First, thanks to bzzagent.com I (and the kids of course) got to try Orange colored milk for free! My kids thought this was awesome! Seriously, who doesn’t just love orange milk! I mean, what kids doesn’t like orange milk? It was a little sweet for me, being as it’s vanilla flavored – I almost feel like I’m drinking a candy corn. But, if you have trouble getting the kids to drink milk, orange milk might just do the trick 🙂 And if your kids just love milk, they’ll think you’re an awesome parent for serving them orange milk!
Maybe TruMoo can make green milk for Christmas – or not, I don’t think I could drink green milk (but you know, if it tasted like McDonald’s shamrock milkshake I would drink the whole half gallon myself). Red milk might be fun, and yellow milk for easter – oh, wait, milk is already yellow…Colored milk is just so much fun!
What’s even better, if you buy a gallon or half gallon of TruMoo’s halloween themed milk they have a code on the cap. You can enter a sweepstakes to win a Goosebumps Haunted Hollywood Vacation. I don’t know about your kids, but mine would love it! And, when you enter the sweepstakes, you get a printable coupon for $2 off any Goosbumps DVD.
Another of my Easter dinner favorites. I love a good corn pudding! This particular dish is more milk and cream than corn, and it’s delicious!
This recipe is so easy! It should bake until the center is set. Just wiggle the pan a little bit and you’ll be able to tell if it’s set or not. I usually have to add an extra 10 minutes to the cooking time to get the center set.
Cook time: 50 minutes Oven Temp: 350 Servings: 8-10
1/3 cup sugar
3 Tbsp. flour
2 tsp. baking powder
2 tsp. salt
1 tsp. cumin
2 cups whipping cream
½ cup butter, melted
6 extra large eggs, beaten
2 pkg. frozen golden sweet corn
- Mix the sugar, flour, baking powder, salt and cumin together. Combine the cream and butter in a bowl and stir until blended. Stir in the eggs. Add the sugar mixture gradually, stirring constantly until combined. Stir in the corn. Pour into a buttered 9 X 13 inch or 2qt baking dish. Bake at 350 for 45 to 50 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving.
Here’s the first of my favorite holiday snack recipes.
I’ve been hunting for a decent sugar cookie recipe for years. I finally found one a few months ago. It was in an old Better Homes and Gardens Cookbook that I picked up at a yardsale about a year ago.
I’ve made it several times and it turns out right every time 🙂 Maybe I’m just really picky about my sugar cookies but I’m really happy to have found this recipe!
2/3 cup shortening (I usually use 1/3 cup butter and 1/3 cup shortening – the shortening is necessary for the right texture)
3/4 cup sugar
1 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
Thoroughly cream shortening, sugar, and vanilla. Add egg; beat till light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture.
I form 1in balls, roll them in sugar and then use my thumb to press them flat in the center (makes a slight well for icing).
If you want to roll them, divide dough in half, chill for 1 hour. On lightly floured surface roll to 1/8 in thickness. Cut with cookie cutters.
Baking instructions are the same for balls or shapes. Bake on greased cookie sheet at 375 about 6 to 8 minutes. Makes 2 dozen.