Ok, so maybe I’m a bit behind the times when it comes to Jelly Belly brand candy. But, I never realized it comes in so many different varieties. All I can say is YUM… and… eh… where’s my credit card?

I love traditional Jelly Belly Jelly Beans. The fact that you can combine so many flavors into extra tasty snacks makes them even more fun to eat.

Some of my favorite combo’s are Mud Pie (2 chocolate puddings, 1 cappuccino and 1peanut butter), Blueberry Muffin (2 blueberries and 1 buttered popcorn), Cherry Cola (2 very cherries and 1 Dr. Pepper) and Banana Split (1 each of: top banana, chocolate pudding, crushed pineapple, strawberry jam, very cherry and french vanilla.)

There are 50 official flavors of Jelly Belly’s. But there are other flavor categories, as well. These include: Rookie Flavors, Fruit Bowl Flavors, Sugar Free Flavors, Tropical Mix Flavors, Sour Flavors, Smoothie Blend Flavors, Soda Pop Shoppe Flavors, Sports Flavors and Stone Cold Ice Cream Flavors. That’s A LOT of flavors!

But did you know that the Jelly Belly Company makes over a hundred other types of candy, as well? Everything from licorice to chocolates to gummy candies to cinnamon treats to novelty candy to a whole lot more.

What’s your favorite bean combo? Feel free to post it here.

Aprons are back and they are making quite a fashion statement. They aren’t just for grandmas anymore! (Aren’t the ones in the picture adorable?)

My grandma had her favorite apron that she wore whenever she cooked a meal. When she put it on, you knew that good food was just around the corner.

Aprons actually make great gifts, for almost any occasion. After all; just about everyone cooks… even if it’s only on occasion.

They are suitable for both men and women. What barbequing man wouldn’t love to have his own apron, complete with utensil holder pockets?

Aprons were born out of pure necessity. Since large wardrobes were pretty much unheard of, in the early 1900s, aprons were worn to protect the dresses underneath. That way women did not have to struggle with unnecessary laundry… forever at the mercy of their wash board.

Aprons of this early era were long and shapeless and without much color. It wasn’t until the 1940s, that they became more stylish. Many had a cinched waistline and were made out of more colorful material with contrasting accents.

Feed sack aprons were also very popular. The material that was used to make the sacks was quite heavy and ideal for making aprons and quilts.

I’m not much of a coffee drinker, but I absolutely love vanilla. The last time I watched ‘Unwrapped’, on the Food Network, they did a segment on Seattle’s Best Very Vanilla Javanilla Coffee. I have to admit that it sounds quite tasty.

One of the greatest things about all of Seattle’s Best flavored coffees is the fact that they are fat-free, sugar-free, nut free and Kosher certified. Can you say ‘healthier coffee’?

Vanilla Javanilla is a bold flavored blend with the rich taste of vanilla. I’m quite sure it would make a very good coffee to serve with dessert. It would also be a refreshing change on a cool autumn evening.

Coffee aficionados, from around the globe, have testified to the fact that this is the best vanilla flavored coffee they have ever tasted.

Seattle’s Best coffee beans are roasted in small batches. This ensures that their coffee is never bitter.

For the absolute freshest coffee, keep this in mind. Coffee loses its flavor when it is exposed to light, heat or air. For the best results, always make sure that you squeeze the air out of your bag of coffee, before re-sealing it. It is also recommended that you store it in the freezer.

I’m a big Alton Brown fan. He’s probably my favorite food network celebrity. I’ve actually learned a lot from watching his shows. It really is amazing that I don’t own one of his cookbooks… I guess it’s time to get out my checkbook.

I ran across this video today, while nosing around YouTube. (I think I’m becoming addicted to the cooking videos, there.) It talks a bit about Alton’s book Feasting on Asphalt – The River Run.

If you have read my previous posts, you already know how much I love cookbooks that showcase restaurants and hometown chefs, across the USA. This is one of them.

Watch the video to learn how to make ‘Wisconsin Mess’. We make something similar here, in our house… using a few different ingredients. I guess that means our version is a ‘Michigan Mess’.

Alton’s recipe would be perfect to serve to a hungry crowd, on a chilly winter morning. Most of the ingredients can be prepped, ahead of time, so that it can be prepared in almost no time at all.

Serve it with toast, juice and coffee or hot chocolate for a hearty breakfast that will keep them coming back for more. The secret ingredients are the key to this yummy recipe.

When my husband and I got married we opted for a cupcake cake. We didn’t have a big wedding… or a big budget for that matter. We didn’t want tons of left over cake and I honestly didn’t need the extra calories. (In addition, it was easy for our guests to take home their ‘piece of cake’.)

Cupcake stands are the perfect way to display cupcakes, for any occasion. There are available in many different styles and a wide range of prices.

The greatest thing about making cupcakes is that you can easily whip up several different flavors, for the same event. It doesn’t cost that much more and the guests will appreciate the variety. (We served five different kinds at our reception.)

The typical cupcake stand holds 23 cupcakes. You can purchase larger stands, as well. These will accommodate up to 38 cupcakes.

If you have younger children, chances are you will be asked to bake cupcakes sometime during the school year. You’ll be the talk of the classroom, if you deliver them on a cool little sand.

In this case, the styrofoam version is probably your best bet. It is the least expensive and can be disposed of easily if it gets damaged.

