tag:blogger.com,1999:blog-47286207990736210792024-03-08T21:31:55.815-08:00Pennies & PancakesSAVING MONEY ~ EATING HEALTHY ~ BECOMING SELF-RELIANT ~ one homemade pancake at a timeAnonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-4728620799073621079.post-36854814599224099282015-02-03T08:01:00.000-08:002015-02-07T07:05:57.665-08:00Whole Wheat Buttermilk Waffles ($0.11 per serving)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvH7wTuvgx5K00eZUodEQQ0Zz8h0vptz1fmo_nspfGNRQNmUSVcG52EMsCY09X8q9005dnZBOk8yCkrs6gmOWXu2u8g_K-_7YQqpusCIs5iBRtJ2pubxZl5LV660dd4nuvuxrJwIvz6I/s1600/IMG_1030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvH7wTuvgx5K00eZUodEQQ0Zz8h0vptz1fmo_nspfGNRQNmUSVcG52EMsCY09X8q9005dnZBOk8yCkrs6gmOWXu2u8g_K-_7YQqpusCIs5iBRtJ2pubxZl5LV660dd4nuvuxrJwIvz6I/s1600/IMG_1030.jpg" height="640" width="474" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>$2.21 per recipe $0.11 per serving 61% savings</b></span></div>
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So, last week I gave you recipe that taught you to make some<i> killer</i> <a href="http://penniesandpancakes.blogspot.com/2015/01/10-minute-butter-and-buttermilk-in.html#.VNDvscbkb8s" target="_blank">homemade buttermilk</a>. </div>
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And I figure... if you have awesome homemade buttermilk on hand... you'll need an equally awesome recipe to go with it. </div>
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Growing up, waffles were probably my favorite breakfast food. Especially, if they were served with whipped cream and strawberries. (I mean... it's like eating dessert for breakfast... what kid doesn't love that concept?)</div>
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My mom was basically wonder-woman, and made breakfast from scratch nearly every morning of my childhood. Pancakes, waffles, scrambled eggs, oatmeal... stick-to-your-ribs stuff. And she was great at it! (Thanks for being wonderful, Mom!)</div>
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I'd wait at my seat in anticipation of another hot waffle fresh from the press. Once I had a section of one on my plate, I immediately slathered it in butter and <a href="http://penniesandpancakes.blogspot.com/2012/07/maple-honey-syrup-012-per-serving.html#.VNDyNsbkb8s" target="_blank">homemade syrup</a>. Of course if fresh berries and cream were on hand, I went that route.</div>
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Today, my family loves waffles as well. Although, I typically make them for dinner along with scrambled eggs, bacon, and fresh fruit. Leftovers are re-heated in the toaster for breakfast or snack time.</div>
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These particular waffles have a healthier take on things than the typical waffle. The recipe calls for whole wheat flour instead of all-purpose. They are not like Belgian waffles that disintegrate the moment they enter your mouth. The whole wheat makes them heartier, more flavorful, and filling. The Belgian-style waffles have their place for sure... but in all honesty, they are more like a treat.</div>
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My kids... and ESPECIALLY my husband... adore these waffles. I generally make two batches at a time, and freeze the left-overs for later.</div>
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How do they compare to the store-bought version? Well... They are healthier, cost less than half as much to make, and taste infinitely better.</div>
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If you've got 20 minutes, it's really a no-brainer. These waffles win, hands-down!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQH5Ei4IumC_koWOXLAWCPiK7KctAL4lzse14Z7eMJ8yu1mqV9-5_PF7jCIDWpsob7KiSRkxcZZlk0YVIuEuXXFoHHp5TK0Y6Wb2wJ_k8cDBP_MiXSfa-8-G_Hhup4-CVRIXMHjiVQ6f8/s1600/IMG_1031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQH5Ei4IumC_koWOXLAWCPiK7KctAL4lzse14Z7eMJ8yu1mqV9-5_PF7jCIDWpsob7KiSRkxcZZlk0YVIuEuXXFoHHp5TK0Y6Wb2wJ_k8cDBP_MiXSfa-8-G_Hhup4-CVRIXMHjiVQ6f8/s1600/IMG_1031.jpg" height="480" width="640" /></a></div>
<b><span style="font-size: x-large;">Whole Wheat Buttermilk Waffles</span></b><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/whole-wheat-buttermilk-waffles" target="_blank">Printable Version</a></i></span><br />
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*Makes 5 large waffles<br />
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<b>INGREDIENTS</b><br />
1 3/4 cups whole white wheat flour<br />
2 Tbsp. sugar<br />
2 tsp. baking powder<br />
1 tsp. baking soda<br />
1 1/2 cups buttermilk (<a href="http://penniesandpancakes.blogspot.com/2015/01/10-minute-butter-and-buttermilk-in.html#.VNDgHsbkb8s" target="_blank">homemade here</a>)<br />
1/2 cup melted butter (I generally use vegetable oil to cut costs)<br />
2 eggs (beaten)<br />
1 Tbsp. vanilla extract<br />
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<b>DIRECTIONS</b><br />
In a large bowl, mix together the buttermilk, melted butter, beaten eggs, and vanilla extract, thoroughly combined.<br />
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Add the flour, sugar, baking powder, and baking soda. Mix until just incorporated. Do not over-mix.<br />
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Pour desired amount of batter into the waffle maker. Cook until the waffle maker indicates it is done.<br />
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Serve immediately. Store completely cooled leftovers in a ziplock bag. Freezes well.<br />
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<b>COST BREAKDOWN</b><br />
1 3/4 cups whole white wheat flour - $0.15<br />
2 Tbsp. sugar - $0.03<br />
2 tsp. baking powder - $0.14<br />
1 tsp. baking soda - $0.01<br />
1 1/2 cups buttermilk - $1.31<br />
1/2 cup vegetable oil - $0.21<br />
2 eggs - $0.30<br />
1 Tbsp. vanilla - $0.06<br />
<b>Total Cost = $2.21</b><br />
<b>Cost per waffle "square" = $0.11</b><br />
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<b>CONTENDER</b><br />
<i>Eggo Frozen Buttermilk Waffles (10 count)= </i><b>$2.79</b><br />
<b>Cost per waffles = $0.28</b><br />
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<b>SAVINGS</b><br />
<b>61%</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com8tag:blogger.com,1999:blog-4728620799073621079.post-32899597138981179472015-01-27T16:44:00.000-08:002015-01-27T16:44:13.711-08:0010-Minute Butter {and Buttermilk} in a Blender<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtjxFuMHW9XYH70pDPMj48kmxTB37D-TFAGpzW-vlIU177D0QHNzVUQLex5CEfFezxebng4VscotAweG4_Xe9Y-rXJFrJSPHihTtuy-_CCNCjpo7LVaMbpVe26w9ghn0XjTfIMSDYR3Y/s1600/IMG_0749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtjxFuMHW9XYH70pDPMj48kmxTB37D-TFAGpzW-vlIU177D0QHNzVUQLex5CEfFezxebng4VscotAweG4_Xe9Y-rXJFrJSPHihTtuy-_CCNCjpo7LVaMbpVe26w9ghn0XjTfIMSDYR3Y/s1600/IMG_0749.jpg" height="640" width="430" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="font-size: x-large;">$4.47 </span>per recipe <span style="font-size: x-large;"> >1% </span>savings</b></span></div>
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Question: Did you know that you can make fresh, delicious, butter in the comfort of your kitchen in <b><span style="font-size: large;">under 10 minutes?</span></b><br />
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It's true!<br />
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And it's AWESOME... and AMAZING... and DELICIOUS... and impossibly EASY... and so, so, so FUN!<br />
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All of the above,<i> and</i> it comes with bragging rights.<br />
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My kids have a ball helping me with this, and watching the butter take form. It's magical to witness white liquid turn into a yellow solid before their very eyes.<br />
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But wait... there's more. Not only are you making your own fresh butter; you are also making fresh buttermilk!<br />
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Buttermilk... that can be used for pancakes, waffles, quick breads, muffins, or cakes. Think of it as a two-for-one deal. All the liquid you'll pour off of your freshly made butter is, in fact, buttermilk. Pretty cool, right?<br />
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And since this homemade butter and buttermilk ends up costing the same as the store-bought variety, you are unlikely to make it on a regular basis unless you live on a dairy farm, or have access to cheap or free cream.<br />
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However... if creativity is your thing, you are going to LOVE this! When you make your own butter, you can flavor it to fit your tastes!<br />
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What a garlic-herb spread for your french bread?<br />
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How about strawberry-butter to spread on fresh whole wheat bread?<br />
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Need a new idea for an inexpensive (yet thoughtful, creative, and gourmet) neighbor gift? Cinnamon-honey butter is a guaranteed winner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqldUNHpnaj840nL8HzJJlunqVGLWEl4V9TZZZYPT5bHK73b5WPgHiSRmwoRUTk97Id2TcyPbAx9BW-BNKhysLtbFWb5Q3VkQNjuCWdrskvS7IA6sciR5BIxAflPiMmPn3CbIq-0glgTY/s1600/blender+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqldUNHpnaj840nL8HzJJlunqVGLWEl4V9TZZZYPT5bHK73b5WPgHiSRmwoRUTk97Id2TcyPbAx9BW-BNKhysLtbFWb5Q3VkQNjuCWdrskvS7IA6sciR5BIxAflPiMmPn3CbIq-0glgTY/s1600/blender+butter.jpg" height="640" width="478" /></a></div>
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Sure, making your own butter isn't going to save any money... But it's not going to cost you extra money either.<br />
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And nothing can quite beat the taste of fresh homemade butter. The taste-difference from the kind in the store is significant.<br />
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As a butter snob, I have to say... this stuff is divine!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-_y4KYC_7Yip-iih8-I5fnVg1ok1gcvMU3GLGlAbgaXrEntEtEw5B3Jhlfq5xMski_gKDkuuqeme_fAKuS76RqCK1IN1Htabpc584Pj1oeOjrHOaPYVyyEc4_8Cn1BcaUWH-6fJcncw/s1600/IMG_0758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-_y4KYC_7Yip-iih8-I5fnVg1ok1gcvMU3GLGlAbgaXrEntEtEw5B3Jhlfq5xMski_gKDkuuqeme_fAKuS76RqCK1IN1Htabpc584Pj1oeOjrHOaPYVyyEc4_8Cn1BcaUWH-6fJcncw/s1600/IMG_0758.jpg" height="640" width="394" /></a></div>
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<span style="font-size: x-large;"><b>Homemade Butter & Buttermilk</b></span><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/blender-butter-and-buttermilk" target="_blank">Printable Version</a></i></span><br />
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*Makes 1 1/2 cups butter, and 2 cups buttermilk<br />
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<b>INGREDIENTS</b><br />
1 pint heavy cream<br />
1 cup sour cream<br />
1/2 tsp. salt (opt.)<br />
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*You may choose to add other herbs spices, or flavorings to the butter after it has been made.<br />
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<b>DIRECTIONS</b><br />
Place the heavy cream and the sour cream in the blender. Blend. After about 5 minutes, you'll start to see yellow flakes separating from the liquid. Continue blending until the solids have completely separated from the liquid.<br />
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Pour the buttermilk into a container. Store in the refrigerator for later use.<br />
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Place the butter solids in a bowl. Rinse with cold water, and drain, pressing all the liquid out. Repeat this step till no more buttermilk expels from the butter. (Skipping this step will result in your butter spoiling faster.)<br />
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Thoroughly mix in the salt (or other flavorings) if desired. Press into mold lined with wax paper. Refrigerate until ready to use.<br />
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<b>COST BREAKDOWN</b><br />
1 pint heavy cream - $3.68<br />
1 cup sour cream - $0.79<br />
1/2 tsp. salt - essentially free<br />
<b>TOTAL COST = $4.47</b><br />
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<b>COMPARISON </b><br />
1 quart Marburger Buttermilk = $3.48 ($1.74/pint)<br />
4 sticks (2 cups) Great Value Butter = $3.68 ($2.76/ 1.5 cups)<br />
<b>TOTAL = $4.50</b><br />
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<b>Savings = <1%</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com1tag:blogger.com,1999:blog-4728620799073621079.post-76019709895984341052015-01-23T16:40:00.000-08:002015-01-24T16:04:07.870-08:00Lemon Glazed Berry Cake<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzWa0r-Wis5SYPzIJ8dz01or8_yBL6oA23-HzhwmUCak5XZGbOy_P9uC-0OaEkV2G-ZrOsdnryHLyfI7T_5s_kASdLB3gMP2PhLwSVnxrEtZGi0tPdAHpI0T7LkKMYJuVKdG304QFarI/s1600/IMG_0706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzWa0r-Wis5SYPzIJ8dz01or8_yBL6oA23-HzhwmUCak5XZGbOy_P9uC-0OaEkV2G-ZrOsdnryHLyfI7T_5s_kASdLB3gMP2PhLwSVnxrEtZGi0tPdAHpI0T7LkKMYJuVKdG304QFarI/s1600/IMG_0706.jpg" height="640" width="456" /></a></div>
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Oh. Man.</div>
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I seriously love this cake! </div>
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...<i>So</i> much.</div>
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I imagined it to be something that my favorite fictional character, Elizabeth Bennett, would have at tea time. Whether that's anywhere close to the truth, I have no idea... it's just what I thought of while I was sticking crumbs from my empty plate on my fingers and licking them off. </div>
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I loved every morsel of it!</div>
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And don't even get me started on how my daughters feel about it. They completely devoured every bite I gave them and begged for more. Perhaps the trickiest thing about this cake is figuring out how to justify making it last longer than a day or two... particularly when your kids pull out all the stops coming up with strategies to get more. </div>
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The little hooligans completely ambushed me, and they did NOT hold back.</div>
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There were puppy-dog eyes, sugar-coated words about how I'm the bestest mom ever, tantrums, bartering, and all kinds of coercing tactics thrown my way... before I knew it, they had me convinced that it was perfect for breakfast. </div>
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Cake. For breakfast. I think that was a first in my home.</div>
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That gorgeous cake lasted two days. </div>
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TWO DAYS!</div>
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My kids walked all over me.</div>
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I got the idea for this cake when I stumbled upon a recipe for triple berry cake from <a href="http://smittenkitchen.com/blog/2012/06/triple-berry-summer-buttermilk-bundt/" target="_blank">Smitten Kitchen</a>, adapted it to my tastes with the ingredients I had on hand, and I tell you what...</div>
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Magic! </div>
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The cake batter is utterly and completely amazing. I will be doing more experiments with it in the future. It tasted incredible, and was so light and moist. The berries and lemon glaze added little bursts of intense sweet and tangy flavors. </div>
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Simply divine.</div>
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However, I must offer this caution:</div>
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If you are a push-over, (like I am, apparently...) you have to be okay with your kids eating copious amounts of cake in a relatively short period of time.</div>
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Not to mention the fact that you're going to have a hard time staying away from it yourself. </div>
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This cake turns out so pretty, and would be a perfect dessert to serve at any get-together function. Just come prepared with recipe cards, because you are going to be getting requests. Trust me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYuciXOUFGAe7Hi0lkpKFhRPPZ_jZAbG2B1DRFBmPxU47FmE54F4M73edqNlLY9J32JHhYzwJnR6GRd24NTPDQduFZ2juNp9C3Xlc01PpEWeBkUgBWW_zGlTsv9_1O_6fA1I0HaItpbI/s1600/IMG_0702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYuciXOUFGAe7Hi0lkpKFhRPPZ_jZAbG2B1DRFBmPxU47FmE54F4M73edqNlLY9J32JHhYzwJnR6GRd24NTPDQduFZ2juNp9C3Xlc01PpEWeBkUgBWW_zGlTsv9_1O_6fA1I0HaItpbI/s1600/IMG_0702.jpg" height="640" width="464" /></a></div>
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<b><span style="font-size: x-large;">Lemon Glazed Berry Cake</span></b></div>
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<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/lemon-glazed-berry-cake" target="_blank">Printable Version</a></i></span></div>
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*Serves 12</div>
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<b>INGREDIENTS</b></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">2 1/2 cups all purpose flour</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">2 tsp. baking powder</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">1 tsp. salt</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">1 cup unsalted butter, softened</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">1 1/2 cups sugar</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">2 Tbsp. lemon juice</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">3 eggs</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">1 tsp. vanilla </span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">*3/4 cup buttermilk</span></div>
<div>
2 1/2 cups frozen mixed berries, thawed and separated (you may use fresh)<br />
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*You can make the buttermilk by adding 1 Tbsp of lemon juice to regular milk to make 3/4 cup total.<br />
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<b>GLAZE</b><br />
1 1/2 cup powdered sugar<br />
2 Tbsp. lemon juice<br />
1 Tbsp. unsalted butter, softened<br />
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<br />
<b>DIRECTIONS</b><br />
Preheat an oven to 350 degrees.<br />
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In a small mixing bowl, sift together the flour, baking powder, and salt.<br />
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In a large mixing bowl, use a hand mixer on a high setting to beat the butter until smooth. Add the sugar and mix until fluffy. Add the lemon juice, eggs, and vanilla. Mix for 3 minutes. Add half of the flour and half of the buttermilk. Mix with the hand mixer on low to combine. Add the other half of the flour and buttermilk. Continue to mix until flour and buttermilk are fully incorporated.<br />
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Pour 1/3 of the batter into a greased 9 or 10 - inch springform pan. Sprinkle 1/3 of the frozen mixed berries over the top of the batter. Spoon the next 1/3 of the batter over the top of the frozen mixed berries, spreading gently to avoid coloring the batter with berry juice as much as possible. Sprinkle the next 1/3 of the berries over the top. Repeat with the last 1/3 of the batter and berries.<br />
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Bake for 60 minutes, or until a toothpick inserted in the center comes back clean. Let cool completely before removing the outer springform ring.<br />
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In a small mixing bowl, beat 1 Tbsp of butter until smooth. Add the powdered sugar and 1 Tbsp of lemon juice. Beat until butter in fully incorporated. Add 1 more Tbsp. of lemon juice. Beat until glaze is smooth. Using a spoon, spread the glaze over the top of the cake. Allow the glaze to set before serving.<br />
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Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com3tag:blogger.com,1999:blog-4728620799073621079.post-4750820285187239882015-01-19T16:12:00.000-08:002015-01-19T16:12:13.834-08:00Free File for 2014: Federal and State Taxes FREE Online <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQSH6GuguGVtD4tisKwKh2U7sqIQSsvL-he0GOKXsi4RDQQczI5VDhFaiuPF1gMuxE3owRxFwkYy5pVOobTAoDwMauu3VaoO7mgbIYkQEFbqx2eQEEmlh-upt2J92Ma_32tkwPglpfvQ/s1600/file5611241837399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQSH6GuguGVtD4tisKwKh2U7sqIQSsvL-he0GOKXsi4RDQQczI5VDhFaiuPF1gMuxE3owRxFwkYy5pVOobTAoDwMauu3VaoO7mgbIYkQEFbqx2eQEEmlh-upt2J92Ma_32tkwPglpfvQ/s1600/file5611241837399.jpg" height="424" width="640" /></a></div>
<br />
<br />
I love getting stuff for free.<br />
<br />
Ya know?<br />
<br />
It's just nice...<br />
<br />
With tax day around the corner (April 15th), I've been getting my tax information together in preparation for filing our 2014 return.<br />
<br />
Over the years, I've loved that I can file my federal taxes for free online and pay a smallish fee for the state returns. It's easy, it's convenient, and if you need help, you can do an online chat to ask questions while you file. <a href="http://penniesandpancakes.blogspot.com/2014/02/frugality-tip-12-file-your-taxes-online.html#.VL0qN8bkb8t" target="_blank">Tax Hawk has been my go-to place for filing our taxes for years.</a><br />
<br />
Up until now, I've NEVER seen an option to file <i>both</i> federal and state taxes online for FREE.<br />
<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCrZys1U6XZgGf2FEuvqd1nGgp0Gg5-V29vjYy6lmgugNXg4VVMpUN-tc0_JcCgfrvwJHJ-ubPzoqwNI6dFCx8a5MF68DGtf1cZ05aZK0Kyag6FydF0ylJ6xGjEHg8WaacgwSQkTID74/s1600/turbotax_logo_feature-600x350.png" height="232" width="400" /></div>
<br />
<br />
