Yum

Monday, December 31, 2012

Top 10 Recipes of 2012- Happy New Year!!!

♪♫ Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!

Chorus.-For auld lang syne, my dear,
For auld lang syne.
We'll take a cup o' kindness yet,
For auld lang syne.  ♪♫

Well, today is the last day of 2012. I have to say that this has been the best year yet, for me and Hun... What's for Dinner? I've won some recipe contests, I've been published in a few cookbooks, I've made new foodie friends, I reached an amazing milestone on my Facebook page and I've met some amazing ladies, that I've become so close with, thanks to FB. I am most thankful to all of you, who take the time to read, share, pin and tweet, my recipes and ramblings. Without you, my achievements this year would be less sweet!

I'd like to wish each and everyone of you, a SAFE and Happy New Year!!!

I really love doing a yearly top 10, because it let's me see what you, my readers think are my best recipes. I am going by 'most views' for my list today. I hope you enjoy!


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Top 10 Recipes to 2012


And the #1 recipe of 2012 is...... 

Tuesday, December 18, 2012

Raspberry Tarts & Merry Christmas from Hun... What's for Dinner?

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Merry Christmas everyone!! My family and I wanted to wish all of you a blessed and safe Christmas!

You are probably thinking I've totally lost my mind, or I am very confused. But no, I am simply wishing you an early Merry Christmas. Tomorrow, the kids and I will be leaving for Western NY, to celebrate Christmas with Hubby's side of the family. Hubby will meet us there, on the 23, since he still needs to work. So, this will be my last post, until after Christmas.


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Growing up, my Mom would bake for weeks and weeks, before Christmas. Day after day she would make new deliciously amazing desserts and freeze them for Christmas. Oh how we longed for the days to speed up, so we could dig into the donuts, squares, chocolate and cupcakes coming out of our kitchen, that were destined for a chilly slumber until Christmas Eve. I can't tell you how many times, I snuck down to the basement, to sample a frozen dessert; which didn't taste as good as when thawed, but they were still quite yummy. One of the whole family's favourites were my Mom's raspberry, or wild strawberry tarts. You could bet they were the first to go, from the dessert tray on Christmas Eve. This year Hubby asked me to make some, since we aren't celebrating with my family. So, using some frozen raspberries, I made the tarts with Mr.B hovering, almost drooling at my every move. They got 2 thumbs up from the boys and I am glad to be sharing some of my childhood with the kids.

Raspberry Tarts
printable version

8 C fresh or frozen raspberries
1 1/2- 2 C sugar (depending on how tart your berries are)
5 C flour
1 lb lard
3 Tbs baking powder
1 tsp salt
1 C water
1 egg
1 Tbs vinegar

In a large pot, over medium heat, combine the raspberries and sugar. Bring up to a boil and reduce heat to low. Let berries simmer, stirring occasionally, until sugar is dissolved and mixture is thick (spoon a small amount into a bowl and let it cool, for thickness. You want it the consistency of jam, since it will thicken slightly when the tarts bake).

While the berries are cooking, combine the flour, salt and baking powder in a large bowl. Cut in the lard, until mixture is crumbly. Using the same measuring cup as the flour, beat the egg, with the vinegar and fill the remainder of the cup with cold water. Pour into flour mixture and mix until a dough forms. Knead briefly, making sure all the flour has been incorporated. Let dough rest in fridge for 20 minutes.

Preheat oven to 350 degrees.

When dough has rested and berries have thickened, roll dough to 1/4 inch thickness and press into regular or mini muffin tins. Fill each tart shell 1/2 full with berry filling and bake for 20-30 minutes; until dough turns golden brown. Let cool for 10 minutes, before removing the tarts to a wire rack to cool.

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This post linked to

See Ya in the Gumbo
Hearth and Soul
Tasty Tuesday
Tuesdays at the Table
Delicious Dishes
Foodie Friends Friday
Weekend Potluck
Friday Favourites
Saturday Show & Tell

Saturday, December 15, 2012

Double Chocolate Candy Cane Fudge

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I don't know about you, but I am feeling very overwhelmed this December. Maybe it's because I'm volunteering at school, so I am not home as often as I use to be. Maybe it's because we are headed to my Mother in law's for Christmas and are leaving in less than a week. What ever the reason, it's causing me great stress and anxiety. So much so, that I recently had what I like to refer to as a Clark Griswold moment. I want everyone to have a wonderful Christmas and I often feel like I'm the one doing all the work. I'm trying to keep it together in the next few days, as I attempt to finish up my Christmas baking.


