Archives for November 2011

Peppermint Swirl Fudge and a Giveaway

Raise your hand if you eat Eagle Brand Sweetened Condensed Milk by the spoonful…..come on, don’t leave me hanging! It is delicious creamy heavenly goodness. Everything in moderation right? You can use sweetened condensed milk for sooooooo many things. Take a look here, at the Eagle Brand Recipe page, you will be amazed at all […]

Oreo Turkeys

Don’t forget about these on your Thanksgiving table. They will be sure to make everyone smile! Happy Thanksgiving to you all. May your holiday be filled with wonderful food, family, friends, love and memories. You need: Oreos Mini Reese’s Cups Candy Corn Malted Milk Balls Tube Icing in white, orange, red and black “Glue” (with […]

Carapelli Extra Virgin Olive Oil

This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine. One thing I love more than bread is bread with Olive Oil. I think I even heard somewhere that it is better for you  to eat bread dipped in olive oil than eating plain bread. PERFECT! […]

Smucker’s Gift Basket Winner

Congrats to Daryl! Please contact me within 72 business hours with your address.  

Maple Pumpkin Pie

What is your favorite holiday pie? Mine by far is pumpkin and cherry. I can’t have Thanksgiving without it. This maple pumpkin pie is my all time favorite. The maple and cinnamon gives it just that little something extra. Pumpkin pie is very easy to make. You can take a short cut and use a […]

Ronzoni Winner

Thank you to all of you who entered. The winner of the Ronzoni Quick Cook 3 Minute Pasta Giveaway is Please contact me within 72 business hours to claim your prize. Congratulation to Nicole at Bless Their Hearts Mom       

Huge Smucker’s Gift Basket Giveaway

I know, I know , I know..we are already in the middle of this giveaway and I am having another one. Sorry. This lovely giveaway is on a strict time crunch, so it was now or never. I didn’t want this gift basket to go to waste. I recently took a trip to Smucker’s in […]

Honey Mustard Chicken Pasta and $100 Giveaway

This is a QUICK dinner. Now when I say quick, I mean super fast and easy. I used the Ronzoni Quick Cook 3 minute pasta. Saved me about 10-15 minutes for waiting for the pasta to cook. Watch my video and see how FAST!!!!     4.2 from 5 reviews Print Honey Mustard Chicken Pasta […]

Iowa Cornucopia Tour 2011

I was honored to be invited to the Iowa Cornucopia Tour 2011 last month by Iowa Corn and Farmers Feed Us. I love love love Foodie trips, you get to meet so many great people and learn things you might other wise not know. I met these lovely  blogger ladies… Brenda: A Farmgirl’s Dabbles Christina: […]

Pinkalicious Cupcake Sugar Cookies

How super duper cute are these cookies? I mean, they are totally adorable. If you have a young girl in the house, I am sure you are familiar with the wildly popular children’s book Pinkalicious by Victoria Kann.  It’s about a girl who doesn’t listen to her parents when they tell her to stop eating […]

Roasted Pumpkin Seeds

I sooooo look forward to pumpkin carving each year for the sole reason of roasting pumpkin seeds. You see, pumpkins don’t last long once carved here in the Florida heat. We carve our pumpkins usually 1-2 days before Halloween. If we do them much earlier, they turn into a black moldy pile of mush…it not […]

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Peppermint Swirl Fudge and a Giveaway

peppermint swirl Fudge

Raise your hand if you eat Eagle Brand Sweetened Condensed Milk by the spoonful…..come on, don’t leave me hanging! It is delicious creamy heavenly goodness. Everything in moderation right?

Eagle Brand

You can use sweetened condensed milk for sooooooo many things. Take a look here, at the Eagle Brand Recipe page, you will be amazed at all of the wonderful recipes they have.

Take a look at this Key Lime Pie Ice Cream with Chocolate recipe I made with sweetened condensed milk! It was soooo easy and one of the best ice creams I have ever made!

Oh, and speaking of recipes. Do you have a fabulous recipe that uses sweetened condensed milk? One that everyone raves about, one that people can’t get enough of? Do you think it could possibly be worth $10,000?  You need to enter it into the
Eagle Brand Sweetened Condensed Milk Sweet Secret Recipe and Essay Contest. Hurry though, it ends December 7th. Click here to enter. You’ll never know if it’s worth $10,000 unless you enter!!!!!!