I’m not a beer lover, but my husband is. So, I have decided to add the Mr. Beer Microbrewery to his Christmas list. (Remember, it’s never too early to start shopping, for the holiday!)

It stands to reason that homebrewed beer is better than store-bought. Hopefully, he will enjoy the change. In addition, he can get creative in regard to variety without spending a ton of money.

There are several available refill kits including: Bewitched Red Ale, Whispering Wheat Weizenbier and Octoberfest Vienna Lager.

This is a ‘beginner kit’ suitable for those who are new to home brewing. No previous experience is necessary. It includes everything you need to brew up to twenty 12 oz. beers. No CO2 cartridge is required.

Simply mix the beer mix with water. Brew in keg, at room temperature for 7 days. Pour into bottles (purchased separately) cap and let sit for another 7 days. The natural carbonation process takes place, during this time.

The brewing keg holds 2 ½ gallons of liquid. It is made of FDA compliant material that is virtually indestructible, even during the rowdiest party.

Once you get the hang of the basic recipes it’s possible to order the ingredients brew more complex beverages.

I love writing for Chef Shopper, but there is one disadvantage. My wish list is growing larger and larger, while at the same time my available counter space is shrinking.

When I showed my husband the Krups Rotary Waffle Maker he said ‘We already HAVE a waffle maker’. To which I replied ‘I realize that, but does it ROTATE’? He just rolled his eyes and went on about his business. What a killjoy!

The waffle maker has received rave reviews. You may already be familiar with this type of appliance if you have ever attended a brunch buffet that featured a waffle bar. Although it’s not as heavy duty as commercial grade, it is an excellent quality machine.

Waffles cook very quickly and you can make them as ‘golden’ as you want them to be simply by adjusting the browning dial. There is a drip tray underneath, so you don’t have to worry about batter overflow.

Making waffles is as easy as pouring the batter into the bottom plate and closing the machine. Wait 10 seconds and rotate. Allow waffle to finish baking and enjoy! (Cooking times are dependent on the specific recipe you choose to prepare.)

If you love yummy Belgian waffles, as much as I do, why settle for an ordinary waffle maker when you can have the coolest one on the block.

I love cheese curds! If you are cheese lover, who has never had the pleasure of feasting on these tasty morsels, you really don’t know what you’re missing. I’d choose a cheese curd over something sweet, any day.

Yes, they are deep-fried and probably not the healthiest thing you can eat. But, the key here is moderation. As long as you don’t make a weekly habit of it, you probably won’t have a problem.

Technically, cheese curds are a regional product. But they can be purchased from a variety of dairies and creameries, which provide customers with online ordering capabilities. They are most commonly found in Wisconsin, upstate New York and Québec.

(You can also purchase them, already fried, at A&W restaurant locations throughout the United States. Although, I really recommend that you make them at home. I make them in my T-Fal chicken fryer. Read more about it, here.)

Cheese curds are probably the freshest cheese product you will ever encounter. Many people refer to them as ‘squeaky cheese’, because when they are really fresh they squeak when you eat them.

They are random pieces of cheddar cheese in their natural unprocessed state. For a more wholesome snack they are delicious un-fried, as well.

Photo by: Josh Mattson

My mother-in-law recently gave us a George Forman Grill. It sat in the cupboard a couple of weeks, until I decided to give it a permanent home on the counter. You know the old saying, ‘out of sight, out of mind’…

I use it at least three times a week, now. I can honestly say that I’m quite happy with its performance. I’ve made hamburgers that turned out great and they only took a few minutes, from start to finish. (You do have to keep an eye on them though; otherwise you might end up will a drier burger than you are used to. They cook VERY quickly.)

I have also thin sliced both good quality steak and boneless chicken breast and prepared it on the George Forman Grill. I freeze it in small packages and use it in dishes such as fajitas and salad.

I’ve grilled a variety of vegetables, with success. My mushrooms and pepper strips have turned out very tasty. I’ve read that some creative grillers have had success with corn on the cob. I have yet to try it.

Hot dogs turn out almost as yummy as if they were cooked on a traditional grill. Butter the inside of your bun and grill that, as well, for even better results.

If you have a George Forman Grill, feel free to share your thoughts about the product, here.

I have a sandwich maker. It’s actually the third one I’ve owned, over a period of several years. The first two weren’t defective, just totally worn out. I guess I don’t need to tell you that I use this one often, too. It’s probably one of the handiest small kitchen appliances I own.

A sandwich maker is really great for creating yummy sandwiches and a whole lot more. I’ve used mine to make omelets, corndogs, french toast, mashed potato patties, little cakes, biscuits and sandwiches… just to name a few.

How many times have you been hungry for a piece of cake, but didn’t feel like heating up the house or waiting almost an hour for the finished product? A sandwich maker is your answer. Think triangle shaped cupcakes.

Simply stir up a cake mix and bake as many little cakes as you’d like. The remaining batter can be stored in the refrigerator, for two or three days. These cakes only take a few minutes to bake and are equally good with or without frosting. (For best results, spray each well with nonstick cooking spray, prior to baking.)

In regard to sandwiches, almost anything goes. You’d be surprised how good a sandwich, made with various leftovers, can be… hot and toasty and pretty darn good!

In my opinion, there should be a sandwich maker in every kitchen.