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Finding super easy recipes like this helps a lot. This literally takes about 10 minutes to throw together. Melt both chocolates with condensed milk, add in some goodies and voila. You get a pretty and really delicious fudge. The kids LOVE this fudge and were happy to eat the scraps that I cut off, from the outside, to make nice straight edges. I have to admit is pretty darn tasty, which means a lot coming from me, since I'm usually not a fan of mint and chocolate. The inspiration for this fudge came from KraftCanada.com, I just changed it up a bit.

Double Chocolate Candy Cane Fudge
printable version

1 pkg. (6 squares) Baker's Semi Sweet Chocolate
1 can (300 mL) sweetened condensed milk, divided
1 pkg. (6 squares) Baker's White Chocolate
1/3 C candy cane flavoured Hershey Kisses, chopped
1/4 C crushed candy canes, plus some for garnish
Kelley green food colour gel from Wilton (or green food colouring) 

Line an 8-inch square pan with parchment paper, with ends extending over sides. Microwave semi sweet chocolate and 2/3 cup milk in medium microwaveable bowl on medium power for 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. 
  Add chopped Hershey Kisses and mix well. Spread onto bottom of prepared pan.
 
Microwave white chocolate, a touch of green food colouring and remaining milk in separate microwaveable bowl on medium power for 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.

Stir in 1/4 C crushed candy cane pieces and spread over first chocolate layer. Sprinkle with additional crushed candy cane pieces, gently pressing them into the fudge and refrigerate 2 hours. Use paper handles to lift fudge from pan before cutting into pieces.





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Thursday, December 13, 2012

Mini Chocolate Cherry Flourless Cakes with Toasted Marshmallow

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Many of you know that I am part of a wonderfully creative and super amazing group of ladies, who happen to be big foodies and many of us are bloggers. We call ourselves The Canadian Cookies. We'll last weekend, our West coast Canadian Cookies, got together for a Christmas party. To include us East coasters and anyone in between, the ladies decided to do a Chopped style dinner. Each of the members not attending would choose and ingredient and the West coasters had to choose at least 3 from the list, to include in their dish. It quickly became a cook along, where those of us not attending were given a course and we had to also create something using the 'Chopped' ingredients. I lucked out and was chosen for the dessert round, whose ingredients were- marshmallow fluff, maraschino cherries, chocolate, rum, eggs and cream. No problem right??



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I decided to go with something naturally gluten free, since one of our members Jeanine from The Baking Beauties has to eat gluten free. I wanted all of The Canadian Cookies to be able to make this, if they chose to do so. So, my first thought was a flourless chocolate cake, which I made into smaller single servings. These ingredients were perfect for what I had in mind and the result was out of this world!!! These were rich, tender, creamy and SO decadent. Some of the comments it received were along the lines of- sensual, sinful and I think the words 'food porn' were also thrown in there, LOL.

Mini Chocolate Cherry Flourless Cakes with Toasted Marshmallow
printable version

6 oz bitter sweet chocolate, chopped (6 squares)
1/3C butter
3 Tbs unsweetened cocoa powder
2 Tbs vanilla rum
1 Tbs hot water
1/2 tsp vanilla
1/2 C sugar
1/4 C maraschino cherries, finely chopped
3 eggs, separated
1/4 teaspoon cream of tartar
4 oz 70% dark chocolate
1/4 C light cream
1 jar marshmallow fluff
5 maraschino cherries with stems (dipped in melted chocolate)

Preheat oven to 350 degrees. Butter 5 ramekins and set aside.

For cake, place chocolate and butter in large glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Set aside.

Place cocoa powder in a small bowl. Stir in rum, hot water and vanilla to form a smooth paste; set aside. Place sugar and egg yolks in a mixing bowl; beat on medium-high speed until doubled in volume. Pour in chocolate mixture; beat on medium-high speed until well blended. Add cocoa mixture; mix on medium-low speed just until blended.