5.0 from 4 reviews
Peppermint Swirl Fudge
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
A holiday twist on the perfect chocolate fudge
Ingredients
  • 1 can Eagle Brand Sweetened Condensed Milk, divided
  • 14 oz. semi sweet chocolate, chopped
  • 4 oz. white chocolate, chopped
  • pinch salt
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon peppermint extract
  • 2 candy canes, crushed
Instructions
  1. Line a 8 X 8 pan with foil.
  2. Place white chocolate in a microwave safe bowl along with ½ cup Eagle Brand Sweetened Condensed Milk.
  3. Microwave for 30 seconds.
  4. Add peppermint extract and stir until smooth. Set aside.
  5. Place the semi-sweet chocolate and salt with the remaining Sweetened Condensed milk.
  6. Microwave for 1 minute. Remove and stir.
  7. Microwave for an additional 30 seconds.
  8. Add vanilla extract and stir until smooth.
  9. Pour into the prepared pan.
  10. Pour the white chocolate over the top and swirl with a knife.
  11. Top with crushed candy canes.
  12. Place in the refrigerator for several hours to set.
  13. Cut and serve.

 

On to the Giveaway!!!!

One of my readers will win

  • Eagle Brand Sweetened Condensed Milk (regular, low-fat and fat-free varieties)
  • 13 x 9-inch Baking Pan
  • Reusable Silicone Baking Liner
  • A $50 Gift Card to Cooking.com

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GIVEAWAY RULES CONTEST CONTEST CLOSED

One of my readers will win the above prize pack.
Main Entry
(Required)

1.) Tell me your favorite recipe using Eagle Brand Sweetened Condensed Milk

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this..Go visit @HungryHousewife for a Eagle Brand GIVEAWAY/$50       Cooks.com gift card http://tinyurl.com/83t2anl
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/83t2anl
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Eagle Brand on Facebook

 

And there you have it, a total of 7 entries for you.
Contest ends Monday December 5th at 8 pm est  CONTEST CLOSED
Winner will be chosen by Random.org
Winner MUST CONTACT ME within 72 business hours of winning or another winner will be chosen(NO EXCEPTIONS)
Contest open to US resident only.

Peppermint Swirl Fudge

One might call the way I cut my fudge wasteful. See all the scraps left behind? Well, you see, you have to be creative. Most people serve coffee after the holiday dinner. So here is what I do…leave a plateful of the “scraps” next to the coffee station so people can drop pieces in their coffee! Instant PEPPERMINT MOCHA! Yeah, I’m a genius.

*Giveaway courtesy of Eagle Brand, all opinions are mine.

Oreo Turkeys

oreo turkies

Don’t forget about these on your Thanksgiving table. They will be sure to make everyone smile!

Happy Thanksgiving to you all. May your holiday be filled with wonderful food, family, friends, love and memories.

You need:

Oreos
Mini Reese’s Cups
Candy Corn
Malted Milk Balls
Tube Icing in white, orange, red and black

“Glue” (with some icing) one Oreo onto the other Oreo for the Turkeys back.
“Glue” (with icing) a Reese’s cup onto the front of the Oreo that is vertical for the turkeys belly
“Glue” (with icing) the malted milk ball on to the top of the Reeces Cup.
Place 5 candy corns, tip side down into the white filling of the cookie for the feathers.
Snip the white tip off of a candy corn for the nose and glue it onto the front of the malted milk ball.
Add the eyes, waddle and feet with the icing.

 

Carapelli Extra Virgin Olive Oil

This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.

One thing I love more than bread is bread with Olive Oil. I think I even heard somewhere that it is better for you  to eat bread dipped in olive oil than eating plain bread. PERFECT!

One thing about dipping your bread in Extra Virgin Olive Oil is that you HAVE TO have a good oil. If you get a cheapy brand, you can really ruin the experience. I have had some bad olive oil in my day. It can sometimes be bitter or even very weak tasting. I was sent a bottle of Carapelli Olive Oil to test and I must say it was far superior to the expensive brand that I currently use. The flavor was more deep and there was no after taste!!!

Carapelli has been making Olive Oil since 1893 in Florence and is Italy’s No. 1 Extra Virgin Oilve Oil. If the Italians love it, it must be REALLY good!

My step father is a Sommelier, he can tell you everything about a wine just by the smell and taste. He has all the tricks that he does by swirling the wine glass, smelling and slurping. It’s a whole process to taste a wine.

