Friday, November 21, 2014

Thanksgiving Teepee Cake Cones - SO CUTE!

These have to be the most creative and tasty thanksgiving desserts of them all.... and they are miniature Teepees! Who wouldn't think that was the most darling thing they've ever seen?

Photo Credit:

You'll Need:
  • 24 sugar cones
  • 1 bag mini pretzel sticks
  • 1 box Betty Crocker® Cake Mix + ingredients to make mix
  • 1 tub Betty Crocker® Frosting
  • 1 pouch Betty Crocker® Chocolate Cookie Icing
  • Betty Crocker® Fall Décors
  • - See more at:

    24 sugar cones
    1 bag mini pretzel sticks
    1 box Cake Mix + ingredients to make mix
    1 tub Frosting
    1 pouch Betty Crocker® Chocolate Cookie Icing
    Betty Crocker® Fall Décors

    Bake cake in a 9x13 inch pan according to cake mix directions. Cool completely.
    Break cake into pieces and place into a large bowl with 1 tub of frosting. Stir until incorporated.
    Cut about 1 inch off the tip of the sugar cones.
    Fill sugar cones with cake/frosting mixture, packing in tightly.
    Ice the bottoms of each cone with the Chocolate Cookie Icing and then sprinkle immediately with desired Décors.
    Ice the tops of each tee pee with the Chocolate Cookie Icing and top with pretzel sticks.

    Happy Thanksgiving our loyal readers!

    Sunday, November 16, 2014

    Pumpkin Pie Crunch

    Pumpkin pie crunch....Where texture marries taste...YUM! Hope you're not too pumpkin'd out for this  one. It's a must for thanksgiving dessert sharing!

    Photo Credit: Duncan Hines
    What you will need:
    • 1 can (15.5 oz.) solid pack pumpkin
    • 1 can (12 oz.) evaporated milk
    • 3 large eggs
    • 1½ cups sugar
    • 1 Tbsp. pumpkin pie spice
    • ½ tsp. salt
    • 1 package Duncan Hines® Classic Yellow Cake Mix
    • 1 cup butter or margarine, melted
    • 1 cup chopped pecans                                                                 
    1. Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
    2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
    3. Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
    4. Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
    5. Cool completely. To serve, cut into squares. 

    Friday, November 07, 2014

    No Bake Turkey Cookies

    Here is a cute easy cookie that doesn't even require you to turn on the oven!  They are a real time saver and everyone will love them!


    You'll Need:
    • package of fudge stripe cookies (or round, flat cookies of your choice)
    • 1/4 cup frosting for the "glue"(used to "glue" the pieces together)
    • package of wrapped caramels
    • package of  candy corn
    Begin by unwrapping the caramels.  "Glue" each caramel onto the cookie as shown with the frosting.  Finally, glue one piece of candy corn on top of the caramel.  Stand your turkeys on a platter and serve!


    Friday, October 24, 2014

    Homemade Face Paint

    Store bought face paint have a list of ingredients that I can't even pronounce.  Here's a recipe for face paint that you can feel good about putting on your child's face....and they are all ingredients that you probably already have in your pantry!



    • 1 tsp flour
    • 5 tsp corn starch
    • 2 tsp shortening
    • food coloring
    Mix all together to form a paste.  Apply with a small paint brush.


    Friday, October 17, 2014

    Pumpkin Pie Cream LIquor

    This is like a Fall edition of our homemade Bailey's (need I say more)?  So good in coffee, drizzled over ice cream, on the rocks....I can go on and on.  Gotta try this one! 



    • 1 cup of milk or cream
    • 1 1/2 cups Pumpkin Spice coffee creamer (store bought or this homemade version)
    • 1 2/3 cups spiced rum
    • 1 tsp vanilla extract
    • 2 tsp pumpkin pie spice
    Mix all together and store in an airtight container in the fridge.  Will last as long as the freshness date on your milk/cream :)  


    Friday, October 03, 2014

    Seasoning a Cast Iron Pan

    I love a cast iron pan. It's something that is not only great to cook with but will last a lifetime and hold lots of memories (at least for me). You do, however, want to be sure you care for these pans properly as they are very different then the non stick pans so many of us use.

    You will need:

    Lard, vegetable oil or shortening
    Paper towels
    Tin foil

    Before you start be sure your skillet is clean and dry.  If needed, use a mild dish soap and gentle scraper to clean the pan.  Be sure it is dry before you proceed.

