*When making Gluten Free Recipes always verify that your ingredients are certified Gluten Free. Sometimes Gluten Free food products become cross contaminated with wheat during processing.

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Tuesday, December 28, 2010

Southwest Chicken Stew

From Good Housekeeping

Total Time: 55 min        Cook Time: 30 min        Yields: 6 main-dish servings
·         1 teaspoon(s) olive oil
·         6 (about 2 pounds) large skinless, bone-in chicken thighs, trimmed
·         1 medium onion, chopped
·         2 jalapeño chiles, seeded and minced
·         2 clove(s) garlic, crushed with garlic press
·         3/4 teaspoon(s) ground cumin
·         1/2 teaspoon(s) dried oregano
·         1 pound(s) medium red potatoes, cut into 1 1/2-inch pieces
·         1 can(s) ( 15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
·         1 can(s) (15 1/4 ounces) whole-kernel corn, drained
·         1 can(s) (14 1/2 ounces) chicken broth
·         1 teaspoon(s) salt
·         1/4 cup(s) crushed baked tortilla chips
·         1/2 cup(s) loosely packed fresh cilantro leaves, chopped

In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.
To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.
Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.
Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

Nutritional Information
(per serving)
Calories 365
Total Fat 7g
            Saturated Fat 2g
Cholesterol 98 mg
Sodium 1115mg
Total Carbohydrate 44g
Dietary Fiber 7g
Sugars --
Protein 31g
Calcium --

Chicken and Noodles

From: Better Homes & Gardens

Prep: 30 minutes      Cook: 30 minutes

·         3 chicken legs (thigh-drumstick piece)
·         3 cups water
·         2 bay leaves
·         1 teaspoon dried thyme, crushed
·         3/4 teaspoon salt
·         1/4 teaspoon black pepper
·         1-1/2 cups chopped onion (3 medium)
·         2 cups sliced carrot (4 medium)
·         1 cup sliced celery (2 stalks)
·         1 12-ounce package frozen noodles
·         1 cup loose-pack frozen peas (optional)
·         1 cup milk
·         2 tablespoons all-purpose flour
1. Skin chicken. If necessary, cut up chicken to fit in pot. In a 4- or 5-quart Dutch oven combine chicken, water, bay leaves, thyme, salt, and pepper. Add onion, carrot, and celery. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside.
2. Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas. In a screw-top jar combine milk and flour; cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until mixture is heated through. Makes 6 servings.
Nutrition Facts
·         Calories359,
·         Total Fat (g)8,
·         Saturated Fat (g)2,
·         Monounsaturated Fat (g)3,
·         Polyunsaturated Fat (g)2,
·         Cholesterol (mg)176,
·         Sodium (mg)641,
·         Carbohydrate (g)44,
·         Total Sugar (g)6,
·         Fiber (g)3,
·         Protein (g)26,
·         Vitamin A (DV%)0,
·         Vitamin C (DV%)8,
·         Calcium (DV%)11,
·         Iron (DV%)20,
·         Starch (d.e.)2.5,
·         Vegetables (d.e.)1,
·         Lean Meat (d.e.)2.5,
·         Percent Daily Values are based on a 2,000 calorie diet

Homemade Chicken Soup

·         1 (3 pound) whole chicken
·         9 cups cold water
·         4 carrots, sliced
·         4 stalks celery, sliced
·         3 medium red potatoes
·         1 large onion, cut in wedges
·         2 whole bay leaves
·         2 cloves garlic, slightly smashed
·         1 teaspoon sweet basil (dried, chopped)
·         salt and pepper to taste
·         2 whole bay leaves
·         1 carton chicken broth (32 oz)

Put the chicken in a large soup pot and cover with water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take chicken out of the pot. Strain the broth. Pick the meat off of the bones and return to the pot.  Add carrots, celery, potatoes and onion. Season the broth with garlic, basil, salt, and pepper; add bay leaves and broth.  Bring to a full rolling boil; then simmer covered until vegetables are done.

