S’mores and more
S’mores are amazing things. They can be eaten all year around for snacks or desserts and young and old alike love them. These ideas are especially good when the kids want some s’mores and you don’t have a piece of chocolate in the house.Here are some modern day twists on an old time favorite snack.
In a pinch you can use chocolate chips, or leftover Easter candy in place of the candy bar.
Or forget the chocolate all together. Spread a graham cracker with strawberry or raspberry jam add a roasted marshmallow and a slice or two of strawberry or even a slice of banana.
Use cinnamon grahams, spread with softened cream cheese and fruit.
This isn’t a s’more idea but I love to spread butter on my cinnamon grahams, topping with a second one and dunk them in my coffee for breakfast.
Chocolate grahams are great too spread with peanut butter and slices of banana.
Last but not least here is a good summer dessert you can make and keep handy in the freezer.
Ice Cream S’mores
9 grahams broken crosswise in half to make 18 squares
1 cup hot fudge sauce
2 cups mini marshmellows
1 pint (2 cups) chocolate ice cream, softened
Place 9 grahams in a foil lined 9 in square pan. Spread with 1/2 the fudge sauce, sprinkle with marshmallows, spread with ice cream, the rest of fudge sauce then cover with the rest of the grahams. Freeze overnight or for several hours. Take out of the freezer 10 mins. before serving then cut into squares.
Continue reading S’mores and more …
From Living On A Dime Blog » Living On A Dime Blog.
Cookies? But it is too hot!!!
It’s warming up here, school’s out and the grandkids will be coming more often. Even though it is hot they still expect cookies at “Nan’s”. Here are a couple of cookie tips which will keep you from dying of a heat stroke.
These ideas aren’t new but might be a reminder for some of you seasoned cooks and something new for our starting out cooks.
~ Make rice krispy treats. Instead of the same old same old, add things like chocolate chips, M & M’s, nuts or use different cereals like Honey Nut Cheerios, Fruit Loops, Fruity Pebbles. Of course try to get these in the off brand to save. You can also drizzle a little melted chocolate, butterscotch, white chocolate or peanut butter chips over the top. By drizzling things on top of cakes or cookies like this you can save in the amount you use compared to spreading it all over.
~ Make you cookie dough up but don’t bake them. If you are worried about the eggs then by egg substitutes. One very hot summer my son beg and pleaded for me not to bake the cookies I was making so he could just eat the dough. I thought if the kids prefer it this way why am I killing myself baking them. To this day ice box cookie dough is one of his favorites.
~ Watch for cookies to go on sale. I can get some pretty good deals which are less then what I can pay for the ingredients. Cooking from scratch isn’t always cheaper (I’m not saying it is never cheaper but just some times it is less). My kids and grandkids love cookies no matter where they come from. My kids thought boughten ones were a treat because even though everyone thinks times are hard now, years ago cookies were much more expensive buying them then making them.
~ Here is my grandkids favorite summer or anytime cookie. I know many of you already have this recipe but here it is for some who don’t.
No-Bake Fudge Cookies
1/2 cup milk
2 cups sugar
1/2 cup baking cocoa
1/2 cup margarine
1/2 cup peanut butter
1 tsp. vanilla
3 cups oatmeal
1/2 cup nuts (optional)
Before you start, cut about a 20 inch piece of wax paper. Lay it on the counter. This is for dropping the cookies on. In a saucepan mix milk, sugar, cocoa, and margarine. Bring to boil and boil 1 minute. Remove from heat stir in peanut butter, vanilla, nuts. Mix till peanut butter is mixed in. Add oatmeal. Drop by spoonfuls on the wax paper. This must be done a little quickly because the cookies start hardening pretty fast.
It the humidity is high or you don’t boil them the right amount of time they may not harden. Don’t panic just pour it into a container and use as fudge sauce for ice cream.
Jill
Continue reading Cookies? But it is too hot!!! …
From Living On A Dime Blog » Living On A Dime Blog.
Chocolate Cake In a Cup
When I first started this blog, I posted a recipe on how to make a really quick chocolate cake when you need a chocolate fix! Since it has been over a year now and many, many posts since then, I decided to re-post it here. Hope you enjoy!
At least I do. Trust me on this! So, here are two thrifty, homemade chocolate fixes. Perfect for a cold Monday mid-morning.
First up, a TUTORIAL (boy do I love tutorials) from beingfrugal.net on How to Make a Frugal Mocha. My husband’s going to have to try this. For one thing he really loves a good mocha, even more than I do. For another thing, the rule in our house is whoever uses the blender washes it out immediately afterwards . . . NOT my favorite thing to do.
