Sweet Little Bite

Sometimes the most simple conversations, that begin one way, can totally go in another direction, and lead to something wonderful (and in this case, delicious)!

A couple weeks ago I posed a question to all of my Facebook fans asking what one dish they were looking forward to most on Turkey Day. Many wonderful folks shared their family favorites, their tried and trues, their most loved traditions with me. One fan, answered with "cream cheese stuffed dates." That was it. And as I sat there reading the responses, that was one of them that really caught me eye.

I couldn't remember if I had ever had a date--that wasn't chopped up in something. I know my Grammy makes a Christmas cookie with them inside, and I'm sure I've had other sweet confections during the holidays that included them too. But to have a "whole" one so to speak, I didn't think I ever had.

So I asked the fan more about them, and she was so generous to tell me they were something her mom had always made, and were simply cream cheese and dates, and then maybe rolled in a little sugar.

Using that for inspiration, and brainstorming about some other flavors I think go so well together, especially this time of year, I came up with these little gems! They are truly the perfect sweet little bite. Finger friendly, and great for any holiday party! Plus, they can be made ahead of time, and more can be made as the party goes on, without you having to be in the kitchen too long. Simply make the filling mixture, store in the fridge, and fill as needed!

I'm so grateful for all of my fans and readers who not only enjoy making my recipes in their homes, but are so nice to share their family favorites with me! Food truly does bring people together!

Orange and Walnut Stuffed Dates
6 oz. cream cheese
6 TBS orange marmalade
1/2 c. walnuts, finely chopped (I did mine in an electric chopper)
10 oz. container pitted dates  (I found mine in the produce section)
Powdered Sugar

In a medium bowl combine cream cheese, marmalade and walnuts. Beat with an electric mixer until mixed well and somewhat smooth. Transfer to a small plastic bag. Cut tip off bag. Slice each date down center with a very sharp knife, but not the whole way through. Lay open like a book. Squeeze cream cheese mixture into each, and then fold sides back up. Chill until ready to serve. Sprinkle with powdered sugar.

Shared on The Country Cook Dec. 13, 2013

Appetizers at Very Good Recipes

Sometimes the most simple conversations, that begin one way, can totally go in another direction, and lead to something wonderful (and in this case, delicious)!

A couple weeks ago I posed a question to all of my Facebook fans asking what one dish they were looking forward to most on Turkey Day. Many wonderful folks shared their family favorites, their tried and trues, their most loved traditions with me. One fan, answered with "cream cheese stuffed dates." That was it. And as I sat there reading the responses, that was one of them that really caught me eye.

I couldn't remember if I had ever had a date--that wasn't chopped up in something. I know my Grammy makes a Christmas cookie with them inside, and I'm sure I've had other sweet confections during the holidays that included them too. But to have a "whole" one so to speak, I didn't think I ever had.

So I asked the fan more about them, and she was so generous to tell me they were something her mom had always made, and were simply cream cheese and dates, and then maybe rolled in a little sugar.

Using that for inspiration, and brainstorming about some other flavors I think go so well together, especially this time of year, I came up with these little gems! They are truly the perfect sweet little bite. Finger friendly, and great for any holiday party! Plus, they can be made ahead of time, and more can be made as the party goes on, without you having to be in the kitchen too long. Simply make the filling mixture, store in the fridge, and fill as needed!

I'm so grateful for all of my fans and readers who not only enjoy making my recipes in their homes, but are so nice to share their family favorites with me! Food truly does bring people together!

Orange and Walnut Stuffed Dates
6 oz. cream cheese
6 TBS orange marmalade
1/2 c. walnuts, finely chopped (I did mine in an electric chopper)
10 oz. container pitted dates  (I found mine in the produce section)
Powdered Sugar

In a medium bowl combine cream cheese, marmalade and walnuts. Beat with an electric mixer until mixed well and somewhat smooth. Transfer to a small plastic bag. Cut tip off bag. Slice each date down center with a very sharp knife, but not the whole way through. Lay open like a book. Squeeze cream cheese mixture into each, and then fold sides back up. Chill until ready to serve. Sprinkle with powdered sugar.

Shared on The Country Cook Dec. 13, 2013

Appetizers at Very Good Recipes

reade more... Résuméabuiyad

Orange Sour Cream Poppy Seed Cake

Most of my holiday cooking consists of traditional dishes that my family requests from year to year, but I like to slip in a new recipe among the old favorites to add some variety. This year I baked up this Orange Sour Cream Poppy Seed Cake as a new addition to the dessert table. This is an easy cake to make ahead with a wonderful orangey glaze that soaks into the warm cake.

Print Recipe

Recipe adapted from Land O'Lakes

Orange Sour Cream Poppy Seed Cake

1 cup sugar

1/2 cup butter, softened

1 cup light sour cream

1 egg

2 teaspoons freshly grated orange zest

2 cups all purpose flour

1 tablespoon poppy seed

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt
1/3 cup orange juice

Glaze

6 tablespoons powdered sugar

1 tablespoon orange juice

Preheat oven to 350 degrees F. Prepare an 8-inch square baking pan by greasing or with nonstick cooking spray (I used a small Bundt pan). Combine sugar and butter in mixing bowl. Beat at medium speed of electric mixer until creamy. Add sour cream, egg, and orange zest. Continue beating until well mixed. In a separate bowl combine flour, poppy seed, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the butter mixture alternately with the orange juice. Spread the mixture into the prepared pan and bake for 45 - 50 minutes or until toothpick inserted in the center comes out clean.

Glaze - Combine powdered sugar and orange juice in a small bowl, beat together until smooth. Drizzle glaze over warm cake. Cake can be served warm or cool.

This recipe suggested an 8-inch square baking pan for the cake, but I had a new Bundt pan and just couldn't wait to try it out. My SIL Karen is a pottery hobbyist and made a beautiful Bundt pan for me to use in my baking.

This was my first experience in baking with a pottery piece, so I had to do a little research in advance. I found that is best not to expose these pieces to any extremes in temperatures. The information that I read suggested that ingredients should be at room temperature, and that the oven should not be preheated prior to baking. One other instruction that I found about baking with pottery was not to use cooking spray, but to grease the piece with oil. I'm no expert, as I've only baked in my piece once, but all went well with this cake. One thing I noted was that it did seem to take much longer for the cake to release from the pan after baking than with a metal pan.

