Our Favorite Recipes!

Name: Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)
Ingredients: 8 oz Package Cream Cheese; 4.5 oz can green chiles (undrained); 1 cup shredded Pepper Jack cheese; Tortilla Chips (for dipping)

On the following pages you'll find some of our favorite recipes - for holidays and everyday. Some are recipes that have been passed down for years and others are favorite cookbook recipes. If you don't find the recipe you're looking for, e-mail me!

Adorable Pig Wall Hanging from Kirkland’s – Too Cute!

October 12, 2018 By Joi Sigers

See my buddy above? FrankenPig? I’m totally in love with him and don’t mind you knowing it. My youngest daughter and son-in-law gave me this adorable wall hanging a few weeks ago… a “just because we love you and we’re awesome people” gift. They know how much I’m obsessed with both pigs and this time of year – so they thought of me when they saw it.

At least that’s why I assume they thought of me. Hmmm….

Anyway, I know I have a lot of fellow pig lovers and collectors that visit the food blog, so I wanted to show him to you. They bought it at Kirkland’s here in Owensboro, but your local Kirkland’s may have one too.

I checked Kirkland’s website and couldn’t find him BUT they have a ton of other pig lovelies. Just enter pig in the search box and prepare to say, “So long!” to your money.

Or is that just me?

Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)

October 10, 2018 By Joi Sigers

This dip (which makes any game, movie, or History Channel show even better – this isn’t conjecture, I’ve done the studies) combines some of my favorite things in the culinary world: Cream Cheese, Green Chiles, and Jalapenos.

Hook. Line. Sinker.

Serve with tortilla chips and lose yourself in the yumminess.

If there are leftovers, refrigerate them. The next morning, spread on bagels, toast, or English muffins – you will NOT believe how incredible it is. Again. I did the studies. Anything for you.

Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)

Cream Cheese, Green Chiles, and Jalapeno Dip

Ingredients

8 oz Package Cream Cheese
4.5 oz can green chiles (undrained)
1 cup shredded Pepper Jack cheese
Tortilla Chips (for dipping)

Instructions

Combine the first three ingredients and mix until smooth.
Spread into a small microwave-safe dish and microwave for 3-4 minutes. You want the edges bubbly and the dip uniformly hot.
Serve with tortilla chips!

PBfit Review: Healthy and Delicious for the Whole Family

October 4, 2018 By Joi Sigers

Delicious PBfit – All Natural, Vegan, and Gluten-Free

While I’m normally the class clown, I want to be somewhat serious for a minute.

I guess that’s somewhat of a benefit to being the person who’s never serious, when you ARE serious, people know it’s… well… serious.

Think back to when you were in grade school. If you’re a parent or grandparent, odds are you have trouble thinking of overweight kids or even teachers. I can, honestly, remember the names of the overweight kids because they were so few.

Today, sadly, things are much, much different. You cannot go to the store, it seems, without seeing precious children who are already dealing with weight as an issue – at an age when they’re only “issue” should be homework or keeping their little brother from snitching on them!

I don’t have to tell you how unhealthy and dangerous carrying extra weight is. I won’t insult your intelligence with any diabetes statistics. You know that there is an epidemic in our country – with children and adults. An epidemic that HAS to be confronted head-on with better nutrition.

Chocolate PBfit Smoothie with Apple and Banana

The problem is… kids have incredible appetites! They’re growing and busier than any self-respecting Type A bee, so that’s only natural. Starving them is most certainly NOT the answer. Fun activities and healthy food are the answers needed and, fortunately, healthy food couldn’t be easier.

I’ll let you in on a little secret, too. It’s delicious! In fact, eating healthy is so delicious – and makes you feel so much better – that the entire family will benefit.

PBfit is one of my family’s newest obsessions and it will surely become one of your family’s as well. With 87% less fat than traditional peanut butter and 1/3 the calories, all natural PBfit makes meals and snacks healthier and even more delicious than ever.

You simply mix a little water with the PBfit mixture and… badabing!… delicious and creamy peanut butter. You only make the amount you need for the moment, so it’s always fresh and fantastic. If you want to add a little chopped peanuts or even a mashed banana, have at it. While the options are endless, it’s never better than when it is in its simplest form – good old fashioned peanut butter.

