Strawberry "Poke" Cake

I posted this picture of the strawberry poke-cake I made and served on Easter, to my Facebook page… and received many requests for the recipe after doing so. I wish I could take credit for coming up with the idea, but it’s been around for some time and is already pretty well known.

For those who have never been introduced, here’s the basic gist. A light, moist, refreshing desert with fresh strawberries as a bonus! I am always one to improvise based on what I have on hand, or if I think I might like to change things up a bit, and I encourage you to do the same.

Cream cheese frosting is a departure I made from the recipe when it was given to me. I think whipping cream is what’s traditional. Do what you think you’ll like best!

CAKE

Ingredients:

• 1 box white, yellow (butter,) or even strawberry flavored box cake mix

• eggs, oil and water as called for on the box

• 1 (3 oz.) box Strawberry Jello

• 1 cup boiling water

• cream cheese frosting

• sliced strawberries, for garnish

Directions:

1. Prepare cake batter according to the packaging directions:

2. Pour into greased 9x13 inch baking pan and bake, again, according to box directions.

3. Remove from oven. Let cool 30 minutes.

4. Using the handle of a large wooden spoon, poke holes all over the cake.

5. In a medium bowl, stir together jello mix and boiling water until jello dissolves completely.

6. Carefully pour mixture evenly over the top of cake. Cover with plastic wrap and place in fridge to chill for 2 hours or until Jello is firm and set.

7. Remove from refrigerator and ice with cream cheese frosting (recipe below,) garnish with sliced strawberries.

8. Serve immediately, or return to refrigerator until served.

CREAM CHEESE FROSTING:

• 1/2 cup butter, softened

• 8oz cream cheese

• 4 cups powdered sugar

• 2 tsps vanilla extract

Directions:

1. Combine softened butter and cream cheese in medium bowl: beat on medium speed until well blended.

2. Add powdered sugar and vanilla. Beat until creamy.

Zucchini Fritters

I recently hosted a cooking demonstration on a big boat in a bigger sea.

It was a cruise ship actually, and I was in the middle of the Caribbean, chatting away to a group of Delilah enthusiasts about my kids, my life, my farm, and my love of cooking!

I shared my Zucchini Fritter recipe with everyone, and then we taste-tested the result! Mmmmm.

Perhaps it was the excitement, the sea air, the energetic participants… but oh my, they were delicious if I do say so myself!

It will soon be zucchini season, so here’s the (easy!) recipe if you feel like giving them a try:

Ingredients:

• 2-3 medium zucchini, grated

• 1 small to medium onion, finely diced

• 1/3 cup all purpose flour

• 2/3 cup Panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 2 large eggs, beaten

• 3 cloves garlic, minced (or 2 tsp garlic powder)

• salt, freshly ground black pepper, and paprika to taste (or use about 2 teaspoons of seasoning salt)

• 4 tblsp olive oil

Directions:

1. Place grated zucchini and diced onion in middle of a square of cheesecloth, or a clean kitchen towel, and squeeze to drain as much moisture from the vegetables as you can. Set aside.

2. In a large bowl, combine flour, Panko, Parmesan cheese, garlic, salt, pepper, paprika (or garlic powder and seasoning salt,) then add the zucchini and onion and stir well.  

3. Add the 2 beaten eggs to the batter just before frying, and mix until evenly combined.

4. Working in batches, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Gently drop mounds of the zucchini batter into the skillet, about 2 heaping tablespoons at a time; flatten slightly with the back of a spatula.

5. Fry until cooked through and golden brown; approximately 2-3 minutes per side. Remove to paper towels, then to serving dish.

6. Serve warm as an appetizer, side, or light lunch/brunch. Use your favorite aioli sauce or plain yogurt for dressing.

Happy Pi Day!

Ok, not exactly A pie, but then again, pie isn’t exactly pi, so let’s dispense with technicalities, and say it’s a wedge, from a circle, which is from whither pi derives. (You’ve caught on by now that no mathematician am I!)

What I offer you here, my pi and pie loving friends, are hand pies. No more mess, or (in my house) arguments over whether someone is dipping inside the un-cut portion of the pie to pull out more filling than they deserve.

These are flakey, buttery, fruit-filled, wedge shaped, hand-held treats of deliciousness!

Ingredients:

BLACKBERRY FILLING:

• 2 cups of cleaned blackberries, fresh or frozen

• 1/2 cup of sugar

• 2 Tablespoons of corn starch

• 2 teaspoons of lemon juice

• 1/2 teaspoon of vanilla extract

PASTRY CRUST:

• 2 cups all-purpose flour

• 1 Tablespoon sugar

• 1/2 tablespoon Salt

• 1 stick cold unsalted butter, cut into small pieces

• 1 egg lightly beaten with 2 teaspoons of water

LEMON GLAZE

• 1 cup powdered sugar

• 3-4 Tablespoons of cream (half and half or milk will do)

• 3-4 Tablespoons of lemon juice

• Zest of 1/2 lemon

Directions:

1. In a medium sized saucepan, combine blackberries, sugar, cornstarch and lemon juice. Cook over low heat, stirring frequently, until well combined and blackberries are hot and releasing juices.

2. Crush blackberries in the saucepan with a potato masher.

3. Stirring constantly, bring to a boil by increasing heat to medium-high. Boil and stir for approximately 3 minutes, then remove from heat.

4. Add vanilla extract, and continue to stir until saucepan has cooled enough that mixture will not burn.

5. Set aside.

PASTRY CRUST:

1. Pulse flour, sugar, and salt together in a food processor, or mix well in a large bowl.

2. Add chopped, cold butter and continue to pulse until coarse crumbs form - or use pastry knife.

3. Turn dough out onto clean, floured surface and dust with a little more flour.

4. Kneed, adding a little flour if needed, or scant cold water, until smooth and no longer sticky.

5. Flatten the dough, then fold, flatten, fold, several times - this creates the desired “flakiness.”

6. Divide the dough in half, roll into balls. Wrap in plastic wrap and refrigerate for at least 30 minutes.

7. Turn cooled dough onto a clean, floured surface, and use a rolling pin to roll each ball into an 8” circle.

8. Place one circle on top the other, then use a pizza cutter to cut into 8 double layer pie wedges.

9. Working with a top and bottom pastry layer at a time, separate, brush the edges of each with egg/water mixture, place 1-2 heaping tablespoons of filling in the center of the bottom layer, then cover with the matching top layer of pastry.

10. Crimp the edges with a fork to seal and place on parchment covered backing sheet.

11. Repeat for all 8 wedges.

12. Brush tops with remaining egg/water mixture

13. Back at 400 degrees for approx 20 minutes, until edges begin to turn golden brown.

14. Cool completely

LEMON GLAZE

1. In medium bowl, whisk together powdered sugar, cream, lemon juice, and lemon zest.

2. Drizzle over cooled hand pies.

3. Let the glaze set (15-30 minutes) before serving.

Notes:

Make filling and dough a day ahead and refrigerate. This breaks the process up, and helps things to move along more quickly the day of assembly and baking (especially if you have little helpers, like I usually do!)

Hi-Octane Breakfast Muffins

This breakfast muffin recipe comes from my friend, Chris, a teacher who needs to fuel up before she starts her day in the classroom. Her hubby, a hard-working construction manager, says they keep him satisfied all morning long. We can all use that kind of fulfillment!

Little muffins packed full of healthful ingredients; seeds, nuts, fruits and veggies, these are truly hi-octane!

There are a LOT of ingredients, so I think it would be a fun recipe to try out with an equally busy friend or neighbor. Shop together and split the cost of the ingredients, then spend a fun afternoon or evening mixing and baking up your healthful breakfast bites for the days (or weeks) ahead.

