Making your own frozen treats can save BIG bucks on your shopping bill.  After all, what family is without frozen treats for its younger members?  Not many, because looking at it logically, ice pops can be found on sale at any given week.  Usually these frozen confections are a cheaper steal then waltzing down the packaged treat aisle. But if you get into the habit of grabbing recipes from time to time, you'll soon find out those bargains can be made for half the price.

Each week as I stroll Save A Lot I can't help but notice their ever looming banana stand.  There you'll find ripe bananas, green bananas, and those overly ripe ones for 29 cents a pound.  Those overripe ones make the sweetest frozen treats.  Grab a bag of chocolate chips from Aldi for $1.59 (milk chocolate or dark) and you can make a good size amount of these for under $2.  Just freeze away and they'll be ready for little fingers.

6 medium bananas
12 oz. bag of chocolate chips
1 tab. shortening
Toppings on hand: chopped peanuts, toasted coconut, jimmies

Cut bananas into 1 inch sections.  Insert a toothpick and freeze for one hour.  In a microwave, melt chips and shortening.  I use the 30 min. button and keep stirring after each round.  Dip bananas in mixture, allow excess to drip off.  Roll in desired toppings.  Return to baking sheet and let freeze another hour.  Drop into Ziploc bags.  

Those pork roasts at Save A Lot are coming!  Fall is here and if you watch your weekly circulars, you can soon pick up a good size roast for .99 - 1.29 a pound.  Don't let that close to $10 price tag deter you.  That hunk of meat will make sandwiches, stir fries, and pasta dishes for days to come.  

There is nothing more enticing then the smell of this roast wafting through your kitchen.  It will penetrate each room leaving bellies aching for the dinner bell.  This is a restaurant style pork roast that will have you digging for this recipe each fall.

5-8 pd. pork roast
2 medium onions, chopped
2 carrots, chopped
1 celery rib, chopped
4 tab. flour, divided
1 bay leaf, crushed
1/2 tsp. dried thyme
1 1/4 tsp. salt, divided
1 1/4 tsp. pepper, divided
1/4 cup brown sugar

In a roasting pan, place onions, carrots, and celery.  In a bowl, mix 2 tab. of flour, bay leaf, thyme, tsp. salt and pepper.  Rub over roast and let rest for 15 min.  Place roast over vegetables fat side up.  Add one cup of water to the pan.  Roast at 350 degrees.

Roast two hours basting every 30 min.  During the last 30 min. sprinkle brown sugar over roast.  Let roast set for 15 min. before slicing. 

Strain drippings from roasting pan.  Add enough water to make 1 1/2 cups.  Whisk 1/3 water into flour and add to drippings.  Add remaining salt and pepper and cook in pan until thickened on medium heat.  Serve with mashed potatoes and slices from roast.  

If you haven't already invested in a bread machine, I tell you it is a must!  There are just so many savings out there when you utilize this delightful device.  I've included so many recipes here on this site to show you how versatile it is.  I picked mine up last year at my local thrift shop for $5 when they offered half off day. 

This recipe goes well with any of those lunch meat packets you receive from your local food bank.  Just toss all the ingredients in the bread machine, and cut out dough when it comes out.  There is nothing like a light airy biscuit with some delicious luncheon meat inside and cheese sliding down the side. Bon Appetit!

1 pkg. active yeast
2/3 cup milk with 2 tab. plain yogurt added
2 cups flour
3 tab. sugar
1 1/2 tsp. baking powder
1/2 tsp salt.
1/2 cup shortening or margarine
1/2 pd. sliced ham
1/4 pd. sliced turkey
Your favorite cheese slices

In bread machine toss the first seven ingredients.  Place setting on "dough" and watch to see if dough has a slightly sticky quality while still rolling in a ball.  If not, add more milk or flour until it looks just right.  Close lid and go about your business.  In an hour or so, when dough is done, place it on a lightly floured board.  Roll out into 1/2 inch thickness.  Cut with biscuit cutter or glass that is around 2-3 inches in diameter.   Let rise until double about 30 min.  Cook in oven at 425 degrees for 9-10 min. or until golden.

Split biscuits in half when done and slightly cooled.  Layer each with turkey and ham.  Place cheese slice on top and broil for 2-3 min. in oven until melted.  Just a salad on the side and your set!

