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New giveaway! The Couponizer!

By 229 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

** CLOSED
Since I am giving away one coupon system a month from now on, I thought I would change it up a bit from the binder method and give you some options!
This weeks giveaway is the new and hugely popular Couponizer!


The Couponizer® is a complete set of tools designed to make saving money easy. It is made up of 18 category pockets for grocery coupons and other coupon and discount category pockets.

Customer Loyalty Sleeves
Always have access to your rewards for being a loyal customer! Place your customer loyalty cards, punch cards and gift cards here for easy access.



Shopping List
Stay efficient! The shopping list helps to keep you on track while shopping. They have item-by-item listing with check marks so you can go aisle-by-aisle
CoupTracker

Track your savings with handy list pad. Adding up your savings over time will motivate you to keep saving!


CoupStacker

Clip & Organize in one step! This “Patent Pending” feature of the system makes organizing coupons fast and easy. Just clip a coupon and lay it down on the category it belongs. Then after clipping, the coupons are easily transfered to the pockets in the Couponizer booklet. The categories on the CoupStacker correspond in exact order and color with the Couponizer category pockets.

Carrying Bag

Put the coupons in The Couponizer over the weekend and keep it in the carrying bag in your car. You’ll never be without your coupons again!

I will also include 2 October All You Magazines!
To enter this giveaway, leave a comment telling me what your favorite thing is about fall!

For another entry, follow me!
For another entry, blog or tweet or facebook about this giveaway!
For an additional entry, leave a fall related recipe!
Don’t worry! I write all your names out by hand so I won’t miss you if you have additional entries!

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229 Comments

Comments

  1. My favorite thing about Fall is our streets annual Fall Block Party…..we have a chili cook-off and pie bake-off.
    Thanks!
    Jenny

    Reply

  2. My favorite thing about Fall is going apple picking with my kids, and my friends and their kids. We finish the day with a trip to the pumpkin patch, complete with cider donuts! I make applesauce in the crockpot and freeze it all fall long. Love it! Thanks! Julie

    Reply

  6. My favorite thing about the fall is the changing if the leaves. I also like visiting the neighbor and picking apples with the kids. We have applesauce for at least a year 🙂

    Pumpkin Pie Bars
    First mix the crust:

    1 C flour
    1/2 C oatmeal
    1/2 C brown sugar
    1/2 C butter

    Mix this stuff up and press into a greased 13x 9 pan. Bake at 350 for 15 min.

    While this is baking mix the filling:

    1 small can pumpkin Not pumpkin pie mix
    1 can evaporated milk
    2 eggs
    3/4 C sugar
    1/2 t salt
    1 t cinnamon
    1/2 t ginger
    1/2 t cloves (I tend to get a little generous with spices but this is the recommended amount)

    Mix this stuff and pour on the crust after it has baked for 15 min. Return to the oven for 20 min.

    While THAT is baking mix the topping:

    1/2 C chopped pecans
    1/2 C brown sugar
    2 T butter (I usually double the topping)

    Sprinkle topping on top after it has baked for 20 min. Return to oven until the filling is firm-usually another 20 min.

    Reply

  7. favorite thing about fall – 2 actually. Going to the pumpkin patch and taking photos of my kids in sweaters. Oh, and raking piles of leaves for jumping. And also taking photos of changing leaves. And pot roast in the crock pot. Love fall!

    I am also a follower. 🙂

    Fall pot roast recipe: SO EASY
    – 1 medium roast (your choice of cut)
    – 4-5 med red potatoes, quartered
    – 1 sweet potato, cut into large chunks
    – baby carrots
    – 3 stalks celery, cute into 2" sections
    – 1 pkg Lipton beefy onion soup mix
    – 1 can beef broth
    Combine everything in the crock pot (add more or less veggies, depending on your picky eaters…), set on low for 6-8 hours. Yum! (Leftover roast meat can be shredded, combined with 1 can refried beans and 1 small can diced green chilis to make enchilada filling. Just spoon into flour tortilla shells, wrap like burritos, place in baker, cover with Old El Paso red enchilada sauce and shredded colby jack cheese. Also yum! – and freezes really well)
    -laura

    Reply

  8. I commented on your facebook post as well and shared it on mine! My favorite thing about Fall is the cooler temps, the smell of a fire in a fireplace and cooking more comfort type foods.

    Reply

  10. My FAVE thing about Fall….tights with boots! I am in Texas – so it will be a few weeks but I cannot wait!

    Thank you for such a fab blog!
    Blessings and Hugs

    Reply

  12. My favorite thing about fall is the cool weather (without the pollen we experience in the spring). We always plan fun activities on the weekends with family or friends, we go to corn mazes, pumpkin patches, take hay rides. It's just a lot of family fun!

