Rachel Ray Nutrish For Cats - Natural food for cats review and giveaway ends 8-18 #NutrishforCats #Sponsered #MC

“I participated in an Influencer Activation Program on behalf of Mom Central Consulting for Nutrish for Cats. I received a sample of Nutrish for Cats to facilitate this review and a promotional item to thank me for participating.”

There are alot of people that have pets but not me I have two fur babies. They are part of my family and are spoiled, loved and taken care of. People may think I am weird but I love my cats, I talk to them and care about everything the are exposed to. That why when I got the change to try out Nutrish for Cats by Rachel Ray I could wait to try it. It is all natural food for cats. The first natural cat food from Rachael Ray Nutrish. Real meat like chicken or fish is the #1 ingredient in these delicious recipes. There's never any junk like meat poultry by-product meal, artificial flavors or preservatives. Just simple, wholesome recipes with a great taste your cat will instinctively love. Look for these wholesome recipes available in dry formulas and wet formulas with fun flavors like Chicken Purrcata, Ocean Fish-alicious and Lip Smackin’ Sardine and Mackerel plus so many more awesome flavors to chose from. Did you hear that the #1 ingrediant is real meat! That is important to me and my cats.

I am very picky when it comes to feeding my cats but I also have to be frugal as well being a family of 8 and two fur babies on a one income living. I have watched Rachel Ray on TV making delish food that makes my mouth water. I just love her cooking style so know she has sat down with veternarians and scientists to figure out the best way to make a healthy cat food makes me comfortable knowing this food is safe for my cats. When the box arrived me and my cats could wait to explore what was in it. If you know cats then you know they are easy to please. My cats played with the box, The string that was tied around the bag of dry food, and their favorite was the awesome catnip sachet. We got a bag of dry food and a couple containers of wet food as well. I also got some delicious brown rice and some easy yummy recipes to make my family. This package was a winner for everyone!

So we filled the cats bowls with the dry food and I swear my cats thought we were filling their bowl with delicious treats. They couldn't get enough! Later that night we gave them some of the wet food. Honestly when I opened it you would of thought it was meant for humans not cats. You could see the real chunks of chicken. They flavor we tried first was Chicken Purrcata and it smelled great compared of the others that actual smell like cat food. They gobbled it up in no time and were asking for more haha. My cats were in heaven. I never seen them like their food as much as this. I loved reading the ingrediants and actually reconizing what was in it and thinking this is so great and healthy for my babies.

I also made a delish meal from the brown rice and I bought some Salmon and dived into making Rachel Ray's Smoky Maple-Glazed Salmon Supper. This recipe was easy and quick which is important for me a full time student and mommy to 6. It was done within 30 minutes and tasted like we went out to eat. It was fabulous. I will post the recipe blow because you definitely have to try it!

Overall we were very impressed with Rachel Ray's Nutrish super premium natural food For Cats! My cats loved it and I loved giving it to them. Now I can not worry that they are eating something that may harm them. This is one happy momma! If you have some sweet fur babies of your own you have to check out Nutrish for cats and dogs. You can find them at most stores where pet food is sold and check out the website to see more places they are sold. Also follow Nutrish for cats on Twitter , Instagram and Facebook and keep up to date with new flavors and coupons.

Smoky Maple-Glaze Salmon Supper 

 Ingredients 
 1 cup brown or white rice
1 bundle watercress or upland cress (2 cups), stemmed and coarsely chopped
2 tablespoons extra virgin olive oil (EVOO), divided
4 medium to large carrots or multi-colored farmer's market carrots, peeled and cut into 1/4-inch dice
1/4 teaspoon all-natural liquid smoke
1/2 cup dark amber maple syrup
2 tablespoons cider vinegar
4 salmon fillets, skin removed (8 ounces each)
2 teaspoons Old Bay seafood seasoning
2 cups frozen sweet peas
2 tablespoons butter
1/4 cup chives, chopped
Salt and pepper to taste

Instructions 
 Preheat broiler. Prepare the rice according to package directions. When done, fluff with a fork and combine with chopped watercress leaves.

Heat a skillet over medium-high heat with 1 tablespoon EVOO. Add carrots to the pan and season with salt and pepper. Saute until tender-crisp, about six to seven minutes. Set aside.

In a small pot, combine liquid smoke, maple syrup, and vinegar and bring to a boil. Reduce over high heat, stirring constantly for two minutes. Remove from heat.

Season salmon with salt, pepper, and Old Bay seafood seasoning. (I love Old Bay so I used more than the recommended 2 teaspoons!)

