Fruit dipped in fruit dip is like candy to me. This orange dip is good with every type of fruit I have tried it with - grapes, strawberries, nectarines, apples, pineapple, mango, etc . . .
I like to add all my fruit to a bowl and top it with this dip and then stir it all together, so each piece of fruit is coated in dip. Each bite is like heaven.
I created this dip around some Greek yogurt my friends at Chobani sent me. Greek yogurt is one of my favorite ingredients to use. It is so good for you and it's loaded with protein. The vanilla flavor is delicious and I knew it would be perfect mixed with orange.
This recipe makes a lot of dip, so be sure to buy a lot of fruit. It is thick and creamy and the orange cream flavor is so light and refreshing.
I know you will love it and so will your whole family.
1 (7 oz.) container marshmallow cream 1 (8 oz.) carton whipped cream cheese, room temp. 1/2 c. vanilla Greek yogurt (I used Chobani) grated zest of one orange 1/2 tsp. orange bakery emulsion, opt. Combine all ingredients and stir together until smooth. Serve with fresh fruit.
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This Mormon Mama Italian Cookbook is Shannon Smurthwaite's first cookbook. Her Mother's family came from Italy and she learned these authentic recipes from both her Grandmother and her Mother.
This cookbook is divided up between Appetizers, Soup, Bread, Sides, Pasta, Main Dishes, Sauces and Dessert.
All of the sections have some yummy sounding food, but I am most excited about the bread section. I want to make every single bread recipe in there, especially the Ciabatta bread that is made in a bread machine.
I only found one "weird" ingredient in the whole book (anchovy paste). The rest of the ingredients are all things I have eaten before and even have in my pantry and fridge at all times.
At the bottom of each recipe she includes either a fun fact about Italians, an Italian word translation or a note about that particular recipe. I learned a little more about the Italian culture just from reading all of those fun facts.
I think there is something for everyone in this book and if you would like a chance to win a copy, enter down below.
Cook pasta according to package directions. In a large skillet over medium heat; cook the sausage. Add the chopped bell pepper and saute until tender. Sprinkle flour over the top and stir to combine. In a separate dish whisk together the egg and evaporated milk; pour into hot skillet and stir to combine. Season with red pepper flakes, pepper, garlic powder and Italian seasoning. Stir in the chopped artichoke hearts. Sauce will thicken very fast. If it gets too thick, stir in some of the hot pasta water (or milk). Stir in the grated cheese. Serve sauce over cooked noodles and garnish with crumbled bacon and chopped cilantro. Serves: 3-4
Jenn's Notes: I typed the recipe above with a few slight adjustments I made to the original recipe. I know that kind of defeats the purpose of reviewing a recipe, but I rarely make a recipe exactly "as is".
2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 1/2 Tbl. poppy seeds 2 large eggs 1/2 c. vegetable oil 2/3 c. sugar 1/4 c. fresh orange juice (1 large juicy orange) zest of 1/2 an orange 1/3 c. non-fat plain Greek yogurt* 1 c. grated zucchini (peeled or un-peeled) *1/2 cup of buttermilk can be substituted for the Greek yogurt and reduce the orange juice to 2 Tablespoons Preheat oven to 350 degrees. In a medium bowl whisk together the flour, baking powder, salt and poppy seeds; set aside. In a separate medium bowl whisk the eggs until thick and lemon colored. Add the vegetable oil and sugar and whisk to combine. Whisk in the orange juice, orange zest and yogurt. Last, whisk in the grated zucchini. Add the wet ingredients to the dry ingredients and stir together just until combined. Do not overmix. Pour into a greased 9x5-inch loaf pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan 10 minutes. Invert to a wire rack and cool completely. Orange Glaze 1 c. powdered sugar zest of 1/2 an orange orange juice or milk, to reach desired consistency 1/2 tsp. meringue powder, opt. 1/4 tsp. orange bakery emulsion, opt. Whisk together all ingredients. Start off with a small amount of orange juice, then add a little as you go until it is smooth and creamy and desired glaze consistency is reached. Drizzle over cooled bread. Allow to harden. Slice and serve. Jenn's Notes: I add meringue powder to the glaze to help it harden better and I add orange bakery emulsion for an extra boost of orange flavor. Both are completely optional and you will still get an amazing glaze without them.
Note to Self: It is impossible to get anything done with this in the house.
I'm trying to type up this blog post, but I can't stop eating this long enough to even finish a sentence.
These Camper Crunchies are guaranteed to become an instant hit. My friend Kinzi's family has been making this forever and they take it camping with them every time they go. She brought it into work one day and it was game over.