 In a seperate bowl and using clean beaters, beat egg whites and cream of tartar on high speed until soft peaks form. Gently fold half of the egg white mixture into chocolate mixture just until blended. Repeat with remaining egg white mixture and cherries. Carefully spoon into ramekins; spread to edges using the back of a teaspoon. Bake 15-17 minutes or until center appears nearly set when gently shaken. {Center will firm as it cools. Do not overbake.} Remove from oven to cooling rack. Cool completely, about 1 hour. Gently run a small knife around edges, to loosen edges of cake from ramekins. Remove cakes from ramekins and place bottom side up, onto serving plates.

 In a small saucepan heat 1/4 C light cream, until tiny bubbles start to form around the edges of the pot. Pour half over 4 oz of dark chocolate and let sit a few minutes. Stir to combine melted chocolate with cream, adding more warm cream if needed, to form a nice sauce, slightly thicker than you would like (chocolate sauce will thicken when it cools).

Preheat broiler. Top cakes with a large spoonful of marshmallow fluff and place under broiler (quite close) until tops begin to brown slightly. (alternately, yoyu can use a small blow torch to toast the marshmallow) Remove and drizzle cakes with chocolate sauce. Garnish with a chocolate dipped maraschino cherry.


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This post linked to

Recipe Box
Wednesday Extravaganza
Thursday Favorite Things
Full Plate Thursday
Somewhat Simple Thursday Link Party 
Friday Favorites
Foodie Friends Friday 
Weekend Potluck 
Saturday Show & Tell
Gluten Free Linky Party

Wednesday, December 12, 2012

12 Days of Giveaways Day 12- Cookbook trio

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Welcome to the final day of 12 Days of Giveaways!! 

I would like to take this moment to say a big THANK YOU to all our sponsors, who have helped make these 12 Days of Giveaways such a great success. I am humbled by your generosity and eagerness to help me make the holidays brighter for 12 lucky people. Thank you and Merry Christmas to you and your families. May you have a blessed holiday!

 Today's prize is coming to you from Ulysses Press.




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Named for four out of the last five years as one of Publishers Weekly’s ten “fastest-growing small publishers,” Ulysses Press is reinventing the relationship between reader, author and publisher. I have had the pleasure of working with Ulysses Press on many cookbook reviews and knew that they would be more than happy to give you guys a chance to win some of them. You can find Ulysses Press on Facebook, for reviews on latest titles in a variety of genres.




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Today, Ulysses Press has generously offered to send one lucky Hun... What's for Dinner? fan, 3 of their latest cookbooks to hit the shelves. Included in the prize will be one copy each of  Taste of Tremé, Petite Treats and Holiday Slow Cooker; all which I am due to review shortly. You will LOVE them!!!


This giveaway will end on Dec 23rd at 11:59pm EST and is open to U.S. and Canadian residents only.

*Disclaimer: This post is sponsored by Ulysses Press. I was not compensated for this post. All opinions are my own. This post contains affiliate links.



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Tuesday, December 11, 2012

Shrimp Fried Rice

Shrimp Fried Rice~ Hun... What's for Dinner?

 
Boy, things sure are busy this time of year. Decorating, baking, shopping, shipping cards and presents, deciding which relatives to spend Christmas with (his side, or mine?)..... I'm exhausted just thinking about it!! Since I've been so busy with helping at school, baking and trying to turn our house into a winter wonderland, I've been neglecting thoughts of dinner. I swear, if I wouldn't feel guilty, we'd be eating cereal and fruit for dinner until Christmas. I need quick and easy, to fill the kid's bellies and get us fed until breakfast.


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There's nothing quicker than shrimp! The kids love it, so we always have a bag or two in the freezer, for those quick meals. The kids had suggested ordering Chinese Take-out, but it just isn't in the budget this month. So, I decided to make one of our favourites, here at home. This recipe is super simple and tastes great. Sometimes I even cook up a plain omelet, cut it into strips and top the rice with it. But this time, we went with just the rice and shrimp.

Shrimp Fried Rice
printable version

2 C water
1 C chicken stock
salt
1 1/2 C long grain rice
3 Tbs canola oil
1 pkg 31- 35 count shrimp, cut in half
1 medium leek (white and light green parts only)
1 large carrot, cut into small cubes
1/2 C frozen peas
3 Tbs low sodium soy sauce

Bring the water and chicken stock to a boil. Add in rice and a pinch of salt, stir once and cover. Cook over lowest heat setting, for 15-20 minutes; until rice is tender and liquid has been absorbed.

