Jewel Breads

I also found this recipe while looking through Mama's boxes of recipes. I don't remember ever hearing them called Jewel Breads before though... Hmmmm! They are good! :-)

2 3/4 cups Self-rising flour
1 cup sugar
3 tbsp oil
1/2 cup milk
3/4 cup orange juice
1 tbsp plus 1 tsp grated orange peel
1 egg
1 cup chopped pecans
1 1/2 cups frozen cranberries
Orange Butter or Honey Butter, recipe follows

Preheat oven to 350 degrees. Grease and flour 10 aluminum frozen juice cans or loaf pan, 9"x5"x3". Measure all ingredients except cranberries and orange butter into a large mixing bowl. Blend from low to medium speed for 1 minute, scraping down bowl constantly. Add cranberries and stir with a wooden spoon. Divide batter evenly among cans, filling each slightly over half full. Bake cans about 35 minutes, or loaf pan 50 to 55 minutes, or until toothpick inserted in the middle comes out clean. Cool before slicing. Serve with butter.

Orange Butter: Beat 1 stick (1/2 cup) softened butter, 1 tsp grated orange peel and 1 tbsp orange juice until fluffy.

Honey Butter: Beat 1 stick (1/2 cup)

 softened butter and 1/2 cup honey until fluffy.

Oatmeal Craisin Cookies with White Chocolate Chunks

I bought some craisins the other day thinking that my son would love them. He and my husband like raisins, and they both like sour flavors. I had them try them, (proud of myself for finding something different that I knew they'd love) and I asked them, "How do you like them???" Their response was... "Eh, not so much." Sooooo, I decided to put them in a traditional Oatmeal and Raisin cookie recipe... With a Twist.
See what you think.

2/3 cup margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Dried Cranberries
2/3 cup white chocolate chunks

Preheat oven to 375ºF.

Using an electric mixer, beat margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2 1/2 dozen cookies.

Milkshakes, Slushies and Smoothies!

Here are some great summertime cool-down drinks. I bet the kids would love to help with these! Help cure the summertime  "I'm bored!" blues!  How many of you remember the Purple Cow Drink?

Purple Cow

2 cups milk
1 cup grape juice
1 pint vanilla ice cream

Combine milk, grape juice and half the ice cream in a blender and blend. Pour into 4 glasses and top with remaining ice cream. Garnish with whipped cream and a cherry, if you wish.
** Pink Cow - substitute cranberry for grape juice


Lively Lime Drink

2 scoops vanilla ice cream
3 T frozen limeade concentrate
2 cups milk

Combine in a blender and blend. If you want, add some green food coloring for a brighter lime color.


Chocolate-Cherry Cooler

2 cups chocolate milk
2 cups cherry ice cream
1 tsp vanilla extract

Combine in a blender and blend.


Orange-Pineapple Whirl

1 6oz can orange juice concentrate
2 cups milk
1 cup pineapple ice cream
1/4 cup light corn syrup

Combine in a blender and blend until creamy.


Maple-Pecan Milkshake

1/4 cup maple syrup
2 cups skim milk
1 cup butter-pecan ice cream

Combine in a blender and blend until smooth.


Tutti-Frutti Blush

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.


Peach Smoothie

1 8oz can peaches and syrup
2 cups milk
1 1/2 cups vanilla ice cream
1/4 tsp almond extract

Combine in a blender and blend until smooth.

Cranberry Orange Dipping Sauce

Do you have turkey left over from Thanksgiving Dinner or Supper? This sauce is an awesome addition to those turkey and dressing sandwiches or just a plain turkey sandwich! It is also a great for a glaze on a pork loin or turkey.  

3 tsp cornstarch
3 tsp packed brown sugar
1/2 cup orange juice
1 (16 oz) can whole berry cranberry sauce*
2 dashes of ground cinnamon
1 dash nutmeg

In a cold heavy saucepan, combine the cornstarch, brown sugar and orange juice until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened, Remove from the heat; stir in the cranberry sauce and cinnamon until blended. Cover and refrigerate. Serve cold.
*Use jellied if you prefer a smooth sauce.

Stuffed Cranberry Sauce

Here's a new idea for that big can shaped blob of cranberry sauce!

8oz Cream Cheese, softened
2 tbsp Mayo
1/4 c Pecans, chopped
1 (16oz) Cranberry Sauce (jellied), chilled

Slice cranberry sauce 1/4" thick. Mix the other ingredients. Spread on a slice and top with another slice.