If you're making that delicious Lemon Dill Roasted Chicken today, then I have the perfect side dish to accompany your fare.  Green beans are still on sale for 99 cents a pound at most stores.  These delicious treats will soon be off the fresh peak scale, so buy now and savor a few more days of summer fun.  Fall begins just a few days away so grab the last of your summer veggies fast!

2 tbsp. oil
1 tbsp. butter or margarine
4 garlic cloves peeled and sliced
2 lbs. fresh green beans
1 chicken bouillon cube
1 cup water
1/2 tsp. salt
1/4 tsp. pepper

Place water and bouillon cube in microwave and heat on high for one minute.  Let cube melt.  In fry pay, heat oil and butter over heat.  Add garlic and cook 30 seconds.  Add green beans and stir fry until crisp/tender about 15 minutes.  Stir in broth, salt, and pepper.  Cook uncovered about 10 minutes.  Broth should be almost evaporated. 

Fall is here and time to set your oven for some roasting delicacies.  Tyson whole chickens are on sale at Aldi for 95 cents ALL SEASON!  I try to roast a chicken for my family at least twice a month when the weather begins to cool.  There is nothing better than those delicious flavors permeating your home as you go about your daily duties knowing full well they'll be a fantastic meal with little work when you're through.

This recipe can be made easily with staples from your kitchen and will require little forethought other than securing a tasty chicken and a fresh lemon.

2 medium onions, chopped in one inch slices
2 tbs. butter softened
1/4 tsp. grated lemon peel
1 chicken 4-5 lb.
1/4 cup water
1 chicken bouillon cube
1 tsp. dried parsley
1 tsp. dried dill
3 tbsp. lemon juice 
1 1/2 tsp. salt
1 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. pepper

Place onions in bottom of roasting pan.  Mix butter with lemon peel in bowl.  Place chicken, wings tucked under, in roasting pan.  Rub butter mixture all over top and sides of chicken.  In microwave add water and bouillon cube and heat on high until cube melts.  Pour into roasting pan.  Drizzle lemon juice over chicken. Sprinkle chicken with parsley, dill, salt, pepper, paprika, thyme, and pepper.  Cover with tin foil.  Roast 375 degrees for one and one half hours.  Remove foil the last 30 min. of cooking to brown.  

Corn is still on sale and can be had for around 25 cents an ear.  These beauties will soon leave our abundant summer produce stands at your local supermarket.  Why not go out with a bang creating something delectable for your family tonight?  These are just scrumptious allowing the bacon taste to sink down into each corn kernel. Best of all it is simple and fun!

I have to be honest.  Bacon is not a top priority on my list any longer.  With prices reaching around $4.99 a pound, it is just too much of a splurge for this household.  But, this week Winn Dixie had a BOGO on Gwaltney bacon. This made a terrific combo - one for corn and one for breakfast Sunday morning.  Enjoy!

8 large ears of sweet corn, husks removed
8 bacon strips
1 tab. chili powder

Wrap each ear of corn with a bacon strip.  Place on a piece of aluminum foil, sprinkle with a bit of chili powder, and wrap securely twisting ends to make handles for turning.

Grill corn, covered, over medium heat for 25-30 minutes or until corn is tender and bacon is cooked well.

I went shopping yesterday and picked up all the vegetables for this delicious add on to my Labor Day BBQ for around $2.  The chicken is always in my freezer from Stocking Up on Chicken Breasts, and I can't believe it is still the same price at Walmart for $1.99 a pound!

Nothing beats great Labor Day fun then a good grill-out with some hamburgers and hot dogs.  But, to make memories a little special I always try to add something delightfully fun to the occasion.  These kabobs are simply delicious and inexpensive.  They add that right amount of flare that makes everyone go "Ahhhhhh."

1 lb. boneless skinless chicken breasts
1 medium sweet pepper, cut into 1 1/2 inch pieces
1 medium zucchini, cut into 1 1/2 inch pieces
1 medium red onion cut into thick wedges

Honey Mustard Dressing
5 tab. mustard
5 tab. honey

In a bowl, combine chicken with vegetables.  Drizzle with about 5 tab. of the dressing, toss.  Let sit 30 minutes in refrigerator.  Alternately thread chicken with vegetables using soaked wooden or metal skewers.  Grill kabobs 10-12 minutes basting with remaining dressing during the last three minutes.