Thanksgiving - Oh Bite It

~Milo’s Famous Tea!

ohbiteit — Mon, 07 Oct 2019 23:08:44 +0000

Our Sweet Story

Milo’s was founded as a restaurant in 1946 by Milo and Bea Carlton after Milo returned from serving our country in World War II. Milo’s philosophy was simple – use high quality, natural ingredients, listen to your customers and never sacrifice taste. Their vision still guides us today as we source natural ingredients, fresh brew all of our teas and never use added colors or preservatives. Drink Milo’s and you will Taste the Difference!

Taste the Milo’s Difference

Fresh-Brewed from Custom Blended Tea Leaves

Fresh-brewed from real tea leaves, which gives Milo’s its delicious flavor and is the core of our slogan “Taste the Difference.”

All Natural. No Preservatives. No Added Acids.

Read the labels of the other drinks out there and see the difference. You will find that most contain preservatives like phosphoric acid, potassium sorbate, citric acid or sodium benzoate. They also likely have additives such as color, stabilizers or texturizers. Read our simple ingredient list and see the difference. Drink Milo’ s and Taste the Difference!

Quality Ingredients

From the field to the glass, Milo’s sources every ingredient to ensure only the highest quality for our customers. We personally visit the tea and sugar cane fields to make sure that our suppliers provide us with only the best ingredients available. We require all our suppliers to certify that they will adhere to our stringent quality and safety standards, as well as manage rigorous, voluntary programs of our own.

Family-Owned

Milo’s Tea Company is a family-owned business. The Carlton family proudly carries on the tradition of uncompromising quality and commitment to its customers established by its founders, Milo and Bea Carlton, in 1946.

Certified Women-Owned Business

We are a certified women-owned business, which means we are majority owned and controlled by women. We were certified through an in-depth certification process administered by the Women’s Business Enterprise National Counsel (WBENC), a third-party certifier of businesses owned and operated by women in the United States.

Stewards of the Community & Environment

Milo’s cares about the people and the world it serves. We are honored to donate thousands of gallons of Milo’s each year to charities, nonprofits and other organizations. Milo’s is also committed to protecting the environment through responsible manufacturing. Through aggressive recycling programs, we divert thousands of tons of waste from the landfill each year.

Source of Antioxidants

All teas – green, black or oolong – come from the same plant, Camellia sinensis, and are rich in polyphenols. According to John Weisburger PhD, senior researcher at the Institute for Cancer Prevention in Valhalla, NY, these polyphenols are a type of antioxidant that seeks out cell-damaging free radicals in our bodies and renders them harmless. This is often referred to as “detoxification.” Dr. Weisburger says, “In my lab, we found that green and black tea had identical amounts of polyphenols.” Weisburger’s researchers also concluded that both green and black teas have about 8 to 10 times the polyphenols found in fruits and vegetables. There are many additional studies that attribute health benefits to the antioxidants found in tea. Because Milo’s Tea is fresh brewed, it has even higher antioxidant levels than most.

As we approach Thanksgiving, I wanted to see if you’d have interest in a fun Turkey Brine recipe featuring Milo’s Famous Sweet Tea?

We would love to share with your followers, how they can make their own turkey brine with fresh brewed sweet tea that they can buy at any local grocery store.

Let us know if this is something you’d be interested in? We would be happy to send along a sample as well as the recipe. Thanks!

Milo’s Famous Sweet Tea Turkey Brine

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

1 Gallon Milo’s Famous Sweet Tea
1 Cup Kosher Salt
3 Large Sweet Onions, quartered
4 Lemons, sliced
8 Garlic Cloves, pealed
5 Sprigs Rosemary
10 Cups Ice

Directions:

In a large stock pot, combine the Milo’s Famous Sweet Tea and kosher salt. Heat, stirring frequently until salt is dissolved. Add onion, lemon, garlic, and rosemary. Remove from heat, and let cool to room temperature.
When the broth mixture has cooled, pour it into a clean 5 gallon bucket. Stir in the ice.
Wash and dry your turkey. Making sure you have removed the innards. Place the turkey, cavity side up, into the brine. Making sure that the cavity gets filled. Cover and place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired reserving the drippings for gravy.

