5 Foods You Can Make At Home Easily

Everyone remembers the sourdough craze of the early days of the stay-at-home orders. People on social media were using their time at home to bake sourdough or other recipes they had been wanting to try but putting off.

However, things have returned to mostly normal; it can be worth getting back into the kitchen, trying new recipes, and making food that can help you have a healthy diet. Especially if you are concerned about your health, want to eat more wholesome foods, or simply cut down on your shopping bill.

If this sounds familiar, then these recipes can be exactly what you need and are perfect for everyone to try.

Superfood Hot Chocolate Mix from Fresh n' Lean

Superfood Hot Chocolate Mix

By: Fresh n' Lean - the nation's #1 organic meal delivery company

Not sure about you, but I’m down for pretty much anything that takes very little time and saves you a ton of money. With the main priority of food being “convenience” these days, sometimes it’s hard to remember that you can almost always recreate any pre-made mix from the store at home. In comes this amazing superfood hot chocolate!

Tailgate with Eckrich and raise awareness for Extra Yard For Teachers

As we approach the College Football National Championship in New Orleans this Saturday, I wanted to offer tailgating recipes that benefit Extra Yard For Teachers, the primary cause of the College Football Playoff Foundation. Eckrich has partnered with Extra Yard For Teachers since 2018 and has donated over $1 million to date.

The DIRTY, LAZY, KETO Cookbook

It's the beginning of a new year - and along with millions of other you might be starting off with a New Year, New You resolution. And if that's true boy do I have just the book for you from Stephanie Laska!

Gifts for the Holidays: Food & Beverage 2nd Edition

We all love the sugary, fluffy, melt-in-your-mouth deliciousness of a fresh spun cone of cotton candy.  And now you can make cotton candy whenever you want with the Cotton Candy Express cotton candy machine. This machine is perfect for making cotton candy at holiday parties or just because you want a sweet treat!

The Easy Air Fryer Cookbook

The great Maya Angelou once said: “The best comfort foods will always be greens, cornbread, and fried chicken.” And she wasn’t wrong! But, while comforting, fried foods have never been healthy foods…until now.

Take back your counter with the Modernhome 8Qt Air Fryer Oven

If you're kitchen is anything like mine then you know what limited counter space looks like. And how frustrating it is when it quickly fills up with all of those "must have" appliances. You know those trendy things like toaster ovens and air fryers? Those things we swear we are going to utilize, but then they end up sitting on the counter taking up valuable space and only getting used a couple times a month. That was the first thing that initially drew me to my new Modernhome 8Qt Air Fryer Oven. The ability to turn that wasted counter space into something useful and a less cluttered space. By switching to this new appliance I was able to get rid of both my toaster oven and my over-sized air fryer. Not only does it perform the functions of both of the appliances I got rid of, it can do even more! And it takes up a ton less space leaving me more counter room for prepping food. No more moving appliances from one place to another to get space for this girl!

Smoothies made easy with the Rosewill Personal Blender

It's summer and it's hot! There's no getting around the heat this time of year so why not make the best of it with an ice cold smoothie? No I'm not talking about the ones you pick up in a drive-thru, I'm talking about making them at home. It's honestly easier then you're probably thinking. With a few simple ingredients, you probably already have at home, and a handy personal blender like this one from Rosewill you'll be enjoying that smoothie in a matter of minutes.

Celebrate the release of Dumbo with Themed Animal Crackers!

Disney's live-action adventure, Dumbo, arrives on Blu-ray, DVD and Digital in less than ONE WEEK!

Cooking with KaTom: Caribbean Chicken

One of the best parts of trying to eat healthy is that food made from scratch at home tastes amazing. I've been dabbling with lots of new recipes and have had some great success finding some the whole family loves. One of which is Caribbean Chicken. I will admit when making it I leave out the jalapeno chili's from the main marinade. I add them after in a separate bowl for my husband because I'm not a fan of anything the least bit spicy. I have to say it still turns out pretty darn delicious though!

Cuisine: Caribbean
Type: Healthy, Low Fat
Yield: 4 servings
Prep time: 10 minutes (plus 2-hour marination)
Cook time: 15 minutes
Recipe Credit: By Marie Powell

The marinade – which has a little bit of heat blended with just the right amount of sweet, savory, and aromatic spices – is absolutely fabulous for summer meals. Just the thought of this Carribean dish evokes images of tropical beaches, cool ocean breezes, and icy rum-infused cocktails (we’ll save those for another recipe!). Since it isn’t weighed down by heavy ingredients, this island indulgence is guilt-free and easy to prepare.

