Shopping Deals Daily & FREE To Join and Save

Just in time for great deals and savings, never too early to start Christmas shopping!

Join No More Rack by clicking the image above or clicking below.

Membership is FREE and you get special sign up incentives like $10 credit, FREE or low cost $2.99 Flat Rate.

Eggnog Latte

I love the season of Fall.  Eggnog Latte's at Starbucks and now I can make them at home for less $$.

Prep time: 5 minutes, Cook time: 1 minute

 

Ingredients

• 1/3 cup 2% milk

• 2/3 cup eggnog

• 1 shot (1.5 ounces) brewed espresso

• Nutmeg (optional)

 

Directions

1. Pour milk and eggnog into a steaming pitcher and heat to between 145-165 degrees F, using the steaming wand.

2. Brew the shot of espresso, then add to mug.

3. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle ground nutmeg (or grind fresh nutmeg yourself) on top of the foam. Serves one.

Pumpkin Pie Smoothie

This one isn't served hot, but the flavor will still make you appreciate the season. 

Prep time: 10 minutes

Ingredients

• 1 15-ounce can pumpkin (chilled)

• 1 12-ounce can evaporated milk (chilled)

• 8 ounces vanilla yogurt

• 1/4 cup sugar

• 1/2 teaspoon pumpkin pie spice

• Whipped cream, to taste (optional)

Directions

1. Combine pumpkin, milk, yogurt, sugar and spice in a blender; cover.

2. Blend until mixture is smooth.

3. Pour into glasses; top with whipped cream (if desired) and an additional sprinkle of pumpkin pie spice. Serves four.

Pasta with Fresh Tomatoes

Ingredients

• 1 (16 ounce) package dry penne pasta
• 8 roma (plum) tomatoes, diced
• 1/2 cup Italian dressing
• 1/4 cup finely chopped fresh basil
• 1/4 cup diced red onion
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
3. 
   

Nutritional Information 

Amount Per Serving  Calories: 246 | Total Fat: 2.4g | Cholesterol: < 1mg

Recipe found at All Recipes

Chicken Apple Sausage & Rice Stuffed Peppers

1 cup Mahatma Jasmine Rice or White Rice
2 cups low sodium chicken broth
4 large bell peppers - red, yellow or orange
2 tsp olive oil, divided
salt and pepper
1 pkg (12 oz) Johnsonville Chicken Apple Sausage, sliced thin
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 oz. cremini mushrooms, sliced
1/2 cup each: dried cranberries, chopped red apple, chopped dried apricots, golden raisins
1 tsp each: fresh sage, fresh oregano, chopped

Prepare rice according to package directions substituting chicken broth for water.  Preheat oven to 350 degrees.

Cut tops of peppers and remove seeds and veins.  Rub peppers with 1 tsp olive oil and slightly salt and pepper the inside.

Place peppers cut side up in baking dish.

Roast for 30 minutes or until peppers are tender.

Meanwhile, heat remaining tsp of olive oil in a large skillet over medium heat.  Saute sausage until lightly browned.  Add onions and celery and continue to saute 4 minutes.  Add mushrooms and cook until vegies are tender.  Add cranberries, apple, apricots, raisins, sage & oregano.

Cook and stir until fruit is softened, about 5 minutes.

Stir in cooked rice and heat through.

Season with salt and pepper if desired.  Fill prepared peppers with sausage/rice mixture.  Serve immediately.

Serves 4.

FREEBIE: Pillsbury Birthday Recipe Booklet

Click HERE for your FREE Birthday Recipes Booklet from Pillsbury!

FREE Betty Crocker Cookbook

Click the graphic above to be taken to the link to get your FREE Betty Crocker Cookbook download for Soups, Stews & Chilies.

Baked Steak Burritos

1/2

cup butter or margarine

1

package (1 oz) Old El Paso® taco seasoning mix

1 1/2

lb beef boneless sirloin tip steak, cut into thin bite-size strips

1

can (16 oz) Old El Paso® refried beans

12

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

2

cups shredded Cheddar cheese (8 oz)

3

medium green onions, thinly sliced (3 tablespoons)

1

can (10 oz) Old El Paso® enchilada sauce

1

cup shredded Mexican cheese blend (4 oz)

• 1Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
• 2Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• 3Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
• 4Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

Green Tea & Lavender Cupcakes

Basic Cup Cake Batter

Makes 12 little cup cakes

1 stick unsalted butter, room temperature
½ cup castor sugar
2 eggs
1 cup flour
20 mls milk

For the Matcha Tea cakes:
2½ tsp matcha tea powder
few drops vanilla

For the Lavender cakes: 
1 Tbsp dried Lavender petals
⅓ cup milk
few drops vanilla

- heat oven to 400˚F

- put 12 medium muffin liners in a muffin tin

- beat butter and sugar together until creamy. Add eggs one at a time and beat well. (For Matcha cakes, add vanilla here).

- add flour and mix until well incorporated. Add milk and mix.

- bake for 10 – 15 mins. Keep an eye on them, they will go from yumminess to dry and nasty in no time!
- allow to cool completely before icing.

To Make the Lavender Cakes:
- put milk and flowers in a small sauce pan and heat until the milk is piping hot, but not boiling. Remove from heat, cover and allow to steep for a good 20 to 30 mins.

- strain milk, add vanilla and use Lavender milk in place of normal milk in cup cake recipe.

To Make Matcha Cakes:
- add vanilla after eggs

- once batter is mixed, add tea powder and incorporate.

White Chocolate Icing for Matcha Cakes

75 g good white chocolate (using good chocolate makes a big difference)
60 g unsalted butter
2 tsp milk
Icing sugar, about 2 – 3 cups, sifted
3 Tbsp Cream Cheese

- melt chocolate, butter and milk together over a bain marie, stirring until smooth. Remove from heat and allow to cool for a minute.

- add sugar, a half cup at a time, until consistency of mixture is a smooth, easily spreadable paste. Add cream cheese and mix well.

Lavender icing

½ stick unsalted butter, softened
2 or so cups icing sugar, sifted
3 Tbsp Lavender Milk
a drop of blue and red food colouring

- beat butter until creamy. Add icing sugar a bit
at a time until a stiff icing is formed.
Add milk and mix, adjust consistency of
icing with sugar.

- in a small bowl, combine food colouring
with one teaspoon icing. Mix well.
Add to icing, little bit by little bit,
mixing very well in between,
until desired shade is obtained.

Thank you to Lick Your Own Bowl for an awesome recipe.