Win a Keurig Elite Brewing System

Welcome to an awesome giveaway!

Freebies 4 Real, Kat's Cafe, Powered By Mom, Mom Does Reviews, have teamed up with a big group additional bloggers for this occasion. It is our absolute pleasure to host this giveaway. So please do not hesitate to enter because if you don't, you won't have an opportunity to win.

One lucky reader will win a Keurig B40 Brewer.  How cool is that?!?!

I'm not a coffee drinker and I so want to win this.  Hot chocolate, hot apple cider, all at the push of a button?  Yeah!

A great big thank you to all of our readers!

Here are some additional details about the Keurig Brewing System:

• Unique design brews coffee in under one minute.
• K-Cup® Portion Pack allows you to enjoy a single-serving of your favorite blend.
• Two cup sizes let you customize the intensity of the coffee flavor.
• Removable drip tray and water reservoir offer total convenience.
• Sleek chrome accents add a modern touch to your countertop.
• Details:
• 1500 watts
• 48-ounce water reservoir
• Includes 12 K-cup coffee & tea variety pack

Enter on the rafflecopter below for your chance to win!

Good luck!

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"Egg-spect the Best" Brunch with Egglands Best Eggs & a Giveaway

If I've said it once I've said it a thousand times... my kids and I LOVE eggs. We do. And we eat a TON of them. So when I was contacted by Egglands best to do a review of their eggs (and a giveaway) I was thrilled. And not just a review. This is the mother of all reviews! My mission... to create a delicious brunch menu using Egglands Best eggs. Easy peasy!

Did you know that every egg stamped with the little red EB is guaranteed to be fresher and more nutritious than generic eggs? They have 10 times more vitamin E, nearly 3 times more vitamin D, and double the amount of omega-3s.  That is important for me when I have picky eaters at home.  I constantly worry about getting them vitamins and protein.  Thank goodness my kids love eggs!

It wasn't difficult coming up with an array of amazing egg recipes.  So come join us at our "Eggs-pect the Best" brunch from Egglands Best Eggs.

We started our brunch off with "appetizers".  And what better appetizers are there than deviled eggs?  But not just any deviled eggs.  We made BLT Deviled Eggs.

We also had Pickled Peperoncini Eggs.

And another pickled (and totally colorful) egg - Pickled Eggs and Beets.

We had so many amazing dished at our brunch.  Are you ready for them all?

Cheesy Eggs in a Bowl

Cheesy Egg and Hashbrown Casserole

Dutch Babies

Margarita Breakfast Pizza

Asparagus Salad with Lemon and Feta (we had to throw in a veggie) =o) 

And we can't finish an amazing meal without having an amazing dessert.  Cream Puffs filled with custard and fresh strawberries.

Where to find them:  You can find them on the web at www.egglandsbest.com or on Facebook.

A huge thank you to Egglands Best for sending us this wonderful prize package.  And now one of you can win it too!

Giveaway includes:

* 2 free EB dozen coupons (any variety, classic, cage free or organic)

* 1 free EB hard cooked and peeled variety

* 1 EB apron

* 1 EB spatula

* 1 EB whisk

* 1 EB cutting board

* 1 EB mixing bowl

* 1 EB bowl scraper

* 1 EB mug

* 1 EB tote bag

* plush egg toy

I know, right!  So enter on the rafflecopter below and good luck!

a Rafflecopter giveaway
 

 

Asparagus Salad with Lemon and Feta

Summertime for me means fresh asparagus. I love it! I love everything about it! Well, maybe not everything. If you eat too much of it... well, if you've ever done that you know what I'm talking about. Kinda like eating a ton of beets.

Anywhoooooo..... back to the asparagus. I love it! (Did I already say that???)

This recipe is so darn easy and it really is fantastic!

Asparagus Salad with Lemon and Feta 
Source: Kraft Foods Food and Family Magazine (Spring 2012)

* 1 1/2 lbs. fresh asparagus spears, trimmed
* 1 Tbsp. dijon mustard
* 1 tsp. fresh lemon juice
* 3 Tbsp. olive oil
* 1/2 cup crumbled feta cheese

Bring about 1/2 inch of water to a boil in large skillet.  Add asparagus: cover.  Simmer for 3 to 4 minutes or until asparagus is crisp-tender: drain.  Rinse asparagus with cold water: drain well on paper towels.

Meanwhile, mix mustard and lemon juice in small bowl.  Gradually add oil, whisking constantly until well blended and thickened.

Place asparagus on plate; top with mustard sauce and cheese.

