Getting into the Christmas Spirit with Villeroy and Boch!

Villeroy and Boch graciously joined us at the PSMM Holiday party and even more graciously allowed me to go home with two mugs and two Christmas plates, my favorite "swag" of the evening. Since I've spent the last 14 years buying "extras" for my growing daughters, I really didn't know about this line of dishes until recently and I love what I see! So many pretty, pretty things!

Here is my first look at the Christmas dishes when I saw them at the party and then right before we enjoyed them for a special Christmas holiday treat!

First glimpse during the PSMM Holiday Party and I was in love!

 

My daughter is becoming a master cookie chef! Big ooey, gooey chocolate chip cookies and hot chocolate on lovely Christmas dishes get anyone in the holiday spirit!

Enjoying a special Villeroy and Boch Christmas treat!

Do you have Christmas dishes? Have you pulled them out yet?

Dinner Tonight: Top Chef by Healthy Choice

Tonight was one of THOSE nights. You know, when you really don't want to cook and you need a quick fix. This last week, I received a delicious dish by Healthy Choice for review and tonight was the perfect night to pull it out. The one I received was the Chicken Linguini with Red Pepper Alfredo.

Healthy Choice offers more than 60 varieties in the frozen food aisle that are convenient, tasty and offer something exciting for every craving. This year, Healthy Choice teamed up with Bravo’s Top Chef, www.bravotv.com/showdown introducing an exclusive line of eight Healthy Choice Top Chef Inspired Café Steamers.

My dinner cooked in about 4 minutes in the nifty steamer package it came in. The chicken was tasty and disappeared quickly.  I could have used salt for the pasta and broccoli. But, overall, it was a nice mix of ingredients and probably one I would choose again. I did get a coupon to get another one and I'll use that when we get back from Thankgiving.

I find the whole Top Chef connection interesting. There are so many chef related items these days but I hope that this will only improve the yummy tastes Healthy Choice has already been creating. They have added dishes featuring tasty ingredients such as slow roasted garlic, asparagus and grilled eggplant.

The exclusive new line includes eight delicious varieties that utilize proprietary steaming technology that produces a fresh-tasting meal in minutes. Varieties include:

Barbeque Seasoned Steak with Red Potatoes
Chicken Fresca with Chardonnay
Chicken Linguini with Red Pepper Alfredo
Chicken Margherita with Balsamic
Grilled Chicken Marinara with Parmesan
Grilled Chicken Pesto with Vegetables
Grilled Vegetables Mediterranean with Rice
Roasted Chicken Marsala with Mushrooms

The packaging features a Top Chef mark, along with a description on why each entrée is inspired by Top Chef. The meals are starting to appear in grocery stores nationwide for a suggested retail price of $2.75 – $3.50. For more information, visit www.healthychoice.com or www.bravotv.com/showdown

Healthy Choice Twitter Handle: @Healthy_Choice
Healthy Choice Facebook Page: www.Facebook.com/HealthyChoice

{Disclosure: This is sponsored post in conjunction with Healthy Choice and the Motherhood.}

GIVEAWAY: One Ticket to the Philadelphia Food & Wine Festival THIS WEEK!

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Excitement is brewing over this year's Philadelphia Food & Wine Festival and I am both going AND giving away one ticket to one lucky winner who comments here. This is a quick and easy giveaway and I'll pick a winner Wednesday morning at 10 AM so you can plan your trip!

Here are some details for you:

Festival featuring more than 100 stations showcasing the finest foods, wines, ales, liquors and more from world renowned restaurants and brands, culinary demonstrations by celebrity chefs, beer and wine seminars that will both educate and delight, and more to be held at the Valley Forge Convention Center, from October 21st through October 23rd, 2011.

Showcasing an array of national and local culinary talent Ted Allen, host of Food Network's Chopped; Bravo Top Chef All Star, Mike Isabella; and Food Network Iron Chef Jose Garces.

Some of the highlights include:

• Grand Market, the focal point of the event featuring 3 days of a tasting frenzy. Stroll the aisles and sample food and wine from local, regional and national Food Purveyors.

• VIP Cocktail Party at the Bahama Breeze Island Grille in King of Prussia on Saturday, October 22nd at 7:00 pm. Meet and mingle with the chefs while you enjoy complimentary beer, wines, and hors d'oeuvres.

