Tuesday, May 12, 2009

Cosmo Early Bird Giveaway

I'm rushing around today. I've already been to the food store with a toddler which I personally think should be an Olympic sport. At one point he was fussing so loudly, with every one's gaze squarely on me I announced to the aisle, "Everybody hears you, every single person in the whole store knows how upset you are. Should we take a scientific poll?" At least they all laughed, and J stopped his hollering. That should be worth 8.5 pts right there. Ok, 6.5 if you are the Russian judge.

This is a belated giveaway, I wanted to do this for National Scrapbooking Day. Ok, I had the idea on NSBD, but I didn't have the papers yet. So, now that I have them, I would love to share with one of you. Considering there are only 2 of you blog readers, I figure your odds are better than average. (thumbs up!) 
Thank you Julie, and Kristen and everyone at Cosmo Cricket that takes such good care of me and for making this giveaway possible. To be entered to win one Cosmo Cricket Early Bird paper crafting kit and one bottle spinner please leave a comment with your favorite summer recipe attached. You may link to your blog, & especially if you have a food blog. You may link to a layout with a recipe on it. Or if like me you came to cooking very late in life, you may snag one off the food network, but please give credit to the chef. I'd hate to be telling Dh, "these are Betty in Tx's favorite potatoes!" and have him turn to me and say, "Yeah, Bobby Flay loves them too." The RAK will be open until Thursday morning at 9am EST, the winner will be posted later that day. Happy Tuesday! Until tomorrow.

47 comments:

Ally said...

As a pasta fanatic, and a mediterranean flavor lover, this is an easy one:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701111

I'm always hanging at the Cooking Light site for good stuff - love the quick and easy ones!

jennie said...

Ah the 1st one to come to mind is super easy and I bring it to nearly every gathering:)

Cut a FRESH pineapple into chunks and arrange in a single layer. mix brown sugar and cinnamon in a little dish and srpinkle over pineapple. Once it mixes with the juice, it makes a light syrup. Its the taste of pineapple upside-down cake, but so much lighter! The little kids gobble it up.

Great giveaway,I will be checking back to get more recipes!

Jenni said...

oh, this is the CUTEST paper ever!!! K, here is a recipe that I love in the summer:
Buttermilk Lemon Cream Pie

Filling
1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk (you can measure out 2 tablespoons of lemon juice and then add milk to equal 2 cups…let sit for 5 minutes before using)
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter
Topping
1 pint heavy whipping cream
sugar to taste
Crust
1 pie crust, baked and cooled (use any recipe you like or bake a frozen crust and cool)

In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Pour into cooled pie crust. Put the pie in the refrigerator for at least 5-6 hours to set.
Once the pie is set, you can finish the pie by making the topping. In a mixing bowl, beat the whipping cream until small peaks begin to form and the cream thickens. Add sugar to taste. Top the pie with the whipping cream, and put back in the refrigerator until you serve it. Store any leftovers in fridge.
Yield: 6-8 servings.
NOTE-This pie is best made the day before and allowed to set over night before eating.

-Jenni
www.hootieshowl.blogspot.com

kimmithylaine said...

one of my ALL time favorite recipes is a salmon dish by Giada de Laurentiis. heres the link...
http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-with-lemon-capers-and-rosemary-recipe/index.html

its so fresh and yummy with the lemons!!

-Kimmi
http://www.kimmithylaine.typepad.com/

Jenn said...

My family's favorite is homemade sweet tea:


Ingredients:

1 part water
1 part simple syrup
unsweetened tea
peaches, strawberries, or raspberries (to add flavor)
Directions

Dissolve equal parts sugar with water by boiling the mixture, until it coats your spoon.

To make a flavored simple syrup, cook peaches, strawberries or raspberries with simple syrup. Strain into a pitcher, and add desired amount to your tea, or you can freeze flavored simple syrup in an ice cube tray. Add desired amount of ice cubes to your tea. (This prevents your ice tea from being watered down.)

If you’re flavoring your tea with peaches, garnish with a slice of fresh peach and a sprig of fresh mint.

Yield: varies
Prep time: 5 minutes
Cook time: 5 minutes
Ease of preparation: easy

Recipe courtesy of Paula Deen

Another favorite is:

Corn Casserole

Ingredients:

1 15 1/4-ounce can whole kernel corn, drained
1 14 3/4-ounce can cream-style corn
1 8-ounce package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
Directions

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Yield: 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 45-60 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen

I'll be checking back for great recipes...

naomi_m said...

