Sweet’N Low® Sweetener Review and Cocktail Recipe

I don't know about y'all but I love iced coffee, but all the richness doesn't love me. With Sweet’N Low®  Sweetener I no longer have to count calories or worry about  being able to enjoy my favorite iced coffee.

When I received my gift set from Sweet 'N Low, I couldn't wait to try a new recipe. One of my favorite iced coffee holiday recipes is Vanilla Biscotti Hazelnut Frap.

Vanilla Biscotti Hazelnut Frap

Serves 3

Ingredients:

24 oz. vanilla biscotti coffee(cold)
3 tsps. hazelnut syrup
3 tsps. non-fat, non-dairy liquid vanilla creamer
6 packets Sweet 'N Low
12 ice cubes

Directions:

For each iced coffee mix 8 oz. coffee, 1 tsp. each syrup and creamer, 2 packs Sweet 'N Low and 4 ice cubes in cocktail shaker. Strain into serving glasses. Ice optional.

Enjoy this yummy treat brought to you by Sweet 'N Low y'all!


Disclaimer: As a part of the DailyBuzz Food Tastemaker Program, I received a Sweet'N Low® Sweetener Gift Pack and a stipend.

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Torani Holiday Cheers Review, Recipe, Contest and Coupon Giveaway

Baking in the South is a wonderful holiday tradition and one my family enjoys being part of. One of our favorite family holiday baking tradition is making bread pudding. I love to bake yummy in your tummy bread pudding. I usually use nutmeg and cinnamon in my recipe, but when I had an opportunity to try Torani Flavor Syrups as part of SheSpeaks blogger program I got the chance to change a family favorite. 

I received 2 full size bottles of Torani flavor syrups in Gingerbread and Hazelnut(two of my favorite flavors during the holidays). I couldn't wait to try them in my eggnog raisin bread pudding. 

About Torani:
Since 1925, 3rd generation family-owned Torani has been crafting great tasting flavored syrups that coffeehouses use to make their flavored drinks taste so delicious. With over 120 flavors in Regular and Sugar Free varieties, Torani flavored syrups are perfect for flavored lattes, mochas, coffees, cocoas, Italian sodas, teas, lemonades, cocktails and smoothies. Coffeehouse professionals choose Torani flavors because they are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The Sugar Free flavors have no calories and are sweetened with Splenda. Now, Torani flavored syrups are widely available at retail so you can easily create authentic coffeehouse quality drinks at home.

This simple and easy bread pudding is a family favorite and a yummy Southern treat.

Ingredients:
1 loaf raisin bread, cubed
1/2 cup chopped pecans or walnuts-optional
1 1/2 cup eggnog
1 tablespoon Torani gingerbread flavored syrup
1 tablespoon Torani hazelnut flavored syrup
butter

Directions:
Preheat oven to 300 degrees
Grease baking dish with butter
Combine all ingredients, mix well, spoon into baking dish. Bake about 30 minutes or until golden brown. Spoon into desert dishes and drizzle with Torani gingerbread flavored syrup.

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Torani wants to hear how you use their Syrups to turn your everyday coffee and recipes into your everyday treat! Share your recipes with Torani for a chance to win special Mr. Coffee prizes along with your favorite Torani Syrups.

Enter the Torani Holiday Cheers Contest! Just tell them how you use Torani Syrups to turn your everyday coffee (and recipes) into your everyday treat!

Starting November 12th you’ll have the chance to win special Mr. Coffee prizes along with your favorite Torani Syrups each week! This contest runs till December 9th, so try out some recipes incorporating Torani this upcoming Thanksgiving and then submit to win some great prizes.For contest rules please visit: www.torani.com/HolidayCheersRules.pdf

Disclosure: I was chosen as part of SheSpeaks sponsored Torani campaign to share information about this holiday contest. I was sent samples to help facilitate my post and review. The views above are mine and mine alone.

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“I am UNJUNKING Halloween with @GetUnreal.”

This Halloween I'm UNJUNKING with @GetUnreal....

Today I'm testing Unreal candy with a few of my friends. You're probably wondering what is Unreal?

