I finally reached 1500 Fans! So, Thank you to all of the shops, vendors and FANS who helped me reach that milestone! Below are the winners for my 1,000 Fan Giveaway!
Winners are responsible for contacting the vendors, but vendors please make sure you are sending your prize to the correct winner :) If the prizes are not claimed by Wednesday at midnight, I will re-draw!
Winner of the Pretty in Pink Frame from Diva Designs
is:Ashley R Wages-Vaughn
Winner of the Letters from Baby C's ABCs
is: Ashley Marie Johnson
Winner of the $10.00 Gift Certificate to Beautiful Dreamers Design is:
Winner of the Mystery Prize from Eden's Aprons and Gifts
Winner of the Caterpillar Clippies from This and That by Ashley
is:Jordyn Shayne Wadleigh
Winner if the MARK Self-Sanctuary Peony Apple Shower Wash
from Theresa's Mark Page
is: Rhonda Bailey
Winner of the "TERRA" flower Hair Clip from by Tess
is: Renee Reamy
Winner of the Daisy Flower from Sophie's Ark Bowtique
Winner of the 50% off of 1 Item at Darling Designs
Winner of the orange flower clip & green clippies from Hearts Desire Bowtique
Winner of 4 cute bows from Diaper Cakes & Bows Boutique
is: Ang Alford
Winner of Personalized Invitation from Classic Beauty Creations
Winner of the Pink Elegance Earrings from C. Cole Creations
is: Mindy Peirce
Winner of the purple hair bow from Gifts by Sarah
Winner of the mark. Totally Balmed SPF 15 Tinted Lip Balm in TOTALLY SWEET from Ashley Johnson's Mark Page
Winner of 20% off of entire purchase from Temptations Parties by Sarah
Winner of the $5 angela's images and more
and FREE SHIPPING* is (only people who commented on a specific post are eligible to win this prize):Bernadette Knotts
And FINALLY the Winner of the angela's images and more
SUR-PRIZE Pack (A $30 Gift Certificate** to be used in my etsy shop
- shipping is included on everything except the Memor-ME Game AND the Memo Board/Bow Holder) goes to:
you can't stand the suspense can you?
is the suspense killing you? :)
ok, this is it..... the WINNER!
.........................................................................................................Michael N Heather Runyan
and guess what... SUR-PRIZE! I am going to give away a
prize to a second random winner... $10 Gift Certificate**
to be used in my etsy shop
that winner is:
Theresa Cary Swearingen
For those of you who didn't win I have a coupon code that is good until May 31st, 2011 that is good only in my etsy shop TLMBS15
* FREE SHIPPING cannot be applied on purchases of the
Memor-ME Game OR 16x20 Memo Board/Bow Holder
** Winners must contact me at firstname.lastname@example.org
in order to claim their prize - a reserve item listing will have to be set
up in order for the certificate to be applied to your order.
So.... recently I have been lucky enough to gain over 700 fans through giveaways from Two Little Monsters Block Shop
, Green Baby Clothing, Co
., Beautiful Dreamers Design
, This and That by Ashley
, and Lil Lainey Bug
! This is AMAZING! I thought I would return the favor & host a giveaway of my own! By offering prizes from Argyle Violets - Home of the Monthiversary Onesies
, Heathervision - Photography and More
, This and That by Ashley
, Eden's Aprons & Gifts
, Diva Designs
, Theresa's MARK
, Sophie's Ark Bowtique
and by Tess
(and there may be more vendors to come).
To read the rules for this giveaway visit the my notes tab atwww.facebook.com/angelasimagesandmore
I decided to enter this month's I Heart Faces Photo Contest, just for fun! The theme is sun flare, who doesn't LOVE sun flare? :)
Here is my entry! "LOVE on a Spring Afternoon"
OK, so I didn't have 25 entrants, but I DID get 25 entries (I think everyone got 2 entries because they were FB fans!) So I decided to giveaway 2 pendants anyway! I wrote each entry onto a piece of paper, put them into a basket and drew 2 names out!
Winner number one is Macrea Mitchell
Winner number two is Jennifer French
Congrats to both of you! I will email you directly with instructions on how to claim your pendant!
