This was brought to my attention the other day, and of course like every other skeptic, the thought of saving hundreds off of my grocery bill sounded to good to be true. So here is my challenge, Im going to try this, and its more of a long term thing to see large amounts of savings, but im in for it. SO I will track my progress on here, anyone else who is interested in taking the challenge may do so as well, I encourage it, what can it hurt right? Check out the website....
www.pinchingyourpennies.com
Save your coupons from the sunday paper etc, this site will give you great resources on how to begin saving.
Wednesday, May 21, 2008
Monday, May 12, 2008
Wintery White Clusters
1 cup vanilla baking chips
9 cups corn chex
2 cups salted peanuts
2 cups small pretzels
2 cups small marshmellows
1 pkg (20 oz) vanilla flavored candy coating
Put vanilla chips in freezer. Mix cereal, pretzels and marshmellows. Set aside. Melt candy coating in microwave 1 minute then mix, then add another minute. Mix candy coating w/ chex mix until evenly coated. Then add vanilla baking chips. Store in airtight container in fridge.
9 cups corn chex
2 cups salted peanuts
2 cups small pretzels
2 cups small marshmellows
1 pkg (20 oz) vanilla flavored candy coating
Put vanilla chips in freezer. Mix cereal, pretzels and marshmellows. Set aside. Melt candy coating in microwave 1 minute then mix, then add another minute. Mix candy coating w/ chex mix until evenly coated. Then add vanilla baking chips. Store in airtight container in fridge.
Snickers Salad (caramel apple salad)
1 large tub of cool whip
1 large package of vanilla instant pudding
1 cup of milk (for the pudding)
1 bag of fun size snickers or 3 super size snickers, cut into small chunks
3 green apples, cut into small chunks
3 red apples, cut into small chunks
In a large bowl, mix up the pudding and then combine it with the cool whip. Add the snickers and then the apples. Note: cut the apples after you have mixed the other ingredients so that they aren't brown when you add them.
1 large package of vanilla instant pudding
1 cup of milk (for the pudding)
1 bag of fun size snickers or 3 super size snickers, cut into small chunks
3 green apples, cut into small chunks
3 red apples, cut into small chunks
In a large bowl, mix up the pudding and then combine it with the cool whip. Add the snickers and then the apples. Note: cut the apples after you have mixed the other ingredients so that they aren't brown when you add them.
Raspberry Pretzel Salad
Combine: (mix well)
3 cups crushed pretzels
1 cup sugar
1 cup melted butter
Bake at 350 degrees for 10 minutes. Cool to room temp.
Combine: (beat until smooth)
9 oz whipped topping
3 tbsp sugar
8 oz cream cheese
Spread over cool pretzels. Dissolve 2 packages of 3 oz raspberry jello in 2 cups boiling water. Stir in 2 10-oz packages of frozen raspberries. Chill until partially set. Spoon over cream cheese layer.
3 cups crushed pretzels
1 cup sugar
1 cup melted butter
Bake at 350 degrees for 10 minutes. Cool to room temp.
Combine: (beat until smooth)
9 oz whipped topping
3 tbsp sugar
8 oz cream cheese
Spread over cool pretzels. Dissolve 2 packages of 3 oz raspberry jello in 2 cups boiling water. Stir in 2 10-oz packages of frozen raspberries. Chill until partially set. Spoon over cream cheese layer.
Cookie Salad
Double the recipe.
Cool whip 8 oz
1 small package of french vanilla pudding
1 cup buttermilk
1 can mandarin oranges
1 can crushed pineapple
package of fudge strip cookies, crushed
Mix the pudding and buttermilk, and then add all the other ingredients. Keep refrigerated.
Cool whip 8 oz
1 small package of french vanilla pudding
1 cup buttermilk
1 can mandarin oranges
1 can crushed pineapple
package of fudge strip cookies, crushed
Mix the pudding and buttermilk, and then add all the other ingredients. Keep refrigerated.
Zesty Pasta Salad
Broccoli
Black Olives
Cauliflower
Carrots
Pepperoni
Green Onion (one)
Cucumber
1 can diced tomato w/ basil and garlic
Rotini Pasta
Zesty Italian Dressing
Prepare pasta as directed. Chop veggies to desired size. Cool pasta and add everything else. Best if you refrigerate for an hour. I like to sprinkle w/ Parmesan Cheese. Keeps for up to 5 days in the fridge.
