#wherefoodmeetslife - life stories & more
This one is pretty easy for me. I love Dark Chocolate! I really am not much of a fan of all for milk chocolate.
When I bake cookies, I love to use only dark chocolate chips. I add them to muffins, breads, cakes, or just about any type of sweet.
When making your charcuterie boards (grazing boards) add in some rich dark chocolate. Be sure and add in the 70% dark chocolate. You can add rich dark chocolate bark, dark chocolate covered almonds, cashews, etc. to the boards.
Dark Chocolate brinks out some great health benefits.
great for anti-aging
Did you know that generally after 6–12 weeks of consuming a cocoa powder high in antioxidants each day, participants in some studies experienced thicker, more hydrated skin? Your skin was appear less rough and scaly, less sensitive to sunburn, and had better blood flow — which brings more nutrients to your skin.
Here's the scoop: Cocoa contains antioxidants that may protect your skin against sunburn. These antioxidants may also improve wrinkles, skin thickness, hydration, blood flow, and skin texture.
I built a Halloween board full of fall favorites like candy corn, candied pumpkins, jelly candies, taffy, etc. However, I added in some great dark chocolate bark and candies to the mix. It adds depth and color to your boards as well!
Tis' the Season for Crockpots, potlucks, dips, and great comfort foods. It's the beginning of Fall among us. We all love rich comfort foods.
I love spaghetti! I just wished my husband did! Who doesn't like spaghetti? He will eat it, but not as often as I would.
Sometimes you want just a rich marinara sauce, without all the meat. This sauce is delicious to top off your spaghetti, or use it as a dip. It is also good to use as a pizza base.
Don't worry if you don't have any fresh herbs laying around. You can substitute with dry herbs. However, you don't need as much as the dry herbs. I season mine as I go, so not to over season. It's easier to add than take away.
Happy Fall Ya'll!
No doubt this year is going to be quite different than yours past. However, we can still make the best of it and enjoy a little football with our favorite snacks! Fall is definitely my favorite time of the year!
I can't wait until sweater weather. I did go ahead and put out my little velvet pumpkins, purchased some new pumpkin spice candles, and changed out the pillow covers for some fall vibrants.
I did another Zoom segment with the gorgeous Ashley King for KTHV11's The Vine. For the appetizers this go around, I went with something a little less traditional. The #sweetyellowcornbread dip is amazing! Of course, I used sweetyellowcornbread for my base. It is simple and delicious. You can make it up the night before and cover tight until you are ready to serve.
WATCH THE LIVE VIDEO FROM THE VINE SEGMENT HERE
I also brought out my little "crack" Cheese-It crackers. These delicious crackers are fun to make. Adults, and kids will love them. They are called "crack" because you just can't stop eating them. You can put a little heat to them by adding red pepper flakes.
I am sharing these two recipes below. Enjoy them! Be sure and cheer on our Hogs regardless. #gohogsgo
Pat's Sweet Yellow Cornbread Dip
Bake your Sweet Yellow Cornbread and let cool. If you don't know how to make it. You can click here for the recipe or use Jiffy or Martha White. Martha White makes a delicious sweet yellow cornbread. However, you want to double the batch if you use this mix. Otherwise it is really thin.
1-2 cups of Sweet Yellow Cornbread. (Crumble small but not mushy)
2-3 Teaspoons of Duke Mayo (delicious mayo and did you know it's sugar free)
1-2 Teaspoons of Lemon Juice
1/4 cup of chopped green onion (I use the stems and not the white part)
1 can Sweet Yellow Corn (drain well)
1 can Pinto Beans (I use Bush) Drain well
1/4 cup diced tomatoes
3-4 Cooked Crispy Candied Bacon -- Crumbled
You can top with a little shredded sharp cheddar cheese if you like. It is delish with out without
Crumble cornbread in a large bowl (don't crumble small) It needs to be bigger than bread crumbs
Add in your drained corn, pinto beans, onion and stir gently until blended in.
Add in your Mayo & Lemon Juice and mix in gently. Str gently to keep cornbread from going mushy.
Top with the diced tomatoes, bacon and cheddar cheese.
Cover and let chill. It needs to chill for about 1-2 hours or overnight.
What is candied bacon? Thick cut Petit Jean Bacon, baked in oven with maple syrup & brown sugar. You can use regular bacon in this cornbread dip if you like. However, the candied bacon is delish! To make it, you lay the bacon flat on the cookie sheet, drizzle pure maple syrup and brown sugar over the bacon. Bake at 400 for about 35-40 minutes until crispy. You can do this in microwave as well - However, cook the bacon first, then dip in the maple syrup and brown sugar. Place in a zip lock bag and put in fridge for about an hour to cool.
Serve with chips as a dip!
Pat's "Crack" Cheese-Its
1 Box of Cheese- It original crackers
2-3 Tablespoons of Garlic Pepper
1/2 Package of Ranch Seasoning Mix --- or use the whole pkg.
1/4 cup of Canola Oil or vegetable oil
1-2 Teaspoons of Red Pepper Flakes
Preheat Oven to 250 Degrees ---- Line large cookie sheet with aluminum foil
Scatter the cheese-its on the lined cookie sheet
Drizzle the oil to cover the cheese-its
Drizzle the cheese-its with the Garlic Pepper, Ranch Seasoning Mix & Pepper flakes
Place in oven at 250 Degrees for about 15-20 minutes. HInt: I take mine out of oven and mix more ranch,, oil and garlic pepper on mine and place back in oven for an additional 2-3 minutes. I like mine very flavorful.
You can taste yours and decide if you want to add more or not. Either way, you can't go wrong.
Once out of the oven, let cool on cookie sheet. You can put them in a Zip Lock Gallon Bag until you are ready to serve.
Link to the Pumpkin Dark Chocolate Chip Granola on the Segment - click here
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