Ingredients:
4 (4 ounce) boneless, skinless chicken breasts or thighs

For the Marinade:
4 medium green onions, sliced
1-2 jalapeno chilis, seeded and chopped (for additional heat, leave seeds in)
1⁄3 cup lemon juice
1⁄4 cup honey, warmed slightly to soften
2 teaspoons dried thyme
2 teaspoons olive oil
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground nutmeg
Salt and pepper to taste

Add marinade ingredients in a bowl and whisk to combine. Place chicken in a shallow dish or resealable plastic bag.
Pour marinade over chicken and turn to coat. Cover and refrigerate at least 2 hours.
Prep your grill or heavy flat-bottom skillet to medium-high heat.
Remove chicken from marinade and place on grill or skillet. (Use a non-stick skillet or add olive oil to skillet prior to cooking chicken.)
Cover and cook for 6-7 minutes per side or until internal temperature has reached 165 degrees Fahrenheit.
Baste with marinade during cooking, but discard any remaining marinade before serving.

One of the most important parts when cooking raw meat is to always make sure it's done before serving. Which is super simple and easy to do with the KaTom Digital Thermometer (shown above).

This is a sponsored post on behalf of the above mentioned brand. All thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brand.

Pork in a Pickle Sandwich made with Kosher Dill Pickle Spears

*Images and recipes credited to Ball®

With cucumber season about to peak in my neck of the woods it's time to start planning out what I'm going to do with all those pickling cucumbers we planted. A classic dill pickle full of robust flavor, is a great place to start. And if you're new to canning they are actually quite easy to make!

Ingredients
2 ½ lbs 3-4 inch pickling cucumbers
2- ½ cups water
2 cups white vinegar
1/4 cup sugar
1/4 cup Ball® Salt for Pickling and Preserving
4 cloves garlic
4 small bay leaves
12 dill sprigs
2 tsp yellow mustard seeds
4 small hot peppers (optional)
Ball® Pickle Crisp (optional) A pinch of Ball® Pickle Crisp will help keep the crunch.

Makes about 4 (16 oz) pint jars

Directions
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Wash cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim stem ends so cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.

Combine water, vinegar, sugar and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer.

Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf and 1 red pepper and Ball® Pickle Crisp (if desired) into a hot jar. Pack cucumber spears into jar, leaving a ½ inch headspace. Trim any cucumbers that are too tall.

Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Need More Inspiration? Try making the Pork in a Pickle Sandwich with your Kosher Dill Pickles.

Ingredients

4 loaves Cuban bread, or small ciabattas

2 tbsp deli mustard

2 tbsp deli mustard

12 strips of thick-cut bacon, pre-cooked

8 slices roast ham

8 slices Swiss cheese

10 kosher dill pickle spears, each sliced in half lengthwise

Freshly ground black pepper

2 tbsp butter

Kosher dill pickles spears to serve

Makes 4 sandwiches

Directions

Split each loaf of bread in half width-wise; open halves and spread one side with mustard, one side with mayonnaise. Lay a slice of Swiss cheese on the bottom half, add 2 slices ham, 3 strips bacon and 5 pickle spear slices, season with black pepper to taste; top with remaining slice of Swiss cheese.  Close sandwich and press firmly down on bread, flattening it slightly.

Melt butter in a heavy skillet or griddle over medium heat, add sandwiches to skillet, top with an additional heavy skillet or sandwich press to weight sandwiches down. Grill 5 minutes on one side, flip sandwich, returning heavy skillet or press, and grill 5-7 minutes more, until bread is a golden color and cheese is melting.

Serve immediately with additional kosher dill pickle spears.

You can find these and other tasty recipes on the Fresh Preserving website.

Spice Islands® Teams up with Taste Buds Kitchen To Bring The World of Spices To Home Chefs

Spice Islands teams up with Taste Buds Kitchen as their Official Spice Partner in a year-long program that includes thousands of cooking classes, workshops and special events nationwide from May 2018 through May 2019.  Spice Islands selected Taste Buds Kitchen for this alliance to support the cooking school’s mission to provide home chefs cooking classes that are fun, educational, enjoyable and easy. During the classes instructors guide participants in amazing ways to cook with spices to enhance meals for the whole family. Cooking classes using Spice Islands will inspire people to turn to spices when creating recipes to make them more interesting and flavorful. The classes will bring to life such dishes as Homemade Garam Masala using several Spice Islands Spices, Poached Pears featuring Spice Islands Saigon Cinnamon, Butternut Squash Empanadas featuring Spice Islands Garlic Powder and Smoked Paprika as well as hundreds of other recipes and ideas. For more information including the upcoming schedule and to register for Taste Buds Kitchen cooking classes featuring Spice Islands premium spices, visit www.tastebudskitchen.com.

