Money Saving Recipes

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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.

 

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Loaded Blondies, Congo Bars, The Best Blondie Recipe, The Best Congo Bar Recipe, Money Saving RecipesLoaded Blondies by Tiffany

Blondies, Congos, whatever you call them, I call them straight up goodness! ;) I’ll never forgot the first time I tried and adapted a recipe for these bars from an old community cookbook I got years ago. Our taste buds hit the roof, I’ve been making these babies ever since. Here’s my loaded version from the original.

I pictured these on my goodie platters this year and I couldn’t wait to make them. They’re slightly crunchy outside, chewy in the middle and loaded with semi-sweet chips, toasted coconut, pecans and toffee bits. They make this gal do the foodie happy dance, (more like the funky chicken dance.) I wanted to share them with you in advance.

Loaded Blondies, Congo Bars, The Best Blondie Recipe, The Best Congo Bar Recipe, Money Saving Recipes1

Ingredients

  • 2/3 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup mini semi-sweet chocolate chips + more for topping bars
  • 1/2 cup milk chocolate english toffee bits + more for topping bars
  • 1/2 cup toasted coconut + more for topping bars
  • 1/2 cup pecans, chopped + plus more for topping bars

 Directions

  1. Preheat oven to 350 degrees F. Confection Setting
  2. Grease a 9 x 13 inch baking dish; set aside.
  3. In a standing mixer, beat butter and sugars for 10 minutes.
  4. Beat in eggs and vanilla.
  5. In a medium sized bowl, combine flour, baking powder and salt; whisk.
  6. Slowly stir in flour to creamed mixture.
  7. Stir in chips, toffee bits, toasted coconut and nuts.
  8. Mixture will be thick. Scoop into greased baking dish. Top with desired amounts of chips, toffee bits, toasted coconut and nuts. Gently press toppings down into the mixture.
  9. Bake in preheated 350 degree oven for 40 minutes or until toothpick inserted in the center comes clean.

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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 this weekend 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!

I first saw this idea on Pops And Podge

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Cinnamon Bears by Tiffany

I love these cute little bears. I make them every year, no fail. I like to put one in the middle of each cookie platter just for fun, kinda like a little signature cookie. The kids and adults both, get a kick out them. They’re super easy to make and get squeals from the kiddos every single time. I had found this recipe years ago in a Pillsbury book and slightly adapted it. I love that these freeze beautifully too. I’m able to get a head start on all my holiday baking with recipes like this. Enjoy! Yields 1 dozen.

Ingredients

  • 1 cup sugar
  • 1 cup unsalted butter, room temp.
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon cinnamon
  • mini semisweet chocolate chips, for eyes
  • cinnamon candies, for nose
  • powdered sugar, for dusting cookies

Directions

  1. Preheat oven to 350 degrees F. confection setting.
  2. In a standing mixer, beat butter and sugar for 10 minutes until light and fluffy. Scrape down sides if needed.
  3. Add egg and vanilla; beat well.
  4. Add flour and cinnamon; blend well.
  5. For each bear, shape dough for head into approx. 2 inch ball; place two inches apart on an ungreased baking sheet. Flatten slightly.
  6. Shape the dough for ears into approx. 3/4 inch balls.
  7. Place two of the ear dough balls above and touching head dough ball for ears. Flatten slightly.
  8. Make twelve slightly smaller dough balls for snout. Flatten slightly.
  9. Bake in preheated 350 degree F. oven for 12 minutes. Immediately remove from oven and transfer to a cooling rack.
  10. Without cooling, press two mini chocolate chips into each cookie for eyes and one cinnamon candy for nose.
  11. Let cool, sprinkle cookies with powdered sugar.

Here’s a picture for you to see how they should look before baking. Before adding the snout and ears to the head, gently press the dough ball to slightly flatten the bears head. Add the snout and ears, gently press, to slightly flatten snout and ears. Bake as directed.