Enjoy!

 

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Elephant Toothpaste {Science Experiment}

We absolutely love any kind of craft that involves coagulating, exploding, bubbling and goo. We do. I'm just as bad as my kids, I think. I get all excited and do the "whoo hoo, what's it going to do now" stuff. My poor neighbors. They have to listen to that all summer.

This was a great one to do. And the oohhhs and aahhhs were so fun!

My son was at his friend's house so my daughter wanted to do something "special" since we had mommy daughter time.  We looked through my giant "things I want to make" list and this is what she picked out - Elephant Toothpaste.  This idea came from Preschool Powel Packets. 

You will need:
* soda bottle (empty)
* tray or cookie sheet
* 2 Tbsp. warm water
* 1 tsp. yeast
* 1/2 cup hydrogen peroxide (it should be a 6% solution and not the 3% solution from the grocery store.  I'll show you why in a minute.  But it can work with the3% if you can't find the other.)
* 4-5 drops of food coloring
* liquid dish soap

Add the hydrogen peroxide to the empty bottle.  Squirt in a little of the dish soap and swirl around to mix.  Add 4-5 drops of food coloring.

In a small dish, mix the warm water and yeast.  Stir until well dissolved.

Pour the yeast mixture into the bottle and watch it grow!

My daughter LOVED this!!!

Here's what it was like with store bought hydrogen peroxide (3%).  (Still super cool.)

We thought it was so cool we ran to the beauty supply store when my son came home and bought 6% to see if there truly was a difference.

Here's the science part of it:
Hydrogen peroxide (H2O2) naturally breaks down into water and oxygen.  It is stored in opaque containers to help slow down this process.  Catalase (an enzyme in all living things, including yeast) speeds up the reaction.  Dish soap catches the oxygen and makes bigger bubbles and the food coloring makes it look cool.  The foam and bottle feel warm because the reaction is exothermic--it releases energy as heat.

 

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Mini S'mores Hand Pies

I make a lot of desserts. They are all good.  I won't bother writing a post about a recipe that is mediocre.  Sadly, most of them don't make my knees buckle and make me feel the need to jump up and down and shout to the world that I discovered a small slice of heaven, though.  I mean, don't get me wrong, they are good and even great.  But... this one???  I seriously want to go out on the street and tell all the neighbors that I found nirvana!

These little hand pies are awesome!   Awesome I tell you!  And so easy to make!

When I saw them in my Pillsbury Calendar (that I get every year for free)  =o) I knew they were going to be delicious.  And man, oh man.  I can't even stop talking about them!

Mini S'mores Hand Pies
Source: Pillsbury

Crust
* 1 box of refrigerated pie crusts, room temperature
* 1/2 cup graham cracker crumbs
* 1/4 cup sugar
* 3 Tbsp. butter, melted

Filling
* 1/2 cup marshmallow creme
* 2 Tbsp. cream cheese (1 ounce), softened
* 2 Tbsp. sugar
* 1/2 cup milk chocolate chips

Heat oven to 425 degrees.

Unroll pie crusts.  With a 3 inch cutter, cut 10 rounds from each crust.

In a small bowl, mix graham cracker crumbs and sugar.  Brush both sides of pie crust rounds with butter and dip into graham cracker mixture.

Place 10 of the rounds on a cookie sheet lined with parchment paper.

In a bowl, mix marshmallow creme, cream cheese and sugar.  Spoon about 1 tablespoon of marshmallow mixture onto the center of the 10 rounds.

Sprinkle with chocolate chips.

Cover with remaining 10 rounds (that have been dipped in butter and graham cracker crumbs.  Pinch the sides to close.

Bake for 9 to 12 minutes or until golden brown.

Serve warm or at room temperature.  (Store covered in refrigerator.)

They were amazing warm.  The marshmallow gooyeness and melted chocolate chips were delicious!  What do you think?  Don't they look good!

Enjoy!

Do you want more s'more goodness?  Check out these delicious s'more recipes:
Giant Chocolate Chip S'more Cookies
Heart S'more Cookies
S'mores Stuffed Brownies
Camping S'mores (Dough Boys)




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BLT Deviled Eggs

Deviled eggs. They are like little cups of goodness surrounded by deliciousness. Am I right? Do we have deviled egg eaters out there? Or is that just dating me?  Every family function we have includes deviled eggs.  They're a staple - kind of like milk and oxygen.

