Fresh Peach Surprise

1 box vanilla wafer cookies
6-9 large peaches
1 can sweetened condensed milk
1/4 cup lemon juice8-ounce cool whip

Crush enough vanilla wafers to make about 2 1/2 cups. Spread 2 cups of the
crumbs evenly on the bottom of a 9X13 pan or pyrex. Reserve the other 1/2 crumbs
for topping.
Line the side of the dish with a layer of whole vanilla wafers.
Peel, pit and slice peaches. Puree one of the peaches in a blender or with an immersion blender, and set aside.
Mix sweetened condensed milk with lemon juice and whipped topping.
Place peaches over the top of the vanilla wafer crumbs. Then spread a layer of the whipped topping mixture over the peaches. Top with another layer of peaches, and then more whipped topping.
Sprinkle the remaining half cup of vanilla wafer crumbs over the top, and drizzle with reserved peach puree. Cover and chill before serving.
Options: This recipe may also be used with other fruits, such as strawberries, nectarines, blueberries and bananas.

thanks to Janae Hudman

7 Up Biscuits

Bisquick, sour cream, 7-up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is:

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,

Perfect Pie Crust

A pie crust recipe that works perfectly for sweet and savory pies. This pie crust recipe is made by hand and will become a favorite recipe.

Ingredients
1½ cups all-purpose flour
½ teaspoon salt
¼ cup vegetable shortening
¼ cup butter
4-5 tablespoons ice water

Instructions
Butter a 9-inch pie plate or skillet and set aside.
In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.
If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.
If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Slow Cooker Creamy Chicken and Wild Rice Soup

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions 
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) chicken broth
1/4 teaspoon garlic powder
1 cups frozen sliced carrots
1/2 cup peas
1/2 cup whole kernel corn
1 cup half-and-half or cream

Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; peas, and corn and pour over chicken. Cover; cook on Low heat setting 7 to 8 hours. Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

For the dumpling on top: Mix 1 cup of Bisquick with some milk to form a soft sticky dough. Drop by large spoonfuls onto soup and cover with lid. Allow to cook for about 15 minutes or until dumpling is cooked through.

BEST SUGAR COOKIES EVER!

Dry Ingredients:

6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt

Mix all dry ingredients together in a small bowl

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream

Blend wet ingredients until smooth in large bowl

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING

Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk

Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!

Caramel Cheesecake Bites

19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake.

HAMBURGER STEW

Note: Serve with buttered cornbread.
Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened! 

easy no-bake reeses peanut butter bars

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

pumpkin rice krispie treats

Ok, these are seriously the cutest Rice Krispie Treats I have ever seen!! These Pumpkin Rice Krispie Treats would be the perfect party favor. Make sure to Share this one with your friends Here is the recipe courtesy of: thehighheeledhostess.com

Ingredients:
1 Stick Butter
2 (10 oz). Packages Marshmallows
12 C. Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
Decorating Tips
Tootsie Rolls

Preparation:
In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved.
Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color.
Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.
Shape the mixture into into balls either your hands or a spoon.
Place the balls in the refrigerator and leave there until is has become completely chilled and is form.
Once firm, using the black and green icing, decorate your pumpkins with leaves and add a tootsie roll as your stem.

Italian No Bake Cake

By Sylvia Gonzales

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!
Note: You can replace coconut with pecans if you'd like.

Two Ingredient Lemon Bars

2 Ingredient Lemon Bars
Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares!
Yep this is like you cut your self a slice right out of the middle of the pie!
This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13″ baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :))
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.

Upholstery Stain Remover

Easy Upholstery Stain Remover! Got some nasty stains in your car from kids and accidents? Here’s a home-made remedy that will get your car clean without a huge bill!

In a car, vacuum the seats thoroughly and picked any crusty or sticky substances from the upholstery surface. Mix 1 cup each of Dawn Dish Soap, white vinegar, and club soda together in my heavy duty spray bottle and shake lightly. Liberally spray the stained areas and let it sit for 5-10 minutes. Take a scrub brush and scrub in little circles over the stains. 