Chocolate PBfit Peanut Butter

It’s wonderful spread on bread, toast, or English muffins (with or without banana slices – YUM!) but I actually prefer dipping apple slices into the peanut butter. I also love making smoothies with the traditional PBfit as well as the Chocolate PBfit (it makes outstanding peanut butter, too… very reminiscent of Nutella).

When making your favorite smoothie, simply toss in some PBfit for extra protein and flavor. It is absolutely perfect in chocolate and banana smoothies. I usually throw an apple in, too, for good measure.

After all, an apple a day and all that…

There are a lot of excellent sounding PBfit recipes on the official website. I’m slowly but surely going to workmy way through each of them. Seriously, this is outstanding – you are going to love each of these – Chocolate PBfit, Organic PBfit, and the Original PBfit.

Kids will get a huge kick out of “making” their own peanut butter and you’ll never have to let them know how much healthier it is for them. Heck, even I get a kick out of “making” my own peanut butter and my qualification for “kid” expired quite a while back!

Each of the three varieties is IDEAL for smoothies and even milkshakes. They smoothly incorporate into the other ingredients – seemingly even better than traditional peanut butter does. I’ve actually been surprised just how smooth and creamy my smoothies are.

Below is a recipe from PBfit that’s a perfect example of the options when it comes to smoothies.

PBfit & Jelly Smoothie

1 cup frozen blue berries
4 tbsp pbfit
1 scoop vanilla protein
1 tsp low carb sweetener, monk fruit
3/4 cup milk of choice
*** optional, 1 tsp goji berry powder for color added nutrients

Blend and enjoy!

Find more recipes, nutrition information, and a lot more on PBfit.com.

PBfit sent me the samples in the picture above in exchange for telling my readers about their product. They also graciously shared the PBfit & Jelly Smoothie recipe and picture with us. The raving words and opinions are all my own, of course (as are the rest of the pictures). I was blown away by PBfit – I honestly had no idea how delicious it would be, for one thing, or how many different ways it could be used for another.

You can find PBfit in most grocery stores as well as on Amazon. I hope you’ll check it out – you and your family will absolutely love this!

Gluten-Free Meatloaf with BBQ Sauce and Dried Breadcrumbs

August 21, 2018 By Joi Sigers

Gluten-Free Meatloaf with BBQ Sauce

When I had to start eating completely gluten-free (for health reasons), it was hard enough, as an “eater.” Many favorites had to be cast aside, along with favorite restaurants like Fazoli’s, Authentic Asian restaurants, KFC, and (this one especially stung) Taco John’s. I hated the change it created in my life as well as in the lives of my loved ones. However, far worse was the chaos it created in my life as an avid cook, cookbook/recipe collector, and food blogger. ESPECIALLY given the fact that many of my favorite things to bake were homemade bread, buttermilk biscuits, pies, cakes, pastries…. you get the idea.

It left me feeling like I’d been hit by a train and left on the tracks… craving buttermilk biscuits, at that.

It affected my food blog, cooking, dining out…. everything except my cats, it seems. I actually went for a period of time on the food blog where I simply didn’t post recipes. I found myself eating the same things again and again – things I knew were safe. I found myself in a place where I had allowed this health issue to win – it knocked me down and I was too dazed to get back up.

Over the years, I’ve had my ups and downs with it – you simply cannot have a major upheaval in your life and not, at times, ride the proverbial roller-coaster. However, I ultimately decided that this wasn’t going to get the best of me anymore. I began branching out and developing new recipes which just so happened to be gluten-free.

You want to know a little secret? It has made me a better cook. When I jumped off the roller-coaster, I didn’t just rediscover my love of recipes, cooking, and being creative in the kitchen, I found that the love for each had actually somehow grown. What’s more, I find that I’m even more creative now than I was then. There’s something to be said for a hard-headed determination not to remain on the short end of the stick.

One of the things I had more trouble perfecting than I’d have ever imagined is meatloaf. I’d always used Saltine crackers before and made, if I say so myself, the best darn meatloaf you ever tasted. On the other side of my body deciding gluten was poison, I struggled to find the perfect balance of dried gluten-free breadcrumbs, vegetables, and wet ingredients. I expected the struggle to be real with breads, pastries, pasta, and baked goods, but meatloaf??

