Sweet Tooth Candies…Newport, Ky



Opera Creams, Turtles, Peanut Butter Meltaways, Caramels, Fudge, Bark, Ice Cream and Ice Balls!!!!!!!!!!!!!!!!

I could go on and on, this place will satisfy your Sweet Tooth…ha ha ha 😛 hence the name…Sweet Tooth…ha ha ha

Really I’m not kidding you, this place is an old fashion candy shop they have been making fine chocolates for over 100 years.  And at the Holiday’s they specialize in making delicious beautiful candies for Christmas, Easter, Sweetest Day and Valentine’s day.  Oh and they make Caramel Apples to die for!!!!

Cute tables to sit down if you want, they also have several benches outside to sit and enjoy your favorite treat too.




We also sell some of their delicious confections in our stores, and let me say their chocolate melts in your mouth!!

When I was a kid we would stop in here every once in awhile during the summer on our way to my Grandma’s house and get the famous Snow Ball!!  With Vanilla Ice Cream in the middle 🙂


I don’t really remember the flavor I would get, but I have a feeling it was something like grape or cherry!  But I’ll tell you those were great Friday nights when we would make that extra stop 🙂

Now a day’s I’m a sugar free Nectar with no Ice cream…but they do have terrific “Homemade” Ice Cream, I have tried the Peanut Butter Chocolate Chunk…delicious…Banana Chocolate Chip…very delicious…Key Lime Ice….even more delicious!!

This is the Key Lime Ice…with homemade waffle cone 🙂


The cone was so good and fresh…the way it should taste


But this past month its been the sugar free nectar, and what I like about this place is that its not in those silly paper cones.  Its in a heavy duty foam cup and a small is in a medium cup, a medium is in a large cup, a large is in a extra large cup.  Reasoning so you have room to get your spoon in there without ice spilling up all over, I love it and they putting plenty of juice on it too.  I have been down there so much this past month since its been so so dang gone HOT!! 

This is my Sugar Free Nectar…YUM!!  “their nectar is like “tiger’s blood” in other places, fruit berries with a hint of coconut”


But they have so much to choose from just take a look


Like I said they have CHOCOLATES!!  




I bought a couple of pieces for my Dad for Father’s Day


I bought one for myself so I could do taste test, I have to research for you all, because I know you want to know just how good it is, I am really taking this one for the team 🙂 LOL

Okay so the Boot was dark chocolate ganache covered in dark chocolate, the others are these peanut butter and ganache meltaways…on my goodness…UNBELIEVABLE!!!!!!!!!!!!!!



Look how thick it is…sweet!!!


Layers of chocolate ganache and peanut butter… oh so good 😛


Oh and so creamy this just melts in your mouth…ha ha ha 


Oh my goodness I think tonight is going to be a Ice Ball night….you know because I have to do research 🙂 for all you readers out there…I’m doing this for the good of all of you Foodies that love to read about good food and fun places.  

So the next time you want some good home made chocolates or Ice Cream or even an Ice Ball…you know that Sweet Tooth Candies has been Chef Amy approved…Enjoy!!!! 

If you want to check them out online…here you go http://sweettoothchocolates.com/




S’Meaches…………………WHAT THE HECK ARE S’Meaches??????????????????????????

That is what everyone has been asking me since I’ve told them I’m going to make S’Meaches!!!

It’s like S’Mores but with peaches and a little kick 😉


Funny I first heard about S’Meaches in a meeting at work, the video (below) is going to be featured in a few of our stores on huge TV Screens to promote the great tasting peaches we have for sale.

