August 20, 2014

Oven Steak Fries Recipe

Mar 17, 2014

Easy homemade oven steak fries recipe! Yum!

Homemade french fries are so incredibly easy to make and much more budget-friendly! These fries taste like the ones you get at a restaurant with your steak. YUM.

You can make variations using different seasonings, too! Try adding garlic powder, onion powder, seasoning salt, or any other spice you think would taste good! Just have fun with it!

Other recipes you may enjoy:

You can find even more recipes on my new recipe blog:!

Easy Homemade White Chocolate Mocha Recipe

Nov 18, 2013

Incredibly easy homemade white chocolate mocha recipe! Only takes 3 ingredients and 5 minutes.

My absolute favorite coffee drink is a white chocolate mocha from Starbucks. So good, but so expensive! So, I set out to find a way to make it at home – without spending a ton of time or buying specialty ingredients.

This recipe only requires THREE simple ingredients – coffee, white chocolate chips, and milk!

I use coconut milk for mine but you can use any kind of milk or a combo of milk and cream. Just use what you prefer or have on hand.

I won’t lie and say this tastes *exactly* like the Starbucks version, but it is really good and the price difference is worth the taste difference!

You can save the extra milk mixture in the fridge and just reheat when you need it.

I don’t know exactly how much it costs to make this, but I’d estimate that it’s about 1/4 the price of a coffee shop white mocha!

You can find even more recipes here.

Frozen Pizza Alternative – Homemade Pizza Kits

Oct 17, 2013

These homemade pizza kits are great to have on hand for those nights when you don't feel like cooking!

In my search for a good pizza dough recipe I came across the idea to make pizza kits from Life as Mom.  I thought it was simply brilliant!  I always prefer homemade pizza, but usually when I want pizza I am not in the mood to make the dough. So store-bought frozen pizzas usually win.

A pizza kit is basically a large freezer bag that contains smaller bags of the following: homemade pizza dough, chopped veggies, shredded cheese, and meat toppings.  You can add sauce also, but I haven’t yet gotten into making my own sauce since I regularly get jarred sauce pretty cheap with coupons.

For this particular baking day, I chose to make 4 pizza kits that included pepperoni, diced green bell peppers and red onions, and mozzarella cheese along with my dough.  I did not have pepperoni on hand at the time, so I added some salsa chicken to demonstrate in the picture for you.

These homemade pizza kits are great to have on hand for those nights when you don't feel like cooking!

It’s just so cool!  This will make homemade pizza almost as easy to fix as a store-bought frozen pizza.  Great for pizza nights, lazy nights, or just plain ‘ole pizza craving nights!

Easy Texas Chili Recipe

Sep 5, 2013

Incredibly easy chili recipe

Chili is one of our family’s favorite cool-weather meals. It’s delicious, easy to make, and best of all – frugal. My husband is actually our chili chef and he agreed to share his recipe with you all!

This chili recipe is EXTREMELY easy and requires only a few ingredients – which is probably why we love it so much! This amount will last our family at least a couple of days. If you don’t think your family would eat this much, you can always freeze the extra for a quick meal at a later time.

Other recipes you may enjoy:

You can find even more recipes on my new recipe blog:!

10 Delicious Popsicle Recipes for Summer!

Jul 18, 2013

 10 great popsicle recipes for summer! Lots of different flavor combos!

Nothing beats a cold and delicious popsicle on a hot summer day! While store-bought popsicles are certainly convenient, I absolutely love making my own! It’s a lot easier than you’d think!

10 great popsicle recipes for summer! Lots of different flavor combos!

I love using fun popsicle molds when making my own. Here are a few fun ones I’ve found:

Now for the popsicle recipes! Here are 10 tasty-looking popsicles I’ve found around the web!

10 great popsicle recipes for summer! Lots of different flavor combos!

Blueberry-Coconut Popsicles with Chia Seeds // via Real Food Enthusiast

10 great popsicle recipes for summer! Lots of different flavor combos!

Healthy Frozen Fruit Popsicles // via Surviving the Stores

10 great popsicle recipes for summer! Lots of different flavor combos!

Strawberry Banana Popsicles // via Kingdom First Mom

10 great popsicle recipes for summer! Lots of different flavor combos!

