Category Archives: mothers

It’s National Frozen Foods Month! Come celebrate with me!

To celebrate National Frozen Foods Month, I’m going to be posting at least one freezer-related article, link, resource, or tip everyday throughout March on my Facebook Fan Page. Just “like” the page while you’re there so you’ll get the latest daily updates.

Click here:

Be sure to tell your freezer-cooking, convenience-loving, and money-saving friends!


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Filed under appetizers, breakfast, budget meals, casseroles, dinner, entertaining, freezer, kitchen ideas, leftovers, lunch, meal planning, meals, mothers

Silk-Dyed Easter Eggs

A friend sent me the following instructions earlier this year, so my kids and I decided we’d try it out this Easter.

Didn’t the eggs turn out beautifully?

I’m going to keep my eye out for silk ties and scarves at garage sales and thrift stores throughout the year now that we have something wonderful to do with them.  🙂

Silk-Dyed Easter Eggs


  • Eggs
  • 100 percent silk scarves or ties
  • 1/2 yard white fabric
  • twist ties
  • white vinegar
  • vegetable oil

To make the silk dyed eggs:

  1. Cut silk scarves or ties and white fabric into 7″x7″ squares.
  2. Wrap an egg tightly in silk. Then wrap in white fabric and secure with a twist tie.
  3. Repeat with all eggs.
  4. Place eggs in a non-reactive metal or glass pot. Fill with water. Add 3 Tb. white vinegar.
  5. Boil water for 15 minutes.
  6. Remove eggs. Let cool and unwrap.
  7. If desired, rub eggs with vegetable oil to make shiny.
  8. Repeat! The pieces of silk can be used to dye eggs up to 2-3 times each.

The eggs should be raw when you wrap them in the silk/white fabric. Put them in the water and boil for 15 minutes; the eggs come out dyed and hard boiled. No need to hard boil them ahead of time.

NOTE:  If any of the eggs crack while they’re cooking and the dye from the silk gets onto the inside of the egg, please don’t eat that egg … you don’t know what sort of dyes were used and whether the dyes are edible and food-safe or not.  If the dye stays on the outside only, the eggs are fine.


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Filed under breakfast, children, cooking, crafts, Easter, eggs, family, frugal, holidays, homemaking, kitchen ideas, mothers

Mix-n-Match Skillet Meals

513kC5rETPLThis is a great recipe to keep on hand for using up your various dinner leftovers (ham, turkey, veggies, rice, etc.).

I actually keep a copy of this taped to the inside of my pantry door at all times. It’s not only easy, it also saves money by allowing you to choose ingredients already on hand without a last minute dash to the store for some forgotten item.

This recipe is adapted from my book, Mix & Match Recipes: Creative Ideas for Busy Kitchens.

Mix-n-Match Skillet Meals

Choose one (1) food from each of the following groups:

Breads and Cereals (1 cup raw)

  • Macaroni

  • Spaghetti

  • Rice (white or brown)

  • Noodles

  • Bulgar

  • Any pasta

Sauce (1 can soup plus 1.5 cans milk, broth or water)

  • Cream of Mushroom

  • Cream of Celery

  • Cream of Chicken

  • Cream of Potato

  • Tomato Soup

  • French Onion Soup

Protein (1 pound or 1 cup cooked)

  • Chopped beef

  • Chopped pork or ham

  • Ground beef or turkey

  • Chicken

  • Turkey

  • Tuna

  • Salmon

  • Mackerel

  • Cooked dry beans

  • Frankfurters

  • Keilbasa


Vegetables (1.5 to 2 cups canned, cooked or raw)

  • Carrots

  • Peas

  • Corn

  • Green beans

  • Lima beans

  • Broccoli

  • Spinach

  • Mixed vegetables

  • Celery

  • Green Pepper

  • Whatever you have around

1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.

  1. Choose one food from each of the four groups above.

  2. Stir together in skillet.

  3. Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy.

  4. Bring to a boil.

  5. Reduce heat to lowest setting.

  6. Cover pan and simmer 30 minutes until pasta or rice is tender.

  7. Stir occasionaly to prevent rice and pasta from sticking.

  8. Stir in cheese, if desired.

  9. Serve.

Makes 4 to 6 servings.

To Bake in Oven: Mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour.



Filed under budget, budget meals, casseroles, cooking, dinner, family, food, frugal, frugal living, frugality, ham, holidays, homemaking, kitchen ideas, leftovers, meal planning, meals, mothers, recipe, recipes, saving money, simple living, turkey