Click this link below for the video


They are some good peaches too…I’ve been adding them to salads, oatmeal, making my spicy peach chicken, I could go on and on 🙂

But I want to talk about S’Meaches….this is not my recipe, this recipe is all over the internet but of course I have to change it 🙂

Only thing I did was use 2 peach slices and 2 marshmallows…next time I would add some cinnamon to the brown sugar, but using cinnamon graham crackers would do the trick too 🙂
I just thought 2 peaches would make it better and of course adding a second marshmallow made it even gooier 😛 

So if you don’t have a huge fire to cook these at then just use your grill just like I did…let’s take a look 🙂



Slice peaches, mix cayenne and brown sugar together
(next time I will add the cinnamon)


dredge slices in brown sugar mixture


add peach slices to a skewer



 I grill peaches first, until tender and caramelized


add marshmallows, hold over grill until lightly brown




ready for graham crackers


marshmallow down with peach on top then top with another marshmallow



Eat and enjoy!!!



1 peach, sliced into 8 slices and halved horizontally

8 marshmallows

1/4 cup brown sugar

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon (i will add this next time)

Graham Crackers


Mix the cayenne, cinnamon and brown sugar, and dredge the peaches in it.
Put 2 slices on skewer, grill over a medium-low flame until caramelized and brown, add 2 marshmallows and toast over flame until light brown.

Break graham crackers into 2 pieces, add marshmallows to top and to bottom piece, then add peaches, put them both together and Enjoy!!!



So quick and easy!!!!!  Try it at your next grill out!!!



Summertime Pasta!

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Summertime, don’t you love it 🙂

I love it when its not “humid” 😦  if you have a breeze then its not that bad, but here in the Greater Cincinnati/Northern Kentucky area it seems to be humid a lot…or maybe its just that I only remember when I’m hot and humid instead of when its just hot without the humidity 😛

I recently bought some nice mini heirloom tomatoes and some oyster and shiitake mushrooms, not really sure what I was going to make when I got home but I knew I’d come up with something.

Once I got home I had some fresh spinach (from my Dad’s garden), I thought salad but then I was like I know pasta!!

I also had some fresh mozzarella, lets talk fresh mozzarella for a minute…I LOVE IT!!!

Give it to me any way and I love and for the summer once your tomatoes come up in your gardens 🙂
You can make Insalata Caprese with tomato slices, sliced fresh mozz, fresh basil, a touch of salt a drizzle of oil olive and you have it


Now I like balsamic vinegar on mine and most of the time I only use the vinegar and no olive oil, and as I’ve said in several posts we sell a fantastic balsamic vinegar, this is so important to spend a little more money and get a good aged balsamic vinegar.  The difference will change you life…okay maybe not your life but your taste buds will be very happy 🙂 

So back to Fresh Mozzarella, it comes in many forms as you can see


For this dish I had the Ciliegine already in my fridge so that is what I used

and here is what else I put in my Summertime Pasta!!



I started in skillet with a little olive oil and crushed red pepper, which you can leave out if you don’t like a little heat 🙂


then I added my shallots and mushrooms, cooked them until a nice brown in color

IMG_20130522_152756  IMG_20130522_152844

Then I added the tomatoes, some red wine & balsamic 

IMG_20130522_153158    IMG_20130522_153408

I scrapped the bottom of the pan to get up all those good brown bits
Added a lid and turned it on medium low till all my tomatoes in all
their juiciness burst 🙂


I added my cooked pasta and fresh spinach

IMG_20130522_154702  IMG_20130522_154801

just tossed that through and added my fresh Mozz (ciliegine)


and then served it right on up 🙂




1 pkg. spaghetti, cooked as directed
1 – 2 pounds mini heirloom tomatoes (cherry or grape tomatoes will do)
1-2 large shallots, sliced
8 oz – 12 oz mushrooms (I used oyster and shiitake)
2 tsp. fresh garlic, I wanted more garlic  so I used 9 cloves 🙂
2 tbsp. olive oil
1/2 – 1 tsp. crushed red pepper flakes
3/4 – 1 cup sweet red wine***
1/4 cup good balsamic vinegar
2-3 cups packed fresh spinach
1 container of fresh ciliegine mozzarella
salt and pepper to taste

***Red Wine note – I used 100% concord grape wine, red moscato would work too, but can use red or a nice white as well, this is up to you and what you like…don’t want to add wine, add a little more balsamic and some of the pasta water to make it more saucy.

