Pringles Brownies, Yeah Pringles !

February10th

Don’t overwhelm your sweetheart with cliché gifts this Valentine’s Day. Add a personal twist that shows you are willing to take the extra time to cater to that special someone. A homemade dessert is a thoughtful and inexpensive way to stand out among the $7.1 billion worth of candy that is sold in the U.S. each year.

Try this original recipe for Pringles Brownies, for a perfect mix of sweet and savory that will delight your sweetheart.

INGREDIENTS:

· 6 ounces baking chocolate, unsweetened
· 3/4 cup unsalted butter or margarine
· 2 cups sugar
· 3 eggs
· 1 tsp. vanilla
· 3/4 cup flour
· 1-6.41 ounce can of Original PRINGLES, regular or reduced fat
· 1 cup coarsely chopped pecans or walnuts (optional)
· Powdered sugar for dusting (optional)

DIRECTIONS:

1. Preheat oven to 350°F

2. Line 13×9-inch baking pan with foil, and spray foil with cooking spray.

3. In a glass bowl, microwave chocolate and butter on high for 2 minutes. Stir until chocolate melts.

4. In a stainless steel bowl, mix sugar, eggs, and vanilla until well mixed.

5. Pour in butter chocolate mixture and mix well.

6. Empty PRINGLES and flour into a food processor, and puree until very fine.

7. Empty flour mixture into chocolate mixture and mix well; add nuts to distribute.

8. Bake for 30 minutes, and cool

Recipe provided by Pringles.

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Slow Cooker Beefy French Onion Soup

January27th

I love a good slow cooker recipe!

Fantastic French onion soup is made even heartier with beef stew meat.

7 small onions, cut in half and thinly sliced (about 7 cups)

1 tablespoon butter or margarine, melted

2 tablespoons sugar

2 dried bay leaves

1 1/2 pounds beef stew meat

3 cans (10 1/2 ounces each) condensed beef consommé

1/4 cup dry sherry or apple juice

1 cup apple juice

1/4 teaspoon dried thyme leaves

8 slices ( 1/2 inch thick) French bread, toasted

2 cups shredded Swiss cheese (8 ounces)

1. Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
2. Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
3. Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
4. To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

source- Bettycrocker.com

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Slow Cooker Pumpkin-Apple Dessert

November13th

1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda

Ice cream, if desired

Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.

Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.

Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

- BettyCrocker.com

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Crunchy Shrimp Tacos & SeaPak Kitchen Pack Giveaway

November6th

This giveaway is now closed.

We’ve been on a taco kick lately. Ground beef, chicken and our newest addiction Crunchy Shrimp Tacos. My family loves this recipe because it mixes two of our favorite dishes, Mexican and Sea Food. I love it because it’s easy, and delicious. Anytime I can get dinner on the table this quick and make my family happy – I’m sold!

Crunchy Shrimp Tacos:
Taco Shells
1 Bag of SeaPak frozen Popcorn Shrimp
1 – 1.5 cups of black bean salsa
3 Roma tomatoes
Cilantro-half a bunch
Shredded Lettuce

Bake popcorn shrimp as directed. Set aside.
Chop the tomatoes & cilantro. Combine in a bowl. I sometimes do this ahead and cover before placing in the refrigerator.
Stir together (lightly) black bean salsa and shrimp. Place in a baking dish and heat for about five or six minutes.
Prepare taco shells. I prefer the crunchy corn shells, while my daughter prefers the soft whole wheat. Both work nicely.
Fill shells with shrimp mixture, shredded lettuce, and top with a small amount of chopped tomatoes & cilantro.

Enjoy!

I’ve been a big fan of SeaPak’s products for a long time. Affordable, delicious, healthy, and convenient, what is there not to love?

Being a busy mom, it’s not easy to juggle daily activities and delicious meals to serve my family. Well, not if I want to do it before bed time! My kids and husband respond to great taste, originality and some times even fun when it comes to dinner. With SeaPak’s Popcorn Shrimp this mom has it covered! It’s all in the bag! And in this case – the tacos!

To celebrate my love for SeaPak and all of their delicious goodness, one Five Dollar Shake reader will win a SeaPak Kitchen Pack!


a SeaPak reusable grocery bag
-a spatula
-a cooking conversion magnet
-a flexible cutting board
-a $3 off coupon good through 12/2011.

Enter by leaving a comment below saying if you’ve ever purchased SeaPak products. One winner will be chosen and contacted by email on November 26, 2011.

For additional entries please leave a separate comment after doing any or all of the following:

Follow Five Dollar Shake on Twitter @5_dollarshake
Subscribe to Five Dollar Shake in a reader or by email.
Like Five Dollar Shake on Facebook.
Like SeaPak on Facebook.
Share this giveaway on Facebook.
Stumble this giveaway.

Free product was receive for the purpose of this review and blog post. No type of monetary compensation was received . Opinions expressed are 100% my own.

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Candied Ginger Pumpkin Pancakes

October27th



Ingredients

2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger

Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired

Directions

1. In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.

2. Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.

3. For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

- BettyCrocker.com

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Bite-Size Boo Bugs with Bug-Catching Dip

October20th

Along with a big pot of chili for the adults, this is what I plan to make for the kids on Halloween this year.

INGREDIENTS
1 can (11-oz) Pillsbury® refrigerated breadsticks
24 cocktail-size smoked link sausages (from 14-oz package)
3/4 cup shoestring potatoes (from 1 3/4-oz can) or chow mein noodles
Ketchup, barbecue sauce and/or mustard for decorating
Dip
1 cup ranch dressing (from 16-oz bottle)
1 tablespoon ketchup

DIRECTIONS
1 Heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.

2 Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.

3 Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.

4 Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate “bugs” with dots or stripes of ketchup.

5 Spread dressing in 9-inch glass pie plate or on dinner plate. Spoon ketchup into small resealable food-storage plastic bag. Seal bag and cut tiny hole in bottom corner. Squeeze bag to draw a coil of ketchup over ranch dressing. Drag toothpick through coil from center out, creating a web. Serve dip with “bugs.”

- Pillsbury.com

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