Recipe - Banana Nut Protein Muffins!

**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

If you love protein drinks, but hate all the chemicals, fillers, and artificial ingredients found in most powders, then you'll be super excited to hear that ALOHA has a new and improved organic, vegan protein powder made with thoughtfully sourced protein from plants, including hemp seeds, pumpkin seeds, and peas. ALOHA leaves out all those unhealthy, unnatural ingredients that are common in most protein powders in order to give us the purest protein possible.

All 18g of protein in ALOHA Protein are derived from organic sources and is the cleanest, purest real-food protein powder on the market. Enjoy as a meal replacement or as a part of a meal or snack. For example, here's a healthy spin on the classic banana nut muffin using ALOHA Protein. It's not only delicious, it's also low in carbohydrates and calories.

This quick and easy recipe makes about 16 muffins—make a batch for grab-and-go breakfasts all week!

Ingredients
2 cups almond meal flour
1 1/2 tsp baking soda
1/2 tsp salt
2 scoops ALOHA Chocolate Protein
3 ripe bananas
2 cage-free eggs
1/2 cup fat free Greek yogurt
1/2 cup sunflower seed oil
1/3 cup of chopped raw walnuts

Preparation
Preheat your oven to 350 degrees. Spray a muffin tin with non-stick cooking spray or fill with muffin wrappers. In a large mixing bowl mash the bananas with a fork or whatever works. Mix in the eggs, yogurt, and sunflower seed oil. Stir vigorously for about two minutes, or until the mixture is smooth. In a separate bowl combine the drying ingredients. Make sure there are no lumps. Add dry ingredients to banana mixture and stir until dry and wet ingredients are well mixed.

Scoop the batter into the prepared muffin tins. Top with the chopped walnuts. Bake for about 20 to 25 minutes or until a toothpick comes out clean.

Cool for five minutes then remove to a wire rack to finish cooling.

Enjoy!
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Red Gold Summer Grilling Giveaway!

Now through July 22nd, Red Gold is giving away a Large Big Green Egg each week, as well as 1,000 insulated tote bags and even a coupon from Red Gold’s promotion partner Laura’s Lean Beef on their Facebook page.

Here is a yummy recipe you can try out.

ROASTED HALIBUT WITH GREEK RELISH
2 (14.5 ounce) cans of RED GOLD® PETITE DICED TOMATOES, drained
¼ cup extra virgin olive oil
3 cloves garlic, minced
1⁄2 tablespoon kosher salt
10 fresh basil leaves, chopped
10 ounces Kalamata olives, sliced 1/4 inch
1 small red onion, diced
3 ounces feta cheese, dry
2 tablespoons red wine vinegar
2 tablespoons canola oil, or salad oil of choice
2 pounds fresh halibut filets
Kosher salt and freshly ground black pepper to taste

Blend all ingredients, except the halibut, together and refrigerate for a few hours.
Pre-heat grill to 400 degrees with indirect heat.
Season halibut filets lightly with salt and black pepper.
Place seasoned halibut on grill and roast for 8-10 minutes or until the fish just begins to flake.
When fish is almost done, place a small amount of the tomato relish on top of the fish and allow to warm through.
Remove fish from heat and place it on a small pile of the tomato relish allowing the heat of the fish to warm the tomato relish through. Serve warm.

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FREE Kraft Fire Up the Grill Cookbook!

*This is a Sponsored post by Lunchbox.

I love finding great freebies. Right now, download the FREE “Fire Up the Grill” cookbook to find delicious recipes and tips for your picnics, cook-offs, parties and more to make this 4th of July the most memorable one yet! #CookingUpSummer

A couple of my favorite recipes are the Southwest Ranch Cheeseburgers and S’mores (Samoa S’mores, Bacon S’mores, Classic S’mores, Strawberry- Banana S’mores),

CLICK HERE to download the "Fire Up the Grill" cookbook today.


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Crock-Pot Cuisine - 40% off & Free Shipping!

Do you ever need a extra time and don't feel like working hard to cook a nice meal and don't want to pay to eat out? Jarden recently launched a new product line called Crock-Pot® Cuisine.

Right now, you can save 40% and get Free Shipping on Crock-Pot® Cuisine with code DINNER40!

