Feel Good Chicken {A Review and Giveaway with NatureRaised Farms}

We eat a lot of chicken in this house; and according to studies I've read, we are not alone. Chicken is quickly becoming the protein of choice in many households, so when you are standing in the grocery store trying to decide which brand to take home, you want to make sure it's the best value for the price. I know I do; and for me, the answer is NatureRaised Farms.

NatureRaised Foods works with independent family farmers to raise and produce fresh chicken products. Their birds are raised by farmer who share their commitment to responsible farming practices and healthy growing conditions.

All NatureRaised Farms brand chickens enjoy a 100% vegetarian diet. This means no animal, protein or bakery by-products are used in their feed- just vegetables, grains, vitamins, and minerals. Plus, they have no added hormones or steroids, as regulated by federal standards.

NatureRaised Farms chicken products are available both in the fresh and frozen sections of the grocery store, making them easily accessible for busy cooks like you and me! The choices include, fresh boneless chicken breasts, tenders, drumsticks, and boneless thighs too, for those out there, like me, who enjoy the dark meat without the bone and skin!

Their fully cooked items include whole-grain breaded breast nuggets, gluten free grilled strips, and gluten free grilled breasts fillets. With so many families with just one person with a special diet, it's nice to know there is something everyone can eat and enjoy.

And for so many of us who are paying more and more attention to not only where our food comes from, but how the animals producing it are treated, it's so nice to know that the chickens used by NatureRaised Farms are bred through natural selection, not genetic modification. They are raised in modern, open barns and provided barn enrichments to perch and climb on and other natural elements to ensure a comfortable and interactive environment.

I can tell you first hand, many times when I buy boneless, skinless chicken thighs of a different brand, I still find myself having to trim away a lot of extra fat and doing more prep work than I would like to. But with the NatureRaised Farms package, I literally took them from the package to the bowl. No extra work on my part needed!

Oh, and did I mention what a value they are? I got the "family" size pack with 12 chicken thighs inside for under $10!! Chicken is not cheap; and to know I'm getting this much value for my dollar is an added bonus!

When I found this recipe on their site, I couldn't wait to try it. I love using the boneless chicken thighs as an alternative to white meat. I enjoy the dark meat more, but still want the added ease and nutrition of skinless. Plus, with the word "citrus" I knew we would love the flavor. Ya'll know how much our family loves anything citrus; and this has not only one, but two different citruses complimenting each other perfectly. This recipe is super easy, overflowing with flavor, and quick enough for any busy mom (or dad) any night of the week!

So the next time you are in the chicken section trying to decide which brand to take home to your family, remember NatureRaised Farms and all they are doing to ensure quality from the farm to your table. Oh, and they have a GREAT prize package for one lucky EMM reader, so be sure to keep reading after the recipe for the giveaway details!

Tangy Citrus Grilled Chicken Thighs From Nature Raised Farms 
6 Nature Raised Farms boneless skinless chicken thighs
1 c. lime juice
2 TBS cayenne pepper sauce
1/3 c. balsamic vinegar
3/4 c. orange marmalade
1/4 c. vegetable oil
4 garlic cloves, minced
*I added Salt and Pepper to taste and Dried Parsley for garnish*

Combine lime juice, cayenne pepper sauce, vinegar, marmalade, oil, and garlic. Whisk well.  Pour over thighs. Cover, marinate 1 hour in refrigerator, then drain. Preheat grill to medium. Grill 6 to 8 minutes on each side over medium heat, or until cooked through. I served these with extra marmalade on the side for dipping too. 

Shared on Mandy's Recipe Box Aug. 6, 2013
Shared on Lady Behind The Curtain Aug. 7, 2013
Shared on The Country Cook Aug. 9, 2013

Chicken at Very Good Recipes
Pin It

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday Aug. 12, 2013

One Lucky Winner Will Receive:

(1) Nature Raised Farms Prize Package

-Engraved Bamboo Cutting Board

-Reusable Shopping Bag

-$10 Gift Card

Mandatory Entry:

1. Leave a comment telling me a recipe you would like to try NatureRaised Farms chicken in. 

Extra Entries:

1. Follow NatureRaised Farms on Facebook. Leave a comment when you have.

2. Follow NatureRaised Farms on Twitter. Leave a comment when you have.

3. Tweet about this giveaway, tagging @everydaymomsmls and @NatureRaised. Leave the link to the tweet as a comment. 

That's up to 4 entries per person!!!

Good Luck!

Disclaimer: I was provided with free prize package for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

We eat a lot of chicken in this house; and according to studies I've read, we are not alone. Chicken is quickly becoming the protein of choice in many households, so when you are standing in the grocery store trying to decide which brand to take home, you want to make sure it's the best value for the price. I know I do; and for me, the answer is NatureRaised Farms.

NatureRaised Foods works with independent family farmers to raise and produce fresh chicken products. Their birds are raised by farmer who share their commitment to responsible farming practices and healthy growing conditions.

All NatureRaised Farms brand chickens enjoy a 100% vegetarian diet. This means no animal, protein or bakery by-products are used in their feed- just vegetables, grains, vitamins, and minerals. Plus, they have no added hormones or steroids, as regulated by federal standards.

NatureRaised Farms chicken products are available both in the fresh and frozen sections of the grocery store, making them easily accessible for busy cooks like you and me! The choices include, fresh boneless chicken breasts, tenders, drumsticks, and boneless thighs too, for those out there, like me, who enjoy the dark meat without the bone and skin!