Chicken Sales & Recipes

Publix All Natural Whole Chickens $1.19 lb thru 12/31/10
Albertsons Food Market Boneless Skinless Chicken Breasts $1.88 lb thru 12/28/10
Kroger -- Amick Farms Boneless Skinless Chicken Breasts $1.99 lb thru 1/2/11 (with card)

Recipes in next posts:  Homemade Chicken Soup, Chicken and Noodles, Southwest Chicken Stew

Guacamole Appetizer Squares

Guacamole Appetizer Squares (Pillsbury)

Prep Time: 20 Min Total Time: 2 Hr 10 Min Makes: 60 appetizers
2 (8-oz.) cans Pillsbury refrigerated crescent dinner rolls
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 (8-oz.) container soft cream cheese with pineapple
1 (8-oz.) container guacamole
1/2 cup diced seeded Italian plum tomatoes
1/4 cup real bacon pieces
1/4 cup sliced ripe olives
1/4 cup chopped fresh cilantro
Heat oven to 375°F. Separate dough into 4 long rectangles. Place rectangles in ungreased 15x10x1-inch baking pan. Press over bottom of pan; firmly press perforations to seal. Sprinkle with cumin and chili powder.
Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled.
In medium bowl, combine cream cheese and guacamole; blend well. Spread evenly over cooled crust. Cover with plastic wrap; refrigerate 1 to 2 hours.
Just before serving, top with tomatoes, bacon, olives and cilantro. Cut into squares.
Nutritional Information
Nutrition Information:
1 Serving (1 Appetizer) Calories 45 (Calories from Fat 25),
Total Fat 3g  (Saturated Fat 1g,) Cholesterol 4mg; Sodium 120mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 1g), Protein 1g; Percent Daily Value*:  Calcium ; Exchanges: 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Wednesday, December 22, 2010

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Tuesday, December 21, 2010

Recipes From Lifescript

7 Recipes From Lifescript -- Click Here

Candy Cane Frozen Mousse

 Prep Time: 10 Minutes          Cook Time: 0 Minutes           Yield: 6 to 8 servings

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup crushed candy canes: peppermint, cinnamon or wintergreen
2 cups (1 pint) heavy cream, whipped

BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in crushed candy. Fold in whipped cream.
POUR into serving dish; cover. Freeze 6 hours or until firm.  Can be made a few days ahead; garnish as desired.
Serve with brownies or shortbread cookies.

Monday, December 20, 2010

Gift/Shopping Bag

Give your Frugal Family and Friends two gifts in one!  Put their gift in a reuseable shopping bag (as long as it looks nice like Target's shopping bags).

Friday, December 17, 2010

Thursday, December 16, 2010

GF Apple Pecan Banana Bread

GF Apple Pecan Banana Bread
(Gluten Free)
1/4 cup healthy light oil (safflower, sunflower, peanut, grapeseed)
2/3 cup brown sugar, packed
2 large eggs*
1 teaspoon vanilla extract
1 3/4 cups Gluten Free Flour Mix
1 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 1/2 cups mashed ripe bananas
1/2 cup chopped pecans
1/2 cup diced apple    
Preheat oven to 350ºF. Grease 9 x 5-inch nonstick loaf pan.

Cream together oil, sugar, eggs, and vanilla. Add flour, xanthan gum, salt, baking powder, cinnamon, and nutmeg to egg mixture, alternating with bananas. Stir in nuts and apple. Batter will be somewhat soft. Pour into loaf pan. 
* 1 teaspoon flax meal simmered 5 minutes in 1/3 cup water may be used as a substitute for the eggs.

Wednesday, December 15, 2010

Sweet Potatoes Cookies

Sweet Potatoes Cookies
1 1/2 cups mashed, cooked sweet potatoes                               
2/3 cup butter, melted                                                                 
2 tsp grated orance rind                                                                
1 tsp lemon juice                                                                              
1/2 cup brown sugar                                                                         
1/2 cup dark molasses                                                                      
1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnnamon
1/4 tsp ground cloves
1/2 cup chopped nuts

Blend potatoes and butter.  Stir in orange rind, lemon juice, sugar, and molasses.  Sift together flour, salt, baking soda, and spices.  Gradually stir into potato mixture.  Mix well.  Stir in nuts.  Chill batter several hours before baking.  Drop by spoonfuls onto ungreased cookie sheet and bake at 350 degrees F for 10-12 minutes.

Oatmeal Macaroons


1/4 tsp salt
1 egg white
1 cup sugar
1 cup rolled oats
¼ cup coconut
½ tsp vanilla
Preheat oven to 350 degrees F.  Add salt to egg white and beat until stiff.  Add sugar gradually, beating constantly.  Fold in rolled oats, coconut, and vanilla, mixing well.  Drop by teaspoonfuls onto greased baking sheet.  Bake for 10-12 minutes.  Makes about 24 macaroons.

Fruit Cake Cookies


1 cup granulated sugar
1/2 cup shortening
1 egg
1 3/4 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup buttermilk
3/4 cup chopped pecans
1 cup candied cherries
1 cup chopped dates
1/2 cup mixed candied fruits and peels
Cream shortening and sugar until light. Add egg and beat until well blended. Reserving a little of the flour to toss with the fruit. Combine remaining flour with the salt and soda. Add the dry ingredients alternately with buttermilk. Toss fruits with the reserved flour. Fold in the floured fruits and chopped pecans.

