Posts Tagged ‘handmade’

Homemade Reese Cups

July 29, 2010

These couldn’t be any easier!

Homemade Reese Cups

Ingredients:

1 Cup Peanut Butter

6 TBSP Butter (softened)

2 cups Powdered Sugar

24 ounces Almond Bark (Chocolate or Vanilla)

12-18 Aluminum Baking Cups

Instructions:
-Combine first 3 Ingredients. The mixture may look crumbly and that’s okJ *I use my Kitchenaid Mixer to combine but you can also use a  dough cutter to cut the ingredients together.*

-After you have combined the above, melt Almond Bark (chocolate or vanilla) in a Double Broiler, making sure to stir frequently (I use a makeshift one that I create from two pans, one obviously smaller then the other).

-Once your chocolate is melted, cover the bottom of 12-18 Baking Cups (the number you end up with depends on how big you make them).

– Make a Peanut Butter Mixture Ball from the combined ingredients and flatten slightly with your fingers. Place on top of the Chocolate in the Baking Cups.

-Fill the Baking Cup the rest of the way with Melted Chocolate, making sure to cover the Peanut Butter Mixture,  and smooth across the top.

-Chill for 10 minutes in the fridge and enjoy!

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Chocolate Zucchini Bread

July 18, 2010

These taste like brownies but hold together in slices like a bread. A great way to sneak veggies into something that tastes like a dessert 😉

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1-1/2 cups grated zucchini
  • 1/2 cup chopped pecans
  • 1/4 cup raisins

In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

*If 2 Loaves are too much to consume for you at one time, freeze the second to eat later.*

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Little Frugalista

Vegetarian Artichoke Spinach Pitas

July 15, 2010

Vegetarian Artichoke Spinach Pitas

Ingredients

  • 1 (14 ounce) can artichoke hearts, drained
  • 1 (8 ounce) package cream cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup mayonnaise (I used sour cream because I don’t like mayo)
  • 1 clove garlic, peeled (or 2 TBSP minced garlic)
  • 3/4 teaspoon dried dill weed (I used instead fresh basil from my garden)
  • 8 oz frozen Spinach

Throw all of the ingredients in your crockpot and cook on low for 6-8 hours. This can be served in Pitas with your favorite veggies, cheese etc… or can be used as a dip with Crackers or Heavy Dipping Bread pieces.

These would be great to send cold in a lunchbox:)

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Little Frugalista

Vegetarian Broccoli and Cheese Casserole

July 14, 2010

Vegetarian Broccoli and Cheese Casserole

Ingredients

  • 2 (16 ounce) packages frozen chopped broccoli
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 1 onion, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup mayonnaise (I used sour cream because I don’t like mayo)
  • 10 ounces dry bread stuffing mix (boxed or make your own)

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly Grease a large baking dish.
  2. In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise (sour cream).
  3. Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce.
  4. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

**NOTES: This recipe makes enough to serve 4 adult and 2 children and still have leftovers to freeze for later.

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Little Frugalista

Make Your Own Gatorade/Electrolyte Drink

July 7, 2010

A friend of mine and I were having a conversation the other day that made me remember I had not posted these recipes on here….

Little Interesting Tidbits of Info. about Electrolyte Drinks: The importance of an electrolyte Drink is to replace the Water, Sugar (Calories) and Electrolytes that you lose through sweating, vomiting etc…. Sports drinks have quite a lot of sugar, but interestingly they have only about half the sugar of most other commercial beverages. This is because if you load in too much sugar at once, it slows down water absorption. The Electrolytes most Sports drinks focus on include ions of calcium, magnesium, potassium, sodium, and chloride.

Don’t want to waste money on expensive Sports Drinks? Want to know exactly what you are ingesting and be in control of the amounts? Make your own Electrolyte Drink with these Recipes:

 

Regular Electrolyte Drink aka Gatorade

  • 1 package unsweetened Kool Aid (any flavor)
  • 2 quarts water
  • 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup orange juice

 

Low Calorie/Carb Electrolyte Drink Aka Propel

It turns out that two tablespoons of lemon juice contain almost exactly the amount of potassium in 8 oz of a typical sports drink. So, if you want to make your own low-carb sports drink, it’s quite easy. Just mix together:

  • 1 cup (8 oz) water (not carbonated)
  • 2 Tablespoons lemon juice
  • small pinch of salt
  • Flavoring and sweetener to taste

Flavoring Ideas:

  • Crystal Light Drink Mix
  • Sugar Free Kool Aid

 

These Mixes can also be made up and frozen in an ice cube tray, crushed in a Food Processor and eaten like an Icee as well.

