November 29, 2012

Foodie Friends Friday Linky Party #22

Time for another Foodie Friends Friday Linky Party!  Get those recipes ready to link up at the end of this post.  I have found so many great new recipes this way. . .hopefully you will too!

The sponsor for this week's party is my good friend Beth Wing from Honey Locust Hills.  They will be giving away 3 jars of homemade jam.  You will have your choice of Apple Raspberry Honey Jam or Cranberry Raspberry Honey Jam.  Both jams are made entirely with honey, no sugar. The apple raspberry or cranberry raspberry flavors create the perfect balance of sweet-tart and turn this jelly a beautiful amber color.

Stop in and check out the Honey Locust Hills website, the Honey Locust Hills Facebook page and also check out all their other great items in the Honey Locust Hills Etsy shop.


 
Make sure to enter here for a chance to win one of these great jars of jelly:


Last Week's Winners:


Our sponsor winners last week were:

   

Top 3 voted recipes from last week:

2. Eggnog Bundt from Crumbs in My Mustachio
3. Salted Caramel Mocha Latte from This and That

Recipes receiving the most clicks last week:

2. Salted Caramel Mocha Latte  from This and That
3. Mexican Nutella Hot Chocolate from Hun What's for Dinner?

Here are this week's hosts.  Make sure to stop by each of the host's blogs and say "hi"!

Robyn at Robyn's View
Marlys at This and That 
Lindsey at Family Food Finds
Michelle at Calculus to Cupcakes
Cynthia at Feeding Big  
Jodie at Binomial Baker
R Dawn at Spatulas on Parade
Kelly at Adorned Well
Joanne at Winelady Cooks
Marlene at Nosh My Way
Erica at Chef Picky Kid

When you link a recipe on Adorned Well, it will also
show up on all of the above blogs. 
That's a lot of visibility!

It would be really swell if you would consider
following my Adorned Well blog and Facebook page, too!

If you are having ANY problems linking up your recipes on my blog, please go to Foodie Friends Friday and link up!
 Show some love and link the recipe you are submitting back to 
and
Foodie Friends Friday (http://www.foodiefriendsfriday.com).

If you forget, we will "gently" remind you!

* for example:
This recipe is featured on http://www.AdornedWell.blogspot.com and http://www.foodiefriendsfriday.com Linky Party

Come back on Sunday and vote for your favorite recipes by clicking on the star under the recipe. You only get 3 Votes so use them wisely!




Coming Soon! Foodie Friends Friday Linky Party #22

Just a reminder that we have some amazing items to giveaway at this week's Linky Party. 

The sponsor for this week's party is my good friend Beth Wing from Honey Locust Hills.  They will be giving away 3 jars of homemade jam.  You will have your choice of Apple Raspberry Honey Jam or Cranberry Apple Honey Jam.  Both jams are made entirely with honey, no sugar. The apple raspberry or apple cranberry flavors create the perfect balance of sweet-tart and turn this jelly a beautiful amber color.

Stop in and check out the Honey Locust Hills website, the Honey Locust Hills Facebook page and also check out all their other great items in the Honey Locust Hills Etsy shop.


Come back and join the party at 8 p.m. CST!  If you have a blog you can link up a recipe, but everyone can browse the posts for some new recipes and register to win one of the jars of honey jelly!

Hope to see you at the party later!


November 28, 2012

Cleansing Time

Last week we had two locations to go to on Thanksgiving day.  My parents at lunchtime and the boyfriend's family at 3 p.m.  I feel guilty saying that I ate at both places.  Including dessert, although I only had a very small sliver of pie.  I did watch my portions and didn't really overdo it on the calories (except for the dessert).  Needless to say I was starting to feel pretty sluggish. 

I started a 10 day cleanse on Sunday.  I'm drinking a fiber drink, taking herbal cleanse tablets and a pro-biotic.  I'm also eating extremely healthy right now.  I haven't had caffeine in 5 days!  No dairy, no simple carbs or processed flour.  Other than a sluggish period every afternoon that I've just had to push through, I'm feeling pretty good.  I occasionally get migraines (I had one Saturday night in fact), so I was worried that going off the caffeine cold turkey would trigger a migraine.  I'm very thankful that it hasn't.

I'm hoping that besides cleansing out the toxins from processed foods and artificial sweeteners, medications and just environmental toxins, that this cleanse will give me a better jump start in weight loss and healthier eating.

I wanted to share some of the menu items I've been enjoying while on the cleanse.

