Tag: Easy Recipes

Glazed Cranberry Orange Bread

The glaze is smooth and rich and provides a touch of class to this cranberry bread recipe that comes laced with wonderful notes of orange zest. I love the eye appeal of this bread, just look at the pictures. Moist soft and drizzled with sweet anticipation, this may be the best holiday recipe you will find for a dessert class of bread. I have made many different dessert types of bread and I have to say this one is my new favorite. I have been working to unlock the glaze for some time and I am delighted to share this with you. Show up to your holiday gathering with this simple to make affordable selection and leave with the satisfaction of an empty plate. I highly recommend giving this a try and seeing for yourself just how delicious this seasonal bread really is. 

Watch the video and follow the instructions below to have this gorgeous warm bread in the center of your table dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Folks will be asking you for your secret and where you found this recipe. I would appreciate you telling them that it is just another eatfoodlicious suggestion that is spot on in flavor and satisfaction. Thanks for visiting and see you again soon.

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In a separate bowl: combine all the sugar, eggs and beat until pale white.

Then add vanilla extract, oil, milk, fresh orange juice, and continue to mix.

Lastly add the flour mixture to the bowl and continue mixing everything together.

Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen) and orange zest (~1 whole orange).

Then gently fold the batter until the cranberries and orange zest is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). 

Transfer the batter to the loaf pan. 

Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean.

In a small bowl: combine powdered sugar, fresh orange juice & orange zest. Mix well until nice and smooth.

Then drizzle the glaze over the bread to your liking.

Serve and enjoy!

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Glazed Cranberry Orange Bread

Gorgeously glazed and mouthwateringly delicious Cranberry Orange Bread will put a smile on everyone's face this holiday season.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Baked Goods, Breakfast
Cuisine American
Servings 8
Calories

Equipment

  • Loaf Pan

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • ½ cup milk
  • ½ cup vegetable or canola oil 
  • ¼ cup fresh orange juice
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen cranberries
  • 1 large orange (zest)

Glaze

  • 1 ½ cups powdered sugar
  • 3 tbsp fresh orange juice
  • orange zest

Instructions
 

  • Preheat the oven to 350°F / 176°C. Grease the loaf pan (9×5) with softened butter or coat with flour cooking spray.
  • In a medium size bowl: Mix the flour, salt & baking powder together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
  • In a separate bowl: combine all the sugar, eggs and beat until pale white. Then add vanilla extract, oil, milk, fresh orange juice, and continue to mix. Lastly add the flour mixture to the bowl and continue mixing everything together.
  • Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen) and orange zest (~1 whole orange). Then gently fold the batter until the cranberries and orange zest is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). Transfer the batter to the loaf pan. 
  • Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean.
  • Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.
  • In a small bowl: combine powdered sugar, fresh orange juice & orange zest. Mix well until nice and smooth. Then drizzle the glaze over the bread to your liking.

Serve & enjoy!

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    Jalapeños Bacon Cheese Ball

    Simple to make delicious bacon and jalapeño cheese formed into a tasty sphere of comforting satisfaction. Smooth cheese and chewy bits of bacon provide excellent textures and flavors that spread wonderfully over your favorite cracker. This recipe has the perfect amount of spice and will be a wonderful addition to any appetizer selection. Serve this up during your office party and be delighted with how well received it will be. I am guilty of slightly over indulging on this as I absolutely love bacon and jalapeño flavors. My teenagers ate every last bite because who doesn’t love some good bacon flavored cheese spread? 

    Watch the video and follow the instructions below to have this scrumptious party favor on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a beginner friendly recipe that requires very few preliminary activities and it keeps well when refrigerated for future use. Thanks for visiting and see you again soon.

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    In a small bowl: add half of the bacon bites and minced jalapeños. Mix well and set aside for later use.

    In a medium size bowl: Add the other half of bacon and jalapeños and the rest of the ingredients. Mix thoroughly until well combined.

    Place the cheese mixture on a saran/plastic wrap. Cover and roll until you form a ball. Refrigerate for 1 hour.

