Saving Cents With Sense » Recipes

Chicken & Cheese Stuffed Jalapeno Poppers

Melissa — Wed, 04 Jul 2012 01:51:00 +0000

Chicken & Cheese Stuffed Jalapeno Poppers

We have been making our own fresh jalapeno poppers for several years. The original Cheese Stuffed Jalapeno Poppers recipe was to bake the poppers instead of frying them to make them a tad healthier. But with the HOT summer, I really don’t like turning my oven on. At. All.

So, my hubby had the great idea to grill the poppers! What started as a simple “grilled poppers” recipe as an appetizer turned into a oh-so-yummy recipe that can be used as a main course – or maybe a side dish.

Ingredients

Large Jalapeno Peppers
1/3 cup Shredded Chicken (we cooked our chicken breast in a crockpot and then shredded it)
1/3 cup Shredded Cheddar Cheese (we used a “Mexican Cheese” blend)
4 Tbsp. Reduced-Fat Cream Cheese
1/3 cup Corn
1/2 Red Onion
1 Tbsp. salt
1 Tbsp. pepper
1 Tsp. minced garlic

Directions

1. Cut the Jalapenos in half (length wise), removing the seeds and tops. Make sure you don’t leave any of the seeds unless you really like it HOT.

2. Mix the shredded chicken, cheddar cheese, cream cheese, corn, and spices together to make the filling.

3. Scoop enough of your chicken/cheese mixture to fill the jalapeno halves.

4. Sprinkle cheddar cheese on top of each popper.

5. Carefully place them on the grill using tongs. You’ll want to let them cook for 8 – 10 minutes on medium heat or until the cheese starts to brown.

6. Serve while they are hot. You can add a side of sour cream and/or guacamole, too.

If you really don’t want that much spice – you could try this with bell peppers (quartered). The grilling does help tone down the “heat” of the pepper and we found it was perfect! What do you think – will you try these?

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Baked Zucchini & Parmesan Bites

Melissa — Sun, 27 May 2012 21:00:00 +0000

Baked Zucchini & Parmesan Bites

With all the zucchini growing in our garden, I’m trying out new fun recipes and this one is a new family favorite! We picked a couple zucchini this week and came up with a healthier version of fried zucchini by baking it. Everyone loved it – even baby girl! So, if you are looking for an easy appetizer or side dish (great for a party, dinner, or just an afternoon snack), I recommend these Baked Zucchini & Parmesan Bites.

Ingredients:

2 Zucchini, sliced into 1/4 inch chips
1/2 cup Italian bread crumbs (or regular, but the Italian gives added seasoning)
1/4 cup Parmesan Cheese
2 Eggs (whites only for healthier version)
Cooking Spray

Directions:

Preheat oven to 450 degrees. Coat cookie sheet with cooking spray.
Place eggs in bowl.
Mix bread crumbs and parmesan cheese in a separate bowl.
Dip zucchini slice in eggs, then coat with bread crumbs mixture (make sure to get both sides) and place on cookie sheet.
Bake for approximately 10 minutes, flip zucchini and bake for another 5-10 minutes. You want both sides to turn slightly brown to give crispness. (Oven times may vary, so watch your zucchini carefully)
Serve with ranch dressing or pizza sauce (or even better, your own homemade spaghetti sauce!).

Of course you may want to double or triple this recipe depending on how many people you are having, or how much they love these! My family gobbled these up quickly and I can’t wait to pick more zucchini so we can make more.

Other recipes you may want to try:

Baked Jalapeno Poppers

Homemade Refried Beans Recipe

Grilled Halibut and Butternut Squash

Spaghetti Squash Casserole

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Slow Cooker Potato and Ham Soup Recipe

Melissa — Thu, 12 Apr 2012 01:01:00 +0000

Slow Cooker Potato and Ham Soup Recipe

This is one of my favorite soups – probably because it is just so simple, but everyone loves it and it is a perfect “fix it and forget it” recipe. I’ve been making it for years and it is a great meal, even in the summer, because you use the slow cooker, so it doesn’t heat up your kitchen.

I usually make this with bacon, but after all the leftover ham from Easter, I wanted to try it with ham, and you know what? I actually like it better! So, if you like bacon better, try that – or better yet, try it both ways and see which you like better.

Also, feel free to add any extra fresh veggies that you have on hand. I’ve tried it with green beans, peas, and carrots. It really just comes down to what you and your family like most.

Ingredients

4 cups diced potatoes (russet or red)
1 can whole kernel corn, undrained
1 can cream-style corn
1 can evaporated milk
1 medium onion, diced
8 slices of bacon or 1 cup diced ham
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper

Directions

Put all ingredients in a slow cooker. (I usually spray the bottom and sides with non-stick spray first)
Cover and cook on high for 3 to 4 hours (or 6 to 8 on low).
Season with optional salt and pepper when you serve.

This makes 6 servings, which is perfect for my family, although most of the time I double the recipe because it also freezes well. I like to serve this with bread or crackers with Homemade Butter.

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Homemade Cadbury Eggs Just in Time for Easter

Melissa — Fri, 06 Apr 2012 18:01:00 +0000

Source: blog.candiquik.com via SavingCentsWithSense.net on Pinterest

I must admit, I love Cadbury Eggs – so when I saw this recipe to make your own from scratch on Pinterest, I was excited! These look like fun to make, and you can even get the kids involved in the process. Plus, you could use organic ingredients if you prefer. Check out the full recipe and instructions at CandiQuik.

Check out all the Easter Recipes and Craft Ideas I have on Pinterest.

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How to Make Homemade Butter | So Simple Kids Can Do It

Melissa — Mon, 20 Feb 2012 22:01:00 +0000

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There are simple joys in life – and I just found another one. Homemade Butter. Yep, I know, it is simple, but there is something so amazing about creating it yourself and watching your kids’ eyes light up as they also create this buttery-masterpiece. I was inspired by this recipe from Crunchy Betty – and realized that even I could do that! Plus, I knew that it a perfect recipe to have my kids try, and after hearing from several teacher-friends that they actually did this same experiment with baby food jars, I figured, that we would try it out.

What You Will Need to Make Homemade Butter

So, I went to the store to buy the only ingredient you need for butter: Heavy Whipping Cream (of course I recommend Organic). Don’t buy ultra-pasteurized because it won’t work. The butter and buttermilk don’t separate properly and then you’ll just be disappointed. Then make sure you have something to mix or “churn” your butter. I opted for my Kitchen Aid mixer, because let’s face it – that appliance makes this (and most everything else) in the kitchen easier.

Let your kids get some energy out – and shake away. Make sure the lid is on tight!

You can also use a mixer or blender or even a jar. In my son’s case, I gave him a baby food jar so he could “shake, shake, shake”. I filled his jar a little less than half way full of cream (I did add more after I took this picture).

Directions for Homemade Butter

Now this is the fun part – pour your cream into your mixing apparatus and turn it on (or start shaking as in my son’s case).

Leave it mixing for about 5 minutes.

It will be tempting to keep watching your mixing cream, but really it takes a few minutes, so you can do something else (like get your 3 year old a snack, as in my case)

Want a bite?