    Thanks,
    April
    thelewisfamily08@gmail.com

    Reply

  13. The homemade version I love (courtesy of the lovely Ari at Baking and Books tweaked by me)

    Pumpkin Spice Latte

    * Ingredients: Makes 2 servings 1 level tablespoon pumpkin puree
    * 1 cup almond or soy milk
    * 1/2 tablespoon light brown splenda sugar (packed and leveled)
    * 1/4 tsp cinnamon
    * 1/8 tsp nutmeg
    * 1/8 tsp ground cloves
    * 1/2 tsp pure vanilla extract
    * 2 cups strong coffee or espresso
    * 4 tablespoons coffee creamer
    * 4 to 8 teaspoons of granulated splenda
    * Whipped soy cream

    Brew coffee.

    Blend milk,pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.

    For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.

    Reply

  17. The homemade version I love (courtesy of the lovely Ari at Baking and Books tweaked by me)Pumpkin Spice Latte * Ingredients: Makes 2 servings 1 level tablespoon pumpkin puree* 1 cup almond or soy milk * 1/2 tablespoon light brown splenda sugar (packed and leveled)* 1/4 tsp cinnamon* 1/8 tsp nutmeg * 1/8 tsp ground cloves* 1/2 tsp pure vanilla extract* 2 cups strong coffee or espresso* 4 tablespoons coffee creamer* 4 to 8 teaspoons of granulated splenda* Whipped soy creamBrew coffee. Blend milk,pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.

    Reply

  24. My fav thing about fall is the leaves changing color…it's so simple, so childish…maybe because it reminds me of great childhood memories…I'm not sure, but I LOOOOOVE to watch the trees change color!

    Reply

  30. I love fall! It's my favorite season of all. The crisp fall breeze, fall scents (pumpkin, yummy), and of course football! LOL

    Thanks for the giveaway!
    Jennifer

    Reply

  31. One of my favorite things about fall is the food. Fall is when my mother starts her traditional cooking, menudo, tamales, bunuelos, mmm…I'm getting hungry just thinking about it. Is it lunch time yet?
    Oh by the way I'm a follower.

    Reply

  32. I can't remember where I got this recipe but it's a great one, especially for lazy afternoons, football games, etc.! Enjoy! Jennifer

    Pulled-Pork Sandwiches

    1 cup ketchup
    1/4 cup brown sugar
    4-5 cloves garlic, chopped
    3/4 tsp dried sage
    1/2 tsp dried oregano
    1 tsp sea salt
    1/2 tsp pepper
    3-5 lb boneless pork shoulder
    hamburger buns or hoagie rolls
    barbeque sauce (Sweet Baby Ray's is our favorite!!!)
    coleslaw (optional)

    In the crock-pot, mix ketchup, brown sugar, garlic, sage, oregano, salt and pepper. Trim fat from pork and cut in half. Add meat to crock-pot and turn to coat all sides with ketchup mixture. Cover and cook on low until very, very tender. About 8 hours on low; 6 hours on high. Transfer pork to a large bowl. Using two forks, pull meat apart until shredded. Pour juices from crock-pot over pork to moisten. Spoon onto buns or rolls. Add barbeque sauce and/or coleslaw if you're from the South. So delicious.

    I love the side dishes that go well with this. Sometimes I make baked beans, or potato salad, or asian coleslaw, or corn-on-the-cob, and sometimes we just have chips and a green salad. Tonight it's baked beans (left over from our bar-b-que last night) and corn-on-the-cob.

    Reply

  33. One of my favorite things about fall is the food. Fall is when my mother starts her traditional cooking, menudo, tamales, bunuelos, mmm…I'm getting hungry just thinking about it. Is it lunch time yet? Oh by the way I'm a follower.

    Reply

  34. I've never seen this, but it looks pretty awesome! I've always been more of a summer gal, but now that I have children, I LOVE fall! Jumping in the leaves, picking pumpkins, scarecrows, my boys' adorable little plaid fall jackets…I could go on and on! We love fall!

    Reply

  35. Yep totally need one! Where do you find all these wonderful toys! I'd also love the magazines LOL I just ordered that magazine from my son for his school but its not due until Oct 1st so IM waiting waiting waiting story of my life!

    Reply

  38. I love fall because the mild weather allows us to open the windows for fresh air all day long and we seem to spend more time outdoors as a family. I love hearing the wind slightly blowing and leaves falling. I also love the feeling of the holidays being around the corner and getting prepared for that season!

