French Toast Strips

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I love french toast. It is by far my favorite breakfast food. When the girls were little, we made it with white bread that was made from overly processed white flour, and milk. Because it was cheap and what we could afford. When they were teenagers we learned that evaporated milk gave the french toast added flavor and was also cheap (not so much any more), then we began using 100% whole wheat bread. Yum! My favorite .

This recipe makes about 20 whole slices of french toast. The serving size that I serve is two slices of french toast, which allows me to stretch this recipe out over time.

Ingredients:

20 slices 100% whole wheat bread

6 well-beaten eggs (One of the few times I will suggest that you actually use large eggs.)

1 can of evaporated milk (can milk)

sugar/cinnamon mix to taste

1. Mix the eggs, evaporated milk and sugar/cinnamon mixture together.
2. Dip a slice of bread into the mixture and place it on a well-greased pan. Cook until side 1 is done, then flip and cook side 2.
3. Stir mixture just before dipping each slice of bread, in order to redistribute the sugar/cinnamon mixture.
4. Cool the slices, then cut each into three strips.
5. Place 3 strips in each of 20 snack size zipper bags. Place the bags into a gallon size zippered freezer bag and place into the freezer.

Tips:

• When the girls were young we used the zippered bags, the cheapest brands we could find. Recently, I have been hearing about high levels of lead being used in the production of at least some of these bag brands. Please research this well. Maybe come up with a different method of storing. Feel free to share your thoughts on this below.
• Use store brand ingredients whenever possible to save money.
• Try other spices in place of the cinnamon.

Serving Suggestions:

• Serve with a side of fruit and a glass of skim milk or 100% fruit juice.
• Top with whipped topping and apple pie filling. Sprinkle cinnamon on top of the apple pie filling. Or try berries instead of filling.
• Serve with maple syrup rather than regular syrup.

How do you eat your french toast?

 

Happy eating!

Shannon

Baking Powder Biscuits

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This recipe will make about 14 biscuits when done right. It is a basic recipes that will give you rolled or dropped biscuits, depending on the time you have available to make them. Rolled biscuits take slightly longer to prepare. I have been using this recipe for about seven years.

Ingredients:

2 cups flour

1 Tablespoon baking powder

1 teaspoon salt

5 Tablespoons Trans-fat free (if possible) vegetable shortening

3/4 cup skim or reconstituted nonfat dry milk

1. Preheat oven to 425*. I don’t always remember to preheat the oven, and they come out fine.
2. Mix the dry ingredients together in a bowl and cut in the shortening until everything is the consistency of coarse cornmeal.
3. Add the milk and mix it all up, then turn the dough out onto a floured surface. Knead for a minute.
4. Shape into a ball and roll out to 1/2 to 3/4 inch thickness.
5. Cut out biscuit rounds with a circle shaped cookie cutter.
6. Use the leftover dough: Rolled out again to make more biscuits. Keep doing this until the dough is used up.
7. Put the biscuits on a cookie sheet and bake at about 350* for 12 to 15 minutes.

For drop biscuits:

Use 1/4 cup more of the milk to make a stickier batter for this type of biscuit. Drop by the tablespoon full about 1 inch apart on a greased cookie sheet.

Tips:

• Consider mixing shredded or grated cheese into the batter.
• Use store brand items to save money.
• Add your favorite herb mix to the batter.

Serving Suggestions:

• Serve with pasta dishes, soups or casseroles.
• These are also good with peanut butter or apple butter.
• Try spreading honey or cinnamon butter on them before serving, while they are still warm.

Frugal Recipes Happenings for 1/29/2011

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Hello friends! I hope you are all doing well. Much has been happening in my life, some of which has been preventing my three times per week posting schedule. That is okay, though. Everything works itself out in time.

I do not have very much to share. I have a few things food related that I have been working on, though.

Articles

I have a few food related articles that have been accepted. Watch for them to be added here on Frugal Recipes once they have been published on eHow.com.

1. Healthy Nighttime Snacks for Kids
2. Great Classroom Party Foods
3. Healthy snacks for Young Kids

FoodBuzz

I have been actively searching out new ways to promote the Frugal Recipes blog. I want to get the word out to everyone that may need ideas for eating healthier on a small budget. One tool that I found for this purpose is FoodBuzz.com. It runs like a feed, I suppose. Whenever something is posted here, it is automatically listed there. It also seems to be a source for social networking, where you can friend those you want to follow and whatnot. There are some great chefs there, even if they aren’t famous. And who knows: Maybe some are. Visit me there to see what it is all about.

