Tomato Artichoke Pasta

A couple of weeks ago, we were offered some Buitoni pasta products and, being the carb goddesses that we are, of course we took them up on it! They sent along some delicious recipes (one of which Sara will share on Wednesday), but I have a sauce recipe that I love on filled pasta--it's not quite enough with spaghetti or linguine, but the cheese or meat in tortellini or ravioli make it a light, filling, balanced meal, tangy and garlicky, which, as you all know, are qualities that I love!

Now...if you've never tried fresh pasta, you really need to. It can be a little spendy, so save it for something special, but it's so good. The fresh linguine doesn't even compare to dried pasta! Oh, and I tried making fresh pasta once. Yeah, it was good. But remember that formula Sara talked about--the whole work-to-tastiness ratio? Yeah, the finished product, at least for me, SO totally didn't justify the incredible amount of elbow grease it took to make homemade pasta. Seriously, fresh pasta from the grocery store is WELL worth anything you'd save by making your own. Unless you have a fancy schmancy pasta maker that does EVERYTHING for you.

Tomato Artichoke Pasta

Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 bunch green onions, chopped
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)



In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta. Your husband may whine at the "girliness" of this dinner. Tell him there's cereal in the cupboard.

Pasta with sauce on the side because filled pasta and sauce ain't pretty, people...

Cranberry Sauce

It seems like cranberry sauce and sweet potatoes are kind of the ugly stepsisters of the Thanksgiving table--they're presence seems to be guilt-induced, there's plenty left over, and those leftovers often find themselves cold and lonely in the refrigerator as the rolls, mashed potatoes, and turkey get eaten in the days after Thanksgiving. Well, no more. Not only do we hope that this recipe will help you like cranberry sauce more, but also see that you can use it in lots of different ways, not just for an obligatory taste with your turkey.

Can we get one thing clear? Cranberries don't belong in gel form. If you LOVE slices of jellied cranberry, then more power to you, but if that's all you've ever had and you don't like cranberry sauce, then this year is the year to expand your horizons! This sauce is thinner than any commercial cranberry sauce, which I think makes it perfect for dipping without feeling overwhelmed by the sometimes-bitter cranberry flavor. It's also awesome on sandwiches year-round (if you can track fresh cranberries down year-round!)

One of the things I love is that you can pop it in the oven. You could certainly do it on the stovetop, but then you have to babysit it. I don't know about y'all (see how well I'm adjusting to life in the South?), but paying attention to sticky substances bubbling on the stove on Thanksgiving is not something that generally works for me. This way, you can pop the cranberries in the oven while your turkey, stuffing, or rolls are baking and you don't even have to think about them again. Easy. Which is something we definitely all need.

Cranberry Sauce

1 bag cranberries
1 c. white sugar
1 c. orange juice
1 c. water

Preheat oven to 350 degrees. Wash cranberries and place in 9x13 baking dish. Add water and orange juice and sprinkle with sugar. Bake 1 hour and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.

So how do you like your cranberries? Or do you like cranberries? Any foods you have at the holidays out of obligation rather than true love?

Herb-Topped Dinner Rolls

My sister sent me a picture from a magazine 2 years ago and I just got reminded of it recently (by her- thanks Bec!) I had always wanted to do this, but never got around to it.

I thought this was a great thing to share for Thanksgiving week because many will argue that fresh, hot rolls, smothered in butter (and maybe dipped in gravy??) comes in close as their #1 preferred item on the holiday table. I also know that most families already have a beloved roll recipe. Or if you don't "do" rolls, you can use the same method on store-bought frozen dough, like Rhodes rolls, and it instantly takes them up a notch. This is such a simple way to make those every day rolls look oh-so-fab on that fancy table. It's like an LBD (that's "Little Black Dress" for you fashionably-challenged) for your carbs!

Herb-Topped Dinner Rolls

Your favorite dinner roll recipe
(or you can try these, or use frozen dough, like Rhodes)
1 egg
1 T water or milk
one bunch flat-leaf parsley (or any other flat leaf herb like sage, dill, cilantro, but I think parsley is best.)

You want your rolls to be at the stage where they're ready to bake. So if you're making dough, prepare it through the second rise. If you're using frozen dough, just follow the package directions, etc. When your rolls are shaped, risen, and ready to bake, then go ahead with the herby fun.

Herby fun:
Wash and dry parsley. Then pick off good little leaf segments. I liked that all of mine were a little different. It made each roll a little unique.


Beat the egg and the water or milk until smooth. Use a brush (I always use a silicone brush like this, love them!) and just use your egg wash as glue and "paint on" the herbs. Don't you love mixing art and food?!

