Fruit Recipes

The Woman’s World April 9, 2012 Issue

PACKED with Recipes You'll Love

by Joi

Woman's World April 9 2012 IssueAs you may know, I’m something of a magazine fanatic. What’s more, I refuse to part with them.  My daughters and I pass them around, then one of us will lay claim to the booty and file it under “Mine, all Mine!” I collect most of my magazines like the treasures they are – especially the ones with great recipes.  A great day is when I return from the store with bags of wonderful groceries and an armful of new magazines. I can only imagine the expression on my face when I see that new magazines have been put on the store’s racks. I must look like a kid as he leaves school for summer break.

ECSTASY!!!

There are a couple of magazines that I simply put into the cart the minute I see a new issue. Others, I’ll thumb through – making sure it warrants a trip home. One of the magazines that automatically go into the cart is Woman’s World. For less than $2.00, Woman’s World is the greatest literary bargain you’ll ever find. Possibly the greatest bargain left in the world. Basically, this magazine is smiles from cover to cover. There are always countless adorable pictures and wonderful stories that warm your heart and comics that make you laugh out loud. You know, the kind you cut out and pin to your refrigerator.

Speaking of pictures, there’s a photo of a kitten smelling a poppy in the most recent issue that gets me every time I look at it. Someone needs to tell this kitten that she’s simply too cute. I’d looked through the magazine half a dozen times before I even realized that beneath the kitten’s picture were GORGEOUS pictures of poppies on tablecloths, plates, handbags, shoes, bracelets, and even a sundress. This crazy cat lady had never noticed them before.

In addition to the photographs, stories, and funnies, each issue has priceless beauty, fitness, money, and health advice. In this particular issue (April 9, 2012), for example, you can find the following:

  • Stay Stroke-Free For Life
  • 6 Easy Ways to Stop Thinning Hair
  • Dodge the Year-Round Flu
  • 9 BEAUTIFUL Spring handbags
  • How to Use Makeup to Make You Look Slimmer
  • How to Improve Your Mood Quickly (One suggestion is coffee – no wonder I’m seldom in a bad mood… I’m seldom without a cup of coffee nearby)
  • Treat Sensitive Teeth
  • End Joint Pain
  • Lose 9 Pounds in 2 Days
  • How Chocolate is Good for You (Man, I seriously love this magazine…)
  • Contests (win $1,000 in groceries!)
  • A Bunny Bonnet Cake Recipe and Instructions
  • 5 Gorgeous Breakfast Recipes
  • Turn a Can of Soup Into Dinner
  • Easter Favorites (Recipes which include a Flourless Orange-Chocolate Cake, Leg of Lamb, Cupcakes, and Matzo Ball Soup)
  • Spring Decorating Tips and Ideas
  • How to Make Designer Eggs
  • Crossword Puzzle (in every issue – love these)
  • How to Slim Down with Spices
  • What Your Food Cravings Reveal About You
  • Horoscope (again, in every issue)
  • Sudoku
  • A Couple of Brain Games
  • A few short stories
  • Chicken Soup for the Soul Story (these are always amazing)

All of that (and more!) for less than $2.00.  Freaking amazing.

The adorable Easter Cake in this issue:

Easter Cake in the Woman's World April 9, 2012 Issue

Below is one of the recipes in this issue. It’s a “Lighten Up” Recipe for Double Strawberry Bars and I can’t wait to try them.

Double-Strawberry Bars

2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp salt
1 pkg. (8 oz) 1/3 less fat cream cheese, at room temperature
4 Tbs. I Can’t Believe It’s Not Butter! cooking and baking 79 percent vegetable oil spread, at room temperature
1 cup granulated sugar
1-1/2 cups frozen sliced strawberries, thawed and patted dry with paper towels
3/4 cup low-sugar strawberry preserves
1/4 cup blanched sliced almonds
1 Tbs. coarse white decorating sugar

Preheat oven to 350 degrees. Line 13″x9″ baking pan with foil; coat with cooking spray.

