17. May 2008 by Lisa.

Dutch Babies are a simple, splendid Saturday morning treat. It dirties one bowl, it bakes while you lazily sip your coffee, kids love how puffy it emerges from the oven, and it tastes divine with cinnamon and fruit.

Dutch Babies

• 1/3 cup butter, melted
• 6 eggs
• 1 1/2 cups milk
• 1 1/2 cups flour
• 3/4 teaspoon salt
• 3 tablespoons sugar
• 2 teaspoons vanilla

Preheat oven to 450 degrees fahrenheit (225 degrees celsius). Pour melted butter in a large casserole pan. Whisk the remaining ingredients in a bowl and pour into the pan (don’t stir the butter into the batter). Bake for 20-30 minutes, depending on your oven (it will be very puffy).

Serve with cinnamon, powdered sugar, syrup, apples, strawberries, honey, or whatever you can think of.

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6. May 2008 by Lisa.

I’m bummin’ this week about not having any good grocery deals. Oh well, I guess it’s great to have weeks where we just don’t have to shop at all. That’s the best way to save money!

I took a huge package of chicken out of the freezer the other day and put it in the fridge. The package had a hole in it so it dripped all in the fridge. I hate having to bleach the fridge unexpectedly. After that huge mess I just decided to cook all 11 breast halves. I was sick of messing with the raw chicken and sick of the smell of bleach. As I cooked it I was wondering what easy meal I could make with it. I’m not much of a soup person, but I do like this recipe a lot. I make it and can eat bowl after bowl after bowl.

I know everyone has their own favorite taco soup recipe, but in case you don’t and you’d like to try it, here’s mine. It’s one of those “everything but the kitchen sink if you’d like” kind of recipes. Here’s the basic recipe (excellent!)

TACO SOUP

Roasted chicken (diced)
2 Cans Ranch Style beans (undrained)
2 Cans corn (undrained)
1 Can cream of chicken soup
1 Can diced tomatoes
1 t Garlic powder (or to taste)
1 T Cumin(I like cilantro as well)

You can add a cup of water if you like it more soupy. I prefer the more hardy consistency.

Bring to a boil and simmer.  So easy.  So yummy.

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29. April 2008 by Lisa.

I got this recipe from Hillbilly Housewife (see blogroll).

I don’t treat myself often, but I love to sip my Starbuck’s mocha frap! The world is always a nicer place when I have that cold little bottle in my hand. I like the bottled frap better than the ‘freshly made’ cup at the store. I guess it’s just the preference of creamy instead of icy chunks. Anyway, I try not to buy it at the store for several reasons. I don’t want to be an addict. It’s expensive and I don’t need a bigger bottom than I already have.

However, I do like the occasional splurge. This recipe looked strange to me, but the more I thought about it, the more I drooled. The ingredients have made their way to my shopping list, so I’ll be trying it soon. Just thought I’d share.

1/2 C Instant coffee
1 C Instant non-fat dry milk powder
1/2 C Powdered coffee creamer
1/2 C Brown sugar
1 t Dry fat-free butter flakes (like Butter Buds)
Pinch of salt
1/4 C Butterscotch instant pudding mix

Mix all ingredients together in a dry bowl. Use fork to combine everything. You could use a blender to get a more even, powdery mixture. Yields 2 1/2 cups of mixture.

To make a drink combine 3/4 C Boiling water with 3 T Toffee Coffee Mix.

Doesn’t this sound yummy? You could also place a jar of this in a gift basket with a mug and homemade cookies. I’d be your friend forever!

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10. April 2008 by Lisa.

3 parts water to 1 part liquid soap (I prefer Softsoap)

I invested in those Dial foam soap pumps for all our sinks (certainly not without coupons). Now I make foam soap for everyone. The kids make less of a mess, and it all gets washed off their little hands that are always in a hurry. It also obviously drops the speed at which we blow through soap. Sure, you have to refill their little dispensers more often, but it’s worth it to save some $$$.

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17. March 2008 by Lisa.

With all the cereal deals going on the last couple of weeks, I thought I’d post my one and only cereal recipe. It’s for yummy bran muffins. My family eats them any time of day, warm or cold. The batter keeps for up to six weeks (or up to the expiration date on the bottle of your buttermilk).

Mix in a very large bowl:
1 C Canola oil
4 Eggs, beaten
1 qt. Buttermilk
3 C Sugar

Then add to it:
5 C Flour
5 t Baking soda
2 t Salt
3 t Cinnamon

Finally add:
1 15oz. Box of bran or raisin bran (flakes) cereal

I’ve never tried any other types of cereal, but let me know if you do and it turns out well.

Fill baking cups 1/2 full with batter and bake at 400 for 15min.

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