Their fully cooked items include whole-grain breaded breast nuggets, gluten free grilled strips, and gluten free grilled breasts fillets. With so many families with just one person with a special diet, it's nice to know there is something everyone can eat and enjoy.

And for so many of us who are paying more and more attention to not only where our food comes from, but how the animals producing it are treated, it's so nice to know that the chickens used by NatureRaised Farms are bred through natural selection, not genetic modification. They are raised in modern, open barns and provided barn enrichments to perch and climb on and other natural elements to ensure a comfortable and interactive environment.

I can tell you first hand, many times when I buy boneless, skinless chicken thighs of a different brand, I still find myself having to trim away a lot of extra fat and doing more prep work than I would like to. But with the NatureRaised Farms package, I literally took them from the package to the bowl. No extra work on my part needed!

Oh, and did I mention what a value they are? I got the "family" size pack with 12 chicken thighs inside for under $10!! Chicken is not cheap; and to know I'm getting this much value for my dollar is an added bonus!

When I found this recipe on their site, I couldn't wait to try it. I love using the boneless chicken thighs as an alternative to white meat. I enjoy the dark meat more, but still want the added ease and nutrition of skinless. Plus, with the word "citrus" I knew we would love the flavor. Ya'll know how much our family loves anything citrus; and this has not only one, but two different citruses complimenting each other perfectly. This recipe is super easy, overflowing with flavor, and quick enough for any busy mom (or dad) any night of the week!

So the next time you are in the chicken section trying to decide which brand to take home to your family, remember NatureRaised Farms and all they are doing to ensure quality from the farm to your table. Oh, and they have a GREAT prize package for one lucky EMM reader, so be sure to keep reading after the recipe for the giveaway details!

Tangy Citrus Grilled Chicken Thighs From Nature Raised Farms 
6 Nature Raised Farms boneless skinless chicken thighs
1 c. lime juice
2 TBS cayenne pepper sauce
1/3 c. balsamic vinegar
3/4 c. orange marmalade
1/4 c. vegetable oil
4 garlic cloves, minced
*I added Salt and Pepper to taste and Dried Parsley for garnish*

Combine lime juice, cayenne pepper sauce, vinegar, marmalade, oil, and garlic. Whisk well.  Pour over thighs. Cover, marinate 1 hour in refrigerator, then drain. Preheat grill to medium. Grill 6 to 8 minutes on each side over medium heat, or until cooked through. I served these with extra marmalade on the side for dipping too. 

Shared on Mandy's Recipe Box Aug. 6, 2013
Shared on Lady Behind The Curtain Aug. 7, 2013
Shared on The Country Cook Aug. 9, 2013

Chicken at Very Good Recipes
Pin It

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday Aug. 12, 2013

One Lucky Winner Will Receive:

(1) Nature Raised Farms Prize Package

-Engraved Bamboo Cutting Board

-Reusable Shopping Bag

-$10 Gift Card

Mandatory Entry:

1. Leave a comment telling me a recipe you would like to try NatureRaised Farms chicken in. 

Extra Entries:

1. Follow NatureRaised Farms on Facebook. Leave a comment when you have.

2. Follow NatureRaised Farms on Twitter. Leave a comment when you have.

3. Tweet about this giveaway, tagging @everydaymomsmls and @NatureRaised. Leave the link to the tweet as a comment. 

That's up to 4 entries per person!!!

Good Luck!

Disclaimer: I was provided with free prize package for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

reade more... Résuméabuiyad

Summer Salad Supper {A Review/Giveaway with Taylor Farms}

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

1 (15 oz.) can black beans, drained and rinsed

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

********Giveaway********

Rules:

1. This contest is open to US 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

Pin It

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

1 (15 oz.) can black beans, drained and rinsed

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

********Giveaway********

Rules:

1. This contest is open to US 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

Pin It

reade more... Résuméabuiyad

Any Day Brunch {Eggland's Best Eggs}

The word brunch can conger up countless images in a person's head. Long buffets filled with all the favorites: eggs, bacon, sausage, French Toast, potatoes, etc. Holiday meals surrounded by family and friends. Lazy Sunday mornings drinking coffee and enjoying the morning paper. But for most of us, all the images are connected by one thing, happy people enjoying delicious food; and I'm here to say brunch doesn't have to be saved for a special occasion. Brunch can be a meal your family enjoys any "not so special" day, any time of the year. And with help from my friends at Eggland's Best, my family did exactly that a couple weeks ago.

It was a Sunday like most other Sundays at our house. It was the 3 of us at home, sleeping in, and catching up on things around the house. But I had a little surprise up my sleeve that neither of my "boys" knew about~ I was going to treat them to a yummy brunch, filled with recipes from Eggland's Best. Their site has entire section dedicated to delicious recipes using their fantastic eggs, including a Breakfast Burrito and Sunny Side Breakfast Pizza, just to name a couple; but there are so many more to choose from.

Have you ever tried Eggland's Best eggs in your home? Well, if you haven't, let me give you just a few reasons why you should! Compared to ordinary eggs, Eggland's Best contain:

10 times more Vitamin E

Double the amount of Omega-3's

Twice the amount of Vitamin D

3 times more Vitamin B12

25% less Saturated Fat

38% more Lutein

As parents, we understand the importance of feeding our families nutritious food that provides them with power and energy to go through the day. With March being National Nutrition Month, it's a great time to reevaluate the foods we are all using in our kitchen every day, so we can feel confident we are giving our loved ones healthy foods to help them grow. And with Eggland's Best, we know just that! 

