Copycat Noodles & Co. Homemade Mac and Cheese Recipe

Noodles & Co. Homemade Mac and Cheese

Copycat Noodles & Co. Homemade Mac and Cheese

This is a great recipe for anyone who loves Macaroni and Cheese. This is an identical recipe from the restaurant of Noodles and Co. and you will not be able to tell a difference with it. This very easy recipe to make and one that the whole family regardless of age will love. Everyone will ask you to make this cheesy goodness over and over again. Here is a list of ingredients that you will need to make your own Noodles & Co. Homemade Mac and Cheese.


  • ½lb Macaroni (or one normal sized bag)
  • 2 tbs Butter or Margarine
  • 2 tbs Flour
  • 2 Cups Whole Milk (You can use skim milk if you’d like but the paste does not become as thick as with whole milk)
  • ½ tsp Salt (We recently stopped using in this to cut down on sodium and we cant tell a difference)
  • ½ tsp Paprika
  • ¼ tsp Pepper
  • 2 cups Monterey Jack Cheese
  • 1 Cup Shredded Cheddar Cheese


  1. Boil the noodles- This one is pretty self explanatory, just boil the noodles until they are soft or how you like them.
  2. While the noodles are boiling you need to get the cheesy sauce ready.
  3. Start melting the butter in a pot, make sure you do it slowly so you don’t scorch the butter.
  4. Once the butter is melted add the flower and begin to mix it together. You need to mix it until it becomes a light brown and begins to boil.
  5. Slowly mix the milk into the mixture. You also want to make sure you slowly heat up the milk to reduce the chance of making the milk curdle. You should mix it until it begins to thicken up a  little bit.
  6. Once the milk is warm enough add the rest of the ingredients like the salt, pepper, paprika and your cheeses.
  7. Mix until all the cheese is melted and the sauce is orange colored. The sauce will not be too thick and a little bit running. This is how the restaurant likes it, if you do want it to be a little thicker then just add some flour to it in order for it to thicken.
  8. Pour the desired amount of cheese into the bottom of the bowl. Then place the boiled noodles on top, and to finish it off place a handful of shredded cheese on top.
  9. You can mix it together to melt the cheese or just eat it however you’d like. Enjoy!

Nutella Muddy Buddies

Muddy Buddies or Puppy Chow is one of our go to snacks in the Hatland house. They are easy to make and the ingredient options are endless really. This is one of those wonderful recipes like cookies, that you can really cater to any taste, event and holiday gather. With that in mind here is one of my daughter’s favorites.

Nutella Muddy Buddies

Nutella Muddy Buddies


1 Cup Nutella
12 oz. Chocolate Chips
½ Cup Butter
5 Cups Chex cereal
2 ½ Cup of powdered sugar

Nutella Muddy Buddies Ingredients


Start by pouring the Chex cereal into a large bowl and set aside. I like to be prepared!

Second, place the chocolate chips and 4 tablespoons of butter into a medium size saucepan and heat on medium, stirring occasionally until melted. Once the chocolate is melted through, add in Nutella and stir until completely combined and smooth.

Nutella Muddy Buddies Process

Now the fun begins. Pour the yummy chocolately Nutella mixture over the top of the chex cereal and use a large spoon to mix well, completely coating all the cereal. I’m already tempted to taste just one!

The, pour the powdered sugar over the top of the chocolate/Nutella covered cereal and stir to completely coat with the powdered sugar. Or if you like living on the wild side, add the powered sugar to a ziplock bag, pour in the Nutella mixture and shake, shake, shake!

Nutella Process 2

If not serving immediately, store in an airtight container for later snacking.

These make excellent treats for snack time, sporting events and even giftables!

Nutella Puppy Chow

4.8 from 23 reviews
Nutella Muddy Buddies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 10-12 servings
  • 1 Cup Nutella
  • 12 oz. Chocolate Chips
  • ½ Cup Butter
  • 5 Cups Chex cereal
  • 2 ½ Cup of powdered sugar
  1. #1. Pour the Chex cereal into a large bowl and set aside.
  2. #2. Place the chocolate chips and 4 tablespoons of butter into a medium size saucepan and heat on medium, stirring occasionally until melted. Once the chocolate is melted through, add in the Nutella and stir until completely melted.
  3. #3. Pour the Nutella mixture over the top of the Chex cereal and use a large spoon to mix well, completely coating all the cereal.
  4. #4. Pour the 2-3 cups of powdered sugar over the top of the Nutella covered cereal and stir to completely coat with the powdered sugar.
  5. #5. Store in an airtight container 1-2 weeks.
Nutrition Information
Serving size: ½ cup


Nutella Muddy Buddies Recipe


Mom to Bed by 8 Recipes


Butter Nip Cake Shots

If you’re entertaining and planning on a crowd, these boozy little cake shots will be a serious crowd pleaser. The cakes are enhanced with butterscotch and Irish Cream liqueurs, and iced with a coffee liqueur and espresso whipped frosting. Attractive and addictive, these little cakes will be the hit of the party!

Butter Nip Cake Shots

Butter Nip Cake Shots

Makes 9 dozen mini-cupcakes


  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 1/2 cup butterscotch liqueur (like Buttershots Schnapps)
  • 1/2 cup Irish cream liqueur (like Baileys Irish Cream liqueur)
  • 5 eggs, room temperature
  • 1/4 cup milk
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

Ingredients for Butter Nips


  1. Preheat oven to 350 F.
  2. Place paper liners in mini-muffin pans.
  3. In a large bowl, thoroughly cream together the butter and sugar until fluffy, about 1 minute.
  4. Add the liqueurs and mix well.
  5. Add the eggs, one at a time, mixing well between each one. Beat well.
  6. Combine the cake flour, baking powder, and salt in a small bowl.
  7. With mixer on low, add half of the flour mixture. When it is fully incorporated, add half of the milk. Repeat. Mix on medium until well combined.
  8. Fill the mini-cake cavities a little more than half full. Don’t overfill – the liqueur adds sugar to the mixture, and if the cupcakes spread on top they will be difficult to remove.
  9. Bake for 11-12 minutes. Test with a toothpick. Turn out on racks to cool.

Well-whipped cake batter

Whipped Espresso Frosting


  • 1 cup butter, softened
  • 5 cups powdered sugar
  • 1 teaspoon dry espresso powder
  • 4 tablespoons coffee liqueur (like Kahlua)
  • 1/4 cup heavy cream


  1. Cream together the butter, powdered sugar, and espresso powder.
  2. Add the coffee liqueur and beat well.
  3. On low speed, add the cream until combined. Turn speed up to med-high and beat for one minute. The frosting should look light and fluffy. Adjust to your preference by adding powdered sugar or cream.