With so many bodies under my roof, I’d double or triple the recipe, and think about freezing them for those mornings I can’t make breakfast. I say THINK because I know they’d be gone in a flash, even before they got to the freezer!

These are tasty, with the perfect mix of sweet and savory, and the right combo of soft and chewy. Enjoy!!

Ingredients:

• 2 cups multi-grain flour

• 3/4 cup sugar

• 1 tbsp cinnamon

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup shredded coconut

• 1 1/2 - 2 cup dried fruit bits

  • ( Choose 3-4 of your favorites and use a half cup of each: raisins, craisins, dried blueberries, cherries, apricots, dates, figs, etc.)

• 2 cups carrots, grated

• 3/4 cup low-sugar apple sauce ( or one medium apple, shredded)

• 1/2 cup sunflower seeds

• 1/2 cup pumpkin seeds

• 1/4 cup chia seeds

• 1/4 cup hemp seeds

• 3 eggs

• 2/3 cup coconut oil (vegetable or olive oil also work)

• 1 tsp vanilla

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine flour, sugar, cinnamon, baking powder and salt. Mix together.

3. Add all the dried fruit, coconut, seeds, carrots and applesauce. Stir well to combine mixture.

4. In a separate bowl, whisk the eggs with coconut oil and vanilla extract.

5. Add the egg and oil combination to the dry mixture in the large bowl and stir to combine well so that all ingredients are evenly mixed.

6. Spray about 12 standard cupcake tins or about 16 smaller muffin tins with non-stick cooking spray, or use paper liners. Fill to heaping.

7. Bake at 350 for 30-35 minutes, until tops are browned well.

Have one or two for breakfast and start your day off on the right foot, fully fueled, for what’s to come, with these hi-octane muffins!

Game Day (Any Day) Pretzel Rolls

A batch of delicious, fluffy, salty topped, pretzel rolls recently made their way into the studio kitchen/break room.

If there are pillows in heaven, they’re made from pretzel rolls… well, maybe not pillows, the tops are rather firm, perhaps stadium cushions then? Yes, stadium cushions in heaven are definitely made of pretzel rolls. lol.

So add these pretzel rolls to your offensive line-up for January play-off games and well beyond. They’ll go perfectly with any soup, chili, or stew, next to a leafy green salad, and paired with innumerable main dishes.

Don’t let the three stages of directions for the rolls daunt your enthusiasm, it’s a relatively easy process, but a written explanation can seem a bit overly-involved. It’s not.

Have fun and enjoy!

Ingredients:

• 3 3/4 cups plus 1 tablespoon flour

• 1 envelope (1/4 ounce) fact-acting yeast

• 2 teaspoons salt

• 1 1/4 cups lukewarm water

• 3 tablespoons unsalted butter, melted

• 3 tablespoons baking soda

• coarse sea salt

Directions:

1st Stage:

1. Combine the flour, yeast and salt in a large bowl.

2. In a medium bowl, whisk together the warm water and melted, cooled, butter. Add to the flour mixture and mix with the dough hooks until well combined. If dough is too sticky, add more flour. Transfer the dough to a work surface kneading and punching-down until a smooth and elastic ball of dough.

3. Place the dough back in the bowl, cover with a tea towel, and let rise in a warm place, or 100°F (35°C) warm oven, for 60 minutes until doubled in size.

4. When the dough has doubled, punch it down, return to work surface, and knead for about 30 seconds.

5. Divide dough into 10 equal (roughly 3-ounce) portions. Dust your hands with flour, roll dough for about 10 seconds until round and firm. This process creates surface tension and prevents the buns from becoming flat. Continue with the remaining dough, then cover with a tea towel and let rise in a warm place for about 20 minutes or until puffy.

6. Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

2nd Stage:

1. In a large wide pot, bring 4¼ cups of water and baking soda to a boil. (Careful, it will foam up!) With a slotted spoon or ladle, slip two rolls into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds. Make sure they are not sticking to the bottom!

2. Transfer the rolls to the lined baking sheets, score the tops, and sprinkle with coarse sea salt.

3. Repeat for all rolls, then place them onto baking sheets.

3rd Stage:

1. Bake, one sheet at a time, for about 15 minutes or until golden brown.

2. Eat warm with butter, or store in a sealed bag or container for up to one week.

Pasta with Gorgonzola Cheese and Roasted Cauliflower

My nephew, Dalton (sister’s son), and niece, Laurel, (brother’s daughter), got together on Christmas eve and cooked up this “boujee” (their description!) version of my favorite dish - mac’n cheese.

Tender roasted cauliflower florets, Gorgonzola cheese, and the organic pasta they used, sets this apart from my typical elbow macaroni and cheddar dish, and make it special enough to serve at any dinner party of distinction. It’s versatile enough to use as a vegetarian main, or a side. (Perhaps to a halibut filet?)

Dalton and Laurel, a very Cousin Christmas!

Ingredients:

• 1 head cauliflower, cut into small florets (less than an inch)

• ¼ cup olive oil

• ¾ teaspoon

• freshly ground black pepper

• 1 large leeks, halved and thinly sliced

• 2 cloves garlic, thinly sliced

• 8 ounces pasta like farfalle, bowtie, or fusilli

• 3 tablespoons unsalted butter, cubed

• 6 ounces Gorgonzola cheese, crumbled

• chives for serving

Directions:

1. Pre-heat oven to 425 degrees.

2. In a large bowl, toss cauliflower, leeks, and garlic with olive oil, salt and 3-4 twists of freshly ground black pepper. Spread in a single layer onto a baking sheet or roulade pan and bake for about 35-40 minutes until cauliflower is tender and all veggies are caramelized.

3. Cook pasta in large stock pot of salted boiling water - remove from heat just BEFORE it is al dente. Remove about 1 cup of the water - set aside, then drain the pot.

4. Return the pasta to the pot, add the butter, Gorgonzola, a few more twists of the black pepper and 1/2 cup pasta water. Stir thoroughly until cheese is melted and evenly distributed.

5. Add the roasted florets. leeks, and garlic to the pasta, then season with additional salt and pepper (if desired). If it is too dry, add more of the reserved pasta water.

6. Dish into shallow serving bowls and garnish with chopped chives. Serve it up warm and delicious!

After carefully taste-testing and much discussion, our two burgeoning chefs decided it could be made even a little more extra by adding crab or lobster to the mix. I have to agree.

Take Comfort | Chicken & Green Chili Soup

The ravages of winter weather have affected much of the country. Whether it’s wind, rain, snow, sleet, or hail, unless you live in a southern state, you know it’s winter!

No kind of food brings me comfort as much as a hearty bowl of soup. This recipe, which calls for chicken (try it with turkey too) and chopped green chili’s, is Mmm Mmm good, and guaranteed both nourish and to you from the inside out!

Ingredients:

• 4 tablespoons butter

• 3 cups Anaheim or Hatch green chili peppers, chopped

• 1 large yellow onion, chopped

• 1/2 large red bell pepper, chopped

• 2 cloves garlic, minced

• 1/4 cup of flour

• 5 cups chicken broth

• 1 can (19 oz) green enchilada sauce

• 1 1/2 teaspoons cayenne pepper

• 3 cups cooked chicken (or turkey,) chopped

• 1 cup carrot, chopped or use the whole, small, peeled kind

• 1 can (15oz) black beans (pinto, cannelloni, or red beans work equally well) drained and rinsed.

• 1 can (15oz) whole kernel corn

• 1 can (15oz) diced tomatoes

Directions:

1. Melt butter in large stock pot over medium heat. Add chopped peppers, onions, and garlic. Cook, stirring occasionally, until softened and onions are translucent.

2. Add flour, and stir to coat the mixture well. Add chicken broth, enchilada sauce, and cayenne pepper. Bring the mixture to a boil and add chicken, carrots, beans, corn, and diced tomato.

