1. Santa Cupcakes | Source: The Joys of Boys
2. Rudolph the Red Nosed Reindeer Cupcakes | Source: Frugal Mom, Eh!
3. Easy Reindeer Cupcakes | Source: Stockpiling Moms
4. Christmas Cupcakes with Drizzled Chocolate | Source: Slap Dash Mom
5. Santa Hat Cupcakes | Source: Cincy Shopper
6. Elf Christmas Cupcake Cones | Source: Kitchen Fun with My 3 Sons
7. Rudolph Cupcakes | Source: Cake Whiz
8. Christmas Wreath Cupcakes | Source: More Than a Mom of Three
9. Santa Legs “Oops” Cupcakes | Source: Simplee Thrifty
10. Christmas Tree Cupcakes | Source: Harper Mondays
11. Cupcake Ornaments | Source: Taste Better from Scratch
12. Tootsie Tree Christmas Cupcakes | Source: Kitchen Fun with My 3 Sons
13. Adorable Rudolph the Reindeer Cupcakes | Source: Crafty Morning
14. Snowman Cupcakes | Source: A Mitten Full of Savings
15. Buddy the Elf High Hat Cupcakes | Source: Lady Behind the Curtain
16. Hot Cocoa Cupcakes | Source: Life with 4 Boys
17. Sugar Cookie North Pole Cupcakes | Source: Thrifty Jinxy
18. Santa Hat Cupcakes | Source: Frugal Mom, Eh!
19. Rudolph Christmas Cupcake Cones | Source: Kitchen Fun with My 3 Sons
20. Marshmallow Snowman Cupcakes | Source: Southern Girl Ramblings
The barbecue grill is an icon of summer, but a barbecue can be way more than a backyard get-together featuring burgers and hot dogs. Grilling gives vegetables and meats and even desserts and fruits a delicious char and wonderful smoky flavor. Not even your stovetop grill pan can give you the same flavors as the outdoor versions, so branch out and find some new grilling recipes to take advantage of outdoor cooking. What type of grill is better, charcoal or gas? Well that depends on what you want to do. Gas grills give you more temperature control with accuracy and quick adjustments, and features like warming racks can be employed. My preference is classic charcoal for the pronounced smokiness that can’t be duplicated, especially with the addition of wood chips like mesquite, hickory, apple, etc. Whatever your choice, check out these 25 awesome recipes for the grill and enjoy a delicious meal.
1. Grilled Fish Tacos with Lime Cabbage Slaw from Cooking Classy
2. Grilled Brown Sugar Chili Pork Tenderloin from Katie’s Cucina
3. Grilled Potatoes with Rosemary Smoked Paprika from Cookin’ Canuck
4. Grilled London Broil from Spicy Southern Kitchen
5. Loaded Nachos on the Grill from Passion for Savings
6. Grilled Avocado and Vegetable Tacos from Two Peas and Their Pod
7. Cilantro Lime Chicken Wings from Casa De Crews
8. Grilled BBQ Chicken Potato Skins from The Recipe Rebel
9. Grilled Turkey and Rice Stuffed Bell Peppers from Chili Pepper Madness
10. Grilled BBQ Shrimp from How to Feed Aloon
11. Grilled Tex Mex Chicken Burgers with Hot Pepper Corn Relish from A Farmgirl’s Dabbles
12. Grilled Steak and Feta Wrap from Recipe Geek
13. Grilled Buffalo Turkey Meatball Subs from Little Leopard Book
14. Grilled Strip Steak with Onion Sauce from Man Titlement
15. Honey Sriracha Butter Grilled Corn from Rasa Malaysia
16. Grilled Steak Fajitas from Veggie Balance
17. Grilled Basil Garlic Chicken Breasts from A Family Feast
18. Grilled Balsamic Vegetables from iFOODreal
19. Grilled Pork Chops with Spicy Balsamic Grilled Peaches from Foodiecrush
20. Grilled Brussels Sprouts from SugarDish Me
21. Perfect Grilled Asparagus from Or Whatever You Do
22. Grilled Corn on the Cob with Herb Butter from A Food Centric Life
23. Grilled Lemon Tarragon Chicken from Small Batch Treats
24. Southwest Grilled Salmon with Blueberry Corn Salsa from Recipe Runner
25. Bacon Wrapped Chicken Legs from The Weary Chef
These Spinach, Mozzarella and Mushroom Stuffed Burgers are delicious and easy to make. I use high quality Zaycon Fresh 93/7 ground beef to make sure that you get a delicious and healthy burger that doesn’t shrink up to a little bitty nothing. Find out MORE about Zaycon Fresh foods and find out how you can save more than 30% off grocery prices when you order online and pick up at a location near you!
