Friday, December 16, 2011


 
While many spinach and artichoke dips require stove top AND oven cooking, our Yumology recipe is a simplified, faster way to get the goods to your guests pronto!

 
No Bake Spinach & Artichoke Dip

 
1 bag of baby spinach (chopped)
1 can of medium artichoke hearts (chopped)
1 tsp of minced garlic
1/4 cup of diced shallots
2 tbsp olive oil
1 brick of low-fat cream cheese
4 cups of grated firm mozarella cheese
1/2 cup of grated parmesean cheese
1/2 cup of white wine
1/2 tsp white pepper
Salt to taste

 
  • Add the olive oil to a large stove top wok or deep pan.
  • When the oil is hot add the shallots and garlic and let soften.
  • Add the baby spinach and cook down until leaves have wilted and shrunk completely.
  • Add the artichoke hearts and stir until warm.
  • Add the white wine, white pepper and salt; reduce for 10 minutes, allowing some of the excess liquid to boil away.
  • Bring the cream cheese to room temperature and add it to the pan.
  • Once the cream cheese has been mixed in, add the shredded mozarella.
  • Stir until consistency thickens and becomes more dip like.
  • Transfer contents to a bowl and top with parmesean cheese while still hot.
  • Begin dipping with crackers, bread or pita chips.

Tuesday, November 15, 2011


The next time you decide you want a roast chicken, turkey, duck, goose or quail for din-din try this unique approach to cooking your bird evenly.

Take an ordinary bundt pan and stuff the cone of the pane up the bird. This method will allow for even cooking from the inside and outside, making your dinner even more juicy and delicious.

Add even more flavor by layering vegetables and spices into the resevoir of the bundt pan. Let the juices of the bird run down over them, making them tender and tasty!

Friday, November 4, 2011

Pinned Image

How do you typically dress up your baked potato? If you're like most of our Yumologists you begin with a simple slice down the middle, right?  While the tried and true centerfold cut has been the most popular way to initiate surgery on your baked potato, our Yumologists recommend a new method that promises to pack your potato full of flavor in ways you've never imagined.

At first glance this potato might look like the beginnings of potato chips, but in reality it's much healthier. Before you place your baked potato in the oven take the time to slice it 3/4 of the way down and in about 1/4 inch parts.

Add olive oil, sea salt, chile powder, cumin, oregano, basil, garlic and any other combination of spices you can think of into each slit, then lay the open potato in the oven and bake at 400 degrees until the outside of each potato slice is crisp.

You can proceed to eat these by pulling them apart, or going the usual knife and fork route, the choice is up to you!

Friday, October 28, 2011


How to Eat Fried Worms is the classic tale of the new kid in school and his fear of being bullied. Billy Forrester has a particularly sensitive tummy, he has a hard time finding foods that he can keep down, which is why his willingness to stand up to the local school bully, Joe, in a unique challenge is shocking.

Billy and Joe face off, they each have to eat 10 worms in one day and the loser has to come to school with his pants full of worms. The challenge begins and the rest of the movie is filled with crazy recipes to make the worms more tasty.

I'm sure you're all in the mood for some fun Halloween recipes and as a tribute to this Friday Foodie Flick we're going with the traditional Worm's & Dirt ice cream combo:


1 bag of gummy worms
1 quart of chocolate ice cream
3 cups of crushed Oreo cookies

  • Let the ice cream soften and mix the cookie crumbs into it.
  • Layer a final coating of cookie crumbs along the top of the dish.
  • Add the gummy worms on top and you've got a winning recipe that your kids will love.
Here's a taste of How to Eat Fried Worms: http://www.reelz.com/movie/166309/how-to-eat-fried-worms/

Tuesday, October 25, 2011

It's that day we've all been waiting for, the day we can dive into doughnuts, cheeseburgers, fries and funnel cake without feeling guilty. It's National Greasy Foods day which means eating these previously hazardous foods is now patriotic...for the next 24 hours anyway.

How will you make the most of National Greasy Foods day? We have a few suggestions...


Breakfast: Start the day off right with a stop at Krispy Kreme doughnuts. Not only do you get to choose you favorite deep fried dough baby, but you get one for free when you walk in!


Lunch: Hit up the fast food today, you can always go back your regular soup & salad combo tomorrow. We suggest stopping at McDonalds and dumping the grilled chicken for a double Quarter Pounder with all the fixins and large fries.


Dinner: If you haven't quite slipped into your food coma just yet visit your favorite sports bar and go for broke. Fried pickles, fried cheese sticks, pizza rolls, onion rings, hot wings and more await at this greasy gold-mine!


Dessert: Just because you splurged on dinner doesn't mean dessert should go unrecognized. Fried ice cream, churros, beignets and many more golden, crisp and greasy pastries caked in sugar await your taste buds. End National Greasy Foods day on a high note. The gym will be there tomorrow.

Enjoy!

Thursday, October 13, 2011

As children we often associate our favorite cereals with the characters used to promote them. Count Chocula, the Trix rabbit, the Lucky Charms Leprechaun, etc. As we get older we often bid farewell to our favorite cereal characters for more sophisticated preferences.

In this article Yumology would like to recognize the mascots of the morning who made cereal one of the more entertaining breakfast options.


