Subscibe to DEAL OF THE DAY

My 14 yr old mini-me daughter Ky has really taken to the
kitchen and I've been the one enjoying the benefits of her
creations! Her latest inspiration comes after I brought home
one of our new Red Copper Flipwich panini pans to try it seemed
like the perfect personal size she could use after school for
a sandwich snack. The day after I brought it home she actually
surprised me with a Pinterest worthy bananas stuffed French
toast platter and garnished with sliced bananas on the top.
Was I surprised and impressed...props for presentation too Ky!

I pointed to that perfect little pan and said you made 'all
that' out of 'that'? Yep she made the recipe right out of the
recipe book that is included with it and just swapped in bananas
for the strawberries since that was all we had on hand. It was so
easy to use and with the nonstick ceramic surface there was no
need even for extra butter. (a bonus for me, Hubby tends to
call me Mrs. Butterworth! ;o) Bonus easy it is to clean
and tuck right back away when we're done.

I had only paninis and those campfire pies on the brain and
hadn't even considered it for breakfast but there there's so
much you can do with it even hot dogs? Ky and I both give
our 'THUMBS UP' on this pan after trying many different
flavors too.

So before I forget I'm thinking you'll all want to see this
too right? Here's a link to check out Katie with Cathy Mitchell
showing you all about it and even pick one up while the're less
than $10 too.
See the Red Copper Flipwich here

I have 10 siblings and they're all getting one from me for
Christmas this year to remind them of our fun annual family
camping trips.

What goes perfect with these toasty sandwiches but a nice
soup and this hearty squash soup is perfect for the season.


P.S. If you've ever used this pan or or once you get it and give it
a try I'm real curious to know what you think too? Drop me a
line and tell me what you made and how it went.

Email Me





3 butternut squashes
3 kabocha or hubbard squashes (or other hard squash)
4 leeks
1 Tbsp olive oil
8 cups stock or water*
1/2 cup rolled oats
1/2 tsp salt
1/4 tsp white pepper
1 tsp nutmeg
1 tsp cinnamon

Clean and halve each squash from top to bottom. Remove
seeds. Lay squash halves face down and cut across in 1/2-
inch slices. Cut the skin off each piece and then chop
into 1/4-inch chunks. Clean leeks and cut on the diagonal
in 1/4-inch pieces. Set aside one cup. In a large stock
pot, saute the rest of the leeks in oil for 1 minute.
Add the squash and sauté for another 5 minutes. Add the
stock or water and bring to a boil, then turn flame down
and let simmer for 5 minutes. Add oats and simmer 5 minutes.
Add salt, pepper, nutmeg and cinnamon and let simmer 5 to
10 minutes, until the squash is soft. Purée in a food
processor until very smooth. Press soup through a fine-
meshed sieve if a smoother texture is desired. Transfer
soup back to pot and keep warm. In a small skillet, saute
the remaining 1 cup of leeks in a little olive oil, scatter
over warm soup, and serve.

Yield: 8-12 servings
Category: Soups, Vegetables

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


A zap in the microwave is the most effective method for
killing up to 99.9999 percent of the bacteria, mold and
yeast lurking in your sponge, according to researchers
at the USDA and Michigan State University Extension.

Before you zap, make sure your sponge doesn’t contain any
metallic material or have a plastic scour pad attached.
Then, thoroughly soak it in water (a dry sponge could
catch on fire) and microwave it in a microwave-safe bowl
on high for 1 minute. Let the sponge cool for 10 to 15
minutes in the microwave, then remove it and squeeze
out any excess water.

Sometimes our cleaning tools need a good cleaning themselves.
Kitchen sponges — the squishy soft ones made of cellulose
fiber — are sneaky harbors of bacteria, mold and yeast.
They provide a damp oasis for these invisible foes that,
when left to thrive, can become a microscopic colony of
hazards to your family's health. Before you swear off
sponges for good, here are two ways the scientists at the
United States Department of Agriculture recommend cleaning