Homemade Peach Ice Cream

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

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

 

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

 

I’m SO … so … so glad we did!

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

 

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

 

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

 

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Mix the remaining ingredients into a large bowl.

 

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

 

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

Ingredients

3 cups ripe peaches, sliced and peeled

1 cup fat free half and half

1/2 cup sugar

1/2 cup whole milk

1/2 teaspoon vanilla extract

Directions

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

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Recipe adapted from Emily Bites.

 

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Whole Wheat Chocolate Chip Banana Muffins

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Whole Wheat Chocolate Chip Banana Muffins

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

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

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Ingredients

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

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Directions

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

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Adapted from AllRecipes.

 

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Looking for more recipes?  Here you go . . .

 

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Star Patriotic Pops

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Here’s such a fun patriotic treat to enjoy this summer! Super simple, and your kids will love helping you make these.

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Makes 4- prep- 5 minutes total time 4 hours 5 min

 

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INGREDIENTS / MATERIALS:

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DIRECTIONS:

  1. Wash and slice your pears into thin pieces.
  2. Use your star cookie cutter to cut out star shaped pears.
  3. Thaw your ice pops and fill 1/4 way full with the red ice pop, add in a few stars, place a lollipop stick in the center, and freeze for 1 hour.
  4. Now fill another 1/4 with the blue ice pop, add in a few more stars (you might need to center your lollipop stick at this point), and freeze for another hours.
  5. Repeat steps 3-4 until full and frozen.
  6. Place the plastic part of your mold under running hot water for 10-15 seconds, wiggle on your stick, and they will slide right out.

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*(apples can be used in place of pears as can a red and blue sports drink for juice)

 

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Looking for more patriotic desserts?

patrioticoreopops

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Small Batch Chocolate & Peanut Butter Crispy Rice Bars

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Need a quick treat for just a few? I love this recipe for a small batch of peanut butter rice crispy bars ~ perfect when you just want a quick treat in a small batch!

 

 

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Ingredients:

1 cup crispy rice cereal
1/4 cup corn syrup or honey
1/3 cup creamy peanut butter
1/8 cup sugar
2-3 tbs of chocolate chips

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Instructions:

  1. Add all ingredients to a small microwave safe bowl and microwave for 1 minute. Stir the ingredients and microwave another 20-30 seconds.
  2. Remove the mixture from the microwave, stir again and then add in the 1 cup of crispy rice cereal. Stir to combine the ingredients and coat the cereal.
  3. Drop by round spoonful onto wax paper or evenly spread in a small baking dish like this one. Let set and then cut into bars.
  4. Serves 1-2.

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More easy snack options:

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2 Ingredient Apple Chips

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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. 

 

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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.

 

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

 

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

 

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

 

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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!

 

 

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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!

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

skilletapplepie

 

 

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Skinny 7 Layer Dip

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You guys.

 

This is for you.

 

With Super Bowl Sunday right around the corner, I knew I needed to find a yummy appetizer on a skinny-slimmed up diet.
(Still working on the 21 Day Fix over here!)

 

It’s so simple, pretty penny pinched, and yummy too.

 

Honestly, the bulk of your calories on a dip come from the chips, so if you can serve it with celery you’ll skip a few calories too.

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Skinny 7 Layer Dip

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Ingredients:

8 oz container fat-free sour cream
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro (optional ~ I did not include cilatro)
1 (1 ounce) packet taco seasoning
5 dashes hot pepper sauce
1/2 lemon, juiced
3 cups shredded lettuce or broccoli slaw (I used broccoli slaw to add in a little better veggies)
1 (15 ounce) can black beans, rinsed and drained
2 (11 ounce) cans Mexican-style corn, drained
1 cup chunky salsa
1 cup shredded Mexican cheese blend
1 (2.25 ounce) can sliced black olives, drained
1/4 cup sliced green onions
1 Roma (plum) tomato, chopped

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Directions:

  • In small bowl, mix sour cream, garlic, cilantro, taco seasoning, hot pepper sauce and half of the lemon juice until blended
  • Spread shredded lettuce or broccoli slaw over a 12-inch serving platter.
  • Next layer on black beans
  • Top with can of drained Mexican-style corn
  • Then top with sour cream mixture
  • Layer salsa on top of the sour cream mixture
  • Top with Mexican cheese, black olives, green onions, and tomato.
  • Serve cold with chips.

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Super bowlsplurges (1)

Take a look at these 12 lightened up Super Bowl Splurges.

 

And, if you’re looking for a few more Super Bowl favorites that aren’t quite so healthy, 🙂 here you go . . .

Recipe adapted from allrecipes.

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Chex Mix: Crock Pot vs. Oven?

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Has anyone else been curious if Chex Mix worked in the Crock Pot? After seeing a few pins on Pinterest where people used their crock pot, I was too! So, this year when my hubby mixed up his annual big batch, we decided to bake half in the oven and cook the other half in the slow cooker.

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Now, y’all know I’m a big fan of Mrs. Potts, but this time it just wasn’t a win for me. We mixed everything up according to our regular recipe, then dumped half in the crockpot and baked the other half in our oven.

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We cooked the Chex Mix in the slow cooker with the lid on according to several posts I’d seen, and stirred it every 30 minutes. 

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The results? 

The oven clearly (overwhelmingly!) won.

The batch made in our slow cooker tasted almost stale, so during the last 30 minutes we took the lid off which seemed to help a bit. However, it just wasn’t as good, and we ended up throwing most of it away.

 

If you’ve had better luck making Chex Mix in your crock pot I’d love to hear about it, but I’m thinking we’ll stick with the oven from now on. 🙂 

Homemade Chex Mix

Ingredients

  • 1 box Cheerios
  • 1 box Wheat Chex 
  • 1 box Corn Chex
  • 1 box Rice Chex
  • 2 bags thin pretzels
  • 1 can mixed nuts
  • 1 jar regular peanuts
  • 1 lb. margarine
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper or red pepper
  • 1 tsp. celery salt
  • 1 tsp. worcestershire
  • 1/2 tsp. tabasco sauce

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Directions

  1. Mix together first seven ingredients.
  2. Melt margarine over low heat.  Add worcestershire, tabasco sauce, garlic powder, cayenne pepper, and celery salt.
  3. Slowly drizzle margarine mixture over dry ingredients.
  4. Bake at 200-225 for 2 hours, lifting and stirring every 20 minutes.

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If you need a little more menu inspiration, visit the Recipe Index, and  join Passionate Penny Pincher on Facebook to keep up with all the meals & deals. And, don’t miss 12 more Christmas Treats you need to make this year!

