So my Cousins came in to stay with me for a few days. I Feed 'em pretty good I think :) We had leftover chili with Chips Thursday night and Seafood Alfredo last night (recipe coming soon). Then last night while we were talking one said how she loved cinnamon struesel so I made a mental note and this morning got to work.
These were so moist and good warm right out of the oven with a tad of butter.
Streusel I eyeballed most of this. (see I told you I eyeball a LOT)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 1/2 teaspoon cinnamon
3 pads of salted butter (about a TBSP each)
Muffins
2 cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1 1/2-2 teaspoon cinnamon
1/2 teaspoon salt (I actually used a healthy pinch of kosher salt)
3/4 cup milk
1/2 cup butter, melted and cooled a bit
1 1/2 teaspoon vanilla
1 egg, beaten
Heat the oven to 400°F with the oven rack in middle. I used liners but you could just use your muffin tin but spray or grease them generously
Streusel
Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry blender or fork or like me use your hands until the mixture is coarse crumbs (some will be larger than others)
Combine the flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl.
Mix the milk, melted butter, vanilla, and egg in another bowl Make a well into your dry ingredients and Pour the milk mixture into the flour mixture, only mix until the flour is moistened, scrape down the sides of the bowl, batter will NOT be smooth.
Divide the batter into prepared muffin tins then top evenly with the struesel topping.
18-20 minutes until greatness is done (or until a toothpick inserted comes out clean, we really need an abbreviation for the toothpick method.)
Saturday, January 7, 2012
Thursday, January 5, 2012
potato cakes Breakfast for under $3
Potato cakes. Man these things take me way back. I loved having mashed potatoes with supper because I knew mom would make Potato cakes for breakfast in the morning. I would (as a child) smoother it in ketchup luckily my palate has matured a tad now :)
For potato cakes you need Left over Mashed potatoes (I had oh about 2 1/2 -3 cups left over) 1 egg beaten About 1/4 - 1/2 cup flour (plus some for light coating), salt and pepper to taste and optional diced onion (they are really good with onion in them but I used my last one in chili last night) *to make these gluten free substitute flour for rice flour or your favorite blend, lightly coat the potato cakes in either your flour blend or corn meal)
In a bowl combine your potatoes beaten egg, salt and pepper and about 1/4 cup of flour (add it a little at a time) you want it to get a little thick but it will still be sticky.
on a shallow pan or plate have flour ready for coating (season this with a bit of salt and pepper as well). With an ice cream scoop, scoop some potatoes and place in the flour plate shake around coating the entire ball.
In a skillet heat about 1 tbsp of oil (I used vegetable oil today some people use shortening or bacon grease but I am trying not to die of heart failure) Place the coated balls in the heated oil and
gently press down into "cakes"
Do not flip until a golden "crust forms" (don't do this on high gear medium heat is sufficient) Flip them once.
Place on platter (with a paper towel if you wish to drain them).
Fry an egg to put on top
Or top with Cheese and sour cream
The potatoes are leftovers so they are actually free the eggs are only about 10 cents each you could even use a little bit of sausage to patty up some mini patties you don't need a lot because the potato cakes are very filling!
This meal is easily made for under $3.
For potato cakes you need Left over Mashed potatoes (I had oh about 2 1/2 -3 cups left over) 1 egg beaten About 1/4 - 1/2 cup flour (plus some for light coating), salt and pepper to taste and optional diced onion (they are really good with onion in them but I used my last one in chili last night) *to make these gluten free substitute flour for rice flour or your favorite blend, lightly coat the potato cakes in either your flour blend or corn meal)
In a bowl combine your potatoes beaten egg, salt and pepper and about 1/4 cup of flour (add it a little at a time) you want it to get a little thick but it will still be sticky.
on a shallow pan or plate have flour ready for coating (season this with a bit of salt and pepper as well). With an ice cream scoop, scoop some potatoes and place in the flour plate shake around coating the entire ball.
In a skillet heat about 1 tbsp of oil (I used vegetable oil today some people use shortening or bacon grease but I am trying not to die of heart failure) Place the coated balls in the heated oil and
gently press down into "cakes"
Do not flip until a golden "crust forms" (don't do this on high gear medium heat is sufficient) Flip them once.
Place on platter (with a paper towel if you wish to drain them).
Fry an egg to put on top
Or top with Cheese and sour cream
The potatoes are leftovers so they are actually free the eggs are only about 10 cents each you could even use a little bit of sausage to patty up some mini patties you don't need a lot because the potato cakes are very filling!
This meal is easily made for under $3.
Wednesday, January 4, 2012
Chili when it is Chilly
Ok as promised. The chili recipe.
I love making chili because I can usually substitute for what I don't have on hand.
Tonight we have:
I dug through the cabinet because the tomatoes aren't a big deal, just as long as you have at the very least 3 cans (I used Rotel HOT, Delmonte with green chilies and Wal-mart brand chili ready) You have to have 2 large cans of Kidney beans, I use one light red and 1 dark red and another must is the Bush's Chili beans in sauce. I also have 3 LBS of Ground beef and I cheated tonight with 2 packets of McCormick Chili (original) spice packets and 1 onion, If I have green pepper (or Jalapeno) on hand I use that too. (this really is a throw together meal.
Now, I like my chili chunky but if you've been following my husband is picky So here is what I do, you can skip the puree step and you can dice (instead of grate your onions)
Brown and drain Ground beef
Add all the tomatoes and the grated onion (or any other veggies you may have) into your pot. Simmer until flavors meld and onions begin to break down (you can also saute your onions, peppers etc with your ground beef if you are not pureeing)
Puree the sauce. I have one of those handy dandy hand blender deals, got it on clearance for like $5 and LOVE.IT.
Drain your Red Kidney beans well.
Add your beef, Beans (chili beans WITH sauce, Kidney beans drained) And add your 2 packets of Seasoning (this has Gluten so if you are trying to stay Gluten free Try adding
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
If you want a thickening agent you can use flour (rice if you are Gluten Free) or Cornstarch (which also works with Gluten free I think)
With the 2 seasoning packets I add about another TBSP of Chili powder a shake or two of onion powder and a good healthy squirt of Sirachi sauce (which is optional, but again, if you follow we are addicted to it)
I add anywhere from 1-2 Quarts of water, Depending on how long I am cooking it, today I added 2 Quarts because it was going to simmer for hours, if I am cooking it last minute then I don't add as much but stir constantly. Some like it soupy, some like it thick so it is totally up to you.
Now it is done,
Jason likes to top his with Canned Jalapenos and cheese
I like sour cream and cheese on mine.
