Money Saving Recipes

EASTER CHICKS DEVILED EGGS quick and easy DIY, These are so cute! How to make deviled eggs, Deviled Egg chicksIf you want your deviled eggs to be the star of the party, how about making them into these cute little Easter Chicks.  They are rather simple to make and “cheep” too.  This week you can pick up eggs at Walgreens for $1 a dozen and many stores have them even less than that.  SO are you ready to get started? You will need (whole project takes about 45 minutes)

  • 3 Quart Cooking Pot with lid
  • zip lock bag or pipping bag
  • 12 eggs
  • 1/3 cup Mayo
  • 3-4 Tablespoons pickle juice
  • 1 baby carrot
  • 1 pickle
  • Salt and pepper
  • Fresh Spinach cut into shreds (to look like grass)

I have found the best way to make boiled eggs is to put 12 in the bottom of a 3 quart pan.  Cover with water (have the water about 1 inch over the eggs).  With the lid off bring the eggs to a boil once they have reached a FULL rolling boil, let them boil for 2 minutes.  Turn the heat off, put the lid on and let them stand for 15 minutes.  Once 15 minutes has passed take them out and put them in an ice bath cooling them, so you can then peel them. Once you have all 12 eggs peeled, cut a SMALL section off the wide end, this will create a flat surface so the eggs can stand up and not roll on the plate.  On the narrow end cut a wider section off that will become the chicks hat (about 1/3 of the egg) Carefully pop the yolks out into a bowl.  Depending on where the yolk was in the egg, part of it may be in the hat portion.  If you need to cut the yolk up a bit so the egg does not break apart. Use a fork to smash the yolks into small pieces.  If you do not get them small enough your middles will be rather lumpy… so get it as small as you can. Once you have the yolks broken up add 1/3 cup mayo, 3 tablespoons pickle juice, add salt and pepper to taste.  If you find your mixture is still to thick you can thin it down with more pickle juice.  Mix well and place in a ziplock bag or a pipping bag that you would normally use from frosting. To make the Chicks eyes cut a small pickle length wise , into 4 thin strips.  Then cut those thin strips into even smaller section to create a little eye.  Do the same thing to a baby carrot, but cut the 4 thin strips into a triangle shape for the chicks beak. Cut the corner off the end of your zip lock back with a pair of scissors, and fill each egg.  Place the top of the egg back on at an angle so you can see the chicks face.  Add the eyes and beak and you are done.  I  shredded some spinach to create the look of grass, and simple as that you have created some very cute little chicks.    You almost feel guilty when you bite their little heads off…lol.EASTER CHICKS DEVILED EGGS quick and easy DIY, These are so cute! How to make deviled eggs, Deviled Egg chicks

Hope you enjoy this simple money saving recipe!

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I first saw this idea on Pops And Podge

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Honey Garlic Chicken by Tiffany

Put your hands in the air if you love your crock pot! I LOVE when I find a great crock pot recipe or develop one, don’t you?! They just seem to make my sometimes crazy schedule much less hectic. The other night I was thinking about a recipe my mom gave me years ago. The recipe wasn’t for the crock pot and wasn’t even for chicken, buuuut I had an idea and got to adapting. Voilà! Honey Garlic Chicken was born. This recipe got a big thumbs up all around the table. I served Honey Garlic Chicken along side steamed broccoli with sour dough garlic toast, but rice or mashed potatoes would have made a great companion too! Enjoy.

Ingredients

  • 3/4 cup ketchup
  • 1/2 cup honey
  • 1/4 cup + 2 tablespoons soy sauce
  • 1/3 cup light brown sugar
  • 3 teaspoons minced garlic
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon crushed red pepper
  • 7 boneless skinless chicken breast
  • 2 heaping tablespoons cornstarch

Directions

  1. In your crock pot/slow cooker, whisk together ketchup, honey, soy sauce, brown sugar, garlic, onion and red pepper together.
  2. Place chicken breast in crock pot/slow cooker, spoon sauce mixture over chicken.
  3. Cook on low for 5 hours or until chicken easily falls apart.
  4. Remove chicken breast from crock pot. Whisk cornstarch into the sauce mixture in your crock pot/ slow cooker, cover with lid and set crock pot/slow cooker to high. Sauce will thicken after about 5 minutes. Turn crock pot/slow cooker off. Return chicken to crock pot, cover chicken with sauce. Serve.