Try these delicious recipes from Taste Buds Kitchens using Spice Islands Spices.

Spice Islands® Butternut Squash Empanadas
Makes 12, approximate 4” empanadas

Ingredients
2 cups    all-purpose flour
¼ cup    cornmeal
1 tbsp.   Spice Islands® Dried Oregano
2 tsp.     sugar
2 tsp.     Spice Islands® Paprika
2 tsp.     Spice Islands® Salt
6 tbsp.   unsalted butter, cold
2            eggs
½ cup    water (more or less as needed)

Filling
7 oz.       butternut squash, roasted and mashed
2 tbsp.    frozen corn
¼            red bell pepper, diced
¼            onion, diced
2             garlic cloves, minced
2 oz.       cheddar cheese, grated
¼ cup     vegetable stock
2 tbsp.    olive oil
¼ tsp.     Spice Islands® Garlic Powder
1 tsp.      Spice Islands® Cumin
Pinch      Spice Islands® Salt and Pepper

Egg Wash
1             Egg
2 tbsp.    water

 Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients for the dough; flour, cornmeal, Spice Islands Oregano, sugar, Spice Islands Paprika and Spice Islands Salt. Cut butter in and mix until if forms pea size pieces. Then add eggs, mixing one at a time. If mixture is dry, add water, 1 tablespoon at a time, and mix until it just comes together as a dough that forms a ball and is not sticky to the touch. Wrap dough in plastic wrap and chill in refrigerator for a minimum of 30 minutes.

While the dough chills, make the filling. Sautѐ onion and red pepper until soft, then add minced garlic until fragrant. Add to a medium mixing bowl with mashed butternut squash, corn, grated cheddar cheese, vegetable stock, olive oil, Spice Islands garlic powder, Spice Islands Cumin and Spice Islands Garlic Powder, Spice Islands Salt and Pepper. Mix thoroughly until combined.

Once dough is chilled, cut into individual portions, about 1.7 oz. each. Roll out the dough portions between 2 pieces of parchment paper about ¼” thick, into 4: circles. Then place a heaping spoonful of butternut squash filling into the middle of each round (be very generous with the filling). Fold dough circle in half, over the filling and seal with fork.

Place on prepared baking sheet and brush each empanada with egg wash (egg and water whisked together). Bake for 15 – 20 minutes until golden brown. Let cool slightly before serving.

Spice Islands® Red Wine Poached Pears
Serves 4 adults, approximately ½ pear per person

Ingredients
1 ½ cups    red wine
1 ½ cups   water
¼ cup        sugar
½               orange, sliced
4                cloves
1                Spice Islands® Cinnamon Stick
1                Spice Islands® Star Anise
2                Bosc pears

Whipped cream
½ cup       heavy cream
1 tbps       confectioners sugar
1 tsp         Spice Islands® Vanilla Extract
Pinch        freshly grated Spice Islands Cinnamon

Instructions
In a shallow pot, large enough to hold several pears laying flat on the bottom, bring red wine, water, sugar, orange slices and Spice Islands spices to a boil and reduce to a simmer.

While liquid boils, peel pears, but in half and core. Leave stem attached if possible. Place pears into simmering poaching liquid and poach for 30 – 60 minutes (depending on size and ripeness of pear) until tender when pierced with a fork.

While pears poach, make fresh whipped cream. Put heavy cream, confectioners sugar and vanilla extract in a large bowl and whisk briskly until fluffy (do not over whip). Keep whipped cream chilled until pears are ready.

Once pears are poached, move to a cutting board and cut 5 – 6 slices out of each half, keeping the top intact. Fan pear slices out onto a plate. Top with whipped cream and freshly grated Spice Islands Cinnamon.

About Spice Islands:
Since 1941, Spice Islands has sourced only the highest-quality spices from around the world. Discover a world of flavor in your own kitchen with our premium Saigon Cinnamon, Cumin, Bay Leaves and many more fine spices, seasonings, dried herbs, extracts and flavorings sure to make your next meal an adventure.

