Sunday, April 29, 2012

Green Giant Frozen Vegetables & a Giveaway

Have you had your veggies today?

Whether you're striving to watch your weight or simply helping your family to add more vegetables in their meals, with a little help from Green Giant® finding a delicious way to mix up your diet routine can be easy and convenient! Available in a wide variety of flavors, there are nearly 30 varieties of Green Giant® frozen boxed vegetables endorsed by Weight Watchers®, including offering that feature decadent sauces and tasty seasonings.

Click here to download quick and delicious recipes that incorporate Weight Watchers® endorsed Green Giant Boxed Vegetables, with most coming in between only a 1 and 4 Weight Watchers® PointsPlus® value per serving - from "Broccoli and Chicken Topped Potatoes" to "Quick Corn and Black Bean Soup," this wide array is sure to satisfy every member of your family.

Want a coupon?
Visit  http://bit.ly/greengiantcoupon to download a printable coupon for $0.60 off the purchase of two boxes of Weight Watchers® endorsed Green Giant Boxed Vegetables.
Garden Vegetable Medley is my favorite!


Thanks to My Blog Spark, I received a gift pack with a coupon for a FREE box of Weight Watchers endorsed Green Giant boxed vegetables, water bottle, lunch bag, mini nutrition tracker, Lunch to Go kit, Solar Powered Pedometer and a mini ice pack. 

Would you like one too?

I'll be giving away one gift pack just like the one I received.
Here's how to enter:

Mandatory Entry:

Leave a comment telling me your favorite Green Giant boxed veggie.

Extra Entries (You must leave a comment for each extra entry)

  • Become a follower of Me and My Pink Mixer on Google Friend Connect (on sidebar)
  • Follow Me and My Pink Mixer and Green Giant on Twitter.
  • Tweet about the giveaway. 
  • Follow Me and My Pink Mixer on Facebook.
  • Follow Green Giant on Facebook.
  • Follow Me and My Pink Mixer by email (on sidebar)

 Giveaway ends May 6th at 12:00 midnight EST.

 Good luck!

Contest is now closed.
  
"Disclosure:  The coupons, information, and additional gift pack have been provided by Green Giant® and Weight Watchers® through MyBlogSpark."

Thursday, April 26, 2012

Banana Creme Pie Cupcakes

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I had a coupon for the new Betty Crocker Fun da Middles cupcake mix, so I thought this was the perfect opportunity for me to try a new cupcake flavor.  Have you seen this mix in your grocery store? 

At $2.50 a box for 12 cupcakes, I think it's a little pricey for a box mix, but I had the coupon so I decided to give it a try.  The cupcakes themselves were tasty, but I wasn't crazy about the filling.
Next time I make this flavor I will buy a regular box of yellow cake mix and make the filling myself.


Banana Cream Pie Cupcakes

Cupcakes:
Betty Crocker Fun da-Middles yellow cupcake mix
3/4 cup water
1/3 cup vegetable oil
2 eggs
1/2 box (3.4 oz) banana cream instant pudding and pie filling
12 vanilla wafer cookies

Frosting:
1 cup butter, softened
4 cups confectioners sugar
1/2 box (3.4 oz) banana cream instant pudding and pie filling
3 T whipping cream ( I used whole milk)
1 T vanilla
2 tsp. banana extract

Garnish:
1/4 gramham cracker crumbs (I used the vanilla wafers)
12 vanilla wafer cookies (I used the minis)

Preheat oven to 350 degrees. Place 1 vanilla wafer cookie in bottom of each cupcake liner.
Make cupcake batter as directed on cupcake mix box, adding 1/2 box of pudding mix. (Other half will be used in frosting)
Fill cups as directed on the box.  Bake and cool cupcakes.

In a medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
Frost cooled cupcakes.
Sprinkle tops with graham cracker crumbs; top each with one cookie.
Makes 12 cupcakes.



Sunday, April 22, 2012

Chocolate Peanut Butter Bundt Cake

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I like Chocolate Peanut Butter Bundt and I can not lie.
You other cakes can't deny....

