Tuesday, October 22, 2013

Pumpkin Pie Cupcakes

❤ Impossible Pumpkin Pie Cupcakes ❤ 

  • 1 15 oz can pumpkin puree 
  • 1/2 cup sugar 
  • 1/4 cup brown sugar 
  • 2 large eggs 
  • 1 teaspoon vanilla extract 
  • 3/4 cup evaporated milk 
  • 2/3 cup all purpose flour 
  • 2 teaspoons pumpkin pie spice 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 

Preheat oven to 350 degrees. Line 12 cup muffin tins with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Any of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. 

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes. 

*Disclaimer, this is not my recipe.  It was passed down to me so original author is unknown.

Sunday, October 20, 2013

Wednesday, August 14, 2013

Baked Cheese Dip, Fame Follows!

The Cheese Dip That Will Make You Famous!

I call this The Cheese Dip that will make you famous because it’s guaranteed to be the hit of the party! Serve it at your Super Bowl Party, serve it at a cocktail party, serve it anywhere and you’ll get rave reviews! It’s super easy, and you’ll have everyone asking for the recipe. Try it with jalapeño jack or chipotle seasonings if you like a kick…otherwise, stick to the cheddar.

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or evenVeggies

1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping.

Crock Pot Apple Butter


  • 2-3 Pounds (50 oz) unsweetened apple sauce
  • 3 Pounds granny smith apples
  • 4 Cups sugar
  • 1 and 1/2 Cups apple juice
  • 2 Teaspoons cinnamon
  • 1 Teaspoons cloves
  • 1 Teaspoons allspice


  1. Step One

    Peel and cut apples into small chips.
  2. Step Two

    Combine apples and remaining ingredients in the slow cooker and stir.
  3. Step Three

    Cover and cook on low overnight (8 to 10 hours).
  4. Step Four

    Add more spices or sugar if desired, stir.
  5. Step Five

    Continue cooking for a few more hours, uncovered, until some of the liquid has evaporated and the butter has cooked down a bit.
  6. Step Six

    Pour into jars and refrigerate.
  7. Step Seven

    Serve over hot biscuits, toast, or scones. Makes 12 jars.

Cake For One

Have you ever just wanted a "little" cake?  You don't want to make a whole one because you might be tempted to eat more or it might go bad.  Well here you go, here is a simple recipe for "cake for one"...

Yum...CAKE For One!!

1 box angel food cake mix
1 box cake mix, any flavor

Mix two cake mixes together, and store in large ziplock bag.

These individual little cakes are amazing and ready to eat in one minute!

They are perfect for whenever you feel like a treat without all the fat and calories that cake can have.

Cake for one: Simple to remember the directions 3, 2, 1 because all you need to remember is:

3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!

Wednesday, August 7, 2013

Kool-Aid Playdough

1 Cup Flour
¼ Cup Salt
1 Packet Kool-Aid
⅔ Cup Water *You will end up using between ½ and ⅔ cup.
1 Tb. Oil

  1. Mix the flour, the salt, and the Kool-Aid together.
  2. Boil the water.
  3. Add the oil to the water.
  4. Pour some of the water into the dry ingredients and mix with a spoon. Keep adding water and work the dough until the color is uniform and feels like playdough.

*Don’t feel like you need to use the full ⅔ Cup water. The amount you’ll use will be between ½ and ⅔ of a cup. Store the playdough in an air tight bag or these small containers. This recipe will fill 6 {2 oz.} mini cups.

As found on:

Saturday, August 3, 2013

Icebox Pickles

How to Make Icebox Pickles

6 cups sliced, unpeeled cucumbers
1 cup sliced red onion
1 cup sliced green bell pepper
1 Tablespoon celery seed
1 Tablespoon salt
2 cups white sugar
1 cup white vinegar

Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.