Cook pastas as directed

In a large skillet over medium heat add oil and crushed red pepper flakes if using, once oil is hot add mushrooms and shallots, cook until nicely caramelized.  
Then add tomatoes, red wine, balsamic and grated or minced garlic, stir, scrapping the brown bits off the bottom of the skillet, cover and turn on medium low.  

Once tomatoes start to soften and burst, taste for seasonings add salt or pepper if desired, drain pasta, add pasta to skillet along with spinach, toss through just as spinach starts to wilt, then fold in the mozzarella and serve!!

servings 4 to 6, cut in half for 1-3 servings.

Just look at that mozzarella melt…Love it…I hope you make this and enjoy!!!


Father’s Day & BBQ Ribs!



Well I hope any Dad’s out there that are reading this had a Great Father’s Day yesterday, I believe that my Dad did 🙂

At least his belly was full 😛

We had Ribs, grilled cabbage and onions which came from his garden, mashed potatoes and I made him a Banana Cream Pie which is his favorite 🙂
Check out my blog on the Banana Cream Pie in the archives.

I also posted in the past my recipe for the BBQ ribs, but I changed it up a little this time.  
For Christmas someone gave me some “Bacon BBQ Salt” so instead of the kosher salt I use that instead and I add a little cumin this time as well.

I like doing a dry rub first then adding BBQ sauce  on them at the end, but everyone has there own method but if you try my recipe here I know you will not be disappointed 🙂

These ribs were so dang gone lip smack-in delicious, you will be making them all the time 🙂

And this recipe is really really so easy, there is NO excuse not to make these ribs!!!!!

Now I made 4 racks so everyone would have plenty of leftovers 😛

Spices used


mix all in bowl, then I added the brown sugar



all my ribs


Pull the skin off the back of the racks



I like cutting them in half

spray my foil


add the rub to the ribs all over


put them in foil on baking sheets


cover with another piece of foil


make packets and I put the entire baking sheets in my fridge 
for 24 hours 🙂


Take them out of fridge 1 hour before cooking,
bake for 3 hours in a 300 degree oven

after 3 hours, I cut the top piece of foil off


look at how tender the meat is 🙂


add your favorite BBQ Sauce and put back in the oven




1 full rack of Baby Back Ribs

Rub – Makes about 1 cup

1/3 cup brown sugar, packed
1 tbsp. black pepper
1 tbsp. kosher salt or 1 tbsp. Bacon BBQ Salt
1 1/2 tbsp. paprika
1 1/2 tbsp. garlic powder
1 1/2 tbsp. onion powder
3 tbsp. chili powder
1/2 tbsp. oregano
1 tbsp. cumin

1 bottle of your favorite BBQ Sauce

Preheat oven to 300 degrees.

Mix all spices together in a bowl, set aside.  Flip ribs over to the back, there is a thin piece of skin that needs to be removed, at one end of the ribs with a knife or with your finger nail start at an edge to peel up a little of the skin. With a paper towel grasp the skin and pull gently as the skin comes up, using the paper towel helps it from slipping out of your grasp.
Rub a the entire rack with all the rub on both sides, put into a jumbo zip-loc bag, or you can cut ribs in half and use a gallon size bag.
Place in refrigerator over night.


Take ribs out of the refrigerator about 1 hour before cooking.

Using heavy-duty aluminum foil, lay one sheet out 8 inches longer then the rack of ribs. spray sheet with non stick cooking spray and place ribs face up, take another sheet same length and spray one side as well, putting that side down on top of ribs.  Fold both edges of the foil together rolling the edges towards the ribs, stopping about 1 inch before the ribs.

(I went ahead and put them in my foil packets instead of zip loc bags, and put them on the baking sheets and set them in fridge, then I just pulled them out and they were ready for the oven)

Place the package on a baking sheet and bake for 3 hours, after 3 hours  take out of the oven, increase heat to 425 degrees.
Remove the top piece of foil and add your favorite BBQ sauce to the top of the ribs all over, then place back in over without foil for 15 minutes.


