cheese on chips

Chips are life.

[Quick update]

Hey guys! Really sorry for the lack of new comics - I’ve been hella busy lately. My schedule is a bit all over the place right now, but I promise that I’ll do my best to post at least once a week! 

Hope you all have a lovely weekend!



Recently I’ve been finding the genuine (we get many wanna-be imitations) honey butter chips being sold in more stores~ Usually my favourite go-to chips are a honey and cheese flavour~ GAH! It’s like a flavour combo from the heavens! After finding HBC at the grocery store I decided to betray my honey cheese chips to try it…I was a little sceptical that it wouldn’t live up to the hype but I WAS WRONG. Hear that, Seven?! They’re so super yum that I cry rainbow tears! So in conclusion to this chip battle, my tastebuds call a draw!

-Admin Nana

Cannoli Dip


  • 1 cup ricotta
  • 8 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2/3 cup mini chocolate chips
  • waffle cones broken


  1. Using a stand mixer (or a hand mixer + large bowl), add in ricotta, cream cheese, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Add in vanilla extract and whip for another 30 seconds.

  2. Taste test the dip - if you’d like it sweeter, add more powdered sugar, about 2 tablespoons at a time. You can safely add up to another ½ cup of powdered sugar (8 tablespoons) without negatively impacting consistency.

  3. Fold in mini chocolate chips, reserving some to sprinkle on top for decoration if desired.
  4. Serve dip immediately with broken waffle cones for dipping.

Blueberry Cheesecake Cookies


  • 2 boxes Jiffy Blueberry Muffin mix
  • 4 oz. cream cheese
  • 1 stick of butter
  •  ½ C. light brown sugar, firmly packed
  • 2 eggs
  • 1 ½ C. white chocolate chips

How to make it:

Preheat oven to 325 degrees. Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.



Pfew! After 3 days of work, it’s finally finished!! I’m so happy of how it came out!

Thank you for those 26 years of joy, laugh, emotion and adventure!!! May your day be great, Blue Blur!!!! AND KEEP ON ROCKIN’!!!!! 😄😄😄😄

All characters © Sega
Material: Canson paper A3, Uni Fine Liners 0.1, 0.05 and 0.3, Promarkers, Watercolors.

BLT Chicken Nachos


  • 1 9 oz. bag tortilla chips (enough to fill a large sheet pan)
  • 2 c. shredded cooked chicken
  • 2 8 oz. packages shredded Monterey Jack cheese
  • 12 oz. cooked chopped bacon
  • 1 c. chopped lettuce
  • 1 c. quartered cherry tomatoes
  • 4 sliced green onions
  • ½ c. sour cream
  • 2 Tbsp. mayo
  • 2 Tbsp. half & half
  • ½ tsp. onion powder
  • ¼ tsp. garlic salt


Preheat oven to 400 degrees. Spread chips in a single layer on a large sheet pan. Sprinkle with one package shredded cheese. Add another layer of chips; top with shredded chicken and second package of cheese. Bake until cheese is fully melted, about 7-8 minutes. Remove from oven; top with bacon, lettuce, tomatoes, and green onions. In a small bowl, combine sour cream, mayo, half & half, onion powder, and garlic salt. Drizzle over nachos or use for dipping.