Cheesy Chive Biscuits - with Coconut Flour

 I received an assortment of products from Nutiva to create these Cheesy Chive Biscuits with coconut flour and to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

I can't believe it is the final week for Holiday Dinner posts and giveaways! So far, there have been some amazing recipes shared and I have been busy pinning my fellow bloggers' menus. So many great and tasty ideas! This week is no exception, and keep reading to see the recipe and giveaway for Nutiva products. Check out this line-up from my fellow foodie bloggers:

Busy-at-Home : Homemade Crescent Rolls

Will Cook for Smiles: Coconut Oil Carrot Bread

Adventures in All Things Food: Cheesy Chive Biscuits with Coconut Flour

The Gunny Sack: Pumpkin Gingerbread

Daily Dish Recipes: Cranberry Orange Mini Loaves

Flour on My Face: Coconut Pumpkin Cranberry Bread

This week we were able to focus on some alternative baking products from Nutiva. Though Coconut Oil and Chia Seeds are no strangers to my pantry, I don't often have a chance to work with coconut flour or coconut shortening, but due to my kids' dietary needs I have worked with other alternative flour and baking ingredients.

I was really excited to go through Nutiva's product list. I am already a huge fan of coconut oil and have several favorite recipes using it. My favorite granola recipe uses coconut oil, and I have used coconut oil as the base various lip glosses, scrubs and masks.

This was the first chance that I had to try refined coconut oil. It has a more neutral flavor, less obvious coconut after taste. For most bath and beauty products I use the regular coconut oil. I love the hint of coconut there. But for baking something savory, I went with the refined.

It is solid at room temperature, so using as an oil or butter substitute you will need to gently warm the oil.

I was thrilled with the Nutiva coconut oils and I can't wait to have more chances to cook, bake, and pamper myself with them.

I was also very interested in trying coconut flour. I work with a lot of wheat starch for my children's diets and found this to have similar properties. It takes a little while for moisture to be absorbed into coconut flour. It thickens as it sits.

Nutiva is a company interested in nourishing people as well as the planet. They found superfoods that are not only nutrient dense, but also can be processed in a sustainable manner. They found things like coconut, chia, hemp and red palm to bring to customers in one place. The business strives to be socially and environmentally responsible and sources organic products and is constantly looking for new ways to give back to their employees, customers and employees.

With a holiday meal I enjoy having either a biscuit or roll on the side. There is something so traditional and comforting about smelling them bake and then being able to pair with excess gravy or cranberry sauce.

I love the combo of chives and cheddar, so I went with these Cheesy Chive Biscuits that use both refined coconut oil as well as coconut flour.

I think biscuits are brilliant because they are so easy!  Just gather all the ingredients together,.. the eggs, coconut flour, chives, onion powder, baking powder, etc., whisk or sift.

Then stir it all together into a loose ball.

Again, don't be worried if this dough feels loose. Give it a minute or two and it will start to set up nicely. I used a muffin scoop to get uniform biscuits.

I put my scoop on a non-stick mat and shaped it slightly. Then I dusted the top with some Parmigiano Reggiano.

These baked up easily and I let them cool slightly before moving so they would retain their shape. Overall it was a baking success!

Cheesy Chive Biscuits

You Will Need:
4 eggs
1/4 tsp. salt
1/2 tsp. onion powder
1/4 c. coconut oil, melted and slightly cooled
1/3 c. coconut flour
1 Tbsp. dried chives
1/4 tsp. baking powder
3/4 c. cheddar, cubed small
Grated Parmesan to top *if desired

Preheat the oven to 400 degrees.

In a medium bowl, whisk together the eggs, salt and onion powder. Slowly whisk in the liquid coconut oil.

In another bowl, whisk together the coconut flour , baking powder and chives. Add this mixture to the egg mixture and stir till well combined. It will come together as you stir. Stir in the cheddar cheese. Scoop batter with a muffin scoop and drop onto a lined baking sheet. Use your fingers to gently flatten and shape the biscuits. Top with Parmesan cheese, if desired.

Bake for 15 minutes or until the tops are golden brown. Allow to cool on the tray slightly before removing.

Enjoy.

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Layered Turtle Cheesecakes - in Ball Canning Jars

 I received an assortment of Ball Canning jars to create these gift sized cheesecakes from Ball Canning and to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

I don't know about you, but one of my favorite parts to a holiday dinner is dessert.

