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Giveaways
Apr
9
2010

Gorgeous Crisco Oils Basket Giveaway

CONTEST IS NOW OVER. CONGRATS TO ENTRY #66 MELISSA!! I’VE SENT YOU AN EMAIL MELISSA, CONGRATS!!

Random Integer Generator

Here are your random numbers:

66

Timestamp: 2010-04-16 15:35:32 UTC

Hi everyone, so excited to share this Giveaway with you!! Take a look at this gorgeous Basket full of Crisco goodies up for grabs!

Crisco wants to hear our cooking success stories, statements, questions or tips related to cooking breakfast, lunch, dinner, dessert or snacks. They want us to visit their Crisco Cooking Chronical Forum and join the chat!

So, here’s how to enter to win this Beautiful Basket:

  • First, visit the Crisco Cooking Chronical Forum HERE (you’ll have to login, it’s quick) and comment about any cooking related story you have, tip or even a question that is related to cooking breakfast, lunch, dinner, dessert or snacks. Second, come back over to this post and tell me the same story πŸ™‚Β  or just copy and paste it in a comment!!
  • For an extra entry, follow Picky Palate on Twitter HERE. Leave a separate comment for this.
  • For an extra entry become a fan of Picky Palate on Facebook HERE. Leave a separate comment for this.
  • For an extra entry join my Google Friend Connect/Foodie Friends HERE. Leave a separate comment for this.
  • Contest Ends Friday April 16th 8am PST, winner will be chosen by random.org and notified by email.

Good Luck!!

This giveaway is provided by Crisco, Thanks!


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  1. 1

    Great giveaway! I’m already a facebook fan!

  2. 2

    And I’m already a Google reader fan!

  3. 3
    Kerri Bryan says:

    To use up leftover pasta —

    spray a pyrex dish with cooking spray and then place in leftover pasta with the meat sauce (marinara) mixed in. Once dish is completely cool – wrap with saran wrap and then foil. Can be stored in freezer for up to 2 months.

    The day before you use it – just pop into fridge to defrost. Cook at 350 for 30-45 minutes until hot – top with cheese and let the cheese melt for a few more minutes.

    Easy way to use up leftover pasta.

  4. 4
    Kerri Bryan says:

    I follow you on Facebook

  5. 5
    Kerri Bryan says:

    I am one of your google reader fan

  6. 6
    Amanda says:

    I’m a google friend!

  7. 7
    Amanda says:

    I’m a facebook fan too =)

  8. 8
    Niki says:

    There has been a new craze in my house, and that’s cutting the sugar! But what we used to use, Agave Nectar, I’ve just discovered is so processed, it’s not the greatest! I don’t like molasses, I am eh on honey, and forget about using fake sugar (ahem, Splenda, ew), so what to use?!?!
    Xylitol is a sugar alcohol sweetener used as a naturally occurring sugar substitute. It is found in the fibers of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms. Xylitol is roughly as sweet as sucrose with only two-thirds the food energy.
    One teaspoon of xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories. Xylitol has virtually no aftertaste (unlike fake sugar, ahem, Splenda). It also has a very low glycemic index of 13 (glucose has a GI of 100).
    Possessing approximately 40% less food energy, xylitol is a low-calorie alternative to table sugar. Absorbed more slowly than sugar, it does not contribute to high blood sugar levels or the resulting hyperglycemia caused by insufficient insulin response.
    And BONUS!!! Xylitol-based products are allowed by the U.S. Food and Drug Administration to make the medical claim that they do not promote dental cavities.

    While it is a bit more expensive than what people expect for sugar, it is worth it to try. It’s great for baking and I’m not sure I’ll use sugar again!

  9. 9
    Niki says:

    I’m a fan on FB!

  10. 10
    Niki says:

    I’m also a foodie friend!

  11. 11
    A Busy Nest says:

    Official Twitter follower!

  12. 12
  13. 13
    Chaya says:

    I follow you on Face Book.

  14. 14
    Chaya says:

    Follow on Google Connect.

  15. 15
    Chaya says:

    Follow on Twitter.

  16. 16

    Next time you buy a can of tomato paste, take what you aren’t using for the recipe, scoop them out in tbsp portions on an inside out freezer bag, and let set in the freezer for 2 hours.

    After it sets, turn the bag right-side in, with the tbsp portions inside, seal the bag and freeze. Take the portions out as you need them. πŸ™‚

  17. 17

    I follow you on Twitter (@niftyfoodie)

  18. 18

    I’m also a fan on Facebook!