UNREAL™ exists because a thirteen year old boy asked one Halloween why candy needs to be so unhealthy.
After an argument with his father, he did a bit of research only to find that candy is filled with bad things like hydrogenated oils and artificial colors and flavors. And what’s worse, he found out that those ingredients don’t make candy taste better, they simply make it cheaper to produce.
Nicky believed that candy without the junk could be made and that it would taste better. And he and his father and brother decided to prove it.
And they did.
UNREAL™ provides many of the great flavor combinations we love in our treats, but without the corn syrup,without the partially hydrogenated oils, without the GMOs, without the artificial flavors, colors, and preservatives, and with 40% less sugar per serving on average. The key ingredients are responsibly sourced, and the candy is available in the stores we all shop, at a price point we can all afford.

Why I'm UNJUNKING with UNREAL?

I'm a grandmother to an eight year old boy who loves candy, but I don't want him to have all the unnatural ingredients, so when I was approached to host an UNJUNK with UNREAL party I jumped at the chance. Another reason I am UNJUNKING with UNREAL is my husband was recently diagnosed with Type II diabetes.

UNREAL candy is delicious, it's junk free which is a big A+ in my book. Today as part of spreading the word about UNJUNKING Halloween with @GetUnreal I'm hosting a party. I am sharing UNREAL with moms and grandmothers.

I had a blind taste test with the goodies I received which included: candy coated chocolates, peanut butter cups, chocolate caramel nougat bars,chocolate caramel peanut nougat bars and candy coated chocolate with peanuts.

What they had to say:

"Great candy!" Ashley B.
"I can't tell the difference." April G.

The praises went on and on for UNREAL.

To learn more about UNREAL check out their FB page , twitter or join the UNREAL™ Nation.
When sharing on twitter use hashtag #GetUnreal.

Disclosure: I received five boxes of UNREAL candy to share with friends and monetary compensation for hosting an UNJUNK Halloween with @GetUnreal party from Global Influence and resourceful mommy media.

HAPPY  UNJUNKED HALLOWEEN! Pick up your favorite Unreal Candy Unjunked at CVS to share with your ghosts and goblins this Halloween.

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Guest Post at Sumo's Sweet Stuff

Hey y'all I so excited to tell you today I am guest posting over at Sumo's Sweet Stuff today. Be sure to stop by and take a look at the yummy in your tummy recipe I'm sharing.

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Eating the Alphabet:Mango Tango Chicken Salad with Nectarine Vinaigrette

It's time y'all for another edition of Eating the Alphabet. This month's letters are M, N &/or O. You can find out more about Eating the Alphabet over at Meal Planning Magic hosted by Brenda. 

I just love the letters I get to work with this month! M is for Mango, N is for Nectarine and O is for Onion.

Today I've whipped up a Mango Tango Chicken Salad with Nectarine Vinaigrette for y'all's eating enjoyment.

Ingredients:
2 large boneless chicken breasts
1 large ripe mango
1 medium red onion
2 cups fresh spinach
3 nectarines
sea salt to taste
fresh ground pepper to taste
1 tablespoon dill
1 cup red wine vinegar

Directions:
Preheat oven to 300 F. Prepare chicken breasts. Leave skin on and rub with olive oil, place on foil lined baking dish, cook about 30 minutes or until juices run clear. While chicken is cooking prepare mango and onion. Peel mango, cut into bite size pieces. Chop onion into medium pieces, toss with mango, set aside. Rinse spinach and remove any stems and dry with paper towel. Add spinach, mango and onion to serving bowl. Prepare vinaigrette. Peel nectarines, remove pits add to food processor with 1 cup red wine vinegar, salt, pepper and dill, mix until blended. Once chicken is done, remove skin, chop into bite size pieces, add to spinach mixture, toss with vinaigrette.

Enjoy this yummy in your tummy summertime salad y'all!

