Vegetarians & Meat-Lovers: Split Table Recipes

Episode 14: Hybrid Breakfast Meat or Veggie Egg Bowls, Chocolate Peanut Butter Banana Bread, & Salted Oregano Potatoes. I love all the craze about creating customized bowls that have flooded the arena of cooking. This is an ideal set up for a hybrid family because each member can build their own bowl to their own tastes very easily because you create a bar with toppings that people can choose or decline. This is a full meal suggestion episode with sweet bread and yummy potatoes. Please see the recipes below: Hybrid Vegetarian and Meat Scrambled Egg Bowls from the cookbook One Dish Two Diets (affiliate link): https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Ingredients: 2 Tbsp butter, divided 12 eggs 1/2 c skim milk 1 green pepper, diced 1 red pepper, diced 1/2 c diced onion 1 small package of sliced mushrooms (3 cups) 1 (10 oz) can of tomatoes and chilies 1 c precooked sausage or ham pieces 1 c shredded cheddar or pepper jack cheese 1 tsp red pepper (optional) salt and pepper to taste Optional toppings: hot sauce, salsa, fresh tomato, corn, peas, broccoli, cauliflower, potatoes, any leftover cooked vegetable, other cheeses Instructions: 1. Drain and blot can of tomatoes and chilies. 2. Melt 1 Tbsp of butter in frying pan. Cook peppers and onion. Add mushrooms and tomatoes. 3. Remove veggies from pan. Cover. 4. Add 1 Tbsp butter to pan. 5. Scramble eggs with milk and ground red pepper. 6. Cook and scramble eggs. 7. Add eggs and meat to bowls or allow people to build their own to their tastes. 8. Add toppings as desired. Serve. Chocolate Peanut Butter Banana Bread:Ingredients: 1 c Splenda 1/2 c salted butter, melted 2 eggs 1/4 c smooth peanut butter 2 c bread flour 1/4 tsp salt 1 tsp baking soda 4 ripe bananas, mashed 1 c semi-sweet chocolate chips Instructions: 1. Cream together Splenda and melted butter. 2. Add eggs and peanut butter. Stir well until blended. 3. In a separate bowl, combine bread flour, salt, and baking soda. Stir. 4. Combine wet and dry and ingredients and stir. Batter will appear dry, but stir as much as you can to mix. 5. Add 4 mashed bananas and stir. 6. Stir in chocolate chips. 7. Spray the loaf pan with olive oil cooking spray. 8. Scoop batter into loaf pan and flatten. 9. Bake at 350 degrees for one hour. Cool and serve. Top as desired with butter, Nutella, cream cheese, or jelly. Salted Oregano Potatoes;Ingredients: Enough yellow potatoes (cut into small bite-size pieces) to cover a large cookie sheet. 1/4 c avocado oil 1 tsp Lawry's seasoned salt 1 tsp garlic powder 1/4 tsp black pepper 1 tsp dried oregano leaves Instructions: 1. Cut the desired amount of potatoes. 2. Combine avocado oil, seasoned salt, garlic powder, black pepper, and dried oregano leaves in a bowl. Stir. 3. Pour oil mixture over potatoes and stir well to coat. 4. Spread potatoes across a large cookie sheet (spray with cooking spray also if desired). 5

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 13: Spinach Tomato Tortellini Pasta Salad and Sweet & Spicy Surprise Salad plus Pancake. Add a salad to your Superbowl snack table! Add some healthy food to your party table and people will gobble it up! In this episode, I share yummy unique salad recipes, a savory pancake made from one of the salads (yes! I'm serious!), a way to add bursting flavor to your ordinary box of rice pilaf, and ideas for how to help you think outside the box when cooking. I also share how my cooking has changed as a mom of growing boys. Now that my boys are all teens, they are so much more open to different dishes and flavors so my world has opened up to cooking in new ways and I love it! Two recipes are from my cookbook One Dish Two Diets, affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Spinach Tomato Tortellini Pasta Salad Ingredients Needed: 2 lbs. 4 ounces frozen cheese tortellini

1 8.5 ounce jar of julienne cut sundried tomatoes in herbs and olive oil

2-4 cups grape tomatoes sliced in half

½ cup feta cheese

½ cup grated or shredded Parmesan cheese

¼ teaspoon black pepper

¼ teaspoon salt

4 cups fresh spinach

2 teaspoon balsamic vinegar

7 ounces salami cut into small pieces

Instructions:

Cook tortellini. Let cool at least a little bit.

