Friday, 31 May 2013

Lemon Berry Cream Scones

Sweet, fluffy, light, moist with a hint of lemon. Thank you Mighty Delighty





2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 to 1 1/2 cups Heavy Cream
1/3 cup  Fresh Blueberries
1 1/2 tsp Grated Lemon Zest

Lemon Glaze:
2 Tbsp Lemon Juice (About half a lemon)
2 Tbsp Milk.
1/4 cup Granulated Sugar
1/2 cup white chocolate chips
Lemon zest for garnish (optional)

  • Preheat your oven to 400 degrees. 
  • Combine the sugar, flour baking powder and salt and make a small well in the middle of the mixture. 
  • Add your heavy cream, lemon zest and blueberries to the well and combine. 
  • The mixture should be crumbly and not mixed smooth. 
  • Spoon onto a parchment lined baking sheet. You can shape them up a little if you like.
  • Bake for 15 minutes. When they are done they will have a golden brown colour to the tops. 
  • Cool completely before adding the glaze drizzle on top.
  • To make the glaze..In a small sauce pan add your milk, lemon and  sugar. 
  • Stirring the entire time bring mixture to a boil and pour over the white chocolate chips and whisk until melted.
  • Using a spoon drizzle over the top of each scone.

Thursday, 30 May 2013

Chicken Fettuccine Casserole





1 package (9 oz) refrigerated fettuccine 
3 tablespoons butter 
3 tablespoons all-purpose flour 
1 3/4 cups chicken broth  
1/2 cup cream
1 1/2 cups cubed cooked chicken  
1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips 
2 slices bacon, crisply cooked and crumbled 
3 tablespoons shredded Parmesan cheese 

  • Heat oven to 350º. Spray square baking dish, 8 x 8 inches, with cooking spray. 
  • Cook and drain fettuccine as directed on package.
  • While fettuccine is cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour. 
  • Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. 
  • Stir in half-and-half. 
  • Stir in chicken, tomatoes and bacon. 
  • Add fettuccine to chicken mixture; toss gently to mix well. 
  • Spoon into baking dish. Sprinkle with cheese. 
  • Bake uncovered about 30 minutes or until hot in center


Wednesday, 29 May 2013

Authentic Tex-Mex Carnitas

Delicious. Thank you Buns in my Oven

tex-mex carnitas recipe

4-5 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes, fat left intact
3/4 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
2 teaspoons ground cumin
2 teaspoons Kosher salt, plus more to taste

For serving:
corn tortillas, cheese, Southwestern Slaw or shredded lettuce, and salsa verde


  • Place the pork in a large, heavy bottomed pot or dutch oven. 
  • Add the orange juice, lime juice, garlic, cumin, and salt. 
  • Add just enough water to the pot to cover the pork.
  • Bring to a boil and reduce the heat to a simmer. 
  • Simmer uncovered, without stirring, for 2 hours.
  • Increase the heat to medium high and stir/turn the meat occasionally. The more you move the meat around the more it will fall apart.
  • Continue cooking for 45 minutes or until all of the water has evaporated, leaving only the pork fat. 
  • Let it fry, turning as needed, until the pieces are somewhat crispy and browned.
  • Add more salt as needed and serve on tortillas with garnishes.
(Do not fear the bottom of your pan. It will be a black, thick layer of horror, but fill it with water and leave to soak over night. Everything will wipe right out in the morning.)



Tuesday, 28 May 2013

Bang Bang Chicken Kabobs

Nice and spicy. Thank you Center Cut Cook

Bang bang chicken kabobs 2

3-4 boneless skinless chicken breasts cut into 1 inch chunks

1 red bell pepper cut into 1 inch chunks
1 medium yellow onion cut into 1 inch chunks
Bamboo wood skewers
Olive oil, salt, black pepper
1/4 cup mayo
1/4 cup Thai Sweet Chili Sauce
5-6+ drops of Sriracha Hot Sauce – Use this to taste
1/4 teaspoon dried parsley


  • Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill.
  • Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the red peppers and onions.
  • Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and veggies every couple of minutes so that everything cooks evenly. When the veggies are tender, remove them from the grill. 
  • While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.
  • When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.