Drop by spoonfuls onto greased baking sheets, leaving 1 1/2 to 2 inches between cookies. Bake at 400° for 8 to 13 minutes, depending on size of cookies.

Makes from 3 to 5 dozen fruit cake cookies. Store in an airtight container.

Monday, December 13, 2010



2 egg whites
dash of salt
1/2 cup sugar
1/2 tsp pure vanilla extract
1 cup flaked coconut
green food coloring* (natural, kosher or vegan)
15 maraschino cherries, halved & drained* (natural, kosher or vegan)

Measure coconut into separate bowl, and color with green food coloring.

Beat egg whites (at room temperature) and salt in a medium mixing bowl until foamy.  Add sugar and vanilla, beating until stiff peaks form.  Fold in colored coconut.

Drop mixture by teaspoonfuls 2 inches apart onto parchment-lined cookie sheets; top each with a cherry half.  Bake at 350 degrees F for 15 to 20 minutes.  Remove from oven, and place cookie sheets on a damp cloth for a few seconds.  Remove macaroons to wire racks to cool.  Makes 2 1/2 dozen.

*For Gluten Free always read the labels on the packages of ingredients to ensure that it is definitely gluten free.


2 egg whites
1 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 cups pecan halves

Beat egg whites (at room temperature) in a medium mixing bowl until stiff peaks form.  Gradually sprinkle sugar over beaten whites; continue to beat until well blended.  Fold in flour and pecans.
*They're very good drizzled with chocolate syrup also!  Or chocolate mint syrup for Christmas....just add a tiny bit of mint flavoring to the syrup.
Drop dough by teaspoonfuls 2 inches apart onto greased and floured cookie sheets.  Bake at 300 degrees F for 20 to 25 minutes.  Remove to wire racks to cool.  Makes about 4 dozen.



1/2 cup butter or margarine, softened
1/4 cup sugar
1 egg, separated
1 Tbsp grated orange rind
1 Tbsp lemon juice
2 tsp vanilla extract
1/8 tsp salt
1 cup cake flour
18 candied cherries, halved

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.  Add egg yolk, and beat 1 minute.  Add orange rind, lemon juice, vanilla, and salt; beat thoroughly.  Add flour, mixing well.  Chill dough 2 hours.
Beat egg white slightly.  Shape dough into 3/4 inch balls; dip each in egg white, and roll in walnuts.  Place 2 inches apart on greased cookie sheets, and flatten slightly with bottom of a glass dipped in flour.  Place a cherry half in center of each cookie.  Bake at 325 degrees F for 20 minutes.  Remove to wire racks to cool. Makes about 3 dozen.

Saturday, December 11, 2010

Pumpkin Bread (Mennonite Recipe)

Pumpkin Bread (Mennonite Recipe)
Mattie Miller, Sugarcreek, OH
2 cups pumpkin                                                                 2 tsp baking soda
3 cups sugar                                                                      4 eggs
1 tsp nutmeg                                                                    2/3 cup hot water
1 tsp cloves                                                                       1 cup cooking oil
1 tsp cinnamon                                                                3 ½ cups flour
1 ½ tsp salt                                                                        1 cup chopped nuts       

1.       Combine pumpkin, sugar, spices, salt and baking soda.  Add eggs and mix well.
2.       Add water, oil and flour; mix well.  Fold in nuts.
3.       Grease and flour loaf pans and fill each one 2/3 full.
4.       Bake at 350 degrees F for 1 hour.

Apple Bread, Great Grandmother's

Great Grandmother’s Apple Bread
2 cups flour, sifted                                                            1 cup milk
3 tsp baking powder                                                         1 ½ cups sliced apples
2 Tbsp sugar                                                                      1 tsp lemon juice
1 tsp salt                                                                             2 Tbsp cinnamon
2 Tbsp butter, unsalted                                                     2 Tbsp sugar
2 eggs, beaten

Sift together dry ingredients.  Cut in butter with pastry blender.  Beat eggs and milk together and blend into dry ingredients.  Pour batter into a greased shallow baking dish and spread apple slices evenly over top.  Sprinkle with lemon juice, cinnamon and sugar.  Bake in 4oo degree F oven for 25-30 minutes.