Heat the remaining EVOO in a large, ovensafe, nonstick skillet and cook salmon, top side down for 3-4 minutes. Flip and pour the maple syrup glaze over the top of the fish and place under the broiler for three minutes to caramelize the glaze.

In the pan with the carrots, add the peas and heat through while the fish is under the broiler.

Add the butter and chives to the veggies. When the butter has melted, turn off the heat.

Serve the salmon with the peas and carrots and rice with watercress alongside.

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Ecclair cake #recipe

Summer Ice Tea #Recipes #icetea

In honor of June being National Iced Tea Month, along with National Iced Tea Day on June 10th,KRUPS, worldwide leader in kitchen appliances, has created flavorful and juicy recipes to celebrate.  

Create your ideal cup this month with Herbal Sun Tea and Strawberry Basil Iced Tea. KRUPS state of the art tea kettles create your favorite tea from loose tea leaves or bags.

Grapefruit Iced Tea

Ingredients:

1 quart boiling water

3 herbal lemon tea bags

2 regular size mint tea bags

3/4 cup brown sugar

1/2 cup lemon juice

3/4 cup grapefruit juice

1 quart cold water

Directions:

Pour boiling water over tea bags, cover & steep 5 minutes. Remove tea bags, squeezing gently. Add sugar & remaining ingredients. Serve over ice and garnish with mint leaves.

Herbal Sun Tea

Ingredients:

2 tablespoons loose rooibos tea

2 tablespoons dried lemon verbena or dried mint

2 quarts cold water

Honey or sugar, to taste

Directions:

Place tea and lemon verbena or mint on a square of cheesecloth. Tie into a bundle with kitchen twin. Place tea bag in a large glass jar, and add water. Cover, and steep in direct sunlight for 2 hours.  Strain tea, and discard solids. Stir in honey or sugar. Serve immediately or refrigerate up to 3 days.

Pomegranate Iced Tea

Ingredients:

3 cups brewed tea

2 cup pomegranate arils

4 sprigs of mint, fresh

Directions:

In a large pitcher combine the brewed tea and pomegranate juice. Divide into four glasses.  

Blackberry Mint Iced Tea

Ingredients:

5 black tea bags

¼ cups mint leaves, crushed. 1 leaf per serving for garnish

4 cups boiling water

½ cups sugar

6 packages (6 ounces each) of blackberries

Directions:

Place tea bags and mint in a heat proof pitcher. Add boiling water. Steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Purée blackberries in a blender or food processor; strain through a fine sieve. Discard pulp and seeds. Stir blackberry purée into tea. Taste and adjust sugar as desired. Chill. Serve over ice garnished with mint leaf and 2 or 3 blackberries.

Strawberry Basil Iced Tea

Ingredients:

8 black-tea bags

1 pound strawberries, hulled and halved (quartered if large)

1 cup water, plus more for steeping

¾ cup sugar

1 cup fresh basil, plus more for serving

Ice, for serving

Directions:

Bring 4 cups water to boil in a medium saucepan. Add tea bags, and let steep for 5 minutes. Place strawberries in a bowl. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.

Tasty Tuesday #recipes- #adult #drinks #SMIRNOFF Sorbet Light Pineapple Coconut

2014 is here, and with the holidays officially coming to a close, the effects of holiday indulging are in full force. As many people look to get a fresh start to the New Year and lead more balanced lifestyles, SMIRNOFF announces the latest addition to the Sorbet Light line, which will hit shelves in mid-January: Pineapple Coconut, a reduced-calorie vodka specialty that is a guilt-free treat, requiring no sacrifice!

Creating guilt-free and delicious cocktails, SMIRNOFF Sorbet Light Pineapple Coconut is only 78 calories per 1.5 oz. serving, allowing you to enjoy an incredibly delicious mix without all of the extra calories. Needless to say, there is no need to pass up happy hour in 2014.

Pina-Coco Spritzer 

* 1.5 oz. SMIRNOFF Sorbet Light Pineapple Coconut
* 2 oz. fresh orange juice
*2 oz. club soda
*Glassware: Rocks glass
*Garnish: Half orange wheel

 Fill a rocks glass with ice, add remaining ingredients, stir and garnish.


New Year, New You 

* 1 oz. SMIRNOFF Sorbet Light Pineapple Coconut
* 2 oz. Coconut water
*1 oz. Pomegranate juice
*Glassware: Water goblet glass
*Garnish: Lime wheel or Pineapple wedge

Fill rocks glass with ice, add ingredients, stir and garnish

Tasty Tuesday- Cranberry Chicken #recipe

Cranberry Chicken

Ingrediants:

1 1/2 lbs Chicken breasts or tenders

1 can cranberry sauce with whole Cranberries

1/2 cup Catalina salad dressing

1 package liption onion soup mix

Directions:

1. Spray a 8x11 cake pan, then arrange chicken pan, season with whatever you like or leave plain. I sprinkle garlic powder, onion powder on the chicken.

