Blackberry Mojito

Serving 4-6

24 oz box of Blackberries

1.5 cups of Rum

6 cups of Club Soda

3/4 pack of fresh Mint Leaves

5 Limes

6 tablespoons of Sugar

6 cups of Ice Cubes

1. Place mint leaves in a mixing bowl. (Leaving a small amount for garnish)

2. Add blackberries. Mash until blackberries become a liquid and mix well with the mint.

3. Add sugar and squeeze in the juice from the limes. Mix well.

4. Pour mixture into a large pitcher. 

5. Add rum, stir mixture. 

6. Add club soda, stir mixture. 

7. Once you're ready to serve the mojitos add ice to each cup. (Do not pour the ice into the mojito's because it will dissolve quickly and water down the mojitos). 

Cheers!

How Far We've Come...

We know you've missed us! It's been a while since we've posted recipes, but we will be back this month with new easy recipes. We started this food blog in 2012, and it's crazy how far we've come. From food styling to food photography, we are thrilled with the positive feedback we've receive over the years. To take a look back, below are UPDATED photos of our FIRST recipe.

~Cookie Dough Cupcakes~

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

Sesame Spinach Salad

Serving: 3

Ingredients

10 oz package of spinach

1 cup of cooked quinoa

1/2 cup of sliced almonds

1 avocado

1 red pepper

2 tablespoons of sesame seeds

1/4 cup of Newman's Sesame Ginger Low Fat dressing

Directions

1. Place spinach on a cutting board. Finely chop spinach leaves, and then place in a large bowl.

2. Dice red pepper. Add to the bowl of spinach. 

3. Add quinoa, sliced almonds, and sesame seeds into the bowl.

4. Before serving, slice avocado and add into the bowl. 

5. Slowly pour the dressing in the bowl and mix until the salad is tossed well. 

Garlic Scallion Mashed Potatoes

Serving: 8-10

Ingredients

5 red potatoes

1/2 teaspoons of crushed garlic

2 tablespoons of margarine

1/3 cup of chicken broth

1 cup of diced scallions

Salt and pepper to taste

Directions

1. Boil potatoes for 30 minutes

2. Drain potatoes and keep in pot.  Add chicken broth and crushed garlic.

3. On a low heat, mash using a potato masher or the back of a fork until smooth. 

4. Add salt and pepper to taste.  Once mixed well, remove from the pot and place in a bowl.

5.  Add scallions.  Mix well.

Cocoa Rice Krispie Treats

Serving: 15

Ingredients:

1. 4 tablespoons unsalted butter 

2. 1.5 cups semi-sweet chocolate chips

3. 5 cups Cocoa Krispies

4. 8oz bag of marshmallows

Directions:

1. Lay out parchment paper or tin foil in a 9 x 13 baking dish. Lightly coat with vegetable oil.

2. Melt butter and marshmallows in a pot over a medium-low heat so that it doesn't burn.

3. Add in the chocolate chips.

3. Once your chocolate is mixed in well, add 1 cup of Cocoa Krispies at a time and mix. 

4. Continue this process until all cups of Cocoa Krispies are added in. 

5. Evenly spread the mixture onto your baking sheet. 

6. Allow this to cool off and harden for 30 minutes.

Holiday Cookie House

It's that time of year when the city lights are up, latkes are flipped, dreidels are spun and gifts are given. To make this year even more exciting, Manischewitz is hosting a Chanukah contest with a grand prize reward of $2,000!!
All you have to do is show off your crafty skills and decorate a Chanukah house using Manischewitz's Chanukah House decorating kit.

Details are as follows:
From now until December 23rd, 2014 upload a photo of your Chanukah house to the Manischewitz Facebook page. Additional materials such as sprinkles, extra frosting, cookies, candy, etc., can be used to enhance your design.

The Grand Prize Winner will receive $2,000; Second Prize $1,000; Third Prize $500.  Must be 18 years of age or older to enter, however, minors can submit their entry with parental permission, using a parent or guardian's email address.  There is a limit of one online entry per person.  For a complete list of rules, please click here.

Check out our Chanukah House below!

 

S'mores Dip - "Sending you S'more love from Seven Bites"

Ingredients 

6 oz. mini bowls

4 tablespoons of Semi Sweet chocolate chips per cup

1/4 cup of mini marshmallows (or as many mini marsmellows fill the bowl)

2 large pieces of graham crackers to dip

Directions: 

1. Preheat oven to 400 degrees

2. Melt chocolate in micorwave for about 45 seconds. Remove from microwave and stir. Place in microwave for another 15 seconds until melted

3. Place mini marshmellows on top of the melted chocolate and place in oven for about 5-7 minutes until the marshmellows are golden brown 

4. Use graham crackers to dip into the S'more dip! Eat right away!

**For a large party, place 2 bags of semi sweet chocolate chips (12 oz. bag) in a large microwave safe bowl and melt in microwave. Once melted, Place 1 1/2 bags of mini marshmallows (8 oz. bag) over the chocolate. Place the bowl in oven at 400 degrees for about 5-7 minutes. Use 1 box of graham crackers (14.4 oz box) to use for dipping! Eat right away! 

Sautéed Butternut Squash Pasta

Serving: 6

Ingredients

1 lb. of angel hair pasta

1 pint of cherry tomatoes 

2 cups of frozen cubed butternut squash 

1/2 cup of olive oil 

1/3 cup of white wine

3 tablespoons of milk

1 cup of parmesan cheese

Directions

1. Cook pasta as directed from box. Set aside and let cool
2. Wash cherry tomatoes and cut each in half

3. In a saucepan, sauté the cherry tomatoes in the olive oil. Once the consistency of the cherry tomatoes have become soft enough that they are considered to be "mushy", place the butternut squash in the saucepan

4. After about 5 minutes, add the white wine to the cherry tomatoes and butternut squash and leave on medium low until the wine has cooked down

5. Blend the cherry tomatoes and butternut squash with an immersion blender. Add milk to create a creamy consistency 

6. Once placing the tomatoe-buttnernut squash sauce onto the pasta, place cheese to your liking

-Serve warm-