Wednesday, October 31, 2012

Week 9 & 8 Countdown to Christmas

I realized I missed the past 2 weeks' Countdown to Christmas promos - Life does get in the way of playing! LOL

So, Today I want to showcase a great gift idea under $20 from our regular catalog. How many boxes of cereal go stale before you eat them? Do you have kids that eat LOTS 'O Cereal & you buy in bulk, but hate those bags not staying closed? Try this for a storage solution:
Our Super Cereal Container will hold even the largest of bags of cereal. It is only $19 & comes w/ either blue or red lid. Do you have a favorite snack such as goldfish or chex mix - this is also perfect for those snacks! No mess, super seals & Lifetime guarantee!

Now week 8 -

This is our breakfast maker. You can make scrambled eggs, omelets, oatmeal, plus so much more in this handy microwave container. With my twins I am using it every day - whether it is for eggs & sausage for Josey or Gracie's DIY Maple & Brown Sugar Oatmeal (that recipe is listed under DIY). It is only $20. You can get the awesome cookbook too. Perfect for your college kids, perfect for those who are single, or even us breakfast lovers!

This is a special combo set they are offering thru Nov 9th. You get the cookbook, an awesome Thatsa Bowl Jr, whisk & the breakfast maker for only $44 (regularly $60) What a savings!

Check out all these great specials at my Tupperware website

Sunday Chicken Times 2

It has been such a busy week! A trip to Kirksville meant not enough naps for the kids. Josey went home with Cooper on Friday after the funeral for some boy time & the Mizzou Homecoming game.

Gracie stayed w/ me & played at Auntie Ginger's work while I had a craft show on Saturday. She was asleep in the car less than 10 min after we left Kirksville.

It is Sunday night & has been a busy day. We have started a Sunday morning tradition of breakfast w/ Cooper's family, followed by trying to find a pumpkin patch to run the kids (btw, pumpkin patches should be open in the mornings on the Sunday before Halloween!). We opted for the local grocery store & I saw in the ads they had whole chickens on sale.

I picked up 2 of them - I pulled out my trusty Ultimate Southern Living cookbook for a baked chicken recipe. What I found was a baked chicken and a bonus - a Country Style Chicken & Dumplings.

The story behind chicken & dumplings - Cooper's Grandma Jessie made the BEST ever chicken & dumplings & Cooper has been dying to find her recipe. No one in the family has it - it was one of those recipes that Grandma Jessie just made -there wasn't a recipe.

I decided to cook both of them so I could have some extra cooked chicken in the freezer PLUS stock back up on my chicken stock in the freezer.

The first recipe is for a Crispy Herbed Chicken - I slow cooked it in the bean pot in the oven.

Crispy Herbed Chicken
Prep 25 min
Cook 1 hour & 5 min (Bean Pot 2 hrs give or take)

1/3 c chopped onion
1/3 c scraped, diced carrot ( I put the carrot & onion into the Ninja processor)
1/3 c diced celery
1 Tb chopped fresh parsley
3 Tb dry white wine
1 (3-3.5lb) chicken, boiler-fryer
1/4 c butter, melted
2 tsp chopped fresh basil
2 tsp chopped fresh oregano
2 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
Combine first 5 ingredients, toss gently. Set aside. Removed giblets & neck from chicken; reserve for another use (or not!) Rinse chicken, pat dry with paper towels. Lightly stuff body cavity with reserved vegetable mixture. If desired, tie the ends of the legs together with heavy string. Lift wingtips up & over back of chicken.

Place chicken, breast side up, on a rack in shallow roasting pan. Combine butter & next 5 ingredients. Brush chicken with butter mixture. Roast at 375 degrees for 1 hr or until meat thermometer inserted in thigh reads 180 degrees. Place chicken on serving platter, garnish if desired.

Bean Pot: since I am using my bean pot, I am not looking for a pretty chicken. This chicken filled the bean pot (it was closer to 5 lbs). I cooked it at 375 for 1 hr with lid on, then 350 for another hour w/ lid off. I did use a couple tablespoons of Tastefully Simple's Roasted Garlic infused Olive oil in the bottom of the bean pot - just because!