Spinach, Mozzarella and Mushroom Stuffed Burgers
Prep Time: 10 Min
Cook Time: 8- 10 Min
1 Lb 93/7 Zaycon Fresh Ground Beef
1/2 Cup White Button Mushrooms
1/2 Cup Fresh Spinach
1/4 Cup Shredded Mozzarella Cheese
1/4 Tsp. Garlic Powder
1/4 Tsp. Onion Powder
1 Pinch Salt
Extra spinach, cheese and mushrooms for garnish.
Chop mushrooms and spinach into small pieces. Add in mozzarella. In large mixing bowl mix ground beef, garlic powder, onion powder, salt and 1/4 of the mushroom mixture. Separate the beef mixture into 4 equal balls. Pinch a small amount (1/4) off each ball. Take the larger ball and make it into a round patty with a hollowed out center. Place some of the mushroom mixture into the hollowed area. Now take the small pinched off part and flatten to make a top to put over the stuffed burger. Lightly push down on the sides of the top so that they sick to the filled burger, trying to seal in as much of the filling as possible. Now cook for 8 – 10 minutes on a medium high grill or until juices run clear. I used an indoor grill to makes these, but you could also use a pan or a outside grill. Just make sure to adjust time accordingly and be food safe! When burgers are done, top with extra cheese if desired. Garnish with spinach and mushrooms and mayo as you like. I also like to toast the buns on the grill. Super delicious and nutritious!
If you LIKE this post, please share it or Repin these 10 Tasty Casserole Recipes on Pinterest
These 10 Tasty Casserole dishes will surely become favorite meals in your household. Casseroles are an excellent way to use up those leftovers in your fridge. In fact, once a week my mom made a “kitchen sink” casserole. It was so named because she used everything but the kitchen sink in it. We didn’t waste things, because we didn’t have anything TO waste. I come by my frugal ways quite honestly! Casseroles are easy to make, freeze well (so perfect to make ahead), and are great dinners especially in the fall or winter months. Try some of these casserole dishes to find out which ones will be your new favorite.
One of the very best parts of summer is all of the fresh produce to choose from. Most of us eat lighter when the heat is on and salads are a great way to eat veggies and fruit while staying cool. I wanted to share my recipe for Fresh Dill and Egg Summer Salad plus 25 more summer salads that are scrumptious. Enjoy!
If you like this post, please share it or pin this Fresh Dill and Egg Summer Salad recipe on Pinterest
Salad Shown: I recently made this Fresh Dill and Egg Summer Salad with mixed baby greens, soft boiled eggs, Roma tomatoes, chopped red pepper, and queso fresco. It is topped with some roasted red pepper puree, homemade creamy dill dressing, and fresh dill. It was so good I made it again the next day and several times since.
MORE great Summer Salads. These are all delicious!
- Simple Summer Fruit Salad
- Strawberry Citrus Salad
- Cherry Tomato and Mozzerella Balls Caprese Salad
- No Oil Greek Salad
- Summer Orzo Pasta Salad
- Fresh Green Bean, Walnut, & Feta Salad
- Rainbow Fruit Salad
- Spinach Apple Salad with Curried Pecans & Maple -Cider Dressing
- Cucumber Salad
- Shrimp and Crab Salad
- Chipotle Chickpea Salad
- Quinoa Salad with Chili Lime Dressing
- Sweet Spinach, Fruit, and Chicken Salad
- Nine Layered Summer Salad
- Cobb Salad
- Tomato and Cucumber Orzo Salad
- Pear Almond Salad with Pear Vinaigrette
- Chicken Poppyseed Fruit Salad
- Italian Bean Salad
- Southwest Salad in a Jar
- Carrot and Roasted Almond Salad
- Cucumber, Tomato, and Avacado Salad
- Lemon Pepper Tuna Salad with Mango, Cilantro, and Lime Served in Avocado Halves
- Easy Summer Salad with Honey Balsamic Dressing
- Color Splash Tofu and Quesadilla Salad
Couponista Queen is a Good Cook Kitchen Expert and was compensated for this post. All opinions are 100% honest.
