Couponista Queen ~ Saving, Eating, Crafting
Saving, Eating, Crafting
Yields: 1 dozen
INGREDIENTS
24 Nabisco Ritz crackers
12-15 caramels, unwrapped
1 Tablespoon whipping cream
11 oz bag semi-sweet chocolate chips
1-1/2 teaspoons bourbon (I like using a good bourbon. Don’t cheap out on this. Airport bottles are a good and cheap way to get good liquor without buying the whole big bottle.)
1/2 cup chopped pecans
DIRECTIONS
1. Line a large baking sheet with wax or parchment paper.
2. Lay 12 of the Ritz crackers on the lined pan, spaced apart by at least 2 inches.
3. In a microwave safe bowl, add the caramels and whipping cream. Microwave for 20-30 seconds and stir. Continue to microwave and stir, in 15 second increments, until smooth and fluid, taking care to not overheat.
4. Allow the caramel sauce to cool for 10 minutes.
5. Place 1 Tablespoon of the caramel sauce on top of each cracker on the baking pan. Place the remaining crackers on top of the caramel (like a sandwich) and chill for 30 minutes. It’s fine if some of the caramel oozes out the sides.
6. In a double boiler, melt the chocolate chips over low/medium heat, stirring occasionally and taking care not to overheat. Once melted and smooth, add the bourbon and stir well to incorporate and heat an additional 30 seconds. Remove from heat.
7. Dip each chilled sandwich cookie into the melted chocolate. I transferred my chocolate to a warmed smaller bowl for easier handling. Coat each cookie completely and place back on the baking sheet.
8. Sprinkle with pecans and chill for 15 minutes to allow the chocolate to harden.
9. ENJOY!!
You can store these cookies in an airtight container for up to one week. They will not last that long in my house! These are good.
Supplies:
Take the 12×12 paper and fold it in half. Then fold it again in another half. This brings the squares down to 6×6 (inches). Then trim down one of the sides. Your final “square” will be a 6×4.5 (inches).
Place candy bar in the middle of a square. Fold each of the sides around the candy bar.
Glue the two pieces of paper together. Be sure you do not glue the paper to the candy bar. You want to have the ability to take the candy bar out of the party favor.
Cut (6) strips of ribbon (4.5 inches each)
Lay a piece of ribbon flat on the table. Place the candy bar/paper on top of the ribbon. Glue the ends of the ribbon on the back side of the candy bar/paper.
Flip the candy bar/paper over to the front. This will be the side you decorate.
Glue a fall raffia bow on top of the ribbon.
Glue a paper leaf (be sure to put glue on the stem) and slide it into the ribbon. Press firmly on the paper leaf so it sticks to the paper.
Add a felt turkey sticker.
Repeat until you have the amount you need for your party/dinner guests.
And that’s it! A super, easy Thanksgiving party favor your guests will love. And, you can also use these party favors as a name place setting at the table. See how they look in our Rustic and Warm Thanksgiving Fall Tablescape!
Create a less formal yet still sophisticated table setting for your Thanksgiving feast
A rustic yet sophisticated table is one of the trendiest looks for Thanksgiving and Fall dining. The setting is homey and evokes the idea of family togetherness blended with the formality that the Holiday inspires. Using fancier items with the inspiration of nature and Earth’s bounty creates a welcoming yet festive table that your guests will be pleased to dine at.
Supply and decorative links are provided so you can replicate this look, or use it as inspiration and find things that you already have to make your table your own masterpiece. Even using items from outside, like twigs and acorns, can bring the setting all together. Kids can gather pretty leaves and add them to a clear glass vase, for example. Use your imagination, get out grandma’s china, and make some new memories.
Enjoy, and have a great Thanksgiving!
Supplies:
There is nothing more satisfying than a bowl of chili. These are all easy to make and feed a crowd or a just a few (freeze those leftovers). These chili recipes are sure to inspire you to add some new eats to your Fall and Winter lineup! Happy noshing!
Couponista Queen was compensated for this post. All opinions and content are Couponista Queen’s own.