The meat just melts off the bones, so GOOD!


Bones clean 🙂  enjoy!!


Mammoth Cafe…Newport, Ky


I moved back to Ky (where I am from) nine months ago, I am getting use to new places to hang out and to go and I must say that Newport, Ky has a lot of good places to do just that 🙂

plus one of our Grocery Stores is in Newport 🙂

As I am friends with the Mayor of  the City of Newport, he recently told me about a few more places that would be opening and I am looking forward to trying those places.

But in the mean time, the main strip down the center of town has a “Wide” variety of places, from diners (that have good diner food to home style cooking),  burger places, pizza places that are so GOOD, a bakery to coffee shops.

That’s just to name a few, there are all kinds of small shops along the way too, and lots of stuff off the side streets too like Sweet Tooth Candy Shop…not only do they have all kinds of candy and they make all kinds of candy and fudge, but they have Ice Cream with freshly made waffle cones and ice balls…that post will be coming on up 🙂

There is a lot to choose from!!!


But today I want to feature the Mommoth Cafe, I stumbled upon this place one day and loved it.  They are open only till 3pm, but don’t let that stop you, get your butt up and get in there 🙂

I am now known to girl that works their as “It’s my Saturday”, when I first went in to the shop I was talking to them and they commented about the weekend and I told them that today was my weekend “It’s my Saturday” I said (see my off day’s are on Tues & Weds)…so now when I walk in she always says “Hey it’s my saturday” it’s like I’m Norm from “Cheers” when he would walk into the Bar everyone would say his name 🙂

This is what you can expect when you come to Newport, good friendly people that make you feel welcome

On my last trip there a friend of mine and I went for lunch and again this place has plenty to choose from 😛

Check out the menu


As I started off with a Coke Zero (my fav)


I got the “Cured Bootlegger”

Roasted Turkey, bacon, gouda cheese, with jalapeno jam on a grilled ciabatta roll


It also came with a side, I got the homemade chips & salsa



My friend got “The Elliot Ness”
Roasted Turkey, smoked gouda, Mammoth red onion-cranberry marmalade, lettuce on whole grain bread with a side of horseradish mayo


Theses sandwiches were to die for, we shared a little with each other


I just loved adding the horseradish mayo to my sandwich


Then I added it to my chip with both salsas 🙂


It was a 3 napkin meal 🙂


Not only is this such a cute place to visit or hang out, they have plenty of seating inside


and they have a few table outside too.  My friend and I love to hang out there on a nice day, sit watch the people and traffic go by, I give this place “two thumbs up” for sure.

So if you ever make to Newport, Ky this place is a great stop for breakfast or lunch and they have great coffee too!! 🙂

And tell them that “It’s My Saturday” sent you 🙂


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My Limoncello is DONE!!!!!!


My wait is over and WOW it was GREAT!!!

I enjoyed my first batch of Homemade Limoncello with a good friend of mine, Paul, after a nice dinner of steaks, grilled cabbage and onions with Perogies…It was all so good and what a cool beautiful night is was outside as we sat enjoying the weather and looking out at my beautiful luscious green lawn!! (which I really cannot take credit for as my Dad does a GREAT job in keeping my grass green and cut…Thank you DAD!!!)

So after I pulled the jar out of the darkness of the cabinet


I strained out the lemon peels



Lemon peels are good for your disposal if you have one 🙂


Then I pour it into a glass bottle that I had saved (Voss Water bottle)


and then Freeze (keep it in your freezer) and enjoy!!!!


Check out my first two posts if you missed them

First     https://whatscookingwithchefamy.com/2013/03/18/ciao-bella-limoncello/

Second     https://whatscookingwithchefamy.com/2013/04/25/limoncello-part-two/

Pour it!!!


and ENJOY IT!!!!!!  Ciao !!!!!