3. Reduce temperature to Medium and continue to cook for approximately 20 minutes (until carrots are tender.)

4. Serve hot. (Add a dollop of sour cream or guac if you like!)

This is a super delicious meal all by itself, but made even heartier with the addition of a slice of Cheesy Jalepeño Loaf (which I conveniently linked to for you!) But only if you’re not actively avoiding carbs, like I am right now…

Roasted Brussel Sprouts with Balsamic-Honey Glaze

My oldest son hosted our Thanksgiving dinner this year. Well, what I really mean to say is that my daughter-in-law hosted Thanksgiving dinner this year.

While Isaiah works hard to provide for his family, so does Riely, and let’s face it, she’s the one that does the majority of the holiday prep.

Nearly 40 guests were invited into their gorgeous new home, where we feasted on not one, but two, delicious smoked turkeys. I brought the mashed potatoes and pumpkin dump cake; all other the sides, salads, and desserts were provided by the rest of the grateful guests.

The roasted Brussel sprouts with a balsamic-honey glaze were a stand out!

Ingredients:

• 2lbs Brussel sprouts, trimmed and halved.

• 1/4 cup Olive oil

• 1 teaspoon each:

  • garlic powder

  • thyme

  • oregano

  • paprika

  • black pepper, and

  • sea salt

• Glaze

  • 1/4 cup Balsamic vinegar

  • 1/4 cup Honey

Directions:

1. Place prepared Brussel sprouts in a large bowl, toss with olive oil and seasonings until evenly coated (add or subtract seasonings as you desire, you know me, I use recipes as guides!)

2. Spread seasoned sprouts on a shallow baking pan and place in preheated 425 degree oven.

3. Meanwhile - combine vinegar and honey in saucepan and heat until mixture begins to reduce and thicken.

4. Roast sprouts until tender and some have begun to blacken - about 25-30 minutes, turning occasionally.

5. Remove from oven, drizzle glaze over the top, stir to coat and return to oven for approximately 5 more minutes.

6. Serve hot.

7. Add cooked bacon or sausage crumbles to the roasting mixture if desired.

Even the kids gobbled these tasty little morsels up! They are super easy to prepare and a nutritious side to any family meal, but fancy enough to serve at your holiday dinner party!

(If you’re as lucky as me, after dinner you’ll get a live musical performance! Because, while my son may not be a domestic wonder, he - and our good friend Sharif - can sure play guitar and sing!)

Enjoy!

2018's 12 Stockings of Christmas Sweepstakes

Christmas is in the air! And ON the air!

Amidst the holly jolly jingles, I’m bringing my 12 Stockings of Christmas out again and hanging them, stuffed full of incredible prizes, along my fireplace hearth, until YOU have won one of them!

Just so you know what will be coming your way if you win (I mean, don’t we all hate to get fun prizes unless we can mentally prepare how we’ll use them? lol) here’s a run-down on a few of my favorite things, that I hope will become your favorites as well!

It works like this: On each of the days noted in the list below, I will feature one great product on my show. Text, or use the code word for each product on the Sweepstakes web page, to be entered to win ALL the items on my list. I’ll be giving away 12 sweepstakes packages to 12 lucky winners.

You may enter as often as you wish, via the 12 Stockings of Christmas Entry Page, or by texting 48484.

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November 23rd 
BALSAM HILL - $100 Gift Voucher
Keyword: HILL or STOCKING

Balsam Hill has been the leading retailer of highly realistic artificial Christmas trees and holiday décor for over a decade, and do I LOVE their products! That’s why I’m bringing them back to my 12 Stocking of Christmas Sweepstakes.

They have beautiful décor for your year-round needs; fantastic fall displays, signature Christmas trees, elegant ornament sets, flickering flameless candles, and a gorgeous spring floral line. My studio always looks amazing with Balsam Hill décor! I was just visiting the Hallmark Channel and their set is also filled with beautiful Balsam Hill decorations.

Balsam Hill have been consistent supporters of my foundation, Point Hope, for the last 4 years, and I’m so grateful. For beautiful holiday décor, you owe it to yourself to visit Balsamhill.com. Shopping for the perfect Christmas and seasonal décor is just a click away! 

BALSAM HILL

12 Stockings Entry Page

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November 26th 
COMPANY STORE - $75 Gift Card 
Keyword: COMPANY or STOCKING

You know what store had been around for over 100 and has set the standard in quality bedding, bath, and décor for your home? The Company Store, that’s who, and I am so excited to welcome them back as one of my sponsors in my 12 Stockings of Christmas Sweepstakes.

They carry the cutest FAMILY pajamas, (I just ordered my families) and beautiful holiday décor; they even have great products for your pets. I love everything they have from their down comforters, pillows that are still made in the USA to their towels and sheets. Your family holiday wish list can be taken care of in one click! Have family or friends coming this holiday get ready by freshening up the linens in the bedrooms and bathrooms with beautiful accessories from THE COMPANY STORE.COM. 

They’re great for last minute shopping because they have guaranteed delivery by Christmas if you order by 10am (ET) December 21st (see website for details). They’ve been all about COMFORT since 1911!

THE COMPANY STORE

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November 27
for KING & COUNTRY, Burn the Ships & Christmas | Live from Phoenix, CD’s
Keyword: KING or STOCKING

Maybe you’ve heard for KING & COUNTRY played on my radio program? You’ve told me how much you love their music and how breathtaking they are to experience in concert. Lucky you, because I’m adding autographed copies of their new CD, “Burn the Ships” http://smarturl.it/BurnTheShipsAlbum and their holiday release, “Christmas | Live from Phoenix.” http://smarturl.it/ fKCChristmasLive. to my 12 Stockings of Christmas Sweepstakes.

If you don’t know them you should; their music is both uplifting and spiritual, singing about the reason for the season. (They have the MOST amazing version of “The Little Drummer Boy”) They’re on tour this holiday season and if they come to your town they are not to be missed. You can check out their music and tour schedule at for KING & COUNTRY’s web site. Both albums are available everywhere.

for KING & COUNTRY

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November 29th
TRAIN: Greatest Hits & Christmas in Tahoe, CD’s
Keyword: TRAIN or STOCKING

I’m welcoming eight-time Grammy nominated TRAIN back to my 12 Stockings of Christmas with, “TRAINS Greatest Hits” https://fanlink.to/traingreatesthits. The new album comes fresh off a sold-out summer tour with Hall and Oats and celebrates 20 years of TRAIN music. It pulls together 16 fan-favorites including “Drops of Jupiter,” “Calling All Angels,” and “Hey Soul Sister” as well as a special cover of a Pat Monahan favorite, George Michael’s “Careless Whisper.” featuring the amazing saxophonist, Kenny G.

I’m also including their wonderful Christmas album, “Christmas in Tahoe,” https://fanlink.to/christmasintahoe that’s filled with holiday classics we’ve come to love. It’s no surprise that TRAIN has had 12 albums on Billboard’s Top 200! Keep them in mind when you’re shopping for the music fan on your list, and be sure and pick up copies of each CD for yourself. .

Put a little TRAIN underneath your Christmas tree this holiday season! They are incredible supporters of Point Hope, and I love them!

TRAIN’S GREATEST HITS
CHRISTMAS IN TAHOE

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December 3rd
SIA, Everyday is Christmas CD
Keyword: SIA or STOCKING

“Everyday is Christmas,” from Sia, is also making it’s way into my 12 Stockings of Christmas Sweepstakes. It’s composed of 10 original songs created by Sia and producer Greg Kurstin. You’ll hear last year’s favorite “Santa’s Coming For Us,” as well as her latest single “Candy Cane Lane”.

The singer has reached into her soul, by writing and composing some modern- day holiday songs that will certainly become classics, like, “Underneath the Mistletoe”, “Sunshine,” the title track “Everyday is Christmas” and the so- adorable-it-can’t-be-real “Puppies Are Forever.”