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4 Ingredient Homemade Slow Cooker Applesauce

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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!

 

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

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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!

 

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If you need a little more menu inspiration, go HERE

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The Best Bread Machine Dough Recipe

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breadpinimageThis is the best bread machine bread you will ever eat. 

 

And it’s easy.

 

You’re welcome. 😉

 

I’ve made it for years about once a month, and every time I pull down my bread machine out of the pantry my family gets a wee bit excited. Last week as I was driving my 15 year old home from band practice before dinner I said “Guess what I made?”

 

“Chicken and dumplings?”

 

Nope.

 

“Italian Beef?”

 

No.

 

“Some chocolate chip cookies?”

 

Seriously kid? Nope – not that either. Homemade bread! I really am the best mom, right?

 

“Mmmmm . . . yup, you really are the best mom.” 😉

 

Folks, this kid is a sophomore so I only have a few more years to convince him my cooking is worth coming home for once he scoots off to college. If chocolate chip cookies, homemade bread and chicken and dumplings do it, you can bet we’ll be eating a lot of those for the next few years . . . 

 

I can’t make it more often than once a month because I have very little self control when it comes to a loaf of warm homemade bread in the kitchen, but when I do it’s just a happy treat for the whole family. It’s so simple to make and takes about 5 minutes of effort ~ so worth it if your family loves homemade bread too!

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Bread Machine Dough

Ingredients

  • 1 cup warm water (110 – 115 degrees)
  • 1 tablespoon milk
  • 2 tablespoons oil
  • 2 tablespoons honey (if you don’t have any you can skip it and it turns out fine)
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 3 cups all purpose flour (can also substitute with half whole wheat flour)
  • 2 teaspoons instant active dry yeast or active dry yeast

Bread Machine Directions

  1. Put ingredients in the order above into bread machine (you don’t need to stir it , just dump it in!)
  2. Set bread machine on dough setting, and let it make the dough for you.
  3. Once dough is made (it takes my machine about 1 1/2 hours to make), remove dough and place in loaf pan.
  4. Let rise for about 30 minutes to an hour if you have time – sometimes when I don’t I just go ahead and bake it and it works out fine.
  5. Bake in 350 degree oven for 30 minutes, and enjoy!

Note – if you’re away from home during the day you can let the bread machine do all the work for you, I just don’t like the weird shape that my bread comes out in when I use the machine so choose to make it on the dough setting and then bake it in a loaf pan.)

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If you don’t have a bread machine . . .

First, say a prayer that you’ll find one at a yard sale (I really do love mine ~ and today only Amazon actually has one as it’s Amazon Gold Box Deal for $79, which is a great price while it lasts!)  Then, go over HERE to see Tammy’s step by step instructions on how to make the dough at home – it really isn’t that hard, and she does a fabulous job giving step-by-step instructions! 

 

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If your family loves bread like mine does, try out some Best Ever Cinnamon Bread too.

So. good.

 

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Looking for a bread machine? This one is currently priced at $59 and the best price I see ~ check it out over HERE.

 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/

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Recipe adapted from GimmeSomeOven.

 

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The Best Spinach and Artichoke Dip

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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

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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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Simple Spooky Halloween Treats

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My friend Cathy shared these cute “spooky” snacks on her Facebook page, and I thought they were way too cute (and easy) so I had to share them with you! All you need is pretzel sticks and string cheese for the brooms, apples, peanut butter and marshmallows for the teeth, and mandarin oranges with a sharpie for the jack-o-lantern.

Jack O Lantern Quesadillas

I just loved these (and have all the items in my kitchen to surprise my kids with them after school today too.) You can also have fun making these cute Jack-O-Lantern Quesadillas – such fun simple treats to enjoy this Halloween!

Thanks so much for the smart idea Cathy – I love it! 😉  See more penny pinched recipe ideas over HERE.

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{Lightened Up} Pumpkin Chocolate Chip Bread

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I’m so excited about this new recipe for Pumpkin Chocolate Chip Bread that I tried out this week! While I love my usual pumpkin bread recipe (it’s so good), I love that this one calls for only whole wheat flour, substitutes the oil for applesauce, and tastes oh-so-good.

 

Most of the recipes that I bake with whole wheat flour call for half whole wheat and half regular white flour, so I wasn’t quite sure how this one would do. It definitely is a little more dense than our regular recipe, but it still tastes delicious. It has 155 calories per serving and 2.9 grams of fat per serving (assuming 12 servings per loaf), which is half the calories of my regular recipe that has about 319 calories per serving and 12.6 grams of fat. I’m pretty sure I won’t make my old recipe again after tasting how yummy this one was!

 

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

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Pumpkin Chocolate Chip Bread

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup canned pumpkin pie filling (I think I may try substituting it with canned pumpkin next time to cut down on some of the sugar)
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup white sugar
  • 1 egg
  • 2 egg whites
  • 3/4 tsp cinnamon
  • 1/2 cup miniature chocolate chips

Instructions

  1. Heat oven to 350 and grease 9x5 loaf pan.
  2. Whisk together flour, baking soda, and salt.
  3. In a separate bowl, stir together pumpkin pie filling, applesauce, sugar, egg, egg whites and cinnamon.
  4. Add flour mixture into pumpkin mixture until combined, then add in chocolate chips.
  5. Pour into pan and bake at 350 for 45-50 minutes.
  6. Enjoy!
http://passionatepennypincher.com/2014/10/pumpkin-chocolate-chip-bread/

 

Thanks All Recipes for another great recipe to try! If you need a little more menu inspiration, go HERE

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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

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Corn Dog Muffins

Looking for more penny pinched recipes? Here you go!

Corn Dog Muffins

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

 

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

 

So you’re getting these instead. 😉

 

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

 

You’re welcome.

 

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

 

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

 

 

Corn Dog Muffins

Ingredients

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

Instructions

  1. Grease 18 muffin cups.
  2. Mix together cornbread mix and brown sugar in large bowl.
  3. In separate bowl, mix together 2 eggs and milk.
  4. Add milk mixture to corn bread mixture, then stir in cheese.
  5. Place pieces of hot dogs down into muffin cups.
  6. Pour corn bread batter over each cup, about 2/3 full.
  7. Bake at 400 for 15 minutes or until lightly browned.
  8. Cool for five minutes, then serve!
http://passionatepennypincher.com/2014/05/corn-dog-muffins/

Here are the best sales I see to watch for this week (as of 5/7/14:)

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

Looking for more penny pinched recipes? Here you go!