    Reply

  41. I really like this apple dip.

    1 8oz cream cheese
    1/2 cup white sugar
    1/2 cup brown sugar
    1 cup toffee chips

    Mix it up with a hand mixer and dip apples in it. I just love it!

    Reply

  47. My favorite thing about fall is the Aspen leaves changing color in the mountains. Taking the kids for a saturday drive through the mountains looking for beautiful stops to take pictures.

    Reply

  50. Here is one of our favorite recipes for fall. It's much easier and quicker than you would think:)

    Pumpkin Cake Roll

    Ingredients:
    3 eggs
    1 cup sugar
    2/3 cup pumpkin
    2 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp soda
    2/3 cup flour

    Beat eggs at high speed for 5 min. Gradually add remaining ingredients. Place shiny side of foil down on a large cookie sheet. Spray with Pam. Spread with batter. Bake at 350 degrees F fro 15 min. Let cool 5 min. Turn onto a dish towel that has powdered sugar sprinkled on it. Peel foil off. Roll up lengthwise with towel. Let cool 5 min more. Unroll and spread cream cheese mixture on top (recipe below). Roll up again without towel. Let cool. Wrap in waxed paper, then in foil. Refrigerate.

    Cream Cheese Filling:
    8 oz cream cheese
    1 cup powdered sugar
    3 Tbsp butter
    1 tsp vanilla
    1/2 cup chopped nuts (optional)

    Mix filling ingredients well and spread on pumpkin cake as described above.

    Reply

  52. My favorite thing about Fall is the weather. I love sunny days and cool nights and no humidity! I also love the fall colors.

    Reply

  58. My favorite thing about fall is the air. There's something so crisp and new about it and it's filled with the scent of the rich, savory baked goods that go hand in hand with this time of year. Crazy I know. 🙂

    Reply

  59. My favorite thing about Fall is the leaves changing. Just moved back to Ohio after living in Arizona for 3 years. Not having fall or seeing the leaves changes makes this fall all the more sweeter. 🙂

    Reply

  60. My favorite thing about fall is the air. There's something so crisp and new about it and it's filled with the scent of the rich, savory baked goods that go hand in hand with this time of year. Crazy I know. 🙂

    Reply

  62. I love the fall vegetables! This month I have already made myself half-sick on acorn squash, and frozen myself enough pureed fresh pumpkin for all my Thanksgiving pies.

    This is the best recipe I have ever found for pumpkin pie: http://allrecipes.com/Recipe/Cindys-Pumpkin-Pie/Detail.aspx It's just amazing, light and fluffy like custard, easy to make, and everyone will be wowed that you made a pumpkin pie from fresh pumpkin. =)

    Reply

  64. No-bake pumpkin cheesecake

    Ingredients:
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 cup canned pumpkin
    1/2 cup sugar
    1/2 tsp. pumpkin pie spice
    8 oz. COOL WHIP Whipped Topping, thawed, divided
    1 HONEY MAID Graham Pie Crust (6 oz.)

    Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

    Spoon cream cheese mixture into crust.

    Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

    The perfect dessert for fall days.

    Reply

  68. A great fall recipe is the Creamy One-Pot Pasta

    4 large garlic cloves, peeled
    1 jar (7 oz) sun-dried tomatoes in oil, undrained
    3 cans (14.5 oz each) chicken broth (5 1/4 cups)
    1 lb uncooked penne pasta
    1 head broccoli (2 cups small florets)
    2 medium carrots, peeled
    4 oz reduced-fat cream cheese (Neufchâtel)
    1/4 tsp salt
    1/2 tsp coarsely ground black pepper
    Grated fresh Parmesan cheese and snipped fresh basil (optional)

    Thinly slice garlic using Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.

    Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

    Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately.

    Reply

  69. My favorite thing about fall is the freshness of the air and the changing of the leaves. It just is a great time to reflect.

    Reply

  70. We have really been enjoying this recipe…
    Zucchini Parmesan Crisps

    Ingredients
    Cooking spray
    2 medium zucchini (about 1 pound total)
    1 tablespoon olive oil
    1/4 cup freshly grated Parmesan (3/4-ounce)
    1/4 cup plain dry bread crumbs
    1/8 teaspoon salt
    Freshly ground black pepper
    Directions
    Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
    Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

    Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. Taste great with ranch dressing or sour cream to dip in.