Crunchy Chex cereal is mixed with peanuts and M&M's (or Reese's) and coated in a rich (and easy) caramel sauce. It's crunchy, it's chewy, it's fast, it's easy and it makes enough to feed a crowd.
This time around I made half with M&M's and half with Reese's Pieces and I can't decide which one I like better. Both are AMAZE-BALLS. I guess it just depends on if you are in the mood for chocolate or peanut butter.
1 c. (2 sticks) unsalted butter 1 c. sugar 1 c. light brown sugar 1 1/2 c. light Karo syrup 1 (14 oz.) box Corn Chex (around 11 cups) 1 c. dry roasted peanuts 1 1/2 - 2 c. M&M's or Reese's Pieces Add Corn Chex, peanuts and M&M's or Reese's Pieces to a large bowl; set aside. In a medium saucepan over medium heat, melt the butter. Add the sugar, brown sugar and Karo syrup. Stir until sugar is dissolved and bring to a boil; boil for one minute and then pour over cereal mixture. Fold together until everything is evenly coated in caramel sauce. Allow to cool. Stir several times while it is cooling to help prevent the caramel from pooling at the bottom of the bowl and to help it from all sticking together as one big piece. It will stick together a little once it is completely cooled and you can use the back of a wooden spoon to break it into pieces. Jenn's Notes: This also tastes amazing without the peanuts. Due to adding hot caramel to the bowl, some of the candy will melt. I don't mind it, but you could always add the candy after you have stirred in the caramel.
Never has a roasted vegetable tasted as good as these. Ever since I discovered my local grocery store has generic ranch dressing mix packets for 50 cents as opposed to the name brand that is over $1, I have been adding it to all kinds of things. I really need to figure out how to make my own dressing mix. Anyone have a good recipe?
Have you ever added that ranch mix to sour cream and dipped Wavy Lays Potato Chips in it. OH MY GOSH. Talk about one of the most addicting snacks. I cannot keep potato chips in my house, because it is guaranteed I would make ranch dip and eat the entire bag of chips by myself.
So . . . the next best thing . . . roasted ranch potatoes.
But, I didn't stop there, I also added some baby carrots, zucchini from the garden, onions, garlic and tomatoes. If you slice the zucchini really thin, it gets nice and brown and crispy like a potato chip, but only a few of my slices were thin enough to brown like that. I topped it all off with a little olive oil, ranch dressing mix and Parmesan cheese.
Both "The Mr." and I couldn't get enough of these veggies and I am already planning to make them again next week.
4 red potatoes, diced 1 small zucchini, thinly sliced 2 c. baby carrots 3 whole garlic cloves, smashed and peeled 1/3 c. onion, finely chopped 2 tomatoes, chopped 2 Tbl. ranch dressing mix powder 1-2 Tbl. extra virgin olive oil 2 Tbl. freshly grated Parmesan Preheat oven to 375 degrees. Add all vegetables to a large bowl. Drizzle with olive oil and sprinkle with ranch dressing mix. Fold together until everything is evenly coated. Spread out onto a cookie sheet and bake for 35 minutes or until vegetables are tender. Remove from oven and top with grated Parmesan. Serves 4-6.
1 c. quinoa 1 can black beans, rinsed and drained 2 medium tomatoes, diced 4 green onions (including green part), chopped 1/2 c. chopped fresh cilantro Dressing 1/2 Tbl. (heaping) grated lime zest 2 Tbl. fresh lime juice 3 Tbl. extra virgin olive oil 1/2 Tbl. pure maple syrup 1/2 tsp. salt 1/4 tsp. freshly ground black pepper Prepare quinoa according to the package directions. Meanwhile, whisk together all of the dressing ingredients. Taste and adjust ingredients, if needed. When quinoa is finished cooking and all the water has been absorbed, remove from heat and stir in the black beans, diced tomatoes, minced green onions and chopped cilantro. Pour dressing over the top and toss to coat. Pour into serving platter and serve warm or cover and chill and serve cold. Serves: 4-5 as a side dish. Jenn's Notes: I think this is delicious and I also think it would be good with some chopped bell peppers and corn.
I came back to work after a short vacation and found this recipe sitting on my desk with a 10+ written on the top. It came from my friend Nicole. She rates her recipes on a scale of 1 to 10. She obviously thought these were phenomenal.
I made them last Sunday to go with a pasta dish, but . . .
. . . It is impossible for me to make breadsticks without making a few cinnastix to go along with them.
Cinnastix are pretty much one of my favorite things to eat dipped in cream cheese frosting. Oh my! I had some cream cheese frosting leftover from these Zucchini Sandwich Cookies I made for a co-worker's birthday and of course I wasn't going to throw it away.
