Werther’s Original, Not Just Your Grandma’s Candy!

I was sent products to sample and a promotional item as a thank you. As always, all opinions are honest and 100% mine.

When I think of Werther’s Original, I think of the golden, hard caramel candies that would emerge from my Nana’s purse during church. While most delicious, I was so excited to find out that Werther’s actually makes more than just hard candies!

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Their Caramel Popcorn is the best packaged caramel corn I’ve ever tasted.

Caramel candies chewy caramels f70a588b5b09bef928ecf952ea416fc4

Their Chewy Caramels are dangerously addicting…I was ashamed to see how many wrappers I had afterward! Oops :)

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I love both the Caramel Apple Filled and Creamy Caramel Filled Hard Candies. We ate them while waiting in lines at Disneyland and they are so yummy! Hard on the outside, then when you eat it, the filling inside comes out.

Right now Werther’s has an Unwrap The Magic Sweepstakes where they’re giving away a trip to Walt Disney World in Orlando, Florida for the 2015 Epcot Food & Wine Festival! Head over to www.werthersmagic.com to enter.


Werther’s would also like to give one of my awesome readers TWO free product coupons!! Enter below & good luck :)
a Rafflecopter giveaway

Chicken Chipotle Sauce Taquitos

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone #VivaLaMorena #CollectiveBias

For this recipe, I used La Morena Chipotle Peppers in Adobo Sauce. They give the chicken filling a nice smoky flavor, and you can add as many or as little as you’d like depending on how much heat you can handle! I had to make mine mild for my girls and I; Matt would love to have the whole can in there :)

La Morena Chipotle Sauce Taquitos (1 of 12)

I bought them at Vallarta Market downtown, that place is so much fun! My girls love shopping there and my husband loves the fresh Mexican food. He got a burrito + sides for $7. Their produce section is amazing and I’m so excited a new one is coming closer to us on Broadway, right across from the new El Toro! Mmm :) La Morena items can also be found at Food 4 Less.

La Morena

These taquitos are so easy to make! I like to do the chicken filling ahead of time and refrigerate it until I’m ready to roll the taquitos up and bake them. I put all of the ingredients in my Kitchen-Aid and let it do the work of shredding and mixing it all! La Morena Chipotle Sauce Taquitos (3 of 12)Get your station ready:La Morena Chipotle Sauce Taquitos (4 of 12) Place your chicken filling on top:La Morena Chipotle Sauce Taquitos (5 of 12)Roll it up as tight as you can,La Morena Chipotle Sauce Taquitos (6 of 12)Like so:La Morena Chipotle Sauce Taquitos (7 of 12)And place on a greased, foil-lined sheet.La Morena Chipotle Sauce Taquitos (8 of 12)Bake at 425 degrees for 15-20 minutes, or until golden brown. La Morena Chipotle Sauce Taquitos (9 of 12)Serve with salsa and guacamole (recipe below), or dips of your choice. I made this salsa that is always a favorite! La Morena Chipotle Sauce Taquitos (10 of 12)Enjoy! La Morena Chipotle Sauce Taquitos (12 of 12)

5.0 from 1 reviews
Chicken Chipotle Taquitos
Prep time
Cook time
Total time
Cuisine: Mexican
  • 4 cooked chicken breasts
  • 1 teaspoon chipotle peppers in adobo sauce, chopped
  • 7 ounces green salsa
  • Juice of 1 lime
  • 1 teaspoon onion powder
  • 1 teaspoon diced garlic
  • 1 cup chopped cilantro
  • 1 green onion, sliced
  • 2 cups grated cheddar cheese
  • flour tortillas
  • queso fresco
  1. In a stand mixer with paddle attachment, add chicken, chipotle peppers, green salsa, lime juice, onion powder, garlic, cilantro, green onions, and cheddar cheese. Mix on low speed until chicken is shredded, speeding up as necessary to combine all ingredients to make taquito filling.
  2. Preheat oven to 425 degrees and spray your pan with nonstick cooking spray.
  3. Scoop about 3 Tablespoons of the chicken filling onto each tortilla and wrap tightly. Lay taquitos next to one another in your pan, not touching, seam facing down.
  4. Spray or rub tops with oil and bake for 15-20 minutes or until crunchy and golden brown.
  5. Sprinkle with green onions and crumbled queso fresco.
  6. Serve with salsa, guacamole, and/or sour cream.
  7. Enjoy!

