Tuesday, May 3, 2011

Memorial Day Give Away and Recipe Contest

Memorial Day really kicks off the start of summer and in celebration I am holding a Recipe contest. Simply share your favorite Memorial Day recipe below and you will be entered in to a contest to get your recipe posted on Better Than a Box, and win 3 of my favorite cooking utensils- Norpro's My favorite Spatula.


This spatula is my favorite and they are great for everything from flipping pancakes to icing cakes. They are thin and flexible to easily get under food and are heat resistant and are perfect if you are prone to catching things like pot holders on fire (that of course has NEVER happened to me, not even once!)

I will pick the winner on May 23 at Noon ET and your recipe will go live on May 27th to be featured the whole Holiday weekend!

Good Luck!

Joy

Contest open to US Residents Only.

9 comments:

junebuug72 said...

Ok, I am so in!

Nicole said...

Sign me up!! :)
Nicole at babyfoodscoops dot com

Kady said...

Here's my favorite recipe:

Butter Cookies
Ingredients
• 1 cup butter
• 1 cup white sugar
• 1 egg
• 2 2/3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
Directions
1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Joy B. said...

@Nicole You have to send in a recipe to be considered. Good Luck to all the entries!

sandyandcosmo said...

We always kick off the summer with this.

Banana Mallow Pie
1 pkg. vanilla instant pudding
1 1/2 cups mini marshmallows
1/2 cup heavy cream, whipped
2 sliced bananas
1 graham cracker pie crust

Prepare pudding mix with 1 3/4 cups milk. Cover with wax paper and chill. Fold in marshmallows and whipped cream. Slice bananas into pie crust and pour pudding mixture over bananas. Chill several hours.

Easy- peazy and so good!

Jacqueline said...

chicken salad
3 chicken breasts
2 celery ribs
1/2 cup mayonaise
1/2 cup ranch dressing
2 eggs

Boil the chicken breast and eggs until cooked thoroughly. chop into tiny pieces and place in large bowl. Chop celery into small pieces and add to bowl. Do the same with the eggs, mayonaise, and ranch. Mix well and enjoy on any bread of your choosing!

YUM :)

jmmccarr@gmail.com

Ana C. Gomez said...

This is my favorite recipe. I bake from mini muffins, cupcakes to bread loaves. Best seller at fundraising events and at family gatherings.. I also modified recipe to a more health version: wheat flour and splenda, same quantities..
Ready? Here you go.......


Banana Nut Bread

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting


Directions
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Love,
Ana (mga5455champion@hotmail.com)

Jeanne said...

I always look forward to May and fresh asparagus! Here's a light, delicious recipe that can compliment a fancy dinner or go to a picnic.


Roasted Asparagus

1 pound fresh asparagus
2 tablespoons Olive Oil
1 teaspoon of kosher salt (or to taste)
½ teaspoon fresh ground pepper (or to taste)

Preheat oven to 400 degrees.

Trim tough ends of asparagus and place them on a baking sheet. Drizzle with olive oil and toss to coat evenly. Spread the asparagus into a single layer and sprinkle with salt and pepper.

Roast at for 20-25 minutes. You want the asparagus to be tender but still a little crisp.

Elizabeth said...

This is an all-around favorite salad and is great to take to picnics or potlucks, too.

FOUR BEAN SALAD
(adapted from "Bohnensalat" from THE ETHNIC EPICURE, the cookbook from the State Historical Society of Wisconsin)

1 can yellow wax beans
1 can cut green beans
1 can dark red kidney bean
1 can garbanzo (chick peas) beans
1/2 cup diced green pepper
1/2 cup diced red onion
1/2 cup diced celery

Drain the beans, add the vegetables. Marinate overnight
in the following sauce, in the refrigerator.

1/2 cup salad oil (I use canola)
3/4 cup granulated sugar
1/2 cup apple cider vinegar
salt and pepper (I have never added these)

Serve in a bowl or over a lettuce salad. The leftover
sauce makes a tasty salad dressing, too.