Help Me Name My eBay Store! (I'm sharing recipes too!)

Help Me Name My eBay Store

I have been selling items on eBay for awhile now while contemplating opening a store. After much deliberation, Jason & I have decided I should open the store. My store will feature a wide variety of items from clothes, shoes, jewelry, etc.. I am SO excited, but I need YOUR help to find a cute, catchy, unique name. I have come up with a few names, let me know what you think. The list is as follows: GoodBuy Sweetheart, Glambition, Retail Therapy, Bella Rosa, Kaleidoscope Closet and Uptown Boutique. They are all available on eBay. My ebay seller name right now is jmac9985, which is obviously not very unique or catchy. It is my initials & birthdate. I can't tell you how much I appreciate your help! :)

Random

We just got another wedding picture back!! I just had to share :)

Recipes

If you know me, you know I LOVE to bake & cook. If I can make it, you can too! So, here are a few recipes I have tried lately that Jason & I loved. I hope you enjoy them as much as we did!

Cake Batter Cheesecake Bars

“Boxed Funfetti cake and cheesecake are two of my all-time favorite desserts, so I figured it was about time to combine the two. The result? A sweet, creamy, colorful cheesecake bar filled with all the flavors of Funfetti cake! 

•               1 ¾ cups vanilla cookie crumbs (I used Nilla wafers, but any type of vanilla cookie should work!)

•               6 tablespoons butter, melted

•               16 ounces cream cheese, at room temperature (I used low-fat.)

•               ¾ cup + 2 tablespoons granulated sugar, divided

•               ½ cup yellow cake mix

•               2 eggs + 1 egg yolk

•               ½ cup + 2 tablespoons milk (I used 1%.)

•               1 ½ teaspoons vanilla extract

•               ¼ teaspoon salt

•               ¼ cup sprinkles

•               ~5 drops blue food coloring (optional)

•               ~3 drops green food coloring (optional)

Directions:

1.            Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch square baking pan, then line with parchment paper; set aside.

2.            Stir together cookie crumbs, 2 tablespoons granulated sugar, and the melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes.

3.            Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining granulated sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in the cake mix and sprinkles until smooth.

4.            Pour the filling over the crust. Set the pan in a larger pan (a 9×13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight. Cut into bars. Store leftovers in an airtight container in the refrigerator.

CHERRY PINEAPPLE DUMP CAKE

Ingredients:

1 can (16 oz.) crushed pineapple 

1 can (20 oz.) cherry pie filling 

1 pkg. yellow cake mix

1/2 to 2/3 c. chopped nuts

1/2 c. butter

Directions:

Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 350 degree oven 1 hour.

Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti 

1 (28 ounce) jars prepared spaghetti sauce 

1 lb lean ground beef 

1 tsp Italian seasoning 

1 clove garlic, minced 

8 ounces cream cheese 

1/2 cup parmesan cheese, grated

Directions:

Preheat oven to 350 F degrees. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

BUTTER-PECAN SWEET POTATOES

8 medium sweet potatoes (5 lbs.), or one per person 

olive oil 

course salt 

2 T. butter, cut into small pieces

2 T. light brown sugar 

1/3 c. pecan pieces 

1/8 tsp. cayenne pepper

Directions:

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt.

Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.

Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately. Serves 8.

Crustless Bacon and Cheese Quiche

5 green onions, chopped, divided 

1 tomato, chopped, divided 

12 slices OSCAR MAYER Bacon 

1 cup sliced fresh mushrooms

12 eggs 

1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 

1 cup KRAFT 2% Milk Shredded Cheddar Cheese 

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions:

HEAT oven to 325 F.

RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well. 

BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9 inch baking dish; top with bacon mixture & cheeses

BAKE 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Tomato-Basil Soup with Grilled Cheese

1 tsp. oil 

1 onion, finely chopped

1 small carrot, finely chopped 

1 stalk celery, finely chopped 

2 cups fat-free reduced-sodium chicken broth 

1 cup water 

1 can (28 oz.) diced tomatoes, undrained 

1/4 tsp. black pepper 

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed 

1/4 cup plus 2 Tbsp. chopped fresh basil, divided

Directions:

HEAT oil in large saucepan on medium-high heat. Add onions, carrots and celery; cook and stir 5 min. Stir in

broth and water. Bring to boil; cover. Simmer 10 min. or until vegetables are tender.

ADD tomatoes and pepper; stir. Return to boil. Simmer 5 min. Stir in cream cheese and 1/4 cup basil. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat; cover. 

CUT each sandwich into 6 pieces. Ladle soup into 6 bowls; sprinkle with remaining basil. Serve immediately.

Better Than Sex Cake

1 package devil's food cake mix

1/2 (14 ounce) can sweetened condensed milk

 6 ounces caramel ice cream topping 

3 (1.4 ounce) bars chocolate covered toffee, chopped 

1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)

3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Million Dollar Pie

1 (15 ounce) cans crushed pineapple, drained

1 (14 ounce) cans eagle brand sweetened condensed milk

1/3 cup lemon juice

1 cup flaked coconut

1/3 cup chopped walnuts or 1/3 cup pecans

1 (8 ounce) cartons Cool Whip

2 graham crackers, pie crusts

Directions:

1. Combine all ingredients as listed above. 

2. Divide mixture evenly into the 2 graham cracker pie shells. 

3. Chill at least one hour before serving.

Ok, well that is enough for now! I hope you all have a fabulous weekend! Don't forget... HELP ME NAME MY EBAY STORE!!!!! <3 Jess