Sandra’s Chilled Oolong-Citrus Tea

The perfect blend of flavors
without being overly sweet...

Yield: 7 cups
Prep: 5 Mins.
Steep: 1 Hr.
Chill: 1Hr.

Ingredients

7 cups filtered water, divided


3 Oolong tea bags


2 lemons, juiced and strained


2 TB orange juice, strained of pulp


3 Tablespoons of Agave

Steps

Bring 4 cups of water to a boil in a medium saucepan. Remove from heat and add tea bags. Let the tea steep for 1 hour. When finished brewing, squeeze, then toss the tea bags.


Meanwhile, juice your lemons and strain the seeds and pulp. Strain the orange juice.


Once the tea is brewed, mix with 3 cups of remaining cold water in a pitcher. Add lemon and orange juice, and Agave, then stir. Do a taste test and add more Agave if needed.


Chill, covered, for 1 hour to let flavors meld, then serve (over ice, or not). ~ Enjoy!

SANDRA'S STRAWBERRY-BANANA-ORANGE SMOOTHIE

A perfect, sinfully scrumptious afternoon snack...

Serving: (1)

Prep: 5 Mins.

INGREDIENTS

1 cup Dole Pineapple-Orange-Banana juice

1 ripe banana

1 cup frozen, whole strawberries

1 (5.3 oz container) Chobani Greek Yogurt (I used strawberry)

1/8 teaspoon ground cinnamon

2 teaspoons Organic Light Agave (or honey)

METHOD

Add all ingredients in order listed to the blender pitcher, cover, and blend until smooth. ~ Enjoy!

SANDRA’S ENHANCED STRAWBERRY-BANANA JELLO LAYERED DESSERT

This traditional jello dessert

tends to evoke many memories

of fond family times...

I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.

Servings: (12)

Prep:  10 Mins.

Set: 3 hours.

INGREDIENTS

1 large box sugar free strawberry jello (or 2 small)

1-1/2 cups boiling water

1/2 cup orange juice

2 bananas, finely chopped

1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped

1 (8 oz. pkg.) fat free cream cheese, at room temperature

1 (12 oz. container) fat free cool whip, thawed 

--(do not substitute for real whipped cream, as it does not hold its integrity)

1 teaspoon vanilla extract

1/2 cup chopped candied pecans

METHOD

Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture. 

Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.

Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.

Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.

Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.

When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.

Cut into 12 squares, and serve. ~ Enjoy!

SANDRA'S ORIGINAL ORANGE-MANGO PORK RIBS

I prepared these Orange-Mango Ribs

for our Friday night family get-together

and they were a hit, along with my

Smokin' Baked Beans

and Coleslaw...

Servings: (10-12)

Prep: 10 Mins. |

3 hrs. 45 Mins.

INGREDIENTS:

Pork Ribs:

6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]

Marinade:

2 cups orange/mango juice

-- (I use Naked brand)

2 (1.06-oz.) pkts. dry teriyaki marinade mix

1 teaspoon freshly grated ginger

2 teaspoons smoked paprika

Sauce:

1-1/2 cups orange/mango juice

1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

1 tablespoon dark brown sugar

METHOD:

Trim ribs, and place in large, shallow non-reactive glass baking dish, 

then set aside.

 In a small bowl, combine marinade ingredients, 

and pour over ribs in baking dish. 

Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill over in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. 

Cover baking pan tightly with heavy-duty foil, and bake for 2 hours 

(or over in-direct heat on a covered grill).

While ribs are baking/grilling, 

make the sauce by first adding the leftover marinade to a small saucepan. 

Bring to a boil for 5 minutes over high heat. 

Reduce heat to medium and add the sauce ingredients. 

Simmer, uncovered, for 15 to 20 minutes to reduce and thicken, 

then remove from heat. 

Pour half the sauce into a small bowl for basting ribs while cooking. 

Reserve the other half in the covered saucepan separately for serving.

Remove ribs from oven, then uncover.

Carefully baste par-baked ribs 

with the designated sauce in the bowl.

Continue baking/grilling, uncovered, for 30 minutes longer, 

then re-brushing half way through baking with designated sauce. 

Cut ribs into serving portions and place on a platter, 

along with the other designated serving sauce from saucepan 

that was reheated, then poured into a small bowl for dipping.

Enjoy!