Adding contrast icing

Finishing Touches:

To add a dark swirl in the frosting, (optional) combine 1 tablespoon coffee liqueur, 2 teaspoons espresso powder, and enough powdered sugar to make a very soft icing, then drip it inside the piping bag before adding the Espresso Whipped Frosting to the bag.

Pipe icing onto the cool mini-cakes, and top with a chocolate-covered espresso bean if desired.

Butter Nip Cupcakes


Mom to Bed by 8 Recipes


Yoplait Light Banana Smoothie with Peanut Butter Drizzle

Many thanks to Yoplait for sponsoring today’s story and encouraging me to create a snack hack with Yoplait Light!

Watching what I eat has been a long time struggle for me. It is a sad confession day when I tell you that I have been considered plus size since I was around eight years old. No matter how many diets I tried, I have never been able to achieve that perfectly thin body. So today I am cheering for healthy snacking and sharing one of my family favorites, the Banana Smoothie. It is simple to make and you can top it with anything from the peanut butter drizzle seen below to fresh strawberries for a tangy twist.

Yoplait Light

It may have taken me nearly 10 years of misery to get to this point but about a year ago to this day I decided, I love me for me. Every since that moment my goal was no longer to be what magazines wanted me to be, but to be healthy for myself and my family. In the last year, I have slowly transformed my way of thinking from someone who would work 6+ hours online and then sit with my children to achieve those family moments to a mom that takes a break every 30 minutes or so to stretch, do some extra chores and even jog in place. One that spends time with my children outdoors or practicing taekwondo routines with them. These are simple practices that only take a little bit of time out of your day and add so much more to it. Even more so, I have become one that no longer thinks I have to force myself to starve to lose weight but simply by applying a routine of healthy snacking (like with Yoplait Light: 90 calories, 0% fat, 90 calories and 20+ flavors to choice from), regular meals and exercise. I feel full, happy and excited to continue my journey for a lifetime to come. You will never truly be able to change until you take that first step and I am glad to have a partner like Yoplait Light on my team.

Banana Smoothie


Banana Smoothie with Peanut Butter Drizzle

Smoothie Ingredients:

1 Ripe Banana

1 Yoplait Light Very Vanilla

4 ounces of non-fat milk

Peanut Butter Drizzle Ingredients:

1 tablespoon Creamy Peanut Butter

1 teaspoon Brown Sugar

Healthy Mid-day Snack Hacks Smoothie Instructions:

#1. Peel and slice banana into 1/2 inch pieces.

#2. Add Yoplait Light Very Vanilla, milk and banana to blender and mix. *I prefer mine a little chunky but this part is all up to you!

#3. Pour into glass and top with drizzle or fruit as desired.

Bananas Mixer

Peanut Butter Drizzle Instructions:

#1. Mix peanut butter and brown sugar in small bowl.

#2. Heat in microwave for 15 second intervals until you achieve a syrup consistency.

#3. Drizzle over the top and enjoy. Smoothie Boy


$200 and a Day in the Kitchen: 20+ Delicious Meals


Recently, I started this whole journey of meal planning, and devoting some time to prepare and shop for a “menu” for the week for my family.  We were all sick of the old “open up the fridge and stare blankly only to discover that there were no fresh proteins, and eventually ending up resorting to pasta and sauce… AGAIN routine.”

Over the last few months I have been trying some new recipes and modifying them to find my family’s favorites, so that I can have a “go-to” list when doing my meal plans.  One day I had the bright idea to do the month rather than the week, and I set out to the grocery store list in hand.  I am going to warn you, that most of my recipes are going to be chicken based.  Reason #1 is that is typically what pleases everyone in my family, Reason#2 is because it is one of the only proteins I personally like to freeze, Reason #3 is that I wanted to keep things simple, and Reason #4 is because I can grab a 10 pound bag (or two) from the local butcher at an awesome price, so I will give you my favorite go to’s (with a few other odds and end mixed in) and you can use this as a base model, and either incorporate your own favorite recipes into your plan, or use alternate proteins on days you decide not to thaw one of your freezer meals.

When I know I am going to be meal prepping, I will usually take a trip to our local butcher on an off day (NOT a weekend) when I know I will not have to stand in a long line, and there are typically great bulk buy sales in the meat section.  I can get GREAT quality, farm raised chicken breasts for $2.72/lb (as opposed to the non-organic bulk price of $1.99/lb at our local Wegmans, which is still a great deal, but you really can taste the difference with good meat.)  This is my starting point.  If I am really ambitions, I will start to prep the meat now, otherwise, I will take my local grocery trip early on a weekend morning, so that I can be home and have my day in the kitchen, with all of my food out and not have to worry about putting everything away and getting it out again when I am ready to go to town.

Do yourself a favor, and START with a clean kitchen, clean counters, a clean freezer/fridge (you are going to be storing a TON of food for meals), an empty trash can, and an empty recycling can.  Spread out your foods, grab your freezer storage bags, a permanent marker, kitchen utensils, all of your pantry items*, and get to work!

I am going to include the recipes I use, any modifications that I personally make to them, what I break down for the week vs. freeze-for-later, and MY pantry list.  When you are making your shopping list, check your pantry, and mark off YOUR pantry list, as it may be different for you than me.

Here are the recipes you will have for the month when you are finished:


My Pantry List:

  • GOOD quality freezer bags, LOTS of them
  • Aluminum bake pans (I typically buy a large quantity at BJ’s and always have on hand.)
  • Glad Press and Seal wrap
  • Aluminum Foil
  • Canned Diced Tomatoes
  • Canned Corn Kernels
  • Canned Black Beans
  • Brown Rice
  • Canned broth (chicken and vegetable)
  • Flour
  • Cornstarch
  • Soy Sauce
  • Rice Wine Vinegar
  • Brown Sugar
  • Granulated Sugar
  • Minced Garlic (jar)
  • Ginger (tube)
  • Peanut Butter
  • Honey
  • Rolled Oats
  • Panko bread crumbs (whole wheat)
  • Eggs
  • Butter
  • Milk
  • Spices
    • Oregano
    • Thyme (dried)
    • Cumin
    • Onion Powder
    • Chili Powder
    • Garlic Powder
    • Salt/Pepper
    • Ranch Seasoning (large container not packets)
    • Paprika
    • Red Pepper Flakes
    • Nutmeg
    • Cinnamon
    • Taco seasoning

***Always grab all of your pantry items before you go to the store to see if you are running low before sitting down to attack a large number of recipes, there is nothing like going through the whole process to find out you are 3T short on soy or rice vinegar and having to make another trip to the store in the midst of your crazy cooking/prepping day!

