When on a frugal budget it's OK to ditch the cumbersome sides of a meal from time to time.  Five pounds of flour costs about $1.60 and you can get quite a few meal stays in one bag as a opposed to a box of noodles that costs almost as much.  Having a hearty loaf of bread or these delectable cheese biscuits along side a decent piece of meat is even filling for those big eaters in your clan.

These biscuits turn out moist and amazing, almost like the favorite restaurant chain.  The trick is to make sure the dough stays moist and slightly sticky when you are cutting out these biscuits.  Utilizing just enough flour to make it not stick to your board is the key.

Remember to pick up your mainstays like flour, margarine, eggs, and baking soda at discount stores such as Aldi or Save a Lot.  I buy a block of cheese from Aldi for $1.79 and grate my own.  This gives me several meals at 1/2 the cost of national shredded bag cheese.

2 1/4 cups flour
2 1/2 tsp. baking powder
2 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold butter or margarine
1 cup shredded cheddar cheese
2 tsp. parsley
1/4 cup plain yogurt
3/4 cup milk

Preheat oven to 400 degrees.  In a bowl stir the first five ingredients.  Cut in butter until mixture resembles coarse crumbles.  Stir in cheese and parsley.  Put in yogurt and some of the milk, stirring until just moistened.  Pat dough into 3/4 inch thickness, using as little flour as possible so dough stays very moist.  Cut with biscuit cutter and place 2 inches apart on greased baking sheet.  Bake for 10-12 minutes until golden brown.

Have you ever been to Cinnabon, pulled apart those chewy, moist rounds and wondered how the heck do they get their dough so perfect?  Well, today I'm going to share a recipe that's going to make an ultimate rivalry to theirs.  I found an old sticky bun recipe, tweaked it, and came out with a product so divine that I will be making these quite frequently to store extras in the freezer.  These make easy breakfast treats and served aside some good scrambled eggs you've got a complete breakfast.  

The best part is it uses some of those dried box mashed potatoes that are often given in your food bank bags.  If you'd like; you can use left over mashed potatoes that will work just as well.  The most important item, if you haven't purchased one already is that Bread Machine.  I purchased mine for $8 at a local thrift shop, and it is still going strong after three years.  You've noticed lots of recipes here that incorporate that Bread Machine so it is well worth the purchase as it saves you precious time.

1 pkg. active dry yeast
3/4 cup water
2/3 cup mashed potatoes
1/4 cup sugar
1/4 cup butter or margarine
1 egg
1 tsp. salt
3 - 4 cups flour

Topping
4 tab. butter or margarine
1 tsp. ground cinnamon
3/4 cup packed brown sugar
1/2 cup honey or pancake syrup (or mix'em)
1 cup of walnuts if you like'em 

Filling
3/4 cup brown sugar
1 tsp. ground cinnamon
2 tab. butter or margarine melted slightly

To make mashed potatoes, get measuring cup and fill it 2/3 with water.  Add dried mashed potatoes 1 tab. at a time waiting 1 minute after each to incorporate.  Keep adding until mixture resembles mash potato side.  Add to bread maker.  Add yeast, water, sugar, butter, egg, and salt.  Set machine on "dough".  Begin adding flour 1 cup at a time until mixture resembles a soft dough that is knead able.  Touch dough so that it is not too sticky or dry as you add flour.  Allow to finish on bread setting.

In 13 by 9 inch pan add all topping mixtures and stir.  Place in 350 degree oven to melt toppings a bit.  Stir when butter has melted and take out.

On a lightly floured board, roll dough out to an 18 x 12 inch rectangle.  Smear butter over rectangle and sprinkle on brown sugar and cinnamon evenly.  Don't be afraid to add more sugar or cinnamon if needed.  Spread out. Begin to roll up jelly roll style starting with the long side. Pinch seams to seal.  Cut into 12 equal slices and place on topping mixture.  Cover with towel and let rise until double in bulk about an hour.

Place in 350 degree oven for 30-35 minutes or until golden.  Invert immediately.  Freeze leftovers.  

