*Disclosure: This post is sponsored by Canada Dry and I am receiving compensation for writing the post, however my opinions are mine.
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We love the genuine real ginger taste..it is a great way to beat the summer heat and think this summer that delicious taste might bring you a very sweet surprise. Go to www.canadadry.ca or www.facebook.com/CanadaDry to enter your PIN for a chance to win!0
On those really hot days that you don’t want to do much of anything, it is always nice to have a few frozen strawberries and bananas around to throw in a blender and make a really nice cool treat out of, this Strawberry banana ice is a favorite round here!
Strawberry banana Ice
1 banana sliced and placed in freezer on tray to freeze
½ cup of strawberries, washed and cut in quarters and placed in freezer
tablespoon coconut milk [optional]
Once fruit it frozen, place in blender or food processor together with coconut milk if using and blend until smooth*, place in a bowls and serve immediately. Absolutely love this on a hot afternoon, such a great pick me up and best part is that it is all natural too!
*As an extra special treat, when I am having some chocolate cravings, I sometimes add in a tablespoon of cocoa as well while blending.
My youngest son just turned seven. In first grade, it’s still a big deal to bring in treats on your birthday. So I offered to make all the usual kid-faves: chocolate chip cookies, Rice Krispy treats, brownies, etc. (On principle, I refuse to make cupcakes anymore. It’s too disheartening to see all those kids lick off the frosting and throw out the cake.) He turned down everything I suggested because he had other ideas.
Someone in his brother’s class had recently brought in a specialty from our local bakery: donuts on a stick. These treats were apparently the talk of the lunch room that day, and Lou wanted to be the first first grader to bring them in. So I called the bakery and ordered a couple dozen decorated in boy colors.
I have to admit, they’re cute and kind of novel. And although I think $1 apiece is a little pricey for their small size, I guess it’s a small price to pay for avoiding the hassle of making the donuts myself (I don’t do well with hot oil), and they made him awfully happy.
Of course, the presents didn’t hurt, either.0
Having that great warm spell for a while was wonderful, although a bit of a tease . It has started to cool down again, with some hail and even wet snow in some areas around here. Definitely not what I wanted to see after those glorious warm sunny days! I guess the cold weather figured that we hadn’t had enough of the chilly air. Well, I decided that I would I would ward off some of that cool chill with a wonderful vegetable stew and pull out the crock pot. The great thing about this is that when you walk into the house after a long day, you are hit with an incredible aroma that starts your mouth watering instantly (well, it does me). I love using my slow/crock cooker, It makes getting dinner ready some nights very easy. You can actually use them for all kinds of things. Some people have even made cakes in them, although I haven’t tried this yet.
I put this on low and let it cook for about 6 hours
1 lrg can of ground tomatoes
200 g of elbow pasta
4 medium potatoes, peeled and cut into 1/2 cubes
1 Lg can of low sodium chick peas, rinsed and drained or 2 cups of cooked chick peas
1 cup of carrots cut in to 1/2 chunks
1/2 cup chopped red or green peppers
1/2 cup chopped green beans
Oregano, basil and garlic to season to taste
Add everything but beans and , let cook for 5 hours then add the beans and peppers for the last hour. I also add cinnamon to taste, just to add in some extra flavour [I like the combination of garlc and cinnamon- quite interesting]. Once done to your liking, serve in bowls along side some french/italian bread . Really is that easy! Enjoy!
Recently Canada Beef headed down to Las Vegas to get up close and personal as they put it with North American meat processers with North American meat processors, independent retailers and beef buyers at NAMA Meat Expo’13.
Over 2,700 retailers, meat processors, wholesalers and industry partners from around North America and well beyond gathered. While there Canada Beef was recognized as the NAMA’s Education and Vision Partner. Canada’s two largest beef packers were also there along with several other delegates as exhibitors and committee members. Canada Beef was able to provide there partners with great resources and insights all around the Canadian Beef Advantage.
Canada Beef’s Senior Director, Market Development U.S., Jeff Trafford
was asked to deliver relevant educational content during two forums.
“This was a key opportunity to demonstrate actual case studies of Canadian beef research and
how Canada Beefis an expert at analyzing, summarizing and extrapolating priority
opportunities, and then acting upon the discoveries within specific research to the benefit of
Canadian beef customers,” says Trafford. “I was also able to highlight recent research* around
shopper acceptance of Canadian beef in America’s meat case. This positive and sometimes
astounding research lent validity to the value of the CBA to U.S. retailers.”
Trafford’s second presentation was a specialty meeting aboutthe CBA amidst the bustle of the
trade show, while delegates mingled among the show’s exhibits. Jeff said
“This presentation drew the attention of both passers-by and buyers who had made a point of
joining the session to gain understanding of Canadian beef supply and positioning options,”
notes Trafford. “It was an intimate dialogue on how and why Canadian beef is an integral
component of the North American beef supply chain. I was able to mingle with the audience
and, by learning a little bit about their businesses before and during the meeting, tailor the
benefits aspect of the presentation that is always so important to keep it relevant.”
At the end of the expo the 600 delegates where even able to taste Canadian Beef, when all were served Canadian Grade AAA chuck eye in demi glace.
By attending and partnering with events like this Canada Beef has many opportunities for networking and strengthening relationships with beef buyers and sharing how Canadian beef can support their operations and customers.
For more information check out the Canadian Beef site.
