Italian Days at Publix....$25 Publix Gift Card Giveaway

***Giveaway is now closed.  Congratulations to Laura E., comment #21 chosen by Random.org.  Thanks to everyone that entered.***


It's Italian Days at Publix (my favorite grocery store) and I'm happy to share some information about this event as well as offer a $25.00 Publix gift card to one of my readers.

Italian Days at Publix will be from February 16th - February 29th.  You can find great prices and coupon savings on some of your favorite brands including Progresso, Green Giant and Muir Glen.  

While visiting Italian Days at Publix from February 16th through February 29th, you can also enter the Taste the Tradition Italian Days Sweepstakes for a chance to be 1 of 500 shoppers that will win a $100 Publix® gift card, sponsored by General Mills.

To enter to win the Taste the Tradition Italian Days Sweepstakes and download great coupon savings and delicious recipes, look in-store or follow the instructions below:

1. Click – Stay up to date with the latest General Mills promotions happening at Publix, by visiting ClickCallMail.com. Once you’re registered and logged in, you can participate in any the current promotions.


2. Call – If you’d prefer to enter the sweepstakes and participate in other promotions via telephone, feel free to call the General Mills hotline, at 1.800.627.6059, and be sure to say that you want to enter the 2012 Italian Days Sweepstakes.  Please be sure to provide your complete contact information (Full name/address/zip code/phone #).


3. Mail – If you prefer to participate via mail-in entry, print and mail your complete contact information   (Full Name/address/zip code/phone #) to 2012 Italian Days Sweepstakes, P.O. Box 44257, Atlanta, Georgia 30336.

***To enter for your chance to win the $25.00 Publix Gift Card, leave me a comment and tell me what is your favorite Italian meal.


Entries will be accepted until Friday, February 24th, 2012 and the winner will be announced shortly after.  Please leave your email address in your comment so I can contact the winner.  Also, the winner will be selected by Random.org.

Note: Even if you don't live in a state that has a Publix but you have family or friends that do, you can still enter.  What a great gift to send someone that you care about.


***Giveaway open to U.S. residents only***

Disclosure:  The Publix Gift Card, information and giveaway have been provided by General Mills through MyBlogSpark.  Thank you very much.  

All other thoughts and opinions are mine.  Publix is the grocery store I shop at every week.  I love the Italian Days event.  It's a great time to stock up on some of my favorite foods and ingredients.  

Mom's Cooking Club Lesson:  Make sure to visit the website: clickcallmail.com  to enter the sweepstakes, download coupons and get some delicious recipes.    

Garden Vegetable Frittata

Have you ever made a frittata before?  If not, it's really something you should try.  It's a one skillet meal that can be eaten for breakfast, brunch, lunch or dinner.  You can't say that about alot of dishes.  It's great for a Sunday breakfast or those busy weeknights.  It is truly versatile....and delicious!

I saw this recipe being made by Kelsey Nixon on The Cooking Channel.  I immediately went to my computer and bookmarked it.  I have made it several times and it's just one of those "keeper" recipes.

Click here for a printable version of the recipe on The Cooking Channel site.

Garden Vegetable Frittata

Recipe by Kelsey Nixon

Ingredients

2 tablespoons olive oil, plus more for drizzling

5 small red potatoes, sliced thin

1 cup torn baby spinach

2-3 green onions, sliced

1 cup grape tomatoes, halved

1 clove garlic, crushed

8 eggs

1 tablespoon chopped fresh basil, plus more for garnish

1 - 2 cups shredded Asiago cheese (I've used Parmesan also)

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.  Place potatoes in the skillet and saute for about 6-8 minutes, until tender but firm.  Remove potatoes from the skillet.  Add another tablespoon olive oil, and add the spinach, green onions, tomatoes, and garlic.  Saute for an additional 1-2 minutes or just until the spinach is wilted.  Season the vegetables with salt and pepper.  

