Debi’s Hacienda Breakfast Sandwich

In a hurry for breakfast but have a few minutes to scramble an egg? With no more effort, you can make this simple breakfast sandwich (or substitute the English Muffin for a corn tortilla for a gluten-free burrito option).

This recipe is for a single serving, but simply multiply each ingredient by the number of people you’re feeding. It doesn’t take much longer to scramble one egg for yourself or four for the family.

And making a breakfast sandwich at home is so much cheaper than buying one on the way to work at the local drive-thru.  Tastes better, too.

Enjoy!  😀 Continue reading

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Filed under breakfast, budget, budget meals, cooking, eggs, family, food, frugal, frugal living, frugality, gluten-free, homemaking, kitchen ideas, meal planning, meals, recipe, recipes, sandwiches, saving money, simple living, tortillas

Debi’s Mix-n-Match Quick Bread & Muffin Recipe

I’m always on the look out for recipes that are quick, easy, family-friendly, inexpensive and flexible. This quick bread meets all of my criteria for a budget-worthy recipe. Plus it’s tasty and super-simple, too! 🙂

Quick Bread Tips: When making any quick bread (banana bread, zuchini bread, cornbread, etc.) be careful not to overmix. Stir mixture until just combined or it may become heavy and too dense. Also, be sure to bake in the center of the oven where the temperature is the most consistent. Continue reading

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Frozen Assets: Cook for a Day, Eat for a Month (42% off!)

Not sure how long this special deal/sale will last, but I thought I’d let you all know that the original Frozen Assets book is currently discounted by 42% on Amazon! That’s actually more of a discount than what I get when I order these books myself directly from my publisher. Seriously!

Frozen Assets – 42% off at Amazon.com

So if you’ve been meaning to order your own copy of Frozen Assets, this is definitely the time to do it.

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Debi’s Carrot Cake Squares


This recipe really does have a “secret” ingredient that makes it the moistest, tastiest carrot cake you’ll ever serve. 🙂

What’s the secret? Well, this recipe calls for jars of baby food carrots instead of grated carrots. Seriously! But don’t tell. Your guests will never know. You can just tell them it’s an ancient family secret that you learned from a friend. 😉 Continue reading

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2010 in review at the Cheap Eats! blog

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads Fresher than ever.

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 5,300 times in 2010. That’s about 13 full 747s.

In 2010, there were 31 new posts, not bad for the first year! There were 38 pictures uploaded, taking up a total of 8mb. That’s about 3 pictures per month.

The busiest day of the year was August 12th with 126 views. The most popular post that day was All-Purpose Ground Meat Mix.

Where did they come from?

The top referring sites in 2010 were morethymethandough.com, mail.yahoo.com, facebook.com, mail.live.com, and makeupalley.com.

Some visitors came searching, mostly for tortilla roll ups, apple pie, tortilla pinwheels, tortilla roll up, and apples and bananas.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

All-Purpose Ground Meat Mix July 2010
1 comment

2

Tortilla Roll-Ups April 2010
1 comment

3

Make-Ahead Apple Pie Filling August 2010
1 comment

4

Super Simple Fruit Salad April 2010

5

Hot Spiced Cider October 2010
2 comments

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Spice Nut Cake

Special recipe request from a college classmate.  (Hope this is what you had in mind, Deb!)  🙂

Spice Nut Cake

Ingredients:

  • 2 cups sifted all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 3/4 tsp ground cloves
  • 3/4 tsp cinnamon
  • 2/3 cup shortening
  • 3/4 cup brown sugar
  • 1 cup buttermilk or sour milk
  • 3 eggs
  • 1/2 cup finely chopped walnuts or pecans

Instructions:

Sift together first seven (7) ingredients.  Add shortening, brown sugar, and buttermilk.  Mix till all flour is moistened.  Beat two (2) minutes at medium speed on electric mixer.  Add eggs; beat two minutes more.  Stir in nuts.  Bake in 2 greased and floured 9-inch round baking pans at 350 degrees for 30 to 35 minutes or till done.  Cool ten minutes; remove from pans.  Cool completely.  Fill and frost with cream cheese frosting, if desired.

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Debi’s Tex-Mex Layered Dip Recipe

Copyright Deborah Taylor-Hough. Used with permission. All rights reserved.

