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Recipes and Recent Posts

I know lately I have been posting a lot of recipes for food, but really it’s that time of year.
Please feel free to send me any recipes you have you would like to see posted here as well as any GREEN info.
Thanks to all my readers and please tell your friends about my blog!

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Spice Cake with Caramel Icing


1 cup (2 sticks) butter, softened

1/2 cup shortening

2 1/2 cup sugar

5 eggs

3 cups flour

2 teaspoon cinnamon

1/2 teaspoon mace (don’t leave this out)

1/4 teaspoon nutmeg

1/2 teaspoon allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup + 2 tablespoon milk

1 teaspoon vanilla

For the caramel icing:

1/2 cup butter

1 cup brown sugar

1/3 cup cream

2 cups confectioner’s sugar

1 teaspoon vanilla

1.Preheat oven to 325ºF.
2.In an electric mixer with paddle attachment, cream together butter, shortening, sugar until light and fluffy. Add eggs one at a time and continue to beat.
3.In a separate bowl sift together dry ingredient, twice. Add the dry ingredients to the creamed butter mixture, alternating with the milk and mix well in a low speed each time. Add vanilla and stir well.
4.Turn the cake batter in a greased floured tube pan or bundt pan and bake for 60-75 minutes or until the toothpick comes out clean when tested.
5.Cool cake in a pan for 15 minutes, then remove from the pan and completely cool on a wire rack.
6.To make caramel icing: melt butter in a saucepan over med-low heat, stir in brown sugar, and he cream. Remove from heat and stir until smooth.
7.Return to heat and bring to boil for 1 minute.
8.Let the mixture cool. Add the confectioner’s sugar and vanilla, and beat until smooth. Add more cream if needed.


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Pineapple Almond Cheesecakes With Caramelized Pineapple:

Makes four 4 inch round cakes (springform pans)

24 oz cream cheese, at room temperature
1 cup sugar
3 eggs
1 tonka bean, grated or 2 tsp. almond extract
1 Tb lemon zest
1 cup diced fresh pineapple (you can sub canned if you want)
1/2 cup graham cracker crumbs (or ginger cookies crumbled up to make 1/2 cup)
1/2 cup ground almonds (also called almond meal, almond powder, almond flour)
1/4 cup melted butter
1/4 cup sugar
4 slices pineapples
1/3 sugar
2 Tbs butter

Preheat oven to 350F. In a medium size bowl, combine the graham cracker crumbs,almonds, sugar and the melted butter. Divide among 4 mini springform pans lined with parchment paper and pat with your fingers until evenly distributed. Bake 10 minutes. Lower temperature to 300F.
In a large bowl, with the stand mixer or hand held one, mix the cream cheese and sugar. Add the eggs, one at a time until well incorporated. Add the tonka bean or almond extract, and the lemon zest. Fold in the diced pineapple. Divide between the springform pans. Bake for about 40 minutes, or until they wiggle just a tiny bit in the middle. They will set more after an overnight trip in the fridge. When ready to serve, run a hot knife on the inside of the pan and release the cheesecakes.
For the caramelized pineapple: in a large saute pan, melt the sugar over medium high heat until it starts to get a nice amber tone, add the butter, whisk to incorporate and add the pineapple slices. Let them cook 10-15 minutes or until golden brown. Remove from the pan and place them on top of the cheesecakes. Use the pan sauce to serve with the cheesecakes if desired.


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Apple Crisp

You’ll need:

•4 cups thinly sliced apples
•1/2 cup packed dark brown sugar
•2 Tablespoons lemon juice
•1 cup Bisquick baking mix
•3/4 cups sugar
•1 Tablespoon baking powder
•1/2 teaspoon salt
•1 egg, slightly beaten
•1 stick (1/4 lb.) butter, melted
•1 teaspoon cinnamon

Apple Crisp Directions:

1. Place apples in a greased 8-inch square baking dish or a 1½ quart casserole.

2. Combine the granulated sugar and the cinnamon, stirring well.

3. Sprinkle the cinnamon-sugar mixture over apples.

4. Combine the flour, dark brown sugar, butter and vanilla; mixing with a spoon until a crumbly mixture is formed and all ingredients are well blended.

5. Spread this mixture over the sugared apples.

6. Bake the apple crisp in a 350-degree oven for 35 to 45 minutes, or until the apples are tender and the topping is a golden brown.

Serve the apple crisp warm, topped with vanilla ice cream.