Breakfast:

  • Scrambled, hard boiled or "fried" eggs with no butter or oil added,  fresh fruit such as apples, oranges, pears or bananas
  •  Super green smoothie made with water, fresh spinach, frozen banana, strawberries, pineapple and cantaloupe.  You can add any fruit you prefer to make this nutritious and delicious smoothie.  Click on the link here to see other options that I have used.  I also ate a handful of pistachios along with my smoothie to get some protein.

Lunch:

  • Turkey (yes, had lots sent home with me from Thanksgiving), baked sweet potato with only cinnamon added, fresh broccoli with hummus, fruit such as apples, oranges, pears or bananas.
  • Albacore tuna with chopped celery, avocado and pecans mashed together (super tasty!), fresh fruit such as apples, oranges, pears or bananas.

Dinner:

  • Protein such as baked chicken or fish (even had a small amount of steak one night), saute├ęd mushrooms in olive oil, fresh broccoli with hummus.
  • Salad with fresh broccoli, mushrooms and shelled edamame, boiled shrimp, hard boiled egg and small amount of oil based dressing (no cream based dressings).


And I'm drinking LOTS of water all day long.

Hopefully I can continue the healthy eating after the period of cleanse is over.  So far I've really been enjoying my meals and haven't felt deprived. . .at least not too much!  :)

Leave me some comments if you have some menu suggestions for me. . .I'm always looking for some new creativity with my food choices!

November 22, 2012

Tropical Traditions Gold Label Virgin Coconut Oil Giveaway

I posted a recipe earlier today for Raisin Crunch Cookies where I used coconut oil in the recipe.  I also brought some of the cookies in to the office to share today and they were a huge hit.  I was very pleased with the results of the recipe remake using the Tropical Traditions Gold Label Virgin Coconut Oil in place of the butter.

Some of the ladies inquired where can they find some of the coconut oil.  Great news!  Here is a great opportunity to win a free jar to give it a try for yourself!

Tropical Traditions has generously donated a 32 oz jar (that's one full quart!) of Gold Label Virgin Coconut Oil to giveaway to one of my lucky readers (U.S. and Canada only). 

Gold Label Virgin Coconut Oil - 32 oz.

Win 1 quart of Gold Label Virgin Coconut Oil!
a Rafflecopter giveaway

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?
 
You can also watch the video they produced about Gold Label Virgin Coconut Oil:



Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

Not sure how to use coconut oil? There are hundreds of uses. . ..  Watch this video on its many uses!

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.


November 21, 2012

Cranberry Almond Granola Recipe

I got a great deal on some fresh cranberries and bought several bags so I've been making up a lot of recipes recently with cranberries (in case you didn't see that theme on my blog posts recently!). 

Today I made an Apple Cranberry Pie to take to my boyfriend's family Thanksgiving celebration tomorrow and still had cranberries left over.  I lined a baking sheet with foil and added a few additional ingredients with the fresh cranberries and baked for almost an hour at 350 degrees.  The cranberries are still soft, but the rest of the granola is crunchy and will be a great addition to yogurt or even as an ice cream topping. 



Ingredients:

*Please note measurements are approximate as I kind of made this on the fly!  Adjust per your taste.

2 cups fresh cranberries
1/2 cup raisins
2 cups quick oats
1 cup sliced almonds
1/4 cup brown sugar
1 tsp cinnamon
2 Tsps butter, melted
1/2 tsp vanilla

Directions:

Mix all ingredients together and spread on a baking sheet.  Bake at 350 degrees approximately 1 hour until nuts and oats begin to crisp up.

Enjoy!


This recipe is featured on Foodie Friends Friday Linky Party.

Foodie Friends Friday



Raisin Crunch Cookie Recipe

I made this recipe last Christmas and they were my boyfriend's favorite cookies.  At that time I made them using 1 cup of butter in the recipe and while they tasted great, they spread on the pan and were very thin.  They just didn't look very pretty.

I recently recieved a sample of Tropical Traditions Gold Label Virgin Coconut Oil and had an oportunity to review it in a recipe if I so chose, but was under no obligation.  I had not previously cooked or baked with coconut oil so I was anxious to give this a try and this seemed like the perfect recipe.

I think the remake of this recipe turned out awesome (better than the original)!  See how pretty these look?

Not only did the Tropical Traditions Gold Label Virgin Coconut Oil enhance the flavor of the cookies, but they look so much prettier since they didn't spread out and get really thin.  It was definitely a good choice to replace the butter in this recipe with coconut oil.


The coconut oil is more concentrated, so I reduced the amount down to 3/4 cup vs. 1 cup of butter in the original recipe.  The dough is very crumbly, but just press firmly when making the balls.  I can't wait for the BF to give this new version a try!