    Preheat oven to 350 degrees.

    With paper towel, apply the lard, vegetable oil or shortening all round the inside and outside of the pan.

    Place skillet upside down on the ovens center rack being sure to place foil under the rack to catch the drips. Bake for 1 hour and allow to completely cool before removing from the oven.  That's it!

    To clean your skillet, put under hot water while the pan is still hot (the water will sizzle so be careful).  Swirl the water around the pan and use a stiff nylon brush or spatula to scrape off any residual food.  NEVER USE SOAP!  Use this technique to re season anytime your pan starts to loose its luster.


    Monday, September 22, 2014

    Twice Baked Stuffed Butternut Squash with Sausage

    This makes a delicious low carb Fall dish that is so simple to put together.  Use turkey sausage if you want to reduce the fat and calories.

    You'll Need
    • 1 medium size butternut squash
    • 1 lb Italian sausage
    • 1/2 onion, chopped
    • 2 garlic cloves, chopped
    • 1/2 c chopped mushrooms
    • 1/2 cup Parmesan cheese
    1. Preheat oven to 400 degrees.  Cut butternut squash length wise and remove seeds.  Place onto baking dish cut side up and drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 40 minutes or until flesh is fork tender.  
    2. Meanwhile, brown the sausage in a skillet.  Add in mushrooms, onions and garlic and saute until tender.  
    3. Remove squash from oven and allow to cool until it can be handled.  Gently remove flesh from the squash leaving about 1/4 inch around the skin of the squash.  Roughly chop up the squash and gently mix in with the sausage mixture.  Add in Parmesan cheese and begin stuffing the squash.  Mound the filling in the squash shells (you may have some mixture left over, would make a good stuffed mushroom filling)!  Place back into oven and bake about 15 minutes or until cheese melts.

    Sunday, September 14, 2014

    Homemade Pie Crust with Bacon Fat

    I save my leftover bacon grease in a mason jar and store it in the fridge.  I mostly use it to grease a skillet when making french toast or eggs.  I decided to try adding a bit to my pie dough in place of shortening and it came out delicious and perfectly flaky!  

    Makes a double crust:
    • 2 1/2 cups flour
    • 2 tbl sugar
    • 1 tsp salt
    • 5 tbl solid bacon fat
    • 12 tbl butter, cut into cubes
    •  5 - 6 tbl ice water
    Place the flour in a food processor or large bowl and mix in the sugar and salt.  Add in the butter and bacon fat and pulse food processor or use a pastry cutter until dough resembles course sand.  Slowly add in water 1 tablespoon at a time and work dough until it comes together (may still be slightly crumbly).  Divide dough evenly into 2 pieces and form into a ball.  Wrap with plastic wrap and chill 30 minutes or until ready to use. 

    Thursday, September 11, 2014

    Pumpkin Sugar Toast

    This recipe is so simple that it really should even be called a recipe!  Sprinkle this delicious sugar on toast, muffins, apples and seasonal breads.  You could even mix it into cream cheese for pumpkin sugar cream cheese!

    You'll Need
    • 1/4 cup sugar
    • 1 tsp pumpkin pie spice
    Mix well so the pumpkin pie spice is completely mixed into the sugar.  Sprinkle onto buttered toast or whatever you desire!

    Tuesday, September 09, 2014

    Pumpkin Whoopie Pies with Cream Cheese Frosting

    These are so good they don't really need an introduction...


    You'll Need:

    • 2/3 cup vegetable oil
    • 15 oz. can pure pumpkin (not pumpkin pie filling)
    • 2 eggs
    • 1½ cups sugar
    • 2 tsp vanilla
    • 4 cups all-purpose flour
    • 2 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp salt
    • cream cheese frosting (beat 1 pkg softened cream cheese, 1 tsp vanilla, 1 stick butter- room temp, 1 cup confectioner's sugar)


    1. Preheat oven to 375°.
    2. Combine oil, pumpkin, eggs, sugar, and vanilla in a large bowl.
    3. Add flour, baking soda, baking powder, and salt and mix just until completely blended.
    4. Place rounded tablespoons on a cookie sheet about 1-2 inches apart.
    5. Bake at 375° for about 10 minutes until beginning to brown slightly.
    6. Transfer cookies to a rack and allow them to cool completely.
    7. Cover flat side of one cookie with frosting and top with another cookie.
    Happy almost fall!