I finally found the perfect combination and have had a delicious time trying different sauces (tomato, BBQ…) and even vegetables. Like a lot of you, I am obsessed with the idea of using as many vegetables in cooking as possible. When you chop them up, the possibilities are endless – you can sneak them into so many places. Meatloaves are ideal for this veggie sneakery.

One of my favorite gluten-free meatloaf recipes I’ve come up with is below. This particular meatloaf is far less dense than a lot of meatloaves, which is one of the reasons I love it so much. Feel free to add whatever combination of vegetables you prefer – just try to keep the amount similar. I love the way the vegetables look as much as I love the extra nutrition but there’s another benefit to them. They seem to provide even more moisture, keeping the meatloaf nice and moist. Love that.

I often give the brands I use, on the food blog, not as advertisement but simply to give you all the information you can possibly use. Feel free, of course, to use your favorite brands – or whatever ones you have on hand. With this particular recipe, I cannot say how it will turn out with different brands than I’ve listed simply because I use the same each time.

Gluten-Free Meatloaf with BBQ Sauce and Dried Breadcrumbs

Gluten Free Meatloaf with BBQ Sauce

Ingredients

1.60 LB Ground Chuck
1 Green Bell Pepper
1 Sweet Onion + 1/2 of Another Sweet Onion (chopped well)
12 Baby Carrots (chopped well)
1 Celery Stick (chopped well)
1/2 Cup Stubbs Sticky Sweet BBQ Sauce
1/4 Cup Hellman's Real Ketchup
1/2 Cup Kroger Brand Gluten-Free Traditional Breadcrumbs
1 Egg
1 TBS Brown Sugar
FOR THE TOPPING, COMBINE:
1/4 - 1/2 Cup Stubbs Sticky Sweet BBQ Sauce
1/4 - 1/2 Cup Hellman's Real Ketchup
(Don't add the topping until after the meatloaf has baked.)

Instructions

Pre-Heat oven to 350 degrees.
In a large bowl, combine all of the ingredients (EXCEPT THE TOPPING INGREDIENTS).
Mix well and shape into a loaf. Place into loaf pan or a roasting pan lined with foil. I use a 2 QT baking dish (more about this in a minute).
Bake for 1 hour.
While the meatloaf is baking, make the topping. Because I use a wider dish than many loaf pans, I use a combination of 1/2 BBQ sauce and 1/2 Ketchup. If you're using a loaf pan, you can probably get away with only 1/4 of each. However, if you'll be having leftover sandwiches, you may as well make extra for them!
Remove from oven.
Spread the topping over the top and return to the oven for 10 more minutes. I'm excessive with toppings, so I actually like to add a little more right before heading to the table.

Recipe: Oven-Baked Omelet with Broccoli, Asparagus, and Tons of Cheese….

April 3, 2018 By Joi Sigers

Oven Baked Omelet with Broccoli and Asparagus

Two of my husband’s favorite foods are omelets and asparagus, so combining the two always makes me feel kind of like my favorite superhero, Hawk Girl. If only I had the uniform… never mind, it’d be too traumatic for the cats.

I’m one of the few people who actually enjoys making traditional, skillet omelets (the “secret” is using an 8-inch non-stick skillet and a spatula that isn’t too big or too floppy OXO makes an ingenious Omelet Flipper). The only drawback is, if you’re feeding more than one person at the time, it’s really tricky to time two omelets to be served at the same time. That’s why I love the occasional Oven Omelet. It’s still delicious and can be packed with even more vegetables and cheese than a skillet omelet (unless you don’t mind it when it splits its seams). It’s also a ridiculously easy and inexpensive meal – who doesn’t need that in their life?

Best of all, no one has to eat a cold omelet.

Oven-Baked Omelet with Broccoli and Asparagus

6 eggs
1⁄2 cup milk
1 cup shredded cheese (I almost always use Monterrey Jack and Cheddar but it’d be almost impossible to go wrong with your cheese selection)
1⁄2 cup chopped broccoli
1⁄4 cup chopped asparagus
1 tablespoon onion (sweet or green are my go-tos)
salt and pepper

Combine eggs and milk, then whip them with a whisk or fork.
Add in rest of ingredients. Moment of honesty – I generally add more than 1 cup of cheese. Probably more like 1-1/4 cups, but use your own judgment.
Pour into pie dish.
Cook at 350 degrees for 20-25 minutes.

You could also, of course, add bacon, ham, red bell pepper (one of my favorites)… whatever floats your boat.

