Homemade Uncrustables: Just 19¢ Per Sandwich

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It really is the little things in life that get me oh-so-excited! This week when I saw all the fantastic prices on PB&J at Publix & Kroger, it dawned on me (because I’m so smart? ~ahem~ ) that I should try out making homemade uncrustables.

 

Seriously folks, why has this taken so long????

 

I ordered my very own homemade-uncrustable-maker Monday from Amazon, it arrived in my mailbox today, and this afternoon I whipped up exactly 20 PB&J sandwiches all ready to go for school. (School that doesn’t even start for two weeks. I was just too excited to wait.) ;)

 

WHY HAS IT TAKEN ME SO LONG TO FIGURE THIS OUT???

 

I absolutely hate racing around in the morning before school trying to put together sandwiches, but even more than that I hate paying so much for Smuckers to make Uncrustables for me, so this was brilliantB.R.I.L.L.I.A.N.T., I’m telling you! Kinda sad that it took 14 years of mommying for me to figure this one out, but I’m going to teach you how to make them too now so that you can be just as smart as me, probably a whole lot sooner.

 

Ready? ;)

 

Gather up your ingredients.

 

Use your Wonder Sandwich Seal’R N’ DeCruster.

Slather some peanut butter in the center part of your bread (not too close to the edges since you’ll lose them – I like to put peanut butter on both sides of the bread so it keeps the sandwiches from getting soggy.)

Plop some jelly on each sandwich and spread it out. (The photo shows too much jelly, I ended up using a little less on each sandwich but was in a hurry taking the pictures!)

Then use the your de-cruster to remove the crusts. (I can’t believe I missed getting a picture of trying it out! Be sure to press down on the outsides only of the de-cruster so you get a nice seal.

Then wrap in plastic bags, foil, or saran wrap, and place in larger freezer bag, being sure to label which type you’ve made if you have picky pb&j eaters like I do. (I have a crunchy-peanut-butter-and-jelly-eater, creamy-peanut-butter-only-eater, and creamy-peanut-butter-and-jelly-eater at home, so I love that I can make all of them at once this way!)

Pop those babies in the freezer, and your lunches are made for school. WOOOOHOOOOO!

(kinda sad, but I really am just that excited about this. I think I’ll say it one more time  . . . WOOOOOOOOOOOOOOOHOOOOOOOOOOOO!!!!!) ;)

 

Here are the best sales I see to watch for this week on PB&J so you can get your supplies ready too (as of 7/30/14):

Kroger

  • Jif Peanut Butter Mega Sale $1.49, use $.50/1 coupon from the 7/13 Red Plum insert
  • Smuckers Jelly $1.99, use $.35/1 coupon from the 6/29 REd Plum insert or $.50/1 coupon from the 7/13 Red Plum insert 
  • Kroger Bread $1

 

Publix

  • Peter Pan Peanut Butter $1.80, use $.25/1 Saving Star, also spend $30 on participating Conagra products, submit for $10 Publix gift card 
  • Smuckers Jelly $1.62, use $.35/1 coupon from the 6/29 REd Plum insert or $.50/1 coupon from the 7/13 Red Plum insert

Winn Dixie

Aldi

  • Peanut Delight Peanut Butter $1.49
  • Berryhill Grape Jelly $1.59
And don’t forget to get your Wonder Sandwich Seal’R N’ DeCruster too. (Yes, that’s my affiliate link but feel free to go directly to Amazon if you’d rather not use it ~ I was just so pleased with it and so glad it worked as well as I hoped it would!) ;)
Looking for more ways to simplify lunchbox duty? Here you go.

This post is linked up to Living Well Spending Less Thrifty Thursday – 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

Paula Deen Not Your Momma’s Banana Pudding

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I made my all time favorite Paula Deen Not Your Momma’s Banana Pudding a few weeks ago for a get-together, and had to share it with you! While I’ve made this before here on PPP, this time I went all out and bought the Pepperidge Farm Chessman Cookies (they were on sale at Kroger with an eCoupon, so I determined they were a worthwhile splurge?) Oh. my. word.