You’ll make whipped cream (yum!) at one point, and it may be tempting to stop and taste it – especially if you have fresh strawberries on hand, like we did. :) But once you get all the tastes and are ready for the real treat, turn your mixer back on. Now, my son, who was still shaking through all of this, did make butter first. It was funny because suddenly we heard a “plop” instead of just a “slush” in his jar. As we opened it, we saw the butter and the liquid around it – Buttermilk!

Isn’t that little butter cute?

Once the butter forms in your mixer – and even though it felt like an eternity until mine did, really I think it was a max of 7 minutes total – you’ll be able to separate the butter from the buttermilk. You can squish all the butter together on the side of the bowl (or jar) and pour out the buttermilk.

Look at all the work my mixer did!

Once you save your buttermilk, take out your butter and put it in ice cold water to rise the buttermilk. If you have a cheesecloth, you can also put the butter in it to squeeze out the liquid. Getting out excess buttermilk will allow you to keep your butter longer. Add salt to your butter if you desire.

Make the water as cold as you can handle to squeeze out the excess liquid.

And that’s it! Enjoy your fresh made butter on some fresh buttermilk biscuits or pancakes – or in our case an English Muffin since my son couldn’t wait for the biscuits to be done!

Fresh and delicious homemade butter on an English Muffin.

Not only is this simple, but it is super easy, so if you haven’t tried this at least once, I recommend you try it. Get the kids involved – and make some yummy bread, muffins, or biscuits to lather your melt-in-your-mouth-fresh butter on. So, tell me, have you made homemade butter? What flavors have you added? Any other tips to add? If you liked this post, don’t forget to Pin It

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Homemade Refried Beans Recipe

Melissa — Fri, 03 Feb 2012 01:01:00 +0000

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My husband makes homemade refried beans which are outstanding! Believe me, you won’t want the canned stuff after you try this. Perfect for burritos or tostados, it also makes a perfect party dip that can add to your Super Bowl party!

Ingredients:

1 lb raw pinto beans (we buy ours in bulk at costco-we make a lot of this stuff!)
4 cloves of garlic (whole)
1 large white onion
8 serrano peppers
1 tablespoon salt (can add more to taste)

Directions:

1. Thoroughly rinse the pinto beans. Put into a pot with the garlic and cover with water.

2. Boil for 4 hours. Make sure the beans are covered with water the entire time, so you may need to add water through the cooking.

3. Dice the peppers and onions accordingly:

MILD beans= take out all the seeds in the peppers;
MEDIUM beans= take out half of the seeds;
HOT= leave the seeds in

If you are making a big batch, you can actually just make some with seeds and some without. My husband prefers his beats hot, but we always make a mild version for the kids.

4. Scoop cooked beans, diced peppers and onions, and salt into a blender or food processor. Add some broth (water from cooked beans) to Puree the mixture until smooth. This is where you may need to add more salt as needed as it brings out the flavors of the onions and peppers!

These beans freeze very well, so this is a perfect recipe for batch cooking. We usually make a huge batch (10 lbs) and then separate it into different containers to freeze. That way we can just defrost individual containers when we want more.

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Cornflake Christmas Wreath Recipe

Melissa — Thu, 22 Dec 2011 02:55:10 +0000

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This is a family tradition since I was a kid – my mom always made these for family gatherings, parties, or just to give as gifts. It is a simple recipe that is fun and festive, plus you can add what you want depending on where you are using it.

As simple as rice krispie treats, you can create a Christmas wreath for a festive treat. Use it as a centerpiece and fill it with other holiday treats – or give it as a gift. Either way, your family or friends will love this edible wreath!

Ingredients:

Box of Cornflakes
16 ozs of Marshmallows (1 bag)
1/2 cup butter
Green Food Coloring
Red Hot Candies
Optional: Candy Canes

Directions:

1. Melt butter and Marshmallows in microwave stirring every minute until marshmallows are completely dissolved.

2. Add green food coloring to melted mixture – stir in until you reach color desired for wreath. (Approx. 2 TBLS)

3. Pour hot melted mixture over Cornflakes. Stir quickly to coat all cereal.

4. Pour mixture over buttered bowl(s) – let fall in shape of wreath.

5. Place red hot candies around the wreath while hot, to look like berries.

6. Place one candy cane on each side of wreath.

7. Put bow at top if wanted. Remove bowl from center after partially cooled.

8. Optional: Fill center with goodies (cookies, candy, etc).

And here are a couple ideas of goodies to fill it with:

Peppermint Bark Recipe

Homemade Pumpkin Bread Recipe

Hungarian Nut Rolls Recipe

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Peppermint Bark Recipe

Julie — Wed, 21 Dec 2011 00:00:00 +0000

Pin ItPeppermint Bark has become one of our favorite holiday treats. It’s easy to make, and is delicious. It also makes a great gift!

Ingredients:

1 Bag White Chocolate Chips
1 Bag Dark Chocolate Chips
1/2 tsp Mint Extract, divided (this is kind of a guess as I don’t generally measure!)
2-3 Crushed Candycanes

Directions:

1. Melt your dark chocolate. You can do this in a double boiler, or in the microwave. I start with 1 minute on 50% power in the microwave, then stir, then continue in 30 second intervals until it is completely melted.

2. Add 1/4 tsp mint to the chocolate and stir well. Then, spread the minty chocolate goodness on a parchment paper lined pan. Stick this in the freezer.

3. Crush your candy canes. (I do this with my small kitchen hammer right in their wrapper, then dump them into a bowl. It would be less messy if you put them in a baggie to crush them.) Then, melt your white chocolate the same way as you melted the dark chocolate. Add your mint and stir well. Grab your dark chocolate out of the freezer and spread the white chocolate onto the dark. (Be sure you’ve given the dark chocolate at least 10 minutes in the freezer. Then, you’ll need to work fairly quickly as the white will begin to melt the dark. This is good & will help the two stick together.)

4. Add the crushed candy canes to the top, then press them into the chocolate as much as possible. Stick this in the freezer for about an hour. (I always try to rush this, but it doesn’t break up as easily if you don’t wait long enough!)

5. Remove from the freezer. Place a piece of parchment paper over the top of your bark and hammer away until it’s all broken up into the size of pieces you want.

(My husband makes fun of my little gold hammer with flowers painted on it, but we use that thing all the time!!)

6 Enjoy!! (Or wrap up for gifts if you can make it last that long!)

And don’t forget to get Baking Coupons for all your holiday treats!

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Homemade Pumpkin Bread Recipe

Melissa — Sat, 17 Dec 2011 17:00:00 +0000

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I love Pumpkin – and one of my favorite eats, since I was a little girl, is Pumpkin Bread. There are so many different Pumpkin Bread recipes available. I tried making this one a tad healthier, but using whole-wheat flour, applesauce (in place of oil) and a bit less sugar than many recipes I’ve seen.