I love Nigella Lawsons Rhubarb fool. Such a decadent (but easy) summer pudding.
Serves 8
Ingredients
1 kg rhubarb, trimmed and coarsely chopped
300g vanilla sugar
500ml double cream
Instructions
Preheat oven to 190°C/Gas Mark 5.

Mix the rhubarb and vanilla sugar together in an ovenproof dish. Do not add water. Cover with foil and bake for 45 minutes to 1 hour or until the fruit is completely soft.

Drain in a colander, or sieve, and pour the juice (you should have about 500ml) into a saucepan, then heat and let bubble away until reduced by about half.

Pour into a jug and leave to cool; do not, however refrigerate as the syrup might crystallise and lose its fabulous puce clarity.

Puree the fruit until totally smooth, then cool and chill this as well.

Whip the cream in a large chilled bowl until lusciously thick but not stiff.

Carefully fold in the rhubarb puree, then some of the reduced juice, so the mixture is streaked, rather like raspberry ripple ice cream.

Put the juice in a glass jug so that people can add more, if they want, as they eat. Or frankly, you could instead use half the amount of rhubarb juice in the pan for reducing and use the remaining 250ml for adding to champagne for a fabulous, blush-pink summer drink.

Copyright Nigella Lawson

Sarah said...

For the BBQ. Can be used on pork or chicken!
1/4 cup crunchy peanut butter
2 tbsp soy sauce
2 tbsp lemon juice
1 1/2 tbsp brown sugar
2 tsp minced garlic
Mix all ingredients together and add meat. Can marinate for 5 minutes or 5 hours. (Good for one large pork tenderloin or a couple of chicken breasts).
This is really tasty. Even the kiddos like it!
Thanks for the chance at a giveaway!

Christie Wildes said...

Ohhhhhh *swoon* that is just delicious. I cannot wait to get my hands on this!!!

Been keeping up with your blog - just always lurking! And we are on the Scribble Scrabble team together.....hehe Do the puzzle pieces fit together now??

What about bbq corn?? Wrap the corn in foil with some butter, paprika, and parmesean sprinkled inside. Place on grill and turn every 10 minutes. Oh girl - so yummmmmmy!! :)

I will have to save the raspberry margarita recipe for an email. hehe

XO

Amy Harle said...

Sooooo awesome :0) Thanks!! My favorite recipe for summer (although I make it every week) is guacamole:

3 just-ripe avocados, halved, pitted and diced
1/2 small onion, finely chopped
2-3 plum tomatoes, diced
1/2 small clove of garlic, finely chopped
ground cumin
sea salt
lime juice

Put the tomatoes, onion and garlic in a large mixing bowl. Add the diced avocados and mix. Sprinkle the cumin and sea salt to taste. Finish with a healthy squeeze of fresh lime juice. Serve w/ tortilla chips and salsa.

Adapted from the "America's Test Kitchen" recipe.

Enjoy!!

mama2maya said...

I can't wait to make this summery dessert:

http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/

Great giveaway!

*reyanna klein* said...

I want this paper SO bad!!! It's perfect for a recipe album I'm doing for a bride. :)

Favorite summer recipe...

Iced tea (green or plain Lipton is fine) with chunks of watermelon and a sprig of basil. SO yummy! :D

cannycrafter said...

How about this one on my blog for a wonderful whisked sponge cake without any fat!
http://cannycrafter.blogspot.com/2008/09/what-day.html
That paper is just gorgeous!

Heather said...

I love this salad in the summer when the berries are sweet and ripe!
2 1/2 tablespoons strawberry vinegar
3 tablespoons olive oil
5 ounces baby spinach (8 cups)
1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)
1/2 cup pecan halves (3 1/2 ounces), toasted and cooled

Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.

BabyBokChoy said...

So I totally totally LOVE potato salad and I totally totally LOVE guacamole, and put them together, what do you get? THAT's right, guacamole potato salad!!! Oh please, I don't have a recipe myself, I get recipes from elsewhere, but check this one out:


http://jas.familyfun.go.com/recipefinder/display?id=50470

If you do make it, please invite me to your house for dinner :)

strtwze said...

