Hi there!  Thanks so much for stopping by!

Guess I should tell you a little about me :)

My name is Eva.  I am 34 and live in KY with my hubby, two year old son and one month old baby girl.  I am a stay at home mom.  I LOVE to cook, compute and craft.  I've been crafting for over ten years. 

Coming soon!  Ebay blog!!

I am a recipe addict!! I just love to collect them from everywhere. Here are some of my favorite recipes for you to try out.  Stop back soon, because I change them often.


Pumpkin Nut Bars 1 cup cooked pumpkin puree, fresh or canned 1/2 cup butter or margarine (melted) 2 egg whites, slightly beaten 2 cups oats 1 cup brown sugar, packed 1/2 cup shredded coconut, toasted 1/2 cup wheat germ 1 cup chopped salted peanuts, pecans, or almonds Preheat oven to 350°F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts. Fold oat mixture into pumpkin mixture to form stiff dough. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake 40 to 45 minutes or until golden brown. While still warm, cut into 2x3 inch bars. Yield about 30 bars. Serve warm or cool completey.





Pumpkin Apple Muffins 2 cups flour 1/2 cup sugar 3 teaspoon pumpkin pie spice 1 teaspoon soda 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 cup canned pumpkin 1/2 cup vegetable oil 1 chopped peeled apple In large bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups almost full. For a streusel topping combine 1/4 cup sugar, 2 tablespoon flour and 1/2 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture resembles course crumbs. Sprinkle 1 heaping teaspoon over each muffin. Bake at 350° for 25-30 minutes or until done. Cool in pan 10 minutes before removing to a wire rack. Make 12 muffins


Pumpkin Oatmeal Cookies 1 cup canned pumpkin 1 cup sugar 1 3/4 cups rolled oats 1 egg, beaten 1 1/2 cups flour 3/4 cup shortening 1 cup raisins or chopped nuts 1/2 cup teaspoon baking soda 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 1 teaspoon salt Preheat oven to 400°. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add shortening and mix. Stir until mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop teaspoonfuls of dough onto an ungreased cookie sheet. Bake 15 minutes or until done.


Pumpkin spice Waffles 3 eggs 1 cup milk 2 T. butter, melted 2 T. sugar 1/2 cup canned pumpkin 1 cup flour 2 t. baking powder 1/2 t. salt 1/4 t. ground nutmeg 1/4 t. ground cloves 1/4 t. ground cinnamon In large bowl, beat eggs, milk, butter, sugar and pumpkin. Add flour, baking powder, salt, nutmeg, cloves and cinnamon, Mix just until smooth. Heat waffle iron and grease if needed. Bake waffles in hot waffle iron until golden brown. Makes six 4 inch waffles.


Caramel Apple Cookies 1/2 cup vegetable shortening 1 1/4 cup packed light brown sugar 1 egg 1/2 apple juice, divided 2 1/4 cup all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 1/4 tsp ground cloves 1 cup apples, peeled and shredded Frosting: 2 to 3 tbsp. Margarine, softened 1/3 cup packed light brown sugar 2 tbsp. Water 1 1/2 cup powdered sugar 2 to 4 tbsp. Milk 5 tbsp. Finely crushed walnuts Beat shortening and brown sugar in medium bowl until blended; beat in egg. Mix in 1/4 cup apple juice, combined flour, baking soda, salt, and spices; mix in remaining 1/4 cup apple juice and apples. Drop by teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake at 350 until browned, 10 to 12 minutes. Cool on wire racks. Spread with frosting and sprinkle each cookie with crushed walnuts. Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk.


Rustic Autumn Fruit Tart 1/2 cup butter, softened 4 ounces cream cheese, softened 1-1/2 cups all-purpose flour 2 large apples, peeled and thinly sliced 1 medium pear, peeled and thinly sliced 4-1/2 teaspoons cornstarch 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/4 cup orange juice 1/3 cup packed brown sugar 1/2 cup apricot jam, warmed In a small mixing bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat. On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet. Spoon filling over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Bake at 375° for 40-45 minutes or until crust is golden and filling is bubbly. Spread with apricot jam. Using parchment paper, slide tart onto a wire rack to cool. Yield: 6 servings.


Apple Crunch Pie 1 (9 ounce) graham cracker crust (large size) 1 egg yolk, beaten 3 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon allspice 2 (21 ounce) cans apple pie filling 3 tablespoons sugar 3 tablespoons light brown sugar 1/2 cup flour 1/2 cup oats 4 tablespoons butter, melted Preheat oven to 375°F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Mix spices with pie filling and spoon into crust; combine sugar, brown sugar, flour, oats and melted butter together until blended. Sprinkle topping mixture over pie filling. Bake at 375°F on a cookie sheet for 35 minutes.


Warm Cinnamon-Orange Cider 1/2 bottle (64-ounce size) apple cider 2 cups orange juice 2 tablespoons red cinnamon candies 1 1/2 teaspoons whole allspice 1 tablespoon plus 1 1/2 teaspoons honey Heat apple cider, orange juice, candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes. Remove allspice. Stir in honey. Serve warm.