Eggland’s Best $100 Visa Gift Card Giveaway

18 January 2010 by Sophie

This is a compensated review by BlogHer and Eggland’s Best.

In our family, we like eggs. We like eggs a lot. So when BlogHer asked me if I’d be willing to share some recipes I love to make with Eggland’s Best eggs, I stood up and raised my hand and then I saluted.

Okay. So maybe not literally.

But I was tickled to participate, mainly because Eggland’s Best is a product I’ve used regularly for the last couple of years. Since we have a growing boy in this house, I’ve tried to be careful not to buy food with added hormones and antibiotics, and Eggland’s Best has neither. Plus, since stuff like eggs and milk and meat and fresh vegetables are staples of our diet, I don’t mind paying a little extra to buy a better quality product. It’s taken me a long time to learn the lesson, but really good ingredients make for better-tasting meals, and better-tasting meals mean that the people in this family don’t mind leftovers quite so much. Since I’m the one doing the cooking, that’s a win-win for me.

So. The recipes.

*****

A couple of nights ago I was craving something chocolate-y LIKE NOBODY’S BUSINESS, AS IS MY INALIENABLE RIGHT AS AN AMERICAN, and since I had all the stuff for fudge pie on hand, I had no choice but to make one. This is a super-simple, very rich pie, and the great thing about it is that a little goes a long way. Just a tiny sliver of this pie will satisfy the most intense chocolate craving, and it tastes so delicious that your family and friends will love you forever for making it. The eggs are key, of course, because without them we’d have a lovely chocolate soup.

Fudge Pie

3/4 cup sugar
3 tablespoons cocoa powder
1/2 stick butter, melted
2 well-beaten eggs
1 small can evaporated milk
2 teaspoons pure vanilla extract

Preheat oven to 350. Mix all ingredients, making sure to thoroughly combine the dry ingredients before adding the butter, eggs, milk and vanilla extract. Pour mixture into a pie shell, and bake for 35-40 minutes. When you remove the pie from the oven, it will still be a little jiggly. Let stand for 15-20 minutes before cutting. Serve with vanilla ice cream.

*****

My husband’s favorite pie in the whole wide world is egg custard pie, and when I told him I was going to be making three recipes with eggs, he said something along the lines of “OOOOH! OOOOH! EGG CUSTARD PIE!” It’s something I rarely make because I’m a big believer that desserts should feature chocolate, but since I had some purty, fresh eggs to use, I humored him and made my mother-in-law’s recipe. He was so grateful.

Egg Custard Pie

2 cups whole milk (skim or nonfat milk won’t work nearly as well)
6 eggs
dash of salt
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350. Mix all ingredients, then pour into a pie shell. Bake for 45 minutes or until set. Let cool before serving.

*****

This last recipe is so simple, and I’ve probably made it fifty times for special occasion breakfasts (whether we have company, or I’m cooking for something at church, or we’re celebrating a holiday). What I love most about it is that you can make it the night before and put it in the refrigerator, so when you wake up the next morning, all you have to do is throw it in the oven and wait on the deliciousness.

It’s a keeper.

Crescent Roll Breakfast Casserole

1 12 oz. package bacon, chopped and fried (reserve about 2 Tbs. of bacon grease)
2 packages fresh sliced mushrooms
2 packages crescent rolls
8 large eggs, beaten
2 cups evaporated milk
2 cups milk
2 cups shredded Swiss cheese

Cook bacon pieces. Drain on paper towels. In reserved bacon grease, saute’ mushrooms until they lose their firmness (about 8 minutes). While mushrooms are cooking, press crescent roll dough in the bottom of a large (around 10 x 13), greased casserole dish, making sure that you press all the seams together. Depending on the size of your casserole dish, you may have a little bit of dough left over.

In a separate bowl, combine eggs, evaporated milk, milk, and cheese. Set aside.

Scatter bacon and mushrooms on top of the crescent roll dough. Pour egg / milk / cheese mixture on top.

Bake 15 minutes on 325 degrees, then 35-40 minutes on 300 degrees.

*****

If you’d like to win a $100 Visa gift card and a six-month supply of Eggland’s Best eggs, leave a comment and tell me your favorite dish to make with eggs. Egg casserole? A good frittata? CAKE? The possibilities are endless.

The contest will begin on January 18th and will end February 8th. Make sure that the e-mail address you leave is correct.

Rules:
• No duplicate comments.
• You may receive an additional entry by linking on twitter and leaving a link in the comments.
• You may receive an additional entry by blogging about this contest and leaving a link in the comments.
• This giveaway is open to
• Winners will be selected via random draw, and will notified by e-mail.
• You have 48 hours to get back to me, otherwise a new winner will be selected.
• Winners will be chosen on random.org.

Thanks for playing, everybody!

Visit the Eggland’s Best Official site

Be sure to check out Eggland’s pages on Nutritional Benefits and Health and Wellness.

This giveaway is now closed.