Buttermilk Cornbread with Maple Buttermilk Glaze

Buttermilk Cornbread with Maple Buttermilk Glaze… didn’t you hear me say that with a thick country accent? Seriously, nothing says country than a nice big ol’ piece of cornbread. There was a time in my life when I didn’t like cornbread. I think it was during my rebellion years. But, thankfully I have gotten smart […]

My take on Tieks

  It is no secret that I am obsessed with Tieks. They are in my eyes, the perfect flats. I get tons of questions about them all the time, whether it be on-line or in person when I wear them. It only seems natural for me to answer some of the questions here for all […]

Roasted Cauliflower Steaks

Roasted cauliflower steaks are my absolute favorite way to eat this sometimes hated veggie. And it sure is heck of a lot better for you than drowning it with cheese sauce. Actually, it kinda makes me feel all adult like. Seriously, if you have been avoiding cauliflower, give this recipe a try and I bet […]

Valentine’s Day Heart Cake

Isn’t this Valentine’s Day Heart Cake precious? And what makes it even more precious is that my daughter helped me make it. It’s a simple cake that is just perfect for Valentine’s Day. I know there are folks out there that aren’t to keen on making a purely homemade cake. You know what, this cake […]

Eat Love Sandals

Back in October I had the most amazing opportunity to attend a blogger hosted conference at the  Sandals resort in Ochi Rios Jamaica. This was the first conference of it’s kind that I have attended. Kristan from Confessions of a Cookbook Queen and Jamie from My Baking Addiction were the queen planner behind this wonderful […]

Tuttorosso Challenge

It is no secret that I love Tuttorosso. Wayyyyy back in 2009, before a DSLR, and when I thought it was totally acceptable to use a flash for food photography and before Tuttorosso knew anything about me; I was professing my love for their products. See, here is my spaghetti and meatballs post. I loved the […]

Top 10 posts of 2015

2015. Oh what a year…a crazy busy year. I appreciate you sticking with me. Like every year, here are the top 10 posts from the year. Enjoy. 10) Apple Pie Oatmeal   9) Chocolate Kiss Crinkle Cookies 8) Slow Cooker Hot Italian Sausage Red Sauce   7) Cast Iron Apple Crumble 6) Orecchiette with Sweet […]

Chocolate Kiss Crinkle Cookies

Chocolate Crinkle cookies SCREAM winter. They even looked like they have been snowed upon. Such pretty cookies. I wanted to make them even more special by adding a chocolate mint truffle kiss to the top. Perfecto! Are you done Christmas shopping yet? Me? Oh my Gah, nooooo I’m not.  Usually every year I am done […]

Pumpkin Bread

Pumpkin Bread has to be one of my favorite quick breads. This pumpkin bread isn’t tooooo sweet. Just sweet enough. I have issues with hoarding cans of pumpkin during the Holiday season since sometimes you can’t find it as easily during other times of the year. And one never knows when you will be in the […]

Apple Pie Oatmeal

Apple Pie Oatmeal ….I’m telling the truth. I’m kinda in love with it. I quite the pre-packaged oatmeal years ago. You know how much sugar are in those?? Me, either, but I bet it’s a lot. Maybe I am a control freak and oatmeal isn’t rocket science, but I prefer to make my own. Overly […]

Cast-Iron Apple Cinnamon Crumble

Cast-Iron Apple Cinnamon Crumble just screams fall, dontcha’ think? **For a chance to win a copy of Curtis Stone’s cookbook, Good Food, Good Life..see below** Even though I made, photographed and DEVOURED this easy dessert, I can’t take credit for developing the recipe. This is part of  Cooking with Curtis for under $10 in conjunction […]

Cinnamon Hot Chocolate

I don’t know about you, but I try to save up all my calories and don’t like to waste them on silly things, like my morning coffee, ices tea, hot chocolate..etc. I find sugary drinks to be a complete waste of calories. I have been using artificial sweeteners for years in mainly my drinks, until […]

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Buttermilk Cornbread with Maple Buttermilk Glaze

Buttermilk Cornbread with Maple Buttermilk Glaze… didn’t you hear me say that with a thick country accent?
Seriously, nothing says country than a nice big ol’ piece of cornbread.

There was a time in my life when I didn’t like cornbread. I think it was during my rebellion years.

But, thankfully I have gotten smart over the years.
This is a semi-homemade recipe.
For the base, I used Martha White Sweet Yellow Cornbread and Muffin mix. Using mixes like this makes life so much easier if you are not a baker, or are just short on time. The package states just use water and egg. Instead of water I used buttermilk and added corn kernels to the mix (maybe my rebellion stage hasn’t left me completely).


And for the kicker, I made a scrumptious Maple Buttermilk Glaze that you pour all over the cornbread when it’s fresh out of the oven.

I mean really!

 

Wait, do you hear banjo music??

It might be the cornbread playing trick on me.

Nah, I wanted to tell you about a fun relationship between county music and Martha White. Country music and baking pretty much go hand in hand if you ask me. Just reminds me of “down home”.
Martha White is having a super cool giveaway on their Facebook page with The County Music Association. They are giving away 4 grand prizes that will include a trip for 2 to the CMA Music Festival in Nashville!! But hurry up and enter here, as the contest ends on March 14th!!!

