by sherricrandall | May 17, 2026 | Recipes
Lemon – Blueberry Bread
Ingredients
1/3 c. butter, melted
1 cup sugar
3 Tablespoons, lemon juice
2 large eggs, room temperature
1 1/2 cups all- purpose flour
1/2 teaspoon salt
1 tsp. baking powder
1/2 cup 2% milk
1 cup fresh blueberries
1/2 cup chopped walnuts
2 Tablespoons grated lemon zest
Glaze –
2 Tablespoons lemon juice
1/4 c. sugar
Directions
In a large bowl, beat the butter, sugar, lemon juice and eggs. In a separate bowl, combine the flour, baking powder and salt. Sir in the dry mix and slowly add milk, beating well with hand mixer. Fold in the blueberries, nuts and lemon zest.
Prepare a loaf pan by greasing it and adding a light dusting of flour. Pour bread mixture into the prepared pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean.
Cool the bread for about 20 minutes then remove from pan and let it continue to cool on a wire rack. Make the glaze and drizzle over warm bread.
Enjoy!
by sherricrandall | Apr 13, 2026 | Recipes
Rainbow Salad
Ingredients:
- ¼ cup white balsamic vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 large carrots, diced
- 1 large yellow bell pepper, diced
- 2 cups chopped kale
- 1 ¼ cups chopped red cabbage
- 1 cup quartered grape tomatoes
- 1 cup mozzarella pearls
- ½ cup thinly sliced fresh basil
- 2 scallions, sliced
Directions : Whisk vinegar, oil, salt and pepper in a large bowl. Add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil and scallions. Toss to coat.
** I add either grilled chicken or shrimp to this to make a complete meal. Packed with protein and all the benefits of a colorful array of veggies.
Enjoy!
by sherricrandall | Mar 23, 2026 | Recipes
Thumb Print Cookies
Ingredients
1 c. unsalted butter, softened
2/3 c. powdered sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 egg yolk
2 1/4 c. all purpose flour
Jam of your choice
Directions
Preheat oven to 340 degrees
Cream together butter and powdered sugar. Add the egg yolk and vanilla. Gradually add the flower and salt and mix lightly with a hand mixer until well incorporated.
Scoop 1 tablespoon of dough and roll into a ball. Place cookie dough balls on a parchment lined baking sheet. Flatten slightly with the back of a spoon then make a small imprint with your thumb or a small measuring spoon.
Fill each imprint with jam, allowing room for it to expand and not overflow. Bake for 12 minutes or until golden brown.
Enjoy!
by sherricrandall | Feb 22, 2026 | Recipes
Creamy Sweet Potato and Ginger Soup
Ingredients
2 Tablespoons of olive oil
1 1/2 pounds raw sweet potatoes, peeled and cut into small pieces
1 Large yellow onion, diced
1 Tablespoon butter
1 1/2 tsp. sugar
3 garlic cloves, minced
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. crushed red pepper
3 c. chicken broth
1 1/2 c. Half and Half
2 Tablespoons fresh orange zest
Salt and Pepper to taste
Pepitas for garnish
Directions
Heat Olive oil in large sauté pan. Add onion and garlic and sauté until golden. Add the sweet potatoes , butter and sugar cook for about 20 minutes on medium heat until sweet potatoes become tender.
Add the ginger, red pepper flakes and nutmeg.
Next, add the chicken broth and simmer for 10 minutes. Reduce the heat to low and continue cooking about another 10 minutes. Add the orange zest and Half and Half.
Using an immersion blender, puree until smooth. About 1 – 2 minutes.
Top with pepitas
Enjoy!
by sherricrandall | Jun 11, 2025 | Recipes
Peaches and Cream No Bake Dessert
Ingredients – Filling and Crust
3 medium peaches, chopped into small pieces
Juice of 1/2 lemon
3/4 c. granulated sugar, divided
8 graham crackers
1 1/2 c. small pretzels
1 tsp. ground cinnamon
1/2 tsp. kosher salt
6 Tablespoons unsalted butter, melted
3/4 c. heavy whipping cream
2 – 8 oz packages of cream cheese, softened
1/4 c. whole fat plain Greek yogurt
1 tsp. vanilla extract
Topping
2 medium peaches, thinly sliced
2 Tablespoons honey
Directions
In a small pot over medium heat, cook the peaches, lemon juice and 2 Tablespoons of sugar until the peaches start to breakdown and the liquid is syrupy. Let cool
While the peaches are cooling, place the graham crackers and pretzels into a food processor and pulse until fine crumbs are formed. Add the cinnamon and salt and mix again. Lastly add 2 Tablespoons of sugar and stir until combined. Add the melted butter and mix thoroughly. Press this mixture into a 9 inch pie plate and refrigerate for 1 hour
Using an electric mixer on medium high speed, beat the whipping cream until stiff peaks form. Transfer to a large bowl. In the bowl that the cream was whipped, now add cream cheese and yogurt and mix until smooth. Add 1/2 c. sugar and vanilla. Beat until combined.
Fold in the whipped cream and gently fold in the cooked peaches.
Pour the filling into the prepared crust, cover with plastic wrap and refrigerate over night.
When ready to serve, slice the two peaches and toss and coat with the honey. Spoon the peaches over the pie and slice and serve.
This is super easy and is a perfect no bake, make ahead, summer dessert!
Enjoy!!