    Reply

  71. My favorite thing about fall is that it means football season is here! Living in Florida, football is huge, especially college! ~ Go Noles!~

    Reply

  73. My favorite thing about fall is that it means football season is here! Living in Florida, football is huge, especially college! ~ Go Noles!~

    Reply

  75. Corn Dip
    1 can Mexi-corn
    1 can yellow whole kernal corn (drain)
    3/4 cup mayo
    1/2 cup parmeson cheese
    1.5 cups of Monterey Jack cheese ( I used the Mexi blend)
    1 can green chopped chilis or jalepenos (depends on how hot you want it)
    mix it all up and bake at 350 degrees for about 30 minutes or until bubbly

    serve with tostido scoops

    YUM!

    Reply

  77. My favorite thing to do in the fall is make pilgrim pinecones and handprint turkeys with the kids. This year we are going to try a scarecrow too

    Reply

  78. Favorite thing about fall…
    WOW where do you start? 🙂
    I love that is seems to be the calmest time of year AND the best weather also! No crazy holidays to get ready for, no expensive air conditioning or heating bills. Most sport activities are slowing down. You get your warm colors out for decoration. Let's not stop at baking!

    Apple cider, pumpkin patches, baking all kinds of bread, spice, cinnamon, ahhh!

    Great time of year to celebrate with families!

    Thanks for the great blog!
    Therese

    Reply

  79. Favorite thing about fall…WOW where do you start? :)I love that is seems to be the calmest time of year AND the best weather also! No crazy holidays to get ready for, no expensive air conditioning or heating bills. Most sport activities are slowing down. You get your warm colors out for decoration. Let's not stop at baking! Apple cider, pumpkin patches, baking all kinds of bread, spice, cinnamon, ahhh!Great time of year to celebrate with families! Thanks for the great blog!Therese

    Reply

  83. my favorite recipe is for smell good stuff. Its just 3 cups of water. 4 thin slices of apples 2 whole sticks of cinnamon. then 1 stick of cinnamon grated and 1 tsp of almond extract and let it simmer

    Reply

  84. My favorite thing about the fall is the cool nights. I love to keep the windows open and to wake-up cuddled up with my hubby.

    Thanks for all you do I love the site.

    Katherine

    Reply

  85. This cake is to die for. So so so delicious!!

    Pumpkin Butter Gooey Cake

    Cake:
    1 (18 1/4-ounce) package yellow cake mix
    1 egg
    8 tablespoons butter, melted
    Filling:
    1 (8-ounce) package cream cheese, softened
    1 (15-ounce) can pumpkin
    3 eggs
    1 teaspoon vanilla
    8 tablespoons butter, melted
    1 (16-ounce) box powdered sugar
    1 teaspoon cinnamon
    1 teaspoon nutmeg

    Preheat oven to 350 degrees F.

    Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

    To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

    Serve with whipped cream.

    Reply

  86. My favorite thing about the fall is the cool nights. I love to keep the windows open and to wake-up cuddled up with my hubby.Thanks for all you do I love the site.Katherine

    Reply

  87. my favorite recipe is for smell good stuff. Its just 3 cups of water. 4 thin slices of apples 2 whole sticks of cinnamon. then 1 stick of cinnamon grated and 1 tsp of almond extract and let it simmer

    Reply

  90. Fall is my favorite season, its new beginnings, new school year, new round of all the best holidays, I love the smells the food and most of all cooler weather!

    Reply

  95. My favorite thing about fall is pumpkin!…Pumpkin bread, pumpkin cookies, pumpkin ice cream…yum, yum, yum! I love carving pumpkins too.;)

    Reply

  98. I love watching the colorfulness of fall. In CA, it is hot most of the time so it is a nice welcomed change.

    Tiffany

    Reply

  100. Hi! I check into your blog everyday! Great Giveaway. I like Hot Cocoa on chilly fall days and when the sun takes off the frost from the morning.

    Toasted Pumpkin Seed Recipe

    -Seeds from 1 large pumpkin, rinsed and dried
    -olive oil cooking spray
    -salt and freshly ground black pepper

    Preheat oven to 375 degrees F.

    Lightly coat pumpkin seeds with an olive oil cooking spray.
    Sprinkle with salt and pepper.
    Scatter pumpkin seeds onto a sheet pan in a single layer.
    Bake for about 7 minutes, until light brown and crispy.

    Reply

  105. My favorite thing about fall is the crisp morning air, and being able to be outside more because it's not sweltering all the time.

    Reply

  107. Is this one over yet? I'm entering anyhow! Let's see, favorite fall thing…..cooler weather and eating my kid's Halloween candy!

    Reply

  108. I love just taking walks with my family in the beautiful fall weather. The colors of the leaves and the fresh air are wonderful. I also have fun working on fall art projects with the kids.

