Product Review - Pepperidge Farms Pretzel Thins

(picture is the property of Pepperidge Farms)
I tried a great new product this weekend that I just have to do a review for. It is Pepperidge Farm Pretzel Thins and they are wonderful. The great taste of a pretzel in a thin, crispy cracker-like snack.
With the holidays coming, these would be great with any of your favorite dips. Think beer cheese or honey mustard!
These are definitely a snack you have to try. I'm packing some to go along with my sandwich for lunch tomorrow!
If you have tried this product, your reviews and comments are welcome!

Carrot and Pineapple Cupcakes With Cream Cheese Frosting

I was playing around in the kitchen today trying to come up with an easy fall cupcake recipe. This is what resulted. It is my latest creation:

Carrot and Pineapple Cupcakes with Cream Cheese Frosting:

Ingredients:

1 Box Duncan Hines Spice Cake Mix
1 1/3 cups water
1/3 cup canola oil
3 large eggs
1 1/2 cups freshly grated carrot
1 cup canned, crushed pineapple, undrained
3/4 cup finely chopped pecans

Preheat oven to 350 degrees.

Combine cake mix, water, oil and eggs in a large mixing bowl. Beat with an electric mixer until well combined, about 2 minutes.
Using a rubber spatula, fold in carrots, pineapple and pecans.

Fill 24 paper-lined muffin cups 3/4 full and bake for 18-21 minutes or until toothpick inserted in center of cupcake comes out clean. Avoid overbaking.

Remove from oven and cool cupcakes completely on a wire rack.

Cream Cheese Frosting:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator while cupcakes bake.


Chef's notes:

Before grating carrots, wash them well, but don't peel. The skin of the carrot contains extra fiber and nutrients and you'll never know it's there.

Fill muffin cups with a standard size spring ice cream scoop. It's the perfect amount for each cupcake and it helps to avoid drips on the pan.

For a beautiful (and easy!) frosting, pipe frosting from a large straight icing tip in a swirl pattern on top of the cupcakes. Grate a bit of fresh nutmeg on top of iced cupcakes for a special effect.

Holiday Mashed Potatoes

(picture property of Reader's Digest)
Well, before we know it, the holidays will be upon us. I'd like to share a delicious holiday mashed potatoes recipe. It is wonderful with poultry and ham and it's so easy, you just might add it to your weekly menus.It is loaded with extra nutrients. Add more orange foods to your diet!

Holiday Mashed Potatoes

1 large whole garlic bulb
2 tablespoons olive oil
1 1/2 pounds red potatoes, peeled and cubed
1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter, softened
1/2 teaspoon dried rosemary, crushed
1/3 cup grated Parmesan cheese
Salt and pepper to taste


1. Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425°F until softened, 30-35 minutes. Cool for 10-15 minutes; peel garlic and reserve oil. Reduce heat to 400°F. (note: roasted garlic can be made ahead and stored in a jar in the fridge with a little olive oil)

2. Place red and sweet potatoes in separate saucepans; cover with water. Bring to a boil. Reduce heat; cover and cook until very tender, 15-20 minutes. Drain.

3. Place both potatoes in a large mixing bowl. Add the milk, butter, rosemary, roasted garlic and reserved oil. Mash potatoes with a potato masher, or whip with an electric mixer. Stir in Parmesan cheese, salt, and pepper. Transfer to a greased 1 1/2-quart baking dish. Cover and bake until heated through, 25-30 minutes.

Serves: 6-8