CookBooker

This is another great venue, for anyone who reads or writes cookbooks. I have my eCookBooks featured here, and you (my readers) may review them on the site if you would like . You may also share and review your favorite recipes on the site.

LuLu

My storefront on LuLu.com is seeing much traffic these days. Here you will find my eCookBooks, as well as some Special Reports, Mini eBooks, eBooks and eCourses that I have written.

AuthorsDen

This is another way in which I promote this blog (as well as my other blogs) and my eBooks. It has a nice platform, and allows me to share articles, book information and other news. My profile is set up here.

Have a wonderful next couple of weeks!

Shannon L. Buck

P.S. I have two new blogs:

How to Live the Freelance Life

Freelance Ponderings and Advice

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Pineapples with Chocolate

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This is an incredibly simple treat to create. I have never measured out ingredients. With just a little practice you will know exactly how much of  of the three items below that will be needed each time you make this recipe.

Ingredients:

chocolate chips

butter

chunks of pineapple

1. Melt a little butter in a small pot, over medium heat.
2. Add as much chocolate to the pot as you will need for the amount of pineapple chunks you will be using.
3. Melt the chips by stirring them and the butter together, continuing to stir until the chips are melted all of the way.
4. Place the melted chocolate into a bowl or a mug, and dip the pineapple chunks into the chocolate to coat.

Tips

• You can coat the pineapple chunks one at a time without having to worry about the chocolate hardening.
• Use canned or fresh pineapple.
• Use other fruits in place of the pineapples, or try berries.
• Marshmallows are another good choice, but only as a treat once in a while.

Shannon

Organizing the Pantry to Save all Year

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A guest article by Jocelyn Anne

When it comes to the kitchen and food, it’s one of the toughest places to cut back. We have to eat, right? Of course. And, while there are many obvious things we all attempt to do, ie: buy only store brands, buy in bulk, make dishes with lots of leftovers, etc., there is something we often overlook that can be key: Organization. In terms of the kitchen, particularly the pantry, a little bit of organization and a “food budget” can go a long way. Here’s what I mean:

1) See what you do have.

We all have those cubbies, pantries, hide-aways, etc. where we cram our dry goods and canned foods and hidden stockpiles of chocolate chips (you know you have them!). And, often, the smaller your kitchen, the more creative you have to be for storing. This can also mean that more often than not, you don’t have a very clear idea of what you do actually have already. This can lead to buying things twice unnecessarily, as well as wasting food if a hidden can manages to pass its expiration date before you find it and bring it to light.

2) Organize.

A guest article by Tara Alley.

I recommend taking out everything food related from every corner and getting organized. Sort food into appropriate categories and make a written record of what you’ve got hiding. 2 cans green beans, 1 can canned peaches, ¾ bag of a 5 pound bag of sugar, etc. When you’re all done writing this down (I know, it’s kind of a pain, but stick with me!), put the items away within their groups. Veggies together. Fruits together. Baking together.

3) Plan to plan.

Okay, so now you’ve got this amazing list of all the food in your pantry, right?! Good. Here’s where things get important. Take inventory on all major things that are low right now. Are you almost out of your 50 pound bag of flour? Will you run out of that jar of honey soon? Is your supply of meat dwindling to nothing? After you’ve got this second list of “big” costs about to run out, you’re going to get out your calendar. (Don’t give up, it’s worth it!) This will be the “list” of when you’re going to buy what.

If you’re living on a tight budget, nothing can be more frustrating than having to buy your bulk items all at once. Having to purchase meat, flour and milk all at once can deplete your entire week’s grocery budget, leaving no room for fresh fruits and veggies, or perhaps a can or two of enchilada sauce for a recipe you’re dying to try. You’re going to avoid this by planning when you’ll buy certain items.

When you have a general idea of what’s low now and how soon you’ll need to buy it: flour – next week / honey – two weeks / meat – end of the month, you can do a long-term plan. If you’ll be out of flour in one week, then you will be out again in __ months. Pencil this into your calendar. You’re going to re-stock up on 20 pounds of beef in 1 month, etc. Keep a record of all of this on your calendar.

