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Monday
Mar142016

Mickey Mouse Easter Wreath

Find out how to make this adorable Mickey wreath!
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Styrofoam ring- 1 large and 2 small for ears

Bags of pastel Easter eggs

Hot glue gun

Wired ribbon

  • Ears can be attached with a wire or by tying the rings onto Mickey's head
  • Glue each egg on individually.
  • Make sure eggs are closed all of the way and then put a small line of glue down the center of the egg. Be sure to cover both sides of the egg so they don’t come apart. 
  • If you want, wrap some colored ribbon around the ring prior to gluing the eggs on. 
  • Attach a bow, you are done!

 

 

Wednesday
Feb172016

Nana's Homemade Mashed Potatoes

Ingredients

  • 4 lbs. Yukon Gold potatoes, peeled, cut into 2” pieces
  • 1 tablespoon kosher salt, plus more
  • 1 1/2 whole milk
  • 3 sprigs thyme (optional)
  • 2 bay leaves
  • 1 1/2 unsalted butter, plus more for serving
  • Freshly ground black pepper

Preparation

  • Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
  • Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
  • Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and ¾ cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.
  • Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
  • Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
  • Serve mashed potatoes with a few pats of butter on top.
  • Do Ahead: Potatoes can be made 4 hours ahead. Pass through ricer into a large pot and cover. Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.
Thursday
Feb112016

Pineapple Upside Down Cake

My mother in law Janet made the most amazing Dole Pineapple and Cream Cheese Upside Down Cake. Here's the recipe!

1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 can (20 oz.) DOLE® Pineapple Slices, drained
7 or 8  maraschino cherries
1 pkg. (9 oz.) yellow cake mix
2 pkg. (8 oz. each) PHILADELPHIA® Cream Cheese, softened
1 pkg. (3 oz.) JELL-O® Brand Lemon Flavor Gelatin
egg(s)

DIRECTION

Preheat oven to 350°F.  Spray 9-inch cake pan orspring form pan with nonstick cooking spray.  If using a spring form pan, wrap foil around the bottom.


INGREDIENTS

1/4 cup butter, melted
1/2 cup packed brown sugar
1 can (20 oz.) DOLE  Pineapple Slices, drained
8 maraschino cherries

DIRECTION

Stir together melted butter and brown sugar in pan.   Place 7 or 8 pineapple slices in sugar mixture.  Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan.


INGREDIENTS

1 pkg. (9 oz.) yellow cake mix
2 pkg. (8 oz. each) PHILADELPHIA® Cream Cheese, softened
1 pkg. (3.0 oz.) JELL-O® Lemon Gelatin
2 eggs

DIRECTION

Prepare cake mix according to the package directions (if using cake mix larger than 9 oz., a 10 or 12-inch pan is recommended).  Pour half cake batter evenly over pineapple.  Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth.  Spread cream cheese mixture gently over cake mix.  Pour remaining cake mix over cheese cake in pan.


DIRECTION

Bake 65 to 75 minutes or until toothpick inserted in center comes out clean.

DIRECTION

Cool 5 minutes.  Loosen edges and turn out onto serving platter.

Thursday
Feb112016

Nana's Cheesecake Recipe

Nana's Cheesecake is famous, everyone loves it. She said I could share the recipe with all of you, so here it is!
Ingredients:
Crust:
1 c. flour
1/4 c. sugar
1 tsp. lemon peel
1/2 cup oleo (margarine)
1 slightly beaten egg
1/4 tsp. vanilla
Filling:
(5) 8 oz. cream cheese bricks, softened (we like Philadelphia Cream Cheese)
1/4 tsp. vanilla
3/4 tsp lemon peel (grated)
1 3/4 c. sugar
3 tbs. flour
1/4 tsp. salt
4/5 eggs (1 cup)
2 egg yolks
1/4 c. whipping cream
Steps:
Combine flour, sugar, lemon peel. Add eggs and vanilla. Blend, pat 1/3 dough into 9" bottom springform pan, with the sides removed. Bake at 400 degrees for 8 min. Cool, attach sides of pan.
Beat cream cheese, add vanilla, lemon peel. Mix in sugar, flour, salt, add in cream cheese, add, one at a time, until blended. Stir in whipping cream. 
Bake for 12 min. at 450 degrees. Then 55 minutes at 300 degrees.
Cool 1/2 hour, then loosen sides of pan and place cheesecake on plate.
Top with cherries, strawberries, whatever you like!

 

Thursday
Feb112016

Vintage Home: Easter Ham

Here is the perfect ham recipe for Easter!
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.