While rice is cooking, slice the leek in half length wise and finely chop each half. Place leeks in a large bowl of water and swish them around, to loosen any dirt. Carefully scoop leeks out onto a clean kitchen towel, to drain.

Preheat oil in a large non stick skillet, over med-high heat. Add in leeks and cook until they begin to soften. Add carrots and continue cooking, stirring often, until carrots begin to soften slightly. Add soy sauce, 1/4 C water and peas; cook until carrots are tender crisp. Add in cooked rice and shrimp; stirring to coat with soy sauce. Continue cooking for 5 minutes; until shrimp is pink and opaque.





This post linked to

12 Day of Giveaways Day 11~ Pixie Chicks Spices

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Welcome to day 11 of 12 Days of Giveaways!! Today I'd like to introduce you to Pixie Chicks Spices.



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 Pixie Chicks Spice Rubs
Made in Victoria BC, their preservative-free, gluten-free spice blends are mixed in small batches, with a healthy dose of love and a sprinkling of pixie dust to make them extra special for you and your family! Their versatile and all-original blends feature Maple Salmon Rub (also great on ham/scallops/prawns), sexy, earthy Cowboy Coffee Rub for red meats, herb-based goes-with-anything Tuscan Sunset, smokey sweet 5-Star Salmon Rub (also great on pulled pork), tangy lemongrass-based Saigon Dreams, addictively spicy Jamaican Jerk and more!

 Enjoy Pixie Chicks Spice blends year round, whether as finishing spices (eg on yam fries, in dips, on cheese or veggies), on stove-top meals (pasta, stews, soups etc.), in oven-cooked meals (chicken breasts/wings, Beef Wellington, pizza, breads etc), or with BBQ meals. Join us on Facebook, for updates, events and foodie fun!

"Thanks for looking at our products, and we hope you enjoy them as much as we enjoy making them for you!"



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Today Pixie Chicks Spices is generously giving one lucky Hun... What's for Dinner? reader a chance to win  Nine jars (8 oz each) of their spice rubs and blends, including

  •  Jamaican Jerk
  •  Rib & Steak Rub
  •  5 Star Salmon
  •  Seafood Rub
  •  Tuscan Sunset
  •  Saigon Dreams
  •  Cowboy Coffee Rub
  •  Maple Salmon Rub
  •  Jake's BBQ Secret Rub
This giveaway will end on Dec 22st at 11:59pm EST and is open to  Canadian residents only.

*Disclaimer: This post is sponsored by Pixie Chicks Spices. I was not compensated for this post. All opinions are my own. This post contains affiliate links


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Monday, December 10, 2012

12 Days of Giveaways Day 10~ SweetArt Supplies

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Welcome to day 10 of 12 Days of Giveaways!! Today I'd like to introduce you to SweetArt Supplies.



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SweetArt Supplies started out as a little idea just over 2 years ago! They brought in a few beautiful cupcake liners and a dream to introduce people to something other than the boring old white cupcake liner. Since then they have added some wonderful products like natural food colouring, Get Sassie, sprinkles, goodie bags, sugar decons, decorating tips, cupcake wrappers and sleeves.

Bring some fun and or elegance to your special event! Replace the boring old white liners with one of their beautiful colourful liners that are designed, developed, manufactured in Sweden and are biodegradable. They bake up keeping their colour and they peel off without taking the cake with it – means you really can have your cake and eat it too! Join SweetArt Supplies on Facebook, for baking/decorating ideas, events, coupons and promotions.



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Today, Gwen from SweetArt Supplies is generously offering on lucky Hun.... What's for Dinner? reader a chance to win this awesome 'Baking Inspired' gift basket, which includes the following

  • Cupcake mug 
  • three cookie cutters
  • a beautiful package of cupcake themed napkins (serviettes)
  • a Wilton Cake Pop pan set
  • a package of red striped cupcake liners
 This giveaway will end on Dec 21st at 11:59pm EST and is open to Canadian residents only.

