Cherry Chipotle Meatloaf - The Best Meatloaf I've Ever Had

Just for the record here, let me tell you that I have never been a fan of meatloaf. Not even meatloaf sandwiches.

Until now.

And...just for another record, let me tell you that when it comes to ketchup, I can take it or leave it (most often I leave it).

This is a Not Ketchup meatloaf.

And when I say Not Ketchup....I literally mean Not Ketchup

My friend and fellow blogger Erika from In Erika's Kitchen, has launched an amazing new product called Not Ketchup Dipping Sauce. There are currently 3 flavors: Cherry Chipotle, Blueberry White Pepper and Smokey Date, with the promise of 4 more flavors to come. You can see which two bottle Erika sent me...and I couldn't be more thrilled! Not only is Not Ketchup a great alternative to ketchup, but it's made with fresh ingredients (fruit, not tomatoes), natural sweeteners, no artificial flavors or colors, no processed sugar and no preservatives. And....its gluten free.

Aaaaaaaaaaaaand, it's delicious!

I haven't figured out what I'm going to make with the Blueberry White Pepper yet, but I have thoroughly enjoyed the spicy tang of Cherry Chipotle.

Let's talk about meatloaf for a minute. People either love it, or hate it. And most who love it, only love the kind they make. I never knew how particular people are about meatloaf. I guess when it comes down to it, if it's not made right, it's not good.

I learned something the other night....part of what makes or breaks a meatloaf, is how you mix up the ingredients. DO NOT squish everything in your hands, making it ooze out between your fingers (cuz I know...that is part of the fun, right?) Well, it makes for a bad meatloaf. Just kinda stir everything together with your hands. I beat the egg before adding it, which made me feel better about not over mixing it.

And here's an amazing tip: instead of using bread crumbs, puree some garlic croutons in your food processor!

Use a meat thermometer. You want the inside to be 155' F. The temp will rise once removed, while it's resting. Using the thermometer will prevent you from ending up with a dried out meatlog meatloaf.

Ingredients make a difference too, of course. Swap things around...if you know you don't like bell pepper, swap it for something else. If you're not into garlic, use extra onions or something. Get it?

Cherry Chipotle Meatloaf
Inspired by: Good Eats Meatloaf
Printable Recipe

3 oz garlic croutons
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp summer savory (if you prefer thyme, then use that)
1/4 of an onion, chopped
1/2 carrot, chopped
1/4 of a bell pepper (I used yellow)
2 cloves garlic, chopped
1/2 tsp salt
1/2 egg (beat an egg and measure out about 1 1/2 TB. Gets a little tricky, but don't stress, you don't have to be exact on this)
1/4 cup Cherry Chipotle Not Ketchup, plus more for serving
1/2 lb ground chuck
1/2 lb regular ground beef

Preheat the oven to 325' F. Line a baking sheet with parchment paper.

In a food processor, combine the croutons, black pepper, cayenne pepper, chili powder and summer savory. Process until the croutons have becomes fine crumbs. Place in a medium sized bowl.

Put the onion, carrots, bell pepper and garlic in the food processor and pulse until finely chopped, but not pureed. Add to the bread crumbs.

Add in the salt, egg and meat. Combine without squeezing everything together.

Place the mixture on the parchment paper lined baking sheet and form into a loaf, pushing it all together into a solid loaf shape.

Place in the oven and bake for 10 minutes. Pour the glaze of the top and down the sides. Place the thermometer in the meat loaf and bake until done. The length of time will depend on how thick your meatloaf is, which is why I believe the thermometer is really needed here. You want the reading to be 155'. Once temp has been reached, remove from the oven, cover lightly with foil and let it rest for about 10 minutes.

Serve with you're favorite sides (mashed potatoes seem to be top on that list) and a little extra Cherry Chipotle Not Ketchup to drizzle over your slice.

And....this folks, is the meatloaf that won me over. I can now say: Yes, I like meatloaf. But only the kind I make.

Psst....Stop by Not Ketchup for a list of stores that carry this new yummy sauce, or place your order direct.

Cinnamon Roll Style Bread Pudding

What do you do when your husband brings home Pandoro (traditional Italian sweet yeast bread) and you forget to eat, serve or otherwise do anything with it during the holidays?

You make bread pudding.

Crazy good bread pudding.