Ingredients:


1/2 cup granulated sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick-cooking oats
1-1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1 egg slightly beaten 
1 teaspoon vanilla

Directions:

1.  Measure all ingredients into a stand mixer or large mixing bowl.
2.  Mix on low to medium to combine ingredients. 
3.  Roll dough into walnut-sized balls.  Dough will be extremely
crumbly so press firmly.
4.  Place 2 inches apart on a lightly greased cookie sheet or baking stone.
You can tell I use my baking stone quite
often. . .it is well seasoned!

5.  Bake in a preheated oven at 350 degrees F for 10 to 12 minutes
or until edges are lightly browned.
6.  Cool 5 minutes on baking sheet. Remove to wire
racks to cool completely.

Yield: 3 to 4 dozen
You might want to view this YouTube video to learn more about the Tropical Traditions Company and how the Gold Label Virgin Coconut Oil is produced.


Disclaimer:  Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

This recipe is featured on Foodie Friends Friday Linky Party.

Foodie Friends Friday

November 20, 2012

Cranberry Pecan Muffin Recipe

When I made the recipe for Cranberry Pecan Chicken Salad I had a lot of cranberries remaining.  I decided to use those cranberries to make up some Cranberry Pecan Muffins for breakfast. 

These would be great with a little butter or cream cheese spread on the muffin halves with a nice cup of coffee. 

I hope you enjoy them as much as I do!


Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk*
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 cup chopped pecans (optional)
1 cup cranberries

Directions:

1.  Preheat oven to 350 degrees.

2.  Place butter, sugar, eggs and buttermilk in the bowl of a stand
    mixer or medium sized mixing bowl. 

3.  Mix medium until ingredients are well blended.

4.  Sift flour, salt and baking soda in a small bowl and mix well.

5.  Add dry flour mixture to wet mixture while mixing is on low.

6.  Mix on medium until well blended.

7.  Using a spatula, fold in the cranberries and pecans.

8.  Fill 18 muffin cups approximately 3/4 of the way full (about
    1/4 cup each, depending on the size of your muffin pans).


9.  Bake at 350 degrees for 18 - 20 minutes.

*In place of buttermilk, you may add 2 tsp of lemon juice to regular milk
and let set for approximately 5 minutes to "sour" the milk. 


November 19, 2012

Cranberry Pecan Chicken Salad Recipe

I received my Market Crate of fresh veggies today (see previous post from November 14, 2012) and decided to use some of the beautiful ingredients from it to make a nice chicken salad. 

This weekend I found a sale at my local market on whole chickens (less than $1/per pound!) and had baked the chicken yesterday.  I had already removed the skin as well as taken the chicken off the bone before refrigerating it so it was recipe ready.  If you don't have time for that step, you can always buy a rotisserie chicken at the deli department of your local market to use. . . or you could use some of your leftover turkey from your Thanksgiving feast!


Ingredients:

2 cups cooked, diced chicken
2 sticks celery, diced
2/3 cup fresh cranberries (measure after cooking)
1/2 cup water
2/3 cup chopped pecans
1/4 cup diced onion
1/3 cup mayonaise
1/4 cup sugar
1/4 cup lemon juice
1 tsp salt
1/2 tsp black pepper


Directions:

1.  Place fresh cranberries in a small pot with water. 
2.  Cook over medium high for approximately 5 - 10 minutes just until
    cranberries split open. 
3.  Drain, rinse with cold water to cool and set cranberries aside. 
    You may also place the cranberries in refrigerator for a short
    time to cool.
4.  In a medium sized mixing bowl, mix chicken, celery, pecans, onion and
    cooled cranberries. 
5.  In a small bowl or cup, mix mayo, sugar, lemon juice, salt and pepper.
6.  Pour mayo mixture over chicken and mix thoroughly.
7.  Serve in a lettuce cup or wrap, on top of a salad, or on two slices of
    honey wheat bread.

You will have quite a few cranberries left over.  Don't cranberry muffins or cranberry pancakes sound good?  Hmmm. . .I think I will have to work on a recipe to use the remaining cranberries.  Look for another cranberry recipe to be posted in the near future!

This recipe is featured on Foodie Friends Friday Linky Party.

Foodie Friends Friday


Winners from Foodie Friends Friday Linky Party #21

Thank you to those of you who participated in the Foodie Friends Friday Linky Party this past weekend.  It was the biggest party to date with 173 entries!  I hope you found some great new recipes.