EASY Mashed Chipotle Sweet Potatoes (Using Canned Yams Makes it as Simple as Possible)

February 7, 2018 By Joi Sigers

There are quite a few “staples” I keep in the kitchen at all times. Make that AT ALL TIMES – all caps because running out of them would make send me NERVOUS. Obviously salt, pepper, garlic, olive oil, lime juice, lemon juice, miniature peppers, Italian herbs, bacon, white wine vinegar, eggs, butter, and honey make the list. But a few things may not seem quite as obvious: chipotle peppers in adobo, orange marmalade, Classico brand pesto, smoked gouda cheese, Tamari sauce, and Worcestershire Sauce to name a few. Each, in various situations, add depths of flavor that rock my world.

Take chipotle peppers in adobo sauce, for example – the smoky flavor is just addictive as far as I’m concerned. You have to, obviously, go easy with the peppers because they do pack a whallop.

But OH! How I love that whallop!

I’ve found that the adobo sauce can be paired with countless foods. It plays beautifully with just about anything you introduce it to, but one of my favorite ways to us it is with one of my favorite foods in the world – sweet potatoes. By the way, did you know that all so-called “yams” are in fact sweet potatoes? Whatever you choose to call them, they’re out of this world delicious.

Here’s the amazing thing, even if you aren’t as in love with sweet potatoes as I am, Mashed Chipotle Sweet Potatoes will knock your socks off. Trust me.

The fact that this recipe uses canned yams makes it faster AND easier, and who doesn’t appreciate that?

{Recipe Below}

There really isn’t enough to this dish to warrant calling it a recipe, so I’ll just walk you through the process. If you think you’ll require more (or less) mashed sweet potatoes, adjust the number of cans and butter accordingly.

I use either two large cans of Bruce’s Yams (40 oz) or one large Bruce’s Yams can and two 15 oz yams cans. The exact measurements, here, isn’t terribly important. A few ounces here or there isn’t going to ruin your day.

One thing I’m a sticler about, however, is my Chipotles in Adobo Sauce. I always use the same brand – La Costena. I love it so much I wouldn’t even glance at another brand.

Place your cans of undrained sweet potatoes in a large pan. Add three of the chipotle peppers to the pan and simmer on low. You could, of course, crank up the heat and cut your time in half, but letting them simmer for about 30 minutes on low gives the chipotles time to flavor the sweet potatoes. Smells pretty amazing, too.

When you’re ready to mash the potatoes, drain and remove the peppers. Place hot, drained sweet potatoes in a bowl and add 1-1/4 sticks of butter (if using unsalted butter, add a little Kosher salt at this point) and 2 TBS of the crazy delicious adobo sauce.

Note: Start with 1 TBS, then taste. Some people are more sensitive to heat than others and 1 TBS is about their limit. IF you can take the heat, go ahead and add the second TBS. If, after tasting it at this point, you want even more…. add more. Go for broke!

I also finely chop up a little bit of one of the chipotles to add to the bowl as well. Again, take it easy – these guys are spirited,

Use a potato masher and mash the potatoes until you achieve the consistency you love.

This makes an absolutely delicious and easy side dish for chicken, pork, steak… you name it. In fact, it has so much flavor and depth, it’s ideal for Meatless meals.

Balsamic Mushroom-Pepper Steaks: Easy Recipe for Busy Cooks

December 6, 2017 By Joi Sigers

I love to cook like some people love to go out to eat. It is relaxing, fun, enjoyable, and simply a part of who I am. Having said that… if we’re being honest here… during the Christmas season, one of the last places I want to be is in the kitchen cooking meals! If it doesn’t involve making candy, cookies, pies, cakes, and edible gifts, I’m just not that interested.

Not when I could be shopping on Amazon, browsing Target’s aisles, or watching It’s a Wonderful Life for, like, the gazillionth time!

The beautiful meal above would be perfect for any busy December night and it’s so stunning, I could even see it as the perfect Christmas Eve meal.

To see how it all comes together see Balsamic Mushroom-Pepper Steaks.

Photo Credit: Terra’s Kitchen

Sous Vide Turkey – The Way to Get a Perfectly Moist Turkey Every Time

November 15, 2017 By Joi Sigers

If you’ve been paying attention to food trends lately, you’ve very likely heard of sous-vide, even if you’re not completely sure what it is. Thanksgiving is the perfect time to try the sous vide cooking method.

