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KitchenAid KFC3516ER 3.5 Cup Mini Food Processor, Empire Red


Endless fresh options to quickly chop, mix and puree. This compact and lightweight 3.5 cup mini food Processor is ideal for every day use – whether you want to Eat healthier, be more creative, or just save time on meal prep.

Product Features

  • 3.5 cup work bowl features a locking blade, handle and pour spout for easy serving.
  • Master tasty dressings and sauces with the drizzle basin.
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Baking Bites for Craftsy: Cherry Almond Biscotti


Almost any cookie can be paired with coffee, but there is something about biscotti that is just a little bit better than most. It could be because the crisp, twice-baked cookies hold up to dipping, or that their long, thin shapes are ideal for nibbling on while you savor your drink. I’ve made them in a wide variety of different flavors and enjoy each and every one of them. Over on the Craftsy blog (it’s free!!), I’m sharing a great recipe for Cherry Almond Biscotti in a post that will walk you through the process of making biscotti at home, step by step. The post is packed with photos that show how to shape and slice the cookies, which should come in handy if you haven’t tried making biscotti before. That said, they’re much easier to make than you might think, so don’t be intimidated to give them a go.

In the post, I also offer some suggestions for different variations that you could put on my recipe to make it your own and customize it with your favorite mix-ins. The base recipe really is a good starting point for a wide variety of flavors. And if you’re in need of even more inspiration, give these recipes a try!

Chipotle Lime Sweet Potato Salad Recipe

Recently I worked with Bolthouse Farms to create some recipes using a new yogurt based spread called MAIO which comes in three versions—plain, garlic and chipotle. I do recipe development for clients all the time, but only occasionally do you see those particular recipes reprinted here on my blog. I refuse to be compensated monetarily for anything on my blog, so I only share things here that I really want to share, never because I was paid. But this is such a unique and wonderful new product I’m really happy to tell you about it.
When I was in Sweden last month I enjoyed a variety of sandwiches and salads that used creme fraiche rather than mayonnaise. It’s lighter and less oily than mayonnaise, but is unfortunately very high in fat and calories. MAIO is yogurt based and egg-free but also includes some olive oil, vinegar, lemon juice and salt. It has a light creamy texture and fresh flavor and can be used in place of mayonnaise but is also much more versatile. I’ve found it also works great in cold savory recipes where you might use creme fraiche. Unlike mayonnaise or creme fraiche, MAIO has just one gram of fat per tablespoon, is low in calories, gluten-free and has no artificial flavors. It’s available at Northern California Safeway stores in the refrigerated section. 
MAIO is great on sandwiches and used as a spread for wraps, but one of the ways I like it best is in this very simple sweet potato salad. I used the chipotle flavor for this recipe since sweet potatoes are so good with chile and lime. This is a salad I would never make with mayonnaise. It would be too greasy. I wouldn’t make it with a yogurt dressing either since those can sometimes separate. MAIO is perfect because it stays creamy and light. If you try it, let me know what you think! 
Chipotle Lime Sweet Potato Salad 
4 servings
4 medium sweet potatoes about 2 pounds
2 Tablespoons olive oil
1/2 cup Maio chipotle
1 teaspoon lime juice
1/2 lime zest
1/2 small sweet white onion, thinly sliced
Cilantro leaves, optional
Heat oven to 400 degrees. Peel and cut sweet potatoes into roughly 1-inch
chunks.Put sweet potatoes on a baking sheet, drizzle with oil, toss to coat and spread out in a
single layer. Roast until potatoes are just tender about 25 minutes. Let cool. 
Combine the Maio, lime juice and zest in a mixing bowl. Gently fold the sweet
potatoes and the onions into the dressing. Garnish with cilantro leaves.
Note: If unable to find sweet onions, soak the onion slices in vinegar for about 10
minutes then thoroughly rinse and drain.  

Disclaimer: Bolthouse Farms is a client and I was paid to create recipes for them, I was not compensated monetarily to post this or any other content on my blog. 

Bulgur Salad with Beets and Apples


A few weeks ago, we were invited to a dinner, where our friend, a fantastic cook, Yasemin of Yasemin’s Kitchen, spread an irresistible Turkish feast we absolutely fell in love with. Among the bright array of dishes Yasemin prepared, including eggplant, peppers, and tomatoes in olive oil (kirli kizartmasi), green salads, pilafs and boreks, one dish stood out for me with its very inviting magenta color. I suspected the beets to be the culprit and Yasemin confirmed it. It was Bulgur Salad with Beets and Apples.

