Mother's Day Brunch Basket Giveaway WINNER!! {Tate's Bake Shop}

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****WE HAVE A WINNER!!!  CONGRATULATIONS TO.....

Marsha from the blog, The Better Baker! Thank you all for entering!!*****

Mother's Day is coming up soon!  

Tate's Bake Shop is hosting a giveaway just for the readers of their favorite blogs.

I have been partnering with Tate's for a few years now and I have to tell y'all, their treats are AWESOME!

When they contacted me with this proposition, I couldn't help but smile and accept.

I don't like to promote giveaways or products without at least trying them first, so I kindly asked them if they could send me a few samples. 

Here is what I received in the mail:  

2 samples of their sour cream coffee cake and 1 sample of their lemon pound cake

They did NOT disappoint!  

Upon tasting them, I knew I had to promote this!!!

They are giving away a basket full of the lovely treats they sent me, PLUS MORE!  

If you win, you will receive the following:

Their sinful sour cream coffee cake, a lemon pound cake loaf, two of their heavenly raspberry bars and crumb cakes, plus a box of Tate's famous chocolate chip cookies.  

So what do you have to do to enter??

Leave a comment telling me why this Mother's Day is special to you....

please remember to include an e-mail address along with your comment!!

The deadline for entries will be Wednesday, May 8th.  The winner will be drawn through Random.org.

Get those comments in now!!!

If entering a giveaway isn't your thing, Tate's will be offering shoppers 20% off on their website between now and May 12th.  Use the discount code mom13 at checkout.

Good luck!!

Happy Mother's Day!!!!

Cinnamon Roll Casserole

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I know what you are thinking.

How can cinnamon rolls possibly turn into a casserole?  Up until recently, I have never heard of such a thing. I found this recipe on Pinterest and pinned it mostly out of curiosity.  I decided to make it because, well, it just looked to darn good to pass up.

Before you even say a word....

Yes...it requires a can of *gasp* premade cinnamon rolls.

However...and this is a BIG however...I do not see why you can't try to make it with homemade cinnamon rolls.  

We made ours with the premade rolls because...well...that's how I do it in my kitchen.  

Feel free to knock yourselves out and try it with a homemade recipe though ;)  

This casserole has everything that your sweet tooth would desire....cinnamon rolls, eggs, vanilla, nuts, and syrup.  Sooooo good and so heavenly delicious. 

It has made it into our family favorites file and I hope it makes it into yours as well :)

Cinnamon Roll Casserole

(serves 8-10)

Ingredients:

2 tbsp. of melted butter 

2 cans (12.4 oz. each) refrigerated orange cinnamon rolls with icing OR a batch of homemade rolls--you will need 16 rolls total

4 eggs

1/2 cup heavy whipping cream

2 tsp. ground cinnamon

2 tsp. vanilla

1 cup chopped pecans (we used walnuts)

1/4 cup maple syrup

Directions:

1.  Preheat oven to 375 degrees (or however long it states for your homemade recipe).  

2.  Pour melted butter into ungreased 13x9 inch glass baking dish.

3.  Separate both cans of dough into 16 rolls; set icing aside

4.  Cut each roll into 5 pieces and place pieces over butter in dish.

5.  In a medium bowl, beat eggs.  Beat in cream, cinnamon, and vanilla until well blended.  Gently pour over roll pieces. Sprinkle with pecans and drizzle with the maple syrup.

6.  Bake 20 to 28 minutes or until golden brown.  Cool for 15 minutes.  

7.  Remove cover from icing and microwave on medium heat for 10 to 15 seconds or until thin enough to drizzle.  

8.  Drizzle icing over the top.  

**Libby's Notes:  We halved the ingredients and it came out really well.  If you are not looking for lots of left overs, cutting it half would be a good idea.  

Recipe Source:  From the blog, The Dishy Decorator. Original recipe here.  

Cheesy Broccoli & Chicken Cups

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I think it's time that I share an appetizer on the blog.

This recipe is one that I recently came across while grazing through my lovely collection of 'to try' recipes.

It originally calls for refrigerated canned biscuits. 

 However, upon making it, I found out that my batch expired so I used my popular two ingredient biscuit recipe instead (click HERE to get it).  

I was skeptical about using my own recipe because I was not sure how well it would bake while holding all of the ingredients.

I was proven wrong.    

It all held up wonderfully.  So wonderfully in fact that I squealed with excitement when I took them out of the muffin tins.  I was one happy mama!

These make wonderful appetizers for parties and get-togethers.  

Or you can make them just cause, like we did.  

If you make them with refrigerated biscuits, let me know how they turn out :)  

Cheesy Broccoli & Chicken Cups

(makes 10 delicious cups)

Ingredients:

2 tubes (10 oz. each) refrigerated biscuit dough OR use this one OR use your own

2 cups shredded cheddar cheese, divided

10 tbsp. of crisp rice cereal

1 cup cubed or shredded cooked chicken

1 can (10-3/4 oz.) cream of mushroom soup, undiluted

3 cups frozen chopped broccoli, cooked and drained

Directions:

1. Preheat oven to however long the biscuit recipe states. If using canned, preheat oven to 375 degree.

2.   Place biscuits in greased muffin cups, pressing dough over the bottom and up the sides.  If using your own biscuit recipe, cut biscuits with a circular biscuit cutter then place them in the greased muffin cups.

3.  Add 1 tbsp. cheese and 1 tbsp. cereal to the bottom of each cup.

4.  In a large bowl, combine chicken, soup, and broccoli.  Spoon into cups until each is filled to the brim.

5.  If using the canned biscuits, bake for 20-25 minutes.  If using your own biscuit recipe, bake for as long as the recipe suggests.  Cups are finished when the outside is light to dark brown.  Take them out individually to check.

**Libby's Notes:  It may take a little longer for the biscuits to bake depending on how hot your oven is.  If they do not seem like they are thoroughly cooked, place them back in the oven for 5 minute increments until cooked all the way.

Recipe Source: From Taste of Home magazine