Mix flour, cinnamon and salt; reserve.  On medium speed, beat cream cheese and butter spread until blended.  Beat in granulated sugar until combined. Beat in reserved flour mixture until combined.

Turn out onto unfloured surface; gather mixture into smooth dough. Reserve 1 cup dough.  Press remaining dough into bottom of pan.

In bowl, toss strawberries with preserves; spread over dough in pan.  Using fingertips, crumble reserved dough over strawberry filling.  Sprinkle with almonds. Bake 35 minutes or until golden. Cool.  Sprinkle with decorating sugar.  Using foil, lift from pan; remove foil. Cut into bars.

 

 

Sour Cream Sauce for Fruit Recipe

From Newman's Own Cookbook

by Joi

Newman's Own Cookbook

As you well know, I collect cookbooks with a crazy passion often reserved for chocolate cheesecake.   I take a great deal of pride in my hundreds of cookbooks.  While a lot of time and money has gone into collecting them, the main thing I love about them is the fact that so many are family heirlooms. Some are probably worth money right now (not that I’d ever part with a cookbook my grandmother wrote “yummy!” in) -  and others are simple little cookbooks that were used to raise money for churches or schools.  It would appear that my mom bought any and every cookbook anyone tried to sell her!

One of the cookbooks I use most often, actually, came from my mom’s collection. It’s the Newman’s Own Cookbook. It’s not as old as a lot of the cookbooks in my collection, obviously – so it’s not an oldie, but it is a goldie.

A favorite recipe from this cookbook is Fresh Fruits with Sour Cream Sauce. This Heavenly creamy sauce will have your family fighting over fruit instead of potato chips and chocolate chip cookies for a change. You’re going to love it.

Fresh Fruits with Sour Cream Sauce

3-1/2 cups sliced fresh fruit
1/1/2 cups sour cream
1/3 cup packed dark brown sugar
juice of 1 lemon
1 teaspoon finely chopped fresh mint plus mint sprigs for garnish (optional)

Keep the fruit chilled until ready to use.

In a bowl, combine the sour cream, brown sugar, lemon juice and mint, and stir together until the sugar is dissolved. Pour the sauce into a serving bowl, cover, and chill until serving time.

Serve the fruit garnished with the mint sprigs and pass the sour cream sauce as a topping. Serve with crisp cookies.

My preferences:
The book recommends banana, mango, papaya, kiwi. I prefer berries, melons, apples, and grapes, however, so I throw together varying combinations of apples, strawberries, blueberries, blackberries, raspberries, watermelon, cantaloupe, and grapes. Naturally, you can just use whatever fruit your family prefers.

I’ve never used mint in this recipe, even though we always have mint in our herb garden. Go figure. I’m sure it’d look gorgeous, though! My main thing with mint is that, typically, if it’s present, it’s often the only thing my taste buds concentrate on. I take one bite and my brain says, “Mint!” I love the flavor, almost as much as the smell, I just don’t want it to steal the show all the time.

This fruit salad is fantastic served with almonds crushed on top – or even with nuts served nearby. I’m nuts for nuts, though, so I serve them with as many things as possible. They’re SO healthy!

A few other recipes from Newman’s Own Cookbook:

  • Potato Salad with Two Mustards Dressing
  • Roasted Herbed New Potatoes with Spinach
  • Whoopi Goldberg’s Big Bad Ass Beef Ribs
  • Julia Robert’s Fresh Peach Crisp
  • Gene Shalit’s Spaghetti Carbonora
  • Incredible Cobb Salad
  • Herbed Samon Fillets in Foil
  • Mediterranean Fish Fillets
  • Joanne Woodward’s Cioppino
  • Blaze’s Shrimp and Sausage Creole
  • Twice-Baked Potato over Spinach, Broccoli, and Peppers
  • Tom Cruise’s Linguine with Zesty Red Clam Sauce

Throughout the book are quotes from Paul Newman and pictures from his personal life and career.  Great, great cookbook.

