Roundabouts Cupcake Sleeves Giveaway

Sponsored by Tomoson.comThis giveaway is now over. The winner is Denise B. Congrats!

” alt=”” width=”240″ height=”180″ align=”left” />Roundabouts Cupcake Sleeves are wraps for cupcakes that transform standard cupcakes into virtually anything. Their decorative self-adhesive cupcake wrappers instantly transform cupcakes into popcorn tubs, gumball machine, sushi, and ice cream cones. Their wraps are resistant to grease and oily substances, are earth friendly, and wipe clean if things get a bit messy in the kitchen! They have over 70 designs/themes to pick from, and they can personalize and customize them for you. Roundabouts Cupcake Sleeves have been featured on Rachel Ray Magazine, and they are proud winners of the Most Innovative Exhibitor Award at the 2010 July CA Gift Show in Los Angeles.

Now, how easy are these to use?  Madison and I made muffins yesterday (with cupcake sleeves on them).  It was a great snow day project.  The Roundabout easily goes on.  Madison was able to put it on the muffin that is in this picture.  She is 7.  If she can do it, anyone can.  I loved that my directions included how to make frosting so you can frost the top to look like a bun!  Even though we didn’t do that, Madison loved these!  They are soooo cute!

Since these are so easy to use and cute too, I’ve arranged for one of my lucky readers to get some of their own!  Here’s what you need to do:

MANDATORY ENTRY

Head over to the Roundabouts Cupcake Sleeves and tell me which one you’d like!  There are 70 to choose from, so there is definitely one for everyone!

EXTRA ENTRIES:

1. Twitter about this contest. I’ve added a Tweet button at the top of this post to make it super easy to do too! Just let me know in the comments that you did. Also, you can do this daily!

2. Add this post to social media sites like Stumble, Digg, Kirtsy, Blogging Zoom, Reddit, Propeller, Etc. (1 extra entry per site)

3.  Like this post on Facebook (There is a like button at the beginning and the end of this post you can use).

4.  Add this to any forums you belong too. Please give me the URL, so I can verify.

5.  Comment on any other post on my blog.  Let me know which post.

Each of these will give you 5 entries:

1. Blog about this on your blog. Please give me the URL, so I can verify.

2. Subscribe to this blog using either my email or RSS feed

3. Add my badge to your sidebar:

Lisa Cooking

For 10 bonus entries:

Subscribe to my blog using your Kindle!

Good luck! This contest will end Feb. 18th, 2010 at 11:59 PM CST.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.

Chicken Enchilada Tart

 

 

Chicken Enchilada Tart
 
Author:
Ingredients
  • 1 tbsp vegetable oil
  • ½ cup chopped onions
  • 1 cup frozen corn
  • 3 boneless skinless chicken breasts cooked and cubed (about 2 cups)
  • ½ cup sour cream
  • 1½ cups shredded colby monterey jack cheese
  • 1 can enchilada sauce
  • 1 can Pillsbury refrigerated pizza crust
Instructions
  1. Heat over to 400 degrees F. Spray 15x10x1 inch pan (I used a cookie sheet) with cooking spray.
  2. In a skillet, heat vegetable oil. Add in the onion and cook 2-3 minutes. Add the corn and cook 3-4 minutes. Stir in chicken and remove from heat. Stir in the sour cream and ½ cup of the cheese. Let this cool for about 5 minutes.
  3. Unroll the pizza crust dough into the pan. Starting at the center, press dough into a 10 inch square. Spread about 2 tbsp of the enchilada sauce over the dough. Spoon the chicken mixture evenly over the sauce to within 2 inches of the edge. Then drizzle about ¼ cup of enchilada sauce over the chicken mixture and sprinkle the remaining cup of cheese. Fold the edges of dough up over the filling and round the corners.
  4. Bake about 20 - 25 minutes or until the crust is brown and filling is bubbly (I slightly overcooked mine -- Even I mess up these easy to cook recipes sometimes! LOL) Let the tart stand for about 10 minutes. Meanwhile, heat the remaining enchilada sauce.
  5. To serve, top tart with chopped Roma tomatoes and shredded lettuce. Cut into wedges and serve with the warmed up enchilada sauce.

Tip Of The Day

Don’t store soft, chewy cookies in the same container with crisp cookies, or the crisp cookies will soften.  To keep soft cookies moist, add 1 or 2 pieces of apple to the storage container.  Cover it tightly and let the fruit stand 2 days before removing it.