Black-Eyed Pea Dip

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Happy New Year’s Eve! Growing up, in true Southern fashion, my family always made sure to serve black-eyed peas on New Year’s Day. They are supposed to bring luck in the New Year.

As you can imagine, eating plain ol’ black-eyed peas can get kind of boring. So this year, I looked for a way to change things up. And I found this dip.

It’s really yummy and would be the perfect way to serve this Southern tradition on New Year’s Day.

Black-Eyed Pea Dip
Adapted From: Paula Deen

2 (15-oz) cans black-eyed peas, drained
1 (15-oz) can whole kernel corn, drained
2 cans Rotel, drained
1 c chopped red bell pepper
2 – 3 Tbsp chopped fresh jalapeño pepper
1/4 c chopped red onion
1/2 c red wine vinegar
1 Tbsp balsamic vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp Dijon mustard
1/4 tsp sugar
Pinch dried oregano
1/2 c olive oil
1/2 c vegetable oil


In a large bowl, stir together the black-eyed peas, corn, Rotel, bell pepper, jalapeño and onion.

In a jar fitted with a tight lid, mix together the vinegars, oils, salt, pepper, mustard, sugar and oregano. Drizzle the dressing into the bowl, adding just enough to coat the vegetables but not drench them.

Chill in the refrigerator until time to serve. Serve with tortilla chips.

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Enjoy, and Happy New Year!

Easy Holiday Chocolate Chip Cookies

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The Christmas season is my absolute favorite time of year. I love holiday decorations, Christmas music, and the excuse to do lots and lots of baking — especially when the recipe is an easy one, like these holiday chocolate chip cookies.

While stocking up on baking essentials (you know, like candy canes and butter — lots and lots of butter), I found these Nestle Toll House Holiday Morsels and knew I had to make some holiday chocolate chip cookies.

These cookies are super-easy to make but still look fun and festive. They would be a great treat to serve at a holiday party or bring to a potluck!

Easy Holiday Chocolate Chip Cookies
Adapted From: My

1 c butter, at room temperature
1 1/2 c firmly packed brown sugar
2 large eggs
1 tsp vanilla
2 1/2 c all-purpose flour $
1 tsp baking soda
1/2 tsp salt
1 bag Nestle Toll House Holiday Morsels


Preheat oven to 400-degrees F. In the bowl of a stand mixer with the paddle attachment, cream together butter and sugar. Add in eggs and vanilla and mix well.

In a separate bowl, mix together flour, baking soda and salt. Gradually add to the wet mixture, stirring until dough is consistent. Stir in Holiday Morsels.

Drop by the spoonful onto a lined baking sheet and bake at 400-degrees F for 8-12 minutes, until bottom edges begin to turn golden brown. Cool for a few minutes, then transfer to wire baking racks to cool completely.

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Don’t miss these yummy holiday cookie recipes!

Holiday Chocolate Chip Cookies Microwave Gingerbread Cookies Dear Santa Cookies Christmas Oreos Stained Glass Cookies Chocolate Peppermint Cookies Fruitcake Cookies Snickerdoodles Chocolate-Covered Cherry Cookies Image Map


HoneyBaked New Recipe Turkey Breast

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Can you believe that Thanksgiving is next week? I’ll admit that I’m in denial, as I won’t actually be celebrating a traditional Thanksgiving this year. We are leaving on Tuesday next week for a two-week trip to Paris. I am super-excited, but a little bummed at missing one of my favorite holidays. I mean, what’s fall in Texas without turkey, cornbread dressing and all the fixin’s?

So enjoy an extra helping of cornbread dressing for me, would you?

I really can’t complain much, though. We got to have a little mini Thanksgiving celebration with just our family the other night, thanks to HoneyBaked’s New Recipe Turkey Breast. The folks known for their delicious ham have revamped their turkey breast recipe and asked me to give it a try. I whole-heartedly agreed!

Precooked and sliced, HoneyBaked’s New Recipe Turkey Breast is so convenient for busy families. The turkey dinner comes with frozen sides, so you just pop those in the oven. I heated our turkey up just a bit before serving.

The brown sugar glaze on the turkey was divine. We chose macaroni and cheese (Andrew’s favorite) and green bean casserole as our sides. They were so good and had me longing for some cornbread dressing to go along with it.

This would be the perfect solution for a busy weeknight meal, or a great alternative to making a huge Thanksgiving meal. Since there’s just the three of us, sometimes it’s hard for me to tone down my need to make giant feasts. This would help with that so much.