Optional sides:

Smokin' Baked Beans Recipe

Best Coleslaw Recipe

SANDRA’S APPLE-CRANBERRY-ORANGE LATTICE TART

A decadently elegant dessert

that I often make ~ it’s also great

substituting pears for apples,

and other dried fruit for the cranberries...

Servings: (8)

Prep: 20 Mins.

Bake: 45 Mins.

INGREDIENTS

Sour cream tart crust:

2 cups all-purpose flower

½ cup sour cream

6 tablespoons unsalted butter, at room temp.

1/3 cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

3 tablespoons cold water

Filling:

4 apples, peeled, cored, and cut into small slices

¼ cup craisins (dehydrated cranberries), chopped

2 teaspoons granulated sugar

1 teaspoon freshly grated orange zest

4 tablespoons freshly squeezed orange juice

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 tablespoon cold butter cut into 16 small squares

Topping:

1 tablespoon milk

1 tablespoon granulated sugar

½ teaspoon cinnamon

Garnish:

Confectioners’ sugar, for dusting

METHOD

 

Preheat oven to 375.  Place a pizza pan in oven to heat.

Using a hand mixer on medium speed, beat the dough ingredients, except the water, until small crumbs form.  Add the water and continue to mix until dough starts to pull together.  Knead together using hands to form a ball.  Reserve 1/3 of dough, and wrap in plastic and set aside.

Roll out the remaining dough on a lightly floured surface into a 13” circle.  Place into an 11” tart pan with a removable bottom; trim sides.  Roll out the other 1/3 of dough on a lightly floured surface into an 11.5” circle and cut into 1” strips.

In a medium bowl, combine all the filling ingredients, and spoon into prepared tart shell, then dot with cold butter squares.

Weave the lattice strips as shown in photo on top of tart, and trim sides.  Brush lattice strips with milk.  Combine the sugar and cinnamon in a small bowl, then sprinkle over lattice strips.

Place the tart pan on top of the hot pizza pan in oven, and bake tart for 45 minutes until light golden brown.  Cool 15 minutes on rack.  Remove sides and bottom of tart pan, and slide onto serving tart pedestal.  To serve, cut into triangles, and plate, then dust lightly with confectioners’ sugar. ~ Enjoy.

SANDRA’S LUSCIOUS STRAWBERRY/PEAR/APPLE/ORANGE SMOOTHIES

These organic light and fruity
smoothies are perfect for those
sunny spring mornings...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

Smoothies:

½ cup ice

½ cup strawberry Greek yogurt

1 tablespoon wheat germ

¼ teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons honey

1 orange, peeled, sectioned, and cut into chunks

1 unpeeled pear, cored and cut into chunks

1 unpeeled apple, cored and cut into chunks

4 large strawberries, hulled and cut into chunks

Garnish:

1 strawberry, hulled and cut in half lengthwise

METHOD

Place all ingredients in ordered listed into the blender; puree until smooth.  Pour into two serving glasses with straws, and garnish with halved strawberry slices.

SANDRA’S ROMANTICALLY REFRESHING FRUIT SALAD

What a wonderful way to start the day
with a vibrant and healthy treat such as this...

Serves: (4)

Prep: 10 Mins.

I used organic fruits, berries, and spices to create this salad today...