 

 

Honey Garlic Chicken ~ Crock Pot Recipe
 
Prep time
Cook time
Total time
 
Great tasting Chicken Dinner that looks like you prepared it all day but really just let the Slow Cooker do all the work!
Recipe type: Main
Cuisine: American
Ingredients
  • ¾ cup ketchup
  • ½ cup honey
  • ¼ cup + 2 tablespoons soy sauce
  • ⅓ cup light brown sugar
  • 3 teaspoons minced garlic
  • 1 teaspoon dried minced onion
  • ¼ teaspoon crushed red pepper
  • 7 boneless skinless chicken breast
  • 2 heaping tablespoons cornstarch
Instructions
  1. In your crock pot/slow cooker, whisk together ketchup, honey, soy sauce, brown sugar, garlic, onion and red pepper together.
  2. Place chicken breast in crock pot/slow cooker, spoon sauce mixture over chicken.
  3. Cook on low for 5 hours or until chicken easily falls apart.
  4. Remove chicken breast from crock pot. Whisk cornstarch into the sauce mixture in your crock pot / slow cooker, cover with lid and set crock pot/slow cooker to high. Sauce will thicken after about 5 minutes. Turn crock pot/slow cooker off. Return chicken to crock pot, cover chicken with sauce. Serve.

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Pineapple Chicken, 30 Minute Dinner Recipes, Money Saving Recipes, 30 minute Chicken Recipes, Wok Recipes

Pineapple Chicken ~ 30 Minute Recipe by Tiffany

I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I’m dreaming again.  Aaaaanywho, here’s a fast one for you to get you one step closer to that bubble bath. 😉

This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!

Ingredients

  • 2 teaspo0ons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives

For The Sauce

  •  (RESERVED JUICE)
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch

Directions

  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.

*Notes*

I bought my vine sweet mini peppers at Costco. They are so stinkin’ delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I’d only use 1/2 of each one.:)

Leftovers are even better the next day as the flavors get a chance to marry overnight.

This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I’m planning a big dinner party with different entrees. Or simply know I won’t feel like cooking the next day. No one knows the wiser. Shh… it’ll be our little secret. 😉

Quick note on the rice… If making the dish a head of time, wait to make the rice the day you are reheating the dish.

Pineapple Chicken ~ 30 Minute Recipe
 
I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I'm dreaming again. Aaaaanywho, here's a fast one for you to get you one step closer to that bubble bath. 😉 This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!
Author:
Recipe type: Dinner
Ingredients
  • Ingredients
  • 2 teaspo0ons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives
  • For The Sauce
  • (RESERVED JUICE)
  • ⅓ cup brown sugar
  • ⅓ cup soy sauce
  • 2 teaspoons chili garlic sauce
  • ½ teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch
Instructions
  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.
  5. *Notes*
  6. I bought my vine sweet mini peppers at Costco. They are so stinkin' delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I'd only use ½ of each one.:)
  7. Leftovers are even better the next day as the flavors get a chance to marry overnight.
  8. This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I'm planning a big dinner party with different entrees. Or simply know I won't feel like cooking the next day. No one knows the wiser. Shh... it'll be our little secret. 😉
  9. Quick note on the rice... If making the dish a head of time, wait to make the rice the day you are reheating the dish.

 

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Cashew Chicken and Broccoli, one pot meal ready in less than 15 minutes.  Quick Meal ideas #CashewChicken, #BroccoliChicken, #Recipe

Cashew Chicken and Broccoli ~ One pot meal ready in less than 15 minutes

 

 

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No Machine 4 Ingredient Mint & Chip Ice Cream   by Tiffany

You want to know what I learned this week?! I learned that you could take heavy cream and sweetened condensed milk and turn it into ice cream – thanks to my handy dandy Woman’s Day magazine.  I love homemade ice cream – but really don’t like the hassle that goes along with it.  This recipe is easy peasy and if you have a mixer – you’re in business! The end results were creamy-minty-chocolatey goodness without a lot of fuss! The best part – the flavor combinations are endless. Just start with a base of heavy cream and sweetened condensed milk and use your imagination. 🙂 Of course –  I had to go with my favorite the first time around. Enjoy!

Ingredients

  • 2 cups heavy cream
  • 1 can 14 oz. sweetened condensed milk
  • 2 teaspoons mint extract
  • 2 cups milk chocolate chips
  • 4 drops green food coloring, optional

Directions

  1. In a standing mixer, beat heavy cream, sweetened condensed milk, and mint extract (If adding green food coloring, do so now.) until thick, stiff peaks form. Fold in chocolate chips. Transfer mixture to a freezer safe container or loaf pan. Cover and freeze overnight.

Adapted recipe/photo by: Tiffany

Original recipe: Vanilla Ice Cream/Woman’s Day Magazine Aug. 2012 issue page 119.

You might also like this recipe:

No Machine Peanut Butter Ice Cream Recipe, no turn ice cream so easy to make once you try it you will make it all the time, summer treats, easy recipeNo Machine 5 Ingredient Peanut Butter Ice Cream

 

Ice cream tub perfect for homemade ice creamTovolo Glide-A-Scoop Ice Cream Tub 

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