When I began planning my brunch, and scouring the many recipes on the website, I was immediately drawn to not one, but two mouth watering dishes. The first I'm sharing today was our "starter". The teaser if you will. The thing I brought them to the table with, only to be followed by something equally scrumptious. 

Plus, this recipe was so simple, it was a great opportunity to get little man into the kitchen with me. He loved stirring, mixing and helping any way he could.  If you're going to treat your family to a brunch, why not make them a part of it too? Get the kids into the kitchen with you, and make the entire thing a family event!

They thought they were getting ordinary blueberry muffins, which they would have been happy enough about, but little did they know when they bit into one, there was an extra surprise waiting on them. A creamy, lime flavored filling! And for my lime-loving boys...oh what a treat it was! They were absolutely thrilled! 

I think these would be a fantastic addition to your Easter brunch, or if you're like me, your any day, ordinary, every day brunch! 

Come back on Friday to see the main dish of my Sunday brunch, another great idea for this Easter weekend too! 

Be sure to check out Eggland's best on Facebook, Twitter, and Pinterest. And sign up for their free Newsletter, and download their FREE (for Facebook fans) e-book (a $9.99 value) too!

Plus, the great folks at Eggland's Best has a fantastic gift package to give away to ONE lucky EMM fan! 

Just scroll down after the recipe to see the prize pack and how to enter! 

Blueberry Surprise Muffins From Eggland's Best

For Filling:

1 Eggland's Best Egg

1/4 c. white sugar

8 oz. Neufchatel cheese (reduced fat cream cheese)

Juice of 1/2 lime

For Muffin Batter:

2 Eggland's Best eggs

1 c. low-fat buttermilk

6 TBS margarine, at room temperature

1/4 c. maple syrup

2 c. all purpose flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/4 c. white sugar

14 oz. blueberries

1 tsp. vanilla

1 TBS Turbinado sugar (sugar in the raw)

Preheat oven to 375. Grease a muffin pan, or line with baking cups. Prepare filling by mixing cream cheese, sugar, egg, and lime juice in a medium bowl. Beat with electric mixer until well blended. Set aside. Prepare muffin mix by whisking flour, baking powder, salt and sugar in a medium bowl. Set aside. In a small bowl combine maple syrup, margarine, eggs, milk and vanilla. Beat well with electric mixer until smooth. Slowly mix the egg mixture into the flour mixture and blend well until combined. Gently fold in blueberries just until swirls appear. Fill muffin tins 1/3 with batter, top with 1 TBS filling mixture and then 1 TBS or a little more batter mix to cover filling. Sprinkle with Turbinado sugar and bake for 25-35 minutes until slightly golden. 

Shared on Lady Behind The Curtain Mar. 27, 2013
Shared on Miz Helen's Country Cottage Mar. 28, 2013
Shared on The Country Cook Mar. 29, 2013
Shared on Make Ahead Meals Apr. 1, 2013

Included are:

(1) Coupon for one free dozen eggs

(1) Ceramic mixing bowl

(1) Egg shaped wooden cutting board

(1) Whisk

(1) Bowl scraper

(1) Ceramic Mug

(1) Eco Bag

TO ENTER: Visit the Eggland's Best website recipe section by clicking here and leave a comment telling me which recipe is your favorite. Contest ends April 3rd. 

Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. 

Pin It

The word brunch can conger up countless images in a person's head. Long buffets filled with all the favorites: eggs, bacon, sausage, French Toast, potatoes, etc. Holiday meals surrounded by family and friends. Lazy Sunday mornings drinking coffee and enjoying the morning paper. But for most of us, all the images are connected by one thing, happy people enjoying delicious food; and I'm here to say brunch doesn't have to be saved for a special occasion. Brunch can be a meal your family enjoys any "not so special" day, any time of the year. And with help from my friends at Eggland's Best, my family did exactly that a couple weeks ago.

It was a Sunday like most other Sundays at our house. It was the 3 of us at home, sleeping in, and catching up on things around the house. But I had a little surprise up my sleeve that neither of my "boys" knew about~ I was going to treat them to a yummy brunch, filled with recipes from Eggland's Best. Their site has entire section dedicated to delicious recipes using their fantastic eggs, including a Breakfast Burrito and Sunny Side Breakfast Pizza, just to name a couple; but there are so many more to choose from.

Have you ever tried Eggland's Best eggs in your home? Well, if you haven't, let me give you just a few reasons why you should! Compared to ordinary eggs, Eggland's Best contain:

10 times more Vitamin E

Double the amount of Omega-3's

Twice the amount of Vitamin D

3 times more Vitamin B12

25% less Saturated Fat

38% more Lutein

As parents, we understand the importance of feeding our families nutritious food that provides them with power and energy to go through the day. With March being National Nutrition Month, it's a great time to reevaluate the foods we are all using in our kitchen every day, so we can feel confident we are giving our loved ones healthy foods to help them grow. And with Eggland's Best, we know just that! 

When I began planning my brunch, and scouring the many recipes on the website, I was immediately drawn to not one, but two mouth watering dishes. The first I'm sharing today was our "starter". The teaser if you will. The thing I brought them to the table with, only to be followed by something equally scrumptious. 

Plus, this recipe was so simple, it was a great opportunity to get little man into the kitchen with me. He loved stirring, mixing and helping any way he could.  If you're going to treat your family to a brunch, why not make them a part of it too? Get the kids into the kitchen with you, and make the entire thing a family event!