Well the same thing goes for Oilve Oil. Olive Oil Masters use a small, stemless blue glass to taste olive oil. Its round shape fits in the palm of their hand so the oil warms slightly, releasing the aroma.

There are 4 S’s to Olive Oil Tasting..

1. Swirl

2. Sniff

3. Slurp

4. Swallow

Pretty fancy stuff if you ask me!

001950 CarapelliTastingProgram_9_28_11.pdf

$1.00 OFF coupon at www.CarapelliUSA.com

 

Visit Sponsor's Site

Maple Pumpkin Pie

maple pumpkin pie 4

What is your favorite holiday pie? Mine by far is pumpkin and cherry. I can’t have Thanksgiving without it. This maple pumpkin pie is my all time favorite. The maple and cinnamon gives it just that little something extra.
Pumpkin pie is very easy to make. You can take a short cut and use a pre-made pie crust. I won’t tell a soul.

5.0 from 1 reviews
Maple Pumpkin Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Maple pumpkin Pie..they perfect holiday pie.
Ingredients
PIE CRUST
  • 1¼ cups unbleached all-purpose flour (6¼ ounces)
  • ½ teaspoon table salt
  • 1tablespoon sugar
  • 6 tablespoons cold unsalted butter (3/4 stick), cut into ¼-inch slices
  • ¼ cup chilled solid vegetable shortening , cut into 2 pieces
  • 2 tablespoons vodka , cold
  • 2 tablespoons cold water
PIE FILLING
  • 1 15 oz. can pumpkin (NOT pumpkin pie filling)
  • ½ cup sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 eggs, lightly beaten
  • 1 cup half and half or whole milk
  • 1 tablespoon maple extract
Instructions
PIE CRUST
  1. Mix the flour, salt, and sugar together in a medium bowl.
  2. With a pastry fork,two forks or your fingers, mix the butter and shortening into the flour mixture (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).
  3. Empty mixture into medium bowl.
  4. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  5. Flatten dough into 4-inch disk.
  6. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  7. Preheat the oven to 375.
  8. On a lightly floured surface, roll out the pie dough large enough to fit a 8" or 9" pie pan.
  9. Place it in your pie pan and put it in the freezer for about 15 minutes.
  10. Meanwhile in a large bowl, mix together the pumpkin, sugar, maple syrup, cinnamon and salt.
  11. Add the eggs and beat with a fork until mixed thoroughly.
  12. Slowly add the half and half and maple extract, stir until combined.
  13. Remove pie crust from the freezer and fill the crust with the pumpkin filling.
  14. Cover the edges of of the pie crust with foil or a pie crust sheild.
  15. Bake for 35 minutes, then remove the foil and bake for an additional 35 minutes or until the center is set or when a tooth pick or a knife inserted in the center comes out clean.
  16. Cool on a wire rack.
Notes
The maple extract is optional. It might be hard to find in your area. -Pie filling inspired by Better Homes and Gardens -Pie crust from Cooks Illustrated

 

 

Huge Smucker’s Gift Basket Giveaway

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I know, I know , I know..we are already in the middle of this giveaway and I am having another one. Sorry. This lovely giveaway is on a strict time crunch, so it was now or never. I didn’t want this gift basket to go to waste.
I recently took a trip to Smucker’s in Ohio (more on that trip in a separate post) and they were kind enough to offer all of these goodies to one of my readers!!! Yeah Smucker’s..I just love them!

Kinda hard to see what’s in there, so here is a list….
Around the Family Table with Smucker’s Gift Basket
· Crisco Baking Sticks- Butter
· Crisco Extra Virgin Olive Oil
· Dunkin’ Seasonal- Mocha Mint
· Eagle Brand Sweetened Condensed Milk- New Pop-top lid
· Folgers Small Red Can
· Folgers Stick Pack
· Hungry Jack Easy Pack Pancake Mix- Funfetti
· Hungry Jack Easy Pack Pancake Mix- Wildberry
· Jif Natural Peanut Butter- 18 oz.
· Jif-To-Go Creamy- 3/pk
· Martha White Blueberry Muffin Mix
· Millstone K-Cup- Hazlenut
· Natural Peanut Butter Stirrer
· Pillsbury Easy Frost- Cream Cheese
· Pillsbury Pumpkin Cookie Mix
· Smucker’s Hot Caramel Topping
· Smucker’s Natural Creamy Peanut Butter
· Smucker’s Orange Marmalade
· Smucker’s Orchard’s Finest- Strawberry
· Uncrustables Sandwich Keeper
· Uncrustables VIP Coupons (2)
· White Lily All-Purpose Flour

GIVEAWAY RULES  CONTEST CLOSED

One of my readers will win the above prize pack.
Main Entry
(Required)

1.) Tell me what your families favorite Smucker’s Product is.

