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 […]

Gwaltney Backyard Fair

We see contests posted everywhere on social media these days. Do you ever wonder if they are legit ? Do you ever wonder if there really is a winner?? Over the summer Gwaltney ran their “Win a Fair in your backyard” promotion, and guess what…a real live person won and her name is Jenny Dixon. […]

Blueberry Muffin Power Poppers

. I hate to be the bearer of bad news, but back to school is here! And back to school means starving kids when they get home from school! These make for the perfect grab and go snack for your kids after school snack. I am super obsessed with summer fruits, especially fresh Georgia Blueberries. […]

New Kitchen Reveal

. Y’all have asked and asked, so I finally got off my lazy butt and took some photos of my kitchen to show you. We have been in the house 4 months, so I still have lots of stuff to do, but I think kitchen is semi-presentable. I am IN.LOVE.with our kitchen. I mean, totally […]

Papa John’s is the Bomb Diggity

So there was this time when I was invited on this press trip, while I was super excited to go , I really didn’t have any expectations. Ok, “this time” was only a few weeks ago, but we all know how time just flies by! I was invited to Louisville to learn more about Papa […]

Whipped Feta Dip

I’ve been in hiding. The witness protection program has prevented me from blogging. I had to change my name, identity and move to an undisclosed location without access to the internet and the outside world. oh, you’re not buying it? Truth is, I’ve just been busy. Moving, kids, my full time job..yada yada. So basically […]

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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.

Gwaltney Backyard Fair

Gwaltney

We see contests posted everywhere on social media these days. Do you ever wonder if they are legit ? Do you ever wonder if there really is a winner?? Over the summer Gwaltney ran their “Win a Fair in your backyard” promotion, and guess what…a real live person won and her name is Jenny Dixon. She’s adorable! Gwaltney

Jenny had no hopes of winning, she thought she would just win some hotdogs, but nope, she won a super fun day with her friends and family.

The fair was held at the beautiful Horan park in St.Pete Florida. It was literally monsoon-ing all morning and then cleared up to be a wonderful day..a little warm, but still beautiful!

All the kids( and adults too) loved the petting zoo. There was adorable mini ponies, donkeys, ducks, rabbits, and funny little goats.

IMG_1001

. Gwaltney

There were Gwaltney hotdogs, soft pretzels, popcorn, cotton candy and snow cones to snack on.
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Gwaltney

. Gwaltney
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Ummmm, did you know that cotton candy melts in the heat?? Yep, melts. So I suggest eating it fast, which does not seem to be a problem for most.
This man was the cutest, I’m not sure of his age, but he was a young whipper snapper.
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Gwaltney

. No fair is complete without some games. Thankfully there was not the quintessential heckler trying to get people to play the games. Gwaltney
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Gwaltney

. Corn hole and football were quite popular. Gwaltney
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Gwaltney

. Have you been to a fair without a Fun Slide? Chances are, no. So why would a private backyard fair be without one?? Fun slide…….CHECK! . Gwaltney
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There were kids doing the “Whip”.
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Gwaltney

There were kids doing cartwheels. Gwaltney

Annnnnnddddd, there were babies in bright little yellow onesies crawling. I think my ovaries just perked up a little bit.

Gwaltney

I did not attempt the rock wall, but the kids rocked it! Gwaltney Everyone had a great time. What is better than spending a Sunday afternoon with your closest friends and family? Not much. Family and friends is where its at!
Gwaltney

Thanks to Gwaltney for a great day!

Gwaltney was founded in 1870 in Smithfield Virginia and is a brand of Smithfield Foods. They offer a variety of bacon, hot dogs, bologna, lunchmeat and sausage.
Don’t forget to like Gwaltney on Facebook…they just passed 10,000 fans!

*I’ve been compensated by Gwaltney for time and travel*

Blueberry Muffin Power Poppers

Blueberry Muffin Power Poppers .

I hate to be the bearer of bad news, but back to school is here! And back to school means starving kids when they get home from school! These make for the perfect grab and go snack for your kids after school snack.

