Summers here and I know we all crave wonderful delicious beverages. I bet right now you could be thiking, a nice cherry limade from sonic sounds wonderful, or a candy bar blizzard from dairy queen? Well don't grab your keys and wallet- just walk into your kitchen and whip up these sure to be refreshing treats, made in your own home without having to whip out the cash.
Mocha Frappuccino (this is just as wonderful as a Starbucks frappuccino, just without having to pay $4-$5 dollars a glass) This recipe makes 2 glasses ($8 worth of savings!)
1/2 cup milk
2 tablespoons chocolate syrup
1 tablespoon granulated sugar, plus
1 teaspoon granulated sugar
1/3 cup strong coffee
1 cup ice
Directions
1. In a blender, combine everything but the ice, and blend until sugar has dissolved.
2. Add ice and blend until smooth (sometimes you will need a bit more ice).
Sonic Cherry Limade
Makes 1 glass
Ingredients
1 (12 ounce) can Sprite
3 lime wedges
1/4 cup cherry juice (Libby's Juicy Juice best)
Directions
1. Fill a 16 oz glass 2/3 full with ice Pour sprite over the ice.
2. add the juice of 3 lime wedges and drop them into the drink.
3. add the cherry juice and serve with straw.
Dairy Queen Blizzard
makes 1 16oz glass
Ingredients
1 Heath candy bar (or other candy of choice)
1/4-1/2 cup milk
2 1/2 cups vanilla ice cream (or chocolate)
1 teaspoon fudge sauce
Directions
1. Freeze Heath bar.
2. Break candy into pieces while still in the wrapper.
3. Combine all of the ingredients in a blender and blend on medium for 30 seconds or until well mixed.
4. Pour into a 16 oz glass.
Monday, June 15, 2009
Thursday, April 16, 2009
Seasonings Galore!
Here's an idea, instead of spending extra money on name brand seasonings, why not use the herbs and spices you probably already have in your cupboard and make it at home? It's super easy!! Here are some commonly used seasoning mixes and thier recipe's. Enjoys these with all your favorite dishes and marinades. Let me know what you think. makeithomemade@live.com
Mrs. Dash Seasoning
Ingredients
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon savory
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon black pepper
Directions:
1. Mix seasoning together & keep dry
Taco Seasoning Mix
this makes one package
2 teaspoons instant onion, Minced
1 teaspoon chili powder
1/2 teaspoon dried red pepper, Crushed
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon instant garlic, Minced
1/2 teaspoon cumin, Ground
Directions
1. Combine all ingredients in a small bowl and blend well.
2. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.
3. Store in a cool, dry place and use within 6 months.
4. Makes 1 package (about 2 T) of mix.
Old Bay Seasoning
1 tablespoon celery seed
1 tablespoon whole black peppercorn
6 bay leaves
1/2 teaspoon whole cardamom pod
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace
Directions
1. Place ingredients in a spice grinder or small food processor-grind well.
2. Store in a small glass.
Seasoning Salt
2/3 cup salt
1/4 cup garlic powder
1 teaspoon pepper
1/2 teaspoon oregano
1 teaspoon paprika
1/8 teaspoon celery seed, crushed
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1 teaspoon cornstarch
Directions
1. Mix well and store in airtight container.
As always you may click on the link to take you to more reviews and pictures and remember, homemade just taste better!
Mrs. Dash Seasoning
Ingredients
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon savory
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon black pepper
Directions:
1. Mix seasoning together & keep dry
Taco Seasoning Mix
this makes one package
2 teaspoons instant onion, Minced
1 teaspoon chili powder
1/2 teaspoon dried red pepper, Crushed
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon instant garlic, Minced
1/2 teaspoon cumin, Ground
Directions
1. Combine all ingredients in a small bowl and blend well.
2. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.
3. Store in a cool, dry place and use within 6 months.
4. Makes 1 package (about 2 T) of mix.
Old Bay Seasoning
1 tablespoon celery seed
1 tablespoon whole black peppercorn
6 bay leaves
1/2 teaspoon whole cardamom pod
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace
Directions
1. Place ingredients in a spice grinder or small food processor-grind well.
2. Store in a small glass.
Seasoning Salt
2/3 cup salt
1/4 cup garlic powder
1 teaspoon pepper
1/2 teaspoon oregano
1 teaspoon paprika
1/8 teaspoon celery seed, crushed
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1 teaspoon cornstarch
Directions
1. Mix well and store in airtight container.
As always you may click on the link to take you to more reviews and pictures and remember, homemade just taste better!