Roasted Peach and Nectarine Salad

Beautiful, Healthy, and Flavorful Summer Salad

by Joi

Roasted Peach and Nectarine Salad Recipe

I’m not sure there’s a bigger fan of fruit anywhere than me.  I simply can’t get enough of this particular food group. My family actually has to keep an eye on me, otherwise I’ll throw fruit into everything from oatmeal and cereal to salads and pasta.

When I saw this recipe for Roasted Peach and Nectarine Salad, my eyes nearly popped out of my head. Peaches are a personal favorite, so this recipe had me at “hello.”  In all seriousness, everyone should eat more fruit. Fruit is insanely healthy and, let’s face it, if we’re eating fruit, we aren’t eating fatty, fried, sugary alternatives.  Getting more fruit into your daily diet is a cinch. Simply have bowls of your favorite fruit handy for snacks. Grapes, cantaloupe, peaches, berries, apples, oranges – they all make delicious snacks.

Also, throw your favorite fruit into vanilla yogurt, smoothies, cereal, oatmeal, and even salads. Oranges, peaches, strawberries, and nectarines are excellent in tossed salads. Give the recipe below a try asap and you’ll see what I mean.

Roasted Peach and Nectarine Salad Recipe

Prep: 20 min. | Bake: 20 min. | Makes 6 servings

 

4 Tbsp. unsalted butter
2 Tbsp. fresh lemon juice (from 1 lemon)
2 Tbsp. honey
3 peaches, peeled, halved, pitted
3 nectarines, peeled, halved, pitted
1/2 (6-oz.) package fresh mozzarella,(cut into 1/2-inch cubes)
2 cups arugula
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
6 prosciutto slices

Preheat oven to 400 degrees. Combine butter, lemon juice, and honey in a small bowl. Microwave on HIGH 90 seconds or until butter is melted. Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat. Arrange, cut sides down, in a single layer.

Bake at 400 degrees for 15minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.) Remove from oven, and turn peaches cut sides up. Place a cube of mozzarella cheese in center of each peach and nectarine half. Return to oven, and bake 5 more minutes or until cheese begins to melt. Reserve juices.

Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tablespoons reserved pan juices.

Nutrients per serving:

258 calories, 16 gms fat, 144 calories from fat, 7 gms saturated fat, 42 mg cholesterol, 572 mg sodium, 3 gms dietary fiber, 9 gms protein

Credit: Recipe and Photo Courtesy of the Chilean Fresh Fruit Association

Gorgeous Autumn Recipe!

Vanilla Cinnamon Apples

by Joi

Nielsen Massey Vanillas’ Vanilla Cinnamon Apples

Fall Apples Recipe: Vanilla Cinnamon Apples

4 baking apples
3 tbsp. butter
3/4 cup firmly packed dark brown sugar
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1-1/2 tsp. cinnamon
1/4 tsp. allspice
1 tbsp. brandy
1/4 cup raisins
1/4 cup walnuts
Pinch of salt

Preheat the oven to 350 degrees. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.

Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.

Tomatoes: Healthy and Delicious

They're Even Healthier Than You Think

by Joi

Tomatoes

I’m crazy wild about tomatoes, in and on anything I can convince them to get in or on.  Ironically, my oldest daughter (the Crazy Tea Chick) is allergic to tomatoes. They cause her skin to break out, poor baby.  I  provide alternatives for her when the rest of us are having tomatoes in all their glorious splendor.  Fortunately, there are lots of ways to serve pasta that doesn’t involve tomato based sauces and I’ve even hit upon a few salsas that are all peppers, onions, cilantro, and either black beans or roasted corn.

However, for the rest of us, it’s tomatoes all the way. Last night I made a trip to the garden and returned with nearly everything I needed for a killer salsa. Salsa, like tuna fish and guacamole, is one of those things I seldom make the same way twice in a row. I have a favorite GE appliance, a blender, but I never use it when making salsa. It should always be made by hand. Last night I made a salsa I named “Four Pepper Salsa” and it was a particularly big hit with my husband.

When making Summer salsa, I love to use cherry, grape, and Roma tomatoes because they’re less juicy than their larger, rounder counterparts.  I’ve got nothing against their juiciness, mind you, but when my tortilla chip takes a dip, I don’t want it to come back looking like it just went for a swim.