Okay - sorry about that, but I just couldn't resist.
The word bundt just makes me think of that song :)

I haven't made a bundt cake forever.
My mom used to make them a lot, especially on Sunday.
My brothers and I couldn't wait to get home from church so we could have lunch and then dive into one of
her cakes with icing drizzled all over it. 
So, so good.

Anyway - for some reason I felt like breaking out my bundt pan and chocolate with peanut butter is always a good combination, so I made Chocolate Peanut Butter Bundt cake.

Now go find your bundt pan and make some cake!
I even made it easy on you and doctored up a box mix :)
Enjoy!



Chocolate Peanut Butter Bundt Cake

1 box Devil's Food cake mix
1 cup sour cream
1 cup whole milk
3 large eggs
1 small (3.4 oz) box chocolate instant pudding and pie filling
1 cup mini Reeses cups, sliced in half (the kind in a bag without wrappers)

Glaze:
1 (14 oz) can sweetened condensed milk
1 cup chocolate chips
1 tsp. vanilla extract

In a large mixing bowl, mix all of the cake ingredients together, except for the Reeses cups.
Pour half of the batter into a bundt pan sprayed with cooking spray.  Layer Reese cups all over the batter.
Top with the rest of the batter and bake in a 350 degree oven for about 45 minutes or until toothpick inserted comes out clean.  Cool cake on a wire rack for 10 minutes.  Invert onto a serving plate to cool some more.

In a saucepan over medium low heat, combine the sweetened condensed milk and chocolate chips.
Stir constantly until the chips are melted and the mixture is smooth.  Do NOT allow it to bubble.
Remove from heat and stir in vanilla.  Cool slightly before drizzling over cake.  After glaze has cooled a little more, sprinle chopped Reeses cups on top.

Note - this makes ALOT of glaze.  I only used about half.  Use the rest to serve over ice cream or other dessert.

Wednesday, April 18, 2012

VitaTops and VitaBrownie Review

Look what was at my front door when I got home from work a couple of days ago!
Vitaliciousness!!!

Have you ever tried them?
If not - you are missing out!

Vitatops and VitaBrownies are a delicious alternative to cookies and cakes at only 100 calories each.
They are high in fiber and low in fat - kind of like a healthy brownie!
How awesome is that!!

Not only are they good for you, but they taste pretty fantastic too.
I pack one in my lunch almost every day to curb that chocolate fix I always seem to need :)
I find them here locally in the freezer section of Martin's Grocery Store or you can purchase them online.



I no idea they had all of these fantastic flavor choices!
Banana Choco Chip, Deep Chocolate, Chocolate Mint, Fudgy Peanut Butter Chip, Apple Crumb, Triple Chocolate Chunk, Blue Bran, Raisin Bran - just to name a few.
The chocolate ones are definitely my fave :)


I had never tried the brownies before.
They are perfect for dessert after dinner :)
Chocolate with no guilt - gotta love it!



To be completely honest - I'll have to say I loved, loved, loved doing this review.
I have absolutely nothing but good things to say about Vitalicious.
Tasty treats that are good for you.
The end.


Note - Vitalicious sent me samples for this review, but I was not compensated in any way.
All opinions are my own. 
And I loved them.
Just sayin'.

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Saturday, April 14, 2012

Strawberry Buttercream Frosting

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Hi there!
Me and my pink mixer have been at it again.
We made cupcakes.

That's how we roll around here.



Strawberry Buttercream Frosting

1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
1/3 cup Strawberry Preserves
4 cups powdered sugar

Beat butter with an electric mixer for 3 minutes.  Add vanilla extract and beat for another minute.
Add strawberry preserves and beat for 2 minutes.  Add powdered sugar a half cup at a time and then beat for another 2-3 minutes.  Frost cooled cake or cupcakes.