Monday, April 6, 2009
Easters coming!
It's just around the corner and for those of you who have children, I'm sure they are anxious to begin coloring and having fun with Easter eggs. One way to save money during this holiday is to make your own egg dye! Try this recipe first!
Easter Egg Dye
Ingredients:
10 drops food coloring
1 teaspoon white vinegar
1/2 cup boiling water
1 tablespoon olive oil (optional)
glitter (optional)
white craft glue (optional)
Directions:
1. For each dye bath combine 1/2 cup boiling water with 1 tsp vinegar and 10 drops of food coloring in a bowl. Start with 5 drops red and 5 drops yellow, for orange for example, or 6 drops blue and 4 drops green for turquoise.
2. Dip hard-cooked eggs in dye bath for 3-5 minutes, extend time for richer color. Try using tongs to dip only half an egg in one color, then dip other half in a different color.
3. Use tongs or a slotted spoon to remove eggs and place on wax paper to dry, blot any excess with a paper towel.
4. For tie dyed eggs, add 1 tbsp olive oil to the mixture and stir with a fork. Roll egg gently in bath to pick of streaks of color. Remove egg from bath and blot oil off with a paper towel, then dry on wax paper. Once dry, lightly dip in another color if desired.
5. For glitter eggs, brush dried dyed egg with a thin layer of craft glue. Spoon glitter over egg, allow to dry on wax paper. To put glitter on only part of an egg (half blue, half red for example), use masking tape over the un-glittered part (or use stickers for shapes) and once dry remove masking tape and glue/glitter the remaining area.
6. For letters, numbers or shapes use small vinyl stickers (office or hardware supplies) and place them on the egg before dying. Once slightly dry peel off stickers gently. You can also use a white crayon to write names or draw pictures.
7. If you plan to eat your easter eggs, never leave them unrefrigerated at any point for more than 2 hours.
As always you can click on the recipe title to find reviews and pictures. Before too long, I will be putting my own pictures and reviews up, to make this blog more appealing!
Remember that homemade just tastes better, or in this case saves better!!
Easter Egg Dye
Ingredients:
10 drops food coloring
1 teaspoon white vinegar
1/2 cup boiling water
1 tablespoon olive oil (optional)
glitter (optional)
white craft glue (optional)
Directions:
1. For each dye bath combine 1/2 cup boiling water with 1 tsp vinegar and 10 drops of food coloring in a bowl. Start with 5 drops red and 5 drops yellow, for orange for example, or 6 drops blue and 4 drops green for turquoise.
2. Dip hard-cooked eggs in dye bath for 3-5 minutes, extend time for richer color. Try using tongs to dip only half an egg in one color, then dip other half in a different color.
3. Use tongs or a slotted spoon to remove eggs and place on wax paper to dry, blot any excess with a paper towel.
4. For tie dyed eggs, add 1 tbsp olive oil to the mixture and stir with a fork. Roll egg gently in bath to pick of streaks of color. Remove egg from bath and blot oil off with a paper towel, then dry on wax paper. Once dry, lightly dip in another color if desired.
5. For glitter eggs, brush dried dyed egg with a thin layer of craft glue. Spoon glitter over egg, allow to dry on wax paper. To put glitter on only part of an egg (half blue, half red for example), use masking tape over the un-glittered part (or use stickers for shapes) and once dry remove masking tape and glue/glitter the remaining area.
6. For letters, numbers or shapes use small vinyl stickers (office or hardware supplies) and place them on the egg before dying. Once slightly dry peel off stickers gently. You can also use a white crayon to write names or draw pictures.
7. If you plan to eat your easter eggs, never leave them unrefrigerated at any point for more than 2 hours.
As always you can click on the recipe title to find reviews and pictures. Before too long, I will be putting my own pictures and reviews up, to make this blog more appealing!
Remember that homemade just tastes better, or in this case saves better!!
Friday, March 13, 2009
Watch out for flying rolls!