 So what if you don’t like things spicy? You can cut back on the heat by adjusting how much Sriracha Hot Sauce you add.



Monday, 27 May 2013

Oatmeal Chocolate Chip Muffins With Chocolate Streusel

Thank you Thinking About Home



Streusel:
 1/3 cup sugar 
1/4 cup all purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted 

Muffin; 
1  1/4 cups all purpose flour 
1 cup uncooked oats (quick or old-fashioned)
1/3 cup sugar
1/2 cup semisweet chocolate chips 
1 teaspoon baking powder 
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk 
1/4 cup vegetable oil package 
1 egg, lightly beaten


  • Preheat oven to 350° F.   
  • Butter muffin pans, or line with paper baking cups.     
  • For streusel, combine all ingredients in medium bowl; mix well.  Set aside.
  • For muffins, combine flour, oats, sugar, chocolate chips, baking powder, baking soda, and salt in large bowl. 
  • Combine buttermilk, oil, and egg; blend well.  
  • Add to dry ingredients all at once, stirring just until dry ingredients are moistened.  
  • Fill muffin cups almost full.  
  • Sprinkle with reserved streusel, patting gently.  
  • Bake 20 to 22 minutes or until light golden brown.  
  • Cool muffins in pan on wire rack 5 minutes; remove from pan. 


Sunday, 26 May 2013

Juicy Pear Smoothie

Refreshing and packed with protein. Thank you The Healthy Foodie


1 ripe Barlett pear
¼ cup 1% fat cottage cheese
¼ cup 0% fat plain Greek yogurt
¼ cup egg whites
½ cup unsweetened soy milk
½ scoop (20g) vanilla flavored protein powder
1 tbsp flaxseed meal
Pinch ground cardamome
A handful of chopped pistachio, to garnish

  • Add all ingredients to your food processor and process until smooth.
  • Transfer to drinking glass and sprinkle with chopped pistachio, if desired


Saturday, 25 May 2013

Chili Lime Rubbed Steak

Delicious. Thank you Six Sisters' Stuff


1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper 
2 Tablespoons lime juice
1 Tablespoon olive oil
1-2 pounds flank steak


  • In a small mixing bowl, combine chili powder, garlic powder, cumin, coriander, oregano, salt, pepper, lime juice, and olive oil.  
  • Rub mixture deep into both sides of the steaks.  
  • Set seasoned steaks on a plate and let rest for 10 minutes.  
  • Meanwhile, preheat your grill or pan to medium-high heat.  
  • After ten minutes, place steaks on hot grill or pan.  
  • Cook for 5-7 minutes on each side, or until they reach desired wellness.




Thursday, 23 May 2013

Smoked Salmon and Asparagus Primavera Pasta

Quick and easy. Thank you Betty Crocker


1 (9-oz.) pkg. refrigerated fettuccine 
1/3 cup water 
salt and pepper to taste
1 lb. asparagus spears, trimmed, cut into 2-inch pieces
1 salmon fillet cooked and chopped

Alfredo Sauce 
1/2 cup butter
1 cup heavy cream
3/4 cup Parmesan cheese, freshly grated
salt to taste
1/4 teaspoon pepper, freshly ground

  • Cook fettuccine as directed on package. 
  • Drain; cover to keep warm. 
  • Meanwhile, place 1/3 cup water in medium saucepan. 
  • Bring just to a boil over medium heat. Reduce heat to medium-low. 
  • Add asparagus; cover and cook 4 to 6 minutes or until tender.
  • Meanwhile to make the Alfredo sauce, melt butter in large skillet. 
  • Add cream and stir for about a minute. 
  • Add Parmesan cheese and continue stirring until cheese melts. 
  • Add salt and pepper to taste.  
  • Combine the asparagus, Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
  • Place fettuccine in large serving bowl. 
  • Add asparagus and sauce and toss to coat

