Alas, there are times when you reach into the freezer only to come up slightly empty handed with a miniscule package of meat that will bearly feed your family.  This fault lies directly with the butchers who prepackage buy one get one sales that some many of us are drawn to.  At the time it seems to be a wonderful resource as you save those precious pennies.  But later, reality sets in as you begin to count the flimsy pork chops that must now feed your family of four.  Here, on these days bring out this delicious corn recipe sure to please and add loads of leftovers to your table.

1 14.5 oz. can corn drained
1 14.5 oz. can creamed corn
8 oz. sour cream
1 egg
1 box Jiffy corn muffin mix
1/2 stick of butter or margarine

Mix all ingredeints well in casserole dish.  Bake at 350 degrees for 30 minutes or until top is golden brown.  Serve hot.

Happy Thanksgiving to all!  My son wanted a side of macaroni and cheese this year so I dusted off an old recipe file and dug out an old family favorite.  This version has a bit more milk than most but don't be fooled!  It makes the creamiest macaroni and cheese on the planet.

My favorite by far is the awesome Velveeta macaroni and cheese.  But, with the price of that block of cheese needed to make the recipe, I mine as well get steak.  So we reverted back to the old homemade style and were quite pleased with the results.  This feeds a good amount of people, and you can be proud to set this at the table.

Don't forget:
Thanksgiving GREEK Turkey
Homemade Sausage Stuffing
Homemade Candied Sweet Potatoes
Sesame Green Beans



8 oz. elbow macaroni
2 cups shredded sharp cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tab. flour
3 tab. butter
1/2 cup bread crumbs
1 pinch of paprika

Cook macaroni according to package direction.  I leave mine a bit al dente.  In a saucepan over medium heat, melt butter and stir in enough flour to make a roux.  You don't want this roux too thick, just enough flour added to slightly thicken.  Add milk stirring constantly and cheeses.  Put macaroni in casserole dish and pour sauce over top.  Stir well. 

Melt butter in skillet over medium heat.  Add breadcrumbs and brown.  Sprinkle over top of macaroni.  Sprinkle with a little paprika.  Bake at 350 degrees for 30 minutes.

Small discount food stores are popping up all over the place.  With an economy still in turmoil, these diamonds in the rough are a true Godsend for those trying to make ends meet.  Noted for having large quantities of certain foods that may not be selling on schedule, you'll find a plethora of common items seen around your pantry. 

Many of these items may be close or at expiration dates, but with careful checking, you can ensure you get the most quality from your chosen items.  Many people peshaw these types of food havens wondering where do they find stock to fill their shelves?  Is it out of day products from major food chains?  Not hardly!  Most of these items come from your local purveyors who are unable to move certain  quantities  of products to local food stores.  Or, these are orders that have been placed and not picked up.  You can get the best of products you normally would not purchase due to high expense right there on the shelves.

I recently purchased some stir fry sauce.  It came in a two quart bag for just $5.99.  This two quart bag is now in an empty soda bottle in my refrigerator and will last a year!  This delicious mixture tastes just like your local Chinese restaurant's beef and broccoli or lo mein.  I am certain they purcahse this at the same purveyor. 

So get cracking and find your local discount food source.  You won't believe the savings!

4 lb.  chicken thighs
2/3 cup stir fry sauce
1 tab. ketchup
1 tsp. fresh grated ginger
2 tsp. sesame oil (optional)
1 onion sliced thin
oil

Fry chicken thighs in a bit of oil.  Fry 8 minutes on each side until no longer pink.  In a measuring cup add stir fry sauce, ketchup, ginger, and sesame oil.  Mix well.  Drain thighs and drizzle sauce over top.  Top with sliced onion. Cook on medium for 30 more minutes until tender.  Serve with a side of rice.

We all have recipes saved in our family archives that are slipped out for special occasions.  Although, this may not be of the most frugal recipes offered here, it does add a note of uniqueness to your family's table this holiday.  If you gather the recipes ingredients weeks in advance as specials alert, then you'll have everything you need at hand to offer something special this holiday season.  After all, we all need a little something special when hard times hit.

6 eggs
3/4 cup sugar
1 pt. heavy cream
1 pt. milk
1 pts whiskey, bourbon, or brandy
Nutmeg

Separate eggs into yolks and whites. Beat yolks with alcoholic beverage of choice.  Add 1/2 cup of sugar and beat well again.  In a separate bowl, beat egg whites until stiff add remaining sugar.  Heat milks until hot but not boiling.  Slowly add egg yolk mixture and stir quickly.  Take off stove.  Fold in egg whites.  Top each serving with nutmeg.

