Cooking with Country Crock and I Can’t Believe It’s Not Butter

by Cate on May 31, 2013

countrycrockThis is a sponsored post written by me on behalf of Unilever.

Remember when we recently cooked with Foods from Chile?

Ready for another round? But this time, our ingredients are not from Chile.

Way closer! Like, at your local Wal-Mart!

We’re cooking with Country Crock and I Can’t Believe It’s Not Butter.

When it comes to these ingredients, I’m admittedly in a rut.

I use Country Crock for spreading on toast and English muffins and the like. It has 70% less saturated fat than butter and 30% fewer calories than butter, and, quite frankly, I like it most because it’s spreadable. Nothing worse than tearing my piece of toast to pieces with cold, unspreadable butter.

And I Can’t Believe It’s Not Butter? I use it to spritz onto steamed vegetables. Unlike its counterparts, it has no cholesterol or hydrogenated oils, so there’s 0g trans fat per serving. It’s also made with a blend of oils rich in Omega-3 ALA. And it takes my steamed broccoli up a notch in terms of flavors. And less guilt.

But that’s where my creativity ends with these two products.

Which means I need your help.

Do you use these ingredients in recipes? And if so, which ones? Care to share? I need inspiration from you! I just might use YOUR favorite recipe in an upcoming post. This is #1 of a three part series, and the second post (sometime between now and June 14th), will include a giveaway for a $50 gift card to Wal-Mart (your recipe doesn’t have to be chosen to win). And who can’t find something they need at Wal-Mart?

Visit for more information and recipe ideas now.

And just because I still haven’t gotten my book review post in yet (deadlines! ack!), there will be a Saturday post, so look for it tomorrow.

Happy weekend!

*click the photo to enlarge and see a delicious recipe

This is a sponsored post written by me on behalf of Unilever. All opinion are, of course, completely my own.

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