Yesterday in my brown bag, I received a loaf of Apple Fritter Bread.  Not knowing how to use it before the cardboard stage sets in, I quickly popped it into my freezer for future use.  Well, that bag stared at me face to face each time I opened the side door of my refrigerator generating recipe ideas.  "Such an elegant loaf of bread," I thought, "there must be a great recipe to accompany this."  

I receive sweet artisan breads from time to time, and I needed a good, thrifty recipe to accompany them when I do.   Then it hit me!  Why not make this whole loaf into delicious french toast and freeze leftovers for future use?  All the past swirl breads I received came plunging back making me wonder why I didn't utilize this before!  These freeze well, and my boys are happy digging into my freezer now for a quick meal that can be popped into the microwave!

This recipe can be adapted to any sweet bread that comes your way.

1 loaf apple fritter bread
2 eggs
1/2 cup milk
2 tab. sugar
1 tsp. cinnamon
1 tsp. vanilla
butter or margarine for frying

Place all ingredients, except for bread, in a bowl and mix well.  Dip slices of apple fritter bread into mixture and fry until gold brown on each side.  Make sure to have an adequate size fry pan so edges don't touch.  

I am always on the lookout for ways to incorporate those bags of pumpkin you have stored in the freezer for future use from Halloween.  I found a similar recipe incorporating sweet potatoes, but knew in my heart, that fresh ground pumpkin would make better fare.  This recipe is so delicious, you'll be bookmarking this to make often.  I was pleasantly surprised to find the crust added a delightful texture to the complete product as I made it a bit denser intensifying the whole experience.

More importantly, it adds a new spin for those boxes of crackers that might be piling up again.

Crust:
1 row of butter crackers
2 hefty tab. brown sugar
1/4 cup butter or margarine melted
2 tsp. cinnamon

Filling:
4 cups vanilla ice cream
1 bag of frozen pumpkin or 1 1/4 cup canned
2 tsp. cinnamon
1/2 tsp. allspice
1/4 cup brown sugar
1/2 tsp. salt

1 container of Cool Whip

Place bag of pumpkin in a mesh strainer and place over a bowl to drain.  I usually do this when the product is still frozen allowing it to thaw in the strainer slowly.  In  a food processor place crackers, brown sugar, and cinnamon.  Process until mixture resembles crumbs.  Add butter slowly and process again.  Spray pie plate with Pam and add bread crumbs pushing firmly up sides.  Set aside.

In processor add pumpkin, cinnamon, allspice, brown sugar, and salt.  Process until smooth.  Add vanilla ice cream and process until mixture is incorporated, but not to long as ice cream will melt too much.  Pour into pie shell and stick in freezer for about 3 hours.  Take out and top with Cool Whip.  Place in freezer again for at least three hours.  

Here's a wonderful concoction I've adapted from an Internet search.  I make this in a cast iron skillet but a casserole dish will work just as well for baking.  I enjoy the versatility of the cast iron pan.  One can fry, top, and bake in the same element leaving less mess.  A good, solid black iron skillet is a must for any home style cooking.  They can also be found at your local thrift stores in good condition as they last for many years when seasoned well.  

Equally important is the health benefits of using this type of fry pan.   Cooking in cast iron is a great way to introduce trace amounts of iron into one’s diet.  Plus, there’s no flaking Teflon to worry about getting into one’s food. Then, on another front, there are economical benefits to cast iron because these pans--except for the enameled variety--cost MUCH less than other kinds of cookware.

Watch out for those biscuit sales lately toting $1 special per can.  I have a tendency to stack up on these and keep them for future cooking.  Also there have been many sales on ground beef for as low as $2.39 pound at Aldi.  Grab up a package of onion soup mix there and you have a great dinner that's affordable and quite yummy.

1 pound of ground beef
1 small onion chopped
1 package of onion soup mix
1 3/4 cups water
2 tsp. corn starch
1 package of provolone cheese slices
1 tube of buttermilk  biscuits


Preheat oven to 350°. In a large cast iron 10 inch skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Mix soup, water, and corn starch.  Pour over ground beef. Top with a single layer of cheese slices (or two if your a cheese fanatic).  

Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown. 

