Pumpkin Crisp Cake

• 15 oz canned pumpkin
• 1 cup evaporated milk
• 1 cup of sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 (18.25oz) package, yellow cake mix
• 1 cup of chopped pecans
• 1 cup of butter or margarine melted

Stir together first 5 ingredients and pour into a greased 13x9 baking dish. Sprinkle cake mix over pumpkin mixture. Sprinkle pecans over cake mix. Drizzle butter over pecans. Bake at 350 degrees for 60-65 minutes, or until golden brown. Remove from oven. Let stand for 10 minutes before serving. Serve with whipped cream if desired!

Pumpkin Dip

This is perfect for any upcoming Thanksgiving party or dinner! Makes a great appetizer. Serve it with Ginger Snaps!

Pumpkin Dip

• 4 Cups of Powered Sugar
• 2 (8oz) packages of Cream Cheese (softened)
• 1 can (30 oz) of Pumpkin Pie Filling
• 2 tsp of cinnamon
• 1 tsp of ginger

Combine sugar and cream cheese until well blended (I actually used a mixer). Mix in remaining ingredients. Refrigerate!

Tangy Stuffed Peppers

Tangy Stuffed Peppers

• 1 1/2 Ground Beef
• 1/2 onion, chopped
• 1 1/2 cup of prepared rice (I used Minute Rice)
• 1 can of corn, drained (15 1/4 oz)
• 8oz of tomato sauce
• 2 cans of stewed tomatoes (I used Rotel Mexican Style, but you can use regular stewed tomatoes or one of each!)
• 1 package of taco seasoning
• 6-8 peppers (I use red peppers, but you can also use green or yellow, whatever your preference)

Brown ground beef and onions; set aside. Place rice and corn in a large mixing bowl; add tomato sauce and stewed tomatoes. Stir in taco seasoning mix and ground beef mixture; set aside. Remove stems of peppers and discard; cut peppers in half (cut them long ways so they kind of look like a boat); spoon meat and rice mixture into peppers. Arrange in an ungreased 13x9 baking pan. Bake at 400 degrees for 1 hour. Check to see if peppers are tender (if you can poke them with a fork), if not reduce heat to 375 and bake until tender. Top with Sour Cream.

Introduction

I have to admit...when my husband married me I wasn't the most domestic of wives. I mean, who wanted to clean the house when we could go out hiking or traveling or see a movie? And forget cooking, that's what take out is for!

However, things changed drastically when our son was born. When the sweet little guy was placed in my arms, it confirmed what Eric and I both already knew but kind of denied...I was going to quit my job to be a full-time mommy.

Good-bye job as an executive director, good-bye second income, good-bye trips to wherever we wanted, good-bye take out food. HELLO MOMMY LIFE...and it turns out that I like being a domestic diva!

Now I have scheduled laundry days, I keep a day planner in my purse, we use cloth diapers, and I make a monthly food calendar that is hanging on my fridge to keep within a budget, to make my life easier and so my family can eat healthy! I really enjoy cooking and baking, and will gladly share my tasty recipes! Eric will eat ANYTHING, but I know when I hit the recipe jackpot when Eric asks for the dish to be on next months calendar!

I am also a couponer and have became quite frugal over the years!  I'll post great coupon deals, recipes for things like laundry detergent and home made bath scrubs!  All things posted have been tried and Misty approved :0)

Now that our son is an active toddler, I try to keep us both active with activities, crafts, and other fun things!  As I find things that we love, I'll be sure to post them!!!