Mealtime Mama: Cranberry Relish

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We love finding new ideas for dinner (and great, natural products) on the Ozark Natural Foods website.

Below is a recipe for cranberry relish that would be beautiful on a holiday table.

Cranberry Relish

onf recipes2 cups fresh cranberries
2 granny smith apples, cored
1 large orange, peeled
1-1&1/2 cups turbinado sugar

Directions: Mix all the ingredients together in a bowl, then blend together in a food processor. Use the lighter settings so it doesn’t look like mush but more of a coarse blend, chill and serve. Add more or less sugar depending on your taste preferences (I prefer tart flavors over sweet so I use less sugar). You can also substitute the sugar with dates or try adding other fruits like mangoes, pomegranate seeds, or even pineapple.

Recipe from Pauline Thiessen, Produce Manager

If you’d like to see more ONF healthy cooking recipes, click here. If you’re thinking about holiday gifts, they have gift cards available for purchase on the website. Click here to buy a gift card for the person who’s really hard to buy for, but loves all things fresh, natural and organic! They can also use the gift cards for lattes and lunch in the cafe :)

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Mealtime Mama: Junior League of Northwest Arkansas’ Pumpkin Pie Cake

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At the Northwest Arkansas Boutique Show over the weekend, some of the fabulous ladies from the Junior League of NWA were there serving Pumpkin Pie Cake.

cookbookWe kept seeing shoppers with little samples of the dessert and wondered where they were coming from. Even the kids were gobbling it up. When Gwen and I took turns leaving our booth to go shop, I stopped by the Junior League booth and spotted the samples.

That’s when they told me it was the Pumpkin Pie Cake recipe from page 162 in their Add Another Place Setting cookbook.

The recipe is delicious — and this is coming from someone who’s not normally a fan of  pumpkin desserts. I plan to make this one, though, because it tastes just like Fall.

The recipe is below. If you’d like to get your hands on one of the cookbooks, click here to go over and read more about it and to buy.

You can also buy it on Amazon here. The cookbook includes recipes that are Southern, with regional and international influences from the many new members added to the NWA community every year. It’s a “cook’s tour” of the area with recipes from a few local celebrities.

HEADS-UP: Stay tuned for a sweet giveaway coming up in the next few weeks, related to the Junior League!

Pumpkin Pie Cake

1 (29-ounce) can pumpkin

4 eggs

13 ounces evaporated milk

1 1/2 cups sugar

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1 (2-layer) package yellow cake mix

1 cup (2 sticks) butter, melted

1 cup chopped pecans

Whipped cream for garnish

Directions: Beat the pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger and nutmeg in a mixing bowl. Pour into a greased 9X13-inch cake pan. Sprinkle the dry cake mix evenly over the top. Pour the butter evenly over the cake mix and sprinkle with the pecans. Bake at 350 degrees for 1 hour. Remove to a wire rack to cool completely. Cut into squares and garnish with whipped cream.

Note from the mamas: When you’re planning your Thanksgiving meal, remember that Ozark Natural Foods has free range turkeys available. The turkeys, raised on a vegetarian diet with no hormones, antibiotics or preservatives, are supplied to the Co-op by Mary’s Free Range Organic Turkeys. Click here to read more about it on the ONF blog.

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Mealtime Mama: Butterscotch Pumpkin Muffins

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We posted the recipe for these muffins about three years ago and it seemed like a great time to share them again with Halloween so close.

A yummy dessert to share with friends at a party — or to make for your little ghosts and goblins.

The dessert is from Ceri Wilkin over a the blog Recipe Doodle. Click here to go visit Ceri’s blog! She recently revamped the site and it looks fabulous. She has lots of awesome recipes and she entertains a LOT so she’s a great food blogger to follow for tips and tricks.

BUTTERSCOTCH PUMPKIN MUFFINS

butterscotch muffinsCeri says, “I love the combination of pumpkin and butterscotch in these two recipes – and so do my children!! The recipe comes from a wonderful lady, Susan, who ran a meal delivery business. Dinner to my door once a week was an absolute life saver when I had small children!

I recently took the muffins to a play date, and they received many compliments. I didn’t have time to cook the whole batch before leaving the house, so wrapped the remaining dough, popped it in the refrigerator, and cooked them up the next day – they turned out beautifully.”

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
2 eggs
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup butterscotch chips

Heat oven to 350F.
Coat muffin cups with nonstick spray or line with paper liners.
Sift together flour, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, whisk together pumpkin, eggs, oil, granulated sugar, brown sugar and vanilla until well blended.
Gradually stir in flour mixture, then fold butterscotch chips into the batter.
Divide the batter evenly among prepared muffin cups, filling cups 2/3 full.
Bake 18 to 20 minutes, or until muffin tops spring back when touched lightly with a finger.
Cool in pan 5 minutes. Remove to wire rack and cool completely.

Enjoy!

ceri croppedMore about Ceri: I am a wife, mother and recipe follower. For years I have tackled one new recipe a day – some are fabulous, some are not. In a past life I was an Occupational Therapist, Rugby and Netball player, Belly Dancer, lesson taker of golf, tennis and wine appreciation. My Husband owns Pizzerias, my Father was a butcher, my Mother a caterer, my older Brother makes the absolute best birthday cakes and desserts you will ever taste, my younger Brother owns restaurants in New Zealand and my kids love to eat. Click here to visit Ceri’s blog, Recipe Doodle.

Mealtime Mama: How to make pumpkin butter

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Pumpkin Spice lattes. Pumpkin Pie Pop Tarts. Pumpkin-flavored marshmallows.

There are a LOT of pumpkin products out there right now.

onf pumpkinWhile some of them sound pretty nasty to us,  homemade pumpkin butter (made with real pumpkin! GASP!) sounds pretty delicious. We found this recipe on the Ozark Natural Foods blog.

Here’s what you’ll need to make jars of Pumpkin Butter:

6 pounds pie pumpkins

2 lemons

2 cups turbinado or brown sugar

1/4th tsp each of Cinnamon, nutmeg, ginger

1 case half pint mason jars

How to make it:

Half or slice pumpkins and remove seeds. Roast in oven at 350 degrees until soft, about 40 minutes. Let cool and scoop flesh out from rind. Puree in food processor or by hand. Mix in remaining ingredients and leave in crock pot on the low setting for 1-3 hours until dark brown. Place in jars while hot and close lids. To seal the jars, place a wire rack at the bottom of a large pot with about ½ inch water and bring to boil. Gently place jars in the water for 10 minutes, remove and let cool. As jars cool off the lids will seal shut with a popping sound.

Pie pumpkins are on sale at ONF right now, so pop over and grab some. CLICK HERE to see what other produce is on sale.

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Mealtime Mama: Cool kitchen hack with eggs

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Do you have any recipes that call for just the egg whites?

Well, it can be kinda messy to separate the whites from the yolks. We recently tried this little trick and it worked! So of course we had to share with you, mamas!

A very cool way to separate egg yolk:

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