2. In a medium bowl, beat together eggs, basil, cheese, salt, and pepper.  Pour into the skillet over the vegetables.  Reduce heat to medium-low and scramble the eggs for 1 minute.  Return the potatoes to the skillet.  Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges.  Drizzle olive oil around the edge of the pan to ensure easy removal.

3. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center.  (Check earlier so your eggs do not get overcooked)  Serve straight out of the skillet, or flip onto a serving plate.  Garnish with shredded Asiago cheese and fresh basil, if desired.  Cut into wedges. 

Protein and vegetables all in one bite.  Add a side of fruit for a super healthy meal.

Enjoy!

Mom's Cooking Club Lesson:  You can easily change up the vegetables in this dish.  You can add mushrooms, asparagus, zucchini or yellow squash.  You can leave out the potatoes or one of the other vegetables.  Make it your own with your favorite vegetables and enjoy it all year round.

  

Mini Peanut Butter Brownies

I'm back!!!!!  Wow!  It's been over 2 months since I last posted anything.  I attempted to do the 12 Weeks of Christmas Cookies.  I only got to week 7.  I tried to keep up.  I wanted to add recipes to my blog.  But then, life happens.  Since August I had been studying for a huge certification exam for work.  It took over all my spare time.  There wasn't much cooking or baking going on.  Honestly, on top of all my other responsibilities (full-time job, teenage daughters, husband, home), I just couldn't blog anymore.

Well, I'm happy to report that I passed my certification test a few weeks ago.  I earned my PHR certification! (Professional in Human Resources)  It was really a big accomplishment for me.  I graduated college 25 years ago (yikes!) so it's been quite a long time since I've had to study.  But it's over and now I can get back to my "normal" life.  

I hope I still have some visitors to my blog.  Because you don't want to miss these fantastic little peanut butter and chocolate brownie bites.  Can I just say they are AWESOME!  They are very rich.  I had to down 2 glasses of milk after I just ate one.  

Perfect bite size dessert for this weekend's Super Bowl.  These will be making an appearance at my office Super Bowl food day later this week.  

I found this recipe on Pinterest.  I am new to Pinterest and it is really fun and addicting.  This is a simple recipe.  It uses a box brownie mix.  I recommend Ghirardelli Double Chocolate Brownie mix but I'm sure any boxed mix or even a from scratch recipe will work just fine.   

Mini Peanut Butter Brownies

Recipe by Baked Perfection

Makes 30-40 mini brownies

Ingredients

1 box of your favorite brownie mix (I used Ghirardelli Double Chocolate)
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Directions

Preheat oven to 350 degrees. Spray or grease 30-40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

***I had to use a back of a spoon to push down the centers to form a well to hold the peanut butter and chips.  Do this while the brownies are still warm.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half to one teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

To remove brownies, take a sharp knife and go around edge of brownies to loosen from pan.  They will pop out easily.  They also need to cool in the pan before removing or they will fall apart. 

    

Enjoy!

Mom's Cooking Club Lesson:  Here's another brownie bite recipe that brings together the perfect combination of peanut butter and chocolate.....

Peanut Butter Cup Brownie Bites.

Caramel Corn........Week #7 of the 12 Weeks of Christmas Cookies

I'm a little late this week getting my post up for The 12 Weeks of Christmas Cookies.  But here it is.  Not a cookie but a sweet snack worthy for any Christmas tray or Christmas food gift.  

I just love, love, love caramel corn.  Much of my childhood was growing up in Ocean City, MD and one of my favorite childhood memories is eating Fisher's Popcorn from the boardwalk.  Making your own caramel popcorn at home is easy.  Your family and friends would love to get a container of this classic favorite.  I guarantee they will ask for more.

Caramel Corn

Recipe slightly adapted from Better Homes and Gardens Cookbook

Ingredients

7 to 8 cups popped popcorn

3/4 cup packed brown sugar

6 tablespoons butter

3 tablespoons light-colored corn syrup

1 teaspoon baking soda

1 teaspoon vanilla

Directions

1. Put popped popcorn into a 17x12x2 inch baking pan. (such as a large rimmed cookie sheet) 

2. To make caramel mixture, in a medium saucepan combine brown sugar, butter and corn syrup.  Cook and stir over medium heat until mixture boils.  Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.

