Tag Archives: orange

Cranberry Citrus Salad Recipe

Did you eat the cranberry jelly from a can at Thanksgiving dinner?  I did.  Brighten up that sugary paste with this fresh cranberry and citrus salad.  You will be surprised!

Cranberry Citrus Salad
Serves 8
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Prep Time
25 min
Cook Time
1 hr
Prep Time
25 min
Cook Time
1 hr
94 calories
16 g
0 g
4 g
1 g
0 g
115 g
15 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
115g
Servings
8
Amount Per Serving
Calories 94
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 15mg
1%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 11g
Protein 1g
Vitamin A
13%
Vitamin C
46%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups fresh or frozen cranberries, thawed
  2. 2 oranges
  3. 1grapefruit
  4. 1 lime
  5. 2 stalks celery, thinly sliced
  6. 1/2 small red onion, finely chopped (1/3 cup)
  7. 1/4 cup sugar
  8. 2 tablespoons fresh lemon juice
  9. 1 teaspoon grated fresh ginger
  10. 5 ounce package baby arugula
  11. 1/4 cup fresh mint leaves, chopped
  12. 2 tablespoons walnut oil or olive oil
Instructions
  1. For Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl.
  2. Cut peel from oranges, grapefruit and lime. Section fruit over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice, and ginger.
  3. Cover and refrigerate at least 1 hour or up to 2 days. Toss arugula with mint and oil. Top with cranberry mixture. Serves 8.
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calories
94
fat
4g
protein
1g
carbs
16g
more
Adapted from Better Homes and Gardens
Preston Cooks For You http://prestoncooks.com/

Citrus Mashed Sweet Potatoes Recipe

The Holidays are quickly approaching and most of us will be eating way too much.  Holiday dinners and parties can really pack on the pounds.  How do you survive the Holidays if you are watching your calories or don’t want to eat a lot of sugar?

You don’t have to give up your traditional menu items, simply make them better.  One way you can spruce up your sweet potatoes (and cut the sugar) is to simply mash them and add a little bit of honey and orange zest.    

You will will have a fresh, healthy side dish, without the brown sugar and marshmallows.  Spruce them up even more by adding cinnamon or some toasted pecans.  

Citrus Mashed Sweet Potatoes
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
59 calories
14 g
0 g
0 g
1 g
0 g
69 g
24 g
7 g
0 g
0 g
Nutrition Facts
Serving Size
69g
Servings
6
Amount Per Serving
Calories 59
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 7g
Protein 1g
Vitamin A
124%
Vitamin C
21%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large sweet potatoes, peeled and cut into chunks
  2. 1 large orange
  3. 1 to 2 tbls honey, sweeten to taste
  4. 1/2 tsp cinnamon, optional
Instructions
  1. Boil sweet potatoes on stove top on high heat for about 20 minutes or until tender. Drain water. Return to pan. Add the zest of one orange, orange juice, honey and cinnamon if you want. Mash until fluffly like mashed potatoes. Place in serving bowl and garnish with pecans if desired.
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calories
59
fat
0g
protein
1g
carbs
14g
more
Preston Cooks For You http://prestoncooks.com/

White Chocolate Cake Recipe

White Chocolate Cake

Ingredients:
For the cake:
  • 1 package Duncan Hines® Classic White Cake Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 4 large egg whites
  • 1 cup water
  • ½ cup vegetable oil
  • 5 oz. finely chopped, good quality, white chocolate
  • 10 oz jar of Raspberry Preserves (I use Dickinson’s)
For the Frosting:
  • 1 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 teaspoon table salt
  • 1 (32-oz.) package powdered sugar
  • 1 teaspoon freshly grated orange peel
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  1. Combine cake mix, pudding mix, egg whites, water and oil in large bowl.
  2. Beat with electric mixer at medium speed for 2 minutes. Fold in white chocolate. Pour into prepared pans.
  3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  4. Cool cakes on wire rack 10 minutes. Remove cakes from pans and cool completely. I like to take a bread knife and slice the rounded top portion off.  Makes the cake a little more uniform
  5. Spread 1/2  jar of raspberry preserves on flat side of first cake layer. Top with second layer and spread with remaining preserves. Top with remaining cake layer.

Layered White Chocolate Cake

 

 

 

 

To make frosting, add all ingredients to large mixing bowl and mix, gradually to a medium-high setting until smooth and creamy.

With a frosting knife, spread frosting over top and sides of cake. Garnish with fresh raspberries and white chocolate curls.

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Recipe Source: Modified from

http://www.duncanhines.com/recipes/cakes/Duncan%20Hines%C2%AE/delicate-white-chocolate-cake/