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    Average: 3.3 (6 votes)
So as you all have probably realized – I am obsessed with peanut butter. I found this recipe online and the great thing about it is that it is 21 Day Fix approved so it’s a great treat for those trying to watch what they are eating but still craving something savory. I decided to whip up this treat for my husband and I while we were stuck at home during the Blizzard of 2016! We ended up getting over 3 feet of snow!  This bark was super easy to make and only took a few minutes
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Chick-fil-a on Sunday? The Nugget Copy-Kat (see what I did there?) Recipe

4 February, 2014, 0 comments, on

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chick-fil-a logo
We’ve all been there… craving nothing other than the delicious, golden morsels of Chick-fil-a nuggets that may also be what Heaven tastes like if it was edible. Your mind is set to trek to the local joint only to realize… IT’S SUNDAY?!?! (enter expletive here)

Thanks to my research and kitchen experiment, YOU can now enjoy “Chicken Heaven” on Sunday in the comfort of your own pjs.

2 eggs
1 cup of milk
1 cup of pickle juice
3-4 skinless and boneless chicken breasts
1 ¼  cup of flour
2 tbsp powdered sugar
1 tbsp paprika
1 tbsp garlic salt
1 tbsp pepper
1-2 cups peanut oil (however much you need so it’s at least an inch high in your skillet)

1. Cube the chicken into equal nugget size pieces and put into a large bowl. Pour the pickle juice over your chicken and pop in the fridge for an hour.

chicken, recipe, chick-fil-a, pickled chicken

marinated chicken

2. Whisk together your two eggs and milk in a bowl and set aside. On a deep plate, combine the dry ingredients making sure it’s well mixed. Heat up your peanut oil in a skillet on medium high.

mixing chicken eggs

3. Drain the pickle juice from the chicken and start the assembly line of: egg/milk wash, flour coating (be liberal) and dropping into the oil. Cook the nuggets on each side for 2-3 minutes until golden brown. Rest the chicken on a paper towel lined plate to soak up the unnecessary oil. (A moment on the lips is an eternity on the hips)

pan frying chicken


final fryed chicken, chick-fil-a recipe

My only criticism is the nuggets aren’t as crispy as the original but the taste is on point. I’m assuming if you have a deep fryer in your arsenal, you will have an exact replica of the nuggets. You could also potentially kick your oil up on high… I was scared to test that out as I don’t have a fire extinguisher.

XO : Kat

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5 Ridiculous Eats We're Craving For Super Bowl

28 January, 2014, 0 comments, on

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Super Bowl is coming. This Sunday if you aren't one of the lucky 79,000 ticket holders chances are you're hosting a Super Bowl viewing party, or attending one. If you're like us - you'll be eating and drinking and of course relaxing...

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The Ultimate No Bake Dessert – Dirt Cake

13 January, 2014, 0 comments, on

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Now I know what you’re thinking “Dirt Cake? I used to eat that all the time when I was a kid.” But this dessert is so tasty people of all ages love it and it helps to bring back those awesome childhood memories.

This past Saturday my friends and I were getting together for a night of playing cards and just hanging out so we decided we would order pizzas for dinner and I thought I would surprise my crew with this easy to fix tasty dessert!

I followed the basic guidelines given from the recipe online from AllRecipes.com for Dirt Cake

Here is what you’re going to need:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping
32 ounces chocolate sandwich cookies with crème filling  a.k.a. OREOS!
1 Medium & 1 Large Mixing Bowl
Serving Bowl
Gummy Worms (optional – but a huge hit )

As far as the ingredients go I tweaked a few things including the container of frozen whipped topping. This recipe calls for 12 oz. container but all I could find were 8 oz. and 16 oz. containers at the store. So rather than portioning it out I just used all 16 ounces because who doesn’t love whipped topping. It added a little more creaminess to the recipe and worked just fine!

I also didn’t measure out 32 ounces of chocolate sandwich cookies. I just used an entire package of Oreos. I think I would have been better off had a used two packages though as I needed more Oreo topping for the very top of the dessert which I didn’t have.

Once you have all your ingredients together we can get started. First thing you want to do is take the butter and cream cheese out of the fridge and let them soften for a few minutes before you begin. This will make the mixing process much easier. 

Next thing I did was to put the Oreo’s into a freezer bag.