Next chocolate fix (and this happens at least a couple of times per week in our house) is a Microwave Version of Chocolate Cake in a Cup. (Actually it makes two cups!) Quick and easy, tastes rich, but costs pennies. What more could you ask for in chocolate?
4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
3 Tablespoons milk
3 Tablespoons oil
1 egg
Mix all together well, then divide into two mugs. Microwave for 2 and 1/2 minutes, depending on your microwave. This is even more splendiferous with a small handful of chocolate chips thrown in and a dollop of whipping cream on the top. The kids love sprinkles on top too. (A good gluten free version can be made by using rice flour instead of the cake flour, and adding 1 teaspoon plain gelatin and 1 teaspoon Xanthum gum.)
I think maybe these are healthy too . . . at least, I feel so much better after a frugal chocolate treat!
Continue reading Chocolate Cake In a Cup …
From Econobusters.
Make your own coffee creamer
photo just_smile
Flavored coffee creamers can be expensive. You can make your own at home for a fraction of the cost. The first reader tip shares a basic liquid creamer recipe and flavored additions. You can shake and store it in a large mason jar.
HOMEMADE COFFEE CREAMER: I must have creamer in my coffee. I can’t stand the taste of plain milk in my morning java jolt. I’m nearly out but didn’t want to spend the money on such a “luxury” if I didn’t have to. So while this does have milk in it, it doesn’t taste like plain milk.
1 (14-ounce) can sweetened condensed milk
1-1/2 cups skim milk
Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract
Vanilla: 2 teaspoons vanilla extract
Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract
Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup
Measure all ingredients into a 32-ounce container, seal container and shake vigorously. This will keep in the refrigerator for up to two weeks. — Heather, New York
HOLIDAY THRIFT: I decided that I wasn’t going to spend a bunch of money on junk candy this year. So instead of the marshmallow eggs dipped in chocolate, I took a bag of the generic marshmallows and a bag of chocolate chips. I melted the chocolate chips in a double boiler and stuck a toothpick in each marshmallow. I took a paint brush and painted each one with a coating of chocolate. (Dipping wasted too much.) The kids put sprinkles on them, too. Also, we made Rice Krispies treats and shaped them into an egg shape, dipped some of them and added sprinkles. We usually have a ton of people over, and I make all different appetizers and make myself crazy. This year I simplified. I did a potato bar. I baked about 30 medium potatoes in the oven at 400 degrees with a little olive oil and sea salt. I had bowls of cheese, diced onions, sour cream, bacon bits, chives, and I even cooked a pork butt and did barbecue shredded pork for the potatoes. — Louise, Georgia
SEAM ALLOWANCE: I’ve been using an ice-pop stick to mark my 1/4-inch seam allowance on my sewing machine plate. I found where my 1/4-inch seam allowance is and put a tiny permanent marker (just a tiny dot). Then I did it again a bit higher so I could line up the edge of the popsicle stick along that line. This gives me a sort of “dam” or bumper to ride along with my fabric while sewing. I tape it down with masking tape. I check this popsicle stick often to be sure that it hasn’t shifted during use. I trim the stick a bit so it isn’t too obtrusive on the ends. If the edges of the stick you find are a bit rough or catch your fabric, you can take a pass or two at them with fine-grit sandpaper. Often, without the ice-pop stick running along side of (not under, but alongside of) the presser foot, I would end up weaving along without having a straight seam. This helps me keep it straight. It doesn’t allow me to wander. — Missy, Colorado
Continue reading Make your own coffee creamer …
From Frugal Village.
Monroe MI sales fliers March 28
Attention Bargain Shoppers: This is a VERY good week to stock up on common pantry supplies such as canned and frozen veggies, coffee, flour, vanilla, chocolate chips, food coloring, cooking oil, sugar, and cooking soups. It is also a good week to replace your baking pans.
The stores and food companies are marketing this week to [...]
Continue reading Monroe MI sales fliers March 28 …
From Monroe on a Budget.
Monroe MI sales fliers March 28
Attention Bargain Shoppers: This is a VERY good week to stock up on common pantry supplies such as canned and frozen veggies, coffee, flour, vanilla, chocolate chips, food coloring, cooking oil, sugar, and cooking soups. It is also a good week to replace your baking pans.
The stores and food companies are marketing this week to [...]
Continue reading Monroe MI sales fliers March 28 …
From Monroe on a Budget.