    Remove cheese ball from the refrigerator and discard the wrap. Roll the cheese ball in the rest of the bacon & jalapeños. Then cover one last time with saran/plastic wrap to form a nice symmetrical ball.

    You can serve it immediately or at room temperature. Serve with crackers. Enjoy!

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    Jalapeños Bacon Cheese Ball

    Excellent cheese ball that features crunchy bacon and lightly spicy Jalapeños for a harmony of delicious textures and flavors that everyone will enjoy.
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    Prep Time 15 minutes
    Refrigerate 1 hour
    Total Time 1 hour 15 minutes
    Course Appetizer, Holiday, Snack
    Cuisine American
    Servings 8
    Calories

    Ingredients
      

    • 8 oz cream cheese room temperature & softened
    • 8 (divided) sliced bacon cooked & minced
    • ½ cup shredded cheddar cheese
    • 2 tbsp fresh parsley chopped
    • 1 tsp lemon juice
    • 1 tsp Worcestershire sauce
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • ½ tsp paprika
    • 2 (divided) jalapeño deseed & chopped

    Instructions
     

    • In a small bowl: add half of the bacon bites and minced jalapeños. Mix well and set aside for later use.
    • In a medium size bowl: Add the other half of bacon and jalapeños and the rest of the ingredients. Mix thoroughly until well combined.
    • Place the cheese mixture on a saran/plastic wrap. Cover and roll until you form a ball. Refrigerate for 1 hour.
    • Remove cheese ball from the refrigerator and discard the wrap. Roll the cheese ball in the rest of the bacon & jalapeños. Then cover one last time with saran/plastic wrap to form a nice symmetrical ball.
    • You can serve it immediately or at room temperature.

    Serve with crackers. Enjoy!

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      White Chocolate Cranberry Cookies

      Decadent White Chocolate Cranberry Cookies get better with each bite. This seasonal treat is simply affordable and absolutely a blast to make. A seasonal plate of delicious cookies are part of of festive traditions that create the tasty memories that will last longer that the plate of cookies. However once these buttery rich sugar cookies laced with the elegance of mouthwatering tart cranberries are presented for sharing they will be gone faster than you can say “are there any left?” All kidding aside, I do recommend you try these at least once to see for yourself how delicious they really is.

      Watch the video and follow the instructions below to have a plate full of everyones soon to be favorite seasonal cookies. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Share the preliminary activities with someone you hold dear so that each year the aroma of delicious cookies bring back the memory of something worth more than gold. Thanks for visiting and see you again soon. May your next food experience be ever so eatfoodlicious.

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      In a large bowl using a mixer: add butter, sugar, and brown sugar.

      Whip on high until smooth. Add egg, vanilla extract and mix well.

      Add flour, salt, and baking soda.

      Mix until well combined.

      Add dried cranberries and white chocolate chips.

      Use a wooden spoon or spatula and fold the batter until everything together is well combined.

      Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie balls to the cookie sheet, spacing them ~2″ apart.

      Bake for 13-15 minutes or until lightly golden brown on top. Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 20-22 cookies.

      Place leftover cookies in an airtight container for up to a week. Serve and enjoy!

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      White Chocolate Cranberry Cookies

      Rich sugar cookies loaded with cranberries and buttery delicious white chocolate.
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      Prep Time 10 minutes
      Cook Time 13 minutes
      Total Time 25 minutes
      Course Baked Goods, Dessert
      Cuisine American
      Servings 20 cookies
      Calories

      Ingredients
        

      • 1 ½ cup all-purpose flour
      • 1 cup dried cranberries
      • ¾ cup white chocolate chips
      • ½ cup light brown sugar
      • ½ cup granulated sugar
      • ½ cup unsalted butter softened
      • 1 tbsp vanilla extract
      • ½ tsp salt
      • ½ tsp baking soda
      • 1 large egg

      Instructions
       

      • Preheat the oven to 350°F (176°C).
      • In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add egg, vanilla extract and mix well. Add flour, salt, baking soda, and mix until well combined.
      • Add dried cranberries and white chocolate chips. Use a wooden spoon or spatula and fold the batter until everything together is well combined.
      • Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie balls to the cookie sheet, spacing them ~2" apart.
      • Bake for 13-15 minutes or until lightly golden brown on top. Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 20-22 cookies.