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Easy Granny Smith Apple Crumble

Ingredients:
1 1/2 cup chopped and peeled Granny Smith Apples
1/2 raspberry jam
1/2 cup light brown sugar
1 teaspoon cinnamon
1 tablespoon butter
2 strawberry cereal bars-crumbled

Directions:
Preheat oven to 300 degrees F
Lightly spray a 6 cup cupcake tin with cooking spray
Combine apples, raspberry jam, brown sugar, cinnamon, butter and 1 cereal bar together, bring to boil on high heat, reduce heat and simmer 3 minutes.
Place mixture into cupcake tins, place remaining crumbled cereal bar on top, bake about 5 minutes or until bubbly and topping is golden brown. Remove from oven and let cool. Scoop out with spoon.

This can be eaten as a stand alone dessert or served over vanilla ice cream. Yummy in your tummy y'all!

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#SundaySupper #CookforJulia- Beet, Blood Orange, Walnut, and Rocket Salad from Julia Child's Recipe Collection

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” 

― Julia Child, My Life in France

Join us this week Around the Family Table for #SundaySupper! That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST. This is a #SundaySupper you don’t want to miss!

Today on this episode of #SundaySupper hosted by Samantha from The Little Ferraro Kitchen we are celebrating Julia Child with recipes made famous by the legendary icon. August 15th will be her 100th birthday and #SundaySupper along with PBS Food is hosting  #CookForJulia and a special Julia Child's 100th Birthday Celebration.

#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings
Croissants by Cookistry
Cheese and Bacon Quiche by Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
#CookForJulia Dinner
Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie
#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

I grew up watching Julia Child on PBS. She taught the world to cook. Julia Child was an inspiration and an icon. She was mentor and a miracle worker. Julia not only showed us how to cook, but she gave us class.Today I'm sharing one of my favorite #CookForJulia recipes along with a favorite Julia Child quote. I chose this recipe for three of my favorite flavors y'all...beets, walnuts and blood oranges.I'd love to know your favorite Julia Child recipe or quote y'all.

Sorry no picture this time, camera on the blink...

PBS Food Julia Child Recipe Collection

Recipe courtesy of Julia Child: Cooking with Master Chefs

Beet, Blood Orange, Walnut, and Rocket Salad

Yield: 6 servings

Course: Salad

Ingredients

• For the Beets:
• 2 1/2 lbs. fresh beets
• 1 cup water
• Salt and freshly ground pepper
• For the Vinaigrette Dressing:
• 3 blood oranges (or regular oranges)
• 1 large shallot
• Salt
• 1/4 cup sherry wine vinegar
• 1/2 cup excellent extra virgin olive oil
• For Serving:
• 2 bunches rocket (arugula) washed and dried
• 1/2 cup walnut halves (toasted at 325 F for 8 to 10 minutes)
• Special Equipment Suggested:
• An 8- by 10-inch baking dish
• A small-holed grater
• A juicer
• A serving platter

Directions

1. Preparing the Beets - 1 hour: Preheat the oven to 375 F. Wash the beets and cut away the tops and tails. Place in the baking dish, pour in water, and cover tightly with aluminum foil. Bake for 45 minutes to 1 hour (or longer), until the beets are tender enough to be pierced easily with a toothpick or small knife. Remove foil, let the beets cool, and then peel them over the sink (their skins will rub off easily). Slice the beets thin; season with salt and pepper.
2. Preparing the Oranges: Grate the zest (orange part of peel) of 1 orange into a small bowl, being careful not to include any white pith. Cut the orange in half and squeeze the juice from one half into the grated zest (set the second half aside in case you need it later). From both ends of the 2 remaining oranges, cut slices deep enough to expose the flesh. Stand each orange on end and neatly slice off strips of skin and pith, from top to bottom, all around, to expose the naked flesh. Cut oranges into thin slices and set aside for the salad.
3. The Vinaigrette: Peel the shallot, cut into fine dice, and stir at once into the orange juice and zest. Add salt. Whisk the vinegar and then the oil into the bowl. Taste carefully and determine if more oil or vinegar is needed, or juice from the reserved orange half. The sauce should be on the acidic side, to balance the sweetness of the oranges and beets.
4. Serving: Arrange the rocket on the platter. Spoon a few tablespoons of vinaigrette over the beets, toss to coat evenly, and then place artfully on the rocket. Lay orange slices around the platter and scatter walnuts over the top. Spoon on enough vinaigrette to coat the salad. Serve immediately
   
   

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Aloha Friday Blog Hop Featured Blog of the Week!