• Chefs on Stage series featuring Ted Allen, Mike Isabella and Jose Garces.

• Live culinary demonstrations throughout the three-day festival from national and local culinary talent.

• Special appearance by legendary Alaskan Crabber Russell Newberry of “Dangerous Deckhands”

• Wine Seminars by the "Wine-tertainer,” Philip Silverstone and Pinot Boutique

• Beer Seminars by award winning author and host of Still Crazy after All These Beers, Gary Monterosso

The Festival runs from Friday, October 21st from 4:00 pm to 8:00 pm, Saturday, October 22nd from 11:00 am to 7:00 pm and Sunday, October 23rd from 11:00 am to 3:00 pm Tickets for the 2011 Philadelphia Food & Wine Festival are available starting at only $30 in advance ($40 at the door). Children 6-12 are $5. Children under 6 are free. Seminars, Chefs on Stage series and VIP Cocktail Party are additional. Tickets for all events can be purchased online at http://www.gourmetshows.com/philly2011/

And, if you don't win, use the coupon code “FOODIE” to receive 10% off the ticket price. Bring a friend!

Twitter: FoodandWineShow
Facebook: http://www.facebook.com/#!/PhilaFoodandWineFest

Comment NOW for a chance to win!

CLOSED: GIVEAWAY: The Rice Krispies Spooky Fall Challenge is On Plus $100 Giveaway!

In our third Rice Krispies Challenge this year, we were told we need to create a fun and creative recipe with a spooky theme that brings together kids and parents making crafty cereal fun. We looked over the Halloween treats already featured on the Rice Krispies website and then decided to come up with something completely new!

[We are also giving out another $100 gift card per participating blog! Scroll to the bottom for details and to comment to win.]

We also checked out the competition already posting their awesome creations  in The Motherhood Circle (after our recipe was decided on)! Dang, you ladies are creative. Gorgeous work.

Zareen was our gracious team leader this time and had all the supplies ready so that as soon as we got there, we got to work! As we worked, tasted and crafted our surprise, Tara and I talked motorcycles since her husband owns a motorcycle supply website and my husband just bought a jacket for his riding hobby. I think I need a helmet with a face shield but that's another blogpost for another day.  . . .

Back to work. . . talk . . . work. . . talk . . .work. What a fun day with some lovely, lovely ladies!

Here we are creating the base of our spooky scene.

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And, of course the unique recipe for our challenge:

Brown Butter Pumpkin Rice Krispie Treats – Haunted Pumpkin Patch

Base Recipe:

Ingredients:

  • 1 stick (8 TBS)  butter or margarine
  • 1 ¼ tsp Pumpkin Pie Spice
  • 1 package(about 40) + 10 regular marshmallows
  • 2 TBS Pumpkin Puree
  • 7 cups   Rice Krispies

Directions

1.       In large saucepan melt butter over low heat. Stirring frequently. Butter will foam and then the foam will subside. Brown bits will begin to form at the bottom. Keep stirring. You will smell a nutty aroma and the butter will be lightly brown. Off the heat.

2.       Stir in pumpkin pie spice until incorporated. Add marshmallows and stir. Put the heat back on low and stir until marshmallows are completely melted. Remove from heat.

3.       Stir in pumpkin puree and two drops of red food coloring and 3-4 drops of yellow food coloring (to make desired orange color).

4.       Mix in Rice Krispies until they are fully coated with marshmallow mixture. Turn out onto a wax paper lined baking sheet.

 

To Make Pumpkins:

Ingredients:

  • One batch Brown Butter Pumpkin Rice Krispie Treats.
  • Small Pretzel Sticks
  • Green Icing tube with Leaf tip.

Directions:

1.       Allow Rice Krispies Treats to cool for a bit.

2.       Shape into round balls. Insert a 1/3 of a pretzel stick into the tops to act as a pumpkin stem.

3.       Use green icing and an leaf tip to create a small green leaf on the side of the “stem.”

 

To Assemble Haunted Pumpkin Patch:

Ingredients:

  • 2 batches of Brown Butter Pumpkin Rice Krispies Treats
  • 1 batch Brown Butter Pumpkin Rice Krispies Treats made into Pumpkins
  • 1 can Chocolate Frosting
  • 2-3 cups Chocolate Cookie Crumbs (crumble plain chocolate cookies in a food processor or blender)
  • 1 bag Marshmallows
  • 1 bag Pretzel Sticks
  • 2 -3 sticks of Black Twizzlers
  • 1/3 cup Reeces Pieces
  • Peeps Marshmallow Ghosts, assorted miniature Halloween signs, tomb stones, zombies, bats, spiders , ghosts from a craft store for decorating

 

Directions:

1.       Spread a baking sheet with wax paper and spray with cooking spray.  Make 2 batches of Brown Butter Pumpkin Rice Krispie Treats and spread out onto baking sheet evenly. Once cooled completely turn over onto  a platter or tray.