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Apple Chunck Bread – for bread machine

2/3 cup milk ( I used buttermilk)
3 tablespoons vegetable oil
1 1/2 tablespoon sugar
1/4 teaspoon cinnamon
1 teaspoon salt
2 cups bread flour
2 teaspoons yeast
3/4 cup apple — peeled and chopped


Add ingredients in order to machine, adding apple pieces with liquid ingredients.

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‘Carmel’ Apple Dip

1 (8 ounce) package cream cheese

1/2 cup brown sugar

1 tablespoon vanilla extract


1.Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth. Enjoy with sliced apples!

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Fresh Apple Quick Bread

This ingredient list looks long, but the bread really goes together very quickly. Try it for a great breakfast on the run. Grate the apples over a bowl and add the apples plus the juice that results to the batter.

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 20 minutes

Yield: Yields 1 loaf

•1/4 cup butter, softened
•1/3 cup vegetable oil
•1/2 cup granulated sugar
•1/2 cup brown sugar
•2 tsp. vanilla
•2 eggs
•1-1/4 cups peeled, grated apples (about 2 medium apples)
•3/4 cup chopped pecans
•2-1/2 cups flour
•1 tsp. baking soda
•1/2 tsp. salt
•1 tsp. cinnamon
•1/4 cup buttermilk
•1/4 cup applesauce
•1 cup powdered sugar
•1 tsp. vanilla
•1-2 Tbsp. milk


Preheat oven to 350 degrees. Combine butter, oil, granulated sugar, brown sugar, and 2 tsp. vanilla in a large bowl and beat until light and fluffy. Add eggs and beat until blended. Add grated apples and pecans. Mix together flour, soda, salt and cinnamon and add alternately with the buttermilk and applesauce to the apple mixture.
Pour batter into a 9×5″ pan that has been sprayed with baking spray containing flour. Bake at 350 degrees for 50-60 minutes or until bread tests done when tested with a toothpick. Meanwhile, mix powdered sugar, 1 tsp. vanilla, and milk in a small bowl. Remove bread from pan when done, place on wire rack, and drizzle glaze over warm bread.

Note: The batter is thick, but be sure that you carefully measure flour by scooping it into the measuring cup with a spoon, then level with the back of a knife. Do NOT scoop the flour out of the bag with the measuring cup. That can result in adding 25% more flour to the recipe, making your baked goods tough and dry.

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Lemon Grass Marinade

2 cloves diced garlic- ( I used garlic salt mix )

3 TBSP lemon grass- grind stalk & all in food processor- keep in freezer

4 TBSP fish sauce- can use oyster sauce if not available.

2 TBSP honey

1# sirloin sliced very thin.

Combine sauce ingredients, slowly mix to marinade meat.(Beef or Venison)

Put in fridge overnight or more ( min. 4 hrs.)

Spread in single layer in buttered fry pan @ 300°.

Cook until just until done- will look caramelized.

Add more butter as needed.

Great for spring rolls, sandwiches, salad etc.

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Coconut Cookie Bars

Prep Time: 30 minutes

Total Time: 2 hours 30 minutes

Servings: 48

24Keebler® Chips Deluxe® Triple Chocolate cookies (crushed to 3 cups)
3 tablespoonsbutter or margarine, melted
1 package (14 oz., 5 1/3 cups)flaked coconut
1 can (14 oz.)sweetened condensed milk
1/2 cupslivered almonds
2 1/2 cupssemi-sweet chocolate morsels (about 15 oz.)
2 tablespoonsvegetable oil
6Keebler® Chips Deluxe® Triple Chocolate cookies


1. In medium bowl combine the 24 crushed KEEBLER CHIPS DELUXE Original cookies and butter. Press on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake at 350°F for 10 minutes.

2. Meanwhile, in large bowl stir together coconut and sweetened condensed milk. Spoon dollops on crust. Use two forks to evenly spread coconut mixture over crust. Sprinkle with almonds. Bake at 350°F for 15 to 20 minutes more or until beginning to brown.

3. Meanwhile, in medium microwave-safe bowl combine chocolate morsels and oil. Micro-cook at high about 1 1/2 minutes or until melted, stirring every 30 seconds. Evenly spread over baked mixture.

4. Coarsely break up the 6 cookies. Sprinkle over chocolate. Cool completely on wire rack. Refrigerate about 1 hour or until chocolate is set. Cut into 2- x 1-inch rectangles.

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