Country Crock Spread

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

We are HUGE fans of Country Crock Spread and you can always find it on our weekly grocery list.  We love Country Crock Spread because not only is it affordable but our children love it!  It's hard to get kids to eat certain foods but I know you have heard me say it a billion times that if you make food fun, kids are way more likely to eat it so that is why I am really excited about sharing this with you!!!  Veggies are not my kids favorite thing in the world to eat but if I make them right, my kids will gobble them up!!! When I cook canned corn or green beans, I just toss in a tablespoon of Country Crock Spread and a pinch of salt and pepper while they are cooking and it makes a HUGE difference in the taste and we rarely have any leftovers. With Country Crock, we don't have to trick our kids into eating their veggies by hiding them into other dishes. My kids eat them willingly and THAT is a huge plus for me! It's no wonder that 8 out of 10 kids love vegetables that are made with Country Crock!!!

More Reasons Country Crock is a Great Choice:

*70% less saturated fat and 30% fewer calories than butter

*0g trans fat

*RD approved

Recommended in 2010 Dietary Guidelines

We received a copy of the Clare Cerespo Cookbook online and it was full of so many cute ideas of what you can do with a few veggies and some Country Crock Spread!!!  Our children LOVE corn on the cob so we were super stoked to make these rocket ships! We were supposed to use a cherry tomato on the top but wouldn't you know, that's the one thing we didn't have so we had to make due with a grape instead. The kids still thought they were super cool though and couldn't wait to dive in and eat them!!!!

Country Crock Rocket Ships

Ingredients:

2 Ears Corn-on-the-Cob

2 Zucchinis or Cucumbers

2 Cherry Tomatoes, halved

2 Tbsp. Country Crock spread, melted

1 lemon, sliced in half and seeds removed

Directions:

Cut the ends off the corn and then cut corn-cobs in 2 pieces. Cut ends off of the zucchini or cucumber (about 2-inch long pieces). Cut the very tip off these zucchini or cucumber ends (1/2 inch). Cut center pieces of zucchini on the diagonal to make four triangle shapes. Slice those to make three triangle slices. 

Bring a couple of inches of water to boil in a pot with a steamer basket. Place corn and zucchini pieces in basket. Cover pot and let cook 10 minutes. Remove zucchini pieces from basket (if using cucumber, keep raw!) Cover pot and let corn cook 5 more minutes.

Remove corn and place pieces on end on plates. Stand three triangle zucchini pieces around the base of each corn cob for rocket wings. Place ends of zucchini or cucumber on top of corn-cobs for rocket noses. Pl ace a cherry tomato half on the very tip. Brush rockets with Country Crock spread. Squeeze lemon juice over rockets. 

Super cute and your kids will gobble them up!!!!

Being the big baseball fans that we are, the recipe below could not have come at a better time!!!!  These potatoes are SO cute!!!!  These are next on our list to make!!!!

Out of the Park Baseballs

Ingredients:

1 medium red bell pepper, seeded and very thinly sliced

3 medium baking potatoes, peeled and coarsely chopped

2 Tbsp. Country Crock Spread

2 Tbsp. reduced-fat sour cream

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. black pepper

Directions:

Bring a small saucepan of water to boil. Add pepper slices and boil until pliable, about 5 minutes; drain. In medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes, reserving 2 tablespoons of the cooking water, then return potatoes to the saucepan. 

Add the Country Crock Spread, sour cream, garlic, salt and pepper. Mash with a potato masher or a ricer until the ingredients are blended and the mixture is fluffy.  Add the reserved water, 1 tablespoon at a time until the potatoes are the desired consistency. (Keep them stiff enough to hold their shape) 

Using an ice cream scoop, mold a scoop of potatoes into a half sphere on a plate. Add pepper strips to resemble laces. Cut strips of pepper into smaller 1/4 inch pieces to make cross-stiches. Make additional baseballs with remaining potatoes and peppers!

YUM!

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Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!