Nutella Cinnamon Rolls

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Need an easy recipe to treat your family to this week? Since Nutella is on sale at both Publix and Walmart this week, try out these yummy Nutella Cinnamon Rolls! They’re simple to make, and if you’ve got kids home for summer this would be such a fun treat. Here’s the recipe . . .

 

Easy Nutella Cinnamon Rolls

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 1 can of crescent rolls
  • 3/4 cups Nutella
  • 2 tablespoons cinnamon
  • 3/4 cups of powdered sugar
  • 3 tablespoons of butter
  • 1 teaspoons of vanilla

Instructions

  1. Roll out the crescent rolls on a flat surface, make sure all the edges are closed with no gaps. Spread Nutella all over the the dough
  2. Sprinkle cinnamon over the Nutella layer
  3. Roll up the dough from the short side, into a log
  4. Cut into 1/4 inch rolls to make eight rolls
  5. Bake at 350 for 12-15 minutes.
  6. While rolls are baking, make icing:
  7. Melt butter
  8. Mix powdered sugar and vanilla with the melted butter. Add a little milk if you need it to be thinner.
  9. Once rolls are done, spread icing over rolls. Yum!
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Here are the best sales I see to watch for this week (7/11/14):

  • Nutella $3 at Publix or $3.48 at Walmart, use $1/1 Nutella recent printable (no longer available) or $1 off coupon from the 5/4 Smart Source insert 
  • Pillsbury Crescent Rolls $1 at Publix, use $.40/3 coupon from the 4/13 Smart Source insert 

Cinnamon Roll Pancakes

Looking for more yummy breakfast treats? Here are a few to try out:

Recipe adapted from Averisecooks.comThanks to I Heart Publix for the coupon matchups.  If you need a little more menu inspiration, go HERE.  

Menu Plan Monday: Week Of 6/9/14

Slow Cooker Buffalo Chicken Sliders

 

Have you made your menu plan yet for the week? I’ve almost decided to just start planning two big meals each week on Monday and Tuesday, then have leftovers and breakfast for dinner on Wednesday and Thursday. (Is that awful? Some weeks menu planning and grocery shopping can wear a momma out!)

 

I don’t know about you, but with my kids home from school this summer I feel like I’m feeding someone all. day. long. ;)  Here’s a peek at what’s on the menu plan right now (hopefully it’ll stick ~ it’s a pretty easy week!)

 

  • Monday – whatever my hubby comes up with ;)  (I’m going to be on ABC6 Columbus with my friend Lynette from Cleverly Simple ~ if you’re a reader here in the Columbus area I’d sure love for you to tune in between 5 and 6:30!)
  • TuesdayLasagna, homemade bread and salad (my son actually requested this one for the week ~ I was so surprised!
  • WednesdayBuffalo Chicken Sliders
  • Thursday – leftover buffet
  • Friday – Dinner out while traveling to visit family – so excited!
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

4 Ingredient Stove Top Roast with Onion Gravy

Looking for more penny pinched recipes? Here you go!

When my 14-year old asked for a roast this week (the kid loves beef, but I make a lot of chicken around here), I had to oblige. (How often can you say no to a growing teenage boy who actually wants you to cook a meal?) And of course, when I saw roasts were on sale at our local Giant Store Buy One Get One Free, roast was on the menu.

 

(Have I mentioned lately how important it is to make recipes based on  your sales ad? So yes, when chicken’s on sale we have chicken, when beef’s on sale we get beef. It helps your budget so much when you menu plan strategically!)

Because making a penny pinched meal always makes me happy, I of course had to do the math on what this dinner cost. (I know, I’m weird that way but I really do calculate the price the entire time I’m cooking.) Here’s the breakdown:

  • Roast $6.77 (on sale Buy One Get One Free at Giant)
  • Baked Potatoes $1.25 (used half of one 5 lb. bag – on sale for $2.50)
  • Onions $.49 from Aldi
  • Green Beans Market Pantry Canned Veggies that I bought for $.41 a few weeks ago)
  • Biscuits $1 (I’m guessing on this one – my husband had them in his fridge whenever he was up here in Ohio ahead of us)
  • Total = $9.92 to feed our family of 5 with leftovers or $1.98 per person ~ and much cheaper than it would have been at a restaurant!
Okie dokie, here’s the recipe so you can penny pinch a meal for your family too.)

4 Ingredient Stove Top Roast with Onion Gravy

Ingredients

  • 4 onions
  • 1 bottom round roast
  • salt & pepper
  • 1 tablespoon white vinegar
  • 1 tablespoon all purpose flour
  • 1/2 cup water

Instructions

  1. Place onions in bottom of large pot.
  2. Season roast well with salt and pepper, and place it on top of the onions.
  3. Pour vinegar around the bottom of the roast (no additional liquid will be needed - the roast will make its own gravy.)
  4. Heat over high heat to simmering, then reduce heat to low and cook 3-4 hours covered (3 hours was plenty for ours), without taking the lid off while it's cooking.
  5. Remove roast from pan.
  6. Whisk together flour and water.
  7. Pour flour mixture into drippings on the skillet ~ stir until thickened.
  8. Carve roast and serve with gravy.
  9. Enjoy!
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Here are the best sales I see to watch for this week (as of 6/4/14):

