Posts in the ‘Recipes’ Category

Spiced Apple Cider with Rum Recipe

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If you need a toasty drink to serve at your upcoming holiday parties, this is the perfect one! Keep it basic for the kids, add a spike of rum for the adults, and I promise it will keep everyone warm and happy!

RUM SPICED CIDER RECIPE

Ingredients:

  • 2 quarts apple cider or apple juice
  • 3 star anise
  • 1 whole nutmeg
  • 6 cloves
  • 4 cinnamon sticks
  • 20 black peppercorns
  • 1 orange
  • 1 cup of rum

Directions:

Crack the nutmeg and break the cinnamon sticks in half. Add the spices to a saucepan and cook on medium heat for a minute or two, until the smell of the spice starts to develop.

Add the apple juice. Quarter the oranges, squeeze the juice into the pan, and throw the rind in as well. Turn up the heat until the juice starts to simmer, then turn to low and cover for 30 minutes.

Remove the saucepan from the heat and add 1 cup of rum. Serve hot!

Makes about 10 servings.

Total time: 30 min

Rum spiced cider recipe

Triple Chocolate Amaretto Hot Cocoa Recipe

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I am a chocoholic, if you read my blog you know. It is my one major indulgence.

So now that it's getting colder, I wanted to post a hot cocoa recipe, but turn it up a notch. First, I added some amaretto to make it a little more "grownup." Then I put homemade chocolate whipped cream on top and finished it off with shaved dark chocolate, hence the triple threat. (I also added a few almond slivers and coconut shreds to give it texture.) One word... decadent!

TRIPLE CHOCOLATE AMARETTO HOT COCOA RECIPE

Ingredients:

For the Hot Chocolate

  • 4 cups milk
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon salt
  • 3/4 cup Amaretto
For the Chocolate Whipped Cream
  • 1 cup heavy cream
  • 1 tablespoon unsweetened cocoa powder
  • 4 teaspoons sugar
For the Topping
  • 2 tablespoons of finely grated dark chocolate
  • 2 tablespoons of sliced almonds
  • 2 tablespoons of shredded coconut

Directions:

Over low heat, warm 1 cup of milk. Add the cocoa powder, sugar, and salt and whisk until they are dissolved. Turn the heat up to medium, and add the remaining 3 cups of milk, stir until it is hot enough to serve. Take the pan off the heat and add the vanilla and Amaretto.

To make the chocolate whipped cream, mix the cocoa with a couple tablespoons of the cream. Stir with a spoon, pressing out any lumps until you have a smooth chocolate paste. Add the remaining milk, and sugar, and beat with an electric mixer on high for 2-3 minutes until you have a nice peaky texture. You can refrigerate until you are ready to serve.

Pour the hot chocolate into the serving cups. Spoon on a some of the chocolate whipped cream, then use a grater or zester to add some of the dark chocolate. Finish with a few slivers of almond and some shredded coconut.

Makes 4-6 cups.

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My chocolate whipped cream.

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Have fun indulging!

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Try My New Rosemary Walnut Biscotti Recipe!

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I'm excited to share my new biscotti recipe! I love savory and sweet together, so I create these biscotti with rosemary from my garden, orange zest, walnuts, and a little bit of sugar. What came out was delicious!  And for those of you a little intimidated to try homemade biscotti, let me reassure you, they are simple.

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ROSEMARY WALNUT BISCOTTI

Ingredients:

  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter (room temperature)
  • 2 tablespoons olive oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon orange zest
  • 3/4 cup chopped walnuts
Directions:

Preheat the oven to 350°F.

Whisk together the flour, baking powder, and salt, and set aside. Roughly chop the walnuts, and put them in the oven for about 10 minutes (or until they start to small nice and toasty), then let them cool a bit while you work with the wet ingredients.

Add the room temperature butter, eggs, olive oil, and sugar to a mixing bowl, and beat on high for about two minutes. Mix in the rosemary and orange zest.

Pour in all the mixed dry ingredients, and use a spatula to mix until it is just combined. Fold in the walnuts.

Divide the dough in half in the bowl. Lightly coat your hands in flour, then lift the dough out and drop it on the lightly greased baking sheet (or use a silpat). Form the dough into two logs, about 12 inches long, and 2 inches wide.