They thought they were getting ordinary blueberry muffins, which they would have been happy enough about, but little did they know when they bit into one, there was an extra surprise waiting on them. A creamy, lime flavored filling! And for my lime-loving boys...oh what a treat it was! They were absolutely thrilled! 

I think these would be a fantastic addition to your Easter brunch, or if you're like me, your any day, ordinary, every day brunch! 

Come back on Friday to see the main dish of my Sunday brunch, another great idea for this Easter weekend too! 

Be sure to check out Eggland's best on Facebook, Twitter, and Pinterest. And sign up for their free Newsletter, and download their FREE (for Facebook fans) e-book (a $9.99 value) too!

Plus, the great folks at Eggland's Best has a fantastic gift package to give away to ONE lucky EMM fan! 

Just scroll down after the recipe to see the prize pack and how to enter! 

Blueberry Surprise Muffins From Eggland's Best

For Filling:

1 Eggland's Best Egg

1/4 c. white sugar

8 oz. Neufchatel cheese (reduced fat cream cheese)

Juice of 1/2 lime

For Muffin Batter:

2 Eggland's Best eggs

1 c. low-fat buttermilk

6 TBS margarine, at room temperature

1/4 c. maple syrup

2 c. all purpose flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/4 c. white sugar

14 oz. blueberries

1 tsp. vanilla

1 TBS Turbinado sugar (sugar in the raw)

Preheat oven to 375. Grease a muffin pan, or line with baking cups. Prepare filling by mixing cream cheese, sugar, egg, and lime juice in a medium bowl. Beat with electric mixer until well blended. Set aside. Prepare muffin mix by whisking flour, baking powder, salt and sugar in a medium bowl. Set aside. In a small bowl combine maple syrup, margarine, eggs, milk and vanilla. Beat well with electric mixer until smooth. Slowly mix the egg mixture into the flour mixture and blend well until combined. Gently fold in blueberries just until swirls appear. Fill muffin tins 1/3 with batter, top with 1 TBS filling mixture and then 1 TBS or a little more batter mix to cover filling. Sprinkle with Turbinado sugar and bake for 25-35 minutes until slightly golden. 

Shared on Lady Behind The Curtain Mar. 27, 2013
Shared on Miz Helen's Country Cottage Mar. 28, 2013
Shared on The Country Cook Mar. 29, 2013
Shared on Make Ahead Meals Apr. 1, 2013

Included are:

(1) Coupon for one free dozen eggs

(1) Ceramic mixing bowl

(1) Egg shaped wooden cutting board

(1) Whisk

(1) Bowl scraper

(1) Ceramic Mug

(1) Eco Bag

TO ENTER: Visit the Eggland's Best website recipe section by clicking here and leave a comment telling me which recipe is your favorite. Contest ends April 3rd. 

Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. 

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Toasted Ham & Cheese Tortas

I really hate to find that I am out of a needed item when I am cooking, and I try to prevent that from happening by always keeping a running list on my iPhone so that I don't forget to buy what I need when I'm at the grocery store. On Christmas Eve though, I discovered that I was short of mayonnaise, so I asked my husband to stop by the store and buy a jar for me, as I was very busy with the cooking. He was happy to help, but he doesn't usually do the grocery shopping. I specified that I wanted Hellman's mayonnaise, and I thought that would be an easy mission. He brought home some Hellman's mayo, but it wasn't what I was expecting. Instead of the regular mayo that I needed and usually buy, he bought mayo with lime juice. Hmm, interesting mayo. I couldn't use it for my intended recipe, but on closer inspection I saw that there was a recipe on the back of the jar for Toasted Ham and Cheese Tortas that sounded very good. I set the jar aside and called my daughter to ask her to bring a jar of regular Hellman's mayo.
The Christmas Eve meal went as planned, but I just couldn't forget about that Torta recipe on the back of the lime mayo jar.

These sandwiches kept calling my name.

Print Recipe

Toasted Ham & Cheese Tortas

1/4 cup Hellman's mayo with lime juice
1 medium chipotle pepper in adobo sauce, finely chopped
4 Italian rolls, split and toasted
1 ripe avocado, sliced
3/4 pound thinly sliced smoked ham
1 cup shredded Monterrey Jack cheese (I used shredded cheddar)
1/2 cup thinly sliced red onion

Preheat oven to 350 degrees F. In a small bowl, combine mayo with chipotle pepper. Spread mayo mixture on rolls, evenly top with avocado, ham, cheese, and onion. Wrap in foil, bake in preheated oven for 12 minutes or until cheese is melted.

This is the kind of mayo that I was expecting my husband to bring home.

This is the mayo that he brought home instead, but it turned out to be my lucky day!

We just happened to have some of our yummy Petit Jean ham left over from Christmas.

Chopped red onion and sliced avocado add color and flavor, but the chipotle pepper and lime mayo give this sandwich a real wallop!

After toasting the rolls, assemble the ingredients, wrap in foil, and bake for about 12 minutes at 350 degrees. Delicious!

My new motto: When life hands you lime mayo, make Toasted Ham & Cheese Tortas!

I have received no compensation for the mention of any products in this post. All opinions stated are my own.


