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Today is National Cheez Doodle Day!

March 5, 2011

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Today March 5th is National Cheez Doodle Day! You know the Cheez Doodle- the orange crunchy snack that makes your fingers and face bright orange. Cheez Doodles are the creation of Wise Foods. On the West Coast we can’t find the original Wise Cheez Doodles but we do have Cheese puff snacks very similar to them. Don’t you love getting the cheese all over your fingers? Mmmm tasty!

I found one recipe to make your own cheese puffs at home – if you are ambitious. It is probably a lot easier to go buy a bag!
Food NetworkCheese Puffs by the Barefoot Contessa.

Have a doodily day!

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Today is National Pound Cake Day!

March 4, 2011

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March 4th is National Pound Cake day. Nobody doesn’t like Sara Lee. I am stopping at the store to get a Sara Lee Pound Cake for hubby tonight!

Searching for pound cake recipes resulted in hundreds of variations. It seems you can make pound cakes in all sorts of flavors.

Here are a few recipes that I am adding to my One 2 Try recipe collection:

Desserts for BreakfastDouble Chocolate Espresso Pound Cake with Rose Scented Cream Cheese Frosting. Not only is the recipe incredible sounding, the photography is gorgeous!

Technicolor KitchenBrown Sugar and chocolate Chip Pound Cake with Maple Glaze. I have extra chocolate chips, I could make this!

2 StewsCranberry Almond Pound Cake – Delightful!

How Sweet It IsVanilla Lime Pound Cake. I bet that smells and tastes refreshing!

Sweet Pea’s KitchenOrange Pound Cake – Another refreshing flavor.

For even more recipe ideas search foodgawker for pound cake. YUM!

Have a delicious day!

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Today is National Mulled Wine Day

March 3, 2011

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Chase away the chilly Winter. Today, March 3rd is National Mulled Wine Day. Mulled Wine is usually a red wine combined with various spices and served warm. It is a Winter drink especially enjoyed for Christmas and Halloween.

For those of drinking age, 21+ only, here are a few Mulled Wine recipes for your drinking pleasure.

KitchendailyWarm Mulled Wine with delightful spices of star anise. cloves, ginger and more.

Martha StewartMulled Wine – different spices of orange, cardamom and allspice. She also adds brandy!

A Year of Slow CookingCrockpot Mulled Wine Recipe – How simple! Stays warm too! Everyday home spices in this one!

About.com Busy CooksSlowcooker Mulled Wine – Slightly different than the one above plus it uses honey for sweetening.

Have a (hiccup) tasty day!

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Today is National Banana Cream Pie Day!

March 2, 2011

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Martha loves Banana Cream Pie!

March 2nd is National Banana Cream Pie Day! Mmm those creamy pies filled with decadent puddings topped with banana slices and whip cream are a favorite pie of many. Who knew they had a National day? It seems Banana Cream Pie recipes can be from scratch and more complex or super easy using pudding mixes.

To celebrate the sweetness of the day, here are a few delightful recipes selections I found:

For the experienced baker –  Epicurious brings us a recipe from Bon Appetit which is a requested recipe from a Memphis restaurant. – McEwen’s Banana Cream Pie.

EvilShenanigans has a Bananas Foster Cream Pie with the added touch of caramel and rum.

redwood5 on Nibbledish shared her grandmother’s recipe.

Bakers Royale features Individual Banana Cream Pies. They are darling.

For something a little different:

Culinary in the Country shared a recipe for Mini Banana Whoopie Pies.

A recipe request from a reader in the Press Telegram for Banana Cream Pie Cupcakes. I bet those are tasty!

Have a tasty day!

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Today is National Fruit Compote Day!

March 1, 2011

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Fruit Compote is a dessert that has origins in 17th Century France. Fruits can be whole or in pieces, in sugar syrup. Sugars and spices are added to enhance the fruit flavors. Compote can be served warm or chilled and made with a variety of fruits.

Here are a few recipes for Fruit Compote:

Food Network has a really easy Fruit Compote to make using frozen peaches and fresh plums. Great for those summer fruit seasons.

Simply Sugar & Gluten Free made a Winter Fruit Compote with no sugar added. Oranges, figs, pears and cherries. YUM!

About.com Southern Food features a Hot Fruit Compote made in the slow cooker. How easy is that! Plus it is made from canned fruits. Toss it all in and let it cook. I am making this one!

Epicurious shared a Breakfast Couscous with Dried-fruit Compote. Sounds better than oatmeal.

Have a delicious day!

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Today is National Chocolate Soufflé Day!

February 28, 2011

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I have missed featuring the National Food days. It was always fun to find out how delicious the day can be! My goal is to share the fun days plus provide foodie facts or recipes perfect for just the occasion. Enjoy!

Today – February 28th is National Chocolate Soufflé Day. I made a soufflé only once in my baking and of course it fell. It still tasted good though.

Here are some recipes I found you might want to try.

On Zen Can Cook – here is a fabulous post about making the perfect chocolate soufflé. He makes it look easy.

Lemons and Lavender featured a Chocolate Soufflé Cupcake with Orange Cream. This recipe sounds interesting to watch the cupcakes fall. I might give these a try.

Dulce Delight takes Chocolate Soufflé in a different direction with a Chocolate Soufflé Cake. She also provides a delightful video instruction for making it. Bravo!

The Merlin Menu made a Chocolate Soufflé Cookie. The recipe looks pretty simple for the great taste of soufflé. This is definitely going on my One 2 Try recipe list.