IF you like this recipe, please Share it or Pin this Refreshing Watermelon Granita Recipe on Pinterest
One of my very favorite things about summertime is the fresh produce, specifically FRUIT! I cannot drive by a farm stand or a farmer’s market without stopping and buying tons of fabulous fresh fruit and vegetables. Storing some of it is an issue, and it can spoil before we eat it all. This is a particular issue with melons – they are so large and juicy that keeping them fresh is a challenge because they sit in their own juice. GoodCook.com sent me a ProFreshionals Cut Fruit Bowl to try out and it is the perfect thing to serve and store fresh cut fruit.
Whenever we buy a watermelon we get a large one, and storage is always an issue. The ProFreshionals Cut Fruit Bowl is big – 7 quarts – so it holds enough for a crowd. The bowl is big enough to use for serving and entertaining, and it keeps the fruit fresh longer by separating it from the juice. Snap on the lid and store it in the fridge – perfect for snacking or for taking along to an event.
I just bought a nice watermelon and I decided to make some Watermelon Granita since the weather has been hot, hot, hot. 3 easy ingredients and and we were enjoying a cold and refreshing frozen treat in a few hours. You can too!
Here is my recipe.
Watermelon Granita Recipe
A granita is an Italian semi-frozen dessert made from sugar and fruit or various flavorings.
4 cups cubed, seedless or seeded watermelon
1/2 cup sugar
1 tablespoon of fresh lime juice
Add all ingredients to a blender and puree until smooth. Pour the mixture into a 9x9x2 metal baking pan, cover with foil, and freeze for one hour.
This is an important step to ensure the proper texture >> After an hour in the freezer, stir the mix and mash any frozen parts with the back of a fork. Cover again and freeze the mixture until hard, about 2 more hours. Using a fork, scrape the granita to form icy flakes and serve in a glass. You will need to scrape hard so get your aggression out. This recipe can be multiplied and can be made up to 3 days ahead if you plan on serving for a party. Just make sure that the granita container is not too deep. Cover tightly with foil and keep frozen until ready to serve.
WIN a ProFreshionals Cut Fruit Bowl
The ProFreshionals Cut Fruit Bowl is available at Bed, Bath and Beyond. Good Cook and Couponista Queen want to make sure that you get a chance to enjoy this awesome bowl for yourself, so we are giving one lucky fan the opportunity to win one. Just enter using the super easy form below. Sweepstakes ends at midnight central on July 31, 2014. Open to US residents 18+.
Couponista Queen is a Good Cook Kitchen Expert and was compensated for this post. All opinions are 100% honest. Want to see more ideas that use the ProFreshionals Cut Fruit Bowl? Visit the other Good Cook Kitchen Experts for more great recipes.
Couponista Queen received compensation and/or promotional products for this post. All opinions are 100% authentic.
Couponista Queen is a Good Cook Kitchen Expert, and I am excited to give you a chance to WIN what is in my kitchen drawer! YES, that is correct. Good Cook allowed me to select 15 items that I wanted in a kitchen drawer, and then they challenged me to create a signature recipe using as many of those items as I could. I love Italian food, and long ago my grandma and my godmother taught me to make meatballs, so I adapted that recipe into a burger that is delicious and perfect for summer grilling. Scroll down for the recipe, but first let me tell you how to win and give you a peek at what I selected for my Good Cook Kitchen Drawer.