  19. 19
    Stacie says:

    Here is what I wrote:
    I only use Butter Flavor Crisco sticks when making my cookies. That is my secret ingredient. Everyone loves my chocolate chip cookies!
    Staciele(at)netins(dot)net

  20. 20
    Stacie says:

    I’m a Facebook fan! Staciele(at)netins(dot)net

  21. 21
    Stacie says:

    I’m a Foodie Fan! Staciele(at)netins(dot)net

  22. 22
    Nicole-Lynn says:

    Great giveaway! Just signed up through Crisco and left a comment on the cookie post,
    “I love cookies made from scratch! I especially love making cookies with cookie cutters! They’re so fun! My favorite cookie is chocolate chip! YUM!”

    [email protected]

  23. 23
    Nicole-Lynn says:

    I am a Google Friend Connect/Foodie Friend!

    [email protected]

  24. 24
    Krystle says:

    Facebook Fan

  25. 25
    Adrianne says:

    I am a fan on Facebook!

  26. 26
    Christina says:

    I’m a Facebook fan!

  27. 27
    Christina says:

    I’m a Foodie fan!

  28. 28
    Stacie says:

    I’ve learned how to make perfectly delicious scrambled eggs. First you heat your pan to med. low. Then you coat it nicely with oil (I usually use coconut oil). Then you beat the eggs in a separate bowl, add salt and pepper to taste. Once the pan is warm/hot add the eggs. For great, moist eggs you need to cook them low and slow. Make sure you take them off the heat while they still have a little shine… so yummy!

  29. 29
    Stacie says:

    I follow you on Twitter!

  30. 30
    Stacie says:

    I’m a facebook fan πŸ™‚

  31. 31
    Stacie says:

    I’m a google follower!!

  32. 32
    Elisabeth says:

    We don’t have a dishwasher, so when I have to measure something sticky like peanut butter or honey for a recipe, I spray the inside of the measuring cup with a little cooking spray first. It makes it a lot easier to clean!

  33. 33
    jessica s. says:

    When cooking chicken ive found that if you dont havce the time or patience for it to cook in its regular chicken breast form you can use plastic wrap and a rolling pin ad pound it down to be about a half of an inch thick and throw it in a frying pan with about a tsp or so of olive oil and it works out great!

  34. 34
    Elisabeth says:

    I am a Foodie Friend!

  35. 35
    jessica s. says:

    Im a foodie friend

  36. 36
    jessica s. says:

    I follow you on twitter. πŸ™‚

  37. 37
    jessica s. says:

    and im a facebook fan too

  38. 38
    Stephanie says:

    Fresh Lemon Juice – always! When lemons go on sale at my grocery store or they hit a good price at Sam’s, I buy a ton and squeeze them all at once. Strain and then pour into ice cube trays and freeze. Thaw one at a time, as needed. Tastes so much better than the bottled stuff and a snap to have on hand!

  39. 39
    Stephanie says:

    I’m a Facebook fan! smg03170 at gmail dot com

  40. 40
    Stephanie says:

    Follow on twitter @godawgs428

  41. 41
    Stephanie says:

    Follow through google friend connect!

  42. 42
    Wendy says:

    I follow you on facebook!

  43. 43
    Brooke says:

    I used to buy Paraffin Wax when I wanted to make dipping chocolate but just this year I learned that you can use a few tablespoons of Crisco shortening instead. In my mind, that is MUCH better than eating wax. The chocolate still works out great for dipping cookies, making cake balls, truffles, or dipping fruit. SO glad I learned this trick.

  44. 44
    Brooke says:

    I’m a foodie friend

  45. 45
    Megan says:

    I am aleady a facebook fan!

  46. 46
    Emily says:

    One of the best things is to juice that citrus you get this time of year, freeze it in ice cube trays then you can have fresh lemonade on those hot summer afternoons!

  47. 47
    Megan says:

    I am a foodie friend πŸ™‚

  48. 48
    Brooke says:

    I’m a fan on Facebook, too! πŸ™‚

  49. 49
    Emily says:

    I’m already a Facebook Fan and Love it!

