Surf Sweets Review & Giveaway

As moms, we know that filling our kids up on unhealthy treats and sweets isn't the best thing in the world! But every now and then our little ones want a sweet treat...or better yet...they deserve one! But in a market full of treats made primarily with high fructose corn syrup and truck loads of sugar...what's a mom to do? Is it possible to reward our little sweeties with sweets of their own and not feel guilty about it?

You bet!

There's an incredible organic candy & natural company called Surf Sweets...they are making some of the yummiest gummy candy around! We were able to try out some of Surf Sweet's most delectable treats...and let me tell you...they are incredible! Don't think for even one minute that you have to sacrifice on flavor or taste just because they're organic and all natural! Surf Sweets has hit the jackpot! Some of our favorite Surf Sweets products are the Gummy Swirls (SO scrumptious) and the Sour Berry Bears (Mmmmm)!

You've gotta try them!

All of their treats are made with natural sweeteners and organic ingredients such as Organic Fruit Juice and Organic Cane juice...they are Vegan, Gluten Free, contain Vitamin C and are made in a Nut-Free facility (yay)! And last but not least...they do not contain GMO's or corn syrup!

So...our little ones can snack on yummy treats and all of us mamas can sit back and relax knowing that they are eating natural, organic & quality treats!

Surf Sweets even has little 9 oz. packets of Gummy Bears - perfect for tossing in the lunch boxes, packing for a picnic or even giving them to all the local neighborhood kiddies who will be over all summer long!

Surf Sweets products can be found at local retailers and organic markets. Click HERE to see if you have a retailer carrying Surf Sweets near you! You can order them online as well.

Want to Win a Prize Package full of Surf Sweets treats and a free Surf Sweet t-shirt?!

All you have to do is email us at contests@chestercountymoms.com (Subject Line: Surf Sweets) or leave us a comment below with your email address so we can contact you if you win!

Want extra entries?

Follow us on Twitter and Tweet about this giveaway! Leave us a comment below or an email letting us know you tweeted!
Follow Surf Sweets on Twitter too! Let us know you are following their tweets in a comment below or send us another email!
Become a Fan of Surf Sweets on Facebook! Tell us that you are!
Become a Fan of Chester County Moms on Facebook too! Remember to tell us for your extra entry!


This contest is open to US citizens only. Contest ends at midnight (EST) on June 30, 2009. The winner will be chosen randomly...so make sure you give us your contact info so we can let you know if you won!

Tasty Tuesdays - Kids in the Kitchen

Since we've all been glued to the Food Network channel each Sunday night rooting of our own local Katie Cavuto on The Next Food Network Star, I thought it would be fun to round out June's BBQ themed Tasty Tuesdays post with a delicious recipe from their website! And get this...round up the little kiddies, because this recipe is a fun one for them to help out with too!

Kids will love to help assemble these delicious kabobs! These can be broiled or cooked on the grill for a delicious meal!

Hoisin BBQ Steak-on-a-Stick

Ingredients:

Pineapple Salsa:

1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced cucumber
2 teaspoons rice vinegar, optional
1/3 cup ketchup
2 tablespoons hoisin sauce

1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick
1/2 teaspoon pepper
Salt, optional

Directions:

Special equipment: 4 (10 to 12-inch) metal skewers*

Combine Pineapple Salsa ingredients in small bowl. Set aside. Preheat broiler....or get the grill started! Combine ketchup and hoisin sauce in a bowl. Reserve some of the sauce in a small bowl and set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto 4 (10 to 12-inch) metal skewers. Season kabobs evenly with pepper. Place kabobs on rack in broiler pan so surface of beef is 3 to 4-inches from heat (you may also cook these on the grill). Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium-rare to medium "doneness," turning once and brushing with remaining sauce mixture. Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa.

You can also add pieces of veggies or fruit in the kabob too...chunks of red onion, peppers, tomatoes and pineapple can be skewered in between the meat cubes which might add some gorgeous color and lots of yummy flavor!

Cook's Tip: 2 beef shoulder top blade (flat iron) steaks (8-ounces each) may be substituted for top sirloin steak. Broiling time remains the same.

Cook's Tip: For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.

*Note: This recipe calls for the use of metal kabob skewers...but if you don't have them, you can substitute them with simple wooden kabob skewers that you find at any local grocery store. Just remember to soak the wooden skewers in water prior to using them...this is to prevent burning them on the grill or in the stove.