The post ~Milo’s Famous Tea! first appeared on Oh Bite It.

~Pecan Pie Baked Brie!

ohbiteit — Tue, 27 Nov 2018 14:11:30 +0000

Tis the season! The season of fun, family, friends.. and FOOD! And with food comes a bunch of hungry people in your living room, waiting, and waiting.. and waiting for that dinner bell to ring.

What better way to keep them all ~~out of your hair~~ calm, than to keep an endless supply of pre-meal nibbles at their fingertips, and by nibbles.. I mean deliciously decadent appetizers.

I don’t think it gets easier, and more impressive than this succulent sweet & savory baked brie~ you’re only a few simple steps, and a few more minutes away from being the MVP of holiday appetizers!

What you’ll need:

one pecan pie

one wheel of brie

one container of Pillsbury crescent dough sheet

1 egg w/ a splash of water .. for egg wash

1/4 cup chopped pecans tossed with a dash of sugar .. for topping (optional)

Directions:

Simply remove the outer white layer of the brie, proceed to eat it as you continue..lol

Now, trim the center of the pecan pie around the brie, so they match up in size…

unroll the dough, and place the cheese and pie, pie-side down onto the dough, with the brie on top. gently fold the dough evenly and securely over the edges, pinching as you go to ensure a good seal..

Place it seam-side down onto a parchment lined sheet pan, brush with egg wash…

and top with some pecans and a sprinkle of sugar…

Now bake it at 350 degrees, for approx. 15 minutes or so.. just until it’s golden and melty..

Let it cool a few minutes before cutting into it, serve that baby UP…

then dig in!

~Enjoy! 🙂

The post ~Pecan Pie Baked Brie! first appeared on Oh Bite It.

~Pumpkin Dutch Oven!

ohbiteit — Sat, 25 Nov 2017 22:41:12 +0000

Each year around the holidays, actually, starting the day after Halloween through Jan 1st. lol, I’m faced with the.. what I like to call, ‘hectic & hellish holiday menu-planning fiasco’. You know.. that period of time in between halloween and New Years when you’re busy with head-counts, and shopping lists, finger foods, and snacky-snacks.. hoping to please approx. 16 people, and at least two blended families via their mouths. .. did someone say “wine”?

Anyhoo… I’m always looking to change things up, just enough to keep things interesting… but not so much, that the grandparents start in with their “we never ate this non-traditional ~~shit~~ stuff back in the day” BS. It’s a fine line I walk I tell you.. but somehow, maaaybe somehow, this little method will be my ticket into more holiday bliss.. and less holiday mess.

Not only are we making use of the entire pumpkin here.. but we’re also minimizing our dirty dish footprint, by turning the pumpkin into an actual dutch oven.. genius you say?!, to which I answer.. perhaps. 😉

I stuffed this baby UP! I’m talking.. potatoes, onions, celery, carrots, … stuffing, and a whole bird, all infusing themselves together, and creating the BEST juices and flavors around!

The pumpkin gets succulent, scoopable, and tender, along with all the veggies, as it literally steams the bird until it’s bursting with flavor-packed juices.

~Ditch that old dutch over this year..l and getchurself a pumpkin… trust me!

What you’ll need:

A pumpkin.. large enough to fit your size bird, and fillings of choice.

A bird.. turkey, chicken, cornish hen (what I used) .. etc.

All the usual suspects.. potatoes, zucchini, carrots, celery, onion, stuffing, etc.

1 tbsp. seasoned bullion .. either powder, or stock (TO ADD INTO THE JUICES MID WAY)

Olive oil, salt, pepper, and oregano.. feel free to add bay leaf, or any other spices you like.

Directions;

slice the top off of the pumpkin, and scoop out the seeds. rub some olive oil along the inside of the pumpkin, and sprinkle it with the salt, pepper, and seasonings.

Now simply fill ‘er up with the veggies… making sure NOT to add the stuffing yet.. that goes in mid-way through the cooking process.

Top it off with your bird…

And place the top of the pumpkin securely on there, trying to eliminate any gaps if possible…

Bake it on a low rack in the oven at 350 degrees for approx. 4-6 hours, or until the poultry is fully cooked through, and the pumpkin is dark, and very tender. Place some foil over the stem if necessary to prevent it from burning.