 

Wow.

 

Now, my hubby loves his traditional vanilla wafers better (he likes that they get a little soggy underneath the pudding.) But I’m telling you what, those buttery little Chessman were just fine by me, and I liked that they didn’t turn soggy so soon. ;)

 

Find out why Paula calls it Not Your Momma’s over HERE (I loved watching the video this morning) and you can even follow right along with her as she makes it. This recipe is fantastic, such a crowd pleaser, and absolutely a must-try-recipe for any banana pudding lover you know! Here are the directions so you can get started . . .

 

Paula Deen Not Your Momma’s Banana Pudding

Ingredients

  • 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
  • 14-ounce can sweetened condensed milk
  • 8-ounce package cream cheese, softened
  • 2 cup milk
  • 5-ounce box instant French vanilla pudding I could only find plain old vanilla and that worked just fine!
  • 6-8 bananas, sliced
  • 2 bags Pepperidge Farm Chessmen cookies or vanilla wafers

Instructions

  1. Put a bag of cookies (or vanilla wafers) on the bottom of a 13x9x2 inch dish, then slice bananas and layer on top.
  2. Combine milk & pudding mix, and blend well using a mixer.
  3. In separate bowl, combine cream cheese & condensed milk and mix until smooth.
  4. Gently add in whipped topping to cream cheese mixture.
  5. Mix cream cheese mixture with pudding mixture and stir until well blended.
  6. Pour mixture over the cookies & bananas, and then cover with another layer of cookies.
  7. Put in refrigerator until ready to serve. Enjoy!
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Here are the best sales I see to watch for this week (as of 7/23/14):

  • Peppperidge Farm Cookies on sale at Publix, use $1.50/1 coupon from the Publix Grocery Advantage Buy Flier
  • Kroger Cream Cheese $1
  • Whipped Topping $.89 at Aldi

And, if you love banana recipes like me, be sure to try out this Banana Cake with Cream Cheese Frosting. I’m thinking it will be my next big treat to make as it’s been awhile since we’ve had it. Yum!

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

Simple Rosemary Chicken Kabobs

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Here’s the fastest recipe post you’ll ever see, because I’m scooting out the door to pick up my kids from VBS!

They’re having a great week – so very thankful for that. ;)

 

These Rosemary Chicken Kabobs were soooooo good – absolutely the yummiest and easiest chicken, and ready in no time other than 30 minutes to marinade. Serve with a side salad, some garlic mashed potatoes and veggies, and dinner’s done.

 

You can do this.

 

Enjoy!

 

Simple Rosemary Chicken Kabobs

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tbsp worcestershire sauce
  • 1 tbsp minced fresh rosemary (I substituted with dry Rosemary because it was all I had)
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • 1/4 tsp pepper
  • 1 tbsp white sugar
  • 5 skinless, boneless chicken breast halves, cut in 1 inch slices

Instructions

  1. Mix together first nine ingredients in small bowl.
  2. Place cut up chicken in a large plastic bag, and pour marinade over top.
  3. Let marinade for 30 minutes in fridge.
  4. Preheat grill to medium high heat.
  5. Put chicken on skewers.
  6. Oil grill grate lightly, then grill skewers for 8-12 minutes, or until chicken is no longer pink.
  7. Enjoy!
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Here are the best sales I see to watch for this week (as of 7/16/14):

  • Sam’s- Chicken Breasts $1.88/lb
  • Publix-  Chicken Breasts $2.49/lb
  • Aldi-  Chicken Breasts $2.49/lb
  • Kroger- Perdue Boneless Chicken Breasts, per lb – $2.99
  • (see more on comparing Sam’s Club prices over HERE)

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

Slow Cooker Chipotle Beef Tacos

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I came across this recipe for slow cooker chipotle beef tacos earlier this week, and was so excited because I had a roast in the freezer that I was hoping to use this week! The best part though was having dinner made in the morning ~ it’s amazing how much easier it is to stick with a menu plan when supper’s already cooking for you.