Wednesday, 22 May 2013

Blushing Peach Pie

Peaches and strawberries, a perfect combination. Thank you Just a Pinch Recipes


4-5 cups sliced fresh peaches
1 cup sliced fresh strawberries
1/2 cup granulated sugar

Crust:
2 cups all purpose flour
1 tsp salt 
2/3 cup +2 tbsp. butter flavour crisco
1/4 cup cold water


  • Mix flour, salt and crisco with fork or pastry blender until resembles meal consistency.
  • Add cold water and mix - form into two equal size patties and refrigerate for about 1/2 hour. 
  • Roll out and form into pie dish.
  • Add filling and lay top crust over pie. 
  • Seal by folding top edge over bottom edge and decorate edge with fork. 
  • Bake at 375 for 40 minutes. Cool completely before cutting. 
  • Serve with ice cream or whip cream.


Tuesday, 21 May 2013

Easy Mandarin Chicken

Easy to make, not too sweet sauce and tender chicken. Thank you My Biscuits are Burning



1-1/2 lbs. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/3 cup cornstarch
2 eggs, beaten
1/4 cup pineapple juice
1 tsp. soy sauce
1/3 cup vinegar (I used rice vinegar)
3/4 cup sugar
3 Tablespoons ketchup
1/2 teaspoon salt

  • Whisk together sauce ingredients: pineapple juice, soy sauce, vinegar, sugar, ketchup and salt. 
  • Set aside near stovetop until needed.
  • Cut chicken into bite size pieces. 
  • Beat eggs in a shallow bowl with a fork; set aside. 
  • Pour cornstarch into a shallow bowl and roll chicken in it. 
  • When coated, dip chicken in beaten eggs.
  • Heat just enough oil to cover the bottom of a non-stick skillet on medium-high heat. 
  • Place coated chicken pieces into the pan and heat until brown.
  • Pour sauce made earlier onto the browned chicken. 
  • Simmer chicken with the lid covering only half of the pan to let the heat escape.
  • Simmer 20-30 minutes, stirring often, until sauce thickens. 
  • Serve with rice 

Monday, 20 May 2013

Italian Stuffed Eggplant

Hearty and satisfying. Thank you Comfortable Food

stuffed eggplant recipe


2 large eggplants
3 Tbsp salt
olive oil, for brushing
1/4 cup water
2 Tbsp butter
3 or 4 shallots, finely diced
1/2 lb (250 g) cremini mushrooms, quartered
1/4 cup red wine
2 Tbsp parsley, chopped
1 14oz (400 g) can tomatoes, drained
1 Tbsp Italian seasoning
salt and pepper
1/2 cup pecorino, diced (plus more grated)
  • Preheat the oven to 350 F (175 C).
  • Cut the eggplants in half lengthwise and cut out the flesh leaving about 1/4 inch inside the shell.
  • Dice what you removed and set aside.
  • Salt the inside of the eggplant shells well, then put them cut side down on a plate and let sit for about 30 minutes then wipe them dry with a paper towel.
  • Brush the eggplant shells inside and out with some olive oil, and place them cut side down in a casserole dish.
  • Pour a 1/4 cup of water in the dish then cover tightly with foil and bake for 45 minutes.
  • While the shells are baking, heat the butter in a skillet above medium low heat and add the shallots - cook until softened, about 4 minutes.
  • Add the mushrooms and saute until they have given up most of their juices, then increase the heat to high and add the wine and parsley.
  • When about 1/2 of the liquid has evaporated stir in the eggplant and cook on high heat for about 3 more minutes.
  • Stir in the diced tomatoes and Italian seasoning and season well with salt and pepper. Reduce the heat and allow to simmer for about 5 minutes, then remove from heat and set aside.
  • When the eggplant is done, remove it from the oven and increase the heat to 425 F (220 C).
  • Stir the pecorino into the mushroom mixture, then stuff each eggplant shell and bake in the top third of the oven for 10 minutes.
  • Turn the broiler on high, sprinkle the eggplants with a little of the reserved grated pecorino and broil for about 2 minutes, until browned.