Halfway through the cooking process, sprinkle in the bullion or stock… look at all those natural juices forming in there…YUM!

and pour in the stuffing…

cover it tightly again, and put back into the oven to finish cooking! Then serve it in the beautifully cooked pumpkin, and scoop out that goodness! ~Enjoy! 🙂

The post ~Pumpkin Dutch Oven! first appeared on Oh Bite It.

~Deep Fried Rum balls!

ohbiteit — Wed, 23 Dec 2015 15:35:08 +0000

I’m not quite sure which tidbit is the most disturbing…the fact that I actually had leftover rum balls just sitting around, or the fact that I decided to give them new life by frying them up!? I’ll try not to analyze it, instead, I’ll just pop another deep fried rum ball into my mouth and go about my day…lol!

Although it’s no secret that I think that the answer to anything leftover in life is to fry it. It seriously makes the old new again, in such a fun and amazing way. I prefer to use the no-batter method of frying which is simple, clean and super fast! Not to mention, easy and perfectly golden each and every time!

The butter crescent dough is the perfect little snuggie for a sweet and tastefully tipsy little rum ball! These were a bigger hit that the original rum balls…and guess what? There were NO leftovers! So, take that you regular Balls you!

`Make a giant batch, impress and amaze everyone…then walk out in slow motion! BOOM! 🙂

What you’ll need:

one container of pillsbury crescent dough..either the sheet or regular crescents with the seams sealed up.

Oil for frying..I used Canola

a 2″ round cutting tool. I used a little ramekin!

Rum Balls!

2 cups crushed ‘nilla wafers

2 cups finely chopped almonds..or any nut you prefer
2 cups powdered sugar
1/4 cup light corn syrup
1/4 cup Rum
1/4 cup Milk or cream
1 tbsp. Nutmeg..optional
1/2 cup powdered sugar for rolling the balls
A food processor helps, but muscles will work too!

Directions:

Crush up the nilla wafers and the almonds until they’re super fine.

Pour in the corn syrup…

Now add in the Milk or Cream

And the Rum!

And now add the 2 cups of powdered sugar..Pulse until it’s able to stick together in your fingers.

Add the 1/2 cup of powdered sugar and nutmeg into a shallow bowl …

Scoop out approx. 1 tbsp. of the mixture and roll it tightly into balls, then roll them in the nutmeg/sugar mixture. Set them on some wax paper to set up for a few seconds or so..lol…

Roll out the Crescent dough so it’s even and cut out approx. 2″ circles…

Place one rum ball into the center and seal it up super tight!

Fry up a few at a time in about 3″ of hot (350 degrees) Oil…

Let them cool…

Dust them with some powdered sugar and nutmeg for beauty!

These are too good not to share…

Grab a few for um..YOU!

Dig in! ~Enjoy! 🙂

The post ~Deep Fried Rum balls! first appeared on Oh Bite It.

~Breakfast Stuffing Waffles!

ohbiteit — Sun, 29 Nov 2015 13:03:03 +0000

Do you have any Thanksgiving leftovers still hanging around?

Do you suffer from “Idon’tknowhowtojudgetherightamountoffoodforacrowd-itis” ?

Do you typically have about 10-12 guests over for dinner, yet insist on cooking for 50?

If you answered yes to any of those questions, then you’ll want to stick around… this recipe could be for you! Especially if you’re sick and tired of the typical re-do/re-use abuse of day old food fare.

We need something original and delicious to breath new life into that old grub, and I think I might have just the thing?!

I took yesterday’s stuffing and turned it into today’s gourmet breakfast!

That’s right, I waffleized that stuffing and topped it with a perfectly poached egg..BOOM~ breakfast is served! A little Hollandaise drizzled on the top would be nice…dontcha think? 🙂

~Good morning to you, and goodbye to those leftovers! 🙂

What you’ll need:

The Waffles:

2 cups of stuffing

1 egg

The Topping:

poached/fried eggs for the top..one per each stack of stuffing waffles

black pepper to taste..or any other toppings you’d like!

Directions:

Mix the stuffing with one beaten egg until well combined.