And...if all else fails...what kid wouldn't LOVE these kabobs?

That's right...donut hole kabobs!

All you need to do is get a variety of donut holes from you favorite donut shop...then let your kids skewer them onto a kabob skewer! Ta da! Yum!!!

Tasty Tuesdays

Tasty Tuesdays: Backyard BBQ Edition

This week we're continuing to give you great ideas for your backyard BBQ's!

Light up and grill & invite people over...these recipes are scrumptious!
And the best part about all of the recipes below - they're simple, easy and quick!
Ahhh...three words all moms love to hear!

There's something for the beef lover, the poultry lover and the seafood lover too!

BBQ Scalloped Potatoes
Easy BBQ Ribs
Orange BBQ Chicken with Grilled Vegetables
Grilled Swordfish with Papaya Salsa

And of course...everyone's favorite summertime desserts - NO BAKE!
Frozen Chocolate Souffles
Grasshopper Squares

All recipes were provided by Kraft...for more recipes, tips and ideas for your backyard BBQ, click HERE.

Tasty Tuesdays

As the warmer weather becomes more and more frequent, many of us will be spending our summer nights and weekends in the backyard together with friends and family. This favorite summer activity is almost always accompanied by a delicious meal on the grill with marinated meats and fresh grilled veggies!

Yum! Are your mouths watering yet?!

Throughout the month of June, Tasty Tuesdays will be about one thing: Backyard Barbecues. It'll be all about delicious menus and fun ideas that will hopefully inspire you to get out and grill! So...send out the invites...no one will want to miss your next backyard BBQ party!

This week, Tasty Tuesdays is bringing you classic warm weather dishes with an infusion of bold flavors!

A Midsummer Night's BBQRoasted Tomato & Red Pepper Gazpacho
Grilled Chicken and Pork with Orange-Cumin Glaze
Pesto Potato Salad with Green Beans
Grilled Corn with Smoked Paprika Butter

...and a few more recipes to top off the meal - 6 Easy & Delicious Peach Desserts:

• Parfaits

Cook chunks of peeled peaches in simple syrup until just softened. Cool and layer in tall glasses with sweetened crème fraiche and blueberries.

• Shortcakes

Cut biscuits in half and fill with thin peach slices that have been tossed with sugar and a splash of vanilla extract. Top peaches with sweetened whipped cream.

• Cobbler

Mix chunks of peeled peaches with brown sugar, lemon juice, and cinnamon. Make a topping of granola and butter. Bake until bubbly.

• Peach Melba

Poach fresh peach halves in Sauternes. Top with vanilla ice cream and raspberry puree.

• Peach Kebabs

Marinate peach halves in honey, lime juice, and orange juice. Thread skewers through peaches and grill.

• Sundaes

Cook small chunks of peeled peaches with amaretto and honey until thick. Serve over coffee ice cream in large goblets.

~~~~~~~~~~~~~~~~~~~~~~
Do you have a classic recipe that always makes it to your grill every summer?
We'd love to hear about it!

In a comment, leave your recipe or a link to a recipe that you absolutely love or would like to try this summer.

And...happy grilling everyone!

This menu has been collected from various recipes found at Epicurious.

Tasty Tuesday - Class of 2009 Cake

With another school year drawing to a close, you'll want to make sure your young graduate gets his just desserts -- such as a jelly roll diploma wrapped in a fruit leather bow.

RECIPE INGREDIENTS:

2 eggs plus 1 egg white

1 1/2 tsp. vanilla extract

1 cup sugar

3/4 cup all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

Jelly

4 oz. cream cheese

softened 3 tbsp. butter

softened1 1/2 cups confectioners' sugar

Decorator's gel

Fruit leather

1. Heat the oven to 375 degrees. Line a 15- x 10-inch jelly roll pan with waxed paper and grease the paper well.

2. In a bowl, beat the eggs and egg white with an electric mixer on high speed for 5 minutes. Add 1 teaspoon of the vanilla extract, then gradually beat in the sugar at low speed. Stir in the dry ingredients until well mixed.

3. Pour the batter into the pan and bake for 12 minutes, or until a toothpick inserted into the center comes out clean.

4. Invert the hot cake onto a clean towel sprinkled with confectioners' sugar; remove the waxed paper. Trim the cake edges with a sharp knife (adults only) and roll up the hot cake and towel from a narrow end. Let it cool on a wire rack.

5. Unroll the cooled cake, remove the towel, and spread on jelly, leaving a 2-inch strip at one end plain. Reroll the jelly-covered portion of the cake.

6. In a bowl, beat together the cream cheese, butter, confectioners' sugar, and the last 1/2 teaspoon of vanilla extract and use to frost the cake.

7. Use decorator's gel to pipe "roll lines" on the cake ends and the class year or your child's name onto the unrolled portion. Finally, add a fruit leather bow.

Easy Grilling for Memorial Day

Still stumped on what to make for all the guests coming over to enjoy the relaxing Memorial Day weekend?

Cookie Magazine has gathered some scrumptious & easy recipes to help you celebrate your holiday this weekend! These recipes are also great to consider if you're vacationing or even at the shore with friends and family for the weekend.

Simple and Easy Grilled Chicken

The beauty of this recipe is in its simplicity—and its convenience: When you're ready for dinner, all the prep has already been done, far in advance.

Serves 4 to 6 | Total time: 30 minutes, plus time for marinating

1/2 cup olive oil 2 tablespoons red-wine vinegar 5 cloves garlic, minced Salt and pepper to taste 1 whole chicken, cut into 8 pieces (or use whichever pieces you prefer)

In a medium-size bowl, mix together a marinade of olive oil, vinegar, garlic, and salt and pepper to taste. Put the chicken pieces in a large bowl or resealable plastic bag, add the marinade, and cover the bowl or seal the bag. Let the chicken sit in the marinade in the refrigerator all day or overnight. The longer it marinates, the better. When you're ready to cook, turn the grill to medium heat. Remove the chicken from the bowl or bag, discard any remaining marinade, and place the chicken pieces on the grill. Grill the chicken until the breast meat near the bone registers 165° F and the thigh meat registers 180° F on a thermometer. If you don't have a meat thermometer, cook the chicken until the meat is no longer pink and the juices run clear, about 15 to 20 minutes. Remove the chicken from the grill and let it sit 5 to 10 minutes before serving.

Açai Power Popsicles

If you have a blender and want to make happy food—and give your kids healthy snacks - this is a great recipe! If they dislike milk and yogurt, it's a great way to sneak it in. With the weather warming up (finally!) and the long weekend approaching, these Popsicles will do double duty: be fun and healthy.

Makes 8 4-ounce Popsicles | Total time: 5 minutes, plus 6 hours to freeze

7 to 8 ounces frozen açai puree 3 1/2 cups vanilla yogurt (the full-fat version tastes the best) Honey-based simple syrup (recipe below), or agave nectar.

Let the frozen açai puree soften at room temperature for five minutes, then crumble it into a blender. Add 1 cup of the yogurt to the blender and puree it with the açai until the mixture is smooth. If you like your Popsicles on the sweeter side, add honey-based simple syrup or agave nectar 1 tablespoon at a time. Use the remaining 2 1/2 cups of yogurt to fill each of 8 4-ounce Popsicle molds (or small paper cups) two-thirds full. Top each with the açai mixture and use the handle of a spoon to swirl the berry puree into the yogurt. Stir just enough to get some streaks going. Freeze the pops for at least 6 hours, or until they're solid. If you have trouble getting the Popsicles out of the molds, just give them a quick run under hot water.

Honey-Based Simple Syrup (optional) Makes 2 cups

1/2 cup very hot water 1 1/2 cups mild honey

Pour the hot water over the honey and mix until incorporated. Store the syrup in a clean jar at room temperature. TIP: Frozen açai puree is available in most natural-food stores. If you can't find açai, you can substitute any other pureed frozen berry or fruit.

Too Good Not To Share

You know when you get those annoying forwarded emails in your inbox? 99.99% of the time you just click the delete button before you even read the subject line? I know, I know...it's so bad. The only ones that even get the "second glance" are the ones from family members and friends who rarely, if ever, send forwarded emails. Well...let me tell you...today...I hit the forwarded email jackpot! Seriously! The contents of the email were so good...I decided to share it with everyone!

So...what was in that email, you ask?

The recipe for this:It's a scrumptiously delicious and delectable S'mores Cupcake.

You're very welcome.

One of my friends found a version of this cupcake recipe, but tweaked it a little to fit the ingredients she had in her pantry...the picture above is her creation...and here's the recipe for her version as well:

1 box Chocolate Cake Mix
1 container of Whipped White Frosting (*may need more if you make all 24 cupcakes...it all depends on what frosting tip you use...if you like lots of frosting, I'd use 1.5-2 containers)
24 Graham cracker sticks
24 jumbo marshmallows
2 Hershey candy bars

Make cupcakes as directed on the box. Let them cool and then frost them. Place a graham cracker stick into each one. Place parchment paper on a cookie sheet and line the with the 24 marshmallows. Broil them until the tops are just golden brown. Put a marshmallow on top of the cupcake and top it with a wedge of the Hershey chocolate bar. There you go!

*giving credit where credit is due...my mom suggested making the cupcakes out of brownies for a more chocolaty treat!

This recipe got me thinking though...are there some other S'mores Cupcake recipes out there? One with marshmallow frosting, perhaps? I know...I'm totally out of control. But, someone else must be too because I found another recipe...and yes, it calls for marshmallow frosting.

And here's the recipe for the one above:

For the cupcakes
From Nabsico Graham Crackers
1 ½ cups of graham cracker crumbs
½ cup of flour
2 ½ teaspoons of baking powder
½ cup of butter, softened
¾ cup of sugar
2 eggs
1 teaspoon of vanilla
¾ cup of milk

In a small bowl combine the crumbs, flour and baking powder; set aside. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla. Alternately add flour mixture with milk, beating well after each addition. Divide the batter into two muffin tins lined with 16 cupcake liners total. Bake at 350F degrees for 22-25 minutes or until done. **You can fill the liners 3/4 full...which might make less cupcakes...but the batter doesn't rise very high. Cool in pans for 15 minutes. Remove from pans and cool completely on a wire rack.

Top cooled cupcakes with THIS marshmallow frosting. Sprinkle the frosted cupcakes with graham cracker crumbs.

Drizzle melted chocolate over the top. To do that...just melt a few Hershey bar pieces in a plastic Ziploc bag in the microwave...just a few seconds will do. Snip a tiny corner off the bag and squeeze the chocolate drizzle over the cupcakes.

The only thing you might regret about reading the contents of my "junk mail" is the 5 pounds you're now going to gain when you devour these!

Tasty Tuesdays - Kids in the Kitchen

Tasty Tuesdays: Kids in the Kitchen

Your kids are home from school and they're starved. Sound familiar?

It seems like each and every day there's someone hanging on my legs begging for a snack to hold them over until dinner time. But the big question is...what in the world should I feed them that will fill up their tummies just a bit and yet won't spoil their dinner? Ugh.

I want healthy snacks that I can whip up in a flash...and I want the kids to be able to help prepare them too! That's when I turned to Kraft Foods. They have an incredible slew of recipes for kids, safety tips for cooking with kids and even a few ideas on how to burst that lunch box monotony we so often find ourselves in.

Here's just a few recipes and ideas that you can add to your repertoire of after school snacks for your staaaaaaaarving children...

Fruit and Cheese BitesWhat you need:
18 Triscuit Crackers
1 packages (16 oz.) of Cheddar Cheese
3 fresh strawberries, each cut into 3 slices
1 kiwi, peeled and cut into 9 pieces

SLICE the cheese into small squares (to fit the cracker).

TOP the crackers with the cheese.

ADD the fresh fruit slices on top of the cheese.


Turtle Cracker CritterWhat you need:

1 Deli Style American Cheese Slice, quartered

2 Ritz Cheese Crackers

1 cherry tomato half

5 small carrot or celery pieces

1 stuffed green olive slice

STACK cheese pieces on 1 of the crackers; cover with remaining cracker to make sandwich.

TOP with tomato half, cut side down.

ARRANGE carrots around crackers to form 4 "legs" and a "tail." Add olive slice for the "head."

Berry Lemonade Slush

What you need:

Country Time Lemonade Flavor Drink Mix (dry)

1/2 cup water

3 cups ice cubes

1 cup fresh or frozen strawberries

MEASURE drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container.

ADD remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.

SERVE immediately. Store leftover slush in freezer.

Cookies 'n Creme Pudding Pops
What you need:
1 pkg. (3.9 oz.) Jell-O Chocolate Instant Pudding
2 cups cold milk
6 Oreo Cookies
1⁄2 cup thawed Cool Whip Whipped Topping

BEAT pudding mix and milk in large bowl with whisk 2 minutes.

PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.

ADD cookies and Cool Whip to pudding; stir just until blended.

SPOON into 9 small paper or plastic cups.

INSERT wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.


All of these recipes would be great all throughout the summer too!
For more delicious kid-friendly, hunger bursting snacks from Kraft, click HERE.


Do you have a favorite kid-friendly snack you like to share with us?
Just leave a comment or link to your recipe...we'd love to have more great ideas from moms!

Kraft is also kicking off the season with Delicious Summer Savings! They are offering over $50 in coupons for your favorite Kraft Foods. Hurry over HERE to print them off. Quantity of coupons is limited...so don't miss out!

Tasty Tuesdays

Tasty Tuesdays: Favorite Pillsbury Recipes

As noted in a previous post, Pillsbury just concluded taking recipe submissions for it's 44th Bake-Off®...and now the cooking, taste-testing, scrutinizing and judging occurs as test kitchen cooks over at Pillsbury try to narrow it down to 100 tasty, Pillsbury worthy recipes! Out of those 100 recipes, only one will hold the prestigious award of the 2010 winner of the Pillsbury Bake-Off® (oh yeah...and the $1 million dollar prize that goes with it)! Be sure to stay tuned to Pillsbury as they plan for the Bake-Off® contest which will be held in Orlando, April 11-13, 2010.

Pillsbury has been a staple in many kitchens for a long time...and as busy moms with busy families, Pillsbury has a lot to offer...yes, more than just that cute little Doughboy! With healthy, economical recipes literally at our fingertips...getting dinner on the table is easier than ever!

This week's Tasty Tuesdays is going to feature links to some of the previous Bake-Off® recipes! Check out the delicious recipes in each category (in no way were these recipes chosen to "go together" to make a complete meal...they are just some that have great reviews and look scrumptious!) ...

Appetizers: Mediterranean Crescent Pinwheels

Main Dishes: Black Bean Enchilada Casserole

Breads: Cheddar Twisters

Condiments: Fresh Mango Salsa

Drinks: Creme Caramel Chai Smoothies

Side Dishes: Springtime Orzo

Snacks: Monkey Cereal Bars

Desserts: Funfetti Cookies

Do you have a Pillsbury recipe that you can't live without?

Leave us a comment and/or a link to it! We'd love to try it out!

Visit Pillsbury for other great recipes, tips, promotions and coupons!

Betty Crocker - The Mixer

We thought you might be interested in checking out a great video on The
Mixer – a new online cooking club from Betty Crocker!


When you join The Mixer online (IT’S FREE!) you will learn the ins and
outs of cooking and baking, while interacting with Betty Crocker
Kitchens experts LIVE during a class and connecting with an entire
community of people just like you. What’s great is that you can do it in
the comfort of your own kitchen whenever it best fits your schedule.

For complete details on each of the classes simply go to
www.bettycrocker.com/themixer and register to become a member

Tasty Tuesdays

Well, as Spring is here in all it's splendor...er...lack there of, I've decided that since I refuse to turn the heat back in high hopes that the 75 degree weather will be returning to us soon, that I'd start up the oven instead and bake something scrumptious today!

Tasty Tuesdays: Cookies

Spiced Oatmeal Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

I hope you enjoy this recipe as much as I did!

Do you have a yummy cookie recipe that you'd like to share with us?
Leave us a comment with a link to your recipe!!!

Tasty Tuesdays - Kids in the Kitchen

Tasty Tuesdays: Kids in the Kitchen - Edition 1

Well, we've been doing Tasty Tuesdays for a few weeks now and I hope that all the Chester County Moms have been enjoying them! It's always helpful to find new ideas of things to make in the kitchen!

Tasty Tuesdays is now going to be doing a "Kids in the Kitchen" segment once a month. So, in addition to everyday meal ideas, this monthly Tasty Tuesdays theme will showcase extra kid-friendly ideas! Kids in the Kitchen posts will be mainly geared towards recipes and other ideas about the month's holiday (if there happens to be one that month)! So, get the kids together & enjoy!

Here's a fabulously delicious recipe for Easter! These would be great treats to bring to your child's classroom Easter Parties...they're a great alternative to cupcakes!