Planning to watch the big game tomorrow? Here’s a roundup of my favorite recipes your family might enjoy. Have a fantastic Sunday!

 White Chicken Chili

Slow Cooker Cream Cheese Chicken Chilil

Slow Cooker Cream Cheese Chicken Chili

ham and cheese sliders

Best Ever Ham & Cheese Sliders (if you make these up in the morning they’ll be ready in time for the game!)

Slow Cooker Buffalo Chicken Sliders 

Buffalo Chicken Sliders

Slow Cooked Italian Beef Sliders

Mini Meatball Subs

Cheddar Bacon Ranch Pulls

Sassy Chicken Enchilada Dip

 

Slow Cooker Chicken Nachos

 

Slow Cooker Beef Nacho Bake

Restaurant Style Nachos

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Slow Cooker Warm Chicken Nacho Dip

If you need a little more menu inspiration, go HERE. 

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Pepperoni Pizza Quesadillas

Looking for more penny pinched recipes? Here you go!

Ever have a busy night but you just want something your kids will actually eat on the table? My kiddos love Pizza, so when I saw this idea for Pepperoni Pizza Quesadillas on Pinterest I knew it was right up their alley.

 

I made these for six kiddos earlier this week for lunch, and they ate up every last bite. It’s quick, easy, and a great way to quickly get an easy meal done this week! Here’s how to get cooking in your home.

Pepperoni Pizza Quesadillas

Ingredients

  • 8 flour tortillas
  • olive oil
  • 2 cups shredded mozzarella cheese
  • 1/3 pepperoni
  • small jar pizza sauce or pasta sauce
  • black olives, mushrooms, green peppers, optional

Instructions

  1. Heat skillet to medium heat and fry pepperoni for a few minutes until it becomes crisp. Remove from pan and place on paper towel to drain.
  2. Heat 2 tbsp olive oil in skillet on low-medium heat.
  3. Spread a thin layer of pizza or pasta sauce on tortilla.
  4. Add a thin layer of cheese to the tortilla.
  5. Add pepperoni and any other toppings.
  6. Top with another thin layer of cheese.
  7. Cover with another tortilla, and place in pre-heated skillet for about 3-4 minutes, until the cheese melts.
  8. Carefully flip quesadilla over to cook the other side.
  9. Remove from heat and cut into triangles - serve with extra pizza sauce. Enjoy!
http://passionatepennypincher.com/2013/11/pepperoni-pizza-quesadillas/

 

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

  • Kroger Azteca Flour Tortillas $.79
  • Kroger Classico Pasta Sauce $1.79, use $1/3 Classico coupon
  • Target Market Pantry Shredded Cheese 8 oz $2.25 
  • Publix Kraft Shredded Cheese 8 oz $2

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

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Pumpkin Quick Bread

Looking for a simple yummy treat this Saturday? My friend Dana gave me this recipe forever ago, and my kids eat it for breakfast, take it to school for a snack, and still want more for dessert. The great thing about it is it makes enough for three loaves, so my plan is always to make one to eat, one to freeze, and one to give away.  However, we’ve never had a singe loaf of Pumpkin Bread make it to the freezer, because we devour it long before it ever gets there!  It was probably the first quick bread recipe I ever made when my husband and I were first married, and now I have to make a few loaves each fall.

 

My favorite thing about the recipe? While it’s baking your home will smell divine, like fall just walked right through your door. Swing by Aldi to pick up a can of pumpkin if you don’t have one in the pantry, and get baking.

 

 

Pumpkin Quick Bread

Ingredients

  • 3 1/2 cups flour
  • 3 cups sugar
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 can pumpkin (15 oz)

Instructions

  1. Mix dry ingredients and wet ingredients separately.
  2. Make well of dry ingredients and add then add in “wet” ingredients. Blend all together.
  3. Grease and flour 3 large bread bread pans.
  4. Bake at 350 for an 45 to 55 minutes (watch closely so it doesn’t get too brown.) Your house will smell so yummy and your kids will love it . . . enjoy!
http://passionatepennypincher.com/2013/09/pumpkin-quick-bread/

 

Looking for more recipes to try? Start HERE.  

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Ribbon Jello

Have you ever made ribbon jello? I’d never heard of it before, but over the weekend another mom brought it over for the kids to enjoy while they were having a sleepover, and it was way too cute for me not to share with you all.  Apparently it’s an old recipe that you can easily make at home, and such a fun festive way to enjoy Jello (especially when you can make it in whichever colors you need ~ I love the Rainbow Ribbon Jello I found over HERE!)

 

While it’s not all that difficult to make, it can be a little time consuming as you need to let each layer set before adding the next layer.  So, if you’re courageous enough to try it out, definitely make it when you’ll be home for a few hours to let each layer set. If you’ve made it before and have other suggestions on how to make it, I’d love to hear them!

 

 

Ribbon Jello

Ingredients

  • (For the Jello)
  • 6 3 oz. boxes Jello - 3 red and 3 blue
  • 6 cups boiling water
  • 3 cups cold water
  • (For the White Layers)
  • 4 cups milk
  • 1 cup boiling water
  • 4 envelopes Knox gelatin
  • 24 oz. vanilla yogurt
  • 1 cup sugar
  • 4 tsp vanilla

Instructions

  1. Place 9x13 pan in freezer to keep cold until you begin laying the Jello. Also spray with Pam before beginning to layer Jello.
  2. In saucepan on stove, heat milk on low setting until it becomes lukewarm. In a large bowl mix together 1 cup boiling water and the Knox gelatin. Stir together using a whisk until the gelatin has dissolved. Add warm milk, yogurt, sugar and vanilla and whisk until everything is combined and has no lumps.
  3. Add the first layer blue Jello. Once it's set (about 45 minutes, but will vary some on your fridge), very carefully pour over 1 1/2 cups yogurt mixture on top.
  4. Refrigerate an additional 45 minutes or until it sets.
  5. Continue with remaining colors until Jello is used up (you may have leftover yogurt mixture)
  6. Return to fridge and refrigerate for at least an hour.
  7. Slice into squares and enjoy ~ so cute!
http://passionatepennypincher.com/2013/07/ribbon-jello/
  

 

As I looked around the internet, there are lots of variations on this recipe, and more detailed instructions. If you want to see more ideas, go HERE, HERE, HERE or HERE, and let me know how it goes for you!

 

Looking for more fun 4th of July treats? Here are a few of my favorite recipes to try out. . .

