There has been a plethora of mushrooms available at most groceries lately.  This delicious meal under $5 can't be beat especially if you're picking up those mushrooms at Aldi for $1.29 a pack.  Rolls can be had for under a dollar, and you've got a complete meal here with this easy to make burger. Set a side salad out and dinner is done!

4 large portobello mushrooms
4 tsp. plus 1 tap. oil divided
1 1/2 cups finally chopped plum tomatoes
3/4 cup shredded mozzarella cheese
1 tsp. Italian seasoning
4 hamburger rolls.

Preheat broiler or grill.  Remove stems and scrape gills out of mushrooms.  Brush caps with 4 tsp. oil.  Grill or place on baking sheet stem side down and broil 5 minutes.  

In a bowl mix tomatoes, cheese, seasonings and remaining oil.  Remove mushrooms and fill caps with tomato mixture equally.  Broil or grill 4-6 minutes longer or until mushrooms are tender and cheese melts.  Place on buns.

Been camping in the back woods for the last couple of weeks and came across a delicious treat that is a must share.  This delectable recipe is quick and easy with very little mess.  Ingredients are a camper's staple and can be found around the tent or cabin.  Give this a try on your next camping adventure when you tire of the usual S'mores.

Ingredients:

• Bananas
• Chocolate chips
• Mini marshmallows

Preparation:

1. Slice one side of an unpeeled banana end to end.

2. Fill the slit with chocolate chips and mini marshmallows.

3. Close the peel back over the banana, and wrap the whole thing in foil.

4. Place on the embers of your campfire, and cook for 5 minutes or until the chocolate chips and marshmallows have melted.

5. Allow the banana boat to cool; then open and eat with a fork. Deliciously easy!

I am not exactly sure where I'd be without my bread machine all summer.  With inspiring meals like these, I am only moments away from a thrifty, nourishing meal I may not be privy to if I didn't have the ease of throwing all these ingredients into a machine and  pushing a button.  Like the rest of you, my days are full of commitments and duties that make the joys of cutting, chopping, and cooking a thing of the past many a day.  But, meals such as this can be made in moments if the right appliance is adorning your shelves.

Tomatoes
4 plum tomatoes, cut into 1/2 inch slices lengthwise and seeded.
1/4 cup oil
1 tsp. sugar
1/2 tsp. salt

Crust
2 Tbsp. oil
1 large onion finely chopped
2 Italian seasoning
1 tsp. basil
1 pkg. yeast
1 cup warm water
2 tbsp. sugar
1/4 cup oil
1 1/2 tsp. salt
3 1/2 - 4 cups all purpose flour

Topping
1 cup ricotta cheese
3 garlic cloves minced
1/4 tsp. salt
1/2 tsp. Italian seasoning
8 oz. block mozzarella cheese, shredded

Toss tomatoes and place in a food dehydrator for 3 1/2 hours or oven at 250 degrees for 2 hours to shrivel.  For crust, place onions and oil in skillet and cook 3-4 minutes.  Add herbs.  In bread machine place onion mixture and all ingredients of the crust.  Push button for dough cycle.  Watch the first few spins adding more flour until a soft, sticky ball ensues.  Close lid and go about your duties.  

Turn dough on lightly floured board.  Roll out into a rectangle to fit into a 15 x 10 x 1" pan.  Make sure dough fits up sides and bottom of pan.  Indent edges to hold filling.  In a bowl mix ricotta, garlic, salt, and Italian seasonings.  Spread over crust.  Top with tomatoes and shredded cheese.  Bake at 400 degrees for 20 - 25 minutes.  

I was in Aldi yesterday picking up a quart of strawberries for $1.29.  Knowing I had some leftover blueberries from last month's food pantry bag stashed deep in the freezer, I knew I had a red, white, and blue concoction to share. This recipe is quick, thrifty, and easy to make.  You can put these beauties together in around 30 minutes and surprise your family tonight with a real treat!

Aldi's blueberries were on sale for $1,29 a pint this week!

Biscuit

2 cups fresh strawberries, sliced
1 1/2 cups blueberries
3 tab. pancake syrup

Shortcakes

2 cups whole wheat or white flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup cold butter or margarine, cubed
1/2 cup milk
1/4 cup pancake syrup

Cool Whip

In a bowl, mash 2/3 cup strawberries with syrup.  Add the rest of the strawberries and blueberries.  Refrigerate. In a bowl mix flour, baking powder, salt, and soda.  Cut in butter until mixture resembles coarse crumbs.  Whisk in egg, milk, and syrup until just moistened.  Turn out on lightly floured board and roll into 3/4 inch thickness. Cut with a  2 1/2 inch biscuit cutter or inverted drinking glass.  Place on greased cookie sheet two inches apart. Bake at 400 for 12 - 15 minutes or until lightly browned.  

Split shortcakes and fill with berry filling and cool whip.  Place more on top if desired.

I was just at Winn Dixie when low and behold there are HUGE packs of chicken thigh specials!  For only $1.59 a pound you can pick up a good size tray for your Fourth of July BBQ.  What a special treat!  All you need is a package of hot dogs and you've got a great grill-in fare happening at your place on the Fourth!