<span style="font-size: large;"><a href="https://turbotax.intuit.com/" target="_blank">TurboTax is changing that this year by offering to do all Federal and State 1040EZ and 1040A forms FREE</a>.</span><br />
<br />
There are some qualifications you have to meet in order to be eligible to file these two forms. You can check out the requirements <a href="http://www.irs.gov/taxtopics/tc352.html" target="_blank">here</a>, or take a peek at the summaries below.<br />
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">You might be filing a 1040EZ form if:</span></b><br />
<br />
<b>1.) </b>You have no dependents<br />
<br />
<b>2.) </b>Your taxable income is under $100,000 and doesn't come from a business you operate as a sole proprietorship<br />
<br />
<b>3.) </b>You are not claiming any adjustments such as IRA contributions, or student loan payments made, and not claiming any credits apart from the EIC (Earned Income Credit).<br />
<br />
<span style="font-size: large;"><b><br /></b>
<b>You might file a 1040A form if:</b></span><br />
<br />
<b>1.) </b>Your taxable income is under $100,000 and doesn't come from a business you operate as a sole proprietorship<br />
<br />
<b>2.)</b> You are claiming the standard deduction instead of itemizing<br />
<br />
<br />
If you are self-employed, need to itemize deductions, or have over $100,000 in taxable income, you'll be filing a 1040 and/or other forms, and won't qualify for the 1040EZ or 1040A forms.<br />
<br />
If you DO qualify for the two forms listed above, then congratulations! You can save anywhere from $9.99 - $27.95 on your state return!<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com1tag:blogger.com,1999:blog-4728620799073621079.post-57593213946490479552015-01-16T16:32:00.000-08:002015-01-16T16:32:51.190-08:00Vegetarian Sweet & Spicy Stir Fry<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8Fdrqvf-fTlNz8gTwCtqlquz7hil5Mn9JxWFA7AyKNqrQ0BO24TdSelF5rQnSdhkX_ddlN8OJOrDmGtVGcpBAl8i9RCr-PHJJebtoQSJdFjhDn_afIDT7OsDPChK65Pcan5_WHOHQes/s1600/IMG_0745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8Fdrqvf-fTlNz8gTwCtqlquz7hil5Mn9JxWFA7AyKNqrQ0BO24TdSelF5rQnSdhkX_ddlN8OJOrDmGtVGcpBAl8i9RCr-PHJJebtoQSJdFjhDn_afIDT7OsDPChK65Pcan5_WHOHQes/s1600/IMG_0745.jpg" height="640" width="486" /></a></div>
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I'm a girl who loves veggies.</div>
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I'm also a girl who adores noodles.</div>
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I don't need no stinking meat! </div>
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(Don't panic... I <i>do</i> eat meat... and I even enjoy it sometimes... but, I could easily be a vegetarian if I wanted to. Meat has simply never come close to being at the top of my favorite foods list. Filet Mignon? Puh... given a choice, I would <b>never</b> choose that.)</div>
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However, if you happen to give me large amounts of brightly colored vegetables, noodles, and a delicious sauce, I'll be in heaven. </div>
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So, in keeping with the spirit of my inner-vegetarian, I wanted to share this dish with you today. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME9TUjLIPrnDGHYOgUzrGhYpeGxQtdLHikfcJW_vPpqRYe8WduG-cUqWvcA4oGQ0d5BcVt2th2Ro_4OPf6023SF2jenkYodERcN1ub0BG3AdmEucx7fi5SpDblkkxQzKDBERGldcEgtA/s1600/IMG_0738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME9TUjLIPrnDGHYOgUzrGhYpeGxQtdLHikfcJW_vPpqRYe8WduG-cUqWvcA4oGQ0d5BcVt2th2Ro_4OPf6023SF2jenkYodERcN1ub0BG3AdmEucx7fi5SpDblkkxQzKDBERGldcEgtA/s1600/IMG_0738.JPG" height="478" width="640" /></a></div>
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Just look how pretty! The mushrooms were clearly on their way out, but they definitely added to the dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttycShllFhseCPvgg0b123UOYd3FUl03bJxpVGbuHKyA0oXBs1OoJ6SF4TwjS-CqGddauii9yt1JjMxn0kZSDonUV2oUzk5lLg2eUbgsaHqL_2SL9hGt-Q8G-PTd52-lJ_2SvoHyP1as/s1600/IMG_0741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttycShllFhseCPvgg0b123UOYd3FUl03bJxpVGbuHKyA0oXBs1OoJ6SF4TwjS-CqGddauii9yt1JjMxn0kZSDonUV2oUzk5lLg2eUbgsaHqL_2SL9hGt-Q8G-PTd52-lJ_2SvoHyP1as/s1600/IMG_0741.JPG" height="478" width="640" /></a></div>
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Linguine may seem an odd choice for a stir fry dish. That's because it IS odd. But it works. My favorite version would use rice noodles, but I didn't have any on hand this particular day. Plus, linguine is a less expensive option.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmZYfNdB0JXCKUhFjHoLjlWdwUBHnplRG2wToPjgBM7rODL3xJCmqrqkCuxy0hsmj72EEz8xD6OcVy-MyowCwdwNx0BuIpi-AXnyiYNgZa8wvbZf1hK07p4oGaobLDeSN8SdwVSvbN-I/s1600/IMG_0740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmZYfNdB0JXCKUhFjHoLjlWdwUBHnplRG2wToPjgBM7rODL3xJCmqrqkCuxy0hsmj72EEz8xD6OcVy-MyowCwdwNx0BuIpi-AXnyiYNgZa8wvbZf1hK07p4oGaobLDeSN8SdwVSvbN-I/s1600/IMG_0740.JPG" height="478" width="640" /></a></div>
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Soy sauce, brown sugar, a little bit of sriracha, ginger, and garlic... what's not to love? The sauce is super tasty. </div>
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This dish comes together extremely well. </div>
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The carrots, onions, red bell peppers, snow peas, and mushrooms add flavor, depth, and texture to linguine topped with a lightly sweet and spicy sauce. Garnish with cilantro, scallions, and sesame seeds, and you might just be staring at one of the most beautiful dishes you ever beheld. </div>
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If I'm being honest, this is not a dish my kids will eat. </div>
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It's much too colorful. </div>
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But, I could (and do) eat it for days. This dish is just my style. </div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnWe1k6TOEQGEKc0fdL7Hqfwso95hfh0pH4pHJS2lzKMvBZhcew5HVI0EoN2BeYFVTF8vNCc0uViJU-Zx8CoR7R2MrYH9dtsrB9n96rg9ALDSP96_fBR954s3AFwNtlPJMUFTMw3NeNQ/s1600/IMG_0744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnWe1k6TOEQGEKc0fdL7Hqfwso95hfh0pH4pHJS2lzKMvBZhcew5HVI0EoN2BeYFVTF8vNCc0uViJU-Zx8CoR7R2MrYH9dtsrB9n96rg9ALDSP96_fBR954s3AFwNtlPJMUFTMw3NeNQ/s1600/IMG_0744.jpg" height="640" width="478" /></a></div>
<b><span style="font-size: x-large;">Vegetarian Sweet & Spicy Stir Fry</span></b><br />
<i><span style="font-size: large;"><a href="https://sites.google.com/site/penniesandpancakes/vegetarian-sweet-spicy-stir-fry" target="_blank">Printable Version</a></span></i><br />
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*Serves 4<br />
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<i>(Note: You do not have to use the exact vegetables I listed. Use what you have, or what you love. It also doesn't HAVE to be a vegetarian dish. Throw in some chicken if you want to add a little more </i><br />
<i>protein to the mix.)</i><br />
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<b><br /></b>
<b>INGREDIENTS</b><br />
1/2 package linguine (I prefer rice noodles if I have them)<br />
1 red pepper, sliced<br />
1/2 cup mushrooms, sliced<br />
1 cup carrots, sliced<br />
1/2 small onion, sliced<br />
handful of snow peas<br />
1 Tbsp. olive oil<br />
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<b>SAUCE</b><br />
1 Tbsp. sesame oil (or whatever you have)<br />
1/2 cup low-sodium soy sauce<br />
3 Tbsp. brown sugar<br />
1 1/2 Tbsp. sriracha sauce<br />
1 tsp. ginger powder<br />
2 cloves garlic<br />
2 Tbsp. cornstarch<br />
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*garnish with cilantro, chopped scallions, and sesame seeds<br />
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<b>DIRECTIONS</b><br />
Slice all the veggies as directed. Set aside.<br />
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In a small bowl, combine all the ingredients for the sauce. Whisk together till thoroughly incorporated.<br />
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Boil the linguine in a large pot as directed until al dente. Drain and set aside.<br />
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While the linguine is boiling, heat the olive oil in a large skillet over medium high heat. Add the sliced carrots and snow peas to the skillet. Stir-fry for 2 minutes. Add the remaining sliced vegetables. Stir-fry until veggies are crisp-tender. Add the linguine and the sauce. Stir-fry until everything is combined and the sauce has thickened slightly.<br />
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Remove from heat. Serve immediately. Top with cilantro, chopped scallions, and sesame seeds if desired.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com1tag:blogger.com,1999:blog-4728620799073621079.post-37531977701066781632015-01-12T15:28:00.000-08:002015-01-13T07:32:42.504-08:00Our Family Trip to Disneyland on the Cheap {50% Off Regular Trip Pricing}<br />
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This year, we saved up and took our kids to Disneyland for Christmas.<br />
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Well... technically they had to wait till January 6, but still.<br />
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We were at Disneyland for one glorious day out of our 5-day trip. It was completely magical, and my children's first time going there. (Mine too, for that matter.)<br />
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One day at Disney was PERFECT for my young ones. We went long and hard into the late night. I seriously doubt we could have turned around and done it all again the next day and come out of it in one piece.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDhn6fxEOOcG2Gcge4LyBZIFoHnMTzl3yb-z_pzl-W46qGFjzLc2xqE_luaOSFoWsgLCTW0cv6j-UHXRwFH-zA1sl-iLS5RW9QtyE4UZAF5jfiE-lCvtL-vYWBWVVFF7BM-kk-cmDKB0/s1600/IMG_1901.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDhn6fxEOOcG2Gcge4LyBZIFoHnMTzl3yb-z_pzl-W46qGFjzLc2xqE_luaOSFoWsgLCTW0cv6j-UHXRwFH-zA1sl-iLS5RW9QtyE4UZAF5jfiE-lCvtL-vYWBWVVFF7BM-kk-cmDKB0/s1600/IMG_1901.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trying on mouse ears for fun.</td></tr>
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It was such a happy day from 9 AM until the place closed down at 10 PM with a show-stopping fireworks display, a gigantic lit Christmas tree, and "snow" gently falling all over main street. My kids were in awe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsM8_jWu6aih0cpvEWBdhVDNpH4Apdiu1e6Kc6RbvwiRoSGqcJQYAW1zpX4f99yUcp6ap5aZn6iRZlKdcoRvRYBbu_eLYfDJzZChjbFk_8nhNmOpeA-STKturOwnT8LvZugfI6a5p_IA/s1600/IMG_1902.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsM8_jWu6aih0cpvEWBdhVDNpH4Apdiu1e6Kc6RbvwiRoSGqcJQYAW1zpX4f99yUcp6ap5aZn6iRZlKdcoRvRYBbu_eLYfDJzZChjbFk_8nhNmOpeA-STKturOwnT8LvZugfI6a5p_IA/s1600/IMG_1902.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As soon as the ride started, this boy was all smiles and giggles.<br />
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We didn't make it to ALL of the rides... not by a long shot... not enough time, and too many members of my family didn't meet the height requirements.<br />
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My hubby loved the merry-go-round most, because we were all able to be on it right next to each other... But, to maintain his manliness, he claims that shooting the aliens and getting a high score in the Buzz Lightyear ride was just as fun. Our baby boy also thought the merry-go-round was the greatest thing ever.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwmi961mT3BlVvoRPnY0hXLVnanClxJPzqo4fUAts86l6QNRc5ajeliNNFuZ3sCJRd21YQw7xc0YwcbZwgNb2blAGVpMdi3e3KtpJmm-2zyXVNnwv62Kk4EbHNQ5lYbzVEr2dvC1xcMI/s1600/IMG_1908.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwmi961mT3BlVvoRPnY0hXLVnanClxJPzqo4fUAts86l6QNRc5ajeliNNFuZ3sCJRd21YQw7xc0YwcbZwgNb2blAGVpMdi3e3KtpJmm-2zyXVNnwv62Kk4EbHNQ5lYbzVEr2dvC1xcMI/s1600/IMG_1908.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daughter #3 on the merry-go-round with her daddy... again</td></tr>
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I could ride the teacups with my kids for hours. Their giggles and squeals were music to my ears. Daughter #2 agreed with me that the teacups were super fun.<br />
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My oldest daughter thought Splash Mountain was the coolest.<br />
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My littlest daughter loved the flying Dumbo ride.<br />
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We met princesses, saw Captain Hook giving chase to Peter Pan, rode the rides, window-shopped, each chose a yummy treat, and took a billion photos to document our magical day.<br />
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We had the best time! We were also able to go to Legoland for free (courtesy of my hubby's Uncle who gets free tickets to the place.) But, I won't include that in the configurations, since free tickets are not in the cards for 99% of people.<br />
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And here, I have to add a disclaimer: Disneyland is NOT cheap. In fact, it is the opposite of cheap. What I'm trying to show you is a way to visit Disneyland as realistically cheaply as possible... without being miserly. You won't enjoy it, if you are counting pennies to closely. But really, it only takes a very little extra spending to feel like you're splurging. (i.e. going to dinner one night, eating fast food for a meal here and there while traveling, letting the kids choose an inexpensive souvenir.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYKo3ngCgvwMKd2tn0GnTwDblDL2jI3yyAsyRy-GXIb55PNOIA7i7J8ba-4VG07c1YDQd6cfOYKHGMo48xB2-XIaMUeSa5tIqmuXW9aHAW5jA43wMKwfhyDOC6R3gyksAzPmASlYR_PQ/s1600/IMG_1926.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYKo3ngCgvwMKd2tn0GnTwDblDL2jI3yyAsyRy-GXIb55PNOIA7i7J8ba-4VG07c1YDQd6cfOYKHGMo48xB2-XIaMUeSa5tIqmuXW9aHAW5jA43wMKwfhyDOC6R3gyksAzPmASlYR_PQ/s1600/IMG_1926.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby boy's souvenir was a Mickey Mouse hat. He was so happy... Look at that face!</td></tr>
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<b>Here's a timeline: </b><br />
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<b>DAY 1: </b> Leave early, and drive from Utah to Anaheim, California. (10 hours of talking, swapping stories, telling knock-knock jokes, reading, coloring, and playing with toys.) Check into hotel. Relax.<br />
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<b>DAY 2: </b> Free continental breakfast. DISNEYLAND!!! Pack in food and water in the undercarriage of our stroller. 2 Adults, 2 kids ages 3+, 2 kids age 2 and under. All. Day. Long. Everyone gets one purchased food-treat. It was awesome! Back to hotel very, VERY, late.<br />
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<b>DAY 3: </b>Sleep in. Everyone is going to be EXHAUSTED. Let the kids watch Disney channel. Free continental breakfast. Go to a local park (Yorba) and take a picnic lunch. Let the kids play. Back to hotel for naps. Visit Downtown Disney (free parking for 3 hours at a time.) More window shopping, live entertainment, free Ghirardelli chocolate samples. Optional: budget for your kids to choose one special memento to purchase to remind them of this special trip. The Lego store in Downtown Disney has an area of bricks for kids to play with for free. Hot 'N Ready Pizza for dinner.<br />
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<b>DAY 4: </b>Free continental breakfast. Beach day! Pack lunch. Huntington Beach Pier and Main Street. Visit Surf City and Hall of Fame. Play in the sand and surf. Splurge and eat dinner out!<br />
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<b>Day 5: </b>Free continental breakfast. Drive home.<br />
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<b>And here's the cost breakdown: </b><br />
<b><br /></b>
Hotel (4 nights) = $608.32<br />
Groceries for meals/snacks = $83.89<br />
Gas = $145.60 (we lucked out... this is when gas was about $2.30/gal on average)<br />
Disney Tickets = $372.00 (2 adults, 2 kids, 2 free babies... daughter #3 turns 3 this week. Good timing.)<br />
Disneyland Parking = $17.00<br />
Disenyland Treats = $22.50<br />
Eating out one night/Some fast food while traveling/Pizza night = $95.61<br />
Disney Souvenirs = $42.16<br />
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<b><span style="font-size: large;">TOTAL COST = $1387.08</span></b><br />
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<b>That's a 5-day trip at $231.18 per person all expenses included.</b><br />
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Still seem steep? That's just Disneyland for you... and traveling with a family of 6 for 5 days. Plus, it only looks like a lot until you do some comparing:<br />
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<b>Let's look at what a <i>typical</i> trip to Disneyland would cost for a family of 6 like mine:</b><br />
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Flights for 6 from Utah to LAX (2 kids free - ages 2 and younger) = $650<br />
Rental minivan and gas = $250<br />
Disneyland Partner Hotel 4 nights= $1204<br />
Dining (no packed lunches/snacks/dinners) = $450 ($75 per person over 5 days... not much)<br />
Disneyland shirts/mouse ears/or other memorabilia = $150 ($25 each)<br />
Disneyland treats = $22.50 ($4.50 each)<br />
Disneyland Parking = $17.00<br />
All other free activities as outlined above.<br />
(The prices above don't include baggage fees, and lean towards the lower end of dining fees.)<br />
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<b><span style="font-size: large;">TOTAL COST = $2743.50</span></b><br />
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<b><span style="font-size: large;">With careful planning, my family saved about $1356.42... or 50%.</span></b><br />
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<b><span style="font-size: large;">In short, we did our Disneyland trip for 50% off! Pretty awesome.</span></b><br />
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Have you been to Disneyland? What are your best tricks and tips for keeping it budget-friendly and magical at the same time?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBtRAkVLBXga6_LpsBS6KqU9cvPt65MlOfXXAsgZdJlN3I0EbAbEeVt0k_k6RWWi8oAKYEwQ2aral370vEhb7_o_BneuLqU7sjJfLYnxRzCcapTbUuR7wDPDPHycWG8Atj8BrzlvJ9Wk/s1600/IMG_2023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBtRAkVLBXga6_LpsBS6KqU9cvPt65MlOfXXAsgZdJlN3I0EbAbEeVt0k_k6RWWi8oAKYEwQ2aral370vEhb7_o_BneuLqU7sjJfLYnxRzCcapTbUuR7wDPDPHycWG8Atj8BrzlvJ9Wk/s1600/IMG_2023.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset on the beach</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com4tag:blogger.com,1999:blog-4728620799073621079.post-72276047768961635972015-01-10T06:50:00.001-08:002015-01-10T06:50:15.961-08:00Skillet Beef Stroganoff <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi934sKfxQeGKbaU1FQQ-YcgVBG_-SSp-jEVzZ0-Y4WMtW6mYuDSJTyvNW_mkKp_5xoKIQ3_syy-yoCEHaH12wxypXbfqtYEPwhXPLojRCD4ugWQfI1Zuwg8uiWg0afcdA4MoJaGmBb8N8/s1600/skillet+beef+stroganoff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi934sKfxQeGKbaU1FQQ-YcgVBG_-SSp-jEVzZ0-Y4WMtW6mYuDSJTyvNW_mkKp_5xoKIQ3_syy-yoCEHaH12wxypXbfqtYEPwhXPLojRCD4ugWQfI1Zuwg8uiWg0afcdA4MoJaGmBb8N8/s1600/skillet+beef+stroganoff.jpg" height="640" width="452" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>$6.24 </b>per recipe <b>$0.89 </b>per serving <b>22% </b>savings</span></div>
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Has there ever been a dish that you've never really enjoyed, but make every so often using a different recipe each time because the dish is common and inexpensive?</div>
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Maybe macaroni and cheese?</div>
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Tomato soup?</div>
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Chicken and rice? </div>
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Most people have one.</div>
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This has been my relationship with beef stroganoff for YEARS.</div>
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I've just never really enjoyed it that much. But, it's kid friendly and inexpensive, so my best choice is to suck it up. </div>
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Over time, I must have tried close to 10 different versions. They all struck me as being very blah. </div>
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However, after putting this dish in an extended time-out, I finally came across a recipe in a community cookbook that intrigued me. </div>
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It didn't call for any cans of condensed cream soup...</div>
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...Nor did it require half a stick of butter. In fact, there is NO butter involved.</div>
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The recipe was simple, and used ingredients I was comfortable with, and a method of making the stroganoff that was new to me. I implemented a few minor modifications to suit my family's tastes and gave it a go. </div>
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WOW!!!</div>
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It was a breeze to put together. Not only did I <i>enjoy</i> the results, I finished off what few scraps were left on my daughter's plate, and snuck bites from my baby's bowl as I fed him. Rude. But I couldn't seem to help myself. </div>
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It was just so surprisingly good!</div>
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The photo doesn't do the dish justice... my lack of photography skills at work...</div>
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The important thing is:</div>
