Showing posts with label giveaway. Show all posts
Showing posts with label giveaway. Show all posts

Friday, October 5, 2012

Fire Roasted Pulled Chicken Sandwiches and a Giveaway!

Every Halloween, it has been a tradition in our house to have sloppy joes or pulled pork bbq for dinner before trick or treating. I love this tradition, and even though my son is now away at college, my husband and I continue it. This year, however, I am adding something a little different to our pre trick or treat meal.  I received a sample of some of the new Recipe Starters Cooking Sauces from Progresso. I couldn't wait to make the Pulled Chicken Sandwiches, which start with the Fire Roasted Tomato Sauce. OMG, how delish!!!! So quick to make after a long day at work, or just a busy day in general. This meal came together in no time!
 Here is how quick it was to make the
Pulled Chicken Sandwiches 
w/ Fire Roasted Tomato Sauce
  • 1 can Progresso Recipe Starters Fire Roasted Tomato cooking sauce
  • 1/4 cup Yellow Mustard
  • 3 tablespoons Worcestershire Sauce
  • 2 tablespoons Sugar
  • 1 teaspoon Chili Powder
  • 4 cups Shredded Chicken
  • 8 Soft Buns
Grill some chicken breast, or
use a deli rotisserie chicken also!
While your chicken is grilling, mix together the 
Progresso Fire Roasted Tomato Cooking Sauce,
mustard, worcestershire sauce, sugar and chili powder.
Heat to simmering over medium high heat.
Pull your chicken apart after it cools a bit. 
Stir it in to the sauce.
Reduce heat to medium and simmer 20 minutes.
Stir occasionally.
 Yum!  Doesn't that look great!?
Serve on a roll with cole slaw and oven fries!

Wasn't that fast! 
Progresso has created 80 different recipes using their new line of sauces.

The new Progresso Recipe Starters Cooking Sauces are inspired by the five "mother" sauces that form the basis for french cooking. They are available in Fire Roasted Tomato, Creamy Parmesan Basil, Creamy Roasted Garlic w/ Chicken Stock, Creamy Portabello Mushroom, and Creamy Three Cheese.

 Check out their web page for all the recipes and some money saving coupons!

How about a Progresso Recipe Starters Gift Pack for yourself?
Here is what you get:
  • 2 cans Progresso Recipe Starters
  • $10 Gift Card to purchase your recipe ingredients
  • Progresso Recipe Starters Recipe Book
  • Baking Dish
  • Measuring Cups
  • Sauce Scraper 
 How do you win this fabulous gift pack?
Then come back here and leave me a comment that you liked it. 
This is a mandatory entry. For additional entries:
  • Like The Freshman Cook on facebook!
  • Follow The Freshman Cook blog!
Each of these is an additional entry. Leave me a comment
on this page that you are following, liking, or both.

This giveaway will run through next Friday, and will 
end on Friday, October 12 at midnight PST.
Good Luck!!
You are on your way to easy, quick, home cooked meals!

Thanks for joining me!
"Disclosure: The information, products and Progresso Recipe Starters
gift packs were provided by Progresso through MyBlogSpark."






Thursday, August 23, 2012

Back to School with Tiny Prints and a Giveaway!

Monday is the beginning of the new school year for students in our town. I don't know about you, but I just love this time of year. Fall has always been my favorite season, and a new school year starting brings about excitement, anticipation, and the very best of intentions!
Well, Tiny Prints wants to start the school year with you, and they are sponsoring a $50 giveaway so 2 lucky Freshman Cook readers can start the school year with class! :0) 
Here is what you could win!!!: A $50 promo code + free standard or USPS shipping to be used on the Tiny Prints web site! There is just so much to choose from. Their "Back To School" selection is stylish, colorful, and so, so cute!!
 Who wouldn't love these adorable stickers with their name on them?
Tiny Prints has stickers to please everyone and plenty to choose from.
What about these Allergy Alert Cards?
They are a great way to make sure everyone
takes the necessary actions to keep your child safe.
You can pick from several designs and order as many as you need.
 