Add sundried tomatoes, sliced tomatoes, spinach leaves, and balsamic vinegar to tortellini. Stir to mix.

Add Parmesan cheese and feta cheese to a bowl. Add in salt and pepper and stir.

Add cheese mixture to tortellini mixture. Stir.

Split salad in half for a vegetarian half and a meat-containing half.

Add salami pieces to meat half of the salad and stir.

Refrigerate to cool. Serve cold.

Sweet & Spicy Surprise Salad Ingredients: 1 Tbsp olive oil, juice from 1 lemon, 1 Tbsp fresh lime juice, 1 Tbsp chia seeds, 1 Tbsp salted sunflower seeds, 2 lg tomatoes diced, 1 c. diced strawberries, 1 c. diced cucumber, 4 Tbsp chopped fresh jalapeno, 2 c. frozen gold and white corn (cooked and cooled), 1 overfull Tbsp chopped cilantro, 2 c. fresh mozzarella cheese diced, optional: 1/2 tsp chili powder and 1 diced avocado. Instructions: Prepare dressing by combining olive oil, lemon juice, lime juice, chia seeds, and sunflower seeds. Stir. Stir all vegetables and fruit together in a large bowl. add cheese and herbs/spices. Pour dressing over and stir well. Sweet and Spicy Cornbread Pancake: Ingredients: per pancake: 1/2 c Sweet and Spicy Surprise Salad, 1 egg, 1/3 c. cornbread mix (I used Jiffy), salt and pepper, 1 Tbsp butter. Combine and cook as you cook a pancake on low to medium-low heat. Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal:

• From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacar

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 12: Plant-Based Nutrition Advice with Dr. Yami. I'm excited to introduce you to my guest for this week's podcast episode. We had a fun and interesting chat! Dr. Yami is a board-certified pediatrician, certified lifestyle medicine physician, national board-certified health and wellness coach, author, podcast host and professional speaker. A passionate promoter of healthy lifestyles, especially the power of plant-based diets for the prevention of chronic disease, she founded VeggieFitKids.com where she provides information on plant-based diets for children. She also hosts the podcast Veggie Doctor Radio.

She obtained a certificate in plant-based nutrition, is a certified Food for Life Instructor, and a Jack Canfield Success Principles Certified Trainer.

She is a fellow of the American Academy of Pediatrics and a diplomate of the American College of Lifestyle Medicine. Dr. Yami owns Nourish Wellness, a pediatric practice in Yakima, WA where she lives with her husband and two active sons. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Her book is entitled "A Parent's Guide to Intuitive Eating: How to Raise Kids Who Love to Eat Healthy" (affiliate link to book) https://amzn.to/3Y1g2ev Learn more at DoctorYami.com · Instagram: Instagram.com/thedoctoryami

· Website: Doctoryami.com

· Podcast: Veggie Doctor Radio

Check out Julie's cookbook One Dish Two Diets, affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 And also the new cookbook American Midwest Cooking Quiches https://amzn.to/3XLekht Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal:

• From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacart. Min. $10 req. Terms apply.
• https://instacart.oloiyb.net/c/3786449/1560778/7412​

Thanks for listening!

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 11: Easy Quick Tortilla Wrap Meals. I love using tortillas in meals. They are so versatile and can be used in so many different ways. I'm a busy mom and entrepreneur, so I love simple practical meals like these that are quick, easy, and ones you can easily add a bit of outside the box creativity to, and therefore create a welcome newness to a meal. These recipes are from my cookbook One Dish Two Diets, affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal:

• From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacart. Min. $10 req. Terms apply.
• https://instacart.oloiyb.net/c/3786449/1560778/7412​

