Sunday, June 14, 2015

How To Use The Ibotta Money Saving App

Before shopping, choose your offers by completing tasks in the Ibotta Product Gallery.

Choose your earning level for each product offer by completing as many tasks as you like such as reading a fact, answering a trivia question, watching a video, etc.

Once you complete at least one task per product offer, the product offer is automatically added to your shopping list on the Ibotta app so you can earn money for purchasing the item.

Counted Cross-Stitch Projects I have Completed

Purple Cross-Stitch Hydrangea Wallhanging

Blue Hydrangea



Maple-Glazed Baked Sweet Potatoes


Maple-Glazed Baked Sweet Potatoes

Recipe type: Side-Dish
Cook time:  
Total time:  
Serves: 4-6
Looking for an elegant easy-to-prepare side-dish for upcoming holidays/celebrations....give this maple-glazed baked sweet potatoes a try. Remember, Holiday meals create warm memories!
  • 4 medium sweet potatoes, peeled and sliced into 1-1/2 inch thick pieces
  • 2/2 teaspoon salt
  • ¾ teaspoon freshly ground pepper
  • 3 tablespoons butter cut into cubes
  • ⅓ cup maple syrup
  • ⅓ cup water
  • Salt & pepper to taste
  1. Preheat oven to 400
  2. In a large saucepan, add the sweet potatoes and cover with water.
  3. Bring to a boil.
  4. Reduce the heat to medium and cook until tender, about 5 minutes. Drain
  5. Arrange the sweet potatoes in a casserole dish. Add the water.
  6. Sprinkle with salt & pepper and then dot with the butter.
  7. Drizzle the maple syrup over the sweet potatoes.
  8. Bake for 15 minutes.
  9. Turn the sweet potatoes and bake for an additional 25 minutes or until lightly brown and tender.

Pumpkin Gingerbread Pie


Pumpkin Gingerbread Pie

Recipe type: Dessert
Cook time:  
Total time:  
This is an award-winning recipe that won first place in the Non-Traditional Pie Catagory. It was submitted by Mary from Barboursville, WV.
  • 1 cup canned pumpkin
  • ⅓ cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 egg, slightly beaten
  • ½ cup half & half
  • 1 pkg of ginger-bread mix (4.5 oz)
  • Whipped cream for garnish
  1. Preheat oven to 350 degrees
  2. Grease a 8 x 8 x 2 pan or a deep pie dish and set aside.
  3. In a mixing bowl, combine the pumpkin, sugar, spices. Stir.
  4. Add add and beat lightly with a rotary beater or fork until combined.
  5. Gradually add half & half. Mix well set aside.
  6. In a different bowl, prepare the gingerbread mix according to package instructions.
  7. Pour this batter in the greased pan you earlier set aside.
  8. Lightly spoon the pumpkin mixture on top of the gingerbread in dollops.
  9. Using a butter knife, gently swirl the batter to give it a marbled effect.
  10. Bake for 50-60 minutes or until a toothpick comes out clean when inserted.
  11. Best when served warm or at room temperature.
  12. Top with whipped cream before serving.

Granny's Harvest Pumpkin Cake


Granny's Harvest Pumpkin Cake

This is an award-winning cake recipe, it won 1st place at a local WV Fair/Festival. It was submitted by Rebecca T.
  • Cake
  • 2-1/2 cups cake flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups crushed pecan shortbread cookies
  • 1 cup chopped pecans
  • ¾ cup butter
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 15 oz can pumpkin
  • 2 cups crushed pecans
  • [b]Vanilla Cream Cheese Frosting[/b]
  • ½ cup butter
  • 8 oz package cream cheese softened
  • 2 teaspoons vanilla
  • 1 lb box (4 cups) powdered sugar
* I obtained the recipe from The Market Bulletin.

An Award-Winning First-Place Pumpkin Roll


An Award-Winning First-Place Pumpkin Roll

The holiday season is just around the corner and what better way than to add a new family- favorite than by including some new pumpkin flavored desserts. Not only is this pumpkin roll a classic dessert, but this particular recipe had won 1st place in the cake category at a WV local fair/festival. It was submitted by Betty from Ona, WV
  • Cake
  • 3 eggs
  • 1 cup sugar
  • 1 cup pumpkin
  • 1 teaspoon lemon juice
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 cup pecans, chopped
  • Filling
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 8 oz package cream cheese, softened
  • ½ teaspoon vanilla
  • 2 tablespoons sweetened condensed milk
  1. Cake
  2. Preheat oven to 350 °
  3. Grease a 15-1/2 x 10-1/2 x 1" baking pan.
  4. Line the bottom of the pan with parchment paper.
  5. In a bowl, beat the eggs at high speed for 5 minutes.
  6. Gradually add the sugar, pumpkin and lemon juice.
  7. In a separate bowl combine the flour, baking powder, salt, cinnamon, ginger & nutmeg. Stir to combine. Add to the pumpkin mixture.
  8. Pour into pan. Sprinkle with the pecans.
  9. Bake for 15 minutes or until toothpick inserted in center comes out clean.
  10. Sift powdered sugar onto a clean dish towel; invert the cake onto the towel.
  11. Carefully peel off the parchment paper and sightly sift the powdered sugar over the cake.
  12. Gently roll up the cake with towel from narrow end. Allow to cool for at least 30 minutes.
  13. Filling
  14. Beat the powdered sugar, butter, cream cheese, vanilla and condensed milk in a bowl at medium speed until smooth & creamy.
  15. Unroll the cake, spread with the filling.
  16. Roll up again and dust with powdered sugar.
  17. To serve, cut into 1" thick slices.
  18. Store in refrigerator.
* I obtained this recipe from of our local Market Bulletin 2006 issue.

Unique bond between a goat & a donkey. 

View the reaction of this poor grief-stricken goat when he is reunited with his BFF.