Not a deep thought, right. Who doesn't enjoy a little treat around the holidays? Well, today's recipe is not only a fun treat to make ahead that you can stash in the fridge, but it also makes a great gift. I know that I wouldn't mind receiving a Layered Turtle Cheesecake in a Ball Canning jar, tied up with some festive string and a cute little spoon.

Yes, this recipe is too good to keep to myself. As an early Christmas present, dear readers, I will be sharing this easy recipe along with a fun sponsor, Ball Canning. More about the iconic canning jars in a minute, first let's dive right into the dessert spread laid out by my talented fellow bloggers:

Busy-at-Home : Mini Chocolate Fudge Cobblers with Homemade Chocolate Cherry Ice Cream

Daily Dish Recipes: Spiced Pumpkin Gingerbread Trifles

Adventures in All Things Food: Layered Turtle Cheesecakes

Flour on My Face: Pumpkin Spice Cranberry Trifle in a Jar

The Gunny Sack: Peppermint Brownies

Will Cook for Smiles: No Bake White Chocolate Cheesecake Gingerbread Trifle

I have to say I was over the moon to hear Ball Canning from Jarden Home Brands would be included in our week of  Holiday Recipe series. I have an entire shelving unit in my utility room devoted to organizing my canning jars, canning supplies and preserved food.

It is impressive that Jarden Home Brands, started by the Ball brothers, has been around for more than 125 years. You can read more about the history of Ball Jars on the freshpreserving.com site.

I use Ball canning jars because I know they will hold up to pressure canning, they will keep my preserved food air tight and safe, and with the newer colored glass jars and the Elite Collection, they are also great to look at and use for general storage. I keep my dry good, beans and rice, in large glass Ball jars since we switched out of plastic storage.

Over the years I have made several fun gifts to hand out in Ball canning jars. From homemade honey mustard to lavender sugar scrub, the possibilities seem endless! But, check out their Pinterest account for more great ideas and recipes.

I was thrilled to find that we would be using our Ball jars for a holiday dessert. I have seen people make some amazing things in Ball jars, but ultimately went with a cheesecake. It is my husband's favorite dessert. I am rather fond of the caramel, pecans and chocolate involved in this.

So grab some Collection Elite Brushed Silver Half Pint or Pint sized Ball jars. These are beautiful enough that they don't need much more than some simple festive twine or a bow. They also have a perfect wide mouth  that makes it easier assembling these treats.

First I assembled all my ingredients. Cheesecake is always better if your ingredients are at room temperature. I took the cream cheese and butter out, unwrapped my caramels and chopped the pecans. I actually like to put my prepped ingredients in small Ball jars for convenience.

I crushed up my sandwich cookies in the food processor with a little sugar and melted butter.

Then I pressed the crumbs into the bottom of my Ball jars. Because of the wide shape of the jar base, these worked really well for getting my fingers down into the jar to press the crumbs down.

I sprinkled just a little of my chopped pecans on top of the crumbs before layering in the cheesecake filling.

At this point, I could get started on the caramel sauce. Just good old Kraft caramel and evaporated milk. Warm slowly and stir.

Keep going till the caramel sauce reaches a smooth and pourable consistency. Set the sauce aside... or test it with a spoon. I firmly believe in taste testing at this point.

The cheesecake itself is really easy to make. Just beat the cream cheese, then add the flour, sugar, eggs and vanilla.

Bake the cheesecake till the center isn't jiggling anymore.

Then comes the best part, aside from eating them... filling! The pint jars gave me enough room to add a layer of cheesecake, then caramel, and cheesecake on top. In the half pint jars I did a thin layer of each, with just a scoop or so more of cheesecake.

Be sure to leave  1/2" inch of head space for final topping. You will want to be able to put a lid on easily.

After the cheesecake is baked and the bottles are filled, I chilled my cheesecakes overnight. Then I topped them with pecans, mini chocolate chips and drizzled each one with a little more caramel sauce.

You could make a label for these, or just go simple with spoons and baker's twine. My only addition was to add a Ball wide mouth plastic storage cap when gifting. They work well for the refrigerator and are easier to unscrew.

Layered Turtle Cheesecakes

You Will Need:

• 1 c. chocolate sandwich cookies, crushed
• 2 Tbsp. granulated sugar
• 3 Tbsp. unsalted butter, melted
• 1/4 c. pecans, roughly chopped
• 11 oz. caramels, unwrapped
• 1/4 c. evaporated milk
• 2 (8oz.) cream cheese, at room temperature
• 1/2 c. granulated sugar
• 1 Tbsp. all-purpose flour
• 2 eggs, beaten slightly
• 1 tsp. vanilla extract
• 1/4 c. pecans, roughly chopped
• 1/4 c. mini semi sweet chocolate chips
• more caramel sauce for drizzling

Preheat the oven to 325 degrees.

