Turtle Pumpkin Cheesecake Recipe

Turtle Pumpkin Cheesecake

Here’s another yummy Fall recipe that I found at the Life Made Delicious website.

What You Will Need to do:

Crust:

–   1 ½ cups of thin chocolate wafer cookie crumbs – this is equivalent to about 30 cookies

–   ¼ cup of margarine – melted

 

Filling:

–   ¼ cup of flour

–   2 tsp of pumpkin pie spice

–   1 can (398ml) of pure pumpkin

–   1,000g (about 4 packages) softened cream cheese

–   1 cup of brown sugar

–   2/3 cup of sugar

–   5 eggs

 

Topping:

–   ½ cup of chopped pecans

–   2 squares of semi-sweet baking chocolate

–   1 Tbsp of vegetable oil

–   1 cup of caramel topping

 

What You Will Need to do:

1.   Pre-heat the oven to 300ºF.  Wrap foil around the outside of bottom and side of a 9-inch springform pan to prevent drips.  Spray the bottom and about 1 inch up side of the pan with cooking spray.

2.   In small bowl, mix the cookie crumbs and melted margarine.  Press the crumb mixture on the bottom and 1 inch up side of pan.

3.   Bake crust for about 8 minutes or until it sets. Then, let it cool at room temperature for about 5 minutes.  Refrigerate about 5 minutes or until completely cooled.

4.   While you’re waiting for the crust to cool, in another small bowl, mix flour, pumpkin pie spice and pumpkin and place aside.

5.   In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.  Gradually beat in brown sugar and granulated sugar until smooth.  On low speed, beat in eggs, one at a time, just until blended.  Gradually beat in pumpkin mixture until smooth.  Pour filling over crust.

6.   Bake for 1 hour 15 minutes to 1 hour 25 minutes or until the edge of cheesecake is set but centre still jiggles slightly when moved.  Run knife around edge of pan to loosen cheesecake.

7.   Turn the oven off and open the oven door at least 4 inches.  Let the cheesecake remain in oven for 30 minutes.

8.   Cool in pan on cooling rack 30 minutes.  Refrigerate at least 6 hours or overnight before serving.

9.   Just before you’re about to serve, sprinkle pecans over top of cheesecake.  In a small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.  Drizzle chocolate over pecans.

10.   To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving.  Store covered in refrigerator.

Pumpkin Cake Recipe

I found this delicious recipe at the Life Made Delicious website that makes the perfect Halloween treat.

What You Will Need:

–   2 boxes of carrot cake mix and the ingredients called for in on the cake mix box.

–   2 containers of vanilla frosting

–   orange food colouring (or yellow and red to mix colour)

–   green licorice twists – pulled apart

–   Fruit Roll-Ups, chewy fruit snack rolls (any flavour)

 

What You Will Need to do:

1.   Pre-heat the oven to 325ºF.  Spray a 2 1/2-quart ovenproof bowl with baking spray with flour.

2.   In large bowl, make 1 box of cake batter as directed on the box.  Pour batter into the ovenproof bowl.  Bake for 1 hour 15 minutes or until toothpick inserted in centre comes out clean.  Let the cake cool for about 15 minutes.

3.   Run knife just around top edge of cake.  Remove cake from bowl and then place rounded side up on cooling rack.

4.   Repeat instructions #2 and #3 with remaining box of cake mix to make second cake.  Cool cakes completely which takes about an hour.

5.   In a medium bowl, tint frosting with orange food colouring.  Trim bottoms of the both cakes to form flat surfaces.

6.   Now place 1 cake, round side down, on plate.  Spread 2/3 cup of the orange frosting over flat side of cake almost to edge.

7.   Place second cake, round side up, on frosted cake to make round shape.  Frost entire cake with remaining orange frosting.

8.   To make stem, cut twist of licorice crosswise into thirds.  Then gather pieces together and twist.  Use a toothpick to make hole in top of cake; insert licorice stem.  Pull apart licorice to make vines.  Cut leaves from fruit snack rolls.  Garnish cake with vines and leaves.

Note:  Store loosely covered.

Get a Free Box of Cheerios

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Small cereal. Big moment!
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Frugal Tip #41 ~ How to Soothe Those Aching Feet

The more research that I do, the more I realize how many different things baking soda is good for.  All you need to do is place 3 tablespoons in warm water and soak your feet.  Gentle scrub with the baking soda and water which will relevant the tension in your feet.

Free Sample of Emergen-C

It’s about that time of year again where you’ll need all the help that you can get to fight all the cold and flu germs that will be going around.  Vitascorb Supplements is giving away free samples of Emergen-C, a “powerful blend of vitamin C, B-vitamins, antioxidants, and electrolytes that help boost your immunity, increase your metabolic function and ignite your energy level to help you really feel the good” according to their website.

Get your FREE sample here. 

 

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New Coupon Treasurers on Websaver

Nothing I like better than to find some new coupon treasurers on the Websaver website.  Just click HERE Check out the new ones they have below:

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Save $2.00 Edge® Shave Gel on the purchase of Edge®Shave Gel (any 7oz/198g can)
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Save $3.00 Playtex® Gentle Glide®360°TM Tampons, Playtex® Gentle Glide®360°TM 36/40 Count Tampons
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Chocolate Peanut Butter Bites Recipe

Chocolate PB Bites

I found this recipe in a booklet that I got in the mail.  These are so good and close to the original.

What You Will Need:

Crust:

–   ⅔ cup of all purpose flour
–   1 tbsp icing sugar
–   1 Tbsp of cocoa powder
–   a pinch salt
–   3 Tbsp all-vegetable shortening

Filling:

–   1 cup of smooth peanut butter
–   300 ml of sweetened condensed milk

Topping:
–   ⅔ cup Smucker’s Magic Shell chocolate flavoured topping
–   ¼ cup chopped peanuts

–   about 32 mini muffin paper cups

What You Will Need to do:

1.   Preheat the oven to 350°F. Line a mini muffin cups with the paper cups.

2.   For the crust, blend flour, icing sugar, cocoa powder, and salt in a bowl.  Work in shortening until coarse crumbs form with your hands.  Press 1 tsp of crust mixture into the bottom of each prepared muffin cup.

3.   Bake 8 minutes and set aside.

4.   For the filling, whip peanut butter until light and creamy.  Beat in sweetened condensed milk.

5.   Top crust with about 1 Tbsp of peanut butter mixture.

6.   For the topping, squeeze chocolate topping over peanut butter mixture and sprinkle with chopped peanuts.  Freeze for about 2 hours or until firm.

Note:  For the best results, serve frozen.

Hidden So Good Coupons

Save up to $2.50 on So Good products, as shown below.  Click HERE to go to the hidden Websaver portal.  You’ll have the choice to either print them or have them mail to you.

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Save $1.00 on any So Good Frozen Dessert
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Energizer Light up Your Life Contest

The Bunny

 

What would you do with $2500?  The choice is yours if you’re 1 of 3 lucky winners of the Energizer Nikon Light Art Contest.  Enter daily for a chance to win, or submit your own Light Art photo for an extra ballot.

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Bigger is always better

Hidden Websaver Coupons ~ Jamiseon Products

Click HERE to order the following hidden Jamieson product coupons shown below at Websaver:

Save $2.00 - Jamieson
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