Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners or grease with cooking spray. In a large mixing bowl, mix together:

2 cups low-fat buttermilk
1/2 cup apricot nectar/juice
3 tablespoons grapeseed or olive oil
2 teaspoons vanilla extract
1 teaspoon orange zest
3/4 cup sugar

Once combined add and stir until just combined:
1 1/2 cup flour
2 1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt

Meanwhile, using an electric mixer, beat:
4 egg whites
3/4 cup sugar
Beat for about eight minutes or until stiff peaks form. Gently fold the egg white mixture into the batter and then add:
2 cups raspberries (fresh or frozen). Do not over mix batter. Divide into muffin cups and bake about 30-35 minutes or until a tooth pick comes out clean. Remove from pan and cool muffins on a rack.

Makes 12 muffins

While your at it, start your day off with a cup of coffee along with your muffin. Now you can enhance the coffee flavor you love with Coffee-mate Natural Bliss, a new all-natural dairy creamer made with only milk, cream, a touch of sugar and pure natural flavor. Flavors like sweet cream, vanilla and caramel add just the right touch of sweetness and delicious flavor for your perfect cup every time.  Like us on Facebook for offers, news and more!

Disclosure: Compensation was provided by COFFEE-MATE via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of COFFEE-MATE

This is such a wonderful chicken dish because it is both salty and a little bit sweet.  Whether you are having a BBQ, picnic or party this chicken dish goes wonderfully with the Bacardi Hand-Shaken Daiquiri cocktail.

In a large dish or bowl, for marinating, mix together:

1 tablespoon lemon zest

1/2 cup fresh lemon juice

3 tablespoons brown sugar

1/3 cup buttermilk

1-1 1/2 pounds chicken tenders

Cover chicken with marinade and refrigerate for 4 hours or overnight.  When ready to cook, bring chicken to room temperature (leave out for about 40 minutes) and preheat oven to 400 degrees.  In a shallow dish or bowl, mix together:

2 cups panko bread crumbs

1 tablespoon chopped fresh thyme

1 tablespoon lemon zest

2 teaspoons kosher salt

1/2 teaspoon pepper

In a second shallow dish or bowl add:

1/3 cup mayonnaise

Remove chicken from marinade and dip first into the mayonnaise and second into the panko mixture.  Once chicken in coated, transfer to a baking rack over a baking sheet.  Once all the chicken has been coated, mist lightly with cooking spray.  Bake until golden, about 25 minutes and then flip bake another 20 minutes.  If chicken needs to brown a little more place under the broiler for a few minutes.

Serves 4-6

Bacardi Hand-Shaken Daiquiri

This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet. http://bacardidaiquiri.glam.com

Step 1: Moisten the rim of a tall glass then dip in sugar to rim the edges
Step 2: Pour over ice
Step 3: Garnish with a lime wedge
Step 4: Enjoy!

Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi
Please remember to drink responsibly

I have been looking for a great banana bread recipe and wanted to pass this one along. It is so easy and is perfect for the morning or an afternoon snack. I can’t think of a better way to use your leftover bananas!

Preheat oven to 350 degrees. In large bowl, smash together using a wooden spoon:
1/3 cup melted butter
3 to 4 bananas, smashed

Then mix in:
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla

Once smooth, mix in:
3/4 cup flour
3/4 cup wheat flour
1 teaspoon baking soda
pinch of salt
1/4 cup milk chocolate chips (optional, but not according to my kids!)

Batter will be very thick. Transfer to a 4×8 buttered loaf pan and bake 50-60 minutes or until a tooth pick comes out clean. Cool on a wire rack before removing from pan.

Over a large bowl, using the large side of a box grater, grate:
2 medium zucchinis (about 3/4 pound)

Once grated add:
2 eggs, lightly beaten
1/2 cup flour
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon pepper

Stir to combine. Heat a large pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon olive oil. When butter is hot, but not yet smoking drop heaping spoons of batter into the pan and shape into a zucchini pancake form. Cook about 4-5 minutes on each side or until browned. Serve hot and enjoy.

Serves 2-4

In a small sauce pan, melt and mix together:

1/4 cup butter

1/2 cup brown sugar

1 tablespoon corn syrup

Once sugar is dissolved pour into a 9×13 inch baking dish.  Cut about a 1/2 loaf of french bread into thick slices and remove crusts.  Arrange slices on top of the butter and sugar mixture in a single layer.  In a small bowl whisk together:

3 large eggs

1 cup half and half cream

1 teaspoon vanilla

1/8 teaspoon salt

Pour egg mixture over the bread slices.  Cover and refrigerate overnight.  The next day preheat oven to 350 degrees.  Bring dish to room temperature and then bake uncovered for 35-40 minutes until lightly puffed and brown.

Serves 4

Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper. In a large bowl combine:
2 cups flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Then using two knives, a food processor, or pastry cutter, cut into the flour mixture:
6 tablespoons cold butter

Cut butter into the four mixture until it is crumbly and there are no chunks of butter. Set aside. In a separate bowl, whisk together:
1/2 cup canned pumpkin
3 tablespoons half and half
1 egg
Fold wet ingredients into the flour and butter mixture. Form the dough into a ball and pat it out onto a lightly floured surface until dough is about 1 inch thick. Using a pizza cutter, slice the dough twice through the width, making three equal portions. Cut those three portions diagonally to that you have 6 triangular slices of dough. Place onto prepared baking sheet. Bake for 14 to 16 minutes. Scones should turn lightly brown, cool on a wire rack. While the scones are baking, make the glaze by whisking these ingredients into a small bowl:
1 cup powdered sugar
2 tablespoons half and half
When scones are cool brush or drizzle glaze on top.

