Jul 19, 2008

FREE GIVEAWAY!!!!!






I decided that it would be fun to do a "free giveaway" on this little cooking blog of mine. I am always in search of cute aprons, and I actually stumbled upon an apron store the other week. I was SO excited I picked up a couple new ones for myself, and thought, "what the heck, these are so cute, I've got to just give one away!" So that's what I am doing.


There are two conditions though. In order to win the free apron, you must leave a comment on THIS post and share one recipe. I will announce the winner (who will be picked randomly) ONE WEEK FROM TODAY. Saturday July, 26. All comments that will be included, will have a deadline of Friday July 25th. That way people aren't cramming to leave a comment the day the contest ends. Sorry just trying to be fair!


Be sure to check back and see if you have won!


Here are some pictures of the apron. It is animal print, with black ruffle trim. There are two pockets in the front, and the neck ties to accommodate different lengths. The back also has a tie closure.


Have fun!! And look forward to some new great recipes!

13 comments:

Mikelle said...

K this should say something since i'm the first one. I'm a supporter of recipe blogs and cute aprons so i have to enter the contest!


Southwest Chicken with Corn and Rice

Ingredients:
2 cups instant white rice, uncooked (or brown rice)
1 can chicken broth
1 can corn with sweet peppers, undrained
1/2 cup water
1 tsp. chili powder
1/3 cup Shake 'N Bake Original Coating Mix
4 boneless skinless chicken breast halves
1/2 cup Shredded Cheddar Cheese

Directions:
Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish. Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder. Use to evenly coat chicken as directed on package. Place chicken over rice mixture. Bake 30 min. Sprinkle with cheese, bake an additional 5 min. or until cheese is melted and chicken is cooked through.

Let me know what you think!!

josh and summer said...

What a cute ide and apron!! Of course, I expect nothing less from you. Perfect timing too 'cause I was just online getting a recipe for these bars. Hope their up to standard with all these other yummy recipes. BTW- I made your apple crisp the other day and it weas a HUGE hit!!

CHOCOLATE CHEESECAKE PEANUT BUTTER BARS
For the crust of the bars, you'll need:
1 18.5 oz package chocolate cake mix
1 egg
1/2 cup butter, melted

Using an electric mixer, mix the cake mix, egg and melted butter until a thick dough forms. Press into an even layer in the bottom of a 13X9 glass dish. I like to press the dough up the sides of the pan a little bit, too.

For the filling, you'll need:
8 ounces cream cheese, room temperature
1 cup peanut butter
2 eggs
1 box (1 lb) powdered sugar
1/2 cup butter, melted
1/2 cup mini chocolate chips

Meanwhile, using the mixer, cream together cream cheese and peanut butter until smooth. Add eggs and beat well. Dump in the box of powdered sugar and mix until thoroughly combined. Reduce the speed of the mixer and drizzle in butter. Scrape down the sides of the bowl and make sure everything is mixed together before spreading this mixture over the crust. Spread into an even layer and sprinkle with mini chocolate chips. Bake 50 to 55 minutes at 350 degrees. The center should still be a tiny bit wobbly looking, with a light golden brown top.

Cool completely, cut into bars. These bars are rich, so feel free to cut them into very small bars.

Tiff n Todd said...

You have some really great stuff on this blog! Here is one of my favorite recipes that is really simple and so yummy.

Artichoke Heart Dip

1 16oz can artichoke hearts
1/2 cup Mayo
1 cup parmesan cheese
1/2 tsp dill weed

Cut artichoke hearts in half or your liking of size. Combine all ingredients together and place in baking dish (I use an 8x8in glass dish). Bake for 15 minutes at 350 degrees. Enjoy with your favorite type of cracker. Best if eaten while still warm and just as good re-heated. =)

Dana said...

Cute apron I want it here is my recipe.

Crockpot Chicken Tacos

1 lb chicken breast
1 16 oz jar salsa
1 pk of taco seasoning

Put all ingrediants in crockpot on high. After 2 to 3 hours shred chicken with two forks. Cook additional 2 to 3 hours on high until chicken has soaked in all the ingrediants. Serve with either corn or flour shells with ranch dressing, cheese and more salsa.

So easy and so good!

quitecontrary1977 said...

I'm a vegetarian but come from an Italian family known their Itlain meatballs!

Balducci family Italian Meatballs

3 pounds ground beef
4 tablespoons ground oregano
4 tablespoons dried parsley, crushed
1 clove garlic, minced
1/2 cup diced onions
2 cups bread crumbs
3 (28 ounce) jars spaghetti sauce
DIRECTIONS

Preheat oven to 350 degrees F . Grease a 10x15 inch pan
In a large mixing bowl, combine all ingredients but sauce.Mix with hands. Place in the prepared pan and bake in a preheated oven for 1 hour or so.
In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Let simmer for about 5 minutes.

Laura said...

My favorite cake in the world...Texas Sheet Cake

Cake Ingredients:
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Frosting
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box confectioners' sugar
1/2 teaspoon vanilla
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Do not wash the pan, use this to make the frosting.

For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer.

Try not to eat 1/2 the cake in one sitting,I am still trying to accomplish this one!!

McQuivey said...

Yummy Chicken

Balsamic Grilled Brushcetta Chicken

Ingredients:
4 boneless skinless chicken breasts
Pinch of salt
1/4 Cup balsamic vinegar
1/4 Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled, and thinly sliced into chiffonade
3 cloves fresh garlic, minced
pinch of salt
1 T balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling, place 2 slices of cheese over top of each chicken to melt.

2. In a large bowl combine tomatoes, basil garlic, salt, and vinegar. Spoon mixture onto cooked chicken.

Enjoy!

Jodi said...