“Healthier” Pumpkin Bread

Ingredients: 2 1/2 cups of all-purpose flour
1 cup whole-wheat flour
1/2 tsp baking powder
1 tsp salt
2 cups white sugar
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 cup cinnamon applesauce
4 eggs (or egg substitute)
1 can pumpkin puree (15 oz)
1/4 cup water

Optional: 1/2 cup chopped walnuts, cranberries and/or chocolate chips

Directions:

1. Grease your pan(s ) that you’ll be using. Preheat oven to 350 degrees.

2. Mix all dry ingredients in large mixing bowl. Then add applesauce, eggs, water, and pumpkin until mixed well. Add in any optional ingredients

3. Bake 50-60 minutes until toothpick comes out clean.

Enjoy! This freezes well, too, so you can make some ahead of time.

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FREE The Unofficial Harry Potter Kindle eCookbook

Melissa — Tue, 13 Dec 2011 19:45:00 +0000

Get this FREE Unofficial Harry Potter eCookbook for the Kindle – 10 Summer Time Treats. Recipes include Double Chocolate Ice Cream Cone, Paddington Burgers, Pumpkin Juice and more!

Don’t forget to check out the selection of Kindle Books $3.99 or Less | Star Wars, Anne Tyler and MORE!

Don’t have a kindle? Don’t worry – you can still read the book by getting theFREE applications on your iPhone, PC, Mac, Blackberry, iPad and more.

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Bread Recipe: Butternut Squash Braid

Julie — Mon, 12 Dec 2011 23:30:00 +0000

Bread Recipe: Butternut Squash Braid Bread

A friend of mine gave me this bread recipe a few years ago, and it quickly became a favorite of ours. It’s so moist & delicious & it looks so pretty! It has become the item that I generally take to holiday dinners.

Ingredients:

1 Pkg Yeast (2 1/2 tsp.)
2 Tbsp Warm Water (90-115 degrees)
1 Cup Cooked Butternut Squash*
1/3 Cup Warm Milk
1/4 Cup Butter, Softened
1 Egg
1/3 Cup Brown Sugar
1 1/2 tsp Salt
3 1/2 – 4 Cups All Purpose Flour (I used white whole wheat this time & it came out pretty good.)

Glaze: 1 Egg & 1 Tbsp Water, beaten together

(my mom just set me these measuring spoons…aren’t they adorable?)

1. In a small bowl, dissolve the yeast in water. (This is a little tricky with such a small amount of water. Use a fork to mix & don’t worry if it lumps together. Just let it sit for about 5-10 minutes & it will smooth out.)

2. In a mixing bowl, combine squash, milk, butter, egg, brown sugar, & salt; mix with beaters.

3. Add yeast mixture and 1 1/2 cups of flour, mix well.

4. Add enough remaining flour to make a soft dough, (2 – 2 1/2 cups.) Flip onto floured surface & knead for about 5 minutes, adding more flour as needed.

5. Place in a greased bowl, turning once to completely cover with grease. Cover & let rise until doubled, about 1 – 1 1/2 hours.

6. Punch down dough, divide into thirds, and roll into 18 inch ropes, (don’t stretch!) Braid ropes together, pinching ends.

7. Let rise on a greased baking sheet, (12” x 17”) until doubled in size.

8. Brush with glaze & bake at 350 for 20-25 minutes. Let rest, (and admire your work!) about 20 minutes before cutting.

*To cook butternut squash: Cut squash in half & remove seeds. (A grapefruit spoon works great for this if you have one. Place in a baking dish with about 1/2” of water. Microwave on high 8-10 minutes, or until a fork pierces through the flesh easily.

Recipe: Squash Braid

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Lil Smokies Slow Cooker Recipe & Coupon

Melissa — Sat, 10 Dec 2011 01:03:32 +0000

A family favorite around the holidays or for parties includes Little Smokies. I love this recipe because it is SO SIMPLE, and everyone loves them. Plus, it uses the slow cooker – so these can cook all day and you can serve when you want, or let people snack throughout the day.

Lil Smokies BBQ Recipe

Ingredients:

2 packages Lil Smokies
1 bottle BBQ sauce (your favorite flavor – I’ve found something sweet is good)
1 small jar of grape jelly (10 oz)

Directions:

Just put all the ingredients in the slow cooker and set on low for 2 hours. The longer they cook, the more flavor will be absorbed, so if you are going to have them on all day, just set it on low/warm.

There is currently no coupons available for Lil’ Smokies.

And don’t forget the other Holiday Recipes shared:

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FREE Recipe eBook: No Bake Desserts

Melissa — Thu, 08 Dec 2011 21:30:00 +0000

Looking for some new and easy dessert recipes? Download this FREE No Bake Desserts Recipe eBook which includes No-Bake Cheesecake, Blueberry Tarts, S’more Puddin’ and many more fun recipes.

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Recipe: Holiday Party Meatballs (Ham)

Melissa — Thu, 08 Dec 2011 12:00:00 +0000

This next recipe is from reader, Heather J., who sent me a recipe for Ham Balls. These sound like a great party food! They would be a nice appetizer as people are mingling – or you can keep them as a side dish. Meatballs, or “Ham Balls” are an easy item for people to eat while they are chatting with other guests or in-between your party games.

And in case you missed it, don’t forget to check out the Hungarian Nut Rolls recipe for your holiday events, too.

I would love to feature YOUR favorite holiday recipe, too! If you have a recipe that you want to share, please email me at melissa (at) savingcentwithsense.dot with your recipe and a photo

Ham Balls (16 balls)

Ingredients:

1 1/2 lbs. ham ground
1 1/2 lbs. ground pork(Best thing to do is go to your local meat market and ask them to grind the ham and pork for you)
1 cup. cracker crumbs.. I use ritz crackers and mash them in a bag.
1 cup. Milk
1/4 t. pepper
2 eggs
1 t. worcestershire sauce

Sauce:
1 1/2 cup. brown sugar
1 T. dried mustard
1/2 cup. vinegar
1/2 cup. water

Directions:

1. Mix everything together with the meat and form into round balls (as big or little as you want). Set aside.

2. Make Sauce –
Bring the sauce mixture to a boil and pour over balls. Put in over and bake for 2 hours at 350 degrees.

3. After 40 minutes of baking, flip the ham balls and than continue checking them every 15 minutes (depending on how hot your oven gets, your ham balls may get done faster). You may need to flip again so they don’t burn, depending on how hot your oven gets.

And stay tuned – my 12 Days of Holiday Recipes is just starting. Don’t forget to send me YOUR favorite recipe!

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Hungarian Nut Rolls Recipe

Melissa — Wed, 07 Dec 2011 03:08:00 +0000

This time of year just entices me to bake – maybe it is the cold weather, or the holiday music, or the tempting Fall scents… whatever it is – I love to bake. So, I thought it would be fun to have 12 Days of Holiday Recipes to showcase for all of us that feel the need to enjoy our kitchens more this time of year. Over the next 12 days (today included), you’ll find a new recipe from me, or a fellow reader.

I would love to feature YOUR favorite holiday recipe, too! If you have a recipe that you want to share, please email me at melissa (at) savingcentwithsense.dot with your recipe and a photo.

