Daily Cooking Recipes Let Me Make Cooking Easy

February 26, 2014

Quick Tips to Save Money at The Grocery Store

Filed under: Helpful Tips — Tags: , , , , , — Chef @ 8:00 am

Everything is getting more expensive today. From gas to groceries, our hard-earned dollars are challenged to stretch further. Now, we may be able to ride a bicycle around town if we can’t put gas in our cars. But, we have to eat. There’s no getting around that. So, we have to find ways to spend less on groceries while still getting the things that we need to feed ourselves and our families. Here are six money saving tips to try the next time you go grocery shopping.

  1. Clip coupons. They put those in the newspaper for a reason. If there are new items you want to try, use a coupon to get it at a discount. If you like it, you have saved some money. On the other hand, if you don’t take a liking to it, you didn’t pay full price. For me, coupons save an average of ten or more dollars per visit. That’s money in my pocket that I can put towards gas for the car.  I use coupons.com.  I have found that for what I am buying, they have a lot of coupons for products I use all the time. We have an infant and they always have coupons for diapers 🙂 
  2. Buy more staples than prepared foods. It is easier to buy a box of macaroni and cheese, but is it more economical? A large box of macaroni and a block of cheese will make more servings for your family than one box of prepared macaroni and cheese. The next time you go shopping and pick up a box or bag of an already prepared item, ask yourself if you can make that at home for less. If you can, then put that item back in favor of less expensive staples.  Check out our recipe for delicious Mac & Cheese.
  3. Buy in bulk. Consider the food items that you use most often. Cereals, meats, vegetables, condiments, juices, and paper products can be bought in bulk usually at a lower price at food warehouses like Costco, BJ’s, and Sams Club. If you have a coupon, you’ll save even more money. 
  4. Don’t shop when you are hungry. This is a definite no-no. Shopping on an empty stomach means that you will pick up more things than you need. You are more likely to pick up that bag of chocolate chip cookies or that box of donuts when the growling gets underway. 
  5. Take a grocery list with you. This is another protection against picking up things that are too costly. Check your cabinets and the fridge to see what you need and write them down. Remember, the goal is to stick to the list as much as possible. 
  6. Shop at the same stores. This is more of a frustration reliever. In a new store, you spend most of your time looking for things and walking up and down every aisle, which oftentimes leads to forgetting an item or two. Going to the same store each time makes you more familiar with the prices so you can estimate your bill as you write your grocery list.

 

Rising prices don’t have to mean a lean dinner table. There are ways to make your food dollar go further and if you take the time to implement the ideas listed above as well as others of your own, you’ll see savings each and every time you shop.

 

 

February 25, 2014

Mac & Cheese

My children like it best if I just serve it to them right after mixing the cheese in.  They say it tastes better.  Other people tell me they like it baked.

 

Mac & Cheese

Mac & Cheese

Florence
Course Entree
Cuisine American

Ingredients
  

  • 2 Cups Elbow Macaroni
  • 1 1/2 Cups Velveeta Cheese I use the Sharp version
  • 1/3 Cup Milk
  • 1/4 teaspoon Salt

Instructions
 

  • In pot bring water to boil with salt to taste, and once the water is boiling add macaroni.
  • Cook for 12 to 15 minutes or until tender. Do not rinse.
  • In pot mix together milk and cheese.
  • Cook until cheese is mostly melted and add salt.
  • Add noodles to pot and mix well.
  • Put in casserole pan and bake for 10 to 15 minutes.