Sunday, 19 May 2013

Berry Banana Greek Yogurt Smoothie

Quick, easy and delicious. Thank you Center Cut Cook

Berry banana yogurt smoothie 2

6 ounces Blueberry Greek Yogurt
1 banana
4 frozen strawberries
1/4 cup cold water
4 ice cubes
*Optional 2 tablespoons hemp seed

  • Combine all ingredients, blend on high until smooth
.

Saturday, 18 May 2013

Chicken Salad with Rosemary, Cranberries and Walnuts

Quick, easy and tasty. Thank you What a Girl Eats



3 cups of diced, cooked chicken
1/2 cup mayonnaise
1/3 cup dried cranberries
1 granny smith apple, diced
1/2 to 1 tablespoon finely chopped fresh rosemary
1 tsp. Coleman’s dried mustard
Salt and pepper to taste.
3/4 cup chopped walnuts

  • Mix, chill and adjust seasonings.


Friday, 17 May 2013

Key Lime Bars with Macadamia Crust

Rich and luscious. Thank you Lemony Thyme


2 cups all-purpose flour
½ cup firmly packed brown sugar
⅔ cup chopped macadamia nuts
7 Tbl. butter, cubed
½ tsp. salt
¾ cup granulated sugar
½ cup Key lime juice
1 envelope unflavored gelatin
2 Tbl. Key lime juice
1 (14-ounce) can sweetened condensed milk
1 tsp. grated lime rind
2½ cups whipping cream, whipped
grated lemon & lime rind and fresh raspberries for garnish


  • Process first 5 ingredients in a food processor until thoroughly blended and nuts are ground. 
  • Press into a greased heavy-duty aluminum foil-lined 9×13 pan, letting edges of foil extend beyond edges of pan. 
  • Bake at 350 degrees for 18 minutes or until barely golden. Cool in pan on a wire rack.
  • Heat ¾ cup sugar and ½ cup lime juice over low heat, stirring until sugar dissolves. 
  • Remove from heat; set aside.
  • Sprinkle gelatin over 2 Tbl. lime juice in a medium bowl. 
  • Stir gelatin mixture, and let stand 3-5 minutes. 
  • Add hot mixture, stirring until gelatin dissolves.
  • Whisk in sweetened condensed milk and 1 tsp. lime zest. 
  • Place bowl in a larger bowl filled with ice, gently whisk mixture 10 minutes or until partially set.
  • Fold lime mixture into whipped cream. 
  • Pour evenly over baked crust, cover and chill 8 hours. 
  • Carefully lift foil out of pan. 
  • Cut dessert into diamond shapes or bars. Garnish.

Wednesday, 15 May 2013

Pork Macaroni Casserole

"Pork Macaroni Casserole"

1 Tbsp vegetable oil
1 Tbsp butter
1 med yellow onion – diced
2 cups cooked pork loin – cubed (or pork chop)
2 cups fresh mushrooms – diced
(1) 10 .75 oz can cream of mushroom soup
(1) 10.75 oz can cream of celery soup
1 cup milk
1 cup frozen peas
1 tsp onion powder
1 pinch ground celery seed (optional)
1/2 tsp salt
1/2 tsp pepper
1 lb pkg large elbow macaroni – cooked
1 cup seasoned croutons


  • Preheat oven to 350 degrees. 
  • Bake 3-4 pork loins or pork chops at 350 degrees for about 25 minutes, cube and set aside.  
  • Cook macaroni, drain and set aside.   
  • In a large sauté pan heat oil and butter over medium heat. Add onion and cook until translucent. 
  • Add pork and mushrooms and continue cooking for approximately 1 minute.
  • Stir in soup, milk, peas, onion powder, celery seed, salt and pepper: mix well. 
  • Reduce heat and let simmer for 5 minutes. 
  • Fold in macaroni and pour into a 9” x 13” casserole dish. 
  • Sprinkle croutons over top and bake uncovered at 350 degrees for 35 minutes.