 

This did require a wee bit more work than most of my slow cooker recipes, but it was worth it to have a different way to use Mrs. Potts! If you love Mexican you’ll definitely want to also try out these Slow Cooker Chicken Enchiladas or Slow Cooker Taco Meat – they’re one of our all time favorites and another way to keep from heating up the kitchen in the summertime!

 

Slow Cooker Chipotle Beef Tacos

Ingredients

  • 2 tbsp olive oil
  • 2 pounds boneless chuck roast
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 cup beef stock
  • 1 tbsp tomato paste
  • 1 chipotle pepper in adobo sauce, minced
  • 1 cup sweet onion, diced
  • 3 cloves garlic, minced
  • tortillas
  • taco toppings (cheese, sour cream, lettuce, tomato, onion)

Instructions

  1. In large skillet, heat oil to medium high heat.
  2. Combine chili powder, cumin and smoked paprika in small bowl, then rub into beef.
  3. Put beef in the skillet once oil is hot and sear each side.
  4. Once the beef has been seared, return to slow cooker.
  5. Add beef broth, tomato paste, and minced chipotle to skillet, being sure to scrape up the browned bits from around the pan.
  6. Bring sauce to boil and reduce heat - then simmer for a few minutes until the sauce has thickened a bit.
  7. Add diced onion and garlic on top of the beef in the slow cooker. Then pour sauce over top of the beef, onions and garlic.
  8. Cook on low 6-8 hours.
  9. Remove beef from slow cooker and shred with two forks. Mix in onions with beef.
  10. Serve on top of tortillas and add your favorite toppings - enjoy!
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Here are the best sales I see to watch for this week (as of 7/9/14):

  • Kroger Boneless Chuck Roast $4.99/lb.
  • Vidalia Onions $.99/lb at Kroger, use $.50/1 Vidalia Onions coupon
  • Taco Bell Dinner Kit at Publix – use Buy One Get One Free coupon from the Publix Grocery Advantage Buy Flier for tortillas
  • Use $.50/1 Azteca Flour Tortillas coupon (try zip 03103 if you don’t see the coupon)
  • Breakstones Sour Cream BOGO $2.70 at Publix or Kroger Sour Cream $1
  • Kroger Shredded Cheese $1.99
Be sure to also see how to cook taco meat in the slow cooker if you’re looking for more ways to easily put a meal together this summer!

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

Menu Plan Monday: Week Of 7/7/14

 

I have had a hard time sticking with my menu plans this summer, but am determined to do a (little) better this week! I decided to pull out Mrs. Potts this week to make a few recipes, because I know there’s always a better chance of dinner getting done when I pop it in earlier in the day and let her do the cooking. ;)

 

Here’s what’s on the menu for the week . . .

 

  • MondayBuffalo Chicken Sliders, Salad
  • Tuesday – Shredded Beef Tacos made in the Slow Cooker (it’s a new recipe – I’ll let you know how it goes!)
  • Wednesday - Leftovers
  • ThursdayGrilled Chicken using Easy Chicken Marinade, Baked Potatoes, Salad, Corn on the Cob
  • Friday – Dinner out (I’ll be picking up my 11-year-old from camp ~ pretty sure I’ll have one tired girl!)
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! 

 

Strawberry Cream Pie

 

We’ve been hosting people over at our house lately to get to know them better, which is a great opportunity to do some extra baking! I always ask our guests what their favorite dessert is, and recently we had a neighbor visit that loved fruit pies. Since I’m not really a pie person, I had to find one that I thought looked good, and goodness this one hit the spot!

 

We’d picked three gallons of strawberries which I’d frozen, so I just used those strawberries to make it. In just one night my husband, sixteen-year-old and I devoured it ~ so much for leftovers! :) Here’s the recipe so you can try it out too.