Banana Bread, Great Grandmother's

Great Grandmother’s Banana Bread
½ Cup butter, softened                       1 tsp vanilla extract
1 cup sugar                                         2 cups bread flour
2 eggs, beaten                                    2 tsp baking powder
½ cup vanilla yogurt*                         1 tsp baking soda
2 bananas, mashed                             ½ cup chopped pecans
*can use plain yogurt; I just prefer vanilla

Cream butter and sugar in bowl until light and fluffy.  Add eggs, yogurt, bananas, and vanilla; mix well.  Add misture of flour, baking powder and soda; mix well.  Stir in pecans.  Pour into greased 5x9 inch loaf pan.  Bake at 350 degrees for 55 minutes, or until loaf tests done with toothpick inserted in the middle of loaf.

Friday, December 10, 2010

Merry Muffin Tin Dippers

Merry Muffin Tin Dippers (Pillsbury's 3 Minutes to Wow! Recipe)
Prep Time: 1 Hr     Total Time: 1 Hr     Makes: 24 cookies

1 package (16 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies (24 cookies)
Candy sprinkles
Colored sugars
  • 1Heat oven to 350°F. Using a variety of candy sprinkles and colored sugars, pour one type each into muffin pan cups. Dip cookie dough rounds in sprinkles or sugar before baking. On ungreased cookie sheet, place cookie dough rounds about 2 inches apart.
  • 2Bake 12 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
If several children are decorating cookies together, be sure each one has his or her own muffin tin with sprinkles and sugars. To use up leftover sprinkles, spread purchased frosting on graham crackers and top with extra sugars and sprinkles for a quick, fun snack.
Use your imagination for topping ideas: finely chopped nuts or mint candies offer a nice variety along with colored sugars and sprinkles.

Thursday, December 9, 2010

Stacked Christmas Tree Sugar Cookies

Stacked Christmas Tree Sugar Cookies
Elizabeth Hait
Kitchen Daily
Make a batch of basic sugar cookie dough. Roll out dough to 1/8 inch thick, cut dough into stars of graduated sizes and bake. Using food coloring, tint icing green. Pipe a star inside the edges of the cookie and then fill in. Stack the stars on top of each other, beginning with the largest and ending with the smallest, rotating the star on each layer. Break off one point of a small star, set on top and pipe green icing to cover.
*I posted  pic of these cookies on the Cookies page.

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Sunday, December 5, 2010

Turkey Cranberry Pinwheels

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Turkey Cranberry Pinwheels

The classic turkey and cranberry combo stars once more in a must-try Crescent pinwheel appetizer from Chef Marcel Cocit.
Prep Time: 20 Min Total Time: 35 Min Makes: 24

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can)
4 slices (about 5 oz) thinly sliced turkey breast
2/3 cup shredded Monterey Jack cheese

Heat oven to 375°F. Spray large cookie sheet with cooking spray.
If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.
High Altitude (3500-6500 ft): Bake 13 to 18 minutes.

Nutrition Information: 1 Serving (1 Pinwheel)
Calories 60
(Calories from Fat 25),
Total Fat 3g
(Saturated Fat 1 1/2g,
Trans Fat 1/2g),
Cholesterol 10mg;
Sodium 95mg;
Total Carbohydrate 5g
Dietary Fiber 0g,
Sugars 1g,
Protein 3g

Pillsbury Christmas Tree Sandwich Cookies

Right-side up or upside down, there's a cute Christmas tree shape on both sides of these easy cookie sandwiches!
Prep Time:
40 Min
Total Time:
1 Hr
12 sandwich cookies

1 package (13 oz) Pillsbury® Ready To Bake!® SHAPE® Christmas tree sugar cookies
3/4 cup vanilla frosting (from 1-1b container frosting)
Candy sprinkles
• 1Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
• 2For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll cookie sandwiches in candy sprinkles to cover edge of frosting center. Store loosely covered. 12 sandwich cookies.
*Vanilla frosting can be tinted with food coloring, if desired. Substitute any of the Pillsbury® Holiday Cookies shapes for the Christmas tree shape, if desired, for variety or to use this recipe for other holidays and occasions.
Nutritional Information Exchanges:
Serving (1 Sandwich Cookie) 1/2 Starch;
Calories 250 (Calories from Fat 100), 0 Fruit;
Total Fat 11g (Saturated Fat 3g, Trans Fat 3g), 2 Other Carbohydrate;
Cholesterol 5mg; 0 Skim Milk;
Sodium 160mg; 0 Low-Fat Milk;
Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 27g), 0 Milk;
Protein 1g; 0 Vegetable;
0Very Lean Meat;
Carbohydrate Choices:
2 1/2; 0Lean Meat; 0High-Fat Meat;
2 Fat;