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Grilled Cheese Academy; Fan Flavorite Winner!




Taste of Home; Comfort Food with a Modern Twist- 2nd Prize!

Gruyere Grilled Cheese with Date-Bacon Jam

  • bacon cut into ½” pieces
  • 1 large sweet onion finely chopped
  • garlic minced
  • dates-chopped
  • ½ cup apple cider vinegar
  • 1 ½ cups water
  • ¼ tsp. salt
  • ¼ tsp. pepper


  • ½ cup shredded gruyere cheese
  • ½ cup spreadable brie cheese
  • 8 slices sourdough bread cut into ½” slices
  • Butter for spreading


  • Heat a heavy skillet or pot over medium heat and add bacon. Cook until crisp. Remove from pot, place on a paper towel set aside.
  • Pour remaining bacon grease into a jar or clean metal can.
  • Add 2 tablespoons of reserved bacon grease to pot, add onion and garlic. Cook on medium heat, stirring occasionally until caramelized about 35-40 minutes.
  • Add the bacon, dates, cider, water, salt and pepper. Stir well, reduce heat to simmer and cover for about 45 minutes.
  • Remove lid, continue to simmer, stirring every 15-20 minutes for 90 minutes
  • Let cool.


  • Combine the cheeses in a small bowl mix well.
  • Heat a large skillet on medium high heat.
  • Generously butter one side of each slice of bread.
  • Evenly spread the cheese mixture on the other side of each slice.
  • Spread bacon-date jam on four of the slices of bread and put the sandwiches together. Place in the skillet, butter side down.
  • Grill until golden brown; flip over.
  • ENJOY!!!!


Arizona’s Bashas’ Chicken Challenge Winner!

Easy Chicken Pot Pie

  • Basha’s Rotisserie chicken
  • 1 bag of frozen mixed vegetables- thawed
  • 1 small onion-diced
  • 1t. Sage
  • Salt & pepper
  • 1T. Oil
  • 2T. Flour
  • 1/3 C. chicken broth
  • 1/4 C. 2% milk
  • Piecrust (optional)
  • Biscuits
  1. Preheat oven to 350°.
  2. Remove chicken from bones and set aside.
  3. If you are using piecrust, line your pie tins with piecrust.
  4. Sauté onion in oil with sage salt & pepper until tender.
  5. Add flour and stir.
  6. Add chicken broth & milk and mix well. Continue to stir until it becomes thick.
  7. Add vegetables and chicken; mix well.
  8. Spoon evenly into individual pie tins.
  9. Cut biscuits in small pieces with scissors and put on top of chicken mixture.
  10. Bake for 25-30 or until crust is and biscuit topping is golden brown.


Chicken Romaine Lettuce Boats

  • Basha’s Rotisserie chicken-removed from bone
  • Romaine lettuce
  • Cherry/grape tomatoes- cut in half
  • Avocado-diced
  • Bacon-cooked and cut into bits
  • Spreadable cream cheese
  • Salt & pepper
  1. Spread cream cheese on Romaine lettuce leaf.
  2. Add chicken.
  3. Top with tomatoes, avocado & bacon.
  4. Sprinkle with salt & pepper.


Twice-Baked Chicken Potatoes

  • 1 Rotisserie Chicken- removed from the bone
  • 1 lb. cooked bacon
  • 4 large baking potatoes
  • ½ C. reduced-fat sour cream
  • ½ C. low fat cottage cheese
  • ½ C. chives-chopped
  • ½ t. salt
  • ½ t. black pepper
  • 1 C. shredded cheese + ¼C
  1. Wrap each potato in plastic wrap and microwave for 20 minutes
  2. Preheat oven to 400°
  3. Cut each potato in half lengthwise, and scoop out the “guts”, leaving a little bit in the shell.
  4. Combine potato guts, sour cream, cottage cheese, chives, 1 cup shredded cheese and half of the bacon in bowl and mix well.
  5. Add chicken; mix well.
  6. Spoon potato mixture into potato shells.
  7. Bake at 400° for about 15 minutes.
  8. Remove from oven, sprinkle with cheese and remaining bacon bake for another 5 minutes or until cheese melts.