INGREDIENTS

2 oranges, juiced

1 tablespoon honey

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

2 pears, chopped

½ cup blueberries

2 bananas, sliced

2 oranges, segmented, seeded, and halved

METHOD

Place the orange juice, honey, cinnamon, and ginger in a medium non-reactive glass or ceramic bowl, and whisk to combine.  Add the remaining ingredients and toss to ensure all the fruit is coated in the orange juice mixture, and serve. – Enjoy!

~~~~~~~~~~~~~~~~~~

Tip:  You need citrus juice to keep the bananas and pears from oxidizing.  Feel free to substitute the non-citrus fruit with melon, kiwi, peaches, apples, mango, papaya, and so on, including other berries as well.

SANDRA’S WHOLE CRANBERRY N’ FRESH ORANGE BREAD

I make this bread year round,
not just during the holidays
because it’s so delicious,
and I always have
frozen cranberries on-hand...

Servings: 10 to 12

Prep: 20 Mins.

Bake: 1 hr. -15 Mins.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour, sifted

1 cup granulated sugar

¼ cup dark brown sugar

1-1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine-grain kosher salt

1 large egg

1 tablespoon freshly grated orange zest

¾ cup freshly-squeezed orange juice (It turned out to be 2 medium oranges that I squeezed for juice; and 1/2 an orange zested)

2 tablespoons unsalted butter, melted

1 vanilla bean, split, and scraped to remove seeds

2 cups fresh or frozen cranberries

-- Cream Cheese, at room temperature (For spreading later on warm bread slices).

METHOD

Preheat oven to 350 degrees.  Spray a loaf pan, and set aside.  Take cream cheese out of refrigerator, and set aside to come to room temperature while loaf is baking.

Ready for the oven...

In a large bowl, beat egg, and add orange zest and juice, melted butter, and vanilla bean seeds.  Sift flour through a sieve into the large bowl, and add the remaining dry ingredients to wet ingredients, and stir just until moistened; batter will be rather thick.  Gently fold in cranberries. Spoon batter into prepared loaf pan.

Hot n' fresh out of the oven...

Bake for 1 hr. and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in loaf pan for 15 minutes before removing and placing on a wire rack.

~~~~~~~~~~~~~

Tip:  This bread is fantastic when toasted, then spread with cream cheese as well.  Also, you are free to make muffins rather than a loaf, simply adjust your baking time accordingly.

SANDRA’S CHAI BANANA APPLE ORANGE KIWI SMOOTHIE

A delightful and healthy
afternoon 'fruity' smoothie you
can have within minutes...

Serving: (1)

Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

½ tablespoon organic Rooibos Winter Chai Tea leaves

½ cup hot water

1 organic kiwi, peeled and sliced (reserve one slice for garnishing rim of glass)

1 organic *banana, peeled, sliced, and frozen

1 unpeeled organic apple, cored, and sliced

1 organic orange, peeled, and remove pulp and seeds by sectioning

1 teaspoon organic freshly squeezed lime juice

½ tablespoon wheat germ

-- 1 straw

METHOD

Place ½ cup hot tap water and tea leaves in a 2-cup glass measuring cup and microwave on high for 1 minute, and set aside to steep for 3 minutes.  Strain into a small bowl, toss tea leaves, and let broth cool.

Meanwhile, prep and add all remaining ingredients to blender.  Add cooled tea broth and puree for 1 minute, just until smooth, and serve. – Enjoy!

Getting ready to
press the puree button...

~~~~~~~~~~~~~

*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA’S PINEAPPLE UPSIDE DOWN ORANGE-JELLO-POKE-CAKE

A fabulously moist and flavorful 
creation I came up with today ~ 
You'll find that the Orange Jello 
compliments the pineapple to the extreme...

Servings: (8 to 10)

Prep: 15 Mins. |
Bake 30 Mins. |
Stand: 30 Mins.

INGREDIENTS

***Pineapple Upside Down:

1/2 cup unsalted butter, divided

1-2/3 cups firmly packed brown sugar, divided

4 (8 oz. can) pineapple slices, drained; reserving juice

View of the Orange-Jello-Poke-Cake

1 (8 oz. can) crushed pineapple, drained; reserving juice

 -- (refrigerate reserved pineapple juice to chill)

4 maraschino cherries, halved

2 cups all-purpose flour, sifted

2 teaspoons double-acting baking powder

1/2 teaspoon table salt

3 eggs, at room temp.

2/3 cup whole milk

½ teaspoon vanilla extract

½ teaspoon cherry extract

***Orange-Jello-Poke:

1 (3 oz. Pkg.) Jello, orange flavor (I used sugar-free)

1 cup boiling water

1/2 cup cold, reserved pineapple juice

METHOD

Preheat oven to 350 degrees.  

Spray, with butter spray, a 9”x13 glass baking dish (so the sides of the cake won’t stick while baking).  Melt 1/4 cup butter, and pour into bottom of prepared glass baking dish.  Evenly sprinkle 2/3’s cup of brown sugar over melted butter. Arrange pineapple sliced halves decoratively over brown sugar, the crushed pineapple around them, and place one cherry half in the center of each halved pineapple slice.

In a medium bowl, sift together flour, baking powder, and salt.  

In a large bowl, beat with a hand mixer the eggs, and remaining 1 cup of brown sugar, until the mixture is smooth and slightly stiff. Gradually beat in milk, and vanilla and cherry extracts. Melt remaining 1/4 cup of butter, and beat into egg mixture.  

Gradually add dry ingredients into wet ingredients, while beating until smooth; occasionally scrape down sides of bowl.  Carefully spoon cake batter over the pineapple slices, starting from the outer edge and working towards the center.

Place cake in preheated oven to bake for 30 minutes, or until a wooden toothpick poked into center comes out clean.  Remove and let stand in baking dish, while making jello poke mixture.

 

Using a skewer, poke holes in cake ½” apart. 

Dissolve Jello in boiling water, stirring about 2 minutes. Add chilled pineapple juice, and stir to incorporate.  

Spoon over cake, and use a pastry brush to assist in absorbing Jello into cake. Let stand for 10 minutes. 

Cut around edges to loosen cake with a knife. Invert onto a large foil-lined baking sheet placed on top of glass baking dish. Flip over and let stand 1 minute to allow time for the hot pineapple topping to release. Remove glass baking dish. Scrape any loose toppings out of bottom of glass baking dish and put back on top of cake.  Let cake stand to set for 20 minutes, and serve with whipped cream, if desired. – Enjoy!

