White Chocolate Funfetti Popcorn

White Chocolate Funfetti Popcorn

Popcorn is good on its own, but the addition of white chocolate and sprinkles makes it birthday-week-worthy.

white chocolate popcorn

I shared this popcorn with the third- and fourth-graders at my church, and they could not quit eating it!  I lost count of how many times I heard, “Can I have some more popcorn?”

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Reese’s Cheesecake Dip

Reese’s Cheesecake Dip

Do you watch the ball drop on New Year’s Eve?

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Chunky Black Bean Dip

Chunky Black Bean Dip


Beans, beans! The magical fruit–the more you eat the more you…

Uh, let me try again.

Beans, beans! They’re good for your heart–the more you eat the more you…

Well, you get the idea.


When I visited Honduras in 2010, we ate refried pinto beans at every single meal.  I love beans, but after 21 meals of refried beans on hotdog buns (breakfast), refried beans with tortillas (lunch), and refried beans with rice (supper), even black beans would have been a welcome treat!

At the end of the week, they took us out for a special meal.

You would never guess what they stuffed in these papusas.
I must say, though, that my nails were extremely smooth and shiny by the end of that week.  Maybe beans truly are magical.


Chunky Black Bean Dip


  • 1 (15 oz.) can black beans, drained
  • 1/4 cup pre-made salsa
  • chopped green pepper (optional)
  • cilantro (optional)



  • Combine all ingredients in a food processor or blender and pulse until the mixture becomes the desired consistency
  • Eat and enjoy!



Why I’m Not Vegan: Coconut Macaroons

Why I’m Not Vegan: Coconut Macaroons



I have a huge respect for true vegans–not because they go without meat, cheese, and milk–because they go without honey, yogurt, and eggs.  Those three things are the breaking point for me, and I am going to use two of them in today’s recipe.

These coconut macaroons from Elana’s Pantry, are sweet, simple, and superb!  The best part? You can serve them at your next party, and your friends will never guess that they are healthy, all natural, gluten-free, clean, and ridiculously easy.


  • 2 egg whites
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • 2 1/2 cups coconut flakes


  • Separate egg whites and whisk them briefly with a fork.
  • Add honey and continue whisking until the eggs and honey are well combined.
  • Whisk in salt.
  • Stir in coconut flakes and make sure that all flakes are well-coated with the honey-egg mixture.
  • Refrigerate at least 30 minutes.
  • Preheat oven to 350 degrees Fahrenheit.
  • Using a small scoop (1 tablespoon), portion out your macaroons.  Be sure to press the coconut mixture into the scoop so that each macaroon will stay together while baking.
  • Place macaroons onto parchment paper-lined baking sheet.
  • Bake for 10-12 minutes.  Macaroons should be lightly browned.
  • Cool for at least 1 hour before serving.