Boursin!

Are you familiar with Boursin cheese?  It's a spreadable, butter based "cheese" that is delightful on crackers and crudites.  It's also pricey.



Being the coupon addict that I am, I sometimes use that addiction to bring items home that I normally won't buy.  I've become a cheap skate you see.  Boursin is one of those items. A few days ago, I had a coupon that combined the purchase of bagel chips and Boursin.  Overall, it wasn't a stellar coupon, but given the fact that I was buying about $150 worth of groceries for only $65, I thought I could afford the "fluff."  So, I bought Boursin "light" garlic and herb. I considered it a special treat.  

Tonight, my little one asked for one little after dinner snack.  I played my usual "I don't know if you'll like this.  See right here?  It says gourmet on the package.  I bet not many other 2nd graders would like this fancy stuff."  Hook.Line.Sinker.  Opened up the bagel chips and Boursin and the kid went crazy.  She even went so far as to explain to me that the Boursin was a buttery flavor with an "herby undertone."  I promise, that's what she said! There you have it.  Kids can and will eat pretty much what you give them. You just have to present it in a way that jives with their personalities.

A few years ago a good friend gave me the coolest Christmas circe. It was a little ceramic crock of homemade "Boursin" with a little spreader and the recipe attached.  If you know anything about my recipe/microwave/notebook deal, let me assure you that same little recipe card is in the book...preserved forever.  And, I'm going to share it with you. Especially since the holidays are upon us, you may find this useful for holiday parties, hostess gifts, appetizers at the big family feasts, etc.  You get my drift. Enjoy and toast a glass of champagne to my friend Mary Ann.

Boursin Cheese

• 1   8 oz tub whipped sweet cream butter
• 2   8 oz packages cream cheese
• 1   crushed garlic clove
• 1/2 tsp oregano
• 1/4 tsp dill
• 1/4 tsp marjoram
• 1/4 tsp basil
• 1/4 tsp thyme
• 1/4 tsp pepper

Let the butter and cream cheese soften so that you can cream together. Mix all spices together and sprinkle on cheese mixture.  Mix so spices are distributed evenly. chill for at least an hour before serving. (May be frozen)

New Product Review

Many of you know this about me, but I'll say it again.  I am a coupon addict.  It pains me to go to the grocery store without a stack of them.  I love the rush of feeling like I just robbed the store.  I plan, I plot, I wait, I watch.  Then, I swoop in and buy, buy, buy!  Now, before you get concerned, let me clarify: I only buy stuff we actually use, unless I can get it for free and then I donate it; I have not built an addition onto my house to house 3 years' worth of groceries and I don't clean out an entire department of my grocery store in one fell swoop.  But, I do sleep well knowing that I have my own little personal hoard of olive oil, soup, rice and beans.  (and occasionally feta cheese, pie crust, spaghetti sauce and pickles)

Well, last week, I noticed that this new product that I'd never heard of was on sale at Publix.  It's Progresso's "Recipe Starters."  Now at first, I thought this was like those new concentrated stocks that a lot of the broth people have introduced. I downloaded some coupons and decided to check this stuff out.  Turns out they're not all stocks.  They are bases to start recipes with and the can actually has a recipe on it, in addition to the URL of more recipes and ideas.  I selected a variety to give it a try:  Creamy Parmesan Basil, Fire Roasted Tomato, Creamy Roasted Garlic and Creamy Three Cheese.  

Just a couple of days later, I received an email from MyBlogSpark to introduce me to "Progresso Recipe Starters" and it included a link to a high value coupon for it.  They have encouraged me to post this coupon link for you, my faithful reader, to download and give the product a try.  I decided to use one of them myself so I could give you my two-cents' worth, in case you're interested.  I used the "Easy Weeknight Bacon Mac n Cheese" recipe right on the label.  You can view the recipe right here. 

I served it with a grilled flatiron steak and green beans.  This dish was very tasty (BACON!) and very creamy.  I think the flavor could be boosted even more with a sharper cheese thrown in, like blue cheese maybe.  And, it was a snap to prepare.  It absolutely fits the bill for an easy weeknight dish.  If you are the type who prefers the old school, drier oven baked macaroni from your grandmother, this may not do it for you.  But, if you are one who digs hot, cheesy, creamy pasta...this is a winner.  If you're interested in trying out this product, the nice people at Progresso have made this coupon available to us.

And, their generosity doesn't end there.  They also included a coupon for Progresso Light Soups.  These are low calorie soups; some as low as 100 calories!  Please note that this information and the coupons were provided to me from MyBlogSpark and Progresso.  Download the coupons and try out the products.  Thank you Progresso!

Crab Puffs Cont'd: Got the Recipe!

If you read my post about crab puffs, you will recall that I promised you the recipe once I got it from my sister.  See below.  And, may the Puff be with you!

• 6 oz crab meat, picked, cleaned & flaked 
• 1/2 c. shredded sharp cheddar
• 3 green onions, chopped
• 1 tsp. dry mustard
• 1 tsp. Worchestershire sauce
• 1 c. water
• 1/2 c. butter
• 1 c. all-purpose flour
• 1/2 tsp. salt
• 4 eggs

Combine the first 5 ingredients, stirring well.  Set aside.

Combine water, butter and salt in a medium saucepan.  Bring to a boil.  Reduce heat to low, add flour and stir vigorously until mixture leaves the side of the pan and forms a smooth ball.  Remove saucepan from heat and allow mixture to cool slightly.

Add eggs, one at a time, beating with a wooden spoon after each addition, until batter is smooth.  Add crab and stir well.  Drop by heaping teaspoonfuls onto ungreased baking sheets.  

Bake at 400 for 15 minutes, reduce heat to 350 and bake an additional 10 minutes.  Serve warm.  Makes about 4 1/2 dozen.

**To freeze before baking, cover baking sheets with foil before dropping batter.   Place batter on sheets then freeze until hard. Remove from sheets and store in an airtight container in freezer.  To serve, remove from freezer and bake unthawed at 375 for 35 minutes.

**To freeze after baking, place puffs in airtight container in freezer.  Let thaw completely and bake at 350 for 8-10 minutes.