*Disclaimer: This post is sponsored by SweetArt Supplies. I was not compensated for this post. All opinions are my own. This post contains affiliate links.

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Sunday, December 9, 2012

12 Days of Giveaways Day 9~ Rachael Ray My Year in Meals

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Welcome to day 9 of 12 Days of Giveaways!! Today's giveaway is brought to you by The Door and Rachael Ray



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 I was first contacted by The Door, a public relations firm for various celebrities, a few months ago, to help spread the word about features in the Every Day with Rachael Ray magazine. Their client base ranges from Lisa Loeb, to Tyler Florence and yes even one of my favourite TV Chefs, Rachael Ray. I decided to approach them and asked if they would like to help me with my Holiday Giveaway. They generously offered to send one lucky Hun.... What's for Dinner? reader a copy of Rachael Rays newest cookbook- My Year in Meals. Not only does Rachael take us into her kitchen for a whole year, but on the reverse side, her husband John takes us through what drinks he's been making, to accompany their year of meals. Is that cool, or what???

 This giveaway will end on Dec 20th at 11:59pm EST and is open to  Canadian and U.S. residents only.

*Disclaimer: This post is sponsored by The Door. I was not compensated for this post. All opinions are my own. This post contains affiliate links.


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Saturday, December 8, 2012

Double Chocolate Banana Muffins

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Ah bananas again.... yup, I'm always baking with these and trying to find new ways to use them. We always have bananas in the house, since I need to eat a diet high in Potassium. They're the easiest, fastest way I know of making sure I get the potassium I need during the day. The only problem is, they ripen faster than we eat them. I like bananas on the under ripe side, so my optimum eating time frame is short. Once they get passed that point, into smoothies they go. But sometimes they are so ripe that I just HAVE TO make muffins with them. Not because I think it's the only way I can use them, but because I love making banana muffins.


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This time I decided to go with a double chocolate version of banana muffins. Let me tell ya, if the kids could have eaten all of these in one sitting, they would have. They were rich, chocolately, sweet and moist. Even the kids at school were eyeing them up, when I was having my lunch with them on Monday, LOL. These are great as lunch box treats, or after school snacks.

Double Chocolate Banana Muffins
printable version

2/3 C brown sugar
2 eggs
1/3 C canola oil
1 C mashed bananas (about 2)
1 tsp vanilla extract
2 Tbs strong brewed coffee
1 1/2 C flour
1/2 C cocoa powder
1 tsp baking soda
1/2 tsp salt
1 C semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray a 12 count muffin tin with cooking spray and set aside.

In a mixing bowl, beat the eggs and sugar until light and fluffy. Mix in oil, vanilla, coffee and bananas; mixing well to combine. In a small bowl mix together the flour, cocoa powder, baking soda and salt. Pour dry ingredients into wet and mix, until almost combined. Fold in the chocolate chips, making sure to not over mix.

Fill prepared muffin tins to two thirds full and bake for 15-20 minutes, until toothpick inserted in center, comes out clean.

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This post linked to

Wednesday Extravaganza
Recipe Box
Full Plate Thursday
Foodie Friends Friday
Saturday Show & Tell
Weekend Potluck
Church Supper

12 Days of Giveaways Day 8~ Honey Bee Bottoms

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Welcome to day 8 of 12 Days of Giveaways!! Today I'd like to introduce you to Honey Bee Bottoms.

 

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   Honey Bee Bottom Diapers are All In 2 (AI2) diapers. Because the soakers are a seperate piece, the diaper dries much faster, saving you money and time on laundry. Unless the shell becomes soiled, many parents reuse the same shell at the next diaper change, again saving you money and time on laundry.

The cotton outer allows you to dress your baby bee in your favorite style while the microfleece inner layer not only keeps your baby feeling dry but is also a barrier to prevent the laminated PUL from touching your little one's skin.

KAM snaps allow for both waist and rise adjustment for that perfect fit from newborn all the way through to the potty training years.

Any soaker that is safe for being against the baby's skin can be laid or snapped in and will work great in these AI2's.

Join Honey Bee Bottoms on Facebook, for sneak peeks of any new covers, before they go online, or on their Honey Bee Hive page for recipes, gardening, sewing and money saving tips!!