“Everyday is Christmas” has a song for everyone this holiday season, perfect for your holiday playlist and your favorite persons Christmas stocking.

SIA: EVERYDAY IS CHRISTMAS

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December 6th 
INSTAX CAMARA
Keyword: FUJI or STOCKING

One of my favorites from last year’s 12 Stockings of Christmas, the FUJIFILM Instax Camera, is back! Did you know I use it when I go to Africa for Point Hope? The children love walking away with their pictures in hand.

The INSTAX is a great stocking stuffer, perfect for capturing every moment of every special occasion; birthday celebrations, weddings, parties and CHRISTMAS MORNING. Just snap and watch the pictures develop instantly. There are Instax pictures all over my house of the kids, the dogs, and our farm animals too.

Put some fun in your holiday stocking this Christmas by sharing an original with Fujifilm Instax SQ6 Square Camera!

INSTAX CAMERA

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December 7th
DELILAH’S BOOK: ONE HEART AT A TIME
Keyword: HEART or STOCKING

If you’ve tuned in to the show lately, you know I’ve written a new book, One Heart At A Time, released on October 16. It was a labor of love, and became even more so after the loss of my beloved son, Zachariah, the previous year. Writing stopped for a while, but telling his story became such a pressing need that I pressed on, finished the book, and created a new chapter just about him.

But the book is more than that. This is my story and my plea. The world is facing some trying times, we are more disconnected and lonelier than ever before. How do we change it? One. Heart. At. A. Time.

I’ve included an autographed copy in each of my 12 Stockings this year with the hope that you will enjoy it and it will inspire you to reach out and help me change the world. All we need is love and a heart that is willing to serve.

ONE HEART AT A TIME

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December 10th
GRAVITY BLANKET 
Keyword: BLANKET or STOCKING

Let me introduce you to something I’ve just discovered, the Gravity Blanket. Are you hosting relatives, cooking over-the-top meals, spending hours shopping for gifts, and feeling that holiday stress? You need a Gravity Blanket! It’s a weighted blanket that’s designed to help improve sleep and decrease stress and anxiety.

I gave one to my daughter, Shaylah - baby Rosalie’s mama - and she loves it. A Gravity Blanket is the best gift you can give someone who deserves some rest and relaxation this holiday season and all year through.

Buy yours today and use the promo code ‘DELILAH’ for 15% savings. 

GRAVITY BLANKETS

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December 11th
PEACHSKIN SHEETS
Keyword: PEACH or STOCKING

The name says it all! Original PeachSkinSheets® are so comfortable and soothing! That’s why I’m adding them to my 12 Stockings of Christmas this year! They start at $55 for a complete sheet set, even King size! They won't change body chemistry of course, but they will help keep hot sleepers cooler, drier, and more comfortable during the night. (For women at a certain stage of life, this is heaven!)

PeachSkinSheets® are made from a breathable, athletic grade, performance SMART fabric that wicks away moisture and dries super fast. These ultra-soft, pill-resistant bed sheets also have a luxurious 1500 Thread Count level of softness due to their brushed PeachSkin finish on both sides.

Order free swatches of 19 colors online so that you can Feel to Believe, and purchase with confidence under their 30 day, risk free money back guarantee!

PEACHSKIN SHEETS

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December 12th
SALONTECH SPINSTYLE
Keyword: PERFECT or STOCKING

I fell in love with the SPINSTYLE last year so it just makes sense to add it to my 12 Stockings of Christmas. The perfect gift, SalonTech’s patented Technology Curl Dial works like an extra set of hands to pick up, separate, and guide hair around the barrel, to create easy, fast, and tangle free curls with one hand (just make sure the hair is brushed through!). From tight bouncy curls to loose, voluptuous, beachy waves at the touch of a button, the SpinStyle takes half the time of a regular curling iron.

I do my hair in the morning and I am set for the entire day! I have one for home and one for travel. It makes for the perfect stocking stuffer, and my listeners can get an exclusive, special offer through SpinStyle.

SPINSTYLE

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December 13th
CALUM SCOTT: Only Human CD
Keyword: HUMAN or STOCKING

New music is the perfect gift for everyone! I’m adding Calum Scott’s amazing debut album to the goodies in my stockings. You’ve heard “You Are the Reason” played on my show, and have seen the heartfelt video on my Facebook page. The entire album is filled with music meant to connect people.

Calum is quoted, “I wrote this album with the intention of connecting with people all around the world, using my own personal experiences.” Every song on Only Human evokes wonderful emotion and his videos too are beautiful and emotive.

You won’t go wrong by adding Calum’s Only Human to the list of What To Buy for your favorite people this holiday season.

ONLY HUMAN

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December 17th
STEVE PERRY, TRACES CD
Keyword: TRACES or STOCKING

I am so excited to add one of the most anticipated albums of the year to my 12 Stockings of Christmas! I’m talking about Steve Perry’s new album “Traces” of course. It’s his first new music in nearly a quarter of a century, and it’s available everywhere NOW.

“Traces” is the legendary singer-songwriter’s most honest and vulnerable release to date, chronicling love, loss, and, ultimately, hope. Perry leads with the track “No Erasin” and reassuringly greets fans with the opening line “I know it’s been a long time comin’.” The track is an emotional homecoming; everyone is celebrating his new music. Forbes Magazine exclaims “for all of music it is damn good to have the Steve Perry back.” I couldn’t agree more.

“Traces” has received critical acclaim from many, including USA Today, who highlighted it as one of “10 Albums You Need Too Hear This Fall.” Take yourself and someone special on the emotional journey of “Traces.” 

STEVE PERRY: TRACES

12 Stockings Entry Page

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December 19th
ALMOND ROCA
Keyword: ROCA or STOCKING

My 12 Stockings of Christmas just aren’t complete until I’ve added my favorite candy, Almond ROCA. This delicious treat brings back the fondest childhood memories of Christmas’ past, and I love giving, and getting into, those pink tins all year long!

Brown and Haley make every batch of ROCA with rich creamy butter, California almonds, and the best quality chocolate! Choose from Almond, Cashew, Dark Chocolate, Sea Salt Caramel, Peppermint, and Mocha ROCA. SO YUMMY!! They have something for EVERYONE.

This holiday season, whether looking for gifts for your office party, your child’s favorite teacher, or sweet treat for yourself, remember, every stocking should be filled with Almond ROCA on Christmas morning. Visit them online or find them at local retailers. 

ALMOND ROCA

12 Stockings Entry Page

I 'Eight' It All! Chili

Today is my older brother, Matthew’s birthday.

If he were still with us, he’d be turning 60 years old today. Instead, he’ll forever be a young, goofy but brilliant, 26 year old engineer, unafflicted with the arthritis, declining eye sight, and other maladies of age I’m beginning to experience.

I’m posting this recipe in honor of him, because of his love of chili and cornbread, both of which he could put down in extraordinary quantities (6’5” after all…)

And after consumption, I swear he could have provided enough natural gas to fuel a third world country! With 8 cans of beans, I’m sure this is one recipe he would both find fulfilling and get immense devilish glee from!

Make it with ground beef or turkey, or leave the meat out all-together and have a delicious, yet still quite musical, vegan meal.

