The Best Cranberries For All Seasons


Cape Cod Select Premium Frozen Cranberries is hosting a blogger challenge. I am thrilled to participate and bring this kind of quality product to my blog.  For more than 70 years the Rhodes family has been harvesting cranberries. Just open a bag of their cranberries and you will see nothing but bright red and fresh beautiful fruit. Available all year long, I have never seen cranberries like these before. They are like jewels and I just could not wait to create some recipes with them.


Just last week I was eating the best cranberry lemon muffin I had ever tasted. It came at a premium price from a high-end coffee shop. It was so good I went back the next day and purchased another. I knew I needed to try and make these muffins at home and I did. Light and buttery these muffins are filled with cranberries and tart lemon curd. Husband approved these muffins are perfect for all those overnight holiday guests.


Fresh Cranberry Lemon Muffins

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

2 eggs

½ cup plain Greek yogurt

½ teaspoon vanilla extract

½ teaspoon lemon extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

2 tablespoons milk

1 and 1/2 cups Cape Cod Select Premium Frozen Cranberries (do not thaw)

1 jar lemon curd

Preheat oven to 425F degrees. Spray a 12 count muffin cups with nonstick spray or line with cupcake liners that rise above the rim of the pan (like the tulip shaped liners in the photo). In large mixing bowl, whisk flour, baking soda, baking powder and salt; set aside. In medium mixing bowl, with an electric mixer, beat butter and sugar for 2 minutes or until light and fluffy scraping down sides of bowl as needed. Add eggs; beat until well blended. Add yogurt, vanilla, lemon extract, zest, lemon juice and milk; blend well. Add wet ingredients to dry ingredients and mix with a rubber spatula just until dry ingredients are moistened. Fold in cranberries. Scoop batter into prepared muffin cups filling to the top. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 20 to 24 more minutes or until a toothpick inserted in the center comes out clean. Cool completely. With a melon baller tool scoop out the top center of the muffin. Fill with a small spoonful of lemon curd. Replace muffin tops.

Please note that if you use standard liners that just fit the size of your muffin tin that your yield will be up to 15 muffins and your bake time will be a few minutes less. [/recipe]


While most of us use cranberries in baking have you thought about adding them to a main dish or entree? Tapping into my Sicilian roots I thought Cape Cod Select cranberries would be perfect in an agrodolce sauce recipe. Agrodolce translates to sweet & sour and these cranberries shine in a savory mix of onions, vinegar, apple cider, rosemary, ginger and brown sugar. Can you say dinner on the table this busy holiday season in 30 minutes? Yes, you can!

Festive Cranberry Agrodolce Chicken

4 to 6 boneless skinless chicken thighs*

1-teaspoon kosher salt

½-teaspoon ground black pepper

1 tablespoon olive oil

1 tablespoon finely chopped peeled fresh ginger

1/8 teaspoon crushed pepper flakes

1 small to medium onion, chopped

1 cup Cape Cod Select Premium Frozen Cranberries

2 tablespoons unsalted butter

1 ½ cups apple cider or juice

2 tablespoons red wine vinegar

1 teaspoon chopped fresh rosemary leaves plus additional for garnish

1 ½ tablespoons dark brown sugar

cooked spaghetti squash; optional

Season chicken with salt and pepper on both sides. Heat olive oil over medium heat in large skillet. Add chicken; cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate. To same skillet, stir in ginger, pepper flakes, onion and cranberries; cook for 5 minutes or until onion is tender. Add butter, apple cider or juice, red wine vinegar and rosemary; stir well and bring to a boil. Gently boil for 15 to 20 minutes or until sauce is reduced by half. Stir in brown sugar. Return chicken and any accumulated juice to pan. Cook for 10 minutes or until chicken is fully cooked and tender. To serve: spoon cooked spaghetti squash over center of plate. Top with chicken and sauce. Garnish with fresh rosemary. Serves 4.

*We love chicken thighs in our house, but feel free to substitute boneless chicken breast if that is what you prefer. Just leave the chicken skin intact to avoid overcooked chicken.


How about that gorgeous drink featured in my first photo? Greet your guests at the door with my Holiday Cranberry Pear Rosemary Spritzer and they may never leave. It’s your fault that you are treating your friends and family to the best of the best.