I am super obsessed with summer fruits, especially fresh Georgia Blueberries.  Peak Georgia Blueberry season is Mid- April through the end of July. Even though it’s August, delicious blueberries are still in stores, just ready to be eaten. Muffins are one of my top food groups, sadly the majority of muffins are loaded with not so good for you ingredients. I wanted to re-invent the blueberry muffin. I wanted to knock out the refined white sugar, white flour and butter.  I know, I know..no butter??? Believe me, you won’t miss it in the scrumptious little Blueberry Muffin Power Poppers.
Coconut sugar is used in place of white.
White Whole Wheat Flour is used in place of white flour.
Coconut Oil took place of butter.
I added oatmeal for fiber and Greek Yogurt for protein.
Flax seed were also used to boost the nutrition. 

My family was soon obsessed with these, that I made 2 batches in one week!!
 While your already sitting at your computer, go check out the Produce Bites Blog brought to you by Georgia Fruit & Vegetable Growers Association. You will find yummy recipes, facts, when fruits and veggies are in season, tips & trick and much more!  

Please please please limit your items in those interior rows of your grocery store. That is where you will find the majority of the unhealthy processed foods. Stick to the outside isles, that’s where you will most likely find your fruit and veggie section. My theory is if you but it enough, your kids will eventually try it and hopefully love it. Fruits and vegetables are so easy to wash and cut up for a snack or a meal! I dont think I have ever head anyone say, “I got fat from eating to many fruits and vegetables!”

These healthy muffins are simple to make..

These are the dry ingredients.

Blueberry Muffin Power Poppers
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Here are your wet ingredients
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Blueberry Muffin Power Poppers

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Whisk the dry together well 

.

Blueberry Muffin Power Poppers
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Blueberry Muffin Power Poppers .

Your wet ingredients 

.

Blueberry Muffin Power Poppers
.
Mix well
.
Blueberry Muffin Power Poppers .

Add the wet to the dry 

. Blueberry Muffin Power Poppers
.
Mix until just combined
.
Blueberry Muffin Power Poppers .

Fold in the blueberries 

. Blueberry Muffin Power Poppers
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Put into a mini muffin tin lined with paper liners

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Blueberry Muffin Power Poppers . Blueberry Muffin Power Poppers
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5.0 from 1 reviews
Blueberry Muffin Power Poppers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 38
 
A healthy blueberry muffin that doesn't taste healthy!
Ingredients
  • 1½ cups White Whole Wheat Flour
  • 1 cup coconut Sugar
  • ½ cup Quick Cooking Oats
  • 3 tablespoons Milled or Ground Flax Seeds
  • 1½ teaspoon Baking Powder
  • 1½ teaspoon Baking Soda
  • ½ teaspoon Coarse Kosher Salt
  • ½ cup Coconut Oil, melted
  • ½ cup Plain Lowfat Greek Yogurt
  • ½ cup Milk
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1¼ cup Fresh Blueberries
Instructions
  1. Preheat oven to 400.
  2. Bring eggs, milk and yogurt to room temperature.(take out 30 minutes prior to cooking)
  3. Line a mini muffin tin with paper mini muffin liners
  4. In a large bowl, thoroughly whisk together, flour,coconut sugar,oats,flax seeds,baking powder,baking soda and kosher salt.
  5. In a separate medium bowl, whisk together coconut oil, yogurt, milk, eggs and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and mix with a rubber spatula. (do not over mix)
  7. Carefully fold in blueberries.
  8. Batter will be thick.
  9. With 2 spoons, spoon batter into cups. Fill ¾ full.
  10. Bake 15 minutes, or until a toothpick comes out clean.
  11. Allow to cool prior eating or blueberries may stick to wrapper.
  12. Store at room temperature in a covered container.
Notes
Makes 38 muffins.
Coconut sugar can be found in your health food section of your grocery store.
Bringing the milk, yogurt and eggs to room temperature. This is necessary so the melted coconut oil does not solidify as soon as you mix them together.