Ingredients:

• 2 cans White Beans (drained)

• 2 cans Chili Beans (seasoned pintos, not drained)

• 2 cans Pinto Beans (unseasoned, drained)

• 2 cans Kidney Beans (drained)

• 2 tablespoons of cooking oil - your choice

• 1 Red Bell Pepper, diced

• 1 large Yellow Onion, diced

• 2 cans Ro*Tel Diced Tomatoes

• 2 cans Diced Tomatoes (w/green pepper & onion)

• 2 cans Diced Tomatoes

• 2 pkgs dry Chili Seasoning (to taste)

• 1-2 cups of Water

• 3-4 tablespoons granulated Sugar

• 1 ½ pounds of Ground beef or Turkey, browned and fat drained

• Salt & Pepper (to taste)

• Red Pepper Flakes (to taste)

Directions:

1. Sauté pepper and onion in large stock pot until onions are tender and translucent.

2. Add ground meat to pepper/onion and cook until brown.

3. Open Everything! That’s the most difficult part of this recipe (all that thumb exercise!)

4. Add everything on the ingredient list to the large stock pot.

5. Stir together, cook at a simmer for 2-4 hours, just enough to let all the flavors combine; stirring occasionally.

6. If desired, top with shredded cheddar cheese, sour cream & green onion.

7. Serve with a nice chunk of cornbread with butter and honey!

• This also a very good crockpot recipe, but you’ll want to cut the recipe in half to make everything fit!

Happy Birthday Matt! Thanks for taking care of my boys up there in heaven. I’m sure you’re eating chili, watching Blazing Saddles, and laughing your heads off together!

Spinach, Beet & Feta Salad with Candied Walnuts

One of the best things about living amongst a goat herd is the abundance of fresh feta cheese - I kid you not! (See what I did there?!)

And one of the best things about having an abundance of fresh feta is this recipe using another of my favorite things - beets! In combination with a bed of vitamin and iron rich spinach, and protein packed walnuts, it's pretty much a win, win, win, win...

Try it!

Ingredients:

• 4 medium beets - cleaned and cut in half

• 10-12 oz baby spinach greens

• 1/4 medium red onion, thinly sliced

• 1/3 cup chopped walnuts

• 3 tablespoons maple syrup

• 1/2 cup frozen orange juice concentrate

• 1/4 cup balsamic vinegar

• 1/2 cup extra-virgin olive oil

• salt and pepper to taste

Directions:

1. Place beets in enough water to cover in a saucepan. Bring to a boil, and cook until tender; 20 - 30 minutes. Drain, cool, then slice or cut into cubes and salt lightly.

2. While beets are cooking, candy the walnuts. Using a skillet over medium-low heat, cook the nuts until warm and beginning toast. Stir in maple syrup until evenly coated. Remove from pan to small plate and let cool.

3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar, olive oil, salt and pepper to make the dressing.

4. Place a large helping of baby spinach onto each of four salad plates. Divide beets into equal portions and top spinach with them. Do the same with the sliced onion and candied walnuts. Top generously with the feta cheese.

5. Drizzle each with dressing and serve up to hungry diners!
   

   * For a hearty meal, slice up some grilled chicken and add to each plate!

Jalapeño Popper Dip

It’s football season! Which for a lot of us mean it’s chip and dip season! Here’s a favorite of mine and for the studio folks. Jalapeño Popper Dip - so crispy, so cheesy, so packed with flavor!

Serve it up in the den, on the tailgate, or in the studio break room - no matter where or when, it’s going to be gobbled up and enjoyed!

Ingredients:

• 2 8oz packages of cream cheese

• 1/2 cup mayonaise

• 1/2 cup sour cream

• 1 tsp garlic powder

• 1 tsp black pepper

• 4 medium Jalapeño peppers, seeds removed and finely chopped (for extra spicy dip, leave some seeds!)

• 1/2 cup shredded cheddar cheese

• 1cup shredded mozzarella cheese

• 3/4 cup chopped green onion

• 1 cup crispy bacon (or turkey bacon) bits

Topping:

• 6 Tblsp melted butter

• 2 1/2 cup Ritz crackers crushed

• 1/2 cup shredded parmesan cheese

Directions:

1. Preheat oven to 350 degrees

2. In a large bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, black pepper, and chopped jalepenos. Stir well making sure all ingredients are well blended.

3. Add cheddar and mozzarella cheeses, green onion and bacon bits to cream cheese mixture and stir well again.

4. Place mixture in a 7x11” oven proof pan. (Any casserole or baking dish that is at least 1” deep will work.)

5. In a separate bowl, combine melted butter, Ritz crackers, parmesan cheese, and spread over top of dip mixture.

6. Cover pan with foil and cook for approximately 45 minutes, remove foil and cook for approximately 10 minutes more or until topping is crisp.

The next step is to grab your favorite bag of chip and get to dippin’! This dip also is the bomb to top your tacos or any Tex-Mex sorta meal!

Cheesy Jalepeño Loaf

Fall is in the air, in fact, we tried to have a BBQ at the studio recently and even though the sun was shining brightly, the wind was from the north and so cold we picked up our plates and headed in to eat in the dining room!

I can't think of a better way to eat my way through this transitional time that with a mix of fresh veggies and fruits from the garden and some warm comfort foods like soups. Paired with those items, there can be nothing better than a thick slice of this dense cheesy bread.

Made with a beer batter base, and incorporating a little spice (not too much) with jalepeño peppers, it's just the ticket to a tailgater, an office potluck, or your next family meal.

It's "Steve Made" of course, so you know it's been tried and tested.  Here ya go!

Ingredients:

• 3 cups all-purpose flour
• 3 tablespoons baking powder
• 1 teaspoon garlic salt
• 1 teaspoon granulated sugar
• 1/2 cup packed shredded cheddar cheese
• 1/2 cup packed shredded pepper jack cheese
• 1/4 cup pickled jalepeño peppers, chopped
• 2 tablespoons green onion (green part), chopped
• 12 ounces of beer 
• 1/3 cup unsalted butter, melted, plus extra for greasing

Directions: 

1. Preheat oven to 375°F.
2. Grease a 9 x 5 bread loaf pan with butter.
3. Whisk together the flour, baking powder, garlic salt, and sugar in a large bowl.
4. Add the cheddar and pepper jack cheeses, jalepeños, and green onion, stir until combined.
5. Add beer to mixture, using a spatula stir until combined and batter is wet.
6. Transfer the batter to the greased loaf pan. Use the spatula to level the top.
7. Add the melted butter to the top of the batter, making sure to cover the entire top of the batter.
8. Bake for 1 hour, or until a knife inserted in the middle of bread comes out clean.
9. Remove bread pan from oven to a wire rack and let cool for 10 minutes. Then remove bread from loaf pan and let cool on wire rack for 5 more minutes.

Mmmmm. Thanks Steve!

A Berry Good Day!

There is a little gravel pathway near my studio that is flanked along one side by the back of the city's stables, where the mounted police keep their horses, and on the other by a woodland; a large patch of green towering trees and low brambling undergrowth.

I often walk this short foot path to stretch my legs and get some fresh air after a long recording session. It's maybe only 50-60 yards long and opens to an expansive park with couple of different play areas, a neighborhood P-patch, fields planted with wildflowers, paved sidewalks, and a large wooded area with trails for exploring nature right in the middle of the city. The city scape can be seen by peering beyond, but it is easy to forget where you are and imagine yourself in a forest primeval once you're under the shade of the large copse of Douglas Fir.

The other day after only a few steps onto the gravel, I noticed a plethora of berries growing along the wooded side.  Forever the forager (thank you Mom) I did less stretching of the legs and more stretching of the arms as I reached for sweet morsel after sweet morsel.

I saw first the little wild blackberries, native to the Pacific Northwest, and favored by my Grandpa Luke. These are smaller and not as abundant as the more ubiquitous Himalayan blackberry that was brought here as a cultivar and now dominates the berry scene. The little dewberry, as it's also called, trails gently along the ground and packs a powerful punch. Oh the memories I have of hunting this little gem down, pail in one hand, picking with the other! It was a chore to get enough for a pie, but boy was it worth it!

Next, I was really surprised and delighted to find a rare wild raspberry cane; I've only come across them once or twice out hiking or camping, and here they were in a city park! They look and taste just like the ones you're used to seeing in the grocery aisles, but perhaps just a bit sweeter on the tongue because the thrill of finding them makes your tastebuds stand up and applaud!