Looove the Early Bird papers! During the summer I love making trifles! You just get a deep glass dish and layer angel food cake, vanilla custard (or pudding -- but the cooked kind is better, the instant will do but just isn't the same!), whip cream (again homemade is best but cool whip works!), and fresh fruit! I like to use a variety of berries: strawberries, raspberries, blackberries, & blueberries. I've also used peaches and kiwi! It's so light and refreshing, and best of all easy to make! When I'm in the mood with something richer, I layer chocolate cake, chocolate pudding, whip cream, chocolate syrup, and pecans. I believe I got that idea from Paula Dean! Either way, it's always a hit at picnics and potlucks! It's so easy and delicious!

Elisa said...

Here's mine, I think I got it from a BBC's Good Food magazine years ago, it is a pasta salad:

penne pasta
green beans
cherry tomatoes
frankfurters (or chicken strips)
season with a spoonfull of pesto + a little bit more of olive oil

The paper are gorgeous!!!

Houston said...

Okay this is my favorite, but I totally stole it from Alton Brown and modified it to not need a blow-dryer, seriously that was part of the recipe!http://dailydomesticdiary.blogspot.com/2008/07/fajitas.html

BTW, I give your grocery store challenge and 9! It's not easy with a toddler

Houston said...

Okay the link does not work :( but you can find it on my blog July 2008, It's an awesome recipe for fajitas!

HL0517 said...

I can't wait to make this cake - strawberry shortcake cake -
http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/

Jenny said...

Strawberry Jello Cake

1 Packet of Strawberry Jell-o
1 White Cake Mix (Any Brand)
1 Container of cool whip
Fresh Blueberries and strawberries (optional)

Prepare the cake as usual in a 9x13 pan. While baking and right before it is done, mix of the pack of Jell-o. Remove cake from oven and poke holes with a fork all over the cake. Then pour the Jell-O mix all over throughout the top of the cake so it seeps into and fills up the holes. let Cool and then place in the refrigerator. Cover with Cool Whip and fresh berries before serving! YUMMY!!!

Kathy said...

WOW, I love the paper!!
enjoy the peach cobbler..
3 cans (15oz each)sliced peaches in light syrup (drained)
2 Tb cornstarch
1 Tb lemon juice
1 Tsp cinnamon
3/4 Cup Equal@Spoonful
1 tsp vanilla
1 pastry for single crust 9" pie
1 Tb Equal@Spoonful
1/4 tsp cinnamon
Place peaches in saucepan, add cornstarch, lemon juice, 1 tsp cinnamon. Cook, stirring until mixture thickens.
Remove from heat...Stir in 3/4 Cup Equal & vanilla until dissolved. Spoon hot peaches into 8" square pan.
Meanwhile, roll pie pastry to form a 9" square. Place pastry over hot peach mixture. Trim & flute edge. Cut a few slits on top to allow steam to escape. Sprinkle top with 1 Tbl Equal & 1/4 tsp Cinn mixed.
Bake 400, 25 to 30 min or until pastry is crisp & lightly golden.
Serve warm... yum yum Makes 6 servings.
This is from my Jenny Craig desert book. My family loves it.

lauren said...

See... you have more then 2 blog readers! lol :)

Kimber-Leigh said...

this is one of my favorite dessesrt recipes for the summer...one of my husband's favorites! (it's on my blog)

http://new-everymorning.blogspot.com/2007/04/for-record.html

erin m said...

Here's one I made today:
Rhubarb-Strawberry Crumble from Cooking Light.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=630158

I substituted 2 cups fresh strawberries, for some of the rhubarb, and then omitted the strawberry preserves. A very easy recipe to make--my 4 year old helped!

Lindsay said...

You are so sweet to do a giveaway! Here is a recipe we love at my house: Orzo Salad with Chickpeas and Dill:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=338370

ShellyJ said...

Ok so these aren't just for summer... but they are just so yummy. got them off of Becky Higgins Blog...

http://thejaquets.typepad.com/my_weblog/2009/01/pretzel-hugs-anyone.html#comments

too good anytime of the year! thanks for the chance to win and now to check out everyone else's foodie foods!

lisadickinson said...

i totally need to write down these clever Mommy responses you always have. Kind of a Cliff Notes for the frazzled me. Oh, and i have no recipe, but you don't have to enter me in the drawing. :)

moonlightgrrl said...

Since summer is for barbeques, I just love easy things that I can throw together to feed all my friends and family while the men manage the grilling. TBH, there is nothing spectacular about either of my favorite summer recipes, but they're easy peasy tummy pleasers (and cheap)...