This recipe was shared with:
Creative Juice
Mop it up Monday
Full Plate Thursday
Weekend Potluck

I really hate to find that I am out of a needed item when I am cooking, and I try to prevent that from happening by always keeping a running list on my iPhone so that I don't forget to buy what I need when I'm at the grocery store. On Christmas Eve though, I discovered that I was short of mayonnaise, so I asked my husband to stop by the store and buy a jar for me, as I was very busy with the cooking. He was happy to help, but he doesn't usually do the grocery shopping. I specified that I wanted Hellman's mayonnaise, and I thought that would be an easy mission. He brought home some Hellman's mayo, but it wasn't what I was expecting. Instead of the regular mayo that I needed and usually buy, he bought mayo with lime juice. Hmm, interesting mayo. I couldn't use it for my intended recipe, but on closer inspection I saw that there was a recipe on the back of the jar for Toasted Ham and Cheese Tortas that sounded very good. I set the jar aside and called my daughter to ask her to bring a jar of regular Hellman's mayo.
The Christmas Eve meal went as planned, but I just couldn't forget about that Torta recipe on the back of the lime mayo jar.

These sandwiches kept calling my name.

Print Recipe

Toasted Ham & Cheese Tortas

1/4 cup Hellman's mayo with lime juice
1 medium chipotle pepper in adobo sauce, finely chopped
4 Italian rolls, split and toasted
1 ripe avocado, sliced
3/4 pound thinly sliced smoked ham
1 cup shredded Monterrey Jack cheese (I used shredded cheddar)
1/2 cup thinly sliced red onion

Preheat oven to 350 degrees F. In a small bowl, combine mayo with chipotle pepper. Spread mayo mixture on rolls, evenly top with avocado, ham, cheese, and onion. Wrap in foil, bake in preheated oven for 12 minutes or until cheese is melted.

This is the kind of mayo that I was expecting my husband to bring home.

This is the mayo that he brought home instead, but it turned out to be my lucky day!

We just happened to have some of our yummy Petit Jean ham left over from Christmas.

Chopped red onion and sliced avocado add color and flavor, but the chipotle pepper and lime mayo give this sandwich a real wallop!

After toasting the rolls, assemble the ingredients, wrap in foil, and bake for about 12 minutes at 350 degrees. Delicious!

My new motto: When life hands you lime mayo, make Toasted Ham & Cheese Tortas!

I have received no compensation for the mention of any products in this post. All opinions stated are my own.


This recipe was shared with:
Creative Juice
Mop it up Monday
Full Plate Thursday
Weekend Potluck

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Tropical Holiday

As I have shared with you before, but will once again for those just tuning in, my "boys" are lime crazy!  Anything and everything made with the little green gems is a favorite of theirs. From Cilantro Lime Rice to Key Lime Pie, they just can't get enough. So when I saw this recipe in my new Gooseberry Patch cookbook, The Christmas Table I knew it would one of the new holiday treats I tried this year. Oh sure, we have our favorites...the ones I make every year, but each year when the tree goes up, and usually before, I start to compile a list of new and fun things I've seen to try, and possibly add to our holiday traditions. I couldn't believe this when I saw it. I had never even thought of it, but it's pretty genius! Especially for those of us who love all the Christmas candies, but sometimes find a few to be too heavy. It's not so much that this is "lighter" than other fudge, but the lime flavor makes it so refreshing, and it gives your mouth a burst of flavor. If you have tried either my Peanut Butter or Easy Chocolate Fudge, you will love this too because once again, it's a simple method and you do NOT have to be a candy maker expert to be successful. Believe me, if I can make it, you can! I've had some candy disasters in the kitchen, but these easy fudge recipes never let me down! I hope I've found something yummy for you to include in your holiday baking extravaganza too, after all those neighbors and teachers gifts can always use something new and fun!

Key Lime Fudge From Gooseberry Patch
3 c. white chocolate chips
1 (14 oz) can sweet condensed milk
2 tsp. key lime zest, a little reserved for top
2 TBS key lime juice
1 c. chopped macadamia nuts, a few reserved for top

In a medium saucepan on low heat, combine chocolate chips and milk. Stir and cook until melted together. Remove from heat. Stir in zest and juice. Add in nuts. Stir well to combine. Line a 8x8 baking pan with foil, with enough covering over edges for easy lifting.  Grease foil well. Pour into prepared pan and spread evenly. Sprinkle with extra nuts and zest. Gently. pat to adhere. Chill 2 hours in fridge. Remove from pan by lifting on foil and then removing. Cut into squares. Store in fridge.

Shared on Mandy's Recipe Box Dec. 11, 2012
Shared on Lady Behind The Curtain Dec. 12, 2012
Shared on Miz Helen's Country Cottage Dec. 13, 2012
Shared on The Country Cook Dec. 14, 2012

Lime at Very Good Recipes
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As I have shared with you before, but will once again for those just tuning in, my "boys" are lime crazy!  Anything and everything made with the little green gems is a favorite of theirs. From Cilantro Lime Rice to Key Lime Pie, they just can't get enough. So when I saw this recipe in my new Gooseberry Patch cookbook, The Christmas Table I knew it would one of the new holiday treats I tried this year. Oh sure, we have our favorites...the ones I make every year, but each year when the tree goes up, and usually before, I start to compile a list of new and fun things I've seen to try, and possibly add to our holiday traditions. I couldn't believe this when I saw it. I had never even thought of it, but it's pretty genius! Especially for those of us who love all the Christmas candies, but sometimes find a few to be too heavy. It's not so much that this is "lighter" than other fudge, but the lime flavor makes it so refreshing, and it gives your mouth a burst of flavor. If you have tried either my Peanut Butter or Easy Chocolate Fudge, you will love this too because once again, it's a simple method and you do NOT have to be a candy maker expert to be successful. Believe me, if I can make it, you can! I've had some candy disasters in the kitchen, but these easy fudge recipes never let me down! I hope I've found something yummy for you to include in your holiday baking extravaganza too, after all those neighbors and teachers gifts can always use something new and fun!