I also happened upon some thimble berries, deep red and velvety. It's not really my favorite because of the texture, I think, but others love it, and I appreciate the bright red color, next to the green, green leaves. Speaking of leaves, the thimble berry grows on a thornless bush with wide soft, velvety smooth leaves. The plant seems to invite you in as an honored guest and serves you up the best portion it has to offer. I gladly accepted it's hospitality!

A salmon berry hung just above my head; it was a later hanger-on'er,. Like some of the guest at an outdoor bbq on a warm summer night, this one was just having too much fun. It didn't realize that the shin-dig was over quite some time ago. I helped it on it's way by picking and eating it on the spot!

And lastly a single red huckleberry. It was a early arrival, and as welcome as the friend that comes before the cook out to help you clean the grill and set out the paper plates and napkins! I also, uh, embraced, this bright little morsel with a friendly hug. 

It took me as long to reach the park on this day, than it normally does to make a full circuitous route, but I was happy, finger stained, and most definitely re-energized! 

Are you a berry-hound? Where do you pick, what's your favorite? As always, I love it when you write to me at D@Delilah.com! We all have things we can share with others to spark conversation, warm memories, and new connections!

I hope, as you read this, you too are having a berry good day! With much love and the Lords blessings,

 

Brownie Lovers, Have S'more!

S’more Brownies

Once again our studio's kitchen countertop was covered in Steve Made goodness (badness?) today! A giant platter of S'more Brownies appeared for our snacking pleasure (distress?).

These multi-layer morsels are an ooey-gooey treat, perfect for a summer crowd when a fire pit and roasting sticks are not available!

I had one, but I definitely need S'more!

Ingredients:

• Graham crackers

• 1/2 cup butter

• 1 ounce unsweetened baker’s chocolate

• 1/4 water

• 1/4 cup unsweetened cocoa powder

• 2 teaspoons vanilla

• 1 cup granulated sugar

• pinch of salt

• 2 eggs

• 1/4 cup flour

• 4.4 ounce Hershey’s milk chocolate bar, broken into 16 small sections

• 1 1/2 cups miniature marshmallows

Directions:

1. Preheat oven to 325 degrees. Line the bottom and sides of an 8-inch square baking pan with parchment paper. Lay graham crackers in the bottom of the pan, breaking graham crackers into sections to cover entire bottom of pan.

2. In a medium size sauce pan on medium heat, add butter, baker’s chocolate and water. Whisk until melted, then add unsweetened cocoa, whisk until combined. Remove sauce pan from heat and whisk in vanilla, sugar and salt.

3. Let mixture cool for a about five minutes, then whisk in eggs one at a time. Whisking/beating each time for one to two minutes. Whisk in flour.

4. Pour mixture into the prepared 8-inch baking pan. Bake for 35 minutes. Remove pan from oven and add the Hershey’s chocolate bar sections to the top. Return to oven and bake for 10 more minutes or until a toothpick inserted in middle comes out clean.

5. Remove pan from oven and add the marshmallows to the top. Position oven rack to be about 6 to 8 inches from the broiling element. Set oven to broil, return pan to oven and broil for 20 to 25 seconds. Be careful browning occurs very fast and can     burn the marshmallows.

6. Let brownies cool for 45 minutes to 1 hour. The marshmallows make it very sticky to cut the brownies into squares. I have found that using a sharp knife repeatedly dipped in water makes it much easier. ~Steve

Celebrate Dad | My Top-Pick Father's Day Gifts

Shop my top picks for Dad's Day gifts and enter to Win-A-Bundle for the special dad in your life!

Dads are special peeps. They are the ones who who watched and waited anxiously for our arrival. Who paced the floor with us at night, taught us how to hold a hammer, taught themselves how to brush and braid long hair. They picked up and dropped off and yelled themselves hoarse on the sideline. They set examples and loved with all their hearts.

Their day is coming up on Sunday, June 17. It's time to celebrate dads! Just as I did last month for Mother's Day, I've chosen some books, music, candy and cards from some of my favorite radio sponsors to recommend as gifts.  And, just as I did last month...

I'm giving away two (2) bundles of everything you see on this page! Read on for directions to enter my Win-A-Bundle Sweepstakes! 

BOOKS!

From William W. Johnstone, bestselling western writer in the world:

THE LEGEND OF PERLEY GATES
by William W. Johnstone and J.A. Johnstone

The first book in the fiery saga of Perley Gates, a legend born out of the brutality and violence of the American West. Perley is a restless young dreamer who, like his famous grandfather and namesake Perley Gates--a hell-raising mountain man with a heavenly name--wants adventure, excitement, and freedom.

THE CHUCKWAGON TRAIL 
by William W. Johnstone and J.A. Johnstone

The introductory book in a series featuring a heroic chuckwagon cook who knows just what to do when cowboys get hungry—for revenge. 

RATTLESNAKE WELLS, WYOMING
by William W. Johnstone and J.A. Johnstone

The first story in a series about the West’s most dangerous boomtown, and the reformed outlaw who risks his life to keep it safe…

 Buy William W. Johnstone Books

God’s Gift For Fathers
by Jack Countryman

God strengthens fathers. He promises to walk alongside His sons as they raise future generations. With a modern design, and timeless content, God’s Gift For Fathers is a classic in the making. 

Buy God's Gift For Fathers

MUSIC!

The Rest of Our Life
Tim McGraw & Faith Hill

An autographed CD from country power couple, including the smash hit, Humble and Kind. As in life, Tim and Faith's meld together perfectly on the CD of duets; a collaboration of true love and perfect harmony.  

On a side note, Tim has recorded Humble and Kind in Spanish, allowing this important message to be heard everywhere: Listen Now: Nunca Te Olvides De Amar.

Buy The Rest of Our Life

I Knew You When
Bob Seger

You let me know how much you loved Bob Seger when I shared his video I Knew You When on Facebook.  That was the first track from his latest album of the same name; a tribute to his friend and Eagles front-man, Glenn Frey. Honoring love and friendship, it's the perfect selection for my bundle.

Buy I Knew You When

Revamp & Restoration
Elton John tribute albums

Some of the world’s biggest pop, rock and country artists are celebrating Elton John’s most beloved and legendary catalogue of hits with two albums Revamp (Island Records) and Restoration (Universal Music Group Nashville) out today.

With Mary J. Blige, Alessia Cara, Coldplay, Miley Cyrus, Florence And The Machine, Lady Gaga, Miranda Lambert, Vince Gill, Don Henley, The Killers, Demi Lovato, Maren Morris, Mumford and Sons, Willie Nelson, P!nk and Logic, Q-Tip ft., Queens of the Stone Age, Ed Sheeran, Sam Smith, Chris Stapleton, and More!

Buy Revamp & Restoration

CANDY & GIFT CARDS

Almond ROCA (includes a handsome hand crafted wooden gift box)
from Famous Candy Makers, Brown & Haley

Around since 1913, Almond ROCA is steadfastly remains a favorite candy of many - including me! Made from only the freshest ingredients, the combination of crunchy toffee enrobed in chocolate and coated in almond nuggets... it's an unmistakable Brown & Haley specialty. Appeal to Dad's sweet side, maybe he'll share!

Visit Brown & Haley

$50 Gift Card
from The Home Depot 

Most weekends, you'll find me wandering the aisles of The Home Depot. Whether Dad's interest is in gardening, grilling, or garage "sports", he'll find all he needs at The Home Depot!

Visit The Home Depot

I've got two (2) bundles all packed up and ready to ship out to two lucky dads. Are you thinking of a deserving man?

Write to me at Contest@Delilah.com and share a story of a great dad! 
I need your entries by next Thursday, June 14. 
The two winners will be chosen at random.