What is Crock-Pot® Cuisine?

It is a new line of chef-inspired, delicious frozen ingredient meal kits for slow cookers! Simply order 4 meal kits online and the delicious meal kits will be delivered right at your door – it’s that easy! Each meal is made using all natural, wholesome, premium ingredients, free of added preservatives and artificial flavors and serves up 3-4 people!

Some of their popular meals include:

•Layered Beef Lasagna
•Rustic Beef Stew
•Sesame Ginger Chicken
•Creole-Style Andouille Sausage and Chicken
•And so many more!

Want to keep up with ways to save money? Follow along with all of the Coupons, Freebies and Deals by following along on Facebook!
Links provided may be from affiliate programs which help support this blog. Thanks for clicking!

Red Gold "How do you Aioli" Sweepstakes!

With trying to stay on a budget, I am always looking for new and easy recipes or ways to change up my normal meals for my family.

Red Gold is introducing a menu of Easy Aioli recipes that can be used in many dishes. What is Aioli? Aioli is a versatile flavred mayo that can be used as a sauce, spread, or even a dip.

Here are just a few of my favorite Red Gold Aioli recipes:

Roasted Garlic Aioli
Ingredients:
1/2 cup light mayonnaise
10 large garlic cloves, roasted and mashed
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Garlic & Olive Oil, drained
Directions:
Combine above ingredients in a small bowl and refrigerate to blend flavors.

Siracha Aioli
Ingredients:
1/2 cup light mayonnaise
1 Tbsp Siracha Sauce
1 Lime, zested & Juiced
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes, drained
Directions:
Combine above ingredients in a small bowl and refrigerate to blend flavors.

Find more recipes here!

Red Gold wants to know how do you Aioli? Pick your favorite Red Gold Easy Aioli flavor for your chance to win a $250 Aioli Party Prize Pack! Vote now to enter the sweepstakes. Sweepstakes ends May 27th.

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Links provided may be from affiliate programs which help support this blog. Thanks for clicking!

Freezer Meals Recipe Books + Free Shipping Over $25

Busy? We've had a few readers interested in Freezer Meals so I thought I'd compile a few books from one of my favorite Recipe Book sites, plus I can't wait to check out a few of these too! It's hard to get a meal on the table. Use code LS125 for Free Shipping on orders over $25.

Fall Freezer Meals $2.49
74 busy-day dinners
Beef, chicken, pork, soups and more!
Includes: 28 easy casseroles

Fall Freezer Meals $2.49 
Hearty main dishes, breakfasts, soups, desserts & more!
All on recipe cards with complete nutrition facts
Handy tips from out kitchen experts

Freezer Meals Recipe Cards $4.99
78 family favorite recipes
Main dishes, soups, breakfast recipes and more!

Taste of Home Shop Smart & Eat Great $15.99
403 economical recipes your family will love
Thrifty ways to cut your grocery bill, store leftovers and save money
Freezer-friendly recipes, leftover makeovers and

Ultimate Freezer Cookbook $9.99
150 ready-to-go-recipes
Weeknight dinners, desserts, breakfast and more!
Guide to freezing produce

If your interested in any other type of books TODAY only you can check out the $5 Sale HERE.

Think I'll grab a few for myself and order a few Christmas Presents.


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Recipe of the Day: Olive Garden Pineapple Tiramisu

One of my favorite restaurants is, Olive Garden. Did you know that you can get most of their recipes from their website.

This week, I will be featuring one of their recipes each day.

Pineapple Tiramisu

Ingredients:


1/2 cup pasteurized egg yolks

1 lb Mascarpone cheese

6 tbsp sugar

1 pineapple

1 box of lady fingers

4 strawberries, cut half

1/4 pint wild berries

Procedures:

1. WHISK egg yolks and 4 tbsp sugar together in a mixing bowl until it becomes a pale color and is light in volume and texture. Be sure not to over "cream" the mixture. Add mascarpone cheese and stir until consistency is smooth.

