Filed under: Recipes | Tags: easy appetizers, easy family meals, easy recipes, kid friendly recipes, nfl gameday cookbook, smoked cheddar baked potatoes, tailgating recipes, twice baked potatoes
Ingredients
4 large baking potatoes
1 tablespoon vegetable oil
5 tablespoons butter, divided
2 bunches green onions, white and light green parts only, chopped
4 cloves garlic, crushed
2 tablespoons heavy cream
1 teaspoon salt
½ teaspoon black pepper
1 cup ½-inch cubes smoked Cheddar cheese
Paprika, as needed
Preheat the oven to 350°F.
Wash the potatoes, poke a few holes in them, and rub them with the oil. Bake for 1 hour, or until tender. Let them cool for 30 minutes.
Meanwhile in a small skillet over medium heat, melt the butter. Add the onions and garlic and cook for 2 to 3 minutes, until the onions are soft. Set aside. Slice the top off the potatoes and scoop out the pulp into a medium bowl. Set the skins aside. With a potato masher, crush the potato pulp. Add the onion mixture, cream, salt, and pepper and mix well. Add the cheese and fold gently until mixed well. Spoon the potato mixture back into the shells. Sprinkle lightly with paprika. Put the potatoes on a baking sheet and return to the oven for 15 minutes, or until hot.
Recipe taken from The NFL Gameday Cookbook
Filed under: Work/Life Balance | Tags: illegal interview questions, interviewing for a new job, interviewing for a new job and having a baby, interviewing for jobs, job loss and being a mom, mommy blog, mommy wears heels
As some of you know, I lost my job a few weeks ago. Since then, I have been networking like crazy, applying for positions and going through the interview process. I’m telling you, looking for a new job is a full-time job in itself! Now, I know I’m weird, but I actually don’t mind interviewing. It allows me to meet people, have an adult conversation and most importantly, gives me a reason to get out of my sweatpants for the day and put on a little make-up. Then last week I had an interview that took a bit of a wrong turn…
Everything was going well until (somehow) it was brought up that I have a nine month-old son. I know I am not in Human Resources, but I do know flat-out asking a question like that is illegal. I’m pretty sure the interviewer knew that as well, and that’s how he just gradually dropped it into the conversation. All of a sudden, our nice conversation about golfing with our significant others turned into “how was I supposed to travel for this position when I had a young child?” “Who was going to drop off and pick up my son from daycare?”
Needless to say, I was a little baffled. Last time I checked, it was 2010 and a man was allowed to do daycare duty and hold down the house for a few days if the woman of the house was out. In fact, it’s becoming the norm as more and more women are working outside the home and becoming the breadwinners of the family. This guy made it sound like I had to be home every night to cook dinner and change diapers.
In a matter of minutes, the job that I had such a good feeling about felt like it had been pulled away because this guy couldn’t fathom having a mom with a young child in the position. So, my question to all of you today is: Have any of you felt like you were passed up on a job or a promotion because you are a mom?
Filed under: Recipes | Tags: biggest loser dessert recipe, easy appetizer for party, easy dessert for party, fall dessert recipes, family recipes, healthy dessert recipes, mommy blog, mommy wears heels, pumpkin pie bites
Perfect for the wonderful weather we have. Will go great with apple cider for the kids and “spiked” apple cider for mom and dad! 
Note: When making the crust for this recipe, it might, at first, look like the crumbs won’t cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper or wax paper, and gently press the cereal mixture until you get a nice even layer.
Ingredients:
Butter-flavored cooking spray
3/4 cups all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal
2 tablespoons 100% pure maple syrup
1/4 teaspoon ground cinnamon
8 large egg whites
15-ounce can (1-¾ cups) solid pumpkin puree
3/4 cup agave nectar
2 tablespoons whole-wheat pastry flour
2-½ teaspoons vanilla extract
1-¼ teaspoons pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon salt
32 teaspoons whipped topping, divided (optional)
Directions:
Preheat the oven to 350 degrees. Spray an 11” x 7” glass or ceramic baking dish with spray.
Add the cereal to the bowl of a food processor fitted with a chopping blade. Process it for 15-20 seconds, or until the cereal is crushed. Transfer it to a small mixing bowl and add the maple syrup and cinnamon. Mix them until well combined (the mixture should be slightly sticky). Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7-9 minutes, or until it is slightly browned. Set aside.
Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave, and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder, and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin “bites” (3 cuts along the width of the pan, 7 cuts along the length, creating 4×8 bites). Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
From the cookbook: The Biggest Loser Dessert Cookbook