Pulse up the cookie crumbs, 2 Tbsp. sugar and butter in a food processor. Divide between 6 Ball jars and press the crumbs down. Sprinkle with pecans.

After the crusts are made, melt the caramels in evaporated milk in a small saucepan over medium low heat. Whisk till smooth. Turn off the heat and set aside.

In a standing mixer, cream together the cream cheese and remaining sugar. Cream for a full 3 minutes, scraping down the sides during the process. Beat in the flour, then eggs, one at a time and finally adding in the vanilla. Scrape down the sides to ensure there are no lumps.

Bake the cheesecake filling in an oven-safe dish for about 45 minutes, or until the center is no longer jiggly. Turn off oven and allow the baked filling to come to room temperature with the oven door open.

Carefully spoon half the cheesecake mixture into the bottom of the jars. Then spoon in a thin layer of caramel. Top with the remaining cheesecake filling, be sure to leave 1/2" gap from the top.

Refrigerate the cheesecakes overnight. To serve, sprinkle with pecans, mini chocolate chips and drizzle with caramel sauce. Enjoy! 

And, let's not forget this week's Giveaway! 


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Festive Avocado Cucumber Bites

 I received a selection of Crisp tools for this review.  A positive review was not required and all opinions and experiences are my own. 

During the holiday season one of the most handy things to have is a few good appetizer recipes. Whether you have guests coming over or get invited to a party, you will probably need at least one signature, finger-friendly treat.

I wanted to make something a little lighter this year.

These little Festive Avocado Cucumber Bites were perfect. Easy to make, fresh and healthy, they won't leave you feeling guilty about grabbing more than one.

And for more fabulous appetizer recipes, check out all six from our our talented blogger. Pin them, leave a little comment love and get some new fun ideas for your holiday appetizers this year.

Busy-at-Home : Cucumber Tomato Bites with Herb and Parmesan Cream Cheese

Flour on My Face: Phyllo Apple Cranberry Bites

Adventures in All Things Food: Festive Avocado Cucumber Bites

Daily Dish Recipes: Baked Brie Bites with Olives and Roasted Garlic

Will Cook for Smiles: Southwest Chili Dip

The Gunny Sack: Spinach Artichoke Bites

Okay, I am so excited to introduce you to this week's sponsor, Crisp. This was my first time using their tools, but I was no stranger to their quality. I have been using their children's tools, Curious Chef, with is another Tailor Made Products, Inc. brand of kitchen tools.

Actually, for years I have been joking that I might just buy myself a set of Curious Chef kitchenware. Now there is a line just for me, Crisp.

Same sturdy construction, clean lines and usefulness. Great kitchen tools and they come at affordable prices. Yes, these are tools for healthy eating. And this appetizer, Festive Avocado Cucumber Bites, was the perfect match for my new Crisp tools.

I selected several tools that I either had wanted for a while or needed to replace in my current kitchen drawer. From the versatile melon baller to the herb mincer I have been using these tools daily for fruit and vegetable prep and I plan to add more pieces from the Crisp collection in the future.

For this particular recipe I used both the avocado tool and the straight peeler from Crisp. Be sure to check out the brand's Crisp Cooking Pinterest account for more great dishes you can create with their line of kitchenware.

I have gone through several avocado slicers, but this is the first tool that I have seen that also includes a slicer and pit remover, making it extra versatile. If you enjoy eating avocados, you will want one of these.

It also did a great job slicing my ripe avocados. The wire was strong enough not to bend or give as I sliced.

And the peeler was perfect for taking off the outside of the cucumber. It didn't take off too much of the soft inner flesh of my English cucumber. Just the peel.

I appreciate that.

Once the avocados are sliced, then I added them to a bowl with lime juice, cumin, salt and onion power. All mashed up, I diced up and added a  red bell pepper for a little extra color.

After peeling the English cucumber I sliced it in thick, but bite-sized pieces. With a small melon baller, I scooped out the center to create a little cup for my avocado filling.

Spoon a little filling into each cucumber bite and you are good to go.

Full of healthy fats and fresh, light veggies, this appetizer will keep everyone happy and guilt-free.

