money saving recipe

DIY Hootie Owl Cupcakes

Hootie Owl Cupcakes  by Tiffany

I saw these Owl Cupcakes on an advertisement pamphlet on one of the paper baking cup displays in the store the other day. I just knew I had to come home, replicate to some degree and change them up a bit. If you look at each one long enough, they kinda take on their own little personalities. I thought these would be cute for Halloween or an upcoming harvest party. These are super easy to make, I promise! Let me tell you, I’ve had my share of cutesie cupcakes that took on an epic fail. They looked easy enough on the cover/directions, but when I got down with um’, I found myself not a happy little Susie homemaker if you catch my drift. 😉 Hope you & your kiddos have a good time making these cute little Owl Cupcakes.

*SEE NOTES*

Supplies Needed

  • 1 box 15.5 oz chocolate fudge cake mix
  • 24 foil or paper baking cups
  • chocolate frosting, homemade or store bought
  • 1 package 12 oz caramel creams, for eyes or 1 package 15.5 oz. Oreo cookies
  • 1 package 12 oz white round candy melts, Wilton Brand, for eyes
  • M & M’s or any small round candy for eyes
  • black licorice, for facial feathers
  • sprinkles, different varieties/colors
  • whole cashews, for beaks

Directions

  1. Bake cupcakes per packaged directions, let cool.
  2. Frost each cupcake with chocolate frosting.
  3. Sprinkle cupcakes with desired sprinkles.
  4. Let’s make the owl eyes for these cuties by pressing down with both your thumbs in the center of  the caramel creams to make a round disk. (If using Oreo cookies, twist apart and use the cream filled side.) Spread frosting on the back side of each caramel disk or Oreo cookie and place onto cupcake. Now take two white candy melts and spread frosting on the back side of each one, place on top of caramel disk. Choose desired color M & M’s for eye color and spread a tiny amount onto the “M” side of the candy, place on top of white candy melt.
  5. For the nose place and push down a whole cashew for the nose right under the eyes.
  6. For the facial feathers cut licorice into approx. 1 inch pieces. Cut fringe with a pair of scissors or knife on each end. Stick frindge pieces into place right above the eyes.

 

NOTES

Under supplies needed, I added both the caramel creams and the Oreo cookies to make the eyes. I decided to use two different choices by using the caramel disks and the Oreo cookies. You can use one or the other or both if you choose. I just wanted to give different looks to my little birdies by using both. I liked using the Oreo cookies better. They were less fuss to deal with.

Print

Cute Owl Cupcakes

Perfect dessert for Fall, Thanksgiving, Halloween

Ingredients

  • 1 box Chocolate Fudge Cake Mix 15.5 oz box
  • 24 foil cups Paper baking cups
  • 1 contanier Chocolate Frosting homemade or store bought
  • 12 oz Caramel Creams for eyes or 1 package 15.5 oz. Oreo cookies
  • 1 pack 12 oz White candy melts Wilton Brand for eyes
  • 1 small pack M&M's for eyes
  • Black Licorice for feathers
  • Sprinkles multi color
  • Cashews for beaks

Instructions

  1. Bake cupcakes per packaged directions, let cool.

    Frost each cupcake with chocolate frosting.

    Sprinkle cupcakes with desired sprinkles.

    Let's make the owl eyes for these cuties by pressing down with both your thumbs in the center of  the caramel creams to make a round disk. (If using Oreo cookies, twist apart and use the cream filled side.) Spread frosting on the back side of each caramel disk or Oreo cookie and place onto cupcake. Now take two white candy melts and spread frosting on the back side of each one, place on top of caramel disk. Choose desired color M & M's for eye color and spread a tiny amount onto the "M" side of the candy, place on top of white candy melt.

    For the nose place and push down a whole cashew for the nose right under the eyes.

    For the facial feathers cut licorice into approx. 1 inch pieces. Cut fringe with a pair of scissors or knife on each end. Stick frindge pieces into place right above the eyes.

    NOTES

    Under supplies needed, I added both the caramel creams and the Oreo cookies to make the eyes. I decided to use two different choices by using the caramel disks and the Oreo cookies. You can use one or the other or both if you choose. I just wanted to give different looks to my little birdies by using both. I liked using the Oreo cookies better. They were less fuss to deal with.

More Halloween Ideas…

Quick and easy Toilet Paper Pumpkins

Pretzel Pumpkins

FREE Printable Halloween Owl Cupcake Toppers

FREE Halloween Printable Cupcake Toppers

Halloween ideas made EASY, Halloween crafts recipes decor and more all SUPER EASY, SImple Halloween party ideas, Healthy Halloween recipes, side55 Easy Ideas for HALLOWEEN 

For more deals follow us on Pinterest!

