iveta gourmet baking mix product review

 

From the company iveta, I received two packages of scone mix's.

 

The easy to bake scone mix's, are handcrafted in Santa Cruz, CA. The company is a family owned business, that over time expanded from a small business into a large business. Also iveta has a wonderful café to show case their wonderful products.

 

iveta, also helps UC, of Santa Cruz, by helping them meet it's environmental goals. They do this by composting, and only using new energy saving appliances, as well as lighting that has state of the art daylight harvesting systems.

iveta baking mix's are award winning, and has been for over twenty five years. iveta use's fresh milled, unbleached flour, and other fine ingredients such as, Tahitian vanilla powder, Dutch cocoa, Belgian chocolate and Australian crystallized ginger, as well as the finest dried fruits, like Blenheim apricots grown in Central California. iveta scones have been in the Chicago Tribune and described as proper scones you can serve with pride. This amongst other recognition.

 

With that in mind left me tell you about the yummy breakfast I created using iveta scone baking mix's.

First up was the iveta scone mix, cherry flavor. The ingredients are so pure, no artificial flavors, no preservatives, no gmo's, or trans fats. The baking mix was so very easy to use. Just add one cup of heaving whipping cream, blend and bake, and you have a sophisticated breakfast or dessert. The entire baking mix produced soft and light scones, filled with dried tart red cherries. On top I added a nice lemon icing, for a breakfast fit for a king or queen.

For a after dinner treat, I made iveta scone's using their chocolate chip mix. You get such moist and lip smacking scones with this mix, as well as the other. Each yielding eight servings. The chocolate chips in the bag of scone mix is semi sweet Belgian chocolate, and it just melts in your mouth with each bite of the scone.

 

You can serve the scones with your favorite filling inside, or even scoop some ice cream on top. Any way you serve them, you will be delighted.

iveta, has many other products, that you can add to your pantry. If your interested in learning more you can head over to their website.

 

www.iveta.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

My new foodie friend Pat Raics Beef Stroganoff

Also a, tablespoon salt in the onions when sauteing, and a squirt of soy in the crock along with a squeeze of anchovy paste. the soy and anchovy add layers of flavor and umami!

 

Some yummy burger and onions

 

Ingredients:

1 ½ lb. Ground beef

½ tsp. Garlic powder

Salt and pepper to taste

1 large onion thinly sliced

2 Tbsp. Butter unsalted

5 Hamburger buns

5 Slices sharp cheddar cheese

 

Additional toppings of your choosing

 

Place the meat in a mixing bowl, season with garlic powder, salt and pepper, and blend well with your fingertips.

Apply the butter to the skillet over medium heat and put 5 piles of sliced onion in the skillet.

Cover each pile of onions with a combination of meat balls.

Using a spatula to flatten the mixture of meat on top of the onions.

Continue to sauté the onion meat down until the onions have browned for about 6 minutes, then flip and continue to cook the burgers to your liking.

Place a piece of cheddar cheese on the bottom of the buns and add the burgers to the top of the cheese.

If desired, apply some additional topping and serve.

Cape Cod Cranberry Harvest Product Review

 

I got to enjoy some great meals today, with jelly sent over from, Cape Cod Cranberry Harvest. The company makes handmade jelly, and is based in Harwich, Ma.

You get a combo of sweet and tart of cranberries, with a combo of added flavors. Every jelly, is made in small batches, by Deb and Tina, in Deb's own kitchen. They are the finest and tastiest jellies and it was a joy making breakfast to dinner with them. All the products are made with real ingredients, nothing artificial. The flavor combo's are not typical on store shelves, which makes them extra special.

Every jar has the cutest label, but doesn't hide the homemade ingredients. Each jar shows off the ingredients in the homemade jelly, like the from orange rinds to garlic, in the flavors I received.

The journey of Deb and Tina, you will taste in each jar of their jelly. You really taste the love and time put into making these cranberry flavored jellies. You can eat them on toast, or incorporate them into recipes, either way, they are exquisite and delectable.

 

Now let me share my day with you, using Cape Cod Cranberry Harvest flavored jellies.

For breakfast I made some yummy muffins using Cape Cod Cranberry Harvest, white Cranberry orange marmalade. Inside and out, the marmalade was used. For the top of the muffins it gave a wonderful texture topping. This item was featured in Country Living magazine, and after tasting it, I can see why. It has a mixture of sweet ripe navel oranges, zest and all, and native Cape Cod cranberries. The taste is a nice lip smacking zesty hint, that is so pleasant on your palate. You can use this product for baking, but it would also be great as a glaze on many meat products, maybe even on some oven roasted veggies. The color is amazing, it so vibrant. There is no bitterness to the cranberry marmalade at all, just a nice zesty punch that is very extraordinary. The use for it is endless! It's very easy to get creative with it, from flavoring plain yogurt, to a ultimate grilled cheese. With this product being so yummy, I couldn't wait for lunch.

