Be #cartonsmart with your Holiday recipes this year.

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

My baking and cooking is out of control!  The Holidays are upon us and it makes me turn into an extreme kitchen addict.  As my oldest son likes to call me…The Holiday Baking Xtreme Mom.

And I am okay with that and wear my name with pride.  But, this year I am going to trying something a little different; or should I say try a little harder when it comes to my Holiday kitchen experience.  I have made a pledge to myself to Become Carton Smart. 

What does #cartonsmart mean?  It means I am going to do my best to purchase Terta Pak cartons when I am out shopping.  I truly believe if we all make an effort to make smarter pantry packaging purchases we can have a positive impact in our world. Follow #CartonSmart on Pinterest for more great ideas.

Tetra Pak cartons come in all different shapes and sizes.  Here are a few options out on the market today. Pacific Foods offers consumers choices like Organic Pumpkin Puree,

Organic Jellied Cranberry Sauce

and Organic Chicken Simply Stock.

Just think where these three different Tetra Pak carton choices all the holiday recipes you could create.

I love that Tetra Pak cartons are made of 70% paper.  And the paper used is from re-grown trees that are FSC-certified.  Also these cartons use 1/3 of the packaging cans do.

I like not having to use can openers and that many of the Tetra Pak cartons are re-closable.  And other plus is this unique packaging process helps preserve the flavor and the nutrients of the food with preservatives.

This holiday season, Tetra Pak wants to inspire people to make small, smart decisions when cooking for their families and stocking their pantries.  So what am I going to try first?

My Sweet Potato, Pumpkin Caramelized Coconut Pie

15 ounces sweet potatoes in syrup, reserve 1/4 cup syrup, and drain the rest

15 ounces 100% pure pumpkin

1/2 cup canned coconut milk

1/3 cup light brown sugar

3 large eggs (2 for the filling and 1 for the topping)

2 tablespoons butter, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

A few dashes of Black Pepper

1 prepared, refrigerated single-crust piecrust

1 cup sweetened flaked coconut

1/3 cup light corn syrup

1 teaspoon vanilla extract

 

Preheat oven to 350°F.

Combine sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and pepper in a bowl. Beat until smooth.

Place the prepared crust in a pie pan and crimp the edges. Fill crust with the filling and even out. Bake for 45 minutes.

While pie is baking mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until mixed well.

Spread over the surface of the baked filling.

Return to the oven and bake until golden brown, about 40 minutes, until knife inserted near center comes out clean.

Cool for at least 1 hour before serving.             

So how are you going to be #CartonSmart this holiday season? 

I would love for you to Tweet @CartonSmart and share your tips and ideas.