I am so excited and honored to have been chosen this week. Thanks Jean and Nicole!

--Featured Blog of the Week: --Granny's Down Home Southern Cooking--

Hi y'all! I'm Debra also known as Granny. I live in the South and I love to cook for my family and friends. My blog Granny's Down Home Southern Cooking is not just about food, but family. It's filled with a little spice and a lot of sass just like me! I started my blog only a few months ago so I could share a little bit of Southern hospitality and yummy in your tummy goodness.
Here are my links:
Granny's Down Home Southern CookingFacebookTwitterGoogle+Pinterest

This is all about sharing the Aloha spirit with other bloggers out there and helping each other to gain some exposure and find some awesome blogs to read!!!  You don't have to be from Hawai'i to participate!  In fact, we encourage and welcome people from all over the world to join us on this Aloha Friday Blog hop!

What's neat about our Blog Hop:

• Put the same linky list code on your blog and you'll have the exact same list!
• Your blog visitors can add their blog to your list and it will show up on Everyones lists!
• By adding your blog YOU MAY BE RANDOMLY CHOSEN FOR OUR BLOG SPOTLIGHT OF THE WEEK!!!

**Leave a comment with your blog address if you are new to our hop so we can follow you back**

Happy Aloha Friday!

Remember, if someone follows you, follow them back! Show some Aloha!
If you want to embed this blog hop on your blog, click the link below where all the thumbnails for people's blogs are. It's called "Get the code here.."

Enter YOUR Blog to be the next Aloha Friday's Spotlight Blog of the Week!!

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Today I'm a Guest Poster at Supper for a Steal

This week I'm really excited y'all! I have the honor and pleasure of being a guest blogger over at Supper for a Steal hosted by Lane. Her blog focuses on a Publix store ad and creating a meal plan . Be sure to stop by and check out my post, delicious recipes on a budget, the other great guest bloggers and Lane's blog.

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Foodie Pen Pals: July Reveal! Homemade Goodies

This is my first month to participate in the Foodie Pen Pals program and I'm so excited to be part of this great group!

And now it's time for some details about Foodie Penpals. 

My Foodie Pen Pals friend was Sheri at Bring me my coffee. Thank you so much Sheri for the yummy gifts.
I sent Foodie Pen Pals to Dawn at DJ's Sugar Shack Check out what I sent her.

I can't believe all the yummy in your tummy goodies I received from my foodie penpal(thanks Sheri). My box came while I was at work and I was filled with anticipation wondering what treats I would come home too after 10 hours at work. I couldn't believe all the wonderful things she sent. I got several assorted jams and jellies along with "real" Vermont maple syrup. Sheri sent homemade candy(yummy!) and a special treat that I sure needed after a hard day. She sent bath salts. She made my day even more special. Sheri also sent me a lovely hand written letter on a beautiful note card with a beautiful beach scene. She sent a copy of her local news paper as well, loved the added touches!

Now on to the goodies:
My husband loves the Vermont Maple Syrup and so do I!
My grandson and I were crazy for the homemade caramels. Yummy!
Now the jams were my favorites. I made a BBQ sauce with the homemade apricot jam.

I threw about 1 cup of apricot jam along with 1/2 cup apple cider vinegar in a boiler, brought it to a boil, reduced the heat and added the juice of 1/2 lemon, 1/4 cup brown sugar, mixed well and continued to cook over low heat about 30 minutes until desired consistency. I like my BBQ sauce thin and this sweet sauce is great served over chicken wings or my favorite bacon wrapped chicken livers y'all. Don't be shy, try it and tell me what you think!

I can't thank Sheri enough for my great and yummy in my tummy goodies.

Lindsay at the Lean Green Bean put the whole thing together.

In case you’re a new reader, here’s a reminder of what the program is all about:

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 
-Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa. 

If you’re interested in participating for August, please CLICK HERE to fill out the participation form and read the terms and conditions. 

