Garlic Pull Apart Bread

 

I shared this recipes a few weeks ago while on Facebook Live, and have received several emails requesting it, so finally took time to share how simple it is!

 

 

All you need is 2 cans of refrigerated biscuits, some butter, Italian seasoning and garlic. Perfect when you’re cleaning out the fridge, and a great way to use extra canned biscuits if you’ve bought a few for slow cooked chicken and dumplings. 

 

 

Ingredients

  • 1 stick butter
  • 2 cans of biscuits
  • 1 tsp italian seasoning
  • 2 tsp minced garlic

Instructions

  1. Preheat the over to 350 degrees and grease loaf pan.
  2. Melt one stick of butter in a large bowl.
  3. Combine Italian seasoning and minced garlic to the melted butter.
  4. Cut biscuits into quarters and add to the butter mixture.
  5. Stir well so all the biscuits are covered with the butter mixture and pour into loaf pan.
  6. Bake at 350 for 20-25 minutes until brown.  Enjoy!!

 

 

 

Looking for more recipe ideas?

easymonkeybread

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Margaret Ann’s Biscuits & Sausage Gravy Recipe

My sweet friend Margaret Anne was gracious enough to visit this morning, and made quite possibly the best biscuits and gravy I’ve ever eaten to share with you. 

 

good. gravy. 😉


We met at Bible Study earlier this year, and the minute I heard her sweet Southern accent I felt all-of-a-sudden-at-ease in a group of women who were completely new to me.

 

Isn’t it funny how a kind voice can do that?

 

And once we got to talking, I realized she cared about so many things that I just loved too.

 

Margaret Ann’s been a wife, mom, teacher, realtor, culinary school professor, chef . . . and she’s even owned two restaurants in Rome, Georgia.

 

In fact, one of the scenes from the movie Sweet Home Alabama was filmed in her restaurant Magretta Hall. 😉

I knew you would love Margaret Ann too, so I was thrilled when she offered to do a few “cooking classes” with us here on PPP. 

 

Last week in the Dinner’s Done Facebook group she taught us how to make omelets (I learned so much from her!), and today she’s showing us how to make homemade biscuits and gravy.

 

Or as she calls it, ” thickening gravy.”

 

That you can lather with a little butter too. 😉

 

Honestly? They were all just a little heaven sent. 😉

 

The biscuits and gravy were perfection.

 

And if it were up to me, you would come right over to my kitchen and we’d let her serve us up biscuits and gravy all day long.

 

A girl can dream, right? 😉

If you’d like to make biscuits and gravy too, here’s what you’ll need to get started:

 

(Note: I DEFINITELY recommend watching the video to see all of her tips – I had no idea the importance of incorporating the shortening, and she had so many tricks that I’ve never read in a cookbook. Thank you Margaret Ann!)

Margaret Ann’s Biscuits & Sausage Gravy Recipe

*Makes a small batch of about 8 biscuits, but doubles beautifully.

Biscuit Ingredients:

  • 2 Cups of All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1/3 Cup of Crisco Shortening (or softened butter works too!)
  • 3/4 Cups of Buttermilk (or 3/4 cups of milk mixed with 1 tablespoon vinegar or lemon juice, let sit on the counter for 15 minutes to sour the milk)

 

 

Biscuit Directions:

  1. Whisk together the dry ingredients
  2. Cut the shortening or butter into the dry mix with a pastry cutter (or you can use a couple butter knives if you don’t have a pastry cutter)
  3. Work the dough until there are no chunks of shortening left (watch video for exactly how long to cut the dough)
  4. Add buttermilk, and stir into the mixture with your hand until you have a nice dough
  5. Sprinkle a little flour onto a clean surface and place the dough in the middle
  6. Knead the dough with the palms of your hands (not using fingers) by pushing it down a few times and then folding it in half.  Repeat 4 or 5 times and then pat it into a mound.
  7. Roll out to a thickness of about 3/4″
  8. Tap a cookie or biscuit cutter in flour and cut out the biscuits (Number will vary depending on the size of your cutter)
  9. Place on a greased or sprayed cookie sheet and brush a little melted butter on top
  10. Bake between 400 – 450 for 10-15 minutes.  *Because all ovens are different you’ll want to just check for when they look just right to you!

Gravy Ingredients:

  • 1 Lb of Pork Breakfast Sausage (Jimmy Dean is Margaret Ann’s favorite)
  • 4 Tbsp Flour
  • 1 Cup Milk

Gravy Directions:

  1. Cook and crumble the sausage over medium heat (Do NOT drain)
  2. Turn heat down to medium-low
  3. Sprinkle a couple tablespoons of flour over the sausage and stir it in, cooking it for another minute
  4. Add 1/2 Cup of milk and stir around as it begins to thicken up.
  5. To stretch your gravy further or thin it a little, just keep adding more milk until it’s how you like.

 

The best part is that by making them from scratch, you’ll save a bundle, most likely using everything you have right in your pantry. 

I’m hoping I can get her tricks down soon and make a batch for my bunch (but for today, we have just a few biscuits all ready to try for after school snacks.)

Let’s just call it their lucky day. 😉

Let me know how the recipe goes for you, and share any other tips in the comments. I can’t wait to hear from you!

Here are some tools that you may want to pick up if you plan to make biscuits often:

Non-Stick Pastry and Baking Mat

Pastry Cutter and Biscuit Cutters

Rolling Pin

Flour Sifter

Nonstick Cookie Sheet

Wilton 3-Tier Cooling Rack

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Strawberry Salsa

Looking for more penny pinched recipes? Here you go!

stawberrysalsa_a

 

A friend of mine mentioned this recipe for strawberry salsa, and I’m so glad she did! Since strawberries are in season here and have been priced so well, I loved trying out a new way to use them.

 

strawberrysalsa

 

My favorite strawberry recipe is still this strawberry pie, but this is a fun twist to serve at a get together. And, since fruit is so inexpensive while it’s in season, it’s a great way to take advantage of some great sales out there! Here’s the recipe so you can try it out too.

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strawberrysalsa2

 

I love all the fresh ingredients and it just looks SO pretty!

 

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strawberrysalsa4

 

strawberrysalsa5

 

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STRAWBERRY SALSA

INGREDIENTS

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries diced
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons strawberry fruit preserves
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons of cinnamon sugar

strawberrysalsa6

DIRECTIONS

  1. In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator.
  2. Preheat oven to 350 degrees.
  3. Coat one side of flour tortillas with butter flavored cooking spray. Cut tortillas into wedges and place on a large baking sheet. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.
  4. Bake in the oven for 8 to 10 minutes and allow to cool. Serve with the salsa and enjoy!

PRINT RECIPE

 

strawberrysalsa7

Recipe adapted from All Recipes

 

Looking for more great fruit recipes?

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Skinny Zucchini Quiche

Looking for more penny pinched recipes? Here you go!

pppskinnyzucchiniquiche

Looking for a light side dish and/or main dish to add to your menu?  You’ve got to try this skinny zucchini quiche!  I was looking for something a little “lighter” to serve while my family was in town, and this worked perfectly.

pppskinnyzucchiniquiche3

I am so. so. SO. glad I made it . . . because it was delicious.

and . . . 

 

it’s good for you too!

pppzucchiniquiche

 

The best part? 

 

Since it’s a meatless meal, not only will you skimp on calories, you’ll also skimp on price without sacrificing taste at all.

 

I love that. 🙂 

 

Here’s how to get started: 

 

Shred zucchini (I used three good sized zucchinis as I was making two quiches.) Since I was pressed for time, I just popped them in my Black & Decker Chopper (I love this thing!)

 

Squeeze as much water out of the zucchini as you can (I used my salad spinner which worked great!)

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Put all the ingredients except the eggs and zucchini in a bowl – then add the zucchini and pour the slightly beaten eggs on top.

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Mix it up until combined and pour that into a greased pie plate and pop it in the oven.

 

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. . . and you’re done!

 

Skinny Zucchini Quiche

PRINT RECIPERecipe adapted from Skinnytaste

Ingredients

  • 10 oz shredded zucchini (about 2 medium sized zucchinis – with as much liquid squeezed out as you can get)
  • 1/2 cup onion, chopped
  • 1/4 fresh chives, chopped
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated Parmesan cheese
  • 1/2 cup flour
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, slightly beaten
  • 1/2 tsp salt
  • pepper to taste

Instructions

  1. Mix the flour, baking powder, salt and pepper in one large bowl.
  2. Add both cheeses, onions, chives, olive oil and zucchini to the dry mixture.
  3. Beat the eggs in a small bowl and pour on top of the ingredients.
  4. Mix well and pour into a greased pie plate.
  5. Bake at 400° for 30-35 minutes and let stand 5 minutes before serving ~ Enjoy!