The sour cream, orange juice, and orange zest all combine to make this a flavorful cake, but I think the orange juice glaze is what puts it over the top.





This post was shared with:
Arkansas Women Bloggers

Most of my holiday cooking consists of traditional dishes that my family requests from year to year, but I like to slip in a new recipe among the old favorites to add some variety. This year I baked up this Orange Sour Cream Poppy Seed Cake as a new addition to the dessert table. This is an easy cake to make ahead with a wonderful orangey glaze that soaks into the warm cake.

Print Recipe

Recipe adapted from Land O'Lakes

Orange Sour Cream Poppy Seed Cake

1 cup sugar

1/2 cup butter, softened

1 cup light sour cream

1 egg

2 teaspoons freshly grated orange zest

2 cups all purpose flour

1 tablespoon poppy seed

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt
1/3 cup orange juice

Glaze

6 tablespoons powdered sugar

1 tablespoon orange juice

Preheat oven to 350 degrees F. Prepare an 8-inch square baking pan by greasing or with nonstick cooking spray (I used a small Bundt pan). Combine sugar and butter in mixing bowl. Beat at medium speed of electric mixer until creamy. Add sour cream, egg, and orange zest. Continue beating until well mixed. In a separate bowl combine flour, poppy seed, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the butter mixture alternately with the orange juice. Spread the mixture into the prepared pan and bake for 45 - 50 minutes or until toothpick inserted in the center comes out clean.

Glaze - Combine powdered sugar and orange juice in a small bowl, beat together until smooth. Drizzle glaze over warm cake. Cake can be served warm or cool.

This recipe suggested an 8-inch square baking pan for the cake, but I had a new Bundt pan and just couldn't wait to try it out. My SIL Karen is a pottery hobbyist and made a beautiful Bundt pan for me to use in my baking.

This was my first experience in baking with a pottery piece, so I had to do a little research in advance. I found that is best not to expose these pieces to any extremes in temperatures. The information that I read suggested that ingredients should be at room temperature, and that the oven should not be preheated prior to baking. One other instruction that I found about baking with pottery was not to use cooking spray, but to grease the piece with oil. I'm no expert, as I've only baked in my piece once, but all went well with this cake. One thing I noted was that it did seem to take much longer for the cake to release from the pan after baking than with a metal pan.

The sour cream, orange juice, and orange zest all combine to make this a flavorful cake, but I think the orange juice glaze is what puts it over the top.





This post was shared with:
Arkansas Women Bloggers

reade more... Résuméabuiyad

Soul Food Saturday #32

Happy (early) Thanksgiving! Since this is the last weekend before we all gather around our huge tables, surrounded by those who we love most, eating until we can't move, Bekki and I wanted to make sure to share something that might just be the perfect last minute addition to your menu!

I found a new favorite salad in my grocery store deli not too long ago, that I call quinoa made AMAZING! It has dried fruits and walnuts with a sweet almost glaze type of dressing. With no recipe, just an idea that I wanted this more often, than having to drive over and hope they have some left for me. I decided to reconstruct it and dress it up for the holiday table. Yes! It has cranberries! Perfect for any dressed up occasion or time you want a beautiful simple salad. Hope you enjoy this as much as I did.

 

Quinoa Cranberry Salad

1 c. dried quinoa

4 tbs. Maple syrup

½ c. dried cranberries

½ c. dried apricots

1 tbs. orange juice

½ c. cashews, chopped

 

Cook quinoa according to package directions. In small bowl mix syrup, juice and set aside. Fluff cooked quinoa with a fork and add to a large bowl with fruit and nuts. Stir to combine. Pour dressing over and mix well. Chill in fridge until ready to serve.

Happy (early) Thanksgiving! Since this is the last weekend before we all gather around our huge tables, surrounded by those who we love most, eating until we can't move, Bekki and I wanted to make sure to share something that might just be the perfect last minute addition to your menu!

I found a new favorite salad in my grocery store deli not too long ago, that I call quinoa made AMAZING! It has dried fruits and walnuts with a sweet almost glaze type of dressing. With no recipe, just an idea that I wanted this more often, than having to drive over and hope they have some left for me. I decided to reconstruct it and dress it up for the holiday table. Yes! It has cranberries! Perfect for any dressed up occasion or time you want a beautiful simple salad. Hope you enjoy this as much as I did.

 

Quinoa Cranberry Salad

1 c. dried quinoa

4 tbs. Maple syrup

½ c. dried cranberries

½ c. dried apricots

1 tbs. orange juice

½ c. cashews, chopped

 

Cook quinoa according to package directions. In small bowl mix syrup, juice and set aside. Fluff cooked quinoa with a fork and add to a large bowl with fruit and nuts. Stir to combine. Pour dressing over and mix well. Chill in fridge until ready to serve.

reade more... Résuméabuiyad

Southern Summer Nights - Double Citrus Tart

*Disclosure* This is a sponsored event. I have not been personally compensated. Opinions are my own.


Dessert anyone?

Enjoy your dessert, then be sure to sign up for the Argenta Market and Microplane giveaway at the end of the post.


I'll be serving up Double Citrus Tart for our Southern Summer Nights #VirtualDinnerParty to top off the evening and the abundance graciously provided by the other hostesses, Gina, Debbie, Lyndi, Bethany, Christie, and Julie. This tart has a lemon and orange flavored filling with a cheesecake consistency and a crisp gingersnap cookie crust.

This Double Citrus Tart is the perfect dessert recipe for entertaining because it can be made ahead and refrigerated until ready to serve with no last minute fuss. And did I mention the taste? Delectable.

Recipe source: Southern Living

Print Recipe

Double Citrus Tart

Crust
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Filling
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup freshly squeezed lemon juice
2 large eggs, separated

Topping
1 cup heavy whipping cream
3 tablespoons granulated sugar

Optional garnishes: fresh mint leaves, lemon or orange zest or slices

Preheat oven to 325 degrees F. In a medium bowl, stir together the crushed cookies, melted butter, brown sugar, and cinnamon. Press the mixture evenly into a 9-inch tart pan with a removable bottom; set aside. In a separate bowl, whisk together condensed milk, orange juice, lemon juice, and egg yolks until blended. Beat the egg whites with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust. Bake in preheated oven for 20 to 25 minutes or just until filling is set. Remove to a wire rack; cool completely. Cover and chill at least 4 hours. Remove tart from pan and place on a serving dish.
Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart. Garnish, if desired.

