Yum

Monday, November 15, 2021

Cranberry Pecan Cake Balls / #Cranberry Week

 Welcome to #Cranberry Week!

I am so glad you are here!! This week I will be sharing three recipes with you, all of them containing cranberries in some way or another. I am joining a group of bloggers that are also sharing cranberry recipes. The week is for sharing inspiration and tasty ideas for a great Thanksgiving! Enjoy!

I created these Cranberry Pecan Cake Balls in the tradition of the dessert cake balls, but I really think they make amazing appetizers also. Instead of using icing to cover the cake balls, they are not covered at all, except for a few sprinkles. 

The batter can be made ahead of time, by 2-3 days, and refrigerated until you are ready to bake. I baked these muffins in an air fryer. It was quick and easy. Of course you can bake them in your oven, and I have included directions for both methods. 

Cranberry Pecan Cake Balls

(makes 20-25 cake balls)

(printable recipe at end of page)


3 cups all purpose Flour

1 cup Sugar

1 tbl. Baking Powder

1/2 teaspoon Salt

1/4 teaspoon baking Soda

2 teaspoons finely shredded orange peel

1 beaten Egg

1 2/3 cup Milk

1/4 cup cooking Oil

1 cup chopped fresh cranberries

3/4 cup chopped Pecans

bag of white chocolate chips

small sticks to hold cake balls

Sprinkles



In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel and baking soda. Make a well in the center of the bowl, and set aside. 

In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the dry ingredients.


Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.


Make all of the muffins. I like this recipe because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container to keep the muffins fresh. Come back to them when you can!


Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.


While you are crushing the muffins, heat a cup of the white chocolate chips, on low, until they are melted.



As the white chocolate melts and then cools, start to add a little at a
time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. As you form the balls, the white chocolate should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.


I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.


Thank you for stopping by today for day 1 of #CranberryWeek! I hope you are having fun checking out all the recipes. On Wednesday, stop by for a Cranberry Chutney recipe and on Friday, I will have a Cranberry and Brie Wonton recipe to share! YUM!


Scroll down for a printable recipe that makes this recipe easier to follow, and scroll down to find a list of all of my blogging friends that posted amazing cranberry recipes today! Have fun! 

Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

  •    Cranberry Pecan Cake Balls from The Freshman Cook
  •    Cranberry Moscow Mule from Art of Natural Living
  •    Orange Cranberry Muffins from Life Love and Good Food
  •    Cranberry Almond Granola from Family Around the Table
  •    Easy Classic Cranberry Sauce from Kate's Recipe Box
  • Here's a printable copy of the recipe! Enjoy it, and let me know what you think!

    cranberries, pecans, cake balls, white frosting, air fryer recipe, oven recipe, fall treats, appetizers, desserts, make ahead
    dessert or appetizer
    American
    Yield: 20-25 cake balls
    Author: The Freshman Cook
    Cranberry Pecan Cake Balls

    Cranberry Pecan Cake Balls

    These fun cake balls are perfect as an appetizer or a dessert. They can be made ahead of time, making the day of your event a little less stressful.

    Ingredients

    Cranberry Pecan Cake Balls
    • 3 cups all purpose Flour
    • 1 cup Sugar
    • 1 tbl. Baking Powder
    • 1/2 teaspoon Salt
    • 1/4 teaspoon baking Soda
    • 2 teaspoons finely shredded orange peel
    • 1 beaten Egg
    • 1 2/3 cup Milk
    • 1/4 cup cooking Oil
    • 1 cup chopped fresh cranberries
    • 3/4 cup chopped Pecans
    • bag of white chocolate chips
    • small sticks to hold cake balls
    • Sprinkles

    Instructions

    1. In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel, baking soda. Make a well in the center of the bowl, and set aside. Make a well in the center of the dry ingredients.
    2. In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the bowl with the dry ingredients.
    3. Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.
    4. Make all of the muffins. This recipe is great, because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container that will keep the muffins fresh. Come back to them when you can!
    5. Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.
    6. While you are crushing the muffins, heat some of the white chocolate chips, on low, until they start to melt and then mix them together.
    7. As the white chocolate melts and then cools, start to add a little at a time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. It should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.
    8. I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Cranberry Pecan Cake Balls

















     












      




    Saturday, October 23, 2021

    Grilled Pork Tenderloin Chili

     If you are a chili lover, you will love Grilled Pork Tenderloin Chili. It is easy to make and full of incredible flavor!

    The pork is grilled to add an additional flavor to the chili, and it does! You will find this chili easy to put together. It can be made ahead of time, and heated before serving if you are serving it at a party or get together.

    Your family and friends will love this easy to make chili!