The outside is crisp and the inside is soft and chewy. They are delicious.
I really liked both versions, but like I said, I'm partial to the sweet ones.
They couldn't have been any easier to make. I made the dough with my bread machine, but you could very well use a stand mixer or make them by hand, if desired.
I threw the ingredients in the bread machine, turned on the dough cycle. It was nice letting the machine do all the mixing and kneading, that way I was able to start a load of laundry and get my teeth brushed. By the time I was done, the dough was ready to go.
All that was left to do was to shape them and let them rise. Super easy and super yummy!
Add dough ingredients to the bread machine in the order recommended by the manufacturer. Mine is in the order it is typed above: Add the warm water, softened butter, sugar, salt and flour. Make a pocket in the top of the flour and add the instant yeast. Turn bread machine on the dough cycle and allow it to mix and knead the dough, about 15 minutes. It will look a little sticky at first, then as it kneads the dough, it will form a ball and will look smooth, soft and not as sticky and that is when it is done. Remove dough from bread machine and place on a lightly floured surface. Form into a 2-foot long rectangle. Cut into 16 strips. Knead each strip a few times and roll/form into a 6 - 7-inch breadstick; arrange 2-inches apart on a lightly greased baking sheet. Cover with a cloth and allow to rise until doubled; about 45-60 minutes. Preheat oven to 400 degrees. Brush breadsticks with 3 Tablespoons melted butter and sprinkle with garlic seasoning and dried parsley or cinnamon and sugar mixture. Bake for 15 minutes, they will be lightly golden. Serve regular breadsticks alongside pasta or serve the cinnastix with a side of Cream Cheese Icing. Jenn's Notes: I know 3 teaspoons of salt seems like a lot, but I added that much and they were great, not salty at all. This recipe can also be halved. I thought these were delicious!
2 large chicken breasts 1 c. buttermilk 1/2 tsp. chicken bouillon (I use Shirley J) 1 c. all-purpose flour 1 tsp. dried thyme 3/4 tsp. onion powder 3/4 tsp. seasoned salt 1/2 tsp. lemon pepper fresh ground black pepper 2 Tbl. vegetable oil Milk Gravy 1 Tbl. Butter 2-3 Tbl. all-purpose flour 1 3/4 c. milk 1/2 - 1 tsp. chicken bouillon fresh ground black pepper 1/4 tsp. lemon pepper, opt. Slice chicken breasts in half horizontally, so you have four chicken cutlets. In a shallow dish whisk together the buttermilk and 1/2 teaspoon of chicken bouillon. In another shallow dish whisk together the flour, thyme, onion powder, seasoned salt, lemon pepper and black pepper. Heat oil in a large skillet over medium heat. Dip each chicken cutlet into the flour mixture, then the buttermilk mixture and back into the dry mixture. Shake off excess flour and place cutlets into hot skillet. Cook until browned, about 5-7 minutes. Flip and cook on other side until browned and internal temperature reaches 165 degrees on an instant-read thermometer, another 5-10 minutes. Remove from heat and place in a warm oven, while you make the gravy. To make the gravy: To the same skillet, with all of the browned bits, melt butter. Gradually whisk in flour until a thick paste forms. Cook for two minutes, stirring frequently, to cook out the flour taste. Slowly pour in milk, whisking constantly, to prevent lumps. Add 1/2 teaspoon chicken bouillon, black pepper and lemon pepper. Taste and add more chicken bouillon, if needed. Continue to cook until reaches desired gravy consistency, about 3-5 minutes. Serve hot gravy over chicken and mashed potatoes. Serves: 4 Jenn's Notes: A lot of chicken bouillons are very salty. I recently purchased Shirley J brand and it has less sodium than others, not to mention the flavor is incredible. I did not think it was too salty at all. If you do not have that brand, I would recommend purchasing low-sodium chicken bouillon.
It's zucchini time!! Are you all as excited as I am?
I made this bread for the first time last year towards the end of zucchini season, waited an entire year and it was the 1st thing I made this year with my zucchini. I wanted to share it with you guys early, so you can make it a million times this season.
It is so soft and delicate and fresh tasting with a light lemon flavor. It has become one of my favorite zucchini breads. Lemon and zucchini were meant to be baked together.
Since there isn't any cinnamon in it, it ends up being a pretty light yellow loaf, instead of a brown loaf.
"The Mr." says there is something about it that he can't get enough of! Just to give you an idea . . . the two of us finished off an entire loaf in a day and a half :) Oops . . . guess I better make it again.