2.       Frost Treats with chocolate frosting and cover with cookie crumbs (for dirt).

3.       Create a “fence” around Treats by taking 2 Marshmallows and connecting them with 2 parallel pretzel sticks. Continue to join pretzels sticks and Marshmallows until the fence goes around the tray of Rice Krispies Treats. Adhere the marshmallows to the chocolate frosting.

4.       Make a “path across the middle of the Treats (vertically) with Reeces Pieces.

5.       Cut the tops of the Twizzlers down in thin strips to make tree branches and cut them slightly at the bottom (to make roots) and adhere into the frosting for spooky trees.

6.       Scatter the Brown Butter Pumpkin Rice Krispies Treat Pumpkins around the “pumpkin patch.”

7.       Decorate with marshmallow ghosts and store bought spooky creatures and signs.

 And, more pictures of the creative process:

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And the final scene: a spooky Rice Krispies pumpkin treat patch for all to enjoy with a plate of extra pumpkins and ghost marshmallows on the side!

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Up close on our pumpkin patch and treats:

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Yummo!!

 

{Disclosure: This is a sponsored post in cooperation with a promotion through Kellogg's Rice Krispies and The Motherhood. All thoughts and opinions are my own.}

$100 Gift Card Contest:

COMMENT HERE for a chance to win! Facebook, Tweet or Subscribe for more chances and come back here to enter each thing you did.

Abbreviated Rules: No Purchase Necessary. Begins no earlier than 12:00:00 AM (ET) on 9/15/11 and ends no later than 11:59:59 PM (ET) on 10/26/11. For complete Official Rules, go to ( http://web.mediacdt.com/docs/BloggerRulesHalloween.pdf ). Open to legal residents of the fifty (50) United States and District of Columbia who are 18 years of age or older at time of entry. Subject to complete Official Rules. Void where prohibited. Sponsor: The Motherhood; www.TheMotherhood.com.

Disclosure: This is part of a paid campaign sponsored by the makers of Kellogg’s® Rice Krispies® cereal ®, TM, © 2011 Kellogg NA Co.

Additional participating blogs can be found listed on The Motherhood for more chances to win!

 

All About Food: Bottom Dollar, The Stocked Kitchen, Movie Tavern, VoldeSUGARmort

I'll be honest. Food is my nemesis. Can't live with it, can't live without it — literally. Upon returning from vacation, I embarked on a new journey: the 21 day challenge with Made to Crave, a bible study where you learn to crave God not food.

It's been a wonderfully refreshing and freeing first week. I also have a page of diet saboteurs that are threatening my resolve which I will post sometime in the next week. I also have a page of weight loss helps that are keeping me strong through this process. Every time I get another idea, on the page it goes. Yesterday I found myself sitting in the Movie Tavern, waiting for the final Harry Potter episode to start, writing helps and temptations that I face outside the house too. If only I had a wand . . . to turn all sugary things into natural healthy options.

Demolish the evil HE WHO MUST NOT BE NAMED: VoldeSUGARmort.

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Fortunately the Movie Tavern, a cool new theater inside a restaurant, had a plate of cheese and fruit for my dining pleasure out of many yummy options. There were definitely MANY fattening temptations on the menu though and the thought of having a glass of wine with my movie was quite fascinating. But, I RESISTED. YEAH!! Unsweetened tea with lemon saved the day.

BUT, back to the real reason for this post. Before I left for vacation, way back mid-June, I received two lovely food related items: a gift card to try the new discount grocer Bottom Dollar Foods and the book The Stocked Kitchen.

StockedI know .  . . I know. I should have read The Stocked Kitchen before going to Bottom Dollar but time was limited. I finally got a chance to sit down and read the book after carrying it with me for a month, among my other stash of must-read items. This book is both a recipe book and a complete inventory management system for your food storage and preparation needs.