PRINT RECIPE
pppskinnyzucchiniquiche2pin

 

 

Looking for more recipes? Here are a few of our favorites:

Green Bean Casserole

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2 Ingredient Apple Chips

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applechips

 

Note from Laurie ~ my friend Cheryl shared this 21 Day Fix approved snack with me, and goodness it looks so good! I haven’t tried them yet, but have some apples in my fridge so I’m hoping to make them for my kids this afternoon. For 21 Day Fix participants, these would count as one purple. 

 

applechipspost1

 

Slice up two apples (you can use a mandolin, or a knife will do) seeds and all!  I used two apples, one Gala and one Red Delicious as that is what we had on hand.  The Gala was far better than the Red Delicious, so use a sweeter apple.

 

applechipspost2

 

Sprinkle cinnamon over the slices – I did front and back – but front will be plenty (not too much or they will come out bitter).

 

applechipspost3

 

Halfway through baking, turn them over (they should look like these, just a little curled).  And, your house will smell delicious!

 

applechipspost4

 

1-2 hours later you are ready to snack on these crunchy healthy treats. Yum!

 

applechipspost5

Note – depending on how thinly these are sliced they will take less time.  Thicker slices may require 2 hours where thinner slices will be ready in one hour!

 

If you’re trying to determine a decent price on apples to make any apple recipes (like Apple Cake, Apple Dumplings, Skillet Apple Pie, Snickers Apple Saladwhatever), aim to pay less between 60¢-80¢/lb. during the fall season, around 99¢ per pound during the rest of the year. And if you’re lucky enough to live near an apple orchard (or have a friend who has an apple tree), this is a great time to stock up!

 

 

applechipsingredients

 

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2 Ingredient Apple Chips

Ingredients

  • 2 sweet apples
  • cinnamon

Directions

  1. Slice apples thinly (use a mandolin like this one or just use a knife).
  2. Place sliced apples on parchment lined cookie sheets.
  3. Sprinkle cinnamon on the slices (you can do front and back but not too much or they will be bitter).
  4. Cook at 225 degrees for 1 hour to 1 and a half hours (depending on how thin the apple slices are) – turning once midway.
  5. Take them out and let them cool and enjoy!

PRINT RECIPE

 

 

applechipspost6

 

Looking for a few apple recipes? Here are our favorites:

skilletapplepie

 

 

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4 Ingredient Homemade Slow Cooker Applesauce

Looking for more penny pinched recipes? Here you go!

4ingredientapplesauce3

Note – mine turned out very brown ~ I think because of the cinnamon? I did use lemon juice which should have kept it from browning, but added a little more cinnamon than some recipes called for because we love cinnamon at our house. Would love to hear if yours turns out that color or if it’s lighter!

 

I’m so excited about this! Over the weekend I shared over on Facebook that I was trying my hand at homemade apple sauce, and it worked. I’d tried to make it years ago (but it may have been apple butter that I tried to make? I’m old. I can’t remember. ahem.) But whatever it was, I burned it completely and just about chargrilled Mrs. Potts by baking her in blackened-apple-crusty-this-is-a-disaster-stuff.

 

But when I found apples for $.59/lb. last week, I decided to try it out again. I was thrilled with how yummy it turned out ~ served warm or cold it’s just the best.

 

(My family claimed it almost as good as Cracker Barrel ~ high praise around here.) 🙂

 

If you’re trying to determine a decent price on apples to make any apple recipes (like Apple Cake, Apple Dumplings, Skillet Apple Pie, Snickers Apple Saladwhatever), aim to pay less between $.50-$.80/lb. during the fall season. And if you’re lucky enough to live near an apple orchard (or have a friend who has an apple tree), this is a great time to stock up!

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Here’s how to get cooking . . .

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 4 Ingredient Homemade Slow Cooker ApplesauceIngredients

  • 4 lbs tart apples, peeled and cored (I use this peeler/corer – it makes this recipe so much easier!)
  • 1/2 cup sugar
  • 3/4 teaspoon cinnamon
  • 1 cup water
  • 1 tablespoon lemon juice

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Directions

  1. Mix apples, cinnamon, and sugar and place in the slow cooker.
  2. Add water and lemon juice.
  3. Cook on low 3-4 hours, stirring occasionally and mashing with a fork depending on how “mashed” you want them to be. My slow cooker cooks very quickly and mine were just about ready at 3 hours, so I turned them to the “warming” option on my slow cooker and let them cook another 2 hours.
  4. Serve warm or cold – yum!

 

skilletapplepie

 

Looking for a few apple recipes? Here are our favorites:

4ingredientapplesauce4

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Heath Bar Apple Dip

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This Heath Bar Dip (aka Apple Brickle Dip), is by far one of the easiest recipes to make, and such a yummy treat when apples are in season!  I got it from a cousin at a family gathering, and goodness now it’s one of our family’s favorites. Here’s the recipe so you can try it out too!

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Ingredients

  • 8 oz softened cream cheese
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1 bag of Heath Bar toffee bites
  • 4 apples (cut into slices)
  • 2 tbs lemon or lime juice

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Directions

  1. Mix first 5 ingredients using mixer.
  2. Chill for an hour.
  3. Toss sliced apples in the lemon juice.
  4. Enjoy!

 

heath bar dip

 

 

If you need a little more menu inspiration, go HERE

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Easy No Bake Peanut Butter Energy Bites

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These Peanut Butter Energy Bites are so simple to make, and a great snack when you’re in a hurry! They’re guilt free and pretty good for you, and you can easily adapt the recipe with a few added ingredients (mini chocolate chips please?)

recipe

No Bake Peanut Butter Energy Bites

Prep Time: 5 minutes

Total Time: 1 hour, 5 minutes

Ingredients

  • 1 cup Old Fashioned oats
  • 2/3 cup coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seed
  • 1/2 peanut butter or chocolate chips
  • 1/3 cup of honey
  • 1 tsp vanilla

Instructions

  1. Mix all ingredients in a bowl
  2. Cover refrigerate for an hour
  3. Use a cookie scoop to make them the shape of balls or just use your hands.
http://passionatepennypincher.com/2015/08/easy-no-bake-peanut-butter-energy-bites/

energybite3

Recipe adapted from GimmeSomeOven.

 

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The Best Spinach and Artichoke Dip

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spinachandartichokedip

Folks, this is the best spinach and artichoke dip you will ever eat.

 

Promise.

 

So, if you’re planning a summer get together and need an appetizer to share, here’s the one for you. Enjoy!

Hot Spinach, Artichoke & Chile Dip

Ingredients

  1. 2 8 oz packages cream cheese
  2. 1/2 cup mayonnaise
  3. 4.5 oz can chopped green chiles, drained
  4. 1 cup fresh grated Parmesan
  5. 12 oz jar artichoke hearts, drained and chopped
  6. 10 oz box frozen spinach chopped, thawed and drained

spinachartichokedip

Directions

  1. Mix together softened cream cheese and mayonnaise in a bowl and stir until mixed together.
  2. Add in Parmesan cheese, drained artichokes, spinach, and chiles.
  3. Pour mixture into baking dish
  4. Bake at 350 for 30 minutes.
  5. Serve with tortilla chips – enjoy!

Note – I doubled the recipe and it made a TON – I used an 8×11 Pyrex dish and there was plenty to serve 25 people. 

Need a little more menu inspiration? Go HERE

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Creamed Spinach Casserole

Looking for more penny pinched recipes? Here you go!

Looking for something new to try out for Easter brunch this Sunday? My favorite side dishes are the traditional Corn Casserole, Broccoli Cheese Casserole and of course Green Bean Casserole (without the cream soup), so I decided to hunt down something different that most folks may not have tried before.

 

This was so good, and reminded me of the Creamed Spinach that Claudia Sanders restaurant serves in Shelbyville, Kentucky(If you’re ever near Shelbyville, you have to try it out. While it’s far from a penny-pinched meal, it’s so good and just a fun place to visit!) It took about two minutes to mix together after I really thawed out and drained the spinach (be sure to really drain it well), and would be a perfect recipe to enjoy this Easter Sunday. Here’s the recipe so you can try it out too!

Creamed Spinach Casserole

Ingredients

  • 8 oz cream cheese (softened - I used the original cream cheese spread which is a little more creamy and easy to work with)
  • 3 10 oz. packages frozen spinach thawed and drained
  • 1 can cream of mushroom soup
  • 6 oz can French's onions, divided

Instructions

  1. Preheat oven to 350.
  2. Thaw and drain spinach (you'll want to drain the spinach really well- squeeze out any extra liquid by draining spinach in a colander and pressing out as much liquid as possible.)
  3. Mix together spinach, cream cheese, mushroom and 1/2 of the French's onions.
  4. Pour into greased casserole dish.
  5. Add remaining French's onions.
  6. Bake for 20 minutes, or until heated through (make sure not to let onions brown too much.)
  7. Enjoy!
http://passionatepennypincher.com/2014/04/creamed-spinach-casserole/

Here are the best sales I see to watch for this week (as of 4/16/14):

  • Birdseye Veggies 50% off at Publix
  • Birdseye Veggies $1 at Target
  • Philadelphia Cream Cheese $1.50 at Publix, Target and Kroger, use $.75/1 Philadelphia Cream Cheese
  • Campbell’s Cream Soup $1 at Publix or $.75 at Target, use $.40/3 Campbell’s Soups
  • French’s Onions BOGO at Publix, use $.30/1 French’s Onions, $.50/1 French’s Onions from the 2/9 Smart Source insert, or $1/1 French’s Onions from the 4/6 Smart Source insert

 

Looking for more Easter brunch recipes? Here are some of my favorites . . .