Key Lime Fudge From Gooseberry Patch
3 c. white chocolate chips
1 (14 oz) can sweet condensed milk
2 tsp. key lime zest, a little reserved for top
2 TBS key lime juice
1 c. chopped macadamia nuts, a few reserved for top

In a medium saucepan on low heat, combine chocolate chips and milk. Stir and cook until melted together. Remove from heat. Stir in zest and juice. Add in nuts. Stir well to combine. Line a 8x8 baking pan with foil, with enough covering over edges for easy lifting.  Grease foil well. Pour into prepared pan and spread evenly. Sprinkle with extra nuts and zest. Gently. pat to adhere. Chill 2 hours in fridge. Remove from pan by lifting on foil and then removing. Cut into squares. Store in fridge.

Shared on Mandy's Recipe Box Dec. 11, 2012
Shared on Lady Behind The Curtain Dec. 12, 2012
Shared on Miz Helen's Country Cottage Dec. 13, 2012
Shared on The Country Cook Dec. 14, 2012

Lime at Very Good Recipes
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Sober Sangria

Sober Sangria is a fruity, refreshing, festive drink with no alcohol. My Sangria is inspired by the "Baptist Sangria" made by Hannah at Hannah's Nest. This drink is easy to make and is a pretty and a fun drink to serve. Every time I make this my guests ask for the recipe.

Print Recipe

Sober Sangria
1 (2 liter) bottle Sprite
1 cup instant tea powder (sweetened lemon flavor)
2 oranges, sliced
1 lemon, sliced
1 lime (for garnish)
Maraschino cherries (for garnish)

Add 1 cup instant tea powder to a large pitcher. Pour in Sprite gradually, as it will foam up when mixed with the tea. Continue to stir and add Sprite as the foaming subsides. Add orange and lemon slices, stir all together. Serve over ice; add garnish as desired.

You will need a 2-liter bottle of Sprite and instant tea powder that is sugar sweetened with lemon.

You will also need oranges and lemons for the Sangria and limes for garnish.

Slice the oranges and lemon into rounds.

Prepare the lime and cherries for garnish. I cut the lime into half moons.

Pour the Sprite into the tea powder a little at a time. There will be a lot of foaming!

Stir the Sprite and tea together, and gradually add more Sprite.

Add the oranges and lemon.

I love this Sangria! It fits many different occasions. Try serving it next time you have guests, and be sure to remember it during the summer months, it's such a cool and refreshing drink!





This recipe was shared with:
Makin You Crave Monday
Naptime Creations 
The Shady Porch Rock n Share 
This Chick Cooks
Newlyweds Linky
Cast Party Wednesday 
Junk in Their Trunk 
Thriving on Thursdays 
Miz Helen's Full Plate Thursday 
Tastetastic Thursday 
It's a Keeper Thursday 
PinInspirational Thursday 
Fusion Fridays 
Bacon Time Anything Goes 
Happy Friday 
Foodie Friday

Sober Sangria is a fruity, refreshing, festive drink with no alcohol. My Sangria is inspired by the "Baptist Sangria" made by Hannah at Hannah's Nest. This drink is easy to make and is a pretty and a fun drink to serve. Every time I make this my guests ask for the recipe.

Print Recipe

Sober Sangria
1 (2 liter) bottle Sprite
1 cup instant tea powder (sweetened lemon flavor)
2 oranges, sliced
1 lemon, sliced
1 lime (for garnish)
Maraschino cherries (for garnish)

Add 1 cup instant tea powder to a large pitcher. Pour in Sprite gradually, as it will foam up when mixed with the tea. Continue to stir and add Sprite as the foaming subsides. Add orange and lemon slices, stir all together. Serve over ice; add garnish as desired.

You will need a 2-liter bottle of Sprite and instant tea powder that is sugar sweetened with lemon.

You will also need oranges and lemons for the Sangria and limes for garnish.

Slice the oranges and lemon into rounds.

Prepare the lime and cherries for garnish. I cut the lime into half moons.

Pour the Sprite into the tea powder a little at a time. There will be a lot of foaming!

Stir the Sprite and tea together, and gradually add more Sprite.

Add the oranges and lemon.

I love this Sangria! It fits many different occasions. Try serving it next time you have guests, and be sure to remember it during the summer months, it's such a cool and refreshing drink!





This recipe was shared with:
Makin You Crave Monday
Naptime Creations 
The Shady Porch Rock n Share 
This Chick Cooks
Newlyweds Linky
Cast Party Wednesday 
Junk in Their Trunk 
Thriving on Thursdays 
Miz Helen's Full Plate Thursday 
Tastetastic Thursday 
It's a Keeper Thursday 
PinInspirational Thursday 
Fusion Fridays 
Bacon Time Anything Goes 
Happy Friday 
Foodie Friday

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Key Lime Pie

This rich and creamy Key Lime Pie has a filling made from sweetened condensed milk, sour cream, and lime juice, with lime zest blended in for an extra boost of flavor. The recipe I used was adapted from one by Ann Richardson at Allrecipes, and hers was given a 5 star rating at that site.