You must submit your information by August 4th as pairings will be emailed on August 5th!

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Winn Dixie Box Tops for Education and $25 Gift Card Give-a-way

In about 6 weeks my grandson Cameron starts back to school. I can't believe how summer has flown by y'all.  Instead of buying sun block and bug repellent I'm now thinking about book bags and pencil boxes. Cameron will start 3rd grade and his supply list is as long as my weekly shopping list! One thing most parent's don't think about when getting ready for back to school is BOX TOP$ 4 EDUCATION. Cameron's school collects the box tops which are like money in the education bank for schools on a tight budget.

This fall Box Tops and Winn Dixie fuelperks! can help support your family adventures! Gear up on Bonus Box Tops for the upcoming school year and fuel up on great savings when you purchase participating Box Tops for Education products at Winn Dixie.

I just love the idea of being able to collect Box Tops for Cameron's school and fuel up on great savings at my local Winn Dixie too! Winn Dixie is offering great incentives this fall to help your family and your local school y'all.

• When you buy 5 participating Box Tops items at Winn Dixie save 10 cents per gallon on gas AND get 20 Bonus Box Tops

• Find great savings on Box Tops products including Big G cereal, Betty Crocker Fruit Flavored Snacks, Pillsbury Crescent Rolls, and many other great products
• Check out www.boxtops4education.com to find out more about the Box Tops for Education program and how you can help support your local school. 

To get you started I'm giving away a $25 Winn Dixie gift card to one lucky reader thanks to General Mills and MyBlogSpark

Be sure to stop by FB and like Winn Dixie on Facebook, Box Tops on Facebook and Winn Dixie fuelperks! on Facebook. Tell 'em Granny sent y'all!

“Disclosure: The information and gift cards have been provided by Winn Dixie and General Mills through MyBlogSpark


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Sweet and Sassy Stuffed Mushrooms

Okay y'all, I was born and raised in the South, but lived in the Pacific Northwest for several years and developed a taste for big, juicy, melt in your mouth cherries. I used to love to go cherry picking. It was one of my favorite pastimes and fondest memory of Oregon. When I lived there I created a delicious recipe that infused sweet cherries, mushrooms and wild rice. Over time I've added a few more ingredients to give it a sassy kick.

Nothing says yummy in your tummy like sweet and sassy stuffed mushrooms. This is a quick summer treat to help you beat the heat. Enjoy y'all!

Ingredients:
24 large button mushrooms, cleaned, stems removed(reserve stems)
about 1 pound cherries-pitted, stems removed
2 tablespoons Feta cheese
8 oz. apple maple chicken sausage
1 cup cooked wild rice
1 teaspoon fennel seeds
ground peppercorns and sea salt to taste
2 tablespoons olive oil

Directions:
Preheat oven to 400º F.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings if needed.
In a skillet, heat olive oil over medium heat cook mushroom stems, fennel and crumble sausage until brown, drain. Remove from heat
Combine wild rice, chopped cherries, feta cheese, pepper and salt, add sausage mixture.
Fill each cap with sausage mixture. Sprinkle with feta and chopped cherries if desired.
Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
For the finishing touch, drizzle with olive oil.

Where I party:

Hookin Up with HoH

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August 3rd is National Watermelon Day

August 3rd is National Watermelon Day!

Can y'all say yummy in your tummy? I can't wait, but then I'm from the South and we do love our watermelon.
Follow this link to learn how to pick  a perfect watermelon.

Pick a Good Watermelon

Be sure to stop by my blog August 3rd for a mouth watering, yummy in your tummy watermelon treat. Also, link up your favorite summertime watermelon recipes.

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"Running Out? Run In." event at your local Publix store and $25 Publix gift card giveaway

There's nothing worse than being in the middle of making a yummy in your tummy dish and finding your cupboard bare ya'll. Publix just made live a little bit easier for us absent minded cooks. I love the idea of being able to run in, grab a few things and run out; don't ya'll? 