Thanks to reader, Jessica, for this recipe for Hungarian Nut Rolls, aka “Hunky” Roll-Ups. :)

Hungarian Nut Rolls

Ingredients:

Dough:
1 pound unsalted butter
1 brick cream cheese
3 tbsp sugar
3 3/4 c flour

Filling:
1 pound ground walnuts
4 egg whites
1/2 c sugar
1 tsp vanilla

Directions:

1. Make dough –
Cream together 1 pound unsalted butter (softened) and 1 brick cream cheese (softened) with 3 tbsp sugar. Slowly blend in 3 3/4 c flour.

2. Divide dough into 6 equally sized balls and refrigerate for up to 2 hours.

3. Make filling-
Beat 4 egg whites and 1/2c sugar until eggs form stiff peaks. Fold in 1 pound of ground walnuts and 1 tsp vanilla.

4. Sprinkle surface of counter with powdered sugar. Remove dough from refrigerator (one ball at a time so it stays cool) and roll out in powdered sugar to about 1/4 thickness. Cut dough into circle and cut like a pizza.

5. Place a spoonful of filling onto each "slice” and roll dough up like a crescent roll. Continue with the rest of the dough and filling until all used up.

6. Bake cookies at 350 for about 15 minutes, or until golden brown. Once cooled, sprinkle with powdered sugar.

Optional: you could add some ground cranberries or raisins to the mixture as well to add more flavor!

What is your favorite holiday recipe? Cookies, cakes, breads, soups, etc – send in your recipes!

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Cresent Dinner Roll Printable Coupon and Recipes

Melissa — Mon, 28 Nov 2011 21:45:00 +0000

Print this coupon for $.50/2 Pillsbury Crescent Dinner Rolls and then check out these HOT Recipes at Pillsbury.com to use them with. My favorite so far is the Almond Ring Desert! Do you have any recipes that you use Dinner Rolls for?

Be sure to check out these other HOT Coupons available:

Don’t forget to check out Coupon Database for even more coupons.

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Fleischmann’s Yeast Coupon and Recipes

Melissa — Sun, 27 Nov 2011 05:01:14 +0000

Print this $0.75 off Fleischmann’s No Knead Bread Mix Coupon. Most printable coupons can be printed twice. Don’t forget to check out Coupon Database for even more coupons.

Looking for recipes to use the Fleischmann’s Yeast, check out BreadWorld.com to get tips and ideas for your next meal!

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FREE Hearty Stews and Soup Recipe eBook

Melissa — Thu, 10 Nov 2011 19:00:00 +0000

It is that time of season as the temperatures have cooled down, Fall vegetables are ripe – and it is the perfect time to start making soups and stews. Right now, you can download this FREE 38 Best Soup Recipes and Hearty Stews eCookbook.

I love the smell of a good Stew brewing in the crock pot all day! What is your favorite stew or soup to make?

The post FREE Hearty Stews and Soup Recipe eBook appeared first on Saving Cents With Sense.

FREE eCookbook: 23 Halloween Party Recipes

Melissa — Tue, 18 Oct 2011 16:00:00 +0000

Are you having a Halloween Party this year or just want to make something fun for your kids? Get this FREE eCookbook with 23 Fun Halloween Party Recipes.

Don’t forget about these FREE eCookbooks as well!

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FREE eCookbook: 25 Healthy Low Cost Recipes

Melissa — Sun, 25 Sep 2011 21:47:10 +0000

Looking for inexpensive ways to eat healthy? This FREE eCookbook, Cheap Recipes Made Easy: 25 Healthy Low Cost Recipes offers ideas on way to make great healthy recipes that won’t break your piggy bank!

Be sure to check out the coupon database for coupons before heading the to store!

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FREE E-Cookbook 23 Cheap and Easy Chicken Recipes

Melissa — Sat, 10 Sep 2011 19:30:00 +0000

Looking for new ways to cook chicken and save? Grab this FREE E-Cookbook with 23 new Cheap and Easy recipes. These will be perfect to try out on Sundays for the Football games!

Be sure to check out all the other recipes available!

The post FREE E-Cookbook 23 Cheap and Easy Chicken Recipes appeared first on Saving Cents With Sense.

28 FREE Slow Cooker Recipes E-Book

Melissa — Sat, 10 Sep 2011 14:05:00 +0000

Looking for some Slow Cooker Recipes? Grab this Slow-Cookin’ Recipe E-Book which contains 28 recipes, including beef, chicken, roasts, and desserts (yum!).

I am ready to break out my crock pot again as the weather starts to cool off.

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FREE Valencia Orange Recipes: Perfect for Summer

Melissa — Thu, 14 Jul 2011 21:10:00 +0000

This is a Sponsored post written by me on behalf of Sunkist Growers for SocialSpark. All opinions are 100% mine.

I love oranges, so I was excited to learn more about Sunkist oranges. I had no idea that “green was good”, until I watched the Sunkist Valencia Oranges Re-greening Video. I learned that Valencia oranges turn bright orange as they ripen, but they actually can re-green in warm weather. The warm temperatures may make their skin reabsorb chlorophyll as they are hanging on the tree, which can make them appear green again. But the great news is that the inside is perfectly ripe and delicious!

Summer oranges are so refreshing. Here is a fun new recipe to try for your next summer party, BBQ, or picnic:

Ingredients:
• 3 Sunkist® Valencia oranges, segmented and zested
• 20 cherry tomatoes, halved
• 1 lb. tub Bocconcini mozarella
• ¼ cup Opal (purple) basil, shredded into small pieces
• 20 whole wheat crackers
• Salt to taste
• ¼ cup fresh rosemary
• ¼ cup fresh thyme
• 1/8 cup fresh oregano
• 1 ½ cups extra virgin olive oil
• 1 Tbsp. black pepper

Instructions: (Makes 10 servings)
• Cut the Bocconcini into halves.

• Zest the Valencia oranges using a micro plane or fine grater and set aside. To segment the oranges, cut off the top and bottom.

• Lay the orange on a flat surface, using a pairing knife remove the skin and white pith. Carefully cut and release each segment from between the membranes and set aside.

• In a blender, add the olive oil, orange zest and fresh herbs. Pulse until blended, continue to blend on medium speed until the herbs and zest are finely chopped, add the pepper and pulse quickly. Pour into a jar or plastic container. Leftover oil can be kept refrigerated for up to one month and used as a marinade for fish, poultry or vegetables.

• Toss the orange segments, cherry tomatoes, Bocconcini and basil lightly with ¾ cup of orange scented herb oil and season with salt.

• To Serve: Top each cracker with the mixture and serve.

I also really like to make smoothies in the mornings for a quick breakfast. Start with a 1/2 cup of Valencia orange juice for Vitamin C, add a peeled banana, some frozen berries and 1/2 cup of yogurt, and you have a yummy on-the-go breakfast smoothie! You can also read additional Sunkist citrus recipes

What are some of your favorite ways to eat an orange?

The post FREE Valencia Orange Recipes: Perfect for Summer appeared first on Saving Cents With Sense.