La Morena Chipotle Sauce Taquitos (11 of 12)
5.0 from 1 reviews
Homemade Guacamole
Prep time
Total time
Cuisine: Mexican
  • 4 avocados
  • 2 cups chopped tomatoes
  • ½ cup chopped white onion
  • ½ cup chopped cilantro
  • ¼ cup fresh lemon juice
  • Salt & pepper to taste
  1. Slice and pit avocados, place in a medium bowl & mash. Add tomatoes, onion, cilantro, lemon juice, salt & pepper, and mix to combine. Add more seasoning as necessary.


How to Make a Beautiful Cheese Plate

For my sister’s Bridal Shower, I also made a cheese plate. It was SO much fun to put together and really looked beautiful! One of my Nana’s sweet friends asked me if it was real, she thought it looked too pretty to eat :)

Cheese Plate - karainthekitchen.com.JPG

Meghan, who co-hosted the shower along with her sister Hayley, had the beautiful wooden boards. I need to get some so that I can make a platter again in the future. My mom gave me the adorable forks and knives from Pottery Barn for Christmas & they are my favorite! They say, “Pick Happiness, Spread Love, Spread Joy, & Pick Love” on them. The teal cheese knives are from Anthropologie.

I used this article from Real Simple as a guide, then hit up – wait for it – Trader Joe’s to get all of my spoils! They really do have the best cheese selection in town for the best prices; and all of the sides as well. Here is what I used, I stayed pretty conservative but you could get crazy with the stinkiest cheeses you want!

How to Make a Beautiful Cheese Plate
Prep time
Total time
In France, cheese is served after dinner, before dessert. No matter when you serve it, a cheese plate is sure to please!
Serves: 12-24
  • Mild Cheddar Cheese
  • Sharp Cheddar Cheese
  • Gorgonzola Cheese
  • Double Cream Brie Cheese
  • Goats Milk Gouda Cheese
  • Candied Pecans
  • Green, red, and black seedless grapes
  • Dried Apricots
  • French baguette, sliced
  • Water crackers
  • Multigrain crackers
  • Brioche toasts
  1. Keep cheeses refrigerated until 10 minutes before serving time.
  2. Remove wrappers and arrange cheese on platter in a way that looks good to you.
  3. Place fruits and nuts in the spaces between the cheeses.
  4. Make sure you have enough knives and forks for each item.
  5. Slice bread and arrange along with crackers for serving.
  6. Enjoy!


Making Life Easier With Fresh & Easy Neighborhood Markets

I LOVE Fresh & Easy Markets! We like to head there on our way to the beach to pick up a quick lunch. It’s so convenient thanks to the store’s setup and self checkouts! My mom is so cute with her granddaughters, looking way too young to be a grandma :)

freshandeasyIt’s better than the time I made us all sandwiches, wrapped them up, got them ready to put in my beach bag, and my girls decided to put them in a bag of their own. And leave them on the counter. Out of sight out of mind for me…so they were left behind! We had a big talk about not touching things that don’t belong to you after that incident. Matt was happy when he got home from work because he had 3 sandwiches waiting for him! :)

Today we went with the Turkey Provolone Sandwich and it was perfect! It had tomatoes and lettuce on it that were fresh and not soggy at all. All 4 of us shared it and were full!

Fresh & Easy

The Good to Go section is perfect when you want a healthy, easy lunch or snack. F&E has juices, fruit, sandwiches, fruit cups, cheese slices, and more:


We got a fruit cup that had cantaloupe, grapes, pineapple, and apples in it. Lola was in charge of that while sporting my mom’s sunglasses :)


Fresh & Easy has their own brand food and brand name as well. We got a bag of SunChips to complete our lunch and were on our way to the beach!

Head to Fresh & Easy the next time you need a quick bite, you’ll be happy you did!


Fresh & Easy Markets are currently located in CA, AZ, & NV. Find where your nearest market is here

This post is sponsored by Fresh & Easy. All opinions, as always, are 100% mine.

Tomato Basil Crostini

Crostini means, “little toasts” in Italian. Isn’t that cute?

These little toasts are easy to make and leave a huge impression on whoever you serve them to. Use good olive oil & cheese and fresh bread, basil, garlic, and tomatoes for the best results!

