Gorgeous Crisco Oils Basket Giveaway


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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 🙂  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!

Related Posts

132 Responses
  1. kendralula

    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.


    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??

  2. Shelly T.

    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.

  3. Angela

    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.

  4. 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!

  5. Sharon

    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.


  6. Kara

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

  7. Suzanne

    “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!”

  8. 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. 🙂

  9. Arjan

    -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.

  10. Jen Croft

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

  11. Carrie

    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.

  12. 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

  13. 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!

  14. Kristen Acosta

    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!!!!!

  15. 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

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

    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.

  16. 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!)

  17. Kathy McCarty

    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.

  18. Leigh

    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!

  19. melissa l.

    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!

  20. 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.

  21. nichole

    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!

  22. Leslie S.

    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.

  23. 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! 🙂

  24. Emily

    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!

  25. 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.

  26. 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!

  27. 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!

  28. Elisabeth

    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!

  29. Stacie

    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!

  30. Nicole-Lynn

    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!”


  31. 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!

  32. 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. 🙂

  33. 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!

  34. 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.

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