Welcome to my blog, I will share my ideas for saving money and making green products for your home as well as others I find. PLEASE share my blog with others! <!–

Chess Pie

1 single pie crusts, unbaked
2 cups sugar
2 heaping Tbsp flour, all purpose
1 heaping Tbsp cornmeal
3 finger pinch salt
1/2 cup butter, melted
1/4 cup milk plus 1 Tbsp vinegar
2 tsp vanilla extract
3 large eggs, lightly beaten

Preheat oven to 400 degrees F. Roll out and place pie crust into 9 inch pie plate; crimp edges, cut slits in sides and across bottom of pie crust to prevent puffing up while baking..

Bake pie crust 2 to 3 minutes, Cover with foil; bake an additional 4 to 5 minutes or until golden. Set aside to cool.

Mix together sugar, flour, cornmeal, salt, melted butter, milk and vinegar mixture and vanilla. Add eggs one at a time, stirring well after each addition. Pour into baked pie shell.

Reduce oven temperature to 350 degrees F. Cover edges of pie with foil and bake 40 to 45 minutes; remove foil; baked 10 more minutes or so to brown edges. Cool completely on a wire rack.

Add 1 cup tasted flaked coconut to pie filling before baking.

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No Bake Peanut Butter Cornflake Bars


1 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup white corn syrup

3 cups corn flakes, crushed
2 cups milk chocolate chips


Heat peanut butter, sugar and corn syrup in a saucepan over medium heat until melted. Remove pan from heat and stir in crushed corn flakes. Press mixture into a greased 8″x11″ pan. Melt chocolate chips in a microwave safe bowl in 30-second increments until melted. Stir chocolate until smooth and spread on top of the peanut butter mixture. Let cool until firm.

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Creamy Green Beans Crock Pot Recipe

1 pound green beans, frozen, Italian style or regular

1/2 teaspoon seasoned salt

1/8 teaspoon ground black pepper

1 tablespoon butter, cut in small cubes

2 tablespoons heavy cream

2 teaspoons dry Alfredo sauce mix, McCormick’s

Put frozen green beans in crockpot with salt and pepper; dot with butter. Cover and cook on low for 2 hours. Add cream and dry Alfredo sauce mix and cook for 30 to 45 minutes longer.

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Crockpot Carrot Cake

This carrot cake recipe takes advantage of the way a Crockpot keeps in moisture. The recipe is very tasty especially with the amount of carrots and nuts included. A recipe created by my grandmother passed on to me. Hope everyone enjoys it.

Carrot Cake Crockpot Recipe Ingredients

2 eggs
1 cup brown sugar
1 cup sugar
2/3 cups vegetable oil
1 1/2 cups flour
1 tsp baking soda
1 cup chopped walnuts
1 teaspoon salt
1 1/2 cups finely grated carrots
1 tablespoon ground cinnamon

Carrot Cake Crockpot Recipe Directions

Mix together eggs, sugar, and vegetable oil. Next add the flour, baking soda, salt, and cinnamon to the mixture and stir very well until all ingredients are well mixed. Finally add the carrots and walnuts to the mixture and stir to mix the ingredients around. Now grease and flour a cake pan and place into the Crockpot. Cover and cook on a high setting for about 3 hours using a toothpick test to determine if cake is ready.

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Slow Cooker Tropical Pudding Cake

Cooking Vessel Size: 3-quart slow cooker

•2 cups all-purpose flour
•2/3 cup sugar
•2 teaspoons baking powder
•1 teaspoon ground cinnamon
•8 tablespoons butter, melted
•1 cup milk
•1 can (21 ounces) canned sliced apples
•1 can (20 ounces) crushed pineapple, drained
•3/4 cup toasted walnuts
•2 cups packed brown sugar
•2 cups V8 Splash® Tropical Blend Juice Drink
•2 cups water
• vanilla ice cream (optional)


1.Stir the flour, sugar, baking powder and cinnamon in a large bowl.
2.Stir half of the butter and the milk into the flour mixture.
3.Stir the apples, pineapple and walnuts into the batter.
4.Pour into a 4-quart slow cooker.
5.Heat the brown sugar, juice drink, water and remaining butter in a 3-quart saucepan over medium-high heat to a boil. Cook for 2 minutes, stirring often.
6.Pour over the batter in the slow cooker.
7.Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs.
8.Turn off the cooker. Uncover and let stand for 30 minutes.
9.Serve with vanilla ice cream, if desired.


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Slow Cooker Cheeseburger Dip

■1 tbs olive oil
■1/2 lb ground beef
■1 – 2 teas Worcestershire sauce
■1 teas Hamburger seasoning
■salt and pepper
■1 small onion, chopped
■1 8oz block cream cheese
■1 10oz can diced tomatoes with green chilies
■2 cups shredded American cheese or shredded Velveeta (found in the pre-shredded cheese section)
■4 strips cooked bacon, crumbled
■hard bagette sliced or crackers

Heat olive oil in a skillet over medium heat until shimmering. Brown ground beef with Worcestershire, hamburger seasoning, salt pepper and onion until cooked through and onions are softened. Strain off excess fat and place in a slow cooker.

Top hamburger mixture with cream cheese, diced tomatoes, shredded cheese, and bacon. Cook on low for 3 – 4 hours until cream cheese is melted, stirring every now and then to mix everything together.

Serve with sliced bagette or crackers.

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3 Envelope Roast

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

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