Nutter Butter Turkey Cupcakes for Thanksgiving

nutter butter cupcakes for thanksgiving

Nutter Butter Turkey Cupcakes for Thanksgiving

These adorable Nutter Butter Turkey Cupcakes will not only taste great for Thanksgiving, they’ll serve as a cute table decoration!

You’ll need:

  • One box cake mix (I chose chocolate)
  • Chocolate frosting
  • Candy corn
  • Nutter Butter cookies
  • M&Ms, Reese’s Pieces, Dots, Tic-Tacs or other Orange Candy
  • Wilton Candy Eyes
  • Red licorice

Step #1 – Bake cupcakes per instructions on the box.


Step #2 - Allow your cupcakes to cool, then frost with chocolate frosting.

Step #3- Meanwhile, assemble the Nutter Butter turkeys.  Use a little white frosting to attach the Wilton Candy Eyes, orange candy nose, and red licorice wattle to the turkey.

Nutter Butter Turkey Cupcakes

Step #4 – Press about six candy corn candies into the back of the cupcake for the turkey’s feathers.

Nutter Butter Turkey Cupcakes

Step #5 – Next, gently press the Nutter Butter cookie into the cupcake as well.  Enjoy!

Thanksgiving Resources:

I first posted these Nutter Butter Turkey Cupcakes on

Pumpkin “Better than Sex” Cake

pumpkin better than sex cake

Also known as Pumpkin Poke Cake, this pumpkin recipe is a crowd-pleaser.  It’s easy because you start with a boxed cake mix.  It’s decadent because of the caramel and Heath Bits you sprinkle on top.  No matter how you slice it, it’s a delicious fall cake to serve at any party.

Frugal Tips:  Get your pumpkin puree at ALDI food stores.  It ranges from $.89-$.99 per can.  However, it’s a seasonal item so stock up when you see it!  It won’t be on the shelves after the holidays.

Pumpkin “Better than Sex” Cake
Also known as pumpkin poke cake, this pumpkin cake recipe is easy and sinful.
  • 1 box yellow cake mix
  • 1 15-oz. can pumpkin puree
  • 1 can sweetened condensed milk
  • 1 8-oz. tub whipped topping
  • ½ package Heath Toffee Bits
  • Caramel topping
  1. Preheat oven to 350 degrees. Mix the package of yellow cake mix with pumpkin puree (no water, eggs or oil are necessary). Pour into a greased 9×13 pan. Bake according to package directions (about 25-28 minutes). Remove and cool for ten minutes. Using a wooden spoon handle, poke holes about an inch apart in the cake. Pour the can of sweetened condensed milk over the cake, using a spatula to make sure it gets into the holes somewhat evenly. Refrigerate an hour, minimum. Top with whipped topping and Heath Toffee Bits. Drizzle caramel topping on top of it all.


Homemade Frozen Custard

homemade frozen custard

 Do you love the frozen custard sold at places like Culvers?  I do!  I recently got an ice cream maker and decided to give homemade frozen custard a try.  It’s not that hard to make, but the process is somewhat time-consuming.  It’s not for anyone who demands immediate gratification.  Trust me though… the final result is worth the wait!

Frugal Tip:  When a recipe calls for only egg yolks or egg whites, don’t throw the other part away!  They can frozen and kept for later use.

Homemade Frozen Custard
A rich, creamy frozen custard that’s worth the wait
  • 4 egg yolks
  • 1 C. white sugar
  • 1 C. milk
  • 1¼ C. heavy cream
  • 1 tsp. vanilla

  1. In a mixer, combine eggs yolks and sugar until mixed. Meanwhile, heat milk on the stovetop on medium heat until just before the boiling point.
  2. Next, SLOWLY add the milk to the egg/sugar mixture, stirring constantly.
  3. Place the egg/sugar/milk mixture back on the stovetop on medium, stirring constantly, until thickened. Allow to cool.
  4. Add cream and vanilla, and chill for 4 hours or overnight.
  5. Place the custard mixture in your ice cream maker and follow manufacturer instructions.


Mexican Spoon Bread

Mexican Spoon Bread Recipe  |

In honor of Cinco de Mayo, I present to you my recipe for Mexican Spoon Bread.  This custard-like corn dessert is yummy enough to satisfy any sweet tooth.  It’s the perfect ending or side dish for a savory Mexican meal.  I prepare it in a casserole dish, then scoop into ramekins for individual servings.

Mexican Spoon Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
A delicious Mexican dessert that will satisfy any sweet tooth
  • 1 C. sour cream
  • 1 box Jiffy cornbread mix
  • ⅓ C. corn meal
  • 1 15-oz. can creamed corn
  • ½ C. white sugar
  • 1 egg
  • ½ stick butter, softened
  • ¼ C. milk
  1. Preheat oven to 400 degrees.
  2. Mix all ingredients well.
  3. Spray a 1½-qt. casserole dish with nonstick cooking spray. Pour batter into the casserole dish.
  4. Bake for 55-60 minutes or until golden brown on top. If desired, drizzle with honey.


I originally posted this in the Mommysavers forum:  Don Pablo’s Mexican Spoon Bread Recipe

Pumpkin Bars: Yummy Any Time of the Year

pumpkin bars

This is another one of the terrific recipes from the forums at (Pumpkin Bars via Mommy2Mercedes).  I made it last week and it was delicious.  I ate a whole row myself, and brought some to the neighbors.  However, at one point I forgot to cover the bars and my husband came home to find the bars that were remaining had no more frosting.  Our cats had licked it off!  (Gross, I know….  and such a terrible waste of good food!)

Best-Ever Pumpkin Bars
This easy recipe is sure to please. Even our cats liked it!
  • BARS
  • 3 eggs
  • 1⅔ C. sugar
  • ¾ C. vegetable oil
  • 2 15-oz. cans pumpkin puree
  • 2 C. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 8-oz. package cream cheese, softened
  • 1 C. butter, softened
  • 2 tsp. vanilla extract
  • 4 C. powdered sugar
  1. Preheat oven to 350 degrees. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into pumpkin mix until thoroughly combined.
  2. Spread the batter into a greased jellyroll pan. Bake for 25 to 30 min. Cool before frosting.
  3. For the frosting, cream cream cheese and butter together. Stir in vanilla. Add powdered sugar a little at a time. Beat until smooth. Frost cooled bars.