Cranberry Pear Rosemary Spritzer

¼ cup sugar

¼ cup pear brandy

¼ cup Cape Cod Select Premium Frozen Cranberries

1 sprig fresh rosemary plus additional for garnish

2 tablespoons fresh lime juice

½ cup (4 ounces) good quality vodka

1 cup (8 ounces) cold prosecco or cranberry flavored seltzer

In small saucepan, over medium heat, swirl sugar, pear brandy, cranberries and rosemary until sugar is dissolved and mixture comes just to a boil. Let mixture steep and cool for at least 30 minutes. Remove and reserve cranberries. Remove and discard rosemary sprig. In a shaker filled with ice, combine cranberry pear syrup, lime juice and vodka; shake well. Pour over 4 ice filled glasses. Top each with ¼ cup (2 ounces) prosecco or cranberry flavored seltzer. For glass garnish: skewer reserved cranberries onto fresh rosemary sprigs and drape on top of glass.


Thanks Cape Cod Select for sponsoring this recipe contest and sharing your delicious cranberries with me and my readers. For more fresh recipes, fabulous photos and how to purchase check out the following links:





For the store locater link:


From Field to Fork Lessons in Gratitude

growing goodness

growing goodness

Today’s grief lessons are brought to you courtesy of a visit to Manhattan, KS (aka-Man-Happiness) and the 2015 National Festival of Breads sponsored by among others Kansas Wheat, King Arthur Flour and Red Star Yeast. It was a whirlwind of activity for us 8 bread baking finalists starting with an educational farm to flour tour of the area.

best stuff on earth

best stuff on earth

It was fascinating to spend the day in the life of the Kejr family. I have a whole new appreciation for how hard wheat farmers work and how dedicated they are to grow quality grain to not only feed people like you and me, but people all over the world. Did you know that 50% of the wheat we grow is exported? Wheat farmers feed the world and as well-educated scientists have invested in themselves to develop better crops with less impact on the environment.

what beautiful country

what beautiful country

From the farm we followed the wheat trail to a grain elevator operation where the wheat is stored and then on to the flour mill where 30-inch granite wheels grind the wheat and fill the bags that we so conveniently pluck off our grocery store shelves.

mill stone

mill stone

Did you know that King Arthur Flour bags are coded so that the flour can actually be traced back to the individual farm where the wheat was grown? Yeah-me neither, but we know now and isn’t that amazing? So much care and quality goes into each and every bag. Our final stop of the tour was the Kansas Wheat Innovation Center where we witnessed wheat science in action and the gorgeous kitchen (yes, I have kitchen envy) where our recipes were tested.

use quality ingredients to make tasty winning recipes

use quality ingredients to make tasty winning recipes

Competitors start your ovens. Every bake-off I learn something new and this one is no exception. I am so very grateful to have Ann Domsch as my hostess and baking assistant. Ann is “my rock” as a fumble through my first attempt at baking my bread. She supports me and encourages me on. With every visitor to my table (about 1000 people visited the event) I hear her say, “This is a great recipe. I have sampled it many times.” I realize this is no longer my recipe, but our recipe. We are a team. We are in it together and I am so very honored and humbled to be in her presence. Thank you co-champion!



If I have learned one thing from my son’s death it is to embrace gratitude. I have so much to be thankful for especially the fact that I can share my inspired and spirited recipes across this great nation. Celebrating William and my dear mother in law, Renetta Keys, through my Smokehouse Cranberry Cheese Bread was an emotionally charged celebration of goodness. How lucky am I to have had such a loving woman in my life and to honor her as the 2015 National Festival of Breads Grand Champion? See the winning recipe: Smokehouse Cranberry Cheese Bread

This loaf was auctioned off for $600.00.  Thank you Red Star Yeast

This loaf was auctioned off for $600.00. Thank you Red Star Yeast

To top it off my recipe is going in to mass production and going to be sold at the Hy-Vee grocery store in Man-Happiness. Folks out there will be breaking “my” bread over dinner and hopefully slicing it up for a killer post Thanksgiving turkey sandwich.