Tis The Season For A Giveaway! Fah La La La La La La La La!

Hey yall! Guess what! I'm having my first giveaway and I'm so excited! Plus tis is the season! To start off I'm giving away a set of two Technique Bash N' Chop utensils with soft grip handles.It includes one Bash N' Chop with a red soft grip and one with a black soft grip for comfortable use .Both with stainless steel blades measuring 6"L x 5"W x 1"H. You can chop and mince food so fast and easy you'll be able to retire you old knives! I want this giveaway to be big, so I want every one to join in. Tell a friend, or two or even more! Now, all you have to do is leave a brief comment about your most memorable cooking experience. Have fun and stayed tuned, I might have more giveaways before Christmas!

• You do not need to have your own blog to enter/leave a comment.

• Make sure you include your email address – in the email field, not the comment field – so I can contact you if you are the lucky winner.

• I will email the winner to obtain their snail mail address at that time. (I will also update this post, announcing the winner.)

• You have until 10:00 pm (PST) on November 14, 2009

• Winner will be chosen from the comments through Random.org, a random number generator.

Don’t worry – I’m not selling or giving your mailing address to anyone. It will be between you and me.

Have fun and let's get started!

Peas and Carrots

Peas and carrots. A staple in American side dishes. You can dress 'em up, or dress 'em down. Today I'm gonna dress 'em up, just a little bit though.I remember when I was little, I hated peas. (I've always loved carrots). But as I got older and my taste buds developed, I began to love peas. I love peas in soup,by themselves, but I especially love them in this creamy and colorful side dish.Plus it's a perfect way to get in a couple servings of vegetables. (score)! If your family is one of those who has a potluck for Thanksgiving , volunteer for a side dish and bring this. I guarantee EVERYONE will love this.

Ingredients:

2 cups of frozen peas

4 medium carrots sliced

1/2 cup heavy whipping cream

1 table spoon of cornstarch

salt and pepper

Step 1: Add the carrots to a saucepan can cover with water.Bring to boil,cover,reduce heat, and simmer for 10 minutes.

Step 2: Add the peas and return to a boil,cover,reduce heat and simmer untill vegetables are tender. Drain and leave about 1/2 cup of water in the pan; return vegetables back to pan.

Step 3: In a small bowl mix the cornstarch salt and pepper(to taste), and cream, ans stir untill smooth. Add the mix to the vegetables, ans bring it to a boil; stir and cook untill thickened. Enjoy!

Holiday Pumpkin Spice Muffins

Halloween is gone and Thanksgiving is here! But wait, why is there Christmas supplies in the stores? I'm still buzzing off my trick or treat candy people, give me a moment to get in Thanksgiving spirit, then comes Christmas! Ok, so while I get into the Thanksgiving spirit let me tell you about one of my favorite holiday muffins-Pumpkin Spice! I just love 'em, especially fresh hot out of the oven! Not only because their so decadent and mouthwatering, and I could taste the pumpkin and spice in every bite.Not even because their so moist and great to eat at any time of the day , But because making them is a perfect way to get the whole family together and in the holiday spirit! Bring the family in the kitchen and you could have some one measure the ingredients, some one mix the wet ingredients, and someone to mix the dry,and some one on clean up duty! Turn up the music and have some fun! Dance and turn it into a party!

Fixings for the mixings:

1 cup all-purpose flour
1 cup whole grain pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup packed dark brown sugar
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup canned pumpkin!
1 teaspoon vanilla extract (wait my mouths watering... sounds soooooo good already!)
3 tablespoons molasses
1/4 cup canola oil
3/4 cup low fat buttermilk
2 large eggs
cooking spray


Step 1: Hot Box- 400 degrees F and coat a 12-cup muffin pan with cooking spray.

Step 2:In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Step 3:In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Add in the pumpkin and vanilla. Whisk in half of the flour mixture , and add the buttermilk , then add in the other half of flour mixture and mix just until combined.

Step 4:Pour the batter into the prepared muffin pan and tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until when you insert a wooden toothpick in one of the muffins and it comes out clean.

Step 5: Let cool on a wire rack for 7 to 10 minutes. Run a knife around the muffins to loosen them up a bit. Now you can let them cool completely or you can eat them hot like I do!


Hope you enjoy! Leave a comment!