Shopping List:

  • MEATS:

    • Chicken, base how many chicken breasts you need on how many you need to feed.  For instance, if a recipe calls for 4-5 breasts, I typically use 3 for our household.  If you have older children who eat more, or tend to need more for a meal for your family, simply modify your amount per bag/recipe.  Also, consider how large the breasts are, sometimes I end up getting very large breasts when I buy a bulk bag, I can cut them in half.  (I used 22 for the above to feed two adults for all meals, and one toddler who eats a little chicken himself.)
    • Sausage, either hot, mild, pork, turkey, whatever your pleasure.  I prefer turkey sausage, mild.  18 links for the above, but again, more or less depending on how many you are feeding)
    • Shrimp or Salmon for Scampi
    • Frozen tortellini-2 16-20 oz bags, depending on what your store sells.  Cheese, beef, whatever your pleasure :)
    • Frozen veggies for pot pie, I use carrots and peas, but you can add whatever you like
    • Onion/pepper mix if you do not want to chop fresh for the sausage and peppers recipe
    • 1 orange
    • 3-4 lemons
    • 2 limes
    • 1 bag of Meyers Lemons
    • 4c blueberries (fresh and/or frozen)
    • fresh tomatoes if you want to brighten up scampi)
    • small piece of ginger root (unless you keep fresh in a tube like I do)
    • one head of garlic (unless you keep a jar of minced)
    • 1 bunch green onion
    • 1 bag of white onions
    • 4 shallots
    • 2-6 red bell peppers (depending on if you use fresh or frozen for sausage and peppers recipe)
    • 1 bag fresh spinach
  • DAIRY:
    • 4 packages cream cheese
    • 1c shredded Asiago cheese
    • 1/4c parmesan
    • 1/2c grated romano
    • 6c shredded cheddar
    • 6c shredded mozzarella
    • large tub of ricotta
    • 2c heavy cream
    • 4 sticks unsalted butter
    • 1 tube refrigerated buttermilk biscuits
    • 1 tube artisan whole grain pizza dough
  • CANNED GOODS (if not in pantry):
    • 4 cans black beans
    • 4 cans corn
    • 8 cans diced tomato (you can do plain, Italian style, or sometimes I do the Roasted Garlic and Onion as well)
    • Broth, you can often substitute chicken/vegetable.  I typically use one large can of reduced sodium chicken and one or two small cans.
    • Salsa (2 cups)
    • Taco seasoning
  • PASTA:
    • 2 boxes whole grain (or Super Pasta-Wegman’s brand) elbow macaroni
    • 2 boxes ziti or penne
    • 2 boxes linguini (or pasta of choice for scampi)
  • Peanuts
  • Cashews
  • Cheap Chardonnay (we have great $6 bottles at Wegmans)
  • Buffalo chicken sauce, I LOOOOOOVE Sweet Baby Rays!
  • ***ANYTHING ELSE on my pantry list that you do not have on hand***

Helpful Kitchen Tools to have out:

  • Mandolin
  • Two cutting boards (one for meat, and one for veggies)
  • Two sets of measuring cups/spoons
  • Juicer
  • Zester
  • Glass nesting bowls

Now that you’ve done the hard part, that is deciding which recipes to do, checking your list for what you already have, and then getting the shopping done, you are ready to get started!!

Like I said earlier, and I can’t stress this enough… Start with a clean kitchen, an empty trash can, and an empty recycling can.  If it so moves you, put on your favorite music and get yourself in the mood!  Make sure you are in comfy clothes that you don’t mind some splatter on, or wear an apron, and have on some comfy sturdy shoes too, you are going to be on your feet for a while.  (I always have a glass of wine on hand too, because #1, you won’t use it all in the cooking, and #2, you are doing all of the hard work, you deserve it!)

Start by having all of your recipes printed out or written out, and lay them on the counter next to your freezer bags.  Label all of your freezer bags with your meals, today’s date, and add any instructions on the bag for when you thaw and are ready to cook.  This way you don’t have to look in your freezer to see when something was originally frozen or search for your recipe to see how long it needs to cook.


Measure out the nuts you will need for the recipes.  Place these in smaller sandwich bags and label so they don’t get eaten by others in the house.  If you are lucky enough to have a bulk nut section in your grocery store, you can get exactly what you need for the recipes, however in our house, we snack often on cashews and peanuts, so it is not always a bad thing to buy extra.

Now comes Hunter’s favorite part…. smashing the peanuts for the Thai Chicken!


Next, I prefer to chop all of my veggies, and portion out all of my spices and sauces into nesting bowls.  This is the step that if you keep until the end, could stop you and cause you to want to take a break, so if you get the tedious stuff out of the way now, it will set you up for success and easy sauce making later :)  Even if you don’t portion out the T of juice, etc, zest all the citrus, squeeze them all into separate bowls and peel and dic those onions now and you will thank yourself later!  THIS is where I love having a mandolin… and if you have not heard me say it before, do yourself a favor and invest in one.  You can thank me later!

Preheat your oven now because you are going to need it soon to bake off 4-5 chicken breasts for your Chicken Pot Pie and Buffalo Mac and Cheese and Buffalo Chicken Pizza recipes.

While the oven is preheating, start my LEAST favorite task of cleaning up the chicken.  I always trim each breast and get the fat off.  I like to get this all out of the way now, and after I have trimmed the vegetables, and on a separate cutting board that is dishwasher safe.  After you have trimmed all of the chicken, take 2-3 breasts and cut into 1/2 inch cubes for the Orange Chicken recipe, throw in its ziplock bag and stick in the fridge.

When your oven is preheated, take 4-5 of the chicken breasts that are trimmed, and place them in a pyrex to bake for 25-30 minutes, or until juices run clear.


Since your bags are all labeled, you can also put the proper amount of chicken breasts into each bag now, or you can keep the chicken in a container in the fridge until you are ready.  I suggest the latter if it is your first time or you think you will have lots of interruptions, so the chicken is not sitting out on the counter long.

Set two large pots of water on the stove to boil, one for your macaroni for the Buffalo Mac and Cheese, and one for ziti for your baked ziti.