Place the stuffing into your waffle iron and cook until firm and golden…

Now stack up those waffles, and place a poached or fried egg right on top! *If you’re making a big batch and/or not serving them right away~ put the waffles on a sheet pan in a low oven (200-250 degrees) to stay warm and toasty until you’re ready to serve.

Serve warm! ~Enjoy! 🙂

The post ~Breakfast Stuffing Waffles! first appeared on Oh Bite It.

~Leftover Stuffing CRACKERS!

ohbiteit — Sat, 28 Nov 2015 16:34:49 +0000

Well, the time has come to be ~~bombarded~~ informed about all the trillions of ways we can use up those Thanksgiving leftovers! I don’t know about you, but I’ve seen them ALL~ and to be honest, my favorite way to use them up is to simply make myself another plate…and then maybe another, but that’s beside the point..LOL!

Anyway~ I came up with what I thought was a unique, EASY, versatile, and super tasty way to use up some of that endless Stuffing by creating some super simple and flavorful crackers out of it. And WOW~ did it ever work! I think I like the Stuffing Crackers almost better than the Stuffing. 🙂

And now we can pile those crispy, full of flavor Stuffing Crackers nice and high with all the other leftovers we have..SCORE!

Top them with some cranberry, turkey, or mashed potatoes and gravy..whatever, ..or you can just crunch on them as -is and they’re an AMAZING crunchy snack!

Go whip up a quick batch, come back here in 30 minutes and tell me how you liked them! 🙂

What you’ll need:

2 cups of leftover stuffing

1 egg

Add-ins of your choice..I used 1/4 cup grated parmesan and a generous squirt of Sriracha! …YUM!

Directions:

In a medium bowl simply combine the ingredients very well to incorporate the egg…

Spread a thin circle (cracker shape and thickness) of the stuffing mix onto a parchment lined sheet pan.

Bake them at 350 degrees for approx. 20-25 minutes, OR until they’re golden and crispy! Making sure to flip them over at the halfway point.

Let them cool…

Top them with anything you’d like, or just get to crunching on the most flavorful little crackers you’ve ever had!

~Enjoy!

The post ~Leftover Stuffing CRACKERS! first appeared on Oh Bite It.

~Frozen Yogurt Cranberry Lush Pie!

ohbiteit — Fri, 20 Nov 2015 06:42:45 +0000

Sooo, can I just say that I think I’ve rediscovered yogurt..and by “rediscovered”, I mean..I found a new and exciting way to love it!

Oh, I’ve had yogurt, I’ve even had good yogurt, but until now..I’ve never actually experienced GREAT yogurt!

The amazing quality of The Greek Gods Yogurt inspired me to create a recipe that showcased it’s amazing creaminess, and fresh, smooth flavors! Each bite of this heavenly pie will only leave you wanting another bite..lol!

The light and flaky puff pastry crust is not only unique, but serves as the best buttery bed ..ever, for those frozen yogurt, cranberry-filled clouds of lush!

The Greek Gods Yogurt has completely won me over, and I’m a new lifelong fan! This Lush Pie was taken over the top thanks to this fresh, creamy, and delicious yogurt! Click here for a printable coupon so you can make this asap! And check out The Greek Gods on FACEBOOK too!

What you’ll need:

An 8″ x 2″ pie plate

1 box of puff pastry sheets.. you will use 1.5 sheets

2 cups Greek Gods Plain Yogurt

2 cups cranberry sauce..I made my own, but canned will work just fine!

8 oz. cream cheese..room temp.

8 oz. cool whip

1 cup sugar

1 egg with a splash of water for egg wash..

A food processor helps lots!

The cranberry sauce/topping:

12 oz. bag of fresh cranberries

1 cup sugar

some star anise..optional

Directions:

Gently roll out one sheet of the pastry sheets and cut/press to fit it into the bottom of the pie plate. Poke the bottom of the dough with a fork and bake it for approx. 10 minutes, just to get a little color on it. Take it out of the oven and slice the other pastry dough into approx. 4″ by 1″ slices and twist them to form a pretty edge around the pie plate.

Brush it with some egg wash so it sticks…

** I baked the bottom of the crust separately from the edges simply so that the edges wouldn’t burn while the bottom baked long enough to be a nice secure and firm bed for all the LUSH! You can totally bake it all at the same time if you’d like, just watch those edges!