In this book, Sarah Kallio and Stacey Krastins offer a way to get control of your meal planning by having a single comprehensive list of ingredients that you keep on hand at all times. They claim that if you have the raw materials and spices they suggest, which you can buy in bulk when you find great deals on storable items, you can make anything for any occasion from the recipes in their cookbook, which offers a wide variety of "doable" selections from make-your-own salad dressing to yummo desserts.

Upon reading over the book, here's my impressions:

  • I love cooking from my pantry with minimal forethought so this plan might work for me.
  • It is still too organized for my creative left brain but I'm going to work on that.
  • Meal planning and inventory control (using items before they go bad) is very critical in this process but it should be in any well-run larder.
  • Love the tips scattered throughout for making these recipes and meals in general easier!
  • Interesting how they use a box of yellow cake mix in their cheesecakes! I never would have thought.  . .
  • Great twists on old recipes: dillweed and chili powder in deviled eggs? Peanut butter in hummus instead of tahini? I might have to try it . . .

 

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And, once you get your food storage under control, it's time to find the best prices for them. I headed over to Bottom Dollar where I found several things to be true:

 

Bottom Dollar Food 2

  • The carts had the locking system like Aldi's where you put in a quarter when you get the cart and get it back when you return it; but, at the time I went in the Downingtown store, they were locked so you didn't need to put in a quarter. Just pull out a cart and use it. Return it to the covered awnings in the parking lot.
  • The produce section with a separate temperature controlled room was pretty cool.
  • The store was clean and well-run.
  • It had the sparse, cardboard box feel of a discount grocer but the selection was actually pretty good with both cheaper store brand items and name brand items you know and love, like Coca Cola products.
  • The store has a "we won't be beat policy" but I didn't challenge them on any specific item.
  • Prices were comparable to what I get on sale at other grocery stores.
  • It would be worth returning if it weren't so dang far from me. With over 20 stores in the Philadelphia area, I still had to drive 20 minutes to this one and with a gas guzzling Suburban and at least 6 grocery stores including Amelias (a seriously discounted grocery store with all the damaged boxes to prove it) in my immediate vicinity not to mention several local farmer's markets, I can't see saving enough money to save a few pennies on groceries by driving that far.
  • It is definitely worth it, however, if it is convenient to you but check your prices carefully to make sure you are getting the best deal. Otherwise, speak up!

And, that's it on food today. Now off to Hershey Park to smell delicious chocolate wafting through the air and hope a day in an amusement park will burn any calories I absorb plus some!

 

 

 

 

 

Home Sweet Home: Master Chef Magazine & Made to Crave

Ahhh. . . back home. I've eaten my way through the South from blueberry cobbler to one-of-a-kind hot Charleston walnut pralines and now I'm back in Yankeeville where the Sweet Tea simply isn't the same and that's a good thing (for my waistline).

First stop of my vacation included dropping the kids at my mom's outside Charlotte, NC before scurrying up to Type A Parent Con where I kibitzed and knadoodled with some great mom bloggers in the lovely mountains of Asheville. I would LOVE to tell you more about this event but it will have to wait. Or, ask me when you see me. . . .Same for horse camp on the farm and for our quick trip to Charleston where my youngest was scoping out the beach babes. Yikes. So not ready for this age.

Image004 But all that to say, waiting for me back at home in a huge pile of mail was the beautiful new glossy bookazine Master Chef published by Taste of Home which will be on store shelves this week. This magazine had my mouth watering from the fresh berry tartlet on the front cover to the GrahamBurger with Brie.

And this, right after I JUST dropped by the Proverbs 31 office in Charlotte last week to pick up Lysa TerKeurst's Bible Study, Made to Crave  . . . on seeking God, not food. Oy.

{I am trying to lose weight people. This is killing me.}

This new magazine is based on the Fox hit series, Master Chef, which searches for the best amateur chefs. I read through interviews with the illustrious judges Gordon Ramsay, Joe Bastianich and Graham Elliot, plus their recipes and some by contestants and more (like over 60 recipes of all sorts). I haven't had time to watch this summer but I think I'll have to record it now since a new season is just heating up.