Lunch was just as tasty, using Cape Cod Cranberry Harvest, Cranberry Pepper jelly on a nice toasted sourdough bread with arugula and turkey, sandwich. There was nothing for flavor except the cranberry pepper jelly, coating the turkey. It was out of this world, nectar to your lips in every bite. The flavor and taste is sweet and spicy at the same time, with a little tartness. This product is Cape Cod Cranberry Harvest number one bestseller. This is also a wonderful jelly to flavor a meat with as a glaze, or serve in a warm brie. It's all up to you to get creative! Having been made using jalapeño peppers, the heat is perfectly balanced with the sweetness of sugar, and the tartness of the cranberries.

Before dinner I made two appy's, before the main course. First up was a block of cream cheese, which I then poured some of the Cape Cod Cranberry Harvest, white cranberry horseradish jelly over, with some homemade baked crackers to use for the spread. The balance of the horseradish and the other ingredients was spot on. You still get a little kick, but the horseradish really brings forth the flavor of the white cranberries. Looking in the jar the jelly looks like a fluffy cloud with the bit's of horseradish floating about. This jelly would make any recipe interesting, with its pulpy ingredients and flavor profile. Use it for appetizers, or as a glaze for fish or meat. However you incorporate, your palate will be pleased.

With the Cape Cod Cranberry Harvest, white Cranberry Pepper Garlic Jelly, I glazed some chicken wings. They were a great hit, and very tasty. The jelly coated them so beautifully. All through the jar, you see the bits of garlic, and jalapeno peppers. It’s a nice combo of sweet, tart, and heat. The aroma when the chicken wings were cooking was so inviting, we couldn't wait for them to be done. This jelly is also very versatile as they all are. Would be great incorporated into a salad dressing, on some cheese, or even as a glaze for some ribs. The taste will remind of  Asian flavors for sure. The taste of the jelly will just blow your mind.

The star of the day was dinner. Pork ribs covered in Cape Cod Cranberry Harvest, Cranberry Ginger jelly. The entire jar on top of the pork ribs, was rich, and mouthwatering to say the least. Made with sugar, cranberries, ginger, water, and pectin, that’s it, and that was all it needed, it was perfect. Cape Cod Cranberry Harvest, used fresh ginger for this jelly, which gives it a nice spicy kick. The color, and the aroma is just extraordinary. It can not only be used for meat, but on fish as well. Maybe even in some baking recipes for a amazing secret ingredient.

Cape Cod Cranberry Harvest jellies are fantastic, and come in many flavor combos. It would be hard to pick just one. And they would definitely be a great addition to your kitchen staples.

 

They are available online and for pick up.

 

Grab yours today, you will fall in love with the flavors.

 

www.cranberryharvest.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Homemade Honey Butter

Great on warm rolls, even pancakes. But after you taste it, I am sure you will find many foods you will love it on!

Nougat

 

 A fun cooking recipe to do with the kids.

 

2 tbsp Butter

2 bags Mini Marshmallows  

2 bags White Chocolate Chips  

2 cups Gumdrops, cut into chunks

 

Melt/microwave the first 3 ingredients together until smooth. Mix it in the gumdrops. Spread on parchment paper lined with 9x13 pan. Chill in the refrigerator overnight. Then slice into   squares.

Farmer's Casserole

 A FAST LUNCH OR DINNER

3  cups frozen hash browns

3⁄4 cup shredded monterey jack pepper cheese

1  cup cubed cooked ham

1⁄4 cup green onion, well chopped

4  well beaten eggs

1 (12 ounce) can evaporated milk

1⁄4 teaspoon black pepper

1⁄2 teaspoon salt

 

 

Instructions

Grease 2 quarter rectangular baking bowl.

Arrange the potatoes equally at the bottom of the baking bowl.

Sprinkle with the cheese, the ham and the onions.

Combine the milk and eggs with the seasonings.

Cover the potatoes and cheese.

Refrigerate through the night.

Bake at 350 for 40-50 minutes until available.

Let the rest go for 5 minutes.

 

SLOPPY JOE CASSEROLE

 

 kids n adults will love this

 

1-1/2 pounds lean ground beef

1 large white onion, diced

1 large green bell pepper, diced

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon garlic salt

1 (15 ounce) can tomato sauce

3/4 cup ketchup

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1-1/3 cup milk

6 tablespoons melted butter

2 large eggs

1-1/2 cups shredded cheddar cheese

 

Preheat the oven to a temperature of 400°F. Cook the ground beef until browned in a large skillet over medium heat. Insert the diced onion and bell pepper and sauté until tender, about 5 minutes. Stir in brown sugar, Worcestershire sauce, dry mustard and garlic. Apply the tomato sauce and the ketchup and whisk until well mixed. Allow the mixture to simmer over low heat while preparing the topping.

