Keepin' It Fresh

Strawberry Blue Cheese Salad

recipe: strawberry blue cheese salad

Posted by | Deborah, Recipes | No Comments

The temperatures are finally heating up, and there is nothing I like more when it’s hot outside than a nice, crisp salad, filled with fruit and flavor. This Strawberry Blue Cheese Salad has been a recent favorite that I can’t get enough of. It’s topped with a simple raspberry vinaigrette that is a favorite and the combination of flavors is outstanding!!
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Easter Bark

recipe: Easter Bark

Posted by | Deborah, Holidays | No Comments

I will totally admit – I have no self control when it comes to holiday candy. I have to practically close my eyes when I walk down the aisle at the grocery store, trying not to put it all in my cart.

But somehow, I always end up with bags of candy at home. This Easter season has been especially bad because my kids have been joining in. They beg for bags of pastel eggs and bright jelly beans. And of course, chocolate covered bunnies.
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Persimmons

fyi: persimmons

Posted by | Deborah, FYI | No Comments

A few days ago, I was at the grocery store and spied persimmons sitting there. I actually don’t see them very often, so I had to snag up a few. If you have never had a persimmon, they are a sweet fruit that should only be eaten when completely ripened. If they are not completely ripe, they will be quite bitter. There are many ways that they are eaten, but are most commonly used to make jams or compotes, or used in salads. They are also popular for baking into cakes or breads.
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Buttermilk Cornbread

Buttermilk Cornbread

Posted by | Deborah, Recipes | No Comments

I hate having ingredients go to waste, so I always love being able to make something that uses up extra ingredients and tastes amazing.

This cornbread is so flavorful and tender and goes perfectly with a bowl of chili or soup. It just may be my new go-to cornbread!!

Buttermilk Cornbread

1/2 cup plus 1 tablespoon butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
1 cup corn

Preheat the oven to 350F. Place 1 tablespoon of butter in a 9 to 12-inch cast iron skillet. Place the skillet in the oven to heat up while you prepare the cornbread.

Melt the butter and place in a large bowl. Add the sugar and still well. Add the eggs and quickly stir until completely combined. Stir in the buttermilk and baking soda. Add the cornmeal, flour and salt and stir until almost smooth. Fold in the corn Remove the pan from the oven and pour the batter in. Return to the oven and bake for 30-40 minutes, or until a tester inserted in the center comes out clean.

Chocolate Chunk Muffins

recipe: chocolate chunk muffins

Posted by | Deborah, Recipes | No Comments

I don’t know about you, but I can never have too many muffin recipes. While we have our favorites, I’m always looking for ways to change our breakfast routine up, and since muffins are so easy, I’m always trying new flavors and combinations.

And since you can never really go wrong with chocolate for breakfast, I give you chocolate chunk muffins. These could easily be made with chocolate chips instead of the chocolate chunks, but I loved the big, gooey pockets of melted chocolate. And I love the cinnamon in these – I think that cinnamon and chocolate were made for each other!!
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