Because I do need to cut the calories, I enjoyed the parts of the magazine that focus on fresh ingredients, new spices and sprucing up protein and veggies. Of course, I am dying to make the Peach Streusel Pie on page 131 but I would also love to make the perfect steak, which is outlined on page 97.

AND, the words of wisdom by contestant hopefuls were ever useful, especially #16: Practice Restraint: "Graham Elliott impressed upon me how important it is not to overpower your food or cover up its true flavors." — Mark Raffaelli, Real Estate Broker, Chicago, IL.

In my renewed weight loss regime, I want to really learn how to add 1-3 spices to make normal food special, really tantalizing the tastebuds with a little butter, salt or whatever; but, not enough to blow the dieting routine. Hey, I can ask for miracles too. I found some interesting tips throughout this magazine but I look forward to more from Taste of Home on this topic! I always love reader comments too so I hope to see more reader input as the magazine grows.

Now to get my beauty rest, a key essential to any healthy lifestyle. . . .

 

 

CLOSED: The Rice Krispies Summer Challenge is On with $100 Giftcard Giveaway

UPDATE: GIVEAWAY CLOSED: I was informed that I needed to pick a winner TODAY and so the giveaway is closed. Winner #36 is Melinda from Look What Mom Found . .  . and Dad too! Congrats!

Once again, Team Philly came together this week to create a Rice Krispies themed treat and fun display in coordination with an entire year's promotion through The Motherhood.This was our 2nd challenge and we get to give away a $100 gift card AGAIN! [See rules at the bottom of this post!]

If you didn't see our first challenge with Easter treats and a totally awesome video by Joey, click back HERE.

BUT, what was the theme this time? Ahh, summer activities. Of course! So, our teammate Zareen came up with a clever camping theme and we all took it from there. I was team captain this time so I had to go buy the huge stash of Rice Krispies and marshmallows and butter along with all the necessary decorating supplies. {And, I really should have read the recipe better because now I have a refrigerator drawer full of butter. I wish butter made a better giveaway prize.}

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(Tara, Joey, Sarah, Zareen)

 

We made several items in our display which I'll explain better as we go here. You see on the far right our original s'mores recipe which sits in front of our Rice Krispies fishes. On the left is an iced "watermelon" Rice Krispies cake and skewers with traditional treats and jumbo marshmallows, and finally the centerpiece: a firepit of Rice Krispies logs and burnt marshmallows for coals with colorful red and yellow licorice for fire.

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Our main never-before-seen ORIGINAL Rice Krispies treat recipe was as follows:

3 T Butter

4 cups mini-marshmallows

6 cups Rice Krispies Cereal

3 cups Milk Chocolate Chips or 1 bar melting chocolate for dipping.

1 tsp-1 T Corn Oil, if necessary

1 box Graham Cracker Crumbs

1 jar Marshmallow Creme

1 pack Wooden Skewers

Make traditional Rice Krispies treats, melting butter and marshmallows before taking off heat and mixing in cereal. Spread in a buttered pan to cool and cut into rectangles. Put sticks into one end of rectangles.

Melt chocolate in a double boiler, adding corn oil to thin if necessary, and dip one end of Rice Krispies into chocolate or spoon the melted chocolate over the sides to cover one end. Dip the chocolate covered Rice Krispie in Graham Cracker crumbs and set on wax paper.

Decorate with a thin line of Marshmallow Creme along the edge. Add more Marshmallow Creme for additional taste and flair.

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Here we are "roasting" our S'mores Rice Krispies Treats over our Rice Krispies Firepit made from Cocoa Krispies Logs.

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Here's our watermelon cake which is basically the Rice Krispies Treats traditional recipe molded into a circle and iced with red and green icing with chocolate chips for seeds. (After making this, I took another one to a party this week and it was a BIG hit!)

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And, finally, we had to have all the food groups with our "fruit", "protein" and dessert. These fishies are made from more of the basic recipe cut into these shapes. We then added chocolate chips for eyes before attaching them to straws with paperclips and worms for bait. Too cute!

This was definitely a fun and tasty theme to work with! Our recipes aren't overly complex but hopefully they are kid friendly and easy to recreate!

Come check out more about the Rice Krispies Making Memories Challenge on The Motherhood. Peek in on all four competing teams! All the team members are giving away $100 givecards! I'll add my team giveaway links here once their posts are live!