  50. 50
    Robbie Denny says:

    I love to use Butter flavored Crisco to ANY cookie recipe I do ! <3 <3 it

  51. 51
    Allison says:

    Use Crisco to make Rice Crispy Treats – One of the things that I started doing in college (when I didn’t have a kitchen) was making rice crispies in the microwave which was so much easier and less messy than the stove. The other thing that I started to do (and still do) is to use Crisco shortening instead of butter (no refrigerator to store butter in). I think that [b]they taste better, aren’t soggy (yuck!) and stay fresh longer[/b]. I still make them this way. If you haven’t done them in the microwave just put the marshmallows and shortening (same amount as butter) in the microwave and heat it until it’s really puffy then stir, heat a little more if you think they’re not ready for mixing in the rice crispies. Enjoy! πŸ™‚

  52. 52
    Laura says:

    My favorite tip is to spray the measuring cup wit Crisco before measure honey or syrup, this makes pour it out much neater.

  53. 53
    Leslie S. says:

    I posted this:
    My husband and I also recently started doing this. As part of starting the new year, I cleaned out all my cabinets and pantry and saw how much food I would buy in the past that NEVER got used. I would go to the store month after month and buy basically the same list, whether I needed it or not. Since we decided we wanted to start a family, we knew that we needed to start saving some extra money as well. We have started doing weekly meal planning and I only buy exactly what I need for that week and nothing extra. Since it’s just the two of us for now, I am able to have one or two meals that stretch far enough for leftovers another night that same week. It has cut our grocery bill by about 30% on average and I’m not constantly fighting for room to store my food in my cabinets and pantry. Plus it cuts out the daily question, “What’s for dinner?” because my husband already knows.

    In response to this post:
    My husband and I decided to plot out our meals by month.
    We now have a schedule for dinner each night, it has resulted in less trips to the grocery store and a healthier diet for us and the kids.

  54. 54
    Leslie S. says:

    I am now a Facebook fan!

  55. 55
    nichole says:

    Cookie who doent love them. i make huge batches then scoop them out on a cookie sheet. freeze them for 30 min. then pop them in a baggie and lable them for quick cookies when ever you want them but not the mess!

  56. 56
    Allison says:

    Such a fun giveaway! I’m a follower on your blog.

  57. 57
    Amanda Jones says:

    When I was growing up, when my mom would make a recipe that called for cooked chicken, she would boil boneless, skinless chicken breasts. YUCK! This is how I grew up thinking you were to cook chicken for recipes. Well then I discovered olive oil. So now, I take bone-in chicken breasts, wash and dry them, put them on a baking sheet with olive oil on both sides, season each side with salt & pepper, cut up an onion and a couple cloves of garlic and toss that on top, then put a bay leaf under the skin of each one. Then I roast them in the oven on 350 for about an hour or a little longer depending on how many I cook. I let them cool then I simply tear all of the chicken and put it in bags in my freezer. Then when I want to make chicken noodle soup, chicken salad or any other dish that calls for cooked chicken, I have it available and it has great flavor too. I know this tip is as old as time but there are some people who still boil chicken for their recipes.

  58. 58
    Laura says:

    I use both oil and butter in some of my recipes.

  59. 59
    Laura says:

    I am a facebook fan already

  60. 60
    melissa l. says:

    I learned a tip that to keep rice from getting mushy use a fork to stir the rice instead of using a spoon. Maybe it’s an old-wives tell but works for me!

  61. 61
    melissa l. says:

    I follow on Twitter.

  62. 62
    melissa l. says:

    I’m a fan on Facebook!

  63. 63
    Sara says:

    Cool basket. I follow on Twitter!

  64. 64
    Sara says:

    And I’m a Facebook fan!

  65. 65
    Sara says:

    And Google follwer.

  66. 66
    melissa l. says:

    Someday I might win…& lastly I’m a Foodie Friend. My email makes me hungry:)

  67. 67
    julie Doddridge says:

    I am a face book fan

  68. 68
    julie Doddridge says:

    I follow you on twitter

  69. 69
    Leigh says:

    Got ‘cha Twittered!

  70. 70
    julie Doddridge says:

    I use crisco on my cookies, they make them so soft and chewy

  71. 71
    Leigh says:

    And facebook-ed ya!

  72. 72
    Leigh says:

    Commented on the thread about Almond Milk! Which I actually do like! I have always drank Soy Milk and I like that, too. Almond milk is just a nice change!

  73. 73
    Kathy McCarty says:

    Every Sunday was spent going to church, family and Grandma’s fried chicken with homemade noodles with all the trimmings as well as homemade pies – all made with CRISCO! With 13 children, spouses and NUMEROUS grandchildren I can’t imagine today doing what she accomplished. Thank you Grandma for all you did.

  74. 74
    Danielle says:

    I have a 14 month old who will eat pretty much anything. My problem is coming up with a variety of foods to feed her for lunch that are not choking hazards…help! Thanks! (Hopefully I didn’t post this twice on crisco!)