 

 

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Homemade Snow Cones

My kids love Snow Cones.  At the ball park, a carnival, or wherever else they find one, they just can’t get enough. So, last summer I decided to try out making Homemade Snow Cones, and they were so excited to try them out (plus it was so easy to do!) You can find Sno Cone Syrup at the Dollar Tree for (you guessed it) a dollar, but making it yourself with items already in your kitchen is kinda fun too.

Homemade Sno-Cones

Ingredients

  1. 2 cups sugar
  2. 1 cup water
  3. 1 envelope Kool Aid mix free at Publix and Kroger
  4. crushed ice

 

Directions

  1. Cook sugar and water over high heat on stove top until boiling.
  2. Boil for one minute.
  3. Add Kool Aid Mix and stir completely (we used grape  . . . delicious!)
  4. Let cool.
  5. Crush ice using blender (tip:  if your refrigerator has a “crushed” ice option use that to make the process easier on your blender!)

 

 

 

 

Looking for more penny pinched ways to enjoy the summer? Here you go. . . 

 

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Slow Cooker Monkey Bread

If you enjoy this recipe, I’d sure love for you to “share” it on Facebook or “pin” it on Pinterest ~ just click the buttons above. Thanks so much for supporting PPP!

Crockpot Monkey Bread

Try out this yummy Slow Cooker Monkey Bread. Your family will love it. You can also try out this one, but either way I’m pretty sure you’ll have a happy bunch of monkeys on your hands. (And yes, I’m kinda sad that I’m giving up this one for Lent.)

 

Slow Cooker Monkey Bread

Slow Cooker Monkey Bread

Ingredients

  • cooking spray
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • 4 7.5 oz cans refrigerated biscuits (I get the inexpensive Pillsbury ones)
  • 1 1/2 cups apples (optional)
  • 1/2 cup butter melted
  • 1/3 cup apple juice
  • 1 tsp vanilla

Instructions

  1. Spray slow cooker with cooking spray.
  2. Mix together white and brown sugar and cinnamon. Sprinkle 2 tablespoons on the bottom of the slow cooker.
  3. Cut biscuits into quarters (I use scissors) and coat with remaining cinnamon sugar mixture. (At our house we put the biscuits in a plastic bag and my kids shake until their heart’s content!)
  4. Add biscuits to slow cooker, pouring any extra sugar on top.
  5. Mix together butter, vanilla and apple juice, and pour over biscuits in slow cooker.
  6. Cook on low 2 to 2 1/2 hours.
  7. Let cool for fifteen minutes. Then turn over onto platter. (I was worried it wouldn't turn over, but they popped right out!)
  8. Cool for a few more minutes, then serve.
  9. Enjoy!
http://passionatepennypincher.com/2013/02/slow-cooker-monkey-bread/

 

If you’ve tried out a great slow cooker recipe I’d love the recipe. . . there are so many good ones, and since I’m planning to keep Mrs. Potts busy this month, I’d love to try out a few of your suggestions! Leave a comment to share your tips.  And if you’re looking for more slow cooker recipes, here are several more in the series:

 

 


Need a slow cooker to get started? Here are a few decent deals on Amazon:

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Raisin Bran Muffins

 

This recipe for Raisin Bran Muffins just might be my favorite muffin recipe ever, not because they’re the absolute yummiest ever (they’re pretty good, but will never quite compete with these Banana Chocolate Chip Muffins!) but because they’re so simple to make, fairly good-for-you, and the batter lasts in the refrigerator for 6 weeks.  My mother-in-law gave me the recipe, and I always pull in out in January to mix up a batch or two to easily have on hand on cold winter mornings. My husband also loves them as a treat at night, and I feel like a 1950′s happy housewife everytime I make them!

 

Here’s what you’ll need:

 

Raisin Bran Muffins

Raisin Bran Muffins

Ingredients

  • 2 1/2 cups flour
  • 2 1/2 cups whole wheat flour
  • 2 teaspoons salt
  • 3 cups sugar
  • 1 1/2 teaspoon cinnamon
  • 3 teaspoons baking soda
  • 1 1/2 teaspoon nutmeg (I never use this because I can’t find it in my pantry!)
  • 1 cup oil
  • 4 eggs
  • 1 qt. buttermilk (if you don’t want to purchase buttermilk, just use 4 cups milk and add 4 teaspoons vinegar and let sit 10 minutes to sour milk)
  • 1 15 oz. package Raisin Bran

Instructions

  1. Sift dry ingredients.
  2. Add oil, eggs and buttermilk to dry ingredients (don’t mix too long – just until dry stuff gets wet).
  3. Add raisin bran.
  4. Mix in large bowl; fill muffin cups 1/2 – 2/3 full.
  5. Bake at 400 for 15-20 minutes (closer to 15). Batter will be thick.
  6. Keeps in refrigerator for up to six weeks. Enjoy!
http://passionatepennypincher.com/2013/01/raisin-bran-muffins-2/

 

To help keep life simple, keep them in the fridge with directions nearby for those frosty mornings. So easy, and so nice to have a warmed up treated always ready to go during this time of year.

 Raisin Bran Muffin Recipe

Do you have a muffin recipe that you just love? I’d love to hear about it . . . we’re always looking for new ones to try around here!

 

Looking for more muffin recipes to try? Here are  a few more favorites:

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Jack O Lantern Quesadillas

Screen Shot 2015-10-06 at 8.30.17 PM

This has been one of those way-too-behind kind of weeks at our house, so when there wasn’t enough time for planning a real meal, these cute Jack-O-Lantern Quesadillas came to the rescue. If you’re looking for a fun busy weeknight meal this week, this one’s for you. 🙂

Jack O Lantern Quesadillas

Ingredients

  • Shredded Cheese
  • Soft Tacos

Instructions

  1. Cut Jack O Lantern face out of taco shell.
  2. Add oil to a skillet on stove, place one regular taco shell in skillet, 3-4 tablespoons cheese, then top with Jack O Lantern shell.
  3. Cook for 1-2 minutes until the bottom is lightly golden, then transfer to baking sheet.
  4. Complete process for any other quesadillas that you're making.
  5. Once baking sheet is full, put in oven under broiler for a few minutes until cheese is bubbly on top.
http://passionatepennypincher.com/2012/10/jack-o-lantern-quesadillas/

And here are the deals that match up with this right now at a few of our favorite stores:

  • Taco Bell Home Originals Dinner BOGO $2.99 at Publix (may be cheaper to buy the kit than just purchasing taco shells by themselves)
  • Kroger has soft taco shells this week for $1.65/12 pack (can’t remember which brand, but it was the best price I could find!)