These little Lunch Box Notes would brighten any childs day! 
Click here for a selection of over 50 cards to choose from.
They are bright, cheerful, and I know you will find one 
to fit your child's personality!
These are the best notebooks! These are hard to loose
 with your child's name on it, and they are durable and so cute!!
Check out the entire selection here!

Tiny Prints has so much more to offer. Don't forget about your
Mom Contact Cards, what a great way to remember who everyone is,
and with one of these cards you can immediately give your info, without having to 
hunt all over for pen, paper, or phone.

Of course, school hasn't begun until your child meets their teacher!
Tiny Prints has great personalized teacher gifts so you can make 
any teacher feel loved and appreciated. 
(They would make great holiday gifts too!)

Ready to enter our giveaway?
Here's what you get:
 Tiny Prints has given me 2 -$50 promo codes
 + free standard or USPS shipping to be used on the Tiny Prints web site! 
(Please note promo code excludes, calendars, photo books, Erin Condren notebooks & planners, and gift certificates)
That means there will be 2 winners!!!! Yah!!


Here's what to do:
Do any or all of the following and let me know what you did by leaving me a separate comment for each thing you did. Each comment is an entry.

#1. Visit the Tiny Prints Back To School collection and leave me a comment
telling me what you would select if you are a winner!

#2. Like The Freshman Cook on Facebook

#3. Like Tiny Prints on Facebook

#4. Follow The Freshman Cook by Email or RSS  Post

#5 Follow Tiny Prints on Pinterest (Their boards are adorable!)

This giveaway ends August 31st at 11:59pm Pacific Time.

Thanks for joining and Good Luck!!




































Sunday, July 15, 2012

Mini Chocolate Peanut Butter Parfait

Today our dessert is one that combines two favorites~chocolate and peanut butter! This parfait is one of the recipes from the cookbook , "Just Mini Desserts" that we are giving away along with the 25 Piece "Just Desserts" Parfait Set. There are only about 27 hours left to enter the giveaway. You can enter by leaving me a comment telling me what your favorite mini dessert is. You can enter everyday until Sunday, July 15. You can also go back to the post for the last week and enter on those days by leaving a comment on that page. For 2 extra entries, like us on our fan page on facebook, and follow us here at The Freshman Cook. The contest ends on Sunday at 11:59pm PST. The winner will be announced on Monday! Good Luck!!!

Chocolate Peanut Butter Parfait
1 1/2 cups finely crushed chocolate wafers
4 tablespoon Butter, melted
1 tablespoon Honey
8 0z Cream Cheese, softened
1/2 cup Peanut Butter
1 cup Powdered Sugar
3 tablespoon Milk
1 teaspoon Vanilla
8 oz. Whipping Cream
1/2 cup mini Reese Cups
Crush your chocolate wafers by putting them in a
 plastic ziplock bag, and rolling over the cookies with
a rolling pin.
In a bowl, mix your crushed wafers, melted butter and honey.
Fill each of your shooter glasses with a heaping teaspoon
of the mixture, about 1/2 " high, and packed
down slightly.
Chop up the mini reese cups into 4 pieces. 
Place 6 cut pieces in each glass, on top of the wafer.
Combine the whipping cream with 1 spoonful of sugar...
and beat into your whipped cream. Set aside for a moment.
Combine the cream cheese and peanut butter until smooth.
Add powdered sugar, milk, and vanilla until well blended.
If it is too thick, add some milk to make it creamy.
Fold in the whipped cream with the peanut butter.
Add the peanut butter mix to the top of the chopped reeses.
Garnish with 6 chopped pieces of reeses.
 Refrigerate until serving.
Enjoy!

Thanks for joining me today!

Don't forget about entering our giveaway!
We are quickly coming up on the last 24 hours.

Stop by tomorrow for our last mini dessert of the giveaway!




Friday, July 13, 2012

Mini Sugar Cookies and a Giveaway!

