Pentel Pens Fall Giveaway!

Our weekly giveaway for this week is sponsored by Pentel! We are giving away 3 prize packs of fall-themed Pentel pens! Each pack is valued at $50 and full of products sure to help you with your holiday shopping lists.

Here’s how to enter:

With the holidays in full swing, what better way to spread the joy then to share your most yummy holiday recipe?

Leave a comment on this post with your favorite holiday recipe including all the step by step cooking instructions


Take a picture of your recipe card and post it to the Shoplet Facebook Page

Get extra entries by…
1. Subscribing to the Shoplet blog via RSS or Email (you must click on the verification email when you get it!)
2. Following @shoplet and @PentelofAmerica on Twitter and tweeting about your favorite holiday recipe

We will pick and announce 3 winners using on Monday, November 28th! Happy Thanksgiving from Shoplet and Pentel!

  • Cammy Davidson

    Popcorn Munch:

    Pop 2 bags of white popcorn (not buttered)
    8 cups rice krispies

    In saucepan combine: 1 ½ cups sugar
    1-cup real butter (not margarine)
    ½ cup karo syrup
    Boil for 2 minutes

    Pour over popcorn and rice krispies in large pan and toss to coat. Let cool and then break apart.


  • cyndee

    Melt milk chocolate in microwave for 30 seconds. Stir. Microwave for approx. 20 more seconds – keep an eye on chocolate, so not to burn. Spread peanut butter between 2 Ritz crackers. Dip cracker sandwiches in chocolate and place on metal cookie sheet. Freeze for about an hour. Eat – best with milk:)

  • domestic diva

    This week, we’re into chocolate peppermint smoothies.

    Take 8oz almond milk, about 1-1.5 large frozen bananas in chunks, 2 Tb cacao powder, and a few fresh mint leaves and puree in a blender on high speed until smooth.

    Rich, yummy, and healthy.

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  • Jiffy Corn Casserole

    1 Box Jiffy Corn Muffin Mix
    1 16 oz. can creamed corn
    1 16 oz. can regular corn
    1 16 oz. tub sour cream

    Mix all ingredients together in a bowl, transfer to a casserole dish and bake at 350 degrees for 30-40 minutes. Cooking time depends on the oven used, make sure the top is light golden brown. Serve hot. Makes 8-10 servings.

  • MelodyJ

    Google Reader Subscriber.


  • MelodyJ

    Rosemary Potatoes
    2 tsp. Paprika
    11/2 tsp Rosemary
    1 tsp Minced Garlic
    1/2 tsp Coarse Black Pepper
    2 TBS Olive Oil
    1 tsp Salt
    112/s pounds Small white, red and purple potatoes, cut up
    -Preheat oven 425 degrees.
    -Mix oil and spices in a large bowl.
    -Add potatoes, then toss.
    -Spritz baking pan with non stick cooking spray.
    -Arrange potatoes in pan, single layer.
    -Cook for 30 minutes or until tender.

    ** Can use sweet potatoes instead for a change of flavor.


  • Natalie J Vandenberghe

    @Lexiquin follows you both on Twitter

  • Natalie J Vandenberghe

    email subscriber

  • Natalie J Vandenberghe

    Here’s my Mom’s recipe for Corn Pudding (my 16yo daughter loves it!)

    One can Cream-style Corn
    1/2 can of milk
    10 saltine crackers, crushed
    4 eggs, separated
    pinch salt; pepper to taste

    Mix everything except the egg whites in a casserole dish.
    Beat the egg whites until stiff. Fold into corn mixture.
    Bake in 350 oven for 45 minutes.

    Hope everyone enjoys a blessed holiday season.

  • Chris

    My favorite recipe is when I call my friend Fran up and ask her to bake me some cookies. When Fran’s sons were younger I would offer Toby and Josh those wonderful cookies to them as my own.

  • I follow both as durstslovepens and tweeted!/durstslovepens/status/139686025248251904

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  • Green bean casserole is my favorite!