Martha Stewart: FREE Grilling Cookbook

Melissa — Wed, 15 Jun 2011 02:05:36 +0000

Looking for some new grilling recipes? Download this FREE Grilling Cookbook from Martha Stewart. The book includes 4 chapters: Appetizers & Extras, Salads & Sides, Main Dishes and Deserts.

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Grilling Recipes: Halibut and Butternut Squash

Melissa — Sun, 05 Jun 2011 16:00:00 +0000

I hope you enjoyed my last Grilling Recipe Guest Post about Grilling Veggies. Grilling is a fun activity for me during the summer months for a few reasons; its an healthy alternative, fun to experiment and grill with new foods and it keeps the kitchen cleaner (Melissa appreciates that, too)!

My next grilling recipe is Halibut and Butternut Squash:

Grilling Butternut Squash

*** Before grilling the Halibut, I prepared the Butternut Squash.

1) Use a potato peeler to remove the outside skin and then cut slices about .125” – .1875” thick with a tolerance +/- .0625 (a bit of some engineering talk). Butternut Squash is a bit hard so you will want to put the pieces in a microwavable plastic container with plastic wrap with ventilation holes and place it in the microwave for about 4-5 minutes to get the Butternut Squash soft before grilling it.

2) Get out some olive oil and brush on each side so that they do not stick to the grill. Generously season them with some salt.

3) These will take longer to grill, so put these on the grill before the Halibut. (If you have a grill that you can control the burners, set the heat under the Butternut Squash to medium. )

Now for the Halibut

I went to the local store and got some advise from the butcher as to which kind of fish would be good to grill and he recommended Halibut. Halibut is sweet and mild in fish flavor, which is perfect for me as I do not like a fishy flavor.

1) To Season the Halibut: I used a Lemon Pepper seasoning that the butcher at my local store suggested which I generously coated the fish.

2) Brush some oil on the grill (not on the fish). This will help the fish from sticking to the grill.

3) With the heat turned up HIGH, place the fish on the grill and close the lid for 2-3 minutes, turn the fish 45 degrees and close the lid for another 2-3 minutes. Be very gentle when turning or flipping the fish, it can easily break apart.

*** This would be a great time to flip your Butternut Squash to make sure they are getting some of the grill marks on both sides. It is important that you watch these and if the edges of the Butternut Squash start to turn black, then you should take them off.

4) You will then turn the fish over and grill it covered for another 2-3 minutes. Yes, you guessed it, you then turn the first 45 degrees and left it on there for about 4-5 minutes to make sure the fish was done.

5) Is It Done: If you have a thermometer, you will want to reach a temperature between 145 and 150 degrees. A good way that I learned when the fish is done is when the fish becomes flaky.

This meal turned out great! I was very impressed with how tender and juicy the fish was. Over all it was a very healthy meal that took a bit of time to prepare but kept the kitchen nice and cool with out turning on the stove or oven. The Butternut Squash was very tasty as well.

What other types of fish have you tried on the BBQ?

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Grilling Recipe: Grilling Veggies on the Grill

Melissa — Sun, 29 May 2011 15:50:32 +0000

Summer is officially here and one of my families favorite ways to cook is grilling, so I’m excited to introduce you to my new series on Easy & Fun Grilling Recipes. My husband, Ben, will be guest posting this summer with great recipes for you, since he is our “Resident Grilling Expert”. Please feel free to send any questions you have – and enjoy!

Hello Saving Cents With Sense readers! My wife asked me to start a Grilling Series and share many of my recipes that we have grown to love and tricks for grilling. I would like to start with a family favorite technique for Grilled Vegetables, but first I would like do a shout out to my HOT grill “Weber” for hanging in there over the years! A good grill makes all the difference in your cooking.

Challenge:
Grilling vegetables can be tricky depending on the vegetable as it may stick to the grill, fall through the slats on the grill or burn really easily. Another challenge to grilling vegetables is that they can loose their juicy flavors.

Solution:
To prevent this, I started wrapping my vegetables in aluminum foil before placing them on the grill. This also allows you to add a favorite seasoning or marinade in the foil for additional flavor.

Here are few steps that I take to do this:

1. Tear off a generous length of aluminum foil and place it on a plate.

2. Fold the edges up on the aluminum foil to act as a tray/bowl and prevent juices from flowing over.

3. The bottom layer should be a vegetable that you want to absorb the seasonings from the vegetables that will be on top. For instance, I usually use potatoes. Cut the vegetable and place it on the foil and be sure that you have extra foil on all 4 sides as you will be folding it over on the last step.

4. Cut all the other vegetables that you want to be included. Some ideas for other vegetables are carrots, zucchini, asparagus, cucumbers, peppers, tomatoes and onions (usually will ad on the top last).

5. Once I have finished adding all my vegetables, you can now add a seasoning of your choice. I usually will add some Italian dressing and salt and pepper (don’t be afraid to add to much)

6. Fold the foil fully over the vegetables and place it on the grill over the hottest spot.

You will want to put this on the grill about 5-10 minutes before the other items you are grilling depending on what it is. These should be on the grill about no less than 20 minutes on High. Be careful when removing it from the grill as the foil is very hot. I usually will open up the sides and fold them over to create a large bowl and serve it on a plate on the table.

Do you grill vegetables? What are some of your favorites?

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Recipe for St. Patrick’s Day: Green Eggs & Ham

Melissa — Thu, 17 Mar 2011 20:32:00 +0000

Happy St. Patrick’s Day! If you are looking for something fun to do with your kids today, you can try making Green Eggs and Ham. My 5 year old LOVES Dr. Seuss right now (probably because he enjoys reading them himself now), so when I asked him if he wanted green eggs and ham for dinner, he was very excited.

This is such a simple recipe – but I wanted to share it since it is such a hit at my house.

Green Eggs and Ham Recipe

8 eggs or 2 cups egg substitute
2 Tbsp milk
4 slices ham, diced
1/4 teaspoon of salt
1/4 teaspoon of pepper
1-2 drops of green food coloring

You can also add it some fresh veggies like broccoli, green bell pepper, or spinach to give added nutrition. My boys actually love broccoli and I try to put spinach in most dishes for me now (great for pregnancy).

If you end up trying this, let me know how it goes. Did your family enjoy it?

Don’t forget you can also download a FREE St.Patrick’s Day Crafts & Recipes eBook, too.

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Tabasco: The Perfect Party Condiment

Melissa — Wed, 12 Jan 2011 01:25:03 +0000

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

Tabasco is much more than just HOT. It can actually enhance the flavor of many foods you normally eat. Of course, my husband, who LOVES spicy, usually adds more Tabasco than I do – but we both enjoy the flavor that it brings out in our foods.

With the Super Bowl just around the corner – it is time to start thinking of a Game-Day Party Menu. Of course, a classic way to enjoy TABASCO® Original Red is to spice up your wings – but there are countless ways to enjoy this condiment. Enjoy it on eggs, in dips, and even on pizza. Yep, that’s right, you can enjoy your pizza in a whole new way with you drizzle a little Tabasco on it.

