Homemade Peach Ice Cream

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Note from Laurie: My friend Cheryl made this homemade peach ice cream, and it looks divine (and good for you too ~ yum!)

Hand picked peaches in the south (or anywhere) are soooooo good!  There is an orchard close to our home so we decided to go and pick some peaches for the first time ever.

 

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I was searching for a healthier recipe for peaches when this one for Peach Ice Cream popped up and I knew we had to try it.

 

I’m SO … so … so glad we did!

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Here’s what you’ll need to get started.

 

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Gather up your ingredients and peel and slice your peaches.  The riper the peaches, the easier they are to peel.

 

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Once you have your peaches peeled and sliced, pop them into a food processor or blender until they are finely chopped.  My little one loves peaches almost as much as cupcakes and couldn’t wait to help.

 

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Mix the remaining ingredients into a large bowl.

 

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Pour all that into your ice cream maker (this was a splurge Christmas present from last year and we have really enjoyed using it!)

 

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Once it’s done you can eat it right out of the ice cream maker and store any remaining in the freezer for up to two weeks.  Enjoy!!
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Homemade Peach Ice Cream

Ingredients

3 cups ripe peaches, sliced and peeled

1 cup fat free half and half

1/2 cup sugar

1/2 cup whole milk

1/2 teaspoon vanilla extract

Directions

  1. Blend the peaches in a food processor or blender until finely chopped. Put the peaches, half and half, sugar, milk and vanilla in a large bowl and mix well.
  2. Put the entire mixture into an ice cream maker and freeze according to manufacturer’s instructions. Freeze any leftovers and enjoy!

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Recipe adapted from Emily Bites.

 

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Zucchini Lasagna

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I have to tell you, I loved this recipe. 

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But in the interest of full disclosure,

my family,

ummmm….

did not. 

 

zucchinilasagna1They tried it, ate a bit, and weren’t completely opposed, 

 

but, there were no second scoops, and the leftovers went uneaten. 🙁

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Honestly? They just want their big ole’ white lasagna noodles, however I’m determined to keep at it and show them just how yummy fresh veggies can be.

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It’s a work in progress around here. 

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I did use this super-fancy-cool-amazing veggies slicer that came with this spiralizer, and I loved how easy it made the process. If you’re hoping to sneak in a few veggies on your family too, it’s definitely worth checking out.

 

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Zucchini Lasagna

Ingredients

2 large zucchini
1 tbsp salt
1 lb ground turkey or ground beef (we used ground turkey)
1 1/2 tsp ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 Tbsp chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 lb fresh mushrooms, sliced
8 oz shredded mozzarella cheese
8 oz grated Parmesan cheese

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan.
  2. Slice zucchini lengthwise into very thin slices using a peeler. Sprinkle slices lightly with salt and set aside in a colander to pull the moisture out of the zucchini.
  3. Cook the ground beef and black pepper in a large skillet over medium high heat for about 5 minutes. Add in the green pepper and onion; cook until meat is done. Stir in the tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil then reduce heat and simmer for about 20 minutes, stirring frequently.
  4. In another bowl stir egg, ricotta, and parsley together.
  5. Assemble lasagna, spread 1/2 of the meat sauce into the bottom of a greased pan. Next layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, and 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top and cover with foil.
  6. Bake for 45 minutes. Remove the foil and bake at 350 degrees F (175 degrees C), for an additional 15 minutes. Let stand for 5 minutes before serving.

Recipe adapted from AllRecipes.

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5 Ingredient EASY Homemade Pizza Dough

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Easy Homemade Pizza Dough

There is no reason on the planet to ever pay for pizza dough. 

 

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Not a single one.

 

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It is so simple to make at home, crazy penny pinched, and your kids will love getting in and playing with the dough themselves. 🙂

 

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So gather up your ingredients and get ready to mix up some dough.

 

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Perfection.