  • Publix Sirloin Tip Roast on sale $4.49/lb
  • Bi Lo Bottom Round Roast on sale $2.99/lb
  • Winn Dixie Bottom Round Roast on sale Buy One Get One Free $2.99/lb
  • Kroger Vidalia Onions on sale $.59/lb or $.99/lb at Publix (also check Aldi for these if you have one nearby)
  • Serve with Simply Potatoes BOGO at Publix and Winn Dixie (use $1/2 coupon from the 6/1 Red Plum insert)

Recipe adapted from AllRecipes. Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Menu Plan Monday: Week Of 6/2/14

 

I’m so excited to actually have a stocked pantry, fridge and freezer this week, and finally make a real menu plan! There are so many restaurants here in Columbus that we want to try out, but I know sticking to a menu during the week will help us stick to our budget and then we can splurge on the weekends. Here’s what we’re planning this week . . .

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

Chocolate Chip Banana Muffins

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This might just be my favorite muffin recipe on the planet. They’re perfect, and as we’re cleaning out the freezer to get ready for our move, I had plenty of ripe bananas to make up a double batch. (Did you know you can freeze bananas?)

 

If you’ve never frozen bananas before, it’s easy ~ just pop them in the freezer (skins and all), then when you’re ready to use them let them sit in a bowl on the counter until they’re thawed. The skin will just peel off (the banana will kind of ooze out ~ gross, I know), but you’ll have the absolute best baked banana recipes you’ve ever eaten.

 

You can make these using only whole wheat flour, mix half regular flour and half whole wheat flour, or just use all regular white flour.  (I make them using whatever I have on hand, and they always turn out perfectly –  you can’t mess them up!) So, ripen up some bananas, pull out your mixer and get ready to bake ~ your family will be so glad you did (if you don’t gobble them all down yourself!) ;)

Chocolate Chip Banana Muffins

Ingredients

  • 3 ripe bananas
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1 1/2 cups whole wheat flour (can substitute with regular flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup chocolate chips

Instructions

  1. Pre-heat oven to 350.
  2. Combine bananas, oil, sugar, vanilla & egg in a large bowl; mix well.
  3. Mix dry ingredients in a separate bowl. Add flour mixture to banana mixture, mixing just until blended (ignore lumps).
  4. Fill muffin tins 2/3 cups full.
  5. Bake 20 minutes, cool & enjoy!
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Note that you can easily double this recipe – and every time I’ve made it we’ve wished we had more so I definitely recommend a double batch. Happy baking! 

 

Thanks to my friend Nancy from Real Food Allergy Free for the recipe.  You may want to also try out her Banana Chocolate Chip Oat Muffins which are wheat and egg free!

 

Need a little more recipe inspiration? Go HERE

Corn Dog Muffins

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Corn Dog Muffins

I really (really) wanted to make this recipe to share with you today. I shopped my pantry for all the ingredients, had them right out on the counter (except for the beer ~ I planned to swap that one out with water. . . ), ;) and had just about pulled down the bread machine from the top shelf.

 

But then I started thinking that lots of folks might not have a bread machine. Or the energy to put together pretzel hot dogs. Or would just figure that if you’re going to wrap bread around a hot dog you might just as well make a pig-in-a-blanket with some crescent rolls out of the fridge.

 

So you’re getting these instead. ;)

 

Please don’t judge the fact that my kids eat corn dogs occasionally. In all reality they love them, and I figure that if you’re heading to the ballpark where you’re going to buy them a corn dog anyways, you can just as easily pop these in the oven and save at least a few calories since they’re not fried. (And did I mention you’d pinch a few pennies too?)

 

You’re welcome.

 

In just a few weeks I {hope!} we’ll be all set up in our new kitchen and I’ll be sharing a few 0h-so-fancy recipes that aren’t made completely for folks under the age of 14.  But for now we’re still keeping it simple around here making recipes with what I’ve got in the kitchen. Maybe it’ll help you out too if you’re feeling a little overdone this week!

 

Note: I made the mistake of putting the hot dogs in on top of the batter ~ I think if you’ll place those in the muffin tins first, you’ll have much prettier muffins! ;)  

 

 

Corn Dog Muffins

Ingredients

  • 2 8.5 oz. packages Cornbread Mix (I used Jiffy)
  • 2 tbsp brown sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup shredded Cheddar Cheese
  • 9 hot dogs cut in chunks

Instructions

  1. Grease 18 muffin cups.
  2. Mix together cornbread mix and brown sugar in large bowl.
  3. In separate bowl, mix together 2 eggs and milk.
  4. Add milk mixture to corn bread mixture, then stir in cheese.
  5. Place pieces of hot dogs down into muffin cups.
  6. Pour corn bread batter over each cup, about 2/3 full.
  7. Bake at 400 for 15 minutes or until lightly browned.
  8. Cool for five minutes, then serve!
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Here are the best sales I see to watch for this week (as of 5/7/14:)

  • Ball Park Hot Dogs BOGO $3.20 at Publix
  • Sargento Shredded Cheese $2.99 at Publix, use $.70/1 Kroger ecoupon
  • Kroger Bar-S Hot Dogs $1
Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Menu Plan Monday: Week Of 5/5/14

 

 

Have you made your menu plan yet for the week? While I’m really trying to clear out the last bits of our kitchen, fridge and freezer, I’m cooking a bunch of easy meals using what we have on hand. I’ve got a bunch of soup and meat that I made large batches of and then froze so it’s time to put that to good use!  Here’s a peek . . .