 – Zareen from Cooking with Z

– Tara from Baby Momma

– Joey from Real Mom Media

Easy Rules on How to WIN the $100 Giftcard:

1) Leave a comment here telling me a summer foodie craft what you might make with a tray of original Rice Krispie Treats!

2) For additional entries to win: Blog, Tweet, and/or Facebook a link to this post. Or, subscribe to Genesis Moments via Networked Blogs, RSS feed or email. Come back here to tell me you did each thing in separate entries.

Tweet:  Enter to win a $100 Visa Gift Card via @SPeppel http://ow.ly/5laNj #RiceKrispies

Enter to win a $100 Visa Gift Card via @SPeppel  #RiceKrispies  

  4) Contest ends at 6 pm; July 26, 2011. Winner will be randomly selected via Random.org .

Abbreviated Rules. No Purchase Necessary. Begins no earlier than 12:00:00 AM (ET) on 6/14/11 and ends no later than 11:59:59 PM (ET) on 7/26/11.  For complete Official Rules, go to http://web.mediacdt.com/docs/RKGiveawaySummer.pdf. Open to legal residents of the fifty (50) United States and District of Columbia who are 18 years of age or older at time of entry. Subject to complete Official Rules. Void where prohibited. Sponsor: The Motherhood; www.TheMotherhood.com.

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Disclosure: This is part of a paid campaign sponsored by the makers of Kellogg’s® Rice Krispies® cereal ®, TM, © 2011 Kellogg NA Co.

Homemade with Marie Callender's Pot Pies #MCPotPies

Have you ever noticed that life seems to get busier and busier? When I find a frozen dinner that I can make quick that still looks and tastes like someone made it at home, I am all over it. And if it tastes better than homemade, I am doubly all over it. This week, I received a coupon to buy and try a Marie Callender's Pot Pie which claims to offer exactly what my busy-mom ears need to hear:

Marie Callender creates each pot pie from scratch with juicy meat, tender vegetables and Marie’s signature golden, flaky crust. The Marie Callender’s goal is to offer busy individuals the luxury of a homemade meal without all the stress and time it takes to prepare one. 

Woohoo! Bring it on. So, I needed a taste test. I bought one small chicken pot pie at the discount grocers. Then, I found a Marie Callender's Chicken Pot Pie at the local grocery store. {Spoiler Alert: Yes, the Marie Callender's version WAS better than homemade since I would never attempt such a feat; BUT, I had to try it versus an alternative brand. . . . . Drum Roll, please. . . . }

Here are the two pies waiting to be cooked. They both required 400 degrees but the smaller one didn't need as much cooking time because, DUH, it's smaller.

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And, then I had to wrap the crusts in tin foil so they wouldn't burn:

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And, so, they cooked and they cooked (45 min for the small one, 60 min for the big one):

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And, here is the Marie Callender's Chicken Pot Pie ready to eat: (Check out the chicken chunks)

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Results:

The smaller one had chewy chicken and the crust got kinda, well, rubbery. The Marie Callender's Chicken Pot Pie got the combination right: yummo, light chunks of chicken, crisp vegetables, truly flaky crust, and YES, ladies and gentlemen, kid approved. My daughter ate the whole other half that I didn't eat. I truly didn't think she would eat it since my kids aren't big casserole eaters but this one did the trick! I was so very happy.

And, I will keep buying Marie Callender's!


{Disclosure: For this review, I received a coupon for one free Marie Callender's Pot Pie and additional compensation from Marie Callender's and TheMotherhood; BUT all opinions are my own.}

What a week: A Royal Wedding, Osama Dead and Gluten-Free Rice Krispies!

Royal_Wedding_Party_May2newsneb-300x240 What a crazy week! First, the world is entranced by the Royal Wedding of the lovely Kate Middleton and the debonair future king, Prince William, whom you may now address the Duke and Duchess of Cambridge, should the occasion arise. And, if you want to commerate the special occasion, feel free to take advantage of any number of offers for plates, fancy cut-out teabags, PEZ dispensers and more. The list continues to grow on these silly mementos.

(Wedding Photo by photographer Hugo Burnand)

THEN, President Obama trumps the wedding with his own announcement that captures the hearts and minds of ALL Americans – Osama Bin Laden is not only found but killed and buried at sea! And, of course, more than one reporter made the terrible gaffe of calling the dead terrorist — "Obama Bin Laden." Not that hard, unfortunately. And, of course, Twitter was all ablaze (and continues to be) with all the recent happenings.