Tuesday, 14 May 2013

Out Of This World Strawberry Cupcakes

Amazing. Thank you Eat Good 4 Life


2 cups whole wheat pastry flour
1/2 cup unrefined sugar, if frosting 1/3 cup will be sufficient
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 1/2 cup diced strawberries, organic are better
1/4 cup olive
1 cup low fat milk
2 teaspoons strawberry extract
Frosting
8 tablespoons butter
8 oz reduced fat cream cheese
4-5 cups confectioner's sugar
1/4 cup finely chopped strawberries

  • Preheat oven to 350F. Line a cupcake pan with cupcake liners.
  • In a bowl beat egg, oil, milk, strawberry extract, and sugar. 
  • Add flour, baking powder and baking soda. 
  • Fold in the the strawberries.
  • Spoon batter into cupcake liners 3/4 of the way. 
  • Bake for 18-22 minutes until golden and tester comes out clean. 
  • Remove immediately from the pan after baking and let cool completely on a wire rack.
  • For the frosting, mix all of the ingredients and frost cupcakes.

Monday, 13 May 2013

Blueberry Scones with Lemon Sugar Topping

These fruity scones are perfect for afternoon tea. Thank you Pink Recipe Box



2 cups flour
¼ cup brown sugar
1 tablespoon baking powder
¼ teaspoon salt
Zest of ½ lemon
½ cup cold butter chopped into small cubes
1 egg, lightly beaten
½ cup milk
½ cup blueberries fresh, frozen or dried

Topping
Zest of ½ lemon
Juice of 1 lemon
4 tablespoons sugar


  • Preheat the oven to 400°F/200°C and mix together flour, sugar, baking powder, lemon zest and salt.
  • Rub the butter in with your fingertips until you have a mixture that looks like breadcumbs
  • Pour the milk, egg and blueberries into the bowl and mix until just combined, 
  • Separate your dough into 8 pieces and roll each one into a ball. 
  • Place each ball onto a baking tray lined with parchment paper and slightly flatten with the palm of your hand. Make sure your scones are well spread-out – they will bake outwards.
  • For the sugar topping, rub together the lemon zest, juice and sugar. 
  • Brush a little milk over the tops of the scones then sprinkle on the sugar topping. 
  • Press it down with your finger tips to make sure it sticks.
  • Bake for around 20 minutes or until the scones are golden brown. 
  • Leave to cool slightly on a wire rack and serve whilst warm.


Sunday, 12 May 2013

Chicken Salad with Tarragon, Apricots and Almonds

Quick, easy and tasty. Thank you What a Girl Eats


3 cups of diced, cooked chicken, 
1/2 cup mayonnaise
2/3 chopped, dried apricots
1/2 cup chopped almonds
1 to 2 tablespoons fresh tarragon, chopped
1 tsp. Coleman’s dried mustard
Salt and pepper to taste ..white pepper has a more subtle flavour


  • Mix everything together and chill. 
  • Adjust seasonings.


Saturday, 11 May 2013

Blue Cheese Potato Salad

Thank you Food Thoughts of a Chef Wannabe



2lbs potatoes, peeled and cubed
4 slices of bacon , fried to crispy and drained
2 tbsp grated onion
1 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp sour cream
1 tbsp canola oil
2 tbsp Hellman's Mayonnaise
2 tsp cider vinegar
Salt and Pepper to taste
4 ounces crumbled blue cheese of your choice



  • Fill a medium pot with water, salt liberally and add in potatoes.  
  • Bring to a boil and cook for 5-10 minutes depending on the size of your cubes. 
  • Meanwhile, in a small bowl add grated onion, mustard, garlic powder, sour cream, canola oil, mayonnaise, cider vinegar and salt and pepper.  
  • Whisk until combined and set aside.  
  • Drain potatoes and put back in the warm pot.  
  • Pour in dressing and carefully toss, don't break up the chunks
  • Add crumbled bacon and blue cheese in and continue to mix. 
  • Refrigerate at least 4 hours before serving.  