My Microplane zester came in handy to garnish the tart with lemon zest. Fresh mint leaves were also added to individual servings of the tart.

Virtual hugs to all my friends who were able to come to the Southern Summer Nights #VirtualDinnerParty. Hope you enjoyed the food and hospitality. Y'all come back soon!

Now for the giveaway! Microplane and Argenta Market have provided a total value of $160 of products for this giveaway. Use the rafflecopter below to enter. Giveaway ends August 25.

a Rafflecopter giveaway






This post was shared with:
Weekend Potluck
All My Bloggy Friends
Arkansas Women Bloggers

*Disclosure* This is a sponsored event. I have not been personally compensated. Opinions are my own.


Dessert anyone?

Enjoy your dessert, then be sure to sign up for the Argenta Market and Microplane giveaway at the end of the post.


I'll be serving up Double Citrus Tart for our Southern Summer Nights #VirtualDinnerParty to top off the evening and the abundance graciously provided by the other hostesses, Gina, Debbie, Lyndi, Bethany, Christie, and Julie. This tart has a lemon and orange flavored filling with a cheesecake consistency and a crisp gingersnap cookie crust.

This Double Citrus Tart is the perfect dessert recipe for entertaining because it can be made ahead and refrigerated until ready to serve with no last minute fuss. And did I mention the taste? Delectable.

Recipe source: Southern Living

Print Recipe

Double Citrus Tart

Crust
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Filling
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup freshly squeezed lemon juice
2 large eggs, separated

Topping
1 cup heavy whipping cream
3 tablespoons granulated sugar

Optional garnishes: fresh mint leaves, lemon or orange zest or slices

Preheat oven to 325 degrees F. In a medium bowl, stir together the crushed cookies, melted butter, brown sugar, and cinnamon. Press the mixture evenly into a 9-inch tart pan with a removable bottom; set aside. In a separate bowl, whisk together condensed milk, orange juice, lemon juice, and egg yolks until blended. Beat the egg whites with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust. Bake in preheated oven for 20 to 25 minutes or just until filling is set. Remove to a wire rack; cool completely. Cover and chill at least 4 hours. Remove tart from pan and place on a serving dish.
Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart. Garnish, if desired.

My Microplane zester came in handy to garnish the tart with lemon zest. Fresh mint leaves were also added to individual servings of the tart.

Virtual hugs to all my friends who were able to come to the Southern Summer Nights #VirtualDinnerParty. Hope you enjoyed the food and hospitality. Y'all come back soon!

Now for the giveaway! Microplane and Argenta Market have provided a total value of $160 of products for this giveaway. Use the rafflecopter below to enter. Giveaway ends August 25.

a Rafflecopter giveaway






This post was shared with:
Weekend Potluck
All My Bloggy Friends
Arkansas Women Bloggers

reade more... Résuméabuiyad

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

Holiday Weekend Dessert

Do you have big plans for this Memorial Day weekend? Do any of them happen to include yummy food? I'm sure many of you are shaking your heads "yes" right now! And maybe some of you also know you still need a tiny bit of inspiration for your menu. Well, I'm here to help with at least one course....dessert!

Rather your plans include a backyard barbecue, kick off to the lake season, picnic with the family, or just a quiet meal at home with your family, this dessert would work great for all of them.

When the thermometer starts to rise, I start to crave all things citrus! And yes, most of the time, that means something in the lemon family, but I'm an equal opportunity kinda girl. So if I find something that includes orange, lime or even key lime, instead, that's great too. For me, there is just something so refreshing about enjoying crisp, cool, refreshing citrus flavors when the sun is shining, warming everything in sight! One bite and it seems like you are instantly cooled down.

So when I found this dessert, I figured it would be great to feature right before this "gateway to summer" weekend. Use it over the holiday, or save it for when it's even hotter, either way, it's so easy, so delicious, and something the adults and kids alike with absolutely love.

Happy Memorial Day Weekend!! I hope it's safe, happy, fun and filled with lots of deliciousness!

Orange Sherbet Jell-O Inspired by Six Sisters' Stuff
1 c. water
2 (3 oz.) boxes orange Jell-O
2 (8 oz.) tubs Cool Whip
1 pint orange sherbet
1 (11 oz.) can madarin oranges
Zest of one orange

Bring water to a boil. Remove from heat and stir in Jell-O. Mix well until dissolved. Set aside to cool for a few minutes. In a large bowl combine 1 tub Cool Whip and sherbet. Mix well until smooth and combined. Add Jell-O to sherbet mixture and stir vigorously to combine, removing all lumps. Pour into a 8 x 11 baking dish. Refrigerate for 2 hours. Mix orange zest with other container of Cool Whip. Spread evenly on top of Jell-O. Top with mandarin oranges.

Shared on The Country Cook May 24, 2013
Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013

Orange at Very Good Recipes
Pin It

Do you have big plans for this Memorial Day weekend? Do any of them happen to include yummy food? I'm sure many of you are shaking your heads "yes" right now! And maybe some of you also know you still need a tiny bit of inspiration for your menu. Well, I'm here to help with at least one course....dessert!

Rather your plans include a backyard barbecue, kick off to the lake season, picnic with the family, or just a quiet meal at home with your family, this dessert would work great for all of them.

When the thermometer starts to rise, I start to crave all things citrus! And yes, most of the time, that means something in the lemon family, but I'm an equal opportunity kinda girl. So if I find something that includes orange, lime or even key lime, instead, that's great too. For me, there is just something so refreshing about enjoying crisp, cool, refreshing citrus flavors when the sun is shining, warming everything in sight! One bite and it seems like you are instantly cooled down.

So when I found this dessert, I figured it would be great to feature right before this "gateway to summer" weekend. Use it over the holiday, or save it for when it's even hotter, either way, it's so easy, so delicious, and something the adults and kids alike with absolutely love.

