Cacique Double Header And Dodger Baseball

Disclosure: This post is sponsored by Society Culinaria on behalf of Cacique. All opinions are 100% my own. 
The Cacique Double Header night at Dodger stadium with all the Cacique guests.

Can it really be that two of my favorite things work so harmoniously together? I’m talking Cacique cheese and yogurt paired with Dodger baseball. Last Friday night I was looking at this view of the field  as I stood with some of my favorite people cheering on the Dodger’s from the Cacique suite.

The view of Dodger stadium.

Kershaw on the mound, and lots of Cacique snacks to munch on. There was a quesadilla station along with a yogurt bar, you could say we were a bit spoiled. It made me realize that I never have to be without these double header treats when watching the game. I could always pack up my favorite Cacique cheese quesadilla prior to the game and take them in, or if having a game watching party here at home a yogurt bar would be a hit…. a grand slam even. It was such a memorable night at the stadium, in a suite, filled with Cacique inspired dishes, attended by my closest friends, a Cy Young award winner pitching for the one and only Dodgers, and a firework finale in celebration of their win. It sounds to good to be true. It almost was.

I am a dedicated fan of the Cacique product line, from their cheeses to yogurts to soy chorizo… and the proof is definitely in my recipe development. I was looking back to see what other great Cacique snacks pair well with baseball and here are a few of my own that have made it on base. I hope you enjoy them this baseball season or with any other sporting event.

Click on any of the links below for the recipes….

Roasted corn and pasilla dip

Nacho Fries

Oaxaca Cheese Pretzels

Stadium Salad

Below is a mini picture diary of the Cacique Double Header event. It was great seeing the Dodgers… but come on, it’s really about the cheese.

The wide variety of cacique cheeses

A wide variety of Cacique yogurts and all the toppings to accompany them.

Nicole Presley and Ericka Sanchez of Society Culinaria enjoying the Cacique Double Header at Dodger Stadium.

Firework night at dodger stadium

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Berry Berry Good Pan Dulce Cake

This berry laced cake is the closest thing you will get to pan dulce in a cake form. So light and moist, and all the ingredients can be bought at Walmart.

I like my world whimsical, fun, and full of love. I am known to live in a close knit circle of friends who all keep it positive. It’s sort-of like living in a bubble where people can look in, but only a select few are actually invited in to play. Not because I’m mean spirited or think I’m above anyone, it’s just because I don’t find common interest with many people. With that being said I am very lucky that one of my best girl friends lives only a few feet away from me…. I mean she lives next door. Right around Easter time she invited me over for a slice of Strawberry cake she made. I was delighted because heaven knows I’m hardly ever invited over for dinner, much less cake. I was so impressed with her strawberry cake and left her home feeling inspired to make my own rendition someday.

A few weeks later I was at Walmart and saw a wide variety of berries on display, as I inspected the cartons of strawberries looking for the reddest, non bruised or moldy or slushed berries I knew exactly what I would make with them. I wanted my berry cake to have a sugar crust on it like my favorite types of pan dulce. I thought the whole process through without ever making a mention of the kind of cake I was set out to make to my family or friends. I have made this cake several times now and each time it comes out a little better than the time before, but every time I make it someone says it taste like a delicious piece of pan dulce. Mission mastered means I am a happy girl in my kitchen with my berry berry good pan dulce cake.

The pan is greased with butter than dusted with sugar. This makes the perfect sugar crust for the bottom of the cake.

Ingredients for strawberry pan dulce cake:

  • 7 – tablespoons salted butter (room temperature)
  • 1 – cup sugar + 3 tablespoons
  • 1 1/2 – cups flour
  • 1 1/2 – teaspoons baking powder
  • 1 – large egg
  • 1/2 – cup crema Mexicana (I used Cacique’s)
  • 1 – teaspoon vanilla extract
  • 7 – 8 strawberries (cut in half length wise)
  • 11 -pitted fresh cherries
  • 10 – fresh blueberries

Directions:

  1. Grease an 8 inch metal cake pan with 1 tablespoon of butter. Make sure to smear the butter all along the edge as well. Then pour 2 tablespoons of sugar into the pan and dust the entire greased pan with sugar. Discard any of the remaining sugar from the pan and set to the side.
  2. Preheat oven to 350 degrees fahrenheit.
  3. In a large mixer beat 6 tablespoons of butter and 1 cup of sugar together until fluffy and pale yellow. About 4 to 5 minutes. Add in egg, crema Mexicana, and vanilla. Mix for another 3 to 4 minutes or until mixture comes together and is smooth.
  4. In a separate bowl sift flour, and baking powder together. In a bowl sift flour and baking powder together for pan dulce cake.
  5. Slowly add the flour mixture to the butter mixture. Mix until incorporated.
  6. Spoon the mixture into the sugar greased pan.
  7. With a rubber spatula, smooth the top of the mixture evenly.
  8. Place the strawberries along the edge of the cake to form and outside ring. Line strawberries around the outer rim of the cake pan to form a ring.
  9. Then place the remaining berries in the middle.
  10. Sprinkle 1 tablespoon of sugar over the top of the berries. Sprinkle one tablespoon sugar over berries before baking.all berries are sprinkled with sugar before going into the oven on this pan dulce cake.
  11. Place in the oven and bake for 15 minutes, then reduce heat to 325 and bake for another hour and 5 minutes.
  12. Allow the cake to cool for an hour or two.
  13. Enjoy!

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Posted in Breakfast Club, Foods for LENT, Holiday, Presley's Panaderia "Bakery", Recipes, Sweets, Vegetarian Corner, Walmart Recipes | Tagged , , , , , , , | 1 Comment

Flavorful Habanero Lime Spiced Onions

Habanero lime spiced onions are easy to make. I use a thinly sliced red onion and place it in a bowl with lime juice and sliced habanero.

Oh boy, Memorial Day is fast approaching, and you know what that means. Lots of gatherings will take place over the long weekend and people will be migrate to one location where food is plentiful. I am no stranger to these communal potlucks or food huddles and am always trying to decide what will hold up through out the day. I know people will whip up a wide variety of dishes and the burning question is “what will add the right amount of a flavorful bite to my food?”

As I strolled my local Walmart I came across a big bin of red onions, that triggered some delicious pickled onions a friend’s mom had made for me many moons ago. She was from the south of Mexico and pickled her red onions with vinegar, peppercorns, and a bay leaf. Even though I found them insanely delicious, I wished they had a little more of a spicy and citrus punch. I was able to find everything I needed right in the produce section for my flavorful habanero lime spiced onions, and knew I would have the perfect bite this Memorial Day. Enjoy!

The key ingredients for spiced onions. The citrus and habanero really pack a spicy punch on the already potent red onion.

Ingredients for habanero lime spiced onions:

  • 1 – large red onion (thinly sliced)
  • 3 – habanero chile (thinly sliced)
  • 1/2 – teaspoon oregano
  • 1/2 – cup lime juice
  • sea salt to taste

Directions:

  1. Slice red onion and habanero chiles as thin as possible. Set to the side.
  2. Juice 3 to 4 limes, and set to the side.
  3. Place sliced onion slices and chiles in a small container, and pour lime juice over the top. A lime being squeezed over the sliced onion and habaneros.
  4. Sprinkle with oregano and salt.
  5. Allow onions to marinate in lime juice over night.
  6. Enjoy onions over tacos, your favorite sandwich, or any dish that needs a spicy citrus kick.

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Cheesy Roasted Corn And Pasilla Chile Dip

This cheesy dip is made with Cacique's panela, queso quesadilla, crema con sal,  roasted corn, and charred pasilla chiles.  Perfect for serving as an appetizer at a party.

It seems I have a few parties to attend, and a handful of gatherings scheduled to take place at my house in the next few weeks. I will be turning to my trusty cheesy roasted corn and pasilla chile dip to entertain and allure my guests. I use Cacique’s crema con sal as my base and build upon it with queso quesadilla and panela cheese. The roasted corn and charred pasilla chiles tie the whole thing together. Once it comes out of the oven bubbly and hot, you won’t be able to resist the temptation of dipping your corn chip or mini toasted bread round in for a cheesy dip.  Get this recipe over on the Cacique blog!

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Tasty Olive Orzo Salad

Tasty olive orzo salad is perfect for a afternoon lunch, or your next gathering. I used Kalamata pearl olives to go and got them at Walmart.

