Sunday, September 9, 2012

Health Benefits of Beef Jerky!

One of my team members found this article on LiveStrong's website about the health benefits of jerky! Check it out. As I was reading it, it mentions that jerky is high in sodium and a 1 oz serving has 590 mg of sodium. I went and checked the label on ours and guess what? It's only 380 mg! And...I compared it to other national brands and found it is less in calories and the sugar content is less. Not only is our jerky made with no preservatives, msg or nitrites, it is just down right more healthy! For $12 plus less than $2 shipping, every month you can get two bags sent to your house! When you do that, you will also get your own FREE website to purchase more at wholesale prices and...if you want to work it as a can refer people to the site and make a commission off the retail sales you get. You could be earning your jerky for FREE! Visit my site and look around to see if it's of interest to you...!

Monday, August 20, 2012

Wednesday, March 14, 2012

Pot of Gold Roasted Garlic Basil Potato & Corn Chowder Soup

Perfect for your St. Patrick’s Day Celebrations or any time of year!
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 celery rib, finely chopped
  • 48 ounces chicken stock
  • 2 cups potatoes, peeled and diced
  • 1½ cups white shoepeg corn
  • 1 cup heavy cream
  • 3 tablespoons flour
  • 1 tablespoon Biltmore Inspirations Roasted Garlic Basil Seasoning Mix
  • Chopped fresh parsley or chives to garnish
  • Melt butter in a medium soup pot.
  • Stir in onion and celery and cook over medium heat for 10 minutes or till onion is clear, stirring occasionally.
  • Add chicken stock, potatoes, and corn; bring to a low boil.
  • Lower heat, cover pot, and simmer about 7 minutes until potatoes are tender.
  • In a small bowl, whisk together cream, flour, and seasoning salt.
  • Stir mixture into soup.
  • Bring soup back to low boil, then reduce the heat and simmer for 8 minutes.
  • Serve hot, garnished with fresh herbs.
Yield: Serves 6

Friday, February 24, 2012

FREE eBook Alert! - Gooseberry Patch

FREE eBook Alert!

Our eBook, Hot Cocoa Classics,
is FREE this week only
Just in case you missed the link on our Page on Facebook, click the book below to visit our landing page. Choose your eReader and you'll be able to download this FREE cookbook in seconds!
Don't have an eReader? That's can still get a copy!
Download one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer!

Thursday, February 23, 2012

Tuscan Strata

This recipe uses the Tuscan Parmesan Seasoning Mix and the Savory Tuscan Bread from the Biltmore Inspirations catalog. 
Visit my website to place an order- or email me at
Products displayed-Brocade Collection-Vase and the Olmstead Oak Dinnerware Collection-Baking Dish with Stand.

  • 1 tablespoon unsalted butter
  • 8 eggs
  • 1¼ cup half-and-half
  • 1 tablespoon Tuscan Parmesan Seasoning Mix
  • 1 package Savory Tuscan Bread, prepared according to directions and cut into ½-slices
  • ½ pound sliced ham
  • ½ pound sliced Gruyere cheese
  • 1 cup shredded Italian mixed cheese
Grease a 2-quart baking dish or casserole with 1 teaspoon butter. Whisk together eggs, half-and-half, and Tuscan Parmesan Seasoning Mix in large bowl.  Set aside.
Cut sliced bread into triangles. Cut ham slices in half. Cut across sliced Gruyere to form triangles.
Shingle bread, cheese, and ham in dish with point of triangle turned up and bottom of triangle on against baking dish. Repeat across entire baking dish.
Pour egg mixture over layered ingredients. Gently press down with the back of a large spoon to make sure bread tops are moistened.  Melt remaining butter and drizzle over surface. Top with shredded cheese.
If you are making this ahead of time, cover with plastic wrap and refrigerate overnight.
Otherwise, preheat oven to 350 degrees.  Bake strata, uncovered, until golden brown and slightly puffed, about 45–55 minutes.
Let rest 10 minutes before serving.
Yields 6 servings.

Biltmore Inspirations Tropical Zing Salad

This is called a Tropical Salad and is made with the  Biltmore Inspirations Tropical Zing Sauce.  
Here is the recipe:

For the dressing:
1/4 cup Biltmore Inspirations Tropical Zing Sauce
2 tsp fresh lime juice
1/2 cup canola (or your choice) oil
1/4 tsp salt
1/4 tsp pepper

For the salad:
Your favorite lettuce
1 11 ounce can of drained mandarin oranges
2 cups quartered strawberries
1 cup diced celery
1/4 cup thin sliced red oinions
1 cup pecan halves.