    Grilled Pork Tenderloin Chili
    (recipes feeds 6-8 bowls)
    (printable recipe at end of page)

    2 tablespoons Butter 
    medium sized Onion, chopped into small pieces
    sprinkles of Garlic Powder
    sprinkles of Black Pepper
    6 ounce can T0mat0 Paste
    6 ounces Water
    15 1/2 ounce can Tomato Sauce
    16 ounce can Chili Beans
    2 pounds Pork Tenderloin
    sprinkles of Garlic Powder
    sprinkles of Black Pepper
    8 oz. Water
    Shredded Cheese
    Dollop of Sour Cream
    Couple pieces of Fresh Cilantro




    Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.

    Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.

    While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes.  The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.

    Once the pork has rested, start slicing.
     You will be cutting the pork into chunks.

    Cut the slices into strips, then cut the strips into chunks.

    Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.

    Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.

    Today I am joining a group of fellow bloggers that are also sharing chili recipes, so as a bona fide chili lover, check out the list of amazing recipes below!


    Welcome to our 2021 Chili Cook-Off! 

      October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

    #ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise





    Here is your printable recipe:
           pork tenderloin, chili, onions, tomato paste, tomato sauce, cheese, sour cream, dinner, lunch,
       party food, game day food
      American
      Yield: 8-10
      Author: The Freshman Cook
      Grilled Pork Tenderloin Chili

      Grilled Pork Tenderloin Chili

      This homemade chili is a great way to feed a crowd, and is a tasty meal for lunch, dinner, or an after school snack. Easy to put together, grilling the pork loins give the chili a tasty flavor.

      Ingredients

      • 2 tablespoons Butter
      • medium sized Onion, chopped into small pieces
      • sprinkles of Garlic Powder
      • sprinkles of Black Pepper
      • 6 ounce can T0mat0 Paste
      • 6 ounces Water
      • 15 1/2 ounce can Tomato Sauce
      • 16 ounce can Chili Beans
      • 2 pounds Pork Tenderloin
      • sprinkles of Garlic Powder
      • sprinkles of Black Pepper
      • 8 oz. Water
      • Shredded Cheese
      • Dollop of Sour Cream
      • Couple pieces of Fresh Cilantro

      Instructions

      1. Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.
      2. Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.
      3. While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes. The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.
      4. Once the pork has rested, start slicing. You will be cutting the pork into chunks.
      5. Cut the slices into strips, then cut the strips into chunks.
      6. Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.
      7. Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.

    href="https://www.thefreshmancook.com/2021/10/grilled-pork-tenderloin-chili.html">https://www.thefreshmancook.com/2021/10/grilled-pork-tenderloin-chili.html

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Grilled Pork Tenderloin Chili

    Friday, October 15, 2021

    Pretzel Crusted Chicken Strips/Festive Foodies Event

    When I started writing about this recipe, I tried to say Pretzel Crusted Chicken Strips 3 times in a row. I couldn't do it. But we had a lot of fun trying, and it was the cause of a lot of laughing! 

    If you love chicken strips and pretzels, and you order them whenever you are out at a bar or restaurant, these homemade Pretzel Crusted Chicken Strips need to be part of your recipes to make. They can be made ahead of time, and refrigerated until you are ready to pan fry them, saving you prep time. 

    I crushed the pretzels sticks and they were easy to work with. The breading adhered to the pretzels easily. I also made a dipping sauce for your strips that is quick to make, with only three ingredients, and tastes great!



    Pretzel Crusted Chicken Strips

    2 tbl. Sour Cream

    2 tbl. Ranch

    1 tbl. Yellow Mustard

    3/4 lb. Chicken Breast

    1/2 teaspoon Garlic Powder

    1/4 teaspoon Black Pepper

    10 Large Pretzel Rods

    2 Eggs

    1 ounce Milk

    1-2 tablespoon Canola Oil



    Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.


    Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.


    Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk.  Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. 
    Don't forget to refrigerate, if you are going to wait to cook later.



    Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the  chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.

    Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!

    Thank you so much for stopping by today. You can find a printable recipe at the end of this page. Any questions? You can contact me and/or ask a question in the comments below.

    Today I am participating with a group of bloggers to create a recipe using pretzels. Below is a list of the participating bloggers. I know you will love everything you see! 

    Give these recipes a try!

  • Pretzel Bites {Air Fryer or Oven Baked} by The Fresh Cooky
  • Pretzel Crusted Chicken Strips by The Freshman Cook
  • Pretzel Rolls (with Sourdough Discard Option) by Art of Natural Living
  • Reuben Pretzel Bites by Palatable Pastime
  • Spicy Honey Mustard Hard Pretzels by The Spiffy Cookie




  • chicken, appetizers, chicken breast meat, dinnertime, party food, easy to make, make ahead, pretzels, crushed pretzels, dipping sauce
    snacks, dinner, party food, kids food, game day food, pool party food
    American




    Yield: 4-5
    Author: The Freshman Cook
    Pretzel Crusted Chicken Strips

    Pretzel Crusted Chicken Strips

    These Pretzel Crusted Chicken Strips are a great dish for an appetizer, family dinner, party food, or even to serve on a picnic. They can be made ahead of time and refrigerated, or serve them hot, right out of the pan!