Here are the winners from the Don Tomas Coffee sponsored party:

Top 3 Voted Recipes:



6 votes
Crumbs in my Mustachio


4 votes
This and That
Most Clicked Recipes:

Palpitation Cupcakes w/ Chocolate Espresso Frosting
from This and That

Salted Caramel Mocha Latte
from This and That

Mexican Nutella Hot Chocolate
from Hun What's for Dinner?

We will be taking a break next week for Thanksgiving and Black Friday shopping!  Hope to see you back the following week, Thursday, November 29th to party with us again.

The sponsor for November 29th is Honey Locust Hills and they will be giving away Apple Raspberry Honey Jam. 

HONEY LOVERS DREAM Apple Raspberry Honey Jelly 8 oz. Delicious

Stop in and check out all their other great items on Etsy. . .and make sure you come back on November 29th for another great Foodie Friends Friday Linky Party!



November 17, 2012

Pumpkin Cheesecake Layered Pizzelle Cookie Recipe

I have a love affair for trying out new concoctions to see what new flavor combinations or textures I can come up with.  And I have a major love affair with sweets!  Anytime I can, I try to lighten up my recipes to make them somewhat healthier.  OK, I know it would be healthier for me to just avoid the sweets altogether, but I figure the lightened version is better than the full fat and full calorie version, right?

Here is my take on a pumpkin cheesecake layered Pizzelle cookie.  Not only does it taste good, but its very pretty too.  I make these up individually, but if you are considering making these for the holiday, you might just layer this in a large baking dish or triffle bowl and scoop directly from there when serving.  Just keep in mind the cookies will soften if you make this up too far in advance. 



Ingredients:


1 - 15 oz can of 100% pure pumpkin (do not use can pumpkin pie filling)
1 - 8 oz block of cream cheese, softened (I use the 1/3 less fat version)
3/4 cup powdered sugar
3/4 tsp pumpkin pie spice
1 Tbsp heavy whipping cream (I use Fat-Free Half and Half)
1 pkg Pizzelle Italian Waffle Cookies
1 can whipped cream (or whip your own if preferred)
cinnamon for garnish

Directions:

1.  In the bowl of a stand mixer or large mixing bowl, add the softened
cream cheese and the pumpkin puree.  Mix on medium speed
until blended with no lumps. 
2.  Add the powdered sugar and continue to mix until well blended.
3.  Add the pumpkin pie spice and whipping cream (or half and half). 
Turn mixer up to high and a mix for approximately
1 minute to give it a lighter texture.


4.  Place in refrigerator for approximately 1 hour so that the
pumpkin mixture can thicken up slightly.
5.  Place a Pizzelle cookie on a plate, add approximately 2 Tbsp
of the pumpkin mixture and spread until cookie is
covered.  Repeat layering 3 more times and end with a
cookie on top. 
6.  Garnish with whipped cream and a dash of cinnamon.

Note:  I accidentally picked up the Anise flavored Pizzelle cookies instead of the plain. . .I was worried when making this since I usually use the plain version. . .but it was delicious! Use whichever you prefer and whichever you can find at your local market.


Enjoy!

This recipe is featured on Foodie Friends Friday Linky Party.

Foodie Friends Friday


November 15, 2012

Foodie Friends Friday Linky Party #21

I am pleased to be hosting the Foodie Friends Friday Linky Party again this week! I'm ready grab a cup of coffee and check out some more great recipes.

This week's party is sponsored by Don Tomas Coffee.  They are donating 3 bags of coffee to give-a-way so there will be 3 winners again this week!

Don Tomas Coffee produces some of the finest Arabica coffee in the world. They also support the farming community by investing in education and medical services for the farmers and their families who call the farm "home.” 


Please take a minute and visit the Don Tomas Coffee website , Don Tomas Coffee blog and Don Tomas Coffee Facebook page.  They are offering a 20% discount to all our Foodie Friends through January!  Just enter code FOODIEFRIENDS when you check out on their website to receive your discount.

Make sure to enter here for a chance to win one of these great items:  
a Rafflecopter giveaway

Last Week's Winners:

Our sponsor winners last week were:



Top 3 voted recipes from last week:

1. Cranberry Orange Muffins from Feeding Big
2. Maple Scottish Shortbread from Cozy Cakes Cottage
3. Cinnamon Honey Butter from Adorned Well

Recipes receiving the most clicks last week:

1. Maple Scottish Shortbread from Cozy Cakes Cottage
2. Bikini Tanned Turkey from Recipe Roundup
3. Cranberry Orange Muffins from Feeding Big

Here are this week's hosts.  Make sure to stop by each of the host's blogs and say "hi"!

