Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, our Carrot Cake Jam tastes just like carrot cake. Perfect to spread on biscuits, breads, muffins and scones, or even appetizers, for Easter breakfast or brunch!

Ingredients

• 2 cups (200 grams) finely grated peeled carrots, about 4 medium
• 1 cup (about 130 grams) finely diced peeled tart apple, such as Granny Smith or Honeycrisp, about 1 medium to large
• 1 (20-ounce/567-gram) can crushed pineapple, including juice, such as Dole®
• 3 tablespoons (45 ml) freshly squeezed lemon juice
• 1 teaspoon fine-quality ground cinnamon, such as McCormick® or Penzeys
• ½ teaspoon freshly grated whole nutmeg
• ½ teaspoon ground cloves, such as McCormick®
• 1 (1.75-ounce/49- to 57-gram) package regular powdered fruit pectin
• 4 cups (800 grams) organic granulated cane sugar
• 1 tablespoon (15 grams) unsulphured molasses, such as Grandma’s®
• ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
• ¼ cup (30 grams) flaked coconut, optional (can use fresh or unsweetened shredded)
• 2 tablespoons finely chopped crystallized ginger, optional
• Special Equipment & Supplies
• 6 to 7 (8-ounce/250 ml) half-pint canning jars with lids and rings, such as Ball®
• Canning Kit with Boiling-Water Canner

Preparation

Prepare canner, jars and lids. See Notes section below for links to helpful tips.

In a large and deep stainless steel saucepan, combine grated carrots, diced apple, pineapple with juice, lemon juice and spices. Over high heat, bring mixture to a boil and stir frequently. Reduce heat to medium and cover. Boil gently, stirring occasionally (to prevent scorching), about 20 minutes.

Remove saucepan from heat and lid from saucepan. Immediately sprinkle in pectin and whisk briskly until completely dissolved. Return saucepan to high heat and bring to a boil, stirring frequently. Add sugar and molasses all at once and return to a full rolling boil, stirring constantly. Continue to cook at a full rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat and skim off foam using a metal slotted spoon. Stir in vanilla and, if desired, coconut and/or crystallized ginger.

Carefully ladle hot jam into hot prepared (sterilized) jars, leaving ¼ inch (0.5 cm) headspace. Remove any air bubbles and adjust headspace if necessary by adding additional jam. Wipe rim clean and center lid on jar. Tightly screw band down until resistance is met and then increase to fingertip-tight.

Place sealed jars into canner, ensuring they are completely covered with water. Bring to a boil, first, and then process for 10 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool on wire racks and store.

Be sure to adjust the canning time if you live at a high altitude. See Notes below for links to the Ball® Reference Tool, Adjust for Altitude (chart), for specific information as to your locale. Should you experience any trouble and need help troubleshooting, see links below in the Notes section to visit the Ball® Problem Solvers for Jams and Jellies Help.

1-1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1-1/2 cups fresh blackberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
1 teaspoon lemon zest
2 tablespoons lemon juice

• 
  
• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together flour, salt, baking powder and cinnamon. Gently toss in the blackberries.
• In a different medium bowl, combine sugar and next 5 ingredients and mix until all combined.
• Add the sugar mixture to the blackberry mixture and gently stir until evenly blended.
• Pour into a greased loaf pan (8.5"x 4.5"/ normal sized) and bake for 1 hour and 10 minutes, or until toothpick inserted comes out clean.
• Cool on wire rack for 10 minutes still in the loaf pan, then remove it from the pan and let cool for about an hour.
• Drizzle icing (recipe below) over top. Slice and serve!

Icing:

In a wire mesh, crush blackberries through the strainer to get the juice without the seeds. You only need about 2 tablespoons of juice, so about 1 cup of blackberries should do the trick. In a small bowl, put about 1/4 cup powdered sugar. Little at a time, add the blackberry juice until its a the right consistency to drizzle over the bread. 