And if you are looking for another Tabasco recipe – that is great on cold days and very easy, check out this Beef & Bean Supper Dish:

1 lb. ground beef
1 medium onion, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/4 cups (1 lb., 12-oz. can) pork and beans
1/2 cup catsup
2 tablespoons brown sugar
1/2 tablespoon Worcestershire sauce
1 tablespoon vinegar
1/2 – 2 teaspoons Tabasco sauce (depending on desired spiciness)

In large fry pan, brown ground beef and onion, stirring occasionally; drain excess fat. Add remaining ingredients; mix well. Simmer covered, 20 to 30 minutes or until flavors are well blended.

So, how do you like your Tabasco?

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Making Corn Flake Christmas Wreaths

Melissa — Thu, 23 Dec 2010 17:25:00 +0000

One of my family traditions is making edible Corn Flake Christmas Wreaths. They are a lot of fun to make and eat, especially with kids. You can check out my guest post on the Ebates blog today with the recipe.

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Loaded {With Veggies} Mexican Casserole

Melissa — Tue, 24 Aug 2010 16:52:25 +0000

Thanks to Julie from Get Healthy Cheap for this yummy- and nutritious recipe!

It started with an experiment: Could I feed my family nutritious, good tasting meals on a shoestring budget? Here’s what I discovered:

Real food is healthy and affordable AND your kids will eat it.

Not diet food. Not food with ingredients you’ve never heard of. Just good, family food made in your kitchen.

The following recipe has so many good foods packed in it that it is filling beyond words….oh…and it’s tasty too. :)

1 medium onion, diced
1 medium carrot, grated
2 cloves garlic, minced
1 lb ground turkey
1 30 oz can refried beans
1 4 oz can chopped fire roasted chiles
Mexican seasonings* (or taco seasoning packet)
1 1/2 cups cooked rice – I used 1 packet of Knorr Rice For Tacos
1 15 oz can corn, drained
1 20 oz can enchilada sauce
2 cups cheddar cheese
10 corn tortillas

Mexican Seasoning
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Salt
1 tsp. Black Pepper

Saute the onion and carrot in 2 Tbsp olive oil until semi-tender about 3 – 4 minutes. Add the garlic and turkey and continue cooking until turkey is brown. Drain if necessary. Add the refried beans, chiles and Mexican spice. Heat through.

While the veggies and turkey are cooking, prepare the rice and get everything ready to layer. Start with some sauce on the bottom to prevent sticking and a layer of tortillas.

Continue to layer starting with the bean & veggie mixture, then rice, corn and a layer of enchilada sauce. Sprinkle some cheese and start over with tortillas. Make sure to pour some enchilada sauce on the next layer of tortillas so they have a chance to absorb the flavors and stay tender. Top the last layer with a sprinkle of cheese and bake at 350 degrees for 30 minutes. Serves 6 – 8.

Join us each Monday for The Kids Cook Mondays, a new Healthy Monday campaign that engages families in one night a week of cooking together and taking nutrition into their own hands. Also, each Friday for Family Food Fridays where great cooks from all over share their healthy recipes.

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Easy Dinner Idea: Mission Burrito Bar

Melissa — Thu, 15 Jul 2010 22:02:26 +0000

This is a Sponsored Post written by me on behalf of Mission Foods. All opinions are 100% mine.

Let’s face it, when you are working, taking care of kids, and a house- dinner can be hard to plan. I like easy and fast choices, which is probably why we make a lot of Mexican food. It is easy, it freezes well (if there are left-overs), and everyone seems to enjoy it.

My favorite for a family dinner or even a fun get together with friends to a “Make Your Own Burrito (or Taco or Tostada) bar. The nice part about bringing all the ingredients together, is everyone can make what they want: Full burritos, cheese quesadillas, tortilla with guacamole, you name it, you can make it. And kids love Mission Flour Tortillas– I’ve found you can add cheese and some hidden veggies for a healthy quesadilla which is easy and good for them.

Ingredients for a Burrito Bar:

Mission Tortillas
Homemade Refried Beans
Cheese
Onions (fresh from the garden!)
Tomatoes (fresh from the garden!)
Salsa
Guacamole
Optional Beef or Chicken

Not only is this meal quick, simple, and yummy, but it doesn’t hurt your budget either. I usually pick up several packages of Mission tortillas when they are on sale and just stick them in my freezer for future use.

Do you have a fun recipe idea or family favorite that uses Mission tortillas? You can submit your recipe at Mission Menus Challenge for a chance to compete in a cook-off in Los Angeles and win a $10,000 dream kitchen makeover. The cook off will be 9/10/10, but hurry, you have until 8/9/10 to enter!

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Recipe: Garden Fresh Fajitas

Melissa — Thu, 10 Jun 2010 20:37:09 +0000

Here are a few picks from the garden last week. You can see that our onions are small, but they are really good! So, what do you make with onions, peppers, and jalapenos? Fajitas!

I love fajitas because really, you can throw anything in to your own taste, plus it is a very easy dish. I like making my own seasoning and since we make a lot of spicy dishes, I make my own taco seasoning ahead. This recipe was originally from allrecipes.com and I just alter to what I have on hand:

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (took this out and added fresh jalapenos)
1/4 teaspoon dried oregano (I use fresh)
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

While you are browning your meat (chicken, beef, or shrimp), dice up your veggies. Once you have drained the meat (if needed), add your veggies to sauté, add about 1/4 water and the seasoning to taste.

Let the mixture cook down for about 7-10 minutes until the water has evaporated. Serve with tortillas, sour cream, guacamole, rice, and beans (or whatever else you like with fajitas)

I used .5 lb of organic beef (from the awesome Sprouts sale a few weeks back) and although my son loved the meat, he didn’t like the cooked vegetables. So, he stuck with fresh zucchini instead.

This recipe shows that you don’t have to have a lot from your garden to make a fresh picked homemade meal.

So, what do you like to add to your Fajitas?

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Garden Recipe: Spaghetti Squash Casserole

Melissa — Thu, 27 May 2010 16:27:00 +0000

I have been promising this recipe for a while and hope that my Facebook fans will now be satisfied! I created this recipe on my own while figuring out what to make with some of the fresh veggies I’m growing in my garden. The beauty of this recipe is that you can really add (or take out) whatever you want to your own taste.

If you haven’t tried Spaghetti Squash yet, this is a fun recipe, not only is it easy, but it is very delicious! My family, including my 2 year old, loves this recipe even with all the healthy veggies. But of course the best part is that you don’t feel like you are eating healthy since it is so good!

Ingredients:

1 Spaghetti Squash
2-3 cloves of Garlic (depending on how much you like garlic), chopped
1 Tablespoon olive oil
2 Tomatoes, diced
1 Large Zucchini, diced
1 Medium Onion, chopped
3-4 leaves of fresh Basil (depending on size), finely chopped
2-3 leaves of Oregano, finely chopped
1 jar Pasta Sauce (I used Fresh and Easy’s Organic Pasta Sauce)
1 cup Mozzarella Cheese
Salt and Pepper to Taste

Instructions:

1. Cut the spaghetti squash in half, scoop out the seeds, splash with water and a little salt and cook in the microwave for 7-10 minutes (each half). Shred with a fork once cooled slightly and put into your casserole dish (discard the shell).

