I still haven’t seen the new Ghostbusters movie — nor do I really intend to even though according to my wife it’s “hilarious” — but what really got me excited about its release was the fact that not only did they bring back my all-time favorite childhood drink Ecto Cooler to help promote it, but that they released some limited edition Key Lime Slime Ghostbusters-themed Twinkies as well!
If you happened to catch the Milwaukee … CONTINUE READING »
For the past couple months I’ve been creating recipes and videos for the Wisconsin Milk Marketing Board to help spread the word about their Summer of Curds promotion where they’ve been giving away cheese curd prize packs — including a pound of deliciously squeaky Wisconsin cheese curds — every single day.
Well, all good things must come to an end…. Don’t worry, I’m not talking about my love for cheese curds — I’ve still got … CONTINUE READING »
This is the third recipe / video in a series of four that the Wisconsin Milk Marketing Board asked me to do to help spread the word about their Summer of Curds promotion where until September 21st they’re giving away a cheese curd prize pack — including a pound of deliciously squeaky Wisconsin cheese curds — every single day.
Everyone agrees that pizza with cheese stuffed into the crust is awesome right? The only problem … CONTINUE READING »
Back in the 90’s Totino’s made a product called Stuffed Nachos. I have no idea how I never ate them because as a kid back in those days I basically lived off of their Pizza Rolls, but luckily for me — or anyone else who missed them the first time around — they’re back!
So what are Stuffed Nachos you ask? Well, they’re pretty much exactly what they sound like — tortilla pockets stuffed with different ingredients. They … CONTINUE READING »
Yesterday I made an Applewood Smoked Bacon Pork Loin Filet With Bacon Chimichurri Sauce — using some of Smithfield’s delicious Marinated Fresh Pork — and mentioned that I’d be sharing another recipe today that you could make if you had any leftovers.
Full disclosure: I knew that I had to do a followup post, which is pretty much the only reason I had any of the Smithfield pork loin left at all. That stuff is … CONTINUE READING »