Friday, 10 May 2013

Easy Fish Pie


Adapted from a Good Food Magazine recipe,this fish pie is quick to prepare and simply delicious


Family meals: Easy fish pie


1kg Maris Piper potatoes, peeled and halved
knob of butter
splash of milk
25g butter
25g flour
4 spring onions, finely sliced
400ml milk
1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g 
1 tsp Dijon or English mustard
½ a 25g pack or a small bunch chives, finely snipped
handful frozen sweetcorn
handful frozen petits pois
handful grated cheddar
 
  • Preheat the oven to 200C/ 180 fan/ gas mark 6. 
  • Put the potatoes in a saucepan and pour over enough water to cover them. 
  • Bring to the boil and then simmer until tender. 
  • When cooked, drain thoroughly and mash with a splash of milk and some butter. 
  • Season with ground black pepper. 
  • Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. 
  • Cook for 1 -2 mins. 
  • Gradually whisk in the milk using a balloon whisk if you have one. 
  • Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. 
  • Cook for 3 – 4 minutes until thickened.  
  • Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas. 
  • Spoon into an ovenproof dish or 6- 8 ramekins. 
  • Spoon the potato on top and sprinkle with cheddar cheese. 
  • Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges.  
  • Alternatively, cover and freeze the pie or mini pies for another time. 

Thursday, 9 May 2013

Chocolate Sauce Topping

Ideal for ice cream, crepes, dipping strawberries... the list is endless. Thank you The Girl Who Ate Everything


1/4 cup cocoa
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter
1/8 teaspoon salt
1/2 teaspoon vanilla


  • Stir cocoa and sugar together well. 
  • In a saucepan combine milk, butter, salt, and vanilla. 
  • Stir in dry mix.
  •  Heat, stirring until it reaches a boil and is thick enough to coat the back of a spoon. 
  • For a thicker sauce, boil a little longer, stirring constantly. approx 2 minutes. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
  • Makes around 1 cup of sauce.


Wednesday, 8 May 2013

Tangy Slow Cooker Pork Roast

Beautifully moist and tender. Thank you No Food Fights


1 large onion, halved and sliced 
2-1/2 pounds boneless pork roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce

  • Arrange sliced onion evenly in the bottom of the slow cooker and place the roast on top of the onion.
  • In a medium-sized bowl, mix together the water, sugar, vinegar, soy sauce, ketchup, pepper, salt, garlic powder and hot pepper sauce. 
  • Pour over the roast. 
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 3-1/2 hours. 
  • When done, remove the meat from the slow cooker and transfer to a serving platter. 
  • Cover with aluminium foil to rest and keep warm. 
  • Thicken broth with a cornstarch slurry to use as a gravy


Tuesday, 7 May 2013

Cranberry-Orange Cupcakes

A lovely combination of cranberry and orange. Thank you Lady Behind the Curtain

Lady Behind The Curtain - Cranberry Orange Cupcakes

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh cranberries or 1-1/2 cups dried cranberries
1/3 cup chopped walnuts, toasted


  • Preheat oven to 400 degrees
  • Combine flour, sugar, baking powder, salt and baking soda in a large bowl; make a well in center of mixture.
  • Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk.  Add to flour mixture, stirring  just until moist.  
  • Fold in cranberries and walnuts.  
  • Spoon batter into 16 cupcake cups lined with paper liners.  
  • Bake for 15 minutes or until the cupcakes spring back when lightly touched in the center.  
  • Cool 10 minutes in cupcake tin and transfer to a cooling rack.

Cream Cheese Frosting 

1 - 8 ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5-1/2 to 6 cups powdered sugar


  • Allow cream cheese and butter to stand a t room temperature for 30 minutes. 
  •  In a large mixing bowl beat butter, cream cheese, and vanilla until light and fluffy.  
  • Gradually beat in powdered sugar until frosting reaches spreading consistency.  
  • Makes about 3 1/2 cups

Orange Cream Cheese Frosting

1/2 of the cream cheese frosting
2 teaspoons orange gelatin
1 teaspoon finely shredded orange peel
few drops of orange food colouring or gel food colouring, optional


  • Take half of  the cream cheese frosting and mix in the orange gelatin, orange peel and food colouring.  
  • Put in a large piping bag on one side.  Leave room on the other side for the cranberry cream cheese frosting.