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on Twitter
4.) Tweet using this..Go visit @HungryHousewife to enter for a Smucker’s Around the Family Table HUGE Gift basket #ourfamilytable http://tinyurl.com/7aruckm
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/7aruckm
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Smucker’s on Facebook

And there you have it, a total of 7 entries for you.
Contest ends Friday November 18th at 9 pm est  CONTEST CLOSED
Winner will be chosen by Random.org
Winner MUST CONTACT ME within 72 business hours of winning or another winner will be chosen(NO EXCEPTIONS)
Contest open to US resident only.

Gift basket provided by Smucker’s. I was not compensated for this post.

Honey Mustard Chicken Pasta and $100 Giveaway

honey mustard chicken pasta

This is a QUICK dinner. Now when I say quick, I mean super fast and easy.
I used the Ronzoni Quick Cook 3 minute pasta. Saved me about 10-15 minutes for waiting for the pasta to cook. Watch my video and see how FAST!!!!

 

 

4.2 from 5 reviews
Honey Mustard Chicken Pasta
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A super quick chicken and pasta dinner with a delicious honey mustard sauce
Ingredients
  • 1½ pounds boneless/skinless chicken breast, cubed
  • 2 tablespoons Olive Oil, divided
  • 1 pint portobello mushrooms, sliced thin
  • 4 cloves garlic, minced
  • 1 16oz. Honey Mustard Salad Dressing
  • 1 14.5 oz can of chicken gravy
  • ¾ cup Half and half or whole milk
  • Salt and pepper
  • ¼ cup chives, minced
  • 1 16 oz box of your favorite pasta, cooked....I used Ronzoni Quick Cook 3 minute pasta
Instructions
  1. Season cubed chicken breast liberally with salt and pepper.
  2. Over medium high heat, preheat a large skillet.
  3. Add 1 tablespoon olive oil.
  4. Add the chicken and sauté until no longer pink in the middle, about 6-8 minutes.
  5. Remove the chicken and place it in a bowl and cover to keep warm.
  6. Add the other tablespoon of olive oil to the same skillet, heated to medium high.
  7. Add the mushrooms and sauté for about 5 minutes.
  8. Add the garlic and sauté for another one minute.
  9. Mix in the honey mustard dressing, chicken gravy and half and half.
  10. Stir to incorporate and cook for a few minutes until the sauce thickens.
  11. Stir in the chives, chicken and pasta.
  12. Season with salt and pepper to your liking.
  13. Serve
Notes
You can add fresh veggies to this dish if you would like. Broccoli, asparagus..etc. Recipe inspired by Publix

On to the GIVEAWAY….

One winner will win



ONE BOX RONZONI QUICK COOK 3 MINUTE PASTA
ONE $100 WALMART GIFTCARD
ONE KITCHEN TIMER

GIVEAWAY RULES CONTEST CLOSED

One of my readers will win the above prize pack.
Main Entry
(Required)

1.) Tell me what you cook for your family when you are in a time crunch.

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this..Go visit @HungryHousewife for a @Ronzonipasta GIVEAWAY/$100 Gift card http://tinyurl.com/clqpdzd
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/clqpdzd
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Ronzoni on Facebook
8.) Like Ronzoni on Twitter

 

And there you have it, a total of 9 entries for you.
Contest ends Wednesday November 16th at 9 pm est  CONTEST CLOSED
Winner will be chosen by Random.org
Winner MUST CONTACT ME within 72 business hours of winning or another winner will be chosen(NO EXCEPTIONS)
Contest open to US resident only.

Giveaway sponsored by Ronzoni

Iowa Cornucopia Tour 2011

I was honored to be invited to the Iowa Cornucopia Tour 2011 last month by Iowa Corn and Farmers Feed Us.

I love love love Foodie trips, you get to meet so many great people and learn things you might other wise not know.
I met these lovely  blogger ladies…

Brenda: A Farmgirl’s Dabbles
Christina: Mele Cotte
Emily: Busy Mommy
Heather: Farmgirl Gourmet
Jyl: The Post-It Place
Kelly: Once a Month Mom
Kristin: Iowa Girl Eats
Kristy: The Wicked Noodle

I must say we were treated VERY VERY well. And fed VER VERY WELL!!!!!