    4 (15 ounce) cans green beans, drained
    1 (10.75 ounce) can condensed cream of chicken and mushroom soup
    10 3/4 fluid ounces milk
    1 (6 ounce) can French fried onions
    salt and pepper to taste
    1 tbsp of soy sauce
    1 cam of stems and pieces mushrooms

    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl, mix the green beans with the soup, mushrooms, milk and soy sauce. Gently stir in half the French fried onions. Transfer to a non-greased 9×13 inch baking dish, and season with salt and pepper. Top with remaining French fried onions.
    Bake in the preheated oven for approximately 30 minutes or until bubbly. Serve hot.

  • Amy Walker

    And I subscribe via email.

  • Amy Walker

    Apple Spice Cake
    1 1/3 cups vegetable oil
    3 cups all-purpose flour
    1 tablespoon ground cinnamon
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups sugar
    3 large eggs
    3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups) (I always use 3 large apples, gala or fuji)
    1 cup chopped assorted nuts, such as pecans and walnuts (optional)
    1 teaspoon pure vanilla extract
    Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
    Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
    Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
    Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
    Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
    Remove from oven, and cool slightly on a wire rack.
    Invert cake onto rack; turn cake right-side up to cool completely on rack

  • Lisa Vigna

    Following and RTing on Twitter @Lavesq

  • Lisa Vigna

    Pumpkin Cheesecake

    This is Paula Deen’s but I make it every year. :)


    1 3/4 cups graham cracker crumbs
    3 tablespoons light brown sugar
    1/2 teaspoon ground cinnamon
    1 stick melted salted butter


    3 (8-ounce) packages cream cheese, at room temperature
    1 (15-ounce) can pureed pumpkin
    3 eggs plus 1 egg yolk
    1/4 cup sour cream
    1 1/2 cups sugar
    1/2 teaspoon ground cinnamon
    1/8 teaspoon fresh ground nutmeg
    1/8 teaspoon ground cloves
    2 tablespoon all-purpose flour
    1 teaspoon vanilla extract


    Preheat oven to 350 degrees F.

    For crust:

    In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

    For filling:

    Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

    Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

  • Christian

    Cinnabon Buns from Heaven
    Dough: 2 pkg. active dry yeast 1 C. warm water (105-115 degree) 2/3 C. plus 1 tsp. granulated sugar, divided 1 C. warmed milk 2/3 C. butter 2 tsp salt 2 eggs, slightly beaten 7-8 C. all-purpose flour, or more if needed Filling: 1 C. melted butter, divided (2 sticks) 1 3/4 C. granulated sugar, divided 3 Tbsp. ground cinnamon 1 1/2 C. chopped walnuts, optional 1 1/2 C. raisins, optional Creamy glaze: 2/3 C. melted butter (1 stick plus 2 Tbsp.) 4 C. powdered sugar 2 tsp vanilla 4-8 Tbsp. hot water In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly. To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

  • Following @shoplet and @PentelofAmerica and tweeted!!/GourmetPens/status/139462371373629442

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  • Sharon Schoepe

    Amish bread

    2 cups warm water (110 degrees)
    2/3 cup white sugar
    2 TBS active dry yeast
    1 1/2 teaspoon of salt
    1/4 cup vegetable oil
    6 cups white flour

    1. In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

    2. Mix salt and oil into the yeast. Mix in flour one cup at a time, sifting it in. Kneed dough on a lightly floured surface until smooth (about 8-10 minutes). Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about an hour or two.

    3. Punch down dough, knead for a few minutes and divide in half. Shape into loaves and place into two well oiled 9×5 loaf pans. Allow to rise for 30 minutes or until dough has risen at least one inch above the pans.

    4. Bake at 350 for 30 minutes. Turn out onto rack to cool before slicing.

  • Chicken Fried Rice!
    Ingredients: (Serves 2)
    2 ounces cooked chicken
    8 ounces steamed rice
    2 eggs
    2 tablespoons onion, chopped
    2 tablespoons carrot, chopped
    2 tablespoons green onion, chopped
    2 tablespoons green peas
    1/2 teaspoon sesame seed
    4 tablespoons butter
    1 teaspoon oil
    2 teaspoons soy sauce
    6 pinches pepper
    6 pinches salt (optional)

    – Scramble eggs and chop after cooking.
    – Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
    – Break off chunks of steamed rice and mix with vegetable, egg and chicken.
    – Add sesame seed and salt and pepper, stirring well.
    – Add butter and soy sauce into the mixture, stirring well until done.