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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Fall Popcorn Ring Recipe

If you enjoy this recipe, I’d sure love for you to “like” it on Facebook or “pin” it on Pinterest ~ just click the buttons above. Thanks so much for supporting PPP!

Fall Popcorn Ring Recipe

My friend Nikki shared this yummy Fall Popcorn Ring recipe last year using seasonal colored M&Ms for each holiday, and it’s one of my favorite snacks to share during the holidays!  And since Publix has the Kraft Caramels on sale Buy One Get One Free in the new ad starting tomorrow, I figured it was time to share this one again.   Thanks so much for sending over the recipe Nikki . . . it’s one of our favorites and I’m hoping to make it again over the weekend! 🙂

 

Fall Popcorn Ring

Ingredients

  • 10-12 cups popped popcorn (2 standard bags plain white microwave popcorn works--remove old maids)
  • 1/2 stick butter
  • 20 pieces caramel Kraft Traditional Caramels BOGO $2.70
  • 1 bag (16 oz) mini marshmallows
  • 1 cup M&Ms
  • 1 1/2 cups peanuts (optional)

Instructions

  1. Unwrap caramels and soften in the microwave (about 45-60 seconds).
  2. Add butter and marshmallows, and melt together (30 seconds at a time, 3-4 times), mix well.
  3. Pour over the popcorn and mix.
  4. Add M&Ms and peanuts.
  5. Add to an angel food cake pan (lightly coated with butter if it's not a non-stick span), then press firmly.
  6. Let sit for 30-60 minutes. Remove from cake pan and top with a few more M&Ms to make it look fluffed up for fall. 🙂
  7. Enjoy!
http://passionatepennypincher.com/2012/10/fall-popcorn-rin/

Be sure to check out the new Recipe Gallery for more recipe ideas! Thanks to I Heart Publix for the coupon matchups, and visit $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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Lightened Up Pumpkin Chocolate Chip Muffins

 

 

I saw this recipe over on Pinterest, and thought it looked a little too easy not to least try. . . plus it’s *almost* good for you! While these aren’t the yummiest muffins I’ve ever eaten in my life, they’re packed with fiber, and my daughter (who’s recently become the pickiest eater on the planet . . .) absolutely loved them.

 

To me they tasted a lot like the inside of a Snackwell’s Chocolate cookie, but if you’re looking for a lightened up sweet treat they’ll definitely hit the spot!  The pumpkin flavor isn’t too strong, and adding the chocolate chips (which I forgot to include the in the picture . . .) really made them a great afternoon snack.

 

 

Lightened Up Pumpkin Chocolate Chip Muffins

adapted from Food.com

Ingredients

  1. small can pumpkin puree
  2. 1 devil’s food cake mix
  3. 1 cup semi-sweet chocolate chips (optional)

Directions

  1. Use mixer to blend cake mix and pumpkin together. I added the pumpkin slowly, adding about 1/4 of the can until it was thoroughly combined.
  2. Stir in chocolate chips.
  3. Bake in muffin cups at 350 for 20-25 minutes. Enjoy!

 

You may want to also try out these Banana Chocolate Chip Muffins if you have any bananas that need to get used up . . . they’re fantastic!  Need a little more recipe inspiration? Go HERE

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What Do You Do For Simple Breakfasts At Your House? (And Our Simple Breakfast Smoothie. . . )

 

 

 

My twelve year old decided to ban cereal this summer . . . and as a couponer you know that’s what I usually fix on those running-out-the-door mornings!  I’ve had the hardest time trying to figure out what to make him this year during school, so when he begged me try these out this morning I figured it was worth a shot.

 

He actually made it all by himself (hence the thrown together pics!), and loved it.  I’m excited to have something extra to add to our morning breakfast meals, and he was oh-so-happy to gobble it down. (And any time I can get two servings of fruit in him for breakfast I feel like a good mom!) 😉

 


Simple Weekday Smoothie (makes 3-4 servings)

 

Ingredients

  1. 1 banana Aldi has them for $.44/lb. this week
  2. 2 6 oz. banana yogurts
  3. 12 large strawberries I’m hoping to find a deal on these and then freeze them for the winter. . . they were $2.50 at Publix this morning!

Directions

  1. Clean and remove tops from strawberries.  Place in plastic bag and let freeze for at least an hour.
  2. Blend together strawberries, yogurt and banana
  3. Enjoy!

 

Now, how easy was that? 😉

 

 

What other ideas do you have for simple breakfasts during the school year?  I’d love to hear them, so please take a minute to share!

 

 

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Blueberry Scone Muffins

It’s been forever since I’ve made these Blueberry Muffins, but when I saw that Publix had blueberries on sale this week I knew it was time to add them to the menu plan!  They’re absolutely delicious, and taste a wee bit more like a scone than a muffin, which suits our family just fine.  If you really love blueberries, you’ll also want to try out this Blueberry Cobbler Recipe . . . yummmm!

Here’s how to stir up some fresh homemade muffins in your kitchen this week . . .

Blueberry Scone Muffins

Ingredients

  1. 2 cups fresh blueberries On Sale $2.99 at Publix in new ad starting tomorrow or $3.68 at Kroger this week; also check the prices at Aldi’s!
  2. 3 cups all-purpose flour
  3. 1 1/2 cup white sugar Use $0.75/1 Dixie Crystals Granulated Sugar printable, $0.50/1 Imperial Granulated Sugar printable, $0.50/1 Imperial Granulated Sugar printable
  4. 1 teaspoon salt
  5. 4 teaspoons baking powder Use $0.30/1 Argo Baking Powder printable
  6. 2/3 cup vegetable oil
  7. 1 egg
  8. 2/3 cup milk
  9. 1/2 cup white sugar
  10. 1/3 cup all-purpose flour
  11. 1/4 cup butter, cubed
  12. 1 1/2 teaspoons ground cinnamon

 

Directions

  1. Preheat oven to 400 and line muffin cups or spray with cooking spray.
  2. Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder.
  3. Put 2/3 cup oil in measuring container, add egg and enough milk to fill to 2 cups.
  4. Add to dry ingredients, gently stir in blueberries.
  5. Divide batter into 24 muffin cups.

 

For Crumb Topping

  1. Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  2. Use pastry cutter (or two forks) to mix.
  3. Sprinkle on top of unbaked muffins.
  4. Bake at 400 for 20 – 25 minutes (mine took exactly 20), enjoy!