It's Saint Patty's Day tomorrow and there is no reason you shouldn't be able to treat your family to a delicious meal on the holidays.  With careful planning, or stowing away a few coins, you can purchase this treat for less than $15.  I know that can be a lot of dineros, but we find money for other important things.  And believe it or not, this is an important cultural tradition to ingrain if your family celebrates.

I bought my red potatoes at Aldi for 99 cents.  Purchased there, too, was a head of cabbage for 79 cents and a bag of onions for .99.   Baby carrots were on sale for .49.  The cheapest corned beef right now in our area is $3.79 at Publix.   Yes, with a little preplanning you can make this meal for less than expected.  

For added fun, don't forget to make Irish Soda Bread on the side.

1 small bag baby carrots
1 (2 - 3 pd.) Corned Beef Brisket 
1 large onion quartered
8-10 baby red potatoes, quartered and unpeeled
1 small head of cabbage sliced into 8 quarters
1 seasoning packet
salt and pepper to taste
2 cups water

Place brisket in slow cooker.  Top with carrots, potatoes, and onions.  Lay cabbage over top and sprinkle with seasoning packet, salt, and pepper.  Cook on low 8 hours.  

Got a few of those cans of salmon lying around from your local food pantry?  Here is a quick and easy recipe to utilize them.  This recipe uses extra boxes of crackers that pile up too.  Delicious and utterly healthy you'll be able to incorporate this delight into many dishes.  For instance, double it, then freeze for easy to reach dinners or lunches.  You can take out patties to make sandwiches one day when time is not in your favor.  Or, take one out, thaw and nuke.  You can top that patty on your favorite salad. 

1 can salmon, drained, bones removed
1/3 cup finely chopped onion
1 egg
5 saltines, crushed
1/2 tsp. worchestershire sauce
dash of salt and pepper
margarine or butter for frying

In a bowl combine the first six ingredients; mix well.  Shape into six patties.  In a skillet, fry patties in buter over medium heat for 3-4 minutes on each side.  Take off and drain on paper towels. 

It's that season again where peaches are just beginning to crop up in the fruit and vegetable aisle.  Soon, at your local farmer's market you'll be able to by large quantaties of overly ripe peaches.  When you can, grab a large box of these for just peanuts and cut off those bruised sections.  Then make this unforgettable treat for those you love.

5 cups of sliced peaches, peeled (dip in boiling water for a minute)
1 9-inch pastry shell
1/3 cup butter, melted
1 cup sugar
1/3 cup flour
1 egg

Preheat oven to 350 degrees.  Gently place peaches in pie shell.  In a small bowl combine butter, sugar, flour, and egg.  Pour over peaches.  Bake for approximately 1 hour and 10 minutes. 

Yesterday I opened my freezer to be greeted by an over abundance of cut to portion size frozen bread from my food pantry.  Most of the time, when you get this stuff, it is semi-fresh and must be prepared immediately or set in the freezer with clear freezer bags.  Unfortunately, there some days it just seems to keep piling up and that delicious garlic bread recipe gets too much of a workout. 

But there is a better way.  I'm sure you've noticed there is always lunch meat on sale whether in the deli or the refrigerated aisle.  Why not pick up a few when they are on sale and plop them in your freezer for an upcoming easy-to-please soon to be favorite?  All you need is some defrosted bread; any type will do including subs, sandwich rolls, or thick sliced.  Cut the bread, fill each family members with their favorite meats, cheeses, and toppings; then just grill on the ol' Forman.  Comes out delicious! 

Bread
Lunch Meat
Cheese
Topping of your choice: mushrooms, onions, peppers, pickles, etc.
Salad dressing
butter or margarine

Take bread and slice to open if needed.  Slab on your favorite salad dressing.  Top with lunch meat.  Fill with your favorite toppings.  Top with a few slices of cheese.  Lightly butter the outside of the bread.  Place in your Foreman Grill and put top down.  If the top seems to be too far ajar, place your teapot or a pan filled with water on the top for a weight.  This will get it the perfect texture.  Peek to see after 3-4 minutes if your bread has the lovely lines in place then slice in half and enjoy!