Happy Memorial Day Weekend!! I hope it's safe, happy, fun and filled with lots of deliciousness!

Orange Sherbet Jell-O Inspired by Six Sisters' Stuff
1 c. water
2 (3 oz.) boxes orange Jell-O
2 (8 oz.) tubs Cool Whip
1 pint orange sherbet
1 (11 oz.) can madarin oranges
Zest of one orange

Bring water to a boil. Remove from heat and stir in Jell-O. Mix well until dissolved. Set aside to cool for a few minutes. In a large bowl combine 1 tub Cool Whip and sherbet. Mix well until smooth and combined. Add Jell-O to sherbet mixture and stir vigorously to combine, removing all lumps. Pour into a 8 x 11 baking dish. Refrigerate for 2 hours. Mix orange zest with other container of Cool Whip. Spread evenly on top of Jell-O. Top with mandarin oranges.

Shared on The Country Cook May 24, 2013
Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013

Orange at Very Good Recipes
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Well, It Sounded Like A Good Idea

So how many of you have extra fresh cranberries laying around after the holidays? I did, and I thought for sure I knew exactly how I was going to use them. In fact, the whole reason for wanting to try this recipe was because I anticipated such a scenario. And I would love to tell you that if you do indeed have extra cranberries in your fridge, this would be the perfect recipe for them; but alas, I can not. Let me explain. When I went looking for a recipe for me to have my first attempt at making scones, I found exactly what I was looking for at Taste of Home. I downloaded it, saved it and then forgot about it for about two weeks. The holiday rush set in, we had a big family wedding, and I truly never thought about it again until New Year's Day when I was ready to bake them. That's when I discovered my mistake. Um, this recipe calls for dried cranberries, not fresh. Oops! I guess that's why it's a good idea to actually double check something before you attempt to bake it. Honestly I don't even remember reading dried the first time, so I'm assuming I was once again speed reading (I do that a lot) and missed it. Oh well, luckily I always have dried on hand too, plus I did get to use something leftover from the holidays...one orange.

Now I have never been the biggest scone fan. The few I've had in the past were dry and almost flavorless. But these are bursting with orange and cranberry flavor, plus moist and delicious! The 3 of us had to force each other to stop at one after they came out of the oven. Warm with a little butter spread on top...oh my mouth is watering just thinking about it.

Sometimes the best laid plans end up taking a turn in the other direction, but when they still result in a yummy sweet treat, who really cares?

Orange Cranberry Scones From Taste of Home
2 c. flour
10 tsp. sugar, divided
1 TBS orange zest, grated
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
1/4 c. orange juice
1/4 c. half and half
1 egg
1 TBS milk

Preheat oven to 400. In a large bowl, combine flour, 7 tsp. sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs. Set aside. In a small bowl, combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface gently knead 6-8 times. Pat dough into an 8-inch circle. Cut into 10 wedges. Separate wedges and place on ungreased baking sheet Brush with milk and sprinkle with remaining sugar. Bake for 12-15 minutes until lightly browned.

Shared on Make Ahead Meals Jan. 7, 2013
Shared on Mandy's Recipe Box Jan. 8, 2013
Shared on Lady Behind The Curtain Jan. 9, 2013
Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013

Scones at Very Good Recipes

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So how many of you have extra fresh cranberries laying around after the holidays? I did, and I thought for sure I knew exactly how I was going to use them. In fact, the whole reason for wanting to try this recipe was because I anticipated such a scenario. And I would love to tell you that if you do indeed have extra cranberries in your fridge, this would be the perfect recipe for them; but alas, I can not. Let me explain. When I went looking for a recipe for me to have my first attempt at making scones, I found exactly what I was looking for at Taste of Home. I downloaded it, saved it and then forgot about it for about two weeks. The holiday rush set in, we had a big family wedding, and I truly never thought about it again until New Year's Day when I was ready to bake them. That's when I discovered my mistake. Um, this recipe calls for dried cranberries, not fresh. Oops! I guess that's why it's a good idea to actually double check something before you attempt to bake it. Honestly I don't even remember reading dried the first time, so I'm assuming I was once again speed reading (I do that a lot) and missed it. Oh well, luckily I always have dried on hand too, plus I did get to use something leftover from the holidays...one orange.

Now I have never been the biggest scone fan. The few I've had in the past were dry and almost flavorless. But these are bursting with orange and cranberry flavor, plus moist and delicious! The 3 of us had to force each other to stop at one after they came out of the oven. Warm with a little butter spread on top...oh my mouth is watering just thinking about it.

Sometimes the best laid plans end up taking a turn in the other direction, but when they still result in a yummy sweet treat, who really cares?

Orange Cranberry Scones From Taste of Home
2 c. flour
10 tsp. sugar, divided
1 TBS orange zest, grated
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
1/4 c. orange juice
1/4 c. half and half
1 egg
1 TBS milk

Preheat oven to 400. In a large bowl, combine flour, 7 tsp. sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs. Set aside. In a small bowl, combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface gently knead 6-8 times. Pat dough into an 8-inch circle. Cut into 10 wedges. Separate wedges and place on ungreased baking sheet Brush with milk and sprinkle with remaining sugar. Bake for 12-15 minutes until lightly browned.

Shared on Make Ahead Meals Jan. 7, 2013
Shared on Mandy's Recipe Box Jan. 8, 2013
Shared on Lady Behind The Curtain Jan. 9, 2013
Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013

Scones at Very Good Recipes

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Merry Christmas Eve

Today we will be heading to my in laws for the annual Christmas Eve blowout! Lots of gifts, food, laughs, games, laughs, alcohol, laughs, and memories being made. We are lucky because we get family on both days of Christmas, Adam's being Christmas Eve and mine on Christmas Day. It makes for a full 48 hours of holiday celebrations that we look forward to each and every year. Last year we actually hosted the bash, so this year I'm looking forward to being a "guest" instead of "hostess".