Have a delicious day everyone!

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Lucky Leaf – Fall Recipes for your Holiday Feast

November 23, 2010

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I love fall baking. Smells of gingerbread and cinnamon come to my kitchen. The aroma of baking with apples fills my entire home with warmness!

For your baking, reach to the scrumptious tastes of Lucky Leaf Premium Pie Fillings. The pie filling comes in delicious varieties. Fruit Pie filling, Lite Pie Filling and Creme Pie Filling. With Lucky Leaf it is easy to make your holidays delicious!

Lucky Leaf Pie Fillings is happy to share the Blue Ribbon Recipe Challenge winning recipe. Gloria Herdman’s Lucky Leaf Pot-A-Cakes. Made with Lucky Leaf Blueberry pie filling, cream cheese, vanilla instant pudding mix and cinnamon streusel quick bread mix plus a few other ingredients. I am saving this recipe to make for my Thanksgiving dessert. I can’t wait to try it. It sounds so yummy!

I did make another Lucky Leaf Recipe – Caramel Apple Gingerbread.

Ingredients

•1 package (14.5-ounce) gingerbread mix
•1 can (21 oz.) LUCKY LEAF APPLE PIE FILLING
•1/4 cup caramel-flavored ice cream topping
•Whipped topping

Directions

Heat oven to 350°F. Lightly grease a 9x9x2-inch baking pan; set aside. In a large mixing bowl prepare gingerbread mix according to package directions. Fold the apple pie filling into the batter. Spread batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Let cool about 30 minutes. Serve cake with caramel and whipped topping.

Makes 9 servings.

This was very tasty. I loved the warm apple flavor inside the gingerbread. The caramel sauce brings it over the top. It was quick to make too. It was a family hit!

Lucky Leaf provided the amazing pie fillings to make three fabulous recipes. I am drooling over the third recipe – Cherry Chocolate Brownie Cheesecake. I know, doesn’t that sounds decadent and Heavenly? I am planning on this for my Christmas Eve dinner. It is so tempting to make it early. I just might have to break down. It is seriously calling my name.

Lucky Leaf wants you to enjoy the season with easy to make delicious recipes. Take a look at all the mouthwatering Lucky Leaf Recipes for more tasty ideas.

Connect with Lucky Leaf
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Many thanks to Lucky Leaf for providing the review samples and recipes.

Disclosure: I received gratis samples for this review. No monetary compensation was offered or accepted for this post. The opinions above are my own. Others experience may vary.

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Halloween Tricks and Treats from Allrecipes.com

October 26, 2010

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Boooooo. Those goblins and ghosts are coming this weekend. Need some ideas on what to make? Turn to Allrecipes.com.

Visit the Halloween Headquarters for easy party treats, morbid munchies, ghastly goodies and strange brews sure to please the ghoul in everyone.

Allrecipes.com has printable Halloween cookbook available plus a Haunted Gingerbread House Template.

Yum – Bat Wing Soup anyone? Black Magic Cake?

Have a Fangtastic Halloween!

Disclosure: No monetary compensation was offered or accepted for this post. Just passing on the information provided.

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Today is National Creme Filled Donut Day!

September 14, 2010

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I think my waistband just expanded thinking about this sweet treat day.
Today is National Creme Filled Donut Day! I am sure you have a favorite from a local donut store. I am partial to the Krispy Creme filled ones.

Here are a few recipes I located if you are so adventurous to make your own.

Southern Food at About dot com: Cream Filled Doughnut Recipe – I like this recipe because you can choose your favorite instant pudding for the filling.

cdkitchen has a copycat recipe for Dunkin Donuts Vanilla Filled doughnuts. YUM

You could always leave the donuts to the professionals and choose one like this:

More creme than donut! Mmmm

From Le Pain Quotidien in NYC. Good thing they are many many miles away! This donut is for sure One 2 Try.

Enjoy your day!

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Today is National Root Beer Float Day!

August 6, 2010

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What a refreshing day for summer. It is National Root Beer Float Day! Grab a root beer and some vanilla ice cream to make the sweet drink for everyone today! Yum.

In honor of National Root Beer Float day, here are a few root beer related recipes I found to try.

From Smitten KitchenRoot Beer Float Cupcakes. I love the photos. They look so yummy!

Confessions of a Cookbook Queen – Another Root Beer Float Cupcake. It follows a very funny mystery story.

Erin CooksRoot Beer Float Ice Pops. They take a little bit of work but I bet they are a real cool tasty treat.

Here is a cake recipe of mine that is a perfect fit.

Root Beer Float Cake

1 (18.25oz) package yellow cake mix
1 (12oz) bottle root beer
¼ cup vegetable oil
3 large eggs
Root Beer Glaze
Vanilla Ice cream

1. Combine first 4 ingredients in a large bowl; beat at low speed with an electric mixer until dry ingredients are moistened. Beat at medium speed 2 minutes. Pour into a greased and floured 12 cup Bundt Pan.

2. Bake at 350 degrees for 35 to 40 minutes or until a long wooden pick or skewer inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan and cool on wire rack.

3. Pierce top of cake at 2 inch intervals with a long wooden pick. Pour glaze evenly over cake. Cool completely before serving. Serve with ice cream. Yield: 1 (10 inch) cake.

Root Beer Glaze
½ cup powdered sugar
3 tablespoons root beer

Stir together sugar and root beer until smooth.

Enjoy your day!

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