    Reply

  110. My favorite thing about Fall is the fresh smell of the cool crisp air! And the beautiful colors run a very close 2nd! 🙂

    moonchylde02 @ gmail . com

    Reply

  112. Ahhh, I just walked into Publix today and was put in a good mood by all of the fall decorations! I LOVE Halloween, the smell of the cinnamon twigs, the colors. I only wished I lived somewhere where there were seasons…Florida doesn't offer a lot when it comes to Fall!

    Reply

  113. My Favorite thing about fall is that I'm just THAT MUCH CLOSER to Christmas! The weather FINALLY cools off here in Texas in the fall, LOVE IT!!

    Reply

  114. The cooler weather. Walking outside yesterday with such low humidity and cool weather was a little slice of heaven.

    I follow you, tweet you, facebook you… I should get like 20 entries 😉

    Reply

  115. My favorite thing about fall is pumpkin bread and cake and pumpkin roll ups with cream cheese in them. I guess I could make these things other times of the year but I just don't.

    Lori D.

    Reply

  116. Hmmmmmmmm… Fall…
    Changing colors, misty mornings and evenings, walking through crunchy leaves, pumpkin pies, and cider! I love fall!!!
    Please enter me!
    Happy Fall,
    Christina
    psalm25v4 at q dot com

    Reply

  120. There are so many things that I love about fall! We live in the Sacramento area and it's so hot here during the summer months, so my number #1 reason I love fall is the cooler weather! I also love going to the pumpkin patch, making pumpkin bread, drinking coffee with Pumpkin Spice creamer and I just found a recipe for Pumpkin Raisin Scones that I am going to try out. I love seeing the leaves change colors and then having my 4 year old playing in them as they fall to the ground.

    I could go on and on about why I love fall!

    Reply

  124. Chili Relleno Casserole

    2 (4oz) cans chopped green chilies
    2 1/2 cup grated cheese
    Egg Mixture: 12 eggs, beaten
    1 tsp. salt
    1 1/2 cup milk
    1/2 cup flour (add slowly)

    Layer chilies and cheese. Pour mixture over layers. Bake 350 for 45 min. Let cool 5 min. before serving..
    Serves 6

    Kirsty

    hibbard_k@yahoo.com

    Reply

  127. My favorite thing about fall is going to the cider mill with my family. The kids put on their costumes and they love the hayride, donuts and cider. YUM!!!!

    Reply

  128. Fall Recipe:
    Pumpkin Swirl Cheesecake
    · PREP TIME: 20 min.
    · COOK TIME: 55 min.
    · SERVES: 16
    1. 25 NABISCO Ginger Snaps, finely crushed
    2. 1/2 cup finely chopped PLANTERS Pecans
    3. 1/4 cup butter, melted
    4. 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
    5. 1 cup sugar, divided
    6. 1 teaspoon vanilla
    7. 4 eggs
    8. 1 cup canned pumpkin
    9. 1 teaspoon ground cinnamon
    10. 1/4 teaspoon ground nutmeg
    11. Dash of ground cloves
    COOKING DIRECTIONS
    1. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
    2. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
    3. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
    Yield: 16 servings

    Tracy
    tmfreebies2009@gmail.com

    Reply

  130. Apple-Cherry Cobbler

    1/2 cup granulated sugar
    4 teaspoons quick-cooking tapioca
    1 teaspoon apple pie spice
    1-1/2 pounds cooking apples, peeled, cored, and cut into 1/2-inch slices (4-1/2 cups)
    1 16-ounce can pitted tart cherries
    1/2 cup dried cherries
    1 recipe Spiced Triangles
    Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)
    Directions
    1. In a 3-1/2- or 4-quart crockery cooker stir together sugar, tapioca, and apple pie spice. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.

    2. Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes. Top with ice cream if you want. Makes 6 to 8 servings

    Also I follow you!!

    Reply

  131. My favorite thing about fall is the apple desserts and the leaves changing colors.

    I am also a follower.