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My kids all loved it. As did my hubby, who's relationship with beef stroganoff has mirrored my own. We all agree that this recipe is the hand's down winner of any stroganoff dish ever.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi934sKfxQeGKbaU1FQQ-YcgVBG_-SSp-jEVzZ0-Y4WMtW6mYuDSJTyvNW_mkKp_5xoKIQ3_syy-yoCEHaH12wxypXbfqtYEPwhXPLojRCD4ugWQfI1Zuwg8uiWg0afcdA4MoJaGmBb8N8/s1600/skillet+beef+stroganoff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi934sKfxQeGKbaU1FQQ-YcgVBG_-SSp-jEVzZ0-Y4WMtW6mYuDSJTyvNW_mkKp_5xoKIQ3_syy-yoCEHaH12wxypXbfqtYEPwhXPLojRCD4ugWQfI1Zuwg8uiWg0afcdA4MoJaGmBb8N8/s1600/skillet+beef+stroganoff.jpg" height="640" width="452" /></a></div>
<span style="font-size: x-large;"><b>Skillet Beef Stroganoff</b></span><br />
<i><span style="font-size: large;"><a href="https://sites.google.com/site/penniesandpancakes/skillet-beef-stroganoff" target="_blank">Printable Version</a></span></i><br />
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*Serves 6-8<br />
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<b><br /></b>
<b>INGREDIENTS</b><br />
1 lb. ground beef<br />
1/2 tsp. jarred minced garlic<br />
1/4 cup chopped onion<br />
5 cups water<br />
<i>*</i>4 tsp. Better than Bullion (beef base)<br />
8 oz. lasagna noodles broken into bite-size pieces<br />
1 cup sour cream<br />
2 Tbsp. all-purpose flour<br />
2 Tbsp. water<br />
1/4 tsp. pepper<br />
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<i>*may substitute 4 tsp. beef bullion</i><br />
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<b>DIRECTIONS</b><br />
In a large skillet over medium heat, sauté the ground beef, garlic, and onion. Drain any excess grease.<br />
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Add 5 cups water and Better than Bullion (beef) to the skillet. Bring to a boil. Add noodle pieces and reduce heat to low. Cover and let simmer 15 minutes or until noodles are tender.<br />
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While the noodles cook, in a separate bowl, combine the sour cream, flour, 2 Tbsp. water, and pepper. Add to the noodle mixture when noodles are tender. Cook and stir until bubbly. Remove from heat, and serve immediately.<br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">COST BREAKDOWN:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lb. lean ground beef (on sale)- $3.68</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup chopped onion- $0.10</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp. jarred minced garlic - 0.01</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp. flour - $0.01</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tsp. Better than Bullion (beef base) - $0.36</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 oz. lasagana noodles - $1.26</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup sour cream - $0.79</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp. pepper$0.03</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b><span style="font-family: Trebuchet MS, sans-serif;">Total Cost = $6.24</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Cost per (8) Servings = $0.89</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span><b><span style="font-family: Trebuchet MS, sans-serif;">COMPARISON:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Betty Crocker Beef Stroganoff Hamburger Helper (9 oz.): </i><b>$1.98 + $3.68 (ground beef added) = $5.66</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cost per Serving = <b>$1.13</b></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b><b><span style="font-family: Trebuchet MS, sans-serif;">Savings: 22%</span></b><br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com2tag:blogger.com,1999:blog-4728620799073621079.post-76252207118912131352015-01-02T15:25:00.001-08:002015-01-02T15:25:34.076-08:00Crispy Reduced Fat Bacon {Grandpa's Paper Towel Method} <br />
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Happy New Year!<br />
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Yes, we make bacon using paper towels.<br />
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Yes, I grew up in a school house. More on that in a minute...<br />
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I thought it'd be fun for all of you who are about to embark on a "healthy/fit" New Year's Resolution to read this post on <b>how to make the crispiest, bacon ever, without all the fat</b>.<br />
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Or, if you are like me and have ZERO healthy resolutions on your list, this post is still meaningful.<br />
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<b>...'Cause this is the ONLY way my family makes bacon.</b><br />
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Plus, you get to learn a little more about me growing up. Which I'm sure is an absolutely captivating subject to you. (Just smile and nod...)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaGDk6gMvZHZALYEPCc6Ds9ZcNlJSIg7XWd-iHhUrjCpsI4KqvTIBpa-GUEMNcYgkEU3Qtnkb81Nv9aR0kBS9voswNTYg8wd9zypxj-jPGvmvQXI8WsD2L_oTCH5EF1eeIOYd1bT8zew/s1600/Bacon+-+final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaGDk6gMvZHZALYEPCc6Ds9ZcNlJSIg7XWd-iHhUrjCpsI4KqvTIBpa-GUEMNcYgkEU3Qtnkb81Nv9aR0kBS9voswNTYg8wd9zypxj-jPGvmvQXI8WsD2L_oTCH5EF1eeIOYd1bT8zew/s1600/Bacon+-+final.jpg" height="478" width="640" /></a></div>
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Growing up in Carey, Idaho (pop. 604 as of the 2010 census) was a child's dream come true.<br />
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There were fields to explore, foothills to climb, and there was a small lake near our little schoolhouse-house.<br />
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No, really...<br />
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We lived in an old school house that the town was going to get rid of to make way for other things.<br />
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In the late '80's, my parents paid something like $500 to have it moved by a couple of semi-trucks to our homesite. 500 BUCKS to homeownership!!! I must have been around 4 years old at the time.<br />
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What?<br />
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You don't believe me?<br />
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You think living in an old school house sounds made-up, or more like an episode of Little House on the Prairie?<br />
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Well.<br />
<br />
Check THIS action out:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJ6KkAhFFHoidQXWXz8yO3iESCOyBeOLiURNS_9RRuv73Sg99gpA1QHmJL-VR4wfa6wk5W2o7TLUATcb3-rew3p7JjnIl7GMzcHxcxM-01G3MVy6R3Q2u5XTi3kYrZrigqSbim-FGyCk/s1600/IMG_0621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJ6KkAhFFHoidQXWXz8yO3iESCOyBeOLiURNS_9RRuv73Sg99gpA1QHmJL-VR4wfa6wk5W2o7TLUATcb3-rew3p7JjnIl7GMzcHxcxM-01G3MVy6R3Q2u5XTi3kYrZrigqSbim-FGyCk/s1600/IMG_0621.jpg" height="640" width="478" /></a></div>
<br />
I know, I know.<br />
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Try reeeeeaaaaally hard to contain your enthusiasm for my pre-teen scrapbooking abilities.<br />
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But, to my point... when I tell you that I lived in the sticks, or the boonies, or in the middle-of-nowhere, I'm being literal. Our nearest neighbors on either side were at least a quarter mile away.<br />
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We were lucky enough to have my Grandpa as one of our "neighbors."<br />
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I'm the bald-headed one in the photo below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfE_o-Y6NtjSu8ky5ftoNcnshdmDUGxN7C-un9SFkiMotjNdJJ6J5El6XpY-jnXPwa1KcbaLqTt7ffoZeJ1bJ5SqVIzQHRA-osIbpujK3oGQADg8jeeJw6Jas3hJWKVqlUIb0Ep5QM2SM/s1600/IMG_0620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfE_o-Y6NtjSu8ky5ftoNcnshdmDUGxN7C-un9SFkiMotjNdJJ6J5El6XpY-jnXPwa1KcbaLqTt7ffoZeJ1bJ5SqVIzQHRA-osIbpujK3oGQADg8jeeJw6Jas3hJWKVqlUIb0Ep5QM2SM/s1600/IMG_0620.JPG" height="478" width="640" /></a></div>
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When we were younger, my brothers and I would often ride our bikes to Grandpa's house and have a second breakfast. This generally consisted of cereal with canned evaporated milk (!!!!!!) and bacon.<br />
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Not gonna lie.<br />
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The cereal was weird.<br />
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We were kids. What did we know?<br />
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But, the bacon...<br />
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Oh boy... the bacon was heavenly!<br />
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I'm convinced that my Grandpa was a genius when it came to bacon. He made it differently than anyone else I'd ever met. No frying, no baking, no grease splatters everywhere... just a plate, some paper towels, and a microwave.<br />
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The result was the tastiest, crispiest, bacon I've ever had!<br />
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A lot of you may be shaking your heads and thinking, "Well, duh! EVERYONE knows you can microwave bacon!"<br />
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Not so, friends. Not. So.<br />
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When I married my husband, he hadn't a clue.<br />
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When I made it for my in-laws, they hadn't a clue.<br />
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When I brought it to a church brunch, they hadn't a clue.<br />
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Now they know, and my Grandpa is the one to thank for giving them "paper towel" bacon.<br />
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To this day, I make bacon the way he did. My husband doesn't want it any other way now. It's quick, easy to clean up, and the result is perfectly crisp bacon.<br />
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So, while this may be a ridiculous post for some of you... for others it might just be an eye-opener... and it's definitely been fun for me to reminisce about happy days spent at my Grandpa's house.<br />
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Here's how we do it:<br />
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<div style="text-align: center;">
<b><span style="font-size: large;">PERFECTLY CRISP BACON IN 3 EASY STEPS</span></b></div>
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<b>STEP 1.)</b> Place a paper towel or two on a dinner plate. Place the desired number of bacon strips on the towel. (I do up to 6 depending on the size of the bacon.) Place another paper towel or two over the top of the bacon. (The paper towels soak up the grease and prevent splatters in the microwave.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3KlwTEKdJ77F-eQTDh69GBSy7iDEzD6YiwQpNygoziV-XOE3NHDG__TPmzcxpfGa0ysEZNEkIKzffESdh5RNG4JoIMsxmNnpiKsuMx45kYLnO8QkgemsHYEhkYyeuaImsDvzUGcG__M/s1600/raw+bacon+on+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3KlwTEKdJ77F-eQTDh69GBSy7iDEzD6YiwQpNygoziV-XOE3NHDG__TPmzcxpfGa0ysEZNEkIKzffESdh5RNG4JoIMsxmNnpiKsuMx45kYLnO8QkgemsHYEhkYyeuaImsDvzUGcG__M/s1600/raw+bacon+on+plate.jpg" height="298" width="400" /></a></div>
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<b>STEP 2.) </b>Microwave the bacon for 4-6 minutes (depends again on number of strips, thickness of strips, your microwave wattage, and desired crispness.)<br />
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*I usually do 5 strips of the non-thick bacon for a little over 4 1/2 minutes in my 1000 watt microwave... and that makes them crisp to the point of being crunchy... which is how my hubby likes them. For your first time, try 4 minutes, and then add 30 second intervals till they are done to your liking. <b>Also, keep in ming that these things crisp up quite bit once allowed to cool.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaT82pyT8ZYnEf8E1u9649ihJYoEAesFV1OrCQQsTHqXfgCZvDrhpu01rr3k98LBdIS_yQDbQaeuaot5uGtQmYwYE0XmWW-VTmk2iSCeFefmVgQKC5ve85f1U_5IYy6lPvbF5myRDywss/s1600/Bacon+on+the+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaT82pyT8ZYnEf8E1u9649ihJYoEAesFV1OrCQQsTHqXfgCZvDrhpu01rr3k98LBdIS_yQDbQaeuaot5uGtQmYwYE0XmWW-VTmk2iSCeFefmVgQKC5ve85f1U_5IYy6lPvbF5myRDywss/s1600/Bacon+on+the+plate.jpg" height="298" width="400" /></a></div>
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<b>STEP 3.) </b>Watch them fly off the plate, and congratulate yourself on making a favorite treat healthier, with minimal mess, in record time, and in a cost-efficient way! (And, yes, I did a general comparison of baking/frying/microwave/paper towel usage/water to wash up etc.)<br />
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Also... Check out all the grease you just avoided clogging your arteries with:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPoWOHLB7KQ0XWooTApiposo1lbgiJr1v9Yldm_8ISMKkJbYnaAmY6uA6AShEj3naP16YNMlMDJk2rtE6VPbI8J61zi9jB3ER5_y7GOdMyndNNqP1-PqJxuazMmT9X5X1qOOoAMcsL_U/s1600/IMG_0595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPoWOHLB7KQ0XWooTApiposo1lbgiJr1v9Yldm_8ISMKkJbYnaAmY6uA6AShEj3naP16YNMlMDJk2rtE6VPbI8J61zi9jB3ER5_y7GOdMyndNNqP1-PqJxuazMmT9X5X1qOOoAMcsL_U/s1600/IMG_0595.JPG" height="298" width="400" /></a></div>
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<br />
I wish the photos were better. It was very early in the morning when I took them with my non-professional camera, cloudy outside, and the lighting in my kitchen has <i>never </i>been great.<br />
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If the pictures were better, you'd see that there is a PUDDLE of grease underneath the paper towels as well.<br />
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Now... maybe you're more of a "chewy bacon" person. Or, maybe you like to use the bacon grease for other dishes. If that's the case, this method may not be for you. To each their own.<br />
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BUT, you should try my grandpa's bacon at least once!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9ZA3GYwcvuiMiVJdndf2lomjAI4WjeYJd14ulkoZaWZm0kBI6ds8ELJfAGRHf2-u3GqiaBmMHB90hu15vkSAK-s_JmYOniJNrS-irvgEk77wgKSr50rxaK2Hxz3nF8SFJpTnOBtBiwA/s1600/Bacon+-+final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9ZA3GYwcvuiMiVJdndf2lomjAI4WjeYJd14ulkoZaWZm0kBI6ds8ELJfAGRHf2-u3GqiaBmMHB90hu15vkSAK-s_JmYOniJNrS-irvgEk77wgKSr50rxaK2Hxz3nF8SFJpTnOBtBiwA/s1600/Bacon+-+final.jpg" height="478" width="640" /></a></div>
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Happy New Year, friends!!! Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com5tag:blogger.com,1999:blog-4728620799073621079.post-32166349697645504732014-12-27T11:26:00.000-08:002015-01-01T10:15:15.332-08:00Create a $1000 Emergency Fund in 6 Months {Fiscally Fit Series 2015 - Part: 1}<div class="separator" style="clear: both; text-align: center;">
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Hello, my favorite readers!<br />
<br />
I hope each of you have been enjoying the holiday season. With 2014 coming to a close, I've been taking time to reflect on the past year and look toward 2015.<br />
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The new year is just around the corner, and we all know what that means: time to set some goals!<br />
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I've come up with a plan for 2015 that is not only AWESOME, but very important as well.<br />
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This time of year, people start gearing up to make all kinds of resolutions and goals happen beginning January 1... Most commonly, physical fitness goals.<br />
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Well, I want to make <i>fiscally</i> fit goals... and I want YOU to do this with me!<br />
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Throughout the year, we are going to work on improving our financial situations. Some of these goals might be easy for you. Some might be more of a challenge. But I PROMISE that with each goal you complete you are going to feel amazing... and happy... and relieved... and secure... and all things good.<br />
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Without further ado, here is our very first Fiscally Fit goal for 2015:<br />
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We are going to create a $1000 emergency fund in just 6 months!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvt62eNKxhov7leDk2fgkkK87VwMCK0mob2XEM0RFlfMYnM5k_x12LKDV4XNEr__5ZWgj3WsdoRSZxkxYhH5D8FwPz1KnE8DIBlMnxpz7HomUf9dVwr_aRnqKuVNhox0ZUKycmERI3EA/s1600/Screen+Shot+2014-12-26+at+1.56.56+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvt62eNKxhov7leDk2fgkkK87VwMCK0mob2XEM0RFlfMYnM5k_x12LKDV4XNEr__5ZWgj3WsdoRSZxkxYhH5D8FwPz1KnE8DIBlMnxpz7HomUf9dVwr_aRnqKuVNhox0ZUKycmERI3EA/s1600/Screen+Shot+2014-12-26+at+1.56.56+PM.png" height="598" width="640" /></a><br />
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It's going to take about 5 minutes of our time on January 1.<br />
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Then, VOILA!!! We don't have to worry about it until July 1.<br />
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In 6 months, our first goal will be accomplished.<br />
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Sound easy? It is... with a little planning and 5 minutes on your bank's website, you'll be ready to go.<br />
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Some of you may already have $1000 extra or more in your checking or savings account with the rest of your money.<br />
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Great!<br />
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Good for you!<br />
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But I would encourage you to put it somewhere on its own. Let it be money that is not "extra" but specifically a "$1000 emergency fund." Or, just get in the mindset that this is not money that you can dip into and then build up again freely. It is for EMERGENCIES only... to be used in times of dire need.<br />
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This is not money to be saved up to buy something. It's not to help pay for a family trip. Not to help pay for Christmas. Not to be used as a downpayment on a new car. Strictly for emergencies.<br />
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Something like 75% of Americans live paycheck to paycheck. That means if the timing belt in your car busts, or you fall and break your leg, or you lose your job, you are left at the mercy of a credit card and crazy interest payments.<br />
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Unless... you have an emergency fund.<br />
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$1000 may not be enough for some emergencies... but it is a GREAT start, and a million times better than having nothing to fall back on.<br />
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If you don't have $1000 lying around to be used specifically for an emergency fund, you can follow my method for building up to it.<br />
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You'll need a checking and savings account to do this. If you don't have a savings account, you can easily set one up for free... no fees or strings attached. There are several free savings accounts out there that don't require a minimum opening deposit, and have no fees associated. Some even earn around 1% interest.<br />
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I'm going to explain my method, and you can feel free to do it my way, or you are welcome to figure out a way that works better for you. There are no "bad" ways to save $1000.<br />
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Here's the plan:<br />
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<u><b>IF YOU ALREADY HAVE A CHECKING AND SAVINGS ACCOUNT IN PLACE</b></u><br />
Step 1: Log on to your checking account's website.<br />
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Step 2: If you have a savings account already, click on the button that says something like, "Payments and Transfers."<br />
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Step 3. Schedule a WEEKLY transfer of $38.50 from your checking account to your savings account. <br />
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Step 4: DON'T touch this set-up until July 1, 2015! When July 1 rolls around, you can stop the repeating transfer, and either pull out the $1000 to put in a cash emergency fund, keep it in the savings account, or move it to a different fund of your choosing.<br />
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<u><b>IF YOU HAVE A CHECKING ACCOUNT BUT NO SAVINGS ACCOUNT</b></u><br />
Step 1: Choose a free savings account with no fees associated. I like Ally, and GE Capital. You can review these banks and others here: <a href="http://www.nerdwallet.com/blog/banking/nerdwallets-top-high-yield-online-savings-accounts/" target="_blank">Top High Yield Savings Accounts</a><br />
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Step 2: Set up a WEEKLY transfer of $38.50 from your checking account to your new savings account. This may take a few days to process, so if it doesn't work for you starting January 1, don't be discouraged. January 3,4, 5, or much later is fine. Better late than never.<br />
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Step 3: DON'T touch this set-up until 6 months have passed! After 6 months, you can stop the repeating transfer, either pull out the $1000 to put in a cash emergency fund, keep it in the savings account, or move it to a different fund.<br />
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Are you excited?!<br />
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I am!!!<br />
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If $38.50 a week seems like a big chunk of change, I understand. It ends up being roughly $167 a month.<br />
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Just know that I believe in you.<br />
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Get in the right mindset: Think of it as a bill that you MUST pay.<br />