You'll want to make sure you give the entire top of the roll a coating of egg wash, or you'll end up with spots and streaks after they bake and the wash shows up. I found it easiest to work a couple rolls at a time and brush them with a quick egg wash. Then I took my leaf segments and dipped them in the egg mixture and then placed them on top of the roll. Then I used my brush to just paint over the top once, making sure they stayed put.



It's so simple and literally took less than 5 minutes. Just a hint, if you're using more than one leaf, as in they're not connected by a stem or anything, place them really close together on the roll since they'll spread out a little while baking. Then just bake as directed. How cute are these?

Totally dressed up for the big day :)

White Chocolate Pumpkin Cheesecake with Pecan-Gingersnap Crust

I know this is close to blasphemy, but I'm not a huge fan of pumpkin pie. (Okay, that's not close to blasphemy at all, but it does seem a bit inappropriate this time of year, doesn't it?) And like a lot of people who share that opinion, it's not so much a taste issue for me as it is a texture one. While I don't care for pumpkin pie, I adore just about anything else pumpkin flavored. I'm slightly obsessed with pumpkin ice cream, pumpkin bread, pumpkin tarts, pumpkin sauce (just wait for next week!), ooh, pumpkin pie Blizzards, pumpkin candles (not to eat, to smell) you name it. So pumpkin cheesecake is my dessert of choice on Thanksgiving. It's a good alternative to pie, and it's great because it needs to be made ahead of time - forcing you to plan ahead!

A note about water baths: Kate talked about water baths a little in her cheesecake post. While cheesecake enthusiasts will tell you it's essential to always use one, from my experience, some cheesecakes do okay without them (like Kate's recipe) and others really need them to turn out well. I think it depends on the recipe. This one needs a water bath. I will spare you the disaster I had while making the one in my pictures, but it ended in my dismissal of my usual water bath. I figured it wouldn't be that big of a deal, and while the finished product still tasted great, the edges browned and cracked and the middle sank. I really should have taken a picture of it in that state so you could see what happens when you don't use a water bath, but instead I covered it with whipped cream with intentions of fooling everyone. Now look at me outing myself! Really though, it still tasted amazing, so you really can't screw it up, even if you have a disaster like I did. But take my advice and do the water bath.


(to my friends and family who have gotten this recipe from me over the years (including in our family cookbook), this is altered from my original recipe, so take note!)

White Chocolate Pumpkin Cheesecake
with Pecan-Gingersnap Crust

Crust:
1 1/2 C gingersnap crumbs (about 25-30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans

Filling:
3 8oz blocks cream cheese
3/4 C canned pumpkin puree
8oz melted white chocolate (that's about 1 C white chocolate chips, melted)
1 C sugar
3 eggs
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves

Topping:
sweetened whip cream
caramelized pecans
jarred caramel sauce

Preheat oven to 350. Using heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust:
Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9" spring form pan. Evenly spread across the bottom of pan and up the sides about 1-1 1/2 inches.

To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.

With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.

With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs).

Pour mixture on top of the crust.


For waterbath:
Place cheesecake pan inside of a larger pan. I use a roasting pan, like this. (and by "like this" I mean its appearance, because I most certainly did not pay $270 for mine) Place your cheesecake pan into larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake for about 50 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.

When it's done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours.

You can top it however you like. I LoVe caramelized pecans so I think that's a must. They can be made ahead of time too:

I also used jarred caramel sauce, and sweetened whipped cream.


Now I'm sitting here looking through my millions of pictures trying to decide which ones to use. Thing is, I'm in a hurry because I really want to go watch House with my hubby. So I think I'll just post a bunch and you can decide which ones to stare at!

(I shouldn't point this out, but see how the edges are brown? If you use a water bath, they should be more orange-ish and have a great contrast to the darker crust...)



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Tell me, are you a pumpkin pie person, pumpkin cheesecake person, or do you really not care as long as it includes pumpkin and sugar??

Garlic-Herb Scalloped Potatoes

When my brother Dan was younger and still prone to crazy allergies, Thanksgiving dinner always included a ham because poultry and their by-products made his throat swell shut. It was pretty sweet to have your choice of holiday meats and definitely secured Thanksgiving as my #1 holiday.


Since Dan now lives in Omaha and I don't have two ovens, enough people, or the money to justify two huge chunks of meat, we just do turkey on Thanksgiving. But I know that there are lots of people out there who don't like turkey or who are looking for different side dishes to serve on Magical Thursday. Enter Garlic-Herb Scalloped Potatoes!


