by sherricrandall | Nov 15, 2022 | Recipes
Non – Alcoholic Pear Punch
- 3 cups Pear Nectar
- 2 cups Ginger Beer
- Juice of 1 lemon
Mix all ingredients together in a large pitcher and serve over ice. Add cranberries, sliced pears and rosemary for garnish.
Sparkling Pear Punch (non alcoholic)
- 4 – 5 Anjou pears, cubed, 2 mandarin oranges sliced thinly – rounds
- Juice of 1 lemon
- 32 oz pear nectar
- 2 1/2 cups spiced apple cider
- 2 liter ginger ale
- cinnamon sticks , cubed pears and oranges slices for garnish
This recipe looks beautiful served in a punch bowl
( either of the above recipes can become cocktails by adding your favorite vodka)
Fun Mimosa Ideas
Instead of your traditional mimosa using orange juice – try adding a splash of pear nectar or apple cider to your champagne. So easy and delicious! Don’t forget the festive sugar for rimming the glasses.
Enjoy!
by sherricrandall | Oct 17, 2022 | Recipes
So Easy, so delicious, so fall!
Pumpkin Muffins
Ingredients
4 eggs
1 1/2 c. sugar
1 c. vegetable oil
2 c. flour
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
1 15 oz. canned pumpkin
chopped walnuts ( optional )
Preheat oven – 350 degrees
In a large mixing bowl, with electric mixer, beat eggs. Add sugar and oil. Add dry ingredients and pumpkin. Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.
Bake at 350 degrees for 20 minutes.
Enjoy!
by sherricrandall | Oct 4, 2022 | Recipes
Honey Balsamic Autumn Chicken and Vegetables
Ingredients
1 pound fresh Brussels sprouts
1 large pear
3 c. butternut squash, diced into small cubes
4 chicken breasts
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons olive oil plus more for drizzle
3 Tablespoons of honey
1 Tablespoon of balsamic vinegar
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with foil.
- Trim ends off of Brussels sprouts and cut each in half
- Place Brussels sprouts in a microwave dish, cover and cook for 4 minutes
- In a small bowl, combine Italian seasoning, garlic, salt and pepper
- Cut, half and core the pear then cut into small pieces
- Combine the pears, squash, and cooked Brussels sprouts in a large bowl. Add 1 tsp. of seasoning mix and 2 Tablespoons of olive oil. Toss until vegetable mix is fully coated.
- Place chicken breasts on lined baking sheet and make small slits across each breast. Drizzle with olive oil and the remaining spice mix. Then arrange the vegetables around the chicken in a single layer. Mix honey and balsamic vinegar together and drizzle over the chicken breast into the slits of the meat.
- Bake covered for 45 minutes then take the foil off for an additional 10 minutes.
Enjoy!
by sherricrandall | Jul 31, 2021 | Recipes
Zucchini Cookies
3/4 c. softened unsalted butter
1 1/2 c. sugar
1 tsp. vanilla
1 1/2 c. grated zucchini
2 1/2 c. unbleached flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. chopped walnuts
Mix all ingredients together. Bake at 350 degrees on a greased cookie sheet until golden brown – approximately 12 minutes.
This recipe takes me back to the summer of 1985 and a day I spent with my Aunt Louise, whom we affectionately called ” Weezie”. She had an abundance of zucchini in her garden that year and together we came up with this recipe. Trial and error, lots of taste testing. A very sweet memory. I hope your days spent baking are filled with laughter and the creation of fond memories for years to come.
Enjoy!
by sherricrandall | May 12, 2021 | Recipes
INGREDIENTS
FOR THE PRETZEL CRUST
2 c. crushed pretzels
1/2 c. chopped walnuts
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 C. heavy whipping cream
FOR THE STRAWBERRY TOPPING
1/2 c. sugar
1 c. water
1 Tbsp.cornstarch
1 3 oz package of strawberry gelatin
1 pt. fresh strawberries, thinly sliced
DIRECTIONS
- Preheat oven to 350°. In a large mixing bowl, stir together pretzels, chopped walnuts, butter and sugar until combined. Transfer to a 10” tart pan or a shallow pie pan and press firmly into pan. Bake 8 minutes and let cool completely.
- Beat cream cheese, sugar and vanilla until smooth. Add heavy whipping cream and beat until medium peaks form.
- Spread over cooled pretzel crust.
- In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 – 3 minutes, whisking constantly until thickened. Add strawberry gelatin and whisk until combined. Let cool 5 minutes.
- Arrange strawberries in a single layer all over the cream cheese layer, then pour gelatin mixture over the top of the berries. Refrigerate until firm, about 2 hours.
** This recipe reminds me of summers spent in Minnesota with my Grandma Swenson and the pot luck dinners we had at Aunt Ida’s farm. **
Enjoy!
by sherricrandall | Mar 3, 2021 | Recipes
8 ounces Angel Hair Pasta
1 pound medium shrimp, cut into bite size pieces
2 Tablespoons Olive Oil
6 Tablespoons Butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3/4 cup Fresh Parmesan Cheese
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Lemon Juice
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add the Italian Seasoning and Lemon Pepper. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.
Add the lemon juice right before serving.
Enjoy!