2. in a bowl mix together cranberry sauce , onion soup mix, and catalina dressing til all blended.

3. pour over mixture over chicken and bake at 350 degrees for about 30- 45 minutes. I always cut into chicken to make sure done because the bigger the breast are the longer they take.

Serve over rice, noodles or stuffing my personal favorite. If you do it with stuffing you got you whole thanksgiving dinner all in one dish. I got this recipe from my sister in law.

tasty tuesday- Drunken Meatballs

Drunken Meatballs
38.4 oz. bag Mama Lucia      Mini-Size Meatballs 1 c. ketchup	1 c. brown sugar 1 c. whiskey
Put all four ingredients in a slow cooker and heat on low for 4 to 6 hours or high for 2 to 3 hours.

Tasty Tuesday recipe- Blueberry – Rum Marinated Pork

Blueberry – Rum Marinated Pork

from the Caribbean Shopping Channel

Ingredients:

1 cup fresh blueberries

3/4 cup rum

1/4 cup lemon juice

2 garlic cloves

2 tablespoons brown sugar

1 tablespoon chopped sweet onion

1 tablespoon white vinegar

1 (16-ounce) package pork tenderloins

6 toasted bread slices

Directions:

1. In a food processor, process blueberries, rum, lemon juice, garlic cloves, brown sugar, onion and white vinegar until smooth, stopping to scrape down sides. Pour mixture into large plastic freezer bag; add pork. Seal and chill at least 4 hours.

2. Remove pork from marinade.

3.  Grill pork, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted in thickest portion registers 155°. Remove from grill. Loosely cover pork with foil; let stand 10 minutes. Cut pork into slices, and serve over toasted bread.

Tasty Tuesday

SMIRNOFF Honey Nut Cake 

 1 oz. SMIRNOFF Wild Honey Flavored Vodka
 0.5 oz. Hazelnut Liqueur
 0.5 oz. Creme de cacao
 1 oz. Cream
 Glassware: Martini Glass

 Preparation: Add ingredients to an ice-filled shaker. Shake and strain into a martini glass.

 Garnish: Grated nutmeg

 SMIRNOFF Cinna-Sugar Twist Cheeky Churro 

1 oz. SMIRNOFF Cinna-Sugar Twist Flavored Vodka
 0.5 oz. orange liqueur
 0.5 oz. Bailey’s Irish cream liqueur with a Hint of Vanilla Cinnamon Flavor
 0.5 oz. light cream
 Glassware: Coupe glass

 Garnish: Grated cinnamon

 Preparation: Shake and serve


Also in case you need help on what wine to serve this Thanksgiving here are two that are wonderful, fresh and perfect for your family Thankgiving feast. They are absolutely delish!

Sterling Vineyards Carneros Pinot Noir 
 The bright acidity and gentle tannins of this fine Pinot can take guests from appetizers right into the main meal, pairing with a cornucopia of dishes on the Thanksgiving table.

 Sterling Vintners Collection Aromatic White 
 The explosion of intense fruit and floral aromas in this wine stand up well to the equally intense flavors to appetizers containing ingredients such as blue cheese and sweet apricot. This wine offers a refreshing sip as a counterpoint to the creaminess of the cheese and the soft chew of dried apricots.

Tasty Tuesday recipe

Jerk Spiced Shrimp

from the Caribbean Shopping Channel

 

Ingredients:
1 Tablespoon ground allspice
1 Teaspoon basil, minced
1 Teaspoon ground nutmeg
1 Teaspoon ground cinnamon
1 Tablespoon dried thyme
1 Teaspoon cayenne pepper
1 Tablespoon light brown sugar
1 Tablespoon salt
1 Teaspoon freshly ground pepper
¼ Cup olive oil
¼ Cup soy sauce
¾ Cup apple cider vinegar
½ Cup freshly squeezed orange juice
2 Tablespoons freshly squeezed lime juice
2 Habanero peppers, minced
1 Small white onion, minced
3 Scallions, thinly sliced
2 Pounds shrimp, peeled and deveined

Directions:
1. Prepare the grill or broiler.

2.For sauce: combine allspice, basil, nutmeg, cinnamon, thyme, cayenne pepper, brown sugar, salt and pepper. Mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat.