Beginning June 2 (through Juny 14, 2014), visit GoodCook.com and build your ideal kitchen drawer filled with 15 great Good Cook tools and gadgets. You can then register a drawer every day for a chance to WIN IT! Can’t decide? You can also select MY Kitchen Drawer, or take a look at the Kitchen Drawers submitted by the other Good Cook Kitchen Experts and enter one for a chance to win. Every drawer entered could win an instant prize! You can also participate in a 5-day kitchen gadget giveaway on the Good Cook Facebook page June 2-June 7, 2014 to win even more. During the contest, selected items on GoodCook.com will be 25% off, and entering a drawer might get you some additional discounts! Follow Good Cook on Facebook, Twitter, and Pinterest for all the latest offers and great recipes.
◄Look for the “Add Me” graphic to select your drawer.
Here are the tools in MY “Slice, Dice, Measure, Grate, Drain, Whip, Stir & Stuff Kitchen Drawer”
I selected items based on the things I use when I cook! Plus I could not pass up that stuffed burger press and the knives.
*Items used to create my Signature Recipe
*Coarse Cheese Grater – Grates in BOTH directions, saving your wrist that achy feeling. And comes with a cover so you don’t catch it on things (like your knuckles) when you are searching in your kitchen drawer.
Collapsible Funnel – Genius! Space saver and doesn’t catch on things in the drawer.
*Stuffed Burger Press – Makes the coolest stuffed burgers (see my recipe below!) or use it to make regular patties.
Berry Colander – The prefect size to make it handy for rinsing anything small.
*Rotary Grater – I have always wanted to have fancy fresh grated Parmesan cheese. Now I can!
*Nonstick Sandwich Knife, 5″ – Slices bread perfectly. Enough said.
Nonstick Utility Knife – Sharp and ultra-useful.
Nonstick Santoku Knife, 5″ – This sliced my tomatoes so thin I could read a newspaper through them. I felt like an infomercial hehe.
Nonstick Paring Knife, 4″ – Makes quick work of anything you need a small knife for.
*Nonstick Chef’s Knife, 5″ – My favorite item in the drawer! I LOVE a great Chef’s Knife, and this non-stick version is super cool. The spinach I chopped slid right off the blade, and the weight was perfect to handle.
*“Measure From Above” 3 Piece Liquid Measuring Cup Set – SO cool! You can see the measurements from the top. And it includes a supersize 4-cup measure.
*Nylon Whisk – Nylon is a great in-between silicone and metal. Does a nice job whipping things full of air.
*Spatula, Clear Handle with Silicone Spoon – Very easy to use, flexible, and heat resistant.
*Cheese Slicer, Adjustable – I like fresh sliced cheese the best, and this adjustable slices delivered the exact thickness I wanted.
*Instant Read Meat Thermometer with case – Food safety is a #1 priority in my kitchen and should be in yours. This is a must have for each and every kitchen drawer.
Good Cook challenged me to create a Signature Recipe using at least 7 items from the Kitchen Drawer that I selected. I used 10 Items from the Kitchen Drawer plus a few additional Good Cook items like the super cool Double-Sided Flip Measuring Spoon and the equally awesome Utensil Pot Clip. The Signature Recipe I selected is an adaptation of one of my favorite meals — Spaghetti and Meatballs with Marinara Sauce and some crusty bread. I selected the Stuffed Burger Press as part of my Kitchen Drawer, so I decided to adapt my meatball recipe into a burger. The result was amazingly delicious and perfect for the Summer grill. Without further ado, I present…
Three Cheese Spinach Stuffed Italian Burgers
If you like this recipe, please share it or pin Three Cheese Spinach Stuffed Italian Burgers on Pinterest
Burger Mix Ingredients:
- 1-1/2 pounds lean ground beef or ground sirloin
- 1/2 pound ground Italian sausage
- 1 egg, beaten
- 1/2 cup Italian bread crumbs
- 3 cloves minced garlic (1-1/2 teaspoon)
- 1 teaspoon basil
- 1/4 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
Burger Mix Directions:
In a large bowl, beat the egg then combine everything but the meat. Add meat then mix well. I use my hands. Form into a ball, then allow to rest while you mix the Spinach and Cheese filling.