Print Recipe

Key Lime Pie

Crust

2 cups graham cracker crumbs

1/2 cup (1 stick) melted butter

1/3 cup sugar

Preheat oven to 400 degrees F. In a 9-inch pie plate, combine graham cracker crumbs, melted butter, and sugar. Press over bottom and sides of pie plate. Bake in preheated oven for 10 minutes.

Filling

2 (14 ounce) cans sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 tablespoon grated lime zest

Reduce oven heat to 350 degrees F. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well; pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Prepare the crust, or if you prefer you can use a purchased 9-inch graham cracker crust.

I used a 16 ounce bag of key limes for my lime juice, and I was still a wee bit short of 3/4 cup. I had to squeeze one regular lime to add with my key lime juice to make the amount I needed for the recipe.

Pour the filling into the crust and bake for 5 - 8 minutes. Chill thoroughly and garnish as desired.

If you like Key Lime Pie you have to try this one, it is a knock-your-socks-off recipe!






This recipe was shared with:
Big Bear's Wife This Weeks Cravings
Mrs Happy Homemaker Makin You Crave Monday
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen Party Monday
Stonegable On the Menu Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday 
Crazy for Crust Crazy Sweet Tuesday 
Naptime Creations Tasty Tuesday 
Goodbye City Hello Suburbs Workshop Wednesday 
This Chick Cooks These Chicks Cooked 
Lady Behind the Curtain Cast Party Wednesday
Bake With Bizzy
Miz Helen's Full Plate Thursday
Talking Dollars and Cents Sweet Temptations
Everyday Tastes Its a Keeper Thursday 
Something Swanky Sweet Treats Thursday
The Artsy Girl Connection Pin Inspiriational Thursday
Jane Deere Fusion Fridays 
Bacon Time with the Hungry Hypo Anything Goes Friday 
Sugar Bananas Sweets This Week
Sweet As Sugar Cookies Sweets for a Saturday 
A Well Seasoned Life Sweet Indulgences Sunday

This rich and creamy Key Lime Pie has a filling made from sweetened condensed milk, sour cream, and lime juice, with lime zest blended in for an extra boost of flavor. The recipe I used was adapted from one by Ann Richardson at Allrecipes, and hers was given a 5 star rating at that site.

Print Recipe

Key Lime Pie

Crust

2 cups graham cracker crumbs

1/2 cup (1 stick) melted butter

1/3 cup sugar

Preheat oven to 400 degrees F. In a 9-inch pie plate, combine graham cracker crumbs, melted butter, and sugar. Press over bottom and sides of pie plate. Bake in preheated oven for 10 minutes.

Filling

2 (14 ounce) cans sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 tablespoon grated lime zest

Reduce oven heat to 350 degrees F. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well; pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Prepare the crust, or if you prefer you can use a purchased 9-inch graham cracker crust.

I used a 16 ounce bag of key limes for my lime juice, and I was still a wee bit short of 3/4 cup. I had to squeeze one regular lime to add with my key lime juice to make the amount I needed for the recipe.

Pour the filling into the crust and bake for 5 - 8 minutes. Chill thoroughly and garnish as desired.

If you like Key Lime Pie you have to try this one, it is a knock-your-socks-off recipe!






This recipe was shared with:
Big Bear's Wife This Weeks Cravings
Mrs Happy Homemaker Makin You Crave Monday
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen Party Monday
Stonegable On the Menu Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday 
Crazy for Crust Crazy Sweet Tuesday 
Naptime Creations Tasty Tuesday 
Goodbye City Hello Suburbs Workshop Wednesday 
This Chick Cooks These Chicks Cooked 
Lady Behind the Curtain Cast Party Wednesday
Bake With Bizzy
Miz Helen's Full Plate Thursday
Talking Dollars and Cents Sweet Temptations
Everyday Tastes Its a Keeper Thursday 
Something Swanky Sweet Treats Thursday
The Artsy Girl Connection Pin Inspiriational Thursday
Jane Deere Fusion Fridays 
Bacon Time with the Hungry Hypo Anything Goes Friday 
Sugar Bananas Sweets This Week
Sweet As Sugar Cookies Sweets for a Saturday 
A Well Seasoned Life Sweet Indulgences Sunday

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Citrus Blueberry Muffins

Today I baked blueberry muffins with a real citrus twist. These muffins have lemon, orange, and lime zest all combined in a tender, light blueberry muffin.

The recipe for the muffins is adapted from this cookbook called 500 Cupcakes. Contrary to the name, this cookbook is not just about typical cupcakes. There are two complete chapters on muffins.

Fresh fruit zest gives these muffins their sweet smell and taste.

 Print Recipe

Citrus Blueberry Muffins
2 cups all purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1 tablespoon grated lime zest
1 tablespoon baking powder
pinch of salt
1 cup low fat vanilla yogurt
1/2 cup sunflower oil
1 egg, slightly beaten
2/3 cup fresh or frozen blueberries

Preheat oven to 400 degrees F. Grease a 12 cup muffin pan or use paper liners. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder, and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture to the yogurt mixture, stirring until just combined. Fold in blueberries. Spoon batter into the prepared pan. Bake for 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pan to cool on a wire rack.

I love all kinds of blueberry muffins. I have a collection of more than 30 good and different blueberry muffin recipes.

But, really, is that any reason for my sister to start calling me "Miss Muffin"?