 

Recipe adapted from All RecipesThanks 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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After School Treat: S’more Banana Boats

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Here’s just a simple fun recipe for banana boats that are a fun way to surprise your kiddos with an after-school treat! There’s not much to it (which is probably why I like them . . . ), and your kids will think you hung the moon. (Of course, they think that already, right?) 😉

 

S’more Banana Boats

Ingredients

  1. bananas
  2. marshmallows
  3. chocolate chips
  4. teddy grahams or goldfish grahams

 

 

Directions

  1.  Slice bananas in half lengthwise, taking care not to cut them all the way through.
  2. Add marshmallows, chocolate chips and Teddy Grahams or Goldfish Grahams.
  3. Bake in oven at 400 degrees for 5-6 minutes.  (You can also heat them on the grill, but I haven’t tried them that way before!)
  4. Enjoy!

 

Looking for more kid-friendly recipes? Try these out:

 

 

Do your kids have any favorite after-school surprise treats?  I’d love to hear about them!

 

 

 

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Easter Pretzel Treats

Here are a couple of adorable Easter Pretzel ideas from The Sugar Buzz Pantry. What a cute treat for your egg hunt this weekend!

Photo Credit: The Sugar Buzz Pantry

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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!

20120403-103823.jpg

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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Good-For-You Banana Apple Raisin Bran Muffins

20120327-193257.jpg

I’ve had a slight problem with picking up a few too many bananas at Aldi lately, so my freezer is packed with browned bananas that didn’t get eaten quickly enough!  I finally decided it was time to do something with all those bananas, and came up with this healthified 🙂 treat that we loved.  They’re good for you, and a great way to use up some fruit in your kitchen if you have it.

 

(You can also easily double the batch . . which is what I did because muffins go fast around here!)

 

Morning Glory Muffins

Ingredients

  1. 1 1/2 cups raisin bran
  2. 1 egg
  3. 3/4 cup milk
  4. 1/2 cup whole wheat flour
  5. 1/2 cup white flour
  6. 1 tsp. baking soda
  7. 1 tsp. cinnamon
  8. 2 tbsp. butter
  9. 2 tbsp. sugar
  10. 1 apple, shredded
  11. 2 very ripe banaas
  12. 1/2 cup honey

 

Directions

  1. Mix egg and milk in a bowl, and add raisin bran.  Let stand for five minutes.
  2. Meanwhile, in a seperate bowl, mix together flour, baking soda, cinnamonn melted butter, apple, banana and honey.
  3. Add to egg and milk mixture, and stir until mixed.
  4. Spoon unto muffin cups, and bake for 18-20 minutes (mine were closer to 18.)
  5. Enjoy!
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Skip The Drive Thru: Make Peanut Butter Quesadillas At Home

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I’m not sure that this is all that much of a recipe, but since it’s one of my children’s favorites I thought I’d share it with you!  These are an easy way to skip the drive-thru on a busy weeknight, and instead feed your kids a quick meal right at home.

 

When I made these Monday night, my kids begged for more, and asked why they weren’t on the weekly menu plan. (Of course, I have a few peanut butter lovers at home!)  While I do try to make slightly more substantial meals most of the time (because I’m supposed to, right?)  it is fun to make my kids a simple treat, and they were so good that I gobbled down every bite of mine too. 😉

 

 

Peanut Butter Quesadillas

 

Ingredients

  1. large flour tortillas Use $0.45/1 Azteca Ultragrain Tortillas, exp. 10/31/12 (SS 10/23/11 R)
  2. 1 tbsp. butter or margarine
  3. peanut butter Peter Pan Peanut Butter BOGO $3.30 at Publix
  4. jelly (for dipping, optional)
  5. sliced bananas or raisins (optional)

 

Directions

  1. Melt butter in large skillet.
  2. Spread peanut butter on half the tortilla, then fold over.  (If you want to add bananas or raisins, put those on top of the peanut butter before folding.)
  3. Cook on medium heat for about 3-4 minutes per side, until lightly golden. (Don’t burn them, like I did on one of ours!) 😉
  4. Cut into sixths with pizza cutter, and enjoy!

 

 

Serve with. . .

  • Canteloupe on sale $2 at Publix
  •  Strawberries On Sale $2.50 at Publix

 

Looking for a few more peanut butter recipes?  Check these out.

 

 

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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What’s Cooking In Mrs. Potts This Super Bowl Sunday? Warm Chicken Naco Dip

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Looking for a yummy treat to serve for Super Bowl Sunday?  This one was a big hit at our house . . .we even had a few friends come over to taste test it last night, and they all agreed it was delicious!  I love that you can pop it all in the crockpot a few hours before game time, and then it stays warm throughout the game in your slow cooker.  So, if you need a super easy recipe this Sunday, here you go!

Warm Chicken Nacho Dip adapted from All Recipes

Ingredients

  1. 1 (14 ounce) can diced tomatoes with green chile peppers We used Rotel
  2. 1 (1 pound) loaf processed cheese food (Velveeta) cubed
  3. 2 large cooked skinless, boneless chicken breast halves, shredded Whole Chicken on sale at Publix for $1.29 per pound, you can easily cook your whole chicken to have tons of meat to use in the slow cooker as well, or use boneless, skinless chicken breasts on sale at Publix for $2.99/lb.
  4. 1/3 cup sour cream Breakstone’s Sour Cream On Sale $1.50 at Publix
  5. 1/4 cup diced green onion
  6. 1 1/2 tablespoons taco seasoning mix
  7. 2 tablespoons minced jalapeno pepper, or to taste (optional)
  8. 1 cup black beans, rinsed and drained

 

Directions

  1. Place first seven ingredients in slow cooker and cook on high 2 hours.  (If your slow cooker cooks very warm like mine does, you’ll want to watch it so that it doesn’t over heat. I had to turn mine down to low.)
  2. Stir occasionally.
  3. Add black beans.
  4. Cook an additional 15 minutes.
  5. Serve, & enjoy the game!

 

 

 

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, and you can also see more recipe ideas over on my Pinterest board!

 

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Raisin Bran Muffins

 

I’m planning to mix up a batch of these this weekend, and thought you might like to try them out too (especially if you’re a Publix shopper . . . the Raisin Bran is BOGO this week so you’ll get such a good deal on them!) This is one of my favorite muffin recipes ever, because they’re so simple to make, the batter lasts for 6 weeks in the fridge, and they’re even fairly healthy (except they do have quite a bit of sugar in them . . . I may need to try to tweak that!)