Bake it again at 350 degrees for another 8-10 minutes, or just until it’s evenly golden and puffed. Take it out, and let it cool completely!

Now you can simmer the cranberries, star anise (optional) and 1 cup of sugar until the berries start to pop ..this took me about 12 minutes or so. Set aside to cool completely and thicken up…

Stir it as it simmers…

In a food processor, combine the cream cheese and the sugar, pulse until smooth…

Now add in the yogurt…and pulse again..

Pour that filling into a large bowl and gently fold in the cool whip…

And now for the beautiful and tasty addition~ the Cranberry sauce. Pour all of it into the creamy mixture, and gently fold it in, making sure to leave lots of pretty swirls…so DON’T over mix it! 🙂

reserve a little of the sauce for extra topping if you’d like!

Pour it all (or as much as you can) into the cooled crust and smooth it out, gently as to not disturb the pretty swirls…

Now it goes into the freezer for at least 4 hours to set up!

Let it soften a bit before you cut into it, a warm knife will help if it’s just too frozen!

Notice it’s extreme beauty…

Add some extra cranberry sauce on top for an even bigger ‘WOW’ factor!

And an even bigger taste factor…

Hurry up and get yourself a nice big slice…this Lush doesn’t last long! ~Enjoy! 🙂

The post ~Frozen Yogurt Cranberry Lush Pie! first appeared on Oh Bite It.

~Turkey Dinner Pie!

ohbiteit — Thu, 27 Nov 2014 14:00:10 +0000

You can think of this recipe as a “Turkey Shepherd’s Pie” meets “Pot Pie” mash-up…um, dripping in Gravy..of course!

We’ve got a smooth & toasty tater topping, layer upon layer of Thanksgiving Dinner goodness, all nestled snuggly inside a buttery, flaky pie crust that’s baked until golden brown, and graced by cascades of Mushroom Gravy! If that doesn’t get your holiday juices flowing..nothing will. 🙂

You can gather up any and/or all of those leftovers of yours, and make an entirely new and exciting dish that everyone will love, and you won’t hear “ew, leftovers AGAIN??!” once..not once! That I can promise!

~Use this as a guide and add whatever your little heart desires…you can’t go wrong! 🙂

What you’ll need:

one pie crust

your turkey dinner leftovers~ I had Stuffing, Yams, Green Bean Casserole, Turkey, Mashed Potatoes & Gravy!!

Directions:

blind bake your crust by covering it with some parchment paper and weighing it down with some beans, or pie weights. Bake until it’s almost done…

Let the crust cool, and start layering all of your leftovers in a way that makes sense to you. I like to use the mashed potatoes as my top layer, so it’s like a Shepherd’s Pie. ..and you can top that with gravy..YUM!

Bake it again until it’s heated all the way through and the potatoes are golden.

Let it cool a few minutes…drizzle it with some Gravy, trust me..lol!!

And slice it up to serve! ~Enjoy! 🙂

The post ~Turkey Dinner Pie! first appeared on Oh Bite It.

~Apple Fritter Stuffing!

ohbiteit — Sat, 22 Nov 2014 14:09:56 +0000

OMG~~No..you don’t even know, how amazing this stuffing is! I simply wanted to add something special to my ordinary stuffing side dish this year, something delicious, easy and unforgettable..and this was IT! Even I didn’t bargain for something THIS incredible!

You haven’t lived until you’ve tasted the out of this word combination of savory Cornbread Stuffing with the fresh, fall flavored succulence of those moist, warm, tender Apple Fritters.

I thought about adding all of the Apple Fritters inside the Stuffing, but soon realized that the baking process would give the fritters a chance to become an awesome ‘topping’ as they become toasty, yet tender, and literally melt-in-your-mouth delicious!

~When you scoop through that top Apple Fritter layer, you get to see (and smell) what heaven is made of!

~This combo was pure and perfect destiny! Really..I’m speechless and all I can say is try this! It’s foolproof and your dish will be the MVP of that holiday table, and so will you…I promise!