Now you have plenty for tonight, plenty for the fridge/freezer
Great meals with Chili besides chili are
Chili Mac and cheese
Chili stuffed baked potato (oh my heavens, it is heaven) I have a picture for this but I cannot find it. hmph.
Chili bacon cheese fries (or Chili Cheese fries)(I have a sure fire way to make Cheese fries and make them PERFECTO)
Top hot dogs or burgers
Nachos (oh man is that ever good, I will have to do this recipe for you guys too!)
Top potato skins Here is my potato skin recipe just don't use the BBQ sauce if topping with Chili!
And last but not least Chili dog pizza I kid you not, it is a real thing. See recipe here
I love making chili because I can usually substitute for what I don't have on hand.
Tonight we have:
I dug through the cabinet because the tomatoes aren't a big deal, just as long as you have at the very least 3 cans (I used Rotel HOT, Delmonte with green chilies and Wal-mart brand chili ready) You have to have 2 large cans of Kidney beans, I use one light red and 1 dark red and another must is the Bush's Chili beans in sauce. I also have 3 LBS of Ground beef and I cheated tonight with 2 packets of McCormick Chili (original) spice packets and 1 onion, If I have green pepper (or Jalapeno) on hand I use that too. (this really is a throw together meal.
Now, I like my chili chunky but if you've been following my husband is picky So here is what I do, you can skip the puree step and you can dice (instead of grate your onions)
Brown and drain Ground beef
Add all the tomatoes and the grated onion (or any other veggies you may have) into your pot. Simmer until flavors meld and onions begin to break down (you can also saute your onions, peppers etc with your ground beef if you are not pureeing)
Puree the sauce. I have one of those handy dandy hand blender deals, got it on clearance for like $5 and LOVE.IT.
Drain your Red Kidney beans well.
Add your beef, Beans (chili beans WITH sauce, Kidney beans drained) And add your 2 packets of Seasoning (this has Gluten so if you are trying to stay Gluten free Try adding
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
If you want a thickening agent you can use flour (rice if you are Gluten Free) or Cornstarch (which also works with Gluten free I think)
With the 2 seasoning packets I add about another TBSP of Chili powder a shake or two of onion powder and a good healthy squirt of Sirachi sauce (which is optional, but again, if you follow we are addicted to it)
I add anywhere from 1-2 Quarts of water, Depending on how long I am cooking it, today I added 2 Quarts because it was going to simmer for hours, if I am cooking it last minute then I don't add as much but stir constantly. Some like it soupy, some like it thick so it is totally up to you.
Now it is done,
Jason likes to top his with Canned Jalapenos and cheese
I like sour cream and cheese on mine.
Now you have plenty for tonight, plenty for the fridge/freezer
Great meals with Chili besides chili are
Chili Mac and cheese
Chili stuffed baked potato (oh my heavens, it is heaven) I have a picture for this but I cannot find it. hmph.
Chili bacon cheese fries (or Chili Cheese fries)(I have a sure fire way to make Cheese fries and make them PERFECTO)
Top hot dogs or burgers
Nachos (oh man is that ever good, I will have to do this recipe for you guys too!)
Top potato skins Here is my potato skin recipe just don't use the BBQ sauce if topping with Chili!
And last but not least Chili dog pizza I kid you not, it is a real thing. See recipe here
Tuesday, January 3, 2012
15 things you could make yourself and don't.
I realized that I make a lot of things at home that most people opt to buy at the store. Now these are usually not everyday things I make but I should. I usually find myself making them for a substitute when I failed to replenish my stock at home.
1. Mayonnaise Yeah that is right, mayo. Making your own mayo is healthier( because you can control how many eggs go in) can Mayo even be Healthy?, and IMO tastes so much better than store bought. It won't last as long so certainly make it in small batches it keeps for about 1 week. The process is emulsification its this culinary wonder that makes eggs stand up to oil, you can make a 1 egg mayo as well if you are really health conscience. It is a scary little process that people are intimidated by, but try it, you will do just fine.
Here is what you need
3 egg yolks
1 whole egg
2 cups (about) of oil (you can use vegetable oil, sunflower oil is great, you want to use an oil with mild taste, olive oil is great when making smaller batches so it is more cost effective)
1 TBSP prepared mustard (Dijon is the best)
1 TSP kosher or sea salt (table salt will do)
the juice of half a lemon (or use vinegar)
now you need a food processor or blender
put your 3 yolks and 1 whole egg in that bad boy and blend it, on high, no holds barred, whiz it around in there like you have no mercy. until it gets light in color somewhere around a minute or so, don't rush it. Patience, Grasshopper. Now it is time for oil, now this oil you need to pour into these eggs (while still blending) like it is molasses on a cold Canadian day. s-l-o-w-l-y stream a tiny little strand of oil in while mixing, this is the magic. When the eggs can't hold anymore oil it will start to bead up on the top as if to say "There is no room in this Inn". Stop blending. Add your salt, mustard, and lemon juice give it one last mix and WHAM. MAYO! Now you are a mayo connoisseur, now you can do amazing things with mayo. Add great things spicy stuff, siracha sauce, you can make aioli.
2. Make your own Blue cheese dressing
1 cup of your amazing emulsion above (Mayo)
2 Tbsp vinegar
1/4 tsp Worcestershire sauce
quarter lb crumbled blue cheese
about 1/4 to 1/2 cup heavy cream
Freshly ground black pepper
Mix the mayo, vinegar, Worcestershire together, add blue cheese, mix in cream to thin to the consistency you desire add a bit of pepper. Chill and enjoy.
3. Make your own Thousand Island Dressing
This was one of my favorite dressings as a child, My Grandmother never had it and I was always amazed at how she just whipped some up for me when I was there.
She never added the pickles she just threw some mayo, ketchup and sugar in a bowl, tasted it and there I had it. I cook just like that so this blog will be a challenge for me since I rarely measure ANYTHING, I cook by taste and smell.
anyhow
1 cup of your home made mayo
1/2 cup of ketchup (we will get to that homemade recipe soon)
1/2 cup of sweet pickle relish
salt and pepper to taste
and just a bit of sugar (don't ask I have no clue how much, just do it to your taste preference and let me know how much YOU used!)
4. Tartar sauce
1 cup of Mayo
1/2 cup of pickle relish
about a tablespoon of finely (I MEAN FINELY) minced onion
2 TBSP of Lemon (this is optional so taste it before you add it, some people don't like lemon in theirs)
IF you are feeling super super brave try it with Capers added!