Well, you would have to watch out if you've ever visted Lamberts restaurant in Springfield Missouri. Also known as 'home of the throwed roll's.' This restuarant actually throws it's rolls across the rooms to their customers. It makes for very interesting meals! The food there is wonderful and the portions are huge! I recommend a visit whenever you get the chance. HOWEVER - this is about homemade baking, so why not whip up a batch of these and have some fun with your kids in the house and make your own kitchen, home of the throwed rolls!!
Lambert's homemade Copycat Rolls
Serves 12
25 minute prep,
Ingredients
1 teaspoon sugar
1 (1/4 ounce) package dry active yeast
1/4 cup tepid water(105-110 degrees)
1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 egg, beaten (at room temp)
1 teaspoon salt
4 cups all-purpose flour
Directions
1. Combine sugar and yeast in tepid water.
2. Let stand 5-10 minutes until yeast begins to foam.
3. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
4. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
5. Turn dough out on floured board and let rest while you clean and butter bowl.
6. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.
7. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours appoximately).
8. Butter a 12 cup muffin tin.
9. Punch down dough.
10. Pinch off pieces that are about 1 1/2 inches in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres.
11. Place two such pieces in each prepared muffin cup- it will be a tight fit.
12. Cover dough loosely with plastic wrap for 45 minutes.
13. Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown.
14. Serve as soon as they are cool enough to throw.
This next recipe comes from my all time favorite restarauant. The recipe itself also has to be a favorite. I don't know about you, but a good biscuit to me is about as a good as chocolate chip cookies! I love to make a warm batch is biscuits and devour them like I would chocolate chip cookies. Well maybe you don't feel the same way, but try this delicious copycat recipe of Red Lobsters Cheddar Bay Biscuits and let me know what you think. I like to add my own little touch by adding some Old Bay seasoning in them.
Red Lobsters Cheddar Bay Biscuits- Top Secret Version.
yeild: 9 biscuits
20 minutes prep, 40 total
Ingredients
2 1/2 cups Bisquick baking mix (can use the homemade version, see recipe below)
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt
Directions
1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.
Homemade Bisquick substitute yeilds 10-12 cups
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
2. Cut the shortening into the dry ingredients until the mix is the consistency of corn meal.
3. Place the mix in a covered glass or plastic container and keep in a cool, dry place.
4. In warm weather the mix should be refrigerated.
5. Use within a month.
Lambert's homemade Copycat Rolls
Serves 12
25 minute prep,
Ingredients
1 teaspoon sugar
1 (1/4 ounce) package dry active yeast
1/4 cup tepid water(105-110 degrees)
1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 egg, beaten (at room temp)
1 teaspoon salt
4 cups all-purpose flour
Directions
1. Combine sugar and yeast in tepid water.
2. Let stand 5-10 minutes until yeast begins to foam.
3. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
4. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
5. Turn dough out on floured board and let rest while you clean and butter bowl.
6. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.
7. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours appoximately).
8. Butter a 12 cup muffin tin.
9. Punch down dough.
10. Pinch off pieces that are about 1 1/2 inches in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres.
11. Place two such pieces in each prepared muffin cup- it will be a tight fit.
12. Cover dough loosely with plastic wrap for 45 minutes.
13. Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown.
14. Serve as soon as they are cool enough to throw.
This next recipe comes from my all time favorite restarauant. The recipe itself also has to be a favorite. I don't know about you, but a good biscuit to me is about as a good as chocolate chip cookies! I love to make a warm batch is biscuits and devour them like I would chocolate chip cookies. Well maybe you don't feel the same way, but try this delicious copycat recipe of Red Lobsters Cheddar Bay Biscuits and let me know what you think. I like to add my own little touch by adding some Old Bay seasoning in them.
Red Lobsters Cheddar Bay Biscuits- Top Secret Version.
yeild: 9 biscuits
20 minutes prep, 40 total
Ingredients
2 1/2 cups Bisquick baking mix (can use the homemade version, see recipe below)
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt
Directions
1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.
Homemade Bisquick substitute yeilds 10-12 cups
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
2. Cut the shortening into the dry ingredients until the mix is the consistency of corn meal.
3. Place the mix in a covered glass or plastic container and keep in a cool, dry place.
4. In warm weather the mix should be refrigerated.
5. Use within a month.
Wednesday, March 4, 2009
Say bye-bye to canned mixes
I have been making this recipe for over a year now and I LOOOVE it!! The first time I made this recipe I swore to myself that I would never waste my money on store-bought sloppy joe mixes because this is too WONDERFUL! I really hope you feel the same. You can also make the mix ahead of time, freeze it and take it out to thaw for an easy dinner or take it on a camping trip! Also enjoy the homemade hamburger buns along with them!