Spinach and Cheese Filling Ingredients:
- 1/2 cup Ricotta cheese
- 1 cup fresh spinach (1/2 cup chopped)
- dash of salt and pepper
Combine Ricotta cheese, spinach, salt and pepper in a bowl.
Burger Assembly Directions:
Divide burger mix into 8 portions. They will be approximately 4 oz. each. Place a portion in the burger press, press it then turn the press over and indent the burger patty to make a pocket for the filling. Use approximately one tablespoon of the filling and spread it to fill the cavity. Take another portion of meat and flatten it into slight patty shape, then place it over the filling taking care to make sure that it will all be sealed in when you press the two patties together, then press them evenly and remove the patty. Repeat until you have 4 complete burger patties.
- Parmesan cheese to top burgers with, approx. 1/8 cup or use fresh grated for best taste
- Fresh mozzarella cheese slices, one per burger
- 4 hard rolls, sliced in half
- 1-1/2 cup marinara sauce, heated
Grilling and Serving Directions:
Heat grill to medium. Grill burgers covered for 8-10 minutes per side. These are thick burgers and will take longer than typical. Don’t use too high a heat or the filling will leak. During last minute of cooking time, grill buns and top burgers with mozzarella cheese. Check for safe internal temperature of 165° before removing from grill. Put marinara on plate, place bottom bun then burger. Top with additional marinara sauce then Parmesan cheese.
Couponista Queen received compensation and/or promotional products for this post. All opinions are 100% authentic.
If you like this post please share it or Pin Summer Recipe – Grilled Yellow Squash with Garlic and Parmesan on Pinterest
Throw this easy side together in a flash and enjoy a tasty way to have yellow squash next time you grill out. This is a perfect accompaniment to any grilled meat or fish, and a great way to enjoy a summer vegetable you might otherwise skip over.
2 Small Yellow Squash, cut in half lengthwise
2 tablespoons of olive oil
1/2 teaspoon of minced garlic
cracked black pepper
Heat grill to medium. Combine garlic and olive oil and let sit for at least 15 minutes or until you are almost ready to grill. Brush each top cut half of squash with olive oil. Salt and pepper to taste. Grill skin side down for 5 minutes. Turn once and grill an additional 4-6 minutes until golden brown and the edges are starting to char. Remove from grill and sprinkle with Parmesan cheese. Serve immediately. Serves 4 as a side.
If you Like this recipe, please share it or Pin Easy Slow Cooker Italian Mac ‘N Cheese with Tomatoes and Caramelized Onions on Pinterest
As part of their coming Build Your Kitchen Drawer Contest starting June 2 (Be on the lookout for more posts from me!) Good Cook sent me 5 essential items for your kitchen drawer and challenged me to come up with a one dish recipe that used them. Well, challenge accepted, and I have to say we were very pleased with the results of the Easy Slow Cooker Italian Mac ‘N Cheese with Tomatoes and Caramelized Onions and I will be making this again. Scroll down for the recipe, but first… Good Cook sent these must-haves for any kitchen drawer:
Smart Ice Cream Scoop (A new take on a classic, this scoop takes on the hardest or softest ice cream, but I used it to serve my mac ‘ n cheese and the non-stick surface made it a snap.)
Flip Measuring Spoon (Only ONE measuring spoon to keep track of…or lose lol! This one is very cool, flip to measure 1/2 tsp and tbsp!)
Safe-cut Can Opener (I am, no joke, can opener impaired. Even I was able to use this one to easily and safely to open not one but two cans in a row without cursing, a new record for me.)
Egg Separator (Maybe we should call this one a “conscious egg uncoupler” instead. I dig the way it hangs on the side of a bowl, because let’s face it, it does me no good if I drop the whole thing in.)
