We are huge football fanatics in our house!  While our Colts didn’t do what we had hoped they would have, we still enjoy watching the games every Sunday.  We are especially excited to host the Super Bowl this February.  With all of the football hoopla happening around us, of course it made me think of food.  Food and football just go hand in hand!  Recently Tyson and Collective Bias invited me to use their all new Mini Chicken Sandwiches to create a perfect after the game snack.

My experience began at Walmart where I purchased my Tyson Mini Chicken Sandwiches with cheddar cheese.   Be sure to read all about my shopping trip and see photos on my Google +1 shoppertunity post.  If you love saving money like I do, be sure to check out this great deal from Walmart: Buy 2 Tyson Mini Chicken Sandwiches at a participating Walmart and receive a $5 Walmart Gift Card. Click here for more details!

 I love being able to choose what goes on my sandwiches.  I have particular tastes like everyone else.  I wanted to be able to make as many people happy with my snack as possible so I decided to do a make your own Tyson Mini Chicken Sandwich bar.  During my trip to Walmart, I picked up several sauces that would go well with chicken.  I also made sure that I got some pickles (I have been craving pickle like crazy since I have been pregnant).  I also picked up some fresh tomatoes and lettuce to add to our chicken sandwiches.

After following the easy directions on the package to cook the mini chicken sandwiches, my husband and I added our favorite condiments to each of our little sandwiches.  I loved the creamy buffalo sauce, but I tried both to see which one I liked better.

We paired our sandwiches with sweet potato fries and ketchup.  I try to put my ketchup in small containers so that it doesn’t spread all over the plate.  Having these little cups of ketchup with the platter makes it easy for guests to get their own ketchup.

To end our football feast, I found some adorable Oreo cookies in the shape of footballs that everyone enjoyed!

I hope you enjoy the big games, and be sure to try the Tyson Mini Chicken Sandwiches.  They taste great and are very portable.  Perfect for lunches!

This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias.  All opinions are 100% mine!

Is it a fruit or is it a vegetable?  While the controversy may continue (The US Supreme Court ruled that the tomato is a vegetable for culinary purposes) I know that this is one product that I couldn’t live without.  I love tomato juice, fresh tomatoes in my salads, chopped tomatoes in my tacos, and just about everywhere you can add it to a meal.  Every year I try to grow tomatoes in pots that have to go in the front of the house so that my dog doesn’t eat them.  There is nothing better than fresh tomatoes.

The next best thing to fresh is Red Gold canned tomatoes.  Red Gold was founded in the ’40s and takes pride in growing during the true seasons of the Midwest, where the country’s best soil and climate for tomatoes can be found (even the winter is crucial, which breaks up the soil for tiny root systems). At farms in the Midwest, Red Gold grows some of the best tasting tomatoes around. Red Gold’s headquarters is located right here in Indiana!

Here are some fun Tomato facts and finds:

In pregnancy @ 19 weeks: Baby is the size of an heirloom tomato! Your baby equals a large heirloom tomato in size and weighs 8 1/2 ounces. (length: 6 inches, head to bottom)

I love these tomato red Uggs!

Photo courtesy of harpersbazaar.com

I love all these beautiful tomato red Oscar dresses!

And of course I couldn’t forget one of my favorite drinks, a Bloody Mary!

My husband and I mixed up a batch of these tasty beverages using Red Gold Crushed tomatoes!  Here is our recipe:

Bloody Mary Mix

Ingredients

• 1 1/2 Tbsp Dijon mustard
• 1 1/2 Tbsp worcestershire sauce
• 1 Tbsp horseradish
• 1 Tbsp hot sauce
• The juice of 1 lemon
• The juice of 1 lime
• 1/2 tsp celery seed
• 1 tsp fresh ground pepper
• 1 tsp sea salt
• 2 cans of Red Gold crushed tomatoes
• 6 ounces water

Directions

Mix together all of the ingredients except for the tomatoes.  I opened the 2 cans of crushed tomatoes and ran an immersion blender through it for a few seconds.  I added the tomatoes to the ingredient mixture and then stirred in the water.  Since I am pregnant, I added my celery stick and went for it.  My husband added some vodka to his and had a refreshing drink.

How do you enjoy your tomatoes?

I wrote this as an entry into a blogging contest through Red Gold.  I was sent 6 cans of tomatoes to facilitate my post.  The official rules of the contest can be found here: http://redgold.com/bloggers.

I love an easy recipe.  Being a busy mom, wife, and teacher can take its toll on dinner.  I love to cook, but sometimes after a long day at work I can use a little help.  Betty Crocker makes creating a delicious meal fast and easy.  With all the different options that Betty Crocker offers, there is a potato pouch perfect for most any meal.  This time I took a box of Potatoes Au Gratin and made a yummy ham and peas dish out of it.  I took a lot of help from the store and used frozen peas (that I thawed) and diced ham.  It turned out to be a very yummy dish.  This is perfect as a side or for a meal.