I love serving these along with a big bowl of pasta and a salad. It’s the perfect Italian dinner!www.karainthekitchen.com

Tomato Basil Crostini
Prep time
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Total time
Cuisine: Italian
Serves: 6-8
  • 6-8 slices of crusty bread (baguette or similar)
  • 1 clove garlic, peeled
  • 2 Tablespoons extra virgin olive oil
  • 10 fresh basil leaves, thinly sliced
  • 12 cherry or grape tomatoes, halved
  • ¼ cup Parmigiano-Reggiano cheese
  1. Preheat broiler to 400 degrees. Slice bread into 1 inch slices and arrange in a single layer on a cookie sheet. Place under the broiler for 5 minutes, or just until toasted golden brown.
  2. Remove toast from the oven, and, using an oven mitt or towel, hold each toast while you rub a clove of garlic over the top of the bread. The toasted bread will grab the garlic as you run it across the top, leaving your bread with garlicky goodness in it.
  3. Place toast back on the cookie sheet and drizzle with olive oil.
  4. Put tomatoes on the toast, split side down, and push down on the tops of the tomatoes to saturate the bread.
  5. Sprinkle with fresh basil and top with grated Parmigiano-Reggiano. Enjoy!


Teedo’s Famous Salsa

This salsa recipe comes to you from the talented & adorable Jenny Flake of Picky Palate. Her cookbook, The Picky Palate Cookbook, is totally on my wish list! This recipe is her dad (who she calls Teedo)’s famous salsa and I can see why…I’ve made it twice now and it is awesomely unique. The secret of the consistency is the avocados. Mmm!

Teedo's Famous Salsa

Julie over at Table for Two shared this recipe before Super Bowl Sunday, which was the first time I made this. It was a total hit, everyone just stood around the bowl and ate the salsa. If you’re a spicy fan (not me) you could add a jalapeño to give it a kick, but I adore this salsa as is. Talk about easy & delicious…enjoy!

Teedo's Famous Salsa

Teedo's Famous Salsa
Prep time
Total time
Serves: 10-12
  • 1 14.5 ounce can fire-roasted tomatoes
  • 1 10 ounce can diced tomatoes with green chilies
  • 2 avocados, pitted, peeled, and mashed
  • 1½ cups chopped fresh cilantro
  • 1 clove garlic, minced
  • ½ lime, juiced
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper
  1. Add all ingredients to a food processor bowl and pulse until desired consistency is reached.
  2. If you have any left after serving, store it in an airtight container in the refrigerator where it will keep for up to two weeks.



Chicken Salad Endive Cups

On Valentine’s Day, this beautiful bouquet of endives arrived at my door! California Endive Growers sent them to me, and I couldn’t have been more pleased. Thank you so much!! I made this salad with some them, and decided that I’d make a chicken salad to eat the rest of them with. It was a fabulous idea…you should definitely try it!Chicken Salad Endive Cups
The endives are already the perfect little utensil. Just scoop some salad in, and eat the whole thing! You can be like Gene Wilder in Charlie & The Chocolate Factory when he drinks the tea and then eats the dandelion cup and saucer :)Chicken Salad Endive Cups

Chicken Salad Endive Cups
Prep time
Total time
Serves: 12
  • 4 cups cooked chicken, cubed
  • 1 cup chopped celery
  • 2 teaspoons grated onion
  • 1 cup seedless red grapes, sliced in half
  • ½ cup sliced almonds
  • ⅔ cup mayonnaise or Miracle Whip
  • Juice of half a lemon (more to taste)
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  1. Combine chicken, celery, onion, grapes, and almonds in a large bowl. In a separate, small bowl, whisk together the mayo, lemon juice, salt, and pepper. Pour dressing mixture over the salad and fold in until all of the ingredients are coated. Spoon chicken salad into individual endive leaves and arrange on platter. Serve & enjoy!

Chicken Salad Endive Cups

Green Chile & Cheese Canapés

Green Chile & Cheese Canapés - www.karainthekitchen.com

These are perfect for a football game or party! Super simple to assemble, and make a ton of appetizers. I was a little heavy-handed on the cheese mixture and would not put as much next time. Yummy combination that went perfectly with Tortilla Soup!Green Chile & Cheese Canapés - www.karainthekitchen.com Green Chile & Cheese Canapés - www.karainthekitchen.com

Green Chile & Cheese Canapés
Prep time
Cook time
Total time
Serves: 24
  • 1 cup low fat mayonnaise or Miracle Whip
  • 1 cup grated Monterey Jack cheese
  • 1 4 oz. can chopped green chiles
  • 1 clove garlic, minced
  • 1 baguette of French bread, thinly sliced
  1. In a bowl, combine the mayo and cheese. Set aside. In a separate bowl, combine the chiles and garlic. Spread the chile-garlic mixture on each bread slice. Top with a tablespoon of mayonnaise and cheese mixture. Place on a baking sheet. Broil for about 3 minutes, or until bubbly and slightly browned. Place on a tray & enjoy!

Top 5 Recipes of 2012

Here are the top 5 recipes on Kara in the Kitchen this year! Thank you WordPress for compiling the data for me so I didn’t have to do the leg work :) I’d also like to thank all of YOU, my readers! I love sharing recipes with you and connecting with old and new friends through food. Thank you for supporting me and making this all so much fun!