When I shared my Pheasant Noodle Soup with you I explained that an annual autumn hunting trip leads to our Christmas Eve meal, so there is no surprise we will be feasting on those birds today. I'm actually marinating them in a lemon, rosemary garlic mixture, and Mr. Everyday will be grilling them come dinner time. I think they will taste fantastic coming off the open flame, and when I was coming up with dishes to take with us, I thought Cranberry Orange Sauce would be perfect! The flavors of cranberry and poultry always go so well together and I knew the hint of orange would marry well with the rosemary on the birds. Now, I will fully admit usually when I do cranberry sauce, it comes from a can, and if my boys have their way, it's in the shape of the can when put on the table....ha ha. But for this special meal, and delicate meat, I wanted to try my hand at making fresh; and I'm so happy I did! It was incredibly easy and turned out perfectly and gorgeous!

I hope however you are spending this special day, and to me, the most holy night of the year, you are surrounded by those you love most in the world and enjoying every single minute of blessings from above.

Orange Cranberry Sauce From Rachael Ray
2 ( 12 oz) bags fresh cranberries, rinsed
Juice and Zest of 2 oranges
1 c. sugar
2 pinches salt
1 c. water

In a large pot over medium high heat combine water, orange juice, salt, orange zest and sugar. Cook until sugar is dissolved. Stir in cranberries. Bring to a boil. Reduce heat to simmer. Cook 7-10 minutes, stirring frequently until sauce thickens slightly. While cooking, use a potato masher to break up cranberries a little. Using a ladle transfer to a bowl. Allow to cool before serving. Will thicken as it cools.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Cranberry at Very Good Recipes
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Today we will be heading to my in laws for the annual Christmas Eve blowout! Lots of gifts, food, laughs, games, laughs, alcohol, laughs, and memories being made. We are lucky because we get family on both days of Christmas, Adam's being Christmas Eve and mine on Christmas Day. It makes for a full 48 hours of holiday celebrations that we look forward to each and every year. Last year we actually hosted the bash, so this year I'm looking forward to being a "guest" instead of "hostess".

When I shared my Pheasant Noodle Soup with you I explained that an annual autumn hunting trip leads to our Christmas Eve meal, so there is no surprise we will be feasting on those birds today. I'm actually marinating them in a lemon, rosemary garlic mixture, and Mr. Everyday will be grilling them come dinner time. I think they will taste fantastic coming off the open flame, and when I was coming up with dishes to take with us, I thought Cranberry Orange Sauce would be perfect! The flavors of cranberry and poultry always go so well together and I knew the hint of orange would marry well with the rosemary on the birds. Now, I will fully admit usually when I do cranberry sauce, it comes from a can, and if my boys have their way, it's in the shape of the can when put on the table....ha ha. But for this special meal, and delicate meat, I wanted to try my hand at making fresh; and I'm so happy I did! It was incredibly easy and turned out perfectly and gorgeous!

I hope however you are spending this special day, and to me, the most holy night of the year, you are surrounded by those you love most in the world and enjoying every single minute of blessings from above.

Orange Cranberry Sauce From Rachael Ray
2 ( 12 oz) bags fresh cranberries, rinsed
Juice and Zest of 2 oranges
1 c. sugar
2 pinches salt
1 c. water

In a large pot over medium high heat combine water, orange juice, salt, orange zest and sugar. Cook until sugar is dissolved. Stir in cranberries. Bring to a boil. Reduce heat to simmer. Cook 7-10 minutes, stirring frequently until sauce thickens slightly. While cooking, use a potato masher to break up cranberries a little. Using a ladle transfer to a bowl. Allow to cool before serving. Will thicken as it cools.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Cranberry at Very Good Recipes
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Let's Begin The Countdown

Three weeks people. Let me say that again. THREE weeks!! That's right just 21 days from now we will all be sitting down with our loved ones around a big table of delectable holiday dishes, giving thanks for all this year has brought to us. Kinda hard to believe, huh??!! So for all of you uber planners, like me, it's time to start narrowing down the menu and deciding exactly what will be served at your Thanksgiving spread. So I thought for this first day of November, it would be a great time to give you some side dish inspiration! I actually tested this recipe back in October when I hosted my in-laws for dinner to celebrate their birthdays. We love glazed carrots, and these are a new twist on those. They were a huge hit for everyone, including Alex. Both my mother and father in law took seconds, and he described them best when he said "These taste a little bit like Thanksgiving. Kind of like pumpkin pie, but in carrots." And he was exactly right! They are sweet with a hint of spice that would be perfect alongside your turkey and cranberry sauce. All of us can always use some new side dishes, especially veggies, for holiday meals to mix in with the traditional ones that are loved so much. So if you are looking for something new for your Turkey Day gathering, I hope you try these! Let the countdown begin!

Maple Glazed Carrots From Food Network
1 lb. baby carrots
1/4 c. maple syrup
1/4 c. orange juice
1/4 c. water
4 TBS butter
1/2 tsp. cinnamon
1/4 tsp. allspice
Salt to taste
Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley.

Shared on Miz Helen's Country Cottage Nov. 1, 2012

Shared on The Country Cook Nov. 2, 2012

Shared on Make Ahead Meals Nov. 5, 2012

Carrots at Very Good Recipes

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Three weeks people. Let me say that again. THREE weeks!! That's right just 21 days from now we will all be sitting down with our loved ones around a big table of delectable holiday dishes, giving thanks for all this year has brought to us. Kinda hard to believe, huh??!! So for all of you uber planners, like me, it's time to start narrowing down the menu and deciding exactly what will be served at your Thanksgiving spread. So I thought for this first day of November, it would be a great time to give you some side dish inspiration! I actually tested this recipe back in October when I hosted my in-laws for dinner to celebrate their birthdays. We love glazed carrots, and these are a new twist on those. They were a huge hit for everyone, including Alex. Both my mother and father in law took seconds, and he described them best when he said "These taste a little bit like Thanksgiving. Kind of like pumpkin pie, but in carrots." And he was exactly right! They are sweet with a hint of spice that would be perfect alongside your turkey and cranberry sauce. All of us can always use some new side dishes, especially veggies, for holiday meals to mix in with the traditional ones that are loved so much. So if you are looking for something new for your Turkey Day gathering, I hope you try these! Let the countdown begin!