5.Ketchup (I say Ketchup you say Catsup)
Now there is an easy way and a hard way to do this, well not really hard but more "time consuming)
Both ways are great of course the slow cooked from start to finish is the best but when in a pinch hit recipe number 2 up for a fast Ketchup fix
recipe 1
6 large tomatoes cut into quarters
1 bulb fennel diced (sometimes hard to find so you can substitute 1 1/2 tsp of fennel seed)
1 onion diced
4 cloves garlic coarsely chopped
1/4 cup white sugar
1/4 cup molasses
1/4 cup red wine vinegar (or apple cider vinegar will do as well)
10 whole cloves
2 whole star anise pods
1 tablespoon salt
Add all these ingredients in a big pot on the stove, bring to a boil and immediately reduce to simmer, this will be an all day cooker, about 4-5 hours (crock pot works well too) Cook it until the mixture is thick. Then puree it and jar it (you can can it [I said can can] or refrigerate it)
recipe 2
Lazy lady ketchup
1 can tomato paste
2 TBSP vinegar
5 TBSP brown sugar
1 TSP garlic powder
1 TSP onion powder
Pinch allspice
1 TSP kosher salt
1 TSP molasses
1 TBSP corn syrup
1 1/4 cups water
mix it all up in the pot cook on simmer for about 45 minutes, taste it to be sure there is enough salt for your liking.
6. Homemade cocktail sauce
Ketchup plus horseradish, I have no measurements I just add until it tastes right to me, but it is super simple and much more cost effective.
7.Buttermilk
Using a one cup measuring cup place 1 TBSP of vinegar or lemon juice in the cup, add milk to top off and equal 1 cup let stand 5 minutes. voila buttermilk.
8.Vanilla Extract
9. Baking Powder
1 tsp Baking soda
2 tsp Cream of tartar
1 tsp of corn starch (this keeps the mixture dry so it doesn't react until you want it to (in your batter :) )
10. Brown Sugar
1 cup granulated sugar
1 TBSP of molasses
mix together until molasses is evenly distributed.
You can add more molasses if you really like strong brown sugar.
11. Peanut butter
2 cups raw (or roasted) peanuts (already shelled, duh)
1 to 1 1/2 TBSP of oil (peanut oil is best but canola will do too)
1 TBSP of honey
pinch of salt (if your peanuts are UN-salted)
Get out that blender (or food processor) throw the peanuts in there, turn it on and walk away for about 3 minutes, open it up scrape it all down and go again until you get the consistency you want, chunky or smooth....
If you are smart and used spanish peanuts you probably won't have to add much oil, but not everyone can find that kind so it needs a bit more oil. Pour it into a bowl and slowly add some oil (you can try it in the blender or food processor but it may be too thick for your machine to handle, you can ask my old food processor how pasta dough took its life) mix in the oil by hand (or machine) until you have that perfect consistency. Add honey and mix well (also by hand or machine) then salt (if you like salt in your PB)
12. NUTELLA wait, what did I say? Did I say Nutella, that wonderfully chocolatey sweet yumminess that no one can get enough of? Why yes, yes I did.
I cannot take credit for this one, I stumbled over this blog some time ago. I have yet to try the recipe but I cannot wait. They give two versions, easy and caramel based.
Here is the easy
Chocolate-Hazelnut Spread (easy version)
Yield: about 12 ounces (1 1/2 cups)
2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract
Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins come off, but don’t worry if some remain.
Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
When the nuts have liquified, add the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.
Head on over there and check out the caramel based if you'd like! Sugoodsweets
13. Crackers
I blogged this recipe some time ago, the veggie crackers were the hugest hit, you can see the recipes here
14. Pasta
3 1/3 cup bread flour (AP would be fine but bread flour makes better pasta since it has more gluten)
4 Eggs
pinch of salt
and really really strong arms.
Put the flour on a clean work space or counter top (or a HUGE bowl) make a well in the center and put your eggs and salt in it. now start to knead, and knead, and knead did I mention knead? For about 15 minutes. It needs to be firm and elastic, don't skimp or it will not work out for ya. now you have to roll it out, thin, very very thin on a table or counter top and cut into strips the size you want. Place them some where to dry for a little while, remember they won't take as long to cook as the dried pasta you purchase at the store. Home made pasta is so much tastier.
15. Apple cider vinegar
you can use whole apples (quartered) or just use the cores and peels you have left over from making apple pie.
Use a large clean crock or jar and put your apples (or scraps) after you've let them set out and brown, into the jar, cover with cold water, place cheesecloth over the mouth of the jar and secure with twine or rubber band. You can add more scraps until your grey thick scum (the mother) forms on the top. Keep this in a warm place, preferably dark. Once the vinegar gets strong enough for your liking (usually 3-4 weeks) strain it through several cheese-cloths and bottle it up. It may be cloudy but that is ok, it is likely the apple particles that came through the cheesecloth after straining.
Vanilla
Here we are just got over the holidays and I am thinking of Gifts for next year. The best gifts really are homemade. You can't beat them, they are always appreciated.
I got to thinking this morning that I was going to need to purchase Vanilla extract soon, I loathe buying it, so expensive. I don't buy the imitation, it just isn't as good. When I made some apple cake on my other blog I talked about making your own vanilla. It is an easy process that requires patience. If I start now I will have plenty for some really awesome Christmas gifts. I know this isn't really a cheap meal post but it is a money saving plan. Do you know that 3 cups (24oz) of vanilla will last you 5-10 years, maybe more depending on your baking.
Store bought vanilla is a rip off. Seriously. Double strength (what most professional bakers use) costs you some where around $35 for 1 cup. The normal everyday stuff still costs around $3-$4 a 2 oz bottle so that is $16 a cup.
Now, if you just wanted to make this for your self you'd just need one big DARK tinted glass bottle and a spout for it. I am going to make some little gift baskets this year so I need more bottles than just 1.
I found some cute little 2oz bottles here the shipping is a bit steep so I may shop around first.
Here is what you need:
3 cups (24oz) of vodka. It doesn't half to be fancy so go into the liquor store walk to the vodka and squat down, yeah that is right, we are going bottom shelf quality here. Aristocrat is really cheap like $8 for a liter which is plenty at about 33oz.
Vanilla beans, now there are tons of different vanilla beans, and there are many opinions as to how many you need to make the extract just right. I have read anywhere from 3-8 beans per cup of vodka so lets make it a round even number at 5 per cup making us need 15 (feel free to use more or less depending on your budget). Buy these when you find them on sale. If you can't get them locally buying them online is perfectly fine. I prefer Madagascar vanilla beans. Be prepared to spend between $15-$25 depending on where you get them. I am waiting on the cheaper half of that number.