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Today, Honey Bee Bottoms is generously giving away 3 of their All In 2 diapers- one Spiderman, one Peanuts and one Rainbow; to one lucky Hun... What's for Dinner? reader.

 This giveaway will end on Dec 19th at 11:59pm EST and is open to  U.S.  and Canadian residents only.

*Disclaimer: This post is sponsored by Honey Bee Bottoms. I was not compensated for this post. All opinions are my own. This post contains affiliate links.


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Friday, December 7, 2012

12 Days of Giveaways Day 7~ FireFood

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Welcome to day 7 of 12 Days of Giveaways!! Today I'd like to introduce you to FireFood.


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  FireFood's slogan is "Fiery Peppers Tamed" and we like to tell people to "Eat Hot & Be Cool". FireFood is focused on bringing the flavors and health attributes of hot peppers into everyday enjoyable food products. We have cooking sauces, sweet with heat jams, relishes, salts, seasonings and olive oil blends. With many more items in the creation process! Join FireFood on Facebook for new product info, recipe ideas and product reviews.


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Today FireFood has generously agreed to share some deliciously hot products with us. One lucky Hun... What's for Dinner reader will be sent the following goodies, from FireFoods

  • Diablo Habanero Tomato Sauce- a traditional Italian seasoned sauce that has full flavor with added habaneros to really kick up the heat. 
  • Hot 7 Pepper Seasoning- a blend of medium to hot red peppers along with other flavors that makes up a perfect salt and sugar free seasoning for everyday and every way use. 
  • Spicy Italian Panko- is a wonderful blend of flavors and is a versatile change from ordinary seasoned bread crumbs. 
  • Cranberry Chipotle Sauce and Jam- is more than a Thankgiving item which so many people limit cranberry to. It has a base of strawberry with cranberry, clementines and apples with the smoky touch of chipotle to complement the flavors. 
  •  a  Eat Hot and Be Cool logo magnet
 This giveaway will end on Dec 18th at 11:59pm EST and is open to  U.S. residents only.

*Disclaimer: This post is sponsored by FireFood’s. I was not compensated for this post. All opinions are my own. This post contains affiliate links.
 
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Thursday, December 6, 2012

12 Days of Giveaways Day 6~ Mr.Pete's Cajun Spices

Welcome to day 6 of 12 Days of Giveaways!! Today I'd like to introduce you to Mr.Pete's Cajun Spices.

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 Mr. Pete’s Cajun Spices is a family-owned operation. Their  Louisiana spices originated in Chauvin, LA, and the business currently operates in the small Cajun town of Houma, Louisiana. Their spices were first served in their father's restaurant for more than a quarter century. Almost 7 years ago, he began packaging his recipes for the retail markets. Last year, he approached his son and daughter in law, about purchasing the company since they had shown an interest throughout his endeavors. Cory is excited about continuing  his father's legacy, and also to provide the best quality spices that we serve in our very kitchens! Check them out on Facebook for a list of events, reviews and recipes. Laisser les bons temps roulez!!!!



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 Today, Mr.Pete's Cajun Spices has generously offered to send one lucky Hun... What's for Dinner? reader 1- 8oz. can of Mr. Pete's Cajun Seasoning (which is low in sodium containing only 135mg. of salt per serving), one 5lb. jug of Mr. Pete's Seasoned Cajun Fish Fry (this product too is low in sodium containing only 170mg)- this product can be used for more than just battering fish and one bag of Mr. Pete's Jambalaya mix. YUM!!!

 This giveaway will end on Dec 17th at 11:59pm EST and is open to  U.S. residents only.

 *Disclaimer: This post is sponsored by Mr.Pete's Cajun Seasoning. I was not compensated for this post. All opinions are my own. This post contains affiliate links.


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Wednesday, December 5, 2012

12 Days of Giveaways Day 5~ Gypsy Girl Granola

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Welcome to day 4 of 12 Days of Giveaways!! Today I'd like to introduce you to Gypsy Girl Granola.