 

Sweet & Savory Broccoli Salad

Easy Slow Cooker Ham 

Slow Cooker Ham

Corn Casserole

Green Bean Casserole 

Green Bean Casserole {no cream of mushroom soup}

 

Strawberry Cake

 

Banana Cake with Cream Cheese Frosting

 

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

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One Dish Corn Casserole

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Oh my stars, folks . . . my little family ate well last night.  Because I wanted to get a few recipe posts up to share with you all, we feasted on Broccoli Cheese Casserole, this Corn Casserole, Homemade Yeast Rolls (recipe in a bit), Mac & Cheese and Salads (I figured I need to throw something healthy in there ~ right?) My kids and hubby were so happy ~ we might just have to have Thanksgiving Side Dish Dinner once every week or two around here.

 

I’m telling you what, we suffer for you guys. 😉

 

Here’s how to get started on the easiest ever recipe I’ve found for Corn Casserole. Let me know what you think.

Recipe

Ingredients

  • 1/2 cup melted butter
  • 1 can corn, drained
  • 1 can creamed corn
  • 1 cup sour cream
  • 1 package corn bread mix (8.5 oz)
  • 2 eggs

Instructions

  1. Heat oven to 350.
  2. Combine all ingredients, pour into lightly greased casserole dish.
  3. Bake at 350 for 45 minutes.
  4. Enjoy!
http://passionatepennypincher.com/2013/11/one-dish-corn-casserole/

 

Here are the best sales I see to watch for this week (as of 11/20/13):

  • Breakstone’s Sour Cream $.95 at Publix, use $1/1 coupon from the 11/10 Smart Source insert
  • Del Monte Vegetables $.64 at Publix, use $.50/4 Del Monte Vegetables from the 11/3 Smart Source insert
  • Kroger Vegetables on sale $.50 
  • Kroger Sour Cream $1
  • Del Monte Vegetables $.65 at Target, use $.50/4 Del Monte Vegetables from the 11/3 Smart Source insert

Green Bean Casserole

Looking for more recipe ideas for Thanksgiving? Here are a few of our favorites:

 

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

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{Sweet & Savory} Broccoli Salad

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Have you started planning side dishes for the 4th of July yet? This Sweet & Savory Broccoli Salad is perfect to add, as you can make it ahead of time and it will be all ready to go before the fireworks begin. And, since both Publix & Kroger (my two most frequented stores) both have bacon and mayonnaise on sale this week, it’s a good time to stock up.

 

{Sweet & Savory} Broccoli Salad

Ingredients

  • 2 heads fresh broccoli
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 2 tsp. red wine vinegar
  • 3/4 cup golden raisins
  • 1 red onion, chopped finely
  • 1/2 pound bacon, cooked & chopped finely
  • 1/4 cup almonds or toasted pecans (optional)

Instructions

  1. Chop broccoli into bite sized pieces.
  2. Mix together broccoli, raisins, red onion and bacon.
  3. In separate bowl, combine mayonnaise, sugar, and vinegar.
  4. Mix together mayonnaise mixture and broccoli mixture.
  5. Chill and serve.
  6. Enjoy!
http://passionatepennypincher.com/2013/06/sweet-savory-broccoli-salad/

Here are the sales you’ll want to watch for this week (week of 6/2613):

  • $1/1 Hellmann’s Product, exp. 7/21/13 (RP 06/23/13)
  •  Oscar Mayer Bacon, Select Varieties 12 to 16 oz $3.50 (ends tonight, 6/26/13!)
  • Hellman’s Mayonnaise, 48 oz, $5.19 at Kroger in Mega Sale, use $1/1 Hellmann’s Product, any 22 oz or larger (Maximum of 2 identical coupons allowed in same shopping trip) – 06-23-13 RP Insert (exp 7/21/2013) 

 

Find more great salad recipes in this Salads: Beyond the Bowl Cookbook, or get this highly rated Ultimate Summer Cookbook for just $.99 on your Kindle!  You can also check out my Summer Pinterest board for more fun 4th of July ideas.

 

If you have another recipe that your family enjoys on the 4th as a side dish, I’d love for you to leave a comment to share!

 

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Broccoli Cheese Casserole

Are you looking for a special side dish to share this week for Memorial Day?  This is our family’s favorite (seriously, best ever) Broccoli Cheese Casserole, and I know you’ll love it too.

Broccoli Cheese Casserole

Ingredients

  • Ingredients
  • Frozen Broccoli (I usually use two bags of Green Giant Steamers)
  • 16 oz. Velveeta Kraft Velveeta
  • 3/4 stick of margarine
  • 1 sleeve Ritz crackers
  • 1/4 stick margarine

Instructions

  1. Cook broccoli in microwave.
  2. Meanwhile, melt Velveeta & 3/4 stick margarine on stove top over low heat.
  3. Thoroughly drain broccoli. (You'll want to press out as much excess water as you can so that the Cheese Sauce doesn't become runny.)
  4. Stir together broccoli and velveeta mixture, then put in 8x11 casserole dish.
  5. Melt remaining 1/4 stick of margarine in margarine. Crush Ritz crackers and mix with margarine, then top Broccoli Cheese mixture with crackers.
  6. Bake at 350 for 30 minutes, until cooked through and crackers begin to brown. Enjoy!
http://passionatepennypincher.com/2013/05/broccoli-cheese-casserole/

 

Looking for more recipe ideas? Visit the Passionate Penny Pincher Recipe Index


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Slow Cooker Mac & Cheese

If you enjoy this recipe, I’d sure love for you to share it with your friends on Pinterest, and come join me there too!

Slow Cooker Mac & Cheese

If you’ve been looking for a way to make Macaroni and Cheese in the Slow Cooker, here you go! So simple, and a great way to pinch those pennies while eating at home. Enjoy!

 

As my son headed out the door on his way to school earlier this week, he said “Mom, can we please have Macaroni & Cheese for dinner tonight?”  Well, normally I don’t consider Mac & Cheese an entree, but I had everything we needed, and had been dying to try out some Slow Cooker Mac & Cheese in Mrs. Potts (I really didn’t think it would work . . . .)  Oh my goodness: it. was. perfect.

 

I’d seen several recipes for macaroni & cheese in the crockpot and read reviews saying they usually came out mushy, but this one was just right!  I skipped a few steps in the original recipe to make life easier, so it should take you ten minutes or less to get this recipe thrown together.   All I added were some Simple 7 Up Biscuits, green beans, salads and applesauce, which made for one yummy frugal feast at our house.  If  you’ve got some macaroni-and-cheese loving kids at your house I’m betting they’ll enjoy this one too.

 

 

Slow Cooker Mac & Cheese

Ingredients

  • 1 box uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 1/2 cup grated cheddar cheese
  • 1/2 cup sour cream
  • 1 can condensed cream of chicken soup
  • 1/2 tsp. salt
  • 1 cup milk (we used 1%)
  • 1/2 tsp. black pepper

Instructions

  1. Boil macaroni for six minutes and drain.
  2. Meanwhile, spray slow cooker with cooking spray and soften butter for a few seconds in the microwave to make everything easier to combine.
  3. Once pasta is cooked, combine all ingredients in slow cooker and stir well.
  4. Cook on low for between 2 and 2 1/2 hours, stirring about every thirty minutes.
  5. Enjoy!
http://passionatepennypincher.com/2013/02/slow-cooker-mac-cheese/

 

 

Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

 

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Slow Cooker Chicken Ro-Tel Dip

Slow Cooker Chicken Ro Tel Dip, adapted from All Recipes

Earlier this week my twelve-year old was in charge of making pancakes for his little sister’s birthday. He did such a great job, but after mixing the batter in the Kitchenaid (he didn’t know you could mix it by hand), making a pancake the entire size of the griddle (he didn’t understand how quickly it would expand while he was dumping . . . his sister was thrilled with her 16″ inch round birthday pancake which took three of us to flip over), and cooking up the first batch to a nicely (errrr . . . more than nicely?) browned state, he said: “Seriously, mom . . . cooking should be a sport!”

 

To which I wisely replied, “Yup, and I do it. Every. single. day.”

 

Not easily impressed (of course. . . he’s twelve, right?), he quickly came back with. . . No, you don’t. You just dump everything in your crockpot and let it do the work.”

 

Guess he’s figured he out. 😉

 

Here’s another easy recipe that requires absolutely no skill at all so long as you can dump stuff in that crockpot of yours.  Because we all know us moms never do any work. (ahem.)