Disclosure: This is a sponsored post on behalf of the above mentioned brand. I may have received monetary compensation and/or product in exchange for my honest and unbiased thoughts. However, all thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brands.

May 18 is National Cheese Souffle Day

Jarlsberg® Cheese Offers Simple, Gourmet Recipe

Jarlsberg® Cheese, the nationally recognized premium brand of cheese, invites you and your family to whip up a gourmet meal that is simple, elegant and scrumptious. May 18 is National Souffle Day – so why not celebrate in style with this incredible, easy-to-use recipe from Jarlsberg® Cheese?

Depending on what ingredients you use, the Soufflé can be served both as a savory main dish or sweetened as a dessert. Here we’ve combined this French classic with a tangy lemon vinaigrette and a fresh tomato and watermelon salad which makes it perfect as an appetizer or main course, preferably enjoyed outdoors on one of those warm summer evenings.

JARLSBERG® CHEESE SOUFFLÉ

1 cup milk
2 dried bay leaves
2 shallots, finely chopped
4 small ramekins
Baking paper
1 cup butter
4 tbsp. plain flour
salt
1 pinch cayenne pepper
1 tbsp. Dijon mustard
1 cup grated Jarlsberg® cheese
5 eggs with the whites and yolks separated
Jarlsberg® cheese for the topping

WATER MELON SALAD

watermelon
1 cup tomatoes
1 cup hazelnuts, roasted
1 lime
1 orange
2 cups olive oil

MAKES 4 PORTIONS

Pre-heat the oven to 400 °F. In a pan, heat the milk, bay leaves and shallot until boiling. Remove the pan from the heat and let the contents rest for 20 minutes. Grease the inside of the ovenproof ramekins.

The soufflé mixture will rise quite high, so don’t overfill the ramekins. Melt the butter in a pan and stir in the flour.

Cook, stirring, for 1 min.

Strain the rested milk mixture, and gradually whisk it into the butter and flour mixture.

Cook over a low heat, stirring constantly, until the mixture thickens.

Remove from the heat. Stir in mustard, salt, cayenne pepper and grated Jarlsberg® cheese. Then stir the egg yolks into the mixture. Whisk the egg whites until stiff and gently fold them into the mixture, a little at a time. Divide the mixture between the greased ramekins.

Sprinkle a little extra Jarlsberg® cheese on top, if desired. Bake on the bottom shelf of the oven for 20-25 minutes until the soufflés are golden and well risen. They should be slightly soft in the middle. Slice the tomatoes and melon.

Make the vinaigrette by whisking the juice of the lime and the orange together with the oil and mixing well. Add salt and pepper to taste. Serve the soufflés immediately after they are taken out of the oven.

Serve with the tomato and watermelon salad garnished with roasted hazelnuts and with the vinaigrette.

About Jarlsberg® Cheese:
In 1956, we created Jarlsberg® Cheese, using an original Norwegian recipe. Why does Jarlsberg® cheese taste so mild, nutty and delicious? It's all part of the legend...and Norway's most guarded recipe!  Jarlsberg® Cheese is endorsed by the Good Housekeeping Nutritionist Approved Emblem. All Jarlsberg Cheese varieties are naturally lactose and gluten free.

For a complete product list and recipes, go to www.jarlsberg.com.

StarKist partners with Candace Cameron Bure

Do you remember Candace Cameron Bure (more widely known as DJ Tanner from Full House & Fuller House)? Well she's bee hard at work partnering with StarKist to come up with some awesome recipes. I've always been a fan of StarKist tuna, and became an even bigger fan when they came out with their Tuna Creations line. Something I could toss in the lunch bag with some crackers or a tortilla shell and lunch is ready in a matter of minutes! However if you're looking for something a little more complex than lunch on the run check out this recipe inspired by Candace Cameron Bure.

Pico de Tuna
1 pouch, 2.6 oz. StarKist Tuna Creations®, Jalapeno
¼ cup chopped sweet onion
1 cup diced tomatoes
1 tsp. minced cilantro
¼ tsp. freshly squeezed lime juice
1 Tbsp. sliced scallions
Baked tortillas and/or cut vegetables

Directions:
1.       In a medium bowl mix onion, tomatoes and cilantro together.  Gently toss in tuna and combine.
2.       Drizzle with lime juice and serve and serve with chips or vegetables

Serves: 4
Prep Time: 5 minutes

This is just one of the many recipes Candace Cameron Bure has curated for StarKist. Be sure to check out their website for many more recipe creations!