 

Strawberry Cream Pie

Prep Time: 20 minutes

Total Time: 2 hours, 20 minutes

Ingredients

  • 1 1/3 cups cookie or graham cracker crumbs (I used Oreos)
  • 6 tbsp sugar (divided)
  • 1/3 cup butter melted
  • 1 pkg (16 oz) frozen strawberries thawed
  • 4 oz cream cheese softened (I used whipped cream cheese)
  • 2 3.4 oz. pkg vanilla instant pudding
  • 2 cups thawed Cool Whip divided
  • 1 1/4 cups sliced fresh strawberries

Instructions

  1. Heat oven to 350 degrees.
  2. Mix crumbs and 2 tbsp butter.
  3. Blend together and press onto bottom and side of 9 inch pie plate.
  4. Bake 10 minutes and cool completely.
  5. Use food processor to blend strawberries and 4 tbsp of sugar until strawberries are chopped.
  6. Add cream cheese and process until blended.
  7. Spoon into a large bowl.
  8. Add both pudding dry mixes. Stir 2 minutes.
  9. Gently stir in 1 1/2 cups of cool whip. Spoon onto crust.
  10. Refrigerate for 2 hours or until firm.
  11. Garnish with remaining cool whip and sliced strawberries just before serving.
  12. Yum!
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Recipe adapted from Kraftfoods.com.

Berry Trifle

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Berry Trifle

 

Guess what I had for breakfast this morning? ;)

Yup, you guessed it. This is one of those recipes that I wait around all year long to make (for whatever reason?), but it’s just the perfect treat for the 4th. It’s easy to make ahead of time, light and fluffy, and absolutely delicious.

 

Perfect, right? Here’s how to whip it up in your kitchen too, plus all the best prices on everything you need so you can pinch those pennies too. ;)

Berry Trifle

Ingredients

  • 8 oz cream cheese, softened
  • large package vanilla pudding, instant
  • 2 cups milk
  • 12 oz cool whip
  • 1 tsp vanilla
  • 1 angel food cake
  • 1 qt strawberries
  • blueberries
  • sugar

Instructions

  1. Mix first 5 ingredients together using mixer.
  2. Cut angel food cake into cubes.
  3. Slice strawberries.
  4. Layer cake, then cream filling, then strawberries & blueberries. Sprinkle a little sugar over berries.
  5. Repeat.
  6. Top with remaining strawberries and berries.
  7. Refrigerate for an hour prior to serving. Enjoy!
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Here are the best sales I see to watch for this week (as of 7/2/14):

  • Strawberries $1.29 at Aldi, $1.99 at Kroger, $2.50 at Publix
  • Strawberries $1.79 at Target (text THANKS to 827438 to save $1 off produce)
  • Blueberries $1.29 at Aldi, $1.25 at Publix
  • Cool Whip $1 at Kroger, $.89 at Publix, BOGO at Winn Dixie
  • Angel Food Cake $3.29 at Aldi
  • Sara Lee Angel Food Cake on sale at Publix, use $2/1 Sara Lee coupon in the Publix Grocery Advantage Buy Flier stacked with $1.50/1 Sara Lee coupon (try zip 10004)

This post is linked to Living Well Spending Less Thrifty Thursday – 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

Menu Plan Monday: Week Of 6/30/14

 

20140630-115742-43062340.jpg 

We’re finally getting some landscaping and trees around here! I know this is when I’m supposed to tell you all about my awesome menu plan for the week, but to be honest I’m so excited to just see something green out my window that I had to share that with you first. ;)

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(This picture of our hydrangea bush from my phone does not do them justice – once the yard has gotten done I’ll take prettier pictures with my real camera but was too excited to wait on downloading pictures!)

 20140630-115743-43063238.jpg 

 

(STILL waiting for sod. I’m hoping miraculously that comes soon, because right now hard to even walk in our yard!)

20140630-115742-43062340.jpg

To be honest, our menu plan is pretty pitiful this week ~ I’m driving this afternoon to pick up my baby girl from her first overnight camp and my son and his best friend are flying in from Nashville tonight. Because we want to show him around Columbus (and there are so many good restaurants here!), I’m going to keep our menu pretty basic, but know that we may end up out to eat more often than normal this week.

20140630-115740-43060461.jpg  

(My husband and I decided that since we’re not vacationing this summer we would use some of the money usually budgeted for that to enjoy special things around town so we can get to know Columbus. It’s not the most penny pinched way to go, but we’re getting to do fun things we wouldn’t normally splurge on!)

