-
-
-
-
-
-
-
-
Subscribe
Credit
Gerber Smart Sips
Meghan Says:
We all know I’m somewhat of a…lazy mom. I mean, hello!
I love, love, love when I find a product to give my kids that makes MY life easier, is something they enjoy AND is good for them. It’s like a trifecta of awesome!
So, when Gerber contacted me and offered to send me a few Gerber Smart Sips samples I was excited.
I mean, the main ingredient is milk, they’re chock full of vitamins and minerals AND, because I’m a bit of a stickler for sugar intake, they only contain 7 grams of sugar per serving. What’s not to like?
I prefer to keep them at our family’s business, because I can stick them in the fridge, and, since they’re individual size servings, not worry about them spoiling as often as I would a container of milk. Plus, Zach totally thinks they’re a treat, so it keeps him happy when he’s ready to go and I still have work to finish. And I don’t have to worry about having a clean cup, or washing one out when he’s done! Score one for me!
And the best part? Zach really liked it! Here’s the proof:
I’m willing to bet your toddler would enjoy them too!
Loved, Always
For more information visit our sites. Heather and Meghan.
Butterball Turkey Giveaway
It’s that time of year!!! Turkey time! And the good folks at Butterball have generously offered up TWO $15 off gift certificates!
They also sent over some delicious recipes…
CRANBERRY PUMPKIN CRUMBLE CHEESECAKE SQUARES
A fresh take on traditional cheesecake with the addition of canned pumpkin, dried cranberries and spices on a crunchy pecan crust.
Prep Time: 25 minutes
Total Time: About 5 hours, including refrigeration
Makes: 16 servings
Ingredients:
CRUST:
2-1/4 cups graham cracker crumbs
1 cup chopped pecans
2/3 cup firmly packed brown sugar
1/2 cup melted butter
1/2 teaspoon ground cinnamon
CHEESECAKE:
4 packages (8 ounces each) softened cream cheese
1 cup sugar
3 tablespoons flour
1 cup sour cream
1 cup canned pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
1 cup dried cranberries
Directions:
1. Preheat oven to 325°F. Line a 13 x 9-inch baking pan with foil, with ends extending over sides of pan.
2. For crust, combine crumbs, nuts, sugar and butter; mix well. Firmly press 3 cups of mixture onto bottom of prepared baking pan. Set aside remaining 1 cup while preparing cheesecake.
3. For cheesecake, mix cream cheese, sugar and flour in large bowl of electric mixer on medium speed until blended, about 2 minutes. While mixing, add sour cream, pumpkin, pumpkin pie spice and vanilla until well blended. Add eggs, one at a time, mixing on low speed until just blended. Fold in cranberries. Pour cheesecake batter over crust.
4. Sprinkle remaining crust mixture over top of cheesecake. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
5. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil edges. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
Tips and Ideas:
- Garnish with a dollop of whip cream for extra flavor.
- Substitute dried cherries in place of cranberries for a more tart cheesecake.
- Substitute reduced fat cream cheese and reduced fat sour cream for the full fat products for a reduced fat version of the cheesecake.
CITRUS, MUSTARD & HERB INFUSED TURKEY
Butter-based mixture of Dijon mustard, orange and lemon zest and fresh herbs infused under the turkey skin for a flavorful take on the Thanksgiving favorite.
Prep Time: 25 minutes
Total Time: About 4 hours
Makes: 12 servings
Ingredients:
1/2 cup (1 stick) softened unsalted butter
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh sage
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons Dijon-style mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 Butterball® Turkey (14 to 16 pounds), thawed if frozen
*If fresh herbs are not available, substitute 1 teaspoon dried herbs for each tablespoon of fresh.
Directions:
1. Preheat oven to 325°F. Combine butter, herbs, zests, mustard, salt and pepper in work bowl of blender or food processor; cover. Process until well blended.
2. Remove neck and giblets from body and neck cavities of turkey. Reserve giblets for stuffing recipe. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
3. Remove butter mixture from blender. Carefully work fingers under skin on breast of turkey. Place half the butter mixture under breast area. Rub remaining butter mixture over breast and legs of turkey.
4. Place turkey, breast side up, on a flat rack in a shallow baking pan. Roast turkey approximately 1-1/2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overbrowning.
5. Roast turkey another 1-1/2 hours, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.
6. Let turkey stand 15 minutes before carving.
Contest Rules:
Entering to win a gift certificate is easy. Simply leave a comment here telling us your favorite part of Thanksgiving. One entry per household. US Resident’s only. All entries must be received by 5:00pm Pacific Time, Wednesday, November 19th. I will notify the winner’s via email and they have until Friday morning to send me their mailing address. If I don’t receive their information by Friday morning, I will pick another winner!
Time is of the essence! We’ve got just over a week until the big day!
OH, and as always, remember that if you have any questions or need any help with your turkey, you can always call the Butterball Turkey Talk line at 1-800-Butterball!
Good luck!