Maple Glazed Carrots From Food Network
1 lb. baby carrots
1/4 c. maple syrup
1/4 c. orange juice
1/4 c. water
4 TBS butter
1/2 tsp. cinnamon
1/4 tsp. allspice
Salt to taste
Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley.

Shared on Miz Helen's Country Cottage Nov. 1, 2012

Shared on The Country Cook Nov. 2, 2012

Shared on Make Ahead Meals Nov. 5, 2012

Carrots at Very Good Recipes

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Indian Summer Drink

When autumn rolls around most of us accept the fact chilly temperatures are here to stay. But in the back of our minds all of us know that we could also have an Indian Summer in our future with a few more days of warm, sunny weather. And when those days come, I am never one to complain. Well, that is until they leave and the rain and coolness of autumn returns. (As I've said before, I enjoy autumn...just not what comes next!) So when those warmer afternoons come, I find myself once again craving something over ice to drink to cool me down. But I still want to enjoy all the flavors of fall I look forward to each year. This drink is the perfect combination of that! Iced tea that tastes and smells like autumn! Just cooking it on the stove will make your house smell like everything you love about fall!   It is the best of both worlds. Cool enough for a warm, sunny day. "Spiced" enough to keep you in the leaves changing, hayride season, hoodie wearing kind of mood!

Spiced Iced Tea Adapted from Food.com
6 c. water
1 tsp. whole cloves
1/2 tsp. cinnamon
3 Earl Gray tea bags
1/2 c. sugar
3/4 c. apple juice
1 TBS lemon juice

Combine water, cloves and cinnamon in a medium saucepan. Stir well to dissolve cinnamon. Bring to a boil, stirring occasionally. Remove from heat. Place tea bags in water and steep for 10 minutes. In a small saucepan, combine lemon juice, apple juice and sugar. Bring to a boil, making sure sugar dissolves. Strain tea mixture into juice mixture. Stir well. Serve over ice.

Shared on Mandy's Recipe Box Oct. 9, 2012
Shared on Lady Behind The Curtain Oct. 10, 2012
Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Beverages at Very Good Recipes
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When autumn rolls around most of us accept the fact chilly temperatures are here to stay. But in the back of our minds all of us know that we could also have an Indian Summer in our future with a few more days of warm, sunny weather. And when those days come, I am never one to complain. Well, that is until they leave and the rain and coolness of autumn returns. (As I've said before, I enjoy autumn...just not what comes next!) So when those warmer afternoons come, I find myself once again craving something over ice to drink to cool me down. But I still want to enjoy all the flavors of fall I look forward to each year. This drink is the perfect combination of that! Iced tea that tastes and smells like autumn! Just cooking it on the stove will make your house smell like everything you love about fall!   It is the best of both worlds. Cool enough for a warm, sunny day. "Spiced" enough to keep you in the leaves changing, hayride season, hoodie wearing kind of mood!

Spiced Iced Tea Adapted from Food.com
6 c. water
1 tsp. whole cloves
1/2 tsp. cinnamon
3 Earl Gray tea bags
1/2 c. sugar
3/4 c. apple juice
1 TBS lemon juice

Combine water, cloves and cinnamon in a medium saucepan. Stir well to dissolve cinnamon. Bring to a boil, stirring occasionally. Remove from heat. Place tea bags in water and steep for 10 minutes. In a small saucepan, combine lemon juice, apple juice and sugar. Bring to a boil, making sure sugar dissolves. Strain tea mixture into juice mixture. Stir well. Serve over ice.

Shared on Mandy's Recipe Box Oct. 9, 2012
Shared on Lady Behind The Curtain Oct. 10, 2012
Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Beverages at Very Good Recipes
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Blueberry Crown Muffins

After the Macaroni and Cheese disaster I felt that I needed to make something good for Ginger and Charlie before I ended my visit with them. Since they are both blueberry lovers I baked them some blueberry muffins for breakfast to redeem myself.

Print Recipe

Blueberry Crown Muffins 

2 cups all purpose flour

3/4 cup plus 4 tablespoons sugar, divided

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

2 eggs

1/2 cup vegetable oil

1 teaspoon grated orange zest

1 cup fresh blueberries

Preheat oven to 375 degrees F. Coat a standard muffin pan with nonstick cooking spray or use paper liners. In a large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, and salt. In a small bowl, whisk together milk, eggs, oil, and orange zest. Combine wet ingredients with dry ingredients; stir just until combined. Fold in blueberries. Spoon batter into prepared muffin pan; sprinkle with the remaining 4 tablespoons sugar. Bake for 23 - 25 minutes, until crowned and lightly browned. Remove from pan and cool on a wire rack. Makes 12 muffins.

Mix the dry ingredients and wet ingredients in separate bowls, then combine.

Spoon the batter into the prepared muffin pan; sprinkle with sugar before baking.

Bake muffins for 23 - 25 minutes in preheated oven.

Remove from pan and cool on a wire rack. These are quick, easy and tasty Blueberry Muffins, not requiring any special ingredients.




This recipe was shared with:
Talking Dollars and Cents Muffin Monday
Mrs Happy Homemaker Makin' You Crave Monday
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link It Up Thursday
Miz Helens Full Plate Thursday
Domesblissity Thriving on Thursdays
Newlyweds Recipe Linky
Cast Party Wednesday
This Chick Cooks Recipe Swap
The Shady Porch Rock n Share
Your Cozy Home Party
Your Recipe My Kitchen
Melt in Your Mouth Monday
Serendipity and Spice Manic Monday

After the Macaroni and Cheese disaster I felt that I needed to make something good for Ginger and Charlie before I ended my visit with them. Since they are both blueberry lovers I baked them some blueberry muffins for breakfast to redeem myself.

Print Recipe

Blueberry Crown Muffins 

2 cups all purpose flour

3/4 cup plus 4 tablespoons sugar, divided

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

2 eggs

1/2 cup vegetable oil

1 teaspoon grated orange zest

1 cup fresh blueberries

Preheat oven to 375 degrees F. Coat a standard muffin pan with nonstick cooking spray or use paper liners. In a large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, and salt. In a small bowl, whisk together milk, eggs, oil, and orange zest. Combine wet ingredients with dry ingredients; stir just until combined. Fold in blueberries. Spoon batter into prepared muffin pan; sprinkle with the remaining 4 tablespoons sugar. Bake for 23 - 25 minutes, until crowned and lightly browned. Remove from pan and cool on a wire rack. Makes 12 muffins.

