Here are the perfect cookies for any occasion! These super soft and moist M&M cookies are easy to turn into a fun treat for the kids lunch boxes, use pink M&M’s for Valentine’s Day, Red and Green M & M’s for a Christmas cookie exchange or whatever event you may be baking for. Seriously the options are limitless!
When I started my blog up I had a vision…a vision to not only share tips for coupons, but also sharing frugal living tips! Chicken broth is something I have found to be way too expensive! Especially when it is SO easy to make. Here is my recipe for Homemade Chicken Stock. This recipe will make about 8 cups of stock for you to store in your refrigerator to use within the next 7 days or freeze it for later use!
Homemade Chicken Stock
- 1 onion, rough cut (quartered is fine)
- 3 stocks of celery (cut into 3rds)
- 3 carrots, rough cut (cut into 3rds)
- 6-8 cups of water
- 1 chicken carcass
- 3-4 cloves garlic
- Salt and Pepper
- Take the carcass of a chicken, bones, skin and all..and place in a large stock pot. Fill pot with water until the carcass is completely submerged.
- Add carrots, celery, onions, and garlic. Bring to a boil. Then turn down to low and let simmer for at least 5-6 hours (you can let this actually simmer for up to 10 hours!!!).
- Make sure to stir every so often (about once an hour) and if you see a foamy build up of fat…go ahead and remove it with a spoon.
- Using a fine slotted strainer or a cheese clothe, pour contents of the pot into a bowl…straining out all the large veggies, bones and even extra meat that falls off the bones.
- Ladle broth into jars or freezer containers and refrigerate (good for up to 6 days) (or freeze and keep for up to 6 months).
Your final results will be chicken broth for less than $0.10 a jar and much much much yummier and healthier!!! Enjoy!!!
Being a Washingtonian for more than half my life, I have found several fun, creative ways to use apples. One of my families favorites is Bite Size Mini Apple Pies. Not only are they absolutely delicious, they are super fun and easy to make. My kids love that they can help me make them and that they come out of the oven already portioned and ready to eat. These adorable Bite Size Apple Pies also make fabulous desserts for house parties and guests.
- Pie Crust (homemade or pre-made store bought)
- 8 Granny Smith Apples
- 2 TBSP Lemon juice (or ¼ of a lemon's juice)
- ¼ cup flour
- 1 cup granulated white sugar
- ½ cup brown sugar
- 4 tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup butter, cubed/cut
- Peel, core and cut apples. Sprinkle lemon juice over apple pieces to prevent browning.
- In a bowl mix cinnamon, both sugars, flour and nutmeg together. Add mixed dry ingredients to diced apples and mix well. Make sure all apple pieces have an even coating.
- Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
- I used a wide mouth mason jar to make the perfect size circles for cupcake pans.
- Place crust circles into the cupcake pan. Be careful as to not rip the crust. You DO NOT need to grease the pan or put in a liner.
- Fill each pie crust with the apple mixture.
- Put a sliver (or cube) of butter on each apple pie.
- Using the second pie crust, make another round of circles for the tops of the mini apple pies. You can also cut strips if you would rather make a lattice for the topping.
- Put in the oven for 20 minutes or until golden brown at 350 degrees Fahrenheit.
These apple pies are so easy to make and always turn out delicious! Please feel free to come back and share your experiences with this recipe! Enjoy
I grew up loving Apple Butter on my toast. I had no idea at the time that Apple Butter is not in fact butter. I recently decided to make my childhood favorite topping and was amazing by how easy it is to make. Not only is it seriously super easy to make it is incredibly delicious! I made up a piece of toast and spread my apple butter and nearly melted to the ground as the flavors indulged my senses.
This has to be one of the easiest recipes to make, so delicious and way HEALTHIER than putting actual butter on your toast!