*This post is sponsored by Georgia Fruit and Vegetable Growers Association*

New Kitchen Reveal

The Hungry Housewife Kitchen
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Y’all have asked and asked, so I finally got off my lazy butt and took some photos of my kitchen to show you. We have been in the house 4 months, so I still have lots of stuff to do, but I think kitchen is semi-presentable. I am IN.LOVE.with our kitchen. I mean, totally in love. When you design and build your own house, you can design it exactly how you want it. It took my husband about a year to draw the plan for our new house just to we would have everything just the way we wanted. Granted, I would have loved to have a craft room, a room just for barely used kitchen appliances and a room just for my shoes…but you know..money. Let me take you on a little tour of our kitchen…
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Here is the view from across the kitchen. We designed the kitchen with pocket doors, so when we are entertaining, the kitchen can be completely closed off from the main living room. Doors Open
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Doors Closed
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The kitchen is a true “EAT IN” kitchen with a large kitchen table that seats at least 8.
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For as long as I have been cooking, I have dreamed of having professional style appliances…and I’m obsessed with them.
I choose the Viking 48″ Dual Fuel Range, wall oven and convection microwave.
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You know what else is amazing? A Pot filler. Some may call it lazy, but when you have to fill a pot that already weights 22 pounds empty with water…it sure is nice not have to move it from the sink to the stove!
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We opted for a separate fridge and freeze. One, because we love the way it looks and two, there is so much more space in them!
I would have been nice to get a Viking or Subzero, but those are like 50 billion dollars each, so I went with the more affordable Electrolux brand for the fridge and freezer. As you can see from the photo..I desperately need to go to the grocery store!
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And my husband designed the kitchen with a TV, so I basically never leave the room.
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This whole area is designated for drinks and cups. The center cabinets under the TV lift up for easy cup access.
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My little desk area is the perfect size. I fell if it were any bigger, I would just use the space to throw stuff and I HATE CLUTTER.
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You will see little touches throughout the kitchen to make it more home-y…Like this cute cupcake sign and antique-y chair and pictures.
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The dark wood floors are dreamy! I mean look how cute my Clover Green Tieks look against them?? While we are on the subject of Tieks..have you tried them??? They are seriously the only flat I can wear. I have horrendous plantar fasciitis which limits the type of shoes I can wear. Flats are a no-no for me. But the Tieks don’t make my feet scream and my feet don’t ache after wearing them for a day! They are leather which means the great and shape to your foot. I want a pair in every color!
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The opposite side of the kitchen has a long counter, that I decided to display “some” of my cookbooks.
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There are lots and lots of convenient pull out cabinets throughout the kitchen.
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We decided on a big ol’ 36″ single bowl stainless steel farmhouse sink. White porcelain would have been pretty too, but I had a white sink before and I said NEVER AGAIN!
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Let me tell you my Bosch dishwasher is the bomb. It has THREE, yes 3 racks. The top rack is perfect for ramekins and thinner items. The Hungry Housewife Kitchen
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And it even displays  the time remaining in the wash load on the floor. Sounds kinda silly, but you can’t even really hear the dishwasher running, so this feature is to prevent you from opening mid-cycle.
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The black parameter countertops are soapstone and they contrast perfectly with the white cabinets. I adore them because they have a rustic feel. There is white veining throughout with a wavy matte finish.
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The center island is huge, measuring 8’4″ x 5′ 3″.
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We choose marble for the top. I know some shy from marble in the kitchen, but I just couldn’t resist. The marble is Vermont Danby in Montclair. It is supposed to be a more “Kitchen friendly” variety. I think it’s stunning. The second I saw the slab, I know it was the one I had to have. There is also a smaller sink on the island for rinsing veggies and such.
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Having a big island means, lots and lots of storage..and the spice rack is super convenient too.
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The island also houses the Scotsman Ice machine. Yeah, I know..an Ice machine right??? Well you see, at our old house, our ice machine worked perfectly, but my husband is an ice snob. He like his ice crystal clear, so the ice machine is really HIS toy.
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I keep this big John Boos cutting board right on the counter. It drove me crazy at first becasue I don’t like things on the counter, but having to move that heavy thing all the time would have driven me nuts.
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The lights about the island are my fav. I found them on ShadesOfLight.com
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We obviously choose a black and white themed kitchen. We think it is a beautiful timeless look!
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I think the pantry is an extension of the kitchen, so I let you peek in there too. It’s kinda messy and not very organized but I still love it.
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It’s a nice walk in size with tall shelves and lots of storage with pull out cabinet drawers.
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My husband designed it so we could put a fridge in the pantry. It’s the “drink fridge”. I think it’s perfect because the kids don’t keep opening and closing the main fridge for drinks where all the fresh food is making the inside temperature flucuate.
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The pull out shelves in the cabinets are a must in the pantry too 😉
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Again the are pops of antique with the “Life is Sweet” sign propped up against the backsplash.
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I hoped you liked our kitchen tour! It was a labor of love.