  • Emily Capito

    ROASTED PUMPKIN BISQUE – Great for after Halloween carving!

    Serves 8 to 10
    Make sure to add the heavy cream to this soup at the very end, after the pot is removed from the heat. This will ensure the creamiest results.

    5 pounds pumpkin, peeled and cut into 3/4-inch pieces
    2 sweet yellow onions, chopped
    Salt and pepper to taste
    6 cups chicken broth
    1 teaspoon ground cinnamon
    2/3 cup heavy cream

    Place pumpkin, onions, and chicken broth into a big frying pan. Bring to a boil and stir occasionally until the pumpkin gets soft. Transfer to a blender to liquify. Add seasonings to taste and heavy cream last. Once it’s just right, serve in bowls and garnish with a sprinkling of parmesan cheese and a dallup of sour cream. So good!


    I’m a subscriber. Pentel is my favorite brand. Great products.

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  • Not enough sleep

    Two peices of bread + package of turkey = a working Thanksgiving! I am very thankful to have work when so many don’t. So I can’t complain! However the other recipe sound very very very good.

  • I added recipe (above) for my baked beans, but forgot to add that I follow you on twitter @way2go32

  • Kirsten
  • Kirsten

    Email subscriber

  • Kirsten

    I’ve been making one version or another of this since I was in college 30 years ago:

    LIBBY’S® Pumpkin Roll

    Prep:45 mins Cooking:13 mins Cooling:60 mins:

    1/4 cup powdered sugar (to sprinkle on towel)
    3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    3 large eggs
    1 cup granulated sugar
    2/3 cup LIBBY’S® 100% Pure Pumpkin
    1 cup walnuts, chopped (optional)
    1 pkg. (8 oz.) cream cheese, at room temperature
    1 cup powdered sugar, sifted
    6 tablespoons butter or margarine, softened
    1 teaspoon vanilla extract
    Powdered sugar (optional for decoration)
    PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

    COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

    BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

    BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

    Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

  • Amy Rouse

    following you both as @dropastitch

    and tweeted my recipe:!/dropastitch/status/139106170655875073

  • hminnesota
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    herry123_us at live dot com

  • hminnesota

    Vegan Brushetta:

    4 roma tomatoes
    6-10 fresh basil leaves
    2 tbl spoon balsamic vinegar
    2 tbl spoon olive oil
    salt and pepper to taste
    dried oregano and dried parsely (optional)

    first but the tomatoes in half and remove seeds and juice.
    Cut them in small size chunks.
    chop basil leaves really small
    combine all ingredients in a big bowl.

    Serve with toasted or untoasted french bagget. Goes really well with fresh tomato soup.

    I just made this last weekend and the best part is that you can prepare this ahead of time.

  • Amy Rouse

    email subscriber

    dropastitch at yahoo dot com

  • Amy Rouse

    Pumpkin muffins

    1 15 oz can pumpkin puree
    1 box spice mix

    Mix ingredients together (nothing else, just the two ingredients)
    Spoon into muffin pan
    Bake at 350 degrees for 20 minutes. Cool on wire rack and enjoy!

    Makes 12 muffins.

    That’s it! They are delicious and low fat!!! (bonus!!)

    OPTIONAL: To make them even a little healthier, add 1/4 cup ground flaxseed, wheat bran or wheat germ to the mixture. Gives you a little fiber bonus!!

  • Katie Neustadter

    1 cup (2 sticks) butter, softened
    1 cup granulated sugar
    3/4 cup light brown sugar
    2 large eggs
    1 Tablespoon pure vanilla extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups (12 ounces) milk chocolate chips
    1 pkg Double Stuffed Oreos
    1 Family Size (9×13) Brownie mix
    1/4 cup hot fudge topping

    Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

    This is how you make Ultimate Chocolate Chip Cookie n’ Oreo
    Fudge Brownie Bars!!!! ENJOY!