NOTE from cookbook: The key to this crispy skinned chicken is to baste it well with a butter mixture before it goes in the oven, but not al all during roasting.

Now - for the Chicken & Dumplings

1 (3-3.5 lb) boiler-fryer
2 qts water
1 carrot, halved (I tossed them in the ninja food processor)
1 celery stalk, halved
1 med onion, quartered
1/4 tsp salt
1/2 tsp pepper
2 c flour
2 tsp baking powder
1 tsp salt
1/3 c shortening

Combine first 7 ingredients in a dutch oven. Bring to boil; cover & reduce heat and simmer 1 hr or until chicken is tender. Remove chicken and veggies from broth, discarding vegs & reserving broth in dutch oven. Skim fat from broth, if desired. Reserve and set aside 2/3 c broth. Let chicken cool. Skin, bone & coarsely chop chicken, return to broth.

Combine flour, baking powder, and 1 tsp salt; cut in shortening with a pastry blender until mixture is crumbly. Add reserved 2/3 c broth, stirring with a fork just until dry ingredients are moistened. Turn dough out onto lightly floured surface, knead lightly 1-2 minutes. Roll dough into 1/8" thickness, cut dough into 2" squares or 2 x 3/4" strips.

Bring broth mixture in Dutch oven to a boil. Drop in dumplings one at a time into boiling broth. Cover, reduce heat, and simmer 25-30 min.

Yield 6 servings
per serving: Calories 395, Fat 16.2g, Chol 79mg, Sodium 857mg

I think it needed a bit more seasoning. Not sure if I should have added a boullion cube, some garlic, more salt... Next time gonna spice it up!

Tuesday, October 30, 2012

Cookin' Tuscan Chicken

What's cooking? TUSCAN CHICKEN
6-10 pcs boneless chicken breast
2 cans cream of mushroom soup
2 cans Petite diced tomatoes (you can use ones with green chilies for an extra punch)
1 pkg BLT Dip Mix

Cooking oil or Olive oil
1 box Penne Pasta

Put frozen chicken breast in bean pot. Add a few tbls. of cooking Oil or olive oil to moisten chicken. Add cream of mushroom soup,
diced tomatoes,  BLT mix and stir.
Cover and bake at 350 about 1 hour to 1 1/2 hour. (remove lid after 30 minutes and continue baking until chicken is done.

Boil Penne Paste on stove top or in microwave until done. Drain and spoon Tuscan Chicken over pasta and serve with warm French bread. To make it a true Tuscan Dinner sprinkle black olives over chicken mixture right before serving.

Thanks Donna for an awesome recipe! 

Monday, October 29, 2012

Burrito Casserole

I had completely forgotten about this recipe as I posted it a long time ago on my FB group. YUMMY! and you can make it ahead!

burrito casserole

2 (8.8 oz) pkg fully cooked brown rice 
1 jar 15 oz salsa
1/2 tsp dried oregano
1 15 oz can refried beans
1 pkg (10 oz) frozen corn, thawed
1/2 tsp chipolte chile powder
1/2 tsp cumin
1 1/2 c shredded taco cheese blend
2 pkg (10oz) frozen shopped spinach, thawed & squeezed dry
3 tb chopped cilantro
In large bowl, combine rice, salsa & oregano. In a second bowl, combine refried beans, corn, chile powder, & cumin.
Coat 12x8" baking dish w/ cooking spray. Spread half of the rice mixture evenly in dish. Layer refried bean mixture & have the cheese over the rice. Scatter spinach over cheese. Top w/ remaining rice mixture & cheese. 
Cover w/ plastic wrap & refrig up to 2 days. 
Heat oven to 350 degrees. Bake uncovered for 35 minutes or until temp reaches 140 degrees. Sprinkle w/ cilantro before serving. 
382 calories; 9 g fat; 19g protein; 61 g carb; 10 gram fiber; 788 mg sodium; 26 mg chol

Sunday, October 28, 2012

Snickers Salad for the Bean Pot

1 8 oz cream cheese softened 
1 Cup powdered sugar 
1 12 oz. Cool Whip, thawed
6 Snickers candy bars, cut in pieces 
4-6 Granny Smith apples, peeled, cored & chopped
In bean pot, mix cream cheese & powdered sugar, fold in Cool Whip. Add the Snickers pieces and apples. Mix well.