Makes 6 scones

In a medium bowl, mix together:
2 eggs, beaten
1/2 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1 tablespoon sugar

Once combined, add:
3/4 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon unsweetened coco powder

Mix well then add:                                                                                                                                                                                                                                                                  1 banana, chopped

1/4 cup milk chocolate chips, chopped

Give the pancakes one last stir, then cook on greased skillet or pan.  Serve with powdered sugar or whipped cream if desired.

Serves 4

I made this for Easter brunch and it was amazing. It was savory and rich without being heavy. You can add in additional vegetables, such as a chopped Roma tomato or 1/2 bag chopped cooked spinach for more color, but then it is no longer a traditional quiche “Lorraine”.

Preheat oven to 425 degrees. Roll out one Pie Pastry Crust (recipe to follow) or store brought pie pastry crust to fit a 9 inch glass pie plate or tart pan. Carefully line pastry with foil, gently pressing the foil to the bottom and side of the pastry. Bake for 10 minutes. Remove foil and bake another 2-3 minutes or until pastry just begins to brown. If bubbles form in pastry, gently press them down. After removing from oven, reduce heat to 325 degrees. Sprinkle onto pastry crust:

8 slices of bacon, cooked crisp and crumbled
1 cup of shredded Swiss cheese
1/3 cup finely diced onion
If adding a vegetable, add chopped vegetable now.

In a small bowl, whisk together:
4 eggs
2 cups half and half (can use fat free)
1/4 teaspoon salt
1/4 teaspoon pepper

Pour egg mixture over bacon, cheese and onion in the pastry crust. Bake for 45 minutes or until knife comes out clean. Let stand 10 minutes before serving.

Serves 8

Pie Pastry Crust Recipe
This recipe makes enough for two 9-inch pie crusts.

In a shallow bowl, mix together:

3 cups flour

1/2 teaspoon salt

Add:

6 tablespoons vegetable shortening

6 tablespoons cold butter, cut into pieces

Using two knives or a pastry blender, cut the mixture until it resembles crumbs. Slowly start adding ice water, 1 tablespoon at a time, using a fork or pastry blender to combine the mixture. Continue to to this just until the dry ingredients cling together, but mixture is not too wet. You could add up to 6 tablespoons of water. Divide mixture, wrap in wax paper or plastic wrap and refrigerate at least one hour before rolling out.

Eggs Benedict is one of my favorite breakfast meals.  Given the rather high amount of calories in Eggs Benedict, we try not to have it too often, but when we do I love this easy recipe below.  My eggs benedict recipe uses croissants instead of english muffins which again probably doesn’t help the calorie count, but definitely makes it an easy and delicious dish to prepare!

The tricky part with Eggs Benedict is poaching the egg. If you know how to do this, great! If not, first take a look at the video at the bottom of this page for a quick overview on an easy way to poach an egg.

This recipe below makes 4 small servings.

Ingredients:

• 2 Fresh Croissants (you can usually get a package of 4 fresh in your grocery store bakery)
• 4 Large Eggs
• 1 Packet of Dry Hollandaise Sauce (and based on the sauce, look on the packet for the ingredients you need to make the sauce – typically mild and butter)
• 1 Tablespoon of Finely Chopped Fresh Chives
• 4 Slices of Ham, about 1/4 of an inch thick
• 4 Slices of Bacon

Step 1: Folllow the instructions on the packet of Hollandaise sauce to get the sauce cooking on the stove.

Step 2: Cut the croissants in half, making four croissant halves.  These will be the foundation for your four eggs benedict servings.

Step 3: Cook the bacon in a pan to your liking.  Put the cooked bacon on a plate of paper towels but keep the bacon fat in the pan.

Step 4: In the same pan from the bacon, lightly cook the 4 slices of ham.  Put the cooked ham on the plat with the bacon.

Step 5: Poach the four eggs. Again, if this is a new concept to you, check out the quick an easy video below.

Step 6: Place each of the four pieces of ham on top of each of the croissants. On top of the ham, put a piece of bacon (break it into two pieces if it fits better)

Step 7: Carefully place each of the four poached eggs on top of each of the croissants.

Step 8: Spoon your desired amount of Hollandaise sauce on top of each of the dishes, then top with a desired amount of fresh chopped chives.

Enjoy!

Preheat oven to 425 degrees.  In a large bowl add:

1 diced red bell pepper

1 diced yellow bell pepper

1 peeled and diced eggplant

1 red onion peeled and diced

2 minced garlic cloves

1/3 cup olive oil

1 and 1/2 teaspoons kosher salt

1/2 teaspoon pepper

Toss vegetables with olive oil and salt and pepper and arrange on a baking sheet.  Roast for about 40 minutes, turning once.  While vegetables are roasting, bring a large pot of salted water to a boil.  Add:

1/2 lb orzo

Cook the orzo for about 8-10 minutes or until tender.  Drain water and add orzo to a large serving dish.  Once the vegetables are done roasting, add the roasted vegetables and juices to the cooked orzo.   Set aside. 

In a small bowl whisk together:

1/3 cup fresh lemon juice

1/3 olive oil

1 tablespoon red wine vinegar

1 teaspoon kosher sailt

1/2 teaspoon pepper

Pour the mixed dressing over the orzo and vegetables.  Once the orzo and vegetables are completely cooled, add:

4 minced scallions

1/4 cup toasted pine nuts

3/4 pound diced or crumbled feta cheese

18 chopped basil leaves

Serves 8-10 as a side dish