Cranberry Cream Cheese Frosting

1/2 of the cream cheese frosting
2 Tablespoons cranberry juice
additional confectioners’ sugar
few drops of red food colouring or gel food colouring, optional


  • Take the other half of the cream cheese frosting and mix in the cranberry juice and food colouring.  
  • Add additional confectioners’ sugar until the frosting reaches a piping consistency.  
  • Put in a large piping bag on the opposite side of the orange cream cheese frosting. 
  •  Pipe on the swirl frosting.

Monday, 6 May 2013

Banana Walnut Chocolate Chip Muffins


Photo: ☆•♥•Banana Walnut Chocolate Chip Muffin Recipe!•♥•☆

Recipe/photo submitted by : Rebecca J Aubut <3 

Ingredients

3 Medium Bananas mashed 
1/2 cup of Mayo/Dressing (I use Hellmann's)
1 egg 
1 1/2 cups flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
3/4 cup sugar 
1/2 cup chopped Walnuts
1/2 cup chocolate chips

1.Preheat oven to 375
2.In a bowl mix together mashed bananas, mayo and egg 
3.In a separate bowl combine flour, sugar, baking soda, salt and chocolate chips
4.Add flour mixture to wet mixture and stir just until combined 
5.Note: The mixture will be very thick, do not over mix 
6.Pour into a greased 6 cup muffin pan
7. sprinkle chopped walnuts on top
8.Bake 30 minutes or until a toothpick comes out clean 
9.Remove from pan and allow to cool completely 

If using ingredients for Banana loaf bake at 350 for 60-70 minutes. 
Or if using 12 cup muffin pan bake at 375 for 15-18 minutes


3 Medium Bananas mashed
1/2 cup of  Hellmans Mayonnaise
1 egg
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup chopped Walnuts
1/2 cup chocolate chips



  • Preheat oven to 375
  • In a bowl mix together mashed bananas, mayonnaise and egg 
  • In a separate bowl combine flour, sugar, baking soda, salt and chocolate chips
  • Add flour mixture to wet mixture and stir just until combined. The mixture will be very thick, do not over mix 
  • Pour into a greased 6 cup muffin pan
  • Sprinkle chopped walnuts on top
  • Bake 30 minutes or until a toothpick comes out clean 
  • Remove from pan and allow to cool completely 

Sunday, 5 May 2013

Mango-Peach Smoothie

Peach and Mango are so delicious together. Thank you Fountain Avenue Kitchen


1 peach, sliced or about 1 cup frozen slices
1 mango, peeled and diced or 1 heaping cup frozen chunks
1/2 cup 2% plain yogurt 
1/2 cup orange juice
dash or two of cinnamon

  • Place all ingredients in blender, cover, and puree until smooth. 
  • Add a little extra orange juice if you prefer a thinner smoothie.
  • Makes one big smoothie (16+ ounces) or two smaller servings.
Note:
Frozen fruit may not be quite as sweet as fresh, so you can add 1 tbsp agave or honey to suit your taste.



Saturday, 4 May 2013

Creamy Spinach and Artichoke Dip

Thank you The Girl Who Ate Everything

creamy-spinach-artichoke-dip-bite

1 10oz package frozen chopped spinach, thawed and drained well 
   or 10 ounces fresh spinach, chopped
1 14oz can artichoke hearts, drained and coarsely chopped
1 8oz package cream cheese, softened
2 Tablespoons sour cream
2 Tablespoons mayonnaise
1/2 cup shredded parmesan
1/2 teaspoon garlic salt, or more to taste
dash of cayenne pepper, or more to taste

  • Preheat oven to 400 degress. 
  • In a medium bowl, warm cream cheese in microwave for about a minute to soften. 
  • Add spinach, artichokes, sour cream, mayonnaise, and parmesan. 
  • Mix all together and add garlic salt and cayenne to taste. 
  • Place in an oven safe dish and bake in the oven at for about 20 minutes or until the top is toasty. If you're using fresh spinach bake for 20 minutes, stir, and bake for an additional 10 minutes if needed.
  • Serve with bread, chips or veggies.