 

My mother-in-law gave me the recipe years ago, and I always feel like a 1950′s happy housewife when I make them.  You’ll love having them on hand to pop in the oven when you’ve got a few minutes in the morning, and your kids (and hubby!) will enjoy them on these chilly winter mornings.

 

Jennie’s Raisin Bran Muffins

Ingredients

  1. 2 1/2 cups flour
  2. 2 1/2 cups whole wheat flour
  3. 2 teaspoons salt
  4. 3 cups sugar
  5. 1 1/2 teaspoon cinnamon
  6. 3 teaspoons baking soda
  7. 1 1/2 teaspoon nutmeg (I never use this because I can’t find it in my pantry!)
  8. 1 cup oil
  9. 4 eggs
  10. 1 qt. buttermilk (if you don’t want to purchase buttermilk, just use 4 cups milk and add 4 teaspoons vinegar and let sit 10 minutes to sour milk)
  11. 1 15 oz. package Raisin Bran

 

Directions

  1. Sift dry ingredients.
  2. Add oil, eggs and buttermilk to dry ingredients (don’t mix too long – just until dry stuff gets wet).
  3. Add raisin bran.
  4. Mix in large bowl; fill muffin cups 1/2 – 2/3 full.
  5. Bake at 400 for 15-20 minutes (closer to 15).  Batter will be thick.  Keeps in refrigerator for up to six weeks.  Enjoy!

Looking for more muffin recipes?  Try out these Blueberry Scone MuffinsApple Dumplin’ Muffins, or Banana Chocolate Chip Muffins. . . when we’re finished up with these I think we’ll try those Blueberry Scone Muffins again!

 

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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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Chocolate Chip Pumpkin Sweet Potato Bread

 

Have I mentioned lately that I love fall baking?  Pumpkin bread is an absolute favorite in our home, but for some reason I rarely make it except during October. . . maybe November.  However, rumor has it that canned Pumpkin may be in short supply this year, and when I couldn’t find Pumpkin at Publix I tried out a little canned Sweet Potatoes.  Guess what?  It works!  (I was shocked!)

 

So, if you can find canned pumpkin, you may want to grab an extra can or two this fall; but if not, try out canned sweet potato (mashed & drained. . . ) as a great substitute.  Check out this so-yummy-my-kids-ate-a-loaf-in-24-hours recipe:

 

Chocolate Chip Pumpkin (or Sweet Potato) Bread

 

Ingredients

    1. 1 cup vegetable oil $0.50/1 LouAna Product printable
    2. 2 2/3 cups granulated sugar $0.50/2 Domino Brown or Confectioners Sugar, exp. 11/25/11 (RP 08/28/11 R)
    3. 4 large eggs
    4. 15-ounce can pumpkin or substitute with sweet potatoes, drained and mashed
    5. 2/3 cup water
    6. 3 1/3 cups flour
    7. 1/2 teaspoon baking powder $0.30/1 Argo Baking Powder, exp. 12/31/11 (SS 10/02/11) or $0.30/1 Argo Baking Powder printable
    8. 2 teaspoons baking soda $1/1 Arm & Hammer Baking Soda Product printable 
    9. 1 1/2 teaspoons salt
    10. 1 teaspoon vanilla
    11. 24 oz. bag chocolate chips $0.50/2 Nestle Toll House Morsels printable
Directions
  1. Grease two 9×5″ loaf pans.
  2. Blend together first five ingredients in mixer until thoroughly blended.
  3. Mix together flour, baking powder, baking soda, and salt.  Add to wet ingredients.
  4. Add vanilla and chocolate chip and mix until combined.
  5. Pour into two greased pans, bake at 350 for 55-65 minutes.
  6. Cool completely on wire rack and serve.  Yummmmm!

 

 

 

Be sure to check out the new Recipe Gallery for more recipe ideas! 

 

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Homemade Granola Bars

 

 

I’ve tried making homemade granola bars a time or two before, but never successfully.  The problem is, they tend to fall apart!  But when my friend Nancy from Real Food Allergy Free had her Homemade Granola Bars featured on Five Dollar Dinners (yayyyyy, Nancy!), I decided they were worth a shot.  They worked perfectly, and I was so glad to add a few more snacks to our lunch box stash.

 

Because we don’t have any allergy issues at our house, we adapted the recipe for our family.  However, if you’d like to see the gluten free, dairy free version start HERE, and be sure to visit Real Food Allergy Free for more allergy-free food ideas!

 

 

Homemade Granola Bars

 

Ingredients

  1. 1/2 cup butter, softened
  2. 1 cup honey Use $1/1 Burleson’s Pure Honey printable  I ran out of honey, so used 3/4 cup honey combined with 1/4 light corn syrup – I wish I’d had more honey!
  3. 4 1/2 cups oatmeal
  4. 1/2 cup whole wheat flour
  5. 1/2 cup white flour
  6. 1 tsp. baking soda
  7. 1 1/4 cups chocolate chips remember these are included in the Publix Buy Theirs Get Ours Freesale this week, use these $0.50/2 Nestle Toll House Morsels printable or $1/2 Nestle Toll House Morsels printable to get them for $1.60 each! (1 cup would have been enough, but my husband was standing next to me and thought I should add more) 🙂

Directions

  1. Set oven to 325.  Grease a 9×13 pan.
  2. Beat butter & honey until well blended.
  3. Add flour, oats, and baking soda, and beat until combined.
  4. Stir in chocolate chips.  Press into pan until completely flat to keep the bars from falling apart.
  5. Bake for 25 – 30 minutes (mine took just 25 minutes).
  6. Let cool 10-15 minutes, then cut into squares.  Wrap tightly and serve for your kids lunchbox treats!

 

Recipe adapted from $5 Dollar Dinners & Real Food Allergy Free.  Looking for more yummy recipes?  Check out the Recipe Index!  

 

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Time For A Treat: Butterscotch Bites

 

Butterscotch Bites (recipe can be doubled)

 

Ingredients

  1. 3 Tablespoons butter, softened may substitute with margarine
  2. 1/4 cup brown sugar $0.50/2 Domino Brown or Confectioners Sugar, exp. 11/25/11 (RP 08/28/11 R)
  3. 1/2 teaspoon cinnamon
  4. 1/6 cup butterscotch chips $0.50/2 Nestle Toll House Morsels printable
  5. 1 8 ct. tube Pillsbury crescent rolls Pillsbury Crescent Rolls 4 oz can $1.00 (will need two cans) Use $0.40/2 Pillsbury Sweet Rolls or Grands! Sweet Rolls printable or $0.40/2 Pillsbury Crescent Dinner Rolls exp. 10/29/11 (GM 08/07/11)
  6. 1/2 cup confectioners sugar $0.50/1 Imperial Poly Light Brown, Dark Brown, or Powdered Sugar printable
  7. 2 tablespoons milk
  8.  1/4 teaspoon vanilla extract

 

Directions

  1. In a small bowl, mix the butter, brown sugar and cinnamon, then stir in the butterscotch chips.
  2. Open up each tube of crescent dough, then cut each tube into 4 rectangles. Spread with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
  3. Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.
  4. In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls.
  5. Yield: 2 dozen

 

 

If you’re looking for some other yummy ideas to bake up this week, take a look at Pumpkin Bread or Almost Homemade Cinnamon Rolls, or Gooey Butter Cake.  Enjoy!