A dark glass bottle sterilized in boiling water (if you don't have a dark bottle just wrap some brown paper around a mason jar)
Once you get all your goodies in you need to cut your beans length wise and scrape the seeds out (or you can just cut the beans length wise then in half leaving the seed intact) There is no right or wrong way to do this, the real magic happens in the bottles.
pour your vodka into the glass bottle/jar add your seeds and vanilla, close the container. For the first week you want to shake it every day (or when ever you think about it) then open it, smell it as tempting as it is, don't drink it, yet :) now the next 2 weeks shake it at least every other day, now it has been three weeks, you aren't really excited anymore, your patience are wearing thin. You want this stuff now. You neglect the little gorgeous bottle for weeks before touching and shaking it again. Then you remember you have it, open it, smell it, taste it or add it to your coffee. It is starting to be good. Look what you have done?!?! Now, leave it as is until it meets your taste requirements or UP to 6 months before removing the beans, you can leave them in if you are using small bottles because it is pretty but sometimes the beans can go rancid and make your extract foul, so better safe then sorry.
So it has been 6 months, strain this gorgeous beauty through a coffee filter into your bottles. Print some pretty little labels and TA-DA A nice, home made gift of greatness that cost you around $30-$45 to make at .50-$1 an ounce. 3 cups (24 ounces) would be 12 bottles of the store bought stuff at $4 a pop.
Save one of those vanilla beans and fill a container with 1 cup of sugar place the cut vanilla bean and scrape the seeds into the sugar, cover the vanilla bean with a 2nd cup of sugar let set 1 week and you have an amazing vanilla infused sugar great for awesome sugar cookies or to add to your coffee or tea.
Vodka also is an amazing product, it cleans, deodorizes and can be used for mouthwashes, astringents etc, so dilute any leftover in a spray bottle and spray your hands to sanitize or clean your windows or spray those stinky tennis shoes!!!
The same process for vanilla extract can be used for orange, lemon, lime, maybe even mint? The possibilities are absolutely endless. The great thing about the orange, lemon or lime is it is MUCH cheaper to do since the fruits are cheaper!
I got to thinking this morning that I was going to need to purchase Vanilla extract soon, I loathe buying it, so expensive. I don't buy the imitation, it just isn't as good. When I made some apple cake on my other blog I talked about making your own vanilla. It is an easy process that requires patience. If I start now I will have plenty for some really awesome Christmas gifts. I know this isn't really a cheap meal post but it is a money saving plan. Do you know that 3 cups (24oz) of vanilla will last you 5-10 years, maybe more depending on your baking.
Store bought vanilla is a rip off. Seriously. Double strength (what most professional bakers use) costs you some where around $35 for 1 cup. The normal everyday stuff still costs around $3-$4 a 2 oz bottle so that is $16 a cup.
Now, if you just wanted to make this for your self you'd just need one big DARK tinted glass bottle and a spout for it. I am going to make some little gift baskets this year so I need more bottles than just 1.
I found some cute little 2oz bottles here the shipping is a bit steep so I may shop around first.
Here is what you need:
3 cups (24oz) of vodka. It doesn't half to be fancy so go into the liquor store walk to the vodka and squat down, yeah that is right, we are going bottom shelf quality here. Aristocrat is really cheap like $8 for a liter which is plenty at about 33oz.
Vanilla beans, now there are tons of different vanilla beans, and there are many opinions as to how many you need to make the extract just right. I have read anywhere from 3-8 beans per cup of vodka so lets make it a round even number at 5 per cup making us need 15 (feel free to use more or less depending on your budget). Buy these when you find them on sale. If you can't get them locally buying them online is perfectly fine. I prefer Madagascar vanilla beans. Be prepared to spend between $15-$25 depending on where you get them. I am waiting on the cheaper half of that number.
A dark glass bottle sterilized in boiling water (if you don't have a dark bottle just wrap some brown paper around a mason jar)
Once you get all your goodies in you need to cut your beans length wise and scrape the seeds out (or you can just cut the beans length wise then in half leaving the seed intact) There is no right or wrong way to do this, the real magic happens in the bottles.
pour your vodka into the glass bottle/jar add your seeds and vanilla, close the container. For the first week you want to shake it every day (or when ever you think about it) then open it, smell it as tempting as it is, don't drink it, yet :) now the next 2 weeks shake it at least every other day, now it has been three weeks, you aren't really excited anymore, your patience are wearing thin. You want this stuff now. You neglect the little gorgeous bottle for weeks before touching and shaking it again. Then you remember you have it, open it, smell it, taste it or add it to your coffee. It is starting to be good. Look what you have done?!?! Now, leave it as is until it meets your taste requirements or UP to 6 months before removing the beans, you can leave them in if you are using small bottles because it is pretty but sometimes the beans can go rancid and make your extract foul, so better safe then sorry.
So it has been 6 months, strain this gorgeous beauty through a coffee filter into your bottles. Print some pretty little labels and TA-DA A nice, home made gift of greatness that cost you around $30-$45 to make at .50-$1 an ounce. 3 cups (24 ounces) would be 12 bottles of the store bought stuff at $4 a pop.
Save one of those vanilla beans and fill a container with 1 cup of sugar place the cut vanilla bean and scrape the seeds into the sugar, cover the vanilla bean with a 2nd cup of sugar let set 1 week and you have an amazing vanilla infused sugar great for awesome sugar cookies or to add to your coffee or tea.
Vodka also is an amazing product, it cleans, deodorizes and can be used for mouthwashes, astringents etc, so dilute any leftover in a spray bottle and spray your hands to sanitize or clean your windows or spray those stinky tennis shoes!!!
The same process for vanilla extract can be used for orange, lemon, lime, maybe even mint? The possibilities are absolutely endless. The great thing about the orange, lemon or lime is it is MUCH cheaper to do since the fruits are cheaper!
Monday, January 2, 2012
Pork chops, taters and peas Under $10 for 4 people
Tonight supper will be simple. Monday nights are dance nights for the girl so it is always busy and rush rush. Every time I say pork chops I go back to that Brady Bunch episode where Peter was trying to talk like Humphrey Bogart and Says "pork-chops and applesauce".
I hit the meat mark-down day at the local grocery store and scored a pack of thin cut center chops (5 total) for $3
As I mentioned before my husband likes the boxed/fake taters so tonight he wins, I scored big time with catching them on sale and having a .50 coupon that doubled. I always keep canned peas on hand, this is not cost effective because J likes those silver canned ones, ya know the ones that are like $1.69 EACH CAN...but you can save by using frozen or even store brand.