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Little Frugalista

Leftover Hambone Soup

June 22, 2010

We are not huge Ham eaters but every year at Christmas our Jewish Financial Advisor sends us one. I tell you he’s Jewish because I think it’s ironic and hilarious that he sends a ham instead of a turkey considering most Jews don’t eat pork. Anyway… He sends us a Harry and David Ham and it is the most delicious ham EVER. I’m pretty sure the fact that it’s free adds the best spice 😉  I cook it on Christmas Eve and we eat what we want of it on that day. The rest of it I freeze in various portions (cubed ham,bone,soup ham etc..) and since we eat so little ham it does us through the summer.
The whole point to this was that this year with the leftover Ham Bone I made this soup and it was REALLY good. Also a big plus that it made alot and was cheap….

After the Holidays Ham Bone Soup
1 ham bone with some meat
1 small onion, finely chopped
1 (15 ounce) can whole peeled tomatoes with juice
1 (14 ounce) package frozen mixed vegetables (I used the veggies from dinners I’d frozen in my veggie container in the freezer), thawed
3 potatoes, peeled and diced
1 1/2 cups uncooked elbow macaroni
3/4 cup uncooked long grain rice
1 cup chopped cooked ham, or amount leftover
1 (10 ounce) can tomato sauce
Directions
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Remove the meat and discard bone. Stir in the tomato sauce and let cool for about 15 minutes before serving.

Nutritional Information
Amount Per Serving  Calories: 195 | Total Fat: 2.7g | Cholesterol: 6mg

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Little Frugalista

Frugal Garden Slow Waterer

June 21, 2010

My favorite style of Gardening is anything I can get and/or make for free so of course I was thrilled when Quiltie asked me if I’d like to dig up some of her Brown Eyed Susans and Daisies to place in my own yard. I’m pretty sure my Gardening and Frugal Lifestyle roots from my Grandmother who used to say “My name is Jimmy. I’ll take whatcha Give Me!” (Guess she couldn’t come up with anything to rhyme with Ellen since that was her actual name) On a total tangent…. Visiting with friends one day they commented on their “Cottage Style”  of decoration for their home. Upon asking me what my Gardening and Household Style was I replied “Jimmy”. They thought it was some sort of Middle Eastern Feng Shui thing until I relayed the saying above to them.

I dug up 2 large clumps of the Free Flowers to place on the corner of my property where 2 Pompous Grasses I had placed last year had died. I placed them in those holes and prayed they would fare better then the grass had.

Last week however I noticed that they were beginning to wilt and therefore I had to start watering them. After a few days of taking the time to water them I got a little tired of the chore. I was wishing that I had a couple of Aquaglobes to place at each plant to keep them watered.

Well being as cheap as I am I set out to create a cheap Slow Waterer from things that I already had on hand.

See look how wilted they are looking behind the Waterer!

Little Dude is a HUGE juice drinker and goes through a 64 ounce bottle of Walmart Apple Juice every week. I just happened to have an empty bottle he had finished on hand so I decided to create the Slow Waterer from that.

I had read more then once about people making Waterers from Milk Jugs. They had punched very small holes in the bottom of the jugs, placed them beside their plants and filled them with water. This allowed the plant to be watered slowly at the root as God had intended.

I decided that this was a great idea, however I was failry sure my neighbors wouldn’t want to stare at milk jugs every time they were out in their front yard. So I set out to think of something to cover the Apple Juice Bottle with. That is when I remembered the Earring/Brooch Holder I had made from a picture frame and the fact that I had leftover Burlap from that Project.

So I set out to cover the Container with Burlap after I had punched 2 tiny little holes in the bottom with a knife…

I used Floral Wire ,which I always keep on hand because it is soooo handy, to create a loose stitch on the edge of the Fabric…

I pulled the Fabric so that it bunched and hooked it around the top of the bottle. I then took the Floral Wire and stitched a small spot at the bottom to keep the fabric closed there.

