Monday, July 20, 2015

Tupperware Canoe

So, this particular post isn't about a yummy recipe, but I'll do my best to tie it in somehow!!  As a new Tupperware consultant, I get lots of fun things to use in my kitchen, but every now and then an awesome TOY comes back onto the market for a short time.  Did you know Tupperware makes toys?  Lifetime warranty too!! 

For one week only THIS cute toy can be used on land or on sea and is great for Grandma's house, birthdays, baby showers, and Christmas gifts!!   There's even a fun way to get one for FREE!!!  Leave a comment with your email address!

Wednesday, November 6, 2013

Pumpkin Dump Cake-October Recipe Party


1 29oz can pumpkin
1 12oz can evaporated milk
4 eggs slightly beaten
1 1/2 cup sugar
2 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger

Mix all ingredients. Pour into 9x13 pan. Sprinkle on top 1 yellow or French vanilla cake mix, 1 cups coconut and 1 cup walnuts. Drizzle 1 cup melted butter on top. Bake at 350 for one hour. Cool slightly and top with cool whip. Best served warm.

Sopapilla Pumpkin Cheesecake-October Recipe Party


1 can Pillsbury Crescent Roll Dough
1 (8oz) package cream cheese
1 cup powdered sugar
1/2 cup brown sugar
1 cup Pumpkin Puree
2 teaspoons cinnamon
1 tablespoon butter
Cinnamon and Sugar for top
1 Tablespoon of butter
1/8 cup of milk
1 1/2-2 cups of powdered sugar
Preheat oven at 350 degrees. Grease an 8x8 glass pan. Cover bottom of pan with one half of the Pillsbury Crescent Dough, saving the other half for later. Combine powdered sugar and cream cheese with mixer until smooth. Works best if cream cheese is at room temperature. Then mix in pumpkin, brown sugar, and cinnamon. Spread cream cheese mixture on top of rolled out crescent dough. Using the other half of the dough, cover the cream cheese mixture. Melt 1 Tablespoon of butter, and spread over the top layer of dough. Sprinkle with cinnamon and sugar, and bake for 15-20 minutes, or until golden brown. To make the Glaze, melt 1 Tablespoon of butter and using a mixer, combine butter, milk and sugar. Keep adding sugar until you reach desired consistency. Drizzle over cheesecake after it has cooled. Serve warm, or refrigerate until serving. I personally LOVED it cold.
The original recipe is posted here.

Pumpkin Donuts or donut Holes-October Recipe Party

1/2 cup oil (Coconut or vegetable)
3 eggs
1 1/2 cups sugar
1 1/2 cups canned pumpkin
3/4 tsp. ground cinnamon
1/4 tsp. heaping nutmeg
1/4 tsp. heaping ginger 
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 3/4 cups plus 2 TBS flour
1/2-1 cup mini chocolate chips

Cinnamon Sugar Topping:
1/8 cup sugar
Cinnamon to liking

Preheat oven to 350 degrees.  Beat everything together until smooth and pour into greased donut pan or donut maker.  Fill 3/4 of the way full.  Bake about 16 minutes or until fully cooked.  Remove from pan and let cool 15 minutes then cover with cinnamon and sugar topping.

Five Ingredient Pumpkin Chocolate Chip Cookies-October Recipe Party

1 box spike cake mix
1 bag chocolate chips
1 egg
1 tsp. pumpkin pie spice
15 oz. pumpkin puree

For the glaze:
  • 2 tablespoons butter
  • 1/8 cup packed light brown sugar
  • 1 1/2 tablespoons milk
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Mix all ingredients together, and place spoonfuls of cookie dough onto cookie sheets.  Bake 10-12 minutes.  Make the glaze by bringing the butter, brown sugar and milk to a boil. Remove it from the heat and stir in the powdered sugar and vanilla until it is smooth.Allow cookies to cool and drizzle with the glaze.

Thursday, September 12, 2013

Flourless Peanut Butter Oat Cookies

I normally post recipes I get from other people.  Folks...THIS is my first recipe that I can is mine.  I found a 3 ingredient peanut butter cookie recipe on but wanted more than what it called for.  This cookie is what I came up with, and it's a good one!!  I just wanted something quick for my 3 year old and her best friend/cousin. 

Two things first though...

My sister in law made us this vanilla last year for Christmas.  I've used it a lot and want to make my  own!!  Taste wise, I can't tell the difference between this and the store bought imitation vanilla, but I like that I know what's in it.

And this cookie scoop rocks!!  I got it as a Christmas gift a while back and can't remember the brand or anything, but it's a stainless steel scoop, and I love it!!

I like my cookies soft inside, so I don't bake them as long as they say.  It made a lot more than I thought it would, so we'll be sending some home with my niece.  You know...I had a baby and still working on widdling away my waste.

Flourless Peanut Butter Oat Cookies

1 cup creamy peanut butter
1 egg
1 tsp vanilla
1/2 cup packed light brown sugar
1/4 cup white sugar
1/2 cup regular oats

Mix everything together and place on a greased cookie sheet.  Bake at 350 degrees for 9-11 minutes.  Once done, remove to cool on cookie sheets.  Makes 2 dozen.

**I feel like there's a lot you could do to personalize or change up this recipe.  I think it would be good with coconut, mini chocolate chips, white chips, mini m&ms, craisins or raisins, or any nut.  Enjoy!!

Wednesday, September 4, 2013

German Pancake and syrup: September Recipe Party

Cassy brought this German Pancake with a hot caramel syrup that was so so good.  My picture wasn't great so i got this one from the original Taste of Home recipe online.

  • 6 eggs
  • 1 cup 2% milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1-1/2 cups sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • Confectioners' sugar

  • In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.
  • Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
  • Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).