Also, set a pan to medium-high heat with 1-2T of canola oil or olive oil to sear your chicken for the Cashew Chicken.  When the oil is heated, coat 4-5 chicken breasts (or however many you are using for 2 recipes of the Cashew Chicken) in a flour mixture with a dash of salt and pepper, shake off excess, and place in pan for 2 minutes each side. Then set these pieces on a plate to cool before placing in the bag for that recipe.

Your water should be at a boil now, salt the water before adding your macaroni for two recipes of the Buffalo Mac and Cheese, and ziti for two Baked Ziti casseroles.  Because you are boiling a large quantity of pasta, make sure you stir the pasta well as it comes back to a boil, or you will end up with a lump of half done pasta at the end.  Boil both pastas to al dente.  (If you water is not yet at a boil, simply start the other steps until it is.)

While your pasta is boiling away, use the pan that you seared the chicken in a few minutes ago, if you need to add a little more oil, and again on medium-high heat, add your sausage or turkey sausage.  For this batch, I used links, so I added the whole link to the pan (I prefer to cook the links and then slice), but if you are using ground sausage for the tortellini, you can also add this to the pan.  If you are using a combination for the recipes, do the links first, then the ground at the end, or use a separate pan.  When cooked through, set on a plate to cool, or slice and then cool.

The hard part is done!!  All of the meat is organized and what needs to be cooked/seared is finished.

If your pasta is done now, drain the pasta in a colander and run under cold water so that it stops cooking.  If you skip this step, your pasta will be overcooked and it still needs to bake.

Now you can start the fun part, adding the ingredients to each bag for each recipe!  Measure out your already chopped veggies, spices, etc, and add to each bag.  For those recipes that call for sauces to be mixed, grab a couple of your nesting bowls and start measuring ingredients into the bowls and then add the sauce to the bag.  (Part of the reason I suggest two sets of measuring cups/spoons is that you will be using lots of different ingredients, wet and dry, so in order to keep you from having to constantly wash and dry your utensils, I find this to be easiest.)  **I prefer to start with the Orange Chicken sauce, so that I can add the appropriate amount to the bag of cubed chicken to marinate while I finish all of the other stuff.  The longer this chicken sits in the amazing sauce, the better it turns out in the end!

It’s amazing how good you feel as you start to complete the bags and push the air out to seal them shut, making your pile for the freezer. Your counters start to clear, and you realize how far a days worth of work is going and how much sanity it will save you on the nights you use a meal and don’t have to do this all every day.


Once all of your freezer bags are done, you can then assemble the bake pans with your macaroni and ziti.

Remember the chicken you baked that has now cooled off on the plate? Shred 2 breasts (or 3 if you used 5 total) and cube 2.  Place the cubed chicken in a sandwich ziplock or small tupperware and place in fridge. This will be used for the Chicken Pot Pie, which is one of this week’s recipes, not a freezer recipe.  Add the shredded chicken to a bowl, toss with your favorite wing sauce (I LOOOOOVE Sweet Baby Ray’s) and add the appropriate amount to each Buffalo Mac and Cheese pan, spreading out over the elbow macaroni.  Even though the recipe calls for a specific amount, you can add more or less depending on how hot you want it.  Take the extra and place in a sandwich ziplock or small tupperware as this will be for the Buffalo Chicken Pizza, which is also one of this week’s meals.


buffalo chicken macaroni

Now mix your ziti cheese mixture in a large bowl, and layer your ziti, sauce, cheese mixture in layers in the two bake pans for your ziti.

In a saucepan, finish the Buffalo Mac and Cheese recipe by cooking the cheese sauce, and add that to both Buffalo Mac and Cheese trays, top both with Panko bread crumbs,  and cover all four bake trays with press and seal first, then aluminum foil if you are freezing.  If you are not freezing, just the press and seal should be sufficient.  OR, you can bake and then freeze… but I prefer the first method..

PicMonkey Collage2

At this point you should only have two things left!  Scampi sauce and the Blueberry Lemon Oatmeal bake!

I usually tackle the scampi first (because it is usually the meal for that night).  Take the sauce all the way through to where you add the butter. BEFORE adding the butter, and separate the sauce in half.  Take one half and pour into an ice cube tray, making sure to get the shallots and garlic that tend to sit at the bottom and make sure there are some of those goodies in each cube.  You will be freezing this for easy scampi later, and all you will need to do when you reheat these cubes is add butter to the pan as it heats and your sauce will be complete!  Finish off the other half now if you are eating the meal tonight, if not, take the other half and put in a container in the fridge for tomorrow night’s dinner, and do the same thing where you add the butter to the pan as it heats.


Now last but not least (and if you are exhausted at this point, this CAN be assembled the next morning, but you have to then wait for it to bake to eat it!) assemble the Blueberry Oatmeal bake.


Whew!!  It was a long day, but it was worth it!!

Your meals for the week:

  • Blueberry Lemon Oatmeal bake for breakfast
  • Scampi (salmon, shrimp, just pasta, whatever your pleasure!)
  • Chicken Pot Pie
  • Buffalo Chicken Pizza
  • Pick two others, we usually do a Buffalo Mac and a Tortellini

Your freezer meals…. Everything Else!!

chxpot pizza

I am always adding new favorite recipes, and plan on doing a WHOLE 30 soon, so I will be experimenting with new recipes that will fit the strict rules of that plan, and I will have the others on hand to please my family 😉  All in, I spent about 2 hours between making my list for shopping, and my trip to the grocery store.  My list broken down into sections helps cut down shop time drastically, and our local Wegman’s has a shopping list app that tells you exactly what aisle everything is in so if you can’t find something you don’t need to wander aimlessly.  I spent about 8 hours in the kitchen, but part of that is also because I forgot that my husband was going to be gone all day the day that I had set aside for my prep, and in addition there were contractors working on our house, so between the kids, the dogs, and the workers, I had more interruptions that I normally would have.

Happy New Year and happy meal planning!!