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Made By You Monday
Celebrations at Home

Thursday, April 12, 2012

Cooking With Country Crock

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This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

My daughter has always been a picky eater.
Always.
So I had to become one of those sneaky moms when it came to cooking.
Ground flax seed in the pancake batter.
Mashed black beans in the brownies.
Pureed spinach mixed with spaghetti sauce.
Yep - I tried it all.
It was my duty as her mom to make sure healthy foods got into her little body right?

Well she is a teenager now, so I don't have to be quite as sneaky, but I still enjoy making healthy meals that look nice.  After downloading my free copy of the  Clair Crespo Cookbook, I found lots of creative ways to serve more veggies to my family.  Each recipe uses a little Country Crock Spread to make the veggies extra tasty too.  Did you know that Country Crock has 70% less fat and 30% fewer calories than butter? It also has zero transfats.  Got to love that!

After browsing through the recipes in Clair Crespo's Cookbook, I decided to make Pasta Full of Posies (page 29) and Beautiful Butterflys (page 27) for dinner.  Such a spring like meal :)


Pasta Full of Posies

2 yellow and/or orange bell peppers
1 (16 oz) pkg. whole wheat penne pasta (I used Rotini)
3 T Country Crock Spread
1 T olive oil
3 garlic cloves, minced
3/4 cup grated parmesan cheese
5 cherry tomatoes
7 basil or spinach leaves

Chop off top and bottom of peppers. Slice them down the side, remove the seeds and lay pepper flat.
Cut into petal shapes.  Boil pasta according to package directions; drain.
Melt Country Crock Spread and heat olive oil on the stove over medium heat in a pan big enough to hold pasta.  Cook garlic and peppers together for about 5 minutes.  With tongs, remove pepper petals and set aside.

Add pasta and cheese to garlic and toss together.  Put the pasta in a shallow serving dish.  Arrange tomato halves on top and surround them with pepper petals to make "flowers". Add a basil or baby spinach leaf to each flower.


Beautiful Butterflies

6 small or medium crookneck squash
3 T Country Crock Spread
2 T finely chopped garlic
12 baby carrots
4 chives, cut into 24 1/2 pieces (I used rosemary)
2 T finely chopped assorted fresh herbs
1/8 tsp. salt
1/8 tsp. pepper

Slive fat part of squash into 24 slices.  Melt Country Crock Spread in large skillet.  Add garlic and cook until golden, about 5 minutes.  Add squash nd carrots, saute until tender, about 7 minutes.

Arrange carrots on serving dish or individual plates.  Place 2 squash rounds on either side of carrots.  Using a toothpick, poke two holes in the tops of each carrot and insert chive pieces as "antennae".

Sprinkle remaining herbs on squash "wings".  Add salt and pepper.


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Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!

Tuesday, April 10, 2012

Baked Oatmeal with Blueberries

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If you are a regular reader of my little blog, you know how much I love oatmeal.
I eat it every morning.
I'm not kidding.
A sliced orange and oatmeal with a spoonful of almond butter and a dash of almond milk.
The end.

Until my mid-morning snack of course :)

Anyway enough about me.
We had a carry in breakfast after the sunrise service at my church on Easter Sunday, so this was the perfect opportunity for me to try a new baked oatmeal recipe. 
The combination of the oats, blueberries, bananas and walnuts is delish!! 
This recipe is definitely a keeper!

The bake dish came home empty.
Guess there are other oatmeal lovers in the world too :)


Baked Oatmeal with Blueberries

2 cups rolled oats (not instant)
1/2 cup chopped walnuts, toasted
1/3 cup brown sugar
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
2 cups milk
1 egg
3 T butter, melted and cooled, divided
2 tsp. vanilla
2 medium ripe bananas, sliced 1/2 inch thick
1 1/2 cup blueberries

Preheat oven to 375 degrees.  Butter an 8 x 8 baking dish (or a dish of a similar size).
In a large bowl, whisk together the oats, walnuts, sugar, baking powder, cinnamon and salt.
In another bowl, whisk together the milk, egg. half of the melted butter and vanilla.