Ingredients

• 1 Box Betty Crocker Au Gratin Potatoes
• 2 Tablespoons Butter
• 2 Cups Boiling Water
• 1/2 cup milk
• 1/2 cup diced ham
• 1/2 cup cooked peas

Directions

1. Prepare potatoes according to package directions.
2. Layer on Ham
3. Layer on Peas
4. Stir to incorporate
5. Bake at 450 degrees for 20-25 minutes

Be sure to check out more fast and delicious recipes at Spud Hub and enter to win one of  four $250 gift cards!

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Please leave a comment about each entry, include a valid email address or you may contact me directly with your contact information.
Open to continental US residents only. This giveaway will end at midnight on December 3. Winners will be picked from Random.org. 
Good Luck!

This giveaway was made possible by Betty Crocker .This has been a sponsored post written on the behalf of Betty Crocker. All opinions are 100% mine.

As the days are getting colder, my husband and I like to warm our weekends up with homemade soups.  Last weekend I decided to make a corn chowder.  It turned out wonderful and rich and my husband loved the bread bowl!

Ingredients:

• 1 Tbsp butter
• 1/2 large onion, chopped
• 2 14 oz cans chicken broth
• 2 red or white potatoes, peeled and cut into 1-inch pieces
• 1/2 tsp oregano
• 1/2 tsp poultry seasoning
• 1/2 tsp chili powder
• Salt and freshly ground pepper to taste
• 3 cups fresh or frozen corn kernels
• 1 (4 ounces) can chopped mild green chiles
• 1 large raw chicken breast cut into 1-inch bites
• 1 cup half-and-half
• 2 cups shredded cheese (I used a cheddar/jack blend)
• 1 roasted red pepper, cut into 1-inch strips (jarred is fine)
• 1 Tbsp chopped fresh cilantro
• Hot sauce (I used a bit in the chowder and then served it on the side for those who wanted a bit more of a kick)
• Shredded cheese for garnish
• Bread bowls for serving

Directions

In a large Dutch oven, melt butter and add onions until translucent.  Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.

Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add half and half and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in red pepper, cilantro, and hot sauce.

Serve in bread bowls with additional shredded cheese and cilantro for garnish.

Based off a recipe I found on About.com

I love creating new recipes.  I often use store bought ingredients to help out as I am a busy mom and have a limited amount of time on my hands. I love the challenge of mixing fresh ingredients with ready made ingredients and the result is a yummy dish of food for my family.

I have always been fond of Betty Crocker products, but I hadn’t tried their mashed potatoes before.  Seeing as how I am from Idaho, we know how to make mashed potatoes from scratch, but it isn’t a quick process.  I love making potato croquettes from left over mashed potatoes, so I thought I would take Betty Crocker Roasted Garlic Mashed Potatoes and make them into croquettes.  The result, an extremely yummy appetizer or lunch!

Ingredients

• 1 pouch Betty Crocker Roasted Garlic Mashed Potatoes
• 1 1/3 cup water
• 1/2 cup whole milk
• 2 1/2 tablespoons butter
• 1 tablespoon flour
• 1 egg
• Bacon (optional, I used bacon bits)
• 1/2 cup cheddar cheese (or your families favorite kind of cheese)
• Bread crumbs
• Vegetable Oil for frying
• Sour Cream for dipping

Directions

• Prepare Roasted Garlic Mashed Potatoes according to package directions.  Let cool completely.
• In a large mixing bowl mix egg, bacon, cheese, flour and potatoes together.
• Will a small scoop, portion out potato mixture into small balls and place on parchment paper.  Put this into the freezer for about 5 minutes.

• Roll potato balls into bread crumbs pressing down to make flat cakes.  Make sure bread crumbs completely cover the potato mixture.
• In a deep skillet, heat about a 1/2 inch of vegetable oil.  Place croquettes into the oil and fry for about 3 minutes each side.
• Serve with a side of sour cream!

For more recipes and ideas using Betty Crocker Pouch Potatoes be sure to visit the Betty Crocker Spud Hub.

Win a $50 Visa Card from Betty Crocker to help create your dinner!

Want to win?

Leave a comment and tell me what your favorite potato recipe is!

(You must complete this entry before completing any of the bonus entries)

Bonus Entries:

• Follow me on Twitter and Tweet: Win a $50 Visa Card from Betty Crocker and A Mom’s Impression Enter here: http://wyn.cc/5ib6k
  (You may enter daily, just leave a comment with each Tweet’s link)
• Like A Mom’s Impression on Facebook
• Blog about this giveaway (Please leave a link to your post)
• Grab my Button and post it on your blog.
• Subscribe to A Mom’s Impression by Email (2 Entries, please leave 2 comments: Please remember to confirm your subscription)
• Comment on any non-giveaway post on A Mom’s Impression. (just tell me what post you commented on)
• List this giveaway on any giveaway site, or share on Facebook.