MW CMA Festival Promo 2

Martha White has some pretty convenient and fun muffin mixes. My favorites are the Banana Nut and  the Wildberry. The sweet potato muffin mix is pretty great as well.

 

Buttermilk Cornbread with Maple Buttermilk Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy a delicious cornbread with an irresistible maple buttermilk glaze.
Ingredients
Cornbread
  • Two 7oz packages Martha White Sweet Cornbread and Muffin Mix
  • 1 cup Buttermilk
  • 2 Eggs, lightly beaten
  • 1 cup fresh or frozen(thawed) Corn Kernels
Glaze
  • 5 tablespoons Butter
  • 2 tablespoons Powered Sugar
  • ⅓ cup Buttermilk
  • ¼ cup Real Maple Syrup
  • 1 teaspoon Vanilla Extract
  • pinch Coarse Kosher Salt
Instructions
  1. Heat oven to 400. Grease a 10" cast iron skillet with shortening. Place in oven for 10 minutes.
  2. Combine cornbread mixes, buttermilk and egg in a medium mixing bowl;stir until smooth.
  3. Stir in corn.
  4. Carefully remove HOT skillet from oven and pour in cornbread mixture.
  5. Bake for 17-22 minutes or until golden.
Glaze
  1. In a small pan, melt butter. Stir in buttermilk and maple syrup.
  2. Add powdered sugar and which until smooth.
  3. Bring to a simmer and lightly boil for 3 minutes.
  4. Remove from heat and add vanilla extract and salt. Stir to combine.
  5. Pour over warn cornbread.
  6. Allow cornbread to slightly cool prior to slicing.

**This post is sponsored by Martha White. All opinions and recipes are 100% mine**

My take on Tieks

 

It is no secret that I am obsessed with Tieks. They are in my eyes, the perfect flats.

I get tons of questions about them all the time, whether it be on-line or in person when I wear them.

It only seems natural for me to answer some of the questions here for all to see.

Here are the top 5 questions I get when I wear or mention my Tieks.

 

  1. “What cute shoes, what store did you buy them?”
    Sorry folks, you can’t get them in a store. They are on-line order only. Some people are a bit put off by that since they can’t try on the shoes. Well, let me tell you, Tieks customer service is amazing. If for any reason you don’t like the fit, they will either try to make it right or refund your money.(as long as you don’t wear them outside and there is NO time limit)
  2. “I thought you couldn’t wear flats?” This question mainly comes from people that know my feet.
    I have wide feet, a very high arch, a super thin/narrow heel and an ever lasting case of plantar fasciitis. Normally I have to wear (not so attractive) shoes that have a very high arch support. Yes, I am 40 years old and have to wear orthotic shoes. Super glamorous indeed. I have had issues for as long as I can remember wearing flats because of these genetic mutations.
    So my day in typical flats used to consist of massive blisters on my heels (no matter how many times I wore the shoes), squished toes (remember my wide Flintstone feet?) and my plantar fasciitis screaming at me.
    In my Tieks, I can go SEVERAL days without my plantar acting up and my heels NEVER hurt. You see, Tieks are made of 100% supple Italian leather that stretches and form to my feet. This means no more squished Phalanges. And because the heel is cushioned and not rigid in the least bit, I no longer have to carry around band-aids in my purse form heels. I have had ZERO break in period with any of my Tieks.
    Now I will say that they do not have any arch support in them, but I think that because they have advanced foam cushions that my feet sit upon and the fact that they are uber flexible, help my plantar fasciitis from not act up after one wearing.
  3. “You paid HOW much for those shoes????They are just ballet flats.” I get that a lot too. Hmmmm, see above. If I can wear something on my feet that don’t make me want to cry halfway through the day, then YES, I paid that much for them!! Funny how people will pay almost that much for cheaply made sandals just because they is a big designer emblem on the top, but they balk at the price of Tieks. (Rolls my eyes). Tieks range from $175- $345. You can shop the Boutiek here.
  4. Do they just come in a couple colors? Lord have mercy no. If you can’t find a pair of Tieks that  match your outfit, then you are probably wearing a space suit. They are available in about 56 different colors. There are prints, patent leather, classic and they even have a Vegan Collection.
  5. “Love your Tieks”. Well this isn’t a question, but when you wear your Tieks and another Tieks owner sees them on your feet. You always get an , “I love your Tieks”. I’m pretty sure it’s a cult thing 😉

Now here is a little visual candy for you.

The packaging….isn’t it the cutest? They come nestled in this adorable box with a colorful flower adorning the top.

Aren’t they cute all cozy in the box??

Oh, did mention that they are foldable? They are the ultimate travel shoe and obviously extremely flexible!


They are so flexible, they they literally never lay flat.

You can just tell from this photo how soft they are and non-rigid the heel is.

Their signature non-skid split rubber soles.

And thisssss is my collection. My review is no joke people. I am obsessed with Tieks!!!!