Maybe because you feel guilty for ignoring the Pandoro. Or maybe you think it might deserve to be treated a little special. Ooor...maybe you're just craving cinnamon rolls and are too lazy to make them.

Cinnamon Roll Style Bread Pudding
Inspired by Cinnamon Roll Bread Puddiing
Printable Version

10 oz of large dice Pandoro (about 7 cups)
2 tsp ground cinnamon
4 large eggs
2 cups milk
3/4 cup heavy cream
1/3 cup Amaretto or any nut flavored liqueur
1/2 cup sugar plus more for garnish
1 tsp vanilla extract
1/2 tsp salt
1 cup chopped pecans
Cinnamon Roll Glaze (recipe to follow if you don't have one)

Preheat your oven to 350' F.

Sprinkle the cinnamon over the diced bread and arrange in a 2 quart casserole dish.

In a large bowl, lightly beat the eggs. Add the milk, cream, Amaretto, 1/2 cup, vanilla extract and salt. Mix until combined.

Pour egg mixture evenly over the bread. Let everything soak together for at least 15 minutes.

Bring about 8 cups of water to a simmer.

Top the bread pudding mixture with pecans and sprinkle with about a tablespoon of sugar. Place the dish into a larger roasting pan and add enough hot water to reach about halfway up the side of the baking dish, creating a water bath.

Place both dishes in the oven and bake for 50 - 60 minutes, or until custard has set and the top is browned. Remove from water bath and allow to cool for about 10 minutes.

To make a simple glaze, combine 4 TB butter, 2 cups of powdered sugar and 1 tsp of vanilla. Beat until combined. Add 3 - 6 TB of hot water, 1 tablespoon at a time, until desired consistency. Drizzle over the top, reserving some for individual servings as desired.

I don't know if this is a dessert...or a breakfast....both? One and the same...depending on how late of a night you've just had? Which ever it is....you're gonna want more of this velvety smooth, cinnamonie, nutty, deliciousness.

Bread Rolls made with No Knead Dough

Well, as of yesterday, it's been 5 years since my first blog post. Boy have things progressed. I started blogging without a purpose but over the years it has become a tool. Not only for recipes, but for edging me forward in my cooking ventures. Encouraging me to step outside of my comfort zone and spread my wings a bit.

I have tried many new things and have written about my journeys. I write about it, not because I have become an expert but because I want to encourage you to do the same. If you dream of making donuts or ice cream or....whatever, then do it. Follow a recipe and try it. I'm not a chef. Beyond home economics in junior high school, I have never taken a cooking course what so ever. There is nothing special about my abilities. I want to show encourage you....if I can do it, so can you.

Before blogging, I had dreams of baking beautiful loaves of bread (without the use of a bread machine) but I just couldn't do it. I tried several times, with less than adequate results. It actually stressed me out. The whole kneading and rising process was the worse part. How long? How much? Is it warm enough in the room? Has the dough doubled? I really got hung up on the 'time' issues. Through blogging and the friends I've "met" in the food blogging circuit, one of my greatest achievements over the years has been finding my comfort zone with yeast. I can now bake bread with confidence. Not that every loaf is perfect and beautiful, but at least I know what I'm doing.

If I can give you any advice on baking bread it would be....don't get hung up on the restraints of  the almighty clock. The dough will be ready when it's ready and not a moment sooner.

Here's a little tip: in order to find out if your dough is ready for the oven, gently poke it with two fingers. If the dough does not spring back quickly, then it's ready.

There are 4 basic ingredients that are the foundation for most breads; flour, yeast, salt and water. With these 4 ingredients you can make a basic loaf of bread in any shape. You can make a dough that requires kneading or you can make a dough that requires no kneading. The manner in which you bake it will affect the texture, whether the crust is soft or chewy. As long as you have those 4 ingredients, you're good to go.

I'm going to show you how I make most of my bread these days. I use a no-knead recipe. Why? Because of the convenience. You can mix up a rather large batch of dough and store it in the refrigerator for up to two weeks, using only the amounts you want.

And it's not an all day process.

You don't need any special tools or equipment. Just a large container that has a lid.

Most of the no-knead recipes that I use, I get from Artisan Bread in Five Minutes a Day. I do switch things up here and there, but you can search my blog for all that.