Today for Cookie Journey Thursday, I made some simple, pretty mini sugar cookies shaped like a flower. I thought they fit in perfectly with our "Mini Week" of desserts.
To make these cookies I used a Wilton #2 tip 
and the following colors:
Americolor Super Red, Turquoise, and Leaf Green
and Wilton Violet.
To get the different shades of the same color, I just
used fewer drops when mixing the color.
Outline your flower cookie and then...
fill in with the same color.
Let dry.
Place a white dot in the center of each cookie
with a Wilton tip #4.
Enjoy !
Simple and sweet and mini!
(and you can eat more than one because they're small)

Thanks for joining
The Freshman Cook 
today for Day 4 for our
"Mini Week of Desserts".

Don't forget to enter our giveaway of a Libbey 25 piece "Just Desserts"
 Parfait Set and a "Just Mini Desserts" cookbook. 
Just leave a comment about what
your favorite mini dessert is. You can leave one everyday this week~one
a day. To receive 2 extra entries, follow us here at The Freshman Cook,
and like our facebook page. 
The giveaway ends Sunday 7/15/12 at 11:59 pm PST

Wednesday, July 11, 2012

Black Forest Mini Cupcakes and a Giveaway!

It's Tuesday of our "Mini Week" and today we having Black Forest Mini Cupcakes for dessert! It's also Day 2 of our giveaway. You can sign up everyday until the drawing on Sunday! There is a picture of the giveaway at the end of this post! Check it out and enter everyday! Leave me a comment telling me what your favorite mini dessert is, and for 2 extra entries, like us on facebook, and follow The Freshman Cook. Leave me a comment about that too. Enter every day this week until Sunday!
Black Forest Mini Cupcakes 
 Cupcakes
(cake from Cake Dr)
1 box Duncan Hines Devil's Food Cake Mix
3 tablespoons Unsweetened Cocoa Powder
1 1/3 cups Buttermilk
1/2 cup Vegetable Oil
3 Eggs
1 teaspoon Vanilla
Fresh Cherries 

Chocolate Frosting
8 tablespoons Butter
2/3 cup Unsweetened Cocoa Powder
3 cups Confectioner's Sugar
1/3 cup Milk
2 teaspoons Vanilla
1/4 teaspoon Salt

Preheat oven to 350 degrees.
Pit your cherries. You will need 2 cherries per cupcake 
for the filling, and 1 cherry, pitted, but with the stem on
for the garnish on top.
Combine the mix, 3 tablespoons of cocoa powder,
buttermilk, oil, eggs, and vanilla in mixing bowl. 
Mix for 1 minute on low. 
Scrape the bowl, and mix again on medium for 2 minutes.
I used 2 ounce souffle cups for cupcake wrappers.
Put a small spoonful of batter in the bottom of the cup.
Place 2 pitted cherries on top of the batter.
Cover the cherries with more batter.
Fill the cups about 3/4 full.
Bake for 15 minutes.
Cool on a cooling rack.
While your cupcakes are cooling, make your frosting.
Place 8 tablespoons butter and 
2/3 cup of unsweetened cocoa in bowl. 
Blend on low until combined.
Add confectioners' sugar, milk, vanilla and salt.
Beat on low for 2-3 minutes. If the icing is too thick, add
more milk. If it is too thin, add confectioners' sugar.
Using a Wilton #5 tip, pipe the chocolate frosting
on top. Garnish by pitting the cherry, but keeping it
in as good a shape as possible. Top cupcake with cherry.
Enjoy!

Thanks for joining me today!

Stop by tomorrow and see what we are making
for tomorrow's mini!
This is our mini giveaway I mentioned above.
You can enter every day until Sunday. The giveaway 
ends Sunday at 11:59 pm PST.
Enter by leaving me a comment telling me what your favorite
mini dessert is. You can enter once a day! Get 2 extra entries
by liking us on facebook, and following The Freshman Cook.
If you enter everyday, and like us on facebook, and follow us
you will have 9 entries!
 

Monday, July 9, 2012

A Week of Mini's and a Giveaway!

