Sunday, December 14, 2014

Chanukah House Giveaway!

Starting today until Monday, December 15th at 11:00pm you will have the opportunity to enter our Manischewitz  Chanukah House Giveaway.

How to enter: Tell us your favorite part about Chanukah in the comment section on our Facebook post, and one winner will be randomly selected to receive a free Chanukah House Decorating Kit.  Click here to view the Facebook post.

We had so much fun building our house.  You'll have a fun time putting this together with your family and friends.  This is great for any age, and if you like cookies, then this is the perfect activity for you! Manischewitz gives your everything you need to decorate this house, and sticky frosting to hold the cookies in place.

Enjoy and Happy Chanukah!

Holiday Cookie House

It's that time of year when the city lights are up, latkes are flipped, dreidels are spun and gifts are given. To make this year even more exciting, Manischewitz is hosting a Chanukah contest with a grand prize reward of $2,000!!
All you have to do is show off your crafty skills and decorate a Chanukah house using Manischewitz's Chanukah House decorating kit.

Details are as follows:
From now until December 23rd, 2014 upload a photo of your Chanukah house to the Manischewitz Facebook page. Additional materials such as sprinkles, extra frosting, cookies, candy, etc., can be used to enhance your design.

The Grand Prize Winner will receive $2,000; Second Prize $1,000; Third Prize $500.  Must be 18 years of age or older to enter, however, minors can submit their entry with parental permission, using a parent or guardian's email address.  There is a limit of one online entry per person.  For a complete list of rules, please click here.

Check out our Chanukah House below!


Thursday, October 23, 2014

Roasted Onions

Serving: 4
2 large onions (1 red, 1 white)
1 tablespoon of dijon mustard
2 tablespoons of olive oil
salt and pepper to taste

1. Preheat oven to 400 degrees
2. Slice onions 1 inch thick from the center point of the onion, downwards.
3. Coat a thin layer of olive oil on a baking sheet (About 1 tablespoon).
4. Place onions on the baking sheet.  
5. Coat the top of the onions with a light layer of olive oil and dijon mustard. 
6. Add salt and pepper to taste. 
7. Bake for 20 minutes or until onions start to brown. 

Sunday, October 12, 2014

S'mores Dip - "Sending you S'more love from Seven Bites"

6 oz. mini bowls
4 tablespoons of Semi Sweet chocolate chips per cup
1/4 cup of mini marshmallows (or as many mini marsmellows fill the bowl)
2 large pieces of graham crackers to dip

1. Preheat oven to 400 degrees
2. Melt chocolate in micorwave for about 45 seconds. Remove from microwave and stir. Place in microwave for another 15 seconds until melted
3. Place mini marshmellows on top of the melted chocolate and place in oven for about 5-7 minutes until the marshmellows are golden brown 
4. Use graham crackers to dip into the S'more dip! Eat right away!

**For a large party, place 2 bags of semi sweet chocolate chips (12 oz. bag) in a large microwave safe bowl and melt in microwave. Once melted, Place 1 1/2 bags of mini marshmallows (8 oz. bag) over the chocolate. Place the bowl in oven at 400 degrees for about 5-7 minutes. Use 1 box of graham crackers (14.4 oz box) to use for dipping! Eat right away! 

Monday, October 6, 2014

Glazed Honey Tahini Potatoes

Tahini isn't just for dipping bread...  
Soom has created a Tahini (Pure Sesame Butter), that can be added to any dish.  We decided to add some extra flavor to our potatoes by using a couple tablespoons of Soom Tahini.  Thank you for sending us a sample of this product.  
If you'd like to get this product you can click here, or you can enter our SOOM GIVEAWAY on our FB page for a chance to win some FREE Tahini.  Who doesn't like free food?? Our GIVEAWAY will start today, October 6th and end in 1 week. (October 12th). Must be a US Resident 
How to win? "Like" our page on Facebook and this post...that's all!  2 CLICKS for a chance to WIN
Click here to like the post: Soom Foods FB Post
Serving: 8

3 Medium potatoes
1 tablespoon of garlic powder
1/2 cup of olive oil
2 tablespoons of Soom Tahini Butter
1/2 teaspoon of salt
2 tablespoons of paprika
1 cup of cream

1. Pre heat oven to 400 degrees
2. Thinly slice potatoes
3. Place potatoes in a large bowl. Sprinkle about 1 tablespoon of paprika and pour 3 tablespoons of olive oil over potatoes.  Mix well. 
4. Take a large frying pan and coat with a thin layer of olive oil.  Place sliced potatoes in the frying pan on a medium-high heat. (Since there are many potato slices, this step will have to be repeated).
5. While the potatoes are in the frying pan, sprinkle a little paprika.  Continue to add olive oil when needed. Flip potatoes over in order that each side evenly cooks.  Once potato slices begin to brown, remove from the pan and lay flat in a baking dish. (I used a 9 x 13 Pyrex dish)
5. When all potato slices are placed in the baking dish, set aside. 
6. In a saucepan, pour cream and tahini butter on a medium-high heat.  Stir well. 
7. Once sauce begins to bubble, evenly pour over potatoes. 
8. Drizzle honey and salt over potatoes.
9. Place in the oven for 20 minutes.

Wednesday, September 17, 2014

Sautéed Butternut Squash Pasta

Serving: 6

1 lb. of angel hair pasta
1 pint of cherry tomatoes 
2 cups of frozen cubed butternut squash 
1/2 cup of olive oil 
1/3 cup of white wine
3 tablespoons of milk
1 cup of parmesan cheese

1. Cook pasta as directed from box. Set aside and let cool
2. Wash cherry tomatoes and cut each in half
3. In a saucepan, sauté the cherry tomatoes in the olive oil. Once the consistency of the cherry tomatoes have become soft enough that they are considered to be "mushy", place the butternut squash in the saucepan
4. After about 5 minutes, add the white wine to the cherry tomatoes and butternut squash and leave on medium low until the wine has cooked down
5. Blend the cherry tomatoes and butternut squash with an immersion blender. Add milk to create a creamy consistency 
6. Once placing the tomatoe-buttnernut squash sauce onto the pasta, place cheese to your liking
-Serve warm-

Sunday, August 31, 2014

Strawberry Cooler

Serving: 4

24 oz. of strawberries
6 oz. of Fresca 
1 lime

1. Clean strawberries and place in blender with Fresca and juice from one lime
2. Blend to desire consistency 
3. Serve chilled

Creative tip: Dress up by using Moscato instead of Fresca.  Cheers!