Good morning! What a beautiful day it is here.. the smell of fall is in the air! I’m still in the process of updating recipes. I started canning and I found little time for anything else! This blog is still fairly new, so many of my original posts are pictures of past goodies. If you see something you would like the recipe too and I have not updated it please email me at tamra@whipsandcheese.com.   Thank you for your patience, I’ll start posting my jams, jellies and sauces soon! Tamra <3


Just a few more ;)


Catching up!

I still continue to struggle with getting the blog back on track! However here is a little more of what I have been up to!


Life is good!

I think of the blog every day, what it started out as, where I am today, and wish so much I could have kept it up! Eventually, it will be my time to work on it, right now I keep uploading my pics and passing out recipes when you all ask for them! So excited about the new packaging and labels ! More strawberry-basil jam coming – its that time of year! Happy Valentines Day!


Peek into future posts!


When I say its been busy.. holy cow.. I’ve been able to find time to cook.. and Lord knows I got on a HUGE canning kick.. then it was pumpkin cupcakes… new dinner recipes.. But I feel rushed constantly! Life with a teenage girl, taking care of my lovely Momma, and keeping up with the blog.. well .. the blog  has had to wait… but I have so many new, exciting recipes to add! I’ll post you some pictures and again, go back and start adding my recipes to them! We’ll get this caught up and on track soon ;) Thanks to all who have continued to visit the site .. spread the word!




Fall is near!

When I first started blogging, I had this idea in my head that every post had to have a dish, dessert.. recipe.. but its grown to be so much more than that to me. Not only do I love to cook but I love to share my experiences with others while cooking.  It may be my wonderful neighbors over for an impromptu bbq, or the kids asking for a certain delight.. regardless.. cooking makes me happy :)

It has been 20+ years since I canned my first veggie, which was actually a salsa.. this year I have canned over 10 dozen jars and experimented with some crazy flavors! All of which are versatile – they can be dessert sauces, used with brie,   on your favorite croissant or bagel.. or glaze for your favorite bbq!  Speaking of which.. we have big plans for the bbq sauce, it is a bit thick and concentrated.. you can add so much to it to satisfy everyone in your family.. honey, mustard, vinegar, ketchup.. love it!  I’ll be posting even more recipes I’ve experimented with as well as the jelly/jam/glaze/sauce.

Looking for the “hard to find” gift? I’ll put together a package for you! Complete with your own labels. Coming soon :) Need it before I post? Give me a shout – tamra@whipsandcheese.com . Also available for parties / catering !

Tamra <3



I had so much fun with this recipe, could it have been that there was good friends and a few drinks involved? Or that there is bacon in this!!! Oh probably both.. regardless, it was fun to make and turned out delicious! I will be packaging this for sale soon :)

After searching for about an hour, I simply cannot find my recipe, though most caramel corn recipes are the same – I did come across this one – Caramel Corn and it is nearly the same, actually is just the same, different source.  I would re-post but it does have a bit of detail…. so please start with the above recipe.  It is very important.. I cannot stress enough.. to stir this constantly.. you will feel like a candy maker by the time you are done, but so well worth it!  When cooling/stirring add in whatever your guilty pleasures are ;)  We used bacon, and yes, the whole pound of bacon (minus a few pieces that the guys couldn’t keep their hands off of!) about a cup of semi-sweet chocolate chips and a cup of mixed nuts.. delish!

Enjoy! Tamra<3


Camouflage Cupcakes

I saw a picture of these on the internet and just had to recreate them. Unfortunately, the picture was not linked to give credit to anyone :/   I wasn’t quite sure how they would turn out, so I used a boxed mix..  I know.. I know… slap my hand! For the cupcakes themselves, I used a white and milk chocolate mix (a lighter chocolate). I put the white cake mix in 2 different bowls .. after it was mixed of course… same with the chocolate.

You will need to add a bit of black food coloring to one bowl of the milk chocolate mix to darken it, then add your green food coloring to one bowl of the white mix.  To get that olive/military green you will need to add some of the dark chocolate mix, or food coloring.. go easy on this, a little at a time, until you get the right color! Alternate putting it in the cupcake liners (I used a tablespoon) until you are about 2/3 full… be very very careful!!! It is sooo easy to over fill these!

The frosting is a basic buttercream, divided into 3 bowls, cocoa is mixed in with the white to make chocolate, then food coloring for the green, and of course your white.

I was starting to run out of time, and simple put a little of each frosting in a large pastry bag with a #1 M tip – the colors ran together some but I still think they came out adorable!

An alternative is to place your tip in a very large pastry bag, then fill 3 bags with different colors of frosting.. snip the ends, place all three bags in the pastry bag with the tip and they will come out with the colors much more defined :)

Have fun welcoming home your military friends and family members or those hunters in the family!