The Recipes: Hybrid Vegetarian and Meat Lettuce Tortilla Wrap BarIngredients: 1 bag prewashed sweet butter lettuce or romaine lettuce 3/4 c. ranch dressing 1 Tbsp. chia seeds 1/2 c. raisins or dried cranberries 1/2 to 1 c. nuts (sunflower seeds, chopped pecans, walnuts, pumpkin seeds, or almond slivers) 1 c. diced cucumber 1 c. diced tomato 1/2 c. diced onion 1 c. diced apple (Honeycrisp) 1 c. cooked butternut squash 2 c. shredded cheddar cheese 1-2 c. cooked chicken chunks, pieces of turkey, or torn up pieces of sandwich meat tortillas Combine 3/4 c. ranch dressing and chia seeds. Stir well. Pour dressing/seed mixture over lettuce and toss. Assemble all toppings in bowls to make the bar. Add about 1/4 c. coated lettuce (or amount as desired) to each tortilla wrap and add toppings along bar as desired. Pizza Tortilla Roll: View recipe and print it off of my website here: https://www.juliehoagwriter.com/2017/02/15/pizza-tortilla-roll/ Easy All Ones Hybrid Vegetarian and Sausage Egg Burrito: View recipe and print it off my website, click here: https://www.juliehoagwriter.com/2017/02/23/simple-easy-quick-7-ones-egg-burrito/ 40 Ways to Honor Your Mom After She has Passed Away: https://amzn.to/3kuyVIe Thanks for listening and have a great day! Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 10: Pizza Recipes with Squash sauce and Cauliflower Crust. I love pizza! How about you? Check out these recipes from my book One Dish Two Diets: universal worldwide affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Instacart deal:

• From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacart. Min. $10 req. Terms apply.
• https://instacart.oloiyb.net/c/3786449/1560778/7412​

Hybrid Vegetarian and Chicken Squash Sauce Pizza Crust: 1 c. warm water, 2 1/4 tsp active dry yeast, 1 Tbsp. sugar, 2 c. flour, 1/2 c. Italian bread crumbs, 1/4 c. plus 1 tsp. olive oil, divided, and 1 tsp. coconut oil. Sauce: 1 c. cooked butternut squash, 1 tsp. ground oregano, 1 (15 oz.) can tomato sauce, 1/4 tsp. garlic powder. Toppings: 1 1/2 c. shredded mozzarella cheese, 1/2 c. finely shredded Asiago cheese, 1/2 c. sundried tomatoes (julienne), 8 oz. sliced baby bella/crimini mushrooms, 1/4 c. diced onion, 1 cup pieces of smoked cooked chicken breast, 1/4 c. grated Parmesan cheese. Instructions for crust: combine warm water & yeast in a bowl, stir. Add sugar. stir. Add flour, bread crumbs, 1/4 c. olive oil. Stir. Oil hands with 1 tsp. olive oil. Knead dough into a ball. Cover and let sit for 12-15 minutes or so. Sauce: combine squash, oregano, tomato sauce, garlic powder in a bowl and stir. Blend with a hand blender 1 minute. Assemble pizza: Preheat oven to 400 degrees. Grease 9x13 inch glass pan (or cookie sheet), with 1 tsp. coconut oil. Spread dough evenly in pan with your fingers. Spread sauce on top. Top with mozzarella cheese, Asiago cheese, sundried tomatoes, onion, mushrooms. Add meat as desired. Sprinkle pizza with 1/4 c. Parmesan cheese. Cook for 27-33 minutes. Hybrid Hidden Cauliflower Crust Margherita Pizza Ingredients: 1 (10 oz.) package frozen riced cauliflower with Italian cheeses (make your own by adding 1/4 c. Parmesan, Asiago, Romano cheese blend), 1/2 c. fresh basil leaves, 1 c. pizza sauce, 1 (6.5 oz.) pizza crust mix, 1 c. shredded mozzarella cheese, 1/2 c. shredded Parmesan cheese, 2 c. sliced fresh mushrooms, 1 large tomato sliced, meat as desired cooked chicken, pepperoni, or sausage. Instructions: Preheat oven to 450 degrees. Cook riced cauliflower per package. Prepare pizza crust as directed on package. Add riced cauliflower to dough. Knead dough into a ball. Let sit for 5 minutes. Spray 9x13 inch glass baking dish with cooking spray. Spread 1 c. pizza sauce, top sauce with mozzarella cheese, Parmesan cheese, fresh basil, tomato slices, and mushroom slices. Top with meat over portion desired. Cook pizza on a low oven rack for 450 degrees for 28-30 minutes. Cool 10 minutes. Cut and serve. Enjoy! Visit my website at https://www.juliehoagwriter.com/