I need to get on the ball and get some patent and prints, but I wanted to build up a collection of classic colors first so that they would match everything in my closet. I have about 7 more colors on my wishlist…California navy, metallic pewter, taupe,Tiek blue patent, mustard yellow, tangerine, and cream. So if anyone wants to get me any of those colors, feel free…I’m a size 8 😉

**This is not a sponsored post. I am talking about Tieks because I love them!!!**

Roasted Cauliflower Steaks

Roasted cauliflower steaks are my absolute favorite way to eat this sometimes hated veggie.

And it sure is heck of a lot better for you than drowning it with cheese sauce.

Actually, it kinda makes me feel all adult like.

Seriously, if you have been avoiding cauliflower, give this recipe a try and I bet you will fall in love all over again..minus the cheese sauce. Your arteries will thank me later.

Take a peek at how easy it it.

 

Trim the leaves and stalk off.

Slice into 1″ “steaks”. You may only get 2 whole “steaks” but that’s ok. Just slice the pieces the best you can.

Place on baking sheet

Slice garlic

Add it into a small pan with the EVOO and rosemary. Cook until light golden

With a pastry brush, brush oil over cauliflower and sprinkle with coarse kosher salt and pepper.

 

Roast and sprinkle with parmesan cheese when done roasting. Add additional salt and pepper to your liking.

Roasted Cauliflower Steaks
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Roasted cauliflower steaks are delicious and easy.
Ingredients
  • 1 head Cauliflower
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 Cloves Garlic, sliced into pieces
  • ¼ teaspoon Dried Rosemary
  • ¼ cup Parmesan Reggiani Cheese, grated
  • Coarse Kosher salt and Pepper
Instructions
  1. Preheat oven to 425
  2. Line a baking sheet with foil.
  3. In a small pot add the olive oil, garlic and rosemary.
  4. Cook over medium low heat for about 5 minutes or until garlic becomes golden(but not burned).Remove from heat.
  5. Trim leaves and thick stalk off cauliflower.
  6. Using a large sharp knife, cut the cauliflower into ¼" "steaks". You may only get 2 good whole steaks. Slice the rest of the cauliflower the best you can into mini streaks.
  7. Brush both sides of the sliced cauliflower with the olive oil (discard garlic pieces) and season with salt and pepper.
  8. Bake for 30 minutes, carefully turning half way through.
  9. Sprinkle parmesan over cooked cauliflower.
  10. Serve

Another one of my favorite roasted vegetable recipe is my Roasted Brussel Sprouts.

Valentine’s Day Heart Cake

Isn’t this Valentine’s Day Heart Cake precious?

And what makes it even more precious is that my daughter helped me make it. It’s a simple cake that is just perfect for Valentine’s Day.

I know there are folks out there that aren’t to keen on making a purely homemade cake.
You know what, this cake is prefect for you.
It is a Doctored up cake mix cake.
You use a cake mix for the base and then add some extra special ingredients to give it that “not boxed taste”.

So for those of you who are scared or intimidated of making a homemade cake, I highly suggest this cake recipe for you. It was given to me by a friend years and years ago and it never fails.

The candy hearts are simple, skip melting white chocolate and adding food coloring..just use the red candy melts.

 

 

All cute and pipped onto a lined baking sheet

I am pretty sure I have the cutest helper in all the land…..

 

 

 

5.0 from 1 reviews
Valentine's Day Heart Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
An adorable easy Valentine's Day Cake
Ingredients
  • 1 16.5oz Classic Yellow boxed Cake Mix
  • 1 3oz box Jell-O Cook and Serve Vanilla Pudding Mix
  • 1 envelope Dream Whip
  • 4 Eggs
  • 1 cup Water
  • ¼ cup Oil
Frosting
  • 2 sticks salted butter, room temperature
  • 2 cups Crisco Shortening
  • ½ teaspoon Table Salt
  • 1½ teaspoon Butter Flavoring
  • 1½ teaspoon Vanilla Extract ( if you want really white frosting use a clear vanilla)
  • ⅛ teaspoon Almond Extract
  • 2 pounds Powdered Sugar
  • 1-2 tablespoons Water
Valentines Hearts
  • ½ bag of Red Candy Melts
Instructions
  1. Preheat oven to 325.
  2. Spray 2 8" cake pans with non-stick baking spray and line with parchment paper rounds
  3. In a large bowl, whisk together cake mix, pudding mix and dream whip.
  4. Add eggs, water and oil.
  5. With and electric hand mixer, mix on medium high speed for 4 minutes. Scraping sides of bowl when needed.
  6. Pour batter evenly between two pans.
  7. Bake 30-35 minutes or until toothpick comes out with a few crumbs.
  8. Allow to cool for 5 minutes in pan.
  9. Remove from pan and allow to cool completely on wire rack.
  10. If the cakes have a dome on the top, level them off by evenly cutting the dome off so you have a nice flat cake.
Frosting
  1. I suggest using a stand mixer fitted with the paddle attachment, but you call also use an electric hand mixer.
  2. In a large bowl, mix butter, shortening and salt until completely smooth and incorporated.
  3. Mix in butter extract, vanilla extract and almond extract.
  4. Mix in half powdered sugar, mix until smooth.
  5. Add the remaining powdered sugar, mix until smooth.
  6. Add 1-2 tablespoons water until you get a nice smooth thick consistency.
  7. Assemble and frost layers of the cake.
Candy Hearts
  1. Line a baking sheet with waxed paper.
  2. Place a #4 piping tip on a piping bag.
  3. Place candy melts into a microwave safe dish.
  4. Microwave on medium for 1 minute stirring every 30 seconds. Repeat until melted and smooth.
  5. Spoon melted candy into piping bag.
  6. Pipe random sized hearts onto waxed paper. Do as many as you would like or whatever sizes you would like.
  7. Place in freezer for 10 minutes.
  8. They will easily remove from waxed paper when hard.
  9. Place on cake as you wish.
Notes
The recipe for the cake yields a 2 layer 8" cake.
The cake shown in photo is a 3 layer 8" cake.
For a 3 layer 8" cake you would just make the cake recipe twice and freeze one of your extra layers for a later use.
The frosting recipe yields about 5½ cups of frosting which is enough for the 3 layer 8" cake.