2. Heat olive oil in skillet over medium heat. Stir in the onions, zucchini, garlic, tomatoes, basil, and oregano. Cook until the onions and zucchini are tender. Add to the casserole dish.

3. Stir all the ingredients until mixed well, then add the pasta sauce until covered. Sprinkle with mozzarella cheese.

4. Bake at 400 degrees for 15-25 minutes until it is bubbly and the top is slightly browned. Let it cool for a few minutes before enjoying- it will be very hot!

Serve this dish as a main course with a side salad and bread, or make it a side dish to your pasta and meat.

The nice part about this recipe is how versatile it is- don’t be scared to add (or remove) any vegetables and experiment!

What do you think? What would you add?

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FREE Mexican Recipes eCookBook

Melissa — Tue, 04 May 2010 17:54:01 +0000

Just in time for Cinco de Mayo, download a FREE Mexican Recipes eCookbook with over 27 recipes.

And here are some of my Favorite Mexican food recipes:

Homemade Refried Beans

Fresh Jalapeno Poppers

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Cream Cheese Pancakes with Orange/Cherry Topping

Melissa — Tue, 16 Mar 2010 19:35:33 +0000

Thanks to reader, Beth, for this guest post. She mentioned her Cream Cheese Pancakes and I couldn’t wait to hear about them so I asked her for a guest post. Hope you all enjoy!

As part of my families efforts to save, we have been know to on occasion (or many occasions) get creative with ingredients that are available in our kitchen. This recipe was born out of one such instance. We will vary the topping based on what fresh fruit is on sale, or what we have available to us. We have used strawberries, cherries, blueberries, etc. With all recipes, part of the fun is
experimenting.

:: Ingredients:

Pancakes:
1 package cream cheese, frozen
2 cups pancake mix
2/3 cup graham cracker crumbs
1/3 cup sugar
1 cup milk
2 eggs

Topping:
10 maraschino cherries, quartered
10 maraschino cherries, whole
2 oranges, segmented
1/2 cup water
1/2 cup Triple Sec
1 cup sugar
Note: You can substitute Orange Juice, or even water for the Triple
Sec to make it child friendly.

:: Instructions

Topping

In a medium saucepan combine Triple Sec, water, sugar, quartered
maraschino cherries, and one segmented orange over medium heat.
Stir occasionally.
Allow mixture to slow boil and reduce by about half.
Once reduce, add whole maraschino cherries and second segmented
orange.
Reduce heat to low and allow to simmer until needed.

Pancakes

Allow frozen cream cheese to stand for 5 minutes at room temperature.
Cut cream cheese lengthwise into strips (about 4 strips.) Cut
those strips into small chunks. Set aside.
In a mixing bowl combine pancake mix, graham cracker crumbs, sugar, milk, and eggs. Whisk until well combined. Gently add in cream cheese chunks.
Prepare hot frying pan with cooking spray. Ladle batter into frying pan and cook as you would any other pancake, taking care not to overcook.
NOTE: Due to the cream cheese these pancakes will not
set up completely like normal pancakes and may be harder to flip
because of it.
Stack cooked pancakes. Add topping. Add whipped cream if desired.

Yields two servings of four pancakes each.

YUM! These look so good- I can’t wait to try them. Do you have a frugal recipe that you would like to share? Let me know so you can be our next guest post!

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FREE Super Bowl Appetizer Recipes

Melissa — Fri, 05 Feb 2010 16:30:00 +0000

Are you looking for some good recipes for your Super Bowl part this Sunday? Go HERE for this FREE great recipe book for appetizers to serve during the great game which includes hot wings, bruschetta, dips and spreads, seafood and more!

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Thrifty Snack: Homemade Microwave Popcorn

Melissa — Fri, 05 Feb 2010 15:30:00 +0000

I. Love. Popcorn.

Now, while there are several ways to make popcorn, I’ve found a very frugal way I wanted to share with you…

What You’ll Need:

1/3 cup Popping Corn
1 brown Paper Bag {lunch sack size}
1 piece of Tape
Salt {optional}
Melted Butter {optional… and delicious!}

What You’ll Do:

Pour popping corn into brown paper bag.

Fold end of bag over, and tape shut.

Place in microwave, and stop once there is approximately 5 seconds between pops. {you’ll just have to experiment with this part, and see what works best with your microwave}. Mine comes out perfectly when I use the “popcorn” button on my microwave.

Transfer to a bowl and eat as is or sprinkle with salt. Now, if you’re really living it up, go ahead and top this with some drizzled butter… mmm…

Enjoy!!

Love this idea for thrifty microwave popcorn – you could also sprinkle on extra seasonings for added flavor (cheese, garlic, etc). Mrs. Dash is a nice spice without more salt, too. What is your favorite popcorn flavor?

Thank you to Heidi at The Frugal Girls for this frugal and yummy guest post.

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New Summer Recipes with Betty Crocker

Melissa — Wed, 24 Jun 2009 16:07:42 +0000

Betty Crocker just released new summer recipes on their site. If you haven’t signed up for the newsletter yet, now is a great time since there are new recipes to try. I have used the Betty Crocker site for years and enjoy looking through the different recipes to get ideas for menu planning. There are also coupons available, as well!

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Kraft Foods: Coupons, Recipes and More

Melissa — Tue, 23 Jun 2009 23:50:13 +0000

If you haven’t signed up for the Kraft Foods community yet, you’ll definitely want to sign up since you’ll have access to Kraft coupons, recipes, and cooking tips. I love looking through all the recipes to get ideas for menu planning.

The post Kraft Foods: Coupons, Recipes and More appeared first on Saving Cents With Sense.

Fresh Jalapeno Poppers from the Garden

Melissa — Mon, 22 Jun 2009 23:48:02 +0000

As promised, I made my Jalapeno Poppers again this weekend, remembered to take pictures, and am sharing the recipe with you! It has been so fun watch my little garden grow each week, and I’m so glad I have been taking pictures to document the progress.

Before getting to the recipe, I wanted to share that the cucumber plant is continuing to do very well, and I picked our first 3 (2 pictured) cucumbers, each other a foot long!

Melissa’s Fresh Picked Jalapeno Poppers

These Jalapeno Poppers are delicious! And they are healthier since they are baked, not fried. These also have a little twist since they are stuffed with cream cheese and blue cheese. If you don’t like blue cheese, just replace it with cream cheese.

Ingredients:

10 Jalapenos
1/2 cup Reduced Fat or Fat Free Cream Cheese
1/2 cup Blue Cheese crumbles
1 Tablespoon Milk
1 Cup of Cornflakes
1 Cup Flour
2 Eggs

1) Cut the Jalapenos in half (length wise), removing the seeds and tops.

2) Mix the Cream Cheese, Blue Cheese, and Milk together to make the filling.

3) Crush the Cornflakes into a fine breadcrumb consistency. (This is a great step for kids to do- just put the Cornflakes in a plastic ziploc bag and let them crush them using a rolling pin)

4) Fill the halved jalapenos with the cheese mixture and place in the freezer for 30 minutes to harden.

5) Roll each stuffed jalapeno in Flour, Egg, and the Cornflake Crumbs, then place in on a baking sheet.