Where we ate:

The Machine Shed…plates and plates of bacon,ham,eggs, sausage gravy,biscuits..etc. But the best part about that breakfast were the cinnamon rolls the size of your head. They were rediculiously good.
At the Lincolnway Energy Plant: We had a delicious catered lunch that included the best creamed corn I have ever had(and I don’t even like creamed corn)
The Jasper Winery: An adorable little winery. I love love loved the Italian Steak Roll!
BOS: A delicious hotel restaurant  that served us little smoothie shooters.
Ador Kitchens: This was a super cool kitchen store that had a working kitchen. We all cooked each others lunch. It was a fun time.

The first day we went on a tour of The Living HIstory Farms. What a neat place. It is an open air museum that tells the story of the changes in Midwestern agriculture and rural life. We learned all about how people in the early 1900’s harvested their crops.

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Bloody Butcher Corn

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Shoepeg Corn

Then we are off the the Lincolnway Energy Ethanol Plant

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I was completely in awe of this facility. They produce ethanol. Ethanol is a clean, renewable feul made from corn.

It’s a coal fired, dry mill ethanol plant. I went in knowing nothing about Ethanol except for the fact that my Yukon XL had the ability to take E-85 fuel(85% ethanol), but there were no Flex Fuel station anywhere near me.

Well, turns out that Ethanol is a type of alcohol produced primarily from corn and is blended with gasoline to burn cleaner, resulting in less pollution released into the environment.. It containes octane and oxygen. This combination provides motorists with a competively prices fuel which burns more completely, resulting in fewer emissions.

Ethanol is a renewable fuel produced in THE UNITED STATES and that means us being less dependant on foreign oil.

I hope that one day, in the near future we totally convert to ethanol fuel. It seems a win win situation to me, environmenltly friendly, more afforadable and produced in the United States!!!

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All about safety at Lincolnway Energy!

At the plant we met Mr. BIll Couser. What a nice man! He is the owner of Couser Cattle Company. He took us on a tour of his 5000 acre cattle and corn farm. Again, I was amazing at his operation. His business practices won him the prestigious 2010 Environmental Stewardship Award. Thats a huge honor in the farming Industry. You can watch his video here
In his presentation to us..this was one of his slides that I just had to take a photo of…

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"Leave me alone and let me do my job" Love it!!

On his farm we got to drive a big ol John Deer Combine. It’s the machine that harvests the corn. Again….amazing.

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Me, getting my Combine on!!!

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Next we got to have a visit to Iowa State University, where we met Dr. Ruth MacDonald. She is a very knowledgable food scientist/professor at the University. We did a very cool experiment. We actually extracted the DNA from a Strawberry.

Below Kristy from The Wicked Noodle is gazing upon her Strawberry DNA.

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See that white frothy stuff above the red? That’s the DNA we extracted!
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Dr. MacDonald educated up on so many things…..One being that SUGAR is SUGAR. Our bodies can not tell the difference between High Fructose Corn Syrup and normal table sugar. She said we need to limit them both and that there was no need to avoid High Fructose Corn Syrup like the media is playing up. Not from my mouth..but a scientists mouth!!!!!

The next stop was our BIG surprise..we got to go on a tour of The Better Homes and Gardens Test Kitchen. It was soooo beautiful. Walking in, you felt like you were in someones home.

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One of the test Kitchens at BHG!

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Prop envy??? I do say so!

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MORE props!

The second day was exhilarating to say the least. We went to the Iowa Speedway.
We all got to take a ride on the Speedway in the pace car. Pace car..sound kinda slow huh? Not so much. Chuck Spicer drove us each around the track at 125-129 MPR. I am not gonna lie, I almost threw up going around the banked turns. I can’t remember how many G’s he said we pulled, but it was quite a few. I was holding on for dear life. It was such a rush!!!

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I am quite certain this was taken BEFORE my ride!

Did you know that Ethanol is the highest performance fuel on the market with a 113 octane rating? The Indy racing league uses 100% Ethanol in their cars today, so if it’s good for their cars, it’s got to be good for ours!!!

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It was sooooo COLD!

