Are you looking for a easy, but yummy recipe for Easter diner? Try a recipe from Allen's Vegetables. This is so easy to throw together you may actually have to time to enjoy your company this year.
Butter Pecan Sweet Potato Crunch
Difficulty: Easy
Preparation Time: 1.5 hours
Ingredients
2 cans (15 oz) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
1 can (12 oz) evaporated milk
1 cup sugar
3 eggs
1 tsp vanilla
1 Tbsp cinnamon
1/2 regular-size yellow cake mix (dry)
1 cup chopped pecans
1/2 cup butter or margarine, melted
whipped topping
Directions
Preheat oven to 350°F. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9" x 13" cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping.
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3 (15 oz) cans Princella or Sugary Sam Cut Sweet Potatoes, drained
4 Tbsp butter
3 Tbsp maple syrup
1/4 cup half & half
salt and pepper to taste
Directions
Preheat oven to 350°F. In medium mixing bowl, combine all ingredients; blend with an electric mixer or in a food processor. Transfer mixture to a greased 9x9-inch casserole dish; smooth the surface. Cover and bake for 30 minutes.
I'm not even sure where to begin... There are so many features!
The home page has a recipe section with pictures, so if you are just browsing for something new it is so easy to get inspired. You can also follow websites with the live feed options, so if there is a particular website you enjoy you can easily make that a part of your cookbook. Need to scan a recipe but don't have a scanner? Take a picture of a recipe with your smart-phone and it will save the recipe for you. You will copy/paste the info into the recipe section and it converts it to an actual recipe for you. It will even attach the original recipe to that card so you can reference it later if needed. That feature is super handy for those handwritten recipes passed down from other people. Pinterest fan? I have over 400 recipes pinned as of right now. (I really have only tried 50 *ish of them). Log into your Pinterest account and with ONE CLICK you can capture all of your recipes you have pinned. It builds a Pinterest cookbook for you. Yes, for you with a few clicks of a button! AWESOME! Blog recipes? Yep, easy to 'snip-it' in. Oh My! Other things you can do with this program include typing in ingredients you have on hand to find recipe ideas, create a menu for your family, calculate the nutritional value of your recipes, and capture recipes from your favorite websites.
The program is also easy to download. I even ordered a cookbook, and the program and the new cookbook were ready to go within 2 minutes.
I will continue to update this post as I learn more about this fabulous program. In the meantime - ENTER the GIVEAWAY (at bottom of this post - hurry ends in 2 days) and WIN your own copy! Good luck!!
frozen blackberries or 2 baskets fresh blackberries, divided
1 cup
sugar
2 cups
water
1/2 cup
water mixed with 2 tablespoons cornstarch
Directions:
Reserve 1/2 cup of the berries. Put remaining berries, sugar, and 2 cups water in a pan and let simmer for 25 minutes. Add the ½ cup water and cornstarch mixture; stir constantly until contents thicken. This can be made ahead of time and reheated. When ready to serve, add remaining ½ cup berries to syrup; cook another 5 minutes or until berries are softened.
Yield: 3 cups Cook Time: 35 minutes
Product Description from the manufacture:
Cook'n Recipe Organizer v.11
Cook'n is the #1 Best-Selling Recipe Organizer and is the ultimate kitchen companion.
Cook'n is the Only Recipe Software that lets you: - Easily Enter your Personal Recipes
- Get Ideas for What to Make for Dinner - See a Visual Menu Planner - Auto-Generate Shopping Lists - Capture Recipes From Favorite Websites - Calculate Nutrition of Your Recipes - Capture & Sync Pinterest Recipes - Demo - Scan Printed Recipes - Demo - Discover New Recipes w/Live Feed - Demo - Print Themed Recipes - Demo - Use Snip-It to Capture Blog Recipes - Demo - Import recipes from Word - Demo - Share Recipes with Social Media - Demo - and much more!
Use Cook'n to Organize all your recipes. Cook'n is the perfect solution to organize your personal recipes. When you have entered your personal recipes into Cook'n you can:
- Create a family Cookbook - Share your recipes easily - Create menus and meal plans - Enhance the recipe by adding photos and stories - Get the nutritional facts for your recipes - and much more!
Enjoy the all new Visual Menu Planner. With the Visual Menu Planner you can create custom menus and meal plans. Reasearch shows that those who use and effective menu planner are mor likely to:
- Save time by making less trips and by staying organized on what's for dinner - Save money by eating-out less beacuse they are prepared to make delicious home-cooked meals. - Eat healthier by planning healthy menus and meal plans. And avaoiding convenient foods rather than nutritional foods. - Save gas by making less trips to the store and on fast-food pickups.
