Hot Ruby Gives Cider a Major Twist, Just in Time for Thanksgiving Harvest the best memories this Thanksgiving season with Hot Ruby. Originally created by the late Ruby Faye, Hot Ruby is made from a special family recipe. Unlike typical cider, this drink is made out of cranberry, pineapple and citrus juices along with an exquisite blend of spices. Not only will the house smell delicious while it’s simmering on the stove, but it will warm the souls of your guests with its goodness. What makes Hot Ruby different from other ciders? • Fresh and homemade, Hot Ruby use the same ingredients and steps as Ruby Faye did 45 years ago Hot Ruby can be consumed by all ages. Originally made to serve hot, it can be prepared over ice or used as a mixer with your favorite alcohol. Hot Ruby also offers tasty drink recipes for you to experiment with here. About Hot Ruby The story of Ruby Faye starts in the 1950’s when she and her husband Roy established their home together on a South Plain Texas farm. Her delicious twist on cider would fill her home with its irresistible scent. Made with fresh cranberries and tons of love, it instantly became a family tradition during the holidays. COOL COOKING |
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We love zucchini in our household, and if you are looking for creative ways to use zucchini (especially if you have a garden full of them!), zucchini fritters are a great way to go! These are easy to make, and chances are you probably have the ingredients on hand to prepare the zucchini. This recipe is inspired by a post over at Damn Delicious – the fritters looked so tasty, I just had to try them!
Ingredients
1.5 lbs Zucchini
(grated)
1/4 cup Flour
1/4 cup grated Parmesan cheese
1 Egg
Garlic, scallions, or
onion (approx 1-2
tablespoons or to taste)
Salt & pepper
Olive Oil
Directions
Wash and grate your zucchini. Sprinkle with about 1 teaspoon of salt and toss. Allow to sit and drain – the longer the better. I let mine sit for about an hour and I pressed very firmly to press out as much fluid as possible. Ideally, you may want to try to squeeze out as much liquid as possible with something like a cheesecloth.
* Draining the zucchini is key to good fritters!! *
Mix the wet and dry ingredients – zucchini, Parmesan cheese, egg, flour, garlic, and salt and pepper. I used garlic, but you could use onion, scallions, etc.
Scoop by spoonfuls and form the mix into small patties.
Heat some oil in a pan. Brown the fritters on each side until golden. I press down on each fritter as I place them in the pan to flatten them out to the desired thickness and so that they cook evenly.
Serve while hot. These are amazing with some sour cream!
- See more at: http://anationofmoms.com/2014/08/zucchini-fritters.html#sthash.Lxjs26Dn.3QQHnUwJ.dpufWe love zucchini in our household, and if you are looking for creative ways to use zucchini (especially if you have a garden full of them!), zucchini fritters are a great way to go! These are easy to make, and chances are you probably have the ingredients on hand to prepare the zucchini. This recipe is inspired by a post over at Damn Delicious – the fritters looked so tasty, I just had to try them!
Ingredients
1.5 lbs Zucchini
(grated)
1/4 cup Flour
1/4 cup grated Parmesan cheese
1 Egg
Garlic, scallions, or
onion (approx 1-2
tablespoons or to taste)
Salt & pepper
Olive Oil
Directions
Wash and grate your zucchini. Sprinkle with about 1 teaspoon of salt and toss. Allow to sit and drain – the longer the better. I let mine sit for about an hour and I pressed very firmly to press out as much fluid as possible. Ideally, you may want to try to squeeze out as much liquid as possible with something like a cheesecloth.
* Draining the zucchini is key to good fritters!! *
Mix the wet and dry ingredients – zucchini, Parmesan cheese, egg, flour, garlic, and salt and pepper. I used garlic, but you could use onion, scallions, etc.
Scoop by spoonfuls and form the mix into small patties.
Heat some oil in a pan. Brown the fritters on each side until golden. I press down on each fritter as I place them in the pan to flatten them out to the desired thickness and so that they cook evenly.
Serve while hot. These are amazing with some sour cream!
- See more at: http://anationofmoms.com/2014/08/zucchini-fritters.html#sthash.Lxjs26Dn.3QQHnUwJ.dpuf
Ingredients
1.5 lbs
Zucchini (grated)
1/4 cup Flour
1/4 cup
grated Parmesan cheese
1 Egg
Garlic,
scallions, or onion (approx 1-2
tablespoons or to taste)
Salt & pepper
Olive Oil
Directions:
Wash and grate your zucchini.
Sprinkle with about 1 teaspoon
of salt and toss. Allow to
sit and drain – the longer the
better. Press very firmly
to press out as much fluid as
possible. Squeeze out as
much liquid as possible with
a cheesecloth.
Mix the wet
and dry ingredients – zucchini,
Parmesan cheese, egg, flour,
garlic, and salt and pepper.
I used garlic, but you could use
onion, scallions, etc.
Scoop by
spoonfuls and form the mix into
small patties.
Heat some oil
in a pan. Brown the
fritters on each side until
golden. I press down on
each fritter as I place them in
the pan to flatten them out to
the desired thickness and so
that they cook evenly.
Serve while
hot. These are amazing
with some sour cream!
We love zucchini in our household, and if you are looking for creative ways to use zucchini (especially if you have a garden full of them!), zucchini fritters are a great way to go! These are easy to make, and chances are you probably have the ingredients on hand to prepare the zucchini. This recipe is inspired by a post over at Damn Delicious – the fritters looked so tasty, I just had to try them!
Ingredients
1.5 lbs Zucchini
(grated)
1/4 cup Flour
1/4 cup grated Parmesan cheese
1 Egg
Garlic, scallions, or
onion (approx 1-2
tablespoons or to taste)
Salt & pepper
Olive Oil
Directions
Wash and grate your zucchini. Sprinkle with about 1 teaspoon of salt and toss. Allow to sit and drain – the longer the better. I let mine sit for about an hour and I pressed very firmly to press out as much fluid as possible. Ideally, you may want to try to squeeze out as much liquid as possible with something like a cheesecloth.
* Draining the zucchini is key to good fritters!! *
Mix the wet and dry ingredients – zucchini, Parmesan cheese, egg, flour, garlic, and salt and pepper. I used garlic, but you could use onion, scallions, etc.
Scoop by spoonfuls and form the mix into small patties.
Heat some oil in a pan. Brown the fritters on each side until golden. I press down on each fritter as I place them in the pan to flatten them out to the desired thickness and so that they cook evenly.
Serve while hot. These are amazing with some sour cream!
- See more at: http://anationofmoms.com/2014/08/zucchini-fritters.html#sthash.Lxjs26Dn.3QQHnUwJ.dpufngredients
1.5 lbs Zucchini
(grated)
1/4 cup Flour
1/4 cup grated Parmesan cheese
1 Egg
Garlic, scallions, or
onion (approx 1-2
tablespoons or to taste)
Salt & pepper
Olive Oil
Directions
Wash and grate your zucchini. Sprinkle with about 1 teaspoon of salt and toss. Allow to sit and drain – the longer the better. I let mine sit for about an hour and I pressed very firmly to press out as much fluid as possible. Ideally, you may want to try to squeeze out as much liquid as possible with something like a cheesecloth.
* Draining the zucchini is key to good fritters!! *
- See more at: http://anationofmoms.com/2014/08/zucchini-fritters.html#sthash.Lxjs26Dn.3QQHnUwJ.dpuf