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I know you can do this! It doesn't have to be done following my method above. Do what works for you. You can add to your fund ANY time. The important thing is that you just buckle down and do it. You can find a way to make it work:<br />
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If you have been given money for Christmas, or if you receive money for your birthday, or if you get a return on your taxes, use it for the emergency fund. Friends and family who gave you money or gift cards will understand that a $1000 emergency fund is a worthy use of their gift money/gift cards.<br />
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Drop your cable for 6 months, Get a cheaper phone plan, get a slower internet connection, sell stuff you don't need, sell retail gift cards for cash, skip eating out a couple times a month, hold off on buying that new pair of shoes, or that dress, or that iPhone, or that tablet, or wait till that movie you want to see comes out on Redbox... those things can wait 6 months, and we are going to MAKE THIS HAPPEN!<br />
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Because it's important. Life is full of surprises. Even unpleasant financial ones.<br />
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Peace of mind isn't something that can be bought in an instant... but you can save up for it. (Yeah, I made that up myself... clever, right?)<br />
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So, let's kick the New Year off right!<br />
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We are going to become Fiscally Fit in 2015, and we're going to start on January 1 by getting our $1000 emergency funds in order.<br />
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What do you think? I'd love to hear more strategies, so we can help each other out!<br />
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Good luck, everyone!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com14tag:blogger.com,1999:blog-4728620799073621079.post-26520821618128326002014-12-18T17:11:00.000-08:002014-12-23T07:44:49.122-08:00Chocolate Peppermint Crunch Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYTWuK3sxK6d5ntwRdzzyiBEKaBh0TFXZOki2dLLM2f6V6-ZoILrOzuTPhDyomistV2QZJtaCclnR2m1OzmKlsDMouBVo4V39ttQ8pDkX4KkDVxALHWiWWU5vPoy7cLwR-lmi9jTTPGQ/s1600/chocolate+peppermint+crunch+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYTWuK3sxK6d5ntwRdzzyiBEKaBh0TFXZOki2dLLM2f6V6-ZoILrOzuTPhDyomistV2QZJtaCclnR2m1OzmKlsDMouBVo4V39ttQ8pDkX4KkDVxALHWiWWU5vPoy7cLwR-lmi9jTTPGQ/s1600/chocolate+peppermint+crunch+cookies.jpg" height="640" width="422" /></a></div>
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These cookies just scream, "CHRISTMAS!! EAT ME!! CHRISTMAS!! NOMNOMNOM!!"<br />
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Right? Riiiiiight??<br />
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I mean, chocolate... peppermint... cookies... It doesn't get much Christmasier than that. (Yes, I totally made up the word, "Christmasier.")<br />
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This time of year I'm a complete sucker for all things chocolate and peppermint flavored:<br />
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Chocolate peppermint hot cocoa<br />
Chocolate peppermint candy<br />
Chocolate peppermint cupcakes<br />
Chocolate peppermint fudge<br />
Chocolate peppermint-covered nuts<br />
Chocolate fudge-covered peppermint ice-cream<br />
Chocolate peppermint chicken<br />
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(Just checking you're paying attention...)<br />
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And THESE:<br />
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Chocolate peppermint crunch cookies.<br />
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My kids (especially my little 5-year old daughter) absolutely devour these cookies. In fact, the only trouble I have with this tasty treat is making it last longer than a couple days.<br />
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The cookies combine a significant amount of cocoa with smooth and crunchy peppermint baking chips (thank you Andes for being so stinking brilliant!) making a rich, delicious, and refreshing dessert!<br />
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If you're in need of an easy homemade treat for your Christmas goody plates, look no further: These cookies are easy-peasy, and the recipe makes a ton! Your friends, family, and neighbors will thank you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh4ocIRKMpjvGRv1F7k52GRdRltuKlpgl1C017LjGFmP34hyeSxdVeWrKmKdaEvEBmW0uGiZadLSr-vvVPAGW061MzJ2w9dgTGGrO0CxhrfKPLoKjviliNt807KHcqn3gylCz6mthQPY/s1600/IMG_0829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh4ocIRKMpjvGRv1F7k52GRdRltuKlpgl1C017LjGFmP34hyeSxdVeWrKmKdaEvEBmW0uGiZadLSr-vvVPAGW061MzJ2w9dgTGGrO0CxhrfKPLoKjviliNt807KHcqn3gylCz6mthQPY/s1600/IMG_0829.jpg" height="640" width="522" /></a></div>
<b><span style="font-size: x-large;">Chocolate Peppermint Crunch Cookies</span></b><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/chocolate-peppermint-crunch-cookies" target="_blank">Printable Version</a></i></span><br />
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<b>INGREDIENTS</b><br />
1 cup unsalted butter, softened<br />
1 cup brown sugar<br />
1/2 cup granulated sugar<br />
2 large eggs<br />
1 tsp. vanilla extract<br />
2 cups all-purpose flour<br />
3/4 cup unsweetened baking cocoa<br />
1/2 tsp. salt<br />
1/2 tsp. baking soda<br />
1(10 oz.) pkg. peppermint crunch baking chips<br />
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<b>DIRECTIONS</b><br />
Preheat an oven to 350 degrees.<br />
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In a large mixing bowl, cream the butter. Add the sugars and cream with the butter. Mix in the eggs until completely incorporated. Pour the flour, cocoa, salt, and baking soda into the bowl. Mix all together until the consistency is even. Add the peppermint chips. Stir to combine.<br />
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Drop by tablespoon onto an engrossed baking sheet. Bake for 8-9 minutes. Do not over-bake! These should be soft and chewy when completely cooled, and not crunchy.<br />
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Store in an airtight container.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com0tag:blogger.com,1999:blog-4728620799073621079.post-69666399453648278452014-12-16T16:50:00.002-08:002014-12-16T16:50:34.119-08:0010-Minute Playdough {Quick Easy Kid Gift - $0.17 each}<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIW5s2TAo5nGiRWpreB23ucSrhQk9VHdhHLvUmQowkxyK4rTDX6VtkvOK90Ylq2DGV37FTg1VVg0WuFhtDeHRQaHEe_mtl5QZgAhPcI_N2S01e7JAhZyqAf9LuhO0AZQv4qypjYCkOpzw/s1600/playdough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIW5s2TAo5nGiRWpreB23ucSrhQk9VHdhHLvUmQowkxyK4rTDX6VtkvOK90Ylq2DGV37FTg1VVg0WuFhtDeHRQaHEe_mtl5QZgAhPcI_N2S01e7JAhZyqAf9LuhO0AZQv4qypjYCkOpzw/s1600/playdough.jpg" height="640" width="478" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b> <span style="color: #444444;">$1.36 per recipe </span> <span style="color: #f1c232;">$0.17 each</span> <span style="background-color: white;"><span style="color: #3d85c6;">81% savings</span></span></b></span></div>
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No matter how many times I squish my fingers into playdough, it never seems to lose its magic. My kids (and most other children) just love this stuff!<br />
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This play-time staple from my childhood is still extremely popular among our little friends... Okay, and maybe some not-so-grown-up adults like me. But seriously, how can <i>anyone</i> resist sinking their fingers into the soft, moldable stuff and rolling out a snake or two?<br />
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It's really easy to pop into the store and pick up canisters of the stuff.<br />
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It's <i>almost</i> as easy, a lot cheaper, and WAY more fun to make your own with ingredients you already have on hand... especially when you let your kids help.<br />
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We made a batch recently, and I'm not kidding when I say that my kids have been playing with it for HOURS on end for DAYS.<br />
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Double-win!<br />
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I realize that there are a million other playdough recipes out there, and it's likely that mine resembles some of the others.<br />
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But let me be upfront about something:<br />
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THIS PLAYDOUGH IS "EDIBLE," BUT IS <b>NOT</b> MADE OF PEANUT BUTTER AND SUGAR... OR IN ANY WAY TASTY TO KIDS!!!<br />
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I've seen several recipes for "edible" playdough, that kids can eat.<br />
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I try to keep an open mind... but WHY? I understand that parents are concerned about kids eating something toxic, but seriously... You can make super disgusting playdough that is completely safe and uses much less expensive ingredients than peanut butter and powdered sugar.<br />
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I don't want my kids to eat the playdough.<br />
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I want them to play with it.<br />
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Is that so wrong?<br />
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But if my 1-year old happens to pick up a crumb that fell off the counter, and sticks it in his mouth, he's going to be just fine. In fact, he'll probably spit it out cause it's so gross.<br />
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All that said... to each their own.<br />
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This homemade playdough makes a great gift for kids. You might give it for:<br />
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Christmas gifts to friends<br />
Birthday parties/favors<br />
Valentine's Day<br />
Children's church groups<br />
Stocking stuffers<br />
Halloween<br />
and many other occasions...<br />
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Ready to roll up your sleeves for some serious fun? Here's how we do it:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncauVj1Yqd5ol1tiL2hwpoEjLCEkwqqYvAKaLcpCcXqyf1eaoxQPT-mwYBWOEIDs7WybXoHzRs8RJMVHLd5Ylk93ALZzTKBb2YBiU9M9sq06KYUEtQw_7mV7OPOxM4hCmLNOG_IGdbac/s1600/IMG_0639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncauVj1Yqd5ol1tiL2hwpoEjLCEkwqqYvAKaLcpCcXqyf1eaoxQPT-mwYBWOEIDs7WybXoHzRs8RJMVHLd5Ylk93ALZzTKBb2YBiU9M9sq06KYUEtQw_7mV7OPOxM4hCmLNOG_IGdbac/s1600/IMG_0639.jpg" height="640" width="476" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Add boiling water and oil to a pot or mixing bowl with the dry ingredients already sifted together, and stir till a rough ball is formed.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18viFws-lEkQvviI0BbaMCCO3zLzDLx0VzHFwNpwQjqHT5Ave_3c-IYfFfzhPta-O0Iulo7uuEkxJY2aCTJquF4UITxh986jNZBWiDTGsPg7o2HKscbkAY5HUIpVWH34dsIg5zaUZ5aQ/s1600/IMG_0640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18viFws-lEkQvviI0BbaMCCO3zLzDLx0VzHFwNpwQjqHT5Ave_3c-IYfFfzhPta-O0Iulo7uuEkxJY2aCTJquF4UITxh986jNZBWiDTGsPg7o2HKscbkAY5HUIpVWH34dsIg5zaUZ5aQ/s1600/IMG_0640.JPG" height="476" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> Dump your ball of dough on a clean surface to cool a little.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9MZfxEuzsFP6M3C_wxtT7zwCKhLQ7PGU6pt4y_xWd1y3B0wiIuaZ3ITfOiwT95o5gyGSJKPLxcugEkFR63r6MYmorchf8OO_-5k-XUKKZ1QmJfjrilUNzTugBvM8BZqL3UMGfbJyxus/s1600/IMG_0642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9MZfxEuzsFP6M3C_wxtT7zwCKhLQ7PGU6pt4y_xWd1y3B0wiIuaZ3ITfOiwT95o5gyGSJKPLxcugEkFR63r6MYmorchf8OO_-5k-XUKKZ1QmJfjrilUNzTugBvM8BZqL3UMGfbJyxus/s1600/IMG_0642.JPG" height="476" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> Once you can handle the dough without sustaining 3rd degree burns, knead the dough until smooth. That's it! You're done! Unless you want colors... Then...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmREPfMYMrYmyaa-SJPbSy-JQmIMv03cnhHDRQ6LcmJQfALxHlDSDNZGiJvBXycSeGCocfWmZvazHbP_fErD-UUI00sDl44WXXmeAZRUrGmDTGUl8rOAWjqNskoYhzcQRdtrod69e-MM/s1600/IMG_0643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmREPfMYMrYmyaa-SJPbSy-JQmIMv03cnhHDRQ6LcmJQfALxHlDSDNZGiJvBXycSeGCocfWmZvazHbP_fErD-UUI00sDl44WXXmeAZRUrGmDTGUl8rOAWjqNskoYhzcQRdtrod69e-MM/s1600/IMG_0643.JPG" height="476" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> Roll the ball into a long "snake."</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyroJac8FfADOyZ1IRvL8YMHSvlRMIUFmNovvj6wpdMCjqzj2bGztlm_aRuLW7FKhBtREDPpUaEax8DbdP_g0XuKyin_G100grcxD6rAhz1gJapwcnF6YJT1lpYeP6w0ZGWv7U_f7BVc/s1600/IMG_0644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyroJac8FfADOyZ1IRvL8YMHSvlRMIUFmNovvj6wpdMCjqzj2bGztlm_aRuLW7FKhBtREDPpUaEax8DbdP_g0XuKyin_G100grcxD6rAhz1gJapwcnF6YJT1lpYeP6w0ZGWv7U_f7BVc/s1600/IMG_0644.JPG" height="476" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> Cut into 8 (or desired number) sections.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9kk1D3l3Jje0rYD1CH8t0DPr7u0qZiWzZnf_m6FYXC5bKuXRdw2-QkzSXZAHmnCCaCIPX4YYtWbRXF0s9dQSl-hDNRyM7jT4R3vgWcE_iwWiiqVD6nfoM-fM4O47Oc3BryGzHC3iaIQ/s1600/IMG_0646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9kk1D3l3Jje0rYD1CH8t0DPr7u0qZiWzZnf_m6FYXC5bKuXRdw2-QkzSXZAHmnCCaCIPX4YYtWbRXF0s9dQSl-hDNRyM7jT4R3vgWcE_iwWiiqVD6nfoM-fM4O47Oc3BryGzHC3iaIQ/s1600/IMG_0646.JPG" height="476" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> Get your food coloring out...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv787I6RPp63fWJjOgv6WGOHlLQqR7VYk4_2E8TEZmQOfKv3jXx-GHSeM71qV4lPft7-jRmPNLS5NWq6IXAqzThUShqedjfLKnHnRYjvZYXJqzSwPc-OpnYPT_a-45Xc2F4QHeii3WC8U/s1600/IMG_0647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv787I6RPp63fWJjOgv6WGOHlLQqR7VYk4_2E8TEZmQOfKv3jXx-GHSeM71qV4lPft7-jRmPNLS5NWq6IXAqzThUShqedjfLKnHnRYjvZYXJqzSwPc-OpnYPT_a-45Xc2F4QHeii3WC8U/s1600/IMG_0647.JPG" height="476" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> Stick your finger down into the ball of dough. Add 3 drops of color.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8TVGQihnSKh7lCXtmL70IK2qXA85bCcwdQRf23jmX4YbQXgrn248oTiVL_ztVIiZAGcOcey474dP4UZodvKoYnsiUWzE1PpGzaWzKKyHTzJZdvsfqnVt5pl5fF7A-Zbwx6tzwpFeXZ4/s1600/IMG_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8TVGQihnSKh7lCXtmL70IK2qXA85bCcwdQRf23jmX4YbQXgrn248oTiVL_ztVIiZAGcOcey474dP4UZodvKoYnsiUWzE1PpGzaWzKKyHTzJZdvsfqnVt5pl5fF7A-Zbwx6tzwpFeXZ4/s1600/IMG_0648.JPG" height="476" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> Pinch the opening closed.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOqACVgvNcJy3HXCzSBsEyyfZyBOknMGG0s5BiEtdmxePBBJ-1ECWeTJkWO_ZdDcpxVACuVlkCgtuhL9qF3mP2dkR6H8D-nFoesI9hV40z5cPXcAU8fJiPE5zHN-dQu_7z7e86ifzXqk/s1600/IMG_0649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOqACVgvNcJy3HXCzSBsEyyfZyBOknMGG0s5BiEtdmxePBBJ-1ECWeTJkWO_ZdDcpxVACuVlkCgtuhL9qF3mP2dkR6H8D-nFoesI9hV40z5cPXcAU8fJiPE5zHN-dQu_7z7e86ifzXqk/s1600/IMG_0649.JPG" height="476" width="640" /></a></div>
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<span style="font-size: large;"> Knead until the color is evenly distributed. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvhlF5onyN4URY_BOFUAbLgJzwywPEt1kE4EwjXje85BD8m1nCTEHzUdNA4mi0LwwoFWJpyLcdMmsZH4T_FRlL6219FLNtJDpQYqhq7nuW_of4bPkhAcsDPLowdlaVf0mv9kjUgpACjs/s1600/IMG_0662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvhlF5onyN4URY_BOFUAbLgJzwywPEt1kE4EwjXje85BD8m1nCTEHzUdNA4mi0LwwoFWJpyLcdMmsZH4T_FRlL6219FLNtJDpQYqhq7nuW_of4bPkhAcsDPLowdlaVf0mv9kjUgpACjs/s1600/IMG_0662.JPG" height="478" width="640" /></a></div>
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<span style="font-size: large;">Voila!!! Perfect playdough. Time to play!</span></div>
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If you made it through all those photos... thanks for taking the time! If not, not big deal. The recipe for my family's playdough is below. I really hope you enjoy it as much as we do!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEX9Yx16sVHTPAgdvbuvTW-yRVGCyCl4cdC-hEAr0l9Twgey_YDLgFfd0QCuoJ9HPqJGNhyGEC4MpUJjhHfdRaF53A8nf9BmTHjqEKZDSyvyBFXsfmTnaW2p3LHcdYpn31QhFlvP1pPYE/s1600/playdough1.jpeg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEX9Yx16sVHTPAgdvbuvTW-yRVGCyCl4cdC-hEAr0l9Twgey_YDLgFfd0QCuoJ9HPqJGNhyGEC4MpUJjhHfdRaF53A8nf9BmTHjqEKZDSyvyBFXsfmTnaW2p3LHcdYpn31QhFlvP1pPYE/s1600/playdough1.jpeg.jpg" height="460" width="640" /></b></span></a></div>
<span style="font-size: x-large;"><b>10-Minute Playdough</b></span><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/10-minute-playdough" target="_blank">Printable Version</a></i></span><br />
<span style="font-size: large;"><i><br /></i></span>
*Makes 8 <i>Play-doh </i>canister-sized balls.<br />
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<b>INGREDIENTS</b><br />
2 1/4 cups flour<br />
1/2 cup salt<br />
1/2 Tbsp. cream of tartar<br />
2 cups boiling water<br />
2 Tbsp. oil<br />
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<b>DIRECTIONS</b><br />
In a large mixing bowl, sift together all the dry ingredients.<br />
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Add two cups of water to a microwave-safe container. Microwave to 2 minutes on high (or until it comes to a rapid boil).<br />
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Pour the boiling water and oil over the dry ingredients. Stir to combine. Dough will be lumpy. Allow to cool till it's not so hot you can't knead it with you hands. When the dough is still quite warm, knead it until smooth.<br />
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<b>*OPTIONAL:</b><br />
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*If you want to color the playdough, or divide it into 8 individual balls, roll it into a long rope on a clean surface. Use a butter knife, or pizza cutter to cut the dough into desired sizes.<br />
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** To color the 8 sections of play dough, press your finger into the middle of each ball. Drop 3 drops of food coloring in the hole. Use your hands to knead the dough until the coloring is even throughout.<br />
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<b><span style="color: #0b5394; font-family: Verdana, sans-serif;">Cost Breakdown:</span></b><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2 1/4 cup flour = $0.18</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1/2 cup salt = $0.07</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1/2 Tbsp. cream of tartar = $0.38</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2 Tbsp. oil = $0.05</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">24 drops food coloring = $0.68</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #0b5394;"><br /></span>
<b><span style="color: #0b5394;">Total = $1.36</span></b></span><br />
<b><span style="color: #0b5394; font-family: Verdana, sans-serif;">Cost per individual ball = $0.17</span></b><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #0b5394;"><br /></span>
<span style="color: #0b5394;"><i>Play-doh </i>canister (single) = $0.88</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #0b5394;"><br /></span>
<b><span style="color: #0b5394;">Savings = 81%</span></b></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com1tag:blogger.com,1999:blog-4728620799073621079.post-27073115461228194812014-12-09T16:40:00.000-08:002014-12-13T12:50:18.492-08:00Broccoli Cheddar Soup ($0.45 per cup) ~ And my child hates Santa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3C_Rb71I0HrIBeWiMF8DBcg9LNXxR4tKvtZHbhHjecKSxal-c9exSBNgZibIFCWvZz6yld4xFLwjsg1aO296NvEj6geNW15oe1uKpI_Ree13SzenM-XgfVj_ylwk6y3XrG2acYCKE9bs/s1600/IMG_0697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3C_Rb71I0HrIBeWiMF8DBcg9LNXxR4tKvtZHbhHjecKSxal-c9exSBNgZibIFCWvZz6yld4xFLwjsg1aO296NvEj6geNW15oe1uKpI_Ree13SzenM-XgfVj_ylwk6y3XrG2acYCKE9bs/s1600/IMG_0697.jpg" height="640" width="494" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">$4.07 per recipe $0.45 per cup 19% savings</span></b></div>
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I love broccoli.</div>
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I love cheese.</div>
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Put the two together, and I am one happy momma.</div>
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But before I get too far into this yummy recipe, I have to show you a photo of my munchkins from Saturday...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdCDm4mSjQkGiWapumUV2Ej4ZuWAmAgcGy1WamMIAKJm-zp1-6iNEYoHKO5T6EnDoYp7bK4N_e5lN_rV-MHQt4VqBJU11DL5aDbxZgPOxDM0f2kSDOOT-IlckPNLP5xiZh051rUQj8uY/s1600/10855160_10204010226710395_6896946528614155246_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdCDm4mSjQkGiWapumUV2Ej4ZuWAmAgcGy1WamMIAKJm-zp1-6iNEYoHKO5T6EnDoYp7bK4N_e5lN_rV-MHQt4VqBJU11DL5aDbxZgPOxDM0f2kSDOOT-IlckPNLP5xiZh051rUQj8uY/s1600/10855160_10204010226710395_6896946528614155246_o.jpg" height="478" width="640" /></a></div>
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I die.</div>
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My little two-year old was screaming from the instant she landed on Santa's knee, and my littlest baby had the cutest pouty face... </div>
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I can't wait till they are old enough to be embarrassed... I JUST CAN'T WAIT! </div>
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(I don't understand the blue lips though... I think photo printer had some issues. It wasn't <i>that</i> cold. And I don't feed my baby Fun Dip.)</div>
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But seriously, Santa and Mrs. Claus were the best! They handled my less-than impressed children with their own smiles and laughter. </div>
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Thanks, Santa and Mrs. C!</div>
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Now, for the deliciousness in the photo above:</div>