There really is no rocket science to this meal. I soak the chops in buttermilk for at least 2 hours (don't have buttermilk? make your own, 1 TBSP of lemon juice or vinegar in a 1 cup measuring cup add milk to make 1 cup let sit 5 minutes.) I happen to have some bread crumbs that I made from left over crust that the kids (and I) don't eat. If you don't have any you can purchase it fairly cheap or dry out a few slices of bread in the oven. I mix a little salt, garlic powder, pepper and sometimes a tad of oregano or thyme, whatever I am feeling like at the moment. I pan fry them just long enough to get the crust golden then finish them off in the oven (350 for a few minutes the thin ones don't take long at all).
Tonight Betty crocker is making my potatoes, it cost me about $1.00 total to use that and it is super quick.
If you want to make them from scratch here is what I do. I peel (if desired) and slice the potatoes not to thin but not to thick about 1/4" or so, you can dice them too if you don't want to be all precise. Grate or dice one onion. Put the onion and potato in a large pot with salted water and a tad of milk, boil until ALMOST TENDER. put the parboiled potatoes in a casserole dish, salt and pepper and fresh grated cheddar cheese and some evaporated milk (I usually use about 6 large russet potatoes and just about an entire can of milk) If you don't have evaporated milk you can use regular milk. (or you can also make a roux in a pan with butter and flour then add part of your cheese and milk to that and pour over your taters and top with more shredded cheese, I find both ways are great but one is less time consuming)
The peas, well there isn't much to talk about there, dump the can into the pot, add some butter, salt, pepper and a pinch of sugar let them get hot. However if you want to get all fancy and technical you can add a little cream (or half n half) and some flour you can even throw in some of those cute little frozen pearl onions too.
The youngest (the picky one) will eat the pork chops because I will lie and tell him it is a chicken nugget, we will make him eat the peas, there is no way around that one. Any suggestions on making peas fun?
Today my entire menu was:
Breakfast for the kids Scrambled eggs (4) .50 slice of toast with butter .30
My breakfast was one egg scrambled with a bit of onion, garlic and green olives. .30
Lunch:
1 PB&J (for the picky one) .50
1 box of Mac and cheese for The girl and I to split and have a serving left over. $1
J packed so he had left over beef stew and saltines (no cost since it was left overs)
Snack
cookies and fruit cocktail $1.75
Supper:
See above So the entire day cost less than $15
Tuesday's tentative menu:
Breakfast: dutch baby with strawberries
Lunch: grilled cheese with Carrots and ranch dip
Snack: fruit
Supper: crockpot Turkey breast (applewood smoked) Mashed potatoes and green beans.
The turkey breast will leave left overs for sandwiches and the mashed potatoes will leave left overs for potato cakes.
Wednesday's tentative menu:
Breakfast: Potato cakes and sausage
Lunch: Turkey sandwiches
Supper: Chili
I hit the meat mark-down day at the local grocery store and scored a pack of thin cut center chops (5 total) for $3
As I mentioned before my husband likes the boxed/fake taters so tonight he wins, I scored big time with catching them on sale and having a .50 coupon that doubled. I always keep canned peas on hand, this is not cost effective because J likes those silver canned ones, ya know the ones that are like $1.69 EACH CAN...but you can save by using frozen or even store brand.
There really is no rocket science to this meal. I soak the chops in buttermilk for at least 2 hours (don't have buttermilk? make your own, 1 TBSP of lemon juice or vinegar in a 1 cup measuring cup add milk to make 1 cup let sit 5 minutes.) I happen to have some bread crumbs that I made from left over crust that the kids (and I) don't eat. If you don't have any you can purchase it fairly cheap or dry out a few slices of bread in the oven. I mix a little salt, garlic powder, pepper and sometimes a tad of oregano or thyme, whatever I am feeling like at the moment. I pan fry them just long enough to get the crust golden then finish them off in the oven (350 for a few minutes the thin ones don't take long at all).
Tonight Betty crocker is making my potatoes, it cost me about $1.00 total to use that and it is super quick.
If you want to make them from scratch here is what I do. I peel (if desired) and slice the potatoes not to thin but not to thick about 1/4" or so, you can dice them too if you don't want to be all precise. Grate or dice one onion. Put the onion and potato in a large pot with salted water and a tad of milk, boil until ALMOST TENDER. put the parboiled potatoes in a casserole dish, salt and pepper and fresh grated cheddar cheese and some evaporated milk (I usually use about 6 large russet potatoes and just about an entire can of milk) If you don't have evaporated milk you can use regular milk. (or you can also make a roux in a pan with butter and flour then add part of your cheese and milk to that and pour over your taters and top with more shredded cheese, I find both ways are great but one is less time consuming)
The peas, well there isn't much to talk about there, dump the can into the pot, add some butter, salt, pepper and a pinch of sugar let them get hot. However if you want to get all fancy and technical you can add a little cream (or half n half) and some flour you can even throw in some of those cute little frozen pearl onions too.
The youngest (the picky one) will eat the pork chops because I will lie and tell him it is a chicken nugget, we will make him eat the peas, there is no way around that one. Any suggestions on making peas fun?
Today my entire menu was:
Breakfast for the kids Scrambled eggs (4) .50 slice of toast with butter .30
My breakfast was one egg scrambled with a bit of onion, garlic and green olives. .30
Lunch:
1 PB&J (for the picky one) .50
1 box of Mac and cheese for The girl and I to split and have a serving left over. $1
J packed so he had left over beef stew and saltines (no cost since it was left overs)
Snack
cookies and fruit cocktail $1.75
Supper:
See above So the entire day cost less than $15
Tuesday's tentative menu:
Breakfast: dutch baby with strawberries
Lunch: grilled cheese with Carrots and ranch dip
Snack: fruit
Supper: crockpot Turkey breast (applewood smoked) Mashed potatoes and green beans.
The turkey breast will leave left overs for sandwiches and the mashed potatoes will leave left overs for potato cakes.
Wednesday's tentative menu:
Breakfast: Potato cakes and sausage
Lunch: Turkey sandwiches
Supper: Chili
Pizza Night
When money wasn't so tight pizza night was an every week ordeal that we all looked forward too. Me because it was simple, them because, well duh, it was pizza. With these menu ideas you can keep that pizza tradition but now it is more cost effective, still simple and much more fun. There is no better way to get your kids involved in the kitchen then having a pizza (or taco night) allowing them to top their own little pizzas and you pop them in the oven. They will gobble them up because 1. they helped and 2. well duh, it is pizza :)
Stromboli this will feed 2-3 adults or 2 adults and 2-3 toddlers
Refrigerated Pizza dough
Can of tomato sauce seasoned with basil and oregano (if using this add a tad of garlic salt to the sauce before using) or favorite marinara
Cheese (mozzarella)
and your favorite pizza toppings Pepperoni is the most popular here but I like mine with lots of veggies and sometimes bacon (cook and crumble the bacon first).