Bake for about 30 minutes until it just starts to brown. Take it out of the oven, turn it down to 275°F, and let it cool until you can handle it.

Using a serrated knife to cut each log diagonally into about 1/2 slices. Cut diagonally so you can get nice long pieces.

Lay the pieces back on the baking sheet, and put them back into the oven to cook for another 15 minutes per side. You can tap the centers of the cookies and they should be hard when they are done.

Makes about 2 dozen biscotti.

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I'm always looking for a new desserts to give out to friends at holiday time. This will me my treat!

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Looking for other great entertaining recipes?

I'm excited to share my new biscotti recipe! I love savory and sweet together, so I create these biscotti with rosemary from my garden, orange zest, walnuts, and a little bit of sugar. What came out was delicious!  And for those of you a little intimidated to try homemade biscotti, let me reassure you, they are simple.

ROSEMARY WALNUT BISCOTTI

Ingredients:

  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter (room temperature)
  • 2 tablespoons olive oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon orange zest
  • 3/4 cup chopped walnuts

Directions:

Preheat the oven to 350°F.

Whisk together the flour, baking powder, and salt, and set aside. Roughly chop the walnuts, and put them in the oven for about 10 minutes (or until they start to small nice and toasty), then let them cool a bit while you work with the wet ingredients.

Add the room temperature butter, eggs, olive oil, and sugar to a mixing bowl, and beat on high for about two minutes. Mix in the rosemary and orange zest.

Pour in all the mixed dry ingredients, and use a spatula to mix until it is just combined. Fold in the walnuts.

Divide the dough in half in the bowl. Lightly coat your hands in flour, then lift the dough out and drop it on the lightly greased baking sheet (or use a silpat). Form the dough into two logs, about 12 inches long, and 2 inches wide.

Bake for about 30 minutes until it just starts to brown. Take it out of the oven, turn it down to 275°F, and let it cool until you can handle it.

Using a serrated knife to cut each log diagonally into about 1/2 slices. Cut diagonally so you can get nice long pieces.

Lay the pieces back on the baking sheet, and put them back into the oven to cook for another 15 minutes per side. You can tap the centers of the cookies and they should be hard when they are done.

Makes about 2 dozen biscotti.

60 min

75 min

Raspberry Shortbread Bars {RECIPE}

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Mindy, the baking and entertaining expert behind Creative Juice, made these delicious raspberry shortbread bars and I couldn't help but share!

While I spent the last few months consumed with creating macarons for my book, there have been a few other sweet treats our family has enjoyed as well!

This is one of our favorites - Raspberry Shortbread Bars! We may or may not have even been guilty of having these for breakfast a time or two! My son has a dairy allergy so we often make this recipe using vegan butter and it is just as delicious. Enjoy!

RASPBERRY SHORTBREAD BARS

Ingredients:

  • 1 cup room temperature butter
  • ½ cup sugar
  • ¾ cup powdered sugar
  • 2 Tbsp. vanilla bean paste
  • 2 ¼ cups flour
  • 8 oz. raspberry preserves

Directions:

Preheat oven to 325 degrees.

Combine butter, sugar, powdered sugar, and vanilla until smooth and light.

On low speed, add the flour one half cup at a time until dough forms.

Grease a 9x9 pan and press ¾ of the dough evenly into the pan.

Refrigerate the remaining dough.

Bake at 325 degrees for 15-18 minutes or when edges are lightly browned.

Spread the raspberry preserves over the baked shortbread.

Remove the remaining dough from the refrigerator and crumble over the top.

Bake at 325 degrees for another 20 minutes or until golden brown.

Remove and allow to completely cool to room temperature before cutting into bars.

Makes: 9-12 servings

This dish is great for parties because it can be made up to two days in advance. Just store it in the refrigerator uncut and in an airtight container. Be sure to allow it to come to room temperature before serving. Everyone loves it!

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Thanks, Mindy, putting this post together made me so hungry!

To learn more about Mindy's entertaining & dessert adventures check her out at Creative Juice and on Facebook.

 

 

Easy Mummy Cookie Pops {DIY}

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Take a look at these Mummy Cookie Pops I made for Halloween! It's the first time I worked with fondant and it was much easier than I thought.

