CoverMate, Inc. sent me a variety pack with four medium, four large and two extra large covers, and a bonus can cover! My husband refers to them as shower caps, but they are great because they stretch to fit any shaped bowl or container and the extra larges even cover an entire large pizza or platter!
Even better, they each have a little vent included, making them perfect for splatter proof cooking and reheating in the microwave! They are dishwasher safe on the top shelf and come clean very easily when I use the new Cascade Action Packs that I will be reviewing later this week!
Price: Free Sample Pack with only $3.95 S&H; with the sample pack, you will also receive a $1.00 off coupon for their next purchase.
Or better yet! Win your sample pack right here! No shipping or handling!!!
Mandatory Entry: Just leave me a comment and use a valid email address where I can reach you telling me why you'd like to try CoverMate
Bonus Entries (leave separate comments for each):
1 entry for following on Google Friends Connect (new or continuing)
1 entry for following on Networked Blogs (new or continuing)
1 entry for liking Acting Balanced on Facebook (new or continuing)
1 entry for following me on Twitter (new or continuing)
1 entry for each tweet/retweet about the give away (once per day)
3 entires for posting a recipe link in the comments section to a recipe that would be great with CoverMates!
Give Away will close on Monday, May 24th at 11:59pm and the winner will be emailed and announced during Post It Note Tuesday on May 25th
Now for a recipe I made using my CoverMates, taken from Allrecipes.com and modified for my family:
Acorn Squash with Apples
INGREDIENTS:
1 acorn squash
2 apples, cored and sliced (I used Granny Smith)
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon finely chopped walnuts (omitted by us due to nut allergies)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS:
1. To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
2. Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with CoverMate medium or large cover or ventilated saran wrap.
3. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
