It’s been a long time since I last hosted a giveaway, and it’s time to make it a regular habit again! This month I’m giving away a tube of L’BRI aloe vera barbadensis jelly, a vitamin E stick, and a sample of their intense moisture cream. The aloe vera jelly is awesome at speeding up the healing process and I’ve used it many times on myself and my children. The vitamin E stick keeps lips moist and provides a bit of SPF, too. If you’re not from Wisconsin, you have probably never heard of L’BRI products. It’s a local company which uses aloe as the first ingredient in its skin care, beauty and home products. If you want to learn more about the company, visit their site.
Enter by following the link below. It’s open to participants within the 48 contiguous United States and will end on Feb. 28, 2017. The winner will be announced on my blog and contacted through email. Good luck!
Howdy Moms! I’m promoting my giveaway for the game of Spoons on this site, as well as on my game-themed site. It struck me that moms might want to participate in this giveaway too, and score a fun game to play with their family. I love playing this game with a bunch of kids.
It’s open to U.S. residents and ends on February 28, 2017. Good luck to you!
Fried plantains are one of my favorite foods to snack on! The key is to buy a couple of plantains and let them sit until they turn black and look like they’re basically inedible. At that point, check them to see how soft/firm they are. You’ll want them to be a sort of medium firmness–not hard but not too mushy. They are addicting!
- 1-2 plantains (1 feeds about 2 people)
- canola oil (try other oils for a slightly different taste)
Heat oil in pan over medium heat. Peel plantain by cutting in half, slicing off other end, and making a slit down the length of the skin. Peel skin off of fruit. Slice plantain into coins. Once oil is heated, place sliced plantain in hot oil to fry. Flip and fry other side once bottom is golden-dark brown, depending on your preference. Once fried on both sides, remove to paper towel-lined plate to cool slightly. Enjoy!
I believe that I found this recipe on allrecipes.com. But honestly, I can’t remember anymore. The point is that I love, love, love these appetizers! They are very messy, so have forks and napkins ready. If you prefer less sauce, they are just as good with half of the called-for amount. I especially enjoy serving these at Christmas or New Year’s parties.
Bacon-Wrapped Water Chestnuts
- 1/2 C. brown sugar
- 1 C. ketchup
- 1 Tbsp. Worcestershire sauce
- 1 lb. bacon
- 2 (8 oz.) cans water chestnuts, drained
In small bowl combine brown sugar, ketchup and Worcestershire. Refrigerate. Preheat oven to 375 degrees F. Cut bacon strips in half. Wrap one halved slice of bacon around each water chestnut. Secure with a toothpick or place seam-side down in 9″ x 13″ cake pan. Bake wraps about 45 minutes for crispness. (If desired you can broil them in metal pan for about 15 minutes instead.) Remove from oven and drain grease from pan. You can use a cooling rack to keep wraps in place when pan is tilted for draining. Drizzle refrigerated sauce over wraps and bake 30-35 minutes more. Let cool slightly. Serve warm.
*Note: This recipe makes a lot of sauce. If preferred, you can halve the amount of brown sugar, ketchup and Worcestershire that you use.
I got this recipe years ago from a friend at church. She brought them to a baby shower and I had to get the recipe for myself! My family loves them and we had fun brainstorming alternative fillings.
Cream Cheese Roll-Ups
- 8 oz. sour cream
- 8 oz. cream cheese, softened
- 4 oz. mild green chiles, drained
- 1 C. shredded cheddar
- 2 Tbsp. taco seasoning (optional)
- 4-5 flour tortillas
In medium bowl, mix sour cream, cream cheese, chiles, cheddar, and taco seasoning (if desired). Spread evenly on tortillas. Roll up each tortilla somewhat tightly. Place in gallon ziploc or wrap in plastic wrap. Put in fridge to chill. Once chilled and firm, place on cutting board and slice into bite-size spirals. Serve with salsa.
*Variation: luncheon meat & diced dill pickle instead of green chiles (omit taco seasoning)
When I want a rich, chocolatey cake this is my go-to recipe. It’s heavenly when it’s just warm and the chocolate chips are gooey. Enjoy it with a hot cup of coffee or tea! I got this recipe from my dad who printed it off of allrecipes.com. It looks like their version is slighty different from mine, though.
Chocolate Cavity-Maker Cake
- 1 box dark chocolate cake mix
- 1 sm. box instant chocolate pudding mix
- 16 oz. sour cream
- 3 eggs
- 1/3 C. canola oil
- 1/4 C. milk
- 1/4 C. coffee
- 1 C. chocolate chips
Preheat oven to 350 degrees F. Grease and flour a 10″ bundt pan. In lg. bowl combine cake mix, pudding mix, sour cream, eggs, oil, milk, and coffee. Beat until well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. Bake 1 hour or until cake springs back when lightly tapped. Cool about 10 minutes in pan, loosen sides with thing spatula or knife, and turn out onto wire rack to cool completely. Dust with powdered sugar to make pretty. Best served warm.
Who doesn’t love taco dip? We’ve been known to have this for lunch, though I’m sure it isn’t the healthiest option. Feel free to customize the toppings according to what your family likes. I got this recipe from my brother’s girlfriend’s mom when we attended a graduation party at their house.
- 4 (8 oz.) pkg. cream cheese, softened
- 16 oz. sour cream
- 2 envelopes taco seasoning
- 1 can refried beans
- shredded lettuce
- 1 lg. can sliced black olives
- 4 medium tomatoes, chopped
- green onion, chopped (to taste)
- 2 C.+ shredded cheddar
- 1-2 lg. bags Fritos or tortilla chips
In large bowl combine cream cheese, sour cream, and taco seasoning. Mix thoroughly. Spread mixture evenly in jellyroll or cake pan. Layer toppings over cream cheese mixture: beans, lettuce, olives, tomatoes, onions, and cheese. Cover and chill. Serve with chips.