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It’s been quite some time since I’ve posted an actual blog. The past few months my focus has been on my new website  and simply haven’t taken the time to sit down and write. As I woke this morning, determined to post before my day. Soccer with Brooke, a party for Paige, and Brooke hosting her own Halloween gathering this evening, my mind considered about 100 blog topics. But there is one thing sticking in my brain right now, I’m going to Kansas City this week for a school conference. YES!!!!! Kansas City while the World Series is taking place. BBQ I’ve never had. Big parties and new people. Did I say World Series? Oh my God I can hardly stand the  excitement. Let me give you the top 5 reasons for my excitement.

5. I love to fly (especially when it’s funded by a grant)

4. People watching in airports is the best and I always make new friends (typically at the bar)

3. Never been to KC, but the BBQ is calling my name ( probably pulled up to a bar)

2. Out of the classroom for 4 days ya’ll..holla back fellow middle school teachers (who are sitting in some bar)

1. The World Series I will watch in a new sports bar!!!! ( I hope)

Please don’t judge. I’m traveling without my daughters and the only thing I have to be responsible for is; attending all of my workshops/ meetings and getting my friend Melissa (who will be keeping my babies) the t-shirt below

Yes…that’s right! They Don’t Suck Anymore….

we don't suck anymore

Now that I’m done gloating, let me share one of the recipes I believe you should try this World Series.

Considering the Baltimore Orioles made a great run, this soup is to honor their efforts

Maryland Cream Of Crab

French Dip Sand and Cream of Crab Soup 066


1 lb. lump crab meat (remove cartilage)

 4 cups of heavy cream

1 cups of whole milk

1/2 tsp ground mustard

1 tsp dried parsley

2-3 dashes of Worcester sauce

3 tbsps. butter

3 tbsps. flour

2 1/2 tbsps. old bay seasoning


1. In large Dutch oven, melt butter and add flour to make a roux. Whisk until blond over medium low heat.

2. Add mustard, parsley, and old bay. Keep whisking add Worcester sauce then heavy cream and milk. Bring to a boil.

3. Once it comes to a boil, add crab meat and allow to simmer for 20-25 minutes of a medium low heat.

4. Top with an additional lump of crab meat, fresh parsley, and a sprinkle of old bay. I love this soup served piping hot!!!

Serve with seasoned oyster crackers…..



3/4 cup Canola Oil

1 tsp. Granulated garlic

1 tsp. Onion powder

1 (1 oz. package) ranch dressing

1 tsp. Old Bay seasoning

1/4 tsp. White pepper

 2 (16 bags of oyster crackers)


1. Pre-heat oven to 275 degrees.

2. In medium sized bowl, mix oil, granulated garlic, onion powder, ranch dressing, old bay, and white pepper.

3. Pour one bag of oyster crackers into a Ziploc bag, pour have of the seasoning mixture into bag, and toss to coat. Spread on a large baking sheet.

4. Repeat process with the second bag.

5. Bake in on for 15-20 minutes.

6. Allow to cool before serving. These are a great snack food in general.

Stay warm, watch the World Series, there’s no place like home, and remember

Who Do You Want In Your Kitchen On Game Day!!!!!

For more great recipes go to



Prepping For The Year

By Michelle McFarland



As summer comes to an end, moms everywhere have an extra pep in their step for they know that in the very near future their children will be returning to school and some semblance of normalcy will return to their home. However, with the start of school also comes a long list of must do’s such as back to school shopping, haircuts, doctor’s appointments, and establishing a morning routine.


In order for moms to keep their sanity and for their children to start their days off successfully it is absolutely necessary to establish a morning routine. Not only will it keep you, the parent, on track but establishing structure within their daily routine is what kids everywhere crave! And, it will set a positive tone for day.


Sit down and create a list of what needs to be accomplished each morning. Then depending on the age of your children you can include them on creating the schedule. This allows all parties to have ownership rather than feel as if they are being dictated too. Post your schedule or daily routine in a high traffic area where it will be readily visible. In making the routine known and visible all parties will be aware of what role each plays within the family. Thus, easing the transition from the lazy days of summer to everyday routine of what will surely be a successful school year.

As many of you know, I’m not just a blogger and television sensation 🙂 I am also a teacher with 23 years of experience.  Last Monday morning,  I had to say goodbye to summer and return to the halls of my K-8 building where I am a 7th and 8th grade science teacher. Your eye probably started twitching and you possibly shed a tear for me just knowing I teach the “hormonally challenged”. Yes, there  is a special place for me in heaven. In an effort to go out with a bang, last Sunday Paige, Brooke, and I prepared some of our favorite summer dishes.