Analyze Recipe Nutrition using Cook'n. Stop guessing what nutrients are in the foods you are eating. Use Cook'n to help you stay organized in your dieting! Analyze the nutritional elements of recipes and menus (even the ones you add!) Cook'n makes it simple to calculate the nutrients your body is receiving. After typing in a recipe or importing one from the internet, simply click a button for the information you need. Save you a ton of time by analyzing nutrition in seconds!
Save Time and Money with the Cook'n Shopping List Generator. Cook'n also calculates the approximate cost of your shopping list. Cook'n automatically combines the food on your menus and makes a grocery shopping list. It even converts tablespoons of tomato paste to 8 oz. cans! Cook'n organizes your shopping list by aisle to save you time at the store.With the Grocery Shopping Assistant you can:
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Organize your Pinterest Recipes in Cook'n. Cook'n will Automatically import all of your Pinterest recipeswith one click and synchronize the two so any new recipes that you Pin will automatically appear in Cook'n! It's not magic... but it's pretty close to it! Once your Pinterest recipes are in Cook'n you can:
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Scan your printed recipes or Shoot a Photo of them. With the new Scan-It feature, it's easy to get all of your printed recipes into Cook'n without having to type any of them! Importing recipes you clipped from magazines and newspapers is easy... just scan them! Or, take a picture with your mobile phone. Use the Scan-it feature to translate scanned recipes to text and use the Snip-It tool to copy & paste the text into Cook'n with just a few clicks!
Capturing Recipes from blogs and other unformatted websites is easy with the new Snip-It Tool.
Most of the time, you can capture internet recipes with just one click. However, this doesn't work with web pages that are not formatted properly (like the recipes posted on many blogs). Enter Cook'n Version 11. When Cook'n Version 11 detects web pages that are not marked up properly, it will automatically split the screen and display the Snip-It toolbar in the middle. Simply highlight the recipe directions and click the Directions button. Highlight the recipe ingredients and click the Ingredients button. With the new Snip-It Tool capturing recipes from your favorite blogs is a snap!
Let the World's Best Recipes Come to You! Looking for recipe inspiration? Rather than browsing allrecipes.com, foodnetwork.com and other recipe websites, just launch Cook'n! As soon as a new recipe is posted on the web, it will appear in the Cook'n Live Recipe Feed. Customize your recipe feed and follow your favorite websites easily. Click the recipe to see more or simply drag & drop it to save it in your personal cookbook.
Print your recipes on beautiful themed 3x5, 4x6 and full page printouts. The themes in Cook'n are great! And, they're getting better all the time! Now, with Cook'n 11, your printed recipes can look just as fantastic as they do on the computer! In Cook'n 11, the print preview window is embedded inside Cook'n. And, the new printing tool is capable of printing themed recipes in all formats (3x5, 4x6, and full page). Add pizzazz to your recipes and share them in style with Cook'n 11!
Cook'n makes sharing your favorite recipes a snap! Post your favorite recipes on Facebook or pin your recipes on Pinterest with just one click! Print a family cookbook and give a gift that everyone will treasure or simply e-mail a recipe to a friend. Tweet your recipes, embed your recipes in your web pages, and link to them. Sharing your favorite recipes with Cook'n has never been so fun!
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Win your own copy of Cook'n Recipe Organizer!
Enter below & Good Luck~
**Winner has 24 hours to claim prize. After 24 hours a new winner will be chosen.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
Disclosure: I got this product as part of an advertorial.
Product Description from Manufacture
Wow your guests with the best herb and fruit infused cocktails they've ever had! The Epica Muddler extracts every bit of flavor from herb leaves, citrus fruits and dried spices quickly and easily, for a difference you can really taste.
Gridded Muddling Surface for a Better Mash The Epica Muddler's rows of "teeth" really get in there to thoroughly pulverize your ingredients, releasing all their juices and flavor essences into the drink. It's also great in the kitchen as a stand-in for a mortar and pestle. The best part is, it takes much less effort on your part than a smooth-surface muddler.
Nylon Head Won't Scratch Glassware We use nylon as the material for the Epica's muddling head because it's tough and durable, yet it won't scratch glassware as metal might. Plus, unlike some wood muddlers, it doesn't stain, splinter or leach any flavor of its own into your drink.
Ergonomic Stainless Steel Handle There's nothing more durable, carefree or stylish than stainless steel, which is why we chose it for the Epica Muddler's handle. The gentle curved shape makes it exceptionally comfortable to hold, even after a long night of making cocktails. And its substantial weight helps you apply optimum pressure, no big muscles needed. The Epica Muddler is dishwasher safe, but we recommend that you hand wash it for longer-lasting good looks.
