Tuesday, June 5, 2012

Country Crock at the Murray Household

This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

You all must be wondering, why is this die hard baker talking about something other than butter? Well, because more than a food blogger, I'm a wife that married into an apparent Country Crock loving husband. Before being married to M, it was rarely something I bought at the store but after almost 5 months of marriage, Country Crock has been a staple at the Murray household.

The first time we were grocery shopping and he grabs the huge tub, I stared in dismay. He explained it was so much easier to spread, as well a it was a comfort food to him; he grow up with it melted into his veggies and spread on his morning toast. How could I ever go against childhood memories?! And now, it's become a favorite of mine as well, for the best reason is that I love buttered toast and it's SO much easier to spread Country Crock than frozen hard butter early in the morning. Plus, I definitely agree with the homey, comforting tasting.

Since we're newlyweds and childless, we really don't have to get veggies into the kids, but if you are a Mom or Dad looking for quick and simple tips and recipes to make serving veggies more fun, this is great:  Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love! In the meantime, I adapted one of the cookbook recipes and made it as breakfast! 

Sweet Potato Hash Browns
Adapted from the Clare Crespo Cookbook
Makes 2 servings

1 sweet potato, peeled and grated
1/2 small yellow onion, peeled and grated
1 large egg, slightly beaten
to taste: salt, pepper, Sriracha
1/4 cup Country Crock Spread

  1. Mix the grated sweet potato, onion, and egg in a small bowl. 
  2. Season with black pepper, Sriracha and salt.
  3. In the Clare Crespo Cookbook, she then makes small mounds and brushes Country Crock over them to bake at 350F until golden brown. Since I didn't feel the need to turn on the oven so early, you can melt some Country Crock in a cast iron pan on the stove top and cook the hash browns until golden brown and cooked. 

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