This was shared by Kim Lipe.

Saturday, October 27, 2012

Roasted Potatoes, Chicken Sausage & Peppers

Roasted Potatoes, Chicken Sausage and Peppers 
Adapted from

1.5 lbs Russet Potatoes
1 medium onion, peeled and quartered

2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp Roasted Garlic Infused Oil
Seasoned Salt to Taste
1 tsp chopped Rosemary (Fresh or dry)
1 tsp Garlic Garlic
½ tsp Garlic Powder
Olive Oil Spray
12 oz Italian Chicken Sausage (I use Al Fresco’s)

Preheat oven to 375 degrees. Spray one large baking sheet with olive oil spray. Cut the potatoes into small 1” x ½” pieces. In a large bowl, combine potatoes, onions, peppers, olive oil, seasoned salt, rosemary, garlic garlic and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the baking sheet. Bake for 15 minutes. Use spoon to toss so nothing sticks or burns.

While baking, cut each link of chicken sausage into 6-7 pieces. Add the sausage to baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes. Cook until the potatoes are cooked through. Time will vary based on the thickness of the potatoes and sausage.

**Adjust the seasoning to your personal tastes.

Friday, October 26, 2012

Cheesy Chicken Bake - Tastefully Simple & Bean Pot

We are leaving town soon for my grandfather's funeral. I am preloading some great tasty recipes from my Tastefully Simple archives. More great recipes can be found at - I am still an active consultant, but don't have the website linked to my account. Send me your orders at my email & I will arrange having it shipped to you! ;D 

Cheesy Chicken Bake
Submitted by Rosemary (MN) HQ Resident Chef

Artichoke & Spinach Warm Dip Mix

8 oz. softened cream cheese
1/2 cup milk
2 cups shredded Swiss cheese, divided
12.5 oz. can white chicken meat, drained and juice reserved
Ground black pepper to taste
7 oz. elbow macaroni
Italian Garlic Bread Seasoning

Combine first 3 ingredients, 1 cup Swiss cheese and 1/2 cup of reserved juice from canned chicken in a large bowl; stir to blend. Fold in canned chicken and pepper. 

Prepare macaroni as directed on package; drain (TUPPERWARE PASTA MAKER 10-12 MIN IN THE MICROWAVE!).

 Stir chicken mixture into hot macaroni; spread mixture into a BEAN POT. Sprinkle top with remaining Swiss cheese and Italian Garlic Bread Seasoning to taste. 

Bake at 350°, uncovered, for 20 minutes or until heated through and cheese on top is melted. Makes 4-6 servings.

Thursday, October 25, 2012

Bank Ranch Chicken or Pork Chops Bean Pot & Tastefully Simple

Bacon Ranch Chicken (or pork chops). 

Dip chicken in liquid Ranch dressing, then in mixture of 1 cup breadcrumbs, 1 cup Parmesan cheese and 2 Tbsp. Tastefully Simple Bacon Bacon. Put in bean pot, sprinkle with a little more Bacon Bacon and bake at 350 for 30 mins.

Have you tried Tastefully Simple's Bacon Bacon seasoning? It makes an awesome dip, but I use it more for my green beans. Do you ever just want those beans to have an extra something? The bacon bacon will do it. I usually toss in about a half capful (1 TB) into my beans while they are cooking. YUMMY! 

Wednesday, October 24, 2012

Pink Tupperware Ends on Friday!!

The month is coming to an end & so does the awesome pink products that Tupperware has given us this month! As I will be out of town, I won't be able to prepare your order, but please go to my website at & get those last few pink Tupperware items you crave!!

I want to say - those 4 pink bowls w/ lids come in an 8 bowl set for $79. That is $10 per bowl & lid. How easy of a Christmas gift would that be to your friends & co-workers who you will already be giving cookies & candy to in a cheapo holiday tin or container? This Tupperware has a LIFETIME WARRANTY! Yes it is more expensive than the other brands you can find at Walmart, but Walmart won't replace it when it fails you 1 yr, 3 yrs, or 20 years later!