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  Gypsy Girl Granola was created out of a need for healthy alternatives that still tasted good!  Suzie's son, who is now 5, is gluten intolerant, allergic to all dairy and eggs.  Their granola has provided them a healthy snack, breakfast and addition to their baking.  They've had the pleasure of making it available to other families for 2 years now.  They are located in Dayton Washington and enjoy being a part of the local farmer's markets and specialty stores.  Gypsy Girl Granola is available online at www.GypsyGirlGranola.com and will ship anywhere in the US.  They do custom orders for people who are especially struggling with their own food allergies.  They have a nut free granola available, as well as granola cookies and a chocolate granola that is divine! You can also find the latest update on Gypsy Girl Granola, on their Facebook page.

    This next year finds Gypsy Girl Granola preparing to move their business to Dayton into the new Blue Mountain Station.  A new facility being built for small food processors who specialize in value-added agricultural foods.  This move will allow them to finally have a dedicated gluten free facility!

    "Gypsy Girl Granola has truly been blessed in many ways and it is an honor to watch and be a part of the miracles that are happening around us all the time!"



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The holidays find Gypsy Girl Granola preparing beautiful Sampler packs for gifts or gift baskets.  Each sampler packet offers 4 of our loose granola's. Today, they have generously offered to send one lucky Hun... What's for Dinner? reader a sampler pack, featuring 4 of their top sellers- Running Dummies blend, CocoCabana, Hot Mama's Spicy Blend and our new Chocolate Chica. All of the granola's are gluten free, soy free, vegan.

 This giveaway will end on Dec 16th at 11:59pm EST and is open to  U.S. residents only.

 *Disclaimer: This post is sponsored by Gypsy Girl Granola. I was not compensated for this post. All opinions are my own. This post contains affiliate links.


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Tuesday, December 4, 2012

Homemade Naan Bread

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Naan bread is one of those items I'd see at the store and buy and wonder how difficult it would be to make. We love Nann and eat it often. Mostly as a side dish alternative to pasta, rice, or potatoes. Sometimes I use it to make quick pizzas, for easy weeknight dinners. I've recently been browsing through some of my cookbooks and while perusing Betty Crocker's Big Red Cookbook (2011), I stumbled across a recipe for Naan bread. When I was trying to think of a side dish for dinner on Sunday night, I kept thinking Naan bread, but didn't have any in the freezer. I decided to look the recipe up and found that it wasn't that time intensive. So, I got into the kitchen and got to work.

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 I like this recipe because you can make it in steps, which is often great for me. I made the dough and let it rest for 30 minutes, which gave me time to prep dinner. The I separated the dough into 4 equal parts and let it rest another 20 minutes, which gave me time to start dinner. It baked up in no time and we enjoyed wonderful, soft, delicious warm Naan bread for dinner. The kids loved it, as much as our regular store bought brand. I'm glad to have conquered this recipe and to have learned to make a food we love, from a different culture.

Naan
Betty Crocker Big Red Cookbook 2011
printable version

3 C flour
1 Tbs sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 C milk, slightly warmed
2 Tbs vegetable oil
about 1/4 C water (I used about 1/2 C)
2 Tbs butter, melted*

In a large bowl, sift together flour, sugar, baking powder, salt and baking soda. Mix warm milk and oil; stir into flour mixture. Stir in warm water, 2 Tbs at a time, until dough leaves side of bowl and forms a fairly stiff ball. The dough should not be sticky or dry.

Knead dough in bowl or on lightly floured surface 2-3 minutes or until dough becomes smooth and pliable. Brush dough lightly with some of the melted butter and cover with plastic wrap; set aside 30 minutes. (At this point, dough can be covered and refrigerated up to 24 hrs. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle).

Heat oven to 450 degrees F. Place round or square pizza stone in oven to heat.

Divide dough into 4 equal pieces. Shape each into a ball; brush each lightly with some of the butter. Cover and let stand 20 to 30 minutes.

Working with one piece of dough at a time, roll into 8-inch circle or teardrop shape, about 1/4 inch thick, on lightly floured surface, taking care not to tear dough. Repeat with remaining dough.

Place dough on hot pizza stone and bake 3 to 4 minutes or until brown spots form and bubbles start to appear on surface. Turn; bake 7 to 8 minutes. Remove bread with a spatula; brush lightly with remaining butter. Wrap cooked breads in foil to keep warm, while cooking remaining dough. Cut each bread in half to serve.

