breakfast

Playing Monopoly – For The Win at McDonald’s

The McDonald’s Money Monopoly Game

My family loves games and it’s always fun to get family and friends together to play Life, Scrabble, or, our favorite, Monopoly. Growing up, Monopoly taught me what a mortgage was and why I shouldn’t let my brother ever be the banker. Ahem. As a mom, I like to see everyone engaged and involved and even bickering a little – less screen time, too.

McDonald’s is reintroducing their Monopoly Money Game, and to help share this promotion I was offered to host a game night. Great idea but given the spring schedule overlaps for my mom friends, we thought we’d shake it up and have a game morning. So everybody dropped off their kids at school, I zipped to our local McD’s to pick up coffee for everyone (I managed to take orders in advance, and the favorite was the latte with the mocha a close second). Add some yogurt parfaits and a few cups of yummy oatmeal to the berries and muffins, and we were set for breakfast and game morning!

 

How to play? Visit your local McDonald’s between March 29-April 25th and purchase select products to be an Instant Winner or you can Collect & Win. McD’s is offering great prizes – they’re giving away over 100 million in cash and food prizes. Nice. See Official Rules at PlayatMcD.com for details.

You can play in store and online here and they have a cool new app.

Want to find out more? Follow on Facebook and Twitter and Instagram.

#McDMonopolyNE #MoneyMonopoly

 

Report: Every one played well with others and we’re going to make this a monthly gathering! After the kids were in school worked for our group, but host a game night or lunch or after school and have the kids join in, too!

Disclosure: I did receive a McDonald’s gift card, Monopoly game and compensation in exchange for writing this review. All opinions are, as always, my own.

It’s been a Smitten Kitchen Day

This morning there were scones, gorgeous scones, from a recipe on smitten kitchen.

Then, after a morning hand washing sweaters and mending things (I know how to live, right?), another smitten kitchen recipe, chard and white bean stew, when I got distracted by the excellent poached egg tutorial and made poached eggs for lunch. Yum.

Back to the stew, I’m switching the chard out for a combination of greens and the recipe calls for hearty bread and a poached egg on top and, yes, that’s how I’ll serve it. More eggs, please!

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Sugar muffins, apologies to Ina – Cranberry Harvest Muffins minus the harvest

Sugar Muffins
Capability Mom's Sugar Muffins

Most days, finding food that everyone likes is beyond my capabilities (snort-laugh here – understatement). Some days, magic happens and I am thanked and complimented and people actually eat the food I prepare. Seriously.  These muffins are from The Barefoot Contessa Cookbook and if I take out the harvest, my kids will eat them. I make 3/4 of  a batch plain and add the nuts and berries for the husband. These are a very basic, plain muffin.

Cranberry Harvest Muffins…or not

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger (if ginger is “too spicy” for your family, use 1 teaspoon or omit)
  • 1 1/4 cups whole milk (I have used 1% and 2% – both great)
  • 2 extra-large eggs
  • 1/2 pound unsalted butter, melted and cooled (this is the step I always forget to do first- microwave for 30-40 seconds – put in fridge for 5 minutes)
  • 1 1/2 cups coarsely chopped fresh cranberries (this begins the “harvest” – use any dried fruit and nuts you have on hand but hold until you have made 12 muffins without anything else)
  • 1/2 cup medium-diced Calimyrna figs
  • 3/4 cup coarsely chopped hazelnuts, toasted and skinned
  • 3/4 cup brown sugar, packed (this is a lot of sugar which you can cut in half  because you are not sweetening the cranberries – of course kids like it full on. experiment)
  • 3/4 cup granulated sugar (same – try taking out 1/4 cup)

Directions

Preheat the oven to 375 degrees F.

Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Fill 12 – then add your harvest of choice to remaining batter. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Printed from FoodNetwork.com on Sat Mar 6 2010

© 2010 Scripps Networks, LLC. All Rights Reserved

Recipe courtesy Open House Cookbook by Sarah Chase, and as reprinted in The Barefoot Contessa Cookbook, Copyright 1999, All Rights Reserved

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