Thank you to everyone who entered! You will each be receiving a coupon code for 15% off of your total purchase in my Etsy shop
I am hosting a giveaway!!! A personalized pendant
just in time for Valentine's Day! These are great for Moms & Grandmas, but Dads and Grandpas could also put them on their keychains! Visit my Blog for information on how to enter! This pendant is approximately 1" square. It will fit on almost any necklace or it fits perfectly on a keyring! Here's how to enter...
Visit my website
or my etsy shop
, then come back to this post, leave a comment and tell me which of my products is your FAVORITE! You can also have one extra entry if you become a fan of angela's images and more
on facebook. If you are already a fan, be sure to let me know that in your comment! Each entry will be put into a random drawing. Comments will close on Friday February 4th at 11:59 P.M. The winner will be announced on Saturday February 5th and I must receive the winner's photo and address no later than Monday February 7th to ensure Valentine's Day Delivery! Anyone can enter, so please tell your friends! (Only one comment per person please)
Non-winners will receive a special coupon to use in my Etsy Shop
First of all, Thank you to everyone who voted this month!
I wanted to update you about the Mystery Box Cupcake Challenge from The Sweetest Kitchen
I am so excited to have won the challenge! I didn't receive the most votes, the Buckets o Popcorn Cupcakes from Life's a Batch
did. But the top 5 cupcakes get put into a hat and a name is drawn randomly for the winner! I AM SO LUCKY!!
Here are links to what I won! I will send an update when I receive prizes!
So.... I have decided to enter the Mystery Box Cupcake Challenge
for the second time (check out the official rules here)
! The ingredient this time was Popcorn. I thought about popcorn, and wondered how it could possibly be good in a cupcake! Then I really thought about popcorn... and said to myself... it COULD
be versatile, right? I will give it a try! So, I decided to use popcorn in a "Hot" Cocoa Cupcake. I used to LOVE to dip my popcorn in my hot cocoa... I had big dreams for my cupcake. I wanted a hot cocoa cupcake with popcorn and i wanted it in a mug, just like a real cup of hot cocoa with a dollop of whipped cream and maybe a few marshmallows to top it all off! Well, I had to make some adjustments, but I think I came up with something that I can live with and tastes AMAZING!
First of all, I only had one mug in my house that I thought I could bake in, and it was way too big for a cupcake, and I started off with the idea that I was going to make my own popcorn flour, but my food processor didn't grind it into a powdery flour like I had hoped. I still used the "flour" that I made, but I couldn't substitute all of the flour for the popcorn flour like I wanted to (to really incorporate the popcorn into the cupcake). Of course, I think cupcakes are best eaten warm - especially with this being a hot cocoa cupcake and all, but although I would love to eat warm cupcakes all the time that's not always the case. So, I decided to add my own "hot" to hot cocoa by adding a little chili powder. I searched several recipes and finally found one from Cupcake Villains Strike Again
that I could adapt into my own Popcorn Hot Cocoa Cupcake or as I like to call them"Hot" Popped Cocoa-cakes
The texture of these is so light and fluffy and they are so moist... when they were warm it was almost like eating
a cup of hot cocoa! Then I added the frosting, and whipped cream so I had to refrigerate them. They were just as good, no, BETTER when I ate them straight from the fridge. I REALLY enjoyed these cupcakes and I will be making them again!
Here is the recipe I used.
Makes 12 cupcakes
1 C. granulated sugar
1 large egg
1/4 C. 2% milk
1/4 C. coconut milk
1/4 C. vegetable oil
1 t. vanilla extract
3/4 C. all purpose flour
1/3 C. popcorn flour
1/3 C + 1 T. unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp chili powder
1/2 C. hot cocoa, prepared, boiling (make a mug of your favorite hot cocoa, add some popcorn, enjoy, but save 1/2 cup for the recipe - straining out the popcorn kernels and boiling it before adding it to the batter)
1. Preheat the oven to 350 degrees. Line 12 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl, stir together the sugar, eggs, milk, coconut milk, oil and vanilla, until blended.
2. Combine the flour, cocoa, baking powder, soda, salt, cinnamon, and chili powder, and gradually add to the sugar mixture, until the mixture begins to come together. Be sure to NOT over mix!
3. Very slowly, add the boiling hot cooa, and blend until the mixture is smooth. This batter is VERY runny, I was afraid it wasn't going to set up in the oven, but it did and yielded an AMAZING cupcake!
4. Ladle or scoop the batter into the cupcake tins, filling ¾ full. Bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean.
Filling: Marshmallow Fluff
Topping: A layer of Chocolate Truffle Frosting* to simulate the foam on top of a cup of cocoa, with a dollop of real whipped cream and chocolate-drizzled popcorn to top it off!
*Chocolate Truffle Frosting (this made JUST enough to frost 12 cupcakes)
1/2 C. coconut milk (or 1/2 C. whipping cream) - I just used leftover coconut milk from my cupcake recipe
1 C. milk chocolate chips.
Bring coconut milk to a boil in a small saucepan. Add Chocolate chips and remove from heat. Wait 5 minutes, then stir until well blended. Cover and chill overnight. Beat with an electric mixer for 30 seconds until fluffy and spreading consistency.VOTE HERE!! (starting 1/21/11)
The winner of January’s Mystery Box Cupcake Challenge will receive prizes from:
Angela's Own Italian Stuffed Chicken with Pasta and Stuffed Zucchini
This is one of the best sides I've made... i was excited to try them and was NOT disappointed! These are definitely on the "to keep" list! And, there are so many things you could do with them! Here is the recipe I found that inspired me... of course I NEVER follow a recipe completely, so you can do with this what you want!! :)
Below is the recipe I used... the one that inspired me can be found at http://www.blogger.com/www.kayotickitchen.com/
2 tbsp sour cream
3/4 tsp salt
1/2 tsp curry powder
1 roma or plum tomato, seeded and finely chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh flat-leaf parsley,chopped
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
cheddar & mozzarella cheese
1/4-1/2 tsp black & red pepper blend
Optional: peppered bacon
Preheat your oven to 400
Wash your zucchini.
Slice them in half lengthwise. You can trim the ends off if you want, but I left them on (just don't eat them!)
Spoon out the insides of the zucchinis. Leave about 1/2 an inch in the bottom - until you end up with boat like shells. Chop the zucchini pulp up and reserve.
Sautee the onions & garlic in one tbsp oil or butter.
When the onions are almost done, add curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When that is done, transfer to a medium bowl.
Now to the onion/garlic mixture, add thyme, parsley, salt, sour cream, pepper, the zucchini pulp, the tomato and crumble the bacon (remember the bacon is optional) in as well. Mix well.
Lightly grease a baking dish and put the zucchini boats in.
Fill the shells with the mix. Sprinkle the cheddar & mozzarella cheese on top.
Put them in a preheated 400 degree oven for about 25 minutes and then turn on the broiler until the top is golden brown. Garnish with chopped parsley if you'd like!
About a year ago I started to make a food blog and never published anything. I just now decided to put everything into one blog (business, family, recipes, etc.), so some of these recipes and photos are pretty old... I have about 40 recipes saved in here ready to post. I will post a couple a day as not to overwhelm you! ENJOY! And as always, if you try something out, please let me know what you think!!
This may have been one of the best things I've ever made - even Jarad said so! :) This is one of my own recipes... I just made it up as I went, and I don't usually measure anything, so hopefully you can follow this and it will turn out as good for you as it did for me!!
4 boneless skinless chicken breasts
1 cup ricotta cheese
1 cup mozzarella cheese
4 tbsp fresh italian flat leaf parsley, chopped (divided)
4 tbsp fresh thyme, chopped (divided)
1/2 tsp garlic powder
1/2 tsp garlic salt
1 1/2-2 cups plain bread crumbs
flour for dredging
Preheat oven to 400
Cut the chicken breasts so that you can open them like a book (being careful not to cut them all the way through). Then, between waxed paper or plastic wrap or large plastic baggie pound with a meat mallet or large skillet until flat and even all over.
Mix together ricotta and mozzarella cheeses, add 2 tbsp parsley and 2 tbsp of thyme and mix well. Place 1/4 of mixture in each of the 4 chicken breasts and fold chicken over to close.
Next, set up 3 flat dishes or pie plates. In your first dish put enough flour for dredging the chicken (if you dont get enough the first time you can always add more). In the second dish beat 2 eggs. In the third dish mix together bread crumbs, remaining thyme, parsley, garlic salt, and garlic powder.
First, dredge the stuffed chicken in the flour, then dip it in the egg on both sides to coat, then coat with the bread crumb mixture. (be careful not to lose your stuffing). Place on a plate until all chicken is breaded.
Once all chicken is breaded, add 2 Tbsp olive oil to a 12" non-stick skillet (**preferrably one that can be transferred to the oven). Heat skillet with oil over medium-high heat until hot. Add chicken Cook chicken for approximately 5 minutes on the first side (until golden brown). Remove chicken from skillet and add 2 more tbsp of oil. Turn chicken over and replace in skillet. Place skillet in the oven for 20-25 minutes until chicken is done (juices run clear and no longer pink in the middle).
Serve with your favorite pasta and sauce!
I served mine up with linguine and marinara sauce and stuffed zucchini (i will post this recipe too!)!!
**If you do not have an oven transferrable skillet you can cook the chicken for 5 minutes on each side then transfer to a baking dish to continue cooking
So my friend Jamieanne of The Sweetest Kitchen
has started the Mystery Box Cupcake Challenge
. This month the secret "ingredient" is a childhood memory! My sister Heather
called me to see if I had thought of entering this month. I have never entered before, and I wasn't sure what I would do. We started talking about childhood memories and the one that always sticks in my head is going to Great Grandma's house for lunch and eating her "famous" pickles and hamburgers with garden-fresh tomatoes! So, after much debate as to whether or not I should put my idea "into the oven" I decided to go against the norm and create a savory cupcake that only a Great Grandmother could love! :)
Maybe I should let you in on a little secret about Grandma's pickles, they may be the easiest pickles ever made, but she made them taste like gold! The last 2 summers I grew a garden just so I could try out her recipe. Surprisingly, the pickles taste pretty similar to what I remember. I wanted to make a jar for each of my family members for Christmas, but unfortunately I've only had enough cucumbers to fill about 10 jars (if I can't share them with EVERYONE I guess I am going to have to eat them all by myself). Anyway, about Grandma's pickles, she packed cucumbers, a head of dill or 1 Tbsp or dill seed in a jar with a clove of garlic and a dried red chile pepper, made her brine of salt, vinegar and water, poured it into the jars, sealed them and VOILA! 6 weeks later we had the BEST PICKLES EVER! Her pickles had just the right amount of garlic, heat and dill due to her "secret" ingredients! I knew I had to use these three things in my cupcake!
I am and always have been a HUGE fan of dill pickles (huge may be an understatement) but the idea of a pickle cupcake just sounded weird, even to me! I set out on a search to find a recipe I could adapt to fit my memory. I found so many savory cupcakes that pickle cupcakes started to sound more normal than any of the rest! I came across a Salmon Cupcake, a Guacamole Cupcake, a Catfish and Grits Cupcake and also a Pregnant cupcake among many other strange creations. I decided to modify the pickle cake in this recipe
to make it more like my Great Grandmother's pickles. I added part of a dried red pepper (that I crushed), I used the pickles and pickle juice from one of the jars I made this summer from my Great Grandma's recipe, i used garlic salt and garlic powder and dill seed, too.
Several ideas crossed my mind for the "icing" of my cupcake, I thought about chocolate syrup (because Grandma always had a can of Hershey's syrup in her refrigerator that we would occasionally drink from) and ice cream, but after finding the recipe for the Pickles and Ice Cream Cupcake
, I decided that had already been done so I would find something else. Great Grandma's hamburger recipe was never written down, but her hamburgers were so yummy! That's when I decided to create "Grandma's Pickle-burger Cupcake". A Pickle cake "bun" with a mini-cheeseburger, pickle, tomato and mustard (the way we always ate them at Grandma's)! Great Grandma's house was the best, we spent a lot of time there as kids and pickles, hamburgers and fresh-from-the-garden tomatoes are three things I will never forget!
Here is my creation! "Grandma's Pickle-Burger Cupcake"
**I have to say, I DID try it! It wasn't nearly as weird-tasting as it sounded. The cake barely had a pickle flavor at all, it was smillar to a spiced cornbread but without the cornmeal texture (if that makes any sense). Eaten as a cupcake sandwich, it tasted just about like any other cheeseburger would.**
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