 

Eat Love Sandals

Back in October I had the most amazing opportunity to attend a blogger hosted conference at the  Sandals resort in Ochi Rios Jamaica.

This was the first conference of it’s kind that I have attended.
Kristan from Confessions of a Cookbook Queen and Jamie from My Baking Addiction were the queen planner behind this wonderful event. Unlike the big foodie conferences that I have gone to in the past, this was intimate, with only about 20 people. I loved this. It gave everyone a chance to chat and bond..not get lost in a sea of unknowns.
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Oh and before we arrived in Jamaica, we were showered with gifts from all of the wonderful sponsors.. It was like Christmas every day!

1. Sugar Wish is super fun. You basically give someone an e-gift of the box and then the recipient chooses the candy they want sent to them. FUN AND YUM

2. I’m slightly obsessed with this Foil journal that Inkspot Workshop sent. It reads, “When in doubt, add sprinkles”. True statement. Their custom stationary and party invitations are the cutest.

3. Sweet & Treats sent the most adorable cupcake liners. Such fun colors. Their site has so many cute baking supplies.

4. A fun care package from Coaction Public Relations.

5. For all you gluten free peeps out there, Partners Crackers has you covered. They sent their Free for All, gluten free line.

6. New West Knife Works are little sharp works of art. Made in the USA to boot!

7. Graze Box is amazing! You choose from over 100 delicious and nutritious snacks and they mail you the yumminess!

8. I was super excited to receive my favorite extracts from Nielsen-Massey. Have you had the vanilla bean paste? It’s amazing!

9. Minted sent a beautiful foil print of Florida. I have it proudly displayed on my desk.

10. I am obsessed with Heirloomed.We received vintage-y kitchen towels that are both functional and beautiful. Hop on over to their site, you will be blown away by their products.

11. Super fun IT Cosmetics sent us their CC+ Radiance Vitality Creme Disc and their Vitality Flush Stain lip and Cheek Reviver. I need all the makeup help I can get.

12. I was so very excited to receive my FIRST Fiesta pieces. Now I’m hooked!!!

13. ProFlowers sent this amazing airplane terrarium. I have managed to keep it alive since October. I am quite proud of myself. They have great flowers, plants and gifts on their site.

14. How stunning are these stunning Kendra Scott earrings. I wear them almost everyday!

 

The resort was Fab. We were treated with champagne upon arrival…not a bad way to be greeted.

 

The rooms were lovely. Very spacious and tastefully decorated.

This is the sitting area upon walking in the room. I was in love with the clay tile floors.

 

You see those double French doors in the photo above?? They lead to this….

A private porch with a semi-private pool. Yeah, that’s kinda dreamy.

The king size posted bed was just beautiful.

Our first evening was a delight…

We had a true Caribbean Welcome and a private dinner.

These lovely folks were our colorful dancers for the evening.

They were fierce…I mean look at them.. gorgeous and colorful..

After a few drinks, I attempted to dance like a native. Not sure if I pulled it off, but I sure had fun.

 

The food was scrumptious…Airheaded me forgot my good camera, so I could only snap pics with my iPhone, so I apologize for the unappetizing lighting.

The next morning, I woke up quite early and headed down to the lobby to have coffee and pastries overlooking one of the beautiful pools.

The group met for Breakfast and Bellinis.

And of course, this is what food bloggers do..pictures of food.

I must say the omelets were amazing….

 

Jamaica…I mean seriously??? It was beautiful. While we did have a lot of time to play. We also had some learning time too.

We all shared the “Best Thing I Did For My Business” and also got some GREAT information about ads from Eric Hochberger of MediaVine

After our round table discussions, we broke for some free time.

A few of us girls decided to take a catamaran tour to Dunn’s River Falls.

Pictured (left to right)Meghan from Cake ‘n Knife,  Jenn from Yummy Healthy Easy and me.

The water!

yep

 

 

And dontcha’ know my shoes of choice to walk around Jamaica were my Clover Tieks!
I know I have professed my love for them before here. But I am still in love with them. I can wear the ALL.DAY long and my feet don’t ache. This is big for me people. I have plantar fasciitis, so this is huge! I swear, they are little magic shoes. I want them in all the colors! I was super excited to receive a new pair for the trip!

