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Lemon Cranberry Muffins

Here's a surprisingly great recipe for lemon cranberry muffins.
For a while there I had a really hard time finding cranberries in the stores. When I did finally find them in the frozen section, I grabbed 3 bags. Don't worry - I left some for others. 
The batter was very thick so I wasn't sure this recipe would even turn out, but it did! Enjoy!

Lemon Cranberry Muffins Makes 20 muffins
For the Muffins 2 1/2 cups all purpose flour1/2 teaspoon salt2 1/2 teaspoons baking powder1/4 teaspoon baking soda3/4 cups sugar1/2 cup unsalted butter, softened1 teaspoon vanilla extract1 tablespoon lemon zest1/4 cup fresh lemon juice1 cup sour cream (full fat)2 large eggs2 cups cranberries (I used frozen)sugar for the top For the Glaze 1 cup confectioners' sugar3 tablespoons milk Directions Preheat your oven to 400F and line some muffin trays with paper liners.To make the muffins; combine flour, salt, baking powder, baking soda and set aside.In a large bowl, beat the sugar, butter and vanilla on m…

Potato Soup

Here's a recipe for a creamy loaded potato soup. I love potatoes!

Potato Soup
Adapted from Family, Food and Fun
Makes 4-6 servings

  • 2 lbs potatoes, peeled and diced
  • 2 tablespoons chicken bouillon
  • water
  • 1/4 cup unsalted butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoons all purpose flour
  • 1-2 cups 2% milk
  • ¼ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ cup parmesan cheese
  • cheddar cheese, green onions or chives and crispy bacon for garnish
  1. Place potatoes in a large pot and add water just to cover them. Add the bouillon and bring to a boil. Reduce to medium heat and simmer until the potatoes are tender, about 15-20 minutes.
  2. While the potatoes are cooking, melt the butter in a pan over medium heat, and add the onion, celery and garlic. Cook until tender.
  3. Add the flour and stir for 1 minute. Remove the pan from heat and set aside until the potatoes are cooked.
  4. Once the potatoes are cooked, add the cooked vegetables to the pot (do not drain potatoes) and then stir in 1 cup of milk, thyme and pepper. I then blended a few cups of the soup and returned it to the pot. Cook over low heat until heated through. Add Parmesan cheese and more milk if you need to thin it out a bit.
  5. Serve warm with shredded cheese, green onions, and bacon!
  6. I think this might also be nice with some corn and chili powder in it. Next time!
  • Make it vegetarian by using vegetable bouillon and leaving out the bacon.


  1. I am so getting into soup for the fall. This one looks hearty and delicious.

  2. Thanks so much for the sweet compliments!! Glad you liked the soup!! And I love your idea of adding chili powder and corn to it...I'll have to try that too!

  3. Potato soup rocks! This sounds delicious.

  4. This looks delicious! It's on my to do list to make dairy and gluten free, too!

  5. Potato soups are so rich and decadently delicious - and are so perfect for this time of the year! Yours looks so creamy and scrumptious - I wish I could have a big bowl full of it right now!

  6. Hi Jennifer,
    We just love Potato Soup and your recipe looks delicious, a great selection for the SRC!

  7. This looks so delicious. I am going to make it tonight with a few variations (I read somewhere to add cream cheese? we'll see!). Recipe & review up hopefully tomorrow @


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