Watermelon Popsicles // via The Thrifty Mama

10 great popsicle recipes for summer! Lots of different flavor combos!

Banana Creme Push Pop // via Saving Dollars and Sense

10 great popsicle recipes for summer! Lots of different flavor combos!

Pumpkin Pie Popsicles // via My Crazy Savings

10 great popsicle recipes for summer! Lots of different flavor combos!

Coconut Kiwi Popsicles // via Will Cook for Smiles

10 great popsicle recipes for summer! Lots of different flavor combos!

Coconut Fudgesicles // via Healy Real Food Vegetarian

10 great popsicle recipes for summer! Lots of different flavor combos!

Blackberry and Vanilla Yogurt Swirled Popsicles // via Chocolate Chocolate and More

10 great popsicle recipes for summer! Lots of different flavor combos!

Coconut Mango Popsicles // via $5 Dinners

I also have a TON of popsicle recipes on my Popsicles Pinterest Board! Are you on Pinterest? Follow Me on Pinterest

All photos used with permission. Strawberry popsicle photo credit: Growing a Green Family via photopin cc

Easy Baked Salmon Recipe

Feb 20, 2012

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This Easy Baked Salmon Recipe is one of my favorite ways to cook salmon. It’s simple, easy, and tastes wonderful!

I like to serve this salmon with a side of couscous and steamed veggies and the whole meal can be ready in under 20 minutes!

Potato Leek Soup Recipe

Feb 16, 2012

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Potato Leek Soup is creamy, savory, and satisfying. I made this soup for dinner recently and the whole family loved it! It’s perfect for warming you up on a chilly day.

I love that it’s ready in about 30 minutes and I usually have most of the ingredients on hand. It makes a great last-minute meal on nights when I forget to thaw meat for dinner!

I think this would also be delicious with bacon!

Crock-Pot Roast Sticky Chicken and Homemade Chicken Stock Recipes

Nov 9, 2011

As much as I love the convenience of boneless skinless chicken breasts, I always prefer to buy whole chickens. Whole chickens are significantly cheaper than chicken breasts or thighs, and you truly get so much more for your money. With just one chicken, I can typically make 2-3 meals and several cups of homemade chicken broth!

I am going to show you my favorite way to prepare whole chickens and truly get the most for your money (and if you have to handle raw meat – blech, it has to be worth it, right?). Best of all, it’s all done in the crock-pot so it takes very little time!

The first thing I do with my chicken is make Crock-Pot Roast Sticky Chicken (recipe below). This recipe only requires about 5 minutes of prep and then the crockpot does the rest. This chicken is so delicious, everyone in our family loves it. It really is not spicy despite the spices used, but if  you’re concerned, you can omit any spices you don’t want. I’ve left out spices before due to not having them on hand, and the chicken still turned out delicious.

After the chicken is done, you have a few options. You can serve the chicken as a main course for dinner, or you can stretch the meat and incorporate it into several meals like casseroles or soups. We typically serve it as a main course and then use what is left to make another meal like soup on another day. Our way makes only two meals for a family of four, but you could possibly make three meals if use all of it for soups and casseroles.

You’ll want to get all the meat off the bones, so wait until the chicken cools and then use your fingers to get all the meat. You then refrigerate your meat and let it fully cool. Then shred the chicken and freeze it. You can also set it aside until you are ready to use it in your recipe. Leave the bones and everything else in your crockpot. Now you’re going to make chicken broth!

If you use only veggie scraps, your homemade broth essentially costs you nothing! Makes you wonder why they charge so much for the canned stuff, doesn’t it? Plus, you don’t have to worry about preservatives, MSG, or BPA when you make your own.

I love making homemade chicken noodle soup using crock-pot roast sticky chicken and homemade chicken stock. It’s frugal, healthy, and delicious!

Once you’ve made this chicken and chicken stock a few times and realize how easy and frugal it is, you will have a hard time paying so much for boneless chicken breast!

Photo Credit

Simple Guide to Canning and Making Homemade Jelly – Part 3

Aug 9, 2011

The following is a guest post by Raising A Family On A Budget.

Now that you know the basics of what you need to have on hand to make jam, let’s make a batch!

Step 1 – Before You Begin

Prepare boiling water canner by filling half-full with hot water.  Keep water simmering while covered.