This recipe was shared with:
This Chick Cooks
Extreme Personal Measures - Wednesday 
It's a Keeper Thursday 
Bake with Bizzy 
Fat Camp Friday 
Sugar Bananas
Fresh Food Friday
Jam Hands Recipe Sharing Monday
Muffin Monday

Today I baked blueberry muffins with a real citrus twist. These muffins have lemon, orange, and lime zest all combined in a tender, light blueberry muffin.

The recipe for the muffins is adapted from this cookbook called 500 Cupcakes. Contrary to the name, this cookbook is not just about typical cupcakes. There are two complete chapters on muffins.

Fresh fruit zest gives these muffins their sweet smell and taste.

 Print Recipe

Citrus Blueberry Muffins
2 cups all purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1 tablespoon grated lime zest
1 tablespoon baking powder
pinch of salt
1 cup low fat vanilla yogurt
1/2 cup sunflower oil
1 egg, slightly beaten
2/3 cup fresh or frozen blueberries

Preheat oven to 400 degrees F. Grease a 12 cup muffin pan or use paper liners. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder, and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture to the yogurt mixture, stirring until just combined. Fold in blueberries. Spoon batter into the prepared pan. Bake for 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pan to cool on a wire rack.

I love all kinds of blueberry muffins. I have a collection of more than 30 good and different blueberry muffin recipes.

But, really, is that any reason for my sister to start calling me "Miss Muffin"?




This recipe was shared with:
This Chick Cooks
Extreme Personal Measures - Wednesday 
It's a Keeper Thursday 
Bake with Bizzy 
Fat Camp Friday 
Sugar Bananas
Fresh Food Friday
Jam Hands Recipe Sharing Monday
Muffin Monday

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Margarita Pie

The recipe that I am using today uses fresh fruit - limes and oranges - to make a cool summer dessert, Margarita Pie. This refrigerated pie can be made ahead if you are expecting company, as many of us are over the holiday weekend.

Print Recipe

Margarita Pie 

Crust
1 1/4 cups finely crushed pretzels
1/2 cup butter, melted
1/4 cup sugar

Filling
1 can (14 ounces) sweetened condensed milk
2 teaspoons grated lime zest
1/4 cup lime juice
1/4 cup orange juice
1 container (8 ounces) frozen whipped topping, thawed

Begin with the crust. There are only three ingredients, pretzels, butter, and sugar.

Place the pretzels in the bowl of a food processor.

Process until pretzels are finely crushed.

To make the crust, melt 1/2 cup butter. Measure 1/4 cup sugar and 1 1/4 cups crushed pretzels.

Combine all ingredients in a medium bowl; mix well.

Pour into a 9 inch pie plate.

Press mixture onto bottom and sides of the pie plate. This small roller is a big help for tasks like this. When crust is complete, place in refrigerator to chill.

Other than the fruit juices and zest, the only ingredients that are needed for the filling are sweetened condensed milk and frozen whipped topping.

We need 2 teaspoons of lime zest . . .

. . . and 1/4 cup of lime juice . . .

. . . and 1/4 cup of orange juice.

Pour the sweetened condensed milk in a large bowl.

Combine the milk with the lime zest, lime juice, and orange juice.

Fold in the whipped topping.

Pour filling into prepared crust.

Garnish with lime slices, if desired. Refrigerate until chilled. Fresh, light, and cool!

I'm not sure which part of this pie is better - the filling or the crust. The crust is a combination of salty and sweet. The filling is creamy and has the blend of fresh lime and orange flavors.


Linked to:
Serendipity and Spice Manic Monday
Sweet-as-sugar-cookies

Something Swanky - Sweet Treats Thursday
Everyday Sisters Sharing Sundays

The recipe that I am using today uses fresh fruit - limes and oranges - to make a cool summer dessert, Margarita Pie. This refrigerated pie can be made ahead if you are expecting company, as many of us are over the holiday weekend.

Print Recipe

Margarita Pie 

Crust
1 1/4 cups finely crushed pretzels
1/2 cup butter, melted
1/4 cup sugar

Filling
1 can (14 ounces) sweetened condensed milk
2 teaspoons grated lime zest
1/4 cup lime juice
1/4 cup orange juice
1 container (8 ounces) frozen whipped topping, thawed

Begin with the crust. There are only three ingredients, pretzels, butter, and sugar.

Place the pretzels in the bowl of a food processor.

Process until pretzels are finely crushed.

To make the crust, melt 1/2 cup butter. Measure 1/4 cup sugar and 1 1/4 cups crushed pretzels.

Combine all ingredients in a medium bowl; mix well.

Pour into a 9 inch pie plate.

Press mixture onto bottom and sides of the pie plate. This small roller is a big help for tasks like this. When crust is complete, place in refrigerator to chill.

Other than the fruit juices and zest, the only ingredients that are needed for the filling are sweetened condensed milk and frozen whipped topping.

We need 2 teaspoons of lime zest . . .

. . . and 1/4 cup of lime juice . . .

. . . and 1/4 cup of orange juice.

Pour the sweetened condensed milk in a large bowl.

Combine the milk with the lime zest, lime juice, and orange juice.

Fold in the whipped topping.

Pour filling into prepared crust.

Garnish with lime slices, if desired. Refrigerate until chilled. Fresh, light, and cool!

I'm not sure which part of this pie is better - the filling or the crust. The crust is a combination of salty and sweet. The filling is creamy and has the blend of fresh lime and orange flavors.


Linked to:
Serendipity and Spice Manic Monday
Sweet-as-sugar-cookies

Something Swanky - Sweet Treats Thursday
Everyday Sisters Sharing Sundays

reade more... Résuméabuiyad