3. Sprinkle shrimp with salt and pepper and grill or broil until done. Toss shrimp with the sauce and serve immediately.

Tasty Tuesday- Trick or Treat Cocktails and Smirnoff Wild Honey Vodka review

Vampire Delight

Serves 1

·         1 oz. SMIRNOFF Wild Honey Flavored Vodka

·         1 oz. lemon juice

·         1 oz. apple juice

Preparation: Place all ingredients in a shaker with ice.

Shake and Strain into a martini glass rimmed with creme de cassis

Glassware: Martini Glass

Blood Orange Bloody Mary

Serves 6

·         8 oz. SMIRNOFF Citrus Flavored Vodka (1.5 oz per serving)

·         4 cups (32oz) bottled tomato juice 

·         3/4 cup fresh blood-orange

·         3/4 cup fresh lemon juice

·         1 tbs horseradish

·         1 teaspoon hot sauce

·         Freshly ground pepper 

·         Ice cubes 

Garnish: blood-orange and tomato wedges, cucumber spears

Preparation: Whisk together tomato juice, vodka, orange and lemon juices, horseradish, and hot sauce in a large pitcher. Season with salt and pepper. Pour into 6 ice-filled glasses, and garnish each with an orange wedge, a tomato wedge, and cucumber spear.

***Review of the SMIRNOFF Wild Honey Flavored Vodka ***

I got a sample of this amazing Smirnoff Wild Honey Flavored Vodka to try out the above drink. I absolutely love the drink. I though it was just enough bitter and just enough sweet to make this drink delightful treat with friends at the Halloween party or even Christmas party. I also found I love this Wild Honey Vodka great with some Cranberry juice. I also love to take about 1 cup of vanilla ice cream and 1 to 2 ozs of the Honey Vodka and blend in blender for a great frozen drink. This is such a great honey flavor and great in most drinks I have tried it with. it would make a great addition to your Christmas Parties. Everyone is bound to love it especially if they love Wild Honey!So pick some up today at your local liquor store and remember to drink responsibly and dont drink and drive!

Tasty Tuesday- Pumpkin Pie Bars

Pumpkin Pie Bars 

INGREDIENTS

·         2 cup(s) pumpkin, puree

·         4 large egg(s), free-range

·         1/2 cup(s) honey, raw

·         2 tablespoon sugar substitute, xylitol, crystalline

·         1/2 cup(s) oil, grapeseed

·         1/4 cup(s) coconut milk, light

·         3/4 cup(s) flour, rice

·         3/4 cup(s) flour, all-purpose, gluten-free

·         1/2 cup(s) almond meal

·         2 teaspoon baking powder

·         1 teaspoon baking soda

·         2 teaspoon cinnamon, ground

·         1/2 teaspoon ginger, ground

·         1/4 teaspoon cloves, ground

·         1 cooking spray

·         8 ounce(s) cheese, neufchâtel, or vegan cream cheese, at room temperature

·         1/3 cup(s) honey, raw

DIRECTIONS

1.       Preheat the oven to 350-degrees F.

2.       To make the batter: Using a handheld electric mixer at medium speed, beat together the pumpkin, eggs, honey, Xylitol, oil, and coconut milk until light and fluffy. In a separate bowl, sift together the flour, almond meal, baking powder, baking soda, cinnamon, ginger, and cloves. Slowly add flour mixture to liquid mixture and mix with electric mixer at low speed until thoroughly combined and the batter is smooth.

3.       Spray a jellyroll pan with nonstick cooking spray. Spread the batter into the pan. Bake for 25 to 30 minutes. Let cool completely before frosting and cutting into bars.

4.       To make the frosting: Using a handheld electric mixer at medium speed, beat together the cream cheese and honey. Mix until smooth and creamy.

Check out this awesome recipe at http://www.everydayhealth.com/reciperehab/index.aspx

Tasty Tuesday- Finlandia Cheese French Onion Soup

French Onion Soup with Finlandia Swiss Cheese

Ingrediants: 

¼ c butter

3 onions, thinly sliced

1 t white sugar

1 T all purpose flour

2 ½ c water

½ red wine

2 (10.5 oz) cans condensed beef broth

1 French baguette, sliced thick

8 oz sliced Finlandia Swiss Cheese

Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes or until golden brown. Stir in flour until well blended with the onions and pan juices and cook about 5 minutes. Add water, wine, and beef broth; bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes.

Cut four thick slices of bread from the loaf. Toast the bread slices until browned and crusty. Reserve the remaining bread to serve with the soup. Ladle soup into four oven safe bowls. Place one slice of toasted bread on top of the soup in each bowl. Cover top of bowl with Finlandia Cheese slice until it just falls over the edge. Place soup bowls on a cookie sheet to avoid spills in the oven. Bake at 425 degrees for 10 minutes or just until cheese is melted and golden brown.