Slow Cooker Chicken Ro-Tel Dip

Slow Cooker Chicken Ro-Tel Dip

Ingredients

  • 1 can Rotel
  • 1 lb. Velveeta
  • 2 cooked chicken breasts, shredded (or substitute with canned chicken)
  • 1/3 sour cream
  • 1/4 cup green onion
  • 1 1/2 tbsp. taco seasoning mix
  • 2 tablespoons jalapeno pepper
  • 1 cup black beans, drained

Instructions

  1. Mix all ingredients in slow cooker.
  2. Cook on high until cheese has melted, 1-2 hours.
  3. Stir in black beans, reduce to low.
  4. Cook an additional 15 minutes.
  5. Serve over tortilla chips.
http://passionatepennypincher.com/2013/02/slow-cooker-chicken-ro-tel-dip/

 

Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

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Slow Cooker Italian Chicken

please forgive the photo . . . it was late and we were hungry, so no time for a pretty pic! 😉

 

I saw this great recipe for Pesto Ranch Chicken Thighs over on Pinterest, but when I went to actually make it, I was missing almost all of the ingredients! Because I’ll do anything to avoid a last minute (un-planned) trip to the grocery store, I decided to see what I could come up with using what we did have on hand.

 

Guess what? This Slow Cooker Italian Chicken turned out perfectly!  I served it with green beans, mashed potatoes, and some of those Country Crock Apples that were $.50 at Publix last week (those taste just like Cracker Barrel. . . ), and my little family gobbled down every bite on their plate. I’m planning to shred the leftover chicken for lunch to make a Caesar Chicken Wrap.  Here’s the recipe if you’d like to add it to your menu plan:

Slow Cooker Italian Chicken

Slow Cooker Italian Chicken

Ingredients

  • 1 - 2 pounds boneless skinless chicken breast
  • 1/2 cup olive oil
  • 1/8 cup parmesan cheese (I used the DiGiorno grated cheese)
  • 1 tsp minced garlic
  • 4 tsp Italian seasoning
  • 2 tablespoon minced onion
  • 2 tsp salt
  • 1/2 tsp garlic powder

Instructions

  1. Place chicken in slow cooker.
  2. Mix remaining ingredients, pour over chicken.
  3. Cook on low 6-8 hours, or on high 3-4 hours.
  4. Enjoy!
http://passionatepennypincher.com/2013/02/slow-cooker-chicken-pesto/

Here are the sale items and coupons you’ll want to watch for this week (2/20/13) to pinch those pennies at Publix this week on this meal:

  • Crisco Olive Oil 16.9 oz BOGO $5.99 at Publix
  • Or Extra Light Olive Oil 17 oz. $2.79 at Aldi’s
  • Perdue Chicken Breast Individually Wrapped Frozen 32 oz. $6.99, use $1/1 Perdue Chicken Breast
  • Sam’s Club also has 6 lbs. Daily Chef Frozen boneless skinless chicken breast for $10.98 (makes it $1.83/lb.)

 

Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

 

 

 

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Slow Cooker Nachos

 

 

Here’s one more favorite recipe for the Super Bowl, and the best part is to make these Slow Cooker Nachos, you can let your crockpot do most of the work.  If you’re in a hurry and don’t have time to cook them in the slow cooker, you can also try out these Restaurant Style Nachos, but these are a great way to save some room in your oven if you’re planning a busy day for your kitchen.

Slow Cooker Nacho Bake

Slow Cooker Nacho Bake

Ingredients

  • 1 lb ground beef, cooked and drained
  • 1 can refried beans (we were out of these, so I left them out!)
  • 1 can red kidney beans, undrained
  • 2 tablespoons tomato paste
  • 1 pkg. taco seasoning
  • 1 cup salsa
  • 1/2 cup water
  • salt and pepper to taste
  • 1 tsp. garlic powder
  • tortilla chips Tostitos
  • Shredded Cheese
  • Extra toppings (we used lettuce, tomatoes, onions, green onions, salsa and sour cream)

Instructions

  1. Brown ground beef in skillet on stove. Drain off any grease.
  2. Add ground beef, refried beans, kidney beans, tomato paste, taco seasoning, water, and garlic powder to crockpot.
  3. Cook on low 4-6 hours or high 2-3 hours.
  4. Preheat oven to 350 degrees.
  5. Arrange chips in the bottom of a large baking sheet.
  6. Spoon meat mixture over tortilla chips.
  7. Top with cheese and tomato.
  8. Bake for 10 minutes or until cheese has melted.
  9. Top with extra toppings, and enjoy!
http://passionatepennypincher.com/2013/01/slow-cooker-nachos/

 

 

Here are the sale items and coupons you’ll want to watch for this week (1/31/13) to pinch those pennies on this meal:

 

  • Breakstone’s Sour Cream 16 oz BOGO $2.59 at Publix or Dairy Sour Cream 16 oz. $1.49 at Kroger
  • Kraft Cheddar Cheese BOGO at Publix $3.99, use $1/3, $0.55/2 Kraft Cheese, exp. 2/20/13 (SS 01/20/13 R) regional coupon or Kroger Cheddar Cheese $1.99 at Kroger
  • Pace Salsa $2.50 at Publix or $1.50 in Kroger’s Mega Sale, use $0.50 off any TWO (2) Pace products or $0.40/2, $0.60/2 Pace Product, exp. 2/24/13 (SS 01/27/13 R) regional coupon
  • Tostitos Tortilla Chips, Party or Family Size, 14.5 to 20 oz bag $3.50 at Publix or Tostitos Tortilla Chips 10 oz. $2.49 in Kroger’s Mega Sale
  • Ground Chuck, 3.49/lb at Publix, or Ground Chuck $2.49 at Kroger (sold in 5 lb. rolls)
Looking for more yummy Super Bowl Recipes? Try these out:

 

 

Recipe adapted Full Bellies Happy Kids.  Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Red Lobster Cheddar Biscuits

Looking for more penny pinched recipes? Find more HERE, and sign up for free daily emails to keep up with all our meals & deals!

I finally made these Red Lobster Cheddar Biscuits after my friend Shannon kept reminding me how yummy they were . . . and of course they’re even a little more delicious because the Bisquick is such a good price this week at my favorite grocery store!  On Monday night I hurriedly mixed these yummy biscuits up, and they were so simple, used only five ingredients (which were all in our pantry), and tasted just delicious. (My kids declared them better than Red Lobster!)

 

You can easily double the batch, and freeze them after they’ve baked . . . then just warm them up on a busy weeknight. If you don’t have any Bisquick in your cupboards, print this $.50/1 Bisquick coupon to help you pinch those pennies further while you shop!  If you enjoy baking homemade biscuits, you’ll also want to try out these Simple Seven Up Biscuits.

Red Lobster Cheddar Biscuits

Red Lobster Cheddar Biscuits

Ingredients

  • 2 cups Bisquick
  • 2/3 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup melted butter or margarine
  • 1/4 tsp garlic salt

Instructions

  1. Preheat oven to 450.
  2. Mix together first three ingredients.
  3. Beat well for 30 seconds.
  4. Drop onto ungreased baking sheet (mine made 12 biscuits.)
  5. Bake at 450 for 8-10 minutes.
  6. Mix together melted butter and garlic salt.
  7. Brush butter mixture on biscuits while still warm.
http://passionatepennypincher.com/2013/01/red-lobster-cheddar-biscuits/

 

Looking for more Restaurant Recipes? 

Check out Top Secret Restaurant Recipes Book 

 

 

 

 

 

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Macaroni Grill Rosemary Bread

Macaroni Grill Bread

 

We love (love, love, LOVE!), eating at Macaroni Grill, but feeding our family of five there can be so expensive! So when I came across this recipe for Macaroni Grill’s Rosemary Bread, I knew I had to try it out. It’s amazing what a simple loaf of bread can do to turn an ordinary spaghetti dinner into something worth coming to the table for, and the entire loaf was devoured by my family in well under ten minutes. (My kids love their bread!)

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You do need a bread machine for this recipe (I’ve had mine for 15 years and it is one of my favorite gifts ever!) While it’s a bit of a splurge initially, we use ours at least once every two weeks, and it really does make baking homemade bread so much easier.  I always figure I can make up a loaf of bread at home in less time than it takes to find a coupon and head to the grocery store! 😉  If you love Macaroni Grill Recipes, you’ll also want to try out this recipe for Macaroni Grill Chicken Milano ~ which works perfectly with those BOGO Sun Dried Tomatoes this week at Publix. Yummmm!

Macaroni Grill Rosemary Bread

Macaroni Grill Rosemary Bread

Ingredients

  • 2 1/2 cups flour
  • 1 tbsp rosemary
  • 1/4 tsp pepper
  • 1/4 tsp Italian seasoning
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 3 tablespoons olive oil
  • 1 cup warm water
  • 1 1/2 teaspoons dry yeast

Instructions

  1. Place all ingredients in bread machine.
  2. Set on dough cycle.
  3. Once dough is made, form into round circle and place on baking sheet or stone.
  4. Bake at 375 for 30-40 minutes, or until bread is done.
  5. Spread 1 tbsp butter or margarine on bread after cooked, and top with Parmesan cheese (optional)
  6. Dip in olive oil.
http://passionatepennypincher.com/2013/01/macaroni-grill-rosemary-bread/

Recipe adapted from All Recipes. Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Alternative Green Bean Casserole Recipe

Green Bean Casserole

If you’re looking for an alternative Green Bean Casserole recipe for this Thanksgiving, this recipe is for you! While I like the traditional Cream of Mushroom Soup Green Bean Dish, I’m not a huge fan of cream soups so I thought we’d try this out.