5.0 from 10 reviews
Creamy Shrimp Scampi
  • ¼ c cornstarch
  • 1 lb bag of frozen shrimp, peeled and deveined
  • 2 T canola oil
  • 4 T shallots, chopped fine
  • 2 cloves garlic, minced
  • 2 T lemon juice
  • ½ c Chardonnay
  • 1 c chicken broth, divided
  • 1 c heavy cream
  • ½ c butter
  • ½ c grated Romano cheese, divided
  • grape or cherry tomatoes for color
  1. Rinse and pat dry shrimp, making sure they are dry
  2. Place shrimp and cornstarch in a ziplock bag and shake to coat, or you can individually roll shrimp in cornstarch on a plate, shaking off excess
  3. Heat oil in skillet over medium heat, when oil is hot, place shrimp in oil and cook approx 2 min per side, until pink, turning only once.
  4. Place shrimp on a plate lined with paper towel
  5. Add the garlic and shallots to the pan and stir constantly, so not to burn them, until soft and fragrant. Add the wine, ½ of chicken broth, and lemon juice, and deglaze the pan.
  6. Cook until wine is reduced, about 10 minutes.
  7. Add remaining broth, and heavy cream, and cook another 5-10 minutes.
  8. Add butter, stir until butter is melted.
  9. Add shrimp back to pan and cook 1-2 minutes.
  10. Sprinkle ¼ c Romano cheese into sauce, and stir.
  11. Serve over linguini or other pasta, sprinkle with remaining cheese, garnish with tomatoes and enjoy!
  12. **You can modify with salmon or chicken as well

5.0 from 10 reviews
Shredded Buffalo Chicken Ranch Pizza
Recipe type: Pizza
Serves: 4 servings
  • Refrigerated Artisan whole grain pizza crust
  • Ranch dressing
  • 1c mozzarella cheese, shredded
  • ¼c asiago cheese, shredded
  • ¾c cheddar cheese, shredded
  • 2 cooked chicken breasts, shredded
  • Sweet Baby Rays Buffalo Wing sauce
  1. Preheat oven to 400
  2. Prebake pizza dough for 8 minutes, before adding ingredients
  3. Spread ranch dressing as "sauce"
  4. Spread shredded chicken tossed with wing sauce over pizza
  5. Top with mixture of mozzarella and cheddar cheese
  6. Sprinkle with Asiago
  7. Drizzle some extra wing sauce over pizza
  8. Return to oven and bake for another 6 minutes, or until cheese is bubble and edges golden brown


Mighty Leaf Sweet Selections Giveaway

Mighty Leaf is a tea company that was created by married couple Gary Shinner and Jill Portman in San Francisco in 1996. They create tea products that are high quality and innovative. Their handcrafted tea blends are made from globally sourced ingredients. Mighty Leaf created their silken Tea Pouches and filled them with whole tea leaves, herbs and fruit that are too big to be put in a regular tea bags. I recently was given the chance to try the Mighty Leaf Sweet Selections Gift Sampler and the TeaTop Brew Travel Mug and now I want to take a moment to share my experience with you.

Mighty Leaf Sweet Selections Gift Sampler

The Mighty Leaf Sweet Selections Gift Sampler includes 15 Tea Pouches each of Orange Dulce, Vanilla Bean and Bombay Chai and comes bundled with a pretty ribbon. Mighty Leaf Teas include different blends of black tea, green tea and herbal tea. I love that the Tea Pouches are see through and you can see the tea leaves and different ingredients in each one. Mighty Leaf’s silken Tea Pouches are really cool and not like the tea bags that you buy in the store. You can see the quality of the silken pouch and the ingredients within it. I have to admit that I am usually a boring tea drinker, tending to stick to a few basic tea flavors, but I was really looking forward to trying new, different flavors.

I started with the Orange Dulce. It’s a blend of Ceylon and China black teas with notes of bergamot, orange, vanilla and jasmine blossoms. It smells amazing and I was actually able to smell and distinguish between the different flavor notes, thats how fragrant this tea was. The flavor is rich and full bodied and it’s a darker tea. It’s delicious with a little bit of milk or cream when it’s hot and I also enjoyed it as an iced tea. The next flavor I tried was the Bombay Chai. I will be honest, I tried a few store bought Chai teas in the past and I really didn’t like them at all so I really didn’t think I would like this one but I gave it a try anyway. I’m really glad I did, too. The Bombay Chai is made with Indian black tea and a blend of spices. I could smell cinnamon, cloves and orange when I brewed a cup. It was like being at an Indian spice market and it smelled nothing like the Chai teas that I previously tried. The taste was smooth, rich, slightly spicy and delicious. I added a bit of honey and it was perfection.


The last flavor to try in the Sweet Selections Gift Sampler was Vanilla Bean. I love, love, love anything vanilla so I saved it for last. Its a blend of black teas and Madagascar vanilla. The sweet aroma of vanilla filled the air as I brewed my cup and it was fragrant and lovely. I added a bit of sugar and cream and it was one of the most heavenly tastes I have ever tasted in my entire life. It satisfied my sweet tooth and I even skipped dessert that evening, instead having another cup of Mighty Leaf Vanilla Bean. These teas are all delicious and I will continue to enjoy each of them. I normally have coffee in the morning, but any of these teas would be a great option instead. The flavors and quality go above and beyond any store bought tea I have tried and you can see why as soon as you open the first box.

TeaTop Brew Mug

I have a mug that I use for coffee and tea that I stick in the microwave to reheat when it gets cold. I do this several times with every cup I drink because I’m always doing something and by the time I get back to my cup, the coffee or tea is ice cold. I used the TeaTop Brew Travel Mug to brew my Mighty Leaf teas and it was so great not to have to reheat the tea 6 times before I drank it all. It kept my tea nice and hot for a few hours. What I really love about the TeaTop Brew Travel Mug is that the Tea Pouch doesn’t sit in the tea while you drink it. The brew time is noted on each tea tag, so after that amount of time has passed you pull up on the tea tag and it raises the Tea Pouch into a domed area at the top of the mug. It doesn’t touch the already brewed tea so you will never drink over brewed tea again. I love the shape of the mug which makes it comfortable to hold and it stays cool to the touch. It’s also stainless steel and looks very sleek. I will continue to use the Tea Top Brew Travel Mug every day now that I have it.

Mighty Leaf tea is delicious, full of flavor and high quality. Their delectable blends of green tea, black tea and herbal tea offer something for everyone regardless of flavor preference. I highly recommend Mighty Leaf teas and products. Tea is their passion and that’s evident with every sip. I promise, you will not be disappointed!

Mighty Leaf Giveaway

One lucky winner will each receive a Mighty Leaf Sweet Selections Gift Sampler and TeaTop Brew Mug.