Our Review
I love kitchen gadgets. And to be honest, I'm not a "fantastic" cook, so I'm not entirely sure why I have so many kitchen gadgets - but I just love kitchen gadgets! What I really enjoy is a simple gadget that works great. Nothing fancy, nothing showy, just a simple gadget that works wonders. Now introducing the Epica Stainless Steel & Gridded Nylon Cocktail Muddler! Fantastic! Simple, but works wonders on bringing out the flavors of fruit and herbs. You can use the Muddler in so many recipes - cocktails, salsa's, salads, soups, the possibilities are endless. My favorite recipe this muddler will be getting used in is My Summer Mojito! The Muddler does a fantastic job "muddling" the mint to bring out the flavors. Yummy! I highly recommend the Epica Muddler for your kitchen, or even as a gift. Happy Muddling.
Place the sugar, the mint leaves, and a little club soda into a glass.
Muddle well to dissolve the sugar and to release the mint flavor.
Squeeze the juice from both halves of the lime into the glass.
Drop one half of the lime into the glass.
Add the rum.
Stir.
Fill the glass with ice cubes.
Top off with Club Soda
Garnish with the mint sprig.
ENJOY!
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
How familiar are you with the Magic Bullet? It has been on the market for quite a few years now and still sales are going strong. In today's day and age we all want additional options to eat in a more healthy way. The Magic Bullet totally fits that bill.
There are so many stories out there about products that we should not be putting into our bodies. The only way to be totally sure we are managing our diets is to manage it ourselves and rely less on prepackaged foods or premade, store bought items.
Would you like to win the full Magic Bullet Blender Set Giveaway? Enter the Giveaway Tool below. There are some entries that are daily so you can increase your chances of winning!
Disclosure: The prize sponsor will send prize to the winner. This Blog, HappyGreenBaby.com, is not responsible for prize. If you have any question please send an email to [email protected]. All entries are optional, if you do any of the tasks you can collect the entries.
Here is a recipe from the Magic Bullet Blog: Bananas for Raspberry Smoothie
Ingredients:
1 banana
1 cup frozen raspberries
1/2 cup orange juice
1/4 cup plain non-fat yogurt
Instructions:
Add ingredients to your Magic Bullet cup and blend well. Makes 2 cups. Enjoy!
*When we make small changes every day to lessen our impact on the environment,
The BEST deal is the M+BL Cookbook Bundle. It is normally 30% off the individual book prices, and it is an additional 50% off for this Thanksgiving sale FOR A TOTAL OF 80% OFF!!! You can get all 4 of my cookbooks for $12.5o!! Till December 3rd only!
Alright my loves, this is a HUGE sale. I have never before slashed prices like this and I really hope you take advantage of it. I so want you to be a happy and healthy mama and all the products in the M+BL store will help you on your journey. Lots of love to you! Happy Thanksgiving!!!
This is a great post about carrots written by Daisy Luther . Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions.
Also, check out THIS WEBSITE for a Parents Guide - List of Vegetables by Season! It is full of other useful information as well.
Happy Reading about... Carrots!
The leaves are beginning to turn, the air is crisp, and the current harvest is root vegetables. This week the focus is on carrots, crisp and sweet, straight from the rich earth.
Carrot trivia: In ancient times, carrots were actually used for their seeds and foliage as opposed to their taproots. The modern carrot that we enjoy originated over one thousand years ago in Afghanistan. Carrots were mentioned medicinally in ancient Greek and Latin writings. They are typically orange, but there are also heirloom varieties that are purple, red, white, and yellow. Carrots were first documented to be cultivated in North America in 1607. China and Russia produce 2/3 of the world’s carrot supply. Americans only consume an average of 1 cup of carrots per week.
Nutritional benefits
Carrots are bursting with nutrients.
A one cup serving of carrots contains about 52 calories, no fat, 12 grams of carbohydrates, and 4 grams of fiber.
A serving of carrots contains 4 times the minimum RDA of Vitamin A.
Carrots also contain substantial amounts of B6, thiamine, vitamin C, vitamin K, and vitamin E.
Carrots contain the minerals sulphur, phosphorus, copper, folic acid, and magnesium.
Carrots have healing, diuretic, and sedative properties.
The brighter orange a carrot is, the greater the amount of valuable beta-carotene it contains. Beta carotene is a vital antioxidant phytonutrient.