Here’s to many more recipes on Kara in the Kitchen to come! I’d like to hear from you…what would you like to see more of in 2013? Let me know in the comments & thanks again for being so wonderful!

1. Crêpes


2. Stuffed Blue Cheese Potatoes


3. Peppermint Brownies


4. Pioneer Woman’s Perfect Pot Roast


5. Peanut Butter Blossoms


Foodbuzz Day 2!

I’m finally getting around to posting about day 2 of the Foodbuzz Festival in San Francisco. The recap of Day 1 is here.

I was SO proud of myself for navigating the mess of bus lines that got me lost last year! Would you look at this map? Oh dear. I was stressed out that I wasn’t going to make it in time for the TCHO Chocolate factory tour. Thank goodness the guy stopped and picked me up, the bus was packed and he wouldn’t pick anybody else up the whole way! Once I made it to the Embarcadero, I had to run a few blocks to make it in time. My flats were actually not that bad to run in, until the next two days when I had the WORST shin splits of my life! It killed to be in heels at church the next day.

I made it to TCHO in the nick of time & got to go on the tour. Here’s our lovely tour guide. He was interesting, talked really fast, and was very informative. He had this little microphone that didn’t really help us hear him any better, and kept moving it to take sips of his tea. I loved learning about cocoa, the process of making chocolate, the different ways it’s infused with flavors, and touching cocoa butter and cocoa beans. I also really appreciate how closely TCHO works with their farmers and how well they treat their employees!

What’s a chocolate factory tour without one of the best TV scenes involving chocolate?!

They didn’t allow any pictures to be taken where the chocolate magic happens, but it was so wonderful. Did you know that they only let women package their chocolate? Any guesses as to why? The answer is that women have a lower basal body temperature and can hold chocolate a second or so longer than a man can before it melts. You learn something every day!

After the tour, they let us sample all of their high-quality chocolate. I am a milk chocolate girl through and through. But what he taught us was that to eat chocolate the right way, you must use all five senses. 1. Look at the chocolate 2. Snap the chocolate in half so you hear it 3. Feel the chocolate in your hands 4. Smell it 5. Taste it. Now tasting means letting it sit on your tongue and melt for a bit. This changed how I view dark chocolate! I actually enjoyed quite a few of the dark pieces we sampled because I let it melt on my tongue and dissolve instead of biting into it. The 99% cocoa was AWFUL though. I ran to the trash can and spit it out. No amount of melting could help that puppy out.

After the TCHO Chocolate factory tour (which had no Gene Wilder or everlasting gobstopper involved, bummer), I walked downtown to shop a bit before my mom came to meet me. We met up for the Taste Pavilion and sampled food after food after food!

Here is the famous Chef John Ash, behind a beautiful Alaskan halibut. They served it in a coconut curry sauce that was absolutely perfect & my mom’s favorite.

My favorite were the crab cakes! Oh my goodness. They were the best crab cakes that I have ever had in my entire life! The wonderful people at Alaska Seafood have perfected them. I was so glad that we got some first because I heard they ran out and/or people were too full by the end! Mmm I could go for one or three about now :)

I am a total fan of Naked juice and drank it all through my pregnancy with Lola. I had to have some of their orange juice every morning! They had this mango juice that was insanely sweet and had NO added sugar in it. Incredible!

The cupcakes from Mission Minis were so moist and the perfect size. I kept the two spiders and brought them home for my girls :)

After all of the chocolate tasting and all of the food at the Taste Pavilion, my mom and I headed to Nordstrom to shop for a bit. They had a huge event going on and we got our makeup done! Here I am with Bobbi, who I’ve followed on Instagram for over a year now! I was SO happy to meet her in real life and it was crazy feeling like I know her so well but having never met in person. Here we are with our final makeovers!

I am so disappointed with myself, I didn’t take any pictures at the Gala with my hair done or all of us dressed up! We had a minor car incident, then tons of traffic, and my phone died, so I wasn’t really focusing on pictures. But I did take a few at the dinner of the food. It was held at the Academy of Sciences in Golden Gate Park and was stunning!

My favorite was the artichoke ravioli with ginger soup, pictured below.

The mushroom & onion pizza was my favorite from this plate, nothing else was a standout. For dessert, my favorite was the pot de creme in the tiny mug!

I had so much fun this year and am excited by all of the new people I met and connections I made. Thank you DailyBuzz Food for a wonderful event! I have another awesome giveaway coming so stay tuned! :)