 

Of course I still had to use French’s Onions because Green Bean Casserole without French’s Onions would just be wrong, but you could also take those out if your family doesn’t love them. Either way, this is a great alternative to the regular recipe, and a different dish to add to your Thanksgiving Feast.  (And if you’re looking for a full meal to make this week with those yummy French’s Onions, try out my absolute favorite Heaven Sent Cheesy Baked Spaghetti recipe ~ I promise, you’ll love this one and it works great with all the sales this week!)

Green Bean Casserole {No Cream Soup}

Green Bean Casserole {No Cream Soup}

Ingredients

  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1/4 cup onion
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup French's Onions
  • 3 cans French style Green Beans

Instructions

  1. Heat oven to 350.
  2. Melt 2 tbsp butter over medium heat. Saute onion until transparent, then stir in flour until smooth and cook one minute.
  3. Add in salt, sugar, and sour cream. Stir in green beans and mix thoroughly.
  4. Transfer mixture to casserole dish. Sprinkle with cheddar cheese.
  5. Bake 30 minutes.
  6. Sprinkle French's onions on top, bake an additional 3-5 minutes.
  7. Enjoy!
http://passionatepennypincher.com/2012/11/alternative-green-bean-casserole/

 

Here are the sale items you’ll want to watch for this week:

 

 

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Homemade Slow Cooker Macaroni & Cheese

 Slow Cooker Mac & Cheese

If you enjoy this recipe, I’d sure love for you to share it with your friends on Pinterest, and come join me there too!

 

 

As my son headed out the door on his way to school earlier this week, he said “Mom, can we please have Macaroni & Cheese for dinner tonight?”  Well, normally I don’t consider Mac & Cheese an entree, but I had everything we needed, and had been dying to try out some Slow Cooker Mac & Cheese in Mrs. Potts (I really didn’t think it would work . . . .)  Oh my goodness: it. was. perfect.

 

I’d seen several recipes for macaroni & cheese in the crockpot and read reviews saying they usually came out mushy, but this one was just right!  I skipped a few steps in the original recipe to make life easier, so it should take you ten minutes or less to get this recipe thrown together.   All I added were some biscuits, green beans, salads and applesauce, which made for one yummy frugal feast at our house.  If  you’ve got some macaroni-and-cheese loving kids at your house I’m betting they’ll enjoy this one too!

 

I was thinking that if your family makes macaroni and cheese for Thanksgiving, this would be perfect it as it can cook in the slow cooker while your oven and stovetop are overloaded. Woot! 🙂

 

Slow Cooker Mac & Cheese

adapted from Food.com
Ingredients
  1.  1 box uncooked elbow macaroni (about 2 cups) Ronzoni Pasta, 9 to 16 oz pkg – $0.80 at Publix
  2. 4 tablespoons butter
  3. 2 1/2 cup grated cheddar cheese Sargento Shredded Cheese $3 at Publix, use $1.50/2 Sargento Shredded Cheese (Publix Printable) or found in store stacked with 
  4. 1/2 cup sour cream
  5. 1 can condensed cream of chicken soup Store brand is probably the cheapest ~ I just realized the original recipe called for a can of condensed cheddar cheese soup, but we used cream of chicken and it was delicious! 🙂
  6. 1/2 tsp. salt
  7. 1 cup whole milk  (we only had 1% but it worked fine)
  8. 1/2 tsp. black pepper
Serve with:
Directions
  1.  Boil macaroni for six minutes and drain.
  2. Meanwhile, spray slow cooker with cooking spray and soften butter for a few seconds in the microwave to make everything easier to combine.
  3. Once pasta is cooked, combine all ingredients in slow cooker and stir well.
  4. Cook on low for between 2 and 2 1/2 hours, stirring about every thirty minutes.
  5. Enjoy!

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

 

 

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Homemade Quick Yeast Rolls

 

 

I’ve always heard that the stomach is the way to a man’s heart, but never realized just how young that might start.  This morning my (usually very sweet!) twelve year boy and I were a bit on the fussy side with one another, and I had just about had it with him.  (Who knew raising a twelve year old is almost as hard as raising a four year old . . . I thought by now it would get easier one of these days!)  I left his bedroom, walked downstairs to pop these homemade rolls in the oven, and within ten minutes I had the most kind, sweet, appreciative boy standing next to me in the kitchen.  And all it took was a few homemade rolls!

 

These were a lot easier to make than you might think, and totally worth the effort.  I don’t know that they’re quite as simple as those Simple 7UP Biscuits, but they’re not much more work, and if I can bake them up perfectly I know you can too.  Jackson gobbled down two with some honey from a local farmer’s market, but they would also be delicious with some Homemade Cinnamon Butter. According to him, they’re the best rolls I’ve ever made, and we had just a wonderful rest of our morning. 🙂

 

 

 

 

Homemade Quick Yeast Rolls

recipe adapted from All Recipes

Ingredients

  1. 2 tablespoons shortening
  2. 3 tablespoons white sugar
  3. 1 cup hot water
  4. 1 (.25 ounce) package active dry yeast
  5. 1 egg, beaten
  6. 1 teaspoon salt
  7. 2 1/4 cups all-purpose flour

Directions

*Note ~ I doubled the recipe to get 24 rolls, but this is the recipe for a single batch.

  1.  In large bowl, mix together shortening, sugar and hot water. Let the water cool until it’s lukewarm, then add the yeast.
  2. Once yeast is dissolved, add in the egg salt and flour.  Allow the dough to rise until it’s doubled in size. (Tip ~ to help the dough rise quickly, I always set it out on my back porch covered in plastic wrap in the summertime. . .  it’ll rise in no time ~ I think I set mine out to rise for about thirty minutes.)
  3. Divide dough into 12 muffin cups, and allow to rise again until doubled in size. The dough will be a bit sticky as you’re dividing it, so you may need to flour your hands before trying to mix them.  You can also let this second batch rise underneath the oven light to make this rise also go a little more quickly.
  4. Bake for ten minutes in oven at 425 degrees.  Let cool for a few minutes (although we ate them piping hot out of the oven!), and enjoy.

 

 

Thanks to All Recipes for another great recipe!  Need a little more menu inspiration? Start HERE

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Simple Side Dish: Melodie’s Green Beans

My friend Shannon emailed me earlier this week with this picture of her sister-in-law’s best ever green bean recipe, and told me I absolutely had to try it! I make a similar recipe on low heat on the stove top that cookes throughout the day with just some bouillion cubes, but will definitely try adding a little onion and olive oil the next time we make it.
If you’d like to liven up a plain old side dish in your home, this would be a great recipe to try out, and if you get a chance to make them before I do, let me know what you think! (Don’t worry Shannon, they’re on our menu plan for Monday!) 🙂

 

Melodie’s Green Beans

Ingredients

  1. olive oil Pompeian Imported Olive Oil BOGO $5.99 at Publix, use $1/1 Pompeian Olive Oil or OlivExtra Plus printable or
    $1/1 Pompeian Extra Virgin Olive Oil, exp. 8/31/12 (SS 06/03/12 R)
  2. 3/4 cup chopped onions
  3. 2 cans green beans Libby’s Canned Vegetables BOGO $1.19 at Publix
  4. 1 chicken bouillion cubes

 

Directions

  1. Put a tablespoon of olive oil and onions in skillet and add two cans green beans.
  2. Mix in bouillion cubes.
  3. Cook on medium/high heat for 20 minutes, stirring occasionally.
  4. Serve and enjoy!

 

By the way, Shannon’s sweet little girl is having her fifth birthday today, and she’s donating her toys to children at Child Life Services at Vanderbilt Hospital in Nashville.  Happy Birthday Faith!!!

Need a little more menu inspiration?  Start HERE.

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Simple Meal Deal: Buttered Chicken With Mashed Potatoes

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I have a confession to make:  I tried out a new recipe yesterday in Mrs. Potts to post for you, and it completely bombed at our house.  (Each night after we eat dinner, I look at my husband and ever-so-sweetly ask “Umm… is this one good enough to share on PPP?”)  It doesn’t happen very often, but last night he let me know that our meal did not need to make it over here, so I found a few recipes that I posted way back in 2010 that we  absolutely loved, and decided to share them with you again. (WHEW!)

