money saving recipe

Homemade Rosemary Pecorino Romano Crackers, Homemade Cracker Recipe, Kid Friendly Recipes, Money Saving Recipes

Homemade Rosemary Pecorino Romano Crackers

My kids love homemade crackers, what about yours?! They especially love this flavored cracker. You’d think the fancy ingredients in this recipe would turn a kid off, but on the contrary, the flavor of this cracker is the bomb diggity for both kids and adults. Quick! Gather your kiddos for this easy recipe that they can make in the kitchen, with supervision of course. 😉 Get creative and adapt the spices and cheese for your favorite flavor cracker. We also did an onion garlic cheddar cracker that rocked the house too! You can find that recipe below the main one. Enjoy!

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons organic evaporated cane juice sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons salted butter
  • 2 heaping tablespoons grated pecorino romano cheese
  • 3/4 cup heavy cream, plus extra if needed

Directions

  1. In a medium bowl, whisk together flour, sugar, salt, pepper and rosemary. Using a fork or pastry blender, cut in butter until you get pea sized coarse crumbs. Next, stir in pecorino romano. Now, pour in the heavy cream and mix with a fork adding a bit more cream if needed.
  2. Gently press the dough together and shape into a disk. Wrap disk in plastic wrap, let rest at room temp. for 20 minutes.
  3. Meanwhile, preheat your oven to 350 degrees F.  Lightly spray two heavy duty medium sized baking sheets with non-stick cooking spray.
  4. Unwrap the disk and divide dough in two equal pieces. Lightly flour your work surface and rolling pin. Roll each dough ball out as thin as possible,  lightly dusting surface and rolling pin with flour if needed. Carefully transfer the rolled out sheets to your prepared baking sheets. Cut dough into squares with a pizza cutter or leave whole and bake in  your preheated 350 degree oven for 12-15 minutes or until lightly brown.
  5. Transfer crackers to a cooling rack and let cool completely before storing. If you baked your crackers whole, once cooled, break into shards.

Recipe for Onion Garlic Cheddar Crackers

From recipe above omit the rosemary and pecorino romano. Add 1 teaspoon onion powder, 1 teaspoon dried chives, 1/2 teaspoon garlic powder and approx. 3 tablespoons grated cheddar cheese. Bake as directed above.

 

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Homemade Rosemary Pecorino Romano Crackers ~ Kid Friendly Recipe ~ Money Saving Recipe

Course Appetiser

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons organic evaporated cane juice sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked pepper
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons salted butter
  • 2 heaping tablespoons grated pecorino romano cheese
  • 3/4 cup heavy cream plus extra if needed

Instructions

  1. In a medium bowl, whisk together flour, sugar, salt, pepper and rosemary. Using a fork or pastry blender, cut in butter until you get pea sized coarse crumbs. Next, stir in pecorino romano. Now, pour in the heavy cream and mix with a fork adding a bit more cream if needed.
  2. Gently press the dough together and shape into a disk. Wrap disk in plastic wrap, let rest at room temp. for 20 minutes.
  3. Meanwhile, preheat your oven to 350 degrees F. Lightly spray two heavy duty medium sized baking sheets with non-stick cooking spray.
  4. Unwrap the disk and divide dough in two equal pieces. Lightly flour your work surface and rolling pin. Roll each dough ball out as thin as possible, lightly dusting surface and rolling pin with flour if needed. Carefully transfer the rolled out sheets to your prepared baking sheets. Cut dough into squares with a pizza cutter or leave whole and bake in your preheated 350 degree oven for 12-15 minutes or until lightly brown.
  5. Transfer crackers to a cooling rack and let cool completely before storing. If you baked your crackers whole, once cooled, break into shards.
  6. Recipe for Onion Garlic Cheddar Crackers
  7. From recipe above omit the rosemary and pecorino romano. Add 1 teaspoon onion powder, 1 teaspoon dried chives, 1/2 teaspoon garlic powder and approx. 3 tablespoons grated cheddar cheese. Bake as directed above.

 

 

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Coconut Oatmeal Cookies by Tiffany

The other day while concocting a new recipe for you, I wanted to bring something this week that disappeared very quickly in my home. I almost wasn’t able to catch a picture, that’s how quick these babies disappeared. I have since had numerous requests to make them again. This is a great recipe to use on that stock pile you have of oats.  If you’re a coconut lover like myself, switch up the vanilla extract with coconut extract to give them that extra coconut taste. I hope you enjoy them as much as we did!

Yields approx. 2 dozen

 Ingredients

  • 1/2 cup butter, salted
  • 1/2 cup Crisco
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 1/2 cups sweetened coconut flakes

Directions

Preheat oven 350 degrees F.

1. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs.

2. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut.

3. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.

Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand.