That’s because undeniably, poultry is where sous-vide shines. Unlike red meat, which can be eaten with a gradient of done-ness so the outside is gray and the inside is pink, with poultry, you need to cook it through. With a larger cut, like turkey breast, it’s impossible to cook the inside without overcooking the outside. Sous vide allows the entire piece of turkey to cook at the same time, so it’s completely, perfectly done. It‘s amazingly flavorful and never, ever dry!

Don’t let the name intimidate you. Sous-vide (soo-veed) means ‘under vacuum,’ a reference to the way food is packed before you cook it using this method. The equipment used to cook the food is called an immersion circulator, so you’d properly say, “I’m cooking this delicious turkey sous-vide,” not “I’m cooking this delicious turkey in the sous-vide.” But I digress. Why are people going crazy for sous-vide cooking? And should you jump on the bandwagon?

The premise behind sous-vide is actually simple. In traditional cooking methods such as dry heat (baking, roasting, broiling, frying, searing) or moist heat (boiling, braising, poaching, simmering), the goal is to get the center of the food cooked to the temperature that you want it to be.

Unlike grilling, here’s how sous-vide works:

Season your food (or even add a marinade or sauce) and place it in the bag you’ll be cooking in. You can invest in a vacuum sealer or just use Ziploc® bags (Brand name bags seems to leak less).

To vacuum seal with a zip top bag, place the item in the bag, then keep the zip top open and lower the bag into the water immersion circulator. Allow the water to press the bag closed, and lower it in until just below the zipper, so all the air is now pressed out. Then, zip the top and remove the bag from the water bath.

Bring the water in the circulator to the temperature that you want your food to be, and then place the bag back in the water bath with the immersion circulator. Cook it for a predetermined time, then remove from the bag and pat dry. The sous-vide cooker circulates water around the pot. The circulation prevents hot and cool spots from forming in the water to ensure even temperature throughout your food. Your food never overcooks. It’s just how you like it, every time.

Note that there are several types and brands of precision immersion cookers ranging in price from about $119 – $169. Many can be controlled remotely via Wi-Fi and Bluetooth. Kosher.com will review several brands, prices and other accessories in future episodes.

If you already own an immersion circulator or plan to purchase one in time for Turkey day, try this great recipe from Michal Frischman for Kosher.com.

Sous Vide Lemon Herb Turkey

SOUS VIDE LEMON HERB TURKEY

1 2-pound (1-kilogram) boneless, skinless turkey breast, sometimes known as turkey London broil (see note)
1/4 cup honey
1/4 cup lemon juice
1 teaspoon dried dill or 1 tablespoon fresh
1 teaspoon dried parsley or 1 tablespoon fresh
1 teaspoon dried basil or 1 tablespoon fresh
1/4 teaspoon black pepper
1 teaspooon salt
2 tablespoons flour

Mix the honey, lemon juice, herbs, salt, and pepper. Place the turkey in a heavy-duty ziplock bag or in a vacuum sealer bag. Add marinade to the bag. For a ziplock, submerge the bag in a bowl of water until just below the opening of the bag so the air is squeezed out, then seal the bag. For a vacuum sealer, set the machine to wet seal.

Place the turkey in a sous-vide set to 143°F (62°C). Cook for four hours or up to eight hours.

When ready to serve, heat oil and flour in a small saucepan. Stir well and cook for one minute. Add the juices from inside the turkey bag and whisk until no clumps remain. Slice the turkey thinly and serve with gravy on the side.

Note: You can follow the same time and temperature for any size turkey you would like to use.

Variation: To cook in the oven, keep the skin on and bone in. Bake at 375°F (180°C) for about an hour or until the thickest part of the turkey breast reaches an internal temperature of 160°F (70°C). Remove and allow to rest for at least 15 minutes

About Kosher.com
Kosher.com is the premier site for kosher cooking and conversation and the place to go for all things kosher food. Less than a year old but a rising star on the kosher food scene, it has thousands of top-quality kosher recipes, articles, tips, and entertaining shows. The site is the ultimate platform for the most diverse collection of kosher recipes.

Check out the kosher.com ongoing cooking series, where they will address choosing the right times and temperatures in sous-vide cooking for a range of different foods, and much more.

