Sunrise Smoothie

Sunrise Smoothie@The Seven Year Cottage

Start your day with a nutritious, flavorful smoothie made from fresh fruit, juice, and wholesome yogurt!

Sunrise Smoothie Recipe

  • 1 1/2 c. fresh strawberries (hulled and sliced)
  • 1 ripe banana (peeled and halved)
  • 1 1/2 c. (12 oz.) vanilla yogurt
  • 1 c. orange juice
  • 2 c. ice cubes

Place all ingredients in a blender.  Cover and blend on high until smooth and creamy.

Serve immediately and enjoy!

*Yields 3-4 servings.


Broccoli-Cheddar Soup

Broccoli-Cheddar Soup Recipe@The Seven Year Cottage

Serve creamy broccoli with cheddar soup for lunch or dinner…

It’s savory, cheesy, and easy to prepare!

Broccoli-Cheddar Soup Recipe

  • 2 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 1 large carrot (peeled and diced)
  • 1/2 medium yellow onion (diced)
  • 3 Tbsp. all-purpose flour
  • 4 c. chicken broth
  • 3 c. fresh broccoli florets
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/4 tsp. Kosher salt
  • Freshly cracked black pepper to taste
  • 1/2 c. heavy whipping cream
  • 1-1/2 c. mild or sharp cheddar cheese (shredded)

In a large sauce pan, combine butter and olive oil.  Cook over medium heat until butter is melted.  Sauté onions and carrots in butter/oil mixture until the onions appear translucent.

Sprinkle flour over onions and carrots.  Stirring constantly, cook a minute or two longer.

Add chicken broth, broccoli, and seasonings.  Bring to a boil, reduce heat, and cover.  Simmer for twenty minutes.

Remove lid.  Using an immersion blender, purée until soup reaches the consistency you prefer… some like it chunkier than others.

Whisk in cream and cheddar.  Continue stirring, as cheese melts completely into thickened soup.

Serve immediately and enjoy!

*Yields 4-5 servings.


Spring Tulips

Tulip Cupcakes@The Seven Year Cottage

It’s the time of year when tulips in strikingly rich shades of red, orange, and yellow, brighten garden beds, floral arrangements…

And cupcakes, too!

Tulip Cupcakes

  • 8 standard cupcakes
  • 16oz. can white frosting
  • Leaf green gel food coloring
  • Green sugar crystals
  • 8oz. box Pizazz Juicy Jellies Fruit Slices
  • Granulated sugar
  • Colored toothpicks

Using a few drops of gel food coloring, tint the frosting green.  Spread a thin layer evenly over the surface of cupcakes with a butter knife or offset spatula.  Gently roll the edges of wet frosting in a shallow bowl filled with green sugar crystals.

To create tulips, carefully cut the flat edge of a fruit slice candy into three points with a sharp paring knife.  Use the first tulip as a template for all the others.

Cut two leaf shapes from the rounded side of each green candy… I found the curved edge of a biscuit cutter made quick work of this step.

Pour a few tablespoons of granulated sugar into a small bowl.  Dip all cut edges of jellied candy into the sugar until well coated and no longer sticky.

Insert one toothpick of matching color into the center of tulips and leaves.  Place a candy tulip in the center of every cupcake.  Angle a leaf at the side of each tulip.

Serve and enjoy!

*Yields eight tulip-topped cupcakes.


Happy Easter!

Easter 2013

But the angel answered and said to the women, “Do not be afraid, for I know that you seek Jesus who was crucified. He is not here; for He is risen, as He said. Come, see the place where the Lord lay.

  - Matthew 28:5-6 -


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