3.  Remove saucepan from heat.  Stir in baking soda and vanilla.  Pour caramel mixture over popcorn; stir gently to coat.  Bake in a 300 degree oven for 15 minutes.  Stir mixture and bake 5 minutes more.  Remove from oven and allow to cool.  Store tightly covered for 1 week.

Make a foodie gift: package your popcorn in a Christmas themed box or container.  They may just return it for a refill.

The blog hop is below.  For more great cookie and treat ideas, check out the individual links below.

My husband decided to sneak a few pieces as I was trying to take my photos.  He has a huge sweet tooth and is really benefiting from all my baking.

Enjoy!

Mom's Cooking Club Lesson:  I used about 1 and a half bags of popped microwave popcorn.  Use any type of popcorn you like to make.      

  

Chocolate Chip Macadamia Nut Cookie Bars.......Week 6 of the 12 Weeks of Christmas Cookies

It has been such a busy crazy time for me.  I'm sure many of you can relate.   But I still had time to bake something this week.  It needed to be quick and it needed to be easy.  But it still had to be a yummy dessert.  You will find it in these Chocolate Chip Cookie Bars.  The addition of Macadamia nuts elevates it to something extra special and extra delicious.  

Chocolate Chip Macadamia Nut Cookie Bars

Recipe by Ghirardelli

Yield: 16 bars

Ingredients

12 ounces Semi-Sweet Chocolate Chips

1 cup butter, softened (2 sticks)

1 1/2 cups brown sugar, packed

2 teaspoons vanilla

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup macadamia nuts, coarsely chopped

Directions

Preheat oven to 325 degrees.  In a large bowl, beat butter with brown sugar at medium speed until light and fluffy.  Add vanilla and eggs.  Add eggs one at a time, mixing on low speed until combined.  Combine flour, baking powder and salt in a small bowl.  Gradually add to egg mixture while mixing on low speed.    Fold in chocolate chips and macadamia nuts.  Spread batter evenly into a 13" x 9" pan. (I suggest spraying lightly with cooking spray)

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.  Cut into squares.

(Click here to print recipe from Ghirardelli website)

It's Week 6 of the 12 Weeks of Christmas Cookies.  Halfway there.  For more ideas, see what other bloggers are baking up with the blog hop below.

Enjoy!

Mom's Cooking Club Lesson:  When you want to bake homemade cookies but pressed for time, try making cookie bars.  One pan and less work with all the delicious flavor of freshly baked cookies.

Lemon Icebox Cookies........Week 5 of The 12 Weeks of Christmas Cookies

After my rich and decadent holiday dessert last week, I wanted to make  something a little lighter this week.  I'm not sure if you can call a butter cookie "lighter" but it sounds good to me.

Ice Box Cookies (aka Refrigerator Cookies) are basically shortbread cookies that are usually rolled into logs, refrigerated and then sliced and baked.  This dough made 3 logs.  I sliced and baked 2 of them 1 day and then used the 3rd one the next day.  This dough can be frozen for up to 2 months which is perfect to make ahead of time.  You can then thaw out the dough and bake it around the holidays.

These cookies were not "pucker your lips" with lemon flavor.  They had a hint of lemon and were on the crunchy side.  Very good butter cookie that went perfect with a cup of hot tea.  

Make sure to check out the blog hop below for more cookie and treat ideas.

Lemon Icebox Cookies

Recipe by Southern Living

Ingredients

1 cup butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 large eggs

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preparation

Beat butter and sugars at medium speed with an electric mixer until fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add grated lemon rind and lemon juice, beating until blended.

Combine flour, baking soda and salt.  Gradually add to butter mixture and beat just until blended.

Divide dough into 3 equal portions.  Roll each portion to a 12 inch log and wrap in wax paper.  Place in refrigerator and chill 8 hours.