Frosted Flakes - Tony the Tiger


Smacks - Dig 'Em Frog


Captain Crunch - Captain Crunch


Lucky Charms - Lucky the Leprechaun


Trix - the Rabbit


Count Chocula - Count Chocula


Cookie Crisp - the Bandits


Mini Wheats - the Minis


Fruit Loops - Toucan Sam


Golden Crisp - Sugar Bear


Rice Krispies - Snap, Crackle & Pop


Honey Nut Cheerios - BuzzBee


Corn Flakes - Cornelius the Rooster


Raisin Bran - Sunny the Sun


Cocoa Puffs - Sonny the Cukoo Bird

Did we miss anyone? Who was your favorite mascot of the morning?

Friday, October 7, 2011


Where there's food, there's family, and that's certainly evident in the 1997 movie, Soul Food. Produced by recording artist, Kenneth "Babyface" Edmonds, Soul Food is a heartwarming tale of the familial bonds that are forged through Sunday dinners at Big Mama's house.

Soul Food is told through the eyes of 11 year old Ahmad who has witnessed his family grow farther and farther apart due to relationship tension, money problems, betrayal and revenge, etc. But no matter how horrible things get, there's always hope around Big Mama's table.

When Big Mama suffers a stroke after having her leg amputated, the family threatens to fall apart without her guidance and the tradition of Sunday meals. Ahmad refuses to let this happen and concocts a recipe of his own in the hopes of saving his family.

Here's a taste of Soul Food: http://www.Reelz.com/trailer-clips/25931/soul-food-trailer

Thursday, October 6, 2011


Steve Jobs was an extraordinary inventor and visionary. He took simple ideas and transformed them into technological necessities. His inventions have transformed the way we view the world, the way we conduct business, the way we communicate and the way we celebrate our lives.

It's ironic that a company based on breaking with convention was named after the purest and most simplistic fruit out there - the apple. Very unextraordinary in its presence the apple is not rare, it is not exotic, it is in fact admired for its sweet, yet unintimidating flavors and presentation, but it demands respect. Songs, ideals and celebrations have been dedicated to the apple. The apple embodies the beauty and simplicity of life while also representing the possibilities that lie within it.

We believe this is what Steve Jobs was going for; taking simple ideas at their core and turning them into something extraordinary, beautiful, flavorful and bold. For that Mr. Jobs we salute you, and we honor the impact you have left on our lives with a flavorful variation on the fruit that will forever be synonymous with greatness.


Apple Caramel Cake

1 box of spice cake mix and necessary ingredients listed
4 tbsp butter
3 cups sugar
5 tbsp corn syrup
1 cup heavy cream
4 large red apples

  • Butter a large, round baking dish and preheat the oven to 350 degrees.
  • In a separate pan cook the sugar and corn syrup together until they darken. Once dark add the heavy cream and 4 tbsp of butter. Let the ingredients melt into each other until smooth.
  • Pout half of the mixture in a bowl and set aside, pour the other half into the bottom of the baking dish.
  • Slice 3 of the 4 apples into quarters, be sure to remove the cores. Lay the quarters into the pan skin side down spread out evenly.
  • Cut the fourth apple in half separating the top from the bottom. Scoop out the seeds but leave the core at the top. Lay the top half of the apple skin side down in the middle of the pan.
  • Assemble the spice cake mix as the box instructs and pour the batter over the apples and caramel.
  • Bake at 350 degrees until cake browns and a fork or toothpick comes out clean.
  • To remove the cake place the baking dish in 1 inch of boiling water in a skillet for approx. 8 minutes. Carefully run a thin knife around the perimeter of the pan to loosen the caramel topping.
  • Transfer the loosened cake to a serving plate by placing the plate upside down on top of the baking dish and flipping both pieces over in unison.
  • Heat the reserved caramel sauce and pour over the top before serving.

This recipe shows how an apple can be transformed into an amazing dessert. Steve Jobs took this logic to the max and transformed the apple into a symbol of creativity and progress. The world will never be the same.


Monday, October 3, 2011


While many Yumologists may be under the impression that summer is the season for fruit, we respectfully disagree. Yes, the months of May through September see bounties of berries and melons, but we believe the most flavorful fruit and fanciful recipes can be found in Fall.

Pumpkins, pears, apples, cranberries, plums, oranges and squash all play a significant role in holiday tablescapes, as well as festive fall menus. Apples and pumpkins alone offer hundreds of tasty possibilities for both a sweet and savory palate, from tarte tatin to pumpkin soup.

Our Yumologists plan to raid their local grocer this week and experiment with many harvest flavors. We hope you will do the same and share your favorite fall recipes with us.

Thursday, September 29, 2011


I can't think of anything better than FREE COFFEE! Sure, sure you could swing by the old pot at work and refill on the same old boring cup of corporate Joe that kept you going all week long, OR you can take advantage of these amazing offers and have someone else do the brewing:

7 Eleven - Free medium cup of coffee from 7-11am

Caribou Coffee - Buy 1 Get 1 offer with this coupon http://ow.ly/i/i9z4

Krispy Kreme - Free 12 oz. cup of signature coffee blends

Thornton's - Free coffee or cappuccino from 6am - 2pm

Happy Sipping!

Tuesday, September 27, 2011

For one day only Yumologists across America can enjoy a FREE 3oz. portion of Cold Stone Ice Cream's Sprinkled With Wishes concoction that includes Sweet Cream ice cream, brownie bits, rainbow sprinkles and fudge drizzled on top.

Yumologists who enjoy this generous offer are asked to consider donating funds to the Make-A-Wish Foundation in exchange for the cost of their ice cream. This is a delicious way to give back to those who are less fortunate, and we salute Cold Stone Creamery and the Make-A-Wish foundation for a winning recipe full of love.