Chicken Apple Wraps

AWARD WINNING SALAD WRAPS 

Chicken Apple Wraps

Ingredients
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons Crunchy Peanut Butter
1 tablespoon lite mayonnaise (or greek yogurt)
2 teaspoons honey
Iceberg lettuce

Preparation
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Yields 24 Cupcakes with Frosting

Ingredients

Cupcakes:

1/4 Cup Butter, Softened

3/4 Cup Unsweetened Applesauce

1 Cup Granulated Sugar

3/4 Cup Brown Sugar, Packed Firmly

2 Large Eggs

3/4 Cup Fat Free Milk

1 Tablespoon Lemon Juice

1 (15 Ounce) Can Pumpkin Puree

2 1/3 Cups All Purpose Flour

1 Tablespoon Pumpkin Pie Spice

1 Teaspoon Ground Cinnamon

1 Teaspoon Baking Powder

3/4 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/2 Teaspoon Ground Ginger

Frosting:

1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)

1/4 Cup Butter, Softened

4 Cups Confectioners Sugar

1 Teaspoon Vanilla Extract

2 Teaspoon Ground Cinnamon

Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.

To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

HERE'S A MAGICAL WAY TO CLEAN YOUR WINDOWS!!!

This is the best way EVER to clean your windows!!! No drying is needed, and you won't have any spots or streaks on your window! You can clean 2 big sliding glass doors and 8 large windows in minutes!!!

Here are the ingredients you need to use:
1/2 gallon warm water
1 Tablespoon of liquid "Jet Dry"
2-3 Tablespoons of liquid laundry detergent or dish washing soap

Mix all of the ingredients above. Spray your windows down with your hose to get them wet then wipe or brush on the solution onto your windows, then immediately hose it off. That’s all there is to it and you're done. The remaining water just sheets off and you don't need to dry it off!

ONE HOUR CINNAMON ROLLS

This recipe will yield 24 regular size rolls or around 12 HUGE rolls. I like mine huge, lol! Cut recipe in half for less.

~3 1/2 cups of warm water
~3/4 sugar
~1/2 cup of oil (vegetable is fine)
~6 tablespoons of quick rise yeast
~1 tablespoon of salt
~3 eggs
~10 1/2 cups of all-purpose flour (yes, that's right, lol)

CINNAMON SUGAR
~1 cup of sugar
~1 Tablespoon of cinnamon

FROSTING
~1/2 cup of butter
~2 dashes of salt
~2 teaspoons of vanilla extract
~6 cups of powdered sugar
~milk (as needed)
**An additional 1/2 cup of butter is needed (separated in half for each half of dough) for spreading on dough with cinnamon sugar.
**Make a double batch of frosting if you like a lot of it.

1.) Mix first 4 ingredients together (water, sugar, oil, yeast) and let sit for 15 minutes.

2.) Then add the salt, eggs and flour. Mix together for 10 minutes, then let sit for 10 minutes.

3.) Oil counter or cutting board and dump out dough. Divide dough in half.

4.) Roll out one half into rectangle. Spread with 1/4 cup melted butter and then half of cinnamon sugar mixture.

5.) Roll up tight, but not too tight.

6.) Divide into 12 rolls and place on greased cookie sheet. Let rise on cookie sheet for 10 minutes. Cut dough in half, cut halves in half, etc.

7.) Repeat with other half of dough.

8.) Bake for 12-15 minutes at 400 degrees.

Enjoy!

flower shaped lemon tarts

 I used a flower shaped cookie cutter to punch out the unbaked pie crust, and arranged the flower shaped dough “cookies” in a mini muffin pan to make the tarts look more decorative.

1.  Unroll the pie crust.  Cut out as many flowers as possible.  Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.

2.  Center each flower over a mini muffin depression.  Fold alternate petals inward, and gently push the dough down into the bottom.

3.  Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals.  You will end up with a flower shaped unbaked tart shell.