For my spinach dip, I follow the recipe on the Knorr vegetable soup mix but I double the amount of spinach and add green onion.

Also, love to take a carton of rainbow sherbet and pour lemon-lime soda over it in a huge punch bowl for delicious treat.

I'm all about easy peasy!

And I just love the Early Bird Cosmo line! (and looks like you have more than 2 readers. lol)

Kirsty Wiseman said...

The No Cook Pud

ingredients
284ml whipped cream
2 egg whites
12oz bitter/dark chocolare
1tbs brandy
12 sweet wholemal cookies
1tbsp butter

Crush cookies whilst melting the butter in a pan. Add the crushed cookies to the butter and stir together, turn into a flan dish and ress down to create a cookie base.
Whisk egg whites until extra fluffy.
Melt all the chocolate in the microwave in 2 minute bursts on the DEFROST temperature (tip: meltingchocolate on high temperature will set your chocolate on fire!)
Add melted choc to whipped cream along with the brandy and stir vigourously. Then fold into the egg whites.
Place in the fridge for 2-3 hours and its a no cook pud (or better known as chocolate torte)

Enjoy sprinkled with a dustingof cocoa powder or icing sugar

ToneF said...

Oooohhh I am so in love with Early Bird :o)
And for early bird summer mornings, what better than to start the day with freshly baked Croissants and a real good cup og coffee :o)

Here is a recipe for yummy croissants:
1 cup warm milk
1 tsp sugar
1 tbsp yeast
1 cup flour
3/4 cup milk at room temperature
1 1/2 tsp salt
1/4 cup sugar (again)
1 beaten egg
1/2 cups melted and cooled butter
4 cups flour
1 cup cold butter (again)
1 egg beaten with cold water for wash


Mix warm milk and sugar together. Add yeast then let it rest for about 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside.

In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight.

Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant, roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. This could take in excess of two hours.

Brush each with egg beaten with cold water. Preheat oven to 400 F. Place croissants in oven. Lower temperature to 350 F and bake recipe croissant for 15 - 20 minutes until golden.

- from www.best-bread-recipes.com

Enjoy :o)

avidreader said...

I love that paper...I don't really blog and I don't really cook that much, but I do like to scrapbook and hope that I can still be entered to win! My favorite recipe is whatever recipe "El Jarrito" uses to make their delicious chicken fajitas and queso...definite restaurant to visit this time of year as sitting on their patio is so much fun! No reservations required!

Geralyn said...

Thank you for such an amazing giveaway! My LSS store just closed, and I'd love a chance to win. My favorite summer recipe is for Lemon Blueberry Muffins, which I learned at a summer cooking class years back. It's delicious :)

Ingredients:
500 mL all-purpose flour
150 mL sugar
5 mL baking powder
5 mL baking soda
2 mL salt
250 mL lemon yogurt
50 mL butter, melted
1 egg, lightly beaten
5-10 mL grated lemon peel
5 mL vanilla
250 mL blueberries

Method:
1.Preheat oven to 400°F. Place muffin liners in muffin tin: set aside.
2.In a large bowl, with a whisk, stir together flour, sugar, baking powder, baking soda, and salt
3.In a custard cup, melt butter in microwave for 30 seconds.
4.In another bowl using the same whisk as before, stir together lemon yogurt, melted butter, egg, lemon peel, and vanilla until blended.
5.Make a well in the centre of dry ingredients; add yogurt mixture with a wooden spoon, stir just to combine.
6.Gently fold in blueberries.
7.Spoon batter evenly into prepared muffin tin sprinkle with a little sugar
8.Bake 20 – 25 minutes, or until a toothpick inserted into the centre of one muffin comes out clean.
9.Place muffin tin on cooling rack; let cool for 5 minutes.

We use mililitres in Canada - sorry! I'm a bit rusty so I don't want to convert it in case I mix up the numbers. I'm sure there's a conversion chart somewhere online.

Becca said...

This paper is so cute, maybe a simple recipe book is in my future. I would have to include this recipe:
4lbs. red grapes, 8oz. sour cream, 8 oz. cream cheese, softened, 1/2c. brown sugar and 1T. vanilla. Mix sour cream, cream cheese, sugar and vanilla. Add grapes. Yummy!

Laura Gedeon said...

Love the paper - they keep coming out with the cutest lines. One of my favs is a Strawberry Pretzel desert. Here's a version of this scrumptious treat: http://allrecipes.com/Recipe/Judys-Strawberry-Pretzel-Salad/Detail.aspx

susy said...