Papa John’s is the Bomb Diggity

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So there was this time when I was invited on this press trip, while I was super excited to go , I really didn’t have any expectations. Ok, “this time” was only a few weeks ago, but we all know how time just flies by! I was invited to Louisville to learn more about Papa John’s Pizza. Like I said, I didn’t really have any expectations. But after being at the Papa John’s headquarters for 20 minutes, my mind changed. I’ve been on plenty of press trips where the owner/founder shows face for 5 minutes and then leaves. NOPE, not here! Papa himself, John Schnatter came down  a winding staircase in a “promesqe fashion”, quickly taking off his sport jacket realizing he was overdressed with a bunch of obviously underdressed food bloggers.He introduced himself to all of us and he wanted to hear our stories as well. He seemed genuinely interested in each of our backstories.

John (we’re on a first name basis you see), told us of his humble beginnings of working in a coat closet in his Dads restaurant selling pizzas.

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He sold his prized Camaro to help his Dad’s floundering business.(He eventually bought it back for WAY more than than the$2800.00 that he sold it for).  . Papa Johns 1

In 1985, he saved up enough money to open his first official Papa John’s.

It is a total rags to riches story….it’s pretty cool. Read about it here.

Again, my expectations were blown out of the water when John continued with us through a tour of the massive and very impressive facility. We talked dough, in which they use extra virgin olive oil. Papa Johns 5  

We also talked Sauce….it is 6 hours from the time that the tomatoes are picked to the time they are made into sauce and packed into cans.

Papa Johns 2 The company even researches their boxes. They found that there was a strange taste that transferred to the pizza in the brown boxes, so they now use white pizza boxes…sans funky taste transfer. Papa Johns 4 . Papa JOhns 3 And for every tree used to make their boxes…another one is planted. Pretty cool. Untitled

He can toss dough like a champ.

Papa Johns 8. We all got to make our own pizza creation… Papa Johns 9

One thing that I am obsessed with with this corporation is that they are spending 100 million dollars a year to eliminate artificial ingredients and other additives in their food.
This piece from Bloomberg.com states…”The company removed monosodium glutamate, or MSG, from its ranch dressing last year and pulled trans fats from its garlic sauce. Now Papa John’s has homed in on a list of 14 ingredients, including corn syrup, artificial colors and various preservatives, that will be banished by the end of 2016. The ingredients are mostly in the chain’s dipping sauces, which some customers use for pizza, and other items like chicken poppers.”

Take a look here. It talks about companies like Papa Johns, Chipotle and Panera Bread and they ingredients they do and do not use.

I am über impressed with Papa John’s. Their attention to detail, quality, and passion for what they do just blew me out of the water.

I’m a fan for life.

And that garlic dipping sauce!

 

*I was not required to write about my trip to Papa John’s. They did pay for travel expenses.

Whipped Feta Dip

Whipped Feta Dip

I’ve been in hiding.

The witness protection program has prevented me from blogging.

I had to change my name, identity and move to an undisclosed location without access to the internet and the outside world.

oh, you’re not buying it?

Truth is, I’ve just been busy. Moving, kids, my full time job..yada yada. So basically the witness protection program.

Soooo today I have a yummy dip for you. I was unsure when I created the recipe how it would be received, but I brought it to our monthly Moms Day In (not part of the witness protection program) and it was very well received.

If you love Feta Cheese, you will love this. It’s very Feta-y.

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5.0 from 2 reviews
Whipped Feta Dip
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 12 oz. Feta Cheese
  • 8 oz, Cream Cheese, softened
  • ½ cup plain Greek Yogurt (I prefer Cabot Greek Yogurt)
  • ¼ cup Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • zest and juice of 1 Lemon
  • Oregano for garnish
Instructions
  1. In a food processor, blender, or bowl with electric mixer, blend, feta, cream cheese and yogurt until smooth.
  2. Add olive oil,garlic,lemon zest and juice. Blend until smooth.
  3. Place in bowl and top with oregano and another drizzle of olive oil.
  4. Serve with pita chips or veggies.