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6…. Mrs. Z

August 9th, 2010

Great giveaway! I LOVE Sam’s…in fact, I just went there over the weekend and spent way too much money! My favorite General Mills cereal is plain ol’ Cheerios!

Timestamp: 2010-08-12 12:23:09 UTC

Please e-mail me at adamswife06(at)gmail(dot)com to claim your $25 Sams giftcard.

I love to shop at Sams Club to get baking supplies. Buying flour, sugar, etc in bulk really saves money. My Mom and I do a big shopping trip before our big Holiday baking day.

From August 11-August 31 you can earn more cash for your school at Sam’s Clubs Back-to-School event. With Box Tops on participating General Mills Products.

We just went this weekend and bought a big box of Cherrios for Maddys new love of Cherrios.

Sam’s Club, General Mills, and MyBlog Spark is giving me a $25 giftcard to give to a lucky reader.

To enter please leave a comment with your favorite General Mills cereal.

For an addition entry if you share on your blog leave an additional entry.

Deadline for entry is August 11th at 9am central time.

Sam’s Club and General Mills provided you with the Sam’s Club Plus Membership, gift card, information, and giveaway through MyBlogSpark.

These were good but were lacking something in the flavor department, I am not sure what, but need something a little more. I will make them again and maybe just trying adding in a little spice.

Buffalo Shrimp (From: FoodMayhem)

Blue Cheese Dip

• 3.5 ounces creamy blue cheese
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon milk

Shrimp

• vegetable oil for frying
• 3 tablespoons unsalted butter
• 3 tablespoons hot sauce
• 25 shrimp (31/35 size), peeled and de-veined, tails removed
• 5 teaspoons corn starch

• serve with celery

Let the blue cheese soften in room temperature for a few minutes. In a small bowl , stir together blue cheese, mayo, sour cream, and milk. Set aside. (You can make this a day ahead and store in an airtight container in the fridge.)

Heat the oil for frying to 375 degrees F. (I just check by sticking a chopstick in the oil and when it bubbles by the chopstick, it’s ready.)

Melt butter in a small sauce pot. Stir in hot sauce. Set aside.

Remove any excess water from the shrimp. Toss with cornstarch and try to get as much of it to stick as the shrimp as possible.

When oil is ready, carefully place the shrimp in the hot oil using a spoon or chopstick to make sure they don’t stick. Fry the shrimp until it curls and turns pink (it only takes a few seconds). Remove with a spider. Let oil drip off for a few seconds and toss into the butter/hot sauce mix to coat. Remove the shrimp with a slotted spoon or spider immediately. Serve with blue cheese dip and celery.

I prepped all the filling the night before so the night of I just had to stuff and roll my tortillas and bake. It saved on time a lot.

Cream Cheese Enchiladas (From:  Cassie Craves)

• 1 pkg cream cheese, softened
• 1/2 cup sour cream
• 2 cups prepared salsa
• 1 cup shredded colby cheese
• 1 cup shredded chipotle cheddar cheese
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 8 8-inch flour tortillas

In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt, and pepper.Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

I remember making pickles with my Mom many years ago. While walking through the farmers market last weekend I couldn’t pass up the little baby cucumbers. I grabbed a sack of them and a thing of dill and then searched for a recipe.

This recipe seemed like the easiest so I started with this one. The pickles have only been in the fridge for a week but already have great flavor.

Dill Pickles (From: Delicious Meliscious)

• 3 cloves garlic, minced
• fresh dill
• cucumbers
• 3 cups water
• 6 TBSP white vinegar
• 3 TBSP Kosher salt

Put some of the fresh dill in the bottom of each jar. Pack 1/2 full with cucumbers. Lay more fresh dill on top and finish filling the jar with cucumbers. Put minced garlic on top, pour brine into jar until it’s full.

Put the lid on, and leave them in the refrigerator for 2 days before using.

Grilled Cabbage (From: Myself)

• Cabbage (I had a lg cabbage I split with my mom so my half had 4 quarters)
• 4 T. butter
• salt
• pepper
• onion powder

Lay 4 tin foil squares on counter.

Lay cabbage one side down.

On the up side place 1 T. butter, salt, pepper and onion powder.

Wrap tightly with foil. Repeat with other 3 quarters

Place on grill for 15 minutes of under tender.

This produced a very tender and tasty steak. I am going to start trying some throw together marinades as the ones I have made lately have been amazing!!

Marinated Baked Steak (From: Myself)

• Steaks of choice (I used 2, but you could use as many as you need)
• 1/2 c. olive oil
• 4 T. soy sauce
• 2 T. Chicago Seasoning

Marinated steaks in marinate for 30 minutes or so.

Preheat oven to 425.

Place steaks in cast iron skillet

Bake for 12-14 minutes or until desired tenderness.

**We had one steak smaller then the other. I cooked for 13 minutes and Adams steak (the bigger one) was medium rare how he prefers it, and mine was medium which is my choice.

These cookies are excellent, they have great batter as it is then had a nice salty sweet crunchy yummy in them and you have perfection. I have had trouble keeping my hands off these since making them

Chocolate Covered Sunflower Seed Cookies (From: Culinary Conoctions by Peabody)

• 1 cup unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• ½ cup granulated sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 2 ¼ cups flour
• 1 tsp baking soda
• ¼ tsp ground sea salt
• 1 ½ cups chocolate covered sunflower seeds, unsalted(see note)

Preheat oven to 375F.

Cream together butter and sugars, about 3 minutes.

Add eggs one at a time and scrape down bowl after each addition.

Add vanilla and beat for 30 seconds.

In a separate bowl, combine and sift together flour, baking soda and sea salt.

Add flour mixture to butter mixture and mix on low until fully incorporated.

Stir in chocolate covered sunflower seeds.

Form into 1-inch balls and place on a ungreased cookie sheet. Bake for 8-9 minutes.

Let cool for 2 minutes on pan and then move to wire rack.

Maddy picked out some of her own taffy.

These shrimp were sooo good and very tender, then just had a small hint of lemon/lime flavor but nothing over the top. We both have 3 skewers and I easily could of had a couple more

Lemon Lime Honey Marinated Shrimp (From: Myself)

• Juice of 1 lemon
• Juice of 1 lime
• 1 T. honey
• 1 t. Chicago seasoning
• 1/4 c. olive oil
• Uncooked shrimp of choice

Mix all ingredients besides shrimp in a bowl, once combines pour over shrimp and marinate for 4-6 hours, shaking mixing as needed to cover all shrimp.

Soak wooden skewers in water to prevent burning.

Put 4-5 shrimp on each skewer.

Grill until done 5-7 minutes.

I decided to give a new go at a recipe, these were good, but not as soft as we like them, next time I will steam them before frying.

Bacon Fried Green Beans (From: Rachel Ray)

• A drizzle extra-virgin olive oil
• 6 slices bacon, chopped
• 1 teaspoon coarse black pepper
• 1 pound green beans, trimmed
• 1/4 cup cider or red wine vinegar
• 2 teaspoons sugar

Directions