Do the Math -
My Blue Insulated Cup - (discontinued, but I have some in stock)
Age: 10 yrs
Price paid: prolly $18-20 then
How often do I use it: Every day until I purchased my 2nd one, and now every other day
Price per Year? $1.80 -$2.
How much do you spend at Sonic for a Route 44 drink w/ "reusable" (ha ha) cup? $2.37

Just a thought when you think about the price you will pay for a gift during the holidays. No warranty card to keep & store, & lose later. Just contact Tupperware or a Tupperware Rep & we will be happy to help you!
Here are some of the other awesome Pink Products available thru FRIDAY - October 26th.

Round Steak & Gravy

My posts are lagging, I know. My hubs & I are sleep training our kids into their toddler beds. They are getting better, however that means less time at nap & after bed for me to post, do laundry, pick up the house, and basically watch any tv at all (I got 30 min last night - so unfair!).... All I can say is THANK YOU DVR!!

We also had a death in the family which has bogged down my gumption. Then you add all the trials & errands of normal life... and I know I am now like every other mother in the world!

I hadn't made round steak in ages & I grabbed a package impulsively last weekend. Since I didn't better prepare my meal, it was fried w/ a light flour breading in olive oil. I did try to make gravy & since my gravy is hit & miss - this one was a hit!! YUMMY!

Easy Round Steak & Gravy

4 pieces round steak, these were tenderized
1/4c flour
season salt & pepper to taste - oh how I miss Homemade Gourmet's Pepper Pzazz
Olive Oil

Heat about 1-2Tb olive oil over med hi heat in your skillet. Combine flour, season salt & pepper. Dredge your round steak in the flour mixture & fry in olive oil til golden brown on each side.

Gravy - I use less than 1/4c flour (there is no set amount) & sprinkle it over the remaining oil & drippings in the pan from the fried round steak. Stir the flour into the oil & drippings & let it "fry" for a minute or so. Add desired amount of milk to skillet, & heat till bubbly, turn to low & stir constantly till lumps are gone & gravy has thickened.  Season according to your taste w/ salt & pepper.

I am a horrible gravy maker- with exception of Sausage Gravy. I firmly believe that the best gravy comes from the best seasoned drippings. And last night's gravy left me begging for more!

After dinner, I had to can up some pears before they went bad. A friend gave me a bucketful. They were perfectly ripe & yellow, ready to be canned. Time has been running out on me lately so I had to make it work last night to finish them up. Then it was time for bed.

My sweet husband washed & folded the kids' laundry & shelled out the remaining seed beans while he watched tv last night. Now, time to get breakfast ready, costumes ready (we have costume day at the Little Gym), and find time to remember, let alone put on, some eyeliner!

Have a great week!

Monday, October 22, 2012

Pork Chop w/ Mushroom Gravy

Why haven't there been more recipes? Well, recently, the kids have been crawling out of their cribs. Hence, less time for Mama to blog, browse recipes, and well, nap... ha ha!

Tonight is a funny little story. Yesterday was the first night for big kid beds, crib sides were taken down . It was 11pm before Cooper said they stayed in bed. Tonight he & I both took a crib & laid "guard" in front to keep them in. I left about 15 min ago after Gracie was asleep & Josey was convinced to lay down. As I was tucking him in, I hear a soft snore from Cooper... hee hee!

So, this is what I made last night. Saturday at a vendor event, I browsed the Food Network magazine since it was a bit slow w/ customers. The gravy was so yummy!  I love this magazine. I love pork chops too! :D

Pork or chicken scallopini (technical term) - is just a light flour breading on your meat & fried. Yummy just by itself....

Pork Chops w/ Mushroom Gravy
4 pork chops, bone in 1/2" thick, fat trimmed
Kosher salt & fresh ground pepper (nope, neither were in my pantry)
2 TB flour
1 1/2 TB extra virgin olive oil
12 oz cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2" pieces
1/2c low sodium chicken broth
2 TB low fat sour cream
1/4 c chopped fresh parsley

Season the pork chops w/ s&p. Sprinkle all over with 1 1/2TB flour. heat 1/2 TB oil in large non stick skillet over medium high heat. Working in 2 batches, add the chops & cook til golden & just cooked thru, about 3-4 min each side. Adding 1/2TB oil to the skillet between batches. Transfer the chops to a plate & keep warm.

