by KL on November 27, 2012
in Recipe
Holiday Cookie Recipe: Oatmeal, Cranberry & Walnut Frosted Cookies
Photo Credit: Kraft
If you are looking for a quick and simple holiday cookie recipe that your kids can help make, these Oatmeal, Cranberry & Walnut Frosted Cookies are perfect!
Ingredients
- 1/ cup dried cranberries, divided
- 1/2 cup golden raisins, divided
- 1/2 cup coarsely chopped PLANTERS Walnuts, divided\
- 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies
- 1/2 cup old-fashioned or quick-cooking oats
- 1/4 cup milk
- 1 tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
Head over to Kraft for complete instructions to make these delicious Oatmeal, Cranberry & Walnut Frosted Cookies!
Thanks Kraft!
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by KL on October 28, 2012
in Recipe
Photo Credit: Pillsbury
Sweets and Halloween go hand in hand! Check out this yummy Halloween recipe from Pillsbury …
Pumpkin Cheesecake Monkey Bread
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 4 cans (7.5 oz each) Pillsbury® refrigerated buttermilk biscuits (sold in a 4-pack)
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/3 cup canned pumpkin (not pumpkin pie mix) Note: This recipe requires plain canned pumpkin puree—not pumpkin pie mix which is a complete pie filling with spices added. Double check that you purchase the correct one. The pumpkin pie mix won’t yield the same results.
- 1 package (3 oz) cream cheese
- Head over to Pillbury for the complete Halloween recipe for Pumpkin Cheesecake Monkey Bread!
Thanks Pillsbury!
This post may contain affiliate links. Read my disclosure policy here.
by KL on October 26, 2012
in Recipe
Photo Credit: Breyers
What’s better than ice cream cake? How about this pumpkin ice cream cake recipe for Halloween?
Ingredients
- 1 package (10.75 oz.) frozen prepared pound cake or angel food cake, thawed
- 1 container (1.5 qt.) your favorite Breyers® Ice Cream, slightly softened
- 3/4 cup hot fudge topping (room temperature)
- 1 wafer ice cream cone
- 1 cup prepared chocolate frosting
- 4 green taffy candy strips
- 1 piece green fruit leather
- 1 container (8 oz.) frozen whipped topping, thawed
- 1 jar (7-1/2 oz.) marshmallow creme
- Orange paste food coloring
Thanks Breyers!
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by KL on October 22, 2012
in Recipe
Photo Credit: Wing It Vegan!
I stumbled on this delicious recipe this morning while looking for something healthy (& fun!) to serve for dinner! You can use either yellow bell peppers or gold acorn squashes for the Jack-O’-Lantern.
Quinoa Stuffed Mini Jack-O’-Lanterns
Quinoa stuffing ingredients:
- 1 tbsp olive oil
- 1/2 cup onion, chopped
- 1/2 cup mushrooms, chopped
- 1 garlic clove, minced
- 1 tbsp fresh parsley, minced
- 1/4 tsp salt
- black pepper to taste
- 1/2 cup uncooked quinoa
- 2 tablespoons nutritional yeast
- 1 cup vegetable broth
Head on over to Go Dairy Free for the baking instructions.
This looks like a great way to get the kids to try something new!
If you are looking for other fun Halloween activities or recipes, be sure to check out the recent Rainy Day Round Up posts here on She Saved!
Thanks Wing It Vegan!
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I have so enjoyed experimenting with the World Harbor products, there are so many yummy ways to use them! My mom is a really good cook, and she has been helping me to come up with creative ways to use these wonderful sauces. Here is her latest creation using the World Harbors Lemon Pepper and Garlic Marinade and Cod:
We decided to prepare cod with the World Harbors Lemon Pepper and Garlic marinade–yummy–and easy!! I marinaded the fish for about two hours, put it in a single layer in a disposable aluminum pan, sprinkled it with plain bread crumbs and a little grated parmesan cheese, and baked it at 400 degrees for approximately 12 to 13 minutes. I served it with rosemary rice and a small salad for a totally balanced meal. Next time I would like to try a little “heartier” fish like salmon or red snapper to allow the marinate to complement the fish’s own flavors. Cod tends to be a little bland. All in all, once again very pleased with the World Harbors product!
Thanks Mom!!
*Disclosure: I’m a Mizkan Blogger Advocate and this is a sponsored post. These opinions are all my own and have in no way been influenced by another person. Also, thanks to my Mother for all of the cooking tips and ideas!
This post may contain affiliate links. Read my disclosure policy here.
This is a post that I have shared several times, as it is tradition this time of year for us. I hope you enjoy!
My kids (and hubby and I too, actually) got hooked on grapes a few summers ago. Grandpa has TONS of them along his back fence. Grandpa had the brilliant idea to freeze them. We call them Grapecycles. (I actually think I saw Martha Stewart freezing grapes to use as decor in punch bowls as ice cubes…) So we gave it a try…and it has become a favorite treat in our home…all year round! The best part about this snack is that it is super easy (not to mention healthy!) You just start with grapes right off the vine. Picking them is the fun part…..
<—–Here is my son eating/picking/ and eating more grapes (more eating than picking going on …)
I actually have a girlfriend who lives in another state who went and bought grapes just so her kids could enjoy them year round like we do, (they came for a visit and LOVED them) so if you don’t have access to a grape vine then you could just purchase them at the grocery store if you find them on sale.