Homemade Sloppy Joe's
yeild: 4 Servings
time: 45 minutes, 15 minutes prep
1 lb ground beef
2-3 stalks celerey, chopped
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce (your favorite, we use Open Pit)
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
Directions
1. In a large skillet, brown ground beef, celery and onion.
2. Drain the fat, we don't need it anyways!
3. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
4. If Joes appear too'loose', leave cover off and let moisture evaporate.
5. Cook until it's the consistency you like for serving on toasted buns.
Homemade Sesame Hamburger Buns
yeild: 8 buns
Time: 3 1/4 hours. Prep time: 3 hours
Ingredients
1 1/2 cups warm water
1/3 cup instant milk
2 1/2 tablespoons vegetable shortening
3/4 teaspoon salt
1 1/2 tablespoons sugar
1 (1/4 ounce) package yeast
1/2 egg
5 cups flour, approximately
1 egg white
sesame seed, for sprinkling
Directions
1. Stir together the water, dry milk, vegetable shortening, salt and sugar (the shortening will not be dissolved and it doesn't matter).
2. Sprinkle the package of yeast over this mixture and let stand for about 5 minutes.
3. Add the 1/2 egg and 1/2 to 1 cup of flour.
4. Gradually add another 2 cups (approximately) of flour to make a sticky soft dough; knead on a floured surface for one minute (this isn't a particularly easy task), then scrape it back into your bowl and let it rest for 10 minutes.
5. Add about another 1-1/2 cups flour so dough isn't extremely sticky and knead dough until smooth and elastic.
6. Cover and let rise in a warm place (I like to let it sit on top of the clothes dryer), for about another hour and a half.
7. Grease a large cookie sheet.
8. Divide dough into 8 equal pieces and roll into balls.
9. Place dough balls on the greased cookie sheet and flatten each of them with your hand to form a 3 to 3-1/2 inch diameter disk.
10. Cover and let them rise another 45 minutes.
11. Preheat oven to 425 degrees F.
12. Brush tops with a little of the egg white (you won't use it all), then sprinkle with sesame seeds.
13. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about another 5 minutes.
14. Remove from sheets and cool on baking racks
You may click on the link on the title of the recipe's to be taken to its original location with reviews and pictures.
Please stop by next week where we will go over a few copy-cat recipes from some of your favorite restaurants. Who needs to spend $15 on an entree when you can make it at home!?
God Bless and remember, homemade just tast better!
Homemade Sloppy Joe's
yeild: 4 Servings
time: 45 minutes, 15 minutes prep
1 lb ground beef
2-3 stalks celerey, chopped
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce (your favorite, we use Open Pit)
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
Directions
1. In a large skillet, brown ground beef, celery and onion.
2. Drain the fat, we don't need it anyways!
3. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
4. If Joes appear too'loose', leave cover off and let moisture evaporate.
5. Cook until it's the consistency you like for serving on toasted buns.
Homemade Sesame Hamburger Buns
yeild: 8 buns
Time: 3 1/4 hours. Prep time: 3 hours
Ingredients
1 1/2 cups warm water
1/3 cup instant milk
2 1/2 tablespoons vegetable shortening
3/4 teaspoon salt
1 1/2 tablespoons sugar
1 (1/4 ounce) package yeast
1/2 egg
5 cups flour, approximately
1 egg white
sesame seed, for sprinkling
Directions
1. Stir together the water, dry milk, vegetable shortening, salt and sugar (the shortening will not be dissolved and it doesn't matter).
2. Sprinkle the package of yeast over this mixture and let stand for about 5 minutes.
3. Add the 1/2 egg and 1/2 to 1 cup of flour.
4. Gradually add another 2 cups (approximately) of flour to make a sticky soft dough; knead on a floured surface for one minute (this isn't a particularly easy task), then scrape it back into your bowl and let it rest for 10 minutes.
5. Add about another 1-1/2 cups flour so dough isn't extremely sticky and knead dough until smooth and elastic.
6. Cover and let rise in a warm place (I like to let it sit on top of the clothes dryer), for about another hour and a half.