    Buffalo Chicken Dip

    1 package (8 ounces) cream cheese , softened
    1 can (10 ounces) chunk white chicken, drained
    1/2 cup buffalo wing sauce
    1/2 cup ranch salad dressing
    2 cups (8 ounces) shredded Colby-Monterey Jack cheese
    Tortilla chips

    Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
    Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips

    Reply

  133. My favorite thing about fall?!?! I can't name just one. I love the crunch of the leaves, the cool air, the smell in the air, I love the rich fall colors and the apple and the fall scents. There just seems to be an air of hope and renewal to the fall!

    petrellinyc-slinky at Yahoo dot com

    Reply

  136. We are going apple picking this weekend, and after I'll be making this pie:
    http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=11014&WT.ac=HP_Feature_Recipe1

    Topsy turvy Apple Pie

    INGREDIENTS
    Glaze and Crust
    1/4 cup packed brown sugar
    1 tablespoon LAND O LAKES® Butter, melted
    1 tablespoon corn syrup
    1/2 cup Fisher® Chef's Naturals® pecan halves
    1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
    Filling
    2/3 cup granulated sugar
    2 tablespoons Pillsbury BEST® all-purpose flour
    1/2 teaspoon ground cinnamon
    4 cups thinly sliced, peeled apples (4 medium)
    Topping
    Whipped cream, if desired
    DIRECTIONS
    1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
    2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
    3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

    petrellinyc-slinky at Yahoo dot com

    Reply

  137. I love the fall mostly b/c of the smell! I know that sounds odd but I love the smell of great cooking, homemade desserts and dirt! My father has always been an avid deer hunter and as part of his hunting regimen he would spray his clothing with a scent blocker that smells like dirt. The scents of fall always remind me of my great childhood and bring back wonderful memories of me and my dad.

    Reply

  139. Touchdown Taco Dip

    1 9 oz can of bean dip
    4 oz cream cheese (softened)
    1/2 cup sour cream
    *can have additional sour cream to use as topping if you like*
    1 Tbsp Taco seasoning
    1 garlic clove, diced
    1/4 cup shredded cheese
    1/2 medium tomato, diced
    2 green onions, sliced
    1/4 cup black olives, sliced
    Tortilla chips

    1. Pre-heat oven to 350 F.

    2. Spread bean dip over bottom of a 2 qt glass dish.

    3. In a small bowl, mix cream cheese, sour cream, taco seasoning and garlic together.

    4. Spread cream cheese mixture evenly over bean dip.

    5. Sprinkle cheese over top of the mixture.

    6. Bake 15-20 minutes, or until cheese is melted.

    7. Sprinkle tomatoes, onions and black olives over the melted cheese.

    8. Top with additional sour cream if you would like; serve with tortilla chips.

    *Can also add chopped grilled chicken or ground beef to bottom layer. I like to add a layer of guacamole as well.

    Reply

  140. Favorite thing about fall – watching Huskers play football! Now I know I won't win. There is no way a Texan will pick a Husker fan!

    Reply

  144. Pumpkin Yogurt

    3/4 cup canned pumpkin
    1 1/2 cups vanilla yogurt
    1/2 tbsp brown sugar
    1/2 tsp cinnamon

    Mix and enjoy. To make pumpkin pie yogurt add 1/8 tsp allspice & 1/8 tsp nutmeg. Yumm-O!

    Reply

  146. My favorite thing about the fall is the smell. When I lived in South Georgia, there really wasn't a fall. It wasn't until I moved back to North Alabama that I realized how much I missed the smell of fall.

    Reply

  155. My favorite thing about fall is going to haunted hayrides and houses. They are so so much fun and you get to sample some of the other fall favorites- hot apple cider, pumpkins, and farms!

    Reply

  156. My favorite thing about fall is going to haunted hayrides and houses. They are so so much fun and you get to sample some of the other fall favorites- hot apple cider, pumpkins, and farms!

    Reply

  158. My favorite recipe:
    Chicken Pot Pie
    2 cups cooked, diced chicken
    1 can Cream of Chicken soup
    1 can Cream of Celery soup
    2 cups frozen mixed vegetables
    1/2 cup water

    Mix it all up and put in a 13×9 baking dish. Top with unrolled crescent rolls. Bake as directed on the rolls. (The chicken is already cooked! You're just warming up the rest!)

    Reply

  166. My fav fall recipe is from my dad, who regularly made buuternut squash by baking about 1 hour at 350, and adding butter and brown sugar. Makes the house smell great too.
    smilefest (at) yahoo (dot) com

    Reply

  168. Hi, Tiffany. I saw the article about you in the Klein Sun on 9/23 I aspire to be as organized and efficient at couponing as you are but I'm not there yet. I have been saving anywhere from $20-50 a week on groceries. I love your website!!

    Reply

  172. favorite fall thing, taking the family to the pumpkin patch ,several here in town, have photos taken amoungst the pumkins, we always have such a blast.

    Reply

  173. Our fav recipe.

    2 large containers cottage cheese.
    2 small pkgs. jello, any flavor. best ones are red and green.
    1 large or 2 small containers whip cream. mix all together refridgerate for atleast 1-2 hours and serve cold. My kids love it.