~~~~~~~~~~~~~~~~~~~~~

Tip:  I at times have substituted chopped candied pecans in place of the crushed pineapple to change this dessert up a bit.

SANDRA’S RHUBARB BANANA ORANGE CRUMBLE

The banana addition nicely sweetens 
this dessert, and is a great 
combination with the rhubarb...

Servings (6 to 8)
Prep: 10 Mins. |
Bake 50 Mins.

Posted by Sandra

INGREDIENTS

***Filling
3 cups sliced fresh rhubarb, cut into ½” pieces
1/2 cup packed brown sugar
1/4 cup orange juice
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
1/4 cup flour
pinch of sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon cold unsalted butter, cut into small pieces
3 medium ripe bananas, peeled and sliced (wait until adding to crumble; see below)

***Crumble
3/4 cup quick cooking rolled oats, (not instant)
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/3 cup cold unsalted butter, cut into small cubes
1/2 cup walnuts, finely chopped

METHOD

Preheat oven to 400 degrees. Spray a 8”x8”x2” square glass-baking dish, and set aside.

Toss together rhubarb, sugar, orange juice, vanilla been seeds, flour, sea salt, cinnamon, ginger, and nutmeg in a large bowl, and pour into prepared baking dish. Dot top with butter pieces, cover with foil, and bake at 400°F, stirring once midway through, until crisp-tender, about 25 minutes.

Meanwhile, combine oats, flour, granulated sugar, brown sugar, and cinnamon; with a pastry cutter (or two butter knives), cutting in butter until crumbly.

Remove rhubarb, and reduce oven temperature to 350 degrees. Slice bananas, and carefully arrange over top of hot rhubarb in baking dish. Sprinkle crumble topping over bananas, while pressing gently to form an even layer. Sprinkle with chopped walnuts, and bake, uncovered, at 350°F until bubbly and crumble is golden, about 25 minutes.

Cool completely to set.  Serve with French vanilla ice cream. – Enjoy!


~~~~~~~~~~~~~~~~~


Tip:  This crumble is fantastic served over waffles, french toast, or pancakes as well ;)

SANDRA’S OVEN-BAKED GARDEN FRITTATA with SMOKY PEPPER BACON

I made this with ingredients 
from my refrigerator today ~
What a treat this turned out to be...

Servings: (6)
Prep: 15 Mins. |
Bake 40 Mins. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

2 strips smoked pepper bacon, cut into ½” strips ¼ onion, chopped
4 button mushrooms, sliced
¼ orange bell pepper, chopped
1 garlic clove, minced
1 teaspoon dried sweet basil
¼ teaspoon oregano
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground pepper
1 cup fresh baby spinach leaves, roughly chopped
5 eggs
1-1/2 cups whole milk
½ cup medium cheddar cheese, shredded

Optional, for serving:
-- 1 roma tomato, cut into 6 wedges
-- 1 orange cut into 6 wedges

METHOD

Preheat oven to 350 degrees. Prepare a 10” round (or 9”x9” square) baking dish by spraying it with butter spray.

Heat medium non-stick skillet over medium-high heat, and brown the bacon until crispy; reserving drippings in skillet. Remove bacon pieces to a small paper towel lined plate to drain, and set aside.

Add the onion, button mushrooms, bell pepper, garlic, basil, oregano, red pepper flakes, and fresh ground pepper to the reserved drippings in skillet, and saute until onions are translucent. Remove from heat, and add fresh chopped spinach; tossing to combine.

In a medium bowl, whisk the eggs. Add the milk, and whisk to combine. Add the skillet ingredients, and browned bacon to the bowl; mixing with a spoon to combine. Pour the mixture into the prepared baking dish, and bake for 30 minutes (it will puff up during the baking process ;) Remove from oven and sprinkle top with cheddar cheese, and return back to oven and bake for an additional 10 minutes.

Fresh out of the oven

Remove from oven, and let set for 10 minutes. Cut Garden Frittata into 6 wedges, and serve with wedges of fresh tomatoes and oranges. – Enjoy!