Mix the dry ingredients and wet ingredients in separate bowls, then combine.

Spoon the batter into the prepared muffin pan; sprinkle with sugar before baking.

Bake muffins for 23 - 25 minutes in preheated oven.

Remove from pan and cool on a wire rack. These are quick, easy and tasty Blueberry Muffins, not requiring any special ingredients.




This recipe was shared with:
Talking Dollars and Cents Muffin Monday
Mrs Happy Homemaker Makin' You Crave Monday
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link It Up Thursday
Miz Helens Full Plate Thursday
Domesblissity Thriving on Thursdays
Newlyweds Recipe Linky
Cast Party Wednesday
This Chick Cooks Recipe Swap
The Shady Porch Rock n Share
Your Cozy Home Party
Your Recipe My Kitchen
Melt in Your Mouth Monday
Serendipity and Spice Manic Monday

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Orange Cookies

I was recently in "not my usual" grocery store and noticed that their cake mix was on sale. Since I love a bargain, I bought several boxes in a variety of flavors. I've been looking at that row of cake mixes in my pantry and decided today that I would pull one out and use it for a batch of cookies. I'm spinning this recipe off my Lemon Cookie recipe, basically the same type of cookie, different flavor.

Print Recipe

Orange Cookies
1 box (18.25 ounces) orange cake mix
1 egg
1 tablespoon orange juice
1 tablespoon orange zest
1 (8 ounce) container Cool Whip, thawed
About 3/4 cup powdered sugar

In a large bowl, combine the dry cake mix, egg, orange juice, and orange zest. Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will be sticky; refrigerate for 1 hour.
Preheat the oven to 350 degrees F. Prepare a sheet pan by lining with parchment paper. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on prepared pan. Bake for 8 - 10 minutes until lightly browned.

You'll need an orange cake mix, a tub of Cool Whip, an orange, an egg, and powdered sugar to make the Orange Cookies.

Mix the dry cake mix with the egg, orange juice and orange zest. The mixture will be crumbly.

Fold in the Cool Whip.

The mixture is now very sticky; refrigerate for 1 hour.

I used a cookie scoop to drop the batter into the powdered sugar.

Coat the cookie ball with powdered sugar and roll between palms to make it round.

Bake the cookies on parchment paper.

When the cookies bake they will spread out and crack open, revealing the orangey middles.

These Orange Cookies turned out very much like their Lemon "sisters", so if you like the flavor of orange you might want to give these cookies a try!




This recipe was shared with:
Crazy Sweet Tuesday
The Shady Porch Rock n Share 
Newlyweds Linky
Cast Party Wednesday
Mrs. Fox's Sweet Party 
Bake with Bizzy 
Tastetastic Thursday 
Something Swanky Sweet Treats Thursday 
Sweet Temptations Thursday 
It's a Keeper Thursday 
Bacon Time Anything Goes 
Sweet Indulgences Sunday 
Themed Bakers Sunday 
Momtrends Friday Food 
Jane Deere Fusion Friday

I was recently in "not my usual" grocery store and noticed that their cake mix was on sale. Since I love a bargain, I bought several boxes in a variety of flavors. I've been looking at that row of cake mixes in my pantry and decided today that I would pull one out and use it for a batch of cookies. I'm spinning this recipe off my Lemon Cookie recipe, basically the same type of cookie, different flavor.

Print Recipe

Orange Cookies
1 box (18.25 ounces) orange cake mix
1 egg
1 tablespoon orange juice
1 tablespoon orange zest
1 (8 ounce) container Cool Whip, thawed
About 3/4 cup powdered sugar

In a large bowl, combine the dry cake mix, egg, orange juice, and orange zest. Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will be sticky; refrigerate for 1 hour.
Preheat the oven to 350 degrees F. Prepare a sheet pan by lining with parchment paper. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on prepared pan. Bake for 8 - 10 minutes until lightly browned.

You'll need an orange cake mix, a tub of Cool Whip, an orange, an egg, and powdered sugar to make the Orange Cookies.

Mix the dry cake mix with the egg, orange juice and orange zest. The mixture will be crumbly.

Fold in the Cool Whip.

The mixture is now very sticky; refrigerate for 1 hour.

I used a cookie scoop to drop the batter into the powdered sugar.

Coat the cookie ball with powdered sugar and roll between palms to make it round.

Bake the cookies on parchment paper.

When the cookies bake they will spread out and crack open, revealing the orangey middles.

These Orange Cookies turned out very much like their Lemon "sisters", so if you like the flavor of orange you might want to give these cookies a try!




This recipe was shared with:
Crazy Sweet Tuesday
The Shady Porch Rock n Share 
Newlyweds Linky
Cast Party Wednesday
Mrs. Fox's Sweet Party 
Bake with Bizzy 
Tastetastic Thursday 
Something Swanky Sweet Treats Thursday 
Sweet Temptations Thursday 
It's a Keeper Thursday 
Bacon Time Anything Goes 
Sweet Indulgences Sunday 
Themed Bakers Sunday 
Momtrends Friday Food 
Jane Deere Fusion Friday

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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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Cranberry Orange Sourdough Muffins

These are tasty little muffins that require a Sourdough Starter for the recipe. I know that several of my blogging friends keep a Sourdough Starter, but if you don't have one and would like to try making your own, check out the recipe here. It is so easy to maintain, and the bread is delicious!

Print Recipe

Cranberry Orange Sourdough Muffins

1 cup whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup sugar

1/2 cup dried cranberries

1 teaspoon orange zest

1 egg

1/4 cup oil

1 tablespoon orange juice

1 cup sourdough starter

Preheat oven to 400 degrees F. Prepare a muffin pan by greasing or use paper liners. In a large bowl, combine flour, baking soda, salt, and sugar; then add cranberries and orange zest. In another bowl combine egg, oil, orange juice, and sourdough starter. Add wet ingredients to dry ingredients and stir just until combined. Spoon batter into prepared pan and bake in preheated oven for about 20 minutes or until muffins test done.

