Tuesday, June 10, 2014


 Here's another cookie recipe that doesn't require special or expensive ingredients. Yum!


1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°F. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately. Makes 2 dozen.

Monday, June 9, 2014

Menu Plan Monday, June 9th


Pizza, salad
Tater Tot Casserole (external link)
Cajun Chicken Alfredo (external link)
Chicken Mushroom Casserole (external link), replacing wine with chicken broth


Crockpot Cheese Steak, recipe coming soon
Grilled cheese


Sausage Casserole, recipe coming soon

Wednesday, June 4, 2014

Oven Fried Catfish

With three avid fishermen (fisherpersons?) in the house we are never short on fish. Here's a fun, healthy way to "fry" up some catfish.

Oven-Fried Catfish

1 cup yellow cornmeal
1/2 cup flour
2 teaspoons salt
2 teaspoons cayenne pepper
4 6 oz catfish, tilapia, or haddock fillets, thawed in frozen
2 tablespoons oil

Combine dry ingredients; coat fish on both sides with cornmeal mixture. Spread oil over baking sheet; place fish on baking sheet, leaving plenty of room between pieces. Bake at 400 degrees for 20 to 25 minutes. Serves 4.

NOTE: This recipe will cover A LOT more than four fillets.

Restaurant Style Salsa

Where has this recipe been all my life! This salsa tastes just like the salsa at my favorite Mexican restaurant. Love it!

I found this recipe on Give Me Some Oven and tweaked it slightly.

Restaurant Style Salsa

2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
3 cloves garlic, peeled
1 bunch (about 2 cups loosely-packed) fresh cilantro
1/4 cup diced white onion
1 jalapeno, stem removed (and seeded, if you want less heat)
1 tsp. ground cumin
1 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper

Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed. 

Serve immediately, or refrigerate in a sealed container for up to 3 days. Makes about 4 cups.

(Optional modifications: If you're worried about the salsa being too spicy, just add in half of a (seeded) jalapeno to start, and then see if you want to add more. If you want more heat, add in the entire jalapeno with seeds, or even add in two jalapenos.)

Price Break Down

tomatoes $.98 x 2 = $1.96
garlic (I had this already)
jalapeno $.13
cilantro $.41
onion $.14
bag of tortilla chips = $1.98

TOTAL = $4.62 with salsa left over for another snack or to use in a recipe

Tuesday, June 3, 2014

Stuffed Shells

Another meatless dish where you don't miss the meat.

Stuffed Shells

12 oz package jumbo pasta shells, cooked according to directions on package
15 oz container ricotta cheese OR 16 oz container of low fat cottage cheese
8 oz package shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg, beaten
10 oz package frozen, chopped spinach, thawed and drained
1/2 teaspoon of onion powder
1/4 teaspoon nutmeg
28 oz jar of spaghetti sauce

In a large bowl, stir together ricotta, 1/2 package of mozzarella, Parmesan, egg, spinach and seasonings. Spoon into cooked pasta shells. Place stuffed shells opening down into a greased 13 x 9 inch pan. Pour sauce over shells. Bake in a 350 preheated oven for 40 minutes. Sprinkle remaining mozzarella on shells and continue baking for 5 minutes or until cheese is melted. Serves 6.

Price Break Down:

These prices are from Walmart on 6/2/2014 in Ohio.

Shells = $1.58
Spinach = $1.58, used half of the package= $.76
Mozzarella = $2.64
Cottage Cheese = $1.98
Spaghetti Sauce = $1.00
Parmesan = $.27
Egg = $.13

TOTAL = $8.36

Monday, June 2, 2014

Menu Plan Monday: June 2, 2014

Some of the recipe links go to external websites.

Lunches (served with fruit)

Ham and Cheese Ranch Pasta Salad
Chicken Noodles Soup
Grilled Cheese


Restaurant Style Salsa with Chips
Pizza Pretzel Nibblers (recipe coming soon)
Mmm Better Brownies
Almond Coffee Cake (recipe coming soon)


Cheesy Ground Beef Casserole, Corn on the Cob
Oven Fried Chicken Chimichangas, Mexican Salad (recipe coming soon)
Potato, Ham and Cheddar Soup, Parmesan Bread Sticks (recipes coming soon)
Oven Fried Catfish, Cripsy Oven Fries
Stuffed Shells, salad and Texas toast

Saturday, May 31, 2014

Navajo Tacos, super cheap and delicious!

You won't miss the meat in this yummy Tex-Mex dish. Keep a can of refried beans (usually priced around $.99) in yiur cabinet to make this recipe when the groceries are low and pay day isn't for a few days.

Fry Bread
2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
Oil for frying

Heat oil to 350 in a large skillet. In a large bowl mix flour, baking powder and salt. Add mik and stir to form a soft dough. Turn dough out onto a floured surface ans knead a feq time. Dough should still be soft, but easir to work with.

Divide dough into 6 parts. Flatten on part into a circle (about 4 or 5 inches) and place in hot oil. Fry for about 1 minute or until bottom is golden and then flip the bread to brown the other side. When other side is brown, carefully remove from oil (I like to use tongs) and place on paper towels to drain. Repeat with other dough pieces.

1 can of refried beans, heated
Shredded cheddar cheese
sour cream
Taco sauce or salsa
Tomatoes, chopped
Lettuce, chopped

Top your fry bread as desired and enjoy!


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