Black Olives
Cauliflower
Carrots
Pepperoni
Green Onion (one)
Cucumber
1 can diced tomato w/ basil and garlic
Rotini Pasta
Zesty Italian Dressing
Prepare pasta as directed. Chop veggies to desired size. Cool pasta and add everything else. Best if you refrigerate for an hour. I like to sprinkle w/ Parmesan Cheese. Keeps for up to 5 days in the fridge.
Oven-Fried Zucchini Sticks
1/2 cup Italian bread crumbs
2 tbsp freshly grated or canned Parmesan cheese
1/4 tsp garlic powder
3 medium zucchini
1/2 cup water or milk
1 cup fat free or low fat spaghetti sauce or ranch dressing
Preheat oven to 450 degrees. Spray a cookie sheet with cooking spray. Place bread crumbs, cheese, and garlic powder in a zip-lock bag. Shake well to combine and set aside. Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. Fill a saucer with water or milk. Dip each zucchini stick into water or milk and drop into the bag or crumb mixture. Shake until coated on all sides and place on the coated cookie sheet. Repeat with rest of the sticks. Bake for 10-15 minutes or until brown and tender. Serve with warm spaghetti sauce or ranch dressing.
2 tbsp freshly grated or canned Parmesan cheese
1/4 tsp garlic powder
3 medium zucchini
1/2 cup water or milk
1 cup fat free or low fat spaghetti sauce or ranch dressing
Preheat oven to 450 degrees. Spray a cookie sheet with cooking spray. Place bread crumbs, cheese, and garlic powder in a zip-lock bag. Shake well to combine and set aside. Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. Fill a saucer with water or milk. Dip each zucchini stick into water or milk and drop into the bag or crumb mixture. Shake until coated on all sides and place on the coated cookie sheet. Repeat with rest of the sticks. Bake for 10-15 minutes or until brown and tender. Serve with warm spaghetti sauce or ranch dressing.
Homemade Diaper Wipes
#9 (10 cups) Rubbermaid Round Canister
Large Roll Bounty Paper Towels
2 1/2 tbsp baby magic baby bath
2 1/4 cups water
Using a sharp knife cut paper towel roll in half and remove cardboard roll from center leaving a hollow center. The other half should be stored for future use. Place the roll in the round plastic container.
Combine the water and baby magic in a measuring cup and stir well. Gradually pour the soap mixture over the roll, cover and allow to sit for 5 minutes. Turn canister upside down and leave alone for 15 minutes to allow for even absorption of the mixture.
This isn't just for families with babies. You may want to make up several to store in bathrooms, car, camper, and other places where a quick hand cleaner or face cleanser is needed. It's great for removing make-up and work great in your camping/survival gear.
Large Roll Bounty Paper Towels
2 1/2 tbsp baby magic baby bath
2 1/4 cups water
Using a sharp knife cut paper towel roll in half and remove cardboard roll from center leaving a hollow center. The other half should be stored for future use. Place the roll in the round plastic container.
Combine the water and baby magic in a measuring cup and stir well. Gradually pour the soap mixture over the roll, cover and allow to sit for 5 minutes. Turn canister upside down and leave alone for 15 minutes to allow for even absorption of the mixture.
This isn't just for families with babies. You may want to make up several to store in bathrooms, car, camper, and other places where a quick hand cleaner or face cleanser is needed. It's great for removing make-up and work great in your camping/survival gear.
Chicken Firecrackers!
2 cups chicken, cooked, diced
1 1/2 cup diced celery
1 tbsp onion, diced
1/2 cup mayonnaise
1 tsp salt
1/8 tsp pepper
1/4 lb cheddar cheese, grated
1/4 cup toasted slivered almonds, optional
8 hard rolls, or French rolls
Combine all ingredients except rolls. Scoop out center of rolls and fill with chicken mixture. Put top back on rolls. Wrap each roll with foil. Twist ends to resemble firecrackers. YOU CAN FREEZE THESE. If frozen thaw partially (not all the way or the rolls will become soggy). To serve grill till heated or bake at 325 degrees for 30 minutes.
1 1/2 cup diced celery
1 tbsp onion, diced
1/2 cup mayonnaise
1 tsp salt
1/8 tsp pepper
1/4 lb cheddar cheese, grated
1/4 cup toasted slivered almonds, optional
8 hard rolls, or French rolls
Combine all ingredients except rolls. Scoop out center of rolls and fill with chicken mixture. Put top back on rolls. Wrap each roll with foil. Twist ends to resemble firecrackers. YOU CAN FREEZE THESE. If frozen thaw partially (not all the way or the rolls will become soggy). To serve grill till heated or bake at 325 degrees for 30 minutes.