      Place leftover cookies in an airtight container for up to a week. Serve and enjoy!

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        Instant Pot Pulled Pork in Chipotle Adobo Sauce

        Instant Pot Pulled Pork in Chipotle Adobo Sauce is perfect for urban street tacos or pulled pork sandwiches. The Adobo Sauce is mouthwateringly delicious and is dripping with flavorful satisfaction. Use your IP to create an affordable and easy to make pulled pork the entire family will be drooling over. Full of flavor rich juicy flavors and scrumptiously chewy textures at a budget price, this is perfect for anytime meal planning. Quick and tasty this recipe permeates with inviting aromas that will advertise good food and bring everyone in the house to the table at neck break speed. My family loves some pulled pork and we particularly enjoy this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a plethora of southwestern inspired pulled pork at the ready today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Our favorite way to enjoy these are on street tacos, see the pictures for some presentation suggestions that are gorgeous and pretty darn good. Thanks for visiting and see you again soon.

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        In a small bowl; combine all the seasonings together.

        Then sprinkle the dry rub over the pork. Place pork in the cooker.

        Pour the orange juice and garlic down the side (careful not to wash off the rub).

        Then top with the chipotle peppers and adobo sauce.

        Pressure cook on high for 90 minutes with a natural release (approx. 25-30 min). Transfer the cooked meat to a bowl/plate.

        Use tongs or 2 forks to shred the meat.

        Return the meat to the pot. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

        Serve with buns, tortillas, nachos, rice or salad.

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        Instant Pot Pulled Pork in Chipotle Adobo Sauce

        Southwestern inspired slightly spicy and extremely savory IP Adobo sauce pulled pork.
        5 from 3 votes
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        Prep Time 5 minutes
        Cook Time 2 hours
        Total Time 2 hours 5 minutes
        Course Main Course
        Cuisine Mexican
        Servings 8
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 4 lbs Boston butt or pork shoulder boneless or bone-in
        • 15 oz chipotle peppers with adobo sauce
        • 1 cup orange juice
        • 1 tbsp salt
        • 1 tbsp ground cumin
        • 1 tbsp dried oregano
        • ½ tbsp black pepper
        • 8 garlic cloves sliced

        Instructions
         

        • Clean and pat the pork dry. In a small bowl; combine all the seasonings together. Then sprinkle the dry rub over the pork.
        • Place pork in the cooker. Pour the orange juice and garlic down the side (careful not to wash off the rub). Then top with the chipotle peppers and adobo sauce.
        • Pressure cook on high for 90 minutes with a natural release (approx. 25-30 min). Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the pot. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

        Serve with buns, tortillas, nachos, rice or salad.

          Toppings: sliced jalapeños, pickled red onions, cilantro, queso fresco (mexican crumble cheese), lettuce, avocado, lime, salsa, guacamole & beans.

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            One Pot Lemon Chicken Leg Quarters with Rice

            Succulent tender chicken leg quarters atop lemon infused rice has never been more user friendly than this recipe. Convenient and affordable this easy to make selection is perfect on any occasion.  The natural flavors of the lemon slices slowly marinate the well seasoned Chicken skin as the rice captures the luscious oils permeating from the meat with a subtle zing from the citrus zest. If you are looking for a one pot delicious recipe, I highly recommend giving this one a try at least once to see for yourself just how delicious it really is.

            Watch the video and follow the instructions below to have a complete ready to serve entree today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This meal also keeps very well and reheats for later use making it an even better choice for a quick to the table meal with all the preliminaries performed at your leisure. Thanks for visiting and see you again soon.

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            In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.