Shrove Tuesday on a budget
The most well-known way of celebrating Fat Tuesday in southeast Michigan and northwest Ohio is with a Polish donut called paczki. I do have a post on how to follow the paczki tradition on a budget, but … there is another alternative:
Fat Tuesday in other traditions is known as Shrove Tuesday or Pancake Tuesday. Instead of stuffing one’s mouth with donuts, you are stuffing one’s mouth with pancakes.
Kids enjoy eating pancakes, and homemade pancakes are a very cheap breakfast or dinner. Just get your favorite pancake mix or recipe, look through your pantry and refrigerator, and think about these ideas:
- Pour pancake batter in the griddle so it makes shapes. My mother did this a lot when my siblings and I were little. You can draw letters with a thin pour – or, use a cookie cutter or biscuit cutter to make shapes after the pancake is cookied.
- Add chopped fruit, ground nuts, spices or other flavors to the pancake batter. Over the years, I’ve used ingredients such as mashed banana, applesauce, pumpkin pie spice, cinnamon or vanilla in my pancakes. If you want to use chocolate chips, make sure the griddle is non-stick.
- Experiment with different toppings. Maple-flavored syrup is a favorite, but what about strawberry ice cream topping, whippy cream, powdered sugar, applesauce, chocolate sauce or cherry pie filling?
- The popular side dishes are very flexible and therefore budget-friendly. You can serve pancakes with fresh or canned fruit, sausage, bacon or eggs.
- Get inspired by the McDonald’s griddle breakfast sandwiches: Smaller pancakes cooked with maple flavoring can become the “sandwich bread” for a sausage patty.
Do you find it difficult to cook pancakes evenly? The Pancake Lovers site has some cooking tips.
Continue reading Shrove Tuesday on a budget …
From Monroe on a Budget.
For the love of chocolate
photo by Rubber slippers in Italy
Valentine’s Day is the perfect time for chocolate, and it’s never too early to plan for the sweet stuff. These recipes are all quick and easy to prepare. The first two make a single serving, so they’ll work well whether you celebrate with someone else or alone. Simply double the recipe for two. One of the following desserts is made in a slow cooker, so you can start it midday and it will be warm and ready for after-dinner consumption. The last two recipes make enough for seconds. You’ll want to keep them handy because you’ll be asked to make them again soon.
Cake in a Mug
4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips, optional
a splash of vanilla
Put the dry ingredients in a mug, and mix well. Add the egg, and mix thoroughly. Pour in the milk and oil, and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Microwave for three minutes. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool, and tip the cake onto a plate if desired — or eat right from the cup. Enjoy! — Patty A., Utah
Chocolate-Peanut-Butter Spread
1 tablespoon smooth or crunchy peanut butter
2 tablespoons confectioners’ sugar
1 teaspoon cocoa
few drops water (boiled and cooled)
few drops vanilla, optional
In a cup, place the peanut butter, confectioners’ sugar, cocoa and a few drops of water. Add vanilla, if desired. Stir vigorously until blended, and add more drops of water until consistency is reached for spreading. Spread on bread to desired thickness. — Donna, Canada
Slow-Cooker Cake
1 box chocolate cake mix
1 box instant chocolate pudding
16 ounces sour cream
4 eggs
3/4 cup vegetable oil
1 cup water
Mix all the ingredients together well. Spray the slow cooker well with nonstick spray. Pour the batter into the slow cooker. Cover and cook on low for six hours. Serve with ice cream. Cook’s note: I slid a sharp knife around the edge of the cake, and it slid out quite nicely onto a plate. — Pip, e-mail
Chocolate Layered Dessert
Crust
1 stick butter
3/4 cup pecans
1 cup flour
Filling
1 cup powdered sugar
12 ounces Cool Whip
8 ounces cream cheese
1 small box of chocolate pudding (make as pudding)
1 small box of vanilla pudding (make as pudding)
Melt butter in a 13-by-9-inch pan in a 375 F preheated oven. Add the pecans and flour. Mix well, and spread out. Stick back in the oven until slightly browned. Let cool.
Mix 1 cup confectioners’ sugar with 6 ounces Cool Whip and cream cheese. Spread all over the crust, add the chocolate pudding (make the pudding first) spread, and then add the vanilla pudding (make first), and over the top add 6 ounces Cool Whip and pecans. Refrigerate until ready to serve.