Basic No-Knead Dough

6 1/2 cups bread flour (or all-purpose flour)
1 1/2 TB yeast
1 1/2 TB salt
3 cups lukewarm water

In a large bowl that you can cover or a large container that has a lid, combine the flour, yeast and salt. Add in the water and stir until thoroughly combined. Cover loosely and let sit on the counter for 2 hours or more. If it ends up being several hours, no worries. It won't hurt anything. The main goal is for the yeast to activate and for the dough to double in size.

At this point you can place the container in the refrigerator. Do NOT secure the lid. It needs breathing room, otherwise with all the yeast gases dancing around in there, you'll end up with a minor explosion. I've heard that it creates quite a mess.

At any time during the next 2 weeks you are ready to bake bread.

Get out a baking sheet and either sprinkle it with corn meal (you can use flour but it burns quicker) or line it with parchment paper.

Dust your counter or work surface with flour.

Sprinkle the top of your dough with some flour and grab a handful of dough, about the size of a grapefruit

Form it into a ball by stretching the surface of the dough around to the bottom, rotating as you go until all four sides have been stretched and you have a nice little taunt surface. You can sprinkle the dough with a little more flour if needed in order to keep things from being too sticky.

With a bench scraper or serrated knife, divide the ball into 4 equal segments. Form each segment into a ball as you did before.

Working with one ball at a time, Flatten and elongate with your finger tips to form a rectangle, about 4 inches in length. Working with the long edge of the rectangle, fold 1/3 of the dough over as you would a letter, then fold the opposite end down to the edge, pinching as you go. You should now have a little baguette shape. Place it on your prepared baking sheet, seem side down, and continue with the remaining 3 balls.

Cover loosely with plastic wrap or a cotton tea towel and allow to rest for about 45 - 90 minutes, depending on the temperature of the dough and the room. Do the finger poke test I told you about earlier to see when it's ready for the oven. About halfway through the rest period, preheat your oven to 450' F.

Once ready, there are two routes you can go. If you want a soft crust, just brush the tops with water (I then sprinkled them with flour for a "rustic" look) and slice the length with a serrated knife about 1/4" in depth.

Let me explain what happened here. Normally the surface is nice and smooth but I may have let them rest a bit longer than necessary because the plastic wrap I covered them with....well...it pretty much stuck to my dough. Which was a little challenging to peal off. Thus creating a nubbly surface. Let's just say...thank God, looks isn't everything.

Place in the oven for about 30 minutes or until a deep golden brown.

These were perfect for a non-traditional French Dip sandwich with alfalfa sprouts

If you want a more hardy, artisan surface that's chewy and crispy, when you pre-heat the oven, place a baking dish at the bottom of the oven and just as you're placing your dough in the oven, pour a cup of water in the dish to create steam. I didn't brush these rolls with water or anything. No reason other than I forgot.

This time I used a cotton tea cloth to cover them (no sticking) but the surfaces got a little firm which caused the dough to bust out a little during baking. I think the humidity in the air is really low right now. But the crusts came out nice and crisp and were great for my breakfast sandwich

Sauteed mushrooms, leeks and garlic, topped with bacon, eggs and cheddar cheese.

And there you have it. Both of these sets of rolls came from the same dough batch, yet turned out very different. And I still have enough dough to make another loaf of bread or set of rolls. Neither set came out perfect (due to the sticky plastic wrap and the dry air conditions) but both were worth every minute and tasted wonderful.

In 2014 I want this to be the year you conquer your fear. I challenge you to try something you've been wanting to do...whether its a technique, recipe, a particular ethnic cuisine. I think you'll be pleasantly surprised with the outcome and this in turn will give you the courage to try more.

If I can do it, anyone can.

Happy New Year everyone!

Gluten-Free Pumpkin Bread with Chia Seed binder

This recipe wasn't originally gluten-free. To be honest, I've had this recipe long before I knew that Celiac existed. Long before I knew what "gluten" was. In fact, I've had this recipe since I first started to learn how to bake.

Let me "date" myself....this recipe sheet was not printed from a computer, or copied on a photocopy machine. It was printed from a ditto machine. And yes, the ink is purple. And if you know what I'm talking about....you can probably almost smell the ink.

Way back when....(think...That 70's Show) I took a cooking class in middle school as part of the home ec "wheel". And we baked Pumpkin Bread. I kept the recipe (and the quiz that's on the bottom half of the paper) all these years but had not baked it since.

Although it looks like I've used it numerous times. I did bake it for Thanksgiving that year and apparently at the tender age of 12? 13? I was an extremely messing little baker.