~~~~~~~~~~~~~~~


Tip: This Garden Frittata is excellent 
served hot, or at room temperature.

SANDRA'S HOMEMADE FRESH SWEET POTATO CASSEROLE with GOLDEN MARSHMALLOWS

This casserole is so quick and easy to prepare
and it tastes absolutely scrumptious...

Servings: (8 to 10)
Prep: 15 Mins. |
Bake 25 to 30 Mins.

Posted by Sandra

INGREDIENTS

5 medium sweet potatoes, sliced
1/4 cup unsalted butter, melted
1/2 cup packed dark brown sugar
3 tablespoons orange juice
1 tablespoon freshly grated orange zest
1-1/2 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 (10.5 oz. pkg.) miniature marshmallows - enough to sufficiently cover top

METHOD

Preheat oven to 350 degrees. Spray, with butter spray, a 9”x13” baking dish, and set aside.

Place sweet potato slices in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain, and mash. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the melted butter, brown sugar, orange juice, orange zest, cinnamon, nutmeg, and vanilla extract. Spread evenly into the prepared baking dish. Top with miniature marshmallows. Bake for 25 to 30 minutes, or until heated through, and marshmallows are puffed and golden brown. – Enjoy!

SANDRA'S CARROT-PINEAPPLE-ORANGE BARS with CREAM CHEESE BUTTERCREAM

A terrific dessert your family is bound to adore...

Serves: (12)
Prep: 15 min. |
Bake: 30 mins.

INGREDIENTS

2 tablespoons butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoons. baking soda
1 teaspoons baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoons cinnamon
¼ teaspoon kosher salt
2 eggs, beaten
¾ cup sugar
1 cup raisin (slightly chopped)
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup grated coconut, grated, slightly chopped
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9"x13"x2" baking pan with oil. Microwave butter microwave-proof glass bowl 40 seconds, then toss with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda, baking powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice mixing well.  Add to the large bowl of dry ingredients; combine (with a spoon), and then add the nuts, crushed pineapple, and vanilla; folding to gently to combine (do not over mix).

Bake for 30 minutes, or until a toothpick inserted in center comes out clean. Cool completely, and frost with “Cream Cheese Buttercream” recipe below, and then cut into 12 bars - enjoy!

Cream Cheese Buttercream
(Yields 2 Cups) |
Prep: 5 Mins.

1 (8 oz.) pkg. of cream cheese (at room temperature)
¼ cup butter (at room temperature)
2 cups of confectioners’ sugar (sift through a sieve to prevent lumpy buttercream)
1 tablespoons milk (add more if you like a thinner consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar, mixing until smooth.

~~~~~~~~~~~~

Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.

SANDRA'S APPLE and ORANGE SMOOTHIES

Now these smoothies will guarantee
a bright and refreshing
start to any day...


Wow, a fantastic historical write-up on smoothies that included
featuring my photograph in the mention...
http://www.healthysmoothierecipeshq.com/
smoothies-history-what-every-smoothie-maker-should-know 

Serves: (2)

Prep: 5 mins.
Posted by Sandra

INGREDIENTS


Note: 
Before peeling oranges, you may want to cut a slice off first for garnishing.



2 oranges, peeled, and chopped into small chunks
1 apple, peeled, cored, and chopped into small chunks
1 (6 oz. container) of orange yogurt
½ cup milk
1 cup ice cubes
½ teaspoon vanilla extract
1 tablespoon honey

--2 drinking straws

METHOD:

Add all ingredients to blender, and puree until smooth and creamy. Pour into glasses and serve. – Enjoy!