  • Anna

    Makes about 40

    3 ounces unsweetened chocolate
    1 cup butter
    1 cup granulated sugar
    1 large egg
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    additional sugar
    Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375 F. Shape dough into 1″ balls; roll in additional sugar.

    Alternately, roll out to 1/4″ thick and cut with cookie cutters. Place, 2″ apart, on ungreased cookie sheets. (If flatter, crisper cookies
    are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
    racks. Decorate with icing and sprinkles, if desired.

    JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.

    CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) caramel candies with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate

  • Lori

    Crockpot breakfast…

    Layer refrigerated, seasoned potato pieces, then cooked bacon or sausage, grated cheese, and 12 scrambled eggs with salt/pepper/milk. Cook until eggs are done, garnish with tarragon and chives.

  • Jodi

    Portobello Mushroom Dressing (A lighter choice for the holidays!)

    12 slices Light bread — (toasted and cubed)
    12 ounces fresh Portobello mushrooms — sliced
    5 ounces green onion — sliced
    7 ounces celery — chopped
    6 tablespoons Butter Buds® — liquid (find this in the spice section—looks like a pound of butter box)
    2 tablespoons olive oil
    1/2 teaspoon sage
    1/2 teaspoon garlic powder
    1/2 teaspoon rosemary
    1/4 teaspoon ground black pepper
    16oz. low fat/low sodium chicken broth
    2 medium eggs — beaten
    1/4 cup fresh parsley — chopped

    Preheat oven to 375 degrees F, prepare one 9×13 inch baking dish with Pam®. Wash, pat dry, slice & cube mushrooms. Toast bread slices in toaster, dry. Cut into cubes when cool. In large skillet heat Butter Buds®, & oil, and add mushrooms, onion, and celery; sauté 5 minutes and remove from heat. Stir sage, garlic powder, rosemary, and pepper into chicken broth. In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, and parsley; mix well. Turn into a prepared baking dish. Cover and bake at 375 degrees F for about 30 minutes. Remove uncover and bake 15-30 minutes longer until top is browned. Serve and enjoy a lighter option with full flavor!

  • Jessie C.

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  • Jessie C.

    We love Sweet Potato Casserole. This is the recipe I found/used and love it.

    * 4 cups sweet potato, cubed
    * 1/2 cup white sugar
    * 2 eggs, beaten
    * 1/2 teaspoon salt
    * 4 tablespoons butter, softened
    * 1/2 cup milk
    * 1/2 teaspoon vanilla extract
    * 1/2 cup packed brown sugar
    * 1/3 cup all-purpose flour
    * 3 tablespoons butter, softened
    * 1/2 cup chopped pecans

    1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
    2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
    3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
    4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

  • Lori

    Butterscotch no bake cookies
    1bag of butterscotch chips
    1cup peanut butter
    6 cups of cornflakes
    Melt the chips and peanut butter then mix in the flakes
    Scoop on wax paper and let cool.
    Eat the cookies! Yum!

  • Amanda Wright

    I follow the blog via email.

  • Amanda Wright

    Chicken Casserole

    3 lbs cooked, shredded chicken
    2 boxes Chicken Stuffing mix
    2 1/2 sticks butter
    2 cans cream of mushroom soup
    2 cans cream of celery soup
    2 cans of chicken broth.

    Preheat oven to 350. Mix soups and chicken broth until well blended. Heat butter until melted, pour over stuffing mix until coated. Reserve 2 cups of cooking mix. Spray the bottom of a 9×13 pan with cooking spray. Starting with the soup/broth mixture pour some into the bottom of the pan. Top with 1/2 of chicken. Next put 1/2 of stuffing mix over chicken. Pour more soup/broth mixture. Repeat chicken and stuffing layers. Add a final layer of the soup/broth mixture. Top with the reserved stuffing mixture. Bake in oven for 30-45 minutes or until bubbly.

