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

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

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

Remove peel and seeds from 1 Cantaloupe or Honeydew Melon, discard. Cut melon into 1/2-in. Chunks. Arrange on lg. plate. Drizzle 1 Tbsp fresh lime or lemon juice and 1 Tbsp. extra virgin oil over melon, then sprinkle with 1/8 tsp. salt. Scatter 2 oz. fresh goat cheese, crumbled, and 2 Tbsp. fresh mint leaves, torn, over melon.

Serves 4-6 as a side dish

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.

Preheat oven to broil.  Generously brush four salmon fillets (about 1-1 1/2 pounds) with olive oil, season with salt and pepper, and place on a baking sheet.  Place in oven and bake for about 10-15 minutes or salmon is flaky and cooked through.

While salmon is cooking, in a small skillet, over medium-high heat:

1/2 tablespoon olive oil

8 large sage leaves

Cook leaves for about 4 minutes or until crisp.  Remove leaves to paper towels and let cool.  Using the same skillet, add:

1/2 cup vodka

Bring to a boil and reduce by half.  Once liquid is reduced, add:

1 cup heavy cream

zest and juice from 1 lemon

Continue to boil for about 3 minutes then reduce heat to low, stirring frequently.  Once salmon is cooked, remove from oven and top with vodka cream sauce along with fried sage leaves.

Serves 4

My husband and I recently celebrated our fifth anniversary at the Four Seasons and we had the most wonderful breakfast of lemon ricotta pancakes.  I have been trying different recipes in hopes of duplicating our delicious breakfast and think this recipe is perfect.  These pancakes are so light and sweet.  They will easily become a breakfast favorite.

In a medium sized mixing bowl, combine:

2 tablespoons melted butter

3 egg yolks (save the egg whites to use later)

3/4 cup part skim ricotta cheese

1/4 cup milk

1/3 cup sugar

the juice and zest of a lemon

Once ingredients are mixed, stir in:

2/3 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Mix until batter is smooth.  In a separate bowl beat 3 egg whites until they form stiff peaks.  Gently fold egg whites into batter.  Spoon about 1/4 cup batter onto greased and heated skillet.  Turn pancakes when bubbles start to pop and edges brown.  Top with powdered sugar, syrup, fresh raspberries, or blueberry sauce. Serve immediately and enjoy.

*You can add one tablespoon of poppy seeds to the batter for another variation.

Serves 4

The pear, avocado and gorgonzola salad is a great salad! The pear and Gorgonzola cheese compliment each other so deliciously. This is a great starter salad or you could put grilled chicken or shrimp on top and make it into a meal.

In a small bowl, whisk together:
1/2 vegetable oil
1/3 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1/4 teaspoon garlic powder
1/8 teaspoon salt
pinch of cayenne pepper

Once well mixed, set aside. Can be made a few days ahead of time and stored in refrigerator. Bring to room temperature before serving.

In a large salad bowl, combine:
1 6-8 oz package of ready to use baby spinach leaves
1 pear, peeled and cubed
1 avocado, pitted and cubed
1/2 cup crumbled Gorgonzola cheese

Optional:
1 cup walnuts
Croutons

Pour enough dressing over salad to coat and toss to combine.

Serves 4-6 as starter salad

I prepared this tart for Easter brunch this year and it turned out so beautifully and was delicious.  The flaky and buttery tart complimented the bacon and egg perefectly.  This would be a great dish to serve for Mother’s Day or Father’s Day brunch or a bridal or baby shower.

Thaw one sheet of puff pastry dough according to the directions on the package (you can find puff pastry sheets in the freezer section of the grocery store).  Preheat oven to 425 degrees.

Once puff pastry sheet has thawed, on a lightly floured surface, roll out pastry so that it is and 1/2 inch thick and 10×8 in size.  Place sheet on a greased baking sheet or baking sheet lined with parchment paper.  Fold over edges of sheet, creating a border about 1/4 inch wide and prick center of sheet with a fork.  Brush pastry with egg wash made of:

1 egg, beaten

1 teaspoon of water

Refrigerate sheet for 15 minutes.  Meanwhile, in a large skillet, fry:

8 slices of bacon, until crisp

Once bacon is cooked, set aside.  In a small bowl, mix together:

1/3 cup creme fraiche

1/4 cup Gruyere cheese, shredded

Spread the creme fraiche and cheese mixture onto the pastry sheet, keeping border clean.  Lay bacon slices on top, slightly overlapping if necessary.  Bake tart of about 14 minutes, rotating the baking sheet halfway through the cooking time.  Remove from oven and place on a level surface.  Pop any bubbles in the pastry.  Carefully crack 4 eggs onto pastry , spacing about 2 inches apart.  Season with salt and pepper and return to oven for about 7-9 minutes or until egg whites are set, but yolks are soft.   Garnish with:

2 tablespoons chives, chopped

Serve immediately

Serves 4 as a main dish or 8 as a first course