Friday, November 21, 2014

Celebrate It! Blog Party #18

Welcome to Celebrate It!
I am so glad you have stopped by!
I hope you have had a wonderful week.

Are you getting ready to celebrate Thanksgiving?
Do you go out or do you host your family and friends?
I will be cooking for the three of us.  It will
be a small celebration, but with a table full of all our favorites!
 The house is all decked out in it's fall finery
and ready for Thanksgiving!
I just love the colors of fall!

What have you been doing to celebrate fall, Thanksgiving 
and getting ready for Christmas?
I hope you will share with us how you are celebrating!

 Are you planning any holiday parties?
Share with Celebrate It!

Do you have any family traditions you follow?
How about a special cookie recipe you bake?
Do you make some of your gifts?
Share them with us! We want to celebrate with you!!

Share what you are writing about, photographing, baking,
cooking, planning, DIYing, remodeling, building or thinking!
Here are some features from last week:
Christmas Activities from Crafty Journal

Mini Boxwood Wreaths from Woods of Bell Trees

Stuffing Remix from The Gracious Wife

By linking up, you are giving The Freshman Cook permission to feature your post on social media and our blog using a photo, title, and link to your site. Proper credit and links will be given to you.
Look for your link ups on my Pinterest  page for Celebrate It!, on Twitter, and on Facebook!

Let's start the party!

Thursday, November 20, 2014

Champagne Soaked Cranberry Bundt Cake/#BundtBakers

It's the start of the holidays and our Bundt Bakers theme
 for this month is Booze! How fun is that???
 I wanted a cake that celebrates the season, so I made a
 Champagne Soaked Cranberry Bundt Cake.
Fun and Festive!
Champagne Soaked Cranberry Bundt Cake
1 1/4 cups Champagne
1 cup Fresh Cranberries
1 cup Champagne
(I used Cooks Brut)
1 box French Vanilla or White Cake Mix
4 ounces Butter, melted
2 eggs
1 teaspoon Vanilla
1 teaspoon Cinnamon

1/2 cup Champagne
8 ounces Butter, softened
3 cups Confectioners' Sugar
1 teaspoon Vanilla

Preheat oven to 350 degrees.
Place your cranberries in a bowl and pour your
champagne over them.
Cover with plastic. You can use a plastic bag
if you went to the grocery and forgot plastic wrap.
Let sit for 1 hour.
After an hour, chop cranberries in food processor
or by hand.
Mix all your cake ingredients in your mixing bowl.
Add your cranberries.........
and stir them into your batter.
Pour your batter into your bundt pan and bake for
20 minutes. Let cool for 15 minutes.
While they are cooling, pour the champagne for the glaze
in to a bowl. Mix or whip to make the champagne go flat.
You can also let it sit out for a few hours.
Make your glaze by mixing all the listed ingredients
If your glaze needs to be thinner, add more champagne,
a little at a time.
Drizzle glaze over bundt cakes and enjoy!

Thank you so much to Lauren Mitchell from From Gate to Plate for hosting today!
Check out what all the other Bundt Bakers made today!


Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un  Pecado    Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate    Baba au Rhum by Terri at Love and Confections    Banana Bourbon Bundt Cake by Linda at Brunch with Joy    Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook    Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake    Chocolate Baileys Bundt Cake by Beatriz at I Love Bundt Cakes    Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands    Chocolate Guinness Bundt by Veronica at My Catholic Kitchen    Chocolate Guinness Bundt Cake by Patricia at Patty’s Cake    Chocolate Khalua Bundt Cake by Lauren at Sew You Think You Can Cook    Chocolate Kahlua Bundt Cake with Kahula Glaze by Tanya at DessertStalking Blog    Coffee Baileys Bundt Cake by Kathya at Basic N Delicious    Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner    Gingerbread Rum Bundt cake by Laura at Baking in Pyjamas    Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at   Media racion doble,  Por Favor 
 Grand Marnier and Tangerine Bundt Cake by Carola at En la cocina de Caro    Irish Coffee Bundt Cake by Laura at The Spiced Life    Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen    Lemon Rum Bundt by Catherine at Living the Gourmet    London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love    Peach Brandy Pound Cake by Renee at Magnolia Days    Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic    Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the  Farm    Rum Pudding Cake by Rebekah at Making Miracles    Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones    Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker    Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to