This was probably one of our absolute favorite chicken recipes from a website called Full Bellies Happy Kids.  While she is no longer posting, you can find some absolutely delicious meals over on her site, and I definitely recommend you taking a look around while you’re there!  Here’s the recipe (yummmmm . . . )

 

Buttered Chicken

Ingredients

  1. 2 large eggs, beaten
  2. 1 cup Ritz  crackers, crushed Ritz Crackers BOGO $2.99, at Publix Use $1/2 Nabisco Crackers printable
  3. 1/4 tsp garlic powder, or 1/2 tsp garlic salt
  4. 1/2 tsp black pepper
  5. 4 boneless, skinless chicken breast halves Boneless Skinless Chicken Breasts $2.24/lb at Publix or $2.79 lb at Bi-Lo; you can also get the Gold’N Plump All Fresh Chicken Breasts 20 oz for $4.99 at Target and use this $1.50/2 Gold’N Plump All Fresh or Frozen Chicken printable stacked with $1.50/2 Gold’N Plump Chicken Item Target printable
  6. 1/2 cup butter, cut into bits Use $0.75 off 1 lb. of LAND O LAKES Half Stick Butter

 

Directions

  1. Preheat the oven to 375.  Place eggs in shallow bowl, and cracker crumbs in another shallow bowl.
  2. Mix garlic powder (or garlic salt) and pepper with cracker crumbs.
  3. Dip the chicken breast in the egg, then in the cracker crumb mixture, coating them well.
  4. Place in 9×13 baking dish and drop pieces of butter all around the chicken.
  5.  Bake for 30-35 minutes until chicken is no longer pink and the crumbs are nicely browned.

Serve with . . .

  • Mashed Potatoes Florida Red Potatoes, 5 lb bag, 2.99 at Publix or 5 lb. bag Russet Potatoes just $2.50 at Winn- Dixie
  • Fresh Express Salad Kits BOGO $3.99 at Publix
  • Stockpiled Canned or Frozen Veggies I don’t see any great deals this week!

Looking for more ideas of what to do with that bargain chicken breast this week?  Try out my favorite chicken marinade recipe on the grill!

Thanks so much to Full Bellies Happy Kids for this yummy recipe.  Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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Simple Side Dish: Garlic Mashed Potatoes

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I ran into Publix today and noticed they had their red potatoes on sale for $2.99 per bag. . . which isn’t a huge sale, but we love red potatoes so I decided to grab them! I’m not quite sure that I loved them quite as much as these Roasted Garlic Potatoes (those are just amazing . . . ), but they were so easy and better than plain old mashed potatoes.  Here’s how to make them if you’d like to liven up potatoes at your house for dinner ~

 

Garlic Mashed Red Potatoes recipe adapted from All Recipes

Ingredients

  • 8 medium red potatoes, quartered On sale $2.99 at Publix
  • 3 cloves garlic, peeled I used 2 tsp. refrigerated minced garlic, I love that stuff and it’s so convenient!
  • 2 tablespoons butter or margarine $1.25/1 I Can’t Believe It’s Not Butter or $.75/1 Land O Lakes Butter
  • 1/2 cup fat-free milk, warmed
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
Directions
  1. Put potatoes & garlic in saucepan & cover with water.
  2. Bring to boil, then reduce heat and simmer covered for 20-25 minutes, until potatoes are tender.
  3. Drain well, then add butter, milk & salt and mash potatoes.
  4. Stir in Parmesan cheese.
Thanks for another great recipe, All Recipes! Also thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals! If you need a little more menu inspiration, check out the Recipe Index.

 

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Easter Side Dish: Paula Deen’s Deviled Eggs

This is our ridiculously silly egg tray that my daughters helped make last year at one of those paint-your-own-pottery places. The chicks are my girls’ thumb prints… and my sweet niece painted the rest of the chicks for us! 🙂

 

My mother-in-law makes the best deviled eggs.  Ever.   When I realized we’ll be home this year for Easter (meaning none of those yummy eggs . . . ), I knew I needed to find a good recipe!  Because she’s made them forever, she just kind of makes them as she goes along, and has no recipe.  EEK!

 

Last night I decided to try out this Paula Deen recipe to see if it comes anywhere close, and they were just perfect.  Here’s how to make them if they’re on your menu plan this Easter (but you’re not sure of the recipe either . . .)

 

Paula Deen’s Deviled Eggs recipe courtesy of Food Network

 

Ingredients

  1. 7 large eggs, hard boiled and peeled Use $0.55/2 Incredible Edible Eggs printable 
  2. 1/4 cup mayonnaise BOGO $4.70 at Publix, use $1/1 Hellmann’s Product or  $.60/1, $1/1 Hellman’s Mayonnaise 3/25/12 RP
  3. 1 1/2 tablespoons sweet pickle relish Mt. Olive Relish BOGO $2.90, use $1/1, $0.75/1 Mt. Olive Pickles, Peppers or Relish Product, exp. 4/8/12 (SS 01/22/12 R)
  4. 1 teaspoon prepared mustard Use $0.30/1 French’s Classic Yellow or Spicy Brown Mustard, exp. 5/31/12 (SS 03/25/12)
  5. Salt and pepper, for taste
  6. Paprika, for garnishing

Directions

  1. Slice eggs in half lengthwise.  Put yolks in small mixing bowls.
  2. Mash yolks with a fork, then add mayonaise, pickle relish & mustard.
  3. Add salt & pepper to taste.
  4. Fill egg whites with the yolk mixture and garnish with paprika.
  5. Refrigerate until ready to serve.

 

Do you have a great recipe for Deviled Eggs that your family loves? We only eat these once a year, so I’d love to hear any other suggestions!

 

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, check out the Recipe Index

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Easter Side Dish: Broccoli Cheese Casserole

Looking for another simple recipe to add to your Easter Sunday feast?  This is our family’s favorite casserole recipe, and I’m betting your family will love it too.  It’s so easy to make, goes great with the sales at Publix this week, and is always a crowd pleaser!

 

Serve it with Corn Casserole, some Sister Schubert Rolls, and Slow Cooker Brown Sugar Ham or Slow Cooked Maple Glazed Ham and your Easter meal will be all ready to go. (And yes, I know this is far from a healthy dinner, but it’s a Holiday so nobody’s counting . . .right?) 😉

 

Broccoli Cheese Casserole

Ingredients

  1. Frozen Broccoli I use two bags of Birdseye Chopped Broccoli, on sale 50% off at Publix, use $.50/1 Birdseye Steamfresh Chef’s Favorite or $.50/2 Birds Eye Steamfresh varieties 4/1/12 SS
  2. 16 oz. Velveeta
  3. 3/4 stick of margarine $1/2 Land O Lakes Margarine printable
  4. 1 sleeve Ritz crackers Nabisco Ritz Crackers BOGO $3 at Publix, use 
  5. 1/4 stick margarine $1.25/1 I Can’t Believe It’s Not Butter

 

 

Directions

  1. Cook broccoli in microwave.
  2. Meanwhile, melt Velveeta & 3/4 stick margarine on stove top over low heat.
  3. Thoroughly drain broccoli.  (You’ll want to press out as much excess water as you can so that the Cheese Sauce doesn’t become runny.)
  4. Stir together broccoli and velveeta mixture, then put in 8×11 casserole dish.
  5. Melt remaining 1/4 stick of margarine in margarine.  Crush Ritz crackers and mix with margarine, then top Broccoli Cheese mixture with crackers.
  6. Bake at 350 for 30 minutes, until cooked through and crackers begin to brown.  Enjoy!

 

 

 

 

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, check out the Recipe Index


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Easter Treat: Resurrection Rolls

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Back when my husband and I were first married, I made these Resurrection Rolls and we absolutely loved them.  Somewhere along the way though, I completely forgot about them until a PPP reader recently reminded me about them, so we of course had to try them out again. 🙂  They’re one of those great recipes that use up a few Pillsbury Crescent Rolls  (is it possible to mess up a Pillsbury Crescent Roll?  we did of course use the reduced fat variety . . .), and are just a fun treat to make each Easter.  My kids helped me make them last night, and promptly devoured a few almost the minute that I pulled them out of the oven.

 

So why are they called Resurrection Rolls?  Well, you use a marshmallow for the recipe, but when the sweet rolls bake up, the marshmallow disappears, so the “tomb” is found empty.  We had an interesting discussion about it last night, and this morning my sweet four (almost-five-tomorrow!) year old asked ~ “Momma, Why did Jesus have to die on that cross?” 

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Now, while there are definitely some spiritual lessons to be learned here, we also had to try out what would happen to a Peep because, well, we were just curious if it would work  as well as the marshmallow did! 🙂  Oh my heavens, that extra bit of sugar goodness made some seriously yummy rolls!  These are a great treat any time of year, and we made a double batch but have gobbled down just about every bite already. . . and hope you enjoy them too!