Fried Chicken, Bacon Deviled Eggs, and Roasted Corn With Old Bay….

photo (12)

Not to toot my own horn, but I will toot on…I decided to try mixing some corn starch with my flour.

I am here to testify, this was FABULOUS.

Fried Chicken


– 2 lbs. fresh chicken wings

– 4 cups of all-purpose flour (divided)

– 3-4 beaten eggs

– 1/2 cup corn starch

– old bay seasoning

– vegetable oil for frying

– Ziploc bags (gallon size)


1. Rinse chicken and pat completely dry with paper towel. Remove all feathers and hairs. Season chicken with old bay seasoning.

2. In large heavy bottomed skillet, pre heat oil to 350 degrees.

3. Set up dredging station. The first bag two cups of flour, shallow dish with eggs, the second bag put two cups of flour and 1/2 cup of corn starch season with old bay.

4. Dredge chicken.  Flour, eggs, flour/starch mixture. Let chicken rest.

5. Fry chicken for 13-15 minutes.

6. Drain on paper towel. Season lightly with salt.

Bacon Deviled Eggs

photo (13)


– 8 hard-boiled eggs ( I love the store-bought version)

– 4 pieces of bacon

– 1/2 cup salad dressing

– 1/4-1/3 cups dill relish

– 2 tbsp. bacon grease

– paprika


1. Fry bacon until crisp. Reserve bacon grease.

2. Cut boiled eggs in half. Scoop out yolk into small bowl.

3.  Smash yolk with fork. Add salad dressing, dill relish, and bacon grease.

4. Take a large Ziploc and scoop in mixture. Clip the bottom corner of the bag. Pipe back into egg whites.

5. Top with bacon pieces.

6. Sprinkle with paprika

Remember……Who Do You Want In Your Kitchen On Game Day!!

Getting Started


Over the last year and I mean the entire year, I have been working on completing my website to go in conjunction with my blog. On the website, there will be different interactive links for my fans to use. One is the “Just For The Ladies”  This is where I will share tips on things for the ladies as well as feature some of my friends who special skill sets. Today I will feature one of my contributors. Shelly Mitchell-Hollingsworth was a teammate of mine at Penn State as well as a close friend. She was a Track and Field All-American at PSU who also attended the Olympic Trials. Over the years, Shelly has coached at the collegiate level and has focused on personal training. Needless to say, Shelly has been asked to be my fitness contributor.  Below you will find Shelly’s tips for this week.

Fitness Contributor Shelly Mitchell-Hollingsworth

Shelly fitness

Fitness Tip #1:

  Limit sugar intake, Eat in moderation, Dont skip breakfast, Drink plenty water, 30 minutes of exercise daily.
If you follow these 5 keys you will be sure to lose weight.
For your fitness questions, concerns out comments please contact me Shelly

Shelly’s Exercise Tip For The Week…

Now I’m not 100% that Shelly will cosign for this meal on a fitness tip. Half of it is a healthy choice. Having done my math, she will cosign for 50% of this dish.

Fried Pork Chops and Roasted Eggplant with Marinara Sauce

pork chop


Pork Chops

-4 to 6 Bone-in Pork Chops

– 2 cups of all purpose flour

– 2 packets of Sazon seasoning (look in your international section)

– 3 tbsp. of Adobo Seasoning Salt (also found in the international section)

– Olive Oil and Butter for frying 🙂


1. In large Ziploc bag, mix flour, Sazon, and seasoning salt.

2. Rinse and pat pork chops completely dry.

3. In large cast iron skillet or any heavy skillet, heat 1/2 cup of olive oil and 2-3 oz. of butter to medium.

4. Individually, put the pork chops into the flour mixture. Make sure they are completely coated. Place on a large

plate or baking sheet and allow to rest a few minutes before frying.

5. Fry 2 to 3 pork chops at a time. 4-5 minutes per side. Or until a meat thermometer reads 145 degrees.

6. Drain on a paper towel

Roasted Eggplant


– 2 small eggplants

– olive oil

– salt and pepper

– garlic powder

– Italian seasoning

– Parmesan Cheese


1. Thinly slice the eggplant.

2. Place slices on baking sheet. Brush olive oil.

3. Sprinkle each piece lightly with all seasonings.

4. Bake eggplant in a preheated 350 degree oven for 20-30 minutes

5. Serve with your favorite marinara

Remember….Who Do You Want In Your Kitchen On Game Day!!