What you’ll need:

An 8×8 square baking dish

6 Apple Fritters..I used Krispy Kreme

1-6 oz. box of stuffing mix..BUT, you can definitely make your own!!

2 cups of hot milk

3 tbsp. butter..melted

2 eggs

Directions:

Cube 2 of the apple fritters into 1″ cubes and set aside.

In a medium bowl combine the hot milk with the melted butter, let it cool slightly and add in the eggs. Whisk until smooth…

Pour in the stuffing mix…

Gently stir in the cubed apple fritters so they absorb as much liquid as possible…

Pour the mixture into a sprayed baking pan, making sure to arrange the fritter pieces evenly…

Top it with the other four fritters. You can break them up if you prefer, but they get super soft in the oven, and look really amazing on the top.

Bake it at 350 for approx. 20 minutes, or until the stuffing is firm all the way through and the fritters are soft and golden…

Let it cool, the sugar on top is HOT!

Then plate it up!

DIG IN! You won’t believe how amazing this is..trust me! ~Enjoy! 🙂

The post ~Apple Fritter Stuffing! first appeared on Oh Bite It.

~Ginger Snap Eggnog Pumpkin Pies!

ohbiteit — Sat, 22 Nov 2014 05:44:13 +0000

Happy November!

I’ve whipped up a super cute, and super affordable little holiday treat, thanks to the great value of Whole Foods 365 Every Day Value line of products!

~I give to you, “Ginger Snap Eggnog Pumpkin Pies”…in an adorable, pop-in-your-mouth size.

This recipe is proof that you can create a delicious and entertaining dessert, made with quality ingredients without breaking the bank. The little surprise, spicy snap of the cookie, compliments the creamy, eggnog filled pumpkin pie in the most amazing way EVER! This is the ultimate little indulgence for your holiday table!

Thanksgiving is our favorite holiday for many reasons. From the abundance in food to time off spent with friends and family, it simply is the best. As the ever growing number of folks join your table this year, you will no doubt encounter special dietary needs. This can make it challenging to know what to serve. Whole Foods Market has great tips and recipes to help accommodate everyone sitting ‘round your table this Thanksgiving – from gluten free to vegan, we’ve got options!

And if you’re more of a party-goer this season, it’s helpful to be prepared with easy hostess gifts, quick appetizers and tasty desserts. But it’s hard to know where to splurge and where to save, so here are a few of our favorite save vs. splurge comparisons to help:

· Splurge: Diestel Organic Turkey $3.68/lb – The best bird you can buy!

· Save: Cranberry Apple Pear Crostata- Baked in house this tender, flaky treat is a must. $7.99

· Save: 365 Everyday Value Winter Blend coffee- Hosting guests? The family that caffeinates together, stays together!

· Splurge: Herve Mons Cheese- Simply the best expression of French cheese available in the U.S.

What you’ll need for 12 pies:

A cupcake baking tin

365 brand Ginger Snaps..one per pie..plus a few or sprinkling on the top

365 brand Whipped Topping

365 brand Pumpkin Puree…unsweetened (15 oz.)

3/4 cup sugar

1 tbsp. Pumpkin Pie Spice

1 1/4 cup Egg Nog…OR Cream/Half and Half

2 eggs, beaten

Directions:

In a medium bowl combine the pumpkin, eggs, eggnog, pumpkin pie spice, and sugar…mix until well combined…

Place one ginger snap into the bottom of each cupcake well…the cookie DOES NOT need to completely cover the bottom, it will most likely be smaller, and that’s fine…the pie will bake around it! 🙂

Now pour the mixture over each cookie, about 3/4 of the way up the sides.

Bake them at 350 degrees, for approx. 35-40 minutes, or until they don’t jiggle..lol

Let them cool before attempting a removal, trust me.

Gently remove the mini pies from the pan, top them with whipped topping and a dash of ginger snap crumbs for good measure! ~Enjoy! 🙂

I am a Whole Foods Market Blogger Ambassador and this post was inspired by their monthly themes and gift cards received to purchase ingredients for posts of my choosing. I am not compensated by Whole Foods Market for my blog posts and am free to post whatever I see fit to my own blog.

The post ~Ginger Snap Eggnog Pumpkin Pies! first appeared on Oh Bite It.