Giveaway ends January 22nd at 11:59pm, open to US residents, ages 18+. To enter please use the Rafflecopter form below. Good luck.

a Rafflecopter giveaway


Disclosure: All opinions seen in this publication are those of the writer and may differ from your own. may have receive product or payment as a condition of this publication. No purchase necessary. Void where prohibited by law. Sponsor is responsible for prize fulfillment and shipment to the winner. This sweepstakes is in no way associated with, sponsored, administered or endorsed by Facebook, Twitter, Google, Pinterest or any other social media network. For questions or to have your product featured on Mom to Bed by 8, email Teri at [email protected]


Happy Heart Day Jar

Sixlets Happy Heart Day

Happy Heart Day Sixlets Valentine’s Jar

1 package of pink Sixlets
1 package of white Sixlets
Printable gift tags (click here for full size printable pdf doc)
4 or 8 oz mason jars
Double sided tape

Sixlets Jar Craft

#1. Wash and dry the jars.
#2. Once the jars are completely dry, pour the pink and white Sixlets into the jar filling all the way to the top.
#3. Close and seal with the lid.
#4. Use the double sided tape to attach the gift tag to the top of the jar lid.

Sixlets Printable 700


DIY Lemonhead Jar for Valentine’s Day

DIY Lemonhead Jar

DIY Lemonhead Gift Jar

perfect for Valentine’s Day


LemonHeadJar1 box of Lemon Head candies

Printable gift tags (click here for full size pdf)

8 oz mason jars

Double sided tape

Twine or ribbon (optional)

Single hole punch (optional, if using twine or ribbon)

Valentine's Day LemonHead Jar


#1. Wash and dry the jars.

#2. Once the jars are completely dry, pour the Lemon Heads into the jar, filling all the way to the top. **I used a theater box size of Lemon Heads and 1 box fit perfectly into ONE 8 oz jar.

#3. Close and seal with the lid.

#4. Print and cut out the gift tag. Use the double sided tape to attach the printable gift tag to the top of the jars lid.

**If using twine or ribbon, use the single hole punch to make a hole in the gift tag and then use the twine/ribbon to attach to the jar.

LemonHead Jar Printable

You are my sunshine gift jar


Kitchen Accessories by Kuhn Rikon

I have always enjoyed cooking, coming up with new recipes and of course tasting more of my creations than I probably should have. I spend so much time in the kitchen and as you may know I love all types of kitchen gadgets and accessories. I feel like they make time spent in the kitchen more fun and less of a task. I am especially partial to bold and colorful items. They brighten up the kitchen and they always seem to make me smile when I enter the room. I also need quality, functionality and durability in my kitchen gadgets and accessories. I know in my house, they need to be strong enough to stand up to frequent use and lots of washing or they won’t last long.


I was lucky enough to have the chance to try Kuhn Rikon’s Foldable Splatter Screen, Large Collapsible Colander and Large Spill Stopper. I had heard of these products before and I was very curious to see if they were as great as I was hearing. I immediately planned to make fried chicken, mashed potatoes and corn on the cob and try all 3 products at once. Needless to say, the day they arrived I had all the ingredients for that night’s dinner ready and waiting. I went straight to the kitchen to open the package and get right to work.

I was all smiles before I even got them out of the box. The Foldable Splatter Screen, Collapsible Colander and Spill Stopper from Kuhn Rikon are brightly colored and made of silicone. I instantly loved how they look. They are colorful, simple designs that would look great in any kitchen. All 3 products are dishwasher safe which makes them super easy to clean; just rinse off and stick them in the dishwasher. The Spill Stopper is also microwave safe and since I often have the problem of liquids boiling over in the microwave, it will save me a ton of clean up time.


I used the Kuhn Rikon Foldable Splatter Screen while I was frying the chicken. It folds in the middle so once I put it over the frying pan I was able to check on the progress of the chicken by lifting one side. I loved that I didn’t need to take it off to see what was happening with the food. When I lifted one side to see the chicken, the other side did not move at all. It stayed right in place and that made me feel good because I don’t want anything unstable moving around over a frying pan with boiling hot oil in it. The Foldable Splatter Screen prevented those little grease splatters that I usually find on the walls, stovetop and countertop. It definitely cut a bit of time off of my after dinner cleaning that night and that’s always a good thing. It comes in 3 different colors and the handles lock together, which made it so easy to store in a cabinet or even a drawer.

Spill Stopper

The Kuhn Rikon Spill Stopper was used on the pot that I boiled the potatoes in. Every single time I boil potatoes, I have a spillover. Seriously, every time, it never fails. Then I’m stuck with a mess on the stove all around the burner and asking myself how I let it happen again. This time, I was a step ahead of the potatoes. I placed the Spill Stopper, flower side up on top of the pot and it worked. The water did not boil over, not even a little bit. I was elated not to have the extra cleaning to do and after dinner it went into the dishwasher and was good to go for next time. I can’t wait to put this baby to use in the microwave!

Large Collapsible Colander

Next I needed to strain the water from the potatoes and the corn cobs, so the Kuhn Rikon Collapsible Colander pulled double duty that night. I used to use an old metal colander that was impossible to fit in any of my cabinets while still allowing the door to close and I had to meticulously dry it after each use to keep it from getting rusty. Not only is rust not a worry with this flexible silicone colander but the absolute best thing about it is… wait for it….it collapses into a small disk that will fit right in one of your kitchen drawers. The Collapsible Colander does the job well, it is sturdy and durable and the simple design makes it easy to hand wash or just put it in the dishwasher. Did I mention it is really cute too? It was almost too cute to hide away in a drawer but the fact that it even fit in a drawer won me over.


The Kuhn Rikon Foldable Splatter Screen, Collapsible Colander and Spill Stopper are great products that not only work well, but look good while doing their jobs. They are affordable and would fit in perfectly in any kitchen without taking up too much space. I would recommend these products to anyone who appreciates high quality products that add a pop of color to their kitchen and put a smile on their face.



15 New Year’s Eve Drink Recipes


Mixed Berry Bellinis Made with Moscato d’Asti Recipe by Hot Eats and Cool Reads

Lemon Ball Drop by illi style

Very Berry Moscato by The Grant Life


Green Apple Martini Recipe by Hot Eats and Cool Reads

Cranberry Sparkler Mocktail by Cupcakes & Kale Chips

Raspberry Champagne by wishfulchef


Champagne Jello Shots Recipe by Practically Functional

Simple Mojito Recipe by The Grant Life

New Year’s Cocktail with Pomegranate and Champagne by A Tossed Salad Life


Strawberry Champagne Bellini by Practically Functional

Blood Orange Champagne Cocktail by Heather Christo

Champagne Chantilly Shooters by Sprinkle Bakes


Nutella Cocktail by What’s Cooking Love?

Sweetheart Sorbet Champagne Floats by Frugal Foodie Mama

Stroke of Midnight by Real Food Traveler


Mom to Bed by 8 Recipes


Caramelized Onion Crostini with Bacon and Pecans

Caramelized Onion Crostini with Bacon and Pecans

Caramelized Onion Crostini with Bacon and Pecans


2 Tbsp. Butter

1 Medium Onion, thinly sliced

1 teas. Sugar

1 teas. Garlic Powder

1 pkg. Cream Cheese

¾ teas. Salt

½ teas. Pepper

1 Baguette

½ Cup Pecans, toasted and chopped

6 Slices Bacon, cooked crispy and crumbled



#1. Melt Butter in a pan over medium high heat and add the Onion stirring occasionally.

#2. When the onions start to brown reduce heat to medium and add the sugar, continue stirring occasionally. You may need to adjust the heat down, you want the onions to just be sizzling and avoid burning them.

in process 2

#3. Cook onions until they are a deep dark brown, takes 10-15 minutes. Remove from heat and let cool to room temperature.

in process 4

#4. Add the Onion, Cream Cheese, Garlic Powder, Salt, Pepper and 2 tablespoons of the Bacon to a food processor and blend until smooth, scrape down the sides at least twice with a spatula.

#5. Cut the Baguette in half lengthwise and spread the Onion mixture in a thin layer over each half.

in process 5

#6. Place on a baking sheet or pan and place under the broiler until the bread is toasted on the edges.

in process 3

#7. Chop Pecans for topping.

#7. Remove and cut into 1 inch pieces and top with Bacon and Pecans.

in process 7

#8. Serve immediately.

Any extra onion and cheese is great on crackers!

Caramelized Onion Crostini


Mom to Bed by 8 Recipes


Homemade Thin Mints + Printable Gift Tag

Girl Scout cookie season has come and gone and I’ve been craving Thin Mints recently. You know, the yummy minty chocolate covered cookies? Did you know that you can make them at home for a fraction of the price? They are just as good and so easy to make. All you need are some Ritz crackers and mint chocolate and BAM, you’ve got homemade Thin Mints. With the holidays around the corner I like to make up a few extra batches to share with friends.

Thin Mints Jar

Homemade Thin Mints 

Ritz crackers, or comparable round crackers (you could also use chocolate grahams for some extra chocolately goodness)

12 oz. Wilton mint chocolate candy melts (located in the Wilton aisle at major retailers and craft stores)

Andes mint chocolate baking bits (optional but a cute touch)

16 oz. jar or other packaging to put them in

gift tag (available to print)

Twine or ribbon


#1. In a microwave safe dish melt the Wilton mint candy melts in 30 second increments stirring every 30 seconds until melted.

#2. Dip the crackers in the chocolate and flip them over to coat. Lift them up using a fork. Place the dipped cracker on a foil lined baking sheet to set. Sprinkle with a few of the Andes Baking Bits.

#3. Repeat with all the crackers until you’ve used all the chocolate.

#4.  Place the baking sheet in the fridge to set for 10-15 minutes and try not to eat them all prior to giving them away.

#5. Add the Thin Mints to your gift jar and attach the printable tag with twine or ribbon.



Mom to Bed by 8 Recipes


Crunchmaster Multi-Grain Crackers Review

I received 3 bags of Crunchmaster crackers to review- Multi-Seed crackers in original flavor, Multigrain Roasted Vegetable flavor and Sea Salt Flavor, as well as two boxes- Grammy Crisps Cinnamon and Cheezy Crisps for review. The opinions expressed throughout are my own.

crunchmaster cracker review 1

I was already a big fan of Crunchmaster Crackers and bought them regularly because of the great flavors they have and the texture that beats other crackers by far. They are available in a wide variety of flavors ranging from Rosemary and Olive Oil to Roasted Vegetable and White Cheddar- they are sure to have something that suits your mood or the occasion and any topper you can throw at them.

They are made with a brown rice meal base and are light and crispy so they stay crunchier than other crackers when dipped and are loaded with yummy ingredients like quinoa, flax, and sesame seeds. Looking for a delicious gluten snack to set out? Crunchmaster products are all gluten free! They are also low in saturated fat , contain 0 grams of saturated fat and are cholesterol free- that is good for me because I could eat a whole bag in one sitting.


We were having company for Thanksgiving so I set out a platter of the various flavor varieties that Crunchmaster has to offer with simple sliced and cubed cheese as well as a cream cheese and herb dip that complimented all the cracker flavors well. They would also be great with smoked salmon, goat cheese, brie, guacamole, or salsa.Whether you dip or top them they hold up and bring loads of flavor even on their own. With the Holidays coming a great cracker is a must have at your parties, family gatherings, or after a marathon shopping trip.

The Cinnamon Grammy Crisps were amazing alone or with a smear of Pumpkin Cream Cheese Dip and peanut butter. The Chizzy Crisps made a great after school snack on their own with a bit of dried fruit- the kids loved them as much as I did.

crunchmaster review 2

My next way to try Crunchmaster crackers is to crush them in a food processor and use them as a crunchy breading or crust for chicken or fish. I think they will add incredible flavor and texture to a normally boring meal. Be sure and pick up a bag or two on your next trip to the grocery store. If you haven’t tried them yet you will be so glad you did, check out all the varieties of chips, crisps, and crackers that Crunchmaster has to offer (there is also a $1 off coupon on the website right now making them a great value).


Get Capresso Coffee Ready!

I don’t think I have ever been a morning person. Even as a child I didn’t like waking up early in the morning. As I got older, I thought eventually I would learn to love the early mornings or at least be able to function like a normal person but that never happened. Then I was introduced to coffee, and even though I still don’t enjoy the early morning hours, coffee definitely helps me cope. Nowadays, I wake up with coffee on my mind. That first cup in the morning is what gets me going. Don’t try to speak to me before my first cup of coffee. Before that first cup I don’t even think I could form a complete sentence, but once I have my coffee, my body and my brain are awake and I’m ready to deal with almost anything. I’m like a whole new person!


Now that you see just how much I love my coffee and how important it is for me to have a cup every morning, I am sure you can imagine my joy when I got the chance to try the Capresso On-the-Go Personal Coffee Maker and Coffee Burr Grinder. I was excited beyond words! I had never tried grinding my own coffee before but I had heard that freshly ground coffee beans make the best tasting cup of coffee. I ran out to buy a bag of coffee beans and I realized that I could probably save a pretty decent amount of money by grinding my own beans at home. That made me even more excited because who doesn’t love to save a few bucks?