 

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5 Ingredient EASY Homemade Pizza Dough

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Ingredients

2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tsp salt
2 tbsp olive oil
3 1/3 cups all-purpose flour

Directions

  1. In a bowl, dissolve yeast and brown sugar in the warm water, and let sit for about 10 minutes.
  2. Stir in salt and oil, then mix in 2 1/2 cups of the flour.
  3. Turn dough onto a well floured surface and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, cover with a cloth and let dough rise until it’s double in size (about 1 hour.) Note – I like to leave it somewhere warm to rise – this weekend when we made it I actually covered it and set it outside on the back porch.
  4. Punch dough down and form a tight ball. Allow the dough to rest for a minute before rolling out.  Now you can use it for your favorite pizza recipe.
  5. Preheat oven to 425 degrees F (220 degrees C). If using a pizza stone, you can put your toppings on the dough, and bake immediately. If baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  6. Bake pizza in preheated oven, until the cheese and crust are golden brown, around 15 to 20 minutes.

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This dough recipe makes enough for two medium sized pizzas at our house, so we made one traditional pizza and one barbecue chicken pizza.

 

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Once dough is rolled out, top with barbecue sauce, mozzarella, pre-cooked grilled chicken and green onions (or other toppings.)

 

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Enjoy! 

Recipe Adapted from AllRecipes.

Slow Cooker Chicken & Dumplings

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Tamale Pie

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Looking for a new recipe to spice up plain old Taco Tuesday? This one’s for you. 😉

 

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Tamale Pie

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Ingredients

  • 1 1/2 lb ground beef
  • 1 pack taco seasoning
  • 1 can whole kernel corn (drained)
  • 1 can diced tomatoes or Rotel do not drain
  • 3 cups French’s fried onions
  • 1-2 box Jiffy corn muffin mix
  • 1/2 cup shredded cheese

Directions

  1. Preheat the oven to 400 degrees
  2. In a large skillet, cook ground beef until done. Drain
  3. Stir in taco seasoning, corn (drained), canned tomatoes or Rotel (not drained) and French fried onions. Spread into the bottom of a 2 1/2 Quart size dish or a 9X13 dish.
  4. Prepare muffin mix according to package directions (if you use a 9X13 you may need 2 boxes of Jiffy). Spread the muffin mix on top of the beef mixture to cover it. Bake uncovered at 400 degrees for 20 minutes or until cornbread is golden on top.  Top with cheese and remaining French fried onions.  Return to oven until cheese is melted about 2 – 3 minutes. Serve with sour cream. 🙂

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Recipe adapted from Southern Plate

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Peanut Butter Butterscotch Brownies

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If you’re looking for a super flexible recipe to use up whatever’s in your pantry, this is for you.

 

I add butterscotch, peanut butter and chocolate chips into mine, but you can take away any of the baking chips and it still turns out amazing!

 

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It’s my nine-year old daughters top five favorite desserts 🙂 and we sometimes add ice cream to it but it’s really perfect all on its own. Yum!

 

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Peanut Butter Butterscotch Brownies

Ingredients

1 1/2 cups light brown sugar

1 cup of butter (2 sticks)

1/2 cup of granulated sugar

2 eggs

2 teaspoons of vanilla extract

2 cups of all purpose flour

1 teaspoon of salt

2 cups of butterscotch, peanut butter and chocolate chips (you can decide how much of them to equal 2 cups)

1/4 teaspoon of shortening (use shortening do not substitute this one)

Directions

1. Preheat oven to 350. Grease 15-1/2×10-1/2×1 in jelly roll pan (I had no idea what this was but head over HERE for an idea)

2.  Stir together brown sugar, butter and granulated sugar in a large bowl; beat in eggs and vanilla. Add flour and salt just until blended. (try not to over mix). Set aside 2 tablespoons of each of the baking chips of your choice. Stir in the remaining chips in the batter.

3. Spread the batter in the pan

4. Bake for 20-25 minutes or until lightly browned. Cool completely.

5. Place remaining  2 tablespoons of each of the baking chips and shortening in a small microwave bowl. Microwave on high for 30 seconds, stir until smooth. Drizzle over bars.

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Recipe adapted from Hershey’s Kitchen.

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Whole Wheat Chocolate Chip Banana Muffins

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Whole Wheat Chocolate Chip Banana Muffins

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Looking for a yummy (healthier) treat? These are one of our favorites!