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 27 comments

Filed Under: Breads, Dessert, DIY, Halloween

Tags: , , , ,

Mexican Lentil Soup Recipe

Mexican Lentil Soup ~ Money Saving Recipe by Tiffany

I like to go meatless at least twice a week to help the foodie budget.  I love that lentils are so good for you! They are high in nutrition, and very budget friendly. Another great way to live on less!  I bet you have most, if not all the ingredients on hand that this recipe calls for.  You know what that would mean to feed a family of seven? It would cost you the bag of the lentils, which costs around $.82 Can I get a woot woot! Lentils also have a one year shelf life when stored dry. Lentils are a must for one of my pantry staples. I rely on this meal when I don’t feel like cooking. It’s a win. win. Quick, tasty and HEALTHY!

Here’s some great informative health facts about lentils

Ingredients:

  • 1 package 16 oz. lentils, rinsed
  • 2 quarts water = (8 cups)
  • 1 onion, diced
  • 3 tablespoons chicken base  (I use Organic Better Than Bouillon) found at Costco or Winco) See notes if using chicken bouillon cubes.
  • 1/4 cup tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon  ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • cheddar or Mexican cheese
  • tortilla chips, optional
  • fresh cilantro, chopped, optional

Directions:

Are you ready for the easiest directions in your life?! Combine all the ingredients in a large heavy duty pot, bring to a boil, reduce heat, cover and simmer for  approx. 50 minutes or until the lentils reach your desired tenderness. Ladle into bowls, top with desired amount of cheese and chopped fresh cilantro. Serve with tortilla chips if desired.

Notes: I have also used chicken instant bouillon & seasoning for this recipe. I have also used the cubes. I use Herb Ox brand chicken instant bouillon & seasoning and Herb Ox brand chicken bouillon cubes.  If using the chicken instant bouillon & seasoning  you will need 8 teaspoons. If using chicken bouillon cubes you will need 8 cubes.  1 teaspoon is = to 1 cube.

Print

Mexican Lentil Soup

Mexican Lentil Soup

Course Soup
Cuisine Mexican, Southwest
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

  • 1 16 oz package Lentils rinsed
  • 2 quarts Water 8 cups
  • 1 Onion diced
  • 3 tbsp Chicken base (I use Organic Better Than Bouillon) found at Costco or Winco) See notes if using chicken bouillon cubes.
  • 1/4 cup Tomato paste
  • 1 tbsp Chili powder
  • 1 tbsp Ground Cumin
  • 1/4 tsp Crushed Red Pepper Flakes
  • Cheddar Cheese to taste
  • Tortilla chips optional
  • Fresh Cilanto chopped optional

Instructions

  1. Combine all the ingredients in a large heavy duty pot, bring to a boil, reduce heat, cover and simmer for  approx. 50 minutes or until the lentils reach your desired tenderness. Ladle into bowls, top with desired amount of cheese and chopped fresh cilantro. Serve with tortilla chips if desired.

    Notes: I have also used chicken instant bouillon & seasoning for this recipe. I have also used the cubes. I use Herb Ox brand chicken instant bouillon & seasoning and Herb Ox brand chicken bouillon cubes.  If using the chicken instant bouillon & seasoning  you will need 8 teaspoons. If using chicken bouillon cubes you will need 8 cubes.  1 teaspoon is = to 1 cube.

    Mexican-Lentil-Soup

More soup ideas you will love:

chicken taco soup. quick meal ideas. one pot meals. easy meals. taco soup. chicken tacos. quick weeknight meal ideas, ingredients

Chicken Taco Soup

Potato and Cheese Soup, Recipe for Potato Cheese Soup, Valentines Day Recipe Idea,Quick and easy ready in 30 minutes

Potato soup ready in 25 minutes

Olive Garden Zuppa Toscana Soup Recipe, Copy Cat recipe that you can make at home for a fraction of the price #Soup, #CopyCatRecipe, #OliveGarden, #Kale

Copycat Zuppa Toscana soup

brown rice chicken vegetable chili

Brown rice veggie and chicken chili

Weeknight Dinner Italian Beef Stew,Soups, Easy Weeknight meal ideas, Italian Beef Stew Recipe, healthy and can be made in the crockpot or slowcooker too

Italian beef stew

Or these yummy desserts:

Cookie Dough Cheesecake

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 1 comment

Filed Under: Light Recipes, Recipes, Slow Cooker, Soup / Stew

Tags: , , ,

Homemade Rosemary Pecorino Romano Crackers, Homemade Cracker Recipe, Kid Friendly Recipes, Money Saving Recipes

Homemade Rosemary Pecorino Romano Crackers

My kids love homemade crackers, what about yours?! They especially love this flavored cracker. You’d think the fancy ingredients in this recipe would turn a kid off, but on the contrary, the flavor of this cracker is the bomb diggity for both kids and adults. Quick! Gather your kiddos for this easy recipe that they can make in the kitchen, with supervision of course. 😉 Get creative and adapt the spices and cheese for your favorite flavor cracker. We also did an onion garlic cheddar cracker that rocked the house too! You can find that recipe below the main one. Enjoy!

