Growing up I was never a fan of Twinkies. They always just tasted way too sweet and way too overly processed.
Plus, despite the fact that Hostess — the company that makes Twinkies — claims that they only have a shelf life of 45 days — which in itself is a pretty long time — we’ve all heard the rumors of Twinkies basically lasting forever and still tasting exactly the same right?. Even as a … CONTINUE READING »
This post is part of a series I’m working on for Black Creek Cheese. We formed a partnership out of a love for big flavor and bold cheeses. In case you’ve missed any of my previous posts you can click here to check out all the cheesy dishes I’ve come up with so far.
We’ve got one week of football games in the books so far and 16 more weeks of regular season games … CONTINUE READING »
This post is part of a series I’m working on for Black Creek Cheese. We formed a partnership out of a love for big flavor and bold cheeses. In case you’ve missed any of my previous posts you can click here to check out all the cheesy dishes I’ve come up with so far.
Football season officially kicks off in a few days and like pretty much everything else since March, I’m guessing that … CONTINUE READING »
Back in November I was on the FoodCrush Podcast talking about how this here blog got started, how reality cooking shows are fake, how BuzzFeed Tasty likes to steal ideas from food bloggers and a whole slew of other fun stuff. If you want to listen to the episode you can check it out here.
As Lori and Matt — the co-hosts of FoodCrush — were talking to me Matt suggested that I try … CONTINUE READING »
If you’re a fan of Reuben sandwiches then you absolutely have to try this this slow cooker Reuben Dip.
It takes all the best parts of the iconic sandwich — corned beef, cheese, sauerkraut and Thousand Island Dressing — and combines them into a super easy to make dip that’s perfect for entertaining.
I originally made this Reuben Dip for a St. Patrick’s Day party years ago, but after seeing how much everyone in attendance … CONTINUE READING »