 

One of the most memorable experiences of my life also happened that day.

We took a road trip to visit sweet little children at one of the local Jamaican Schools.

Prior to arriving in Jamaica, we were sent backpacks. We were given the option to fill the backpacks with school supplies for our trip to the school. I had a blast filling it with supplies and a few fun things like stuffed animals and jump ropes.

Here we all are with our packs ready to our visit.

Thanks Julie from The Little Kitchen for the photo!

We arrived at the Seville Golden School

The students were anxiously awaiting our arrival.

When we walked into the room. They broke out in excitement.

They ran up to us and hugged us like I have never been hugged before!!

As you can tell from these photos, I was an emotional mess. I had the ugly cry going on.

Can you spy me in the sea of children?

They loved for us to read with them, do puzzles and color.
But what the loved most of all was to see our cell phones…. Here is Shelly from Cookies and Cups and her new friend having a blast on her phone.

And you know what else the cuties loved????
MY HAIR!
I know I look a bit crazed in the picture..but I was hysterically laughing!

But seriously, these little children were soooo smart.
They shocked me how smart they were! Some of them seem to be reading at a MUCH higher age level then what they were. They were reading words on a middle school level.
Such smart little children. They warmed my heart and it will be an experience I will never forget.

These children need a lot of help. Feel free to donate to the Sandals Foundation HERE.

That even we got our hands dirty in the kitchen.

We learned how to make traditional Jerk.

Here is Kristan helping the chef rub all of the wonderful spices into the pork.

I had never had authentic jerk. My mouth is watering just thinking about it.

I snapped a few photos of the resort that capture its romance..

 

 

 

I want to go back…like yesterday.
The entire experience was fulfilling. The resort, the food, the company, the learning and the children…I miss them all.

You may be wondering why I have a heart around someone in a few of my photos.
That is Joan from the Chocolate Chocolate and More website. Two week after we got home from Sandals Ochi, I got a text from Shelly asking me if I was in shock to hear the news of Joan? I hadn’t heard anything yet. Well, our sweet Joan passed away in her sleep. I was indeed in shock. How would we all be laughing and sharing memories with a healthy and happy Joan, and then just 2 weeks later, she was gone? Joan was super talented, sweet, caring and a giver. She left behind 3 children. Please continue to go to her site for delicious recipes as the visits will help her children.
I am proud to have know her.

Feel free to browse some of my friends post about the trip as well….

Confessions of A Cookbook Queen

The Decorated Cookie – My twin from another motha’

Food Fanatic

Stetted

Tuttorosso Challenge

It is no secret that I love Tuttorosso.

Wayyyyy back in 2009, before a DSLR, and when I thought it was totally acceptable to use a flash for food photography and before Tuttorosso knew anything about me; I was professing my love for their products. See, here is my spaghetti and meatballs post. I loved the brand then and I still love them now.

Here is another recipe using the Tuttorosso Brand… Artichoke Bruschetta

You know when you have a favorite brand, and you know in your brain you love them and they are the best, but don’t really have proof??

I have proof now that I am not completely delusional!

I am happy to say that I am now a Tuttorosso ambassador.
Tuttorosso sent me over a little kit so I could get my head out of crazy town and actually compare my beloved brand to one of their competitors.

Let me walk your through the challenge.

Tuttorosso Peeled Plum Tomatoes v/s Hunt’s Whole Peeled Plum Tomatoes

I opened the can of Tuttorosso Peeled Plum Tomatoes and carefully poured them into a tray.
Notice how all of the tomatoes are whole and intact??

Next, I opened the can of Hunt’s. Hmmmm. Not so intact.

Take a look at the two brands side by side…

HUGE difference.

 

HUGE!

Next I moved the tomatoes to the top of the tray and propped it up so the juices and the tomatoes could separate. I then moved the broken tomatoes to the side of the container.

The Tuttorosso had one little mishap in which I pushed up to the side.

And the Hunt’s, well the Hunt’s didn’t fair so well. I couldn’t even get all the broken pieces to stay on the sides. But as you can tell from the photo, YUCK, you get the picture.

And another side by side.

Now for cutting. I tried to find tomatoes from each brand that were intact completely and about the same size.
Tuttorosso looked as if I was cutting into a fresh tomato.

Hunt’s was not as firm when I cut into it.

Here is a peek at my score card. Can you tell which one is the winner?

And to be honest, it all comes down to flavor for me. I literally had to spit the Hunt’s out during the taste test. It tasted like a tin can.

Here are some Tuttorosso facts for you….

 

Also another fun fact, Tuttorosso products were just recently certified Non-GMO by the Non-GMO Project!

Tuttorosso is a fourth generation family owner company that has been growing tomatoes for more than 70 years. They pride themselves in not cutting corners. They grow fresh, vine-ripened, Non0GMO tomatoes that are picked at the peak of freshness and canned in Non BPA/BPS lined cans in as little as 3 hours. Now that’s FRESH!!!