I got the chance to try out some Finlandia Cheese in these recipes and it is absolutely fabulous. It is one of the best cheeses I have tried so far. We love cheese in our house so these recipes for Mac and Cheese and French Onion Soup with Finlandia Cheese were great to try out. We absolutely loved them and continue to enjoy them as part of our menu. So if you haven't tried Finlandia cheeses I suggest you do. Its fabulous!

Tasty Tuesday Recipe- Frankenpops

Frankenpops

Ingredients :
1 – 16 ounces dark green candy coating
2 tablespoons white candy coating
2 tablespoons black candy coating
1/4 cup purple candy coating
1 bag large marshmallows
36 lollipop sticks

Instructions :
 Melt the dark green candy coatings in the microwave in thirty second intervals, stirring after each time until the chocolate is smooth.

Dip a lollipop stick ¼” in and then into a marshmallow ¾ of the way through.

Dip marshmallows into the melted coating, turning the marshmallow as it coats.

Tilt the marshmallow over a cup and gently tap the stick until excess coating drips off.

Allow the pops to dry by sticking the end of the stick into a foam block.

As the pops dry, make the eyes by piping small 1/8-1/4-inch circles of melted white coating.

 Finish the eyes by adding a small speck of melted black coating to the center of the white "eye balls." Allow the eyes to harden before using.

Once the green coated pops are hard, dip only the top of each marshmallow in the melted purple coating. Using a toothpick, add texture to each pop's hair. Allow the hair to dry before adding facial features.

Add a little dot of chocolate where the eyeballs will be placed. Using the melted coating as glue, add two eyeballs to every pop.

Using an edible black ink marker or melted black coating which is in a piping bag with a tiny opening, pipe a decorate scar and mouth on each pop. Allow the pops to harden before eating.

Check out the Video on how to make these on PBS.com

Kretschmer Wheat Germ review and recipe

I have been doing alot of healthier cooking lately. I love stuff I can just add into recipes my family already loves to make it healthier like Kretschmer Wheat Germ. It is so easy and they don't even notice the difference. Then I know they are getting the extra nutrients I want them to have.

So what is Wheat germ? It is derived from the most nutrient rich part of the wheat kernel (which is removed during the refining of whole wheat grains to white flour). Wheat germ is an excellent source of nutrients including vitamin E, the B vitamins, and folic acid, and has been shown to help with everything from muscle function to mood. With a crunchy texture and subtle nutty flavor, wheat germ is a great sub for flour and can be a great addition in pie crusts and crumbles. We use it in our muffins, smoothies, and cobblers. My youngest would just eat it out of the jar if I let her lol. She thinks it is a healthy treat lol. Honestly you could use it in just about anything and you will love it! You have to try it! Here is a yummy recipe we love that uses the Kretschmer Wheat Germ. This is great for the Fall with all the Pumpkin!

Pumpkin Waffles

1 cup Krusteaz Belgian Waffle Mix

1/2 cup Kretschmer Honey Crunch Wheat Germ

3/4 cup low-fat buttermilk

1/4 cup canned pumpkin

3 tablespoons vegetable oil

1/2 teaspoon cinnamon

1 egg

2 tablespoons brown sugar 

Directions:  Preheat waffle iron. If using a nonstick waffle iron, no oil is necessary. If using one that requires greasing, follow manufacturer’s instructions.

In large mixing bowl, whisk together all ingredients until combined. Add 1/3 of batter to center of preheated waffle iron, close lid and bake for 3 to 5 minutes or according to waffle maker instructions. Using a fork, gently remove waffle from iron and serve immediately. Serve waffles with maple syrup, jam or a sprinkle of powdered sugar.

Note: While cooking other waffles, keep prepared waffles warm in 200° F oven.

Tasty Tuesday recipe- Apple Flax Seed Muffins

Apple & Flax Seed Muffins

Ingredients:

Makes 12 to 24 muffins depending on your preference.

·         1 and 1/4 cup milled flax seed

·         2 teaspoons baking powder

·         1 Tablespoon cinnamon

·         1 teaspoon nutmeg

·         1/2 teaspoon salt

·         3/4 cup sugar or sweetener

·         4 large eggs

·         1/4 cup oil

·         1/2 cup liquid (syrup or water)

·         1 Tablespoon vanilla

·         1 medium apple, chopped fairly finely

·         1/2 cup chopped pecans (optional)

Preparation:

1.     Preheat oven to 350 F. Grease a 12-muffin tin very well.

2.     Mix the dry ingredients together, then add the rest of them.

3.     Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin