Friday, August 14, 2009

IledeFranceCheese.com $500.00 Give a way!

Hey bloggers!

W would like to let you know about our new contest - and how you can use your blog to help you win $500!
Our first French Cheese Platter Picture Contest has begun and entering is simple: Create your best cheese platter, snap a photo of it and either e-mail the image to contest@iledefrancecheese.com or send a link to your blog post!

Contest winners will be selected by voting at the official Ile de France Cheese Lover's Blog - so make sure to post your platter on your blog and encourage your visitors to come to Iledefrancecheese.com/blog and vote for your entry!

All the additional contest details are available by clicking the banner below.
Good luck - we look forward to seeing your cheese platters soon!
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Julia's Stuffed Croissants!

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Stuffed Croissants

Filled with scrambled eggs, tomatoes and dilled havarti

-Paula Lambert, http://www.mozzco.com/, author of Cheese, Glorious Cheese
Scrambled eggs always remind me of the time I spent the night at Julia Child's house in Cambridge, Massachusetts. Early the next morning we came downstairs to her kitchen where we prepared breakfast. Julia scrambled the eggs: she stirred them very, very slowly over the lowest imaginable heat for ages and ages. They were so creamy and delicious. I had never tasted eggs so good. If you cook your eggs Julia's way, they will always be very soft and very fluffy. (this was copied from www.Bettyconfidential.com, please check out the page it's great!)

Serves 4
Ingredients:
4 croissants, split in half
1 cup (4 ounces) shredded dilled havarti
2 ripe heirloom tomatoes, cut into 16 very thin slices, divided
use Salt and freshly ground black pepper, to taste
Scrambled Eggs 6 eggs
1/3 cup water
2 tablespoons butter
Salt and freshly ground black pepper to taste
2 teaspoons chopped fresh dill
Directions:
Position the rack 3 inches beneath the heat source. Preheat the broiler on high.
Place the croissant halves, cut side up, on a baking sheet and transfer to the oven. Toast until golden brown. Remove from oven and immediately cover one side of each of the croissants with the shredded cheese.
Place the tomato slices on the baking sheet and place under the broiler for a minute or two, just to warm them. Place two tomato slices on the cheese on each croissant. Sprinkle the tomatoes with salt and pepper. Set aside.
For the scrambled eggs, crack the eggs into a small bowl, add the water and whisk for about one minute until well beaten. Place a small non-stick skillet over medium heat, add the butter and swirl until the butter melts, pour in the beaten eggs, reduce the heat to low, and stir constantly using a whisk until the eggs are cooked yet still quite creamy. Immediately sprinkle the eggs with salt, pepper.
Spoon the eggs onto the other croissant halves and sprinkle with the dill. Flip the other halves of the croissant topped with the shredded cheese and tomatoes onto the croissant halves topped with eggs. Gently press down on the croissant to redistribute the sandwich filling.
To serve, place the croissants on individual serving plates, cut the croissants in half. Garnish with the remaining four slices of tomatoes
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Let's Make Back to school lunch's fun with Sara Lee Fresh Ideas!



Make Lunch Time Fun Time: Back to School Tips from Sara Lee DeliShape UpMake a sandwich exciting by using cookie cutters to create different shapes. Its Sushi for kids!
Use their favorite hobby or pastime as a guideline: for sports fans, make a football; for dog lovers, try a dog bone shape. Stock Up on FavoritesKeep your family happy by having different deli meats on hand. Your kids will all be able to choose their favorite while getting the protein they need. Sara Lee® Fresh Ideas™ pre-sliced deli meats come in 14 different varieties in a convenient, pre-packaged container.

Keep it Cool! If you need to keep your lunch cool, try freezing juice boxes or reusable bottled waters instead of adding bulky ice packs. The boxes or bottles will thaw to provide a refreshing beverage and keep the sandwich fresh.

Get the Kids Involved making lunch ahead of time, pack deli meats along with some cheese and crackers. Kids are more likely to eat what they help prepare, and they’ll have a great time stacking the ingredients to their liking during lunch time.

Here's a great recipe to jazz up the everyday ham and cheese sandwich into a sushi inspired meal:
Sara Lee Deli Kid Sushi Ingredients: 2 slices Sara Lee® Fresh Ideas pre-sliced Honey Ham 2 strips.
Sara Lee® Swiss Cheese, thinly sliced
Cut 2” x ¼” 2 slices Sara Lee® Soft and Smooth™ Made with Whole Grain White Bread1 teaspoon ranch dressing
1 tablespoon thinly shredded carrots
2 sweet baby pickles
Place two slices of white bread with the crusts cut off on a flat surface side-by-side. Using a rolling pin, or glass, gently flatten and fuse the bread slices together. Spread the ranch dressing over the inside middle of the flat bread slices. Place two slices of the ham on top of the ranch dressing. Place the shredded carrots and Swiss cheese on top of the ham. Place the two pickles horizontally and end-to-end at the bread edge closest to you. Starting at the bottom, roll the bread upwards to make a tight cigar-shaped roll. Using a bread knife, cut the roll into sushi-sized pieces approx one inch in length.

Option: Serve on a bed of mixed field greens with chop sticks and extra ranch dressing for dipping.
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