Cut each log into 1/2 inch slices (about 28 slices) and place on lightly greased baking sheets.  

Bake at 350 degrees for 12-14 minutes or until edges are lightly browned.  Remove to wire racks to cool.  Store cookies in an airtight container.

Note:  I made the cookie dough in the morning and placed the dough logs in the refrigerator.  Later that day, I sliced and baked the cookies.  Fresh cookies for an evening treat.

(Click here to print recipe from Myrecipes.com)

What surprise hides inside?

Lemon Icebox Cookies!!!

Mom's Cooking Club Lesson:  Part of the fun of giving cookies and holiday treats is the packaging.  I got these cute Holiday Take Out containers at Michaels last year.  Your local craft store will have so many ideas.  Make it festive, make it fun!  

Honey Chicken Stir Fry

There is nothing more satisfying than making Stir Fry dishes at home.  Don't get me wrong, I love Chinese take out but when you can make delicious dishes like this at home, skip the take out and serve your family a healthier, tasty meal.  

Chicken is a regular staple in my house.  But, I'm always wanting to try different chicken recipes.  Different flavors and cooking methods is what keeps things fresh and interesting.  Honey Garlic Chicken is one of my family's favorite  Chinese take out meals.  I found this Honey Chicken Stir Fry recipe on the food website Tasty Kitchen.  We all really enjoyed this dish.  I increased the recipe to  6 servings for the 4 of us and there was just enough left over for my husband to take for lunch the next day.  

***There are so many recipe resources and places for inspiration.  For more chicken recipe ideas, check out Reader's Digest chicken recipe section.***  

Honey Chicken Stir Fry

Recipe by HowSweetEats on Tasty Kitchen

Servings: 6

Ingredients

4 large egg whites

2/3 cup cornstarch or flour (I used cornstarch)

3/8 cup olive oil (I used about 1/3 cup total)

1 1/2 - 2 cups broccoli florets

1 red bell pepper, thinly sliced

1 1/2 cups sugar snap peas (snow peas can be substituted)

1/8 cup soy sauce (I used 1/4 cup low sodium soy sauce)

2 cloves garlic, minced

1 1/2 - 2 lbs thin sliced, boneless, skinless chicken breasts

1/2 cup honey

salt and pepper

Preparation

Prepare and slice vegetables.  Place 4 egg whites in a small bowl and beat lightly. In another small bowl or plate, add cornstarch.  Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.  Add vegetables to skillet and season lightly with salt and pepper.  Saute vegetables for about 5 minutes until softened.  Add soy sauce and garlic to veggies and stir until coated, about 1 minute.  Remove veggies from skillet and set aside.

Cut chicken into 1-inch pieces, season with salt and pepper.  Heat the same skillet over medium-high heat and add olive oil to coat pan.  Dip chicken pieces in egg whites and then lightly dredge in cornstarch.  Add chicken to the skillet in batches and let brown 2-3 minutes, then flip and brown other side.  When chicken is cooked, remove to plate and continue in batches until all the chicken is cooked.  Add some more olive oil to pan with each batch.

Once all the chicken is cooked place the chicken and the vegetables back in skillet.  Add honey and mix thoroughly to combine.  Taste and season with salt, pepper, additional honey or soy sauce, if needed.  Serve with rice.  (I used Jasmine Rice)

(Click here to print original recipe). You can change the serving size to your needs.

Disclosure:  This is a compensated post from Reader's Digest to highlight their chicken recipe site and to share their link with my readers.  All writings are my own thoughts and opinions.

Saute some healthy vegetables...broccoli, red pepper and sugar snap peas

Enjoy!

Mom's Cooking Club Lesson:  This dish has a couple of steps to it but you can make it easier on yourself. Cut your vegetables, measure your liquids and have your chicken cut up and coated before you begin the cooking process.  I try to have everything in the order I'm going to use them.  Stir frying is a pretty quick  cooking method so prepping ahead is always a good idea.