Carrots are beneficial to eye health and can help to prevent glaucoma and cataracts.
Carrots aid in the prevention of colon cancer.
Using fresh carrots
If carrots are organic, peeling is entirely optional – just scrub them well with a brush. If you choose to peel your carrots, store them in a dish of water in the fridge. Carrots should be stored away from ethylene-producing items like potatoes, apples, and pears, as they will cause faster spoilage.
Carrots are excellent raw, cooked, shredded, in a salad, roasted, or pureed into a soup.
A favorite side dish in our household is carrot “fries” which I often serve in place of french fries.
Carrot Fries
Ingredients
4 cups of carrots, sliced into coins or sticks
3 tbsp of olive oil
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of seasoning salt (no msg)
1/2 tsp of cayenne pepper (optional)
Directions
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, mix seasonings into olive oil.
Stir in carrot slices and toss until they are well coated.
Spread the carrots on a cookie sheet in a single layer.
Bake for 20 minutes, then flip the carrots to get them evenly browned.
Return to the oven for another 10-15 minutes until the carrots are crisp and lightly golden.
Serve with yogurt ranch dip or barbecue sauce.
Preserving carrots
Freezing: Freezing results in the next best thing to fresh carrots. Peel them if you opt to do so, then blanch the carrots in boiling water for 2-5 minutes, depending on the size you have cut the carrots into. Immediately dunk them into an ice bath for 5 minutes, then freeze them on a cookie sheet. Once they are completely frozen, store them in well-sealed Ziplock bags. Frozen carrots can be roasted, steamed, or boiled.
Dehydrating: To dehydrate carrots, shred them with a coarse grater. Spread them in a thin layer on the tray of your dehydrator and process overnight. Store in an airtight jar in a cool, dark place. Dehydrated carrots can be added to baked goods, soups, stews, and casseroles.
Canning: Canning is not my favorite method of preserving carrots because of the “mushy” texture that results from the pressure canning process. Leaving them in bigger chunks (or even whole) will result in a firmer canned carrot.
Honeyed Carrots
Ingredients
10 pounds of carrots
Raw honey
Lemon juice
Sea salt
Directions
Clean and cut the carrots into your desired size.
Stuff the sanitized jars full of carrots, making sure you leave a half an inch of headspace at the top of the jar. Add 1/2 tsp of honey, 1 tsp of lemon juice, and a dash of salt (if desired) to each pint jar.
Fill the jars with hot water, allowing 1/2 inch of headspace.
Please feel free to share any information from this site in part or in full, giving credit to the author and including a link to this website and the following bio.
Daisy Luther is a freelance writer and editor. Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at [email protected]
I have to admit throughout the summer I have been slacking on cooking new things...guess you could say I'm a little bored with food right now. Then I realized the other day I have 441 pins on my "Yummy food to try..." board on pinterest. Yes, I have pinned 441 new recipes but am having a hard time finding interesting things to cook for dinner... guessing it is time to start going through my pinterest recipes (all 441 of them). So last week I went on a cooking rampage! Sad to say my first three new recipes were not a hit, not even a little. However, I hung in there to find two more that were pretty good. One was a salmon (recipe to be posted in a few days) and the other chicken. I've posted the exact chicken recipe below, with the original links, and a few notes of our own in BOLD. Enjoy!
Slow Cooker Pesto Ranch Chicken:
4 boneless skinless chicken breasts (I used organic chicken. Make sure your chicken pieces are of equal size, otherwise some will be dried out. I used chicken that was in our freezer frozen and it worked fine. Just plan a little extra time for them to cook.)
6 ounce jar pesto
1 package ranch dressing seasoning mix (I used store bought seasoning, but if you have your own ranch seasoning recipe it would work, plus you will know what is in the seasoning - easy way to make it a little more healthy, which is what I will do next time.)
1/2 cup chicken broth
1. Spray slow cooker with cooking spray and place chicken breasts in the bottom.
2. Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.
3. Cook on low for 4-6 hours. Easy huh? (Adjust your time depending on chicken thickness, and size/type of crock-pot. If you are using thin chicken pieces 4 hours may be a bit long. I used thicker pieces for 6 hrs. on low and I could have probably cooked a bit less, like 4.5 hrs - 5 hrs., then had it turned down to warm until ready to eat. But I also think my crock-pot cooks warm, so trust your gut on your crock-pot style.)
This recipe would be very easy to double. We ate it with couscous and fresh veggies (squash, zucchini & tomatoes) from the garden. I think it would be yummy shredded and put over salad, or even in a wrap. Lots of things you can do with this simple recipe.)
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