Mexican Style Beef Pot Roast

Judging by all the comments on my Facebook page, it is still very much winter in most areas of the US. It's been predominantly cold, wet, and dreary at the farm as well, so we're still in hibernation mode.  Bring on the comfort food!

This dish, tried, tested and appropriately adjusted by Steve Made, is a delicious infusion of the classic pot roast bursting with south-of-the-border flavors.

(Pulled, the meat works beautifully for burritos or tacos too!)

Ingredients:

2 – 3 ½ lb beef pot roast
1 lb baby potatoes
3 large carrots, cut into bite sized pieces
1 tsp black pepper½ tsp salt1 large sweet onion, chopped
1 20 oz can red enchilada sauce, medium spice (or as spicy as you like it!)
1 10 oz can diced tomatoes
1 4.25 oz can diced green chilies
1 15 oz can pinto beans, drained and rinsed
1 15 oz can corn, drained
1 2.25 oz can sliced black olives, drained
* Suggested toppings: Sour cream, Green Onion, Cilantro, Lime Slices, Avocad

Instructions:

1. In a 6 quart crock pot pour ½ cup of the enchilada sauce to cover the bottom.
2. Add roast and top with salt, pepper and remaining enchilada sauce.
3. Cover and cook on high for 6 hours or until beef is tender.
4. 2 hours into cooking process, turn over pot roast - add potatoes, onions and carrots.
5. In the last hour of cooking add pinto beans, corn, black olives, diced tomato and green chilies.
6. Garnish with sour cream, green onion, cilantro, sliced avocado, sliced lime and/or fresh squeezed lime juice.

Ole'

Black Bean and Vegetable Soup

Serves 8

This healthful and hearty soup makes a wonderful lunch or dinner to fill you up and warm you up from the inside out on a chilly winter day.  It's a perennial favorite of my family, and I bet it will be for yours too!

The only real effort is in prepping the veggies, after that, it's mainly just toss in a pot and cook till yummy!

Ingredients:

• 1 tablespoon vegetable oil 
• 1 onion, chopped
• 1 clove garlic, minced 
• 2 carrots, chopped 
• 2 teaspoons chili powder 
• 1 teaspoon ground cumin 
• 4 cups vegetable stock 
• 2 (15 ounce) cans black beans, rinsed and drained 
• 1/4 teaspoon ground black pepper 
• 1 (14.5 ounce) can stewed tomatoes

Directions:

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. 
2. Add chili powder and cumin; cook, stirring, for 1 minute. 
3. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
4. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. 
5. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Top with a dollop of sour cream and serve with a thick slice of whole grain bread. MmmMmm.

New Year's Day Brunch Menu & Recipes for 8

We all have our "go to" resources, The Good Housekeeping All-American Cookbook ©1987, is mine. 

I was cruising through looking for ideas this holiday season, when I landed on their New Years Brunch menu, for a group of 8.  To make it an extra special spread, for an extra special day, the menu suggest 3 different fruit juices, blueberry muffins AND coffee cake, and two-melon granitas.

Here's the entire menu and accompanying recipes for you to pick and choose from:

Fresh Fruit Juice
(orange, grapefruit & pineapple)
Country Brunch Pancakes
Breakfast Sausage Patties
Party Creamy Eggs
Blueberry Muffins
Pecan-Curmb Coffee cakes
Two-Melon Granita
Tropical Fruits
Coffee

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PLANNING AHEAD

2 days ahead - Bake muffins and coffee cake. Make and freeze granita - soften to scoop, arrange scoops in bowl, then refreeze.

1 day ahead - Prepare fresh juices. Make sausage patties and pancake batter; cover and refrigerate.

Early in Day - Slice fruits and arrange on plate; refrigerate until ready to serve. Fry bacon and sausage patties; keep warm in oven, Make fig-maple syrup.

1 hour ahead - Make pancakes; arrange with sausage patties and keep warm in oven. Prepare mushrooms, avocados, and smoked salmon; begin cooking eggs; add bacon to accompaniments. heat muffins if you like.

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RECIPES

BLUEBERRY MUFFINS

Ingredients:

• 1 3/4 cups all purpose flour
• 2/3 cups sugar
• 1 Tablespoon baking powder
• 3/4 Tablespoons butter
• 1 egg
• 1/2 cup milk
• 1 teaspoon grated lemo peel
• 1/2 teasoon vnilla extract
• 1 cup fresh or frozen blueberries.

Directions:

1. Preheat oven to 400 F. Grease muffin-pan cups.
2. In bowl, mix flour, sugar, baking powder, and salt.
3. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.
4. In small bowl, beat eg, ilk, lemon,peel, and vanilla extract until blended.
5. Stir egg mixture into flour mixture just util flour is moistened (batter will be lump.) Fold blueberries into batter. Spoon batter into muffin pan cups.
6. Bake 20-25 minutes until golden and toothpick inserted in center come out clean. Immediately remove muffins from pan. Serve warm or cool muffins on wire rack to serve later; reheat if desired.

PECAN-CRUMB COFFEE CAKES

Ingredients:

• 1/4 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 4 cups all purpose flour
• 1 cup butter
• 1/2 cup pecan halves, chopped
• 1 1/2 cups sugar
• 2/3 cups quick-cooking or old-fashioned oats
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cup milk

Directions:

1. In medium bowl with fork, stir brown sugar, cinnamon and flour. With pastry blender, or two knives used scissor fashion, cut in 1/3 cup butter into flour mixture until mixture resembles large crumbs. Stir in the chopped pecans; set aside.
2. Grease and flour two 8x8 baking pans. Preheat oven to 375 F.
3. In large bowl, mix sugar, oats, baking powder, salt, and 3 cups all purpose flour. With pastry blender or cut in remaining 2/3 cups butter until mixture resembles coarse crumbs.
4. In medium bowl with fork, beat eggs with mild until blended; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans. Evenly sprinkle pecan mixture on top of the coffee cakes. 
5. Bake 35 minutes or until toothpick inserted in centers comes out clean. Cool coffee cakes in an on wire racks 10 minutes; remove from pans. Serve warm. Or, to serve later, wrap cakes with foil and reheat in 375 F oven 35 minutes.

TWO-MELON GRANITAS

Ingredients:

• 2 cups water
• 1cup sugar
• 1/4 cup lemon juice
• 1 ripe small cantaloupe (about 2lbs)
• 1 rip small honeydew melon (about 2lbs)
• Mint leaves for garnish

Directions:

1. In small saucepan over high heat, heat water and sugar to boiling. Reduce heat to medium, cook 5 minutes. Remove saucepan from heat; stir in lemon juice.
2. Cut cantaloupe into chunks. In blender at medium speed or in food processor with knife blade attached, blend cantaloupe until smooth.; pour mixture into 8 by 8 baking pan. Repeat process with honeydew melon; pour into another 8x8 baking pan.
3. Pour half of sugar mixture into each baking pan; stir until well mixed; cover pans with foil or plastic wrap and freeze melon mixture until firm, about 5 hours, stirring occasionally so mixture freezes evenly.
4. To serve, let the granitas stand oat room temperature about 3 minutes to soften slightly. With spoon, scrape across the surface of granitas in pans to create a pebbly texture. Soon some cantaloupe granita and some honeydew granita into each of 12 chilled dessert bowls. Garnish with the fresh mint leaves. 

BREAKFAST SAUSAGE PATTIES

Ingredients:

• 2 lbs pork shoulder blade roast - boneless cut into 1" cubes.
• 1/4 cup shopped parsley
• 21/2 teaspoons salt
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper

Directions:

1. With food grinder using coarse cutting disk, rind cubed pork into large bowl.
2. Add the chopped parsley, salt, rubbed sage, and peper; mix well. Shape the mat mixture into patties.
3. In 12 inch skillet oer medium low heat, cook the patties about 25 minutes or until they are browned and well done.
4. Carefully turn the patties occasionally with pancake turner to ensure thy cook and brown evenly. Serve patties immediately.

