5 Pomegranate Recipes to Try


It’s pomegranate season, y’all!  Now through the end of February, this nutrient dense, antioxidant rich fruit is full of great benefits and flavor!  It’s packed with zinc, calcium, iron, magnesium, and potassium, just to name a few.   Around the holidays, pomegranates are great to toss into soups, salads, dinner meals, sweets, or even in a beverage. Check out these five delicious-looking recipes I’m going to try.

5-Ingredient Pear Pomegranate Salsa -- made with five fresh and tasty ingredients! gimmesomeoven.com

pear pomegranate salad

No-Bake Chocolate Pomegranate Tart | giverecipe.com | #tart #chocolate #pomegranate #fall

no-bake chocolate pomegranate tart

Honey, Pomegranate, Pecan Chicken Salad Lettuce Wraps... light, fresh, and mayo-free. Perfect for a refreshing lunch or dinner! #glutenfree | iowagirleats.com:

honey, pomegranate, pecan lettuce wraps

Pomegranate Moscow Mule. The perfect Winter Cocktail! Be holiday ready with this delicious drink!

pomegranate Moscow mules

Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios | halfbakedharvest.com @hbharvest

butternut squash + goat cheese soup topped with pomegranates

I’ve scoured the internet trying to find the best way to deseed a pomegranate, and this 7-step tutorial is definitely the best.


 What are your favorite ways to eat a pomegranate? 


Pumpkin Spice Loaf with Whipped Buttercream Frosting


Shew… that’s some title, but this pumpkin bread lives up to it. It’s pumpkin season, y’all!! This weekend we had a glimpse of fall with a cool breeze. I even pulled out a scarf to wear to church. I’m hoping it sticks around for a little while before turning into full-blown winter.


While at the grocery store I was bombarded by all the pumpkin flavored stuff. It got me right in the mood to whip something up, literally. This bread is straight out of a Krusteaz quick mix box, but I added this homemade whipped buttercream frosting to make it even yummier (and sweeter!). I’m not sure whether to categorize this loaf in breakfasts or sweets. You be the judge.


First of all, I’d like to give Krusteaz a little praise real quick, because they are amazing. Have you had their Belgium waffles? Or their lemon squares? Around the fall they have this pumpkin spice quick bread mix and it is fabulous. My boyfriend says I talk things up too much without giving people the opportunity to make their own opinions, but I have to with this stuff. I’m not lying. It’s the perfect mixture of sweet and spicy without being too overwhelming. If you love PSLs, you’ll love this bread.


The frosting though, is the real treat. I started with this whipped buttercream frosting recipe and added some other spices like cinnamon and nutmeg. It was super tricky, but you have to stay patient and wait the allotted time for each step. It’s totally worth it in the end.

one box Krusteaz Pumpkin Spice Quick Bread Mix + box ingredients
7 tbsp all-purpose flour
1 ¼ cup milk
1 tbsp pure vanilla extract
1 cup unsalted butter, at room temperature
1 cup brown sugar, packed
1 tbsp ground cinnamon
1/2 tbsp nutmeg (optional)
pinch of salt

For bread:

  • Mix and bake bread as the box describes. (I only cooked mine for 45 minutes and it was perfect. Watch your bread closely.)
  • Take bread out and while it’s still warm, puncture 15 small holes in the top with a wooden dowel or similar. You’re going to pour the icing in it later.

For frosting:

  • While bread is baking, in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick pancake batter. This takes time.
  • Remove from heat and let it cool to room temperature.
  • Stir in vanilla.
  • While the mixture is cooling, cream the butter, sugar, cinnamon, nutmeg and salt together until light and fluffy on medium high, about 3 minutes or more.
  • Then add the completely cooled milk and flour mixture.
  • Beat it for about 5 minutes (or more) on medium-high to high until it looks like whipped cream. If you can still taste the sugar granules, keep beating it until you can’t. This is where your patience comes in. Just keep beating until it’s not creamy anymore.
  • Cover with cling-wrap and store in fridge for about 10 to 15 minutes to allow frosting to harden a little.
  • While bread is still cooling, spread icing all over it. Icing will fall into holes, giving it the perfect flavor when you bite into it. You will have plenty if icing leftover for cupcakes or anther loaf of bread. Store in fridge, covered, for up to a week and a half, but don’t waste it!


Chili Con Queso

My boyfriend and I used to hit up Buffalo Wild Wings a least once a week and now that we have changed our eating habits, we have had to cut that out. Our favorite appetizer to get there was their Chili Con Queso. My mouth waters just thinking about it. It wasn’t a lot, but the flavor was amazing and we always wanted more.

Since I have started freezer cooking, I’ve been thinking about quick and easy side options to go with the main entrées. Yesterday I wanted to try out the chicken enchiladas that I had made and froze. By the way, the recipe for that is here. I kept thinking about that Chili Con Queso from BWW and what all had to be in it. Then it donned on me: it was simple. After a quick trip to the grocery store and an hour of simmering in a crock pot, I had made pure perfection.








Chili Con Queso
half recipe, feeds 2-3 people

1 block of Velveeta (32 oz.)
1 can of Rotel Mild diced tomatoes and green chilies (10 oz.)
1 can of Hormel Chili, no beans (10.5 oz.)

Cut Velveeta cheese block in half. Cut into smaller cubes for faster melting. Add cheese, Rotel (undrained) and chili into a crock pot on high. Let simmer for an hour. Serve with tortilla chips.


Darn Delicious Lettuce Wraps

This post is brought to you by:

I love P.F. Changs, like a lot, but I can’t afford to eat there every night. I’ve been on a mission to find the recipe for the lettuce wraps that they serve there which are to.die.for. Finally, with the help of Damn Delicious (excuse the language) I made them last night!

Lettuce Wraps1

Lettuce Wraps2

And oh, sweet mother of Jesus were they soooooo good. My sister and niece came over and we devoured them in less than 5 minutes. The recipe calls for a bajillion ingredients such as ginger, hoisin sauce, soy sauce, rice vinegar, water chestnuts, siracha sauce, onions, green peppers, and… I think that’s all of them, but took about 10 minutes to make. I can’t decide if they are better than the real thing, but they are close.

I will definitely be doing this again!



Strawberry Poppyseed Salad

This delicious strawberry poppyseed salad will make you do flips. It’s so stinkin’ delicious.


I discovered this heavenly deliciousness when I tried it at Panera Bread. What makes the salad is this amazing dressing that is to-die-for. So when I spotted it out of the corner of my eye while browsing at Publix, I knew Jesus really did love me. Hallelujah. Don’t worry, I grabbed an extra just in case I decided to drink the bottle for dessert. I picked some some yummy baby spinach and arugula as well as some fruit and grilled chicken. I forgot the pineapple – silly me.



So wonderful. Panera knew what they were doing manufacturing that dressing for the world to take part in. It’ll change your life and make you never want nasty ole ranch again. Yuck!

You have to get it. Like, right now.

Oh, on another note my Mila Bear got her BarkBox in the mail today! She was so excited! If you haven’t signed up your furbaby, you definitely should. Organic treats and toys just for your special baby, once a month, for $18! You can beat that. Just look at her face!


I can’t wait for July’s! I’m guessing something patriotic. We’ll see!