Festive Avocado Cucumber Bites

You Will Need:

• 2 English Cucumbers
• 1 large ripe hass avocado
• 1 lime, juiced
• 1/2 tsp. cumin
• 1/4 tsp. salt + more as needed to taste
• 1/2 red bell pepper, diced

Slice off the pointed ends of the English cucumber. Peel and slice each into roughly 12 equal slices. Scoop out the center with a melon baller to create a cup. 

In a medium bowl combine the ripe avocado, lime juice, cumin and salt to taste. Mash until creamy. Stir in the bell pepper and scoop into cucumber cups. 

Serve immediately.

And, let's not forget the Giveaway! 

Would you like to try out Crisp tools for yourself?... Well, Crisp would like you to put them to the test in your own kitchen.  You could make these simple Festive Avocado Cucumber Bites for your family as well as any of the other recipes listed above... or come up with a new delicious dish yourself! Good luck.

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Roasted Brussels Sprouts & Beet Slaw with Pancetta

 I received a set of O Olive Oil to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

One of my favorite winter vegetables is the lowly Brussels sprout.

I know. I mention this casually and people make that face. They try not to show disdain, but a childhood of smelly Brussels sprouts is hard to push down. No, I do not like them boiled, I am not even fond of them steamed, but roasted... well, that is utter perfection!

I wanted to include a hearty and seasonal side for this Progressive Dinner that would satisfy even the pickiest person in my family. I served this as a test to my husband, who practically licked his plate clean and went back for seconds. Yes, it was a grand success. It is a lovely combination of sweet and earthy flavors, topped with a crunchy pancetta and then kissed with a lovely Meyer Lemon Olive Oil to finish it.

Yes, what really brings all these flavors together is the O Olive Oil.

Now, before I jump into this week's amazing sponsor, I wanted to give you the full scoop on what everyone has prepared for you today. Be sure to hop around and pin these recipes for your next holiday gathering.

From my fellow bloggers we have:

Busy-at-Home : Creamy Garlic Mashed Faux-Tatoes with Parmesan

Daily Dish Recipes: Garlic Roasted Asparagus with Cranberries and Almonds

Flour on My Face: Broccoli Casserole

Will Cook for Smiles: Cranberry Stuffing

The Gunny Sack: Blooming Sweet Potato

Adventures in All Things Food: Warm Beet and Brussels Sprout Slaw

Have you ever tried O Olive Oil?

They have an amazing selection of artisanal oils and vinegars to add that special touch to any dish you make. Based in California, they harness the warm sun and rich soil for their vinegar and bring delicious and creative olive oils to the table. Yes, these are high quality ingredients crafted in the USA, and I always love to support family farmers and the quality they bring to the food they grow. 

Never infused or flavored, these oils are the real thing. They are pressed with the fruits, garlic, etc. so the flavor permeates the product.

The vinegars are hand-crafted, on batch at a time, with a range of beautiful balsamics and premium wine vinegars that begin with the best Sonoma, California grapes.

Looking for inspiration? O Olive Oils have great recipes and ideas on their site for how to enjoy their oils and vinegars. These are high quality finishing oils, not intended for the cooking process, they top salads, go in marinades or other dishes to bring your recipes to an whole new level. I plan to try them all out on my favorite vegetables and salads to get me through the Winter eating blahs. 

And O has partnered up with Martha Stewart's Cooking School, so you know it has to be a high quality product. Even the 

This really is a simple recipe. It starts with some delicious Winter treats... beets, Brussels sprouts, pancetta and shallots. The sweetness is brought out by roasting them. Then the whole dish is brightened and brought together with the flavors of Meyer Lemons and California Mission Olives.

My favorite way to enjoy beets is roasted. Nothing special. Just a little olive oil, kosher salt and time. 

Instead of the way I usually roast my Brussels sprouts, sliced in half, I sliced each sprout thin. Go ahead and break out the mandolin if you have one for even slicing. Don't go too thin... you want them to stand up to roasting.

I put both the Brussels sprouts and thinly sliced shallots into the oven till they caramelized. All tossed together it is a colorful dish. To finish it off, I crisped up the pancetta and then drizzled the dish with O Olive Oil. 

Roasted Brussels Sprouts & Beet Slaw with Pancetta 

You Will Need:

• 2 roasted beets, peels rubbed off and cubed
• 2 lbs. Brussels sprouts
• 3/4 tsp. kosher salt
• 2 Tbsp. olive oil
• 2 shallots, diced thin
• 4 oz. Pancetta, small cubes
• O Olive Oil with California Mission Olives and Organic Meyer Lemons

Start by slicing the Brussels sprouts into thin even slices. Toss with kosher salt, olive oil and sliced shallots. Roast at 425 degrees for 8 minutes, then turn and roast for an additional 6-8 minutes.