Dog Gones
1 lb hot dogs, cut in pieces
3/4 lb cheddar cheese, cubed
3 eggs, hard boiled
3 tbsp onions, chopped
3 tbsp mayonnaise
1 tbsp ketchup
8-10 hot dog buns
Mix all ingredients except for buns. Put mixture in buns and wrap individually in foil. YOU CAN FREEZE THESE. If frozen thaw partially before cooking. Bake at 400 degrees for 15 minutes, or until cheese is melted.
3/4 lb cheddar cheese, cubed
3 eggs, hard boiled
3 tbsp onions, chopped
3 tbsp mayonnaise
1 tbsp ketchup
8-10 hot dog buns
Mix all ingredients except for buns. Put mixture in buns and wrap individually in foil. YOU CAN FREEZE THESE. If frozen thaw partially before cooking. Bake at 400 degrees for 15 minutes, or until cheese is melted.
Impossible Ham and Cheese
3 cups ham, cubed
2 cups shredded cheese
2/3 cup green onions, chopped
1 1/2 cup bisquick mix
6 eggs
3 cups milk
salt and pepper
Put first three ingredients in the bottom of the pan. Mix the remaining ingredients briskly and thoroughly. Pour into pan. FREEZE (if you want to) Thaw and bake at 400 degrees for 40 minutes. This is an easy and delicious quiche.
*I usually make this and then split it in half and freeze half. Half feeds my family of 5 (3 children, two adults).
2 cups shredded cheese
2/3 cup green onions, chopped
1 1/2 cup bisquick mix
6 eggs
3 cups milk
salt and pepper
Put first three ingredients in the bottom of the pan. Mix the remaining ingredients briskly and thoroughly. Pour into pan. FREEZE (if you want to) Thaw and bake at 400 degrees for 40 minutes. This is an easy and delicious quiche.
*I usually make this and then split it in half and freeze half. Half feeds my family of 5 (3 children, two adults).
Sour Cream Oven-Crisp Chicken
2 cups sour cream
2 tsp paprika
1/4 tsp salt
1/4 cup lemon juice
1 tsp garlic salt
1/8 tsp pepper
4 tsp Worchestershire sauce
2 tsp celery
3 lbs chicken
1/4 cup butter, melted
3 cups Rice Krispies, crushed
Combine first 8 ingredients. Dip chicken pieces into mixture and roll in crushed rice krispies. Place in pan and drizzle with melted butter (w/out butter is you like it crispier). YOU CAN FREEZE THIS MEAL or Bake at 350 degrees for 1 hour or until chicken is tender and browned. (If frozen thaw before baking, usually 48 hours in fridge).
2 tsp paprika
1/4 tsp salt
1/4 cup lemon juice
1 tsp garlic salt
1/8 tsp pepper
4 tsp Worchestershire sauce
2 tsp celery
3 lbs chicken
1/4 cup butter, melted
3 cups Rice Krispies, crushed
Combine first 8 ingredients. Dip chicken pieces into mixture and roll in crushed rice krispies. Place in pan and drizzle with melted butter (w/out butter is you like it crispier). YOU CAN FREEZE THIS MEAL or Bake at 350 degrees for 1 hour or until chicken is tender and browned. (If frozen thaw before baking, usually 48 hours in fridge).
Chicken Pillows
3 boneless-skinless chicken breasts or 1pkg raw chicken tenders
8 oz cream cheese (room temp)
2 large packages of refrigerated crescent rolls
1 bag chicken flavored stuffing mix
4 mushrooms finely diced
Boil chicken until fully cooked. Dice chicken into small pieces. Mix chicken w/ cream cheese and mushrooms. Open crescent rolls package. Spread out each crescent roll. Place a spoonful of chicken mixture at the big part of the triangle. Roll crescent up and seal edges. Dip the crescent in melted butter. Roll in the dry stuffing mix. Bake at 375 degrees for 15-20 minutes (While the crescents are baking, flip them over after 10 minutes).
8 oz cream cheese (room temp)
2 large packages of refrigerated crescent rolls
1 bag chicken flavored stuffing mix
4 mushrooms finely diced
Boil chicken until fully cooked. Dice chicken into small pieces. Mix chicken w/ cream cheese and mushrooms. Open crescent rolls package. Spread out each crescent roll. Place a spoonful of chicken mixture at the big part of the triangle. Roll crescent up and seal edges. Dip the crescent in melted butter. Roll in the dry stuffing mix. Bake at 375 degrees for 15-20 minutes (While the crescents are baking, flip them over after 10 minutes).
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