I then grabbed my trusty meat tenderizing mallet to give those cookies a whack. The “All Recipes” way is to put them in a food processor but since I do not own one of those the good ole meat mallet will have to do. I find that this way leaves some larger chunks of the cookies in the final product but still tastes just great. My friends said they liked the chunks of cookie so it all worked out great!

Next step is to put the Cream Cheese, Butter, and Confectioners’ Sugar in a medium size mixing bowl. 

Then using your trusty mixer go to town on this combo until it is nice and smoothly mixed. I just got this brand new mixer for Christmas from my mother and was very excited to put it to the test. 

It worked great. It also has different mixing blades you can use for various recipes and comes in a storage case for an easy way to put it away in my pantry.

After the first 3 items are mixed you will want to pull out a large mixing bowl. Here you will combine the Milk, Pudding packets, and the whipped topping. 

Since the whipped topping was still a little frozen I used a spoon to scoop it out in smaller chunks so that my mixer would have as tough a time. From here be sure to mix this grouping up really good. It will become that nice color that vanilla pudding has.

Now that both bowls are fully mixed it’s time to mix them together. Pour the ingredients from the medium size mixing bowl into the large and begin to mix again.

Now the most important task after mixing both bowls together is to take off the beaters and be sure to give them a really good lick. Then be sure to control yourself and finish out the recipe because most likely you are just going to want to grab a spoon and dig in right away.

You will now want to get out the serving dish you wish to store the final product. I chose this clear glass bowl so that you can really see the layers. First put down a layer of the cream mix.

Then put down a layer of dirt mix. Since my “dirt” wasn’t as fine as if it had been from a food processor I chose to use my hands to crumble the cookies a little more as I put the layer down.

Repeat, repeat, repeat, until you have all the layers complete. I like to do my layers pretty thin that way when you take a scoop you always get multiple layers.

Toss in the fridge and let chill until you are ready to serve.

Since a few of my friends have kids that were going to be around for our night of cards I decided to toss in the worms for a special treat for them. Turns out this was the best idea I had because all of the adults went crazy for the worms, even more so than the kids.

Hope you enjoy this really simple and hugely successful no bake dessert.

PS. Dirt Cake is not only good for dessert but also for breakfast the next morning. We know it’s not healthy but we couldn’t resist have this treat in the morning too!


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Bourbon & Sea Salt Caramels

8 January, 2014, 0 comments, on

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As the New Year dawned, I decided I wanted to add something new to my repertoire of classic desserts; enter Bourbon & Sea Salt Caramels!  I discovered this recipe in my December 2013 Bon Apetit magazine, and decided to give it a try. Upon the recommendation of my bourbon expert I used Maker’s Mark 46.  First thing I would advise is to buy yourself a candy thermometer if you don’t have one, and make sure to do this when you can give your undivided attention to this recipe. I started by caramelizing the sugar, corn syrup, and water. 

This should be done in medium sized heavy saucepan over med/high heat.  This takes time, and careful attention to avoid burning.  Once it starts to caramelize the color begins to change rapidly, so careful attention is a must!

In other words, do NOT under any circumstances answer a text message from your sister, this resulted in having to start over again! Once it reached that gloriously amber color, I removed it from the heat and added the cream and butter.  I had to graduate to a larger pan before I added the cream and butter because it would have spilled over (the pan I started with was too small).  

Constant mixing is a must at this point to avoid uneven color and little flecks of overcooked caramel, and definitely employ the candy thermometer.  I did not have a candy thermometer and had to use the bowl test.  To use this method, fill a small ball with very cold (but not ice cold) water.  When you think it is getting close to temperature take a small amount of the caramel and drop it into the cold water, using your fingers to form a small ball.  The consistency of this ball that forms is what the caramel will be like when it cools.  When it has reached 235 (the soft ball stage) I removed it from the heat and poured it into the prepared pan.  Note on pan preparation, be sure to liberally coat the pan and parchment paper with Crisco or cooking spray, to make for easy removal of the caramels. Once you have poured the caramel, it is necessary to let it cool before sprinkling with the sea salt, otherwise it will just melt. 

After it had sufficiently cooled I was able to cut it into bite size pieces.  I was delighted by the consistency and flavor of these delightful little mouthfuls.  One or two of them may or may not have been dropped into a cup of hot chocolate, resulting in a delicious new way to serve hot chocolate!  Sit back and enjoy.  They should be stored in the refrigerator once they are cut, and do not stack them as they have the tendency to stick to each other, so spread them out in one layer.  Hope you enjoy as much as I did! 

- Emily

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