Fast forward to the present. My daughter asked me to bake this as a gluten-free version. I couldn't pass up the challenge. I was, however...nervous. I don't enjoy the aftertaste, nor the texture of g.f. breads. My daughter doesn't seem to mind (she's earthy like that).

Anyway, just to make sure I wasn't messing anything up, I poked around the internet to see how other's were making gluten-free pumpkin breads, and that's when I came across a really great blog Gluten Free Girl and where I learned what was causing my g.f. dislike. Xanthan gum.

And that's where I learned about the wonderful chia seed replacement. I got excited cuz I actually had chia seeds in my cupboard!

Here's the basic chia seed replacement rule:

Grind up some chia seeds. Mix it with boiling water at a 1 part chia, 2 parts water ratio. This will form a gooey mixture. When a recipe calls for xanthan gum, replace it with an equal amount of the gooey chia seed mixture. If you are converting a recipe, use 1 tsp for every cup of "flour".

Note: you may have to increase the baking time due to the added moisture.

I'm going to share my converted gluten-free version. Of course you can just use all purpose flour and omit the chia seeds, and that's the original recipe.

Gluten-Free Pumpkin Bread
(adapted from Mt. Gleason Jr. High home economics class)
Printable Version

1 1/4 c. sugar
1/2 c. vegetable oil
2 eggs
3/4 cup pumpkin
1/4 cup applesauce
2 tsp premixed chia seed and water mixture as instructed above
2 cup sifted oat flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/3 cup chopped walnuts or raisins (optional, I did not add either of these)
1/3 cup water

Preheat your oven to 350' F. Grease and flour 2 bread pans or line them with parchment paper.

In a large bowl, combine the sugar and oil. Set aside.

In a medium bowl, beat eggs until fluffy. Stir in the pumpkin, applesauce, and chia seed mixture. Set aside.

Sift the dry ingredients together, 3 times.

If using walnuts or raisins, add them to the dry ingredients.

Starting with the dry ingredients, alternately add dry ingredients and water to the pumpkin mixture, starting and ending with the dry ingredients.

Divide the batter between the two prepared bread pans and bake for about 45 mins to an hour (or so). I can't give you an exact time because that part of the recipe is illegible. Plus the time needed to be increased due to my chia seed mixture addition. Just keep checking it. The recipe does say that it's done when the top of the bread springs back when lightly touched with your finger tip. I used the toothpick method.

The results? Delicious and very moist. Still a little crumbly but not in a dry, corn bread sort of way. And check out the mound! To me, that is a beautiful sight. If you'd like, you might increase the spice measurements for a stronger flavor, as they are mild as is. 

Let me make a statement here: I am not required to have a gluten free diet, nor are any members of my household. I do have a very dear close friend and an aunt who have Celiac disease. I am not fluent in the ways of hidden gluten in common foods. I am not a source of medically accurate advice on the subject. I am aware of the negative affects that gluten has in our diets. I enjoy experimenting in my kitchen. My girls are very health conscious and on occasion prefer to eat gluten free. This is where my dabbling comes to play. Any misinformation is purely accidental and due to ignorance on my part. Please feel free to point out anything that I have misinterpreted. 

Winter Blush and an Uncommon Goods Giveaway

I have a little something, and then some, to add to your Holiday Cheer!!

I'm giving away a 
$50 Gift Certificate to 

Uncommon Goods 

and I have a great little cocktail recipe for you as well.

You see that pink marble looking glass in the above photo?

No, it's not a candle holder.

No, it's not marble.

It's a shot glass. And it's been carved out of Himalayan Salt! I don't know about you, but I think that's ingenious! And yes...when you take a shot, you taste the salt.

This little gem (it's one of four gems. I mean, honestly, who wants to take a shot by themselves?) was a gift from Uncommon Goods. I'm really looking forward to using these for the holidays, especially the New Year. Cheers!!!

Actually, they have a lot of great gifts and items to brighten up your holidays. If shot glasses aren't your thing, don't worry, you can choose from an incredible variety of items from gifts for 'her' to gifts for 'him', household items, stuff for kids, your office...decor and accessories for your bar. Seriously, their products are very unique and fun. 

But when I saw these shot glasses, they spoke to me. Rather loudly. You could almost say they were screaming my name! 

Almost as loudly as this beautiful cocktail.