- 2 lbs apples (I used Granny Smith)
- ½ cup apple cider vinegar
- ¼ cup honey
- 1 cup packed brown sugar
- 1 Tablespoon Pumpkin Pie Spice (or 1 TBSP Cinnamon, ¼ tsp ground cloves and ¼ tsp All Spice)
- Cut apples into pieces. Leave core and peel in tact. Remove any loose seeds.
- Place all ingredients in the crockpot and mix together.
- Set crockpot on low for 10 hours. Stir periodically if you can. (It won't hurt it to cook overnight while you are sleeping).
- Take mixture out of the crockpot and press it through a fine mesh strainer with a spoon. Discard the part that cannot press through. If you want your apple butter a little thicker you can return it to the crockpot with the lid off for another 2 hours on low. It will continue to thicken and darken in color the longer it cooks.
Please try out this recipe and come back and share your thoughts! Enjoy
Dinner time can be one of the most difficult and tedious times of the day for me. I am usually trying to balance what seems like 500 things all at once. That is why finding a fun, easy – kid friendly dinner option is so important. Sometimes the kids just want to help, I need a break and let’s face it as little clean up as needed is always necessary!
Tortilla Pizza’s are the perfect solution! They are super easy for the kids to make themselves. They require very little prep, there is very minimum clean up required and the kids have so much fun making them! I also LOVE that they are so cheap to make and I almost ALWAYS have all of the ingredients in my house!
- 3-4 Flour Tortillas
- 1 cup shredded mozzarella cheese
- ¾ cup spaghetti sauce (any brand, any flavor)
- toppings (pepperoni, salami, ham, pineapple, olives, veggies...whatever you want and have on hand!)
- Preheat oven to 425 degrees Fahrenheit
- Take a fork and poke holes throughout tortilla. This will allow it to be more crispy without burning or becoming soggy in the middle.
- Take about one tablespoon of tomato sauce and spread all over.
- Sprinkle cheese as desired. (About ¼ cup)
- Add your favorite toppings.
- Cook in oven or toaster oven for about 10 minutes. (Until cheese is fully melted and edges look crispy).
Yum! I love the smell of Autumn and all the yummy goodies that go with it! One of my favorites is Pumpkin Pie Spice. I find myself cooking tons of recipes with Pumpkin that require Pumpkin Pie Spice. I didn’t want to spend an arm and a leg constantly buying it, so I discovered and awesome recipe to make my own. The best part is it tastes AMAZING!
Stay tuned for several amazing Pumpkin recipes…coming soon!!!
- ¼ cup ground cinnamon
- 2 Tablespoons ground ginger
- 2 teaspoons ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- Mix all ingredients together well. Store in an air tight container for up to 6 months!
Pick which one you want to PIN FOR LATER! Enjoy
This recipe is so quick and easy. Even better you can double, triple or quadruple this recipe based on how much you need. You can also substitute shortening/butter for coconut oil or all purpose flour for gluten free or rice flour!
Make this recipe as needed or in bulk and store in an air tight container in a cool place (or refrigerator) for up to 2 weeks! Stay tuned because coming soon I will be posting several of my favorite Bisquick recipes.
- 6 cups all purpose flour
- 3 tablespoons baking powder
- 1½ tsp salt
- 1 cup butter, margarine or coconut oil
- Blend the baking powder, salt and flours in large bowl. Using mixer or pastry blender, cut butter into flour mixture until crumbly mixture occurs. It will resemble coarse cornmeal (see pic).
- Store tightly covered in fridge or freezer.
- Makes 2 - 8 cups of baking mix.
Zuppa Tuscana soup from the Olive Garden is my absolute favorite soup in the world. However, packing up my family of 6 every time I am craving it, is just not feasible. Thank goodness I have discovered this amazing copycat recipe. Not only is this soup everything I hoped for but it is even better! I love that I can add extra Kale and Potatoes to make it a bit more hardy. Add some freshly grated Parmesan cheese and this soup is simply divine!