The first thing I noticed when unpacking the Capresso On-the-Go Personal Coffee Maker and Coffee Burr Grinder is how gorgeous they are. They are both stainless steel and black which gives them an upscale, elegant look. These definitely belong on the kitchen counter in full view, you aren’t going to want to hide them in a cabinet. The great thing is, they don’t take up a whole lot of space so you can keep them on display without them getting in the way. That’s also a big plus for me because I as much as I love gadgets, appliances and accessories, I can’t stand having any type of clutter on my countertops. The.The sleek design of the Coffee Maker and Coffee Burr Grinder make them a perfect fit.

Coffee Burr Grinders

The Capresso Coffee Burr Grinder has 17 different settings to give you the perfect grind every time you use it. Whether you are using an espresso machine, drip coffee maker, pourover brewer or French press you will be able to grind your coffee beans to the perfect consistency from very fine to coarse. The bean container can hold a half pound of coffee beans and the coffee container can hold 5 ounces of ground coffee and has a lid. It has an electronic timer, an automatic bean sensor and safety features such as an automatic stop when any of the pieces are not in place. It was so easy to use and the freshly ground coffee smelled fantastic. I can tell that my usual store bought ground coffee is not as fresh as it could be because it has never smelled this good. The grinder is also pretty quiet, definitely not loud like I anticipated it being. After using the Capresso Coffee Burr Grinder I don’t think I will ever buy ground coffee again. From now on my morning cup of coffee will be ground fresh daily.

On-the-Go Personal Coffee Makers

I brewed my freshly ground coffee in the Capresso On-the-Go Personal Coffee Maker. It comes with a 16 ounce stainless steel thermal travel mug which is great for those mornings that I am on the run but I also love that it keeps my coffee from getting cold. You can also brew your coffee directly into any other mug that is up to 7 inches tall. It has a removable permanent filter so you don’t need paper filters and you can also brew soft coffee pods in it. I love that instead of brewing a whole pot of coffee, I can have my own personal cup brewed in under 4 minutes. The travel mug, filter and filter basket are all dishwasher safe for easy cleaning and when the brew cycle is over the Capresso On-the-Go Coffee Maker turns itself off automatically. Can I just tell you how much I love this machine? My regular coffee pot is up on a shelf in the cabinet and I don’t plan on seeing it unless company comes over. I will be using this little handy tool every single morning.


I am so thankful that I was able to try these products and see for myself just how amazing they are. They are affordable so you don’t need to worry about blowing your budget and they make great gifts as well, so keep that in mind for the coffee lover’s in your life. I hope you enjoyed reading my story and that I inspired you to try the Capresso On-the-Go Coffee Maker and Coffee Burr Grinder for yourself. You won’t regret it!

Disclosure: All opinions seen in this publication are those of the writer and may differ from your own. may have receive product or payment as a condition of this publication. For questions or to have your product featured on Mom to Bed by 8, email Teri at [email protected]


Pure Leaf Tea Holiday Gift Basket Giveaway

pure leaf tea bottles

Whether you grew up in the South where cold sweet tea was a classic summer beverage, or you learned the health benefits of green teas as an adult, Pure Leaf Tea is the premier in prepared teas on the market.  Made from quality leaves and a customized process, these teas with their various flavors, sweeteners and infusions are the ultimate tea drinking experience.

Top Chef’s Gail Simmons shows attendees how to pickle radishes with tea at Pure Leaf Iced Tea’s Fall Luncheon at the New York Botanical Garden.

Top Chef’s Gail Simmons shows attendees how to pickle radishes with tea at Pure Leaf Iced Tea’s Fall Luncheon at the New York Botanical Garden.

Pure Leaf Tea offers an affordable prepared tea blend that is perfect not only for quenching your thirst, but also for a multitude of recipe and beverage combinations.  The use of the highest quality tea leaves, fruit and sugars in these blends bring you a beverage and brand you will love to indulge in.

Pure Leaf Offers The Following Flavors:

  • Pure Leaf Diet Lemon
  • Pure Leaf Diet Peach
  • Pure Leaf Lemon
  • Pure Leaf Peach
  • Pure Leaf Extra Sweet Tea
  • Pure Leaf Not Too Sweet Honey Green Tea
  • Pure Leaf Not Too Sweet Peach
  • Pure Leaf Raspberry
  • Pure Leaf Sweet Tea
  • Pure Leaf Unsweetened Tea
  • Pure Leaf Tea & Lemonade

Pure Leaf Tea Selection

Whether you are trying to beat the heat in summer, quench your thirst in winter or want a fun tea infused meal, look no further than Pure Leaf for the best quality tea around.  Peach, Lemon, and Raspberry teas are great infusions full of flavor that can easily be used as a tea infusion in marinades, mixed drinks or even salad dressings.  There is nothing like the health benefits of tea and the bright flavors of fruit to make any dish pop.

Camille Styles, author of new book "Camille Styles Entertaining: Inspired Gatherings and Effortless Style” shows attendees how to create a simple and beautiful centerpiece from fresh produce at Pure Leaf Iced Tea’s Fall Luncheon at the New York Botanical Garden.

Camille Styles, author of new book “Camille Styles Entertaining: Inspired Gatherings and Effortless Style” shows attendees how to create a simple and beautiful centerpiece from fresh produce at Pure Leaf Iced Tea’s Fall Luncheon at the New York Botanical Garden.

Pure Leaf Tea is available in grab and go single serving sizes, as well as larger half gallon sizes for use at family meals.  Whether you want a traditional sweet tea as you would find in the South, or a lightly flavored fruit infused tea, Pure Leaf Tea is the ideal beverage of choice.  Mix up a new favorite adult beverage with your favorite blend of Pure Leaf Tea.

Pure Leaf Tea Giveaway

One lucky winner will receive a Pure Leaf Tea Prize Packages (RV $100+).

Organized by Mom Powered Media. Giveaway ends January 7th at 11:59pm, open to US residents, ages 18+. To enter please use the Rafflecopter form below. Good luck.

a Rafflecopter giveaway


Disclosure: All opinions seen in this publication are those of the writer and may differ from your own. may have receive product or payment as a condition of this publication. No purchase necessary. Void where prohibited by law. Sponsor is responsible for prize fulfillment and shipment to the winner. This sweepstakes is in no way associated with, sponsored, administered or endorsed by Facebook, Twitter, Google, Pinterest or any other social media network. For questions or to have your product featured on Mom to Bed by 8, email Teri at [email protected]