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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 and notified by email.

Good Luck!!

This giveaway is provided by Crisco, Thanks!

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132 Responses | Comments RSS

  1. 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! 🙂

  2. 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.

  3. 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.

  4. 54
    Leslie S. says:

    I am now a Facebook fan!

  5. 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!

  6. 56
    Allison says:

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

  7. 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.

  8. 58
    Laura says:

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

  9. 59
    Laura says:

    I am a facebook fan already

  10. 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!

  11. 61
    melissa l. says:

    I follow on Twitter.

  12. 62
    melissa l. says:

    I’m a fan on Facebook!

  13. 63
    Sara says:

    Cool basket. I follow on Twitter!

  14. 64
    Sara says:

    And I’m a Facebook fan!

  15. 65
    Sara says:

    And Google follwer.

  16. 66
    melissa l. says:

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

  17. 67
    julie Doddridge says:

    I am a face book fan

  18. 68
    julie Doddridge says:

    I follow you on twitter

  19. 69
    Leigh says:

    Got ‘cha Twittered!

  20. 70
    julie Doddridge says:

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

  21. 71
    Leigh says:

    And facebook-ed ya!

  22. 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!

  23. 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.

  24. 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!)

  25. 75
    Danielle says:

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

  26. 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

    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.

  27. 77
    Carrie says:

    I am a fan of Picky Palate on Facebook 🙂

  28. 78
    Carrie says:

    I am a Google Friend Connect/Foodie Friend 🙂

  29. 79
    Carrie says:

    I am a Picky Palate Twitter friend 🙂

  30. 80
    Crystal says:

    I follow on twitter

  31. 81
    Crystal says:

    I am a facebook fan!

  32. 82
    Crystal says:

    I am a foodie friend/google connect 🙂

  33. 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!!!!!

  34. 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!

  35. 85

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

  36. 86
    Lori Vaughn says:

    I am a fan on FB

  37. 87
    Lori Vaughn says:

    I am following you on Twitter

  38. 88
    Lori Vaughn says:

    I follow on Friend Connect

  39. 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

  40. 90
    Becky says:

    I am a fan on Facebook! 🙂

  41. 91

    I use cream cheese in mashed potatoes! YUM!

  42. 92

    I am now a fan on facebook!

  43. 93
    sara says:

    i follow you on twitter

  44. 94
    sara says:

    i am a fan on faebook!

  45. 95
    Julianna says:

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

  46. 96
    Julianna says:

    fan of Picky Palate on Facebook

  47. 97
    Julianna says:

    Google Friend Connect

  48. 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.

  49. 99
    sharon says:

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

  50. 100
    Jen Croft says:

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

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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!



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