It’s been decided. My son has expressed his wants and us parents are following suit. Early this year he told us he no longer wanted to eat the lunch his school provides, and instead wanted to take a packed lunch from home. I have absolutely no problem with pulling that together for him. The only problem I have is trying to figure out what I could pack him that falls under the guidelines of his school and what he will actually eat. I took him for a grocery shopping trip through Walmart and went through each aisle to see what tickled his fancy. I let him be involved in his lunch options, and I must admit I was pleasantly surprised by some of the items he picked. I never in a million years expected him to choose  Pearls Olives to Go!  Have you seen them? They come packaged like a little carton of applesauce except filled with olives. This may very well be the biggest innovation for olives since pitting them! With the olives being gluten-free flavors, dairy-free, sugar-free, cholesterol-free, trans-fat-free, GMO-free, vegan and Kosher their is no way my son’s school would have any objections to this lunch box friend. It was almost too easy to just pack olives and a cheese sandwich with a side of his favorite fruit. Plus I like the idea that they come in a variety of flavors (Black, Kalamata, Pimiento-Stuffed Green Spanish, and Black Sliced), and each package contains four cups. I stocked up and used some for my son’s lunch and I have been adding them to my favorite olive orzo salad. I pack him the olive orzo salad for lunch as well. Either way….I’m loving Pearl Olives to go, and so is he.

pearl olives to go varieties

Ingredients for olive orzo salad:

  • 5 – cups cooked orzo (cook according to package)
  • 1 – cucumber (cut into cubes)
  • 1/4 – cup chopped pimiento
  • 1 – cup yellow cherry tomatoes (chopped into 4′s)
  • 9 – fresh basil leaves (chopped)
  • 1/4 – cup italian dressing
  • 4 – containers Pearl olives to go (kalamata)
  •  1/2 – cup red onion (chopped)
  • 3 – ounces feta cheese (crumbled)

Directions:

  1. Cook orzo according to package. Drain from boiling water and rinse under cold water.
  2. Place cooked orzo in a bowl. Add in cucumber, pimiento, yellow tomatoes, basil leaves, italian dressing, kalamata olives, red onion, and feta cheese. kalamata olives and orzo salad.
  3. Mix all ingredients together until evenly combined.
  4. Cover with plastic wrap and place in the fridge for an hour.
  5. Serve cold and enjoy!

Olive orzo salad made with kalamata pearl olives.

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Cacique 101 …. The Immersion Event

The current ambassadors of Cacique taking a picture in front of the Cacique plant after a tour.

I thought I knew everything there is to know about Cacique and their beautiful products, until a few weeks ago. Let me start this story from the beginning, I’m getting ahead of myself. Okay… at the beginning of the year I was invited to come on board as an ambassador/regular contributor of recipes to the Cacique website. I gladly said yes, and a few short weeks later I was asked to come visit the Cacique plant in La Puente for an immersion event and plant tour along with the other ambassadors (pictured above). We started our morning with a wonderful tasting of yogurt smoothies.

The Cacique yogurt line is super tasty.

I was most impressed with the pecan flavor, and the strawberry, and the pineapple….. Yes…. they have a serious variety of delicious flavors.

I must say the most heartfelt introduction came from the owners children Gilbert B. de Cardenas, and Ana de Cardenas-Raptis, as they unfolded their family history before us. It was very touching to hear their story of how their parents immigrated here from Cuba and  had no idea how to make their way in America, barely spoke the language, and all they cared about was getting their young children fed. It was humble beginnings as a small company where their parents had to scrimp and save $1500 to start their family business and use to sell the cheese out of their car.  With many years of dedication they have grown into the largest selling Mexican cheese company in the United States. It was with Walmart’s help that they became a national product. They truly are living the American dream and there wasn’t a dry eye in the house as Gil shared their journey with us. Thank you for sharing with us De Cardenas family.

The owner of Cacique Gil De Cardenas telling the family history.

Then the serious eating and tasting began. We sampled all the different varieties of cheese and cremas! I think I finished my plate before the tutorial even began.  Then we got a serving of fried panela….. holy mother of cheeses… can you tell by the expression on my face how good it is (pictured below)?

cheese plate of the different varieties of Cacique cheeses.

A serving of Cacique fried panela is shared between Nicole Presley and Ericka Sanchez.

Here are all the different types of cheeses we sampled and a brief description of their characteristic.

Panela: Crumbly curd style, all-natural fresh cheese, has a mild, milky flavor. When heated it will soften but not get stringy, and it has the magical ability to be seared into a golden slab without getting runny. It crumbles easily and is great to stuff jalapenos.

Cotija: Also known as the “Parmesan of Mexico.” It has a very robust flavor and crumbly texture. Some people use Cotija as a substitute for salt on savory foods. Use as a nice accent of flavor to your dish. It can also be fried and made into croutons.

Ranchero Queso Fresco: A high-moisture fresh cheese that can be crumbled, sliced, or cubed. It has a milky, buttery taste and it does not melt so it is a good cheese if you need it to hold its shape. It goes well with spicy flavors. Crumble it on top of soup, enchiladas, or vegetarian tacos!

Four Quesos Blend: The consumers asked and Cacique introduced their shredded cheese blends in bags. The blend combines four authentic, Mexican-style cheeses: Manchego, Oaxaca, Quesadilla and Asadero. It’s the only one of it’s kind on the market. I like to keep a bag in the fridge at all times for quick quesadilla making.

The rest of the afternoon was taken up with a tour of the plant and an array of different dishes made with Cacique products. I loved it all and was very thankful for the first hand look into how the cheese is made: Cacique 101! In case you’re wondering where you can find Cacique products…. I usually buy mine at Walmart, Ralph’s, Superior, or Albertson’s…. basically you can find the product anywhere and everywhere. Here is a product locator to help further.

Here is a small photo diary of our day.

The tile wall in the Cacique kitchen.Cacique lunch menu written on a chalkboard at the immersion event.A delicious Cacique soy chorizo tostada

Nicole Presley taking a photo of Cacique Banana cream pies. Cacique banana cream pieCacique immersion event #SoCuNicole Presley and Ericka Sanchez of Society Culinaria at the Cacique Immersion Event.

 Disclosure: This is a sponsored post between Cacique Inc and Society Culinaria. All opinions are my own. Thank you Cacique for the lovely parting gift and for an amazing day of product learning.

IMG_4551

 

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Every Easter Should Have Bunny Pretzels

Bunny shaped pretzels make for a fun treat for Easter. I got all my ingredients at Walmart.

Have you ever had a bunny pretzel? Don’t you think it’s about time? This Easter I will be making my family little and big bunny pretzels. I guess it’s safe to say we are pretzel crazy, and why not make it a bunny shape if we can fit it into the holiday. This is the deal. I have been making pretzels pretty often lately and have come to be a dough master in my own right. My Mom and I believe one of the keys to making perfect pretzels is having fresh yeast, and the warm weather helps out too.

The last time I was at Walmart I picked up a small supply of yeast to make another few batches of pretzels. As my dough came to rise for the final time, my mom suggested I make a batch for Easter Sunday. I said “pretzels for Easter?” and she was matter a fact about it all….and said “yeah….shape them into bunnies.” She just wanted another reason to eat my homemade pretzels. I decided to give them a test run and dip them into a sugar cinnamon mixture. Me and Mommy were happy with the results. Thank you Walmart for keeping fresh yeast in stock always…. looks like I’m gonna have a great Easter.

Ingredients for bunny pretzels:

  • 1 – packet active dry yeast
  • 1 – cup warm water plus 1 ½ tablespoons
  • 3 – cups unbleached flour
  • 1 – tablespoon sugar
  • 1 – teaspoon salt
  • 9 – cups boiling hot water
  • 2 – tablespoons honey
  • 4 – tablespoons baking soda
  • 1 – egg
  • 1 – tablespoon water
  • melted butter
  • sugar
  • cinnamon

Directions:

  1. In a stand up mixer with a dough hook attachment add yeast and warm water to the bowl and allow to sit there for 10 to 15 minutes.
  2. In a separate bowl combine flour, sugar and salt.
  3. Pour mixed flour mixture into warm water and yeast mixture.
  4. Mix on a medium speed.
  5. Dough will come together in about 5 to 7 minutes. Forming a ball shape.
  6. Place dough on a clean surface and kneed with hands for 2 minutes.
  7. Coat a large bowl with vegetable oil and place the dough in the bowl. Cover  bowl with plastic wrap, and let rest in a warm place for 4 hours or until dough doubles in size.The dough for the pretzels doubles in size then it's ready to roll.
  8. Remove dough from the greased bowl, and cut into 8 even pieces. Pretzel dough is divided into 8 parts then rolled out like a long snake.
  9. Roll one piece of dough at a time, by rolling it with two hands to form a long skinny snake like shape. Then carefully shape dough into a bunny shape.
  10. Place pretzels on a baking mat lined cookie sheet and allow to rise for another 20 minutes.These pretzels are bunny shaped with big ears.
  11. Preheat oven to 450 degrees Fahrenheit.
  12. In a large pot over a high flame add in hot water and bring to a rolling boil. Once water is boiling add in honey and mix to dissolve. Then pour in baking soda. Mix to combine.
  13. Slowly dip each pretzel into the boiling water for 30 seconds on each side. Then with a slotted spoon remove pretzels. Boiling the pretzels prior to baking is part of the pretzel making fun.
  14. Place pretzels back on baking mat lined cookie sheet.
  15. In a small bowl whisk egg and water together creating an egg wash.
  16. Using a pastry brush, brush each pretzel with egg wash.
  17. Bake for 11 to 12 minutes.
  18. While pretzels are baking mix sugar and cinnamon together to make a mixture.
  19. Remove from oven and allow to cool for a few minutes, then dip into melted butter.
  20. Let the pretzel drip dry a bit them dip into the sugar cinnamon mixture. Dip pretzel in sugar cinnamon mixture for a yummy sweet treat
  21. Enjoy.

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Some Bunny Loves You Snack Pack

A snack pack in vanilla flavor, decorated like a bunny.

I will occasionally tell my son “some bunny loves you,”  and without fail he looks at me like  “what does that mean?” I explain to him it’s just a play on words and something a lot of people say quite frankly. Yesterday we were hanging out and he says to me “Some bunny loves you Mommy.” I smiled and said “Is that some bunny you?”  He just smiled and ran to the other room… I don’t know if he was embarrassed or thought he used it out of context.

Either way later on in the day we went to Walmart to pick up some supplies and usually I allow him to get a few things while we are in the store. I have to limit him the kid or he will fill up my basket with all his needs and wants. I noticed he was scanning a certain shelve for a while, just staring at the pudding cups and then he says in a sweet voice…. “Mommy, can I get a snack pack?” I said “Yeah, you can,” then he says “Some bunny loves you Mommy, and that’s me.” He stole my heart… he could have gotten all the snack packs he wanted at that point, not to mention they were only a dollar, and have a new easy open lid. He’s so cute, when we got home I decided to make his snack packs into a “some bunny loves you” version, and it’s perfect timing with Easter in the near future.

Ingredients to make Easter snack packs

What you need:

  • snack pack (flavor of your choice, I used Vanilla)
  • shredded coconut
  • chocolate chips
  • jelly beans
  • marshmallows
  • candy sprinkles

Directions:

  1. Remove foil from top of snack pack.
  2. Fill the top with shredded coconut. shredded coconut pudding cups
  3. Place two chocolate chips for eyes, and a jelly bean for a nose.
  4. Cut a marshmallow in half, then dip the sticky side in candy sprinkles. Cut marshmallows in half then dip them in candy sprinkles to make bunny ears
  5. Place the marshmallow halves at either end of the cup for ears. :)
  6. Dig in and enjoy!
  7. Happy Easter….

Remember some bunny loves you, so pin this snack pack for later:

This snack pack in vanilla flavor is the perfect treat for Easter. I got all the ingredients I need for this "some bunny loves you" project at Walmart. #WMTMoms

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Tuna Cakes Make A Great Meal During Lent

These delicious tuna cakes are great during lent, for a simple and fresh meal pair with veggies.

I always knew it was the start of meatless meals as a young kid when my grandfather would come home with a black ashy cross smeared on his forehead. In my neighborhood many people observed lent, and my family was no exception. My grandfather used to make tortas de camaron with a side of nopals every Friday. That was part of his lent ritual. I must admit I was never a fan, I think the salt like consistency of the grounded up shrimp was too much for my young mind to wrap around, then as an adult…. it just tasted salty to me. Yet I still enjoy carrying on this tradition of a seafood type cake, so as I got older I started making him tuna cakes. I don’t know if he liked them as much as he enjoys tort as de camaron, but to me this is a way better option.

Last week I was making out my Walmart grocery/shopping list for the next 7 days and knowing we are in the thick of lent, thought I would invite my grandfather over for dinner Friday night. I picked up the phone and told him that I was thinking of making him some tuna cakes, and I was on my way to Walmart to wrangle up all the stuff. He said “Oh you’re going to Walmart right now?” I said “Yeah.” He said “I’ll go with you.” It was a win win. I got to see my grandfather twice in one week.

Ingredients for tuna cakes. I was able to buy all my ingredients at Walmart.

Ingredients for tuna cakes:

  • 2 -cans of tuna packed in water (drained from liquid, and flaked)
  • 3/4 – cup red onion (chopped)
  • 1/2 – cup black olives (chopped)
  • 1/2 – cup mushrooms (chopped)
  • 2 – tablespoons sesame seeds
  • 1 – egg
  • 3 – tablespoons mayo
  • 1 – tablespoon mustard
  • 1/3 – cup breadcrumbs
  • frying oil

Directions:

  1. In a large bowl mix tuna, red onions, black olives, mushrooms, sesame seeds, egg, mayo, and mustard together until well combined. Then sprinkle the breadcrumbs in and mix until mixture comes together. A mixture of tuna that will be made into patties and fried into cakes.
  2. In a frying pan over a medium flame add a little oil Just enough to coat the pan) and allow to get hot.
  3. Form 1/4 cup of tuna mixture with your hand into a patty. Then drop into pan. Raw tuna cakes being dropped into frying pan.
  4. Fry on each side until golden crisp. Tuna cakes fried until golden brown on each side.
  5. Serve with fresh veggies or a light cheese and cream mixture.
  6. Enjoy.

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My Trip To Lay’s Flavor Kitchen: DO US A FLAVOR 2015

Disclosure: I partnered with Frito-Lay for this blog post and was compensated for my photos & original DIY creation.

Nicole Presley films a intro video for Lay's Do us a flavor 2015 for Walmart.

There are very few things that can take me away from sunny California to a place where it is super freezing cold, in this case Texas. Until of course, LAY’S® Classic Potato Chips calls. Earlier this year I was invited to the frito-lay headquarters in Plano, Texas as a part of a program to help spread the news of this year’s LAY’S® “DO US A FLAVOR®” contest. Without hesitation I jumped at the chance, and soon after me and a few of the other Walmart Moms not only found ourselves in the chilly cold, but also got to spend a day with Frito-Lay Chef Jody Denton in the FLAVOR KITCHEN® creating recipes inspired by our hometowns.

Some Walmart Moms at the video shoot for the Do us a flavor 2015 campaign.

In addition to bringing our regional flavors to life… we also filmed personal videos (see my video attached below) encouraging contestants to submit their hometown flavors and why they are special to them. I couldn’t resist making a spicy mac and cheese as a fusion of who I am and where I come from. Let me explain this contest a little better so I don’t confuse you…. LAY’S Classic Potato Chips has this super fun contest going on right now called Do Us A Flavor, and fans nationwide are invited to submit their ideas for the next great potato chip flavor for the chance to win a $1 million grand prize or one percent of their flavor’s net sales, whichever is higher. This marks the third time the contest has been held in the U.S. This time around, there’s an exciting new twist: the LAY’S® brand is asking fans to also include the location that inspired each potential million-dollar idea. Then, later this year, four delicious finalist flavors – representing flavorful cities and towns across the U.S. – will be fully developed, brought to store shelves and voted on by America. That is so HUGE…. that there is the potential for your flavor suggestion to be developed and tested by AMERICA. You don’t have to be a foodie, flavor expert or chef to enter – you just have to trust your taste buds. There is a good chance if you like it, then other people will too. Do Us A Flavor 2015 awaits.

Submissions are open from January 20 – March 30, 2015. Visit www.dousaflavor.com for more details and official contest rules. Don’t worry, you don’t have to make a video to submit a flavor… you can submit your flavor suggestion on www.dousaflavor.com, or through Twitter (follow @Lays for details), or through the LAY’S® Facebook Page or by using your cell phone to text FLAVOR to CHIPS (24477) and following the prompts. How easy is that? Now get suggesting before the time runs out!

Video shoot for Lay's Do us a flavor 2015

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