The original recipe I had for this called for whipping cream and half-and-half. Sounds pretty good until you eat it and feel that "Ew-I-just-ate-a-stick-of-butter" feeling. And no, before your imagination runs wild with visions of me crouched in the corner, licking a stick of butter, I've never done it. But I can imagine. Anyway, I adapted the sauce similar to Sara's Guiltless Alfredo and, to be honest, I like it better. Blasphemy? Maybe. But what fun would Thanksgiving be if, after eating potatoes, you feel like you've just swallowed a whole platypus and you can't enjoy anything else? Yeah, I thought so... :)


Garlic-Herb Scalloped Potatoes


3 lb. red or Yukon Gold potatoes
1 small yellow onion (optional...but it adds a lot of flavor)
8-9 ounces of Garlic Herb creamy cheese like Rondele, Boursin, Alouette (available in the fancy cheese section of the grocery store). If you're in an absolute pinch either grocery store-wise or money-wise, garlic herb or chive cream cheese would work.
2 c. milk (anything but skim)
2 Tbsp. all-purpose flour
1 Tbsp. butter
1 tsp. Kosher salt
Freshly ground black pepper
Chopped fresh parsley or chives
Preheat oven to 400 degrees. Spray a 9x13 (or slightly smaller, non-conforming dish from Ikea) baking dish with non-stick cooking spray. Wash potatoes and onion and slice into 1/8"-1/4" slices. Toss to combine. Layer 1/2 of the potatoes and onions in the bottom of the baking dish and sprinkle with some black pepper. Set aside.


In a medium saucepan, melt butter over low heat. Add flour all at once and whisk to combine. Cook for 1-2 minutes, stirring constantly, making a roux. Slowly add in milk and salt. Increase heat to medium and stir constantly until sauce starts to thicken, around 3-5 minutes. You don't want it too thick, but if you dip the back of a spoon in it and run your finger through it, it should look like this:



Add creamy cheese and stir until cheese is melted and combined. Pour 1/2 of the mixture over the potatoes in the pan. Add remaining potatoes to the pan, sprinkle with pepper, and pour remaining sauce over potatoes. Loosely cover with aluminum foil and bake 55-60 minutes or until potatoes can easily be pierced with a fork. Sprinkle with a couple tablespoons of fresh, chopped parsley or chives and serve! Serves about 6-8.


So does anyone else have ham at Thanksgiving? What kind of potatoes do you like? Mashed? Baked? Au Gratin? Funeral?

Candied Coconut Topped Sweet Potatoes

If you haven't entered this month's freebie drawing, make sure to do so by clicking here!

Welcome to Thanksgiving week! If you're new here, we'll be posting some of our favorite Turkey Day recipes this week, so be sure to check in every day and say hi when you do!

A few people commenting on the last post mentioned these sweet potatoes, so here they are. My family got this recipe several years ago from my Auntie Barb and Thanksgiving (not to mention my love handles) changed forever. What kind of "vegetable" side can you make that includes sugar, brown sugar, butter, and sweetened condensed milk in the ingredient list? Okay, so sweet potatoes aren't technically a vegetable, but you can catch my drift. These are warm and sweet on the bottom, and topped with a crunchy, candy topping. Even if you don't like sweet potatoes there's a reeeally good chance you'll love these. I've passed this recipe along to a lot of people and I know it's now a family tradition in a lot of homes. Hope it will be in yours too!

Oh wait- I also have to add in a note about the infamous yam vs. sweet potato conundrum since I know at least one person is bound to ask. The words "yams" and "sweet potatoes" are used pretty much interchangeably in the US, but the truth is that the two things are as closely related as me and the pencil sitting here to my side. Chances are most of you have never even eaten a yam. They're really only sold in specialty ethnic markets and even then you probably wouldn't know what to do with it. So when you see "Yam", it's probably really a sweet potato. Strangely enough, some sweet potato growers still label their cans "yams" even though they're actually sweet potatoes. Weird, eh? I heard they are legally required now to put it on the can somewhere but I don't know if they do. So if you buy canned "Yams" you're good, because they're not yams at all. Clear as mud? I've never made this with fresh sweet potatoes, (because I figure I have enough to do on Thanksgiving and busting out a can opener is way easier than cooking fresh ones), but I'm sure it would work great.

Now this is an ingredient list I can handle:
Canned Yams/Sweet potatoes, sugar, vanilla, brown sugar, coconut, butter, eggs,
sweetened condensed milk (ingredients for a half-batch shown in picture)

And fyi, if you only want to make a half-batch, like to put in n 8x8 pan or pie plate, then those mini cans of sweetened condensed milk are the exact amount you need- just one mini can. I show a picture of the mini cans in this post. Also refer to that post if you make a full batch, and you're wondering how to use the other half of that can of sweetened condensed milk.