Add flour, baking powder and salt to a large bowl for the topping. Stir in the milk, the melted butter and the eggs once well mixed. Fold the shredded cheese. Place the meat mixture in a 13-inch baking dish. Spread the topping evenly over the mixture of meat. Bake for 25-30 minutes or until the crust is light.

Eggy Potato Boats youtube

 

Cinnamon Roll Pancakes

 

No one can say no to cinnamon rolls

 

Ingredients

Pancake batter:

 

1½ cups all-purpose flour

1 Tablespoon baking powder

3 Tablespoons granulated sugar

¼ teaspoon salt

1 egg

1 cup milk

1 teaspoon pure vanilla extract

 

Cinnamon Filling:

 

6 Tablespoons unsalted butter, melted

¾ cup brown sugar, packed

1½ Tablespoons ground cinnamon

 

Cream Cheese Glaze:

 

¼ cup unsalted butter, room temperature

2 ounces cream cheese, room temperature

¾ cup powdered sugar

½ teaspoon pure vanilla extract

2-3 Tablespoons milk

 

Build the batter for the pancake: mix together the flour, baking powder, sugar and salt in a medium cup. Apply the vanilla, egg, cream, and extract and stir until the batter is fully blended.

Make the filling for the cinnamon swirl: mix the melted butter, brown sugar and cinnamon in a small cup. Mix thoroughly. Move the mixture and set it aside in a quart-sized resealable plastic bag.

 

Make the cream cheese glaze: in a medium cup, beat the butter and the cream cheese until the mixture is smooth and fluffy. Apply the powdered sugar and vanilla and proceed to beat until the mixture is completely mixed and no lumps remain. Apply enough milk to thin the glaze to the perfect consistency and set aside.

Preheat a large skillet or grill to medium-low heat. Spray the pre-heated griddle with a pan spray and clean away any residue. Add 1⁄2 cup of the pancake batter to the prepared griddle.

 

Twist the top of the cinnamon filling bag to push the filling to one corner of the bag to expel any trapped air. Then cut the corner of the bag to make a tiny opening, and force the bag to swirl the cinnamon into the middle of each pancake.

 

The pancake is about to be turned when the disk starts to bubble. Flip the pancake and cook for another 1-2 minutes or until the bottom of the pancake is golden brown. Keep the pancakes warm in a low oven or on a plate of aluminum foil while preparing the remaining pancakes.

Drizzle the cream cheese over the hot pancakes and serve.

10 meals in a instant pot watch this youtube

Follow along youtube video

 

MEXICAN LASAGNA

 

A combo of Mexican and Lasagna favs. You will love this recipe. Make it for lunch, dinner or a special occasion. Makes 10 good size servings.

 

 

Ingredients

 

2 pounds lean beef

16 ounces refried beans

4 ounces chopped green chilies

1 package taco seasoning (or Homemade Taco Seasoning)

16 ounces shredded Colby Jack cheese (divided)

16 ounces lasagna noodles (uncooked)

24 ounces chunky salsa

2 cups water

16 ounces sour cream

2.25 ounces ripe olives (can sliced, drained)

3 green onions (chopped)

3 Roma tomatoes (small, chopped)

 

Cook beef over medium heat in a pan until it is no longer pink; drain.

Include the peppers, chilies, taco seasoning, and 2 tablespoonfuls of heaping salsa; combine properly.

Heat for approximately 5 minutes over low heat.

Spread at least a cup of the meat mixture on the bottom of a well greased 9x13' baking dish to keep the noodles from sticking.

Layer four noodles in a row and scatter with one-third of the beef mixture left.

Sprinkle the cheese with 1 cup.

Double-repeat layers.

Mix the remaining water and salsa; spill over the top.

Cover and bake for 1 hour and a half at 350 °, or until fork tender is checked by the noodles.

Uncover; line it with sour cream, then with cheese, then with olives, then with onions, then with tomatoes.

5-15 mi bake, then cook for 10mins before you cut and serve.

Easy White Cheese & Garlic Pizzas

 

 Love pizza, then you have got to try this one.

 

Ingredients

 

4 SERVINGS

4 pieces naan

2 tablespoons olive oil

3 cloves garlic

1 cup shredded mozzarella cheese (or shredded pizza blend cheese, 1 cup is 4 oz.)