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I'm sure that a variation of broccoli cheese soup has been consumed by nearly every household in this country, and for good reason. It's awesome stuff!</div>
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And I just happen to love it.</div>
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This recipe calls for a boatload of fresh broccoli and cheddar cheese, and it totally hits the spot on evenings when the weather has turned chill. Serve it with a loaf of crusty bread, and you've got it made!</div>
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It takes very little time to make, uses simple ingredients, and tastes infinitely better than the canned stuff. You'll notice from the numbers above, that making your own at home doesn't cost much less than buying it in a can. Let me just say... this soup has fresh broccoli and real cheese... not broccoli that has a 3 year shelf life, or "enzyme modified cheese" Who's idea was it to stick broccoli and cheese in a <i>can</i>?? They need their head examined.)</div>
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The real deal is worth your time to make. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPBgewLZs1m0y3kozEYVAeGP2m5DUPPCckPJu__PJUisOP5aOmPG42Y2R0vMud87fxavjcjimNX9iBe8Zwt3vuC0bASBolF41PkGXVFq_wt5jtpUMNL4F_4ouiSLkYKilCbFtU27eSu8/s1600/IMG_0691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPBgewLZs1m0y3kozEYVAeGP2m5DUPPCckPJu__PJUisOP5aOmPG42Y2R0vMud87fxavjcjimNX9iBe8Zwt3vuC0bASBolF41PkGXVFq_wt5jtpUMNL4F_4ouiSLkYKilCbFtU27eSu8/s1600/IMG_0691.jpg" height="640" width="478" /></a></div>
<b><span style="font-size: x-large;">Broccoli Cheddar Soup</span></b><br />
<span style="font-size: large;"><i>Printable Version</i></span><br />
<span style="font-size: large;"><i><br /></i></span>
*Makes approx. 9 cups<br />
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<b>INGREDIENTS</b><br />
1/4 cup butter<br />
1 small onion, diced<br />
1/4 cup flour<br />
3 cups chicken broth (homemade here)<br />
1 (12 oz) can fat free evaporated milk<br />
<i>(*you can make evaporated milk MUCH cheaper by mixing together 3/4 cup water with 2/3 cup non-fat dry milk, which is what I do.)</i><br />
1 cup skim milk<br />
1 1/2 cup cheddar cheese, grated<br />
4 cups broccoli, chopped and cooked<br />
1 tsp. salt, to taste<br />
1/4 tsp. pepper<br />
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<b>DIRECTIONS</b><br />
In a large pot, over medium heat, cook the diced onion in the butter. Add the flour to make a rue.<br />
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When flour is completely incorporated and wet, turn the heat to medium-low, and add the chicken broth, skim milk, and evaporated milk. Use a whisk to distribute the flour mixture, until evenly incorporated with the liquid.<br />
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Turn the heat to low, and add the cheese, salt, and pepper. Stir continuously until smooth. Add the cooked broccoli. Stir, and cook an additional 3 minutes. Remove from heat, and serve with a loaf of crusty bread.<br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">COST BREAKDOWN:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup butter - $0.38</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small onion - $0.30</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup flour - $0.02</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cups homemade chicken stock - $0.87</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 (12 oz) can evaporated milk - $0.72 <b>or homemade using dry milk and water - $0.48</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup skim milk - $0.16</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup grated cheese - $0.87</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cups broccoli - $0.99</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Total Cost = $4.07</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Cost per Cup = $0.45</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">COMPARISON:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Bear Creek Dry Soup Mix - Broccoli Cheddar Soup (makes 8 cups) </i>= <b>$3.33 </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cost per Cup = <b>$0.55</b></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Savings: 19%</span></b><br />
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Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com2tag:blogger.com,1999:blog-4728620799073621079.post-74580470884532004792014-12-04T16:38:00.000-08:002014-12-04T16:53:19.399-08:00Sriracha Noodles {15-Minute Meal = $0.79}<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgv4DMZJG7uSE7SjJ28CSdliK3vXn_jIquNxI5JHO_Vjfm2_Nhu1-6578reNpJinqjO1ueTSGjq9EF27EnxmMDVjqbToVSKGUzwQhfd3CvKEHULorqE2pi1tA1Py75JGMKmQAM9MACCs/s1600/IMG_0601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgv4DMZJG7uSE7SjJ28CSdliK3vXn_jIquNxI5JHO_Vjfm2_Nhu1-6578reNpJinqjO1ueTSGjq9EF27EnxmMDVjqbToVSKGUzwQhfd3CvKEHULorqE2pi1tA1Py75JGMKmQAM9MACCs/s1600/IMG_0601.jpg" height="640" width="466" /></a></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">$1.57 per recipe $0.79 per serving 84% savings</span></i></b></div>
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Confession:</div>
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I have a thing for Thai food.</div>
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Nay...</div>
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I have a BIG MONSTER CRUSH on Thai food.</div>
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It is, without a doubt, my favorite ethnic cuisine, hands down, bar-none, forever and ever, amen. </div>
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There's something about the combination of the heat, the spices, the deep flavors, and basically ALL the ingredients in Thai food that resonates with my palate.</div>
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Give me a pineapple or paanang curry, pad see ew, or pad kee mao any day over just about any other meal, and I'm one happy camper.</div>
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My young children aren't quite so "sophistated" in their tastes yet. So, this stuff is mainly for me and my man to enjoy. And trust me... we enjoy it plenty!</div>
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My love affair with Thai food can be problematic at times...</div>
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One evening, I had a pretty major craving for some Thai cuisine, but the kidlets were all in bed, and my husband was working late. There are no Thai restaurants that deliver near me. Those issues, and the fact that it was the middle of the week... not even a date night, or other special occasion, meant that I couldn't justify my desire to buy Thai take-out. </div>
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In desperation mode, I raided my fridge and panty. I didn't need anything fancy... just a Thai flavor profile, and a few key ingredients to satisfy my tummy.</div>
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I pulled from my arsenal of ingredients a few remaining rice noodles, an egg, soy sauce, sriracha sauce, brown sugar, a small onion, vegetable oil, and red pepper flakes. I found a few straggling cashews that looked lonely and decided to add them to the mix. Sadly, so cilantro was to be found... and I was saving the veggies for other recipes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRM0jHkYWkM3LoA6WgilC3NsSpBQUdWoQFQoT8BWdVeZzErfxFtz8-O3ITZazzgIVl8ALj_SdT43m2Mxlh5ZTkMgDt2R-mDTJyN4TSGtyzARpnNGTfyc-uv3sTXC-QPykqXpwPhok-vk/s1600/IMG_0600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRM0jHkYWkM3LoA6WgilC3NsSpBQUdWoQFQoT8BWdVeZzErfxFtz8-O3ITZazzgIVl8ALj_SdT43m2Mxlh5ZTkMgDt2R-mDTJyN4TSGtyzARpnNGTfyc-uv3sTXC-QPykqXpwPhok-vk/s1600/IMG_0600.jpg" height="478" width="640" /></a><br />
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15 minutes later, I was enjoying the fruits of my labor. The heat was just right, the flavor simple, rich, slightly sweet, and so delicious... I was in heaven. Next time, I'll be adding a boat-load of veggies and doubling the sauce to accommodate them.<br />
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This humble (and versatile... add meat, veggies etc.) Thai dish will undoubtedly become my late-night go-to meal. </div>
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... And maybe my go-to lunch.</div>
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... And perhaps my go-to mid-afternoon snack.</div>
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... I better stop there. (No sense admitting I'd eat it for breakfast too. You'd all think I was a looney.)</div>
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<b><span style="font-size: x-large;">Sriracha Noodles</span></b></div>
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/sriracha-noodles" target="_blank">Printable Version</a></i></span><br />
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<i>Serves 2</i><br />
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<i>(Note: These noodles are pretty spicy... but not unmanageable. You will not have a burning mouth or anything. To my way of thinking, they are just right.)</i><br />
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<b>INGREDIENTS</b><br />
4 oz. rice noodles (or fettuccine if you are desperate)<br />
1 Tbsp. oil<br />
1/2 small onion, chopped<br />
1 large egg, beaten<br />
1 Tbsp. brown sugar<br />
1 1/2 Tbsp low-sodium soy sauce<br />
2 tsp. Sriracha sauce<br />
1/4 tsp. crushed red pepper<br />
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*opt garnish: chopped cilantro, cashews, peanuts, sliced scallions<br />
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<b>DIRECTIONS</b><br />
Bring a pot of water to a rolling boil. Add the rice noodles, and allow to boil for 7 minutes.<br />
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While heating the water, mix together the brown sugar, soy sauce, sriracha sauce, and red pepper in a bowl. Set aside.<br />
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In a large skillet, bring the oil to medium heat. Add the onion, and cook until it starts to turn translucent. Add the beaten egg, stirring gently till cooked. Remove from heat.<br />
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When the noodles are done, drain the water, and add them to the skillet. Pour the sauce over the noodles. Return the skillet to the stovetop, and heat on low until the noodles are coated with sauce, and the sauce thickens.<br />
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Add cilantro, cashew, scallion, or peanut garnish if desired.<br />
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<span style="font-family: Verdana, sans-serif;"><b>COST BREAKDOWN:</b></span><br />
<span style="font-family: Verdana, sans-serif;">4 oz. rice noodles - $1.15</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp. vegetable oil - $0.03</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 small onion - $0.14</span><br />
<span style="font-family: Verdana, sans-serif;">1 large egg - $0.15</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp. brown sugar - $0.02</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 Tbsp. low-sodium soy sauce - $0.03</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp. sriracha sauce - $0.03</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp. crushed red pepper flakes - $0.02</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Total = $1.57</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Cost per serving = $0.79</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Thai Kitchen Spicy Rice Noodles (microwavable bowl) </i>= <b>$2.42</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Savings = 84%</b></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com6tag:blogger.com,1999:blog-4728620799073621079.post-22340957479921118822014-11-24T07:14:00.005-08:002014-11-24T07:16:17.527-08:00Classic Roast Turkey <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3eBWA_6IiHVv2cfNHOy6dESwJAmGz8lPVreFbPUWunsWTXeEJugHN-l7qWhtC7zA9CdN9s_NNO4D9WFb19CKq6dlX8zckXt8HZOXr3PVc5VAENDbMQDP0e47axh4y87JkJMFLJTs0Nc/s1600/IMG_0802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3eBWA_6IiHVv2cfNHOy6dESwJAmGz8lPVreFbPUWunsWTXeEJugHN-l7qWhtC7zA9CdN9s_NNO4D9WFb19CKq6dlX8zckXt8HZOXr3PVc5VAENDbMQDP0e47axh4y87JkJMFLJTs0Nc/s1600/IMG_0802.jpg" height="640" width="478" /></a></div>
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Turkey day is almost upon us...</div>
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And I have an absolutely stellar recipe just for the occasion!! You and your loved ones are going to be in turkey-tryptophan heaven.</div>
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I love this Classic Roast Turkey Recipe for a few reasons:</div>
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<b>1. It's not fussy</b></div>
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<b>2. You probably have all the ingredients on hand</b></div>
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<b>3. The results are beautiful...</b></div>
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<b>4... Not to mention delicious</b></div>
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<b>5. As roast turkey recipes go, it's SUPER EASY</b></div>
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Now, if you are looking for a recipe that bakes the stuffing inside the bird, or has all sorts of "aromatics" involved, or that gets super technical in the thawing/brining/roast set-up/timing in the oven... this isn't it.</div>
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Those recipes are great too. In fact, it wasn't that long ago I had a honey-roasted turkey that was all kinds of yummy. </div>
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But I thought I'd throw out "the easy-going" recipe... The recipe, that, while plain to look at, yielded fantastic results all the same. If you scroll down and the directions look "too long," I promise it's not. I was in explanatory mode so that you'd understand the reasons for the cooking techniques. </div>
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I've tried to break this down to make roasting your turkey as non-stressful, and easy as possible. The ingredients as simple: butter, salt, pepper, and a couple of dried herbs (that really, could be optional).</div>
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So, if easy, and non-fussy sound good to you... I've got just the thing:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYn4QfGN2lU6fDLwURsXkcZYulydqjDCm1RpLCLW-LEdyMtuaM1W6KH4icOBCSqpP0VaV0rGfcgmAoDR7v0Uv7z2PT1p8naYS6sngowB2KpCOOjGMPS_3y3_DKeyMqRY07IvglmSzeXM/s1600/IMG_0816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYn4QfGN2lU6fDLwURsXkcZYulydqjDCm1RpLCLW-LEdyMtuaM1W6KH4icOBCSqpP0VaV0rGfcgmAoDR7v0Uv7z2PT1p8naYS6sngowB2KpCOOjGMPS_3y3_DKeyMqRY07IvglmSzeXM/s1600/IMG_0816.jpg" height="478" width="640" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Classic Roast Turkey </span></b></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="https://sites.google.com/site/penniesandpancakes/classic-roast-turkey" target="_blank">Printable Recipe</a></span></i></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">(Notes: This recipe is about as non-fussy as they come. It will result in a crispy-skinned turkey. Using a shallow baking pan instead of a roasting pan or other deep dish allows for more air circulation, and better skin-crisping. If, however, you don't care about the state of the skin, go ahead with your roasting pan.)</span></i><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">INGREDIENTS</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">12 lb. whole turkey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup butter, softened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsp. salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp. pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp. dried thyme</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp. dried rosemary</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">*opt. 1 cup chicken or turkey stock during roasting</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">DIRECTIONS</span></b><br />
<i><span style="font-family: Georgia, Times New Roman, serif;">Options for thawing:</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 1. Put the frozen bird on a plate of in a large bowl in the fridge for 3 days (12 lbs. and under) or 4- 5 days for heavier.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 2. Put the frozen turkey in a cool water bath, changing the water every so often for 30 minutes per each pound of turkey.</span><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;">When you are ready to roast:</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">Place oven rack in lowest position and preheat oven to 325°F. Spray a cookie sheet, or other shallow pan and a roasting rack with non-stick spray. *If you do NOT have a roasting rack, you can still roast the turkey! You can wad up a bunch of tin foil to let the turkey rest on, sot hat air can still get underneath the turkey. If you do this, the bottom skin will not be as crispy... but that's really not a big deal unless you are a "skin lover," and HAVE to have crispy skin all over.</span></span><br />
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<span style="line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">You will be looking for two packets: The gravy and the giblets. The gravy is usually in the large cavity, and the giblets in the small cavity by the neck. Remove packets and set aside for later use if you desire. For purposes of ease, and because we don't like giblets, I simply discard mine. I make gravy from the turkey dippings, and therefore discard the gravy packet as well. Also, remove the neck, if your bird comes with one. We don't use this either, but you may use it to make turkey stock later.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove any feathers, quills, or yellow bits of fat still attached to the skin. </span></div>
<div style="margin-bottom: 10px; padding: 0px;">
<span style="line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">Place the turkey in a large bowl, and but the bowl in the sink. Rinse the turkey inside and out with cold water. Drain as much of the water from the turkey as you can, then pat dry with paper towels. Fold neck skin under body the body. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Transfer turkey, breast-side up, to the rack in the pan. (Or directly onto the pan if you don't have a rack.) Pat dry with additional paper towels if needed. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string if the bird doesn't come already tied. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Rub turkey all over with softened butter and sprinkle with salt, pepper, thyme, and rosemary. Tightly cover breast area with foil, leaving the rest of the bird uncovered. This helps the breast meat (which cooks faster) stay moist.</span></div>
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<span style="line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">Roast turkey 30 minutes. Baste with pan juices, removing the foil to reach the breast area. After 1 hour of roasting and basting, remove the foil from the breast to allow the skin to crisp. Continue roasting and basting every 30 minutes. If the juices evaporate to a glaze, you may add 1 cup of chicken or turkey stock to pan. </span></span></div>
<div style="margin-bottom: 10px; padding: 0px;">
<span style="line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">Roast for 3 hours total. Insert a meat thermometer into the largest part of the thigh, and into the thickest part of the breast. If needed, continue roasting until the thermometer registers 170 degrees for the thigh and 160 degrees for the breast, remove it from the oven, and let it rest at least 20 minutes before carving so that the juices that were drawn to the outside of the turkey can redistribute.</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com0tag:blogger.com,1999:blog-4728620799073621079.post-65790485473093365932014-11-20T17:44:00.000-08:002014-11-20T18:08:54.596-08:00Cranberry Apple Walnut Salad {with Balsamic Apple Vinaigrette}<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWW0o-jgBO5k3mkdZme1bjz7zMnm8Vbc8tsZANHRtq5MSQyZZ4sW3jIk6j8u02NQ7ZRZLNjoSGfDYEfsAsjZ0bNqHme_HrsfWAJR4c6SnGMl079PyStqKSSVRDLytweLwBSBBZ_fKOyI/s1600/IMG_0721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWW0o-jgBO5k3mkdZme1bjz7zMnm8Vbc8tsZANHRtq5MSQyZZ4sW3jIk6j8u02NQ7ZRZLNjoSGfDYEfsAsjZ0bNqHme_HrsfWAJR4c6SnGMl079PyStqKSSVRDLytweLwBSBBZ_fKOyI/s1600/IMG_0721.jpg" height="640" width="438" /></a></div>
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<br />
Thanksgiving is ONE week from today!!!<br />
<br />
And let's be honest...<br />
<br />
Where food is concerned, the traditional stars of that day include one, some, or all of the following:<br />
<br />
1. Turkey... or Ham... to each their own<br />
2. Pies... lots and lots of pies<br />
3. Mashed Potatoes with Gravy<br />
4. Stuffing<br />
5. Marshmallow-Topped Brown Sugar Sweet Potatoes<br />
6. Green Bean Casserole<br />
7. Dinner Rolls<br />
<br />
Each of those things are completely and utterly delicious. (Also, I happen to have <a href="http://penniesandpancakes.blogspot.com/2012/09/grandma-bensons-dinner-rolls-002-each.html" target="_blank">the best roll recipe </a>for you to try if you don't already have one pegged down. It's super easy. You're gonna love it!)<br />
<br />
True to form, these dishes also make for a monster heavy meal.<br />
<br />
Don't get me wrong. I'll be the first to admit that I love everything about this feast and look forward to it each year. Though I try to be conscious of serving my family healthy food much of the time, I definitely love ALL of the dishes mentioned above... marshmallow-topped sweet potatoes included... and I don't hesitate to dig in on Thanksgiving Day with my family.<br />
<br />
But...<br />
<br />
(Yes, there's a "but," here.)<br />