This is an easy and absolutely delicious salad. The dressing really makes it. You can order our tropical zing sauce on my web site at or email me at

Tuesday, February 14, 2012

Happy Valentine's Day from Julie and Biltmore Inspirations

Biltmore Inspirations has beautiful home decor items that are perfect for any occasion. Just look at the stunning table displays below using the products from the catalog. If you are interested in any of these items and want to see the full line catalog, visit my consultant website at-
Contact me to place an order, host an event, order online, or join my team!

Monday, February 13, 2012

Snow Day-Hurray!

We finally got the first real snow of the season and school was cancelled. Up until now, the total accumulation has been less than an inch! The neighborhood kids had a great time with the snow items they hadn't used yet this winter. My daughter built this Upside Down Snowman from an idea posted on Pinterest! It lasted long enough for the pictures and then came tumbling down.
Sara and Frosty! 

Poor Frosty! 

Josie and Ellie-Snow Pups!

Some other activities of the day:
Valentine Popcorn-Yum!

Crayon Hearts!

Tuesday, February 7, 2012

Couponizer-Coupon Organizing System

As a Couponizer Coach, I can offer you this organizational system for your coupons! If you read through this post, you will see what is included in the system and how it works! Contact me at to make a purchase or click on the Purchase Information tab! 
Couponizer System-$19.95 or $22.95 with shipping!
Gift Set-$27.95 or $32.95 with shipping!

Couponizer System-sealed with other items inside!
Couponizer/Tote Gift Set
Shipping available!

Canvas tote bag

Monday, February 6, 2012

FREE eBook-Gooseberry Patch

I have been collecting Gooseberry Patch cookbooks for several years now! I like how the recipes are simple and easy to follow, with just a few ingredients.
Enjoy this FREE download. If you don't have a Kindle or Nook, this will download to your computer!
Free Ebook!Gooseberry Patch Candy eBook
eBooks-Gooseberry Patch(hover and click)

Wednesday, February 1, 2012

Save More Than Money!

One of my favorite organizing tools is my Couponizer! I am lucky enough to be a Couponizer Coach and share this product with others! A coupon, loyalty card, or reward card will do no good, if you don't have it when you need it! This is a great solution! It will pay for itself the first shopping trip you use it! I have a Facebook page-I Save With Coupons-where I share deals I am finding. Check it out! :)
If you would like to purchase this product-contact me! It sells for $19.95 plus shipping, and makes a great gift!
Contact me at for more information, or visit my website and order online at!

10th Anniversary Couponizer System

Order Your Couponizer Today!

Getting cash out of your coupons takes having ORDER, STRUCTURE, EFFICIENCY and SUPPORT to make it happen! Otherwise you wind up with a bunch of paper clutter which creates unecessary stress rather than savings. The Couponizer provided all that is needed to start saving quickly and keep going so savings add up!
Already tried other organization methods? Envelopes? Binders? Accordian files? Rolodex? All good until you have to use them consistently week in and week out. Over time, the frustration outweighs the function and then coupons become a burden instead of a blessing. You need a Couponizer!
Extreme Couponing is sweeping the nation however most consumers figure out quickly that a big bulky binder of coupons is just too much. Our feature product, The Couponizer, takes coupon organization to the next level and is compact, light and easy to organize and transport your savings to any store! The Couponizer book contains pockets that are categorized like the aisles of a grocery store as well as holder pockets for other coupons such as restaurant and retail. The organizational features work together to help you take full advantage of the multitude of savings opportunities available today both online and in print.
*Product information shared from The Couponizer website.

Monday, January 30, 2012

Products I Love!

I love to find new products, to make life easier and more organized. The Card Cubby is a fun product to organize those cards in your wallet, in the bottom of your purse, or maybe in a drawer somewhere. With the alphabet tabs, you can quickly file them. R can be for reward card! G can be for gift cards! This would also make a great gift. The red is perfect for Valentine's Day! Check out the link below to see the website and the other styles that are available. The link is a refer a friend one, so the company will know I sent you there!

I just used the code CCRS at checkout and got a 10% discount!

I Save With Coupons-You can too!