You’ll be amazed at how refreshed you’ll feel to know what you have now and when you’re going to have to buy big things in the future. Plus you’ll never again be beating yourself up over wasted food that’s gone bad. If you’re really organized (and have the space), you could organize your food by expiration date: the closer to expiring in the front, the later dated items in the back, etc. And if you really want to be sure to use something that’s close to its date, make a note on your calendar. February 2^nd (Need to use spaghetti sauce by Friday).

It’s work, but all good things are! Try it and see if it fits into your lifestyle, I’ve never been naturally organized myself but, out of necessity, it’s become a bigger part of my daily life, and I have to say: The peace of mind makes me feel a whole lot better.

Author Jocelyn Anne is a freelance writer from Montana who is very passionate about healthy cooking and baking. She currently writes for Coffee Home Direct and enjoys encouraging others in the attempt to live a more frugal life whenever the opportunity arises.

Frugal Recipes Happenings for 1/15/2011

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I am dubbing the latest Frugal Food column series the Healthy Eating/Organic Gardening series. It consists of a number of articles, which have not all been completed as of yet. The introductory article in this series begins introducing the reader (you!) to gardening in an affordable organic matter for optimal health. The rest of the articles provide you with information about different foods that you will be able to grow.

1. Frugal Meals by Gardening Organically
2. Great Herbs for Your Frugal Garden
3. Edible Flowers in the Home Garden
4. Garden Frugally with Fruits and Berries

 

I have been adding articles on gardening to the Frugal Recipes blog in an effort to show all of you how easy and affordable it is to grow your own food, as well as to show how much healthier it is to eat organically grown produce and herbs from your own garden. Many people are not aware of this. Making your own organic compost allows you to save money on soil, and to grow food organically. Even if you have a small space, or no outside space whatsoever, you will be able to grow some of your own food organically, saving much money on your food bill.

 

Sheila Buck recently contributed another great recipe. This is one that she makes for all family festivities, and people love. Even those who hate olives will eat this. The recipe is for stuffed celery. Sis is USUALLY kind enough to make mine with peanut butter instead

 

The new year is upon us. One of my goals is to eat healthier. One of the ways that I intend to accomplish this is by gardening, for which I am already planning.

 

I am also working on some plans for the Frugal Recipes blog. Always considering ways to make this blog even better.

 

Happy eating!

Shannon

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Top 10 Herbs for Your Frugal Garden

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Herbs are expensive to buy. When purchasing them dried in their little bottles or canisters, you do not know how old they are. When purchasing them organic and fresh, they are not always the freshest. You also cannot be sure that organic is truly organic.

Growing herbs in your frugal garden is inexpensive, gives you fresh herbs much of the year and allows you to preserve them knowing that they will be replaced each harvest season, giving you the freshest preserved meal add-ins possible. Herbs are also easy to grow within the home year-round, allowing you to have fresh herbs whenever you want them.

These starter herbs will give you quite the garden, and  help you to save a lot of money at the grocery store.

1. Basil: A wonderful culinary herb, basil comes in a number of varieties. Italian and Asian cuisines often feature this beauty.  While it is common to grow and use sweet basil, other types will be worth your while to consider as well. Some of these types of basil are lemon, spicy globe and red ruben.  Preserve this herb in the freezer or in oil, or add it to pesto for freezing in ice cube trays.
2. Chamomile: This herb makes a great tea! Chamomile is often used for aiding minor sleep problems. German and Roman types of this herb are popular, though there are others to choose from. Harvest this chamomile just before the flowers are in full bloom, and preserve them by drying or freezing.
3. Chives: Chives are a member of the onion family, and add complimentary flavor to potatoes. The flowers are tasty in salads.  Grow both the common variety and garlic chives, as they are easy. Cut them to 2 inches from ground level one to three times a year, and they will continue to provide wonderful harvests until autumn.
4. Dill: Used when making pickles, and in many other recipes, this herb will make a wonderful addition to any herb garden. While used as an herb by many of us, dill seeds are actually considered a spice. I still wanted to add it here, because I do not foresee an upcoming article on spices. (Though you never know.)  Preserve by freeze-drying, but use it within a few months.
5. Fennel: This is a perennial herb with small, yellow flowers. The herb is both flavorful and aromatic, and the dried seeds are considered a spice. The bulb of this plant has many nutrients, including folate and calcium, and is referred to as  a root vegetable. Preserve fennel either by drying or freezing, or consider making an herb vinegar for flavoring salads throughout the winter.
6. Garlic: Also a member of the onion family, garlic is known for helping with many known health issues. As a culinary herb, it is used in a variety of dishes including soups and pasta. The bulb, flower, leaves and head are all edible, though the bulb has the best flavor. To preserve, use varieties that keep well into the winter. Consider a type of garlic that is able to be braided and hung in the kitchen or pantry.
7. Lavender: The flowers of this herb are often candied. They can be used in cake decorating as well. Teas are also made with this herb. Harvest once the flowers have turned purple, and preserve by drying.
8. Mints: This aromatic herb helps with stomach issues, and has culinary uses as well. It is added to teas and soups, and makes a great jelly. Preserve this herb by drying, in jelly or syrup, or by freezing.
9. Rosemary: A perennial herb, rosemary has needle-like leaves that look something like pine needles. This is a highly aromatic herb that is used when barbecuing, and in a number of other types of recipes. This herb provides the body with calcium and iron. Hang rosemary in small bundles in the kitchen to always have it on hand. Dry the herb and place it in canning jars for winter use.
10. Sage: An excellent aroma, and very tasty. Add to soups and stews, and roasted dinners. Sage is often preserved in an herb vinegar, for use throughout the year. It can also be preserved by freezing or drying.