Candied Coconut Topped Sweet Potatoes

4 C mashed Sweet potatoes (that's a couple of the larger sized cans)
1 C Sugar
1 cube REAL butter, softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk
1 t vanilla

Topping:

(my family is going to think I'm writing this wrong, but that's because in our family we always double this part! I didn't double it in the pictures though, just to see, and it was still great, so I'll leave that up to you!)

1 C brown sugar
1 C coconut
1 cube melted real butter

Mash the sweet potatoes up with a potato masher, or spoon or whatever. Leave them a little chunky or super smooth- whatever you prefer. Mix in sugar, 1 cube butter (I usually nuke it till it's kinda melty- and yes those are technical terms) , beaten eggs, sweetened condensed milk, and vanilla. Stir until well combined and place in a 9x13 sized pan.

For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm...butter and sugar. You'll have a nice crumbly mixture like this:


Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.


Bake in a 350 degree oven for about 40 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just watch it.


You can see close up how the sugar and butter caramelize the coconut to create crunchy, chewy, sweet, thanksgiving-y heaven in a pan:



Did I mention kids will eat this like candy? Probably because it pretty much is candy. But who doesn't like a side of candy with their turkey??


Trust me. You'll like them :)

It's A Party!

And if you haven't entered our fabulous freebie drawing yet, click here!

Rosemary Focaccia

So this is actually a recipe that I got from Sara a couple of years ago and I just love it. It tastes a lot like the focaccia bread that you get at Macaroni Grill, only (at least I think) better: warm, soft, a little salty; rip off a piece (no knives here) and dip it in some extra-virgin olive oil with a dash of balsamic vinegar and some freshly ground black pepper and you have a meal! Seriously, I could just eat it for dinner and call it a night! If you're more interested in balanced nutrition, slice each loaf in half length-wise and add Garlic-Herb Sandwich Spread, smoked turkey, Provolone, tomatoes, onions, and lettuce and then cut into wedges. Or try it alongside a bowl of Italian Turkey Soup--it's a relatively easy, elegant, homemade, soul-satisfying meal perfect for a chilly fall evening.

Scared of making yeast bread? Don't be! Follow our handy-dandy yeast tips and you'll sail through with flying colors!

Rosemary Focaccia

1 c. warm (105-115 degrees Fahrenheit) water

1 Tbsp. yeast

1 Tbsp. white sugar

1 tsp. Kosher salt, plus more for sprinkling

2 Tbsp. butter, divided

2 Tbsp. rosemary (dried or fresh)

2 1/4-2 1/2 c. all-purpose flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. Mix in salt, 1 Tbsp. rosemary, and 1 Tbsp. melted butter. Add in 2 c. flour and mix well. Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You probably won't use the entire extra 1/2 c. of flour.

Cover and allow to rise 1 hour.

Lightly flour work surface and transfer dough onto this surface. Divide in half. Shape each half into a round, flat loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on loaves and sprinkle lightly with Kosher salt. Bake for 15-20 minutes or until golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it's worth it.)

Italian Turkey Soup

First of all, thanks everyone for showing your excitement during Halloween week! We love our theme weeks and we can tell you do too. We've got a couple more coming up before the end of the year so stay tuned. We also see what it takes to get you all to speak up, and it's okay. We're not above bribing it out of you if that's what it takes ;) Let's just hope it continues and you show the same level of enthusiasm for turkey soup as you do for free stuff! We really do love "hearing" from you all, so thanks so much for all of the nice words (even if you were just sucking up ;) Make sure to check out the post below this one if you haven't entered the freebie drawing yet.

. . . . . . . . . . .

So, soup. A few weeks ago when we did our Q and A post there were a few overwhelming requests via comments and email. Specifically we had tons of requests for Soups, low-budget meals, quick and easy meals, and low-cal options. This one gets 4 for 4! And actually, the other big request was slow-cooker meals, and you could totally put this in a crock pot so I'll give myself 5 points for this one.

I have a soup that I love that's made with Italian turkey sausage, fresh herbs, fresh tomatoes, etc. A few weeks ago when I was craving it, but out of ingredients, I decided it was a good time to give it a make-under to see if I could come up with something equally delish, but less expensive, quicker, and a little healthier. Instead of turkey sausage, I just used ground turkey and seasoned it. Ground turkey is super lean and you can buy it in bulk and freeze for lots of budget friendly meals. Using dried herbs and canned tomatoes make it so fast to put together. You can literally have it done in 20 minutes start to finish. The finished soup also freezes well.