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Resurrection Rolls (we doubled the recipe)

Ingredients

  1. 1 package Crescent Rolls reduced fat are fine
  2. 8 large marshmallows or Peeps 🙂
  3. 1/4 cup melted butter or margarine
  4. 2 tbsp. cinnamon (find it at Aldi for $1)
  5. 2 tbsp. sugar

Directions

  1. Mix together cinnamon and sugar in small bowl.  In another bowl melt margarine.
  2. Dip marshmallow into butter, then into cinnamon sugar.
  3. Roll marshmallow in crescent roll, pinching together at the seams.
  4. Roll crescent roll in butter, then cinnamon sugar again.
  5. Bake in 400 degree oven for 12-14 minutes.
  6. Enjoy!
*Note – you may want to put some aluminum foil underneath these while they’re baking as the marshmallow goo tends to leak a bit.  (Don’t forget about the great deal on aluminum foil at Publix this week!)

 

 Do you have any special treats that you plan to make this Easter?  I’d love to hear what they are in the comments section. Thanks so much for reminding me about this recipe, Jennifer…. they’re so good!

 

 

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Easter Side Dish: Corn Casserole

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Believe it or not, I have never made Corn Casserole before, but after having it this weekend on a Scrapbooking Retreat I decided it was time to make it at home!  It also matchups up so well with the current sale ad at Publix, and would be a great dish to add to your menu plan for Easter Sunday.  I’d love to know if you’ve tried any variations on this recipe, but this old faithful recipe was just delicious!

 

Corn Casserole

Ingredients

  1. 1/2 cup butter, melted Use $0.50/2 Land O Lakes Butter, exp. 5/31/12 (SS 03/18/12 R)
  2. 2 eggs Save $.55/2 dozen eggs
  3. 1 8.5 oz. package dry corn bread mix
  4. 1 can whole kernel corn, drained Del Monte Canned Vegetables BOGO $1.38 at Publix, use $1/4 Del Monte Canned Vegetables, Tomatoes or Fruit printable or $1/5 Del Monte Canned Vegetables, exp. 4/12/12 (RP 02/19/12 R)
  5. 1 can creamed corn Del Monte Canned Vegetables BOGO $1.38 at Publix, use $1/4 Del Monte Canned Vegetables, Tomatoes or Fruit printable or $1/5 Del Monte Canned Vegetables, exp. 4/12/12 (RP 02/19/12 R)
  6. 1 cup sour cream Breakstone’s Sour Cream 16 oz cup BOGO $2.60 at Publix

 

Directions

  1. Preheat oven to 350, and grease a 9×9 baking dish.
  2. Mix together butter, eggs, corn bread, corn and creamed corn, and sour cream.  Add to baking dish.
  3. Bake for 45 minutes until top is golden brown.

 

Recipe adapted from All Recipes. Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery.

 

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Oven Baked Asparagus Fries (Gluten Free)

This is a guest post from my friend Nancy at Real Food, Allergy Free.  I know many of you have gluten allergies in  your home, and she runs a great website with unique ways to create yummy meals for your family.  I’ll be honest, I would never have thought to make asparagus fries, but what a great idea, and a great way to sneak a few veggies to your kiddos!

 

Hi, I’m Nancy.  I run a small blog, Real Food, Allergy Free, that focuses on real food that is free of the top eight allergens.  The top eight allergens are: dairy, egg, wheat, soy, peanut, tree nut, fish and shellfish.  Sometimes cooking with these restrictions requires quite a bit of creativity.  My goal is to keep things simple and tasty, so that even non-allergic people will love my recipes.

Today I am sharing my recipe for Oven Baked Asparagus Fries.  These savory asparagus are crispy on the outside and tender on the inside.  These guys are kid –friendly.  You can pick them up with your fingers and dip them in ranch if you want.  Adults will find them tasty enough on their own.

Asparagus is one of those early crops, so now is the time to buy it.  I noticed it is on sale at Publix and Kroger this week.  If you are looking for more asparagus recipes, check out this Roasted Asparagus and Artichoke Salad.

The next time I make these, I think I’ll put the tips on one pan and the stalks on another pan so I can cook the stalks a little longer than the tips.

Oven Baked Asparagus Fries (gluten-free)

Ingredients:

  1. 1 bunch Asparagus (I find the thinner ones are most tender)  On sale $1.99/lb. at Publix or $1.69/lb. at Kroger
  2. 4 Flax Eggs or 4 eggs, lightly beaten
  3. Palm Shortening or your favorite oil to grease the pans
  4. 3 cups Corn Flakes (gluten-free or regular)
  5. 1 tsp Garlic Powder
  6. 1 tsp Onion Powder
  7. 1 tsp Salt
  8. ½ tsp Oregano
  9. ½ tsp Pepper

 

Directions:

  1. Prepare flax eggs according to directions here or lightly beat real eggs.
  2. Preheat oven to 375.
  3. Liberally grease cookie sheet or baking pan.
  4. Chop the tough ends off the bottom of the asparagus.  Cut the asparagus in half.
  5. In a food processor, blend corn flakes, garlic powder, onion powder, oregano, pepper and salt.  Do not over blend.  You want your mixture to be very coarse.  Transfer to a shallow dish.
  6. Dip asparagus into egg and then into corn flake mixture.
  7. Place on greased baking sheet.
  8. Bake at 15-20 minutes or until tender.  You may want to cook the stalks a little longer than the tips.
Looking for more allergy free recipes?  Check these out: 

Nancy is a God fearing, family loving, and homeschooling mom to four. You can find her at www.RealFoodAllergyFree.com where she shares her family’s favorite recipes that are free of the top 8 common food allergens (egg, dairy, wheat, soy, fish, shellfish, peanut, tree nut).

 

 

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What’s For Dinner: Slow Cooker Orange Chicken With Sesame Noodles

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My hubby came home earlier this week as I was trying to get a decent photograph of this meal and said “Wow . . . that looks like a real cook’s recipe!” Now, how on earth am I supposed to take that one? He and my kiddos gobbled it down for dinner, and even fought over the leftovers for lunch the next day. My son claimed it one of the best meals he’d ever eaten, and even said “gosh, I think I want to live in Japan so we can have these noodles all the time!” (Apparently they reminded him of our local Japanese Steakhouse.)

A huge thanks to PPP reader Jennifer who sent over the recipe for the noodles. The chicken was good on it’s own, but the noodles just make it fantastic. They also took only a few extra seconds to whip together – just cook your spaghetti and whisk together the ingredients for a yummy sidedish! (Thanks so much Jennifer . . . we loved those noodles and will be making them again & again!)

Slow Cooker Orange Chicken adapted from Six Sisters Stuff
Ingredients
  1. 1 lb. boneless chicken breasts, chopped into small chunks Tyson Boneless Skinless Chicken Breasts On Sale $2.49/lb at Kroger, On Sale $2.29 lb. at Bilo, or $2.35/lb. at Winn Dixie
  2. 1/3 cup flour
  3. olive oil Use $1/1 Filippo Berio Olive Oil printable
  4. 1/2 Tbl. salt
  5. 1 teaspoon balsamic vinegar Use $.50/1 Pompeian Vinegar, I substituted with Red Wine Vinegar because that’s what was in the pantry
  6. 3 Tbl. ketchup
  7. 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds) Use B1G1 Old Orchard Frozen Juice printable ~we used the Orange Pineapple Old Orchard Concentrate
  8. 4 Tbl. brown sugar

Directions

  1. Mix orange juice, brown sugar, vinegar, salt, and ketchup. Set aside.
  2. Add flour to a small bowl. Dip the chicken breast chunks in flour and shake in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
  3. Heat olive oil in skillet and brown the chicken (remember that the chicken will cook in the crockpot, so it just needs to be lightly browned.
  4. Once chicken is browned, add the chicken pieces to your crockpot. Cover the chicken with orange juice mixture and stir the ingredients.
  5. Cook on low five hours or high 2-3 hours.
  6. Serve over noodles or rice.

Sesame Noodles

Note: We halved the recipe which was plenty for our family, but not enough for leftovers. Next time I’ll make the whole batch!

Ingredients

  1. 1 lb any long, thin pasta we used angel hair pasta
  2. salt
  3. 1/4 cup low sodium soy sauce Use $1/1 Kikkoman Soy Sauce
  4. 2 tablespoons sugar
  5. 2 cloves garlic, minced
  6. 2 tablespoons sesame oil
  7. 1/4 teaspoon crushed red pepper flakes optional – we didn’t use them because our kids can’t stand spicy stuff 😉
  8. 2 tablespoons olive oil Use $1/1 Filippo Berio Olive Oil printable
  9. 3 green onions, sliced optional (they weren’t in the fridge so we didn’t use them. . . )
  10. 2 tablespoons cilantro, chopped optional (we didn’t use these either!)

Directions

  1. Cook pasta according to package directions, making sure to add a big pinch of salt to the water.
  2. Reserve 2 tablespoons of the pasta water before draining.
  3. Meanwhile in a large bowl add soy sauce and all other ingredients except onions and cilantro.
  4. Stir with a whisk to combine.
  5. Add cooked pasta and reserved pasta water to soy sauce mixture.
  6. Stir well to coat.
  7. Sprinkle with onions and cilantro. Serve immediately.
Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery.
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Need An Easy Thanksgiving Side Dish? Try These Slow Cooked Mashed Potatoes

 

 

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Do you need to free up a little stove-top space on Thanksgiving, but not sure what to scoot off the stove?  Try making these simple potatoes ahead of time, and then let them warm up all day in the slow cooker.  These potatoes are pretty fantastic before you let them warm, but the yummy flavors cook up perfectly once cooked all day.  I found this recipe last year over at  A Year of Slowcooking (I love that site!) and posted it back in 2010, but decided it was a great time to pull it out again.