Crisp up the pancetta in a skillet and place on a paper towel to drain. Sprinkle the sprouts with pancetta and drizzle with O Olive Oil to finish off the dish.

Serve while warm and enjoy! 

And, let's not forget the Giveaway! 

Would you like to try out O Olive Oils for yourself?... Well, O Olive Oil would like you to try out their olive oils and vinegar, too. You could make this Warm Beet and Brussels Sprout Slaw as well as any of the other recipes listed here... or come up with a new delicious dish yourself! Good luck.

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Hearty Holiday Chopped Salad

 I received Rachael Ray Cucina Stoneware from PotsandPans.com to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

Welcome back for week 2 of our Progressive Dinner Posts! I hope you all had a chance to enter the giveaway and check out my Pecan Encrusted Baked Salmon recipe, as well as all the amazing recipes from the other 5 bloggers participating.

This week is all about salads, and I hope you can find at least one or two perfect for your family gathering. I went with a hearty chopped salad full of endive, Fall corn, Gruyere cheese, tart green apples, dried cranberries, creamy avocado and a figure friendly citrus dressing. And thanks to our sponsor, I am serving mine up in Rachael Ray Cucina Stoneware oval platter, 

Here are all the delicious salads this week:

Busy-at-Home : Pear Pistachio and Pomegranate Salad with Lemon Balsamic Vinaigrette

Adventures in All Things Food: Hearty Holiday Chopped Salad

The Gunny Sack: Strawberry Pecan Pretzel Salad

Daily Dish Recipes: Holiday Avocado, Pomegranate and Spinach Salad

Flour on My Face: Fresh Fruit Pomegranate Salad

Will Cook for Smiles: Pomegranate Goat Cheese Salad

Last year we featured a few pieces from Rachael Ray Oven to Table Stoneware in the Progressive Dinner posts, and this year I was tickled by the Cucina Stoneware collection in this gorgeous Agave Blue color.

It matched my kitchen and dining color scheme perfectly! 

I received an Au Gratin dish, Loaf Pan, 3-Piece round Casserole and Lid Set as well as an Oval Platter and Oval Serving Bowl. For my salad this week, the Oval Platter was the perfect size.

This gorgeous stoneware will be a great addition to our holiday table this year. Both microwavable and dishwasher safe, all of the pieces are glazed in a vivid color with antiqued accents along the edges.

These pieces came from PotsandPans.com, where you can also find many other fabulous brands to fill your kitchen and table this season.

I have already served several meals with these dishes and serving platters, and have plans for many more. 

A delicious meal deserves to be dressed with attractive baking and serving-ware.

Connect with PotsandPans.com on Facebook, @PotsandPans on Twitter and on Pinterest.

And as for that salad...

I went with fresh and simple. A little lemon goes a long way to help keep the avocado and endive from browning quickly. And the simple lemon and olive oil dressing keeps things light and refreshing.

It is the perfect balance for all the other holiday goodies that find their way onto your plate.

I just have to say, the salad looks great on the platter... but looks aren't all I care about, it tastes great, too! 

Feel free to adjust the proportions to suit your tastes, but this salad has everything from flavorful cheese to crunchy endive and apple as well as the creamy avocado. 

Ready to dig in?

Hearty Holiday Chopped Salad

You Will Need:

• 2 c. romaine lettuce, chopped
• 2 lemons, juiced and divided
• 5 medium Belgian endive, chopped
• 1 green apple, cubed
• 3/4 c. Gruyere cheese, cubed
• 1/2 c. corn, blanched and cut off the cob
• 3 Tbsp. dried cranberries
• 1 avocado, cubed
• 1/4 c. olive oil
• 1 tsp. sea salt
• 1 tsp. fresh cracked black pepper

Toss the chopped endive and green apples in the juice of 1/2 a lemon.

In a large bowl toss together the romaine, endive, apple, cheese, corn, avocados and dried cranberries. Reserve a few dried cranberries and some avocado for garnishing the top.

Whisk together the lemon juice, olive oil, salt and pepper. Drizzle over the salad and toss gently to coat. Sprinkle the top with additional dried cranberries and avocado if desired. Serve immediately. 

And, let's not forget the Giveaway! 

I know you are probably eyeing this gorgeous Rachael Ray Cucina Stoneware... Well, PotsandPans.com is generously providing on lucky reader with the  winner's choice of $75 of the Cucina Stoneware. 

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