 

February 24, 2014

Strawberry Surprise Freezer Jam

 

Strawberry Surprise Freezer Jam

Strawberry Surprise Freezer Jam

Florence
Course Breakfast
Cuisine American

Ingredients
  

  • 1 pint boxes of fresh strawberries washed, drained and hulls removed
  • 2 1/2 Cups of fresh pineapple peeled and finely chopped
  • 7 Cups sugar
  • 2 packages 1 3/4 oz powdered pectin
  • 1 Cups cold water
  • 4 pint freezer containers with lids

Instructions
 

  • Place strawberries in a large mixing bowl.
  • Use a potato masher to crush the strawberries.
  • Measure out 2 1/2 Cups strawberries and place in a separate bowl and add pineapple to strawberries.
  • Add in sugar slowly and combined completely.
  • Place the cold water in a saucepan over medium heat and add pectic and bring to boil for 1 minute.
  • Remove from heat.
  • Pour the water mixture into with the fruit.
  • Stir well to combine.
  • Continue stirring 4 minutes.
  • Pour into the pt freezer containers and cover.
  • Let stand at room temperature for 24 hours.
  • Freeze after 24 hours.
  • Jam will stay good in the freezer for up to 6 months.
  • To use, remove from freezer and allow to come to room temperature, about 1 hour.
  • Cover and refrigerate for up to 3 weeks.

February 23, 2014

Rice Salad

Filed under: Cooking Recipes,Rice,Salad — Tags: , , , , , — Chef @ 8:00 am

Better Than Potato Salad

Florence
Course Salad
Cuisine American

Ingredients
  

  • 4 cups cooked long grain rice
  • 8 radishes -- slice
  • 4 eggs -- hard-cook chop
  • 1 medium cucumber -- chopped
  • 2 cups celery -- thinly sliced
  • 1/2 cup onion -- chop
  • 1 1/2 cups mayonnaise
  • 3 tablespoons prepared mustard
  • 3/4 teaspoon pepper

Instructions
 

  • Combine rice, radishes, eggs, cucumber, celery and onion.
  • Combine mayo, mustard and salt.
  • Pour over rice mixture and mix well.
  • Cover and refrigerate at least 2 hour

February 22, 2014

Black Beans and Sausage

Black Beans And Sausage

Florence
Course Main
Cuisine American

Ingredients
  

  • 1 tablespoon oil
  • 1 medium onion -- chopped
  • 1 14.5 oz can stewed tomatoes
  • 1 15 oz can black beans -- undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3 cups cooked brown rice
  • 1 pound pork sausage -- cooked and sliced

Instructions
 

  • In a skillet add oil and onions and saute for 5 minutes or until tender.
  • Add tomatoes, beans, oregano, garlic powder, and salt.
  • Bring to a boil
  • Remove from heat.
  • Stir in cooked rice and sausage.

February 21, 2014

Biscuits with Ham Butter

Biscuits with Ham Butter

Florence
Course Breakfast
Cuisine American

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg -- lightly beaten
  • 1 cup ham -- cube
  • 1/2 cup softened butter

Instructions
 

  • Mix together sour cream and egg and whisk together.
  • Add in flour, baking powder and salt; mix well.
  • Knead on lightly floured surface for 30 seconds.
  • Roll to 1/2 inch thickness and cut with biscuit cutter.
  • Place on a greased baking sheet.
  • Bake at 425°F~ for 11 minutes or until lightly browned
  • In blender combine butter and ham and blend until ham is minced and it is all mixed well.
  • Spread over warm biscuits

February 20, 2014

American Barbecue Sandwiches

All-American Barbecue Sandwiches

Florence
Course Meat
Cuisine American

Ingredients
  

  • 4 1/2 pounds ground beef
  • 1 1/2 cups onion -- chopped
  • 2 1/4 cups ketchup
  • 3 tablespoons prepared mustard
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 18 hamburger buns

Instructions
 

  • Brown ground beef and onion.
  • Drain off grease.
  • Add ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper and stir well.
  • Serve on buns

February 19, 2014

Bran Muffins

Best Bran Muffins

Florence
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 18

Ingredients
  

  • 1/2 cup rolled oats
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup all-bran cereal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg -- beaten
  • 1/4 cup vegetable oil
  • 1/2 cup molasses
  • 3/4 cup buttermilk
  • 1 8 oz can crushed pineIn natural juice -- undrained
  • 1/2 cup chopped nuts and/or raisins