About StarKist:
StarKist Co. provides trusted, healthy, food products in the United States. An industry innovator, StarKist was the first brand to introduce StarKist single-serve pouch products, which include Tuna Creations® and Salmon Creations®, and now Chicken Creations®.  As America's favorite tuna, StarKist represents a tradition of quality, consumer trust and a commitment to sustainability. StarKist's charismatic brand icon, Charlie® the Tuna, swam into the hearts of tuna fans in 1961 and is still a fan favorite today. StarKist Co. is a subsidiary of the Dongwon Group.

About Candace Cameron Bure:
Candace Cameron Bure is an American actress, producer, New York Times' bestselling author, and former TV talk show host. She is best known to millions worldwide through her role as D.J. Tanner on the iconic family sitcom "Full House," and continues to flourish in the entertainment industry. She is currently starring in the hit Netflix spinoff "Fuller House," producing and acting in multiple movies with Hallmark Channel & Hallmark Movies & Mysteries, and previously served as a co-host on ABC's "The View". While juggling her successful career, Bure is also a devoted wife and mother of three who is outspoken and passionate about her faith and family. She shares her family time between Los Angeles and Napa Valley, California, and she enjoys eating healthy and being physically active. Candace hopes to inspire others through her work as well as her social media channels.

Follow StarKist on: Facebook • Twitter • Instagram • Pinterest

Disclosure: This is a sponsored post on behalf of the above mentioned brand. I may have received monetary compensation and/or product in exchange for my honest and unbiased thoughts. However, all thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brands.

Flavorful Fun with Jeff Mauro

“Fibbing to your kids about their food? How that might come back and haunt you”

By Jeff Mauro, Chef and Juicy Juice Flavor Expert

It’s no secret that parents have been known to share a “white lie” with their kids, from “those are not vegetables” to “it’s just like chicken.” When my son was little and I cooked salmon we told him it was pink chicken. But, when he started to ask for it by name, I realized lying was a bad idea. I want my son to experience new flavors and be willing to try new foods, but telling him a fish is a meat wasn’t going to accomplish that. That’s why I say when it comes to what’s on the dinner plate, “be honest, don’t hide it!” A lot of kids say they don’t like fruits or veggies, but encourage them to try just one bite. Don’t force them to eat more unless they want to, but be direct and use a taste test as an opportunity to explain what they are eating. For example, if your child has never had cauliflower have them take a bite and explain to them that it’s similar to broccoli, but might have a light, nutty taste like butternut squash.

I love using cooking as a conversation starter. If a grumpy face still pops up at the dinner table, ask your child what it is about the food he or she doesn’t like. I encourage my son to comment on his food when he takes a bite, just like I do on my Food Network show.  You can always have fun at the dinner table!

You can learn more of my tips and get a few of my recipes at www.juicyjuice.com/flavorfulfun.

• Sweet & Smokey BBQ Pulled Pork Sliders
• White Grape Mint Spritzer
• Kiwi Strawberry Lemon Shake Up!

Fruit Breakfast Smoothie:
Crushed Ice
1 cup of whole milk
½ of Greek yogurt
½ of Juicy Juice® 100% juice in your favorite flavor
1 sliced banana
1 handful of kale

Directions:
Start with a base of ice in the blender. Next, layer in your liquids: 1 cup of whole milk, and ½ cup of Greek yogurt for protein.

Then, pour in ½ cup of your favorite flavor of 100% Juicy Juice – mine is White Grape!

Last up, add in a sliced banana for fruit, and a handful of kale for greens and minerals.

Blend, pour and go! Boom, your kid will leave the house totally fortified.

Disclosure: This is a sponsored post on behalf of the above mentioned brand. I may have received monetary compensation and/or product in exchange for my honest and unbiased thoughts. However, all thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brands.

Waffle Grilled Cheese with Jarlsberg for National Waffle Day March 25

Jarlsberg® Cheese, the nationally recognized premium brand of cheese, celebrates National Waffle Day with an ooey-gooey recipe for Waffle Grilled Cheese. Everybody loves waffles, so why not indulge in your inner child with a simple-to-prepare yet gourmet inspired take on this humble delight? When you add Jarlsberg® Cheese to the crispy waffle grilled cheese, your friend and family will thank you – and ask for seconds.

