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Buckeye Bars

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Easy Halloween Snack Mix Recipe

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2 Ingredient Reese’s Puffs Cookies

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Overly Loaded Cookie Bars

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Apple Bubble Up Bake

Overly Loaded Cookie Bars Recipe – Easy Cookie Dough Hack


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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1 roll (16.5 oz) refrigerated chocolate chip cookies dough
2 cups coarsely chopped sandwich cookies like Oreos (about 16 cookies)
2 cups total baking morsels (chocolate, peanut butter, vanilla, butterscotch)
1/2 cup chopped nuts of your choice (mixed nuts would be good)
1 can (14 oz) sweetened condensed milk (not evaporated)
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Line 13×9-inch pan with foil, extending foil over edges, and spray with cooking spray.

2:  Break up cookie dough and press dough evenly in bottom of pan. Bake 15 minutes.

3:  Mix all the other ingredients in a bowl to create the topping mixture and reserve about a cup of that.  Sprinkle the remaining topping over the cookie crust.

4:  Pour sweetened condensed milk evenly over the toppings then sprinkle the reserved cup of topping mixture over the sweetened condensed milk.

5:  Bake 25 to 30 minutes or until center is set and edges are golden brown. Cool completely, about 2 hours. Use foil to lift from pan then pull foil edges away. For bars, cut into 6 rows by 4 rows.

Darlene’s Tips: You can alter this recipe any way you want. You can use any flavor cookie dough.  You can add any variation of the ingredients that you like. You could use several different flavors of crushed cookies and they do not have to be sandwich cookies.  You can use all the flavors of baking chips or just one. It’s up to you!  Add other stuff as desired like raisins, shredded coconut, pieces of caramel candy, miniature marshmallows, whatever you can think up!  Just aim for 4 to 5 cups total of topping ingredients.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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Apple Bubble Up Bake Recipe – Canned Cinnamon Roll Hack


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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1 can (17.5 oz) Pillsbury refrigerated cinnamon rolls with icing
6 cups thinly sliced apples of your choice
1/4 cup butter
1 package (8 oz) cream cheese, cubed
1/2 cup powdered sugar
1/4 cup milk
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Grease 13×9-inch (3-quart) baking dish with shortening or cooking spray.

2:  In 12-inch skillet, melt butter over medium-high heat. Add apples and cook 10 to 12 minutes, stirring frequently, until softened and beginning to brown. Remove from heat.

3:  In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring every 30 seconds, until softened. Stir until smooth, then slowly stir in milk. Add to the apple mixture and stir.

4:  Separate dough into 5 rolls (save icing). Cut each cinnamon roll into 6 pieces (scissors work great) and stir into apple mixture. Pour into baking dish.

5:  Bake 26 to 32 minutes or until bubbling around edges and dough is baked through. Let stand 10 minutes.

6:  Drizzle icing over mixture and serve.

Darlene’s Tips: To keep this simple, do not peel the apples. For extra icing, add milk or water, just a few drops at a time, until you get the consistency you want. You could also add other ingredients to this bubble up bake like raisins, candy morsels, maybe try tossing in some apple jacks cereal, whatever you like!  Experiment!  Serve for breakfast, brunch or dessert!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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Buckeye Bars Recipe – Easy Cookie Dough Hack


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
check for ingredient coupons here
Base
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1/3 cup unsweetened baking cocoa
Filling
1 package (8 oz) cream cheese, softened
3/4 cup creamy peanut butter
1/4 cup sugar
Topping
1 cup dark chocolate baking chips (from 12-oz bag)
1/4 cup butter
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.

2:  Break up cookie dough in medium bowl with wooden spoon or hands.  Add cocoa and mix until well blended (dough will be stiff). Press evenly in bottom of pan.  Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.

3:  In medium bowl, beat the cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth and creamy (you can also mix by hand). Spread evenly onto crust. Set aside.

4:  In small microwavable bowl, microwave the baking chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until melted and smooth. Spread evenly over filling. Refrigerate about 2 hours or until set.

5:  Use foil to lift from pan; pull foil edges away. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Darlene’s Tips: To soften the cream cheese, just leave it on the counter for 1 to 2 hours. Once it’s room temp, it will be very easy to mix with the peanut butter, especially if you are mixing by hand. You can use chunky peanut butter if you want.  You could also add some baking morsels to the peanut butter mix, either chocolate or peanut butter or both.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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2 Ingredient Reese’s Puffs Cookies Recipe – Easy Holiday Potluck Treat


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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2 cups Reese’s Puffs cereal
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Place cereal in gallon-size resealable food-storage bag and lightly crush with rolling pin.  It’s okay to leave some whole.

2:  Break up cookie dough in large bowl. Mix in crushed cereal with your hands.

3:  Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

4:  Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute then remove from cookie sheets to cooling racks.

Darlene’s Tips: You can do this with any cereal and any flavor cookie dough!  You could also add 1/4 to 1/2 cup total of other ingredients like raisins, chopped nuts, baking morsels, reese’s pieces candy, m&m candies or whatever you want.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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Turning Tiny Scraps Into Long Strip Sets

Turning Tiny Scraps Into Long Strip Sets

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Easy Halloween Snack Mix Recipe


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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1 bag (10 to 12 oz) white candy morsels
5 cups Corn Chex, Rice Chex or Wheat Chex cereal (or mix them)
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup Halloween sprinkles of your choice
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  In large microwavable bowl, microwave candy morsels uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2:  Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3:  Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Darlene’s Tips: Experiment with different cereals. Any cereal will work. You can put this snack mix in sandwich bags and tie with orange and black ribbon to hand out as party favors or special treats!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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Pecan Pie Bars – Easy Holiday Potluck Dessert


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
check for ingredient coupons here
Base
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
1/3 cup butter, softened
1 egg
Filling
Reserved 2/3 cup dry cake mix
1/2 cup firmly packed brown sugar
1 1/2 cups corn syrup (light or dark)
3 eggs
1 cup chopped pecans
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Grease 13×9-inch pan.

2:  Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, butter and 1 egg.  Beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown.

3:  Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup and eggs.  Beat at medium speed or until well blended.

4:  Remove pan from oven when time is up. Immediately pour filling mixture over base. Sprinkle with pecans. Return to oven and bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator.

Darlene’s Tips: Add some coconut to the filling if you want.  You could also add some butterscotch morsels to the mix or sprinkle them over the pie immediately after pulling out of the oven (and before cutting) so they can melt a bit.  Experiment with different cake flavors. Spice cake or carrot cake would be good!  Want something different?  Try chocolate cake mix!  Also check out this Maple Walnut Slab Pie with Sugar Cookie Crust

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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