Winter Blush

makes 6 cocktails

1 1/2 cups cranberry juice

1/2 cup ruby red grapefruit juice

1/2 cup silver tequila

1/2 cup orange liqueur

1/2 simple syrup (equal amounts of sugar and water heated to a boil, stirred until sugar dissolves)

Sprite to top off served cocktails

Candies cranberries (recipe to follow) to garnish

Orange slices to garnish

Combine the cranberry juice, grapefruit juice, tequila, orange liqueur and simple syrup. When ready to serve, pour some in a shaker filled with ice, shake until chilled and strain into a glass. Top off with Sprite and garnish.

Refreshing, sweet and a little tartness that's controlled by the Sprite. And dangerous. You can't taste the alcohol much so you better watch it. 

As for the candied cranberries...so beautiful and so easy to make:

1 cup of sugar and 1 cup of water, boiled while stirring until sugar dissolves. (this is simple syrup). Poor hot simple syrup over a cup or two of cranberries. Cover and refrigerate a few hours or over night. Strain the simple syrup out (save for using in a cocktail or other recipe). Roll the berries in fine sugar (also known as bakers sugar)

Allow to dry and use as desired.

Don't forget to enter for your chance to win the $50 Gift Certificate below! 

Good Luck and Happy Holidays

a Rafflecopter giveaway

I was not compensated for this post, however Uncommon Goods supplied me with the Himalayan Salt Shot Glass.  They are also supplying the gift certificate for the giveaway.  All opinions are my own.

Pesto Mac N Cheese with Italian Sausage

Who doesn't love pesto? (If you're one of them...just don't tell me and we'll remain friends). Every summer, I have mounds of fresh basil from my herb garden that beg to be made into pesto. If you need a recipe, here's mine: Garlic and Basil Pesto

I fill some jars for friends and myself, I then freeze some in ice cube trays (later place in freezer bags) and store it all in freezer, giving me a complete supply for the year.  Besides using it as the usual spread and enjoying it straight up with pasta...what are some ways you enjoy pesto?

I decided to spice up my mac n cheese the other night. This idea was born at the grocery store as I was literally pacing the meat department, trying to spot something that would spark some interest with my taste buds. Italian sausage caught my eye....and a delicious dish was thus born.

Pesto Mac N Cheese with Italian Sausage
Printable Version

8 oz cooked pasta (you want to use something with ridges or holes. I used Riccioli)
8 oz crumbled and cooked Italian sausage (I used hot Italian sausage)
2 TB butter
2 TB all-purpose flour
1 1/2 cups half and half or milk (a bit more if sauce is too thick)
1/2 cup garlic and basil pesto
Salt and pepper to taste
4 oz muenster cheese, shredded
4 oz mozzarella cheese, shredded
1/4 cup Parmesan cheese,shredded (or more if desired) for topping

Preheat the oven to 375' F. Spray a 1.5 quart oven safe dish with cooking spray. Pour the cooked pasta and the cooked sausage into the dish. Stir to combine and set aside.

In a sauce pan, melt the butter over a medium low heat. Whisk in the flour and continue whisking for a few minutes. Don't let the flour get too brown. Slowly whisk in the half and half (or milk if that's what you're using). Continue to whisk until the sauce thickens. Don't let this happen too quickly...you want to cook out the flour taste. Add the pesto, muenster and mozzarella cheeses and stir until melted. Season with salt and pepper to taste.

Pour the sauce over your pasta and sausage, stir just a bit to make sure it's everywhere. Top with Parmesan cheese

Bake for about 30 minutes or until bubbly and slightly browned on top. Let cool for a few minutes before serving. 

This dish can easily be doubled and is sure to please any pesto lover! It's satisfying, flavorful and is bound to ease that oohie-gooie cheese craving that strikes every now and then. 

While you're here....don't forget to enter for your chance to win 1 of 3 

$100 Gift Certificates 

that we're giving away. Check out my previous post for details: 

Homemade Coffee Liqueur for #HandcraftedHolidays 

Homemade Coffee Liqueur for #HandcraftedHolidays

Once upon a time...long, long ago (in a land not so far away)....during a time when I tried so hard to hang onto Santa Clause (well beyond the norm), I remember my aunt giving gifts to the adults that I wasn't allowed to enjoy. She made homemade coffee liqueur.

When no one was looking, I'd sneak a sip here and there....and then again. It tasted so good! My parents would save it for special occasions and that tempting bottle would be in the cupboard for months.

