Gratituesday: Creamy Orange Cooler

Wow I love me a good Creamy Orange Cooler!

Over the weekend when I was nursing a sinus infection, I found myself without an appetite. But, I knew I needed to keep some good foods going in so that my body would have something to work with to fight the infection.

Something made me think of a recipe I had tried years ago (like before Asa was even born), and suddenly it sounded SO GOOD. I got out my old recipe book, made several tweaks to the concoction and guzzled it down!!! If I hadn’t been sick and out of energy, I would have done a dance around my kitchen! Maybe I had been hungrier than I thought – or maybe this was just exactly what I needed. Either way, I made another batch the next day!

Creamy Orange Cooler

Creamy Orange Cooler

Gratituesday: Creamy Orange Cooler
  • Juice of 3 medium oranges
  • 2 cups buttermilk
  • 2 teaspoons real maple syrup (or more to taste)
  • ½ teaspoon vanilla extract
  • a handful of ice cubes (optional)
  1. Squeeze juice from the oranges and pour into a blender with remaining ingredients.
  2. Blend until smooth (or until ice is crushed if added).

This drink is so easy to whip up. The buttermilk mixed with the sweet citrus creates an amazingly tangy taste that is SO refreshing!

I also love that this is a new way to get down some cultured buttermilk! (Learn how easy it is to make your own buttermilk here.)  I have a hard time drinking the raw, cultured buttermilk by itself, but in this mixture – I could just drink it straight from the blender!

And yes, I know dairy products aren’t great when you have a sinus infection…but I didn’t care. ;)  I needed something that would go down easily and satisfy my insides. It did exactly that. (Plus I used raw milk, which doesn’t have the same ill effects on the sinuses as store-bought milk does.)

Looking for more healthy, satisfying recipes? Here is a list of all my healthy Bread and Breakfast Recipes.

High Five Recipes: Cream Scalloped Potatoes

High Five Recipes 2

Had I not tasted these potatoes myself (when my friend’s mom made them) and realized that I had just bitten into a bite of comfort food heaven, I would not have believed that these three little ingredients all by themselves could actually create such a wonderful side dish.

All of the other scalloped potatoes I’ve ever made have required quite a bit of work:  prepare potatoes…make a white sauce…layer the potatoes with the sauce…cook covered for a specific amount of time…then uncovered for another specific amount of time.

But this potato recipe?  Scrub and slice potatoes. Sprinkle with salt. Pour cream over potatoes. Bake. Stir every once in a while. Eat. Try to be nice and share. No really Laura…please pass the potatoes.


Cream Scalloped Potatoes

4-5 medium potatoes
1 1/2 cups cream
sea salt to taste

Scrub potatoes and cut into very thin slices. Spread into a casserole dish. Sprinkle with salt. Pour cream over potatoes.

Bake uncovered at 300° for 1 1/2 to 2 hours, pulling dish out and stirring occasionally. Serve when potatoes are tender and cream has thickened.

The starch from the potatoes naturally thickens the cream into it’s own white sauce! SO simple!

Now, you’re welcome to throw in some onion or even sliced carrots into this dish if you want more flavor. I personally love it with just a generous amount of salt.

This potato dish is inexpensive, healthy and takes very little time to prepare. And it tastes like comfort food heaven. What more could we ask for?