Heat the remaining 1/2 TB oil in the same skillet; add the mushrooms, garlic, scallion whites & a pinch of salt & cook, without stirring, (whoops, forgot that step, I stirred) until the mushrooms begin to brown, about 3 min. Sprinkle in the remaining 1/2TB flour & cook, stirring occassionally, til the mushrooms are soft, about 3 more minutes. Stir in the chicken broth & sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.

Divide the pork chops among plates. Drizzle any juices from the pork, stir into the gravy; stir in the scallion greens & parsley. Season w/ salt & pepper; spoon over the pork.

Per serving: Calories 362, fat 21g, Chol 97mg, Sodium 361 mg, Carb 9g, Fiber 1 g, Protein 31g.

Friday, October 19, 2012

Pie, Oh, Glorious Pies

I am a cake eater. I admit it. But lately I have been loving me some pie! Cherry pie w/ cherries my sister picked from her tree has been super yummy! Below is a limited time offer for a pie or cupcake carrier from Tupperware. Also keep scrolling down for my 2 fav pies of all time - Chocolate Silk & Fresh Strawberry!

What is your favorite pie? Who makes the best pies in your family? Do they have a pie carrier?? Check out this limited time offer from Tupperware...

 This great Tupperware pie save is only $12.50(retails $21) this month & holds a 9" pie or up to 12 cupcakes! Perfect for those holiday gatherings! Order yours at 

Fresh Strawberry Pie
  • Fresh Strawberry Pie - from
  • Crust:
  • 50 reduced-calorie vanilla wafers
  • 1/4 cup butter or stick margarine, melted $
  • 2 tablespoons sugar
  • 1 teaspoon grated orange rind $
  • Cooking spray
  • Filling:
  • 2 cups ripe strawberries $
  • 1/2 cup water
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice $
  • 6 cups small ripe strawberries $
  • 1/2 cup frozen reduced-calorie whipped topping, thawed and divided
  1. Preheat oven to 350°.
  2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
  3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
  4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
  5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.

OMG! I never new a nilla wafer crust could be so so so much better than graham crackers.

Another family favorite from my cousin in law Claire

Chocolate Silk Pie - from Claire - Thanks!!!

1 10" baked pie shell
1 lb butter at room temp
2 c sugar
4 eggs
4 squares bittersweet chocolate, melted & cooled
1 tsp vanilla

Cream butter 20 minutes. Add sugar, cream 20 minutes. Add eggs, one at a time, 5 min, after each addition. Add melted chocolate, beat 5 min. Add vanilla, beat 5 min. Pour into shell. Chill overnight for filling to firm & flavors to mellow. Top if desired w/ unsweet whip cream & chocolate curls.

Now, who needs to go to the store & get some chocolate for a pie! I know I do! :D

Wednesday, October 17, 2012

Bean Pot Chili

What's Cooking in the Bean Pot? Family Favorite - Chili

2 lbs. ground beef, cooked and drained
1 small onion, chopped
3 Tbsp. chili powder

1 Tbsp. cumin
1 8 oz. can tomato sauce
1 8 oz. can diced tomatoes
2 cans kidney beans
salt and pepper to taste
Brown ground beef with chopped onion mixed in and drain well.
Add all other ingredients and mix well in the Bean Pot.

Baking options:
Bake in a 250 degree oven for 3 - 4 hours.
Bake in a 350 degree oven for 1 - 2 hours.

With leftovers use the awesome Tupperware Freezer mates or even the Vent & Serve pieces!

Sunday, October 14, 2012

- Week 10 Countdown till Christmas

It's beginning to look alot like Christmas.... 
Cause really - the stores are already putting out the Christmas decor! 

Countdown Week 10 - 
Crystalwave Lunch'n Dish with Cold Cup
Save over 45%

This is the ultimate on-the-go lunch solution. Removable 3/4 c Cold cup for salads or desserts; Reheatable container inludes 1 3/4c & 1c sections. Retail value $19

Why does this make a great gift? 
This handy bowl keeps your food divided (granted, I love my corn w/ my mashed potatoes!). 
Virtually liquid tight lid.
Easy to plan your meal ahead & refrigerate healthy meals.
It gives a you portion control.
And this is an awesome COLOR! :D
Did I mention how much money you will save by not eating out?