Optional: Use your favorite pudding flavors, such as butterscotch, banana, lemon, etc. — T.P., New Mexico
Chocolate-Peanut-Butter Balls
1-1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners’ sugar
4 cups milk-chocolate chips or chocolate candy wafers
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. Roll into 1-inch balls, and place on a wax-paper-lined cookie sheet. Press a toothpick into the top of each ball, and chill in the freezer for a half-hour or the refrigerator for an hour to firm them. Melt the chocolate chips in a double boiler, in a bowl set over a pan of barely simmering water or slowly in a microwave. Stir frequently until smooth and fully melted. Dip the chilled peanut-butter balls into chocolate. Remove toothpick. Put back on a wax-paper-lined cookie sheet, and refrigerate until serving. — Kimberly, New York
Continue reading For the love of chocolate …
From Frugal Village.
Stevia Fudge and Basic Chocolate Chip Cookies
I found my stevia fudge recipe here. It was originally chocolate-peanut butter fudge, but I make it just chocolate. I also sort of mush some of the steps together to streamline the process.
Heat the following ingredients in a saucepan on medium heat. Add one ingredient at a time, making sure the mixture is completely combined/melted/dissolved before adding the next ingredient.
1/3 cup water
1 1/2 tablespoon stevia*
1/2 cup butter
1 1/2 teaspoon vanilla
1 cup dry milk powder
6 ounces of unsweetened chocolate*
*I used my NuNaturals white stevia powder and added a lot more than the original recipe called for. Some stevia is sweeter than others, so keep that in mind with any stevia recipe. I used Ghirardelli chocolate because these are Christmas gifts.
Line an 8″x8″ pan with tin foil and spread fudge in it. Let chill in fridge for at least one hour, then cut.
Chocolate Chip Cookies
Dan’s Bible college has a gift swap party today. I never know what to give at those gift swaps, especially since there is such a vast age range among students.
I was seriously thinking about making a batch of soaked grain, sugar-free chocolate chip cookies, but I could picture how that would go. Dan would say they were some kind of healthy cookie; he might even use the words “sugar-free” and no one would want them. I’m still using my whole white wheat flour, but I’m not going to highlight that to Dan.
Cookies are great for these kinds of swaps. I don’t know a college student who wouldn’t want cookies, my husband included.
I make chocolate chip cookies by the recipe on the bag of chocolate chips, just like my mom taught me.
Beat together:
1 cup melted butter
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
Add:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
Fold in:
12 ounces of chocolate chips
Bake for 10 minutes at 375. Then feed this massive batch of cookies to a large crowd or one college student.
Continue reading Stevia Fudge and Basic Chocolate Chip Cookies …
From Under $1000 Per Month.
More Grocery Savings
One of the main ways I save on groceries is something every one has done since shopping was invented and that is making the most of things which are on sale. Now I know the first thing you all are thinking is “I know buying on sale saves me money so I don’t need to read this.” But stay with me for a moment.
What I want to do today is to help you get more ideas on how to get the most use of your sale items mainly in the area of groceries.
Last week they had half gallons of chocolate milk on sale for $1.00. That is a really good deal if you consider how much it would cost you to use regular milk and mix it with Nestle’s or Hershey’s syrup. Something like this would be good to stock up on especially since you can freeze it (shake it well when you thaw it). Now so far all I have said is pretty obvious but let me take you a little farther and help you think out of the box.
I don’t drink a lot of chocolate milk which might be the case for many of you so at first you think this really isn’t a good deal for you and your family but let’s look at it and see if you could still make it work for you.
1. If you like cocoa it would be great to use hot with marshmallows or served at a holiday get together.
2. Use for making chocolate pudding one night by replacing regular milk with the chocolate milk.
3. Turn your regular bread pudding recipe (or use the one in Dining on a Dime) and kick it up a notch by replacing the regular milk with the chocolate and adding some chocolate chips.
4. If you find it on sale in the summer make Pudding Pops (also found in Dining..). You just add 1 small pkg. of chocolate pudding to 3 cups of the milk and freeze for extra fudgy popsicles.
5. Replace the regular milk in any chocolate recipe you are making like chocolate cake, cookies, frosting with the chocolate milk.
6. If your love cereal like Cocoa Puffs use the chocolate milk when they eat those. The milk turns chocolaty anyway.
What it amounts to is you are replacing your more expensive regular milk when you can with the cheaper chocolate milk. Now don’t have a heart attack over serving your family chocolate milk. It really won’t hurt to do it for a week or so.
The main point I want to get you to see is to look at the regular things you see on sale all the time in a different light and think how can I use them in a different way or can they be preserved.
Jill
P.S. I just told my mom about my good buy and she said they like to pour a glass of chocolate milk and add a dollop of ice cream to it. She said it tastes just like a Wendy’s frosty. You might like to try it.
Continue reading More Grocery Savings …