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Little Bottles of Natural Goodness 

Bickford Flavors Thanksgiving Dinner

Posted on November 24, 2014 by Bickford Flavors

 

In honor of Thanksgiving 2015, we're doing an entire meal! Well, not exactly an entire meal, you'll still have to make your own Turkey, but we got the rest. We've made Orange Cranberry Sauce, Maple Glazed Sweet Potatoes, Rosemary Stuffing, and Lemon Garlic Roasted Brussels Sprouts. Honestly, I don't know how we did it, this is one seriously flavorful and fantastic meal!

Here you go:
Orange Cranberry Sauce

1 bag fresh cranberries

1 c. water

1 c. sugar

2 tsp. Bickford W.S. Orange Flavor

 

Mix all ingredients in saucepan on medium heat. Bring to a boil and reduce heat and simmer 10-15 minutes. Pour into serving bowl and let cool at least 2 hours.

 

Maple Glazed Sweet Potatoes

2 - 40 oz. cans sweet potatoes, drained

1 stick butter

1/2 c. brown sugar

2 TBS. Bickford Maple Flavor

 

In skillet melt butter and brown sugar until dissolved. Add Bickford Maple Flavor and drained sweet potatoes. Heat potatoes 10-15 minutes.

 

Rosemary Stuffing

1 - 16 oz bag bread cubes

2 stalks celery, diced

1 quart turkey broth

1 stick butter

1 TBS Bickford Rosemary Flavor

 

In large pan sauté butter and celery until celery is soft. Add Bickford Rosemary Flavor and bread crumbs and turkey broth. Mix until combined, cover and cook 45 minutes, stirring occasionally.

 

Lemon Garlic Roasted Brussels Sprouts

1- 1 # bag fresh Brussels sprouts. halved

2 TBS Olive Oil

1 1/2 tsp. Bickford Garlic Flavor

1 1/2 tsp Bickford Lemon Flavor

salt & pepper, taste

 

In bowl mix, brussels sprouts, olive oil and Bickford Garlic Flavor. Once coated put on cookie sheet and bake @ 425 degrees for 25 minutes. Stir once after 10 minutes. Remove from oven and drizzle Bickford Lemon Flavor over and stir.

 

Enjoy!! From Our Family to yours...Happy Thanksgiving!

 

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Rosemary Garlic Roasted Potatoes Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 4 lbs new potatoes, scrubbed and halved
  • 1 tsp. Bickford’s Garlic Flavor
  • 1 tsp. Bickford’s Rosemary Flavor
  • ¼ cup olive oil
  • Kosher salt and pepper to taste


Directions:

 

Preheat oven to 400°F. In a large bowl, toss new potatoes and Bickford’s Garlic Flavor with Bickford’s Rosemary Flavor. Toss with olive oil to coat lightly, add salt and pepper to taste. Lightly oil a sheet pan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold.

 

Image Source (Flickr)

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Spinach and Artichoke Dip Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 1 can (14 oz) artichoke hearts, drained, finely chopped
  • 1 pkg (10 oz) frozen chopped spinach
  • ¾ cup; 100% grated parmesan cheese
  • ¾ cup light mayonnaise
  • ½ cup 2% milk shredded reduced fat mozzarella cheese
  • ⅛ tsp Bickford Garlic Flavor
  • (Add ⅛ tsp Bickford Basil or Rosemary Flavor if desired)

 

Directions:


Preheat oven to 350° F. Mix all ingredients until well blended.  Spoon into 9-inch pie plate or small shallow baking dish.  Bake 20 minutes or until heated through.  Serve with reduced fat crackers or assorted cut-up vegetables

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Potato Corn Fritters Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 3 cups frozen corn, thawed and drained
  • 2 pkgs (8½ oz.) corn muffin mix
  • 1 tsp Bickford Basil Flavor
  • 1 tsp Bickford Rosemary Flavor
  • 3 eggs
  • 1½ cups milk
  • 1 pkg refrigerated hash brown potatoes
  • 2 tbsp sugar
  • 2 tsp salt
  • ½ tsp black pepper

Directions:

Mix all ingredients together. Heat oil in deep fryer to 325°. Drop tablespoon size potato mixture in heated oil. Cook 4-5 minutes or until brown. Drain browned fritters on paper towel.

 


Dipping Sauce:


1 jar (12 oz.) apricot preserves
¼ cup mayonnaise
¼ cup sour cream
2 tsp Bickford Lime Flavor


Combine all dipping sauce ingredients and serve with corn fritters.

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