 

Here’s what we’re having (at least if we keep on track . . . at all . . .) 

  • Monday – dinner out while picking up kids
  • Tuesday – Hamburgers, Hot Dogs & Watermelon
  • WednesdaySlow Cooker Chicken & Dumplings, Veggies
  • Thursday - Steak & Baked Potatoes (we splurged on Ribeyes from Sam’s while at my in-laws a few weeks ago and they were so good – my son loved them so we thought that would be a fun 4th of July treat!), Strawberries & Cream for dessert before heading out to watch Red, White & Boom
  • Friday – Dinner out somewhere fun before fireworks ~ not sure where we’re going but there are so many places to watch them from here!
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! 

 

S’more Peanut Butter Pie

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My Sweet Caroline (sweet, because she really, really, really loves sweeeeeet) has been stalking my Pinterest page and decided all by herself that I needed to start a Summer Series of Cooking with Kids. 

She even PicMonkey’d her favorite picture for me all by herself. Not bad, right? ;)

 

Folks, this pie she picked was fantastic. After we devoured it for dessert, Caroline decided that on her wedding day we’ll make this Peanut Butter Smore’s Pie along with a batch of these for the wedding guests.  Some lucky boy’s gonna love this girl one day!

 

We took pictures along the way so you could see how to do it too – let me know what you think if you try it. . .  I’m pretty sure with these ingredients this recipe is just about impossible to mess up!)

 

First bake your pie crust for 5-7 minutes

Meanwhile unwrap your Reese’s Cups (preferably by someone who doesn’t like Reese’s Cups – my Reagan doesn’t so the Reese’s were safe with her)

Yup, she wasn’t temped by those Reese’s at all

Then crumble the Reese’s Peanut Butter Cups if you want to (even though after reading through this it looks like they’d be fine just layered flat)

And use your leftover peanut butter dough to form the top crust (I like the way it was done here much better and wish I’d caught her picture tip, but it worked just fine this way too!)
Bake, drizzle with hot fudge and serve. Pure happiness in a pie plate. 

S'more Peanut Butter Pie

Ingredients

  • 1 package refrigerated peanut butter cookie dough (I used PIllsbury)
  • 1/2 cups chocolate chips
  • 12 Reese's Peanut Butter Cups
  • 1 1/2 cups mini marshmallows
  • hot fudge sauce for drizzling
  • ice cream to serve with (optional)

Instructions

  1. Heat oven to 350.
  2. Spray pie plate with cooking spray and press 2/3 of the dough around the bottom and sides of pie plate.
  3. Bake for 5-7 minutes.
  4. Add chocolate chips over the dough.
  5. Next add peanut butter cups (chopped into chunks or left whole - we broke them up into chunks.)
  6. Then sprinkle marshmallows over the chocolate chips.
  7. Press remaining dough into 2" flat pieces and cover pie.
  8. Bake for an additional 15 - 17 minutes, until lightly browned.
  9. Cool 15 minutes and drizzle with hot fudge before serving.
  10. Enjoy!
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Here are the best sales I see to watch for this week (as of 6/25/14):

 

Thanks to Oh Sweet Basil for a wonderful recipe! Thanks also to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Menu Plan Monday: Week Of 6/23/14

 

Have you made your menu plan yet for the week? Now that my husband’s not working away from home any longer, he’s started spying on my menu plan here each Monday, and reminds me each night what we’re *supposed* to be having (and lets me know if I changed it out as the week went on.) So . . . here’s what we’re (really) having this week! ;)

 

  • Monday – Grilled Cheese Sandwiches & Fruit
  • TuesdayRitz Chicken, Mashed Potatoes & Veggies
  • WednesdaySlow Cooker Spaghetti with Meatballs, Salad
  • Thursday – Date night (Because my son’s out of town visiting family in Alabama, my hubby and I have exactly 90 minutes to ourselves while both girls are in gymnastics at the same time again this week ~ woot!)
  • Friday - Grilled Salmon, Baked Potatoes & Salad
 
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! 

 



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