<br />
To lend some balance, the Thanksgiving table really must have at least ONE dish to counter all that heaviness, thickness, and richness, or the dishes honestly just doesn't taste as good as they could. Everything starts tasting <i>brown </i>after a while.<br />
<br />
That's where the salad comes in.<br />
<br />
This cranberry apple walnut salad is the perfect dish for the job... a veritable kick in the palate after so much "brown."<br />
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I mean, come on... just LOOK at it:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0a1OKWvSPTk1ncHumvp0SypbDcAtZAFym1V7gDL81FdBvDFJU3qtG4d5-XRO2gVkjVp4sSGl-ZvKB3XVWFtyYF7WsIiBMtfoYx4_yAbkzKQ0XiSpCeukpfjBD0IKrWSiDAb_5_78tc9E/s1600/IMG_0724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0a1OKWvSPTk1ncHumvp0SypbDcAtZAFym1V7gDL81FdBvDFJU3qtG4d5-XRO2gVkjVp4sSGl-ZvKB3XVWFtyYF7WsIiBMtfoYx4_yAbkzKQ0XiSpCeukpfjBD0IKrWSiDAb_5_78tc9E/s1600/IMG_0724.jpg" height="640" width="436" /></a></div>
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If you need something to cut through the richness of Thanksgiving day, without compromising the fall harvest theme, you really can't go wrong with this dish.</div>
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Tender leafy greens, combined with crisp apples, and tart cranberries balanced by walnuts and powerful cheese are a killer combo. Add to that the zing of a lightly sweet and tangy vinaigrette, and you've got yourself the perfect addition to your Thanksgiving feast. </div>
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Your tummy will thank you. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5H4MwInTOIKaalWeqRer-Fnk0R02gSVe-bXFT0rIwK8zPFhCrm1mKg80Ba8Pm4Eciq-kUT0Xvg-8xuK9NUysqS-eF5_c8qHv8lRZfDhlDFzRIDkyVeM8tq_irjT79FwVcgb4kok_tgU/s1600/salas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5H4MwInTOIKaalWeqRer-Fnk0R02gSVe-bXFT0rIwK8zPFhCrm1mKg80Ba8Pm4Eciq-kUT0Xvg-8xuK9NUysqS-eF5_c8qHv8lRZfDhlDFzRIDkyVeM8tq_irjT79FwVcgb4kok_tgU/s1600/salas.jpg" height="640" width="430" /></a></div>
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<span style="font-size: x-large;"><b>Cranberry Apple Walnut Salad</b></span><br />
<b><span style="font-size: large;">{with Balsamic Apple Vinaigrette}</span></b><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/cranberry-apple-walnut-salad-with-balsamic-apple-vinaigrette" target="_blank">Printable Version</a></i></span><br />
<span style="font-size: large;"><i><br /></i></span>
*Serves 6-8<br />
<br />
<i>(Notes: You can use any variety of spring mix greens that you like. I generally use gala apples, and while it's completely unnecessary to the dish, I like to candy my walnuts. I do this by heating a couple Tbsp. of sugar in a pan on low heat till the sugar just barely starts to melt, then I add the walnuts to the pan and coat them. If you do this, be sure to let them cool before you add them to the salad. I use gorgonzola cheese, but it's a very potent cheese... feta might be easier for more people to accept.)</i><br />
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<b>INGREDIENTS</b><br />
1 <i>5 oz.</i> package Spring Mix greens<br />
2 apples, cored and sliced<br />
3/4 cup chopped walnuts<br />
1/3 cup dried cranberries<br />
1/3 cup gorgonzola cheese<br />
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<br />
<b>VINAIGRETTE</b><br />
1/4 cup unsweetened apple juice<br />
2 Tbsp. white balsamic vinegar<br />
2 Tbsp. canola oil<br />
1/2 tsp. salt<br />
4 tsp. sugar<br />
1 tsp. lemon juice<br />
<br />
<br />
<b>DIRECTIONS</b><br />
In a blender, add the apple juice, balsamic vinegar, canola oil, salt, sugar, and lemon juice. Blend on a high setting, stopping to scrape the sides with a spoon if needed, until sugar and salt are dissolved, and the vinaigrette is smooth. Pour into desired serving container, and refrigerate while you make the salad.<br />
In a large serving bowl combine the greens, apples slices, walnuts, dried cranberries, and gorgonzola cheese. Gently toss.<br />
Serve immediately with the balsamic apple vinaigrette. Vinaigrette may be stored in the refrigerator for a few days.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com2tag:blogger.com,1999:blog-4728620799073621079.post-85686624693101967502014-11-18T17:05:00.000-08:002014-11-19T06:46:15.296-08:00Harvest Pumpkin Bars <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlNXQhW8ZtkG3Il_SDYLf-cZ97_ZEIyGOEUJtHNc3E7-AAotixhCbIMGY4qKGRGTGK4SNZzhF_cGUApp0or6JdsloG4NOj6NE48MdW82AaMjOfc8eINK6Neka0p29vBTDPGW6Aa0YnSM/s1600/Harvest+pumpkin+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlNXQhW8ZtkG3Il_SDYLf-cZ97_ZEIyGOEUJtHNc3E7-AAotixhCbIMGY4qKGRGTGK4SNZzhF_cGUApp0or6JdsloG4NOj6NE48MdW82AaMjOfc8eINK6Neka0p29vBTDPGW6Aa0YnSM/s640/Harvest+pumpkin+bars.jpg" width="554" /></a></div>
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<br />
Hello, friends!<br />
<br />
As most of you know, the Thanksgiving holiday is just around the corner.<br />
<br />
Nearly everyone I know adores this holiday... but there are some turkey-cranberry-stuffing-mashed-potatoes-and-gravy lovers who wrestle with a deep, dark secret...<br />
<br />
I'm in the loop where this Thanksgiving Day scandal is concerned... but only because one of those people happens to be my 7-year old daughter.<br />
<br />
Here's the hard truth...<br />
<br />
<span style="font-size: x-small;">(Whispers) </span><i>Some people... do NOT like pie.</i><br />
<span style="font-size: x-small;"><br /></span>
They just don't.<br />
<br />
Not even a tiny bit!<br />
<br />
Not pumpkin, or apple, or berry, or pecan... or if they have a more serious problem (like my daughter) they don't even like banana cream.<br />
<br />
I can't pretend to understand it.<br />
<br />
Thanksgiving Day dessert it an utter let-down to these poor souls.<br />
<br />
Thankfully, I have a killer pumpkin dessert recipe on hand straight from my mom's kitchen, that is in keeping with the season, and will knock their socks off.<br />
<br />
These pumpkin bars are easy to make, smell, and taste wonderful, are incredibly moist, and amazingly delicious. Plus, they are <i>really</i> healthy compared to the typical pies you'll find at the Thanksgiving table.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFeEhcFc-eYYr7W1SYVhOFtjEazVhJQPQBV_7Yv3dbHMeE04og8KLREGfKOZ1JAWlxvDmQ4A3rvI-NbbS6beo8FGKYpIT-SvppFN41hdUNPSZJjaqzVqC1igXmYFcb2EAJaA6RuJZrDs/s1600/IMG_0623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFeEhcFc-eYYr7W1SYVhOFtjEazVhJQPQBV_7Yv3dbHMeE04og8KLREGfKOZ1JAWlxvDmQ4A3rvI-NbbS6beo8FGKYpIT-SvppFN41hdUNPSZJjaqzVqC1igXmYFcb2EAJaA6RuJZrDs/s1600/IMG_0623.JPG" height="478" width="640" /></a></div>
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<br />
<b>These are not your typical pumpkin bars... they have applesauce in place of oil, whole wheat flour in place of all-purpose flour, and spices to boot.</b><br />
<b><br /></b>
A crowd pleaser everywhere I take them, these pumpkin bars come together with very little effort, and with basic pantry staples.<br />
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So, with Thanksgiving Day approaching, I encourage you to give these bars a try... any friends or family who aren't fans of pie will be singing your praises. <br />
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Happy Thanksgiving!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Pc1-yIlnhQ9HtgC9LiLvSK7-FWzjIvJiGScQYq1MWFpYwxHUQ4HGrZcYsWdEODaOPNLqVCZ835-rV4u04-BZ74JMRd07JqukrZurq_naMVR7K9m7nPbpWgM76rH9BlQszDcJIRlz2Gs/s1600/pumpkin+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Pc1-yIlnhQ9HtgC9LiLvSK7-FWzjIvJiGScQYq1MWFpYwxHUQ4HGrZcYsWdEODaOPNLqVCZ835-rV4u04-BZ74JMRd07JqukrZurq_naMVR7K9m7nPbpWgM76rH9BlQszDcJIRlz2Gs/s640/pumpkin+bars.jpg" width="640" /></a></div>
<span style="font-size: x-large;"><b>
Harvest Pumpkin Bars</b></span><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/harvest-pumpkin-bars" target="_blank">Printable Version</a></i></span><br />
<i><br /></i>
*Makes 35 bars (in a jelly-roll pan/large cookie sheet)<br />
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<i><br /></i>
<i>(NOTE: This recipe is SO easy, and very versatile. You can use oil in place of the applesauce, any kind of flour you prefer, cream cheese frosting instead of buttercream, egg whites only... the list goes on. So make it your way! You really can't mess this one up.)</i><br />
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<b>INGREDIENTS</b><br />
2 cups flour (I use whole white wheat)<br />
1 1/2 cups sugar<br />
2 tsp. baking powder<br />
2 tsp. cinnamon<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1 Tbsp. pumpkin pie spice (or a combo of cinnamon, ginger, nutmeg, and all-spice)<br />
1 (15 oz.) can pumpkin (not canned pumpkin pie filling!)<br />
3/4 cup unsweetened applesauce (or oil)<br />
4 eggs<br />
<br />
<a href="http://penniesandpancakes.blogspot.com/2013/01/vanilla-buttercream-frosting-078-per-cup.html#.VGJfCYfkb8s" target="_blank">*1/2 recipe Vanilla Buttercream Frosting</a><br />
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<b>DIRECTIONS</b><br />
Preheat the oven to 350 degrees.<br />
<br />
In a large mixing bowl, sift together the flour, sugar, baking powder, cinnamon, baking soda, salt, and pumpkin pie spice. Add to the dry mixture, the canned pumpkin, applesauce, and eggs. Use a hand mixer on low speed to thoroughly combine the ingredients until smooth.<br />
<br />
Spread the batter into a large grease cookie sheet/jelly roll pan. Lift the pan, and gently shake it back and forth until the batter is even. Place the pan in the oven and bake for 25 minutes.<br />
<br />
Remove from oven, and allow to cool. Frost with a half recipe of <a href="http://penniesandpancakes.blogspot.com/2013/01/vanilla-buttercream-frosting-078-per-cup.html#.VGJfCYfkb8s" target="_blank">Vanilla Buttercream Frosting</a> if desired. Cut into bars. (I do 5x7 making 35 bars.)<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com5tag:blogger.com,1999:blog-4728620799073621079.post-34591741861739509272014-11-13T17:48:00.000-08:002014-11-14T12:35:55.969-08:00White Bean Chicken Chili ($0.78/cup)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__UBnuGvMEWauWiU_gP0_YpbWL86F3dDHl4G3LJ2iFJPJdtIzdLY4PdyzrYZcjnjLO-uKinWqkrOPxiju2ntkZTgKRZ2nqLPnS4D-ehKzVJ89O0IEbsy4BXgFtmD2RAbH0InkkyEe_D0/s1600/white+bean+chicken+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__UBnuGvMEWauWiU_gP0_YpbWL86F3dDHl4G3LJ2iFJPJdtIzdLY4PdyzrYZcjnjLO-uKinWqkrOPxiju2ntkZTgKRZ2nqLPnS4D-ehKzVJ89O0IEbsy4BXgFtmD2RAbH0InkkyEe_D0/s640/white+bean+chicken+chili.jpg" width="640" /></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><span style="color: #444444;">$7.83 per recipe</span> <span style="color: #f1c232;"> $0.78 per cup </span> <span style="color: #3d85c6;">31% savings</span></span></i></div>
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<br />
<b>I have a question for all you married folk:</b><br />
<br />
You know that feeling you get when you're lying in a warm bed, the cold fall night-air is safely banished outside... and your loving spouse climbs into bed, snuggling you close, adding to the feelings of warmth, security, coziness and love?<br />
<br />
...Well, I surely <i>don't</i>!<br />
<br />
When the scenario above plays out in <i>my</i> home, it's like someone pressed fresh Antarctic snow against my toasty-warm calves, or feet, or pretty much wherever my Honey decides to warm up his icy-cold toes of death.<br />
<br />
I honestly don't know how it's possible...<br />
<br />
From November through February, my dear, sweet husband's feet become permanent blocks of million-year old glacial ice in the time it takes him to get ready for bed, pray, and get under the covers.<br />
<br />
It's the craziest phenomenon.<br />
<br />
The great love of my life takes immeasurable pleasure in eliciting my shrieks, screams, whines, and punches of protest. (Fear not... they're more like hard-core love-taps.)<br />
<br />
At any rate... the weather is cooling off, and in Utah, the low temperatures are here for an extended stay.<br />
<br />
Everything about this colder weather calls to my inner "soup-stew-and-chili lover."<br />
<br />
Which FINALLY brings me to this <b>kid-favorite meal:</b><br />
<br />
I was once given a recipe for White Chicken Chili, and while I really enjoyed it, it was heavy on the cheese, and light on good nutrition. So, I did some "editing," and came up with a recipe that was healthy, filling, and still extremely kid-friendly<br />
<br />
<b>This is one of the dishes that <u>ALL</u> my children eat and thoroughly enjoy.</b><br />
<b><br /></b>
The tender chicken and soft beans are perfectly complimented by the garlic, cumin, and oregano. Adding the green chiles and a touch of cayenne pepper gives a mild kick that elevates the flavor to another level. I generally throw in a diced red pepper for color, (AND because I love them... AND because this is the only way my kids will eat red peppers... AND, yes... I know I'm committing all sorts of grammatical errors with this sentence.) This chili is great as a stand-alone, or you can add whatever toppings float your boat.<br />
<br />
It's a meal in a bowl, and since it's crock-pot friendly, you can dump it and forget it, making it an incredibly easy dish as well.<br />
<br />
The ingredients are inexpensive, and most of them are probably already in your kitchen. I used homemade chicken stock, but the beans came from a can, as I didn't have any prepared from dry. So, depending on how you make this, it may cost you a little more or a little less than it cost me to make.<br />
<br />
But, one thing is certain:<br />
<br />
This humble-looking chili is fabulously flavorful and delicious! You have to give it a try... And be sure to share some with your cold-toed loved-ones.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2ZD1EZPsXcugvrsRPmdxbcwjP5qmcl9Zyvic8Cf7RQ6cHk7I45_OUiA_mNHOdxmYWXi_WuaCRr2pkRnf5voTMKVrAVGoICKU-e38r1zS4mk7khGLM88XSB4rnxxw-rW9ui4An2kEQNs/s1600/no+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2ZD1EZPsXcugvrsRPmdxbcwjP5qmcl9Zyvic8Cf7RQ6cHk7I45_OUiA_mNHOdxmYWXi_WuaCRr2pkRnf5voTMKVrAVGoICKU-e38r1zS4mk7khGLM88XSB4rnxxw-rW9ui4An2kEQNs/s1600/no+cheese.jpg" height="478" width="640" /></a></div>
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<b><span style="font-size: x-large;">White Bean Chicken Chili</span></b><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/white-bean-chicken-chili" target="_blank">Printable Version</a></i></span><br />
<i><br /></i>
<i>*Serves 8-10</i><br />
<i><br /></i>
<i>(Note: I prepare this in the crockpot, but you can do it on the stove top as well. To do this, you'll have to have your chicken pre-cooked and shredded. You'll also want to first cook the onions and garlic in a little oil until fragrant and the onions are translucent before adding the other ingredients.)</i><br />
<i><br /></i>
<i><br /></i>
<b>INGREDIENTS</b><br />
3 chicken breasts<br />
3 cans white beans, drained (navy or great northern or 3-4 cups prepared beans)<br />
1 red bell pepper, diced (optional)<br />
1 small onion, diced<br />
2 tsp. minced garlic<br />
2 small cans green chiles<br />
2 tsp. cumin<br />
1 tsp. oregano<br />
1/2 tsp. cayenne pepper (ground red pepper)<br />
30 oz. chicken broth (or 3 1/2 cups <a href="http://penniesandpancakes.blogspot.com/2012/10/chicken-stock-029-per-cup.html#.VFwyTofkb8s" target="_blank">homemade</a> stock)<br />
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<i>*Opt. toppings: cheese, corn, sour cream, cilantro, corn chips</i><br />
<b><br /></b>
<b>DIRECTIONS</b><br />
In a 4 qt. or larger crockpot, dump in all the ingredients. Cover and cook on low for 5-6 hours.<br />
<br />
After the chicken is throughly cooked and tender, remove the chicken breasts to a plate, and shred with a fork. Let rest.<br />
<br />
**Before returning the meat to the pot, use a potato-masher or immersion blender to mash some of the beans for a thicker consistency. Add the chicken back to the pot. Stir it all together.<br />
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Serve immediately. Top as desired.<br />
<br />
**This step is totally optional. Depends on how thick you like your chili. If you don't mash, it'll be more like a thick soup, which is how my family likes it.<br />
<span style="font-size: x-small;"><br /></span>
<br />
<b><span style="color: #0b5394; font-family: Verdana, sans-serif;">Cost Breakdown of What I Spent:</span></b><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">3 14 oz. cans Great Northern Beans = $2.04</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 red bell pepper = $1.25</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 small onion = $0.25</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">3 chicken breasts = $2.30 (approx)</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2 - 4oz. cans diced green chiles = $0.88</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2 tsp. minced garlic = $0.10</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2 tsp. cumin = $0.08</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 tsp. oregano = $0.02</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1/2 tsp. cayenne pepper = $0.02</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">3 1/2 cups <a href="http://penniesandpancakes.blogspot.com/2012/10/chicken-stock-029-per-cup.html#.VFwyTofkb8s" target="_blank">homemade chicken stock </a>= $0.90</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<b><span style="color: #0b5394; font-family: Verdana, sans-serif;">Recipe Cost = $7.83</span></b><br />
<b><span style="color: #0b5394; font-family: Verdana, sans-serif;">Cost per Cup = $0.78</span></b><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><b><br /></b>
<b>Comparison:</b></span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><i>Hormel Chicken Chili with Beans (15 oz.) </i>= $1.98</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Cost per Cup = $1.13</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<b><span style="color: #0b5394; font-family: Verdana, sans-serif;">Savings = 31%</span></b><br />
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Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com9tag:blogger.com,1999:blog-4728620799073621079.post-62295315300069882972014-11-06T12:30:00.000-08:002014-11-06T12:30:48.735-08:00Frugality Tip #14 - Get FREE Clothes from JC Penney <br />
<br />
Ahhhhhh... it feels so good to be back!<br />
<br />
So, to kick things off right, I wanted to share how I get clothes, toys, towels, washcloths, books, and many other things for<b> FREE</b> from JC Penney.<br />
<br />
Some of you may already be aware of this amazing awesomeness, but for those who are not... prepare to have your socks knocked off.<br />
<br />
(Not a big deal... you can just get new socks for free after reading this...)<br />
<br />
JC Penney has been sending out coupons for $10 off an in-store purchase of $10 or more, for quite some time now. They send this magical coupon out a few times a year.<br />
<br />
Time to test your math skills...<br />
<br />
Yep!<br />
<br />
<b>$10.00 off of $10.00 = $0.00. </b><br />
<br />
SCORE!!<br />
<br />
I guess if there was any sort of "catch" attached to this free money, it's that your total has to come to at least $10 <b>pre-tax</b>, and then you have to <i>pay</i> the tax, so... maybe not 100% free, but as close to it as you're ever going to get walking into a store, and walking out with items you selected inside.<br />
<br />
Here's my coupon... good through Saturday:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWl911B19zQPP9zy_kIookMLtcbMbjm-zX0uFoASCUzRTi7j3wUAyVTAF6CKS7mLm7T0LWbObtyEd8rLyWS666cvMY8FU381KBiZIKFHks0P1BSAsfx66CXpU9w7w_k7xB-c5YUgWrjY/s1600/IMG_0605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWl911B19zQPP9zy_kIookMLtcbMbjm-zX0uFoASCUzRTi7j3wUAyVTAF6CKS7mLm7T0LWbObtyEd8rLyWS666cvMY8FU381KBiZIKFHks0P1BSAsfx66CXpU9w7w_k7xB-c5YUgWrjY/s1600/IMG_0605.jpg" height="640" width="476" /></a></div>
<br />
<b>And while it's not quite as incredible, the $10 off of $25 coupon comes with it every time too. </b> I like to check out their clearance sections for dress shirts for my hubby, and socks and underwear for the kids... things I don't usually get as hand-me-downs... and then I just try to get the most bang for my buck.<br />
<br />
JC Penney sends me these coupons a few times a year, and they are generally the only time I "buy" my kids brand spanking new clothes. Usually, I look for the out-of-season clothes and buy the next size up so my kids will have something new... albeit several months down the road.<br />
<br />
Last time this coupon came out, I got jeans of my 7-year old daughter on sale for $7.99, and a flower headband for $2.49... ended up paying pennies.<br />
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Here's what I'm planning on getting this time:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP48ok6y-G7M7CL3LMi49UMLkgegKRuBdIc4x1WBqusU76YLsmWGvl2pjWogLgqurWcfgHg5-PMng_Ja2IWBxsqTAUB031QbTKtHKAj1HA2Q5-JOxfjV8ElAXaz83GFWUHdkQxRiyT90/s1600/shorts+3.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP48ok6y-G7M7CL3LMi49UMLkgegKRuBdIc4x1WBqusU76YLsmWGvl2pjWogLgqurWcfgHg5-PMng_Ja2IWBxsqTAUB031QbTKtHKAj1HA2Q5-JOxfjV8ElAXaz83GFWUHdkQxRiyT90/s1600/shorts+3.49.jpg" height="320" width="320" /></a></div>
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Summer play s<span style="text-align: center;">horts for my almost-3 year old = $3.49</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CKe029tfUy72sYZ9ZHxr1f6U5c1plxvFBXY41BjYEJI8225K3-yWMFa3C1uR4e-9wt5umB7CTxDoOasZEXfjc7U0a1TLiM667X2VXV3iq9wRFoib7kYBc4Z7qZyfXOHObR3Xye160io/s1600/washcloth+$1.99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CKe029tfUy72sYZ9ZHxr1f6U5c1plxvFBXY41BjYEJI8225K3-yWMFa3C1uR4e-9wt5umB7CTxDoOasZEXfjc7U0a1TLiM667X2VXV3iq9wRFoib7kYBc4Z7qZyfXOHObR3Xye160io/s1600/washcloth+$1.99.jpg" height="320" width="320" /></a></div>
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New red washcloth for the kid's bathroom - $1.99</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPy43bkbxLNlCgwBcVpO2V4PZZfwx930l5FX4AeZb8Y7QSF-qUXOa6wzwix5xaBpu_TNMGue1GAwE850jr4ypiWMqOQf39qJ8jBus4Qw4WLuiZl4wd6wpjSpy85DV25EP3grr12L8VIo/s1600/dress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPy43bkbxLNlCgwBcVpO2V4PZZfwx930l5FX4AeZb8Y7QSF-qUXOa6wzwix5xaBpu_TNMGue1GAwE850jr4ypiWMqOQf39qJ8jBus4Qw4WLuiZl4wd6wpjSpy85DV25EP3grr12L8VIo/s1600/dress.jpg" height="320" width="320" /></a></div>