Entirely uncool.

Here were the components for my Four Pepper Salsa:

  • Orange Cherry Tomatoes
  • Roma Tomatoes
  • Chives
  • Red Bell Pepper
  • Jalapeno
  • Banana Pepper
  • Green Bell Pepper
  • Sea Salt (click here to see why I always use sea salt instead of table salt)
  • A little Olive Oil, simply because I put it in everything
  • One 4 oz Can Green Chiles, drained
  • 1 Clove Garlic
  • 1 Packet Truvia (you could use 2 tsp sugar instead)

The amount of each would depend upon your own personal tastes, as well as how many people you’re serving. If using a food processor, here are a few things to keep in mind:

  • Never add tomatoes as one of the first ingredients.  In fact, if you want the salsa to be super chunky, you might want to simply chop them by hand and add them after everything else has had its spin in the food processor.
  • Blend the following types of food first: peppers, onions, and garlic.
  • Add the drained can of green chiles after the other fruits and vegetables have been added.
  • Season with salt and sugar (if desired) at the end.

Some people hit their salsa with a splash of vinegar each and every time they make salsa. With me, it depends on the mood I’m in.  IF you do use vinegar, by all means counter it with a little sugar, Stevia, or Truvia.

Salsa, like so many things in the kitchen, is best when you experiment with different ingredients and techniques. Come up with the combinations that blow you away.

My batch of salsa pulled triple duty: We ate it at supper last night with Fried apples and Sour Cream Chicken and tortillas.  Later in the evening, I made fried Angus hot dogs and my husband topped his with some of the salsa.  This morning, I made omelets and used the chunky salsa, along with cheese, as the filling.  All the peppers and tomatoes were excellent with the eggs.

Health Benefits of Tomatoes and Tomato Products

Even if I weren’t obsessed with the taste of tomatoes and tomato-based foods, their health benefits, alone, would cause me to be a fan.  Because of their Lycopene, tomatoes are incredibly healthy
for your heart health. Whether they’re fresh, in tomato soup (a personal favorite lunch), spaghetti sauce, chili, salsa, or even ketchup!  The more you work tomatoes into your diet, the happier your heart will be.

However, did you know that tomatoes are considered to be super heroes when it comes to preventing cancer?

From You, Staying Young: The Owner’s Manual for Extending Your Warranty by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D. (an excellent book you HAVE to read):

Studies show that the risk of developing certain cancers decreases when you eat ten or more tablespoons a week of tomato sauce. Many believe that the active ingredient responsible is lycopene, a carotenoid known for its antioxidant properties. All tomato products contain lots of lycopene, but it’s more available to the body when it’s cooked. While you’re at it, add some cruciferous vegetables like broccoli to your sauce. They contain chemicals that prevent cancer. – Page 124

Right below this paragraph in the book (did I mention that it’s an outstanding book or that you HAVE to read it?), the doctors remind us of the importance of Olive Oil: “In a test of olive oils, researchers found anticarcinogenic properties in monounsaturated fat. That would mean that olive oil, rich in monounsaturated fat, is not only a heart helper but may also deter cancer. That helps explain why, compared to northern Europeans, southern Europeans, whose diets tend to overflow with the oil, have lower rates of both heart disease and cancer.”

Findings such as these are why I work olive oil and tomatoes into our meals as often as possible. Sometimes I simply slice fresh tomatoes and drizzle olive oil and basil over them. Roasted or unroasted, this is an excellent side for just about anything – anytime of the day or night. A big ball of fresh Mozzarella cheese is a delicious companion.

Tomato SaverTomato Saver by Gourmac

Healthy Fruit Nut Muffins

Start Your Family's Day on a Healty Note

by Joi

Silicone Muffin Pan

HIC Brands that Cook Essentials Silicone 12-Cup Muffin PanKitchen & Dining)

In keeping with the healthy kids theme we have going today, here’s a great recipe featuring Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder (contains no alcohol or sugar….. just outstanding flavor).  Just look at the amazing ingredients in these muffins.  Everyone in your family will gobble these up, including kids.