Cookie Tip:

When I’m feeling like a super woman, and this isn’t to often, I might add. I make several batches of different kinds of cookie dough, roll into 1 inch balls and lay on a large baking sheet to freeze. I then take the frozen cookie dough balls and transfer them to gallon sized freezer bags. When we feel like cookies and I don’t feel like making them, all I do is preheat the oven and pop in the amount of frozen cookie dough that I need and voila’, cookies in no time flat!

 

 Hope you enjoy this Money Saving Recipe.

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Coconut Oatmeal Cookies ~ Money Saving Recipe

Course Dessert
Cuisine American
Servings 24

Ingredients

  • 1/2 cup butter salted
  • 1/2 cup Crisco
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 1/2 cups sweetened coconut flakes

Instructions

  1. Preheat oven 350 degrees F.
  2. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs.
  3. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut.
  4. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.
  5. Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand.
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Triple Chocolate Chip Cookies

These total hit the spot! I was having a chocolate withdraw and needed to get a fix of chocolate quick! Chewy in the middle, crunchy on the sides and full of white, semi sweet and milk chocolate chips, these babies are sure to please. Pass the milk please! 😉

*SEE NOTES*

Ingredients

  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temp.
  • 2 1/4 cups all-purpose unbleached flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cups classic white premium baking chips (I just call them white chocolate chips. :))
  • 3/4 cups semi sweet chocolate chips
  • 3/4 cups milk chocolate chips

Directions

  1. Preheat oven to 350 degrees F.
  2. In a standing mixer cream butter, sugars and vanilla together (about 10 minutes.)
  3. Next, beat in eggs.
  4. Sift together flour, salt and baking soda. Slowly stir in flour mixture to creamed mixture. Scrape down sides of mixing bowl if needed.
  5. Add chocolate chips. Shape cookie dough into 1 inch sized balls and place 2 inches apart on a baking sheet and bake for 10-12 minutes, no longer if you want a chewy middle.
  6. Remove cookies from oven and let set on baking sheet for at least 2-3 minutes before transferring to a cooling rack.

*Notes*

As you see in my picture, my cookies are huge. I shaped them into approx. 2 inch cookie dough balls and baked for approx. 14-15 minutes. If you would like to get the effect of the chocolate chips on top of the cookies, after the dough ball is formed and placed on your baking sheet, gently stick chocolate chips into the dough ball and bake as normal.

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Triple Chocolatey Chip Cookies ~ Money Saving Recipe

Triple Chocolate Chip Cookies These total hit the spot! I was having a chocolate withdraw and needed to get a fix of chocolate quick! Chewy in the middle, crunchy on the sides and full of white, semi sweet and milk chocolate chips, these babies are sure to please. Pass the milk please! 😉 *SEE NOTES*

Ingredients

  • 1 cup unsalted butter room temp.
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temp.
  • 2 1/4 cups all-purpose unbleached flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cups classic white premium baking chips I just call them white chocolate chips. 🙂
  • 3/4 cups semi sweet chocolate chips
  • 3/4 cups milk chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a standing mixer cream butter, sugars and vanilla together (about 10 minutes.)
  3. Next, beat in eggs.
  4. Sift together flour, salt and baking soda. Slowly stir in flour mixture to creamed mixture. Scrape down sides of mixing bowl if needed.
  5. Add chocolate chips. Shape cookie dough into 1 inch sized balls and place 2 inches apart on a baking sheet and bake for 10-12 minutes, no longer if you want a chewy middle.
  6. Remove cookies from oven and let set on baking sheet for at least 2-3 minutes before transferring to a cooling rack.
  7. *Notes*
  8. As you see in my picture, my cookies are huge. I shaped them into approx. 2 inch cookie dough balls and baked for approx. 14-15 minutes. If you would like to get the effect of the chocolate chips on top of the cookies, after the dough ball is formed and placed on your baking sheet, gently stick chocolate chips into the dough ball and bake as normal.
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Baked Potatoes in the Crock Pot

baked potatoes in the crock pot

Thanks to Purposely Frugal  for passing along this recipe for how to make baked potatoes in the crock pot (instead of the oven).  We have a rule in our family that we never leave the house with the oven on… so I love this idea.  Plus on a hot summer day the last thing you want is your oven on all day.  Not an issue in winter ( heck most days I want to snuggle up to my oven just to stay warm…lol.)

 

  1. Scrub and pat dry your potatoes
  2. Poke a few holes in them with a  fork.
  3. Rub in oil (I used olive oil) and salt.
  4. Wrap in aluminium foil and put in your crock pot. I cooked 6 potatoes on low for 7 hours, but you may need to vary the cooking time, based on the size and number of potatoes and your crock pot.
  5. Enjoy with your favorite toppings!
No need to add water to the bottom but to keep the bottom ones from burning rotate them OR add some crumbled foil on the bottom before you add the potatoes.

Crock Pot Tip: A crock pot uses about 8 cents of electricity in 7 hours, whereas an oven uses between 16-24 cents per hour of use. I know the savings is small, but crock pots also keep your house cooler in the summer! Information from Michael Bluejay, a.k.a Mr. Electricity.

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