Pot Clip Holder (The handles on my utensils will no longer suffer the pain of my stupidity when I leave them laying on the edge of a hot pan. Long live this pot clip! These are going to be stocking stuffers this year.) I was able to actually use all 5 items. No kitchen tools were harmed in the making of this recipe! BUT a kitchen drawer is not complete with just 5 items…SO Good Cook is doing something to help all of YOU good cooks to stock your own kitchen drawer. I was selected to build my own kitchen drawer, and beginning June 2, 2014 (and ending July 14, 2014) you will have a daily chance to enter to WIN the kitchen drawer of your choice: you can win mine (The BEST one of course!!), build your own, or select any of the other drawers built by my fellow Good Cook Kitchen Experts. There will be also be instant win prizes and there is a 5-day giveaway event on the Good Cook Facebook page starting June 2 through June 7. Visit the Good Cook Facebook page May 28 for details and follow @GoodCook on Twitter! ALL of the items I selected will be 25% off during the contest–look for the Add Me graphic to build your drawer for a chance to WIN starting June 2. Come back here on June 2 for my post with more details and my drawer selections plus a NEW recipe using the items in my Kitchen Drawer.
Easy Slow Cooker Italian Mac ‘N Cheese with Tomatoes and Caramelized Onions
Warm, gooey comfort food meets the ease of the slow cooker in this Italian twist on a dinner classic.
Serves 6-8 as a side dish, 4 as a main dish. Prep time approximately 15 minutes. Cook time 90 minutes to 2 hours on low in a slow cooker.
2 tablespoons of margarine
8 Ounces uncooked Elbow Macaroni
1 15-ounce can of crushed tomatoes
1 large sweet onion, sliced thin or chopped (about 3 cups)
1 teaspoon of sugar
1 /2 to 1 teaspoon of Italian seasoning to taste
1/2 teaspoon of salt
1/4-1/2 teaspoon of garlic powder to taste
1/4 teaspoon of pepper (I used white pepper)
red pepper to taste
1/4 cup water
6 ounces of Velveeta or similar loaf cheese. Processed cheese is necessary to withstand the long heat of a slow cooker without curdling.
1 12-ounce can of evaporated milk. I use the fat free version and it is just as good. Do not use regular milk as it will curdle in the heat.
2 tablespoons of real butter
1 large egg
Parmesan cheese for garnish
shredded cheddar cheese for garnish
parsley for garnish
Using the 2 tbsp. of margarine, coat the inside of a cold slow cooker. Add the uncooked pasta noodles and the can of crushed tomatoes, stirring to combine.
In a nonstick skillet on med-high heat, melt 2 tablespoons of butter and add the onions. Sprinkle with 1 teaspoon of sugar and stir. Cook 5 minutes, then reduce heat to medium and cook another 15 minutes stirring occasionally till onions are caramelized but NOT burnt. Do not burn the sugar. Add the cooked caramelized onions to the slow cooker.
In the same skillet, add the evaporated milk, water, and the Velveeta cheese (cut into chunks for faster melting). Stirring constantly, melt the cheese over low heat just until fully combined. Do NOT let this mixture boil. Turn off the heat, add the salt, pepper, and red pepper, and allow the mix to cool for FIVE minutes. This is necessary to keep from cooking the egg.
While the mixture is cooling, separate a large egg. Beat the egg white. After the cheese mixture cools 5 minutes, add it to the slow cooker. Add the garlic powder and the Italian seasoning and stir to combine all the ingredients. Stir in the egg yolk. Stir in the egg white, being careful to not over stir. Put the lid on, turn the cooker on low, and check to see if the pasta is done after 90 minutes to 2 hours. When done, sprinkle top with Parmesan cheese, shredded cheddar cheese, and parsley. Refrigerate any leftovers within an hour. Serves 6-8 as a side dish, 4 as a main.
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The King could barely wait until I was done with the photos for this post before he snagged a couple of these and a glass of milk. Needless to say, they are good! Easy to make and very impressive.
You will need:
Chocolate wafers in milk and white
Oreo cookies (or any sandwich cream cookie- I sometimes dip the white cookies in white for a change)
Assorted candies and sprinkles
Cookie sheet and wax paper
Fork and bowl
Melt the chocolate in a bowl according to package directions. Dip one cookie in the chocolate, turn it over and make sure it is well coated. Use the fork to let the chocolate drain a bit, tapping it on the edge of the bowl then scraping the bottom of the fork before you gently place the cookie on the wax paper lined cookie sheet. Do NOT move the cookie once it is placed until it is totally hardened. Dip a few cookies at a time, making sure to decorate each one before they harden. You may need to re-heat your chocolate as you go.
