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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Orange Vanilla Yogurt Pops by Tiffany

It’s been hot! I thought it was time to bring y’all a cool treat. The kids and I love yogurt pops. You know what I love the most about them?! It gets us all in the kitchen developing different flavors – together! Sure – we could just buy the yogurt tubes – stick them in the freezer and call it a day – but I try really hard to involve the kiddos and let them use their imagination in the kitchen. Plus - we get to spend valuable time together while they are learning life skills. They get so excited knowing that they actually created something that was worthy of eating.  Pucker up! This recipe will be for my tarty lovin’ friends! ;)

Yields approx. 12 pops

Ingredients

  • 1 container 32 oz. vanilla non-fat yogurt (we used Nancy’s brand)
  • 1 cup 100% frozen orange juice concentrate
  • 1 teaspoon pure orange extract

Directions

In your standing mixer, mix yogurt, orange juice and extract together. Pour into popsicle molds and freeze overnight.

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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!

 

Slightly adapted recipe/photos by: Tiffany

Original Recipe by: Food Network

 

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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/slowcooker, 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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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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