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 9: New Year's Eve Appetizers with Jalapenos, Hashbrown cups, A cheese ball, and wontons. Happy New Years! Enjoy your celebration with appetizers! Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Check out my One Dish Two Diets cookbook at: the affiliate link https://amzn.to/3jJK0VD Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/ Cheddar Hash Brown Potato Jalapeno BitesIngredients: 1 (30 oz) package frozen shredded-style hasbrowns, thawed 8 oz can of diced hot jalapenos, undrained 2 c. shredded mild cheddar cheese 2/3 c. finely chopped onion 1 tsp. salt Optional: add meat pepperoni slices, crumbled cooked bacon, or pieces of deli ham to all or half of the recipe as desired Instructions: Preheat oven to 400 degrees. Combine all ingredients in large bowl and stir well. Spray a mini muffin pan with cooking spray. Press mixture firmly into cups, add more until flush with top. Bake at 400 degrees for 46-50 minutes. Serve. Jalapeno Chia and Pumpkin See Cheese BallIngredients: 12 ounces cream cheese in block form, softened 1/2 c. shredded pepper jack cheese 1/2 c. grated Parmesan cheese 1 tsp. minced garlic 1 banana pepper 2 jalapeno peppers 1/4 c. honey roasted pumpkin seeds (or pepitas) 2-4 sleeves crackers Instructions: Combine softened cream cheese with pepper jack cheese, Parmesan cheese, and minced garlic. Stir and mash with a fork to mix thoroughly. Add banana pepper and jalapeno pepper to a food processor and grind into small pieces, almost pureed. Stir peppers into cheese mixture with a fork, stirring and mashing a fork to incorporate into cheese. Crush 1/4 c. pumpkin seeds. Roll cheese ball in crushed seeds. Serve with crackers. Jalapeno Pumpkin & Chia Seed WontonsIngredients: 1 (8 oz.) block of cream cheese, softened 2 fresh jalapeno peppers 1/4 c. honey-roasted pumpkin seeds (or pepitas) 1 Tbsp. chia seeds 3 1/2 dozen (12 oz. package of 42) wonton wraps 3 Tbsp. olive oil 1 Tbsp. water Instructions: Preheat oven to 400 degrees. Cut jalapenos and scoop out seeds as desired. Grate jalapenos with a cheese grater for about 1/4 c. shredded jalapenos. Add peppers to cheese and stir. Crush pumpkin seeds. Add to cheese and jalapeno mixture. Add chia seeds and stir and mash with a fork to mix thoroughly. Add 1 tsp. cheese mixture to center of wonton wrap (make 5-6 at once for ease of preparation). Brush all edges with water. Fold wonton warp in half to make a triangle. Press edges to seal. Brush one side of wonton with olive oil. Flip it over and brush the other side with oil. Fold in all three points to the triangle to make a pouch or envelope. Bake on an ungreased cookie sheet for 11-12 minutes until the edges of the wonton wrap are golden. Serve on a platter with pumpkin seeds sprinkled throughout. Try out Instacart for easy and convenient home delivery. Get started with Instacart:

• Get free delivery on your first order via Instacart & make holiday dinner prep easier with ingredients in as fast as 1 hour. Min $10 req. Terms apply.
• Link:

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 8: Hybrid Veg/Meat Pickle Wrap Appetizer, Christmas Cookies, & Finnish Pulla Bread. Happy holiday cooking! I ready to do some holiday baking, how about you? Maybe you've already started. I have several yummy recipes to share with you. But first, get my cookbook, it's FREE today One Dish Two Diets (affiliate link) https://amzn.to/3W9dWbm It's now out in hardcover as well. **This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links, but this is at no added cost to you. First recipe, get the Hybrid Vegetarian & Pickle Wrap Appetizer Recipe here on my website: https://www.juliehoagwriter.com/2016/10/14/last-minute-pickle-wrap-appetizer/ Second recipe: Peanut Blossoms 1 3/4 c flour 1 tsp baking soda 1/2 tsp salt 1/2 c butter, melted/soft 1/2 c peanut butter 1/2 c sugar 1/2 c brown sugar, packed 1 egg 1 tsp vanilla How to make it: Stir dry ingredients together, cream wet ingredients together, then add egg and vanilla. Combine wet and dry and use an electric mixer to blend into dough. Wrap dough. Refrigerate dough. Make dough into balls, roll in sugar. Bake at 360 degrees for 5-6 minutes. Press chocolate kiss in center. Bake for 5 more minutes. Third Recipe: Cut Out Cookies 4 c flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp nutmeg 1 c soft butter 1 egg 1/2 c dairy sour cream 1 tsp vanilla Combine dry ingredients in a bowl. Combine wet ingredients in a bowl and mix with an electric mixer. Add sour cream and vanilla to wet and mix. Add flour and mix until well mixed and dough ball forms. Wrap dough in wrap. Place in the fridge for a few hours. Roll out on a floured surface and cut out cookie shapes with cookie cutters. Bake at 375 degrees for 10-12 minutes. Frost and use sprinkles as desired. Fourth Recipe: Pulla Yeast Coffee Bread From The Finnish Cookbook by Beatrice A. Ojakangas https://amzn.to/3W3VjFO Get started with Instacart:

• Get free delivery on your first order via Instacart & make holiday dinner prep easier with ingredients in as fast as 1 hour. Min $10 req. Terms apply.
• Link: https://instacart.oloiyb.net/c/3786449/1540318/7412

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 7: Christmas Quiche and Rosemary Onion Foccacia Bread. This is my Christmas/holiday series. This episode is about a breakfast/brunch idea for Christmas morning that will deliver a split table recipe for your split table family (or make it all vegetarian or all meat if you desire). This recipe is full of healthy veggies, a good amount of protein, and it's low in carbs. This is great for the holiday time when we are all not eating the most healthy diet because of all the sweets our holiday traditions often bring about. The other recipe I'm sharing is a yummy Rosemary Onion Foccacia Bread recipe. It's so delicious and great with this quiche or an Italian meal. This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links (no added cost to you). One Dish Two Diets: https://amzn.to/3B7ce22 American Midwest Cooking Quiches: https://amzn.to/3Uv2h5D Hybrid Sausage and Vegetarian Asparagus Red Pepper Mushroom Crust Quiche Ingredients: 1 eight oz container of sliced mushrooms, chopped into small pieces 1/4 c. diced onion 1 tbsp. chia seeds 1 c. fresh 100% whole wheat bread crumbs 4 tbsp. butter 2 c. Colby and Monterey Jack shredded cheese 4 oz. cream cheese, softened 6 eggs 1 c. skim milk 1/2 tsp. salt 1/2 tsp. ground marjoram 1/2 tsp. ground thyme 1 red pepper, diced 1 bunch asparagus tips 1 tbsp. olive oil 1 c. cooked ground sausage (if desired) Directions: Saute onions and mushrooms in butter until tender. Remove from heat. Add bread crumbs and chia seeds. Stir. Grease 2 qt pan with coconut oil. Press mushroom mixture into pan. In a separate bowl, combine eggs, milk, cream cheese, spices/herbs and blend with a hand mixer 1-2 minutes. Add pepper, asparagus, and cheese to egg mixture and stir. Pour mixture over mushroom crust. Bake at 350 degrees for 55-60 minutes. Rosemary Onion Foccacia Bread Ingredients: 1 package active dry yeast 1 1/2 c. warm water 2 tsp. sugar 5 1/2 tbsp. olive oil, divided 3 1/2 c. flour 1/2 c. diced onion 2 tbsp. rosemary leaves 1 tsp. table salt 1 tsp. kosher salt 2 tsp. minced garlic Directions: Combine yeast, water, and sugar in a bowl. Stir and let it sit for 10-15 minutes. In a bowl, combine 3 1/2 tbsp. olive oil, flour, onion, 1 tbsp. rosemary leaves, table salt, and yeast mixture. Knead with a mixer with a dough hook (or use hands) until a dough ball forms. It may be sticky. Spread 1 tbsp. olive oil in a 9x13 inch glass pan. With floured fingers, press dough flat until it is flush with all sides of the pan. Cover. Let dough sit for 1/2 to 1 hour. Poke top of dough with finger all across the top. Brush with 1 tbsp. olive oil. Over top sprinkle kosher salt, 1 tbsp. rosemary leaves, and 2 tsp. minced garlic. Bake at 375 degrees for 30-35 minutes until golden brown. Enjoy!

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 6: Mulled Wine with Apples, Christmas Wine with Fruit Ice Cubes, & Non-Breaded Jalapeno Poppers. This episode is a part of my holiday series. And today's episode is about holiday cocktails and appetizers. The Mulled Wine is so delicious and the apples as the garnish are to die for! Enjoy! 21+ contains alcoholic recipes. This podcast episode is sponsored by: Selefina Spices. I used the Selefina spices to make the Mulled Wine. The Mulling Spice mix, blend, and hibiscus leaves were provided to me by Selefina Spices. I loved working with these spices and was very happy with the end result. Find these products and more at: https://www.selefina.com/ Mulled Wine with Apples: 1 750 ml bottle of dry red wine (Cabernet Sauvignon) 1 package Selefina Mulling Spice Mix, blend 1 clementine orange with peel 1 cup pomegranate blueberry juice 2 tablespoons honey 2 teaspoons Selefina hibiscus flower petals 1/4 cup tequila Honeycrisp apples for garnish Instructions: Heat all ingredients but the apples in a crockpot for 1 1/2 hours. Strain mulled wine through a cheesecloth-lined strainer into a bowl. Return mulled wine to crockpot. Keep on low or keep warm. Add slices of apples to garnish when serving. Festive Christmas Wine with Fruit Ice Cubes:For the Ice Cubes:

• 1/2 c. diced Honeycrisp Apples…developed in my own home state at the University of Minnesota! Though any kind of apple will work;)
• 1/3 c. diced green grapes (sweet ones!)
• 1 Tbsp. sliced fresh cranberries
• 1/4 c. diced fresh strawberries
• 32 fresh mint leaves (2 per ice cube compartment)
• 1 c. lemon-lime flavored soda

Distribute the cut up fruit evenly across a 16-compartment ice cube tray. Fill up each compartment with lemon-lime soda. Add two mint leaves to each ice cube compartment. Pop it in the freezer and leave it there until the cubes are frozen. For the Christmas wine:

• 750 ml chilled Sauvignon Blanc wine
• 1/2 c. Butterscotch Schnapps
• optional: lemon-lime soda pop to taste

I add about 2-3 fruit ice cubes to each glass of Christmas wine. See pictures here: https://www.juliehoagwriter.com/2018/11/04/festive-christmas-wine-with-fruit-ice-cubes/ Hybrid Vegetarian & Pork Non-breaded Jalapeno Poppers6-8 jalapeno peppers 1/2 c. shredded cheddar cheese 1/2 c. grated Parmesan cheese 4 oz. cream cheese, softened 2 tsp. chia seeds 1 tsp. minced garlic 1/3 c. small pieces of cooked or grilled pork Instructions: Preheat oven to 350. Combine all the cheese, chia seeds, and garlic in a bowl. Mash with a fork to thoroughly mix. Prepare peppers by cutting them in half, and removing stems and seeds. Divide the cheese and add meat to about half the cheese mixture. Press the cheese mixture into the peppers. Spray the cookie sheet with cooking spray. Bake at 350 degrees for 15-17 minutes then broil on low for 2-4 minutes. Serve. From the cookbook One Dish Two Diets (affiliate): https://amzn.to/3UeYGs1 Get Julie's new cookbook Ameri

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Ep 5: Thanksgiving Sweet Potatoes and Maple Cinnamon Pumpkin Bread. Happy Thanksgiving! It's time for holiday food! I hope you are planning and looking forward to your Thanksgiving meal with family and friends! So much good yummy food to be had on Thanksgiving and an amazing time to connect with and enjoy family. This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links. Today I'm sharing recipes from my One Dish Two Diets Cookbook: affiliate https://amzn.to/3ELJ9eZ Thanksgiving Sweet Potatoes with Apples: Ingredients: 6 sweet potatoes 1/2 c. water (or more) 1/2 to 1 c. brown sugar 1 tsp seasoned salt 1/4 tsp ground nutmeg 1/2 c butter 1/2 c pecan pieces 1/4 c small marshmallows 1 apple Instructions: Boil water in a large pot. Add sweet potatoes. Simmer 30 minutes or until soft. Remove skins. Cut lengthwise. In pan, combine butter, seasoned salt, brown sugar, and water. Heat over low heat. Stirring occasionally until butter melts and sugar dissolves. Stir. Add potatoes, apples, and pecans. Simmer uncovered 10 minutes. Baste. Remove from heat. Add marshmallows. Cover. Serve. Maple Cinnamon Pumpkin Bread 1/3 c maple syrup 15 oz can pumpkin 1/2 c butter 2 eggs 3 Tbsp mil 1 c sugar 1 1/2 tsp ground cinnamon 2 c white flour 1/4 tsp salt 1 tsp baking soda 1/4 tsp baking powder Instructions: Oven at 400. Cream melted butter and sugar together. Add eggs and milk. Stir well. Add maple syrup and pumpkin. Stir. Combine cinnamon, flour, salt, baking soda, baking powder and stir. Combine wet and dry ingredients together and stir. Pour into loaf pan coated with cooking spray. Flatten batter. Bake 1 hour. Let cool 15-20 minutes before slicing. Serve. Store in sealed container. Find these recipes on my website as well: https://www.juliehoagwriter.com/

American Midwest Cooking Quiches cookbook link: https://amzn.to/3gkIbwQ Happy Thanksgiving! Yours Truly, Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025