These have got to be the ultimate fast food breakfast.  You can easily make these up in a flash on the weekend then freeze them in a zip lock bag for the week.  Then with a little ingenuity needed on those busy first few hours of the morning all you need to do is "nuke 'em" and serve them up pronto giving you a few more precious moment to yourself.

I usually purchase my sausage at Save a Lot when those one pound rolls go on sale for $1.  Then at Aldi boxes of corn muffin mix are 45 cents and blocks of cheddar cheese as low as $1.29 a block on sale days.  So go ahead, learn to shop your discount stores and enjoy more out of life when you save some cash.

1/3 pd. bulk sausage
3 eggs
1/8 tsp. seasoned salt
1/8 tsp. pepper
1 package corn muffin mix (8 1/2 oz.)
3/4 cup cheddar cheese
Honey

Fry sausage until brown and crumble.  Set aside to drain.  Fry eggs in same pan and add seasoned salt and pepper.  Scramble until set.  In a bowl, mix corn muffin according to package directions.  Fold in sausage, egg, and 1/2 cup cheese.  Grab that muffin pan and place paper liners in 12 slots.  Equally distribute batter to those 12 muffin tins.  Bake at 400 degrees for 12 minutes. Sprinkle with remaining cheese on top and dot with some swirls of honey.  Cook 8 minutes more.

I had to get on and just share this amazing cheap recipe with you!  I have never made such a delicious, thrifty recipe that yielded so many results.  For the cost of a few ingredients, I had two dinners, one to freeze, and another smaller dish for lunch the following day.  Simply AMAZING!

Buy those breasts of chicken on sale for $1.98 a pound at Walmart.  Yes, they are boneless and skinless.  The pie crusts can be found at Aldi for $1.69 for two.

2 cups peeled diced potatoes
1 3/4 cup sliced carrots
1 cup butter or margarine, cubed
2/3 cup chopped onion
1 cup flour
1 3/4 tsp. salt
1 tsp. dried thyme
3/4 tsp. pepper
3 cup chicken broth
1 3/4 cups milk
1 1/2 chicken breasts cooked and cubed
1 cup frozen peas
1 cup corn
4-5 large potatoes, peeled and cubed
1 1/2 cups shredded cheddar cheese
1 two crust package of pie crust
1 package of refrigerated biscuits
1 bread pan

Add 4-5 large potatoes to boiling salted water.  Drain when soft and make your favorite mashed potatoes.  Set aside.  In another pot add remaining potatoes with carrots, boil until soft.  Add frozen vegetables at end just before draining.  In a saucepan heat butter and add chopped onion cooking until translucent.  Add flour, salt thyme, and pepper.  Cook until thickened.  Add chicken broth, and milk.  Stirring consistently, cook until thick with gravy like texture.  Add the vegetable mixture to the pot. 

Separate pies and grease bread pan.  Place filling in pie crust leaving space around top for mashed potatoes.  Pour the remaining mixture into bread pans.  Top pies with mashed potatoes and sprinkle cheese on top.  Place biscuits on bread pan there will be two left to cook separately.

Bake at 400 degrees until biscuits are brown.  These will finish in approximately 15 minutes.  Remove from oven.  Last two pies will take an additional 25 minutes.  Freeze one. 

If you've got a container of Homemade Bisquick Mix in your refrigerator then you are never far from making Impossible Cheeseburger Pie made with fresh homemade ingredients.  With the price of a box of Bisquick, you can make this pie for pennies with the homemade version. This pie is a Godsend for those busy days when you need a fresh home cooked meal on the table pronto.

My boys request this pie often since there is always a tad left for leftovers the following day.  And, as you well know that is a welcome relief for lunch the following day. 

1 lb. ground beef
1 cup chopped onion
1/2 tsp. salt
1 cup shredded cheddar cheese
1/2 cup Homemade Bisquick Mix
1 cup milk
2 eggs

Set oven at 400.  Grease 9" pie plate.  Cook beef and onion until beef is brown.  Drain.  Stir in salt.  Spread in pie plate and sprinkle with cheese.  STir in remaining ingredients until blended with fork.  Pour over pie plate.  Bake for 25 mins.