 

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Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

Tex Mex Chicken Casserole

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My friend (and amazing helper!) Shannon has been telling me forever about this Tex Mex Chicken Casserole recipe, and finally I took her advice and actually made it! I looked through my fridge, freezer and pantry and had everything ready right there in the kitchen, so I was thrilled to make dinner without an extra trip to the grocery store.

It was so simple to put together, and definitely a hit. Because it was more than we really needed I split it into two smaller dishes and shared half with a friend – her family served it with chips ~ we had ours as a main dish with a salad ~ and we all had dinner done! Here’s what you’ll need to get started . . .

 

Tex Mex Chicken Casserole

Ingredients

  • 2 cups cooked rice
  • 2 boneless skinless chicken breasts, cooked
  • 1 can cream of chicken soup (I used their Healthy Request brand)
  • 4 oz sour cream (I used light)
  • 8 oz. cream cheese, softened (also used light) :)
  • 1 can Rotel
  • 1/2 cup red onion
  • black beans (optional - I left these out but think they would be delicious!)
  • 2 cups shredded cheddar cheese
  • 1 tbsp chili powder
  • salt & pepper to taste

Instructions

  1. Mix together cooked rice, chicken, cream of chicken soup, sour cream, softened cream cheese, Rotel, chili powder, red onion, black beans (optional) and 1 1/4 cups cheddar cheese.
  2. Pour into greased 9x13 baking dish or two smaller dishes.
  3. Bake at 325 for 20-25 minutes.
  4. Sprinkle additional 3/4 cups cheddar cheese over casserole.
  5. Bake another 5 minutes, until cheese is bubbly.
  6. Cool 10 minutes - Enjoy!
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Here are the best sales I see to watch for this week (as of 4/30/14):

  • Breakstone’s Sour Cream BOGO $2.69 at Publix
  • Uncle Ben’s Rice 5 lb. BOGO $7.59, use $1/3 printable or $1/4 from the 4/6 Red Plum insert
  • Kraft Shredded Cheese $3 at Publix
  • Rotel BOGO $1.35 at Publix or $1 at Winn Dixie
  • Publix Boneless Skinless Chicken Breast $2.69/lb.
  • Market Pantry Frozen Boneless Skinless Chicken Breast $5.99, use $1 off Market Pantry Frozen Chicken when you text RECIPE to 827438
  • Use $.50/1 Philadelphia Cream Cheese

Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Menu Plan Monday: Easy Meals To Make From Your Kitchen

 

Have you made your menu plan yet for the week? As most of you all know we’re moving pretty soon, and due to the craziness around here I’ve been horrible about putting together a menu plan these last few weeks. But, I’m determined to get through some of the items that I have in my pantry, so decided this weekend to at least put together a list of things I could make with what we already have in our kitchen! Here are the recipes that I’ve come up with:

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

{4 Ingredient} Slow Cooker Rigatoni

Looking for more penny pinched recipes? Here you go!

Here’s just about the easier slow cooker recipe I’ve ever made. (Well, I don’t know . . . this one and this one are pretty easy too ~ maybe all things in the slow cooker = easy?)

 

As you can tell though, we’ve been keeping things pretty simple around here lately, and this was a great way to use up a few ingredients from the pantry. You could also add pepperoni, black olives, or any other toppings on top of the other ingredients, but this one worked well for us since I didn’t happen to have those on hand. I even used frozen Boca Veggie crumbles that were free forever ago (and happen to be on sale this week as well), so I was thrilled to get one more item out of the freezer! Here’s how to easily get dinner on the table at your house too . . .

 

 

{4 Ingredient} Slow Cooker Rigatoni

Ingredients

  • 28 oz spaghetti sauce
  • 12 oz rigatoni pasta, cooked to al dente
  • 1 1/2 pounds ground beef or ground sausage, cooked and drained
  • 3 cups shredded mozzarella
  • pepperoni (optional)
  • sliced mushrooms, black olives, or onion (optional)

Instructions

  1. Layer half of the spaghetti sauce in the bottom of the slow cooker.
  2. Then add half the pasta, half the ground beef, and half of the mozzarella cheese.
  3. Layer pepperoni, mushrooms or black olives (optional.)
  4. Add another layer of all the ingredients.
  5. Cook on low 3-4 hours.
  6. Enjoy!
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Here are the best sales I see to watch for this week (as of 4/23/14):

Curious how to cook ground beef in the slow cooker so you can just make up a big batch for recipes like this? Here you go (just leave out the taco seasonings.)

 

This post is linked up to Crock Pot Ladies Slow Cooker Saturday – thanks for the opportunity to link up! Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE



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