SUPPLIES:

  • Sugar cookie dough
  • Lollipop sticks
  • White fondant
  • White frosting
  • Cookie icing
  • Candy eyes
I used packaged sugar cookie dough. I sliced the dough into 1/4 inch thick circles, carefully pushed the lollipop sticks in about half-way through, then baked until the cookies were crisp. I wanted to make sure they'd hold up as pops. Let the cookies cool.

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 I fastened my candy eyes on using tiny dots of cookie icing.

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I rolled out my fondant until it was very thin, about 1/16 inch.

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Using a pizza cutter, I cut 1/4 inch strips.

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I smoothed  a thin layer of white frosting onto the cookie where I wanted the bandages to be. The frosting acted as my glue.

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I started layering my fondant on the cookie to look like bandages. If I needed more glue, I used more frosting.

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Here's how I made the forehead.

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I continued "gluing" down strips until the whole face was covered. And here are the finished cookies!

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My daughter loved them!

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Mini Cranberry Apple Pies {RECIPE}

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As fall approaches, I'm already thinking about Thanksgiving pie (or maybe I'm just thinking about pie because pie makes me happy)!

I wanted to make single serving pies that would work at a dinner party or Thanksgiving celebration. These cranberry apple mini pies are simple (even the crust is easy), come out looking beautiful, and are so sweet, tangy, buttery, flaky, and delicious, your guests will love them!

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MINI CRANBERRY APPLE PIE RECIPE

Ingredients

Crust

  • 2 1/2 cups of flour
  • 2 teaspoons of sugar
  • 1 cup butter (2 sticks)
  • 1/2 teaspoon of salt
  • 1/2 cup cold water
Filling
  • 2 cups cranberries
  • 1/2 cup sugar
  • 2 apples
  • Zest from one orange (about 2 teaspoons)
Assembly
  • 1 large egg
  • 1 tablespoon water
  • Coarse sugar
Directions

Start by preparing the dough for the pie crust. If you want to use pre-made crust, you can skip ahead, and probably finish the whole recipe in about 20 minutes. But crust is pretty fun to make. The main trick to making a pie crust using butter, is keeping it as cool as possible while you make it. I store our flour in the freezer, and about 15 minutes before we start, I also put the mixing bowl in the freezer.

Cube the butter, and put it in a food processor with the flour, salt, and sugar. Mix for about 30 seconds. It will have almost a breadcrumb texture. Pour into the chilled mixing bowl. If you don't have a food processor, you can do this by hand in the mixing bowl. Use a pastry cutter or your hands to blend the butter.

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Add 1/4 cup of the cold water, and mix it with your hands. I like to grab and twist, making sure to work the bottom and sides of the bowl. When the water is absorbed, add another 1/4 cup of cold water. That should be enough to pull the dough together. If it still seems crumbly like in the picture below, work in another couple tablespoons of cold water.

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Sprinkle some flour on your work surface and knead the dough just a couple times to work into a nice smooth ball. Cover it in plastic wrap, and put it in the fridge for at least 30 minutes to rest while you work on the filling.

Add the cranberries to a saucepan over medium heat. I don't add any water because I want a thick filling. Stir occasionally, and when the berries start to pop, you can add 1/2 cup sugar, and the orange zest. Let it simmer on medium-low heat for about 15 minutes until you get thick jam like texture.

Peel and core the apples, and dice them. Take the cranberries off the heat, and stir in the apples.

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Preheat the oven to 425 degrees.

Take the dough out of the fridge, sprinkle some more flour on your workspace and roll it out to about 1/16th of an inch thick. I use a 3 inch biscuit cutter to cut two pieces of dough for each pie (top and bottom). You could also cut it into 3 inch squares with a knife. Put the bottom pieces on a baking sheet covered with parchment paper or a silpat.

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Make your egg wash by beating the egg and adding 1 tablespoon of water. Brush around the perimeter of the bottom pieces to help seal the pie. Spoon about a tablespoon of filling into the center of each bottom piece.

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Cut an "X" into the center of each top piece, then lay them over the bottom pieces, gently pressing the edges all the way around to seal.

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Brush the whole top with the egg wash, then generously sprinkle sanding sugar over the top.

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Bake for about 15 minutes, until golden brown. Let them cool before eating, and be careful of the hot, but delicious filling!

