FInd my Couponing, Shopping and Living page on Facebook where I post all the deals and coupon matchups that I find in ourlocal small town.
Thursday, November 29, 2012
Printing Money
FInd my Couponing, Shopping and Living page on Facebook where I post all the deals and coupon matchups that I find in ourlocal small town.
Tuesday, November 27, 2012
The best FREE photo shoot ever!!!
See, even being frugal in my picture taking and to me I think they all turned out great!!!
Saturday, November 17, 2012
bacon Stuffing........submitted by Tricia Stone
1 pound bacon, cut crosswise into 1/4-inch strips
6 medium yellow or Spanish onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried white bread cubes
1 cup chicken broth
3 large eggs, lightly beaten
Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes.
Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.
Use as a stuffing or spoon into a greased baking dish. (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or broth to stuffing before spooning stuffing into dish.)
Bake at 350°F (175°C) until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
6 medium yellow or Spanish onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried white bread cubes
1 cup chicken broth
3 large eggs, lightly beaten
Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes.
Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.
Use as a stuffing or spoon into a greased baking dish. (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or broth to stuffing before spooning stuffing into dish.)
Bake at 350°F (175°C) until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
How to......make frugal buttermilk
I know with ALL the baking that will soon be going on sometomes we find that one thing that we need and dont want to run to the store and buy it...besides why buy when we can make thats my motto. So here I will share with you in case you find yourself in a rut and need butter milk...
Ingredients:
•Milk (just under one cup)
•1 Tablespoon white vinegar or lemon juice
...
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Have heavy cream in the fridge? If so, you have everything you need to make real buttermilk:
Ingredients:
•Milk (just under one cup)
•1 Tablespoon white vinegar or lemon juice
...
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Have heavy cream in the fridge? If so, you have everything you need to make real buttermilk:
Yummy Potatoes.....By Verlene Anderson
Yummy Potatoes - from Gail Marcie Curtis
6 medium potatoes
1 cup sour cream
1 can cream of chicken soup
...
6 medium potatoes
1 cup sour cream
1 can cream of chicken soup
...
1/4 cup melted butter
1/3 cup chopped green onions
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup butter
Boil potatoes in their jackets until firm; cool; peel and grate into a greasted 13x9 pan. Sprinkle salt over potatoes. Mix next ingredients and spread over potatoes. Mix cornflakes and butter and sprinkle over mixture. Bake for 45 minutes to an hour. 450 per serving.
You can substitute frozen hash browns. This is good made the day before.
1/3 cup chopped green onions
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup butter
Boil potatoes in their jackets until firm; cool; peel and grate into a greasted 13x9 pan. Sprinkle salt over potatoes. Mix next ingredients and spread over potatoes. Mix cornflakes and butter and sprinkle over mixture. Bake for 45 minutes to an hour. 450 per serving.
You can substitute frozen hash browns. This is good made the day before.
Pineapple Frosting...... by Lesley Talley
PINEAPPLE FROSTING
1/2 Cup butter, softened
2 cups powdered sugar
...
1/2 Cup butter, softened
2 cups powdered sugar
...
1/4 cup pureed pineapple (pureed mine in my bullet blender)
1/2 tea. vanilla extract
Beat butter and powdered sugar until well combined. Mix in pineapple and vanilla, continue to beat until creamy
1/2 tea. vanilla extract
Beat butter and powdered sugar until well combined. Mix in pineapple and vanilla, continue to beat until creamy
Easy Pecan Pie.....By Shirlene John
Easy Pecan Pie
3 eggs
1/2 c pecans
1/2 c sugar
...
3 eggs
1/2 c pecans
1/2 c sugar
...
1 c Karo syrup( can use pancake syrup)
1 tsp vanilla
Whisk eggs(don't beat if you do it won't bake right) add all other ingredients. Bake for 10-15 min on 450 then reduce to 350 for abt 45 min or unroll knife comes out clean.
Pecans pies seem to have a science to them not everyone can make them, I know people who have used this same recipe and the pie won't set up, however I make these every year with no problem just got to try and see!!
1 tsp vanilla
Whisk eggs(don't beat if you do it won't bake right) add all other ingredients. Bake for 10-15 min on 450 then reduce to 350 for abt 45 min or unroll knife comes out clean.
Pecans pies seem to have a science to them not everyone can make them, I know people who have used this same recipe and the pie won't set up, however I make these every year with no problem just got to try and see!!
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