I love the blog-Your Retail Helper! Below you will see the helpful information that she posts. Join my blog to keep up-to-date on the good deals I am finding and passing on to you. Want to get her emails? I have her blog link posted below under My Blog Lists!

Your Retail Helper's Top Eight

Full List

Sign Up & Save

Sunday, January 22, 2012

2012 Declutter Calendar

Declutter Calendar--

On my Path to Progress, part of what I am doing is focusing on one organizing activity each day. I am sharing this Declutter Calendar for those of you who would like to do this too. Along with this, I am still using the Menu Planning Calendar that I posted earlier on my Blog! The recipes have been awesome and I like having leftovers for the next day. Thanks to Pinterest bloggers for these awesome ideas! This calendar comes from Beth @ My Simpler Life.

Tuesday, January 17, 2012

Path to Progress Continues!

One project that doesn't happen often enough at my house is getting rid of old spices! Could this be why all my meals tasted the same-bland? It was fun, the day I got the Tupperware Spice Containers(era 1990ish)! No, the spices aren't THAT old. Dumping them into the clear containers, labeling them, and putting them on a carousel in my cabinet! Well, I have come to the conclusion that that probably isn't the best method for me. I tossed most of what I had on hand and headed out to Price Chopper. It was early that morning, so the spices were all lined up in neat rows. I took one of each. It was easy to see if I had missed any! Here is the progress. Out with the old!

In with the new!

What else did I accomplish with this spice center makeover? 2 empty kitchen drawers!

Now onto the "too small for coats" closet....It is now a "puppy" closet with all of their things in one place(except for the treats in my lower desk drawer).

Josie's hook, Ellie's hook, toy box, and bins with the dog clothes, more toys, and one for my extra jammies that didn't fit in the bathroom.
One more picture-I hung the leftover lattice piece from my master bedroom closet scarf project in the hall closet. I will probably add cup hooks to use it for more storage. For now, it is bare, but lots of possibilities!

Will the projects ever end? Probably not! Until next time....

Wednesday, January 11, 2012

Soup-er Recipes from Biltmore Estate!

Well we new it couldn't last much longer. Kansas City has only had .1 of a inch of snow and tonight we are under a Winter Weather Advisory! As I sit here with a puppy on my lap and the kitchen door open, I share some warm winter comfort food ideas! I love soup on a chilly winter night and here are some from the Biltmore Estate collection! I have picked 5 to post here. Enjoy!

Banish The Chill

This time of year, nothing satisfies like piping–hot soups, flavorful stews, or a traditional cassoulet—a delicious French dish that typically combines a hearty blend of meats (often pork sausage or poultry) and white haricot beans. Enjoy the following recipes with suggested Biltmore™ Wine pairings from our winemakers.

Roasted Red Pepper Soup

Serves 8-10
Ingredients:• 1 28 oz cans of red peppers or 2 fresh peppers, chopped
• 1 medium onion, finely chopped
• 1 shallot, finely chopped
• 1 quart chicken stock
• 1 cup heavy cream
• 1 clove garlic, finely chopped
• 1 sprig thyme
• 1 bay leaf
• Few sprigs parsley
• Salt and pepper to taste
Method:Sweat the onion, shallot and garlic, in a little olive oil until soft. Add the peppers and cover with chicken stock. Add the herbs and bring to a simmer. Cook for 30 minutes or until vegetables are soft. Remove the herbs and purée the soup in a blender until smooth. Strain into a clean pot then add the heavy cream and bring to a boil. Adjust the seasoning and serve hot.Winemaker's Suggested Pairing:Biltmore® Cardinal's Crest® Red Wine

French Onion Soup

Serves 6
Ingredients:• 1 pound onions, sliced
• 1 cup dry sherry
• 2 tablespoons butter
• 1 bay leaf
• 6 cups chicken or beef stock
• Salt and pepper to taste
• 6 slices of crusty French baguette
• 2 cups Swiss cheese (preferably Gruyere)
Method:Cook the onions in the butter with salt and pepper and the bay leaf over medium–high heat, stirring to release caramelizing onions from the bottom of the pot. Once a deep, dark color is obtained, add the sherry and reduce until dry. Add the chicken or beef stock and simmer for 15 minutes. Adjust the seasoning and spoon into bowls. Place the bread slices on top and sprinkle the cheese over the bread. Place under the broiler until the cheese melts and bubbles. Serve immediately.Winemaker's Suggested Pairing:Biltmore® Pinot Grigio