Please leave a comment about each entry, include a valid email address or you may contact me directly with your contact information.
Open to continental US residents only. This giveaway will end at midnight on November 30. Winners will be picked from Random.org. 
Good Luck!

This giveaway was made possible by Betty Crocker .This has been a sponsored post written on the behalf of Betty Crocker. All opinions are 100% mine.

Bacon… is there a more delicious food out there?  I don’t think so!  My brother-in-law loves bacon so much, that my sister bought him some chocolate covered bacon once.  I think he has had some bacon ice cream, and I wouldn’t be surprised if he has some bacon cologne!  This week is National Oscar Mayer Bacon Week and to celebrate I am sharing with you one of my mother in-laws specialties, Bacon Wrapped Scallops.  We love munching on these appetizers during special dinners.  They always go fast and it seems like I eat about a dozen every time!  Trust me, you will love them.

Photo Courtesy of JDFoods.net

Bacon Wrapped Scallops

24 lg. sea scallops (about 2 lbs.)

12 slices bacon

Seasoned pepper

Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper.

Preheat broiler. Place scallops on rack in broiling pan, with bacon facing the heating element. Broil 8 to 10 minutes until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.

Are you a bacon lover as well?  Oscar Mayer is giving away an amazing prize package to one of my readers!  You don’t want to miss out on this one!

Win It

One (1) lucky reader will win an Oscar Mayer Bacon Prize Package that includes:

• A YEAR SUPPLY of bacon (in the form of 52 free product coupons)
  
• $125 Amex gift card
• Limited-edition Oscar Mayer Bacon Week apron
• Bacon essentials kit

Want to win?

Giveaway has Ended!

This giveaway was made possible by Oscar Mayer. I was not compensated for this review other than the prize package shown. All opinions are 100% mine.

Halloween is just around the corner.  While we try to figure out a costume for TJ to wear (right now it is either Buzz, or a pirate) my mind always drifts off to what we are going to eat on the big day!  I love hosting parties and coming up with creative recipes so when I heard about the Spookamole contest from Avocados from Mexico, I knew I had to submit something.  Our family loves avocados.  My son loves it spread on his toast in the mornings.  My husband and I love making our own guacamole and adding chunks of avocados to our tacos.  I wanted to make something that was kid friendly, so of course I thought about making some cupcakes!

Avocado cupcakes?  Yes, I know it sounds weird, but they are delicious!  I used Haas Avocados from Mexico because they are available year round and are the best avocados that you can find at the grocery store.  So how did I do it?  Well I got to thinking that avocados can replace oils and butter in most recipes so that was my game plan for the cupcakes.  Instead of adding oil to my cake mix, I used avocado.  With my buttercream recipe, I omitted the Crisco and added 2 avocados instead.  It turned out a fun spooky green color and it tasted fantastic!

Avocado Cupcakes

Ingredients

• Package of Lemon Cake Mix
• 3 eggs
• 2/3 cup buttermilk (I used powdered,  you could also use a cup of water instead, but I always use buttermilk in my cake instead of water)
• 1 large avocado

Preheat oven to 350 degrees.

Mix all ingredients together in a large mixing bowl.  Mix until well combined. (if you don’t like bits of avocado in your cupcakes you will want to smash the avocados together before mixing them into the other ingredients.)

Fill cupcake liners 2/3 full of cake batter.  Bake for 15-20 minutes until done.  Let cool.

Avocado Buttercream

• 1 pound powdered sugar
• 1 teaspoon vanilla (or lemon extract)
• 2 avocados

Mix avocados together until well smashed, add vanilla and a cup of powdered sugar.  Mix well for about 4 minutes.  Add additional powdered sugar until well combined.  If you want thicker frosting add more sugar. (Adapted from a recipe from Alton Brown)

I wanted to try out a couple of different options for decorating the cupcakes.  While they look just fine with the frosting, I also added some chocolate sprinkles to one, some autumn leaves to another, and some spooky eyeballs to a third one.  Be creative, you could even make them into witches!

While I created these for Halloween, these would be great for a St. Patrick’s day party, or a football party if your team wears green, or even a Christmas party.  Remember that Avocados from Mexico are available year round so you can make these delicious cupcakes whenever you feel the need for some green!

I wrote this review while participating in a Spookamole blog tour by Mom Central Consulting on behalf of Avocados from Mexico and received avocado items to facilitate my review and a promotional item to thank me for taking the time to participate.