6) Bake at 400 Degrees for 16-18 minutes until golden brown.

I serve these with Raspberry jelly, but I imagine any jelly would be good, just to give some sweetness to the peppers. Have you made Jalapeno Poppers before? How do you make them?

You can find more recipes at The Grocery Cart Challenge!

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Betty Crocker: Recipes, Coupons, and More

Melissa — Wed, 13 May 2009 17:49:00 +0000

If you haven’t signed up for the Betty Crocker community yet, you’ll definitely want to check it out. Once you sign up, you get access to recipes, tips, and coupons! I definitely enjoy checking out their recipes when I am looking to make something new for dinner (of course, there are recipes for any type of meal).

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KraftFoods: Recipes, Samples and More

Melissa — Thu, 07 May 2009 18:49:00 +0000

KraftFood.com offers a great place to find and store your favorite recipes, look for savings, and get access to special offers. I go to this website at least 3-4 times a week because I love how you can enter in a few ingredients, pick what type of meal you want, and a list of ingredients will pop up. It definitely helps when I am trying to plan meals based on what I have on hand.

Best part- It’s FREE!

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Simple and Delicious Key Lime Pie!

Melissa — Thu, 26 Mar 2009 02:39:00 +0000

I love recipes that you can freeze, especially when I have found a great deal on some of the ingredients. As I’ve mentioned before, I like to stock up on good deals, and our extra freezer (which is pretty packed right now with all the freezer deals at the grocery stores!) definitely helps me. Plus, a slice of ice cold pie hits just the spot in the hot summer months…

This recipe is one of our family favorites! Now, honestly, it isn’t low calorie- however, it is SO yummy, no one will believe how simple and easy it is! Ready for the best key lime pie recipe?

Ingredients:
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) graham cracker crust (you can buy a prepared one, or make your own)

Directions:
1. Preheat oven to 350 degrees.
2. Combine egg yolks, sweetened condensed milk, and key lime juice. Mix well (I use my kitchen-aid mixer, but any beater would be fine).
3. Pour mixture into graham cracker crust.
4. Bake for 15 minutes. Allow to cool.
5. Cover and place in freezer. (It should be nice and cold in about an hour)

When serving, you can garnish with whipped topping and/or lime slices. This pie freezes very well and we enjoy it straight from the freezer (especially on a hot day!). However, letting it sit for approximately 5-10 minutes should soften it if desired.

We usually make several at a time to freeze since they last a few months. I wish I had a picture to show you, but we actually don’t have any more pie in the freezer-time to make more!

Like this recipe? You may also enjoy:

Homemade Refried Beans

Healthy Jalapeno Poppers

Whole Wheat Pancakes

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Ultimate Recipe Swap: Homemade Refried Beans

Melissa — Thu, 19 Mar 2009 04:15:00 +0000

One of our favorite recipes is for Refried Beans- which freeze really well! My warning: These are so addicting! Hope you enjoy!

This is a favorite in our house and I had to sit my hubbie down to give me the exact recipe since this is HIS recipe. So, without further introductions, here is the recipe for Homemade Refried Beans:

1 lb raw pinto beans (we buy ours in bulk at costco-we make a lot of this stuff!)
4 cloves of garlic
1 large white onion
8 serrano peppers
1 tablespoon salt (can add more to taste)
(You can definitely double, triple, or quadruple this recipe, so just increase all the ingredients equally)

1. Thoroughly rinse the pinto beans. Put into a pot with the garlic and cover with water.

2. Boil for 4 hours (make sure the beans are covered with water the entire time)

3. Dice the peppers and onions:
For MILD beans= take out all the seeds in the peppers;
MEDIUM beans= take out half of the seeds;
HOT= leave the seeds in

4.Scoop cooked beans, diced peppers and onions, and salt into a blender or food processor. Add some broth (water from cooked beans) to Puree the mixture until smooth.

These beans freeze really well, so this is a great recipe for batch cooking. Last time we made them, we made 10 lbs of beans, separated them into containers, and put them in the freezer. Then we are able to take out a container at a time.

Want to find some other great Hot and Spicy dishes? Check out LifeAsMom and for more Freezer Friendly: Mexican Dishes, check out Balancing Beauty and Bedlam.

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St. Patrick’s Day Meal Idea, Especially for Kids

Melissa — Thu, 12 Mar 2009 16:21:00 +0000

Since St.Patrick’s Day is next week, LifeAsMom decided to theme her Ultimate Recipe Swap this week with that holiday in mind.

Honestly, I have never tried a different recipe for the holiday (usually I just wear green), but since my 3 year old is old enough to enjoy something, I thought a kid’s friendly recipe would be appropriate.

A friend gave me the idea for this fun (and simple) recipe. (Thanks, Melissa!)

Green Eggs and Ham

8 eggs or 2 cups egg substitute
2 Tbsp milk
4 slices ham, diced
1/4 teaspoon of salt
1/4 teaspoon of pepper
1-2 drops of green food coloring

You can also add it some fresh veggies like broccoli, green bell pepper, or spinach to give added nutrition. (Amazingly, both of my boys love broccoli-even though hubby doesn’t-, so I’ll be added that.)

And what better way to finish (or start) your meal, then by reading Dr. Seuss’s Green Eggs and Ham (I Can Read It All by Myself Beginner Books)

Do you have St. Patrick’s Day favorites? What are you planning on fixing?

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New Spring Recipes from Betty Crocker!

Melissa — Thu, 12 Mar 2009 02:59:00 +0000

If you haven’t already joined Betty Crocker, now it a great time to since there are new recipes for Spring and of course, COUPONS!

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Yummy and Healthy Whole-Wheat Pancakes

Melissa — Sat, 14 Feb 2009 22:21:00 +0000

We have a tradition in our house to make pancakes every Saturday morning, so of course I wanted to find a good recipe that was also healthy (as healthy as pancakes get, right?). Today, I made heart-shaped pancakes for my 3 year old, who thought they were the best thing in the world and topped them with fresh bananas and powdered sugar. Needless to say, they were a big hit and we had a great Valentine’s Day breakfast.

The reason I love this recipe is that it is simple, very inexpensive (you’ll probably have most, if not all of these ingredients on hand), and versatile. I’ve altered the recipe to add everything including bananas, chocolate chips, pumpkin spice, vanilla, blueberries (or any other kind of berry that you like).

So, if you are interested in trying a new a DELICIOUS and NUTRITIOUS pancake recipe, try this one:

1 cup whole-wheat flour

1/2 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2-2 cups skim milk (depending on how thick you want the pancakes)

juice from 1/2 lemon

Nutritional Info (per serving):

2.1 g Fat

44.9 g Carbs

231.1 Calories

10g Protein

1. Mix all ingredients in large bowl

2. Pour 1/4 cup batter on hot greased (use Pam or something similar so you don’t add calories). Flip pancakes when bubbles appear and bottom is lightly browned.

Makes 4 Servings

If you try the recipe, let me know what you think! Have a recipe that you’d like me to try? Let me know-I’m always up for something new, easy, and healthy.

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