Money Saving Recipes

Monte Cristo Waffle Sandwich, Lunch Recipe, Eggo Week Of Waffles,Eggo Chief Waffle Officer, Great Eggo Waffle Off, Recipes Using Eggo Waffles, Money Saving Recipes

Monte Cristo Waffle Sandwich 

Here is a FUN twist on the Monte Cristo, perfect for these late mornings this week, since my kids are on Christmas breaks.

Monte Cristo Waffle Sandwich, Lunch Recipe, Eggo Week Of Waffles,Eggo Chief Waffle Officer, Great Eggo Waffle Off, Recipes Usin

Yields 1 sandwich

Ingredients

  • 3 Eggo Waffles – Homestyle
  • 4 slices oven roasted turkey
  • 4 slices honey ham
  • 2 slices Swiss cheese
  • mayonnaise
  • Dijon or honey mustard
  • 1 egg
  • 1/4 cup milk
  • pinch of salt
  • 1 tablespoon salted butter
  • 2 tablespoons oil
  • raspberry or blackberry jam, optional

Directions

  1. Bring Eggo waffles to room temp. We’re going to make a triple decker out of this baby.
  2. Lightly spread mayonnaise and mustard onto waffle. Next, layer 1 slice of cheese, 2 slices turkey and 2 slices ham on waffle. Top with another waffle, again lightly spreading mayonnaise and mustard. Layer middle waffle with 1 slice of cheese, 2 slices turkey and 2 slices ham. Top with remaining waffle to make a triple decker.
  3. In a medium bowl, whisk egg, milk and salt.
  4. In a medium skillet, heat butter and oil over medium heat.
  5. Dip entire waffle sandwich in egg mixture.
  6. Fry, until lightly golden brown on each side. Approx. 6 minutes total. Serve with raspberry or blackberry jam, optional.

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Chocolate Chip Pecan Heath Bar Cookies by Tiffany

Looking for a cookie full of goodness?! This cookie is has it with milk chocolate chips – roasted pecans and Heath toffee bits. Get your milk glasses ready – you’ll definitely want to take these babies for a dunk! 😉 I found this recipe on one of the Food Network shows years ago – slightly adapted it – and have been making them ever since.

Yield approx. 3 doz.

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1/2 cup oatmeal (finely ground in your food processor)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup roasted pecans, chopped
  • 1/2 cup Heath english toffee bits
  • 1 bag  11.5 oz. milk chocolate chips

Directions

  1. Preheat oven to 325 degrees F. confection setting.
  2. In your standing mixer, beat butter, sugars and vanilla extract until light and fluffy. (10 minutes) Next beat in eggs. Meanwhile, roast pecans in a 350 degree oven for about 10 minutes; remove and let cool. Chop nuts, set aside. In your food processor, process oatmeal until finely ground. Set aside. In a medium sized bowl, whisk together flour, oatmeal, baking soda, baking powder and cinnamon. Slowly add flour mixture to creamed mixture. Next stir in roasted pecans, toffee bits and milk chocolate chips. Roll cookie dough into 1 inch balls and place 2 inches apart on a baking sheet, bake for 15 minutes. Remove cookies from oven and let set on baking sheet for about 1-2 minutes before transferring to a cooling rack. Enjoy!

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Also tons of other easy to make dessert recipes

Slightly adapted recipe/photos by: Tiffany

Original Recipe by: Food Network

 

 

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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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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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