There is nothing quite like fresh squeezed juice to get your motor running in an alkalizing and detoxifying way. Our Pink Lady juice comprises the very best of the crop in fruit for detoxing and an energy boost—Honeycrisp or Pink Lady Apples, Ruby Red Grapefruit and Red Raspberries. So refreshing!

The Ultimate Detox Juice:
Pink Lady Skinny Detox Power Juice

Simple. Healthy. Refreshing. Three (3) ingredients. Exquisite taste. The “cream of the crop” in nutrient-rich, detoxifying fruits and berries. And, it’s pink.

I know, I know. This is the season of “green juicing” and “green smoothies” and all. Everywhere you look, there they are! While the recipes are incredible ones, and the health benefits cannot be disputed, I am here to be different. So, pink it is!

Honest, I didn’t enhance these photos by punching up the color in editing. It’s just pure Mother Nature shining through in a brilliant, absolutely radiant hue of hot pink. Due to its color and beyond satisfying taste, this juice just brings a smile to my face each time I make it and I hope you will enjoy it as much as I do.

So, today I present to you the Pink Lady Skinny Detox Power Juice. Wait. Why such a long title for a simple 3-ingredient juice recipe, you ask? Well… Pink Lady is obviously due to its color as well as if you go with Pink Lady apples to make this recipe. No brainer there. But, it is also the regal name this juice deserves, in my humble opinion. Skinny is because this juice will rev up your metabolism like nobody’s business to burn unwanted body fat. Detox because this particular combination of fruits and berries has known detoxification properties. And… Power due to the sheer amount of energy this juice provides in addition to essential nutrients that will feed your body’s cells for overall health and vitality—not to mention the cancer-fighting properties. It’s a powerhouse. Pink. Power. People!

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Ingredients

• 1 large ruby red grapefruit, peeled and chopped
• 2 medium to large Honeycrisp or Pink Lady (red) apples, cored and sliced
• 1 6-ounce (170 grams) package red raspberries, rinsed and dried
• Optional Ingredients & Supplies
• Ice cubes
• Chilled 12-ounce glass
• Drinking straws
• Fresh berries and sliced fruit, for garnish
• Sprigs of fresh mint or basil, for garnish

Preparation

Using a juicer, process grapefruit first. Then follow with the apples and raspberries. Skim any unwanted foam from the top and discard. Whisk and pour into chilled glasses, over ice if desired. Garnish as desired with fresh berries and fruit as well as a fresh sprig of mint or basil. Insert straw and serve immediately.

Notes

Tips:

Select the freshest organic fruits and berries for the ultimate in health benefits.

When preparing grapefruit, leave most of the white fiber surrounding the sections (not the bitter white outer pith) intact as it contains pectin and bioflavonoids which help the body to absorb Vitamin C. These phytonutrients also strengthen the body’s capillaries supporting overall circulation and thus enhancing the skin and facial complexion.

Leftover juice? Freeze into ice cubes for cocktails or popsicles for a refreshing treat!

The cook time above indicates juicing time.

And I totally didn’t mean to leave you all hanging with that pic of my delicious Spaghetti Squash Lasagna on facebook without the recipe…that is just mean!

So I’ll spare you the details of the stomach virus that has hit my home if you promise to forgive me AND try this recipe and let me know what you think. Because it’s definitely one of my favorites.

21DF Spaghetti Squash Lasagna

Ingredients:

2 1/3 cups of spicy italian turkey sausage, casings removed
1 cup of ricotta cheese
1 1/2 cups of homemade tomato sauce
1 cooked spaghetti squash
2/3 cup of mozzarella cheese

1. Brown the turkey sausage until no longer pink

2. While turkey is cooking, discard seeds from the squash and remove your “spaghetti”

3. Spray a casserole dish with a little cooking spray and begin the layering process!

4. Oh – you should preheat your oven to 375. Silly me!

5. First, spoon about half of your sauce on the bottom of the casserole dish

6. Then add the spaghetti squash

7. Next comes the sausage

8. Follow up with about 1/4 cup sauce and about 1/3 cup of the mozzarella cheese

9. Now add the ricotta

10. And finally top with remaining sauce and the rest of the mozzarella.

11. Bake until cheese is melty and bubbly – probably about 15 mins. If you want your cheese to brown more, increase time or raise temp to 400. Just keep an eye on it!