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We use over-ripened bananas that I freeze whole (then just thaw out before using on the counter) and it works perfectly. If you’re looking for a yummy breakfast treat, these are for you. 🙂

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Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
1/4 cup applesauce
1/2 cup semisweet chocolate chips

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Directions

  1. Preheat oven to 400 degrees and coat 12 cup muffin tin with nonstick spray.
  2. Whisk together flour, baking powder, soda, cinnamon, salt, and sugar. Mix in egg whites, applesauce, and mashed bananas just until moistened. Now stir in the chocolate chips and fill up the muffin cups.
  3. Bake for 15 to 18 minutes or until toothpick comes out clean.

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Adapted from AllRecipes.

 

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Oreo Stripe Delight

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Note from Laurie: Shannon made this recipe to share this week, and oh my stars it looks just amazing! If you need a chocolate fix this summer, this one’s for you. 🙂 

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This recipe is SUPER easy and tastes just amazing! It’s perfect to take to a potluck or any family function. We made this the other night with company and they asked to take some home . . .  it’s that good. 🙂

 

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I love all the layers and this dessert really comes together so easily, your kids will want to help out with this one.

 

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Here’s what you’ll need . . .

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Oreo Stripe Delight

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Ingredients

  • 35 Oreo Cookies
  • 6 tablespoons of butter
  • 1 package cream cheese softened
  • 1/4 cup sugar
  • 2 tablespoons of cold milk
  • 1 tub of Cool Whip
  • 2 packages Jell-O Chocolate Instant Pudding
  • 3 1/4 cup of cold milk

 

Directions

  1. Place Oreo Cookies in a food processor blend until finely crushed. Transfer to medium bowl and mix in with the butter.  Press into bottom of 13 x 9 inch dish.  Refrigerate for 10 minutes.
  2. Meanwhile, whisk cream cheese, sugar and 2 tablespoons of milk in medium bowl until blended.  Stir in 1 1/4 cups of the Cool Whip and spread onto the crust.
  3. Beat pudding mixes and 3 1/4 cups milk with whisk for 2 minutes and let stand 5 minutes until thickened.  Pour the pudding mixture over the cream cheese layer and refrigerate for up to 4 hours.
  4. Right before serving, cover with the remaining cool whip and enjoy!

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Recipe adapted from KraftFoods.com!

 

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Spicy Asian Lettuce Wraps

You’re going to love this. 🙂

 

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You know how we’re working really hard to eat healthier this year?  Well, we stumbled upon this recipe and have added it to our rotation because EVERYONE loves it (and you know that doesn’t happen . . .  like EVER!)

 

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Here’s how to get started:

 

First, mix all the sauces in a bowl and set that aside for later.

 

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Next pop those mushrooms into a food processor.  (I use this one.)  Now . . . my kids are not really mushroom fans at all but these chop up so small that they won’t even know they’re in there.  And, adding in the mushrooms will REALLY help you stretch that budget leaving lots of leftovers.

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Do the same with the bell pepper and cucumbers.  Oodles of veggies in one meal and the kids have no idea.  Success!

 

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Put all the veggies in a bowl to add in later.

Now, heat up sesame oil in a skillet until hot, and add the grated ginger until fragrant (yum!)

 

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Next add the turkey (or pork, or chicken) until brown and then add all the vegetables until combined.  Once you have that all mixed in add the sauce and let simmer for about 2 mins.

 

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Load up those lettuce leaves, top with sriracha and/or hoisin and enjoy . . . you’re welcome! 🙂

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Ingredients

  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha chili sauce
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sesame oil (or vegetable oil)
  • 1 tbsp ginger root, grated
  • 1 lb uncooked ground turkey (or pork or chicken)
  • 1 small container of white mushrooms
  • 1 bell pepper
  • 1/2 cucumber peeled and seeded (diced)
  • 12 leaves of butter lettuce (or bibb lettuce)

Directions

  1.  In a small bowl mix the hoisin, sriracha and soy sauces – set aside.
  2. Using a food processor chop the mushrooms, bell pepper, and cucumber – put in a bowl and set aside.
  3. Place the sesame oil in a skillet until hot, add grated ginger until fragrant.
  4. Add ground turkey (or pork/chicken) and cook until brown.
  5. Add the vegetables to the turkey in the skillet until combined (about 1 to 2 mins), then add in the sauce until it’s all good and mixed in.
  6. Put turkey mixture in a bowl and serve in butter lettuce leaves, top with sriracha or hoisin and enjoy!