I was intrigued. I tried it, then tried some more, and more, until I couldn’t stop and devoured most of it.  I had never tried anything like that before. Tender grains of fine bulgur were mixed with grated raw beets and green apples, flavored with a copious amount of fresh herbs and just enough walnuts added for a subtle crunch. The beets were not overpowering at all, albeit being uncooked. They provided only a subtle sweetness that paired well with the tartness of the apples and pomegranate paste.

Bulgur Salad with Beets and Apples continue reading

The post Bulgur Salad with Beets and Apples appeared first on AZ Cookbook.

Silicone Kitchen Grill BBQ Tongs 2 Pack By KUM & KUM – Stainless Steel Tongs With Heat-Resistant Silicone Tips – Salad Tongs, Appetizer, Barbecue, Candy Buffet Serving Plus Silicone Oven Mitt


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Recipe Hacks for Canned Biscuits (Cooking on a Budget Book 3)


48 Recipe Hacks for Canned Biscuits in This Cookbook!

In these tough economic times, it is important to find ways to save money, especially when feeding your family. Maybe you are a college student looking to save money by taking a break from fast food or paying at the cafeteria. Canned biscuits are an inexpensive staple ingredient that many people have in their refrigerator but they rarely thing about the possibilities beyond plain biscuits. Canned biscuits are actually a very versatile ingredient that can be made it to many different delicious meals.

This recipe book contains tons of tasty and creative hacks that go beyond the traditional with delicious options such cakes, doughnuts, sandwiches and casseroles.

Canned biscuits may be cheap but they don’t have to be boring if you know how to Hack It!

Recipes Include

Sausage, Biscuit and Gravy BakeBBQ in a Biscuit BlanketChicken Salad Biscuit EmpanadasPesto Biscuit PizzaEasy Chicken and Biscuit DumplingsCinnamon Biscuit Roll RingCanned Biscuit Pot PieGlazed Biscuit DoughnutsBiscuit Monkey BreadChicken & Biscuit PieBiscuit Cinnamon RollsGarlic Biscuit LoafBunny BiscuitsOrange BiscuitsCinnamon Biscuit LoafBrown Bag BiscuitsBiscuit Coffee CakeTurkey Pie With Biscuit ToppingVegetable BiscuitsPizza BiscuitsHamburger BiscuitsOrange Juice BiscuitsHash Cheese Biscuit BakeCaramel Biscuit Ring A RoundBeefed Up Biscuit CasseroleZesty Biscuit Bean BakeBiscuit Nugget Chicken BakeBiscuit PuddingItalian BiscuitsCreamed Chicken Over BiscuitsEasy Biscuit Garlic BreadCheese Danish BiscuitsStrawberry Shortcake BiscuitsRaspberry-Mango Shortcake BiscuitsBiscuit Peach ShortcakesRed, White and Blueberry Shortcake BiscuitsBlueberry Biscuit Monkey Bread BakeCheesy Sausage CalzonesPigs in a Biscuit BlanketBiscuit BLTHam and Cheese Biscuit MeltsBiscuit Bowl Chili RecipeSpiced-Sugar Biscuit DoughnutsPumpkin Biscuit DoughnutsGerman Chocolate Biscuit DoughnutsSalted Caramel Biscuit DoughnutsBlueberry Biscuit WafflesPeach Biscuit Cobbler

Carrot Tomato Chipotle Soup


This rich and creamy Carrot Tomato Chipotle Soup is an easy and delicious upgrade to your tomato soup and grilled cheese sandwich night.

With just a handful of ingredients—some fresh, some from the pantry, you can easily whip this up on a busy weeknight.

I came up with this recipe a few years ago when I was in the middle of dealing with some really tough things. At the time, I scribbled down the ingredients, took a few pictures, and planned to eventually write about it here because it was a really delicious soup.

Although I never managed to write about it back then, I recently found the photos and ingredient list. I decided to make it again last night to see if we still liked it as much now as the first time I made it.

We did!

This soup starts with onion, celery, carrots, canned tomatoes, chicken broth, and coconut milk. I added some chipotle paste for extra flavor and a touch of heat.

Creamy Carrot Tomato Soup with Chipotle ingredients |

The first time I made this, I had a tube of chipotle paste that Phil brought home from work (he works at Sur La Table, so he’s always bringing home specialty ingredients and gadgets to play with). If this is a product you happen to already have, use it.

If not, a much cheaper option is to buy a can of chipotle chiles in adobo and puree it in a blender or mini food processor.