At this very moment, buy one get one Ball Park Franks are on sale.  Nothing like splurging a buck on some good dogs.  Just seems to make the festivities all the better!

This recipe adds flavor through and through allowing you to marinate overnight.  So get cooking and slip some of these thighs into a Ziploc baggie for tomorrows grill fest.

1/3 cup yellow mustard
1/2 cup packed brown sugar
1/4 tsp. cinnamon
1/4 tsp. crushed red pepper flakes (optional)
8 - 10 bone in chicken thighs

In a bowl mix all ingredients.  Place chicken in a Ziploc bag and reserve 1/4 cup marinade.  Pour rest over chicken and place in refrigerator overnight.  Grill chicken covered over medium heat until thermometer reaches 170 degrees.  Serve with reserved marinade.

At first glance this may seem a bit out of budget.  But, upon a closer look, you'll find this pie will last for days offering leftovers longer than expected.  My boys feasted on this for three days after the initial dinner was consumed.  It is so filling that a couple of good, hearty slices will completely stuff the most empty belly!

Each June Winn Dixie will mail you 4 $10 off each $50 you spend coupons.  If you haven't signed up at Winn Dixie's site for mailings I encourage you to do so.  I grab these coupons each June ensuring I buy ONLY the Buy One Get One specials, including the meats, and stock up exclusively for the summer.  This way, for the next two months I don't have a major food binge to purchase.  

The cheese was purchased for $1.79 at Aldi along with a 7 oz. bag sliced pepperoni (good for two pies) at $2.39, and (2) boxes of cooked breakfast sausage for .99 each.  Mushrooms also happened to be on sale that week at .79.

With these exquisite savings why not check out your local movie theater and see what days they offer a special night at $5 to $6 a show?  This way you can start Terrific Tuesday Movie Night with your family all summer!

Dough
1 pkg. active dry yeast
2 tab. oil
1 1/2 tsp. salt
1 tsp. sugar
3 1/2 cups flour

Filling
(1) 8 oz. block mozzarella cheese
(1) 8 oz. block white cheddar cheese
2 tabs. flour
2 tsp. Italian seasonings
1/2 tsp. red pepper flakes (optional)
(2) 8 oz. packages of cooked breakfast sausage links, sliced into 1/4 inch circles
(1/2) 7 oz. package of slice pepperoni
1/2 pound sliced mushrooms

Sauce
15 oz. can spaghetti sauce
2 tsp. Italian seasoning
1 tsp. garlic salt
1/2 tsp. pepper
1 tab. oil
1 tab. Parmesan cheese

Topping
Remaining shredded cheese
Parmesan cheese

Place dough in bread machine and cycle through on dough.  In a small bowl mix sauce by placing canned sauce, seasonings, oil, and Parmesan cheese.  Stir and set aside to marry spices. Shred block cheese in one bowl mixing together lightly.  Set aside 3/4 cup for topping.  

When dough is through, cut into three equal portions.  Take two and roll into a 15 x 11" rectangle.  Place in the bottom of a 13 x 9" well greased pan.  Top with shredded cheeses, flour, seasonings, sausage, mushrooms, and pepperoni. Roll out last piece of dough into a 13 x 9" rectangle.  Place on top of filling and crimp edges to seal.  

Pour sauce over dough and smooth to fit top.  Prick with fork to allow steam to seep through.  Top with sauce mixture spreading evenly.  Bake at 425 degrees for 15 minutes on the bottom rack of the oven.  Take out and sprinkle reserved cheese and Parmesan over top.  Bake at 375 degrees for 35-40 minutes more.

All you need is a salad or some fresh sliced watermelon on the side.  Save a Lot has seedless watermelons for only $2.99 most of the summer!

Here's a delectable thrifty dish that's sure to satisfy!  There is nothing like the combination of garlic and lemon in this recipe that will have your taste buds salivating for more.  Pick up some cream at Aldi for less than $1.50 and you've got dinner in a jiffy.  I personally did not use the fettuccine noodles and instead dug into my food pantry bag for some simple spaghetti noodles that worked just fine.  Paired with a salad and some garlic bread, you've got a wholesome dinner!

Before that summer weather becomes unbearable, why not get on the U.S. National Park Service site and take in the scenes of a local park near you.  Parks are full of thrifty fun and make Family Fun Day a national treasure. Get out and enjoy the great outdoors!

3 tsp. grated lemon peel
2 tsp. minced fresh parsley
2 garlic cloves minced
8 oz. spaghetti noodles

Sauce

1/4 cup butter or margarine
1 small onion, chopped
2 garlic cloves, minced
1 tsp. grated lemon peel
1/2 cup heavy whipping cream
1/4 tsp. salt
1/8 tsp. pepper
4 ox. cream cheese cubed
2 tab. fresh lemon juice
2 plum tomatoes chopped
2 tsp. minced fresh parsley
Grated Parmesan cheese

In a small bowl mix first three ingredients and set aside.  Cook pasta according to directions and drain.  In a large skillet heat butter over medium heat.  Add onion and cook two minutes.  Add garlic, lemon peel, and stir.  Stir in cream, salt, and pepper.  Whisk in cream cheese until just melted.  Remove from heat, cool five minutes, and add lemon juice.  Add pasta, tomatoes, and parsley to skillet.  Toss.  On top sprinkle lemon mixture you've set aside and Parmesan cheese.  Serve immediately.

