This post is sponsored by Cabot 

This White Bean Pepper Jack Skillet Dip is delightfully creamy and packs a ton of flavor, without being heavy. That’s because the beans, sour cream and salsa verde are blended together before being combined with the cheese, garlic, jalapenos, greens onions, bell peppers, and corn. The whole thing is topped with more Pepper Jack cheese and baked until it reaches a bubbly, cheesy perfection.

The flavors all compliment one another, and truly highlight the creamy and slightly spicy Cabot Pepper Jack Cheese. This cheese is delightful on its own, on a sandwich or shredded in eggs. But I had bigger plans…and it’s the ideal star for this dip!

Best of all? This dip comes together in less than 10 minutes of prep! Serve it with tortilla chips and raw veggies as an appetizer, or next to some grilled chicken or steak to round out a meal!


  • 3  tablespoons olive oil, divided
  • 1 can white beans, drained and rinsed (feel free to sub pinto beans if you can’t find white)
  • 1/2  cup Cabot sour cream 
  • 1.5  teaspoons kosher salt
  • 1  cup frozen corn kernels
  • 1.5  cup shredded Cabot Pepper Jack Cheese, divided
  • 1/2  medium red or orange bell pepper, diced (about 1/2 cup)
  • 4  green onions, minced
  • 1 minced garlic clove
  • 1/4 cup salsa verde
  • 1/2 of a jalapeno, diced


  1. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 10-inch cast iron skillet with 1 tablespoon of the oil; set aside. Shred the cheese into a medium sized mixing bowl.
  2. Set aside 1/4 cup of the beans. Combine the remaining white beans, 2 tablespoons olive oil, sour cream and salt in a food processor fitted with the blade attachment. Process until smooth. Add the jalapenos, corn, 1 cup of the pepper jack cheese, bell pepper, scallions, and salsa verde. Pulse a few times to combine.
  3. Pour the mixture into the skillet and spread into an even layer. Sprinkle evenly with the reserved beans and remaining cheese.
  4. Bake until the cheese is bubbly and browned around the edges, 25 to 30 minutes. Turn your oven to broil for the last 5 minutes to get a golden brown and bubbling top. Cool for 5 minutes before serving with tortilla chips or raw veggies.

Be sure to tag me on Instagram if you make this dip
@girlmeetskitchen and use the #girlmeetskitchen !


This spicy, cheesy + hearty dip is the perfect addition to any gathering or Super Bowl party!

This dip is loaded with some of my favorite flavors! Cheesy, spicy and comforting flavors… perfect for snacking! It brings just enough punch of heat & is fairly hearty with the addition of chicken thighs. I plan to make this dip for Superbowl Sunday…after all I mainly show up for the food.

I also love this dip because it utilizes some of my favorite brands. Cabot Creamery Co-op is one of my favorite sharp cheddars – not just because of the flavor, but because they have a connection with each and every farm from where they secure their milk to make their cheeses. They believe in keeping ingredients pure, and you can taste the difference.

I hope you find yourself enjoying this dip with loved ones – be it in front of the television watching the Super Bowl, or just because you want to share some love over a cheesy, spicy chicken dip. Serve with anything from tortilla chips to raw veggies or warmed, slightly toasted baguette rounds.


  • 3-4 boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 jalapeños, chopped finely
  • 1/4 cup chicken broth
  • 4 tbsp. extra virgin olive oil, divided
  • 1 cup real mayo
  • 8 oz block Cabot extra sharp cheddar, shredded
  • 3/4 cup shredded parmesan
  • 1.5 tsp. garlic salt + pepper


  1. Brush a 10″ skillet with 1 tbsp extra virgin olive oil around the bottom + sides. Preheat your oven to 350.
  2. Shred cheese and finely dice the onion and jalapeños.
  3. Heat the skillet on your stovetop over medium heat. Add 2 tbsp Olive Oil to the skillet and season the chicken thighs with garlic salt + pepper.  Cook the chicken thighs until no longer pink, about 4-5 minutes on each side. Remove chicken from pan + chop into bite sized pieces. Do not rinse the skillet.
  4. Add additional 1 tbsp olive oil to pan & add the jalapeños + onions. Cook 2 minutes, allowing the pieces to brown.
  5. Add 1/4 cup chicken stock to the skillet and de-glaze by scraping the browned pieces from the bottom of the pan. Add the chicken back into the skillet.
  6. Reduce to low heat, then add the 1 cup mayo and shredded cheese to the skillet. Stir to combine, remove from the stovetop and transfer to your pre-heated oven.
  7. Bake 15-20 minutes, until bubbling. Serve hot + enjoy!

If you make this dish, be sure to tag me @girlmeetskitchen on instagram and use #girlmeetskitchen !

These oatmeal cookies are a copycat and nod to the Little Debbie oatmeal cream pie cookies (sans the cream filling) I grew up loving as a child. They’re chewy, full of flavor and incredibly delicious.

This recipe for oatmeal cookies is the chewiest, perfectly flavored melt-in-your-mouth good! They’re the closest thing to those Little Debbie oatmeal cream pie cookies in flavor that I’ve ever found + sure to please any cookie lover.

Like with any recipe, customize as you prefer; they’re going to be just as perfect if you add raisins, dried cranberries, white or chocolate chips – the sky is the limit. My grandma taught me that all recipes are best when shared with friends or family, so make a batch of these today, then share them over coffee (or milk) with those you love.

One thing to note: I always believe recipes are best when made with the highest quality ingredients. I buy organic + make sure all ingredients are without any “natural flavors” or additives.

Recipe yields just under 3 dozen cookies.


  1. 3/4 cup room temperature butter
  2. 1 packed cup brown sugar
  3. 1/2 cup cane or white sugar
  4. 2 eggs
  5. 1 tbsp pure vanilla extract
  6. 1 cup unbleached all purpose flour
  7. 1 tsp salt
  8. 1/2 tsp baking soda
  9. 3 cups rolled oats


  1. Preheat oven to 350. Line two baking sheets with parchment paper.
  2. Cream the butter and sugars together for 2 minutes in your mixer, set to medium speed. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.
  3. Add in the flour, salt and baking soda and mix for an additional 1-2 minutes on medium speed. Add in the oats and mix to incorporate fully.
  4. Spoon evenly sized balls of the dough onto the parchment lined baking sheets. For consistency, I like to use a small cookie scoop.
  5. Bake 11-13 minutes. Cool on a wire rack. Store in airtight container for up to 4 days.

Be sure to tag me on Instagram if you make this recipe
@girlmeetskitchen and use #girlmeetskitchen

This Vietnamese fried rice recipe really is THE BEST.  It’s quick and simple to make, and pairs well with any protein…or hits the spot as a stand alone meal.

I have scoured the internet for the quintessential fried rice recipe. While there are a lot of great recipes out there, very few hit all my criteria of what it ought to taste like.

 Growing up, we were fortunate to have friends that lived nearby and also worked with my mom who’s heritage was Vietnamese. Her recipe for fried rice was, far and away THE BEST recipe I’d ever tasted, and the standard by which I judge every other fried rice.

This recipe was passed down to me from her family and truly is the best. It’s simple to make and reheats well. My oldest asks for it at least once a week and each time I make it for her, it brings back sweet memories of my childhood. Enjoy from my kitchen to yours!

  • 2 cups of uncooked Jasmine, long grain rice
  • 1 frozen bag of peas & carrots mixed, thawed
  • 1 lb. protein of choice, cut into 1″ pieces. I used chicken breast, though shrimp or pork are wonderful options as well. Vegetarians — skip the protein altogether!
  • 3 eggs, scrambled
  • 1 yellow onion, diced
  • 3 tsp. sugar
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 4 tbsp. butter
  • 2 tbsp. canola oil
  • 1 large bunch green onions, diced. Use the entire onion, greens included
  • 2.5 tbsp. soy sauce
  1. Cook or steam the rice per the package instructions.
  2. In a small nonstick saute pan, cook the eggs until scrambled and set aside.
  3. Heat the canola oil in a separate large frying pan on the stove top over medium heat. Season the protein with the 2 tsp. of salt and saute until fully cooked.
  4. Add the thawed peas, carrots, and yellow onion to the chicken and saute 3 minutes.
  5. Turn off the heat, then add the cooked rice, butter, sugar, black pepper and soy sauce. Stir until combined, noting the rice will still be relatively light in color. The soy sauce should merely act as a season to the rice. (note: bean sprouts would be a great addition to this, or any other favorite vegetable you prefer. Just make sure anything you add is similar in size to the peas and carrots.)
  6. Stir in the diced green onions, saving some to garnish. Serve immediately.

spin dip 3

This Spinach, Artichoke + Roasted Red Pepper Dip is delicious, creamy and loaded with cheesy flavor. It’s an update to the classic spinach and artichoke dip with the addition of jarred roasted red peppers. This recipe is always a crowd favorite around Christmas gatherings, or any gatherings for that matter. It comes together in just a few minutes, then the magic happens as it bakes in the oven.

I love this time of year. For me it’s a time when we reflect on the joy of both the simple and magical. Family, health, joy and love. I especially love watching my girls experience the magic of Christmas. Inevitably, there’s also a lot of great food.

My side of the family has always celebrated Christmas Eve with a spread of heavy appetizers. A staple every year has always been this dip. My mom doesn’t even ask me to bring it because the assumption is there that I will contribute it to the spread. It’s incredibly simple to make. In fact, I typically put it all together the night before and refrigerate it until it goes into the oven. Cheesy, gooey + full of flavor, this dip is one of my favorites & a must for any holiday gathering.

As I find to be the case in all cooking, using fresh ingredients makes a better dish, but pre-shredded cheese in the bags will do if you prefer the simplicity and convenience.  Recipe yields one 2 quart dish.


  • 15 oz. jar of real mayonnaise
  • 14 oz. can of quartered artichokes, drained and chopped
  • 1.5 cups jarred roasted red peppers, drained and chopped
  • 3 cups fresh spinach leaves
  • 3/4 cup grated parmesan cheese
  • 3/4 cup grated romano cheese
  • 3/4 cup grated gruyere cheese
  • 16 oz. bag Italian blend cheese (reserve 1/2 bag for topping during bake time)
  • 1-2 tbsp. minced garlic, depending on your preference for garlic
  • 1 tsp. ground pepper


  1. Preheat oven to 350.
  2. Grate cheeses and place in a large mixing bowl.
  3. Drain + Roughly chop the artichokes & roasted peppers; add to the bowl.
  4. Add remaining ingredients (except the reserved 1/2 bag of Italian blend cheese) + stir to combine.
  5. Transfer the dip to a 2 quart baking dish. Top with the remaining 1/2 bag of the Italian cheese.
  6. Bake 35-40 minutes, uncovered. Serve hot with crackers, bread, chips or raw vegetables.

Be sure to tag me on Instagram @girlmeetskitchen if you bake this dish and use #girlmeetskitchen

These gingerbread bars are are an incredibly soft and chewy Christmas dessert. Because they are so simple to make, they are a great alternative to making individual gingerbread men. However, you can use the same recipe to do cut out gingerbread cookies (find my recipe here.) It’s a family recipe that always has me recalling Christmas scenes at my grandma’s house where the coffee was hot and the laughter loud.

In my opinion, the cinnamon frosting rounds this dessert out to be the perfect balance of sweet and spiced. The bars are a chewy version of the beloved gingerbread man cookie, and offer the right balance of spice, sweet and molasses. Finally, I top it off with the same buttercream frosting recipe I use to frost cakes, but with the addition of cinnamon to bring all the Christmas flavors together.

This recipe yields one 9×13″ pan. If you intend to keep them longer than a day or two, store them in the refrigerator in an airtight container. From my kitchen to yours, cheers to all your holiday baking and Christmas gatherings!

Ingredients: Gingerbread

  • 1 cup room temp butter
  • 1 cup sugar
  • 1 1/4 cup molasses
  • 2 room temp eggs
  • 5 cups AP flour (gluten free: sub a 1:1 gluten free flour)
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. all spice
  • 1 tsp. cloves


  • 1 stick room temp butter
  • 1 lb. powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup whole milk (more if needed if the frosting is too thick)
  • 2 tsp. cinnamon


  1. Preheat oven to 350. Spray a 9×13″ pan with nonstick spray.
  2. Mix the first four ingredients well.
  3. Add the remaining ingredients and mix for 1 minute until well incorporated.
  4. Spread the dough evenly in the pan, gently pressing to even it out.
  5. Bake for 20-22 minutes or until a toothpick comes out clean.
  6. Let cool completely.
  7. Meanwhile make the frosting. Combine all ingredients in a mixer fitted with the whisk attachment. Whisk together for 4 minutes. Spread on cooled bars. Cut + enjoy!

Be sure to tag me on Instagram if you make this recipe @girlmeetskitchen and use #girlmeetskitchen

This post is sponsored by GoodPop

When you hear ‘Frozen Hot Chocolate’ you may find yourself thinking of the famous dessert found in New York City at Serendipity. The dessert is rich, creamy and full of chocolate flavors…and it’s something you can make easily in your own kitchen!

Your family can make these with a few simple ingredients blended together and top them off with whipped cream, then garnish with a GoodPop. GoodPops are made with the best non-GMO, Fair Trade Certified, organic and locally sourced ingredients, and almost all of them would compliment this dessert! Strawberry? Cookies and cream? Cold Brew Latte? Yes please.

GP 4

Perhaps I’m of a small majority, but I’ve always been a fan of iced drinks. Even living in Minnesota, iced Coffee is on the menu year round in our home. While my kids love a good hot chocolate, this recipe for a frozen hot chocolate is a fun way to change it up. Because we’re huge fans of chocolate, we garnished them with a Chocolate Fudge GoodPop

Head to their site and view all their flavors here – and don’t forget to use the code GMK20 for 20% off your order at checkout!

GP 3

Since sharing food with those I love is a passion, these are inspired by my friend Mandy who has an affinity for all things chocolate, sweet and dessert. Cheers from my kitchen to yours, friends!

This recipe yields two medium to large sized frozen hot chocolates.

GP 6


  • 1 3/4 cup chocolate milk*
  • 1 tbsp. sugar
  • 1 tbsp. cocoa powder
  • 4 oz. melted bittersweet chocolate
  • 1/2 tsp. pure vanilla extract
  • 2 cups ice
  • 2 Chocolate Fudge GoodPops (or any flavor of choice! Get creative!) 
  • Whipped cream for topping (optional)

*To make Vegan: use a dairy-free milk. I used a Dark Chocolate Almond Milk!


  1. Melt the chocolate in the microwave, stirring every 30 seconds until fully melted.
  2. Add all the ingredients (except the GoodPops) to the blender and blend until combined. 
  3. Pour into two cups. Top with whipped cream and garnish with a GoodPop. Enjoy!

GP 1

GP 2

Be sure to tag me on Instagram if you make this recipe @girlmeetskitchen and use #girlmeetskitchen

Similar recipes: 
Hibiscus Mint Julep
Simple Homemade Caramel Sauce

This post is sponsored by Good Pop

An intoxicating twist on a classic cocktail.

I love a good cleaned up recipe. What do I mean by that? I mean bright, bold flavors that sing without all the added artificial nonsense. Flavors, colors…these things should come from real ingredients! And while there is always a place at the table for a classic cocktail, I love twists on classics to change it up. This cocktail recipe is all of these things: bright, clean, bold and with a slight twist thanks to the Hibiscus Mint GoodPop!

Their famous Hibiscus Mint GoodPop is made in micro-batches with steeped Fair Trade Organic dried hibiscus flowers, organic mint and fresh lime juice. It’s a perfect compliment to this traditional + iconic drink.

I’ve ensured these not only boast an amazing flavor, but they are the definition of ease. I’ve replaced the simple syrup found in a traditional Mint Julep with a melted Hibiscus Mint GoodPop. Apart from that, you only need 4 other ingredients to assemble, plus a friend or loved one by your side to sip together.

Recipe yields 2 cocktails. Cheers, from my kitchen to yours!

Hibiscus Mint GoodPops Form the base of this iconic cocktail.


5 oz. Bourbon
1 large lemon
3 Hibiscus Mint GoodPops (1 melted, 2 frozen)
1 oz. water or sparkling water
Mint leaves for garnish


1.) Fill 2 lowball glasses with ice
2.) Melt 1 Hibiscus Mint GoodPop + divide between the two glasses
3.) Divide the bourbon between the two glasses + stir to combine
4.) Squeeze the juice from 1/2 lemon into each cocktail
5.) Top with 1/2 oz of still or sparkling water
6.) Add an additional Hibiscus Mint GoodPop and mint to garnish each Julep + enjoy!

Be sure to tag me if you make this cocktail on Instagram
@girlmeetskitchen and use #girlmeetskitchen

Caramel 7

This post is sponsored by GoodPop.

This caramel sauce is so very delicious. What’s even better? It’s made with just three simple ingredients and comes together in less than 7 minutes. It makes the perfect drizzling addition to any sweet treat, but especially these GoodPop Cold Brew Latte frozen pops! Forget a caramel macchiato. This is so much more enticing and made with clean ingredients!


GoodPop’s Coldbrew Latte flavor is one of my absolute favorites! It’s a creamy blend of organic, fair trade coffee and organic coconut cream. With just the right amount of coffee for an afternoon pick-me-up. What’s more: the company pledges to do good. The “Good” in their name isn’t just about their ingredients or the way their GoodPops taste, it’s about the company’s commitment to using their products as a vehicle to do social Good. Through responsible ingredient sourcing (Non-GMO, Fair Trade, Organic, and local) and non-profit & humanitarian efforts, they’re a small company with a big passion for doing good and giving back.

Enjoy this afternoon snack or any of the GoodPop frozen treats for less! Head to their site and enter GMK20 at checkout for 20% off your order! This simple caramel sauce would be a perfect addition to any of their frozen pops!

Recipe yields just under 1 cup caramel sauce and can be refrigerated for up to 4 days, covered. Bring to room temp before drizzling.

Caramel 4


  • 1/2 cup (1 stick) organic salted butter
  • 1 cup packed brown sugar
  • 1/4 cup organic half + half
  • GoodPop Organic Coldbrew Latte frozen pops


  1. Add the first three ingredients to a medium sized saucepan.
  2. Cook on medium-low heat for 5-6 minutes, whisking constantly until the sauce thickens.
  3. Drizzle on a GoodPop Organic Coldbrew Latte frozen pop. Enjoy!

Caramel 5

GPop Caramel


This post is sponsored by Cabot Creamery Co-Operative

If you’ve spent any time on Instagram lately, you’ve likely seen a lot of sourdough bread fill your feed. Perhaps it’s because people have more time on their hands, perhaps it’s due to a shortage of yeast…or maybe a little bit of both, but I’m here for it! I’ve been baking sourdough on and off again for a few years, and love everything about the process. But let’s take this beautiful loaf of bread to the next level…with garlic butter and Cabot’s Seriously Sharp Cheddar Cheese!

If you’re not baking your own – no problem! Grab a loaf on your next grocery run or delivery. But don’t forget to add Cabot’s Seriously Sharp Cheddar Cheese to your list!! The slightly nutty and sharp intensity brings any loaf of sourdough bread to a cheesy bread perfection. It would go perfectly with any dish you’re serving, but I have a feeling it will be the main star of the meal. 

I love supporting co-operative movements. Cabot has a long history that goes back more than 100 years when 94 families from Cabot, Vermont formed a co-operative to ensure their livelihood.. They knew that they were stronger together than they were apart. Today, Cabot’s 800 farm families still have each other’s back. Supporting each other is what the co-operative movement is all about. 

You can discover where to shop their delicious cheese – including the Seriously Sharp cheese used in this recipe here.

bread 3


bread 7

bread 6


  1. Preheat oven to 350.
  2. Cut slices ½ way into your loaf of bread vertically and horizontally – spaced approximately 1” apart to form a lattice-like appearance in your bread. Place the loaf onto a large piece of tinfoil and onto a baking sheet.
  3. Add the garlic salt to the melted butter and stir. Gently pull apart each section of cuts vertically and horizontally and spoon the melted butter into the cracks. 
  4. Repeat this process with the shredded cheese, gently pressing it down in between the cracks. Finish by adding more to the top of the bread.
  5. Cover the top of the loaf with the tinfoil and bake for 20 minutes. Remove the top piece of tinfoil and bake an additional 10 minutes uncovered. 
  6. Remove from the oven and enjoy!

bread 4

bread 1

Be sure to tag me if you make this recipe on Instagram @girlmeetskitchen using #girlmeetskitchen!