COUNTRY BRUNCH PANCAKES WITH FIG MAPLE SYRUP

Ingredients:

• 2 cups all purpose flour
• 3 Tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda'1/2 cup milk
• 1 8oz container creamed cottage cheese
• 3 eggssgjt;u beaten
• 2 Tablespoons lemon juice
• Salad oil

Directions:

1. In large bowl, mix flour ad next 4 ingredients. Add milk, cottage cheese, eggs, and lemon juice; stir just until flour in moistened.
2.  Heat griddle or skillet over medium heat until drop of water sizzles; brush lightly with salad oil. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time; cook until tops are bubbly and bubbles burst;  edges with look dry. With pancake turner, turn and cook the pancakes until the undersides are golden; place on warm platter; keep pancakes warm.
3. Repeat until batter is used, brushing griddle with more salad oil if necessary. Serve with Fig-Maple syrup

Fig Maple Syrup: In 1 quart saucepan over high heat, heat 1 1/2 cups maple or maple-flavor syrup., 1/2 cup dried figs, finely chopped 4 Tablespoons butter, and 1 teaspoon grated lemon peel to boiling; reduce heat to low and simmer 3 to 4 minutes; keep warm.

Tropical Fruits: Mangoes, Persimmons, Papaya, Kiwi Fruits. Peeled and sliced. Arrange on a platter in a visually appealing way. 

PARTY CREAMY EGGS

Ingredients:

• 3 8oz packages of thick-sliced bacon
• Seasoned Avocados
• Sauteed Herbed Mushrooms
• 14 eggs
• 1/4 tablespoon pepper
• 6 Tablespoons butter
• 2 3oz packages of cream cheese, diced
• 3 3oz packages of sliced smoked salmon

Instructions:

1. Cook Bacon:

• Arrange bacon slices, overlapping slightly, on rack in broiling pan.
• Place about 5 inches from source of heat; broil bacon at 300F 10-15 minutes until golden.
• Turn bacon, separating slices.
• Broil about 10 minutes longer or until bacon is browned and crisp.
• Remove to paper towels to drain; keep warm.
• Meanwhile, prepare Seasoned Avocados; cover and refrigerate, stirring occasionally.

2. Prepare sauteed mushrooms; keep warm

3. Prepare cream-cheese scrambled eggs.

• In large bowl with fork, beat eggs and pepper until just blended. 
• In 12 inch skillet over medium high heat, melt butter. 
• Add egg mixture. As egg mixture begins to set stir slightly so uncooked egg flows to bottom
• When eggs are partially cooked, add diced cream cheese.
• Continue cooking until egg mixture is set but still moist.
• Remove from heat.
• To serve, spoon mixture into warm bowl, place on large platter. Arrange seasoned Avocados, sauteed mushrooms, bacon strips and smoked salmon around eggs on platter.

Seasoned Avocados:

In medium bowl mix 1T sugar, 3T white wine vinegar, 2T salad oil, 1T chopped parsley, and 3/4 t salt. Peel and remove seed from 2 large avocados. Cut avocados lengthwise in half, then crosswise into 1/4" thick slices. Add avocado and 1 2-oz jar of sliced pimentos, drained, to dressing in bowl; toss to coat well with dressing. Makes 2 cups.

Recipes | Better with Borden® Cheese

Get all the delicious recipes from Borden® Cheese HERE

My awesome sponsor, Borden® Cheese, is THE place to go for the most incredible, cheesy recipes! They generously send me selections to share with you in my newsletter, and here on my web page, and have dozens more on their site www.BordenCheese.com.

Take a look and see how these might fit into your winter meal planning and make sure to visit Borden® Cheese for more gooey goodness!

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Cheesy Sausage Vegetable Soup

This hearty meat,vegetable and cheeeeezy soup, looks especially satisfying for a cold and crisp, (or more likely wet and dreary,) day. I'll try it if you will!

Ingredients:

• 1 tbsp. vegetable oil
• 1 lb. sausage links, cut into ½ inch-thick slices
• 2 large yellow onions, chopped
• 2 to 3 cloves garlic, chopped
• 2 lbs. zucchini, diced
• 4 to 5 large carrots, cut into thin slices
• 2 tbsp. Borden® Butter
• 3 tbsp. flour
• 2 cans (12 oz. each) chicken or beef broth
• 1 can (12 oz.) evaporated milk
• 1½ cups Borden® Cheese Finely Shredded Mild Cheddar Shreds

Directions:

1. HEAT oil in a large non-stick skillet over medium-high heat until hot. Add sausage; cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic to skillet and cook until onions are tender. Stir in zucchini and carrots and cook, stirring occasionally, until the carrots are crisp-tender; set aside.
2. MELT butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth a little at a time, whisking after each addition until the mixture is smooth. Bring to a boil.  Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.  
3. TOP with remaining ½ cup cheese before serving.
4. VARIATIONS:
   Add 1 head of chopped cabbage; or add 2 bunches of torn Swiss chard, torn spinach into the soup when you stir in the cheese.

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Cheesy Flatbread Pizza

MmMm! I'm all about this recipe! Perfect for every holiday get-together, there won't be a cheesy slice left! Visit Borden® Cheese for more fantasically cheesy recipes and ideas!

Ingredients:

• 1 tbsp. olive oil, plus a small amount for brushing
• 1 pkg. (8 oz.) Borden® Cheese Mild Cheddar Shreds
• 8 strips thick sliced bacon, cooked crisp and broken into 1-inch pieces
• 4 whole garlic cloves, sliced
• 4 plum tomatoes, sliced
• ½ red onion, cut in strips
• ¼ cup chopped Italian parsley

Directions:

1. PREHEAT oven to 400°F.
2. BRUSH the bread with a small amount of olive oil and place on cookie sheet. Spread 1½ cups cheese evenly around the bread. Top evenly with bacon pieces.
3. HEAT 1 tbsp. olive oil in a small skillet over medium heat until hot. Add the sliced garlic cloves and sauté until lightly browned. Sprinkle onto the pizza. Arrange sliced tomatoes and red onions over the pizza.
4. ADD parsley to the remaining ½ cup cheese and spread over other ingredients.
5. BAKE for 10 minutes or until cheese is melted. Cut into squares and serve immediately.  Garnish with fresh basil leaves, if desired.

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Elsie's Mac and Cheese

Oh my word has it been windy at the farm! The kids are blowing in from school, cold and hungry! Absolutely nothing does the trick this time of year better than (my) original comfort food, mac'n cheese!

And Elsie's Mac and Cheese from Borden® Cheese is THE best! Warm, and smooth, and oh-so-cheesy, it's like a big, delicious hug!

Ingredients:

• 1½ cups Borden® Cheese Triple Cheddar Shreds
• 1 cup Borden® Cheese Colby & Monterey Jack Shreds
• 2 cups uncooked elbow macaroni noodles
• 2 tbsp. Borden® butter
• 2 tbsp. all-purpose flour
• ¼ cup Borden® Vitamin D Milk
• 1 cup Borden® Half & Half
• ¼ tsp. cayenne pepper (or to taste)
• ½ tsp. black pepper
• Salt to taste

Directions:

1. PREHEAT oven to 350°F.  Spray a 1½-quart casserole dish with non-stick cooking spray. Combine cheeses in a medium bowl and set aside.
2. COOK macaroni in boiling salted water according to package directions; drain well and set aside.
3. MEANWHILE, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
4. STIR cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining ½ cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

And don't feed it all to the kids, us parents need some cheesy comfort too!

Get more delicious recipes from Borden® Cheese HERE