 

Recipe adapted from Full Bellies, Happy Kids.  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 Index

 

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Time For A Treat: Banana Chocolate Chip Muffins

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My kiddos seem to be hungry just about every minute of the day right now.  Like, all the time, never gonna end, we really, really-need-to-eat-right-this-minute-mom hungry!  And, while I do buy lots of bargains at the grocery store, I love taking a few minutes to bake them a slightly more healthy snack at home.

 

This recipe is from my friend Nancy at Real Food Allergy Free, and they’re easily gobbled down in one morning flat at our house. (They’re soooo good!) You can also check out Nancy’s gluten-free recipe over HERE, and the recipe doubles easily if your family loves them as much as we do. . .

 

Banana Chocolate Chip Muffins

Ingredients

  1. 3 ripe bananas
  2. 1/3 cup vegetable oil
  3. 1/2 cup sugar
  4. 1 1/2 cups whole wheat flour
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 1 teaspoon salt
  8. 1 teaspoon vanilla
  9. 1 egg
  10. 1 cup chocolate chips

 

Directions

  1. Pre-heat oven to 350.
  2. Combine bananas, oil, sugar, vanilla & egg in a large bowl; mix well.
  3. Mix dry ingredients in a separate bowl. Add flour mixture to banana mixture, mixing just until blended (ignore lumps).
  4. Fill muffin tins 2/3 cups full.
  5. Bake 20 minutes, cool & enjoy!

 

Looking for more yummy muffin recipes? Try out these Raisin Bran MuffinsBlueberry Scone Muffins, or Apple Dumplin’ Muffins.


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Time For A Treat: Homemade Soft Pretzels

I shared this recipe almost a year ago, and have been itching to try it out again.  My sweet Reagan has another week at home before Mother’s Day Out begins, so I’m hoping to bake up a batch of these with her tomorrow before the big kids climb off the bus.  As soon as we make them, I will soooooo be updating these pictures. (But my baby will be a full year bigger this year . . . even if the pictures turn out better it’ll definitely be bittersweet!)


Here’s where I used the camera on my computer because my hubby borrowed my camera for work – I know these pics are rough but you get the idea!

 

 

You know those places at the mall that sell amazing pretzels?  The ones that taste all plump and yeast-y and just soooooooo stinkin’ good?  (You know the ones!)  Well, I think I’ve got them beat!  These taste just about as good, and are a fraction of the cost.  The only problem is you’ll have to roll your sleeves up and do the work yourself, but I promise they’re worth it . . . they’re that good!


 

And guess what makes them even a little better?  All these ingredients are probably sitting right in your pantry, just waiting for you to come and mix together for a special treat.  If you really want to get fancy you could even make them in the shapes of your kids initials, or smiley faces, 🙂 or. . . . well, anything, I guess!  My kids devoured each and every bite and would have eaten them for dinner if I let them.  (I confess, my hubby was gone at dinner time so I did eat them for dinner . . . who needs protein or veggies when you can get warm-yummy-yeasty-dough?)

 

Homemade Soft Pretzels

 

Ingredients

  1. 4 teaspoons active dry yeast
  2. 1 teaspoon white sugar
  3. 1 1/4 cups warm water (110 degrees F/45 degrees C)
  4. 5 cups all-purpose flour
  5. 1/2 cup white sugar
  6. 1 1/2 teaspoons salt
  7. 1 tablespoon vegetable oil
  8. 1/2 cup baking soda
  9. 4 cups hot water
  10. 1/4 cup kosher salt, for topping

 

Directions

  1. Combine yeast and 1 tsp. sugar in small bowl.  Add to warm water, then let yeast activate, about ten minutes.
  2. Meanwhile, combine flour, sugar and salt in large bowl. Once yeast mixture has sat ten minutes and is bubbly, make well in center of dry ingredients and add yeast mixture & oil to bowl.
  3. Mix well, adding 1-2 tablespoons water if necessary to form dough (I had to add about 4 tablespoons water to get it to the right consistency.)  Knead dough about eight minutes, then place in greased bowl, cover with plastic wrap, and place in warm place to rise for about an hour.
  4. Once dough has doubled, roll out into 10-12″ long strips, and fold into pretzel shapes.  Mix together baking soda and water, dip pretzel into baking soda water, and place on baking sheet. Sprinkle with kosher salt.  Bake at 450 for 8-9 minutes.  Dip in butter, cinnamon sugar, or any desired toppings, and enjoy.  YUMMMMMM!!!

 

 

Recipe adapted from All Recipes.


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Homemade Raisin Bran Muffins

You know how sometimes you bake a treat for your family, and it just stirs up all those warm, happy feelings while it’s baking in the oven?  (Am I the only one that gets that feeling when something yummy is baking in the oven?)  Well, this is one of those feel-good-smell-good-taste-good-and-good-for-you recipes at our house, which are not only delicious, but also a great healthier treat (with just 2.5 Weight Watchers points per muffin!)

 

My mother-in-law gave me the recipe years ago, and I always feel like a 1950′s happy housewife when I make them. 🙂  The best part is that they make tons, so bake up as many as you need now, and then store the batter in the refrigerator for up to six weeks. (I don’t think they’ve ever made it through two weeks at our house!)  These also make a great gift to take to a new mom. . . just wrap them up in a cute tupperware container with a pretty bow, and deliver muffins for her family whenever they need them!  Here’s the recipe:

 

Jennie’s Raisin Bran Muffins

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And here’s the batter sitting in my fridge just waiting to be popped in the oven (maybe for today’s after-school snack!)

 

 

Looking for more muffin recipes?  Try out these Blueberry Scone Muffins, Apple Dumplin’ Muffins, or Banana Chocolate Chip Muffins. . . when we’re finished up with these I think we’ll try those Blueberry Scone Muffins again!

 

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