Easy good cookies

Cake Mix cookies

Ingredients:

Any flavor of cake mix
1/3 C oil
2 eggs

Mix together, form into cookies, bake until golden brown.

blueviolet said...

That apron is the sassiest apron I've ever seen! Here's my recipe:

Korean Spinach Salad

Dressing: 1/2 c. brown sugar, packed
1 c. salad oil
1 T. worchestershire sauce
1 med onion, quartered
1/4 c. vinegar
1/3 c. ketchup
Salad: 1 lb.fresh spinach, washed, torn into pieces
2 hard boiled eggs, chopped
8 strips crisp bacon, crumbled
1 8oz can water chestnuts, sliced
1 1lb. can bean sprouts, drained
1/2 lb. fresh mushrooms, cleaned and sliced

Puree dressing ingredients in blender. Store in refrigerator. Just before serving, toss salad ingredients. Pour dressing over top. Toss and serve immediately.

Enjoy!
doot65[at]comcast[dot]net
Elizabeth

Bonnie said...

Cheesy Chilada Casserole

1 lb. ground beef or Chicken
1 bell pepper, chopped
1 med. onion, chopped
1 clove garlic, minced
16 oz. can pinto beans, drained
15 oz. can tomato sauce
1 C. picante sauce
1 tsp. ground cumin
1/2 tsp. salt
12 corn tortillas
2 C. shredded cheese
chopped tomato
lettuce, shredded
sour cream

Cook meat with pepper, onion & garlic, drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount into 13x9 pan. Top with 6 tortillas. Top with 1/2 meat mixture & sprinkle with 1 C. cheese. Top with 6 tortillas. Top with remaining meat mixture, cover with foil and bake 20 minutes at 350 degrees. Add remaining cheese and bake uncovered for 5 minutes. Serve with lettuce, sour cream, tomato and salsa.

BrineS said...

Ooh-la-la! Love the apron! My husband will too!

Here's a favorite recipe of ours:

Cajun Chicken
From: Eating for Life, Bill Phillips

Serves: 2

4 oz. rigatoni or penne pasta
2 chicken breasts
2 Tbsp Cajun seasoning
1/2 c. skim milk
5 oz. baby spinach leaves
8 oz. fresh mushrooms, sliced
1 Tbsp butter
1 tomato, chopped

Prepare rigatoni according to its package directions. Lightly coat a large skillet with cooking spray and place over medium heat. Coat chicken breasts with Cajun seasoning. Place chicken breasts in skillet; cook for approximately 6 minutes; turn and cook for 6 more minutes until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover with foil to keep warm. Add milk, cooked pasts, spinach, mushrooms and butter to skillet; mix well. Cover and simmer over low heat, stirring occasionally, until heated through, approximately 5 minutes. Divide pasta mixture into two portions and top with a portion of Cajun chicken. Garnish with tomatoes, serve and enjoy!

dbstout[at]juno[dot]com

Laura Ingalls Gunn said...

It's a long one, but so pretty and the pickest of eaters love it.

Chicken Rosettes
1 lb. ground chicken or turkey
2 c. sliced fresh mushrooms
1 medium diced onion
2 T. butter
1/2 c. white wine
1/2 t. pepper
1 t. salt
8 packaged dried lasagna noodles
1 c. chicken stock
4 oz. cream cheese
1/2 c. sour cream
2 T. flour
1/2 c. milk
1 c. shredded Gruyere cheese
1. Preheat oven to 325 degrees. Cut chicken into 1" pieces. In a large skillet, cook mushrooms and onion in hot butter over medium-high heat for about 8 minutes until tender, stirring occasionally (you want to leave them alone a bit to get some caramelization going). Add chicken, pepper, and salt and cook until chicken is no longer pink. Add wine and simmer until alcohol evaporates and you are left with just a few tablespoons of liquid in pan. Remove from heat.
2. Meanwhile, cook lasagna noodles in boiling salted water until almost done; drain. Return to pan and toss with a tablespoon of olive oil to keep noodles from sticking. Halve each noodle lengthwise. Curl each noodle half into a 2 1/2" diameter ring and place, cut side down, in an ungreased 3-quart rectangular baking dish. With a slotted spoon, spoon chicken mixture into center of lasagna rings, reserving liquid in skillet. Add the chicken stock to the liquid and heat until simmering. Add the cream cheese to the liquid and heat until cream cheese is just melted. Remove from heat.
3. In a small bowl, stir together sour cream and flour. Stir in milk. Add sour cream mixture to liquid in skillet. Cook and stir over medium heat until thickened and bubbly. Spoon sauce over pasta rings, covering noodle edges so they don't dry out. Sprinkle with shredded Gruyere.
4. Bake, covered, for about 35 minutes or until heated through.

Amanda said...

I am so glad I am just making the deadline, we haven't had internet or I SWEAR I would have been the first to comment on here :) ADD ME PLEASE!!! I love aprons, and a give away, can't pass that up! :)

Roasted Chicken (So easy)

6 lb. whole chicken
Thyme Sprigs
Butter, Salt and Pepper
3-4 Rusett Potatoes, Sliced
1 whole onion
Carrots (optional)
2 lemons

Slice and boil potatoes 2-3 mintutes, until just softened.

Melt butter and spread on chicken, generously sprinkle cavity and chicken with salt and pepper. Slice one lemon in half and squeeze over chicken. Slice remaining lemon and put in cavity and in skin of chicken.

Arrange potatoes, onion and carrots around chicken, arrange thyme as well and bake at 425 for 1 1/2 hours until 165 deg. is reached (In thickest part of chicken)
(Lemon is optional, sometimes I don't even use it and it tastes great too!)

I did this recipe by memory, I'm at my mom's so I'll let you know if I made a mistake anywhere! You're too cute, thanks for doing this!!!! Love your recipes too, it encourages me to cook.