7. Grease a large cookie sheet.
8. Divide dough into 8 equal pieces and roll into balls.
9. Place dough balls on the greased cookie sheet and flatten each of them with your hand to form a 3 to 3-1/2 inch diameter disk.
10. Cover and let them rise another 45 minutes.
11. Preheat oven to 425 degrees F.
12. Brush tops with a little of the egg white (you won't use it all), then sprinkle with sesame seeds.
13. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about another 5 minutes.
14. Remove from sheets and cool on baking racks
You may click on the link on the title of the recipe's to be taken to its original location with reviews and pictures.
Please stop by next week where we will go over a few copy-cat recipes from some of your favorite restaurants. Who needs to spend $15 on an entree when you can make it at home!?
God Bless and remember, homemade just tast better!
Monday, February 23, 2009
Our First Homemade Item:
Who said homemade has to be difficult!? This is an incredibly easy way to save money and enjoy the great taste of homemade freshness. Try it and let me know what you think.
Homemade Italian Salad Dressing
yields 1 1/3 cup.
1 cup salad oil
1/3 cup wine vinegar
1 tsp salt
1 teaspoon sugar
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 garlic clove, minced
Directions
1. Combine all ingredients in a jar with a lid; cover and shake to mix thoroughly.
2. Let stand at least 2 hours to blend seasonings.
3. Shake well before using.
4. Wonderful on Italian lettuce salad.
Oh so yummy and simple. I love garlic and may even add two cloves to this recipe. Thanks for checking out my blog. You may click the link on the title to take you to the original website for this recipe which has great pictures and reviews. Till next time,
Remeber homemade just tastes better,
God Bless,
Melanie
Homemade Italian Salad Dressing
yields 1 1/3 cup.
1 cup salad oil
1/3 cup wine vinegar
1 tsp salt
1 teaspoon sugar
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 garlic clove, minced
Directions
1. Combine all ingredients in a jar with a lid; cover and shake to mix thoroughly.
2. Let stand at least 2 hours to blend seasonings.
3. Shake well before using.
4. Wonderful on Italian lettuce salad.
Oh so yummy and simple. I love garlic and may even add two cloves to this recipe. Thanks for checking out my blog. You may click the link on the title to take you to the original website for this recipe which has great pictures and reviews. Till next time,
Remeber homemade just tastes better,
God Bless,
Melanie
Make it Homemade Today
I love to cook, but one thing I love to do just about as much as cooking is saving money!!! So how much fun would it be to be able to do both at the same time? I've created this blog to help each other out. Lets find ways, recipes, share tips and gather ideas on ways we can all work together to cook and save money.
Don't we throw so many items in our grocery carts just because of convenience? Such as store-bought cookie dough? I've been guilty of this one!!! It's SOOO much easier to open a package and stick it in the oven than to deal with the mess of the flour, and dirty dishes. Plus I'm always trying to keep my 12 year old step-son from eating the entire batch of cookie dough.
There are MANY items out there that we could be making at home and saving money on, what about frozen biscuits, frozen pancakes, cream cheese spreads, italian seasoning mixes, bisquick mix and even hot pockets!!!
With a little extra time, skill and effort we can all create homemade items to enjoy and in the end save money. Next time you go to the grocery store think about all the things you find there that could potentially be homemade, let me know what you find.
Remember in the end, homemade just taste better anyways!
Don't we throw so many items in our grocery carts just because of convenience? Such as store-bought cookie dough? I've been guilty of this one!!! It's SOOO much easier to open a package and stick it in the oven than to deal with the mess of the flour, and dirty dishes. Plus I'm always trying to keep my 12 year old step-son from eating the entire batch of cookie dough.
There are MANY items out there that we could be making at home and saving money on, what about frozen biscuits, frozen pancakes, cream cheese spreads, italian seasoning mixes, bisquick mix and even hot pockets!!!
With a little extra time, skill and effort we can all create homemade items to enjoy and in the end save money. Next time you go to the grocery store think about all the things you find there that could potentially be homemade, let me know what you find.
Remember in the end, homemade just taste better anyways!
Subscribe to:
Posts (Atom)
Homemade just tastes better!!
Prepackaged meals, boxed mixes and frozen cookie dough free zone.
Search