Roll your dough out and spread the marinara on the dough leaving one inch on each side spread your cheese and toppings on half the dough leaving one inch on the sides, fold the dough half with only marinara over the half with toppings pinch edges shut. Grease a cookie sheet and set Stromboli on the pan, prick holes in the top for steam to escape and bake on 350 for 15-25 minutes
Mini Pizza
One can of mini biscuits
Marinara sauce
Cheese (and any other toppings)
Flatten the biscuits with a rolling pin add marinara, cheese and toppings and cook according to can instructions, watch them closely because the time may be 2-3 minutes less than suggested.
Pizza bites
One can of crescent roll dough
Marinara sauce
cheese and any other toppings you like, I find that the diced pepperoni or ham work best in these
Before rolling your crescent rolls according to the package directions add your sauce, cheese and toppings to the widest end, roll, bake according to the package instructions
Calzone
1 loaf of frozen bread (double to feed 4-5 people, 1 loaf is enough for 2 adults and 2 (picky) toddlers)
1/2 lb of your favorite meats (deli meats such as ham, salami or pepperoni work best)
about a half a cup of marinara sauce
Shredded cheese
Roll loaf out until it is about 8" by 12"
Layer the meat down center (length wise 12" side)
Top with cheese
Fold in the two short sides about a half an inch
Roll (so that the roll is the size of you long side)
Bake, seam side down on a greased baking sheet @ 375° for 20 minutes or until browned
You should get 8 pieces per roll, serve with the warmed marinara sauce
*tip When adding these items to your menu you can purchase cheap spaghetti sauce for $1 or less (store brand) Freeze into 1/2 cup containers so that you don't waste it and it is always there for a quick meal.
Stromboli this will feed 2-3 adults or 2 adults and 2-3 toddlers
Refrigerated Pizza dough
Can of tomato sauce seasoned with basil and oregano (if using this add a tad of garlic salt to the sauce before using) or favorite marinara
Cheese (mozzarella)
and your favorite pizza toppings Pepperoni is the most popular here but I like mine with lots of veggies and sometimes bacon (cook and crumble the bacon first).
Roll your dough out and spread the marinara on the dough leaving one inch on each side spread your cheese and toppings on half the dough leaving one inch on the sides, fold the dough half with only marinara over the half with toppings pinch edges shut. Grease a cookie sheet and set Stromboli on the pan, prick holes in the top for steam to escape and bake on 350 for 15-25 minutes
Mini Pizza
One can of mini biscuits
Marinara sauce
Cheese (and any other toppings)
Flatten the biscuits with a rolling pin add marinara, cheese and toppings and cook according to can instructions, watch them closely because the time may be 2-3 minutes less than suggested.
Pizza bites
One can of crescent roll dough
Marinara sauce
cheese and any other toppings you like, I find that the diced pepperoni or ham work best in these
Before rolling your crescent rolls according to the package directions add your sauce, cheese and toppings to the widest end, roll, bake according to the package instructions
Calzone
1 loaf of frozen bread (double to feed 4-5 people, 1 loaf is enough for 2 adults and 2 (picky) toddlers)
1/2 lb of your favorite meats (deli meats such as ham, salami or pepperoni work best)
about a half a cup of marinara sauce
Shredded cheese
Roll loaf out until it is about 8" by 12"
Layer the meat down center (length wise 12" side)
Top with cheese
Fold in the two short sides about a half an inch
Roll (so that the roll is the size of you long side)
Bake, seam side down on a greased baking sheet @ 375° for 20 minutes or until browned
You should get 8 pieces per roll, serve with the warmed marinara sauce
*tip When adding these items to your menu you can purchase cheap spaghetti sauce for $1 or less (store brand) Freeze into 1/2 cup containers so that you don't waste it and it is always there for a quick meal.
Mexican skillet meal under $9 (cheaper if you use leftovers!)
This meal is one of my Husbands favorites. He requests it all.the.time.
I threw this thing together one evening when I had failed to have something ready for supper. I had some left over rice and I had some turkey kielbasa that needed to be either used or frozen that day.
If you catch them on sale the butterball turkey sausages can be bought for $2.50 a pack. The key is to dice it to make it "look" like more in the skillet. I could probably get by with using only half if I diced but usually I slice and use the entire thing.
Here is what you need
about 2-3 cups of rice (measurement is for cooked rice) (perfect for leftover costing you nothing, even if you need to cook it its pennies on the dollar)
Can of black beans drained (or use dry beans, about a half a bag soaked overnight)
1 package of kielbasa (I use turkey kielbasa) Sliced or diced
2tbs butter
1/4 - 1/2 cup Chicken broth ( you can substitute water, or even bouillon water to be more cost effective, Chicken broth is something I always have on hand)
Onion (grated or diced)
1 Clove of Garlic minced
Mozzarella cheese (I always preach about buying block cheese and grating your own but this is one meal that when I am fixing on the fly I tend to grab a bag of shredded cheese, Trust me, it is so much better with the real McCoy but whatever is more cost effective for you)
Spices (this is all entirely up to you) I use salt, pepper, cayenne pepper and a tad of chili powder (and sometimes cumin).I also add a squirt or 3 of sirachi sauce (great stuff I should be their spokes person) but you can just use plain ol' Tabasco or do without the hot factor.
Now the good part, In a skillet add your butter, saute your onion and garlic (you can add other veggies too, whatever is on hand this dish is a throw together meal to fit any budget or taste bud) Add the sliced kielbasa, cook until starting to brown. Add your beans (we also like red kidney beans in this meal or even garbanzo beans would be great), add your rice, add a bit of your broth just so it doesn't dry out, add your spices, cover and simmer to heat everything through, watch it carefully though so that it doesn't get too dry and stir often. (if it starts to dry out add more broth/water) I salt mine at the end once the flavors have melded. top with cheese cover just long enough for it to melt and there you have it! Now the great part, EATING IT!
Other items that would work great in this dish are Corn, salsa or canned tomatoes, you could even use ground beef or chicken instead of kielbasa. This meal is usually enough to feed us plus my husband has enough for work for one or two days.
