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recipes

Make Your Own Bagels in the Bread Machine

by BlondieWrites on August 27, 2010

Make Your Own Bagels in the Bread Machine

2 cups Flour
1 tablespoon Sugar
1 teaspoon Salt
3/4 cup Warm Water
1 1/2 teaspoons Active Dry Yeast

Place ingredients in your bread machine, making sure to place wet ingredients on the bottom and dry ingredients on the top, reserving the yeast for last. Select dough or manual cycle.

When cycle is finished, remove the dough from the machine and roll into 6 snakes, each about 10 inches long. Press the ends tightly together to form a doughnut shape. Bring a large pot of water to a boil. Place bagels in the boiling water for 2 minutes. (The longer they boil the chewier they are.)

Remove from the water and place on a lightly greased cookie sheet. Bake at 350° for 20 minutes until golden in color. Try: half all-purpose and half whole wheat flour.

Add a teaspoon of cinnamon, 1/4 cup of raisins and an extra tablespoon of sugar for Cinnamon Raisin Bagels.

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Crock Pot Apricot Nut Bread Recipe

by BlondieWrites on August 27, 2010

Crock Pot Apricot Nut Bread Recipe

3/4 Cup dried apricots
1 Cup flour
2 Teaspoons baking powder
1/4 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup sugar
3/4 Cup milk
1 egg, slightly beaten
1 Tablespoon grated orange peel
1 Tablespoon vegetable oil
1/2 Cup whole wheat flour
1 Cup coarsely-chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 tablespoon flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together.

Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir in the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well-greased, floured baking unit.

Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on HIGH for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Do not lift the lid while baking this bread.

4 to 6 servings

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Free Recipe Book – Diabetes Dessert Recipes

by BlondieWrites on August 27, 2010

Free Recipe Book – Diabetes Dessert Recipes

Get your Desserts for Diabetics Mini Cookbook Now.

http://lm.logicalmedia.com/z/19458/CD2855/

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Black Bean and Corn Quesadillas Recipe – Frugal Recipes

by BlondieWrites on August 15, 2010

Black Bean and Corn Quesadillas Recipe – Frugal Recipes

INGREDIENTS

* 2 teaspoons olive oil

* 3 tablespoons finely chopped onion

* 1 (15.5 ounce) can black beans, drained and rinsed

* 1 (10 ounce) can whole kernel corn, drained

* 1 tablespoon brown sugar

* 1/4 cup salsa

* 1/4 teaspoon red pepper flakes

* 2 tablespoons butter, divided

* 8 (8 inch) flour tortillas

* 1 1/2 cups shredded Monterey Jack cheese, divided

DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

** NOTE: You can add a little ground chuck to this recipe if you wish to have meat with the meal, but leaving the meat out is what helps make this a frugal recipe.

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Vegetarian Chili Recipe

by BlondieWrites on August 15, 2010

Vegetarian Chili Recipe

Chili is a great vegetarian meal as true chili connoisseurs believe that a good chili recipe shouldn’t contain any meat at all. Original chili recipes like that made in the Old West on the chuck wagons contained beans, tomatoes, and a lot of spices that made it more than delicious and a very filling meal for hungry cowboys.

Vegetarian Chili Recipe #1

INGREDIENTS
* 1 tablespoon olive oil
* 1/2 medium onion, chopped
* 2 bay leaves
* 1 teaspoon ground cumin
* 2 tablespoons dried oregano
* 1 tablespoon salt
* 2 stalks celery, chopped
* 2 green bell peppers, chopped
* 2 jalapeno peppers, chopped
* 3 cloves garlic, chopped
* 2 (4 ounce) cans chopped green chile peppers, drained
* 2 (12 ounce) packages vegetarian burger crumbles
* 3 (28 ounce) cans whole peeled tomatoes, crushed
* 1/4 cup chili powder
* 1 tablespoon ground black pepper
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can garbanzo beans, drained
* 1 (15 ounce) can black beans
* 1 (15 ounce) can whole kernel corn

DIRECTIONS
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

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Vegetarian Chili Recipe #2

INGREDIENTS
* 1 large can whole tomatoes or 12 fresh tomatoes peeled and quartered
* 1 can diced tomatoes
* 1 can kidney beans
* 2 cans chili hot beans
* 4 large jalapeno peppers minced
* 2 cans tomato sauce
* 2 cans tomato paste
* 1 large onion chopped
* 4 tablespoons chili powder
* 2 tablespoons red pepper
* 3 tablespoons garlic salt

DIRECTIONS
Place all ingredients into a large pot and simmer for 2-3 hours stirring frequently so that it doesn’t stick to the bottom of the pan.

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Free Ebook for Quick and Easy Work Week Recipes

by BlondieWrites on July 13, 2010

Free Ebook for Quick and Easy Work Week Recipes

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Frugal Recipes – Alfredo Spaghetti Squash

by BlondieWrites on July 11, 2010

Frugal Recipes – Alfredo Spaghetti Squash

1 medium spaghetti squash, cooked and separated into strands
1 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine everything except the squash in a saucepan and cook at medium heat while whisking. Continue to do this until smooth and creamy. The constant whisking prevents it from scalding and burning. Add the spaghetti squash strands to the sauce and stir until well coated in sauce. Remove from heat and serve with bread and salad, baby spinach goes well with this dish. You can substitute reduced fat sour cream and low fat cheese to accommodate your diet choices and still get the same great results.

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