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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!

58 thoughts on “Pentel Pens Fall Giveaway!”

  1. Natalie J Vandenberghe says:

    @Lexiquin follows you both on Twitter

  2. MelodyJ says:

    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.


  3. MelodyJ says:

    Google Reader Subscriber.


  4. Janine Fernandez says:

    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.

  5. Janine Fernandez says:

    I am following by email!

  6. domestic diva says:

    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.

  7. cyndee says:

    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:)

  8. Cammy Davidson says:

    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.


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