Healthy Fruit Nut Muffins
Makes 1 dozen muffins

2 cups unbleached all-purpose flour
½ cup firmly packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
1 cup plain yogurt
½ cup (1 stick) butter, melted
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
½ cup shredded carrots
1 cup coarsely chopped peeled apples
½ cup raisins
½ cup dried cranberries
½ cup coconut

Preheat the oven to 400 degrees. Spray twelve muffin cups with nonstick cooking spray.

Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and vanilla powder and mix with a wooden spoon; do not over mix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.

Fill each muffin cup with 1/3 cup batter. Bake for 20 to 25 minutes or until golden brown. Cool on a wire rack.

 

Nielsen-Massey Madagascar Bourbon Pure Vanilla PowderAbout Madagascar Bourbon Pure Vanilla Powder: Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Powder is all natural and contains no sugar or alcohol. It is also available in organic form. It can be used in dry mixes, in liquid or color-sensitive products, and as a flavoring for beverages. Use it also to add flavor to fresh fruit or baked goods.


About Nielsen-Massey Vanillas: Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

A Gorgeous Cookbook I Know You’ll Love

Plus a Recipe for Raspberry Fanatics

by Joi

Energy Cuisine by David Denis and Jani Lehtinen

I was recently sent a big, beautiful cookbook to review: Energy Cuisine.  The authors are two chef friends, David Denis and Jani Lehtinen.  This isn’t just any ordinary cookbook, mind you. It’s as though a beautiful coffee table book and an exotic cookbook had a child.

The premise behind the book is as original as it is cool:

Theirs is one of the most satisfying culinary friendships since soup and sandwich, meat and potatoes, or shrimp and grits. CHEF DAVID DENIS comes of age in the South of France, only to discover that everything-including restaurant success-is bigger in Texas. CHEF JANI LEHTINEN grows up in Pori, Finland, only to discover the meaning of life, cooking in Italy. Drawing on the dazzling culinary riches of Le Mistral in Houston and Bucco in Pori, these chef-buddies take us “on the road,” through their quite different kitchens and far beyond: sharing with us the people, places and things that truly make dishes spectacular. Written with veteran author John DeMers and photographer Shannon O’Hara. Journalist, radio host, author and playwright John DeMers ate his way through 136 foreign countries before discovering he could get all the same food right here in Houston. Currently, John hosts the weekly Delicious Mischief food and wine radio show Saturdays on NewsRadio 740 KTRH and on Austin’s Talk 1370, as well as the weekly Sunday show Houston ArtsWeek, covering the Performing, visual and literary arts. He is the author of 40 published books, including Follow the Smoke: 14,783 Miles of Great Texas Barbecue, reflecting the total distance he drove to overeat in 119 different places and his first mystery novel, Marfa Shadows. In the course of working with Chef David and Chef Jani on Energy Cuisine, John traveled further abroad, to Finland, Provence, Shiner, Texas, and everywhere in between.

The photography in Energy Cuisine is too beautiful to even describe. The big, gorgeous pictures just keep coming. The food looks so scrumptious and real you can almost taste it. I swear I looked at the “Burbot Wallenberg with Mashed Potatoes and English Peas” so long I thought my eyes would cross.

Gorgeous!

Recipes in this beautiful book include:

  • Seared Scallops with Foie Gras and Crawfish Reduction
  • Traditional Crepes Suzette
  • Smoked Salmon-New Potato Salad in Fish Egg-Sour Cream Sauce (you should see this beauty!)
  • Vanilla Panna Cotta with Fresh Strawberries
  • Meme’s Ravioli (a recipe from David Denis’ grandmother)
  • La Bomba (beautiful layered sorbet and mousse dessert)
  • Fresh Raspberries with Raspberry Coulis and Rosemary Whipped Cream

There are tons of recipes in this gorgeous cookbook as well as the fascinating story behind each chef/author. I highly, highly recommend Energy Cuisine.