With a flavor to please every palate, Jarlsberg® Cheese offers their classic, beloved wedge with its mild, nutty flavor, as well as other crowd pleasers that are perfect for a Waffle Grilled  Cheese including:

• Jarlsberg® Cheese Lite, offering the same mild, nutty flavor as regular Jarlsberg® Cheese with 50% less fat and 30% fewer calories, than regular Swiss cheese. This low-fat variety of Jarlsberg® Cheese original has the characteristic large round holes, with a lower fat content – perfect for those days when you crave the sweet, nutty delights of Jarlsberg® Cheese but need to watch your diet.

• Jarlsberg® Hickory Smoked Cheese has a piquant smoky taste, and like most smoked foods has a darker, browner surface.  Jarlsberg® Hickory Smoked Cheese is cold smoked over smoldering, hickory chip embers, this hickory smoked flavor will enhance your cold or hot foods, with its deep, smoky charm.

Enjoy this scrumptious recipe from Jarlsberg®  Cheese:

Jarlsberg® Cheese Waffle Grilled Cheese
8 square Belgian waffles
8 slices Jarlsberg® cheese
8 slices deli ham
8 sliced tomatoes
1 tbsp. butter or margarine

Spread margarine or butter on pre-made Belgian waffles. Toast waffles. Prepare cheese and ham. Place cheese and ham on toasted waffles and place in oven for several minutes to allow cheese to melt. Add on sliced tomatoes to your liking--or pair with Granny Smith apples for a sweeter taste.

For a complete product list and recipes, visit www.jarlsberg.com

Disclosure: This is a sponsored post on behalf of the above mentioned brand. I may have received monetary compensation and/or product in exchange for my honest and unbiased thoughts. However, all thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brands.

Winter Sangria Recipes to Heat Things Up

Need a little winter warm up, but don't want a hot beverage? Check out these Winter Sangria recipes and see if they are just what your taste buds have been looking for!

Red Sangria
Recipe Credit: Santa Margherita

1 bottle of Santa Margherita Chianti Classico Riserva
1 large orange, sliced
1 large apple, chopped
1 large pear, chopped
Seeds of 1 pomegranate
4 cinnamon sticks

Add fruit to a large pitcher.
Top with Santa Margherita Chianti Classico Riserva.
Place in fridge for an hour before serving.
Spoon fruit into glass before pouring wine.
Garnish with cinnamon stick.
Add ice to top (optional).

Sparkling Sangria
Recipe Credit: Sparkling Ice
1 peach, sliced
½ orange, sliced
¾ cup peach brandy
1 bottle white wine, chilled
4 cups Sparkling Ice Classic Lemonade

Place peaches, oranges, and brandy in a pitcher then lightly muddle. Add wine and Sparkling Ice Classic Lemonade and stir. Serve over ice and garnish with a peach slice.

Winter Sangria
Recipe Credit: Sparkling Ice
1/2 Apple, sliced
1 orange, sliced
Cinnamon Stick
1 bottle red wine
1/2 cup Brandy
1 cup Sparkling Ice Orange Mango

Cut fruit into equal sizes and place in pitcher with the cinnamon stick. Pour in the bottle of wine, bourbon, and Sparkling Ice Orange Mango over fruit. Gently stir to combine. Cover and chill in the refrigerator for 3 hours, up to 2 days. Serve cold over ice.

Disclosure: This is a sponsored post on behalf of the above mentioned brand. I received product(s) in exchange for my honest and unbiased thoughts. All thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brands.

Jarlsberg Cheese for the Super Bowl!

With the Super Bowl just right around the corner now's the time to start planning those parties. And even more importantly planning those snacks! No party is complete without game day snacks! And thanks to the Jarlsberg Cheese folks our party (and yours) is going to be snack ready! Check out these awesome game day recipes by Celebrity Chef George Duran.