After you are done, allow the cookies to harden completely then place them into your container of choice. These are perfect as favors for parties, individual treats, hostess gifts, get-well-soon, congratulations, etc. I make these for all kinds of occasions!
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Entenmann’s is celebrating this Valentine’s Day with the Entenmann’s Sweet Valentine’s Edible Bouquet and Entenmann’s Sweet Donut Sweepstakes. Entenmann’s fans won’t want to miss out on this mouthwatering celebration!
Entenmann’s provided Couponista Queen with funds, coupons and supplies to make my own Edible Donut Bouquet, and it was a lot of fun. My mom came over one evening to see the baby, so Ava supervised us while we made the bouquet. It took less than an hour and we thought the results were pretty awesome. Here is the idea photo from Entenmann’s. How do you think we did?
If you want the recipe card to make this donut bouquet, enter the Entenmann’s Sweet Donut Sweepstakes on the Entenmann’s Facebook page through February 27, 2014 for the chance to win lots of prizes, including Entenmann’s coupons, Mr. Rich Frosted and Ms. Crumb plush toys, 1-800-Flowers arrangements and more! Details can be found on Facebook.com/Entenmanns or on 8-pack boxes of Rich Frosted Donuts and 8-pack boxes of Crumb Donuts. After you enter you will get the recipe card.
Here are a few tips we recommend from making the donut bouquet:
Make sure that you are careful when dipping the larger donuts as they will be heavy. We used 2 lollipop sticks in the larger donuts to make sure they were secure when we put them into the vase. Make sure the sticks are in both sides of the donut (through the bottom then the center hole then into the top). To cover the sticks showing in the center hole, I cut a Pop’em donut in half and used melted chocolate to glue it in the middle. I did this before I dipped the entire donut so it would be smooth.
You will need to chill the donuts before dipping them and after dipping them. Since it is so cold outside, we sent the King outdoors for a few minutes with the tray rather than try to fit them into the freezer.
If you don’t want to make the whole bouquet, or if you want treats for many people, just make the little Pop’ems and wrap them individually with some small cellophane bags and ribbon. Viola, you will have the perfect little Valentine’s to give out at work, school, etc!
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DIY Dish Soap Frugal and Easy!
Have you ever thought about making your own dish soap? Necessity is the mother of invention, or at least the mother of my googling late at night. I am Princess T and I watch too much Criminal Minds so going out late to get dish soap when I run out is just not going to happen. Having previously made my own clothes detergent and body wash I figured well, I need to wash dishes now or first thing in the morning and I do not want to go out just for that and risk not snagging a deal. What was a Frugal Mom to do? So I googled and read and read and read! And there are a bunch of different variations that bring you to the same happy conclusion so once again I took what I wanted and felt comfortable with and ran with it…ok ok I’m more of a stroller not a runner.
What will you need and how much will it cost you? If you are already a DIY kind of person you will find that you already have what you need at home so no need for extra expenses.
14 ounces of water, boiled
1/4 cup of grated soap. I used castile soap that I had from when I made body wash. Some people use Ivory soap or whatever bar soap they have on hand. I can’t see myself using Irish Spring or anything too bath like so I used castile soap which on its own is wonderful.
1 tablespoon borax. I had a box from when I made my own laundry detergent
Essential oils, optional. In a moment of sheer insanity today while looking for something totally unrelated I found a bottle of tea tree oil that I bought at Trader Joe’s recently and had forgotten about. I read that a lot of people like to use this as they are antiseptic so I figured why not? So I added 10 drops
Grate the soap to get 1/4 cup, about a 1/3 of the bar more or less. Once the water is boiling stir in the soap and the borax until everything is dissolved nicely. I added 10 drops of tea tree oil as this has a strong smell and I didn’t want it to overpower with the scent. That’s it! Pretty easy and fast, how long does it take for water to boil? Pretty Quick
I found a cute mason jar and in it went. It will gel as it cools, 6-8 hours. Knowing me as you do by now you know patient I’m not so once it cooled I put it in my fridge and watched a new episode of Criminal Minds. It gelled nicely. Did it work? Yes it did, not crazy suds but enough suds to help you think that its working. As you know bubbles and suds do not mean anything but it helps with the mind. Was it rough on my hands? Nope. Did my dishes or glasses have a funky smell or taste? Nope, they were just clean and that was all I needed, well that and a break.