I threw this thing together one evening when I had failed to have something ready for supper. I had some left over rice and I had some turkey kielbasa that needed to be either used or frozen that day.
If you catch them on sale the butterball turkey sausages can be bought for $2.50 a pack. The key is to dice it to make it "look" like more in the skillet. I could probably get by with using only half if I diced but usually I slice and use the entire thing.
Here is what you need
about 2-3 cups of rice (measurement is for cooked rice) (perfect for leftover costing you nothing, even if you need to cook it its pennies on the dollar)
Can of black beans drained (or use dry beans, about a half a bag soaked overnight)
1 package of kielbasa (I use turkey kielbasa) Sliced or diced
2tbs butter
1/4 - 1/2 cup Chicken broth ( you can substitute water, or even bouillon water to be more cost effective, Chicken broth is something I always have on hand)
Onion (grated or diced)
1 Clove of Garlic minced
Mozzarella cheese (I always preach about buying block cheese and grating your own but this is one meal that when I am fixing on the fly I tend to grab a bag of shredded cheese, Trust me, it is so much better with the real McCoy but whatever is more cost effective for you)
Spices (this is all entirely up to you) I use salt, pepper, cayenne pepper and a tad of chili powder (and sometimes cumin).I also add a squirt or 3 of sirachi sauce (great stuff I should be their spokes person) but you can just use plain ol' Tabasco or do without the hot factor.
Now the good part, In a skillet add your butter, saute your onion and garlic (you can add other veggies too, whatever is on hand this dish is a throw together meal to fit any budget or taste bud) Add the sliced kielbasa, cook until starting to brown. Add your beans (we also like red kidney beans in this meal or even garbanzo beans would be great), add your rice, add a bit of your broth just so it doesn't dry out, add your spices, cover and simmer to heat everything through, watch it carefully though so that it doesn't get too dry and stir often. (if it starts to dry out add more broth/water) I salt mine at the end once the flavors have melded. top with cheese cover just long enough for it to melt and there you have it! Now the great part, EATING IT!
Other items that would work great in this dish are Corn, salsa or canned tomatoes, you could even use ground beef or chicken instead of kielbasa. This meal is usually enough to feed us plus my husband has enough for work for one or two days.
Dutch baby with fruit for under $4
This is a great Sunday morning food. It is super cheap and so so easy, I had forgotten about this little dish until I saw it on Food network the other day.
If you are familiar with popovers then this will look super similar.
The best thing about these are you can make them your own. Top them with whatever you want. Fruit and Powdered sugar are my favorite toppers.
We have a nice little strawberry patch out back and Strawberries make the perfect topper. Blueberries are another fave with a bit of lemon zest but sometimes blueberries can be expensive!
The rule to this little beauty is 1/4 cup of flour and 1/4 cup of milk for each egg.
So here is what I do.
First make sure your pan is cast Iron OR Oven safe!
3TBS butter (.25)
3 Eggs (room temp) (.30)
3/4 cup whole milk (room temp) (.25)
3/4 cup flour (.14)
Heaping (and I mean heaping, don't be shy now) TBS of sugar (negligible)
2 tsp of Vanilla I eye ball it (you will find I am famous for "eyeballing") (.25-.50 depending on your vanilla quality/cost)
a pinch of Kosher salt (I always use kosher or sea salt but a pinch of table salt is fine as well)(negligible)
Fruit of your choice (assuming it is out of season we will say 2.00 a pint for berries)
Lemon (.33)
Powdered sugar for dusting (optional)
Preheat your oven to 400°
Place your butter in your skillet on medium- med/low heat (or stick it in your preheating oven) to melt the butter in the pan. This will grease your pan and melt the butter to be placed in your dutch baby batter. Now you can do this by hand if you want to but if you want to do it the easy way, pull that blender out (or food processor) Add everything but the butter and blend on medium speed until uniform. (if mixing by hand combine your milk and eggs first then add your other ingredients making sure to mix out all the lumps) Now grab that butter, swirl it around in the pan to coat it all and then pour into your batter, whisk to combine. Pour mixture into the pan and place in oven. Bake for about 20-25 minutes or until puffy in the middle and golden brown around the edges.
While it is cooking prepare your fruit. You can use any fruit blueberries, strawberries, apples (baked), peaches.. Whatever is in season and that will cut your cost immensely. With berries, zest the lemon and add half the juice to the berries sprinkle with a tad of sugar. When it is done, pull it out of the oven and dust it with powdered sugar, cut into pizza like slices and top with the fruit of your choice. The possibilities are endless and the reward is, well so sweet.
You can change up the dutch baby by changing your extract, try lemon extract topped with blueberries, or maple extract topped with baked apples, or even with chopped nuts and drizzled with caramel. Don't like fresh fruit? Top it with some nutella or just some pancake syrup.
Want something more savory? use maple extract and serve with sausage patties!
You won't be disappointed and neither will your family!
I will be making this twice this week so be sure to check back and see the pictures of this baby!!
If you are familiar with popovers then this will look super similar.
The best thing about these are you can make them your own. Top them with whatever you want. Fruit and Powdered sugar are my favorite toppers.
We have a nice little strawberry patch out back and Strawberries make the perfect topper. Blueberries are another fave with a bit of lemon zest but sometimes blueberries can be expensive!
The rule to this little beauty is 1/4 cup of flour and 1/4 cup of milk for each egg.
So here is what I do.
First make sure your pan is cast Iron OR Oven safe!
3TBS butter (.25)
3 Eggs (room temp) (.30)
3/4 cup whole milk (room temp) (.25)
3/4 cup flour (.14)
Heaping (and I mean heaping, don't be shy now) TBS of sugar (negligible)
2 tsp of Vanilla I eye ball it (you will find I am famous for "eyeballing") (.25-.50 depending on your vanilla quality/cost)
a pinch of Kosher salt (I always use kosher or sea salt but a pinch of table salt is fine as well)(negligible)
Fruit of your choice (assuming it is out of season we will say 2.00 a pint for berries)
Lemon (.33)
Powdered sugar for dusting (optional)
Preheat your oven to 400°
Place your butter in your skillet on medium- med/low heat (or stick it in your preheating oven) to melt the butter in the pan. This will grease your pan and melt the butter to be placed in your dutch baby batter. Now you can do this by hand if you want to but if you want to do it the easy way, pull that blender out (or food processor) Add everything but the butter and blend on medium speed until uniform. (if mixing by hand combine your milk and eggs first then add your other ingredients making sure to mix out all the lumps) Now grab that butter, swirl it around in the pan to coat it all and then pour into your batter, whisk to combine. Pour mixture into the pan and place in oven. Bake for about 20-25 minutes or until puffy in the middle and golden brown around the edges.
