Sponsored: #MyPlatinum @MyCascade Bites! – Week 3

I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.

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Cascade Platinum has improved the appearance of my dishes, glasses/cups and silverware for everyday meals and entertaining. I don’t have to worry about stuck on food on my dishes anymore! I love that if my kids throw stuff in the sink that has been sitting for a couple of days, I will be able to get it off without having to prerinse!

I also love that I can make desserts like the one below and not have to worry about the mess.

Bumbleberry Pie Sundae
 
Author:
Serves: 6
Ingredients
  • 3 cups plus ¾ cup mixed berries, well washed and divided (any combination of strawberries hulled and
  • quartered, blueberries, raspberries, blackberries halved)
  • 4 tablespoons granulated sugar, divided
  • 2 teaspoons fresh lemon juice
  • 1 pinch coarse salt
  • 1 cup heavy cream
  • 1 pint vanilla ice cream
  • 1 pint raspberry sorbet
  • 6 graham crackers, crushed
  • 2 tablespoons fresh lemon zest
Instructions
  1. In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over
  2. medium heat, until the blueberries begin to burst and the other berries break down, about 10
  3. minutes. Remove from off heat and stir in the pinch of salt.
  4. Place half the berry mixture in a blender and puree until smooth. Return the sauce to the
  5. saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
  6. Meanwhile, in a medium bowl crush ¾ cup of mixed berries with remaining 2 tablespoons sugar
  7. using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk
  8. or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the
  9. crushed berries into the whipped cream. Refrigerate until ready to serve.
  10. To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a
  11. scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest.
  12. Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a
  13. dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of
  14. zest. Serve immediately.

 

As a food blogger, it is very important to make my recipes look even more delicious since I frequently
take photographs of our meals. Presentation is super important. Cascade allows me to be proud of my dishes.

Cascade also wants you to show off your sparkling dishes, silverware and glassware for a chance to win great prizes by entering the “My Platinum” Instagram contest. The Cascade “My Platinum” contest is a four week Instagram contest that encourages fans to upload photos related to the weekly contest themes. We are now in week two of this great contest. Each week, two contestants will be selected to receive a brand new Whirlpool dishwasher. Additionally, one lucky grand prize winner will receive a Platinum kitchen makeover! Each week will have a 6-day entry period where Instagram users can enter the contest with their #MyPlatinum Photo. Cascade will choose two weekly winners and one final grand prize winner after the entry period has ended. Please be sure to include both the #MyPlatinum hashtag and tag @MyCascade in your entries to the contest!

Why do you use Cascade?

Peanut Butter Carmel Corn

Peanut Butter Caramel Corn
 
Author:
Recipe type: Snack
Serves: 20 (serving size: about ¾ cup).
Ingredients
  • Cooking spray
  • 2 tablespoons canola oil
  • ½ cup unpopped popcorn
  • kernels
  • ½ cup sliced almonds
  • ? cup packed brown sugar
  • ? cup light-colored corn syrup
  • 2. tablespoons butter
  • ½ teaspoon salt
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 250.
  2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray.
  3. Heat oil in a large Dutch oven over medium-high heat. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand until popping stops. Uncover; add almonds.
  4. Combine sugar, syrup, butter, and salt in a medium saucepan; bring to a boil. Cook 3 minutes, stirring occasionally. Remove from heat. Add peanut butter and vanilla, and stir until smooth. Drizzle over popcorn; toss well. Spread mixture into prepared pan. Bake at 250 for 1 hour, stirring every 15 minutes. Cool completely.
Notes
Used with permission from Cooking Light The New Way to Cook Light http://www.cookinglight.com/nwtcl

 

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Creamy Polenta

This recipe will have all your guests asking for seconds. Look for uncooked, raw, yellow polenta in the bulk aisle. You only have to buy what you need, which makes it affordable too.

Creamy Polenta from Cooking Planit's 30 Holiday Sides in 20 Days

click to try Cooking Planit now

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)

PRODUCE
  • Fresh Chives – 2 Tablespoons
  • Fresh Parsley – 1 Tablespoon
DRY GOODS &
PACKAGED GOODS
  • Polenta/Yellow Cornmeal/Raw – 1 Cup
CHEESE &
LUNCHMEAT
  • Parmesan Cheese, Grated – 1 1/2 Cup
DAIRY &
EGGS
  • Butter, Unsalted – 1 Tablespoon
  • Heavy Cream – 1 Cup
CANNED GOODS,
SOUPS & MIXES
  • Chicken Stock, Low Sodium – 4 Cups
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt

PREP STEPS

  1. Finely chop chives to measure the indicated amount.
  2. Trim the parsley leaves from the stems and finely chop to measure the indicated amount.

COOK STEPS

  1. Combine heavy cream, butter, chicken stock and a pinch of salt in a medium saucepan. Place the saucepan over high heat. Proceed with next step as liquid comes to a boil.
  2. Once the stock and cream mixture is boiling, slowly whisk in the polenta. Stir until well combined, then reduce heat to low and cover tightly.
  3. Cook the polenta for 20 minutes, removing lid to stir often. After the first 20 minutes, remove the lid and cook uncovered for another 15 minutes.
  4. After you’ve removed the polenta from the heat, stir in the chopped parsley, chopped chives and grated Parmesan cheese. Season with salt and pepper to taste.
  5. Transfer the creamy polenta to a serving dish or dinner plates. Serve warm!