You can also rely on recipes for sous-vide at www.kosher.com, at many other online resources, and on the app your immersion circulator is linked to. Over time, you will likely want to experiment and come up with recipes on your own.

Stay tuned for the entire sous-vide series only at Kosher.com. They will have you cooking like a professional chef in no time!

And, you won’t want to miss this Sous Vide Video (http://www.kosher.com/shows/video/155/two-easy-ways-to-start-cooking-next-level-ribeye) – Watch Chef Gabe on Episode 6 of ‘Under the Hood’, only on Kosher.com. Chef Gabe takes two cuts of ribeye to the next level with his seasoning and cooking techniques. Watch as he sous vides then sears the eye of the ribeye, or Spencer Steak, and then perfectly sears a ribeye crescent. These two ribeye ideas are sure to make your next steak a winner.

Fun and Delicious: The Little Kernel Miniature Popcorn (Review + Delicious Recipe for Honey Peanut Butter Granola Bars)

November 13, 2017 By Joi Sigers

Have you seen -or heard of – The Little Kernel miniature popcorn? I hadn’t when I was first contacted to try it in exchange for a post on the food blog. But one look at the Little Kernel guy and I was hooked. That combined with the fact that I’m BEYOND obsessed with popcorn made me downright giddy at the prospect.

The Little Kernel is a better-for-you snack with a unique, hulless, “miniature kernel.” Popped in 100% pure olive oil, each popcorn is gluten-free, non-GMO, dairy-free, kosher and certified whole grains.

My favorites were the Sweet & Salty Kettle and the Butter Flavored while my husband was wild about the Truffle Sea Salt. I have a funny relationship with Truffle salt – I like it for a few bites, then, I’m ready to move on.

If you love truffle salt as much as my husband does, however, this will become your new addiction.

As for me and my taste buds, we’re sticking with the Sweet & Salty and Butter Flavored. I’m intrigued by the other flavors available too – especially the White Cheddar and Pink Himalayan Salt. They both sound out of this world good.

Where to Buy The Little Kernel Miniature Popcorn:

The Little Kernel is on Amazon – something I love since I pretty much live on Amazon. It’s super-easy to just throw a bag or two or twelve in the cart along with whatever lovely little something caught my eye at the time. Just click the link (Amazon) and shop for the variety of Little Kernel you’re craving.

You can also order The Little Kernel Miniature popcorn from their website.

You are going to love this popcorn – it’s uncommonly delicious and just a lot of fun to eat.

One of my favorites, Sweet & Salty, stars in the great recipe below from @snacksalldayeveryday. Just be sure to order plenty of The Little Kernel to use in the recipe AND for popping directly into your mouth.

Trust me on this one.

Honey Peanut Butter Granola Bars

Recipe Credit: @snacksalldayeveryday

2 cups of rolled oats
3 1/2 cups The Little Kernel Sweet & Salty
1/2 cup puffed rice
1/4 teaspoon salt
1/2 cup peanut butter
3/4 cup honey
1 teaspoon vanilla extract

Instructions:
1. Combine all dry ingredients in one bowl (using about 1/2 cup of popcorn only).
2. In microwave, combine peanut butter, honey, and vanilla extract and melt until smooth.
3. Combine this with dry ingredients and then line a dish with this mixture (tightly packed about 3/4 inch high).
4. Chill in fridge for 20 minutes.
5. Then combine remaining popcorn with honey and add this on as a second layer (tightly packed).
6. Chill for another 15 minutes or so, cut, drizzle with melted chocolate, and serve. No baking necessary.

Dive In!

2017 America’s Favorite Halloween Candy (Interactive State by State Map)

October 18, 2017 By Joi Sigers

Can you even believe Halloween is so close?! Blows my mind just how fast time passes. I’m actually pretty bummed about it because I LOVE this time of year (September – January) SO much that I want it to crawl at a snail’s pace. Unfortunately, it runs at a cougar’s pace and is over before you know what hit you.

Halloween (the first “holiday” of the stretch) is just days away and candy is on all our minds! The fun interactive map below will show you each state’s favorite Halloween candy. Simply hover your cursor over your state to see the favorite candy for your area.

Source: CandyStore.com.

If you’re unable to see a large enough version of this map, click through the link above for a much, much larger map.

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Our Favorite Recipes!

Adorable Pig Wall Hanging from Kirkland’s – Too Cute!

Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)