- 1 pound Italian sausage
- ½ teaspoon red pepper flakes
- 1 large white onion, diced
- 3 large Russet potatoes, peeled and chopped
- 4 slices bacon chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups Water
- 1 cup Heavy cream (I use 2% for less fat)
- 3 cups Kale, washed and roughly chopped
- Salt and pepper, to taste
- Parmigiana Cheese
- In a medium skillet, saute the Italian sausage with the red pepper flakes. (If you want your soup to be more spicy use “hot” Italian Sausage and add 1½ tsp of red pepper flakes)
- In a large pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender (about 5 minutes).
- Add the chicken broth and water and bring to a boil.
- Add the potatoes and cook until soft, about 10 minutes.
- Add in the heavy cream and sausage and cook until the soup is heated.
- Stir in the chopped kale. Season with salt and pepper. Serve hot.
- Grate some fresh parmigiana cheese atop and enjoy :)
Cabbage and Kielbasa Soup - another one of our favorite soup recipes! My kids and family all beg for this soup. Even if you are not a huge cabbage fan this soup really takes on the rich deep flavor of the delicious Kielbasa Sausage. It is such a fabulous soup for a cool Fall day.
- 1 1/2 cup diced Kielbasa
- 1 head of cabbage chopped
- 3 cans of Chicken broth (or 2 cubes chicken bouillon)
- 2 cups of water
- 2-3 tbsp Butter
- Salt and Pepper
- 1 finely chopped onion
- 1 clove diced garlic
Drizzle 2 tbsp Olive Oil in a saute pan (and 1/2 tbsp of butter if desired). Saute diced onion for about 2 minutes until about half way cooked, then add chopped Kielbasa and minced/diced garlic. (You don’t want to add the garlic until after the onion is mostly cooked or it will burn or over cook and taste bitter). Salt and pepper.
In a separate pot drizzle olive oil, add chopped cabbage and drizzle with a little more olive oil (or use about 1 tbsp butter…I think the butter brings out a better flavor). Saute for about 3 minutes, making sure to stir constantly as to not burn the cabbage. Salt and pepper.
Now add 1 can of Chicken broth and let cabbage saute for another 5 minutes or so (until fully cooked down). Stir in Kielbasa and onion mixture.
Add the remaining chicken broth and water. Bring to a boil. Again salt and pepper if needed. Bring to a boil. Let simmer for approximately 10-20 minutes (the longer it simmers the more the flavors will merge and create a more delicious flavor)!
Beef Stew is definitely one of my families favorite dinners. As soon as we feel that first cool Fall day I usually hear several requests for Beef Stew for dinner. Ok I am lying I even make Beef Stew on hot summer days. Since this is such a major hit and is so simple to make I thought it would be a fantastic recipe to share with y’all! I promise if you follow these easy steps you really cannot mess this recipe up. Enjoy
- 1-2 lbs stewing beef, cut into cubes.
- 5-6 white potatoes (I actually prefer sweet potatoes instead)
- 2-3 carrots, chopped
- 1 small onion, chopped
- 2-3 celery stalks, chopped
- 1 cup corn (frozen or canned)
- 2 cans beef broth
- 1 can Italian tomatoes
- 1 cup water
- 2 tbsp soy sauce
- 1 tsp Tabasco sauce
- 1 tsp Worcestershire sauce
- 2 tbsp butter or olive oil
- 2 cloves garlic, minced
- Kosher salt and pepper
- Cut beef into 1 inch cubes. Saute beef, onions and garlic in 2 tbsp of butter. Salt and pepper lightly. Once meat has browned add about ¼ cup beef broth to pan, along with carrots, potatoes and celery. Cook for about 3-5 minutes (just until about half way cooked)
- Meanwhile, pour remaining beef broth, Italian tomatoes, Tabasco, Worcestershire and soy sauce into the crock pot. Add meat and veggies to crock pot.
- Let cook in crock pot on high for at least 3 hours. The longer it cooks the better it tastes.
- Add frozen corn about 30 minutes before eating. At this time add more seasonings inf needed to taste (Tabasco, Worcestershire, salt and pepper)