    Reply

  175. I am such a heat absorber so I love it when Fall comes and we get a cooler weather. Love the colors all around, too! (:

    Thanks for this fab giveaway,
    Maycee

    Reply

  177. Being an aussie, I probably don't appreciate the cooler weather like most people here. I think the thing I do like about fall is that is still not too cold to be outside. Come winter, you'd have to dig me out of the den.

    I do enjoy hot soups again when the cooler weather hits. Here's our favourite.

    Quick Minestrone Soup

    Ingredients
    1/4 cup olive oil
    1 small onion, coarsely chopped
    4 garlic cloves, crushed in a garlic press
    4 pound prewashed and cut kale (6 cups)
    3 carrots
    4 potatoes
    2 zucchini
    1 (14 1/2-oz) can "petite" diced tomatoes in juice
    1 cup ditalini pasta
    5 1/4 cups chicken broth (42 fl oz)
    2 cups water
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    1 (19-oz) can kidney beans, rinsed and drained
    2 tablespoons each basil, thyme, oregano
    Sausage or Bacon (optional)

    Accompaniment: grated parmesan.

    Preparation
    Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add vegetables, kidney beans, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

    Simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

    Reply

  181. I am a fan on facebook, follow on twitter and I will repost on facebook! My favorite thing about fall is actually fall ball and I miss it SO much with Jeromy gone. I may have to come catch one of Tucker's games so I can get my fix. My favorite recipe is good for fall or winter and I often make it for Thanksgiving AND Christmas.

    Chocolate Heath Surprise:

    2 boxes brownie mix
    4 small (or 2 large) boxes instant chocolate pudding
    2 small (or 1 large) container of cool whip
    4 normal size heath candy bars

    Make two batches of brownies, according to box. Let cool, cut into small squares. Make four packets of INSTANT chocolate pudding. Bang up heath bars (in wrapper is easiest) on counter. Note: this is an excellent way for the kids to help out! In a truffle bowl, layer the following way: brownie bites, chocolate pudding, cool whip, heath pieces. Repeat layers one more time. This is the easiest recipe and can be monitored for other times of the year as well. For Valentines, make also with strawberries or raspberries. For Summer, with blueberries, etc. Delish!

    Thanks for your blog Tiffany!!

    Reply

  182. So MANY things I like about Fall!!! It's my favorite time of year. The colors blow me away, the food is fabulous, then there's all the holidays & ball games 🙂

    Reply

  183. One of our favorite fall recipes is Sausage-Bean Chowder: brown 1 lb. sausage in a Dutch oven and drain; add 2 cans kidney beans [drained], 5 or 6 peeled & diced potatoes, 2 cans petite diced tomatoes [with juice], 1 medium onion [chopped], 1 tsp thyme [important!], salt & pepper to taste. Bring to a boil, cover and simmer until the potatoes are done. Great meal with just a pan of cornbread on the side!

    Reply

  185. One of our favorite fall recipes is Sausage-Bean Chowder: brown 1 lb. sausage in a Dutch oven and drain; add 2 cans kidney beans [drained], 5 or 6 peeled & diced potatoes, 2 cans petite diced tomatoes [with juice], 1 medium onion [chopped], 1 tsp thyme [important!], salt & pepper to taste. Bring to a boil, cover and simmer until the potatoes are done. Great meal with just a pan of cornbread on the side!

    Reply

  187. I live in Utah, so, when the leaves change the mountains are beautiful. Red, orange, yellow. Breathtaking and right in my back yard.

    Reply

  189. Autumn –
    earthy colors
    pictures and pumpkins at the patch
    hay rides
    apple picking at the orchard
    watching the farmers harvesting
    candles
    crisp blue skies
    soccer games

    Reply

  191. a really good recipe. Pumpkin gooey butter cake
    We made this for a fun raiser and it turned out really good. We sold all of these cakes.

    Ingredients
    Cake:
    1 (18 1/4-ounce) package yellow cake mix
    1 egg
    8 tablespoons butter, melted
    Filling:
    1 (8-ounce) package cream cheese, softened
    1 (15-ounce) can pumpkin
    3 eggs
    1 teaspoon vanilla
    8 tablespoons butter, melted
    1 (16-ounce) box powdered sugar
    1 teaspoon cinnamon
    1 teaspoon nutmeg
    Directions
    Preheat oven to 350 degrees F.

    Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

    To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

    Serve with fresh whipped cream.

    Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

    For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

    For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

    Reply

  194. Well, I accidentally found you with GOOGLE and whatta ya know? You're giving away exactly what I was looking for! As for Autumn? I absolutely love love love the first time I get to put on my husbands flannel pj pants and his thick hunting socks and curl up on the couch with him after the kiddo's hit the hay! Every single time it automatically makes me want to make hot chocolate and caramel popcorn!!
    Thanks for the Giveaway!!
    Come Check Out What I'm Doin'

    Reply

  197. My favorite thing about Fall is the leaves changing to the beautiful reds, oranges and gold colors.

    I'm a follower!

    Here's a recipe I make for my grand kids, mini cupcakes. They're really good!

    Mini Halloween Pumpkin Cupcakes
    Kid-sized and super-easy to make, these Halloween cupcakes are the perfect festive treats for the holiday. For decorating help, use our test kitchen's How to Make a Spooky Spiderweb tip.
    makes 24

    * PREP: 45 MINutes
    * TOTAL: 2 hours 20 MINutes
    Ingredients

    * 1 cup self-rising flour
    * 2/3 cup (packed) golden brown sugar
    * 2 teaspoons pumpkin pie spice
    * 1 large egg
    * 1/2 cup canned pure pumpkin
    * 1/3 cup vegetable oil
    * 1/3 cup sour cream
    * 1 1/2 teaspoons vanilla extract
    * Chopped crystallized ginger (optional)
    * 1 8-ounce package cream cheese, room temperature
    * 1/2 cup (1 stick) unsalted butter, room temperature
    * 2 cups powdered sugar
    * Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals

    Special Equipment

    * Mini muffin pans
    * 1 3/4×1-inch paper liners

    Preparation

    *
    Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4×1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired.
    *
    Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.
    *
    Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
    *
    Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread.
    *
    Frost cupcakes; decorate using candy and sugar crystals as desired.

    You can find it here: http://tinyurl.com/ye8ksm3

    Rhea
    rhea61@verizon.net

    Reply

  202. pumpkin cookies and cream cheese frosting

    1 cup shortening
    3 cups sugar
    2 eggs
    2 cups pumpkin
    2 tsp. vanilla
    5 cups flour
    2 tsp. baking powder
    2 tsp. baking soda
    1 tsp. salt
    1 tsp. cinnamon
    1 tsp. nutmeg

    Combine wet ingredients in a mixing bowl. Combine dry ingredients in another mixing bowl. Add dry ingredients to wet and mix well until combined. Drop by tablespoonfuls onto cookie sheet and bake at 400 degrees for approx. 9-10 minutes

    Frosting

    3 ounces cream cheese
    1/2 cup butter
    1 box (16 oz.) powdered sugar
    1 tsp. vanilla

    Cream together cream cheese and butter, slowly add powdered sugar and mix until combined well and frosting is creamy. Add vanilla mix in well and frost the cooled cookies.

    Reply

  203. I love the cooler temperatures!! Here in TX, it takes a little longer to get there, but it is such a relief after the summer!

    Reply

  204. And a yummy and easy dessert–who doesn't like pumpkin?

    Pumpkin Crisp
    Crust:
    1 yellow cake mix (take out 1 cup for the top)
    1 egg
    1/2 cup butter

    Filling:
    29 oz can of pumpkin
    3 eggs
    1/2 tsp pumpkin pie spice
    1/4 tsp cloves
    1/2 tsp salt
    12 oz can evaporated milk
    1 cup sugar
    1 tsp cinnamon
    1/2 tsp ginger

    Topping:
    Reserved cup of cake mix
    1/2 cup sugar
    3 Tablespoons butter

    Directions:
    Crust: Cut butter into the mix and then add beaten egg.
    Press into a greased 9×13 pan.

    Mix filling together and pour over crust.

    Cut topping together and crumble over top.

    Bake at 350° covered with foil for 30 minutes, then 30-45 minutes more uncovered.

    Serve warm with whipped cream or (our favorite) vanilla icecream.

    Reply

  206. My favorite thing about fall is the cooler weather! Now wait a minute, I didn't say cool, I said cooler. Here in Texas we don't get much cool weather so we have learned to appreciate the COOLER weather. 🙂

    Reply

  210. Please enter me in this giveaway. I love fall for the cool weather. In south texas any cool weather is a HUGE blessing!!!

    Reply

  217. Oh where do I start! I love fall! It is my favorite season. I love pumpkin spice lattes, fall colors, the weather, sweaters, jeans, boots, pumpkins, and baking to name a few. Love your website!

    Reply

  222. My favorite thing about fall are MUMS!!! I love planting new Mum each year. I also love the smell of firewood, as everyone starts to use their fireplaces in the fall.

    Reply

  227. Sorry, I realized a little late that this was over. I guess I was so excited about it that I totally missed that part!

    Reply

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