One of my fave (and easiest) summer recipes is a marshmellow dip that you serve with a fruit platter. It's great for that last minute BBQ invitation when you don't have time to fuss much.
1 medium pkt marshmellows(minus a few for the cook,lol)
1 regualr tub of cream (you can use light in this)
1 regular tub of yogurt(again you can use a low fat version)

Heat the marshmellows in the microwave on high for around 45 seconds, they will puff a little. Immediately whisk them and add the other ingredients stirring as you go. You should end up with it smooth and slightly runny. Chill this while you cut up the fruit. It will set to a dip like consistency.
cheers,
sue.

meganklauer said...

What a great give-away! WooHoo!

My fav summer recipe:
Snicker Apple salad
5 or 6 apples (pealed and chopped)
1 pkg mini snickers (frozen)
1 lg container cool whip

Freeze snickers and when frozen crush. Peel & chop apples. Mix cool whip & crushed snickers together with apples & serve.

So yummy and quick!

Lisa Dorsey said...

Looks like you have more than two readers sweetie! I don't have a recipe for you right now but I am definitely raiding your blog for ideas. Have a great night!

young said...

A link to my fave summer recipe at the moment (love this blog!): http://fresh365.blogspot.com/2009/04/rhubarb-strawberry-cobbler-with.html

Jiggy Jen said...

WOW everyone has some fabulous recipies!!!
I love my Veggie wraps - Light and cool on a summer day.
1 Spinach wrap
1 Red Leaf Lettuce
1 Red Pepper
1 Green Pepper
1 Cucumber
1 Zuchini
1 Roma Tomato
Hummus
Cilantro
-----condiments----
Vinegar
Extra Virgin Olive Oil
Adobo Seasoning
Garlic Seasoning
1-lime

Take all ingrediants and chop them up thinly ~add condiments to taste - spread Hummus on your wrap then add the remaining mixture of veggies. Wrap and enjoy!!!!! Delish

Anne Hall said...

sorry not sure who to give credit to, but this strawberry jello pretzel recipe is one of my favorites

http://homecooking.about.com/od/dessertrecipes/r/bldes62.htm

Gina said...

Here's my Favorite . . . (I just made it for Mother's Day so there's a pic of it on my blog) :)

White Chocolate Raspberry Tart

Crust: 2 cups finely chopped oreos
1/4 cup of butter, melted

Filling: 8 oz. whipped topping, 3/4 cup white chocolate chips, 1/2 cup sour cream, 1/4 cup chocolate chips, 1 tsp. vegetable oil, 1 cup raspberries

For crust, finely chop cookies, combine with butter and press into bottom of pan. (don't press to hard).

For filling, melt 1 cup of whipped topping and white chocolate chips, cool slightly and fold in remaining whipped topping and sour cream. Spread mixture over crust.

Arrange raspberries on top, melt chocolate chips and drizzle over top. D E L I C I O U S!!!

Jody said...

Ok, you may need to write this one down:

1) Get large pot
2) Fill pot with water
3) Add corn on the cob
4) Boil
5) Eat!

;)

Harley Dee said...

What yummy looking recipes so far! Here is mine.. I like it because you can throw it all in the slow cooker and not slave over a hot stove! :)

http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-jambalaya-recipe/index.html

Michelle (mla1111) said...

I love me some mac & cheese... here is a recipe courtesy of The Neelys from food network...

http://www.foodnetwork.com/recipes/neelys/macaroni-and-cheese-recipe/index.html

carriegel said...

My brother makes the best ribs. Here are the links to his blog showing how to make them.

http://jocksrandomthoughts.blogspot.com/2008/03/ribs-ribs-and-more-ribs.html

http://jocksrandomthoughts.blogspot.com/2008/03/ribs-ribs-and-more-ribs-cont.html

Sandy said...

This is my all time favorite summer cook-out dish.
Grilled shrimp - yummy!
2-3 lbs. jumbo shrimp
sauce: 1 c mayo, 2 T sugar, 1 T oyster sauce, 2 T finely minced garlic, 2 T lemon pepper seasoning, 1 T lemon juice. Rinse shrimp and remove legs, leaving shell. Butterfly shrimp and soak in sauce overnight. Put on skewers and grill with shells on.

Great idea - love getting new recipes =) Thanks!

Close To Home said...

darn i missed this! lol! oh well! what a great giveaway for somebody!!!!