While it is cooking prepare your fruit. You can use any fruit blueberries, strawberries, apples (baked), peaches.. Whatever is in season and that will cut your cost immensely. With berries, zest the lemon and add half the juice to the berries sprinkle with a tad of sugar. When it is done, pull it out of the oven and dust it with powdered sugar, cut into pizza like slices and top with the fruit of your choice. The possibilities are endless and the reward is, well so sweet.
You can change up the dutch baby by changing your extract, try lemon extract topped with blueberries, or maple extract topped with baked apples, or even with chopped nuts and drizzled with caramel. Don't like fresh fruit? Top it with some nutella or just some pancake syrup.
Want something more savory? use maple extract and serve with sausage patties!
You won't be disappointed and neither will your family!
I will be making this twice this week so be sure to check back and see the pictures of this baby!!
Introduction
I am not new to the blogging game. I love to blog about all things. I want, this year, to start a blog with money saving recipes that don't short you on taste. I decided this blog should have its own domain so that it will be easier to maintain for me and easier for you to find exactly what you are looking for.
Hopefully I will post daily. My goal is to create meals for you under $10 (realistically) and under $5 (hopefully).
I am starting from scratch. I haven't stockpiled, I haven't grocery shopped yet. Just have my pantry items. This way you can see from start to finish. I often find blogs about Cheap meals and find that though they are cheap for that person, they are not for me because I don't have the same stock-pile.
This week I have some family coming to stay so I am hoping to bring you awesome cheap meals that can feed up to 6 people.
Along with money saving recipes I hope to share with (and gain from you) some money saving tips.
To start:
Always, Always, ALWAYS make a meal plan. When you make a meal plan for the week, and your grocery list from that you can save a lot of money just by following that.
When making a meal plan, think about leftovers usually you can have Friday as a potluck day, warm all the left overs and your meal was free!!!
Also keep in mind whatever is on sale should be on your meal plan. Try hard to stay with the meats that are on special or "managers special" find out what days your local store marks down meat and take advantage of it by freezing those meats when you get home.
When you find a great deal make extra and freeze it, what mom doesn't love a meal that is just a thaw and cook dinner! Chili, soups, sauces, meatloaf, casseroles all freeze well (when freezing a soup with a pasta, don't add the pasta to the quarts you freeze and it will make it taste that much fresher)
Don't be afraid to try new ideas and fail. I've failed many times but it is a live and learn process.
Have a picky eater? Never fear, Heather is here. My husband (God bless his lil ole heart) is one of the pickiest eaters I've ever met, he doesn't like veggies in his food ie. Onions, peppers etc... But guess what, I found a way to put them in and he most of the time has no clue. I also have a son with texture issues, talk about a challenge. I seriously think he may turn into a chicken nugget. He won't eat anything that is "wet" or "soggy" or "mushy" but give him a cupcake doused in icing and he is all about mushy food.
When I set my budget, I set it $10 under what I want to spend (that way I am not so devastated if I go a little over). I always pay IN CASH, I leave my debit card and check book at home so those impulse buys are less tempting. I usually set my budget between $50-$100 for the week. (unless it is the week I have to buy cleaning supplies and diapers)
Use coupons, it is a pain in the patoot but it can be worth it. I find it hard to use coupons because we don't eat a lot of processed foods (though my husband loves fake mashed taters over the homemade ones, no clue what is wrong with him).
Start an herb garden and save a ton of money. Parsley, basil, garlic and chives are my favorite (though I killed all of mine this year by setting them under my AC vent :/) Grow veggies, even if you are in a small apartment you can still grow tomatoes, peppers etc... You'd be surprised how much money you save with just those two items (making and freezing sauces, dicing and freezing the peppers).
I hope you enjoy this blog as much as I am going to enjoy writing it!
Hopefully I will post daily. My goal is to create meals for you under $10 (realistically) and under $5 (hopefully).
I am starting from scratch. I haven't stockpiled, I haven't grocery shopped yet. Just have my pantry items. This way you can see from start to finish. I often find blogs about Cheap meals and find that though they are cheap for that person, they are not for me because I don't have the same stock-pile.
This week I have some family coming to stay so I am hoping to bring you awesome cheap meals that can feed up to 6 people.
Along with money saving recipes I hope to share with (and gain from you) some money saving tips.
To start:
Always, Always, ALWAYS make a meal plan. When you make a meal plan for the week, and your grocery list from that you can save a lot of money just by following that.
When making a meal plan, think about leftovers usually you can have Friday as a potluck day, warm all the left overs and your meal was free!!!
Also keep in mind whatever is on sale should be on your meal plan. Try hard to stay with the meats that are on special or "managers special" find out what days your local store marks down meat and take advantage of it by freezing those meats when you get home.
When you find a great deal make extra and freeze it, what mom doesn't love a meal that is just a thaw and cook dinner! Chili, soups, sauces, meatloaf, casseroles all freeze well (when freezing a soup with a pasta, don't add the pasta to the quarts you freeze and it will make it taste that much fresher)
Don't be afraid to try new ideas and fail. I've failed many times but it is a live and learn process.
Have a picky eater? Never fear, Heather is here. My husband (God bless his lil ole heart) is one of the pickiest eaters I've ever met, he doesn't like veggies in his food ie. Onions, peppers etc... But guess what, I found a way to put them in and he most of the time has no clue. I also have a son with texture issues, talk about a challenge. I seriously think he may turn into a chicken nugget. He won't eat anything that is "wet" or "soggy" or "mushy" but give him a cupcake doused in icing and he is all about mushy food.
When I set my budget, I set it $10 under what I want to spend (that way I am not so devastated if I go a little over). I always pay IN CASH, I leave my debit card and check book at home so those impulse buys are less tempting. I usually set my budget between $50-$100 for the week. (unless it is the week I have to buy cleaning supplies and diapers)
Use coupons, it is a pain in the patoot but it can be worth it. I find it hard to use coupons because we don't eat a lot of processed foods (though my husband loves fake mashed taters over the homemade ones, no clue what is wrong with him).
Start an herb garden and save a ton of money. Parsley, basil, garlic and chives are my favorite (though I killed all of mine this year by setting them under my AC vent :/) Grow veggies, even if you are in a small apartment you can still grow tomatoes, peppers etc... You'd be surprised how much money you save with just those two items (making and freezing sauces, dicing and freezing the peppers).
I hope you enjoy this blog as much as I am going to enjoy writing it!
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