Tuesday, November 18, 2014

Sensational Shrimp Scampi

Are you a shrimp lover?
 Me too!
 Do you like yours boiled, grilled, sauteed, or fried?
Me too!
The beauty of shrimp is that it is so versatile.
 It can be used as an appetizer, a soup or salad,
a side dish, or an entree, and there are just so many ways to prepare it.
So a few days ago I decided to go scampi style and it was incredible!
I received some packs of spices from Healthy Solutions Spice Blends to try out, and the
Shrimp Scampi blend had a recipe on the back that turned out to be a definite winner!
1 1/2 pounds Raw Shrimp
2 tablespoons Olive Oil
2 tablespoons Shrimp Scampi Seasoning
2 tablespoons Water
1/2 cup Cooking Sherry
12 ounces Noodles
1/2 cup Petite Diced Tomatoes
Peel and devein your shrimp. I devein both sides
using the knife above. A toothpick works good also.
Place your shrimp flat on the bottom of a pan.
Sprinkle both sides with the seasoning. 
Add the water and 1/4 cup of the sherry.
Let this stand while you cook your noodles.
Cook your pasta. I used whole wheat angel hair pasta.
Heat your oil on medium heat.
Add your shrimp including the liquid.
Cook for 3-5 minutes or until it turns pink.
Don't overcook, or your shrimp will become rubbery.
Add your tomatoes and the rest or the sherry
just long enough to heat them.
Adding the sherry at the end will enhance the flavor.

Serve over your pasta.

I am loving the Healthy Solutions Spice Blends!
They are created with no preservatives, no MSG,
low carbs, and most blends are made with no sugar or salt.

Healthy Solutions Spice Blends are recipe ready for easy preparation
when cooking with beef, poultry, pork or seafood.
Healthy Solutions Spice Blends contain multiple servings,
 each in a zip-top packet so you get sealed-in freshness and easy storage.

You can order Healthy Solutions Spice Blends or find them in stores
across the country. Check out their web site where you will also find
recipes and a list of all their available blends.
Have you started your Holiday Shopping?
Healthy Solutions sells Gift Bundles that would make a wonderful present!

  Thanks for stopping by today!

Friday, November 14, 2014

Wednesday, November 12, 2014

Quick and Easy Lasagna

This lasagna dish is quick and easy to make. Hence, the name, Quick and Easy Lasagna! It is made with sauce from a jar, 3 types of cheese, ground chuck and whole wheat noodles. That's it!

Quick and Easy Lasagna

Wednesday, November 5, 2014

Buckeye Brownie Bites/#Foodie Extravaganza

Today I am participating with several other bloggers in #Foodie Extravaganza.
Every month we have a theme to use as a guide for a recipe. This month the theme is Peanut Butter. 
Check out all the other peanut Butter inspired recipes at the end of this post.

Buckeye Brownie Bites are made with two of my favorite things: peanut butter and chocolate! Is there any better combination? I call these Buckeye Brownie Bites because they are somewhat of a cross between Cake Balls and Buckeye Candy!
Buckeye Brownie Bites

Tuesday, October 28, 2014

Candy Corn Cupcakes!

Today I am visiting over at Bacon Time with the Hungry Hypo,
 and I brought cupcakes!
 Since we are closing in on Halloween, 
I decided to make them Candy Corn Cupcakes!

Monday, October 27, 2014

Halloween Haunted House!

 All month long, Jenn, from Endlessly Inspired has been hosting 31 Days of Halloween!
Today is my day to present my project, so here it is:
my spooky, not so scary,