HoneyBaked New Recipe Turkey Breast Facts

HoneyBaked Turkey Breast comes in three-pound packages that make 8-10 servings. It is best if refrigerated immediately and eaten within five days of purchase.

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Get $3 off HoneyBaked New Recipe Turkey Breast with this coupon!

I definitely recommend the HoneyBaked New Recipe Turkey Breast dinner. My family loved it!

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Disclaimer: I was asked to try and review HoneyBaked’s New Recipe Turkey Breast Dinner and received a free product sample to facilitate my review. Information was provided by HoneyBaked, but all opinions and photographs are my own.

Imperial Sugar Homemade Holidays Thanksgiving Recipe Contest


Can you believe the holiday season has already begun? My taste buds are already anticipating the height of holiday baking, especially with Thanksgiving right around the corner. That’s why I’m excited to share the Imperial Sugar Homemade Holidays Thanksgiving Recipe Contest with you!

One of my holiday baking staples is Imperial Sugar, whether it’s powdered sugar for Pecan Pie Cookies or plain ol’ granulated sugar for Fall Spice Sugar Cookies.

And this year, Imperial Sugar wants to be part of your Homemade Holiday!

Enter your original homemade Thanksgiving recipe — savory side dish, decadent dessert, or whatever suits your fancy — for the chance to win $500!

  • First Place will receive a $500 gift card.
  • Second Place will receive a $300 gift card.
  • Third Place will receive a $200 gift card.

How to Enter:

  1. To submit your recipe, join the Imperial Sugar “Sweet Community” by signing up for an account. (If you are already a member, just log into your recipe box.) Once logged in, scroll down the page and select the “Share Your Recipe” option. Complete the form in its entirety.
  2. You are strongly encouraged to submit a JPEG photo of the entered recipe at a size no larger than 495 pixels wide by 341 pixels tall.
  3. Multiple entries per participating “Sweet Community” account are permitted; however each entry must be for a separate and unique recipe.
  4. You may enter both Imperial Sugar and Dixie Crystals’ Thanksgiving recipe contests; however you cannot enter the same recipe in both contests.

Contest Details & Rules:

  • Contest entry period begins November 1, 2012.
  • Contest entry deadline is November 23, 2012.
  • All recipes must be the original creation of the Entrant.
  • Recipe may not have been previously published or otherwise owned, sold or conveyed to a third party, may not have won previous awards, must not infringe upon the copyrights, trademarks, rights of privacy, publicity or other intellectual property or other rights of any person or entity.
  • All recipes must include a minimum of one teaspoon of a Imperial Sugar product.
  • Recipes will be judged by our very own Chef Eddy Van Damme.
  • All entrants must meet eligibility requirements outlined in the Official Rules.

Winner will be announced Friday, December 2, 2012.


Now, I’ve got to start brainstorming what I want to enter in the contest! What’s your favorite homemade holiday recipe?


Disclaimer: This is a sponsored post — photos and information was provided by Imperial Sugar and I was compensated for sharing this information. All opinions are my own.

Queso Blanco

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In the fall, Saturdays are reserved for one thing in our house: College Football. On any given weekend, we spend the day watching game after game after game.

We often have other football fans over to watch the games, and I’ve developed a repertoire of Gameday recipes that I keep on hand for those days. Queso Blanco is one of those.

This dip is so easy to make. Tillamook cheese melts really well and adds a nice touch to this recipe. The sausage and Rotel give it some extra kick, and what’s college football without a little kick?

Queso Blanco

1 Tbsp of Tillamook butter
1 can of Rotel tomatoes and green chiles
1 lb of pork breakfast sausage
12 oz Tillamook Vintage White Cheddar Cheese, shredded
4 oz Tillamook Monterrey Jack Cheese, shredded
1/4 – 2/3 c of milk


Brown the pork sausage in a large skillet over medium-high heat. Set aside.

Drain the Rotel and heat the butter on medium-high heat until melted. Add the Rotel and sauté for about 2 minutes until fragrant. Set aside.

In a large saucepan, mix the cheese and 1/4 c of milk until the cheese is melted, stirring constantly.

Add the Rotel and sausage to the saucepan. Mix well. Gradually stir in milk until the queso reaches desired consistency.

Serve immediately with tortilla chips for dipping.

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Disclaimer: Tillamook provided product samples for me to use in this recipe. All opinions and photos are my own. Protection Status