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Dress for my almost-6 year old = $4.99</div>
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Let's figure this out:</div>
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$3.49</div>
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$1.99</div>
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<u>+$4.99</u></div>
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$10.47 + 5% tax ($0.52) = $10.99</div>
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<br /></div>
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Now take the <span style="color: red;">coupon</span>:</div>
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$10.99 - <span style="color: red;">$10.00</span> = $0.99</div>
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<b>GRAND TOTAL = $0.99</b></div>
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<b><br /></b></div>
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Pretty sweet deal, right? You can't even come out of a second-hand store with that price tag! It takes a little time to find deals that get as close to $10 as possible, or just over, but it's totally worth it. </div>
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They currently have TONS of items on clearance in every section of their store. </div>
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You can use my strategy above: (4.99, 3.49, 1.99) or my previous strategy ($7.99, 2.49), or other combinations. Just know that JC Penney doesn't usually carry items lower than $1.99, and I've rarely seen any item ending in anything other than .49 or .99. I'm telling you this so you don't spend hours in the store trying to make your total add up to exactly $10.00. Probably not going to happen. </div>
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All you have to do is go online to <a href="http://jcpenney.com/">jcpenney.com</a> , and sign up to receive text or email offers from them. Or, you can be old-school like me, and get them via snail mail.</div>
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Voila! FREE money! Happy shopping!!</div>
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com7tag:blogger.com,1999:blog-4728620799073621079.post-35509572493958783722014-11-05T09:05:00.001-08:002014-11-05T09:05:17.287-08:00You all really know how to make a girl feel good...<br />
<br />
Good morning, friends!<br />
<br />
Wow!!<br />
<br />
So after posting and asking for your help last night, this morning I woke up to 73 responses via Facebook, comments on the blog, and emails... all of which were positive. <br />
<br />
I can't even tell you all how much it meant to me that you'd take time to let me know that you enjoy Pennies & Pancakes and want it to continue despite the recent changes to my lifestyle.<br />
<br />
I just want to say, THANK YOU!<br />
<br />
AND SO... the show must go in, right? ;)<br />
<br />
Stay tuned for more inexpensive recipes, frugal tips, and anecdotes to come.<br />
<br />
Love, Andrea<br />
<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com8tag:blogger.com,1999:blog-4728620799073621079.post-3158541478617345262014-11-04T18:27:00.000-08:002014-11-05T12:26:52.387-08:00Internal Dilemma... and I need your HELP!<br />
<b><br /></b>
<b>Hello, my lovely, faithful, dear, <i>dear </i>readers and friends!</b><br />
<br />
It feels like years since I posted on here or even interacted with you all!<br />
<br />
To those of you who are new followers, this post is going to seem like it's coming out of left-field, so, I apologize for that.<br />
<br />
I know that many of you long-time readers have been wondering what the heck is going on with my lack of blogging.<br />
<br />
Rightfully so, seeing as I haven't posted anything new since July.<br />
<br />
Many of you have emailed, commented, or messaged me on Facebook to reach out or express your concern at my lack of presence on the internet. Let me tell you, it meant a lot! It really and truly did... However, I didn't know how to respond to your queries... so for the most part, I just didn't. And I'm so, soooooo, sorry! You see, I've had this dilemma, and honestly, I haven't known what to do.<br />
<br />
I've been struggling internally to know whether or not to continue writing for Pennies & Pancakes, and it's taken me way too long to let you all know why...<br />
<br />
<b>It comes down to this: </b><br />
<br />
As most of you know, my husband finished his 7 years of post-graduate education and training in the medical field. You also know that those years were the very definition of "lean" years for us... over $300,000 of educational debt, a tiny resident physician salary for our family of 6, and our deep desire to get rid of debt ASAP. During those years, I threw myself into finding creative ways to preserve what money we had, and became fully, completely, 100% dedicated to living as frugally as possible.<br />
<br />
Well, our family entered a new phase this summer...<br />
<br />
Hubby started his first "real job" in July. (You'll notice that my last recipe post was in the same month... That is no coincidence.)<br />
<br />
<b>Here's the thing... I can no longer say that my focus on penny-pinching is top priority. And therefore, feel somewhat hypocritical/uncomfortable with the idea of advocating a lifestyle, that I'm no longer living 100%. </b><br />
<br />
These days, I buy strawberries when they're not even on sale.<br />
<br />
I haven't consistently made my own bread for a few months.<br />
<br />
I've bought nicer cuts of steak to cook for dinner a couple times in the last few months... which is more nice steak than we ate it in the last few years.<br />
<br />
To tell the truth, my budget for groceries and household supplies has "skyrocketed" to $520 a month (for our family of 6.)<br />
<br />
<b>It's not that we've made a complete 180 from our frugal life... </b><br />
<b><br /></b>
<b>But, having a salary over 3 times larger than we're accustomed to has allowed me to breathe a little easier.</b> We have more wriggle room. My time has been freed up from making/baking everything, daily deal-hunting, and finding thrifty short-cuts, to do other things that I've always wanted to do. Things that I have either put off, or haven't had time for... like training for triathlons, going hiking with my family, and saving for a highly anticipated family trip to Disneyland in January.<br />
<br />
<b>But our family of six still lives pretty frugally.</b> Even though we don't have to do it, we choose to make significant "extra" payments on my husband's educational loans in an effort to pay them of quickly... well-over half of his paycheck goes straight from our bank account to the lender's account.<br />
<br />
While we focus our efforts on debt reduction, we will continue renting a moderately-priced town home (while saving up for a decent downpayment in the future).<br />
<br />
I still drive a 2004 minivan, and my husband still drives his '97 civic. We won't be upgrading those vehicles for years.<br />
<br />
My kids and I still wear hand-me downs.<br />
<br />
And I continue to enjoy making/baking much of what we eat... just not all of it.<br />
<br />
<b>So, in many regards, we still live the basic principles I've always advocated on Pennies & Pancakes... But not 100%. </b><br />
<br />
And so, while I enjoy sharing my frugal recipes, and frugal living tips... every time I've considered posting again, I've felt a bit like a phony.<br />
<br />
Like I'm no longer<i> totally</i> practicing what I preach.<br />
<br />
As I mentioned before, when one of you would reach out to me and question where I was and how I was doing, I didn't know what to say... I'll give you an idea of the two trains of thought going through my head:<br />
<br />
<b><span style="color: red;">Brain 1:</span> </b>"Tell them you're done blogging because you're no longer as thrifty as you once were. Be honest."<br />
<br />
<span style="color: blue;"><b>Brain 2:</b> </span>"No! Don't say that... you might want to keep blogging in spite of that!<br />
<br />
<span style="color: red;"><b>Brain 1:</b> </span>"Well, THAT'S shady."<br />
<br />
<b><span style="color: blue;">Brain 2:</span> </b>"But you have other frugal ideas and recipes you could share! You can't tell them you're quitting if you're not sure."<br />
<br />
<b><span style="color: red;">Brain 1:</span></b> "HA! You'll have a guilty conscience if you do that. You'll feel fake. And you should tell them you're quitting because it's the right thing to do."<br />
<br />
<b><span style="color: blue;">Brain 2:</span></b> "But it could be helpful to the readers if you continue blogging, even if the posts were a little different than they used to be."<br />
<br />
<b><span style="color: red;">Brain 1:</span></b> "Helpful, shmelpful. It'd be a sham."<br />
<br />
<b><span style="color: blue;">Brain 2:</span></b> "You know... sometimes I really don't like Brain 1."<br />
<br />
<b><span style="color: red;">Brain 1:</span></b> "The feeling is mutual."<br />
<br />
<br />
<br />
So, yeah... all joking aside, now you're all up to speed on what's going on in my crazy brain.<br />
<br />
<b>AND I need to ask you a favor... </b><br />
<br />
I feel like the best way to go about deciding whether or not to continue blogging is to include your advice as I weigh pros and cons.<br />
<br />
<b>Do <i>you</i> feel I should continue? Or does it feel fake if I post because I'm not as thrifty as I used to be? </b><br />
<b><br /></b>
<b>Please comment below with your thoughts... <u>good or bad</u>. I've got thick skin. :)</b><br />
<b><br /></b>
<b>Thanks for hanging in there with me while I sort this out, guys! You are all wonderful!!</b><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com42tag:blogger.com,1999:blog-4728620799073621079.post-60981469202280953472014-07-30T11:51:00.002-07:002014-07-30T11:51:57.415-07:00The Roof Restaurant's Fruit Tart <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoRWftqcVeWYTylCzk5DhgREhLOTXRjimWAiZd1mBnZLaXz4wCEsF-xrpX_FZ2vg3UdXy4OcyGlBLPp7puxxbpZfj3N8irJJbCka9wBrZHmO8EhVbRg_TdWTwRI8ZZOlO5ukZFE888gc/s1600/fruit+tart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoRWftqcVeWYTylCzk5DhgREhLOTXRjimWAiZd1mBnZLaXz4wCEsF-xrpX_FZ2vg3UdXy4OcyGlBLPp7puxxbpZfj3N8irJJbCka9wBrZHmO8EhVbRg_TdWTwRI8ZZOlO5ukZFE888gc/s1600/fruit+tart2.jpg" height="480" width="640" /></a></div>
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<br />
Sundays are a special day in our home.<br />
<br />
We spend time playing and reading and talking together as a family. We attend church meetings where we worship, pray, sing, study the scriptures and gospel doctrine. We enjoy quiet moments, visiting friends and family, and of course, we <i>always</i> look forward to a delicious Sunday dinner followed by a yummy dessert.<br />
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On Sundays it is easy to remember just how blessed our little family has been.<br />
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Last Sunday, my husband was lying down on the couch looking through a cookbook with a couple of my girls draped all over him. They were going about the very serious business of deciding what treat would grace our table that week.<br />
<br />
Mint-chocolate layer cake? Nope.<br />
Lemon meringue pie parfaits? Nope.<br />
Chocolate mousse? Negative.<br />
<br />
They came across a really beautiful photo of a fruit tart from The Roof Restaurant in Salt Lake City. And as is pretty typical of most things, the aesthetics won the day, and the dessert was chosen. (FYI: The Roof Restaurant is crazy-fancy, so I'd expect their desserts to be top-notch... and it was.)<br />
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I was actually short on an ingredient or two (heavy cream and whole milk), and had to make very minor modifications, but the result was still absolutely delicious.<br />
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I think I could have eaten the whole thing on my own... especially the pastry cream. That stuff was <i>sooooo</i> good. It took all my willpower to allow my daughters to eat the extra bits on the whisk and in the pot. My belly was bellowing at me to horde it for myself.<br />
<br />
I should get an award or something.<br />
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This recipe is a little more intensive than most things I post, but give it a try. It really is worth the effort! We will definitely be making this again and again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRq8xo1j2-FS_mJOS9e5B8ZGx6_HPdh4SE1IxsvyhBJOQMGYSbOEGs7zkatlpcW0kl4NLbc0FI8Fw1Vpuqqj5AvYI46_t4urVJ5jsuZQvdwT8NKoyEpPo9pdB_gnmPj9-KV1XaP-O1zL0/s1600/tart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRq8xo1j2-FS_mJOS9e5B8ZGx6_HPdh4SE1IxsvyhBJOQMGYSbOEGs7zkatlpcW0kl4NLbc0FI8Fw1Vpuqqj5AvYI46_t4urVJ5jsuZQvdwT8NKoyEpPo9pdB_gnmPj9-KV1XaP-O1zL0/s1600/tart1.jpg" height="480" width="640" /></a></div>
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<span style="font-size: x-large;"><b>Fruit Tart</b></span><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/fruit-tart" target="_blank">Printable Version</a></i></span><br />
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<i>(Note: If you don't have the ingredients on hand for the crust, you can use a portion of your favorite sugar cookie recipe in place of the crust.)</i><br />
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<b>INGREDIENTS</b><br />
<b><i>Crust</i></b><br />
1/2 cup butter, softened<br />
1/2 cup sugar<br />
1 egg<br />
1 egg yolk<br />
1/2 tsp. vanilla<br />
1 Tbsp. heavy cream<br />
2 cups all purpose flour<br />
1/4 cup melted semisweet chocolate chips<br />
Kiwis, blueberries, strawberries, mandarin oranges, or your favorite fruit or berries<br />
<br />
<b><i>Pastry Cream</i></b><br />
1/2 cup sugar<br />
1 Tbsp cornstarch<br />
1 cup whole milk (sim, 1%, and 2% works fine... it just turns out slightly thinner)<br />
2 egg yolks, beaten<br />
1 Tbsp. butter<br />
1/2 teaspoon vanilla<br />
<br />
<br />
<b>DIRECTIONS</b><br />
<i>For the crust: </i>In a mixing bowl, combine the butter and sugar and then add egg, egg yolk, vanilla extract, and cream. Mix together and beat until smooth. Add flour and mix well. Roll dough and put into well-greased, 9" fluted pan. (I don't own one. I used the bottom of a 10" cheesecake pan. If you don't care about how it looks, you could pretty much it on any baking surface, and it will be fine.) Bake at 350 degrees for 15-17 minutes. Remove to a wire rack and cool. Brush the top with melted chocolate and let cool.<br />
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<i>For the pastry cream:</i> Mix sugar, cornstarch, and milk together in a heavy saucepan over medium-high heat until sugar is dissolved, stirring continually, and then bring to a boil. Cook about 2 minutes until thick. To prevent cooking the eggs, mix the egg yolks with a small amount of hot mixture first, and then combine both mixtures together. Bring to a boil again, stirring continually. Remove from heat; add butter and vanilla and let cool. <br />
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Spread pastry cream on top of brushed chocolate inside tart crust.<br />
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To serve, decorate top of tart with any desired amount of your favorite fruit or berries.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com4tag:blogger.com,1999:blog-4728620799073621079.post-73216349019678715802014-07-19T08:35:00.002-07:002014-07-19T08:35:22.611-07:00Spinach, Berry, & Walnut Salad <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOv8ZVVDIjQSqI42D88LcV8D6rpRlOkGB0Cf_KaiJt8Cxq2B_2EU4pbmfqytGhdHLBjbGdRyA7Haj3ObdmwHA6aVB-bp-rOdb5qmxRpHr8f9Kjgpt38PYdBvVpA766Dzl6oXRamFhmdOc/s1600/berry+salad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOv8ZVVDIjQSqI42D88LcV8D6rpRlOkGB0Cf_KaiJt8Cxq2B_2EU4pbmfqytGhdHLBjbGdRyA7Haj3ObdmwHA6aVB-bp-rOdb5qmxRpHr8f9Kjgpt38PYdBvVpA766Dzl6oXRamFhmdOc/s1600/berry+salad2.jpg" height="640" width="478" /></a></div>
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Summer is at it's mid-point. School will start up soon (end of July for my kids). My home will be a lot quieter, and a lot cleaner.</div>
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...I don't really want to talk about it.</div>
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Instead of dwelling on the impending school year, I want to focus on the fruits of the season:</div>
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BERRIES!!</div>
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Fresh, in-season berries make for a treat that's hard to beat. And while not the cheapest food item around, NOW is definitely the time to be enjoying their deliciousness and their prices, as fresh produce tends to be cheaper when it's in season. We love berries plain, as a topping on vanilla ice-cream, mixed in oatmeal and cereal, made into jams, and in salads...</div>
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...And we will eat them in a box,</div>
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And we will eat them with a fox,</div>
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And in a house,</div>
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And with a mouse,</div>
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And over here,</div>
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And over there,</div>
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We'll eat berries ANYWHERE!</div>
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You get the idea. We feel about berries the way "Sam-I-Am" feels about green eggs and ham.</div>
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When I was young, we used to make the long drive from Idaho to Des Moines, Washington (near Seattle) to visit my grandmother who lived in a beautiful home on the Puget Sound. I loved going there! </div>
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One of the best things about that area is that blackberry bushes grow wild all over the place. And I'm talking HUGE, gorgeous, perfectly flavorful and juicy berries.</div>
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We would go on a short walk from my grandmothers house with plastic buckets/tupperware, and go to town picking wild berries, eating them, and making a sticky berry-stained mess of our fingers and faces. </div>
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We'd bring them home, and my mom would proceed to bake them into the most delicious pies you've ever tasted. </div>
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Mmmm... pie... I'll definitely have to post that in the future...</div>
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Back to this salad.</div>
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I feel a little silly posting this "recipe" because I don't feel it really qualifies as a recipe... more a concept. But definitely one that deserves recognition. </div>
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There's no real measuring involved... though I'll give you some measurements below to use as a guideline, and really, the ingredients are subjective to what you have on hand.</div>
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I used fresh spinach, and an equal amount of blackberries, blueberries, raspberries, and strawberries. I shopped up a small handful of walnuts (not even toasted or candied... though you could toast/candy them if you wanted) and topped it with a lemon-poppyseed dressing I bought for myself with a coupon. I know... store-bought. For shame. But it's sooooo good!</div>
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My husband and kids eats it without dressing. Wierdos. (Just kidding.)</div>
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Although amazingly simple, this salad is a favorite in summer-time. </div>
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So, enjoy those delicious berries before summer bids us farewell till next year!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyJr0YmAXyZYgAoDR6vX56ORccgiECLxXVmEdvIOOxqqXHqrdBNKuQ9_fcsFxRMDXKP-1vviEYVPLpAxqnaybQQf2VHh6K_bfT6FOo476W_EDpZ573KkgwwOJpYLyFYcSUW6zI5tY4VY/s1600/berry+salad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyJr0YmAXyZYgAoDR6vX56ORccgiECLxXVmEdvIOOxqqXHqrdBNKuQ9_fcsFxRMDXKP-1vviEYVPLpAxqnaybQQf2VHh6K_bfT6FOo476W_EDpZ573KkgwwOJpYLyFYcSUW6zI5tY4VY/s1600/berry+salad1.jpg" height="480" width="640" /></a></div>
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<span style="font-size: x-large;"><b>Spinach, Berry, & Walnut Salad</b></span></div>
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<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/spinach-berry-walnut-salad" target="_blank">Printable Version</a></i></span></div>
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<i>*Serves 6</i></div>
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<b>INGREDIENTS</b></div>
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9 oz. spinach</div>
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1/2 cup chopped strawberries</div>
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1/2 cup blueberries</div>
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1/2 cup blackberries</div>
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1/2 raspberries</div>
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1/2 cup chopped walnuts </div>
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<i>*dress as desired (dressing, feta cheese, bleu cheese, etc. I used a lemon-poppyseed dressing)</i></div>
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<b>DIRECTIONS</b></div>
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In a large bowl, toss the spinach. Top with berries and walnuts. Chill till ready to serve. Dress as desired, and serve immediately.</div>