I had already baked bread with my starter twice in the past week, so I decided to use it to make muffins today. Sourdough starter is so versatile, it can be fed and baked with often, or if you don't want to bake, you can give away or discard the excess starter.

This recipe will make 12 regular size muffins.

Bake for about 20 minutes.

 

These are good breakfast muffins made with whole wheat flour and not too sweet, but flavored with orange zest and cranberries.





This recipe was shared with:
Muffin Monday
Your Recipe My Kitchen
Naptime Creations Tasty Tuesday
Anis Favorite Things
This Chick Cooks
Bake with Bizzy
Not Your Ordinary Recipes Foodie Friday 

Momtrends Friday Food

These are tasty little muffins that require a Sourdough Starter for the recipe. I know that several of my blogging friends keep a Sourdough Starter, but if you don't have one and would like to try making your own, check out the recipe here. It is so easy to maintain, and the bread is delicious!

Print Recipe

Cranberry Orange Sourdough Muffins

1 cup whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup sugar

1/2 cup dried cranberries

1 teaspoon orange zest

1 egg

1/4 cup oil

1 tablespoon orange juice

1 cup sourdough starter

Preheat oven to 400 degrees F. Prepare a muffin pan by greasing or use paper liners. In a large bowl, combine flour, baking soda, salt, and sugar; then add cranberries and orange zest. In another bowl combine egg, oil, orange juice, and sourdough starter. Add wet ingredients to dry ingredients and stir just until combined. Spoon batter into prepared pan and bake in preheated oven for about 20 minutes or until muffins test done.

I had already baked bread with my starter twice in the past week, so I decided to use it to make muffins today. Sourdough starter is so versatile, it can be fed and baked with often, or if you don't want to bake, you can give away or discard the excess starter.

This recipe will make 12 regular size muffins.

Bake for about 20 minutes.

 

These are good breakfast muffins made with whole wheat flour and not too sweet, but flavored with orange zest and cranberries.





This recipe was shared with:
Muffin Monday
Your Recipe My Kitchen
Naptime Creations Tasty Tuesday
Anis Favorite Things
This Chick Cooks
Bake with Bizzy
Not Your Ordinary Recipes Foodie Friday 

Momtrends Friday Food

reade more... Résuméabuiyad

Mandarin Orange Tea Cake

I love the scent of orange zest and the taste of mandarin oranges, and this cake has both. This beautiful cake starts from a pound cake mix, is filled with sweet mandarin oranges, and is topped with a delicate orange juice glaze.

This recipe is from the Favorite Brand Name Cake Mix Cookbook.

 Print Recipe

Mandarin Orange Tea Cake
1 package (16 ounces) pound cake mix
1/2 cup orange juice
2 eggs
1/4 cup milk
1 can (15 ounces) mandarin orange segments in light syrup, drained

Glaze
2 tablespoons orange juice
3/4 cup powdered sugar
grated zest of 1 orange

Preheat oven to 350 degrees F. Prepare a 9-inch Bundt pan by greasing or spray with nonstick cooking spray.
Beat cake mix, orange juice, eggs, and milk in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
Bake for 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack; cool completely.
For glaze, combine powdered sugar, orange zest, and 2 tablespoons orange juice in a small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.

By adding eggs, milk, orange juice, and mandarin oranges to this mix, a simple pound cake becomes a special dessert.

Allow cake to cool before drizzling glaze over the top.

This Mandarin Orange Tea Cake is a dessert the whole family will love!



This recipe was shared with:
Cupcake Apothecary A Themed Bakers Sunday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday

StoneGable On the Menu Monday
Jam Hands Recipe Sharing Monday 
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday
This Chick Cooks These Chicks Cooked
Lady Behind the Curtain Cast Party Wednesday
Miz Helens Country Cottage Full Plate Thursday
Bake with Bizzy
Everyday Tastes Its a Keeper Thursday
Talking Dollars and Cents Sweet Temptations 
Something Swanky Sweet Treats Thursday 
Not Your Ordinary Recipes Foodie Friday 
Mangoes and Chutney Fat Camp Friday 
Jane Deere Fusion Friday
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday
Bacon Time with the Hungry Hypo Anything Goes Linky
A Well Seasoned Life Sweet Indulgences Sunday

I love the scent of orange zest and the taste of mandarin oranges, and this cake has both. This beautiful cake starts from a pound cake mix, is filled with sweet mandarin oranges, and is topped with a delicate orange juice glaze.

This recipe is from the Favorite Brand Name Cake Mix Cookbook.

 Print Recipe

Mandarin Orange Tea Cake
1 package (16 ounces) pound cake mix
1/2 cup orange juice
2 eggs
1/4 cup milk
1 can (15 ounces) mandarin orange segments in light syrup, drained

Glaze
2 tablespoons orange juice
3/4 cup powdered sugar
grated zest of 1 orange

Preheat oven to 350 degrees F. Prepare a 9-inch Bundt pan by greasing or spray with nonstick cooking spray.
Beat cake mix, orange juice, eggs, and milk in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
Bake for 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack; cool completely.
For glaze, combine powdered sugar, orange zest, and 2 tablespoons orange juice in a small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.

By adding eggs, milk, orange juice, and mandarin oranges to this mix, a simple pound cake becomes a special dessert.

Allow cake to cool before drizzling glaze over the top.

This Mandarin Orange Tea Cake is a dessert the whole family will love!



This recipe was shared with:
Cupcake Apothecary A Themed Bakers Sunday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday

StoneGable On the Menu Monday
Jam Hands Recipe Sharing Monday 
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday
This Chick Cooks These Chicks Cooked
Lady Behind the Curtain Cast Party Wednesday
Miz Helens Country Cottage Full Plate Thursday
Bake with Bizzy
Everyday Tastes Its a Keeper Thursday
Talking Dollars and Cents Sweet Temptations 
Something Swanky Sweet Treats Thursday 
Not Your Ordinary Recipes Foodie Friday 
Mangoes and Chutney Fat Camp Friday 
Jane Deere Fusion Friday
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday
Bacon Time with the Hungry Hypo Anything Goes Linky
A Well Seasoned Life Sweet Indulgences Sunday

reade more... Résuméabuiyad