Heat jars and lids in hot, not boiling, water until ready to use.  Keeping the jars hot helps prevent them from breaking when hot jam or jelly is added.  To prevent seal failure, do not boil lids.  Leave rings at room temperature for easy handling.


Step 2 – Prepare Your Fruit

No matter what type of fruit you are using, your ratios are the same.

1 1/3 cups of prepared fruit to 1 ½ Tbsp of pectin and 1 2/3 cups of sugar

To prepare strawberries, hull and crush one layer at a time with a potato masher.  For peaches or pears, peel, pit, and finely chop.  For raspberries, blueberries, or blackberries crush one layer at a time using a potato masher.  For cherries, remove stems and pits, then finely chop.

To save time and energy, on large batches of fruit, I use my food processor to pulse chop it to the desired size.  This goes for berries, as well as peaches.

For our recipe today we will be using strawberries.

Step 3 – Measure Out All Ingredients

Small Batch     2 half pint jars

Standard Batch
9 half pint jars

Large Batch
22 half pint jars

Cups of prepared fruit1 1/3 cups5 1/3 cups14 2/3 cups
Pectin1 ½ Tbsp6 Tbsp1 – 4.7 oz jar of pectin
Granulated sugar1 2/3 cups6 2/3 cups18 1/3 cups

For blueberry, peach, and sweet cherry jams you will need to add lemon juice as well.  Please follow the directions on your pectin to know how much to use.

Step 4 – Start Jamming


Combine the prepared fruit, lemon juice if required, and pectin in a large saucepan (6 – 8 qt for a standard batch of jam).  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, while stirring constantly.

Add entire measure of sugar, stirring to dissolve.  Once all of the sugar has been incorporated, return to a full rolling boil.  Boil hard for one minute, stirring constantly.

Remove from heat.  Skim foam if necessary.


Step 5 – Filling and Sealing Your Jars

Remove jars from hot water, and place on a towel to prevent thermal shock and breakage.

Ladle hot jam into hot jars one at a time leaving ¼ headspace.  Clean rim and threads of jars using a clean, damp cloth to remove any residue.

Center hot lids on jars, allowing sealing compound to come in contact with the jar rim.  Apply bands and adjust until fit is finger tight.

Place filled jars in the water bath canner.  Be sure water covers tops of jars by 1-2 inches.  Add more hot water if necessary.  Place lid on the canner, and bring water to a gentle, steady boil.


Process jars for 10 minutes.  After processing is complete, turn off the heat and remove the lid to the canner.  Let jars stand for 5 minutes more.

Remove jars from canner and place on a towel to cool.  Ideally, jars will remain on the counter undisturbed for 12-24 hours.  You will hear a popping noise as the jars form a good seal.

Once the jars have cooled, test the seals by pressing the center of the lid.  If a lid flexes up and down, it did not seal properly and must go immediately go into the refrigerator or reprocess for the full amount of time using a new lid.

Sealed jars should be stored with the rings removed.  Label and store in a cool, dry, dark place for up to 1 year.

While all recipes say that home canned goods are only good for 1 year, as long as the jars are maintaining a proper seal, then you can consume them for years to come.  Before opening a jar, make sure the lid is still properly sealed.  If it is no longer sealed – discard.  Once open, look at the contents.  If they look off, are bubbling, or fuzzy – discard.  Take a quick sniff.  If the product does not smell properly – discard.  Personally, I have kept pickles and jellies for up to 3 years with much success. 

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Stephanie Huston is the mom behind Raising A Family On A Budget.  Her main focus is saving families money through couponing and shopping sales for the items we need and would buy anyway. In addition, there are often ideas shared for other frugal aspects of our lives (cooking, dining out, DIY, vacation, etc).

Eggs In A Nest Recipe

Aug 4, 2011

Eggs In a Nest2

“Eggs in a Nest” is currently my favorite breakfast food. The thought of it will get me out of bed in the morning. I’m not much of a breakfast person, so that’s saying something!

“Eggs in a Nest” goes by several other names like “Eggs in a Basket” and “Frog in a Pond”, so you may have heard of it.

It’s so simple to make, so this really isn’t much of a recipe, but I’ve been dying to share my favorite food with you!

eggs in a nest ingredients

I like to eat mine with a side of sausage and fruit!