(If you don’t have access to grape vines, there have also been some GREAT sales on grapes lately…and/or checkproduce stands, farmers markets … I have even seen BAGS of them at garage sales… so check around…if people have vines, then they might have more grapes then they know what to do with!)
I wash them really well and then strain them to dry. I purchased (on clearance last year!) those plastic freezer containers that are right next to the canning supplies in the grocery store.
They stay delicious all year. We ran out of frozen grapes in June this year, so we are doing some extra stocking up this year!
Inexpensive, EASY and healthy…not to mention delicious…!!
*very important note: we eat them frozen … before they thaw…they get gushy when thawed!!
This post may contain affiliate links. Read my disclosure policy here.
I have so enjoyed experimenting with the World Harbor products, there are so many yummy ways to use them! My mom is a really good cook, and she has been helping me to come up with creative ways to use these wonderful sauces!
We found a great buy on chicken thighs and decided to add the teriyaki touch by using World Harbors® Maui Mountain Teriyaki. We trimmed off the excess fat on the skin, put the chicken in a plastic bag and poured about one-half cup of the World Harbors teriyaki marinade over the chicken, turning the bag to coat. We refrigerated it for about an hour and a half, sprinkled it with a little salt, pepper, and garlic powder, then put it on the barbecue on low heat and turned it often to prevent burning. 
The pineapple flavor of the sauce is awesome, and the chicken stayed moist with or without the skin. So easy, and the finished product was delicious:
*Disclosure: I’m a Mizkan Blogger Advocate and this is a sponsored post. These opinions are all my own and have in no way been influenced by another person. Also, thanks to my Mother for all of the cooking tips and ideas!
This post may contain affiliate links. Read my disclosure policy here.
Fall is in the air, so today I am cooking up one of our favorites, Easy Homemade Chicken Noodle Soup.
Not much too it … but it is yummy, inexpensive and it goes a looooong way. Plus it will warm your belly and fill you up! Here’s what I use: A Rotisserie Chicken (peeled off the bones and torn into bits/pieces), about 2-3 cups of baby carrots (I leave them whole), 3 celery stalks (sliced), 2-3 Red Potatoes cubed, Egg Noodles (I use the kind that you find in the frozen pasta section …they are sometimes hard to find, and the brand that I like best is called Grandma’s), and 6-8 Chicken Bullion cubes, Pepper and Garlic Pepper (to taste). Here’s what I do:
I fill my 8 quart pot about 3/4 full of water and bring it to a boil. I add the Chicken Bullion cubes to the water as it is boiling, and then begin adding vegetables. I let those boil for about 10 minutes and then I add in the noodles per the directions on the bag (I use frozen noodles – and they usually require 10-15 min of boiling) when they are about 1/2 way done, then I add in the Chicken and finish out the noodles, adding a few dashes of pepper . This is such a simple soup…but it has so much flavor. When I serve it, I also grind McCormic Garlic Pepper (major key ingredient here!) on the top (we can’t live without this stuff…so yummy!) I also serve this soup with homemade biscuits.
I can run in to a store about 1 hour before serving this meal and purchase all ingredients for around $12 (and half of the cost is the chicken itself) and that is a pretty economical meal considering that this soup makes a LOT and we will literally get 3 meals (dinners/lunches) out of it for our family of four.
I also want to add one thing about my recipes. I don’t want anyone to get the wrong idea and think that I consider myself some kind of kitchen expert. I would love to be, but I am quite the opposite actually…which is why I like to share my recipes with you because they are SIMPLE. You are probably (most likely…) a better cook than I am…but everyone can use some fun new recipes and yummy and simple are a good combination. My friend Tracie taught me this recipe, and it has been a favorite of ours ever since!
This post may contain affiliate links. Read my disclosure policy here.
by ***KL on June 29, 2012
in Recipe
Here’s a yummy looking summer meal that you can throw together in the slow cooker! Only a few minutes of prep work with this one and you’ll have supper on the table later!
- 5 FROZEN chicken breasts
- 1 1/2 C salsa
- 2 cans cream of chicken soup
- 2 1/2 T taco seasoning
- 1 T maple syrup
- 1 t lime juice
- 1 T butter
- 1/2 C sour cream
Head over to Jamie Cooks It Up! for the complete instructions.
This post may contain affiliate links. Read my disclosure policy here.
by ***KL on June 28, 2012
in Recipe
I think these are just too cute! Not only do they look like cute, sugary versions of a real watermelon, they also have a little bit of watermelon flavoring in them to make a true summer cupcake! If you want to make them you’ll need:
For the Cupcake:
- 1 box (18.25oz) white cake mix
- 1 box (3oz) lime Jello (not sugar free)
- 3 egg whites
- 1/3 cup canola oil
- 1 1/4 cup water
For the Topping:
- 8oz white chocolate, melted
- 1/2 cup butter, softened
- 4 cup powdered sugar
- 1/2 tsp Koolaid powdered mix (watermelon-cherry Twist flavor)
- 3-4 Tbsp watermelon puree OR milk
- 3/4 cup mini chocolate chips
Head over to Shurgary Sweets for the full recipe!
This post may contain affiliate links. Read my disclosure policy here.
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