A couple weeks ago I made Chai Spiced Pudding which, as odd as it sounds, was a huge hit. I told my family that I was planning on experimenting with more pudding flavors and my daughter asked if I could try making mocha fudge pudding. As a college student she appreciates caffeinated desserts. 🙂 TodayRead More
Chili Pasta Bake
This hearty chili pasta bake recipe is a family favorite! Last week when I made Chili Stuffed Potatoes, I made a double batch of chili. Instead of serving the leftovers for lunch, I repurposed the leftover chili to make a Chili Pasta Bake and it was a hit with my entire family. This Chili PastaRead More
Roasted Cauliflower and Brussels Sprouts
Dinner time has been unusually hectic the last couple of months. My oldest two children have many late afternoon and evening activities. Three nights out of the school week I arrive home at 6:50. I don’t have time to cook dinner, but I definitely don’t want my kids eating fast foods. I apply some ofRead More
Twice Baked Potatoes
Twice Baked Potatoes are an easy, yet elegant side dish. They can be prepared in advance making them an ideal dish for a busy holiday dinner. My mother-in-law calls her version Stuffed Baked Potatoes and while I can not bring myself to call them that, I do employ some of the techniques I’ve learned fromRead More
I’m Sharing My Tortellini Soup Recipe at $5 Dinners
This evening I am sharing my recipe for Tortellini Soup at $5 Dinners. I know some of you want to put soup season behind you along with the snow and ice, but I enjoy soup year round. It is frugal, can be easily altered to accommodate what ever veggies are in season and is aRead More
Chili Stuffed Baked Potatoes
This Chili Stuffed Baked Potatoes Recipe is a delicious way to serve chili! I know most of you are enjoying lovely weather, but it is rather cold at my place. After we come in from blanketing horses, draining hoses, and covering plants to protect them from the freezing temperatures, we need something hearty to warm usRead More
Tomato Sauce Substitutes
Last week I was creating a recipe and decided that I needed 1 cup of tomato sauce. Since I was creating a recipe you would think I would use ingredients that I have on hand, but no, my imagination is bigger than my pantry. After searching to no avail for tomato sauce, I looked for someRead More
How I Wash Parsnips and Carrots
In my post on making chicken broth in a slow cooker, I demonstrated how I peel carrots right over the slow cooker if I don’t have scraps. A reader posted the following question:I was somewhat taken aback about the carrot peelings – seems like they are so hard to get clean since they sit inRead More
Substitute for Chocolate Chips
Today I am sharing some tips for using up milk that is about to expire at The Thrifty Mama. The Chocolate Pudding recipe that I shared calls for 1 cup of chocolate chips, However that is a modification I made to my Grandma’s original recipe. If you avoid chocolate chips because they contain soy lecithin,Read More
Guest Post at The Thrifty Mama and A Few More Tips
I sincerely try to avoid food waste. And I am especially passionate about not letting my organic, minimally processed whole milk go to waste! Today I am sharing some tips for what I make (or do) when my milk is about to expire at The Thrifty Mama. After I wrote the post, I had a few moreRead More
Chai Spiced Pudding
This evening I had a wild idea to make Chai Spiced Pudding, the only problem was that until tonight I had only made two types of pudding: chocolate and chocolate. I was a little leery of just removing the chocolate from my recipes because I wasn’t sure how much the cocoa or chocolate chips affectedRead More
Mexican Rice
I have been craving Mexican food and flavors lately. Fortunately, my whole family loves Mexican food, so I have not received any complaints about the frequency with which it is showing up on our table. I don’t know if I should admit this, but Mexican rice (with the green chili peppers omitted) mixed with blackRead More
Making Do: Multipurpose One Pot Cookers
Last week, when I was cooking beans in my pressure cooker, I was thinking about how much use I get out of my 21 year old pressure cooker. I often refer to my pressure cooker as my Grandma’s microwave. She is the one who taught me to prepare all of the ingredients for Pork RoastRead More
Mexican Lasagna
Lasagna is one of those meals that is almost impossible to make without compromising your food budget for the week. Even vegetarian versions are expensive because the cheeses are just so pricey. Last week I had a revelation…my kids don’t like those expensive cheeses. I have been bribing persuading them to eat expensive cheese thatRead More
How to Cook Beans in a Pressure Cooker
I don’t soak beans overnight. If I were the type of person who remembered to soak beans the night before, I would probably also be the type of person who remembered to put dinner in the slow cooker after breakfast. Sometimes it is best to acknowledge your weakness and play to your strengths. And theRead More
Orange Roughy in Ginger Teriyaki Sauce
I hate to admit this, but I am not that fond of fish. I know it is good for me and I should eat more but I would rather just pop a few fish oil pills. My husband, however, loves fish, and could eat it every night for dinner and for lunch and even breakfast too. IRead More
I’m Sharing Recipes for Spicy Kale Chips and Yogurt Dip at $5 Dinners
This evening I am sharing recipes for Spicy Kale Chips and Yogurt Dip at $5 Dinners. You can make chips with spinach and Swiss chard also, but I like eating spinach and chard raw. Kale? Not so much. But add a little olive oil and spices and kale turns into a delicious snack!
Making Do and Doing Without: Substitute for Canning Jars and Substitute for Vegetable Broth
For me making do is not about deprivation, it is about doing more with less. It is about prioritizing my resources so my belongings improve the quality of my life, rather than become a drain on my time and energy. Doing without is not about denial, it is about choosing to use our income to reflect our passions andRead More
Blackberry Egg Puffs Made in a Muffin Pan
I love questions and comments; they inspire me. My friend Christy, from Frugality and Crunchiness with Christy, asked me if egg puffs could be made in muffin pans. I didn’t know the answer because I usually make my egg puffs in ramekins, but occasionally make them in oven-safe coffee cups. However, I was determined toRead More
How to Make Puree from Frozen Fruit
In the comments of my Pumpkin Spice Egg Puffs post, I was asked for alternative flavors to pumpkin. I gave the base recipe and said that the pumpkin could be replaced with 1/2 cup of any fruit or vegetable puree. In my Fiesta Egg Puff post, I shared how I make puree from squash byRead More
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