Food and Family Videos


Tuesday, July 23, 2013

Everfresh puts “hand-picked” apple juices on shelves throughout Michigan - each from select types of apples

Everfresh introduces Premier Varietals
What if you could pick your apple juice according to what your favorite apple is? Macintosh, Fuji, Granny Smith, Honey Crisp, Golden Delicious – sound good?
Thanks to Everfresh, a product of the Sundance Beverage Company and part of the National Beverage family of Michigan’s very own, Faygo, you can now “hand pick” your apple juice.
Each of the apple juices from their Premier Line is specific to one of five different types of apples. 100% juice and 100% all natural, Everfresh picked five of the most popular apples for their Premier line of apple juices.
Granny Smith – Discovered in Australia in the 1860s; the most instantly recognized of all apples; light green in color, with a tough skin; high level of antioxidants.
McIntosh – Discovered in Ontario in the early 19th century; crisp, red apple with refreshing sweet flavor; commonly used in apple sauce, cider and pies.
Honey Crisp – Developed at the University of Minnesota in the early 1960s; crisp and predominately sweet.
Golden Delicious – Discovered by a West Virginia farmer at the end of the 19th century; favorite apple for salads, apple sauce and apple butter.
Fuji – Developed in Japan in the 1940s; cross between Red Delicious and Ralls Janet; crisp, sweet flavor.
Sold in 12-ounce glass bottles, Everfresh Premier Varietals are available in the produce section at select retailers throughout Michigan.
To read more about Everfresh Premier Varietals, visit their website at
Contact Vicki Arsenault at 248-745-4621 or email, Follow me on Twitter @OCKidsKorner

Monday, July 8, 2013

Cookbook Giveaway winner submits City Chicken and Peanut Butter Cupcakes; Next drawing: The Cake Mix Doctor Returns!

Congratulations to Sophie Litwin of Walled Lake. Sophie is the winner of the cookbook series – SmartCook Collection: Soup and SmartCook Collection Fish - in my Cookbook Giveaway Drawing.
Sophie’s daughter Sharon Litwin of Iowa entered two of her mother’s favorite recipes for the drawing. She says her 94-year-old mother still lives in her own home and cooks all her own meals, including vegetables from her very own garden. Sharon says her mom loves my recipe column, but wishes it was a whole section like it once was. Thank you Sophie!
The first recipe is her City Chicken recipe and a family favorite handed down from her Ukranian Aunt. The second recipe - Peanut Butter Cupcakes - are a favorite that she still makes for her children.

Thank you, Sophie Litwin, for sharing two of your family favorite recipes and entering my cookbook giveaway drawing.

The Cake Mix Doctor Returns! Win this cookbook by simply emailing one of your favorite recipes.
Peanut Butter Cupcakes
Cake ingredients
Makes 18-24 cupcakes
1 Yellow cake mix
1 cup water
1/2 cup evaporated milk
1/2 cup peanut butter
2 eggs
Frosting ingredients
6 oz. chocolate chips
1/3 cup evaporated milk
1 1/2 cups powdered sugar
Cake directions
Mix together the cake mix, water, evaporated milk, peanut butter and eggs. Mix well and pour into cupcake paper lined cupcake pans. Bake according to directions on cake box. When done, remove from pans and cool completely.
Frosting directions
Heat together chocolate chips and evaporated milk. When chips are melted, stir in the powdered sugar. Work fast as the frosting stiffens quickly. If you melt and mix in a double boiler, it stays soft longer and you can actually dip the tops of the cupcakes in the frosting.

City Chicken
3 lbs. pork roast (use a pork butt roast or a thick pork steak will also work)
3 lbs. veal roast or round steak
1 or 2 cloves of garlic
1 Egg
Cracker crumbs
Salt and pepper
Wooden skewers
Cut meat into cubes and alternate, pork/beef, onto skewers. Salt and pepper meat and place in one layer in a baking dish. Chop garlic very fine and sprinkle over meat. Cover well with foil and refrigerate anywhere from one hour to overnight.
Next, roll each skewer of meat in flour to which salt and pepper has been added. Dip in an egg and water mixture of one beaten egg with about 1 1/2 Tbsp. of water. Roll in cracker crumbs and fry in shortening, turning frequently, until light brown.
Transfer to a baking sheet, and bake covered with foil for half an hour at 350 degrees. Uncover and continue to bake for another half hour, checking frequently so it doesn’t burn.

The next cookbook for my Cookbook Giveaway is The Cake Mix Doctor Returns! Author Ann Byrn that brought you The Cake Mix Doctor brings you The Cake Mix Doctor Returns! Showcasing 160 new recipes, the Cake Doctor transforms ordinary cake mixes into extraordinary desserts. You’ll get 40 layer cakes, 35 sheet cakes, 38 bundt and pound cakes and 16 cupcakes and muffins. Recipes for brownies, cookies and even a wedding cake!

This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my July 26 drawing and your name will be entered.
Here’s how to enter:
Email one of your favorite recipes to me at or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email  Follow me on Tout Find more recipes here and at