Robyn at Robyn's View
Marlys at This and That 
Michelle at  From Calculus to Cupcakes
Cynthia at Feeding Big  
Jodie at Binomial Baker
R Dawn at Spatulas on Parade
Kelly at Adorned Well

When you link a recipe on Adorned Well, it will also
show up on all of the above blogs. 
That's a lot of visibility!

It would be really swell if you would consider
following my Adorned Well blog and Facebook page, too!

If you are having ANY problems linking up your recipes on my blog, please go to Foodie Friends Friday and link up!

 


Show some love and link the recipe you are submitting back to 
and
Foodie Friends Friday (http://www.foodiefriendsfriday.com).

If you forget, we will "gently" remind you!

* for example:
This recipe is featured on http://www.AdornedWell.blogspot.com and http://www.foodiefriendsfriday.com Linky Party

If you want to be the very best Foodie Friend Ever...

  • Grab our button at http://foodiefriendsfriday.com and put it on your page and share Foodie Friends Friday!
  • Take some time and check out other submitted links and the blogs of all of our gracious hosts
  • Come on over and "like" us on Facebook www.facebook.com/foodiefriendsfriday


  • Come back on Sunday and vote for your favorite recipes by clicking on the star under the recipe. You only get 3 Votes so use them wisely!








Coffee Bean{less} Chili Recipe

My son loves the flavor of chili, but doesn't like the beans in chili.  One Sunday afternoon on our drive home from church, he said he was in the mood for some chili. . .but not just any chili.  He started telling me exactly what he wanted me to put in the recipe.  I wasn't so sure about some of the ingredients he started listing. . .coffee?  cocoa?  I always encourage my son's creativity so I thought we would give it a try.  We stopped at the store to pick up ingredients and I proceeded to make his version of beanless chili that afternoon. 

I was shocked at how good it turned out!  This makes a pretty good sized pot of chili so we had a lot left over.  My son is not one to eat leftovers.  NEVER.  He ate this chili for the next several days, for lunch, for dinner, even for snacks.  Every bit of it was gone within a few days.  I'd say it was a big success judging by the way he put it away.  Give it a try and let me know how you like it!





Ingredients:


  • 2 pounds ground beef
  • 1 tsp olive oil
  • 1/2 yellow onion, chopped finely
  • 1 red pepper, chopped finely
  • 1 - 8 oz. container of fresh mushrooms, chopped roughly
  • 1 clove of garlic, chopped finely
  • 1 - 28 oz. can tomato puree
  • 2 Tbsp unsweetened baking cocoa
  • 8 oz. brewed coffee - regular strength
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp taco seasoning (packaged or homemade - see recipe here)
  • 1 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/4 cup masa corn flour (reserved until the end)
  • 1/2 cup water (reserved until the end)
  • grated cheddar cheese for garnish (optional)
  • sour cream for garnish (optional)


Directions:


1.  Brown ground beef, drain and set aside.

2.  Drizzle olive oil in bottom of 6 qt stock pan or dutch oven.  Add onion, red pepper, mushrooms and garlic.  Cook over medium high heat until vegetables have softened.



3.  Reduce heat to medium low and add beef back to pan containing cooked vegetables.


4.  Add tomato puree, cocoa, brewed coffee, and spices.  Cook until at least heated thoroughly, but best when allowed to simmer 30 - 60 minutes to allow flavors to fully develop.


5.  Mix masa and water with a fork in a small bowl until blended.  Add to stock pot and stir until slightly thickened.

6.  Serve with grated cheddar and a dollop of sour cream.




This recipe is featured on Foodie Friends Friday Linky Party and
on Simple Living and Eating Foodie Friday.

Foodie Friends Friday

The Ultimate Soup Recipe List ~ Linky Party

Taco Seasoning Recipe

I've stopped buying taco seasoning in those little foil packets at the store.  I found a recipe for a homemade version that contains no salt and we just love it!



Ingredients:


1 part chili powder
1 part ground cumin
1 part garlic powder
1 part onion powder
1/4 - 1/2 part crushed red pepper

Directions:


Mix all ingredients together and store in an airtight container.  I store mine in a pint sized mason jar.  You can store this in the fridge or freezer to maintain freshness if you don't use in a short amount of time.

We go through a lot of this in my house, so I tend to make the 1 part = 1/2 cup or whole cup measure.  That way I always have it on hand.  If you are looking to just make a small amount to try it out, start with 1 part = 1 Tbsp.  I guarantee you will make more in no time at all!


This recipe is featured on http://www.foodiefriendsfriday.com Linky Party

Foodie Friends Friday

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