Thus started my love affair with Kahlua.

As an adult, I have always wanted to try my hand at making coffee liqueur. My aunt refused to share her recipe and has now lost it (the recipe, not her mind). I found myself on my own and a bit intimidated.

I was invited to participate in this fun little Handcrafted Holidays round-up, where I got to choose whatever kind of container I wanted and make whatever I wanted to go inside. This was the push I needed to get me feet wet in making coffee liqueur. The hardest part was choosing the container. Freund Container has some really beautiful bottles and jars and just about any kind of container you could possibly need. And they have a lot to choose from.

After searching and looking, you can see I made a beautiful choice. I fell in love with the Clear Glass Art Deco Bottle, Corked. It's festive, fun, and just the perfect size I needed.

Next came the recipe. There are a lot of them out there. Some use a vodka base. Some use a rum base, while others use Everclear. As I researched and compensated and altered...and finally produced, I discovered that coffee liqueur is flexible. The original recipe I had planned didn't quite do it for me. That's when I grabbed the bottle of Kahlua out of the cupboard and started sipping and comparing.

Maybe not such a good idea. For two reasons. One...replicating Kahlua is a high standard to reach, but it helps guide you in the right direction. Two...well, after so many sips back and forth, it's bound to affect you.

You can be the judge on whether or not it's a good idea.

Anyways, I added, altered and changed up as I went...all for the better in the end. And once the finished product was placed in my new beautiful jars...ooooh, I got so excited! I can't wait to hand these out as gifts.

Homemade Coffee Liqueur
Printable Version

1 1/2 cups white sugar
1 1/2 cups water
6 cups espresso (I used instant)
4 TB instant espresso powder
3 cups vodka
3 cups dark rum
3 TB vanilla extract
8oz piloncillo (or brown sugar if you don't have access to piloncillo)

In a small saucepan, combine the white sugar and water. While stirring, bring to a boil. Continue to stir and boil until it begins to thicken and caramelize (this could take several minutes). Combine hot espresso, the espresso powder and the caramelized simple syrup. Stir.

If the espresso isn't hot, don't reheat it....just pour in the caramelized simple syrup anyway. It'll harden instantly

And will look all pretty in a weird sort of way...and it might concern you. But don't worry. Drop it back in and it will slowly dissolve.

Add in the remaining ingredients, including the solid hard mass of piloncillo. It too will melt. In time.

Just stir occasionally and check on it. Not because it needs to be checked on, but it goes through a pretty cool transformation.

Once everything has melted all together, pour your newly made coffee liqueur in your beautiful bottles. Tie a bow around the neck and you have yourself one impressive, sure to please holiday gift.

I mentioned that this is part of a Handcrafted Holiday round-up. Below are the links to several gift ideas for the upcoming season. With the holidays upon us, if you're looking for that special gift that speaks volumes because it was handmade by you....this is the perfect place to start!

Handcrafted Holiday ideas for making gifts from your kitchen using products from Freund Container:

Candy Cookies in a Jar from Alida's Kitchen 

Chai Tea Blend from Curious Cuisiniere 

Flavored Sea Salts {DIY} from girlichef 

Homemade Bailey's Irish Cream from That Skinny Chick Can Bake 

Homemade Coffee Liqueur from Cooking for My Peace of Mind 

Homemade Crunchy Granola from Magnolia Days 

Homemade Flavored Simple Syrups from The Girl in the Little Red Kitchen 

Homemade Mexican Hot Sauce from Juanita's Cocina 

Homemade Steak Sauce from The View from Great Island 

And to make the gift making and giving season even better.....We are giving away gift certificates!!! Three....$100 GIFT CERTIFICATES to be exact! Tell me, in a comment, which Freund container you would love to use, and what you would make to put it in. Then take advantage of all the different ways you can enter more chances to win!

a Rafflecopter giveaway
This giveaway is for three $100 gift certificate to Freund Container & Supply. Gift certificate will expire on February 28, 2014. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. This giveaway will run from Friday November 22, 2013 through Saturday November 30, 2013 (11:59 pm ET).  Winner will be notified within 48 hours of the close of this contest, and given 48 hours to respond before a new winner is chosen.


Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look at
Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

I was not compensated for this post, however Freund Container supplied me with a case of jars/bottles for making this project.  They are also supplying the gift certificates for the giveaway.  All opinions are my own.