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This post linked to

See Ya in the Gumbo
Manic Monday
Tasty Tuesday
Hearth and Soul
Tuesdays at the Table
Delicious Dishes

12 Days of Giveaways Day 4- Freedom Snacks




Welcome to day 4 of 12 Days of Giveaways!! Today I'd like to introduce you to Freedom Snacks.


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 "This company is about freedom to be a mother and business owner. It's also about quality with each and every batch of popcorn we make."- Freedom Snacks

Veronica started Freedom Snacks in 2010 while she was expecting her first child. With a lot of determination and support from her friends and family Freedom Snacks has grown consistently to become a unique business enterprise.
After participating in street markets, fairs, and gift shows, Veronica paid attention to what customers wanted and what they didn't. People love popcorn and the more flavors and colors she developed just made them want more. The colored and flavored popcorn provided so much diversity that she decided to run with it. Join Veronica and Freedom Snacks on Facebook, for a chance to sign up for exclusive discounts, coupons and updates!

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Today Freedom Snacks would like to offer one lucky Hun... What's for Dinner? reader a 5 bag sampler pack of their amazing flavoured popcorn. Flavours included in the sample pack are- Caramel, Caramel Apple, Chicago Blend, Banana's Foster and American Cheddar.

 This giveaway will end on Dec 15th at 11:59pm EST and is open to  U.S. residents only.

 *Disclaimer: This post is sponsored by Freedom Snacks. I was not compensated for this post. All opinions are my own. This post contains affiliate links.


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Monday, December 3, 2012

Join the Revolution and try Finish Quantum- #FinishTradeIn

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Guess what??? We are finally getting a new dishwasher, in the morning!! I am beyond excited!! When we moved in here, I was very frustrated with our dishwasher. It was loud, it NEVER cleaned our dishes properly and it left a nasty white residue all over our dishes. Then one day, Hubby bought some Finish Dishwashing Detergent, since it was on sale, and we've never been back to our old brand. The first time I used Finish, I couldn't believe how clean and sparkly everything was. It even got rid of the nasty white residue that had become a permanent part of our dishes. I was BEYOND happy and have been ever since. We are now loyal FINISH QUANTUM users and love the results we get from it. You can click here to see how I put it to the test.

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 Now it's your turn to join the Finish Revolution and try FINISH QUANTUM for free!! You heard me right; at participating Walmart stores across Canada, between December 7-9, 2012, the Finish Quantum team will be hosting “Trade-In” Events, at which consumers can bring in their empty dishwasher detergent and trade it in for a FREE* specially-marked box of Finish Quantum. *Each box will have a mail-in rebate for a full refund – so essentially, trade in your empty box for a FREE box of Finish Quantum! Isn't that awesome!! And I promise once you try it, you'll forget about your old detergent brand.

To find out participating Walmart locations, visit the Finish Canada Facebook page. 

 “Disclosure – I am participating in the Finish Quantum Trade In Event Blog Tour by Mom Central Canada on behalf of Finish. I received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.”

12 Days of Giveaways Day 3- Survival Food List

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Happy Monday and Welcome to day 3 of my 12 Days of Giveaways! I would like to introduce today's giveaway sponsor, Survival Food List.


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 Survival Food List is a husband-wife team living with their family on five acres with chickens, pigs, a garden and plans for more self-sufficient infrastructure. They believe that disaster preparedness is the duty of everyone, single or married, with or without kids, in order that individually and collectively we are ready for natural disasters, man-made crises and times of need. It’s far better to be prepared years in advance than not at all when an emergency strikes. Preparation means storing basic food and water filtration supplies at a minimum, and for some it means also learning skills such as gardening, food preservation techniques and animal husbandry should a long-term need to be self-sufficient arise. Visit their site and Facebook page to learn about companies geared toward self-sufficiency and preparedness and learn more about survival foods, along with other methods of self sufficiency.


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Today, Survival Food List has generously agreed to send one lucky Hun... What's for Dinner? reader a pantry can of Christmas fudge brownies by THRIVE and a pantry can of Instant Milk by THRIVE. These are totally awesome items to have in your emergency preparedness kit!!!

This giveaway will end on Dec 14th at 11:59pm EST and is open to Canadian and U.S. residents, and residents of Japan.

 *Disclaimer: This post is sponsored by Survival Food List. I was not compensated for this post. All opinions are my own. This post contains affiliate links.



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