Wednesday, November 16, 2011

Is it Ready Yet??

My dream is to get my house clean before work, cook breakfast, sit down with a leisurely cup of hot tea and read my emails and still get to work on time! Now let's continue this lovely dream, you come home from a long day at work, only to find dinner is ready!

Only in my dreams do things look this good, but how about a iphone app that you can use that would almost make that dream come true?  I bet I have you on the end of your seat with your tongue wagging? 

Is It Ready Yet is a cool built-in cooking timer app for iPhone
Launched soon on the Apple App Store


Be sure to check out the pre-contest they have on Facebook!! Click below:
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Pecan-Pumpkin Pie from Pillsbury!

Pecan-Pumpkin Pie




Crust
1
Pillsbury® refrigerated pie crust, softened as directed on box
1
teaspoon all-purpose flour
Pumpkin Filling
1
cup canned pumpkin (not pumpkin pie mix)
1
egg, beaten
1/2
cup half-and-half
1/2
cup granulated sugar
1 1/2
teaspoons pumpkin pie spice
Pecan Filling
1/4
cup light or dark corn syrup
2
eggs, beaten
2
tablespoons butter or margarine, melted
1/4
cup packed brown sugar
1/2
teaspoon vanilla
1 1/2
cups pecan halves

DIRECTIONS

1Heat oven to 450°F. Sprinkle both sides of pie crust with 1/2 teaspoon flour; smooth flour over crust. Place crust in 9-inch glass pie plate. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning.2Bake 10 minutes. Carefully remove foil; bake 3 to 4 minutes longer or until pastry begins to brown and has become set. Reduce oven temperature to 350°F.3In medium bowl, beat all pumpkin filling ingredients with whisk until blended. Pour filling into partially baked crust. In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer.4Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool completely on cooling rack, about 2 hours. Store covered in refrigerator.
To make your own pumpkin pie spice, combine these ground spices: 4 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves. Store in a tightly sealed container. Use what you need for this recipe and store the remainder in a tightly sealed container.
Sprinkling flour on the pie crust ensures a well-baked crust for moist pies.
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Waffle House - printable coupon good for a FREE coffee. Coupon is good at participating locations through 12/2/11. Click here to find a location near you.
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Pumpkin Whoopie Pies

I can't believe that Thanksgiving is just around the corner. I am excited, this year I get to host it at my house.  Here are some recipes to try. I am trying to find a good desert to serve. What do you think?


Pumpkin Pecan Whoopie Pies


Batter
½ cupGranulated Sugar
½ cupPacked Golden Brown Sugar
½ cupVegetable Oil
¾ cupCanned Pureed Pumpkin
1Large Egg
1½ cupsAll-purpose Flour
1 tspPumpkin Pie Spice
½ tspBaking Powder
½ tspBaking Soda
⅛ tspSalt
⅓ cupFinely Chopped Pecans
Filling
1(8 Ounce) Package Cream Cheese, softened
2 TbspUnsalted Butter, softened
1 cupPowdered Sugar
½ tspVanilla
¼ tspGround Cinnamon

DIRECTIONS:
Preheat oven to 350°F. Line two large baking sheets (preferably insulated) with parchment paper.
To prepare whoopie pie batter, combine sugars in a large bowl. Add oil and beat with electric mixer until smooth. Add pumpkin and egg; beat well.
Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt in a small bowl. Add half to pumpkin mixture; mix well. Add remaining dry ingredients and mix until blended.
Drop a tablespoon of dough (a 1-tablespoon cookie dough scoop works well) onto parchment about 3 inches apart. (Try to keep dough smooth and rounded.) Sprinkle pecans over half the mounds. Bake at 350°F for 10 to 13 minutes until firm and just lightly golden. Place on wire rack to cool completely.
To prepare the whoopie filling beat the cream cheese and butter in a medium bowl until smooth. Add sugar, vanilla and cinnamon; beat until well-combined and smooth. Chill in refrigerator about 15 minutes.
To make whoopie pie sandwiches, spread or pipe filling (about 1 tablespoon) on flat sides of the cakes without pecans; top each with pecan-topped cakes, flat side in. Dust with additional powdered sugar if desired.

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