Now the really funny thing about this soup. Kate noticed the title of it on the schedule we share and asked what I had put in it because she had made an Italian Turkey soup on that same night. As we both spouted out our methods, we laughed realizing we had come up with the exact same thing! We really do share a brain, lol.

Italian Turkey Soup

Extra Virgin Olive Oil
1/2 lb ground turkey
1 small onion (about 3/4 C) diced
4-5 garlic cloves, minced
1 T Dry Italian seasoning (or I think Kate used this)
Salt
Pepper
1 can (15oz) canned diced tomatoes
1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and rinsed
32 oz chicken broth
(that's one box, or just use 2 cans which is just a few ounces less)
1t dry oregano
1/4 t dry basil
1 T dried parsley (or about 1/4 C fresh)
4-6 C fresh spinach (you could use frozen too)
fresh Parmesan cheese

Pour a couple swigs of extra virgin olive oil (1-2 T) into a large stock pot. Turn burner to med-high heat.

When oil is nice and hot, add diced onions, minced garlic, and ground turkey. Stir to combine and add the 1T dry Italian seasoning, along with about 1/2 t salt and several turns of black pepper. Cook until turkey is completely cooked through. When you're browning ground beef or turkey for soup it's important to cook it all the way through before adding the liquid or it will end up mushy.

(If you want to cook this via slow-cooker, place the turkey mixture in the crock pot now and continue. Although, you may want to hold off adding your beans until about 15 minutes before you're ready to eat or they might turn to mush in there.)

Add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a simmer and simmer for at least 10 minutes, and up to 20.

While soup is simmering chop spinach. I chop it up really small so my kiddo doesn't notice it's something healthy. Add in spinach and parsley and stir until wilted. Also, additional salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.

For extra yumminess serve with breadsticks or a warm Panini hot off the grill.

Who's got soup weather today?

Freeeeeebie Time!!

I've been so excited about this giveaway, just giddy to post it! Those of you in certain areas of the country are well aware of what Scentsy is, but I bet there area many of you out there that have never heard of it so I'm excited to tell you! People who know me know I'm a little obsessed with home fragrance. I especially love foodie scents. People always walk into my house and ask me what I have baking, but my little secret is that it's not always food, it's often my Scentsy! Smells have such a powerful effect on how you feel. Some make you feel like everything is fresh and clean (even when it's not), some make you feel invigorated and motivated, some make you feel like a kid again, and my favorites just smell like, home. I've done candles, oils, plug-ins, you name it. Scentsy is different, and better than all of those. What I love about it is there's NO FIRE involved. You can leave it on all the time and not worry about your house burning down, or your kid burning their fingers or anything like that.

Scentsy makes a gazillion different scents that come in great little wax bars. You put the the wax squares in a warmer which is heated by a low-watt light bulb. The wax melts and scents your home with amazing smells. If you want to change scents, just pour the melted wax back into it's container and put a new one in. I have one downstairs in my house, and I can smell it upstairs in the opposite end. I can't say enough great stuff about these-they're amazing!


Our fabulous friend Erin is sponsoring this giveaway. You can check out her personal site here. She is so great and she'll help you with any questions you have. Only one person will win this giveaway, but anyone can order from her! She helped me pick an awesome warmer that looks great in my house and since I couldn't see her in person to pick the scents I wanted, I explained to her the things I liked and she helped me pick scents that I absolutely love. You can view or download a copy of the current catalog here.

Erin is being incredibly generous for this giveaway - you're gonna want to enter! Here's what you'll get:

1. You get to choose one of these adorable new holiday warmers- brand new! These are going to sell like hotcakes and they're so stinkin' cute I'm jealous I can't enter the contest myself!


2. You'll also get an awesome THREE pack of scented bars in the perfect fall/winter scents:
Cinnamon Cider, Pumpkin Roll, and Spruceberry.
Ummm... YUM!

To enter, leave a comment below. This freebie will run for 3 whole weeks and the winner will be announced November 21st. We're going to use a random number generator to pick the winner, so please only leave one comment to enter. Also, below is a button you can put on your blog. Just save it and put it on your sidebar, linking to this post. Why would you want to tell people about it? Because people LOVE free stuff. And people will love you, and read your blog more often if you tell them about free stuff! I admit I have a couple of blogs that I read every day merely because they are always posting links to freebies in the blogosphere and I love checking that stuff out- I've even won! So leave a comment below, and spread the word telling everyone! If you've been comment shy up until this point, now's the time to end that. The more readers we get, the more freebies we give away! Happy Halloween and Happy Sniffing!

grab this button for your blog!