Mini Easter Cheesecakes

Ingredients:

• 20 chocolate or vanilla wafer cookies
• 2 8-ounce packages of cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 eggs, slightly beaten
• 1/3 cup sour cream
• 1 1/2 cups chopped SNICKERS® Bars
• 2 cups flaked coconut
• Green food coloring
• 2 cups M&M’S® Brand Speckled Chocolate Eggs
• Mini muffin tin
• Mini muffin paper liners

Directions:

• 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
• 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
• 3. Spoon mixture into muffin cups and bake in a preheated 375ºF oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve.
  To serve:
• 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M’S® Brand Speckled Chocolate Eggs. Serve at room temperature.

For this & other great recipes, visit Bright Ideas.

Happy Spring!

Do you have a fun kid-friendly Easter recipe or idea you'd like to share? Leave us a comment and tell us all about it!

Is Your Child the "Next Great Young Chef"?

Are cold days keeping your family indoors? Are you running out of games to play or DVDs to watch?

KIWI Magazine is here to help! Your child could become the Next Great Young Chef™AND, there’s over $12,500 in prizes, with a grand prize of $5,000, first prize $2,500, a trip to New York City for a video shoot, a feature article in KIWI Magazine and more.

All you and your child need to do is to come up with an original recipe using Florida Crystals® Organic and Natural Sugar. Submit the recipe on our website with either a video or photo. Yes; it’s that easy and lots of fun! Watch our video to learn more or go directly to our website.

Hurry, the contest ends February 20th, 2009!

Progresso Gift Basket Give Away

Progresso is making it easier to create your favorite winter recipes with the introduction of all-natural Progresso Chicken, Reduced Sodium Chicken and Beef-flavored broths. Progresso’s broths are 99% fat free and contain no preservatives, artificial flavors, or MSG*! They even come in convenient,re-sealable 32oz cartons. Click here for information on all the tasty Progresso foods on your grocers shelves and to visit the Progresso Foods website. You will find information on party planning, wine selection, recipes, pantry organizing tips and more. It is a great site.. check it out!

Click Here for a valuable coupon for PROGRESSO broths.

High-quality broth is an important part of many winter recipes. Click here to view one of our personal favorites.

The Chester County Moms Blogging team is happy to welcome Nicole, our new foodie blogger to the team and what a better way to welcome her than with a giveaway. Stay tuned for lots more food related posts & recipe sharing. Yum!


The winners of this awesome giveaway from Progresso will be receiving a coupon for a free sample of Progresso Broth, a recipe box and cards, wicker basket, a recipe holder, 6 cooking utensils, and a ceramic spoon rest.

To enter this contest please email contests@chestercountymoms.com and note PROGRESSO in the subject line.There will be 2 winners of this contest. This contest ends on January 7th. The winner must be a resident of Chester County and will be notified via email. Only 1 entry per household. The winner of this contest has until 1/17/08 to claim their prize. The prize will be mailed directly to the winner from our friends at PROGRESSO.

Apple Skillet Flapjacks

Apple Skillet Flapjacks by Stella Zedman

This recipe for apple-flavored flapjacks are quick and easy to bake. Simply prepare the apples ahead of time, reheat them before adding batter and pop them in the oven.

Ingredients:
3 eggs - 1/2 cup (125 mL) milk - 1/2 cup (125 mL) all purpose flour - 1 tbsp. (15 mL) granulated sugar - 1 tsp. (5 mL) vanilla - 2 tbsp. (30 mL) butter - 3 medium apples, peeled, cored and sliced - 1/4 cup (50 mL) brown sugar -powdered sugar for dusting - maple syrup, if desired

Cooking Instructions:
Preheat the oven to 500 degrees F (260 degrees C). In the container of a blender or food processor, combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside. Melt the butter over medium-high heat in a 10-inch (25-cm) nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat. Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired. Servings: 4

How kids can help:
Combine all the ingredients in the blender and run the blender (with adult supervision).
Help peel and slice the apples; older children can help sauté them.
· Pour the batter over the apples.
· Dust with icing sugar.

Join the "Mom Panel"

We are looking for fellow Chester County Moms to join our
"Mom Panel". By joining the "Mom Panel" you will help with our blogging team with community events, product reviews, you can also contribute posts, recipes & craft ideas to the blog, and network through "Word of Mom". This isn't a paying gig.. sorry, but that doesn't mean we won't throw some swag your way for your time and contributions.

Who doesn't like a freebie?!

Moms of children all ages welcome!

For more information please email sarah@chestercountymoms.com
Please enter MOM PANEL in the subject line.