My grandmother came to the US from Ireland when she was a young woman. She never really talked to me about what it was like to grow up over there, but I do know that she never wanted to go back, and I always assumed that her life had been very hard. I also assumed that the Irish found little enjoyment in food because Grandma’s Sunday dinners were torture to a kid (forgive me for saying so, Dad!). Everything was always either boiled or baked to death. I recall many dried out, shriveled up roasts in my childhood, and being admonished to eat every scrap on my plate. And I don’t like corned beef. Or cabbage. So my lifelong association with Irish cooking? Bleh.
Last year around this time, I was at a gathering of friends, and I couldn’t stop eating this most amazing dip. It wasn’t until the end of the evening that I found out what was in it: corned beef! So this is what I will be making in honor of St. Patrick’s Day, and if the kids don’t want it, I won’t make them eat it. I’d hate to sour them on an entire culture’s cooking with one dish. As for me, I’m slowly coming around.
CORNED BEEF DIP
3/4 c. mayonnaise
3/4 c. sour cream
2 (2.5 ounce) packages thinly sliced deli corned beef, chopped
1/4 c. chopped onion
1 tbsp minced fresh parsley
1/2 tsp seasoned salt
1 tsp prepared horseradish (optional)
Combine mayonaise and sour cream; add in the corned beef, onion, parsley, seasoned salt and horseradish, if you like. Serve on mini-rye breads or bagle pieces.0
Do you know the difference between a pot roast and a oven roast? 65% of Canadians don’t. Roast beef is the number one searched words that bring people to the Canada Beef site. Most are looking for easy recipes after all it one of the top 10 searches in the entire world. So for Canada’s Nutrition Month Canada, Canada Beef has launched a complimentary campaign at helping us Canadians cook with Canadian Beef.
Canada Beef wants us to know they are just a video away if needed to help us cook. As experts in how to buy cook and store Canadian Beef it is just like bring an expert into your kitchen.
Have you checked out this playlist they now have on the Youtube list filled with 30 second quick tips?
My favorite tip is this one.
Or how about the checkout this playlist for step by step cooking instructions?
My favorite lesson is this one.
You can even with Eat In Eat Out and Canadian Beef! One of 5 Canadian Beef prize packs that include a 32 G Apple Ipad 4, a talking thermometer, and a cooler tote. Be sure to enter the contest!0
The most-used cookbook in my house? Bisquick Impossibly Easy Pies. Have you ever done these? Talk about simple! You throw all of your ingredients into a pie plate, pour the Bisquick mixture over everything, and bake. When you pull the concoction out of the oven, the Bisquick “crust” has formed under and over the ingredients, creating a pie. My kids will eat almost anything I make this way, especially if I give it a funny name to disguise what’s really in there. In our regular rotation is Cheeseburger Pie and “Piggy Pie” (so-called because it’s made with ham, but they think I call it that because they can’t get enough of it).
So here’s my plan for all those Thanksgiving leftovers hanging out in the fridge:
TURKEY & STUFFING PIE
2 c. leftover turkey, cut up small
1/2 teaspoon seasoned salt
1 c. leftover bread stuffing
1/4 c. thinly sliced green onions
1/2 c. cooked green peas
1/2 c. Original Bisquick mix
1 c. milk
Leftover turkey gravy
Heat oven to 400. Spray 9″ pie plate with cooking spray. Spread turkey in pie plate, and sprinkle with seasoned salt. Break stuffing into small pieces, and layer over turkey. Top with onions and peas (in our case, I’m substituting corn for peas, because that’s what we have leftover). Combine Bisquick mix, milk and eggs until well blended, and pour over mixture in pie plate. Bake for 30-35 minutes, or until a knife inserted in the center comes out clean. Let stand 5 minutes, and serve with gravy if desired.
There are tons more Bisquick recipes on the website. Have fun!
Halloween is favourite holiday around our house- as soon as one is done our daughter is thinking up a costume for the next year – this year she is going to go as the wicked queen from Once upon a time. Can’t wait to see her all dressed up!
Along with dressing up she loves all the wonderful Halloween treats that go along with it. One of My best go to places for great desserts any time of the year is Kraft Canada [well for pretty much anything] their website is filled with so many great tips and information.
The Kraft Canada website even has a page specifically dedicated to Halloween, it is full of amazing recipes, party ideas, decorations and tips for a great Halloween party! They also have some great stencils that we can use on our pumpkin.
After they go out trick or treating, the kids will be coming back for some Halloween treats at our house. I took a quick look at the site and I found some great snacks for them to have when they come back with loaded bags. This is a Mummy cookie balls recipe I found that looks great and will be a hit with the kids. It is also one that I can easily make gluten free, so my daughter can enjoy along with her friends.
There are also some great games available on the site that they can play! I think this will be a fun one:
Divide kids into teams of 3 (1 mummy, 1 wrapper, 1 un-wrapper). Each team gets 1 extra-large roll of toilet paper. This is a timed event, so instruct the kids that on your signal, one team member must wrap the “mummy” in toilet paper. When the roll is complete (and the mummy is mostly covered) the 2nd team member unwraps the mummy (no tearing the toilet paper, it has to be unrolled). The first team to finish, wins. This is a great activity, especially when you play it to fast-paced Halloween music.
Whatever it is that the kids have or play afterwards, make sure that they are safe when they are going out; have some reflective tape on their clothing [I get the glow in the dark neon bracelets and necklaces for them to wear that way they also have bit of a light source] and make sure there is a group of them going out together [teens don’t like you going with them] as well as making sure that they are carrying a cell phone to call if they need picking up or feel threatened in any way.
Have a safe and Happy Halloween!