 *Notes* These freeze beautifully. To freeze, store in gallon sized freezer Ziploc bags. To serve, thaw cookies at room temp. and give them a fresh little sprinkle of powdered sugar before serving.

Slightly Adapted Recipe by: Tiffany

Original Recipe: Pillsbury

 

 

 

 

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 White Chocolate Andes Layered Fudge by Tiffany

I absolutely LOVE this time of year! I enjoy the fellowship with friends and family, the Christmas parties, the delicious goodies delivered by friends, the beautiful Christmas cards that come in the mail and the smiles on my kids’ faces when they are opening presents on Christmas morning. If you couldn’t guess, Christmas is one of my favorite holidays.

One of my favorite things to do around this time of year is create new recipes in my kitchen. My family loves fudge, so I’m always experimenting with different ways to make it. While talking on the phone with my mom the other day, she said, “Tiffany, I think you should make a fudge with those yummy Andes mints.” That’s all she had to say. I love those babies! This layered minty goodness was born. A white chocolate creamy fudge with three layers of delicious Andes Chocolate Mints. Thanks mom for the inspiration. Enjoy!

Ingredients

  • 2 packages (4.67 oz. each) Andes Creme De Menthe Thins, coarsely chopped
  • 2 cans (14 oz. each) sweetened condensed milk
  • 4 tablespoon unsalted butter, room temp.
  • 2 packages (12 oz. each) vanilla chips
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure mint extract

Directions

  1. Line a 2 qt. baking dish with waxed paper.
  2. Open mints, discard wrapper and coarsely chopped. Divide mints evenly into to three piles. (approx. 18 mints in each pile.)
  3. Layer one pile of mints into the bottom of your lined baking dish, set aside.
  4. In a large heavy-duty saucepan, combine sweetened condensed milk, butter, and vanilla chips; cook and stir over low heat until butter and vanilla chips are melted.
  5. Remove from heat, stir in extracts.
  6. Pour 1/2 the mixture evenly over the mints.
  7. Top mixture with another pile of mints.
  8. Pour remainder of mixture over mints. Layer with remainder mints.
  9. Cover and refrigerate until set. Approx. 1 hour. Cut into squares.

 

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Candy Bar Crescent Rolls by Tiffany

Okay, first I have to thank lovely, Sarah, for sharing the roll recipe years ago, because without that recipe, these babies wouldn’t have been developed. When I first started following A Thrifty Mom, Sarah, had shared a roll recipe. Do y’all remember that? Did you print that delicious roll recipe out?! If you didn’t and want too, go to the highlighted link above. Every time I make them I’m asked time and time again for the recipe. Yes, they’re that good! The other night while making them, (I need to tell you I make them at least once a month if not more and they will be on our Thanksgiving table. We LOVE these rolls. :)) I thought, “I wonder how these would taste if I slightly adapted them and stuffed them full of our left over Snicker and MilkyWay candy bars?!” I just had to do it! Ohmyheavens, they were so yummy. A soft buttery roll, stuffed with melted candy bars - gooey caramel, chocolate and drizzled with glaze. Yes, please!

Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 3 large eggs, whipped
  • 3/4 cups unsalted butter, browned
  • 1/2 teaspoon sea salt
  • 6 cups unbleached all-purpose flour
  • Fun size candy bars, your desired brand ( we used MilkyWay & Snicker)
  • 2 cups powdered sugar
  • Approx. 3 tablespoons milk

Directions

  1. Grease a large baking sheet, set aside.
  2. In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.
  3. In a small bowl, whip three eggs, set aside.
  4. In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.
  5. Add Whipped eggs, brown butter and sea salt to yeast mixture.
  6. Slowly stir in 1 cup of flour at a time. Dough will be very sticky.
  7. Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.
  8. Meanwhile preheat oven to 350 degrees F.
  9. Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.
  10. Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.
  11. Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.
  12. Roll up each crescent, ending at the tip of triangle.
  13. Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.
  14. Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.
  15.  Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

*Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

 

 

 

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