Below is one of the recipes and if you love raspberries and rosemary as much as I do, prepare to drool.  The recipe calls for fresh raspberries and rosemary. The Raspberry Coulis (Coulis is a thick French sauce made from fruit or vegetables) is complimented by a gorgeous rosemary whipped cream.

Fresh Raspberries with Raspberry Coulis and Rosemary Whipped Cream (Page 86)

COULIS:

1/2 cup water
1/2 cup sugar
1/2 sprig fresh rosemary
3 cups fresh raspberries

ROSEMARY WHIPPED CREAM:

2 cups heavy whipping cream
1/2 teaspoon ground rosemary
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

36 fresh raspberries

When raspberries are in season, there’s really nothing better. This mix of fresh berries and a nice coulis is even more interesting when paired with the whipped cream scented with rosemary.

Prepare the coulis by putting water, sugar, and rosemary in a saucepan. Then add the raspberries. Let them cook for 10 minutes over low heat. Remove rosemary. Pour the raspberry mixture into a blender and blend until extremely fine. Pass the blended mixture through a sieve to remove the seeds.

Place the cream and ground rosemary in a saucepan and warm over low heat, being careful to not boil the cream. Remove from heat and let sit for 20 minutes. Place the cream in the refrigerator until completely chilled, at least 30 minutes. Add sugar and vanilla to cream and whisk until fluffy. Do not overbeat; it will turn into butter.

To serve, spoon coulis onto the bottom of a dish. Set 6 raspberries on each dish, topped with whipped cream.

* I’m sure I don’t have to tell you how crazy delicious the picture for this recipe looks!!

Read more about Energy Cuisine and order your copy today. I know it seems early, but this would make extraordinary Christmas gifts for the cooks on your list.

Adorable Fruit Dessert Plates

From Wal-Mart aka Wally World

by Joi

Fruit Dessert Plates from Wal-Mart

I bought a few of the dessert plates, shown above, at Wal-Mart a few days ago – for the whopping price of $1.25 each.  Apparently there’s also a “watermelon” plate as well, but they were already gone.  These are just too cute for their own good, and how could you not love the price?

These adorable plates (which are intended to be used sort of like saucers… but I’m using them as little platters for lemon wedges, strawberries, grapes, etc) are a perfect example that you can have great-looking items in your kitchen without spending a fortune.  You’d never know by looking at these adorable plates that they weren’t from a MUCH more expensive store.  Wal-Mart is just a great place to look for dishes, appliances, kitchen gadgets, etc.  Their dishes are actually gorgeous and you can find outstanding deals on everything else.

For example, I just went to their website to see if I could find a picture of the watermelon plates to add to this post. No luck, BUT I did see that they have the Black & Decker Fruit and Vegetable Juice Extractor (pictured below) for only $29.88!!  If your local Wal-Mart doesn’t have them in stock, you can go to their website and order one.

I know I want one in the worst way and I’m seriously considering grabbing one or two extras at this price for Christmas gifts.  $29.88, seriously?  I’m all over it.

Black and Decker Fruit and Vegetable Juice Extractor

Back to the adorable fruit plates, you can find them in the area where they sell plastic pitchers, cups, and picnic-friendly dishes.  They also have a killer selection of red, white, and blue plates and glasses for the Fourth of July.  I have my eye on each of them, and fellow shoppers, you know what that means: Where the eye goes, the hand will follow.

The hand with the money {insert maniacal laughter}.

Kelapo Virgin Coconut Oil

A Fresh, Fun Ingredient to Introduce to Your Cooking!

by Joi

Kelapo Virgin Coconut OilI was sent a bottle of Kelapo Virgin Coconut Oil to review on the food blog and I can’t even begin to tell you how much fun I’m having coming up with new ways to use it.  Coconut is one of my absolute favorite flavors, as well as scents – the smell of coconut alone sends me to far away, exotic places.

