocolate Pot of Gold.


I also talked about another version, instead of filling the chocolate pot with mousse you can fill it with caramel popcorn and give it as a gift to a friend, loved one, or teacher. You can see my favorite caramel popcorn recipe here.

DSCF4448 - Copy

If you would like the free St. Patrick’s Day printable for the treats, you can hop on over to my good friend Melanie’s blog


There you have it friends, between the St.Patrick’s Day edible gift, the Chocolate Pot of Gold, the Rainbow Sugar Cookies, and Melanie’s adorable printable’s your St. Patrick’s Day holiday is covered! I hope you have a good one and I will see you back here tomorrow.

Until next time,


How To Create Your Own Chocolate Pot Of Gold

I created these Chocolate Pots Of Gold for a demonstration I am doing on Studio 5 (a local talk show). They are so fun to make and would be such a great dessert to share with your family and friends on Saint Patrick’s Day.

The chocolate bowls can be made a few days ahead of time. You can also make the butterscotch mousse and the whipped cream a day ahead of time. Just cover and store it in the refrigerator until you are ready to use it. Make sure to use a gel food coloring in the butterscotch mousse.

The food coloring you buy at the grocery store will not work very well. You can find the gels at Walmart, Hobby Lobby, and some JoAnn’s in the cake decorating section. The only place I was able to find the Airhead Rainbow Berry Xtreme Sour Belts (boy, that is a mouthful) was at a gas station.

I don’t recommend using chocolate chips for the bowls. They take longer to set up and they are not as smooth as the almond bark is. Sometimes in the process of making the chocolate bowls, some of them will break. You might want to make a few extras in case this happens. I like to use water balloons because they smaller and thinner so they are easier to peel away from the chocolate.

*Update: I found that if you spray a little bit of cooking spray(not baking spray) in your hands and then rub it  on the balloon before you dip it in the chocolate. Once the chocolate sets up, the balloon will come out of the chocolate bowl a lot easier.

*Some people are highly allergic to latex, make sure to wash and dry the balloons well before you dip them in chocolate and inform your guests that they were made with balloons.

I hope you have a great weekend and I will see you back here on Monday.

Until next time,



How to Create your Own Chocolate Pot Of Gold

makes 12 small chocolate pots of gold

12 chocolate bowls (recipe below)

5 to 6 cups of butterscotch mousse (recipe below)

1 package of  Airheads Rainbow Berry Xtreme Sour belts, cut into 1 inch strips (you will only need 12  1 inch strips)

12 small foiled covered chocolate coins

1  1/2 cup of whipped cream (recipe below)


1. Spoon the butterscotch mousse in a large zip lock bag or a large pastry bag fitted with a #1G star tip.  If you are using a zip lock bag, twist the top of the bag until it reaches the top of the mousse. On the corner that the mousse has accumulated cut 1/4 inch off the tip.

2. Pipe the mousse into the chocolate bowls in a circular motion until it is 1 inch above the top of the bowl.

3. Spoon the whipped cream into a pastry bag fitted with a #12 tip, or you can use the zip lock bag method from above. Pipe three small 1/2 inch circles right next to each other on the side of the mousse.

4. Place an rainbow Airhead strip into the center of the whipped cream. Place a foil covered chocolate coin into the whipped cream next to the rainbow Airhead. Refrigerate until ready to serve.

Chocolate bowls

12 water balloons, blown up to about 2 to 2 1/2 inches

7 squares of milk chocolate almond bark

yellow sprinkles

4 to 5 drops of yellow food coloring gel

wax paper

1. Place six almond bark squares into a round medium heat proof bowl with deep sides. Place in microwave for 20 seconds. Remove the bowl and stir the chocolate. Repeat this process until the chocolate is completely melted. Let the chocolate stand for 10 to 15minutes or until it cools to room tempature. *If the chocolate is too hot, it will pop the balloons.

2. Line a baking sheet with wax paper. Put a half a teaspoon of the melted chocolate on the wax paper and swirl it slightly to form a small circle (this will be the base that the chocolate bowl will sit on). Spray the cooking spray in your hands. Rub the cooking spray onto the balloon, making sure to evenly coat the balloon.

3. Holding onto the knot of the balloon, gently dip the two-thirds of the balloon in the melted chocolate. Slowly twist the balloon in the chocolate to make sure that all the sides are evenly coated. You may need to tilt the bowl slightly to coat the balloon better.

4. Place the chocolate coated balloon onto the chocolate circle on the wax paper. Repeat this process with the remaining balloons. Allow the balloons to set up for about 30 minutes or until the chocolate is hard.

5. Holding on to the knot, gently press on the top of the balloon to separate the balloon from chocolate. Be careful not to press to hard or you will crack the bowl. Place the balloons in the refrigerator for 5 to 10 minutes (this makes it easier to remove the balloon from the chocolate).

6. With scissors, poke a small hole at the top of the balloon. The balloon will start to shrink, carefully pull the balloon away from the bowl. If the bowl starts to crack, let it sit for a few minutes. The balloon will naturally pull away from the bowl as it shrinks, sometimes it helps to let it rest for a minute.

7. Place the remaining square of almond bark in a heat proof bowl in the microwave for 15 second intervals stirring in between until the chocolate is completely melted.

8. With a butter knife spread, a thin layer of chocolate along the edge of the bowl. Pour the yellow sprinkles onto a small plate. With the wet chocolate facing down dip the chocolate bowl into the sprinkles. Place the chocolate bowl back on the wax paper lined baking sheet. Let it sit for about 10 minutes so the chocolate can set up.

Butterscotch Mousse

1 package of butterscotch chips (high quality)

3 cups of heavy whipping cream

4 to 5 drops of yellow food coloring gel


1. Place the butterscotch chips into a medium sized heat proof bowl. In a small sauce pan, warm up 1 cup of heavy cream. Remove the cream from the stovetop just before it starts to simmer.

2. Pour the hot cream over butterscotch chips. Let it sit for 5 minutes. Gently whisk the cream and butterscotch chips until it is thick and smooth.

3. Cover the butterscotch cream with plastic wrap and place it in the refrigerator until it is chilled.

4. Remove the chilled butterscotch cream from refrigerator and add the remaining 2 cups of heavy cream and yellow food coloring. With an electric mixer whip the mixture until it forms stiff peaks. Chill in the refrigerator until ready to serve.

Whipped Cream

1  1/2 cup of heavy whipping cream

2 tbsp. granulated sugar

1 tsp. vanilla extract

1. Place all three ingredients in a medium sized bowl. With a electric mixer, whip the cream until it forms stiff peaks. Chill until ready to use