I've decided to add a uniquely new category this summer titled Meatless Mondays.  I'll slip this under the Dinner Section in the cookbook for easy retrieval.  With the soaring cost of food prices, you really need to be considering making a meatless meal once or twice a week.  These meals can usually be cooked for less than $5, saving precious dollars on your food bill.  Furthermore, they are filling and utterly delicious!  I have two grown boys, and this meal will really stick to your ribs. Pair this with some summer corn available everywhere this time of year for several ears valued under a $1.  


If your stuck on a summer trip and cash is low, why not check out KOA?  Here you'll find great camping sites or cabins.  If the summer heat is getting you down, travel northward and stay where the area is cool.  Grab a tent, some charcoal, and you've got just about all you'll need for some family fun.  Tent sites at the KOA are very reasonable and make great family memories!


1 1/2 lbs. cherry tomatoes
I whole head of garlic peeled and cloves separated
3 tbs. oil
3 cups uncooked bow tie pasta
4 oz. cream cheese
1 tsp. salt
1/2 tsp. pepper
Parmesan cheese


Preheat oven to 450 degrees.  In a bowl toss tomatoes and garlic cloves with oil.  Sprinkle with salt and pepper and roast for 14-16 minutes or until soft.  Cook pasta according to package directions.  

Save 10 tomatoes for topping.  Place remaining cherry tomatoes and garlic and cream cheese in food processor. Whirl until smooth. Toss drained pasta with tomatoes and garlic mixture.  Top with remaining tomatoes and Parmesan cheese.  

On the onset of summer I am notoriously adept at cleaning out or using up items that have begun to clutter my shelves from all those food pantry bags I've collected throughout the year.  One canned item that crops up year after year are those cranberry sauce cans leftover from Thanksgiving.  Without a doubt I receive 2-3 cans over the holiday.  Only being able to utilize one, I am usually left with a couple of cans to incorporate over the year. Hence, I'm always on the lookout for a good cranberry recipe!

This cake has a delicate raspberry like flavor that sits nestled between the cake layer and cool whip topping.  It will be by far one of the most moistest cakes you'll ever sink your teeth into.  Best of all, this cake cost me less than $2 due to the $1 cake mix sale and the .88 cent special of cool whip I stock up on when there are sales. There is always a package of semi sweet chip in the refrigerator valued at $1.59 at Aldi.

1 Devils food cake mix
1 1/3 cup water
3 eggs
1/2 cup vegetable oil
1 16 oz. can jelled cranberry sauce divided
1 container of cool whip
2 tab. cocoa powder
1 cup chocolate chips

Beat cake mix, water, eggs, and vegetable oil until just blended.  Batter will be loose.  Take half the cranberry can and beat in on low for 1 minute.  Spread into greased 13 x 9 inch pan and bake according to package directions.  Take out and let cool.  Place the remaining cranberry sauce in a bowl and microwave for 20 seconds to warm.  Break up with a fork and stir until smooth.  Spread over cake.  In a bowl dump the cool whip and cocoa powder and stir until blended.  Spoon over cake like frosting.  Top with chocolate chips and refrigerate leftovers.

Let the summer fun begin!  I am on a quest for you this WHOLE summer looking for ideas of quality, thrifty, and most of all quantity items!  With the kids at home, and food prices rising, it is no wonder families are having a hard time surviving!  

There just doesn't seem to be enough money in the budget to plan a day excursion let alone a family trip. But with a few ideas here you can lessen the food bill and squeeze that dollar a bit further, setting aside a few dollars to enjoy some family fun.  Why not try to stash away a few dollars saving on all those Little Debbie or Hostess snacks you fill your cart with by making these?  These are power packed with protein and this simple recipe makes 64 delicious, NO BAKE treats.

Then with a bit of cash on your hand, why not look into a National Park near you for a family day trip?  The weather isn't soupy with humidity yet and you can get a fun day in hiking or cool off at a nearby stream, ocean, or river.

1 tsp. plus 1/4 cup butter or margarine divided 
1/4 cup pancake syrup
2 cups creamy peanut butter
1 1/4 cups powdered sugar
1 tsp. vanilla
1 1/2 cups of mini chocolate chips, peanuts, or coconut

In an 8 inch square pan, place aluminum foil and grease with one tsp. of butter.  In a small saucepan heat remaining butter and syrup.  Cook over medium heat until blended.  Stir in peanut butter until smooth.  Remove from heat and whisk in powdered sugar and vanilla.  Spread in pan and refrigerate two hours.

Place chips, peanuts, or coconut in separate bowls.  You choose which ever is on hand.  Take candy out of pan and remove foil.  Cut into 64 even squares.  Roll into balls and roll into chips, peanuts, and/or coconut.  Place in an airtight container in the refrigerator.  

Puritan Pride Bargain: