Saturday, August 31, 2013

Creamsicle Pudding Recipe!

Makes 4 servings

1 (3 ounce) package orange Jell-O (can use sugar free)
1 (3 1/2 ounce) package instant vanilla pudding (can use sugar free)
1 (8 ounce) container Cool Whip (can use lite or fat free)


1 Dissolve jello into 1 cup boiling water.
2 Put 4 ice cubes in measuring cup and fill to 1 cup with cold water.
3 Add to dissolved jello.
4 Cool for 5 minutes.
5 Beat in powdered pudding until well mixed.
6 Chill for 15 minutes.
7 Fold in container of cool whip and chill 10 minutes.


Dreamsicle/Creamsicle Cake Recipe!

Makes 10 servings

1 (18 ounce) box orange cake mix
1 (3 ounce) box orange flavor gelatin
1/3 cup oil
1 1/4 cups water
3 eggs
1 teaspoon orange extract


12 ounces sour cream
1 1/4 cups sugar
1/2 cup orange juice
8 ounces Cool Whip (or more)
1 (2 ounce) package shredded coconut (optional)


1 Cake: Blend all ingredients& pour in 2 9" greased& floured pans.
2 Bake at 350* for 20-25 minutes.
3 When cool slice each layer to make 4 layers.
4 Frosting: Combine sour cream& coconut,if used[I don't].
5 In separate bowl mix sugar& orange juice til disolved.
6 Combine with sour cream.
7 Fold in Cool Whip.
8 Spread between each layer& remaining on top.

Friday, August 30, 2013

Giveaway: Marvel Cinematic Universe: Phase One - Avengers Assembled (10-Disc Limited Edition Six-Movie Collector's Set) [Blu-ray]

This is what you get:
 This limited-edition, 10-disc Marvel Cinematic Universe: Phase One Collection will allow fans to immerse themselves in every aspect of Marvel’s elite Super Heroes. Complete with glowing Tesseract, this exciting collection includes stunning Blu-ray 3D™ and Blu-ray™ presentations of Marvel’s The Avengers, Captain America: The First Avenger and Thor , as well as Blu-ray™ versions of “Iron Man, Iron Man 2, and The Incredible Hulk in exclusive collectible packaging.

Contents Include:

Marvel’s The Avengers film (Blu-ray 3D + Blu-ray)
Captain America: The First Avenger film (Blu-ray 3D + Blu-ray)
Thor film (Blu-ray 3D + Blu-ray)
Iron Man 2 film (Blu-ray)
The Incredible Hulk film (Blu-ray)
Iron Man film (Blu-ray)
• Top-secret Bonus Disc
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Creamsicle Martini Recipe!

Makes 1 drink

2 tablespoons vanilla vodka
2 tablespoons orange liqueur
1/4 cup fresh orange juice (1 medium orange)
orange liqueur or orange juice


1 Place first 3 ingredients in a cocktail shaker with ice. Cover with lid and shake well till chilled. Dip rim of 1 martini glass in orange liqueur; dip in sugar to coat. Strain the vodka mixture into prepared glass. Serve.
2 **This recipe was tested with Absolute Vanilla Vodka.



Film to Shoot Entirely in Los Angeles Area; Hits Theaters October 10, 2014
BURBANK, Calif. (August 29, 2013) — Disney has kicked off production on “Alexander and the Terrible, Horrible, No Good, Very Bad Day,” the first live-action film adaptation of Judith Viorst’s 1972 illustrated children’s classic. The film, directed by Independent Spirit Award-winner Miguel Arteta (“The Good Girl,” “Cedar Rapids,” “Youth in Revolt”) from a screenplay by Rob Lieber, is a 21 Laps Entertainment/Jim Henson Company production. Shooting in the Los Angeles area, with locations in the cities of Pasadena and Arcadia, the San Fernando Valley and Melody Ranch in Newhall, the film hits theaters nationwide on October 10, 2014.
Steve Carell (“The Way, Way Back,” “Little Miss Sunshine,” the forthcoming “Foxcatcher”) and Jennifer Garner (“Dallas Buyers Club, “The Odd Life of Timothy Green,” “Juno”) star as Alexander’s upbeat parents. The veteran performers are joined in the film by a trio of young talents that includes 16-year-old Dylan Minnette (“Lost,” the upcoming “Prisoners”) as Alexander’s older brother, Anthony; 15-year-old Kerris Dorsey (TV’s “Ray Donovan,” “Moneyball”) as sister Emily; and 12-year-old Australian native Ed Oxenbould (Oz TV’s “Puberty Blues”), who makes his big-screen feature debut as the film’s title character, Alexander.
Emmy® winner (and Golden Globe® nominee) Megan Mullally (“Will & Grace”) also joins the cast, along with Jennifer Coolidge (“American Pie,” “Legally Blonde,” TV’s “2 Broke Girls”) and Bella Thorne (“Shake It Up!”).
The film is produced by Shawn Levy (“Night at the Museum,” “Date Night,” “Real Steel”), Emmy® nominee and CEO of the Jim Henson Company Lisa Henson, and 21 Laps Entertainment President Dan Levine (“The Internship,” “Along Came Polly,” “Freedom Writers”). It’s executive produced by industry veteran Philip Steuer (“Saving Mr. Banks,” “Oz The Great and Powerful,” “The Chronicles of Narnia” trilogy) and Jason Lust (“Whip It,” “The Waiting Game”). 
Disney’s “Alexander and the Terrible, Horrible, No Good, Very Bad Day” follows the exploits of 11-year-old Alexander as he experiences the most terrible and horrible day  of his young life—a day that begins with gum stuck in his hair, followed by one calamity after another. But when Alexander tells his upbeat family about the misadventures of his disastrous day, he finds little sympathy and begins to wonder if bad things only happen to him. He soon learns that he’s not alone when his brother, sister, mom and dad all find themselves living through their own terrible, horrible, no good, very bad day. Anyone who says there is no such thing as a bad day just hasn't had one.
Director Arteta’s key filmmaking team includes cinematographer Terry Stacey (“50/50,” “Salmon Fishing in the Yemen”), two-time Oscar®-nominated production designer Michael Corenblith (“The Blind Side,” “Saving Mr. Banks,” HBO’s “Game Change”), and two artists with whom he has previously collaborated: Oscar-nominated film editor Pam Martin (“The Fighter,” “Little Miss Sunshine,” “Youth in Revolt”) and veteran costume designer Nancy Steiner (“Little Miss Sunshine,” “Lost in Translation,” “The Good Girl,” “Youth in Revolt”).
“Alexander and the Terrible, Horrible, No Good, Very Bad Day,” published in 1972, was written by Judith Viorst and illustrated by Ray Cruz. The endearing, enduring classic (with more than 2 million copies in print) became an ALA Notable Children’s Book while also winning a George G. Stone Center Recognition of Merit, a Georgia Children’s Book Award, and distinction as a Reading Rainbow book. Viorst followed this book (inspired by her own three sons’ childhoods—Alexander, Anthony and Nicholas) with two sequels: “Alexander, Who Used to be Rich Last Sunday” (1978) and “Alexander, Who's Not (Do You Hear Me? I Mean It!) Going to Move” (1995). The 1972 original was first adapted to the small screen as a half-hour HBO animated musical in 1990 before Viorst collaborated with composers Charles Strouse (music) and Shelley Markham (musical score) for a 1998 stage musical at the Kennedy Center in Washington, D.C.

Thursday, August 29, 2013

Giveaway: Chip 'N' Dale Rescue Rangers Volume 2 on DVD!

Enter to win Chip 'N' Dale Rescue Rangers Volume 2 on DVD!
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Cookies N Cream Ice Cream Shop Pie Recipe!

Makes 1 pie

1 1/2 cups cold milk or 1 1/2 cups half-and-half
3 1/2 ounces jell-o vanilla flavor instant pudding and pie filling mix (4 serving size)
3 1/2 cups thawed Cool Whip Topping
1 cup chopped Oreo cookies
1 prepared graham cracker crumb crust (6 ounces)


1 Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
2 Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.


Giveaway: Gummi Bears Volume 1 on DVD!

Enter to win Gummi Bears Volume 1 on DVD!
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Coffee Ice Cream Pie Recipe!

Makes 8 servings

2 (1 ounce) unsweetened chocolate squares
1/4 cup butter, cubed
1 (5 ounce) can evaporated milk
1/2 cup sugar
1 pint coffee ice cream, softened
1 (8 inch) chocolate crumb crusts
1 (8 ounce) carton frozen whipped topping, thawed
1/4 cup chopped pecans


1 Melt chocolate and butter.
2 Stir in milk and sugar.
3 Bring to a boil, stirring constantly.
4 Cook and stir until thickened.
5 Remove from the heat and cool completely.
6 Spoon ice cream into crust.
7 Stir sauce and spread over ice cream.
8 Top with whipped topping and sprinkle with pecans.
9 Freeze until firm.
10 Remove from the freezer 15 minutes before serving.


Giveaway: Chip 'N' Dale Rescue Rangers Volume 1 on DVD!

Enter to win Chip 'N' Dale Rescue Rangers Volume 1 on DVD!
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Wednesday, August 28, 2013

Mayan Banana "Ice Cream" Pie Recipe!

Makes 8 servings

1 cup graham cracker crumbs
1/2 cup walnuts, crushed
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted


2 bananas (ripe)
4 ounces cream cheese, softened
1/2 liter Cool Whip, thawed
1 teaspoon cinnamon or 1 1/2 teaspoons cinnamon
3/4 cup semisweet mini chocolate chips
chocolate syrup
walnuts, crushed


1 - line a pie plate with wax paper, hanging over the edges for “handles”.
2 - mix together crust ingredients and press into the bottom and sides of the pie plate.
3 - slice bananas and layer over top of the crust and up the sides.
4 - mix together cream cheese, Cool Whip and cinnamon, then fold in the chocolate chips.
5 - Put it in the freezer overnight to freeze.
6 - When ready to serve, take out of freezer and grab the wax paper “handles” to remove pie to a cutting board.
7 - Use a hot knife to slice into 8 and serve drizzle with chocolate syrup and crushed walnuts!


Bread Pudding With Rum Sauce Recipe!

Makes 6 servings

2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
5 1/2 cups day-old white bread, cut in small cubes
1/2 cup golden raisin

Rum Sauce

1 1/2 cups brown sugar
2 teaspoons all-purpose flour
3/4 cup 35% cream
3/4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup roasted whole pecans


1 Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
2 Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
3 In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
4 In another bowl, beat the egg whites until there is a formation of firm peaks.
5 Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
6 Bake for about 1 hour, or until the center is firm and slightly humid.
7 Serve immediately. Decorate with pecans and coat with the sauce.
8 Rum Sauce :.
9 In a sauce pan, mix the brown sugar and flour.
10 Add the cream, milk, rum and vanilla.
11 Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.


Giveaway: Darkwing Duck Volume 2!

Enter to win Darkwing Duck Volume 2 on DVD!
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Giveaway: Darkwing Duck Volume 1 on DVD!

Let's get dangerous and win Darkwing Duck Volume 1 on DVD!
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Spiced Rum Breakfast Coffee Recipe!

Makes 10 cups

1/4 cup ground coffee
1 cinnamon stick
3 cardamom seeds, in posds that have been broken open
1 teaspoon rum extract
10 cups water
milk, to taste
sugar or artificial sweetener, to taste


1 In basket of drip coffee make place coffee grounds, cinnamon stick, and the 3 cardamom seed pods broken open.
2 Add 10 cups of water and brew.
3 When done brewing add 1 teaspoon Rum extract to brewed coffee.
4 Serve. Can add milk and sweetener if you like.


Tuesday, August 27, 2013

Giveaway: Talespin Volume 3 on DVD!

Enter to win Talespin Volume 3 on DVD!
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Giveaway: Talespin Volume 2 on DVD!

Enter to win Talespin Volume 2 on DVD!
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Orange Creamsicle Frozen Yogurt Recipe!

Makes 1 quart

1 cup half-and-half
3/4 cup sugar
2 cups plain yogurt (I use Dannon)
1 teaspoon Grand Marnier (or other type orange liqueur)
1 orange, zest of (plus the slices for optional garnish)


1 In a medium bowl; whisk everything together until the sugar dissolves.
2 Turn the ice cream machine on and pour mixture into the freezer bowl.
3 Let mix until thickened, about 25 to 30 minutes.
4 Place mixture in a freezer container and freeze until firm enough to scoop.
5 Garnish with orange slices. (optional).


Giveaway: Talespin Volume 1 on DVD!

Enter to win Talespin Volume 1 on DVD!
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Popcorn S’mores Recipe!


1 cup brown sugar, firmly packed
1/2 cup butter or 1/2 cup margarine
1/2 cup corn syrup
1/2 teaspoon baking soda
10 cups freshly popped popcorn (cooled)
1 (10 1/2 ounce) package mini marshmallows
2 cups Teddy Grahams honey graham snacks (not crumbs) or 2 cups crumbled graham crackers (not crumbs)
1 cup chocolate chips


1 Combine the brown sugar, butter and corn syrup in a medium saucepan.
2 Cook on high for 5 minutes.
3 Remove the pan from the heat and stir in the baking soda.
4 Thoroughly combine the popcorn and marshmallows in a large metal bowl. (Do NOT use a plastic bowl).
5 Drizzle the sugar mixture over the popcorn to coat it.
6 Gently stir in the graham crackers and chocolate chips, incorporating them evenly throughout the mixture.
7 Let the mixture set until cool enough to handle, then, using buttered plastic sandwich bags on your hands, form the mixture into golf-ball-size balls.
8 Store in airtight container.
 9 NOTE: Do NOT use air-popped popcorn. It will melt when combined with the hot sugar mixture.





Burbank, Calif. (Aug. 26, 2013) —Principal photography has begun on Disney’s mystery adventure “Tomorrowland,” starring two-time Academy AwardÒ winner George Clooney (“Michael Clayton,” “Syriana”), Hugh Laurie (“Monsters vs. Aliens,” “Arthur Christmas”), Britt Robertson (“Under The Dome”), Raffey Cassidy (“Dark Shadows,” “Snow White and the Huntsman”) and Thomas Robinson (“The Switch”). The film is directed, produced and co-written by two-time Oscar® winner Brad Bird (“Mission: Impossible – Ghost Protocol,” “The Incredibles”). Damon Lindelof (“Star Trek Into Darkness,” “Prometheus”) and Jeffrey Chernov (“Star Trek,” “Star Trek Into Darkness,” “Mission: Impossible - Ghost Protocol”) are also producers. The screenplay is written by Brad Bird and Damon Lindelof from a story by Lindelof & Jeff Jensen and Brad Bird.

Jeff Jensen and John Walker (“The Incredibles”) will executive produce with Bernard Bellew (“Les Misérables,” “28 Weeks Later”) and Tom Peitzman, VFX producer (“Mission: Impossible - Ghost Protocol,” “Alice in Wonderland”) serving as co-producers.

Bound by a shared destiny, a bright, optimistic teen bursting with scientific curiosity and a former boy-genius inventor jaded by disillusionment embark on a danger-filled mission to unearth the secrets of an enigmatic place somewhere in time and space that exists in their collective memory as “Tomorrowland.”  

Bird has gathered a great team behind the lens with Oscar® winning director of photography Claudio Miranda (“Life of Pi,” “The Curious Case of Benjamin Button”), production designer Scott Chambliss (“Star Trek,” “Star Trek Into Darkness,” “Cowboys & Aliens”), Oscar® nominated costume designer Jeffrey Kurland (“Inception,” “Ocean’s Eleven”) and Academy Award®-winning editor Walter Murch (“The English Patient,” “Cold Mountain”).

“Tomorrowland” will be released through Walt Disney Studios Motion Pictures on December 12, 2014.

Monday, August 26, 2013

Giveaway: Disneyland Official Album 2013!

Enter to win the brand new Disneyland Official Album 2013!
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Craft Time: Pooh's Hunny Pot Papercraft

 Download Pooh's Hunny Pot Papercraft Template

How to make it

  1. Print Pooh and his hunny pot on regular paper or cardstock and cut out the pieces.
  2. Fold Pooh in half along the dotted lines so the design is two-sided, then fold the tab under his feet outward to create a stand.
  3. Using glue or double-sided tape, secure Pooh's front and back sides together. Be careful not to glue or tape the tabs you folded outward.
  4. Make the folds at the base and sides of the hunny pot piece away from you to form the pot. Make the folds at the lip of the pot towards you.
  5. Glue the A tabs on the hunny pot to the inside of the corresponding pieces. Tuck the B tabs into the top of the pot to close it.
  6. Finally, align Pooh's body with the dotted line printed at the top of the hunny pot, and secure Pooh's body to the pot with glue or double-sided tape.


Ralph Brennan's Jazz Kitchen Open House!

Sasaki Time was invited to an Open House at Ralph Brennan's Jazz Kitchen in Downtown Disney to enjoy food, drinks and check out their private dining rooms!
This is already one of my favorite themed places in Downtown Disney. I do admit that I stop more often at the Jazz Kitchen Express for their amazing beignets! That is one of my favorite snacks when visiting the parks!
I love these statues! It makes me feel like Mardi Gras is here all year round!
The open house took place upstairs, where they have four different rooms for special events. There is one more room downstairs that can be used for special events as well and that one is the largest as it can hold seating for 120 people or a reception for 200 people plus a stage for entertainment.
The four rooms upstairs can be used for any event you may have from a small private event to a large party!
The Parlor Room featured live jazz this evening! This room can hold between 100-120 seated or 180 for a reception. 
Out on the balcony,where 80 seated guests can be accommodated or 100 for a reception. This evening though they were using it to prepare for us a crawdad broil! I love crawdads!
The crawdads were nice and spicy! They were served with potatoes and corn on the cob! So good!
Next to that they were making a BBQ shrimp. Not sure where the name BBQ shrimp comes from since it is not barbequed nor is there BBQ Sauce but I could eat these buttery, spicy shrimp all day long. I admit I had to go back and getting another helping! They were just as amazing as the crawdads!
Don't those shrimp look mouthwatering?
They were also passing out these fantastic catfish sliders! Catfish is one of my favorite cooked fish so I couldn't pass these up!
There was also this refreshing watermelon gazpacho like item (sorry I couldn't remember the name).
In the Wine Room, which seats 18, they had prime rib and ham.
The prime rib was paired expertly with three different sauces for you to enjoy. Starting from the left, there was an olive pickled relish (amazing), horseradish (it was really creamy and mixed with something but I couldn't tell what it was), and the last one was a fresh tomato salsa (nice and refreshing). My photos of the ham didn't come out so I will skip that one but one of the sauces was a pineapple and mango salsa that was so sweet and paired perfectly with the saltiness of the ham.
They had one of their specialty drinks, the Hurricane for us. This was easily one of the best ones I have ever had but also very dangerous as it was blended perfectly where you could hardly taste the alcohol.

There was also a nice sampling of their red and white wines on hand. The white of course perfect for the seafood dishes and the red perfect for the meat courses.
We ended up dining in the Queen's Room that seats 50-60 people or holds 80 for a reception with a private balcony. This was also the room with the beignet bar! They dished up ice cream and piping hot beignets with your choice of sauces! 
One last look at one of the trays of beignets!

This was a wonderful event filled with great food and drinks. It was a great atmosphere to spend with my friends and to make new ones!

A perfect place to have lunch or dinner or your next special event or wedding!

Thank you to the special events team for the invite!

To learn more about hosting your private event here, check out their website:
Ralph Brennan's Jazz Kitchen: Private Events

S'more Bark Recipe!

Makes 10 servings

1 (9 ounce) package dark chocolate chips
1/2 cup miniature marshmallow
1/2 cup honey graham crackers, coarsely crushed (about 2 crackers)


1 Microwave chocolate in medium microwavable bowl on HIGH for 2 minutes or until mostly melted, stirring after 1 minute. Stir until chocolate is completely melted.
2 Spread half of the chocolate onto a baking sheet covered in wax paper.
3 Add toppings.
4 Drizzle evenly with remaining chocolate.
5 Refrigerate 1-1/2 hours or until firm.
6 Break into pieces.
7 Store in tightly covered container in the fridge.


Giveaway: Walt Disney World Official Album 2013!

Win a copy of the brand new Walt Disney World Album 2013!
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Sunday, August 25, 2013

Creamsicle Gelatin Recipe!

Makes 8 servings

Gelatin Mold

2 (3 ounce) boxes sugar-free orange flavor Jello gelatin
2 cups boiling water
16 ounces low-fat vanilla yogurt
1 (11 ounce) can mandarin orange segments, well drained
8 ounces pineapple tidbits, well drained (unsweetened)


1/2 cup shredded coconut, toasted (optional)
whipped cream (Redi-whip from a can) (optional)


1 In a medium bowl, combine gelatin and boiling water. Stir until gelatin is completely dissolved.
2 With a wire whisk, beat in yogurt until mixture is smooth. Refrigerate about 1 1/2 hours or just until slightly thickened.
3 Stir in orange segments and pineapple. Spoon into decorative bowl or individual parfait glasses. Cover and refrigerate 1 more hour or until set. Serve with a little whipped cream and a sprinkle of coconut if desired.


Giveaway: Disney Infinity Nintendo Wii U Starter Pack

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S'more Sandwich Recipe!

Makes 1 sandwich

2 slices of wheat bread
2 tablespoons nutella
2 tablespoons marshmallow creme


1 Gather ingredients.
2 Toast the bread to your liking.
3 Spread Nutella on one slice of bread.
4 Spread Marshmellow Fluff on the other slice of bread.
5 Stack together and ENJOY!


Saturday, August 24, 2013

Creamsicle Pie Recipe!

Makes 2 pies

1/2 cup Tang orange crystals, breakfast drink
1 (14 ounce) can sweetened condensed milk
8 ounces sour cream
16 ounces Cool Whip Topping
2 graham cracker pie crust


1 Mix together Tang, sweetened condensed milk, sour cream and one of the containers of Cool Whip.
2 Use second container for topping of the two pies.
3 I sprinkle a little bit of Tang on the top for presentation.

Butterfinger-The Simpons Van Tour in Los Angeles!

Sasaki Time was invited to check out the Butterfinger - Simpsons Van as it made it's second stop in Los Angeles!
Staff Writer and photographer Brian went to the beautiful Nestle Headquarters out in Glendale, CA.
What a great building!
Someone stole Bart's butterfinger and as you can see he isn't too happy about this!
One side of the van has some of the suspects. I won't blame Maggie for this one, though she did shoot Mr. Burns...
Here is the front of the van! You can't miss that mega sized butterfinger on the top!
The other side of the van has the rest of the suspects. Krusty looks rather nervous!
Of course there were butterfinger bars on hand! They have three limited edition bars just for this contest!
Maybe just one or two for the road!
Play the game and enter to win some awesome prizes! Full details at the bottom of this post!
Here are all three limited edition butterfinger bars!
This Homer shirt is just one of the limited edition collectible T-shirts featuring designs of each of the Springfield suspects!
I love this Sideshow Bob shirt!
Check out the back of the shirt!

So if you spot this van in the Los Angeles area or anywhere they are driving around, can tweet #WhoStoleBartsBar its location and stop by for the chance to win a FREE BUTTERFINGER coupon and limited edition collectible T-shirts featuring designs of each of the Springfield suspects!

To solve the ultimate “whodunit”, fans can participate in the “Who Laid a Finger on Bart’s Butterfinger?” Online Instant Win Game and Sweepstakes which features over 100,000 prizes including Homer Simpson snowboards, Bart model Cruzer skateboards, Simpsons Kidrobot figurines and a grand prize sweepstakes trip to Los Angeles and a personalized illustrated portrait in The Simpsons style!

Fans can go to or to enter the game and check out the three limited edition, collectible Bart Simpson BUTTERFINGER candy bars which can be found at national retailers and contain codes for entry into the promotion.