Category Archives: holiday

Kitchen Tip Thursdays: Food and Grilling Safety

Happy Thursday Everyone! As you are enjoying your time outdoors please be mindful to keep yourself safe. Here are some kitchen tips to help you with grilling outdoors and ways to keep your food edible.


Hello December

It’s the month of December, Christmas is around the corner and it’s the end of the year. We hope you enjoyed your Thanksgiivng holiday with family and friends. Since we’re in a holiday mood, what are you looking forward to this month? Is it lots of egg nog, decorating the tree, baking cookies with the kids? Be sure to let us in on some of your favorite holiday traditions.
We have a two year old in the house and he got to decorate the tree over the weekend, boy did he enjoy that. The lights, the ornaments even putting the wreaths on the front door seems to make him  happy. These are the moments that reminded my sister and I about our childhood and Christmas time. Those memories had us thinking about the traditions we were brough up on and what we are looking forward to this holiday season.
  • Spending Christmas with our family ( this may actually be an upcoming blog post)
  • Baking cookies, cakes and pies.
  • Seeing all the Christmas lights
  • Egg Nog ( I can’t drink it, but my sister loves it!)
  • Snow (We’re from Massachusetts)
  • Cookie Exchanges
  • Popcorn Balls
  • Making Gingerbead Houses
  • Christmas movies!!
These are just a few of the things we are looking forward to this season. What are you looking forward to this holiday season? We may feature you on our blog this month.

Taste Test Tuesday: Crystal’s Chocolate Favors

Hey everyone, grab a seat at the counter and we hope you brought your appetite because today is all about chocolate.


That’s right it’s all about chocolate. Valentine’s Day is just around the corner, these chocolate treats can be great gifts for your loved ones.


Crystal offers lollipops, mini hearts, and chocolate covered Oreos. Sweet chocolate, not to rich, melts in your mouth and leaves you wanting more.


These chocolate covered Oreos were our favorite. One bite and you are hooked. Crystal’s Chocolate Favors also provides chocolate bouquets, a great party favor or gift for that special sweet person in your life.


Prices for Crystal’s Chocolate Favors:

Chocolate Pops are $1.50 each.

Chocolate covered Oreos are $13.50 per dozen.

Small vases ( includes 1 dozen pops) are $25.00.

Large baskets (includes 15 chocolate pops) are $40.00.


These chocolate pops are available for any occasion. Be sure to check out her Facebook fan page at Crystal’s Chocolate Favors. She has great ideas for birthdays, baby showers, bridal showers and all holidays; it’s not too soon to get those Easter orders in.

For more information contact Crystal at ccox418 (at) gmail (dot) com.

Thanks for stopping by the kitchen today and be sure to grab some chocolate while you’re here.

Foodie Friday: Cinco de Mayo Menus

Cinco de Mayo is coming. Do you know what it means? Do you celebrate it with family and friends? Today’s Foodie Friday post is all about this Mexican holiday. In celebration of the ‘Battle of Puebla’ during the Franco-Mexican War in 1862 we will pay tribute with different Mexican food dishes.

Stuffed Cheese & Bacon Jalepenos
Cheese & Bacon Jalapeno Rellenos recipe
Photo by Kraft
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

4 slices Bacon, cooked, crumbled

2 Tbsp. finely chopped onions

2 tbsp. chopped fresh cilantro
1 clove garlic minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed


Easy Guacamole

2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
  1. Peel and mash avocados in a medium serving bowl.
  2. Stir in onion, garlic, tomato, lime juice, salt and pepper. 
  3. Season with remaining lime juice and salt and pepper to taste.
  4. Chill for half an hour to blend flavors.               

Queso Fundido

Queso Fundido

1 tbsp. Extra Virgin Olive Oil
½ cup finely chopped onion (about ½ medium onion)
1 3.5 oz. pkg. chorizo, finely chopped
1 Jalapeño Pepper, finely chopped (about 1 tbsp.)
2 tsp Minced Garlic
2 tbsp. GOYA Chipotle Sauce
2 pkg. (7 oz. each) Gouda Cheese, shredded or 1 lb. shredded Monterey
Jack or mozzarella cheese
1 pkg. (10oz.) Corn Tortillas, warmed
1. Heat oven to 350°F. Heat oil in medium sauté pan over medium-high heat. Add onions; cook until soft and translucent, about 5 minutes. Add chorizo; cook until lightly browned, about 2 minutes. Add jalapeño pepper and garlic, cook until fragrant, about 1 minute more. Stir in chipotle sauce; remove from heat.
2. Meanwhile, fill 9”x13” glass baking dish halfway with water. Place 8”x8” glass baking dish inside to create a bain marie. Place shredded cheese in smaller dish. Top cheese with chorizo mixture; cover tightly with aluminum foil
3. Bake until cheese melts, about 10 minutes. Serve hot, with warm tortillas.

Chilaquiles (Breakfast Dish)



1 chicken breast with bone
2 Bouillon (consomé de pollo)
1 pack (10 oz.) of Corn Tortillas
Corn Oil
2 cans (26 oz.) Whole Tomatillos, drained
1 large chopped onion
2 tsp. Minced Garlic or 1 clove fresh garlic
8 Serrano Chiles or to taste
4 oz. shredded cheese
4 oz. sour cream
1/2 cup white onion, finely chopped
1. To small saucepan, add chicken breast, 1 chicken bouillon and enough cold water to cover chicken by 1 inch. Transfer saucepan to stove; bring water to boil over medium-high heat. Reduce heat to medium low and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to cutting board until cool enough to handle; reserve 1 cup broth. Shred chicken, discarding any bones, cartilage and/or skin.
2. Slice the tortillas in eight sections (triangles) and place in a frying pan with hot oil. Deep fry all triangles until they turn golden and crunchy. Remove and drain on a paper towel. Discard all but one teaspoon of oil.
3. In a blender, place the tomatillos, onions, garlic, chiles, a cup of the broth and the chicken boullion. Blend all these ingredients well. Add salt and pepper to taste.
4. Set the frying pan that prepared the tortillas chips on medium heat, pour in the salsa, and cook for 5 minutes. Add the homemade tortilla chips and let them soak in the salsa, approximately 5 to 6 minutes. Don’t let them get too soggy. Add more chicken broth if the sauce gets to thick. Add the shredded chicken and the shredded cheese, and heat.

I hope you enjoy these recipes. As always feel free to comment on the blog, send us an email, follow us on twitter or check us out on Facebook.

1. Pre heat oven to 375°F.
2. Mix all ingredients except peppers; spoon into peppers.
3. Place filled-sides up, on baking sheet.     
4. Bake 10 min. or until cheese is melted.    

Chili Rellenos Casserole


2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce


  1. Preheat oven to 350 degrees F.
  2.  Spray a 9×13-inch baking dish with cooking spray.
  3. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies.
  4. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  5. Bake in the preheated oven for 25 minutes.
  6. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
  7. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

1 cup Mexican Style Shredded Four Cheese