4 ounces ricotta cheese (4 oz. is 1 scant cup)

1 1/2 teaspoons Italian seasoning

2 tablespoons shaved Parmesan cheese (for serving)

basil leaves (for garnish, optional)

 

Directions

Preheat the oven to 425 degreesF.

Line the parchment paper with a baking sheet.

On the baking sheet, place the naan. Drizzle an equivalent amount of olive oil over each piece's back.

 

mince your garlic, then sprinkle cheese over the top of your naan. Drop a tiny bit of garlic, ricotta and pizza seasoning on top.

 

Bake on the middle rack of your oven until the naan is crisp and the cheese is bubbling away. Usually about 14 mins.

 

After you cool your pizzas then basil ribbons go on top along with parm cheese.

Instant Pot Ham Bone Soup

 

With left over ham and ham bone, you can make a fast yummy meal in your instant pot.

 

 

Ingredients

7 SERVINGS

 

3 tablespoons olive oil

3 cloves garlic (minced)

3 medium carrots (peeled and sliced)

1 yellow onion (chopped)

1/4 cup flat leaf parsley (finely chopped)

1 teaspoon salt

1 teaspoon pepper

1 ham bone (leftover cooked, preferably with a bit of meat still attached)

1 cup chopped ham

1 russet potato (peeled and cut into small cubes)

1 cup frozen corn

15 ounces kidney beans (rinsed and drained)

14.5 ounces diced tomatoes

32 ounces chicken broth (container, or chicken stock)

 

Set to saute the Instant Pot. Heat the olive oil and stir in the garlic, carrots, onion, parsley, salt, pepper and sauté for 3 minutes or until tender and fragrant.

Along with the sliced ham, potatoes, corn, kidney beans, diced tomatoes and chicken stock or broth, add the ham bone to the pot. Place the cover on the pot and set the timer at high pressure for 10 minutes (soup setting). Before it starts cooking, it will take the IP about 28 minutes to build up pressure.

Let pressure escape naturally for 5 minutes when cooking is finished. Do a fast release and take the cover off. Move the ham bone gently to a cutting board using a tongue. Pick the remaining meat from the bone using a fork. Send the meat back to instant pot, discard bone, stir and serve!

Turkey Provolone Pesto Sandwich Melt

 

If you love a good sandwich, you will love this recipe. You get five fantastic tasting sandwich's.

 

5 square sandwich rolls (Torta or Cabaccia rolls)

1/2 C pesto

1/3 C mayonnaise  

1 pound sliced turkey breast

1 large tomato

1/2 red onion

5 slices provolone cheese

 

You can toast your bread roll or not. Then on each slice spread your pesto, then place your turkey breast, then your cheese, then some mayo, then your tomato and onion, that’s it!

 

Enjoy

 

 

 

Chicken Bake Love it!

 

Make this recipe with the kids and serve it for lunch, dinner or a fun and tasty snack.

 

store bought or homemade one pound of pizza dough

 

 

FILLING:

9 oz grilled chicken breast strips

2 cups grated mozzarella cheese

2/3 cup grated Parmesan cheese divided

4 strips cooked bacon chopped

1/3 cup creamy Caesar dressing

1/4 cup heavy cream

 

450°F Pre-heat oven. Grease a pizza tray gently. Split into 4 identical bits of pizza dough. Roll into an 11x8-inch rectangle with each object.

 

Incorporate all the filling ingredients, RESERVE 1/2 cup mozzarella, 1/3 cup parmesan cheese and 3 tablespoons of topping Caesars sauce. Across the middle of each piece of dough, put 1 cup of filling.

 

Fold in the pinching seams on the sides and roll jelly-roll style.

 

Position all the Chicken Bakes with the reserved dressing and cheeses on a pizza pan and dust tops. Bake on the bottom rack for 20 minutes.

 

 

Quinoa Salad fast and yummy

 

A salad does not get any easier then this one. All you do is add the ingredients in the amounts stated and you are on your way to a yummy and healthy salad. Everyone will love it!

 

Ingredients

 

7 SERVINGS

 

1 cup uncooked quinoa

1/2 cup lentils (Uncooked)

1/2 bell pepper (Medium, Diced)

1/2 cup cherry tomatoes (Diced)

1/2 cucumber (Medium, Diced)

1 cup kale (Finely Chopped)

1/2 bunch cilantro (Finely Chopped)

1 lemon

3 tablespoons white wine vinegar (Or More to Taste)

salt

pepper

 

According to box directions, cook quinoa & lentils; chill in the refrigerator for 30 minutes.

I like slicing my vegetables while the quinoa and lentils are chilling.

In a large mixing cup, add all ingredients.

Serve refrigerated.