Jan 212014

The other day I was shopping at Sam’s Club and I saw something interesting in the freezer case.  Pretzel-Crusted Mozzarella Sticks.  They sounded amazing and I wondered why on Earth no one had thought of them before.

I knew our freezer was packed full, so instead I just took a picture of the box to remind me of them for later.  (Am I the only weirdo that does that?  I’m always taking pictures of things I want to try later or look up review of online.)  When I got home I was talking to hubby about them and then it dawned on me: why don’t I just make my own?

Pretzel-Crusted Mozzarella Sticks Recipe

And so I did.  They are really easy to make and there’s a good chance that you have most, if not all, the ingredients already on hand.  Not counting freezing time they take less than 15 minutes to make so you can be munching on ooey, gooey melted cheese with a bit of a crunchy, salty exterior in no time flat. Continue reading »

Jun 032013

I was able to strike liquid gold and make our family’s favorite corn chowder recipe as part of a sponsored post by Collective Bias.

I’m not sure if chowder is mostly a New England thing or not, but I do know that I grew up eating a lot of it.  Fish chowder, seafood chowder (full of beautiful, succulent lobster), corn chowder, clam chowder, potato chowder.  If it’s a chowder, it was probably served at least once.  I was surprised, then, that chowder is not a staple in the diet of Kentuckians.

Cheesy Corn Chowder Recipe #VelveetaRecipes

I wanted to introduce my husband’s family to the joys of milk- and cream-based soups and so decided to start with my corn chowder recipe.  When I make them clam, fish, or seafood chowder, I want it to be on a visit to Maine with fresh Maine sea creatures.  My corn chowder is also a little lighter than most others because I use 2% milk (though the bacon might make up for the use of 2%, but hey). Continue reading »