And that’s it! Super easy and soooooo good!

The perfect Sunday comfort food before all hell breaks loose the next day.

4 servings – as written, it’s –

1 1/4 RED (use a little less ricotta to make this a perfect 1 RED) 1/2 BLUE 1 GREEN

Beyond Wonderful Red Velvet Cake

2 1/2 cups cake flour

3 tablespoons cocoa powder

1 teaspoon salt

2 cups sugar

2 large eggs

1 cup vegetable oil

1 teaspoon vanilla

2 ounces red food coloring*

1 cup buttermilk

1 teaspoon baking soda

1 tablespoon distilled vinegar

1 recipe Ultimate Cream Cheese frosting

Grease two 9-inch or three-8-inch cake pans and line with parchment paper. Preheat the oven to 350 degrees.

1. Sift the flour, cocoa powder and salt together in a spacious bowl. Set aside.
2. Beat the sugar and eggs together in the bowl of an electric mixer until light and fluffy—approximately 2 minutes.
3. Set the mixer to low speed and slowly add the oil.
4. Add the vanilla.
5. Pour the red food coloring into the buttermilk. Mix well.
6. Set the mixer to medium speed and alternately add the dry mixture, buttermilk and wet mixture ending with the dry mixture. Mix until combined after each addition, but do not overbeat.
7. Combine the baking soda and vinegar in a small bowl and let it fizz for a moment. Fold it into the cake batter.
8. Divide the batter evenly between the prepared cake pans.
9. Remove the air bubbles by banging the pans firmly against the counter, then run a knife quickly through the batter to remove any remaining bubbles.
10. Place the cake pans on the middle rack of the oven and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool the cakes in their pans for 10 minutes, then invert on cooling racks.
12. Wrap and place in the refrigerator for at least one hour or overnight before frosting. This helps control the crumbs.
13. Remove from the refrigerator and frost with Ultimate Cream Cheese Frosting.

Cupcakes:
Place paper liners in muffin tin. Preheat the oven to 350-degrees

1. Fill the liners 2/3 full. Do not overfill.
2. Place on the middle rack of the oven and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool the cupcakes thoroughly in their tins before frosting.

BLUEBERRY LEMONADE

Prep Time20 minutes

Cook Time5 minutes

Total Time25 minutes

Yield6 servings

Made with an easy blueberry simple syrup, this lemonade is so refreshing, sweet and tangy. It's the perfect way to cool down on a hot day!

INGREDIENTS

• 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
• 1 cup blueberries
• 3/4 cup freshly squeezed lemon juice

INSTRUCTIONS

• To make the blueberry simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Stir in blueberries and bring to a boil; reduce heat and simmer until blueberries have broken down, about 3-4 minutes.
• Strain blueberry mixture through a cheesecloth or fine sieve; let cool.
• In a large pitcher, whisk together blueberry simple syrup, lemon juice and 5 cups water. Place in the refrigerator until chilled.
• Serve over ice and blueberries, if desired.

NOTES

Adapted from Eat. Drink. Love.

STRAWBERRY PINEAPPLE MIMOSAS

Prep Time5 minutes

Total Time5 minutes

Yield8 servings

The easiest, quickest, and best 4-ingredient mimosa ever. And all you need is just 5 min to whip this up!

INGREDIENTS

• 1 1/2 cups orange juice
• 1 1/2 cups pineapple juice
• 1 (25.4-ounce) bottle sparkling white wine, chilled
• 1/2 cup strawberries, thinly sliced

INSTRUCTIONS

• Using a pitcher, mix orange and pineapple juice.
• Pour orange-pineapple mixture into champagne flutes until half full. Fill glasses with white wine.
• Serve immediately, garnished with strawberries, if desired.