I was reading about tricks professionals use to make perfect donuts. One of the tricks was adding a little meringue powder to the icing and that will make it harden better. I tried it with my icing for this bread and it worked perfect. My icing completely hardened just like I wanted. I will be using that trick from now on, especially if I am making something that would need to be stacked on top of each other for storing.
2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 eggs 1/2 c. canola or vegetable oil 2/3 c. sugar 1/2 c. buttermilk juice of 1 lemon (or 2 Tbl.) zest of 1 lemon 1 c. grated zucchini (peeled or un-peeled) Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan (I lined mine with parchment and greased); set aside. In a large bowl combine the flour, baking powder and salt; set aside. In a medium bowl beat 2 eggs, then add the oil and sugar and mix well. Add the buttermilk, lemon juice and lemon zest and mix well. Stir in the zucchini. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Pour batter into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean (mine took 50 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While the loaf is cooling, you can make the glaze. Lemon Glaze 1 c. powdered sugar juice of 1 lemon (or 2 Tbl.)
or 1 c. powdered sugar 1/4 - 1/2 tsp. imitation lemon extract, to taste milk, as needed to reach desired consistency 1/2 tsp. meringue powder, opt. In a small bowl, combine all ingredients until smooth and creamy and desired consistency is reached. Pour over cooled loaf. Allow to harden, slice and serve. Jenn's Notes: This bread is absolutely perfect "as is". For the glaze: I use the 2nd option, which calls for lemon extract, because I love the flavor of imitation lemon extract (not pure - too much alcohol flavor). The meringue powder helps the icing harden. This time, I also added a little orange zest and juice, because I had leftover from my favorite Carnitas recipe.
Want to win a Kitchen Aid Mixer, an Ice Cream Makerand Favorite Family Recipes Cookbook (one of my favorite cookbooks)? Well . . . today is your lucky day.
To make it all possible, I've teamed up with the most amazing bloggers and pretty much spent the entire day browsing through all of their Pinterest boards. If you don't follow them already, you are going to love what they bring to the table. Good luck!
Step 1: Pin the image above.
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This is what you make in the Summer when you have ripe bananas and overly ripe strawberries that no one wants to eat anymore because they have mushy dark spots.
There are so many variations of skinny ice cream using bananas, check out THIS POST for more ideas.
We have been having temperatures over 100. Which is HOOOOTTTT. Get me inside where it is air-conditioned is what I say.
How do people function when it is so hot?
You really can turn these two ingredients into a smooth and thick and creamy ice cream. I prefer it when it is soft-serve consistency, but you can freeze it and have scoop-able ice cream if you'd like.
3 ripe bananas, sliced and frozen 1 1/2 - 2 c. strawberries, hulled 1/8 tsp. almond extract, opt. Slice bananas and place in an air-tight container and freeze overnight. Add frozen bananas (break into chunks), strawberries and almond extract to a food processor or powerful blender and process until very smooth and creamy. It will happen, just be patient. It will take a few minutes. Enjoy now as soft serve ice cream or place in an air-tight container and freeze until solid; several hours. Yield: around 3 cups of ice cream. Jenn's Notes: For a stronger strawberry flavor, fold in chopped strawberries after blended. Make sure and use ripe bananas or the "green" banana flavor will overpower the ice cream.
The cake is light and it's topped with a thin layer of brown sugar cinnamon buttercream. You have to make sure and beat the frosting really well to dissolve the brown sugar. It might seem it would be overly sweet with brown sugar and powdered sugar, but I think the cinnamon helps level out the sweetness.
You can never have too many sheet cake recipes on hand, especially for Summer. Does anyone have any favorites? I'd REALLY love to try them.
1 1/2 c. all-purpose flour 1 1/2 c. cake flour 1 Tbl. baking powder 1/2 tsp. salt 1 Tbl. cinnamon 1 c. (2 sticks) unsalted butter, softened 1 3/4 c. sugar 4 large eggs 2 tsp. vanilla extract 1 1/4 c. milk Brown Sugar Cinnamon Buttercream 1 c. (2 sticks) unsalted butter, softened 1/4 c. brown sugar 2 tsp. vanilla extract 1/2 tsp. cinnamon 4 c. powdered sugar milk, if needed to reach desired consistency Preheat oven to 325 degrees. In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside. In a separate bowl, cream together the butter and sugar and light and fluffy. Add the eggs, one at a time, beating after each. Add the vanilla. Add the dry ingredients alternately with the milk, starting and ending with dry. Spread batter evenly into a greased 12x18-inch jelly roll pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely. For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved. Add powdered sugar, one cup at a time, beating until smooth and creamy. Add milk, if needed as you go, to reach desired creamy consistency. Spread over cooled cake. Jenn's Notes: My cake was done at 35 minutes.