Arrange the banana slices and about 2/3 of the berries in the bottom of the bake dish.
Cover with the oat mixture.  Pour the wet ingredients evenly over the oats, pressing the oats down a bit if necessary to make sure they are evenly moistened.  Sprinkle the remaining berries over the top.
Sprinkle a little raw sugar on top if desired.

Bake until the oatmeal is set and lightly golden on top, 35 to 45 minutes. Serve with the remaining 1 1/2 T melted butter drizzle over the top.
Enjoy!

recipe from shaunasever.com

Note - To toast walnuts, arrange chopped nuts on a baking sheet in a single layer.  Place in a 350 degree oven for 8 - 10 minutes.
Toss once or twice during the bake time.  Check frequently so they don't burn.


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Monday, April 9, 2012

Hello Monday

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Hello morning walks with Biscuit. 
He loves our time together :)


Hello Diet Coke.
You make my morning drive to work so much happier.



Hello Easter basket.

The Easter bunny still brings a basket to our 18 year old and he hides it too.
Does your Easter bunny hide the basket??


Hello to cousins going to church sunrise service together.


Hello to a game of wiffle ball after a huge Easter lunch at Nana and Pawpaw's house.


Hello to our teenager inviting us on a hike.
Just the 3 of us.
No other friends. 
Just us three!
Life is full of surprises :)


What did you say hello to this week?

Linking up to Hello Monday with Lisa Leonard.

Tuesday, April 3, 2012

Route 11 Potato Chip Review & a Recipe

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Have you tried Route 11 Potato Chips?
Oh my gosh are they delish!
Believe it or not - this potato chip company is only a half an hour away from my house and the first time I had their chips was about two months ago!
How did I not know about this crunchy deliciousness all my life??????

Route 11 Potato Chips offer fabulous flavors like Dill Pickle, Yukon Gold, Chesapeake Crab, Sweet Potato and Mama Zuma's Revenge.  Of course they have the classics like Barbeque, Lightly Salted and Sour Cream and Chive too. 

They sent me bags of each flavor to try and boy did I love sampling them :)
Sweet Potato is my fav!!

Potato Chips are a nice treat for a snack or to add some crunch to go along with you sandwich for lunch, but did you know you can crush them and use them as breading for chicken too?  Give it a try - it's delish!

Click HERE to find out where you can find Route 11 chips and follow them on Facebook too.


Chesapeake Crab, Sweet Potato, Dill Pickle, Salt 'n Vinegar


Barbeque, Lightly Salted, Mama Zuma's Revenge and Sour Cream 'N Chive



Potato Chip Crusted Chicken

4 boneless chicken breasts
1 1/2 cups crushed potato chips
1 cup milk
1 egg
1/2 cup grated parmesan cheese
2 tsp. dried basil
salt and pepper to taste

Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.
In a shallow bowl whisk the milk and egg together.
In another shallow bowl, combine the crushed chips, parmesan cheese, basil, salt and pepper.
Dip the chicken breasts into the milk mixture and then dredge in the potato chips.
Place on your baking sheet and bake 25-30 minutes or until done.
Enjoy!

Note - Route 11 Potato Chips sent me the chips for this review, but I was not compensated in any way.
All opinions are my own.

Monday, April 2, 2012

Hello Monday

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Hello to college decisions for our daughter Madison.
She decided on James Madison University and will begin classes this fall.
We are so proud of her.
We are excited for what is to come, but sad too.
She grew up way too fast.


Hello to painting my craft room from hell.
I ripped off the ugly wallpaper and am looking forward to a new organized space!


Hello Reeses eggs.
You are by far my favorite Easter candy.
It's nice to see Wal-mart is well stocked :)


Hello new cookbooks.
Oh how I love a new book! Especially ones filled with delicious treats :)


Hello to painting our cornhole boards JMU purple and gold.
Got to get them ready for the graduation party in June.


Hello cows.
Hello to Sunday visits with my parents on the farm :)


Hello April.

Wishing you all a wonderful week!

Linking up to Hello Monday with Lisa Leonard.

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