When I was a kid my mom went with the lady across the street to a COOP that had a mill, and they ground their own flour. It was the early 1970s and all kinds of stuff like this was happening, some fortunate (fresh bread, music) and some not so fortunate (macrame, velour). Her flirtation with fresh milled flour ended when the neighbor moved, but I never forgot the light-as-air bread and cakes and the heavenly taste. Ahhhhhhhh! I have baked plenty of stuff from scratch through the years, always relying on the standard flours that are sold at the grocery store. While they produce perfectly adequate results, I always wonder about how healthy that flour really is, especially in light of the recent E-Coli flour recalls. Plus I would love to be able to try milling different things like beans, corn, etc. and incorporate some healthier options into our diet. Enter the Mockmill. I am NO pioneer woman who is going to be grinding stones together or sweating to grind anything let me tell you. BUT I was reassured that in fact while this mill was not itself electric, it attached to my Kitchen Aid mixer which IS electric. So I decided to venture into the realm of fresh milling. I got the Mockmill and a great book Flour Power. I am thankful for that book as I am clueless when it comes to the subject and this book was easy to understand and full of great information. I felt flour empowered! The mill itself is easy to attach to my KitchenAid. It literally took me 30 seconds. It is sleek and well constructed, and it perfectly marries with my mixer.
Enough admiration, it was time to grind some stuff! I started with a cup of plain white rice in order to clean the stones. On the first use, some flaking of the stones occurs and I wanted to use something cheap that I could throw away, plus I wanted to experiment with the grinding adjustment. After dumping that initial grind out, I was ready to mill some grain! I decided for my first time out that I would not get TOO crazy, so I went with some Hard Red Wheat, which is great for overall use. We love the taste and texture of whole wheat and don’t have any gluten issues in our home. The beauty of this Mockmill is that you can grind just about ANY non oily grain.
Couponista Queen was compensated for this post. All opinions and content are Couponista Queen’s own.
If you LIKE this post, please share it or Repin these 10 Tasty Casserole Recipes on Pinterest
These 10 Tasty Casserole dishes will surely become favorite meals in your household. Casseroles are an excellent way to use up those leftovers in your fridge. In fact, once a week my mom made a “kitchen sink” casserole. It was so named because she used everything but the kitchen sink in it. We didn’t waste things, because we didn’t have anything TO waste. I come by my frugal ways quite honestly! Casseroles are easy to make, freeze well (so perfect to make ahead), and are great dinners especially in the fall or winter months. Try some of these casserole dishes to find out which ones will be your new favorite.
Easy, Frugal and Simple: 2 Ingredient Pumpkin Muffins
I’d like to start by saying, I am Princess Thanya and I am baking impaired. I long to be the Mom with the chewy cookies, or just right brownies, the perfect cupcakes, heck even the nicely baked refrigerated dough rolls, but alas I am NOT that mom. If it’s something to bake I will under cook it, or burn it. But I got sick and tired of reading all these posts everywhere about how easy this recipe is to make and make (one place being the Duncan Hines Website). I wanted to join in on the fun!
Why I like this recipe, its easy. Its 2 ingredients, I don’t have to go to the store and look for stuff I can’t pronounce and will only use once. Here is what you’ll need:
1 box Duncan Hines or any brand cake mix.
1 large can 18 oz pumpkin pie filling (not the regular canned pumpkin but the filling that’s prepared)
Pre-heat oven at 350. In a large bowl, empty the box of cake mix and mix with the pumpkin pie filling. I did not use the whole can of pie filling. I used about 15 ounces. When you are mixing you will start to see when it has reached a good consistency. I have read people using the whole can, its up to you. I used about 15 oz and it was perfect. Also I used yellow cake mix, someone posted saying she used chocolate cake mix cause that’s what she had on hand and everyone loved it so again its up to you.
THAT’S IT! No sifting, no measuring, no cracking, no melting, mix the two ingredients and you are DONE! Get your muffin pan out and liners and fill them up! Bake for 15-20 minutes or until a lovely golden color and a toothpick comes out clean. Makes 1 dozen. My hubby warmed one up and slathered it with cream cheese this morning. Big hit!
So did I burn them? No the force was with me
Check them out!
Homemade Orange Apple Simmering Potpourri – Easy to make and makes your house smell wonderful.
Ingredients for Orange Apple Simmering Potpourri
Hot Cocoa Image Credit
Cranberry Orange Relish
If your house is like mine, there is always leftover cranberry relish from the Thanksgiving dinner. My mother is a professional baker and she came up with this recipe to use the relish (or sauce) to make delicious Cranberry Relish Muffins. You can also use my recipe for Cranberry Orange Relish if you prefer! Enjoy!
Cranberry Relish Muffins
Beat together:
In another bowl mix together:
Mix the dry ingredients into the wet till well blended. Spray a cupcake pan with non-stick spray or use cupcake papers. Fill the cups 7/8 full. Sprinkle the tops with some oats and then with granulated sugar.
Bake at 400° for 18-21 minutes or until the top bounces back when gently pressed. Allow to cool in pan a few minutes before removing. Serve warm for breakfast or cool completely before storing in tupperware.
If you like this recipe, share it or pin it on Pinterest please