Below are my favorite uses for my beloved Kelapo Virgin Olive Oil:

  • In smoothies (I’ll add a few recipes today)
  • On toast – just replace butter for a wonderful flavor.  Add a little blackberry jam for extra kicks.
  • On popcorn, instead of butter. YUM!
  • If you use coconut oil to “grease” your cookie sheet, cake pan, or cupcake tins, you’ll add a little coconut flavor – which for a coconut fanatic like me, is a beautiful thing. Coconut cake would get an extra boost by greasing the pans with coconut oil.
  • In recipes calling for butter, use coconut oil instead.
  • Use a silicone brush to brush the coconut oil onto a panini press before making the panini.  The extra flavor is outrageous!
  • Asparagus, broccoli, snap peas, red pepper strips, squash, and just about any vegetable you can think of is extra delicious when sauteed in coconut oil.  If you (for reasons that completely escape me) wanted less of the coconut flavor, heat the oil longer.

Benefits of Coconut Oil:

Virgin coconut oil is comprised of medium chain triglycerides, or MCTs, that you could say are the proprietary secrets of plant based saturated fats.  The most recognizable of all the MCTs is lauric acid.  Besides virgin coconut oil, lauric acid is found in breast milk. Rich in antioxidants, lauric acid and other MCTs, coconut oil helps the body absorb important nutrients and minerals, eliminate harmful bacteria, and fight the signs of aging.

Professional athletes have long been using coconut oil as fuel to build lean muscle.  Additionally, adding coconut oil to a smoothie, can increase your feeling of fullness and stabilize blood sugar for longer periods of time.  Some people have even reported the ability to burn more fat and achieve greater weight loss after the use of virgin coconut oil.

Mediterranean diets receive lots of attention but the people of the Mediterranean are not the only ones with a healthy diet.  In tropical countries where coconut oil has been consumed daily for hundreds of years, there are fewer cases of obesity, heart disease, cancer, and other illnesses, than reported in the US.

Lastly, scientific research is further looking into the connection between virgin coconut oil and brain function.  Over time, glucose inhibitors can limit the amount of energy to the brain, causing a decrease in cognitive function.  Consuming regular amounts of coconut oil however, can lead to ketone production, where ketones take over when glucose is not present, and help restore brain activity.

100% organic and all-natural, Kelapo™ Virgin Coconut Oil, should be enjoyed as a delicious part of a healthy lifestyle. – From Kelapo’s Website

A delicious, fast, and impressive-looking snack using Kelapo Virgin Coconut Oil:  Wash plum, beautiful strawberries, leaving their green caps on.  Dip the bottoms (about halfway up) into Kelapo Virgin Coconut Oil, then roll in one of the following:

  • shredded coconut
  • toasted shredded coconut
  • granulated sugar
  • Truvia or Stevia

Delicious!  You don’t get an oil-y taste WHATSOEVER, only wonderful coconut flavor.

As far as I know, Kelapo Virgin Coconut Oil can only be bought on Kelapo’s website, so be sure to click the link and take a closer look.  Also, notice that they also offer Vegetarian Coconut Oil Softgels.  Kelapo also sent me a couple of these to try and all I can say is, yummiest Nutritional Supplements ever!  I guarantee I’d never forget to take one of these each day.

It just occurred to me, I can’t wait for the next time I make coconut cake, coconut shrimp, pineapple upside down cake, Macaroons… I’m going to have to really stock up for making Halloween candy and Christmas baking.

Kelapo Virgin Coconut Oil Review

One of the many pigs in my collection beside a new kitchen staple, Kelapo Virgin Coconut Oil!  As you’ve probably noticed, I almost always put one of my pigs into the “scene.” Well, what can you expect? They’re camera hogs.

Strawberry Milkshake Recipe

National Milkshake Day is Monday

by Joi

Strawberry Milkshake recipe

Fresh Strawberry Milkshake Recipe

2 cup milk
1 cup fresh strawberries
1 pint vanilla ice cream

Directions:
Place all ingredients into blender. Blend until smooth. Garnish with whipped topping and fresh strawberries.

Recipe and photo courtesy of Krups. Watch for a Smooth Caramel Latte Milkshake recipe tomorrow!

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