 

 

Slow Cooked Mashed Potatoes

 

Ingredients

  1. 5 pounds red potatoes
  2. 1 block cream cheese (I used light) Kraft Philadelphia Cram Cheese, tub or brick, 8 oz pkg – $1.25, use $0.50/2 Philadelphia Cream Cheeses Target printable if considered a competitor, $0.55/1 Select Philadelphia or Kraft Cheeses (Kraft Food & Family), $1.25/3 Select Kraft Dessert Brands, exp. 3/31/12 (Deliciously Simple Holiday Recipes)
  3. 1 cup sour cream (I used light)  $1/2 Breakstone’s Sour Cream printable
  4. 1 chicken bouillon cube
  5. 1/2 cup water
  6. 1 tsp. garlic powder
  7. 1 tbsp. dried parsley
Directions
  1. Wash and peel potatoes (I peeled them completely but you could leave some of the skin on if you want to.)  Cut in quarters, and place in a large pot, then cover completely with water.
  2. Bring the potatoes to boil on stove top and boil for 10 minutes or until tender.  Take 1/2 cup of the water out of the pot and add the bouillon cube to the water.  Drain potatoes and return to pot.
  3. Put cream cheese in pot with potatoes, add sour cream.  Pour the water in with the bouillon cube also.  Add parsley and garlic powder.
  4. Mash with a potato masher.  After smashing well, put potatoes in 4-6 qt crockpot.  Cook on high for 2 hours or low on four hours (I opted for low on four hours).  These can be kept warm as long as you need them to (if your crockpot has a warm setting), so this is a perfect recipe for Thanksgiving Day to keep warm while you cook up all the rest of your dishes. 🙂

 


Thanks so much to Stephanie at A Year of Slowcooking for this yummy recipe!  Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, check out the  the Recipe Gallery.

 

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Simple 7 Up Biscuits

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I found these simply delicious (easy!) biscuits over on Pinterest, and knew my little crew would love them . . . and oh my goodness they sure did!  My husband took one bite and was hooked . . . however when I asked him what the secret ingredient he replied “ummmm . . . butter?”  Nope, no secret to that one here, but they’ll never guess that the 7-UP is in there (plus, it’s a great science experiment to let your kiddos watch as the 7-Up gets all foamy while you mix!)  We actually doubled the recipe and baked them in a 9×13 pan which worked perfectly for my bunch, so if you need a few more biscuits just double it up.

7 UP Biscuits  

Ingredients

    1. 2 cups Bisquick $0.50/1 Bisquick Baking Mix or Complete Pancake & Waffle Mix printable
    2. 1/2 cup sour cream $1/2 Breakstone’s Sour Cream printable
    3. 1/2 cup 7 Up
    4. 1/4 cup melted butter $1/2 Land ‘O Lakes Margarine, exp. 12/31/11 (ALL YOU Nov ’11), $0.50/2 Land O’Lakes Butter Packages, exp. 12/31/11 (SS 10/23/11), or $0.50/1, $0.35/1 Land O’Lakes Fresh Buttery Taste Spread, Margarine,Product, exp. 12/31/11 (SS 10/16/11)
Directions
  1. Cut sour cream into Bisquick mix.
  2. Add 7 Up and stir until it makes a soft dough.
  3. Use a little extra Biscuick to sprinkle onto counter top.  Pat dough out and cut into biscuits.  (I just use a small cup dipped in flour or Bisquick to easily cut biscuits.)
  4. Melt butter in 9 inch square pan in oven.
  5. Place cut biscuits into pan and bake at 450 for 12-15 minutes.
Serve with honey, or a little Cinnamon Butter . . . yummmmm! (and dinner, of course. . .) 😉
Recipe adapted from Plain ChickenThanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, check out the  the Recipe Gallery.

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Cheddar Bacon Ranch Pulls

 

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I found this recipe for Cheddar Bacon Ranch Pulls over on Pinterest, and oh my goodness, am I glad I found it!  I was looking for something different to take to a get-together on Halloween, and couldn’t find a single dip recipe that looked all that exciting.  This however was just delicious, easy, and a perfect appetizer to take.  If you’re making a pot of Slow Cooked Potato Soup or Chicken Tortilla Soup  anytime soon this would make a great addition, or serve it up while you’re watching some football this weekend. 🙂

 Cheddar Bacon Ranch Pulls

Ingredients

  1.  1 loaf sourdough bread, not sliced (round is best)
  2. 8-12 oz cheddar cheese, thinly sliced
  3. 3 oz bag Real Bacon Bits look for this near the cooked bacon; ours was near the meat department
  4. 1/2 cup butter, melted
  5. 1 Tbsp Ranch dressing mix
Directions
  1. Carefully slice sourdough bread both directions with a sharp serrated knife, being careful not to cut through the bottom of the loaf.
  2. Take cheese slices, and place in between cuts in the bread.  Then add bacon (you’ll want to push the bacon down into the cuts of the bread.)
  3. Mix together ranch dressing mix & butter.  Drizzle ranch/butter mix over bread.
  4. Wrap in foil & place on baking sheet.  Bake at 350 for 15 minutes.
  5. Unwrap foil, and continue to bake another 10 minutes on 350, or until the cheese is melted.  Serve warm . . . enjoy!

 

Thanks for the yummy recipe, Plain Chicken via Pinterest!

 

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What’s For Dinner? Scalloped Potatoes With Ham & Cheese

My friend Shannon sent over this recipe last night for Scalloped Potatoes with Ham & Cheese, and said it was a huge hit in her house!  We haven’t had a chance yet to try it out here, but my hubby told me tonight he’d like it added to the menu plan 🙂 (I can’t remember the last time we had Scalloped Potatoes . . .)

 

Scalloped Potatoes with Ham & Cheese

 

Ingredients
  1. 2 lb. red potatoes
  2. 2 tsp. butter
  3. 1-1/2 cups shredded cheddar cheese Kraft Shredded Cheese $2.50, use $1/2 Kraft Cheese Singles Target printable stacked with $1/2 Kraft Natural Shredded Cheese with a Touch of Philadelphia printable
  4. 2 tbsp. grated romano cheese
  5. 1/2 cup chopped onion
  6. 1-1/2 cups diced left over ham Smithfield Smoked Ham, Center Slices, 3.49/lb
  7. 1-1/2 cups 1% milk

 

Directions

  1. Preheat oven to 375 and spray 13×9 casserole with cooking spray.
  2. Thinly slice potatoes (peeling is optional and depends on what your family likes!)
  3. Layer half of the potatoes on the bottom of the pan.  Next layer half the onions, ham & cheese.
  4. Repeat layers.
  5. Dot top of casserole with butter, then add milk.
  6. Cover casserole dish with foil, and bake 1 hour, until bubbly.  Enjoy!

 

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, visit theRecipe Index or see updated recipes over HERE.

 


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Sweet Vidalia Onion Cornbread

 

 

Oh my goodness, this is some good cornbread.  You know, I don’t even like cornbread but I enjoyed a helping (and then some) of this yummy treat. . .  it was just so good! My neighbor mentioned that she made it over the weekend and after looking up the recipe I knew we had to try it out at our house too.  Let me just tell you that it made for  a seriously happy husband on a plain ole’ Monday night.

 

 

Vidalia Onion Cornbread adapted from Paula Deen on the Food Network

 

Ingredients

  1. 1/2 stick butter
  2. 1 large Vidalia or other sweet onion, chopped
  3. 8 oz. package cornbread mix I used Jiffy
  4. 1 egg, beaten
  5. 1/3 cup whole milk we only had skim and it worked out just fine
  6. 1 cup sour cream
  7. 1 cup shredded Cheddar cheese, divided
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon dried dill weed

Directions

  1. Set oven to 450.  Spray 8 inch baking pan with cooking spray.
  2. In saucepan, melt butter & saute it until translucent, about 3 minutes.
  3. Remove pan from heat & add the muffin mix, egg, milk, sour cream, 1/2 cup of cheese, salt, & dill weed.
  4. Mix together until thoroughly combined.
  5. Pour into prepared pan and top with remaining cheese.  Bake for 30 minutes, until set & toothpick comes out clean.
  6. Cool slightly before cutting in squares

Note:  we were in a hurry (of course!), so I baked mine in muffin tins at 450 for about 15 minutes to shorten the cooking time.  Next time I’m planning to make them in the 8×8 pan though!

 

 

Thanks to The Food Network for this delicious recipe!  If you need a little more menu inspiration, visit the Recipe Index or see updated recipes over HERE.


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