 

 

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Stuffed Celery

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I make stuffed celery for every family get together we have. It’s funny because there are olives in this recipe and I do not like olives. Even though I don’t like olives this stuffed celery is one of my favorite things to eat. I have been making stuffed celery since I was a little girl and didn’t actually have a recipe for it. I made the tasty snack for our family Yule celebration because Shannon wanted me to post it on here. I hope you all try it out and find that you like it.

Ingredients:

1 Bunch of celery (washed and cut into 2 to 3 inch pieces)

2 8oz packages of cream cheese

1 small onion, peeled and  finely chopped

1/2 cup Spanish olives, chopped

2 Tbs. Spanish olive juices

Procedure:

Place the cream cheese into a medium sized bowl and set it aside for a few minutes to let it soften. When the cream cheese is soft enough to mix add the onions, olives and the olive juice. Mix well. Fill each piece of celery with some of the cream cheese mixture and place them on a plate or platter. Cover with saran wrap until it is time to serve it.

You can use store brand cream cheese and olives for this recipe. I usually use Philadelphia cream cheese and Hannaford brand Spanish olives. Stuffed celery is a great dish to bring to family or work parties.

*********************************************************************

Sheila Buck is the single mom of two teenage boys. She has a Bachelor’s Degree in Clinical Psychology. Sheila is a freelance writer, and also writes books and short stories in her spare time. Sheila also writes for Living the Low-Income Life.

10 Favorite Frugal Recipes of 2010

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I noticed that many of the blogs that I visit regularly are having Favorites of 2010 Posts, and I wanted to join in on the fun So, here are my 10 favorite recipes from the Frugal Recipes blog for 2010:

1. Roasted Potatoes
2. Potatoes with Cheese and Parsley
3. Potatoes with Sour Cream and Chives
4. Pumpkin Butterscotch Chip Cookies posted by Sheila Buck
5. Hot Mulled Cider
6. Honey Butter
7. Our Favorite Cheesecake
8. Stuffed Shells
9. Lunch Sack Ideas: Berry Cups
10. Pepperoni Sandwiches

There you have it. My favorites.

Happy New Year!

Shannon

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Favorite Frugal Recipes Blog Articles from 2010

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2010 saw many changes here at the Frugal Recipes blog. One such change was the addition of informational articles for my readers to enjoy and learn from.  The Frugal Recipes feature writer, Sheila Buck, and I worked hard to get these articles out to you. This is a list of my 10 favorite articles, in no particular order:

1. Canned Food Storage System by Shannon L. Buck
2. Feature Article: What is Juicing? by Sheila Buck
3. Feature Article: What is a Vegetarian Article and is it Healthy? by Sheila Buck
4. Feature Article: What is a Vegan Diet and is it Really Healthy? by Sheila Buck
5. Homemade Food Gifts: Homemade Baked Goods by Shannon L. Buck
6. Make and Freeze Your Own Honey Butter by Shannon L. Buck
7. A Composting System for Frugal Eating by Shannon L. Buck
8. Food Profile: Kiwi by Shannon L. Buck
9. Food Profile: The Health Benefits of the Watermelon by Sheila Buck
10. Food Profile: The Health Benefits of the Banana by Sheila Buck

 

Happy New Year!

Shannon

 

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