You can keep the chipotle puree in a small glass jar in the refrigerator for a couple months and use it to flavor all kinds of things!

Another option for storing chipotle paste is to freeze it flat in a plastic bag and break off little chunks whenever you need it.

To start the soup, sauté the onions and celery in some olive oil or butter.

Carrots and Onions in Butter |

Next, add the carrots, canned tomatoes, chicken or vegetable broth, and a spoonful of chipotle paste or puree.

Bring it all to a simmer and let cook slowly for about 30 minutes to blend all the flavors and soften the carrots. This is the perfect time to assemble some cheese sandwiches!

Creamy Carrot Tomato Soup with Chipotle |

Next, you can puree the soup in the pot with a stick blender or carefully pour it into the container of a countertop blender or food processor.

If you use a regular blender, make sure not to overfill it and leave the top open a bit to vent the steam or you will end up with a hot soup explosion.

Creamy Carrot Tomato Soup with Chipotle in Blendtec |

Once blended, just pour it back into the pot to keep it warm or serve immediately.

Creamy Carrot Tomato Soup with Chipotle |

And here’s my husband Phil, enjoying the soup three years ago.

Carrot Tomato Chipotle Soup 8

He enjoyed it even more last night because I served it with the parmesan toast shown in the first picture. We’ll have the leftovers today with grilled cheese sandwiches.

I kept the flavors pretty simple in this soup, but feel free to add your favorite fresh herbs or spices. Curry powder would be delicious!

I like to stir in some fresh chopped cilantro and a squeeze of lime at the end, but this carrot tomato soup is also delicious as is.

I’ve shared links to lots of other delicious soup recipes and carrot recipes at the bottom of this post below the recipe. Check them out!

Yields 4 servings (about 6 1/2 cups of soup)

Carrot Tomato Chipotle Soup
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2 tablespoons olive oil, butter, or coconut oil

1 medium onion, chopped

2 medium stalks of celery, chopped

1 pound carrots, peeled and roughly chopped

1 (14.5-oz.)can diced tomatoes (I used fire roasted)

1 can coconut milk

1 tablespoon chipotle puree, or more, to taste (see notes)

2 cups chicken or vegetable broth or stock


1. Heat olive oil in a 3-quart pot over medium heat and cook onions and celery for about 5 minutes, stirring occasionally to prevent burning. You want the onions to brown a bit for flavor, but don’t worry about softening them.

2. Add the carrots, tomatoes, coconut milk, chipotle puree, and chicken or vegetable broth. Bring to a simmer then reduce heat to keep the liquid bubbling a bit, but not at a full boil. Simmer uncovered for 30 minutes, stirring once or twice.

3. Turn off heat and puree the soup in the pot using a stick blender or let cool a bit then blend carefully in a regular blender. If using a regular blender, make sure not to leave the top open enough to vent the steam and do not overfill the blender. Return the soup to the pot to keep warm.

4. Serve with lime or lemon wedges and fresh chopped cilantro for garnish, if desired.


I usually add a couple tablespoons of the puree to make the soup a bit spicier. Start with a small amount and add more, tasting as you go. You can also leave the chipotle paste out completely if you’re making this for young kids.

To make chipotle puree: Blend a can of chipotle chiles in adobo in a blender or mini food processor until smooth. You can keep the extra chipotle puree in a small glass jar in the refrigerator for a couple months and use it to flavor all kinds of things. Another option for storing the chipotle puree is to freeze it flat in a plastic bag and break off little chunks whenever you need it.


This post includes Amazon affiliate links. Making purchases through these links won’t affect the amount you pay, but I may earn a small percentage, which helps support this blog and my family. If I write about products I have received for free or am ever paid to write about a product, it will always be disclosed. Thank you.

Related Recipes: 

More Carrot Recipes from my Fall Fest friends:

Carrot Tomato Soup with Chipotle |

Exploring Indian Flavors by Sommer


Rachael Ray Tools Bench Scrape Shovel, Blue


The bench scrape makes scooping and transferring your chopped food in to the pot mess-free and in a snap.

Product Features

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  • Measures 6-1/2 by 6-1/4 inches with a 1-1/5-inch high handle; weighs 8 ounces
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14 Pc Stainless Steel Cutlery kitchen Gadgets appliances Knife Block Set – 8″ Chef, Bread, Carving, 5″ Utility, 3½” Paring, 4½” Steak Knives, Scissors, Sharpener Stand, Best world Class Wedding Gift


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