This week will be a week of mini's! What the heck am I talking about? Well, I just love little bite sized mini desserts, and if you are like me, you can't get enough of them either! So, starting today I will be making and posting (and eating!) a mini dessert everyday! Doesn't that sound like fun! I know, I love it too! :)

In celebration of our "mini week" The Freshman Cook is giving away a "Just Mini Desserts"cook book along with a Libbey, Just Desserts, 25 piece parfait! You must comment in the comment section and tell me what your favorite mini dessert is. You can comment every day this week until Sunday, July 15. Each day you comment is an entry. If you would like additional entries you may follow The Freshman Cook, and like our facebook page. Of course, that can only be done once and it doesn't matter what day you do that. So if you enter every day, like us on facebook, and follow us, you will have a total of 9 entries. I hope to hear from you!

Our first mini is a takeoff on strawberry shortcake and I call it Creamy Dreamy Shorties. Its made of strawberries, pastry cream, and pound cake, and topped with whipped cream. Yum!
Creamy Dreamy Shorties
Pound Cake
1 1/2 cups Butter
8 oz. Cream Cheese, softened
3 cups Sugar
6 Eggs
1 1/2 teaspoon Vanilla
3 cups Flour
1/8 teaspoon Salt

Preheat your oven to 350 degrees.
Grease and flour bread pans.(or really any kind of pan)
Beat your butter and cream cheese until creamy.
About 2 minutes.
Add your sugar a little at a time beat for 5-7 minutes.
Add your eggs, one at a time, beating just until
the yellow disappears. Add vanilla and mix well.
Combine your flour and salt in a bowl, then gradually
add the mix to your butter mixture. Have your mixer 
at low speed and mix just until blended.
Pour into your prepared pans and bake for 30-40 minutes.
Cool on wire rack for 15 minutes, then take it out of the pan.

Pastry Cream
2 cups Milk
1/4 cup Sugar
2 Egg Yolks
1 Egg
1/4 cup Cornstarch
1/3 cup Sugar
2 tablespoons Butter
1 teaspoon Vanilla
Using a heavy saucepan, stir together the milk
and 1/4 cup sugar.
Bring to a boil over medium heat.
In a medium bowl, mix together the egg yolk and the egg.
In a separate bowl, mix together the cornstarch and the
1/3 cup of sugar.
Then stir the sugar and cornstarch mix in to the
egg mix and ...
stir until smooth.
When your milk comes to a boil, drizzle about 1/2 of the milk into
the egg mix. This is called tempering the eggs.
You slowly add the milk so that the eggs can get used to the
high temperature and they won't curdle or cook.
As you are pouring, stir or whisk the eggs.
Once your eggs are mixed, pour the egg and milk
mix back into the pan with the rest of the milk.
Slowly bring the mix to a boil, stirring the entire time
until it thickens.
After it has thickened, remove from the heat.
(mine is still on the stove, but on a turned off burner)
Add your vanilla and butter, stirring until the
butter is completely blended.
Pour cream in to heat proof container.
Place a piece of plastic wrap on the top of the cream.
Make sure it is touching the cream.
This way a skin can not develop on the cream.
Refrigerate until chilled.

Strawberries
Cut up a few strawberries.
I made a little extra here.
If your strawberries need a little sweetening, sprinkle a
spoonful or two of sugar on them. Mix it up and refrigerate.

Assembly
Cut up some of the pound cake into small bite size pieces.
Use more or less depending on the size of your serving dish.
I went back and cut my strawberries into small pieces
as I was putting this together. Plus I wanted a few tiny pieces
for garnish on the top.
I filled the bottom with short cake, then added some
strawberries, and then some pastry cream.
Top it with whipped cream and garnish with strawberries.
This can be changed around according to the size
and design of your dish.
Enjoy!

Thanks for joining me today!

Please stop by tomorrow for another mini recipe
and don't forget you can enter the giveaway every day.
The giveaway ends on Sunday, July 15, 2012 @ 11.59pm PST.