Shop for more great deals online at

Check out my FB page

Have a great week! 

Saturday, October 13, 2012

Tomato Basil Pasta Dish - 15 min meal

Tomato Basil Pasta dish
The best 15 minute lunch: chop basil and garlic (in Tupper Chopper); cut tomatoes in half (cherry or grape tomatoes). Angelhair pasta on Tupperware's Pasta Cooker - 8 minutes in the microwave. Sauté garlic, tomatoes in olive oil. (I added a couple of handsful of spinach.). Add in cooked pasta with a little of the pasta water. Sprinkle with Parmesan and fresh basil. Delish!
I added some basil while I sauted the garlic and tomatoes

Sunday, October 7, 2012

For the Pie Maker... - Week 11 Countdown to Christmas

Who Loves Pie? 
Who Loves to Eat Pie?

This month Tupperware has brought back their Pastry Sheet! 
Save over 30%
Tupperware Anti Slip Pastry Sheet
Roll with confidence! Imprinted guidelines make it easy to prepare dough for favorite holiday recipes 26"x 18"
$25 value - Save $8

This is a great gift idea for that special baker in your life or as your gift to yourself! Combine it with the  Kids Baking Set and you can spend endless fun in the kitchen. 

Also, the Tupperware Rolling Pin is available too! Scratch expensive baked goods from your holiday grocery list and make your own! Unlike traditional pins, you can fill with warm water for chilled recipes or ice water for a flakier crust

Tupperware Pie Crust Recipe: 
This recipe must be made in Tupperware’s Thats’a Bowl Jr. The recipe makes 2-9” pie
crusts. Never double this recipe!
2 cups flour ( if pre-sifted, may need to add 1/8-1/4 cup more after last step)
1 teaspoon salt
1/2 cup milk
3/4 cup Crisco
Cut the shortening into the flour and salt with the sandwich spreaders until pieces are
the size of quarters. Seal, burp, and shake until mixture forms beads. Dig a hole, add
milk, and bury it. Seal, burp, and swirl, and shake until it forms a ball. Divide dough in
half, and roll out on the pastry sheet with a chilled Tupperware rolling pin.