  75. 75
    Danielle says:

    I’m a fan on FB. What an awesome giveaway!

  76. 76
    Carrie says:

    I am a teacher at a High School and to save money we made our own cupcakes for the High School Prom. We had to find a frosting that didn’t need to be refrigerated because we didn’t have the fridge space for all the cupcakes. Using Crisco in our frosting worked great!! The students loved the cupcakes! You can see pictures of our cupcakes here http://cookingwithcarrie.blogspot.com/2009/04/dawns-buttercream.html

    Ingredients
    1 cup Crisco
    1 pound powdered sugar
    1 teaspoon almond extract
    2 tablespoons water
    2 tablespoons meringue powder

    Directions
    Cream shortening, water and flavoring. Add powdered sugar and meringue powder. Mix until blended. Add additional water until you reach the desired consistency. Stiff icing is good for some flowers, Dawn likes the soft consistency for icing cakes and a medium consistency was great for the cupcakes we made. If you want really white icing be sure to use a clear extract. If you use regular vanilla extract instead of the almond it makes the icing off white.

  77. 77
    Carrie says:

    I am a fan of Picky Palate on Facebook πŸ™‚

  78. 78
    Carrie says:

    I am a Google Friend Connect/Foodie Friend πŸ™‚

  79. 79
    Carrie says:

    I am a Picky Palate Twitter friend πŸ™‚

  80. 80
    Crystal says:

    I follow on twitter

  81. 81
    Crystal says:

    I am a facebook fan!

  82. 82
    Crystal says:

    I am a foodie friend/google connect πŸ™‚

  83. 83
    Kristen Acosta says:

    I love making homemade buttercream, but I love when I can actually taste the butter. So I found that if I use the crisco butter sticks it always comes out so yummy and buttery……….Crisco butter flavored shortning is the best!!!!!

  84. 84

    One of the best things is to juice that citrus you get this time of year, freeze it in ice cube trays then you can have fresh lemonade on those hot summer afternoons!
    …. SUCH a good tip!
    I would loveeee to win this!

  85. 85

    i follow you on twitter! @MiniBaker :)))

  86. 86
    Lori Vaughn says:

    I am a fan on FB

  87. 87
    Lori Vaughn says:

    I am following you on Twitter

  88. 88
    Lori Vaughn says:

    I follow on Friend Connect

  89. 89
    Becky says:

    I love using a bit of Crisco shortening to melted chocolate when making cake balls and truffles. It gives my treats such a smooth and professional look! I feel like a pro and always get compliments on how great my candies look

  90. 90
    Becky says:

    I am a fan on Facebook! πŸ™‚

  91. 91

    I use cream cheese in mashed potatoes! YUM!

  92. 92

    I am now a fan on facebook!

  93. 93
    sara says:

    i follow you on twitter
    @busymomto5

  94. 94
    sara says:

    i am a fan on faebook!

  95. 95
    Julianna says:

    Crisco Cooking Chronical Forum
    Question which oil?
    Which is the best oil to use with balsamic vinaigrette to dunk bread in?

  96. 96
    Julianna says:

    fan of Picky Palate on Facebook

  97. 97
    Julianna says:

    Google Friend Connect

  98. 98
    Carrie says:

    When we were dating, my husband wanted chocolate chip cookies and I convinced him to try making them himself. To this day, he is the chocolate chip cookie maker in the family because his cookies are the best (he makes nothing else!). He always uses Crisco shortening in his cookies and gets rave reviews from anyone who tries them.

  99. 99
    sharon says:

    Leaving a slice of bread in a container of homemade cookies will keep them fresh for days!

  100. 100
    Jen Croft says:

    I love useing Crisco oil in cooking. It always has such a super taste. I follow you on facebook!

  101. 101

    Crisco oil is great…but if you happen to run out of oil, applesauce makes a great alternative πŸ™‚

  102. 102
    Chrissy says:

    Butter flavored Crisco – it’s the best for baking. Use instead of butter or shortening.

  103. 103
    Chrissy says:

    following on Twitter

  104. 104
    Chrissy says:

    Already a fan of Picky Palate…love it!

  105. 105
    Arjan says:

    -Something my friend introduced me to is just squeezing left over lemons from baking into ice cube trays and freezing them. It is delicious in water or just to eat if you want something sour.

  106. 106
    Gwen says:

    We love to have friends over for games and it is so much easier to just serve desserts! Although it sometimes makes for sticky cards. πŸ™‚

  107. 107
    Gwen says:

    I am a fan of Picky Palate on Facebook!