Makes about 16 mini-pies.

Total time: 1 hour

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And definitely serve them with ice cream!!

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Halloween Ice Cream Sandwich Spiders DIY

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I wanted to make a fun dessert for Halloween, so here are my easy Halloween ice cream sandwich spiders!

SUPPLIES:

  • Chocolate chip cookies
  • Candy eyes
  • Orange M&Ms
  • Cookie icing or royal icing
  • Black licorice shoelaces cut into 7 inch strands
  • Chocolate sprinkles
  • Ice cream
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Using cookie icing as glue, attach two candy eyes and orange M&Ms to the top of a cookie. I like to put the cookie icing on the eye or M&M and then affix to the cookie.

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Here's my finished spider top. You might need to wait 5-10 minutes for the cookie icing to set.

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On a bottom cookie, add a scoop of ice cream. Cover the sides of the ice cream with sprinkles.

Drape four  black licorice shoe laces over the top of the ice cream scoop.

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Attach your head and... voila!

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Trick: I put the bottom cookies in the fridge to keep them cold so I could work with the ice cream and it wouldn't melt right away.

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Summer Harvest Foodie App is out and We're Featured!

I'm excited to announce that the new Summer Harvest Foodie app is out for iPhone and iPad, and once again a recipe of ours -- our strawberry ginger lemonade -- has been featured. Thank you, Foodie!

This month, the theme is recipes that feature late summer fruits and vegetables. If you are a fruit and veggie lover (which I definitely am), you will die over the creative recipes and beautiful photos!

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Some of my favorite recipes from the app are: the roasted baby eggplant with ricotta, zucchini and sweet potato latkes, savory spinach and cheese waffles, spicy shrimp with zucchini noodles, and blueberry pie with chocolate ginger crust. Sound interesting, right?

Something about looking at beautiful photos of food... it always makes me happy. If you're like me, definitely download the Summer Harvest Foodie appIt will make you happy, too!

Kimchi Relish Recipe Perfect for Labor Day!

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We had an early Labor Day party at our house last weekend with one of my oldest friends and her family. The weather here in Palo Alto couldn't have been better and with great food and great company, we all had a fantastic time!

I was asked by Hebrew National to come up with an interesting way to serve hotdogs at our party. Since my husband loves spicy, I decided to try my hand at homemade kimchi relish. We love kimchi at our house! For those of you who don't know, kimchi is a Korean fermented side dish made with cabbage and other vegetables. It's spicy, sour, and delicious!

This recipe is simple, but you do need to wait three days for the kimchi to ferment. And I don't know if you've heard all about the probiotics in fermented foods, but kimchi is actually super healthy! So here's how I did it:

KIMCHI  RELISH

Ingredients:

  • 1 napa cabbage
  • 5 green onions (scallions)
  • 1/3 cup coarse Korean red pepper powder
  • 1/2 cup kosher salt
  • 1/4 cup fish sauce
  • About 12 cups warm water, plus more as needed
  • 3 tablespoons grated fresh ginger
  • 4-5 large garlic clove
  • 1 teaspoon granulated sugar
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Directions:

Cut the bottom off the cabbage, then cut it in half lengthwise. Cut into 1/2 inch strips. This is smaller than you'd cut for a traditional kimchi, but I wanted people to be able to easily spoon it onto a hot dog bun.

Put the cabbage in a large bowl, add the salt, and cover with enough water to cover the cabbage. Use saran wrap to cover, and press it down so it is touching the cabbage. This keeps it from floating. Let it sit for 3-4 hours.

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Strain and rinse the cabbage. You can squeeze the cabbage with your hands to get some of the excess water out.

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Add the cabbage, hot pepper, chopped green onion, diced or pressed garlic, and grated ginger in a bowl and stir with a spoon or spatula until the cabbage is thoroughly coated. Transfer the mix to a glass jar. We used two ball jars (1 pint size). Close and let sit in a cool dark location for at 24 hours.

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After 24 hours, open the jar (you should get a small release of gas). Reseal and move to the refrigerator for another 2 days. It should last for at least 1 month!

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And now onto the party... We have a Weber grill that we like to use because it gives food a real charcoal flavor. We grilled Hebrew National hotdogs (our favorite), onions, and peppers.

