Money Saving Recipes

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-chocolaty 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.

No Machine 4 Ingredient Mint & Chip Ice Cream ~ Money Saving Recipe
 
Prep time
Total time
 
Recipe type: Dessert
Cuisine: American
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
Instructions
  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.

 

 

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 

  • Slender design guides the perfect scoop
  • Insulated tub keeps ice cream longer
  • Non-slip base steadies tub while you scoop
  • 1.5 quart capacity
  • Dishwasher safe

Tovolo Sweet Treats Tub 

  • Save freezer space with the stack friendly lids
  • The tight fitting silicone lid go on and off with ease
  • This set comes in fun vibrant colors
  • Each Sweet Treat Tub holds 1 Quart
  • This tub is dishwasher safe

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Candy Bar Crescent Rolls ~ A yummy way to use up extra candyCandy 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. 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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Black Forest Waffle Ice Cream Cake

Black Forest Waffle Ice Cream Cake, Breyers Ice Cream Recipe,Eggo Week Of Waffles, Money Saving Recipes, Recipes Using Eggo Waffles, Ice Cream Cake Recipes

Black Forest Waffle Ice Cream Cake by Tiffany

Eggo, wanted a recipe using Breyers ice cream for Eggo Week Of Waffles. My mom and I racked our brains for this one. I call her when my brains are fried and I need help with ideas. 😉

My mom, is my long distance sou chef. We joke all the time about this. She’s in Oregon and I’m here in Idaho. We talk EVERYDAY bouncing ideas off each other when it comes to recipes. And of course, we shoot the breeze a lil’ too.

So, being that my mom is a professional cake decorator,  I called her. She had some elaborate idea for a towering ice cream waffle cake. Um, but, being that I am NO cake decorator, and most likely if I tried making a towering waffle cake, you’d see the end result all over the floor with the dog licking it up. Yeah, cake decorating is not my thing. I’ll leave it to the pros. What tickles me the most, she had it all planned out in her brain how it should look with instructions to boot.  My brain was miles behind hers screaming, “WAIT! Hold the phone, sister!” So after talking for about a hour to my dear madre, I came up with this.

Black Forest Waffle Ice Cream Cake, Breyers Ice Cream Recipe,Eggo Week Of Waffles, Money Saving Recipes, Recipes Using Eggo Waffles, Ice Cream Cake Recipes,1

 

Ingredients

  • 12 Eggo waffles -homestyle
  • 1 jar (16 oz.) hot fudge topping, homemade or store bought
  • 1.5 quart Breyers chocolate ice cream
  • 16 oz. chocolate whipped topping
  • 1 can (21 oz.) cherry pie filling & topping
  • chocolate shavings for garnish, optional

Directions

  1. Bring waffles to room temp.
  2. Soften ice cream by removing from the freezer to thaw. You will want your ice cream almost melted, so that it’s easy to spread.
  3. Spread each waffle with fudge topping. Lay each waffle side by side in two rows in a 3 qt. baking dish. (Each row will have three, for a total of six.)
  4. Next, spread half the container of ice cream all over the fudge covered waffles. Spread the fudge topped waffles with half the whipped topping. Top whipped topping with half the pie filling. Evenly dredge the filling with a knife. Repeat layers, ending with pie filling on top.
  5. Now, gently dredge a knife through the pie filling and whipped topping to make it look pretty. Use the remainder whipped topping to star the sides for a finished look. Gently cover and freeze over night. To serve, remove from freezer and let set at room temp for approx. 8-10 minutes before slicing; serve.

*Notes* The chocolate whipped topping I used comes in a bag, frozen all ready to go with star tip. You can find this at Cash & Carry in the freezer section. Bring it home, thaw it in the fridge and your set.

Make sure you check out these other Eggo Waffle Recipes

1 ~ Eggo Breakfast Kebabs

2 ~ Smore Waffles Please, Snack Recipe

3 ~ No Bake Strawberry Cheesecake Waffle Bars

4 ~ Chicken Pot Pie Waffle Boats

5BLTA Waffle Sandwich

6Baked Caramel Apple Waffles with Crumb Topping

 

 

Disclaimer Eggo supplied the tools needed to create the recipes show above and a stipend.

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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, 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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40 Easter Favorites

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I first saw this idea on Pops And Podge

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