**This is a sponsored post as part of my Ambassadorship with Tuttorosso. All opinions are 100% mine.**

Top 10 posts of 2015

2015. Oh what a year…a crazy busy year.

I appreciate you sticking with me.

Like every year, here are the top 10 posts from the year.

Enjoy.

10) Apple Pie Oatmeal

 

9) Chocolate Kiss Crinkle Cookies

8) Slow Cooker Hot Italian Sausage Red Sauce

 

7) Cast Iron Apple Crumble

6) Orecchiette with Sweet Italian Sausage

5) Whipped Feta Dip

4) New Kitchen Reveal

3) Easy Sausage Ravioli Lasagna

2)  Easy Macaroni and Cheese

1) Old Bay and Beer Shrimp

Chocolate Kiss Crinkle Cookies

Chocolate Crinkle cookies SCREAM winter. They even looked like they have been snowed upon. Such pretty cookies.

I wanted to make them even more special by adding a chocolate mint truffle kiss to the top.

Perfecto!

Are you done Christmas shopping yet?

Me? Oh my Gah, nooooo I’m not.  Usually every year I am done by October. Yeah, I am “one of those people”, but this year I just can’t seem to get it together. Someone send help!

5.0 from 1 reviews
Chocolate Kiss Crinkle Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • 2 cups Sugar
  • ¾ cup Vegetable Oil
  • 4 teaspoons Instant Coffee Granules
  • ¾ cup Cocoa Powder
  • 4 Eggs
  • 2 teaspoons Vanilla Extract
  • 2-1/3 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • ⅓ cup Powdered Sugar for rolling the cookies prior to baking
  • 48 Chocolate Mint Truffle Kisses, or plain Kisses, unwrapped
Instructions
  1. In a large bowl, with an electric mixer, mix sugar, oil and coffee granules; add cocoa, beating until blended. Mix in eggs and vanilla. In a separate medium bowl, stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well. (Cookie batter will be very thick)
  2. Cover and refrigerate until dough for at least 6 hours.
  3. Preheat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on cookie sheet.
  4. Bake 11 to 13 minutes. Cool for 2 minutes on baking sheet. Remove from cookie sheet to wire rack. Place a chocolate kiss onto each cookie by pushing it gently into the cookie.
  5. Place assembled cookies into refrigerator for 10 minutes so chocolate kiss does not melt. Remove, Cool completely. Store in an airtight container.
  6. Makes about 48 cookies.
Notes
Adapted from Hershey Cocoa Crinkle Cookies

Love easy chocolate recipes? Try my Coconut Cocoa Crisps

Pumpkin Bread

Pumpkin Bread has to be one of my favorite quick breads.

This pumpkin bread isn’t tooooo sweet. Just sweet enough.

I have issues with hoarding cans of pumpkin during the Holiday season since sometimes you can’t find it as easily during other times of the year.

And one never knows when you will be in the mood for something pumpkin-y.

This bread uses 2 boxes of instant pudding mix. One being Pumpkin Spice..this is another item worth hoarding. I find it at Super Walmart usually in the Holiday baking section. Get several boxes to keep on hand. You will want to make this bread over and over again!!!

Oh and guess what, this recipe makes 2 standard size loafs. You can give one away or you can keep both for yourself…. that would be the obvious choice!

Pumpkin Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 loafs
 
An easy, not overly sweet pumpkin bread
Ingredients
Dry ingrediens
  • 2½ cups Flour
  • 2 teaspoons Baking Soda
  • 1 box French Vanilla Instant Pudding Mix
  • 1 box Pumpkin Spice Instant Pudding Mix
  • 1 teaspoon Cinnamon
  • ½ teaspoon salt
Wet Ingredients
  • 5 Eggs
  • 1¾ cups Sugar
  • 1 can Pumpkin (NOT pumpkin pie filling)
  • 1 cup unrefined Coconut Oil melted
  • 1 teaspoon Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease two 9 x 5 loaf pans.
  3. In a large bowl, whisk together flour,baking soda, pudding mixes,cinnamon and salt. Set aside
  4. In a separate medium bowl, with an electric hand mixer, mix, eggs, sugar,pumpkin,coconut oil and vanilla extract.
  5. Add liquid ingredients to dry and mix until fully incorporated.
  6. Batter will be thick.
  7. Evenly divide into two 9 x 5 loaf pans. (about 2 pounds of batter per each loaf)
  8. Bake for 75-80 minutes.
  9. Allow to cool.

Love pumpkin? Check out my other Pumpkin Bread here or my Maple Pumpkin Pie.

Apple Pie Oatmeal

Apple Pie Oatmeal ….I’m telling the truth.

I’m kinda in love with it.

I quite the pre-packaged oatmeal years ago. You know how much sugar are in those?? Me, either, but I bet it’s a lot.

Maybe I am a control freak and oatmeal isn’t rocket science, but I prefer to make my own.

Overly sweet oatmeal grosses me out, so I like to flavor it with spices, extracts and toppings…

Enter Apple Pie Oatmeal.

The oatmeal itself isn’t very sweet, but you could certainly throw some more sugar in there if you would like to…it’s all about preferance.