Check this out and more at 

Saturday, October 6, 2012

24 Hour Sale!!! 12pm to 12 pm Oct 9 & 10

~~~~~~~~Wild and crazy 24 hour sale~~~~~~~~~~~

Yes I am crazy! You should know that by now!

There will be discounts, specials, and FREE Stuff all day long!!!!!!!!!!!!!!!

Noon-3PM Free Shipping
3:01-6PM Free Tax
6:01-9PM Free Measuring Cups ($50 min. order)
9:01-11:59PM Free Soup Mug (50 min. order)
Midnight -3AM-25% off your entire order
3:01-6AM 20% off your entire order
6:01-9AM 15% off your entire order
9:01-NOON 10% off your entire order

Spend $50 and get the Can Opener for only $17
Spend $75 and get the Impressions Classic Bowl Set for only $22

Book a party in October and receive a $25 Gift Certificate to use
AT YOUR PARTY !!!!!!!!!
Book A party in November and receive a $15 Gift Certificate to use
AT YOUR PARTY !!!!!!!!!
Search products via on line catalog at I will even honor the online exclusive items! The time stamp on your email or voicemail/text will determine what special you will receive! I prefer email - I don't always get to answer my phone. 

To be eligible for the specials, please do not submit an order on line! Cannot be combined w/ open party.
All orders must come directly through me...........

Thursday, October 4, 2012

Christmas Countdown - Only 12 weeks away!

Countdown to Christmas - Week 12

So, it is 12 weeks till Christmas - Do you have your shopping list ready? Maybe I can help - I am going to start promoting an item each week that might be a great Christmas gift for a friend or relative. I will TRY to keep it under $20 cause, really - times are tight! 

I will be placing orders each Friday at 12pm to save everyone some shipping. The more orders, the better savings on shipping. If you choose, I can ship them directly to you, but unable to discount the shipping. I will send out the next week's special item on Sunday, however, you can order this one all month long. Since there will be a savings on shipping, orders will need to be picked up at my home, or coordinate a drop off. 

Don't forget - I will be putting those orders of $50+ on my $50 board (winner will receive a $50 gc when I fill the board). You receive a chance w/ each $50 in purchases (from any of my biz). Only catch is this drawing cannot be combined with a workshop or party order. 

To start if off - I am going to showcase Tupperware's Pink Delight Holiday Canisters. They are $14.50 for a set of 2. They do have the Tupperware one touch lids. They are featured in the October Brochure this month. 


Wednesday, October 3, 2012

Double Rewards as Hostess this month!

October Specials - What kind of sales person would I be if I don't share some specials for this month with you!

With a $550 party & 2 bookings - you will earn DOUBLE hostess credit! That means w/ you will end up with $166+ in FREE PRODUCTS!! Contact me immediately if you want $166 in free! I am booking parties this month, but don't wait - I only have a few spots left!

It's All About You!! Tell Me More!

So, after 3 months of recipes & promos - I want to hear from my readers.

Where are you from?

What is your fav cookbook or website to get recipes?

Do you even like to cook?

Fav kitchen gadget??

Fav Recipe that you would love to email me & I would LOVE to post it for you?

Are you a subscriber?

Ok, not all have to be answered - but feel free to share!

I will go first - Free piece of TW or CH Candle will be randomly given when we have 15+ comments!

1) I am from Northern Missouri. Farm raised & have been cooking since 4-H days

2) Fav Cookbook - this one is hard - I have many - 2 oldest are my 1st & 2nd edition of the Taste of Home Cookbooks - next is my Pillsbury Baking Cookbook (got it in college), newest favs are Ree Drumond & Crockin Girls

3) LOVE to cook -somedays....

4) Fav kitchen gadget - ooohhh a toughie - bet you think I will say bean pot or tupperware something - Nope, it is my Ninja food processor. Old version from Sam's Club. I use it EVERY day - could be for a frappachino or could be for grated carrots... Literally every day...

5) - well, I am working on putting all my favs on here. I will keep up the hard work...

WHO IS NEXT?? :D Contest ends on Sunday night 8pm. sharp. ha ha!

Tuesday, October 2, 2012

Mom's Peach Pie (not my mom, but someone's mom!)

Mom's Peach Pie (not my mom, but someone's mom!)

Ha ha!!

This is from Taste of Home 2nd edition

Mom's Peach Pie
1 egg white
1 unbaked pastry shell 9"
3/4c flour
1/2c packed brown sugar
1/3c sugar
1/4c chilled butter, cut into 6 pieces
6 c sliced peeled fresh peaches

Beat egg white until foamy; brush over the bottom & sides of the pastry shell. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two thirds into the bottom of the pastry; top w/ peaches. Sprinkle w/ remaining crumb mixture. Bake at 375 degrees for 40-45 min until filling is bubbly & peaches are tender.

LOVE this recipe!!

Monday, October 1, 2012

Pulled Chicken Sandwiches

This recipe I don't remember where I nabbed it, but it is by far my fav bbq chicken recipe. It works in the bean pot, it works in the stack cooker, it works in the crock pot. 'Nuf said!

Pulled Chicken Sandwiches
2 onions, thinly sliced
1 lb boneless, skinless chicken breasts (I used thighs)
3/4 lb boneless skinless chicken thighs
1 c ketchup
2 TB cider vinegar
1 TB Dijon mustard
2 TB molasses
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp tabasco

Scatter onions on bottom of trash can -- oops, I mean the bean pot, crock pot or stack cooker. (ha ha - you should know by now I am not a fan of onions, just very little unnoticable onions are ok)... 

Arrange chicken over onions.

In a bowl, combine remaining ingredients. Pour over chicken. Cover crock pot & cook on low for 4-6 hrs - till chicken is cooked thru & falls apart w/ fork. Remove chicken & shred meat. Stir back into sauce. 

Bean pot - bake 325* for 1.5 hrs

Stack cooker - microwave 20ish minutes till chicken is done. 

I make this recipe in a half batch since it is just Cooper & I that eat it. Not sure why my kids don't like bbq yet...