  108. 108
    Gwen says:

    I am a Foodie Friend following your blog!

  109. 109
    Nina says:

    I am a foodie friend

  110. 110
    Suzanne says:

    “I love cookies…a little too much. Sometimes, when I feel like being “good” I don’t bake up all the cookies. I will just make one pan of them for our family to enjoy. Then I stick the rest of the cookies dough in the fridge (or freezer) to enjoy later. If I bake them all at once then they call to me from the kitchen counter and I eat way too many!”

  111. 111
    Suzanne says:

    I’m a facebook fan. =)

  112. 112
    Suzanne says:

    I’m a foodie friend. =)

  113. 113
    Karen says:

    I’m a facebook fan πŸ™‚

  114. 114
    crystal tripp says:

    befriended you on facebook πŸ™‚

  115. 115
    Kara says:

    I love to use butter-flavored Crisco shortening for Alton Brown’s “The Puffy” chocolate chip cookie. They are so delicious! πŸ™‚

  116. 116
    Sharon says:

    I joined the Crisco forum and posted this in response to a question about reheating pizza–

    Try this tip from Cooks Illustrated:
    To reheat cold pizza slices, put them in a large skillet. Turn heat to medium, cover skillet with its lid, and cook the pizza for about 5-6 minutes or until it’s hot and bubbly. Remove the lid, let the pizza cook another minute or so to crisp it a bit, then serve.

    sharonjo

  117. 117
    Sharon says:

    I follow you on twitter @sharonjo2

  118. 118
    Sharon says:

    I’m a facebook fan of Picky Palate.
    Sharon Olivier

  119. 119
    Sharon says:

    I follow you on google friend connect.
    sharonjo

  120. 120
    ReneΓ© says:

    My tip: If you’re going to be rolling out cookies or bread or other goodies (truffles!) into balls, spray your hands lightly with crisco spray beforehand and they are less likely to stick to your hands!

    Another tip is to spray the inside of a measuring cup with crisco spray before measuring something like peanut butter or honey and it will slide right out rather than making you fight with it!

  121. 121
    ReneΓ© says:

    I joined you on Facebook!

  122. 122
    ReneΓ© says:

    …and I’m following you on twitter too!

  123. 123
    Cara says:

    Breakfast for Dinner! It’s a quick and easy dinner and a great way to use what you already have on hand!

  124. 124
    Cara says:

    and I am a facebook fan!

  125. 125
    Angela says:

    For over 10 years, I’ve been designing cakes for friends and family. I always always ALWAYS make my own buttercream, and I use Crisco shortening. Because I make so many specialty cakes, I can’t use butter for “buttercream” because of the yellow color, but because Crisco is white, it’s the perfect alternative. I once tried using a slightly cheaper store brand shortening, and had so many difficulties with the icing that I’ve never used anything but Crisco shortening again.

  126. 126
    Angela says:

    I’m now a fan on Facebook. Just found your blog, and I love it!

  127. 127
    Shelly T. says:

    I left this “freezing tip” I put my food in a freezer bag, squeeze all the air out, lay flat on a cookie sheet then put in freezer until frozen. When items are frozen you can then remove cookie sheet and you have a nice flat frozen food package. I use this method for hamburger meat, vegetables, soups etc.

  128. 128
    Mary Ann says:

    I love the cholestrol free Crisco Vegitable Oil…I start my cooking with this

  129. 129
    kendralula says:

    There are not words to describe how much I hate washing dishes. It is the bane of my existence, especially because I am one of those cooks who loves to make intricate dishes which always seem to require the use of every single bowl I own (and I own a LOT of bowls). My mom gave me one of the most-used quick clean up tips that I have, and it has many a time saved my sanity.

    USE GRATUITOUS AMOUNTS OF WAXED PAPER!

    For example- need to sift together dry ingredients before mixing them with the wet? Why dirty a second bowl?! Sift the ingredients on to a sheet of waxed paper, then use the paper to funnel the dry stuff into the wet. Got a bunch of rolled up chicken breasts you need to coat in breadcrumbs before frying? Instead of laying them out on a plate, lay them out on a piece of waxed paper.

    Starting to get the drift?

    It’s cheap, and the only clean up required is to THROW IT AWAY!

    What are you quick, sanity saving clean up tips??

  130. 130
    kendralula says:

    i’m a twitter follower!!
    (@new_shakespeare)

  131. 131
    kendralula says:

    also, i’m a facebook fan!!


Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!