And, in the midst of it all, I received two boxes of the yet unreleased Gluten-Free Rice Krispies! Resisting all temptation, I did not attempt to mold Rice Krispies Treats into minature royal figures, a tiara or a dead terrorist for this post.

I did however, try the cereal first with milk. Note, these Rice Krispies are made with brown rice which, like the rice itself, comes a little more crunchy than white rice Rice Krispies. Other than that aspect, I enojyed the cereal about the same that I do the original.

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After that, I made Rice Krispies Treats with Gluten-Free and Original Recipe Rice Krispies, following the standard recipe I found online: 3 T butter, 4 cups mini-marshmallows, 6 cups of Rice Krispies.

 

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One of these things is not like the other  . . . . 

Which one do you think is gluten-free?

{The suspense grows  . . . .}

The right side! The brown rice used to make the gluten-free Rice Krispies turned the treats slightly darker.

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Time for a taste test! Just like I found when eating the cereal, the gluten-free Rice Krispies treats with the brown rice are slightly crunchier – when you eat them immediately following the 15 minutes cooling period. The next morning, however, when both dried out slightly, they tasted almost exactly the same.

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And, of course, my kids loved the experiment! We aren't not a gluten-free household but I want to have yummy treats when people come over who have allergies and sensitivities to gluten (since I have a number of friends who fit that category) and this totally fits the bill! I'm excited.

{Disclosure: I did receive two boxes of Gluten-Free Rice Krispies to sample. I am not being paid for this post. All thoughts and opinions are my own.}

 

A Three Hour Tour On the Philadephia Belle

Move over, Gilligan, there's a new three hour tour in town. Last Saturday, I was invited to bring a guest to a special Blogger's Night on the Philadelphia Belle, a humongo boat that cruises up and down the Delaware, giving customers a delicious menu, live music and a lovely view of Philadelphia from the water.

While my husband took my eldest daughter to an NRA banquet, my youngest and I headed down to Penn's Landing where we parked in Pier 3 before boarding the BIG boat. My daughter, Laura, dressed in her lovely little maroon cocktail dress that we spent hours picking out at Macy's before the Valentine's dance at school. We were both grateful she would get a second time to wear it before growing out of it. This is the year she and all her friends are springing up like weeds.

We arrived a little early and took this snapshot with my Droid (which is why I don't use my phone camera very often. Too hard to keep it still for big scene shots.)

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For appetizers, we were brought a sampler platter of several tasty hors d'oeuvres.

Then, Laura ordered the salad and I enjoyed the Duck Confit. Interesting. I don't think I've had duck before. A bit tough.

After that, my center-cut filet with roasted asparagus and melt-in-your-mouth potato gratin and Laura's salmon over orzo arrived. Very delish. My filet was incredibly juicy and tender. Loved it. I was dying to tweet about it but somehow my "network" on my phone was turned off which I didn't realize until later when my husband looked at the settings; so, hey, I got to enjoy the night and tweet about it later. Not a bad deal.

In between dinner and dessert, my daughter and I headed to the top of the boat where it was a bit chilly but quite lovely.

"Hey, mom, what's that in the water? A body?" asked my innocent 12-yr-old jokingly. I think maybe we've allowed her to watch one toooo many CSI and NCIS episodes. The "thing" floating in the water was a tree log. It didn't help when another blogger's husband mentioned the things that rise to the surface after a storm. But, I couldn't help taking a peek into the churning water myself.

We went back inside in time to see a party of sweet 16 girls take over the dance floor as our dessert plate arrived at our places. My daughter wished she had a few friends to "party" with her. I'm like, "Excuse me? What do you know about partying?" Oh, the teen years are going to be interesting.

Now, this picture below was also taken by my camera phone, after my regular camera batteries died. Amazing that my phone could totally focus on yummy desserts and nothing else. A phone after my heart. {More pictures are coming from my regular digital camera later – maybe in time for Wordless Wednesday's snapshot mania.}

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Because of my camera challenges, I am sorry to say that I didn't get pictures with other bloggers. Maybe next time.

But, what a fun night! Thank you, Philadelphia Belle!

 

{Disclosure: I did receive two dinner cruise tickets for this review. All thoughts and opinions are my own.}