Here’s some good news for you – Spring is JUST around the corner (as evidenced by my attending 2, count ‘em 2, of my beloved Phillies Spring Training games this weekend.)
So, as I’m in a REALLY good mood, I wanted to do a little giveaway: A copy of one of my fave cookbooks, Ingrid Hoffmann’s Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist will be heading a reader’s way and, this time, we’re going to do it a little differently.
Enter through Contest Machine box below and tell me what your favorite Spring recipe is. A random winner will be picked on one of my favorite holidays – St. Patrick’s Day (March 17th).
Good luck!
I put it in the box, but it seems hard to read so I thought I would paste here as well just incase anyone wants to try it.
Here are two of my favorites. One is the kids favorite and the other is just a great spring/summer salad.
Fruit Pizza (kids love this)
RECIPE INGREDIENTS:
Crust
1 Ready to bake pie crust
Filling
1/2 cup soft spread fat-free or low-fat cream cheese
1 tablespoon sugar
1/4 teaspoon vanilla extract
1 tablespoon
1% milk Toppings
A selection of berries and sliced fruits (blueberries, strawberries, bananas, kiwis, -whatever fruit you like or want to use really) shredded coconut (optional)
1. Let the piecrust come to room temperature then unfold it onto a large cookie sheet or pizza pan.
2. Roll up edges of the crust, crimping them slightly so that they'll stay rolled up. Prick the crust lightly with a fork in about 20 places (allowing air to escape).
3. Bake the crust in a preheated 450 degree oven for about 9 minutes or until it's lightly browned. Remove from the oven and let cool.
4. As the crust bakes, whisk together the cream cheese, sugar, and vanilla extract, adding just enough milk to make it spreadable. When the crust has cooled, spread on the cream-cheese mixture with a rubber spatula, bringing it to the edge of the pizza.
5. Arrange the fruit on the pizza and don't stint on the creativity. Your kids can make a wild mosaic or a fruit face. If they like, sprinkle the pizza with shredded coconut. Slice with a sharp knife and serve, or refrigerate.
In the words of Rachel Ray….YUM-O!
Now my favorite (easy peasy) salad: Strawberry, Kiwi, And Spinach Salad
INGREDIENTS
2 tablespoons raspberry vinegar
2 1/2 tablespoons raspberry jam (****i use sugar free jam)
1/3 cup vegetable oil
8 cups spinach, rinsed and torn into bite-size pieces
1/2 cup chopped walnuts
8 strawberries, quartered
2 kiwis, peeled and sliced
DIRECTIONS: 1. Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.
2. Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.
<abbr>kimmyk’s last blog post..This Is MY Story and I'm Sticking To It [It's kind of a long story-sorry]</abbr>
For the pie crust get one of those ones you roll out, those work best. Not the already shaped pie crust in a pan…no no. Sorry.
<abbr>kimmyk’s last blog post..This Is MY Story and I'm Sticking To It [It's kind of a long story-sorry]</abbr>
Fresh baby spring peas with butter and mint. Mmmmmmmm!
<abbr>daysgoby’s last blog post..day of not/ grace, week seven</abbr>
I tried entering below, but it kept giving me an error message!
I'll try here, maybe that can enter me??
My favorite springtime meal would be anything involving lemon and the grill!
<abbr>Amy’s last blog post..Marinated Flank Steak with Chive Butter</abbr>
Twitter: mrsgitch
says:
So excited to win a contest! I never win stuff. Thanks for putting on this contest. I will post my "winning" recipe on my blog soon.