            Cover the chicken with olive oil & dijon mustard being sure to mix well.

            Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.

            Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent.

            Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

            Slowly pour in the chicken broth.

            Then place the marinated chicken in the pot.

            Cover with sliced lemons.

            Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. 

            Optional for crispy chicken skin:broil on high for 4-5 additional minutes in the oven after the liquid has reduced.

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            One Pot Lemon Chicken Leg Quarter with Rice

            Juicy chicken over a bed of succulent rice in a single pot of convenient satisfaction.
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            Prep Time 15 minutes
            Cook Time 45 minutes
            Total Time 1 hour
            Course Main Course, One Pot Meals
            Cuisine American
            Servings 4
            Calories

            Ingredients
              

            • 2 cups uncooked white rice
            • 4 cups chicken broth unsalted, low-sodium, or regular
            • 2 tbsp unsalted butter
            • 1 tbsp olive oil
            • 1 tsp salt
            • 1 onion chopped
            • 3 garlic cloves minced
            • 2 lemon sliced & remove seeds

            Marinate

            • 4 chicken leg quarters
            • 1 tbsp olive oil
            • 1 tbsp dijon mustard
            • 1 tsp dried oregano
            • 1 tsp garlic powder
            • 1 tsp onion powder
            • 1 tsp dried thyme
            • 1 tsp salt
            • 1 tsp pepper

            Instructions
             

            • Clean and pat the chicken dry with a paper towel then place in a large bowl. In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.
            • Cover the chicken with olive oil & dijon mustard being sure to mix well. Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.
            • Preheat the oven to 350°F.
            • Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent. Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.
            • Slowly pour in the chicken broth. Then place the marinated chicken in the pot and cover with sliced lemons.
            • Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. Optional for crispy chicken skin: broil on high for 4-5 additional minutes in the oven after the liquid has reduced.
            • Place chicken on a serving plate. Stir the the rice and sliced lemon together. Then discard the lemon slices. Add a pinch of salt to the rice if you like.

            Serve and enjoy!

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              Cranberry Muffins

              Moist rich and scrumptious vanilla muffins filled with deliciously tart cranberries is a perfect snack to have on hand for any occasion. Send seasonally inviting aromas throughout a warm kitchen when you bake a batch of these mouthwatering tummy pleasers. I love these fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with these will be how long they are available to eat because your family will gobble them down faster than you can bake them up. My family absolutely loves these muffins and we hope you decide to give them a try to see for yourself just how delicious they really are.

              Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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              In a large bowl: Fadd sugar, eggs and mix well.

              Then pour in the milk, oil, vanilla extract, while continuing to mix. Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix.

              Sprinkle in fresh cranberries (if using frozen cranberries: do not let thaw mix while still frozen) 

              Then gently fold the batter until every distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 

              Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops).

              Bake for 22-25 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

              Enjoy!

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              Fresh Cranberry Muffins

              Delicious muffins generously loaded with tart cranberries combine for the perfect heavenly treat.
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              Prep Time 10 minutes
              Cook Time 25 minutes
              Total Time 35 minutes
              Course Baked Goods, Breakfast, Brunch
              Cuisine American
              Servings 12
              Calories

              Equipment

              • Muffin Tin

              Ingredients
                

              • 2 cups fresh cranberries or frozen
              • 2 cups all-purpose flour
              • ¾ cup granulated sugar
              • ½ cup milk (whole, low, fat-free or half & half)
              • ½ cup vegetable or canola oil 
              • 2 ½ tsp baking powder
              • 1 tsp vanilla extract
              • ½ tsp salt
              • 2 large eggs room temperature

              Instructions
               

              • Preheat the oven to 350°F.
              • In a large bowl: add sugar, eggs and mix well. Then pour in the milk, oil, vanilla extract, while continuing to mix. Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix. Sprinkle in fresh cranberries (if using frozen cranberries: do not let thaw mix while still frozen) then gently fold the batter until every distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 
              • Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).
              • Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops).
              • Bake for 22-25 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

              Serve & Enjoy!

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