 

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Chicken & Broccoli Stir Fry


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Chicken & Broccoli Stir Fry

I’ve been looking for a healthier stir fry option, and this recipe was delicious! This summer I have so struggled with taking time to make a menu plan each week, but when I noticed pre-cut stir fry veggies marked down to $1.49, I couldn’t pass them by.

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We used low sodium soy sauce along with a few other ingredients we had in the pantry, and this turned out perfectly.

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 If you need a yummy alternative to takeout when you don’t have much time to prep, this one’s for you! 🙂

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Ingredients

  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 1 tablespoon sesame oil
  • 
stir fry veggies – we used carrots, broccoli and snap peas

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Directions

  1. Mix soy sauce, brown sugar, and corn starch in a small bowl and set aside.  Add the ginger, garlic, and red pepper into the sauce.  Marinate the chicken in the sauce and refrigerate for at least 15 minutes.
  2. Heat 1 tablespoon sesame oil in your skillet over medium-high heat. Cook and stir carrots, broccoli, and snap peas just until tender (about 5 minutes). Remove vegetables from skillet and keep warm.
  3. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken until slightly pink on the inside (about 2 minutes per side); add in the vegetables and reserved marinade. Bring to this all to a boil; cook and stir until chicken is done and vegetables are tender (about 5 to 7 minutes). Serve over rice (optional).

 

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Recipe adapted from All Recipes.

 

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Golden Oreo Strawberry & Cream Icebox Cake

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Golden Oreo Strawberry & Cream Icebox Cake

Looking for a yummy 4th of July treat? We made tried out this recipe from Life, Love and Sugar, and goodness gracious, it was fantastic. This Red Velvet Ice Cream looks amazing too ~ so many great recipes for the 4th!

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Ingredients

  • 2 – 3.4 oz packages cheesecake flavored pudding
  • 4 1/2 cups (1080 ml) milk, divided
  • 2 – 15.25 oz boxes golden Oreos
  • 1 lb package strawberries, sliced
  • 1 pint blueberries
  • 12 oz Cool Whip

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Make the cheesecake flavored puddings according to package directions (use 4 cups of the milk).

Put remaining 1/2 cup of milk into a small bowl – dip Oreos in milk quickly and place into the bottom of a 9×13 pan in a single layer.

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Spread half of the cheesecake pudding on top of the Oreos.

Add a single layer of strawberry slices on top of the pudding.

 

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Spread half of the Cool Whip on top of the strawberries.

Dip the Oreos in milk quickly and place on top of the Cool Whip in a single layer.

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Top Oreos with the rest of the cheesecake pudding.

Add a layer of blueberries, save about 1/3 cup for the topping.

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Top with Cool Whip.

Decorate the top of the cake with the strawberry slices and blueberries.

Refrigerate for at least 4 hours or overnight.

 

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Ingredients

  • 2 – 3.4 oz packages cheesecake flavored pudding
  • 4 1/2 cups (1080 ml) milk, divided
  • 2 – 15.25 oz boxes golden Oreos
  • 1 lb package strawberries, sliced
  • 1 pint blueberries
  • 12 oz Cool Whip

 

Directions

  1. Mix cheesecake puddings according to package directions (use 4 cups of the milk).
  2. Place remaining 1/2 cup of milk into a small bowl. Quickly dip Oreos in milk and layer in bottom of a 9×13 pan.
  3. Spread half of the cheesecake pudding over Oreos.
  4. Add a single layer of strawberry slices on top of the pudding.
  5. Layer half of the Cool Whip on top of the strawberries.
  6. Dip Oreos in milk quickly and place on top of the Cool Whip in a single layer.
  7. Top Oreos with remaining cheesecake pudding.
  8. Add a layer of blueberries, saving 1/3 cup for the topping.
  9. Top with Cool Whip.
  10. Layer the top of the cake with the strawberry slices and blueberries.
  11. Refrigerate at least 4 hours or overnight.

 

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We also made these super cute fruit kabobs to go along with dessert ~  the kids loved helping me make these and devoured each and every one of them. 🙂

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Looking for more things to make this 4th of July? Check out these 10 Easy 4th of July Dessert Recipes ~ Happy Independence Day!

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