  • Mary Knisley

    Crock Pot Stuffing

    1 cup butter or margarine
    2 cups chopped onion
    2 cups chopped celery
    1/4 cup chopped fresh parsley
    12 ounces sliced mushrooms
    12 cups dry bread cubes
    1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage
    1 teaspoon dried thyme
    1/2 teaspoon dried marjoram
    1 1/2 teaspoons salt
    1/2 teaspoon ground black pepper
    4 1/2 cups chicken broth, or as needed
    2 eggs, beaten

    1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
    2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
    3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

  • randy fulgham


  • Sara T

    this is my FAVORITE side dish!! so yummy and just good comfort food!

    1 cup medium pearl barley
    1 small onion, chopped
    1/4 cup butter
    1-1/2 cups sliced fresh mushrooms
    1 cup slivered almonds, toasted
    1 envelope onion soup mix
    2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
    3 to 3-1/2 cups chicken broth
    In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth.
    Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed. Yield: 8-10 servings.

  • Jerry’s Perfect Baked Beans

    These are good anytime!

    2 large cans of Bush’s Baked Beans (any variety)

    In a large crock pot mix all ingredients:

    one large onion chopped (not finely)
    1/2 cup brown sugar
    1/2 cup ketchup
    4 table spoons honey
    1/4 cup sorghum molasses
    1 healthy dash of hot sauce
    1/8 cup worcestershire sauce

    let all ingredients cook at low setting of crock pot for several hours.
    Stir occasionally, let mixture thicken.

    Serve and enjoy.

  • I’m following @shoplet and @Pentel of America on twitter and tweeted about my holiday recipe! :)

    My twitter name is: @teachers_market

    Thanks for the opportunity!

  • Mark Bender

    This is an oldie but a goodie…updated for decadence!

    1 regular size brownie mix
    2 8 oz blocks cream cheese, softened
    1 C powdered sugar
    2 small instant chocolate pudding
    2 small tubs whipped topping

    Prepare brownie mix per directions and put in 9×11 glass baking pan

    While brownie is baking, mix pudding according to directions
    mix cheese, powdered sugar and 1 tub of whipped topping

    Take brownie from oven and allow to cool completely

    When Brownie is cooled, spread cheese mixture on top
    Then spread chocolate pudding
    Then the other whipped topping
    slice and enjoy

  • I subscribed to your blog through email! :)

  • My favorite: Holiday Potatoes goes great with ham! :)

    9 med. potatoes cooked with skins
    1/4 c melted butter
    1 can cr of chicken soup
    1 pint sour cream
    1/4 c grated onion or 1 bunch green onions, chopped
    1 tsp. salt
    1/2 c. grated cheese
    1/3 c. milk

    Peel potatoes and grate. Mix all ingredients. Place in a 9 x 13″ pan. Sprinkle cheese on top. Cook at 350 degrees for 1/2 hr. Yum, yum good…

  • Beth

    Candied Yams

    This is so easy. It is a perfect Thanksgiving side dish.

    Slice 2-3 large yams (or sweet potatoes) into 1-inch thick medallions. Place them in a single layer, side-by-side in a 13 x 9 pan (do not overlap). Completely cover the yams with sugar (about 2 cups). Chip up 1/4 cup of butter or margarine over the sugar covered yam slices. Bake in a 300-degree oven for about 45 minutes to an hour or until yams are soft. The sugar will draw liquid from the yams and create a yummy syrup. Allow to cool and the syrup will thicken. Serve warm.

  • Laura B

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  • Laura B

    Cooking a Tofurkey

    Thaw frozen Roast & Gravy in refrigerator for at least 24 hours prior to cooking.
    If you are cooking a frozen Roast, run under warm water for 1 minute before removing casing. DO NOT thaw Roast in microwave.

    Carefully remove plastic casing using sharp scissors or sharp knife. Remember to cut away from your fingers. Remove roast from plastic casing.
    Place roast either in tightly covered casserole dish or aluminum foil with veggies (optional but a very nice touch). We suggest: 2 potatoes, quartered and peeled, 2 large carrots split down the middle and cut into 2” pieces, 1 onion quartered and peeled

    Pour baste over roast and vegetables.
    Tofurky Baste – option 1:
    3 tablespoons olive oil (or other vegetable oil)
    1 tablespoon soy sauce
    1/2 teaspoon ground sage

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