And the perfectly placed apples on top, those were just for making pretty pictures…just mix those right into the oatmeal for eating so you get a yummy apple in every bite.

For another scrumptious apple recipe, check out my Pear and Apple Pork Chops…yum!

Of course I used my most favorite oatmeal in the world..Coach’s Oats (this is not a sponsored post, I just LOVE their oatmeal)

5.0 from 1 reviews
Apple Pie Oatmeal
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
Oatmeal
  • ½ cup Skim Milk
  • ½ cup Water
  • ⅓ cup Steel Cut Oatmeal (I prefer Coaches Oats)
  • 1 drop Maple Extract
  • 1 drop Vanilla Extract
  • ⅛ teaspoon Cinnamon
  • (sweetener of your choice...stevia, sugar..etc)
Apples
  • 1 medium Apple, sliced into thin wedges
  • ½ teaspoon Butter
  • ½ teaspoon Light Brown Sugar
  • ⅛ teaspoon Cinnamon
  • 2 tbsp Skim Milk
Garnish
  • 1 tablespoon chopped walnuts,toasted
Instructions
  1. In a small pot over medium heat, bring ½ milk and water to a boil.
  2. Add oatmeal and cinnamon and cook for 4-5 minutes until thickened string occasionally.
  3. While the oatmeal is cooking, add butter to a small skillet over medium-low heat.
  4. Add apples. Cook apples for about 2-3 minutes.
  5. Add in 2 tablespoons milk,brown sugar and cinnamon; cook an additional 30 seconds.
  6. Stir apples and walnuts into oatmeal.
Notes
this recipe serves 1 but you can double, triple or make as much of this as you would like!

 

Cast-Iron Apple Cinnamon Crumble

Cast-Iron Apple Cinnamon Crumble

Cast-Iron Apple Cinnamon Crumble just screams fall, dontcha’ think?

**For a chance to win a copy of Curtis Stone’s cookbook, Good Food, Good Life..see below**

Even though I made, photographed and DEVOURED this easy dessert, I can’t take credit for developing the recipe.

This is part of  Cooking with Curtis for under $10 in conjunction with Winn-Dixie. ( along with Bi-Lo and Harveys)

Each month, using fresh and seasonal ingredients, Chef Curtis shows you how to create delicious meals that will help you eat well for less. Recipe cards will be available in store and online so you can build your own recipe collection and soon have the family coming back for more.

This apple crisp is a cinch to make and you probably already have  most of the ingredients in your house. You might have to pop into your grocer to buy some more apples, but that’s probably it!

Let me walk you through the process…

Take a trip to the store and get any items you don’t have on hand.

Ohhhh look, I’m creepin’ on Curtis!

Anywhooo, you’re greeted in store with this ginormous sign that includes the free recipe cards for the month that you can take and shop from.

Hooray for apple season!!!! They are so beautiful right now.

The best tip in getting your food costs down is BUY STORE BRAND.

Now that I have all everything I was out of..onto make the scrumptious Apple Crumble.

Here are your dry ingredients… Oatmeal, Flour, Sugar, Salt and Butter.

Add all the dry ingredients into a chilled bowl.

Add the butter. Butter makes everything better!

Annndddd, Smoosh with your fingers….

Smoosh ( a very technical cooking term) until you have coarse crumbles. Pop it in the freezer for about 10 minutes.

And here is everything you need for the filling. Apples, flour and cinnamon…EASY PEASY.

Such pretty apples.

Whisk together the brown sugar, cinnamon and flour.

Core your apples. The recipes doesn’t call for peeling them, but I prefer mine peeled.

Slice em’ up.

Toss the apples in the cinnamon sugar mixture and mound them in the skillet.

Now its time for the crumble to meet the apples.

So very nice to meet you.

Pop it in the oven and wait for the magic to happen!

I mean seriously…..

 

 

 

5.0 from 3 reviews
Cast-Iron Apple Cinnamon Crumble
Author: 
 