I made sure to cut the fabric off about a 1/2 an inch from the ground so that the water coming from the bottom of the Bottle wouldn’t get soaked into the fabric instead of the ground. I turned the side pictured above towards the plant so that you can’t see it.

Hope this inspires you to use what you have on hand to create what you need in the Garden 🙂

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Little Frugalista

Chicken Tortilla Soup

June 9, 2010

Chicken Tortilla Soup:

1lb chicken, cooked and chopped (I use leftover Chicken I’ve frozen from other dinners)
1 T olive oil
1 small onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp dried oregano
1 can 28 oz crushed tomatoes
1 can 10.5 oz low-sodium chicken broth
1 1/4 cups water
1 can 4.5 oz chopped green chile peppers
1 can 15 oz black beans, drained and rinsed (I cook my own on the stove and freeze them in 1 cup portions in baggies)
1/4 c fresh cilantro, chopped * I didn’t have this and it turned out fine*

In large saucepan, heat olive oil and saute onion and garlic until soft. Add remaining ingredients and bring to a boil. Simmer for 20-30 minutes, stirring occasionally. Optional toppings include baked tortilla chips, low-fat sour cream, cheddar cheese, etc.

Nutritional Info per serving (w/o toppings): 278 calories, 4.9 g fat, .5g saturated fat, 46 mg cholesterol, 30 g carbohydrates, 23 g protein, 466 mg sodium.

This is a healthy protein packed meal that is sure to fill you up and is great the next day for lunch.

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Little Frugalista

In Honor of The Memorial Day Cookout

May 29, 2010

If you are like me you have meat thawing in the fridge right now to cookout for Memorial Day. I love the taste of Marinated Meat but hate the fact that most store bought Marinades have MSG,High Fructose Corn Syrup and a Whole Slew of other preservatives. Here is a great Marinade Website that has TONS of Marinades you can make from scratch to avoid the additives mentioned above. Don’t let that description throw you because they are EASY EASY EASY

Nikibone Marinades

Homemade Spaghetti Sauce

May 24, 2010

I have yet to find a Store Bought Spaghetti Sauce that doesn’t contain High Fructose Corn Syrup in it. So as I result I just make ours from scratch.

Here is my recipe. There is room to tweak it to your tastes 😉

Homemade Spaghetti Sauce

2 TBSP Olive Oil

1 Medium Onion Chopped

1 TBSP Garlic Powder

2 tsp dried basil

2 tsp dried oregano

1 Can Tomato Sauce (29 ounces)

1/2 tsp salt

1/2 packet of Truvia (Stevia) or 1 tsp of Sugar

1 lb Cooked Ground Beef or Ground Turkey

-Place Olive Oil in your skillet (I use my iron skillet) and heat up on medium heat.

-Place Chopped Onion and Garlic Powder in the Olive Oil and cook until the onions are translucent

-Stir in Basil and Oregano. Cook for 3 or 4 minutes.

-Pour in Tomato Sauce and stir

-Next add salt and Truvia (or sugar). Stir very well.

-Add in your cooked ground beef (or ground turkey)

-Cover and cook for 30 minutes (plenty enough time to prepare your noodles)

*Notes:

-Mr. Little Frugalista likes his Spaghetti a little more “zippy” so I add 2 TBSP of my Homemade Taco Seasoning.

-This can also be made with ground Venison and in fact the pictures shown are 1/2 Rocky Ground Beef and 1/2 Venison. I cooked a 2 lb batch of 1/2 and 1/2 last week for Mexican Dinner night and froze the other half to serve with Spaghetti today.

-Various things can be stirred into the sauce to increase the nutrients in it. Various veggies you have on hand  can be chopped and placed in the sauce just as I did with our Super Easy Stromboli or you could puree veggies like carrots and add them to the sauce. Just be creative with what you have on hand 😉

-Cooking acidic things in an iron skillet, like spaghetti sauce, is very beneficial to our bodies because the acid in the food helps to leach the iron out for us to ingest. Just check out the subject on Columbia University\’s Go Ask Alice

-I use Whole Wheat Noodles with this sauce because they are better for you and you can’t taste the difference when they are covered in sauce.

Lastly wanted to add that Spaghetti makes a great next day lunch on the go 🙂

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Little Frugalista