Quinoa and Roasted Veggies

Sometimes.. it is the simple ingredients that make the best meals.. I guess that is depending on the mood you are in.  I had just started making Quinoa.. and feel in love! There is no big recipe here it is simply a mix of my favorite veggies (all veggies!) or those that roast well.. cauliflower, sweet red pepper, fresh corn off the cob, broccoli, tossed with a little olive oil, and roasted in the oven on 350 till tender.. stir often..

The Quinoa is made as instructed on the box.. I tossed this with a little fresh ground pepper and Parmesan cheese.. and finally grabbed some fresh spinach and pre cut carrots I found in the fridge, tossed them in a hot pan with about 1 t. of olive oil (does not take much!) and made a slightly “wilted” salad.

Mmm.. I love my veggies, in all forms :)  This is quick, easy, and versatile – Don’t let those veggies go bad in the fridge, toss them together and roast them!

Enjoy! Tamra <3


Fruit, Chocolate & Bacon Belgian Waffles

lol.. I have to giggle at myself.. because there really is nothing THAT special about this, except that I was so excited I got a new Belgian waffle maker!!! And how exciting is it, to be able to make 4 different kinds of waffles, with ONE BIG WAFFLE! This would definitely feed 2.. Any waffle recipe will work, but I used a basic one that I found on cooks.com Here

I put chocolate chips on 1/4 of the waffle, then blueberries, then bacon, yes BACON in the waffle! And for strawberries section i added them after (not a fan of strawberries cooked into waffles/pancakes, but you might be!) garnished with a lil whipped cream, because, c’mon.. you have to have whipped cream with waffles ..right?… oh.. wait.. is that only at I-Hop? :) Enjoy your waffles!

ps.. you can use this as a panini press or to cook hash browns, experiment with it!

Tamra <3


Chicken & Spinach Chimichangas with Spanish Quinoa

Yes yes.. it is another Quinoa dish! But that isn’t the highlight here ;) Ok, well maybe one of the highlights as I absolutely love this combination. I love Mexican food, better yet, I love those chimichangas that are way too big for one person and covered in lots of cheese ;)

But alas, I had to find a healthier version, and when done, I actually preferred this one!

You will need: (Adjust to how many you are feeding)


  • Chicken Breast
  • Sweet red peppers
  • Onion, sliced
  • Fresh Spinach
  • black olives (optional)
  • Tortilla shells * I prefer flour* You can use low-carb or low fat, but they don’t hold up as well – still perfectly good to use though!
  • Monterrey Jack cheese

Chilled Avocado/Sour cream sauce

  • 1 avocado
  • Sour cream to taste – about 1/4 cup
  • Fresh squeezed lime juice (I only used half a lime, use to taste)
  • dash of salt and pepper.. I always use a pepper mill, love the cracked pepper taste!

Spanish Quinoa

  • 1-2 cups of quinoa (follow directions on your box)
  • olive oil
  • Cumin
  • Chives
  • Grape tomatoes (or cherry)

Lets start throwing this together shall we? :)

First things first, make your sour cream/avocado topping/sauce, simply mash the ripe avocado, add the rest of the ingredients.. if you like.. add a dash of cumin to give that more authentic Mexican taste.. please in fridge – tightly covered!!!

Pan sear your chicken, grill it, bake it, just cook it however you like! I personally pan seared mine because I wanted to use the same pan to cook my sweet red peppers and onions in just as the chicken was starting to finish up.  As you can see in one of the photographs, I like to keep my ingredients separate as I finish them then “build” the finale ! So we have our pan seared chicken, sweet red pepper, onion, .. ahh! Toss a BIG handful of fresh baby spinach in and saute until just starting to cook down.. it will continue to “wilt” after you remove it from the heat.

Here is where it gets tricky ;)  I’m just kidding, grab another pan, big enough to fry your chimichanga  and toss about 2 T of olive oil in, does not take much, these are not deep fried like our good friends at the local yummy Mexican restaurant !

In the mean time, toss your quinoa, chives (or green onions), about a teaspoon of cumin, handful of grape tomatoes cut in half and about 1-2 tablespoons of olive oil in the pan that you had just cooked your chicken in. Toss every once in a while and let the flavors blend together while you wrap your chimchanga’s

Simple take your flower tortilla, place a bit of chicken, some spinach.. peppers.. onions.. jack cheese.. be careful, you still have to fold this completely! You will want the sides tucked in and begin roll as you would a burrito, with both ends closed.. make sure your oil is hot, about medium high and place seam side down.. while you wait 2 minutes, toss your  quinoa around .. flip the chimichanga over.. browning both sides.. Turn heat off the quinoa and move to a cool burner or serving dish.   Plate your chimi, quinoa, toss a few olives on the side and don’t forget your cool avocado/sourcream/lime sauce!

Enjoy! Tamra <3