Ingredients
  • ¾ cup plus 2 tablespoons Winn-Dixie all-purpose flour, divided
  • ¾ cup Winn-Dixie old-fashioned oats
  • ½ cup Winn-Dixie granulated sugar
  • ½ teaspoon Winn-Dixie fine sea salt, divided
  • ½ cup (1 stick) chilled Winn-Dixie unsalted butter, cut into pieces
  • ⅔ cup packed Winn-Dixie light brown sugar
  • 1 teaspoon Winn-Dixie ground cinnamon
  • 3 Gala or Braeburn apples, cored and cut into ½-inch wedges
  • 3 Granny Smith apples, cored and cut into ½-inch wedges
  • 2 Golden Delicious apples, cored and cut into ½-inch wedges
  • Prestige vanilla ice cream, for serving (optional)
Instructions
  1. Position a rack in the center of the oven.
  2. Preheat the oven to 350°F.
  3. In a chilled medium bowl, mix ¾ cup of the flour, oats, granulated sugar, and ¼ teaspoon of salt to blend.
  4. Using your fingers, rub the butter into the flour mixture until moist clumps form. Freeze the topping for about 10 minutes, or until firm..
  5. Meanwhile, in a large bowl, whisk the brown sugar, remaining 2 tablespoons of the flour, cinnamon, and remaining ¼ teaspoon of salt together.
  6. Add the apple wedges and toss to coat.
  7. Transfer the apple filling to a 10-inch cast-iron skillet, mounding it above the skillet rim.
  8. If you don’t have a cast-iron skillet, you can use a 10-inch-diameter sauté pan or deep-dish pie dish. Sprinkle the crumble topping evenly over the apple filling.
  9. The filling and crumble topping will be domed in the skillet, but will cook down throughout baking.
  10. Place the skillet on a baking sheet lined with aluminum foil to catch any juices that will bubble over. Bake for about 1 hour and 15 minutes, or until the topping is golden brown and the filling is bubbling. Let the crumble cool for about 10 minutes.
  11. Spoon the crumble into bowls and serve warm with the ice cream, if desired.
Notes
Items commonly found in the pantry such as salt, pepper, vinegar, oil and butter are not included in the total cost of each recipe. All other ingredients are calculated based on the portion used in the recipe. Final pricing may fluctuate, but it will never go over $10. Our cost total $8.83 is valid from 9/30/2015 through 10/27/2015 at all Winn-Dixie locations.

Recipe: Curtis Stone-Winn Dixie

Love apples..you will also love this Apple Crisp Cracker Recipe.

 

ONE winners will win
One signed copy of Curtis Stone’s cookbook, “Good Food, Good Life”

Rules:
Open to US residents only.
Contest ends Monday October 26th 9 am EST
Winner will be chosen by Random Org.com

Main Entry
(Required)
1.) Leave a comment..any nice comment.
(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry,extra entries not required)
2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this.. Win signed cpy of Curtis Stone’s cookbook,”Good Food,Good Life” Frm @hungryhousewife  @winnDixie http://tinyurl.com/p2wpjyy #cookingwithcurtis
5.) Post about this giveaway on your Facebook Page using this tag The @hungryhousewife and Winn-Dixie are giving away a signed signed copy of Curtis Stone’s cookbook, “Good Food, Good Life” http://tinyurl.com/p2wpjyy #cookingwithcurtis
6.) Subscribe to THE HUNGRY HOUSEWIFE via email
7.) Like Winn-Dixie on Facebook

*Post sponsored by Winn-Dixie..All opinions are mine*

Cinnamon Hot Chocolate

I don’t know about you, but I try to save up all my calories and don’t like to waste them on silly things, like my morning coffee, ices tea, hot chocolate..etc. I find sugary drinks to be a complete waste of calories. I have been using artificial sweeteners for years in mainly my drinks, until recently. I switched to Pure Via® some time ago, so I am super excited to be working with them now. Pure Via® is an all-natural, non-GMO, ZERO-calorie sweetener that can replace sugar in many of your recipes.  I use it in my coffee every morning. There are about 32 calories in 2 teaspoons of sugar. If I have 2 cups of coffee with 2 teaspoons of sugar each, that is 64 calories! I would much rather eat my calories than drink them!!! Pure Via® has several varieties. Shown here are the packets, Stevia Liquid and Vanilla Liquid. Pure Via

They also have blends. The packet blends have Turbinado and Stevia.
They also sell a resealable bag with Turbinado Raw Cane Sugar and Stevia Blend…perfect for baking!

Pure Via only contains natural sweeteners. The pure Reb A from the stevia plant that sweetens Pure Via starts with stevia leaves, which are first milled and then steeped in water using a brewing method that is similar to brewing tea. The resulting stevia extract is then further purified to separate the Reb A through a proprietary technology used by PureCircle.

Finally, Reb A, the sweetest part of the leaf, is extracted, purified and then combined with other natural ingredients to make Pure Via.

Some fun goodies I got from Pure Via®!

Pure Via

 

5.0 from 2 reviews
Cinnamon Hot Chocolate
Author: 
Recipe type: Drink
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Cinnamon Hot chocolate sweetened with Pure Via®.
Ingredients
  • 2 cups 1% low fat milk
  • 2 cinnamon sticks
  • 2 tablespoons unsweetened cocoa
  • 3 packets Pure Via sweetener
  • TOPPING
  • ¼ cup frozen lite whipped topping, thawed
  • Ground cinnamon
Instructions
  1. For Hot Cocoa, pour milk into a 4-cup (1L) glass measure. Add cinnamon sticks. Microwave on HIGH 2 minutes or until milk is warm. Stir in cocoa and Pure Via until blended. Heat in microwave on HIGH 2 to 3 minutes or until hot. Remove cinnamon sticks and discard.
  2. Divide cocoa mixture evenly between 2 large mugs. Top each with 2 tablespoons of the whipped topping. Sprinkle each with ground cinnamon and serve.
  3. TIP: For a more intense cinnamon flavor, leave cinnamon sticks in hot milk longer.
Notes
Recipe Courtesy Pure Via.
Photos- The Hungry Housewife

Be sure to like Pure Via on FACEBOOK and TWITTER

*This post is sponsored by Pure Via®. All opinions are 100% mine.