    Ingredients

    Pretzel Crusted Chicken Strips
    • 2 tbl. Sour Cream
    • 2 tbl. Ranch
    • 1 tbl. Yellow Mustard
    • 3/4 lb. Chicken Breast
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Black Pepper
    • 10 Large Pretzel Rods
    • 2 Eggs
    • 1 ounce Milk
    • 1-2 tablespoon Canola Oil

    Instructions

    1. Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
    2. Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
    3. Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.
    4. Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.
    5. Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Pretzel Crusted Chicken Strips

    Saturday, September 18, 2021

    Chicken Teriyaki Fried Rice/#OurDinnerTable

    We are talking about rice recipes today, and I have a tasty Chicken Teriyaki Fried Rice recipe to share with you! This rice dish is easy to make, because most of the ingredients are prepped before you start to cook. You can prepare them early in the day, toss them in the fridge, and quickly put it all together before dinner. I used a boil in the bag rice, making this meal simple and quick.



    Chicken Teriyaki Fried Rice
    (printable recipe at end of page)

    1 bag uncooked White Rice
    1 pound raw Chicken Breast
    Black Pepper
    1/2 teaspoon Garlic Powder
    1 tablespoon Butter
    1 ear Fresh Corn on the Cob
    Salt
    Pepper
    1 stalk Green Onion
    1/2 package Fresh Broccoli
    1 tablespoon Butter
    3 fresh Eggs
    Teriyaki Sauce



    Cook the rice according to the package directions. Drain and set aside. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom. You will have two slices of chicken. 

    Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a frying pan until they are done. 
    Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized. 

    Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl as you cut the kernels off otherwise they tend to fly around the counter and floor. You can also cut a little bit from the tip of the corn to make it stable to cut the bottom of the corn cob off.

    Chop a stalk of green onion into little pieces. Set aside.

    Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, but you don't want it too soft.

    Place a pat of butter in a large skillet. Heat the pan on medium heat.  Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Turn the ingredients around the pan as they are cooking. Add the raw eggs to a small bowl and beat them with a fork or small whisk. Pour the egg mix in with the ingredients. Use a spatula to turn the ingredients over. The goal is to coat the ingredients with the egg as it cooks.

    Toss and turn the ingredients in the pan until the eggs are fully cooked. Right before your eggs look done, add the teriyaki sauce.

    Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!

    How to prep the ingredients so this recipe is quick and easy when you want to serve dinner:
    ~ Boil the rice and cook the chicken breast earlier in the day or even the night before you will use it. 
    ~Cook the corn on the cob. Cut the kernels off the cob now or right before making your dish.

    These are just a couple things you can do ahead to save time on a busy night. 



    Thank you for stopping by today! I hope you enjoyed this recipe! Check out all the chicken recipes listed below from my blogging friends! Then scroll down for a printable copy of this family favorite recipe!


    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!



    Thank you for visiting The Freshman Cook today! I hope you found what you are looking for! If you have any questions, please email me at thefreshmancook@hotmail.com



    chicken, dinner, lunch, food for a large group, rice dish, broccoli

    dinner, lunch
    Japanese
    Yield: 3-4
    Author: The Freshman Cook
    Chicken Teriyaki Fried Rice

    Chicken Teriyaki Fried Rice

    This tasty dish will make your dinner time decision easy! Full of flavor, start with a chicken breast, add veggies, rice and egg for a bowl full of amazing flavor !

    Ingredients

    Chicken Teriyaki Fried Rice
    • 1 bag uncooked White Rice
    • 1 pound raw Chicken Breast
    • Black Pepper
    • 1/2 teaspoon Garlic Powder
    • 1 tablespoon Butter
    • 1 ear Fresh Corn on the Cob
    • Salt
    • Pepper
    • 1 stalk Green Onion
    • 1/2 package Fresh Broccoli
    • 1 tablespoon Butter
    • 3 fresh Eggs
    • Teriyaki Sauce

    Instructions

    1. Cook the rice according to the package directions. Drain and set aside.
    2. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom.
    3. You will have two slices of chicken.
    4. Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a large frying pan until they are done.
    5. Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized.
    6. Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl or on a plate as you cut the kernels off.
    7. Chop a stalk of green onion into little pieces. Set aside.
    8. Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, to make sure the broccoli doesn't overcook.
    9. Place a pat of butter in a large skillet. Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Add the raw eggs to the pan, mixing it in with the ingredients. Heat the pan on medium heat, turning the ingredients. The eggs will cook at this time. Add teriyaki sauce and stir into mix.
    10. Toss and turn the ingredients in the pan until the eggs are fully cooked. Once the eggs are done, your dish is done.
    11. Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #ChickenTeriyakiFriedRice