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kimchi-relish-recipe-59A Inside, I decorated for Labor Day using fresh flowers and these 1950's retro cool free Labor Day printables I love from our site.

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I put the kimchi relish out, and so people knew what it was, I printed out an editable free Labor Day food label from our site.

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The hotdog with kimchi tasted delicious! The kimchi added a great spicy sourness that went perfectly with the salty hot dog.

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No Labor Day BBQ would be complete without beer, chips, watermelon, and dessert.

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For dessert, I went with a pie theme: apple pie and whoopie pies! We have the most amazing whoopie pie recipe on our site if you're interested in trying them.

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Again I used our free printables to dress up the whoopie pies.

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And there you have it... our little backyard party!

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Happy Labor Day, everyone! Here's to a great end of summer!

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Hebrew National is running a contest on Facebook where if you become a fan and tell them why you love Hebrew National on their page, YOU could win free franks (I already entered because I love Hebrew National hotdogs)!

Hebrew National tastes great because, for more than 100 years, we've adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That's our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too! www.facebook.com/HebrewNational

HebrewNational-logo (1)

Disclosure: Compensation was provided by Hebrew National via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.

{RECIPE} Homemade Pretzel Dogs!

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We love homemade pretzels (see our recipe for soft pretzels). So when we were asked by Hebrew National to come up with a interesting hotdog recipe, we thought it would be fun to mash up our pretzels with Hebrew National hotdogs and make pretzel dogs!

We served them to our friends, and they loved them! The smokiness of the hotdog was a perfect compliment to the salt, crunch, and chewiness of the pretzel. Match made in heaven!

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PRETZEL DOG RECIPE: Makes 14-16 Pretzel dogs

Ingredients:

  • 1 1/2 cups warm water (110-115F)
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 4 1/2 cups all-purpose flour
  • 3 tablespoons vegetable oil
  • 2 packages of hot dogs
  • 2 egg yolks
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Directions:

We followed our Soft Pretzel Recipe fairly closely, but we did substitute vegetable oil for butter to keep the pretzel dogs Kosher.

In a large bowl, add 2 tablespoons sugar, 2 teaspoons of salt, and yeast. Pour in 1 1/2 cups of warm water. Wait about 5 minutes for the yeast to activate. It will start to bubble or foam a little.

Add the flour and oil, then mix until combined.

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Drop the dough out on a smooth surface (we just use our dining room table), and knead for 7-10 minutes. If you are fortunate enough to have a stand mixer with a dough hook, just mix on low for 5 minutes. I actually enjoy the kneading!

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Put the dough in a lightly oiled bowl, cover, and let rise for an hour. The dough should roughly double in size.

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Preheat the oven to 400F and start boiling 10 cups of water in a large pot. Once you have a strong boil, pour in 2/3 cup baking soda. Also, get a baking sheet ready with either a silpat, or lightly oiled parchment paper.

Divide the dough into 8 pieces.

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Roll each piece into 16 inch long ropes. The dough is very elastic, so it will tend to shrink a few inches as soon as you stop rolling it out - that's normal.

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While wrapping the dough around the hotdogs, twist the rope of dough, so it looks something like this when you're done.

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Carefully lower the pretzel dogs into the boiling water, one at a time, for 30 seconds. They will initially sink to the bottom, but will float up to the top after 20-25 seconds.

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Place on baking sheet.

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Brush the egg yolk on the tops of the pretzels, then sprinkle some coarse sea salt over the top (use as much as you'd like).

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Bake at 400F degrees for 10-12 minutes, until you get a nice brown exterior. Serve and enjoy!

Total time: 90 minutes

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If you have dough left over, or only want to make use one pack of hot dogs, you can use the leftover dough to make some soft pretzels!

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Hebrew National is running a contest on Facebook where if you become a fan and tell them why you love Hebrew National on their page, you could win free franks!

For me, I love Hebrew National hotdogs because they bring back memories of my childhood. Hebrew National was the only brand my mom would  buy because she knew they were high quality with 100% kosher beef. I remember her grilling them outside on hot summer days and eating them with lots of mustard. :)

Hebrew National tastes great because, for more than 100 years, we've adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That's our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too! www.facebook.com/HebrewNational

HebrewNational-logo Disclosure: Compensation was provided by Hebrew National via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.

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