Game Day Blitz: Hawaiian Butcher Block Bread
4 Tbsp. butter, melted
2 tsp. poppy seeds
2 tsp. onion powder
1 Tbsp. Dijon mustard
1 Tbsp. honey
½ tsp. Kosher salt
1 16-oz. pizza dough
6 oz. sliced ham, chopped
6 oz. grated Jarlsberg Cheese
4 slices canned pineapple rings, blotted dry

• Preheat your oven to 350F and line a sheet pan with parchment baking paper.
• In a small bowl whisk first six ingredients together and set aside.
• Roll out your pizza dough on a work surface dusted with flour into a 10-inch diameter. Brush half of the butter mixture on top of the dough, then layer the ham slices, grated Jarlsberg and pineapple rings. Fold in the edges of the dough to the center and turn upside down so it looks like a loaf. Take a dough scraper or a chef’s knife and begin cutting slices vertically and horizontally until completely chopped. Use your hands to squeeze bread into a tight loaf and place it gently onto the parchment paper on the sheet pan. Brush the remaining butter mixture on top of bread and place in the oven.
• Bake for 35-45 minutes, until top is golden brown. Allow to cool for 10 minutes on a cooling rack before serving.

America’s Favorite Pastime: Baked Jarlsberg® Cheese Mac n’ Cheese Bites
1 lb. Ditalini pasta
Kosher Salt
1 stick butter
½ cup flour
5 cups whole milk
4 cups (16 oz.) Jarlsberg® Cheese, grated
1 tbsp. dried Italian herb seasoning, or herb mix of your own
Olive oil
1cup flour
4 eggs, beaten
Seasoned Panko-style breadcrumbs
Buffalo hot sauce

• Bring 6 quarts of water to a rolling boil and add 1 tbsp. salt. Add Ditalini pasta and stir gently allowing it to boil for about 7-8 minutes, until “al dente”. Remove from heat, drain well and place in a large bowl. Set aside.
• For béchamel sauce, start by making a roux in a medium stock pot. Melt butter under medium heat and whisk in flour. Keep whisking under medium heat until roux is browned, about 5-6 minutes. Add 2 tsp. salt. Gently whisk in the milk until properly combined. Continue whisking the sauce until it thickens and begins to simmer, about 10-12 minutes. Remove from heat and add shredded Jarlsberg® Cheese. Add herbs and using a rubber spatula mix until cheese is completely melted. Combine cheese sauce with macaroni and season with salt, if needed. Cover bowl with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight.
• Pre-heat oven to 425°F and drizzle olive oil on the bottom of a baking pan.
• Place beaten eggs, flour and breadcrumbs in separate bowls. Use your hands to make golf ball sized mac n’ cheese bites. Then take each ball and cover it in flour, then eggs and finally panko. Place balls on baking pan and drizzle on top with a little more olive oil. Work in batches and bake for 15-20 minutes, turning over once half way through, until golden brown. Serve with buffalo sauce, if desired.

Connect with Jarlsberg: Facebook

Disclosure: This is a sponsored post on behalf of the above mentioned brand. I received product(s) in exchange for my honest and unbiased thoughts. All thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brands.

Cinnamon & Tabasco Maple Syrup Candies

When it comes to maple syrup I tend to be somewhat of a snob. It all started after my husband took my on my first trip out east to meet his parents in New Hampshire. On the way we stopped a little mountain top store that was sampling pure maple syrup. Oh my goodness was it amazing! And ever since that day I've never looked at maple syrup in the stores the same. The taste is just so much better than anything you could imagine picking up at your local grocery store. Maple syrup is one of those things if you know how to buy it, and know how to use it can create some pretty tasty dishes...or in my case treats.

French Fries in the Oven

Even though french fries in the oven isn't the healthiest option, there are ways you can make them a little better for you. One is by using Extra Virgin Olive Oil from GAEA.

More than a base to coat pots and pans with, Gaea's premium EVOOs are ideal for baking, sautéing and finishing off a dish with a fresh drizzle.

INGREDIENTS
4½ cups organic potatoes
½ cup Extra Virgin Olive Oil GAEA PDO Region Kalamata
Coarse salt
Fresh pepper
1 teaspoon of smoked paprika

• Preheat the oven at 220°C /450 F.
• Scrub the potatoes clean and cut them into slices approximately 1 cm thick.
• Place them in a bowl filled with water and leave them for approximately 15 minutes.
• Drain the potatoes, season them with salt and pepper and place them on a baking dish.
• Top them off with Extra Virgin Olive Oil from the PDO region of Kalamata.
• Roast in the preheated oven for 25 minutes.
• Season with paprika.
• Reduce the temperature to 200°C and bake for 10 more minutes or until they get a nice golden color.

You are now ready to serve!

You can find more great recipes and product reviews like these from our friends at the Village Bakery.

Disclosure: This is a sponsored post on behalf of the above mentioned brand. I received product(s) in exchange for my honest and unbiased thoughts. All thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brands.