Butternut Squash BisqueServes 4

Ingredients:• 3 butternut squash
• 1 onion, small chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 shallot, chopped
• 6 oz sherry cooking wine
• 16 oz chicken stock or broth
• 12 oz heavy whipping cream
• 1/2 tsp dried sage
• 1/4 tsp ground nutmeg
• 1 Tbsp Kosher salt
Method:In a heavy–bottom sauce pot, sauté onions, celery, garlic and shallots until translucent. Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Deglaze with sherry and reduce wine by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.Winemaker's Suggested Pairing:Biltmore® Riesling

White Bean, Kale and Ham Hock Soup (Gluten–Free)

Serves 4
Ingredients:• 1 1/2 cup yellow onion, diced
• 1 1/2 cup carrots, diced
• 1 cup celery, diced
• 2/3 cup fresh garlic, minced
• 1/2 cup blended oil (Canola/oil mix)
• 1 1/2 pounds dry Cannellini beans
• 2 smoked ham hocks
• 1 bag kale, washed, stemmed, and chopped
• 1 1/4 cup white wine
• 2 1/2 Tbsp chicken base
• 11 1/4 cup chicken stock
• 4 3/4 cups cold water
• 1/3 cup lemon juice
• 3 Tbsp red wine vinegar
• 2 tsp liquid smoke
• 1 bouquet* of 2 sprigs of fresh thyme, 2 spring of rosemary, 1 bay leaf, 4 peppercorns, 1 clove
• 2 Tbsp red pepper flakes
• 2 tsp celery seed
• 2 tsp dry thyme
• 2 tsp dry oregano
• 1/3 cup sherry (dry)
*To make bouquet, wrap all ingredients in cheesecloth and tie with butcher’s twine.
Method:Sweat onions, celery, carrots and garlic in oil in a large pot until they become very soft. Add the remaining ingredients except the kale and sherry. Bring to a bare simmer and cook until beans are just tender and not mushy. Remove ham hock and set aside to cool. Add the kale and cook until kale is tender. Dice meat from ham hocks, removing any fat. Return meat to pot. Add sherry and adjust seasoning with salt if needed, ham hocks are salty.Winemaker's Suggested Pairing:Biltmore® Chardonnay Sur Lies

Sweet Potato and Black Bean Chili

Serves 6-8
Ingredients:• 4 lbs beef chuck roast, cubed to 1"
• 6 oz bacon, medium diced
• 2 cups yellow onions, medium diced
• 1 1/2 cups red peppers, medium diced
• 2 cups sweet potatoes, large diced
• 1/2 cup poblano peppers, seeded and medium diced
• 2 Tbsp garlic, minced
• 1 tsp chipotle pepper puree
• 1 tsp flour
• 2 cups canned black beans, rinsed
• 1 Tbsp smoked paprika
• 3 bay leaves
• 1 1/2 Tbsp chili powder
• 2 tsp coriander
• 2 tsp cumin
• 2 tsp oregano
• 3 cups red wine
• 2 cups beef broth
• 2 cups canned tomatoes, diced
• 2 Tbsp tomato paste
• Kosher salt to taste
• 1/4 cup lime juice
• 1/3 cup fresh cilantro, chopped
• 1 tsp sugar
Method:In a stock pot over low heat, add bacon and render fat until bacon is crisp. Remove bacon for later use but retain the fat. Season beef with salt and pepper. Turn heat up to medium–high. Working in small batches, brown beef making sure not to add too much at one time. Once one batch is browned, remove from pan and repeat until all beef is browned. Set beef aside.

Lower heat and add vegetables to pot with bay leaves and a pinch of salt and cook until soft and translucent, approximately 10–12 minutes. Add spices and continue to cook 4 minutes. Add tomato paste and flour and cook an additional minute. Stir wine and broth into pot. Add beef. Bring to a simmer, cover tight and let simmer slowly for 1 hour. Add sweet potatoes, tomatoes, black beans, and continue to simmer uncovered until both beef and sweet potatoes are tender and chili is thick. Add lime juice, sugar, and season with salt and black pepper. Finish with chopped cilantro and serve with sour cream and crispy bacon.
Winemaker's Suggested Pairing:Biltmore® Merlot