While stumbling along a blog last month, The Lean Green Bean, I discovered this awesome program she created called the Foodie Pen Pal. You add your name to her list and she will randomly match you up with another Foodie (either a blogger or blog reader). You then fill your box full of fun goodies, local treats or even homemade items and send them to your Pen Pal. Oh how fun this was, and such a great idea!! I am posting this pen pal reveal late, due to some personal circumstances. But I just HAD to share- better late then never, right?!!
Autumn, from Texas was matched with me and I was to send to a girl in Louisiana. I don't know about everyone else in the pen pal program, but I got a feast from mine!! Autumn out did herself.
She sent me:
- ThinkThin Caramel Chocolate Dipped Mixed Nuts bar
- ThinkThin Cranberry Apple and Mixed Nuts bar,
- her favorite Cookie Dough flavored Luna Protein Bar (perfect after a long hike she says- although I can attest they are also perfect after chasing around a toddler and a 5 year old! LOL!)
- I also got three sampled sized Justin's Almond Butters with the flavors of honey, classic and chocolate,
- A box of Sea Salt Almond Thins (and yes Autumn, they are dangerously addictive!!)
- a bottle of CoCo Libre,
- a pack of Simply Organic Sweet Basil Pesto Sauce and also a pack of the Spicy Chili Seasoning,
- a travel-sized Snackimals in chocolate chip flavor
- and then Mrs. Leeper's Corn Spaghetti which was voted #1 Spaghetti Brand in her hometown of Tyler. And last but not least she included a package of Organic Coconut Flakes.
Holy Moly, I scored!! But the best part of the package in my opinion, is she sent me a family recipe to go along with the Coconut Flakes. This recipe is one of her mothers that she uses when she has "an excess of Coconut Flakes and a hungry family".
Butternut Squash Casserole
2 Cups Butternut Squash, cooked
3/4 Cup egg beaters, well beaten
1/4 Cup Splenda
1/2 Cup Soy milk
2 tablespoons butter or margarine, melted
2 tablespoons Coconut Flakes
1/2 teaspoon ginger, ground
1/2 teaspoon coconut extract
Cut butternut squash in half lengthwise, clean out seeds. Wrap in foil and bake in a 350 degrees F oven until soft. Cool and scoop out squash with a teaspoon to measure 2 cups.
Combine all ingredients, mixing well. Pour into lightly greased 1 quart casserole dish. Bake at 350 degrees F for 1 hour. Enjoy!
Should make around 61/2 Cup servings.
Thank you So much Autumn for the awesome goodies and for the recipe! I will be making your casserole next week after I pick up some coconut extract. I will update this post with pictures after we enjoy it! It sounds just awesome!
If you too would like to become part of the Foodie Pen Pen program, click the picture below for all of the details and specifics!