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons organic evaporated cane juice sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons salted butter
  • 2 heaping tablespoons grated pecorino romano cheese
  • 3/4 cup heavy cream, plus extra if needed

Directions

  1. In a medium bowl, whisk together flour, sugar, salt, pepper and rosemary. Using a fork or pastry blender, cut in butter until you get pea sized coarse crumbs. Next, stir in pecorino romano. Now, pour in the heavy cream and mix with a fork adding a bit more cream if needed.
  2. Gently press the dough together and shape into a disk. Wrap disk in plastic wrap, let rest at room temp. for 20 minutes.
  3. Meanwhile, preheat your oven to 350 degrees F.  Lightly spray two heavy duty medium sized baking sheets with non-stick cooking spray.
  4. Unwrap the disk and divide dough in two equal pieces. Lightly flour your work surface and rolling pin. Roll each dough ball out as thin as possible,  lightly dusting surface and rolling pin with flour if needed. Carefully transfer the rolled out sheets to your prepared baking sheets. Cut dough into squares with a pizza cutter or leave whole and bake in  your preheated 350 degree oven for 12-15 minutes or until lightly brown.
  5. Transfer crackers to a cooling rack and let cool completely before storing. If you baked your crackers whole, once cooled, break into shards.

Recipe for Onion Garlic Cheddar Crackers

From recipe above omit the rosemary and pecorino romano. Add 1 teaspoon onion powder, 1 teaspoon dried chives, 1/2 teaspoon garlic powder and approx. 3 tablespoons grated cheddar cheese. Bake as directed above.

 

Print

Homemade Rosemary Pecorino Romano Crackers ~ Kid Friendly Recipe ~ Money Saving Recipe

Course Appetiser

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons organic evaporated cane juice sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons salted butter
  • 2 heaping tablespoons grated pecorino romano cheese
  • 3/4 cup heavy cream plus extra if needed

Instructions

  1. In a medium bowl, whisk together flour, sugar, salt, pepper and rosemary. Using a fork or pastry blender, cut in butter until you get pea sized coarse crumbs. Next, stir in pecorino romano. Now, pour in the heavy cream and mix with a fork adding a bit more cream if needed.
  2. Gently press the dough together and shape into a disk. Wrap disk in plastic wrap, let rest at room temp. for 20 minutes.
  3. Meanwhile, preheat your oven to 350 degrees F. Lightly spray two heavy duty medium sized baking sheets with non-stick cooking spray.
  4. Unwrap the disk and divide dough in two equal pieces. Lightly flour your work surface and rolling pin. Roll each dough ball out as thin as possible, lightly dusting surface and rolling pin with flour if needed. Carefully transfer the rolled out sheets to your prepared baking sheets. Cut dough into squares with a pizza cutter or leave whole and bake in your preheated 350 degree oven for 12-15 minutes or until lightly brown.
  5. Transfer crackers to a cooling rack and let cool completely before storing. If you baked your crackers whole, once cooled, break into shards.
  6. Recipe for Onion Garlic Cheddar Crackers
  7. From recipe above omit the rosemary and pecorino romano. Add 1 teaspoon onion powder, 1 teaspoon dried chives, 1/2 teaspoon garlic powder and approx. 3 tablespoons grated cheddar cheese. Bake as directed above.

 

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 4 comments

Filed Under: Breads, Dips, Recipes, Soup / Stew, Toppings / Condiments

Tags: , , , ,

Coconut Oatmeal Cookies by Tiffany

The other day while concocting a new recipe for you, I wanted to bring something this week that disappeared very quickly in my home. I almost wasn’t able to catch a picture, that’s how quick these babies disappeared. I have since had numerous requests to make them again. This is a great recipe to use on that stock pile you have of oats.  If you’re a coconut lover like myself, switch up the vanilla extract with coconut extract to give them that extra coconut taste. I hope you enjoy them as much as we did!

Yields approx. 2 dozen

 Ingredients

  • 1/2 cup butter, salted
  • 1/2 cup Crisco
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 1/2 cups sweetened coconut flakes

Directions

Preheat oven 350 degrees F.

1. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs.

2. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut.

3. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.

Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand.

Cookie Tip:

When I’m feeling like a super woman, and this isn’t to often, I might add. I make several batches of different kinds of cookie dough, roll into 1 inch balls and lay on a large baking sheet to freeze. I then take the frozen cookie dough balls and transfer them to gallon sized freezer bags. When we feel like cookies and I don’t feel like making them, all I do is preheat the oven and pop in the amount of frozen cookie dough that I need and voila’, cookies in no time flat!

 

 Hope you enjoy this Money Saving Recipe.

Print

Coconut Oatmeal Cookies ~ Money Saving Recipe

Course Dessert
Cuisine American
Servings 24

Ingredients

  • 1/2 cup butter salted
  • 1/2 cup Crisco
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 1/2 cups sweetened coconut flakes

Instructions

  1. Preheat oven 350 degrees F.
  2. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs.
  3. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut.
  4. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.
  5. Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand.
Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 7 comments

Filed Under: Recipes

Tags: ,