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Archive | Super Bowl

Maple Cupcakes with Maple Glaze and Maple Candied Bacon

Thursday, October 2, 2014

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Maple Cupcakes with Maple Glaze and Maple Candied Bacon

The season of maple has arrived and that’s the only excuse you need to make these decadent maple cupcakes topped with a maple glaze and garnished with chocolate-dipped, maple-candied bacon.

Seahawks Layer Cake with Natural Dyes

Sunday, February 2, 2014

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Seahawks Layer Cake with Natural Dyes

My color choice for this naturally-dyed layer cake obviously reveals who I’ll be rooting for but I’ll give you Broncos fans a little hint: you can have your {blue and orange} cake and eat it, too, if you simply use carrot juice instead of spinach juice.

Prosciutto Goat Cheese Jalapeno Poppers

Wednesday, November 20, 2013

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Prosciutto Goat Cheese Jalapeno Poppers

These prosciutto-wrapped goat cheese-stuffed jalapeno poppers look fancier than they really are. In terms of the ingredient list and the preparation steps they are as simple as an appetizer gets. Dress them up for a holiday cocktail party or share them at a casual summer BBQ.

Pigs in a Blanket

Wednesday, May 30, 2012

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Pigs in a Blanket

Whether you call these pigs in a blanket, hot diggity dogs, corn dogs or hot dog pops, these chicken sausages baked in buns are a kid and crowd-pleaser. They are perfect for parties and they make a healthy snack or meal.

Football Cake Pops

Friday, February 3, 2012

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Football Cake Pops

The Super Bowl is just around the corner so it’s time for football cake pops. These cake pops would also be the perfect treat for a football-themed birthday bash or a football team party.

Chili Cornbread Cobbler

Friday, February 3, 2012

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Chili Cornbread Cobbler

Dress up your pot of chili and pan of cornbread by transforming the duo into a savory cobbler. This twist on the classic comfort food combo of chili and cornbread combines the two foods into one dish.

Jalapeño Cornbread

Monday, March 22, 2010

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Jalapeño Cornbread

Last summer I wanted to make habañero cornbread with the habañeros from our garden. The cornbread itself is moist and cake-like. The garden-fresh habañeros were flavorful and surprisingly not too spicy. Because not everyone likes spicy food, I have included jalapeño peppers in the following recipe. But feel free to substitute canned chiles if you want to tame it down. Or add habañero peppers if you think you are up for the spicy challenge!

Chili Con Carne

Sunday, March 21, 2010

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Chili Con Carne

Chili con carne (Chili) is Spanish for “chile peppers with meat.” Traditionally, chili is a simple stew made of chile peppers, meat, cumin, garlic and onions. In my variation of chili, I include tomato paste to get the flavor of tomatoes in the broth without the chunks of tomato. I also use pinto and black beans for extra lean protein and fiber. Serve it with warm corn bread and honey.

Baked Potato Skins

Wednesday, March 10, 2010

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Baked Potato Skins

The following recipe is my family’s take on loaded baked potato skins. The beauty of this appetizer is that you can load them up with whatever you would like: cheese, bacon, sour cream, salsa, chili, guacamole, you name it. It is also a meal where the whole family can get involved. Everyone can “load” their own potato skins.

5-Layer Dip

Thursday, February 25, 2010

3 Comments

5-Layer Dip

This layered bean dip is always a crowd-pleaser at parties. At its most basic it is a 5-layer dip but it can easily become a 7-layer dip if you add multiple toppings with the cheese.

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