• From July 19th through July 25th, look for the "Running Out? Run In." event at your local Publix store and "run in," to take advantage of the great savings on some of your favorite brands from General Mills and Procter & Gamble, including Cheerios, Totino's, Charmin, and Crest
• Also, don't forget to look in-stores for over $13 in coupon savings - coupons are valid July 19th through August 4th
• Receive a $5 Publix® gift card to use on your next shopping trip when you purchase $30 or more in participating items between 7/18 and 8/4; simply mail in the rebate form found in-store or online at RunningOutRunIn.com along with your receipt(s).
• For more details on this great rebate, visit RunningOutRunIn.com

Now I'm going to make it a lot easier on ya'll. I'm giving away a $25 Publix gift card to one lucky reader thanks to General Mills and MyBlogSpark.

"Disclosure: The Publix gift card, information, and additional gift pack have been provided by General Mills through MyBlogSpark."

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#CookForJulia PBS Food Celebrate's Julia Child's 100th Birthday August 5th-15th

Join PBS Food in celebrating Julia Child's 100th birthday. 

Julia Child was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable.

Join PBS Food in celebrating her 100th birthday all Summer. Cook a recipe in August, watch never before streamed episodes of her classic shows, read tributes from celebrity chefs, and more. Bon appetit!

How are you going to remember Julia?

PBS Food wants to spread #CookForJulia and show off all her amazing dishes from cooks all over the world! So when you post your gorgeous recipe, be sure to SEND it to @PBSFood on Twitter with the Hashtag #CookForJulia and on their Facebook Page, PBS Food and/or via email Food@pbs.org.
They also are looking for testimonials/contributions on how Julia Child has inspired you and/or your dish-If you would like to do that, send to Food@pbs.org

You can find recipes here.

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Flock Together Tuesday Blog Hop

Hi y'all! I'm not new to blogging or blog hopping, but I'm new to food blogging and I want to gain more followers and readers(who doesn't). Anyway I found this great blog hop hosted by Mom's Best Nest.
Stop by and join the hop. Make new friends y'all!

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Eating The Alphabet- Kiwi Lime Pie

This month I'm joining the Eating The Alphabet meme. It's a great way to showcase different fruits and veggies.The letters are K and./or J and I've picked two of my favorites; kiwi and lime. Since it's summer ya'll and the temperature is rising I thought I'd keep it simple, easy and y'all cooled down and out of the heat.

This yummy in your tummy treat will y'all begging for more!

Ingredients:
2 ready graham cracker pie crusts

2 limes, juiced (save zest for top of pies)
2 kiwi fruit, peeled and sliced into thin rounds (zest before cutting and juicing, reserve zest for pies)
1 (8 oz-12 oz.) container of whipped topping
1 (14 oz.) can condensed milk
1 box lime gelatin


Directions:
Combine lime juice, whipped topping and condensed milk, fold until well blended, add gelatin, blend well

Pour into graham cracker pie crust, let set in refrigerator, sprinkle lime zest over top,place sliced kiwi around edges and a half slice of lime in middle.

Makes 2 pies. Serve with a tall glass of sweet milk y'all.

Yummy in your tummy!






This month I'm also linking up with:

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Sweet Southern Rice Pudding

 In the South y'all nothing says love like rice pudding. I remember going to my grandma's for Sunday supper and the smell of cinnamon floated on the air. This is my grandma's recipe with a one ingredient difference I added for taste. I added the pitted plums. Shh... don't tell my grandson, he doesn't know it's really prunes y'all!

Ingredients:
1 cup dry rice or boil-in-bag

2 cups water
1 1/2 cup half and half
1/2 cup dried pitted plums, chopped
1 egg, beaten
5 tablespoons butter
1 teaspoon cinnamon
1/3 cup dark brown sugar

Directions:
Cook rice as directed. While rice is cooking pudding mixture. Combine half and half, egg, cinnamon, brown sugar and egg, cut butter with fork or pastry cutter, mix well, set aside. Add plums to rice about 5 minutes before end of cooking time. Remove from heat. In medium saucepan combine milk mixture, cook over medium heat until butter melts, reduce heat and add rice mixture, cook over medium-low heat about 5 minutes, stirring constantly. Strain and serve warm.



This week I'm linking up with:

Scrumptious Sunday Link Party

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