Our last event was the Ador Kitchens. It was a very cool kitchen design center that has a big beautiful working kitchen. We were broken up into teams and cooked each others lunch. It was such a fun time. We cooked…
Three-Bean with Sweet Potato Chili
Cider Sauced Apple, Wlanut and Bacon-Stuffed Iowa Pork Chops
Leek, Cremini Mushroom and Roasted Corn Risotto (my team and I cooked this)
Spiced Apple Dumplings

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Here is Christina from Mele Cotte plating her Chili
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So as you can tell we had a WONDERFUL time. Again thank you to Iowa Corn and Farmers Feed US.  Also, Sara Ross was there to inform us on Iowa farming and a great farming on-line community  CommonGround Iowa.

Here are some random facts..bet you didn’t know….

Iowa ranks first in national corn,soybean,hog, egg and ethanol production.
98% of  US farms are family owned and operated.
The corn you see in the fields is not “Sweet Corn” that we eat, it is “Field Corn” used for animal feed, ethanol,starches,oil and sweeteners.
Corn is used in over 4,000 products! Including SOCKS! Yes, socks for you feet!
A typical ear of corn has about 800 kernels!
Cows have 4 stomachs…must be nice!
Iowas states ethanol industry has created 50,000 direct and indirect jobs.
Ethanol is a renewable fuel that is produces in the US and is one of the best tools for fighting air pollution since it burns clean.
By 2025, the US will import 77% of its petroleum, according to the Energy Information Administration. Using more ethanol-blended fuels will help reduce the need for imported fossil fuels!

Disclaimer:  All costs associated with this trip (travel, lodging, and meals) were paid for by the Iowa Corn Growers Association/Iowa Corn Promotion Board. I did not received any financial compensation for attending, and was not required to write a blog post in exchange for my trip. All opinions and points of view in this post are my own.

 

 

Pinkalicious Cupcake Sugar Cookies

pinkalicious sugar cookies

How super duper cute are these cookies? I mean, they are totally adorable.

If you have a young girl in the house, I am sure you are familiar with the wildly popular children’s book Pinkalicious by Victoria Kann.  It’s about a girl who doesn’t listen to her parents when they tell her to stop eating the pink cupcakes and then she eats “Just one more pink cupcake” and she turns PINK!!!! It really is a great story.

My daughters school was having their fall festival, and her classes basket for the silent auction was everything Pinkalicious and or pink!!! So naturally I donated 1/2 dozen homemade Pinkalicious Cupcake Sugar Cookies! Yeah, I know, I am cool. Now only if my kids would think so!!!

 

pinkalicious sugar cookies

Roasted Pumpkin Seeds

Roasted pumpkin seeds

I sooooo look forward to pumpkin carving each year for the sole reason of roasting pumpkin seeds.
You see, pumpkins don’t last long once carved here in the Florida heat. We carve our pumpkins usually 1-2 days before Halloween. If we do them much earlier, they turn into a black moldy pile of mush…it not a pretty sight.
My kids each get to pick their own pumpkin to carve, which means MORE SEEDS!
Yes, I get the dirty job of separating the seeds from the pumpkin meat, but thats all fine and dandy for me.
There are many ways to can season roasted pumpkin seeds. You can make them sweet, you can make them spicy, the possibilites are endless. For me, I make them they way my Momma used to..simple.
Enjoy.

Roasted Pumpkin Seeds
Author: 
Recipe type: appetizer, snack
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Roasted Pumpkin Seeds..a delicious snack
Ingredients
  • 3 cups pumpkin Seeds, seeds from 2 large pumpkins
  • 3 tablespoons butter, melted
  • 1 tablespoon extra virgin olive oil
  • ¾ tablespoon course Kosher salt
  • ¼ teaspoon freshly ground pepper
Instructions
  1. To clean the pumpkin seeds, separate them from from pumpkin and rinse them in a strainer.
  2. Pour the pumpkin seeds on a large baking sheet and allow to dry in the open air for several hours to overnight.
  3. Preheat oven to 325.
  4. Place the pumpkin seeds in a large bowl.
  5. In a measuring cup, melt the butter in the microwave.
  6. Mix the olive oil, salt and pepper into the melted butter.
  7. Pour the butter mixture over the pumpkin seeds and stir to incorporate.
  8. Pour the pumpkin seeds on a large baking dish.
  9. Bake them for 40 minutes, stirring every minutes.
  10. Allow to cool and store in an airtight container at room temperature.
Notes
If you prefer, you can omit the overnight drying time. However, allowing them to dry out gives them a delicious crunchy crunch!!!!