Will I make igain? Yep, I have everything I need to make it and since my stockpile on dish soap is low there is no reason for me to not make anymore. My next batch I might try using lavender essential oils, some people use only 1 tablespoon of grated soap I used 1/4 cup which is a little more then 2 tablespoons. Some swear by adding vinegar but some say that vinegar and castile soap do not mix and since I do not like the smell of vinegar I opted to not include it. Am I happy? yeah but I would be happier if the dishes washed themselves.
Ah to dream.
Crescent Pumpkin Cheesecake Rolls
Its the season for pumpkin everything! I’ve seen this recipe all over with a few variations but using plain pumpkin. I didn’t have plain pumpkin I had pumpkin pie filling and since I’m going to use what I have I decided to improvise. I sorta liked using the pie filling because I didn’t need to go buy pumpkin spice since I won’t use it again I really didn’t want to add it to my little spice bottle collection. As it is my cabinet needs spanx on certain days.
What will you need?
2 cans crescent rolls
4 oz cream cheese softened
4 oz pumpkin pie filling
2-4 oz sugar, as you prefer I used about 3 but some might want it sweeter
cinnamon and sugar to dust with before baking
plastic bat to beat off the people trying to eat them all ☺
Mix the cream cheese, sugar and pie filing together, unroll the dough like you normally do when you are going to bake crescent rolls. When extended spread the filling all over and then roll normally (try to not get any on your fingers I dare you LOL)
bake at 375 for 15-18 minutes.
One baker made a glaze for it but we passed. My hubby likes subtle sweetness with his morning coffee not a dessert type bread so we didn’t go down that path.
I love treats that we have coupons for or usually score deals on. How many of us don’t stock up on the refrigerated dough variations when we have coupons? So realistically you will make 32 of these with a whole package of cream cheese and a whole can of pie filling (small one). This is a great Autumn treat that won’t break the bank!
We have a printable coupon for crescent rolls right now if you go to the printable coupon tab on the page, here is the link: http://couponistaqueen.com/coupons/ Print and surprise your family these are so so good, it will be something they ask for all the time from now on!
Easy, Frugal and Simple: 2 Ingredient Pumpkin Muffins
I’d like to start by saying, I am Princess Thanya and I am baking impaired. I long to be the Mom with the chewy cookies, or just right brownies, the perfect cupcakes, heck even the nicely baked refrigerated dough rolls, but alas I am NOT that mom. If it’s something to bake I will under cook it, or burn it. But I got sick and tired of reading all these posts everywhere about how easy this recipe is to make and make (one place being the Duncan Hines Website). I wanted to join in on the fun!
Why I like this recipe, its easy. Its 2 ingredients, I don’t have to go to the store and look for stuff I can’t pronounce and will only use once. Here is what you’ll need:
1 box Duncan Hines or any brand cake mix.
1 large can 18 oz pumpkin pie filling (not the regular canned pumpkin but the filling that’s prepared)
Pre-heat oven at 350. In a large bowl, empty the box of cake mix and mix with the pumpkin pie filling. I did not use the whole can of pie filling. I used about 15 ounces. When you are mixing you will start to see when it has reached a good consistency. I have read people using the whole can, its up to you. I used about 15 oz and it was perfect. Also I used yellow cake mix, someone posted saying she used chocolate cake mix cause that’s what she had on hand and everyone loved it so again its up to you.
THAT’S IT! No sifting, no measuring, no cracking, no melting, mix the two ingredients and you are DONE! Get your muffin pan out and liners and fill them up! Bake for 15-20 minutes or until a lovely golden color and a toothpick comes out clean. Makes 1 dozen. My hubby warmed one up and slathered it with cream cheese this morning. Big hit!
So did I burn them? No the force was with me
Check them out!