I was challenged to make a recipe for Cape Cod select premium frozen cranberries and I cannot wait for you to see it! These cranberries are amazing!
If you want to find some of these yummy cranberries go here: http://www.capecodselect.com/store-locator/
I have a treat for yall today! Almost everyone has some kind of dressing at thanksgiving so I decided to take that and add it to my favorite cornbread recipe along with some potato icing and sweetened cranberries. This will be a HIT at any party you bring these to or if your just whipping up something for the family. Not only do they look amazing but they taste even better! So you won’t dread leftovers this thanksgiving!
Here are the cast of characters:
Turkey dressing leftover from thanksgiving
Cape Cod Select premium frozen cranberries
yukon gold potatoes
1 cookbook covers in sugar and flour
First boil 4 potatoes. Then put Cape Cod Select premium frozen cranberries in another pan and cover in sugar. Heat on low and let sugar melt.
Grab your nonstick muffin pan. Heat the oven to 450 degree’s.
Here is the trick to making the outside of these cupcakes crispy. Pour a little oil in each muffin slot. Just enough to cover the bottom. Place in the oven and let heat up while mixing the muffins together.
Mix 1 cup flour, 1 cup cornmeal, 3 tsp baking powder, 1 tsp baking soda, 2 T sugar together. Mix.
Add 1 1/4 cup buttermilk, 1 egg and 1/4 cup oil. Mix all together.
Get our your dressing and mix together. Mine looked a little dry so don’t tell anyone but I added a little extra buttermilk!
Take the pan that has been heating out of the oven and add cornbread mix and place back into the oven.
Cook for about 10 minutes or until golden brown on top.
After the potatoes have been cooking for oh around an hour, put in a mixer along with 3T of butter, or more if your feeling crazy!
Whip them real good and add 1/2 cup milk, a little salt and pepper to taste.
Add the potatoes to a ziploc and cut a small hole in one of the ends.
Pipe the potatoes on top of the “cupcakes” like you would icing. Then add cut up green onions, and cranberries and sauce on top!
Someone hold me back, I just whipped up this butternut squash recipe and it is delish. We are trying to eat more veggies in our house and this plate has all the right colors! I also roasted some purple cauliflower to go with this dish but it’s a free radical fighting super food that I can’t get enough of.
Check out the recipe below. It took me less than 30 minutes to make. I did not add any salt or pepper because my sodium was high the last time I had a blood test but feel free to add it!
The addition of the parmesan cheese really made it taste like alfredo and you don’t feel heavy ad bloated after eating this because it’s so clean. I used egg noodles since we are gluten-free but you can serve this with any noodles. Fettuccine noodles would be best if you don’t use egg noodles.
This recipe is part of the JSL blog
You read that right, today I am bringing you a recipe for a stir fry burger. It will knock your socks off, trust me! It combines two of my favorite things, burger and stir fry all in one delicious meal. I am going to show you how to make these today so first you have to start with some amazing ingredients.
I went over to Safeway and picked out some Fortune Yakisoba Teriyaki stir fry noodles. They were in the refrigerated section near the fruits and vegetables.
Open up the pack and put the noodles and 1/4 cup water in a microwave safe bowl. Then add seasoning and stir. Microwave for 3 minutes.
Stir again once you take it out of the microwave.
Turn the bowl into a cutting board and cut your noodles up.
Put the noodles into a bowl and pour in 1/2 up parmesan cheese.
Stir and put in the fridge for 8 minutes.
While that is chilling, in a skillet, put half an onion, 1 tsp of minced garlic, 2-3 pieces of cooked bacon and salt and pepper.
Saute until onions are caramelized then add 1/4 cup teriyaki sauce and combine.
Add to the chilled noodles and let chill for another 8-10 minutes.
Shape the noodles into the shape of a burger patty and chill for a few more minutes.
While the burgers are chilling toss together the asian salad. I got a ready-made salad from Safeway that came with dressing and toppings.
Get one egg and whisk it really good.
Spray the pan with nonstick cooking spray. Brush the tops with the egg and bake for 20-25 minutes.
Once it is golden brown, take it out of the oven and put the burger on a bun and top with the salad and enjoy!
We were provided a complimentary stay for this review.
My husband and I have been married for 11 years and we have not found a place as special as the place we stayed at our honeymoon…until now. Collective Retreats in Vail, Colorado is truly one of the most amazing places I have been to in forever. I can take or leave traditional camping but if you tell me we are going luxury camping, I will have my bags packed. I love the outdoors but I have had 4 kids in 8 years so I am more than tired and need more than what sleeping on the ground in a sleeping bag can offer me.
The accommodations at Collective Retreats offers tent camping taken to a whole new level. I basically want to live there. The day we were going to arrive, they texted me with their phone number and told us to text them when we got close and if we had any questions to call or text. They met us at the ranch and lugged all our suitcases to our tent. They were so nice and attentive.
The only thing I was nervous about was the bathroom situation. We had just got back from camping in Durango and the bathrooms were a communal bathroom and a hefty walk from our cabin. So I was wondering what these teepees were and they turned out to be our bathrooms!
It had a toilet, shower and sink and the shower even had hot water and just steps from our tent. I was impressed.
When we got there, all I wanted to do was lay in the bed. It was a huge bed, with white bedding and looked like a dream.
That night we opted for the BBQ in a box dinner. They set up a table and chair, and delivered our food right to us. You can also opt for their famous farm to table dinner. If you’re looking to experience a one of a kind dining experience, this is it! Find out more about that here.
My lovely husband grilled our food while I enjoyed the scenery.
And they even gave us some gourmet s’mores for later that night. You an choose to have a private fire and roast your s’mores with just you and your honey or they also have a communal campfire where the staff and guests all get together and roast them together.
This was our private fire pit area. I wanted to roast s’mores but my husband fell asleep so I didn’t let them go to waste and just ate them out of the package like any civilized woman would do.
I just loved all the decorations they used in the tents. It made the whole stay feel authentic.
In the morning we woke up and this was our view. How incredible? They had luxury robes for our use, a coffee bar, and someone from the staff had delivered homemade bread and chocolate spread to our door. The entire place was incredible but the little touches they added put it over the top.
After enjoying the bread and coffee we walked up to the food tent for our gourmet breakfast.
We got to choose from a few things and it was so yummy. The chef was so attentive and made a mean burrito for me.
I kept putting off this post because it meant our stay was actually over. I cannot wait to go back….soon. To learn more about Collective Retreats and luxury tent camping go to CollectiveRetreats.com.
I was sent free coupons for this recipe. Thanks Jennie-O!
This easy recipe features savory ground turkey served on a bed of tomatillos, onions and peppers. My husband and I are doing the Whole 30 diet right now and this is something we can have and it’s so tasty. This is a healthy recipe without having to sacrifice flavor. When we moved to Denver, I didn’t know how popular green chili is and I can say it seems like the state food!
Since my husband and I are eating healthy, Jennie-O ground turkey is one of your go to meats. It’s such a lean meat that our whole family enjoys. Jennie-O sent me some coupons so I could try out this green chili recipe and it did not disappoint. You have to try it out!
This recipe is from Jennie-O.com.
First get a large pot and brown your turkey.
Next grill your peppers.
Then put them in a covered container. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
For more info on Jennie-O products check out their website at Jennie-O.com.