4.  Prick each of the bottoms of the unbaked dough shells with a fork, twice.  Bake at 425 degrees for about 5-7 minutes until golden brown.  Remove to a plate.

5.  Fill each shell with a few teaspoons of lemon curd.

6.  Dust the powdered sugar over the tops.  Voila!  A fancy dessert that is cute, and very simple to make.  (A variety of fillings that would also work:  nutella, jam, vanilla pudding or custard topped with berries… the possibilities are endless!)

see step-by-step illustrations at http://www.the350degreeoven.com/2011/06/pastries-pies/flower-shaped-mini-lemoncurd-tarts/

3, 2, 1 CAKE!!

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.

This recipe is called 3, 2, 1 Cake because all you need to remember is:

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

...some microwaves vary... so 45 sec to 1 minute and it is done

NO BAKE PUMPKIN CHEESECAKE

For the crust

1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted

2 tablespoons sugar
2 tablespoons brown sugar
For the filling
1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package cheesecake-flavored instant pudding mix
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
Add the melted butter, sugar and brown sugar and pulse until combined.
Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Add the sweetened condensed milk and mix again until well combined.
Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
Garnish with additional whipped topping if desired.

Lemon Blueberry Bread

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon lemon extract (or 1 tbs grated lemon zest)
1/2 cup milk
1 1/2 cups fresh blueberries (or frozen if you don't have fresh)

Lemon glaze:

1/3 cup granulated white sugar
3 tablespoons fresh lemon juice

Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter the bottom and sides of a 9 x 5 loaf pan. Set aside.

In a separate bowl, whisk together the flour, baking powder and salt. Set aside. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract. With the mixer on low, add the flour mixture a little at a time alternating with the milk, a little at a time. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/3 cup of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves. When the bread is done, remove from oven and place on a wire rack. Pierce the hot bread all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. Sprinkle with Lemon Sugar topping (recipe below)

Lemon Sugar Topping

1/3 cup sugar
zest from one lemon

Stir the sanding sugar and the lemon zest together in a small bowl and sprinkle on to warm bread.

food art

how to read bar codes

Remember if the first 3 digits are:
890......MADE IN INDIA
690, 691, 692 ... then it is MADE IN CHINA
00 - 09 ... USA and CANADA
30 - 37 ... FRANCE
40 - 44 ... GERMANY
471 ........ Taiwan
45 or 49 ........JAPAN
489...........HONG KONG
50 .......... UK
57 .........DENMARK
64..........FINLAND
76.........SWITZERLAND and LIENCHTENSTIEN
471......... is Made in TAIWAN (see sample)
628.........SAUDI ARABIA
629.........UNITED ARAB EMIRATES
740..........745 - CENTRAL AMERICA
All 480 Codes are Made in the PHILIPPINES.

CROCKPOT BEEF AND BROCCOLI

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Pumpkin Dump Cake

Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Recipe adapted from: cookiesandcups.com

oreo cupcakes

soy milk

What if soy milk is just regular milk introducing itself in Spanish? - Eric Embree

cornucopias

Ohhhh...you're gonna want to file this away for thanksgiving!! Using a sugar cone, dip the tip in warm water for about 20 seconds then microwave for 20 seconds. Roll the warm, moistened end around a clean pencil and hold for 20 seconds. 
Voila...Mini Cornucopias:) Fill with whatever you like, use as a place card... Be creative!

fall cheese ball

Here is what you need:
6 oz cream cheese, room temp
2 cups cheddar cheese
3 tbsp minced onion
3 tbsp salsa
1 tsp ground cumin
2 cups nacho cheese chips, crumbled
top of 1 bell pepper for stem garnish

1. With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.
2. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.
3. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!
Enjoy !

How to clean your cookie sheets

Kitchen "Miracle" Cleaner! You put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste. Then you rub it on the offending dirt/stain/grease...whatever! You can usually just use your fingers...but you can also use a small sponge as well.

potato soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!