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com2tag:blogger.com,1999:blog-4728620799073621079.post-47272801481109110332014-07-08T13:38:00.000-07:002014-07-08T13:38:20.637-07:00Black Bean & Corn Salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RKgVrGYwmpRUtKV3fytLiOPt9Pfyq0-KPYZdZrbe0bT_Z7zhwWZ9tObPBxjVw1PpM6jdwdERSYSjeSY3LbKnwnQfLQ8B3e_eWN4OotsbNvRGUCHQIoAyy0SiE1zG3YoxlqlkVy42_nE/s1600/Front+photo+black+bean+and+corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RKgVrGYwmpRUtKV3fytLiOPt9Pfyq0-KPYZdZrbe0bT_Z7zhwWZ9tObPBxjVw1PpM6jdwdERSYSjeSY3LbKnwnQfLQ8B3e_eWN4OotsbNvRGUCHQIoAyy0SiE1zG3YoxlqlkVy42_nE/s1600/Front+photo+black+bean+and+corn.jpg" height="640" width="478" /></a></div>
<br />
<br />
We did it!<br />
<br />
We are safe and sound and (sort of) moved in to our new place!<br />
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Okay, so there are still a few random boxes lying around, our mattress is on the floor, and the basement is kind of a disaster, but whatever. We're HERE!!!!<br />
<br />
Oh! Quick question to all of you with second-story bedrooms that face the burning-hot rays of the setting sun:<br />
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How in the world do you keep those rooms from turning into dry saunas?? I feel like I'm sending my girls to bed in an oven. We've attempted window fans, black out drapes, and blasting the air conditioner (to no avail since the silly vents are on the ceiling... plus it costs a fortune to keep up that approach). Any new ideas would be much appreciated.<br />
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A little while ago, I received a very sweet email from a reader requesting a healthy, inexpensive, summer salad recipe.<br />
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As it happens, I came upon an idea for one the day we moved into our new town home.<br />
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We had little by way of food, so I hopped in my minivan, and drove to the nearest grocery store to pick up a few necessities.<br />
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I'm not going to lie.<br />
<br />
I was hungry. Moving is big-time work, and eating in never at the fore-front of my mind. I pushed my cart past the deli section, and a colorful container of something called "black bean salad" caught my eye.<br />
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Normally, I'm not an impulse buyer, but that night all bets were off. The pre-made black bean salad ended up in my cart (along with a container of chocolate-covered cinnamon bears... someone should earn some sort of prize for creating those, by the way).<br />
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At home, I took a spoon the container of salad, and went to town. It was so good! I broke out a bag of tortilla chips, and continued my rather embarrassing consumption (inhalation??) of black beans, corn, peppers, onions, and cilantro.<br />
<br />
I did wish for a few things... like a tiny bit of salt, and lime, and garlic, and maybe some heat... but other than that the simple, healthy ingredients were completely refreshing.<br />
<br />
Shortly after, I made my own black bean and corn salad with a few tweaks to the original in order to suit my desires.<br />
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HEAVEN!<br />
<br />
This black bean and corn salad recipe is packed with nutrients, vitamins, fiber, and all kinds of healthy goodies. Plus, it tastes amazing, comes together in NO time, and is relatively inexpensive to make. The subtle addition of lime, garlic, salt, and jalepeno elevate the flavors and make this salad absolutely incredible.<br />
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I think I'll be making this on many summer days to come.<br />
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Enjoy, everyone!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWk8q3wJys2AYOswkS-9zPr_Lir9_F2C_ZNX_evwNmg7Is1Xcg984eww-40DGQJEqX_b9rqb_o-tBeWhXAszpCEnlq0gMiJkjZlxOoGzU5ULShtExYfjKuNePLc4041svwEdLmU55B6yI/s1600/Black+Bean+&+Corn+Salad+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWk8q3wJys2AYOswkS-9zPr_Lir9_F2C_ZNX_evwNmg7Is1Xcg984eww-40DGQJEqX_b9rqb_o-tBeWhXAszpCEnlq0gMiJkjZlxOoGzU5ULShtExYfjKuNePLc4041svwEdLmU55B6yI/s1600/Black+Bean+&+Corn+Salad+.jpg" height="640" width="478" /></a></div>
<br />
<b><span style="font-size: x-large;">Black Bean & Corn Salad </span></b><br />
<span style="font-size: large;"><i><a href="https://sites.google.com/site/penniesandpancakes/black-bean-corn-salad" target="_blank">Printable Version </a></i></span><br />
<span style="font-size: large;"><i><br /></i></span>
Makes about 7 cups<br />
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<i>(Note: This recipe can be made even cheaper, and healthier if you decide to cook your own black beans, or use fresh corn... in which case, use 3 1/2 cups black beans, and 2 large cobs of corn.)</i><br />
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<b>INGREDIENTS</b><br />
2 15 oz. cans low-sodium black beans (drained and rinsed)<br />
1 15 oz. can sweet whole kernel corn (drained and rinsed)<br />
1 red bell pepper (diced)<br />
1/3 cup red onion (finely diced)<br />
2 scallions (finely diced)<br />
2 cloves garlic (minced)<br />
1/3 cup diced cilantro<br />
2 Tbsp. lime juice (Or the juice of 2 limes)<br />
1 tsp salt<br />
*opt. 1 small jalepeno (minced)<br />
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<b>DIRECTIONS</b><br />
Combine all ingredients in a large serving bowl. Toss gently. Serve immediately. This salad is great as a stand-alone, or you can serve it with tortilla chips. Store in the refrigerator 3-5 days.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com15tag:blogger.com,1999:blog-4728620799073621079.post-34857850998335329952014-06-14T07:54:00.002-07:002014-11-13T13:29:33.081-08:00My Invitation to be Filmed for TLC's "Extreme Cheapskates" <br />
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<br />
Yep.<br />
<br />
You read that right.<br />
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Last month, I was contacted by the casting director for TLC's show, <i>Extreme Cheapskates</i>. Remember what I thought of that show the first, and only, time I watched an episode? If not, you can read about my reaction <a href="http://penniesandpancakes.blogspot.com/2014/02/guest-contributor-gizelle-how-to-be.html#.U5xPAxboZFQ" target="_blank">here</a>.<br />
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I received an email in May from the casting director. She had somehow been referred to my blog. She read it, loved it, and thought I'd be perfect for the show. She gave me all her contact info., and asked that I get back with her.<br />
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Honestly?<br />
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I thought it was one of those email scams and laughed at the idea. I did nothing about it for several days. I eventually read it to my husband so he could get a laugh in as well.<br />
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But he didn't laugh.<br />
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He told me it sounded like the real deal. Not a scam. He thought it could be a cool once-in-a-lifetime experience, and that I should at least respond.<br />
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I hemmed and hawed. I really did not want to respond if it was, in fact, a scam. I researched the casting director's name, and found someone by the same name who was a casting director for a different show. I checked out the area code of the cell phone number she left. I looked on TLC's webpage to see how they went about casting for the show.<br />
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I wasn't <i>thoroughly</i> convinced, but decide to email her back anyway. Here's my emailed response:<br />
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Wow! I must say, I am quite flattered that you would reach out to me in this way. Never in a million years would I have thought myself a candidate for your show. </div>
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I have seen an episode, and to be honest, I'm not sure I'd be the ideal candidate for an episode. I feel there is a definite difference between being a "cheapskate" and being "consciously frugal." (For example, I won't be dumpster-diving for anniversary gifts, or using washcloths in lieu of TP anytime soon.) I doubt I'd make for very entertaining television.</div>
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I do appreciate that you are hoping to teach viewers "how to save money in the easiest way." I choose to be frugal in part because of how I was raised, and also to combat our extremely high debt-load. My husband will complete his medical training the end of June, and it was an EXPENSIVE journey. However, we won't be splurging with his new income any time soon. Getting out of debt is priority #1, so our frugal lifestyle will continue. </div>
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Anyway, as I said, I'm not sure I'm your best candidate, and I'm really only responding because my husband loves the idea... but if you are still interested in pursuing this, I would be open to learning more about what would be involved.</div>
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Thank you again for reaching out to me,</div>
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After I sent her my response, she quickly emailed back, assured me they'd LOVE to have me on the show, that I was an ideal candidate, that it would increase my blog viewership, that my frugal ideas and lifestyle could help a lot of people, and that I should proceed to fill out the casting questionnaire she had attached.</div>
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Well, I hemmed and hawed for a couple more days, but in the end, it was her point that "my frugal ideas and lifestyle could help a lot of people" that got me to fill out the questionnaire and get the ball rolling. I truly believe in living fugally and well at the same time, and felt this could be an opportunity to share that belief on a larger platform.</div>
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After the questionnaire, a headshot (which was truly laughable, and taken by Photobooth on this very computer), several phone calls from New York, and more emails wherein I answered more questions about my every day life, I recieved directions for putting together a casting video that they would show on their website, and they began putting together "my story." Everything started coming together really fast, and the filming of my episode was a few short weeks away.</div>
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Since we are moving soon, (two weeks... I should probably start packing instead of blogging) they decided that on top of filming me doing frugal every day things, my "angle" should be how to move as cheaply as possible.</div>
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Great! I could get excited about this!</div>
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This will be my 8th move, and we really are getting pretty darn good at it.</div>
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For example:</div>
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I told them about the boxes we STILL have from our first move, and how we didn't buy those boxes, but collected them from grocery stores that didn't need them. Those poor boxes are nearly ready to bite the dust, and have <strike>Kitchen</strike> <strike>Bathroom</strike> <strike>Living Room</strike> <strike>Baby Room</strike> and Bedroom written on various parts of them depending on what they were filled with for that particular move. </div>
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We pack, wrap, load, move, and unload everything ourselves.</div>
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When required, we clean the carpets before moving out rather than paying an expensive company to do so.</div>
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For our upcoming move that is only 30 miles away, the plan <i>was</i> to borrow a truck and trailer, and our only cost would be gas. </div>
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I was excited to share all this with people. I couldn't wait to show them how to grind their own wheat to make their own bread, how to <a href="http://penniesandpancakes.blogspot.com/2014/06/frugality-tip-13-wash-and-reuse.html#.U5xfDxboZFQ" target="_blank">re-use swim diapers</a>, <a href="http://penniesandpancakes.blogspot.com/2012/09/frugality-tip-4-diy-printer-cartridge.html#.U5xhqxboZFQ" target="_blank">how to refill their own ink cartridges</a> to save a boat-load, how to get free reams of paper for kids to color on, etc...</div>
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Then, things started to get a little iffy.</div>
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I got in touch with a couple other people who had done the show to ask about their personal experience. I was getting on board with just about everything, but I didn't want to get into something I would regret. I knew it would be important to reach out and learn more.</div>
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The previous "extreme cheapskates' " answers were similar: </div>
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You will be a "willing actor" and the things you show on TV will hardly be a true depiction of "reality." You have to be okay with seeing this as just another TV show... not reality at all. They are going for shock value.</div>
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One woman who has a frugal-living blog like me, mentioned that she was so excited to do the show, had so many awesome ideas she wanted to share, but when the camera crew showed up, they didn't want to film ANY of that. They came with a packet of things they wanted to film her doing, even though they were things she'd never done before and would never do again in real life.</div>
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That got me a little nervous, but I figured they couldn't possibly film me and my family moving and make it seem <i>too</i> far out there.</div>
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The very next phone call I got from the director was about planning the details for my episode. I told her about borrowing the trailer, and how moving and filming at the same time might be kinda crazy, but we'd make it work. </div>
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Well.</div>
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She laughed and said they wouldn't film me <i>actually</i> moving... that they would stage me moving.</div>
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Okay... I get that... sort of.</div>
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She was in love with the fact that my husband is a doctor and that we still live on the cheap. (He finishes training in two weeks, and we are literally up to our EYEBALLS in school loan debt... that's a big reason why we live on less.) She didn't want to mention that he's just getting out of training. Not nearly as interesting. Then she asked something like this:</div>
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"Since he's a doctor, do you think the hospital would like, let you borrow an ambulance, and we could stage you using that to move your stuff?"</div>
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HA!!.....HAHA!!!... You're joking right? Do you have any idea how many problems there are with that scenario?</div>
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Anyway, I told her no. That there was no way that would happen. </div>
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So then she asked something like this:</div>
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"Well, since you've got a daughter in school, do you think you could borrow a school bus? It would be perfect to film a staged move with a school bus."</div>
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Uhhh.... are you being serious? No way! </div>
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1.) Can you imagine getting furniture and boxes to fit in a bus full of seats? </div>
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2.) The gas to drive a bus is pricey. Not cheap. And you'd have to somehow return the bus instead of dropping it off in the new town, using even MORE gas in the process.</div>
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I firmly told her that I wasn't comfortable doing anything on TV that I wouldn't normally do in real life... even if it was for entertainment value.</div>
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The more little ideas she threw out (filming me taking empty ketchup bottles to restaurants, and filling them up with ketchup packets), the more I realized I just couldn't win. This show was not going to help people live frugally. It was strictly for shock/entertainment value, with maybe a very FEW valid frugal ideas thrown in. </div>
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I ended up emailing her to say I couldn't do it, very nicely explained why, and thanked them for the opportunity.</div>
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It really was too bad.</div>
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It made me wish there was a TV show that depicted REAL frugal living, and how helpful that would be to people. I know<i> I'd</i> watch it looking for valid new ideas. But the whole concept of the <i>Extreme Cheapskates</i> show goes against my grain.</div>
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I am extremely frugal.</div>
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I am not an extreme cheapskate.</div>
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There is a difference.</div>
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If any of you hear of any opportunities to film a show the celebrates real-life frugality, let me know! </div>
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In the mean time, I'll stick to sharing what I know with you lovely readers. </div>
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Have a great Saturday!</div>
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Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com20tag:blogger.com,1999:blog-4728620799073621079.post-69620913794107278852014-06-07T06:43:00.000-07:002014-06-07T06:43:31.024-07:00Frugality Tip #13: Wash and Reuse Disposable Swim Diapers<br />
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Summer weather is upon us!<br />
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Time for swimming lessons, water parks, running through the sprinkler, filling up those grass-killing blue plastic pools, laying out the slip 'n slides, and searching the area for splash pads. For those of us with with <strike>tiny tornadoes</strike> little children, our typical diapering option becomes a LOT more expensive.<br />
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The cheapest thing to do in the long run in buy a cloth swim diaper.<br />
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But many people (myself included) opt for the disposable option. With summer staring us in the face we march into the store, plunk a package of swim diapers on the belt, and the cashier rings us up for...<br />
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...TWO MILLION DOLLARS?!?!?!?!?<br />
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Not really... but it feels like it... even<i> with</i> a coupon.<br />
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Here's the thing about those disposable diapers: <b>You don't need to dispose of them right away. </b><br />
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Let's walk through this logically:<br />
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<b>1. Swim diapers are MADE to be super durable in the water.</b><br />
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<b>2. They are MADE to allow water to move freely in and out of the diaper, and they really only provide a barrier to keep solid things trapped inside.</b> <i>(Try not to dwell on it too long... it can get gross.)</i><br />
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<b>3. They are NOT made to be absorbent. </b><i>(Notice they don't turn into 50 lb sacks of sagginess like regular disposable diapers the moment they come into contact with water.)</i><br />
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With this information, we can deduce that swim diapers don't soak up very much... um... yellow liquid, and that upon being rinsed out after a swimming adventure, these diapers would be 100% fine in a washing machine (reminiscent of a cloth diaper in the washing machine.)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_y6Q7GxUdYQmyJe3twjSZ2Q6LalJbdTLhzV3mSIpBQGd7HmLZNmozvjsrsewvP5Vj0xy9qZWNPX6PiY-f2ltv7fvCp0Q7UUGQ5Uy5DFaldxYce75xLbEnWr0NqzCdyL-NhVbfLEA5h4A/s1600/Swim+Diaper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_y6Q7GxUdYQmyJe3twjSZ2Q6LalJbdTLhzV3mSIpBQGd7HmLZNmozvjsrsewvP5Vj0xy9qZWNPX6PiY-f2ltv7fvCp0Q7UUGQ5Uy5DFaldxYce75xLbEnWr0NqzCdyL-NhVbfLEA5h4A/s1600/Swim+Diaper.jpg" height="640" width="480" /></a></div>
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And that's exactly what happens to my swim diapers.<br />
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I use them, I rinse them (provided nothing solid or overly messy occurred inside), I toss them in the washing machine, then let them air-dry till the next water excursion.<br />
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I tend to get at LEAST 6 uses out each diaper before I toss it.<br />
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And since I've got two water-loving diapered-munchkins, this reduces my costs greatly.<br />
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So, don't spend your life's savings on packages of swim diapers this summer. Reuse those bright blue babies again and again! The tiny effort it takes to rinse them out and toss them in the wash is completely worth it.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09931350240548374803noreply@blogger.com7