My son loves deviled eggs.  Which makes me very happy.  I love it when he says "Mom, can I have some eggs with my dinner?"  Seriously!  Do kids do that???  My daughter always asks if she can have ice cream with dinner.  Huh.  But I don't like it so much when he asks me 5 minutes before dinner is served and I don't have any hard boiled eggs in the fridge.  Normally I do, but there are times when I fail.  Then I discovered these.

Egglands Best Hard Cooked Peeled Eggs.  They are already hard boiled and peeled and so darn easy.  My kids saw the bag and immediately tore into it and started eating the eggs.  (Proud Mom moment.)  Now when my son says "can I have eggs for dinner" at the last minute, I can say "of course".

I wanted to spruce up our deviled eggs this time so I made them a little differently.  I mean, how could I resist?  They had bacon in them for heaven's sake!

BLT Deviled Eggs

Source: Kraft Foods Food & Family Magazine Spring 2012

* 8 hard cooked eggs

* 1/3 cup mayo

* 2 Tbsp. ranch dressing

* 3 slices bacon, cooked and crumbled

* 4 cherry tomatoes, chopped

* 2 Tbsp. shredded lettuce

Cut eggs lengthwise in half.  Remove yolks; place in medium bowl.  Mash with a fork.

Add may and dressing; mix well.  Stir in bacon and tomatoes.

Fill egg whites with yolk mixture; top with lettuce.

Don't they just look delicious???

Enjoy!

  

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{Secret Recipe Club} French Butter Cookies

It's that time again.  Time for the Secret recipe Club big reveal!  I just love this day.  I love checking my email, waiting for my "secret" assignment email.  Did you know that the Secret Recipe Club has been around now for one year.  Yeah!  Happy birthday!  It was the idea of Amanda from Amanda's Cookin' and she went with it.  Lucky for the hundreds of bloggers that participate each month.  I know I'm not alone in saying a huge "thank you!" to her and all her helpers.  It's so much fun!

The host for today's reveal is Angela from Big Bears Wife.  She is amazing too!  She helps us out with questions and reminds us of all the important things!  Like who our assignment for the month is.

My blog this month?  365 Days of Baking.  I was thrilled!  THRILLED!!!  I love Lynne's blog!  Lynne is an amazing baker and I love that she rates all of her recipes based on a scale of 1-4 rolling pins.  It's nice to see someone write "not so much" next to a recipe and be truthful about it.  But to be honest, all of her recipes look amazing to me!  I had a heck of a time choosing.  My list of "I wants" was huge! and included her:
French Butter Cookies
Homemade Girl Scout Thin Mint Cookies
Hungarian Shortbread
Lofthouse Cookies
Baked Cinnamon French Toast
Cream Cheese Brownies with Peanut Butter Chips
Salted Caramel Thumbprints
Cake Batter Rice Crispy Bars
Scotch Shortbread

I know, right?!?!  Don't they all sound delicious?!?!

But after reading every recipe, looking at the ratings and struggling with what I felt like eating at the time (I can be pretty moody when it comes to food sometimes), I chose to make her French Butter Cookies.   They sounded buttery (hense the name) and delicious and perfect for what I was craving!

French Butter Cookies
Source: 365 Days of Baking

* 1 cup butter, room temperature
* 2/3 cup packed light brown sugar
* 1 egg
* 1 tsp. vanilla
* 2 1/2 cups sifted flour
* 1 tsp. salt
* 1/2 cup sugar

With an electric mixer, cream butter and brown sugar and brown sugar on high speed until light and fluffy, about 2 to 3 minutes.  Add egg and vanilla and mix thoroughly.  Gradually mixx in flour and salt on slow speed until incorporated.   We add 1 cup of milk chocolate chips at this point =o)  Because we love chocolate.

Roll the dough into 2 or 3 logs (depending how big you want your cookies).  Wrap in plastic wrap and form into a round log.  Refrigerate for al least 1 hour (or overnight.)

When ready to bake.  Preheat oven to 350 degrees. 

Add sugar onto a cutting board and roll one log in the sugar.

Carefully slice into 1/4 inch slices.

Place on a silpat or cookie sheet lined with parchment paper and bake for 15 - 20 minutes (until lightly golden brown). 

Transfer onto a wire rack and let cool completely.

Lynne rated this cookie recipe with 3 1/2 rolling pins (on a scale of 1 to 4.)  I would totally gree with her.  They were delicious!!!!  They were kind of like shortbread but with the brown sugar, they had a different taste to them.  A delicious taste!  And warm???  Oh mercy!

Now join me in looking at all the amazing recipes from this week's reveal.





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