2. REMOVE skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice.

3. DRAIN contents into a strainer and preserve juice. Discard chopped pineapple in strainer.

4. CUT remaining pineapple into 1 inch slices.

LAYERING THE TIRAMISU

1. SOAK 10 lady fingers in pineapple juice until liquid is absorbed. Do not allow them to sit too long.

2. PLACE a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple.

3. ADD a thick layer of mascarpone cream. Repeat process.

4. GARNISH by alternating lady finders, remaining pineapple slices, sliced strawberries and wild berries.

5. REFRIGERATE for a minimum of 1 hour before serving.


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Recipe of the Day: Olive Garden Rotini with Sausage and Asparagus

One of my favorite restaurants is, Olive Garden. Did you know that you can get most of their recipes from their website.

This week, I will be featuring one of their recipes each day.

Rotini with Sausage and Asparagus

Ingredients:

1/2 lb Italian sausage, sweet or hot, casing removed

2 Tbsp extra virgin olive oil

1 lb asparagus, fresh

1/2 cup heavy cream

1 lb rotini pasta, cooked according to package directions

2 Tbsp butter

Parmesan cheese, grated

Salt and pepper to taste

Procedures:

1. HEAT oil in non-stick sauté pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat.

2. CUT bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces. Boil asparagus until tender in a separate pan. Drain and allow to cool. Remove tips from asparagus and set tips aside.

3. COMBINE asparagus and heavy cream. Simmer 10-12 minutes over medium heat.

4. ADD hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and sauté until simmering. Salt and pepper to taste.

5. TRANSFER to large platter. Garnish with asparagus tips and serve.


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Recipe of the Day: Olive Garden Grilled Shrimp Caprese

One of my favorite restaurants is, Olive Garden. Did you know that you can get most of their recipes from their website.

This week, I will be featuring one of their recipes each day.

Grilled Shrimp Caprese

Ingredients:

Marinated Tomatoes:

1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces

20 medium fresh basil leaves, stems removed and cut into 1” pieces

2 Tbsp extra-virgin olive oil

1 Tbsp garlic, minced

1 tsp Italian seasoning

Salt to taste

2 Tbsp butter

1/2 cup white wine

11/2 cups heavy cream

1 cup Parmesan cheese, grated

1 lb capellini (angel hair) pasta, cooked according to package directions

2 cups mozzarella cheese, shredded

1 lb 26/30 or 21/25 shrimp, peeled and deveined

*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Procedures:

1. Preheat broiler.

2. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.

5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.

6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.

7. TOP pasta with cooked shrimp and serve.


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Free Recipe eBooks

If you are looking for new recipes check out these free eBooks and online recipe resources.

GoGetRecipe-Tool bar for your webpage
Summer Drink eBook
Daily Grommet-Tips and deals
Chicken Casserole Recipes
Diabetic BBQ Recipes
Diabetic Recipe Book
Mr. Food Back to School Recipes
Mr. Food Lighten Up Healthy Recipes eCookbook
ReadySetEat- Recipes and coupons
Recipe Lion- Top Secret Copycat Restaurant Recipes eCookbook

Thanks Little Rock Mommy!

Recipe of the Day: Olive Garden Chicken Marsala

One of my favorite restaurants is, Olive Garden. Did you know that you can get most of their recipes from their website.

This week, I will be featuring one of their recipes each day.

Chicken Marsala

Ingredients:

4 chicken breasts, boneless & skinless

1/2 cup flour

Salt to taste

Pepper to taste

Dried oregano to taste

4 Tbsp oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup Marsala wine

Procedures:

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.

2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

3. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.

4. COVER and simmer for about 15 minutes.

5. TRANSFER to serving plate.


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Recipe of the Day: Olive Garden Chicken Gnocchi Veronese

One of my favorite restaurants is, Olive Garden. Did you know that you can get most of their recipes from their website.

This week, I will be featuring one of their recipes each day.

Chicken Gnocchi Veronese

Ingredients:

1/4 cup extra virgin olive oil

1 small Vidalia onion, chopped

1 red bell pepper, sliced (julienned)

1/2 zucchini, sliced, (julienned)

Salt to taste

4 chicken breasts, sliced in ½” strips

2 small branches rosemary

1 garlic clove, minced

Juice of 1/2 lemon

Veronese Sauce

1 cup Parmesan cheese, grated

1/2 cup ricotta cheese

14 fl oz heavy cream

Gnocchi

2 qt water

6 oz all-purpose flour

2 eggs

2 lbs russet potatoes

2 tsp salt

OR

1 lb gnocchi (potato dumplings), cooked according to package directions

Procedures

NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made. Gnocchi

1.WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.

2. PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.

3. COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).

4. DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into 1/2” pieces. Push fork tines on each piece for the classic gnocchi appearance.

5. BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce

1. COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

2. COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

3. HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).

4. ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.

5. DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

6. SERVE gnocchi topped with extra Parmesan cheese.



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Recipe of the Day: Olive Garden Cheese Ravioli with Fresh Vegetables

One of my favorite restaurants is, Olive Garden. Did you know that you can get most of their recipes from their website.

This week, I will be featuring one of their recipes each day.

Cheese Ravioli with Fresh Vegetables

Ingredients:

1 lb mini round cheese ravioli, cooked according to package directions

1/4 cup extra virgin olive oil

1 clove fresh garlic, chopped

2 7-oz jars roasted red peppers, sliced in strips

1 whole, medium fresh zucchini, sliced in half moons

1/2 cup black olives, sliced

1 cup chicken broth

Grated Parmesan to taste

Fresh chopped parsley for garnish

Salt and freshly ground black pepper

Directions:

1. HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

2. DRAIN cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.

3. PLACE sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.



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Recipe of the Day: Olive Garden Panna Cotta

One of my favorite restaurants is, Olive Garden. Did you know that you can get most of their recipes from their website.

This week, I will be featuring one of their recipes each day.

Panna Cotta

Ingredients:

1 1/2 qt heavy cream

1/2 qt whole milk

3/4 cup sugar

1 tsp vanilla extract or ½ vanilla bean, cut in half lengthwise

1 envelope unflavored gelatin

8 oz fresh raspberries

1/3 cup powdered sugar

Procedures:

PANNA COTTA:

1. COMBINE heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.

2. HEAT bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.

3. DISSOLVE gelatin in the cream. Mix well.

4. PORTION into small glass containers and cover with plastic wrap.

5. CHILL in refrigerator until cold, preferably overnight.

SAUCE:

1. BLEND raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.

2. COVER and refrigerate overnight.

TO SERVE:

1. LOOSEN panna cotta from sides of small containers.

2. INVERT onto small serving plate.

3. DRIZZLE with chilled raspberry sauce.

4. SERVE immediately.


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Recipe of the Day: French's Easy Weeknight Sloppy Joes!

I love a good Sloppy Joe. They are great for any weeknight or tailgate party. Here is a recipe from French's.

Easy Weeknight Sloppy Joes

Ingredients:

1 tbsp. oil

1 medium onion, chopped

1 1/2 lbs. lean ground beef

1 cup barbecue sauce or ketchup

1/2 cup FRENCH'S® Classic Yellow® Mustard

1/4 cup FRENCH'S® Extra Tenderizing™ Worcestershire Sauce

Hamburger rolls

Directions:

HEAT oil in large nonstick skillet. Saute onion 3 min. until tender.

ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.

STIR in barbecue sauce, mustard and Worcestershire. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls.


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Recipe of the Day: Frank's Red Hot Buffalo Chicken Dip!

Tailgate season is back. Here is a delicious dip recipe from Frank's Red Hot.

Frank's Red Hot Buffalo Chicken Dip

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.


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Recipe of the Day: Pillsbury Chocolate-Peanut Butter Pie with Bacon

If you have never tried a dessert with bacon, I highly recommend trying it. The sweet and salty mixture is a wonderful twist. Here is a yummy recipe to try from Pillsbury.

Chocolate-Peanut Butter Pie with Bacon

Ingredients:

Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 egg, beaten

Bacon:

6 slices bacon

Chocolate Sauce:

1 can (12 oz) evaporated milk

1 bag (12 oz) semisweet chocolate chips (2 cups)

1/2 cup sugar

1 tablespoon butter or margarine

1 teaspoon vanilla

Cream Cheese-Peanut Butter Filling:

1 package (8 oz) cream cheese, softened

1 cup creamy peanut butter

1/2 cup sugar

1 container (8 oz) frozen whipped topping, thawed

1 large banana

Directions:

1. Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool

2. Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15x10x1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.

3. Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.

4. In large bowl, beat cream cheese, peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.

5. Spread 1/2 cup chocolate sauce over cooled crust. Sprinkle half of the bacon pieces over chocolate sauce. Slice banana and arrange over bacon pieces. Spread cream cheese-peanut butter filling over bacon pieces. Drizzle 2 tablespoons chocolate sauce over filling. Sprinkle remaining bacon pieces over top of pie. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.



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Recipe of the Day: Pillsbury Bacon-Cheese Pull-Aparts!

I am all about quick, easy and yummy recipes. Check out this yummy recipe from Pillsbury.com.

Bacon-Cheese Pull-Aparts

Ingredients:
1 egg

2 tablespoons milk

1(16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits

1(2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces

3oz. (3/4 cup) shredded Cheddar cheese

1/4cup finely chopped green onions (4 medium)

Directions:
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.

2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.

3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.


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Recipe of the Day: Chocolate Razz Treat Coffee!

This week I will be featuring a different coffee drink recipe using Seattle's Best Coffee. Each recipe is from a finalist in the Seattle's Best Red Cup Showdown.  You can find a complete list of all recipes Here.

Chocolate Razz Treat Coffee (third place)
Makes 3 6-oz servings

Ingredients:
1 1/4 cups Brewed Seattle’s Best
Coffee Level 5, cooled (10 fl oz)
1 cup Heavy cream (8 fl oz)
6 tsp Belgian dark chocolate cocoa mix
1 tsp Raspberry extract
Whipped cream and fresh raspberries for garnish

Directions:
• Combine first four ingredients in a blender
• Blend until mixed well
• Pour into cups and garnish with whipped cream and fresh raspberries

After searching across state fairs in California, Iowa, Illinois, Wisconsin and Ohio, as well as on Facebook this summer, Seattle’s Best Coffee and TV Chef Jeff Mauro have found the most imaginative new coffee drink in the nation. Eileen Gannon won the grand prize red mug trophy for the drink she refers to as, “How to Win a Guy with One Sip,” that combines Level 5 Seattle’s Best Coffee® with the unexpected flavors of caramelized bacon and subtle hints of pumpkin pie spice. The Des Moines native took home the $10,000 grand prize at the finale Red Cup Showdown live competition and will have the chance to see her coffee drink featured in participating Seattle’s Best Coffee locations across North America.

Print a $1.00/1 Seattle's Best Coffee Coupon Here!



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Recipe of the Day: Orange Blossom Morning Hot Coffee!

This week I will be featuring a different coffee drink recipe using Seattle's Best Coffee. Each recipe is from a finalist in the Seattle's Best Red Cup Showdown.  You can find a complete list of all recipes Here.

Orange Blossom Morn ing Hot Coffee
Makes 3 6-oz servings

Ingredients:
2 1/4 cups Water (18 fl oz)
6 Tbsp Seattle’s Best Coffee
Level 5
1 cup Heavy cream (8 fl oz)
1/4 cup Confectioners’ sugar
1 tsp Orange extract
Grated rind of half an orange

Directions:
• Brew coffee and pour into three cups
• Whip cream, adding confectioners’ sugar and orange extract as it whips
• Spoon cream on top of hot coffee and garnish with orange rind

After searching across state fairs in California, Iowa, Illinois, Wisconsin and Ohio, as well as on Facebook this summer, Seattle’s Best Coffee and TV Chef Jeff Mauro have found the most imaginative new coffee drink in the nation. Eileen Gannon won the grand prize red mug trophy for the drink she refers to as, “How to Win a Guy with One Sip,” that combines Level 5 Seattle’s Best Coffee® with the unexpected flavors of caramelized bacon and subtle hints of pumpkin pie spice. The Des Moines native took home the $10,000 grand prize at the finale Red Cup Showdown live competition and will have the chance to see her coffee drink featured in participating Seattle’s Best Coffee locations across North America.

Print a $1.00/1 Seattle's Best Coffee Coupon Here!



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