Instructions
 

  • In a mixing bowl combine oats, flours, cereal, salt, baking powder and baking soda.
  • Combine the egg, oil, molasses, buttermilk and pineapple.
  • Pour mixture in with dry ingredients and mix well.
  • Stir in nuts and/or raisins.
  • Fill 18 greased muffin cups 2/3 full
  • Bake at 400°F for 12 minutes or until golden brown

February 18, 2014

Sweet-Sour Slaw

 

Sweet Sour Slaw

Florence
Course Salad
Cuisine American

Ingredients
  

  • 1 cup vinegar
  • 1 can sauerkraut -- drained
  • 1 can bean sprouts -- drained
  • 1 sm. jar pimento -- chopped
  • 2 cups sugar
  • 2 cups celery -- chopped
  • 1 green pepper -- chopped
  • 2 cups onion -- chopped

Instructions
 

  • Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
  • Remove from heat and cool.
  • Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
  • Pour vinegar mixture over vegetable mixture.
  • Refrigerate over night.

February 17, 2014

Chicken Sandwich

Chicken Luncheon Sandwich

Florence
Course Sandwich
Cuisine American

Ingredients
  

  • 1 2/3 cups chopped cooked chicken
  • 1 1/8 cups shredded cheddar cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup green bell pepper
  • 1 1/8 green onion -- chopped
  • 1 1/8 tablespoons chopped pimiento
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • salt & pepper
  • rolls and/or bread

Instructions
 

  • Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt, dash of salt and pepper.
  • Mix all ingredients together well.
  • Chill and serve on rolls or bread.
  • Refrigerate unused portion.

February 16, 2014

Curried Shrimp

 

Curried Shrimp

Florence
Course Seafood
Cuisine Amercian

Ingredients
  

  • 1 cup fish stock or water
  • 1/2 cup chopped onion
  • 1 tablespoon turmeric
  • 1/2 tablespoon peeled and minced fresh ginger
  • 1 teaspoon salt
  • 2 pounds medium - shells removed
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons flour
  • 1 tablespoon curry powder
  • salt and pepper
  • 1/2 lemon -- juice of

Instructions
 

  • Combine stock, onion, turmeric, salt and ginger in a pan and bring to a boil.
  • Add the shrimp and mix well.
  • Cover and simmer over medium heat until the shrimp turns pink, approximately 4 minutes.
  • Remove the shrimp with a slotted spoon.
  • Strain and reserve the shrimp broth.
  • In a medium saucepan, heat the olive oil over medium heat
  • Add then flour and curry and stir, cooking until its browns a bit, approximately 3 minutes.
  • Add the shrimp broth a little at a time, stirring constantly.
  • Add the shrimp and the lemon juice
  • Add salt and black pepper.
  • Cook until the shrimp are hot, approximately 2 minutes.
  • Serve immediately, over brown or white rice.

February 15, 2014

Simple Cream Of Chicken Noodle Soup

 

Simple Cream of Chicken Noodle Soup

Florence
Course Soup
Cuisine American

Ingredients
  

  • 4 large chicken breasts
  • 3 packages mixed frozen vegetables
  • 5 medium peeled potatoes
  • 2 tablespoons minced onion
  • 6 teaspoons chicken flavor bouillon
  • 1 pound pasta
  • 6 tablespoons butter
  • 1/3 cup flour
  • 1 1/2 cups milk
  • 1/2 tablespoon bell's seasoning
  • 1/4 ground teaspoon sage
  • 1/4 ground teaspoon thyme

Instructions
 

  • In a stock pot boil the chicken then remove from the broth and set aside..
  • Add the pasta and all of the veggies to the broth and cook until tender.
  • Dice chicken and add back in to broth.
  • Dissolve chicken bouillon in a small amount of water and add to soup.
  • In small bowl, melt butter and whisk in the flour to create a paste.
  • Slowly add milk to paste until it is smooth and creamy.
  • Add cream mixture to soup slowly and stir well.
  • Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
  • Server warm.
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