Debi’s Tex-Mex Layered Dip Recipe

This is one of my standby recipes that I take to potlucks or serve when we’re hosting a Game Night for friends and family at our house. It’s always a huge hit … and never any leftovers! It might actually be worth making two if you’re expecting a large crowd or want some to snack on the next day. I’ve actually been known to serve this to the four of us at home for a light dinner or lunch. It’s very filling! 8)

When money’s tight (which it usually is these days!), I leave out the avocado layer and don’t add the mayonnaise or packet of taco seasonings. It’s still tasty, though. 😀

Ingredients:

  • 3 medium sized ripe avocadoes
  • 2 T. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 pkg taco seasoning mix
  • 2 cans (10.5 oz each) plain or jalapeno flavored refried beans
  • 1 large bunch of green onions with tops, chopped
  • 3 medium tomatoes, coarsely chopped
  • 1 can (10 oz.) sliced black olives
  • 1 cup shredded sharp cheddar cheese
  • a bag or two of tortilla chips

Instructions:

  1. Peel, pit and mash avocadoes with lemon juice, salt and pepper.
  2. In a separate bowl, combine sour cream, mayonnaise and taco seasoning mix.
  3. To assemble layered dip, spread refried beans on a large shallow serving platter or 9″x13″ baking pan.
  4. Spread seasoned avocado mixture over beans, and then spread on a layer of the sour cream mixture.
  5. Sprinkle with chopped green onions, tomatoes, and olives.
  6. Cover with shredded cheese.
  7. Serve chilled or at room temperature with tortilla chips as dippers.

ABOUT THE AUTHOR:

Deborah Taylor-Hough is the mother of three grown and nearly grown kids still at home, a full-time college student, a displaced homemaker trying to make ends meet on a limited budget, and the author of several older (but still in print) books including the popular Frozen Assets cookbook series. You can visit Debi online at: http://www.SimpleMom.com

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Mix-n-Match Soup Recipe

The following recipe is not only easy and delicious, it’s also a simple way to use canned, dried, and other easily stored food items in a delicious homemade soup. Excerpted and adapted with permission from Mix and Match Recipes: Creative Ideas for Busy Kitchens by me, Deborah Taylor-Hough (this title is currently out-of-print).

Mix-and-Match Soup (8 generous servings)

Broth (choose one)

  • Tomato: One 12-ounce can of tomato paste plus two 16-ounce cans of tomatoes with juice (chopped) plus water to equal 10 cups total
  • Chicken/Turkey: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
  • Beef: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water

Protein (choose one — 1 pound or 2 cups, cooked)

  • Ground beef, browned
  • Leftover meatballs or meatloaf, chopped
  • Cooked chicken or turkey (cut up)
  • Ham (cut up)
  • Lentils
  • Frankfurters, sliced (or any sausage or Kielbasa)
  • Pepperoni, sliced
  • Beans, cooked or canned (pintos, kidney, Great Northern, etc.)

Grain (choose 1 or 2 for a total of 2 cups)

  • Rice, cooked (any variety)
  • Barley, cooked
  • Pasta, raw
  • Corn
  • Dumplings (add near end of cooking time)

Vegetables (raw, cooked or canned, choose 2 or more for a total of 1 to 2 cups)

  • Cabbage
  • Carrots
  • Celery
  • Onion
  • Potatoes
  • Tomatoes
  • Green beans
  • Turnips
  • Parsnips
  • Broccoli
  • Peas or pea pods
  • Cauliflower
  • Bell pepper
  • Zucchini (add raw)

Seasonings (choose 2 to 4 spices, 1 to 2 teaspoons each)

  • Basil
  • Cayenne (dash)
  • Chives
  • Cumin
  • Garlic
  • Marjoram
  • Onion powder
  • Thyme
  • Rosemary
  • Parsley
  • Oregano

To Prepare Soup:

Bring the broth to a boil in a large stockpot or Dutch oven. Add all of the ingredients and salt and pepper to taste. Reduce heat and simmer one hour.

Slow Cooker Prep:

Pour the boiling stock and other ingredients into a slow cooker and simmer for 8 to 12 hours or overnight on LOW setting.


ABOUT THE AUTHOR: Deborah Taylor-Hough is the mother of three grown and nearly grown kids still at home, a full-time college student, a displaced homemaker trying to make ends meet on a limited budget, and the author of several older (but still in print) books including the popular Frozen Assets cookbook series. You can visit Debi online at: http://www.SimpleMom.com

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Super Simple Homemade Cranberry Sauce

Ingredients:

  • 1 can (12-ounce) frozen apple juice concentrate
  • 1 bag fresh cranberries

Instructions:

Heat apple juice in a medium saucepan until boiling (don’t add water, just use the frozen juice straight from the can).  Sort out any bad cranberries, then add the entire bag to the boiling apple juice.  Stir.  Reduce heat to Medium.  Continue to cook, stirring frequently, until cranberries “pop” and their innards burst out into the juice.  Turn off heat.  Press any unpopped cranberries against side of saucepan to squeeze out their insides.  Stir thoroughly.  Place in refrigerator for several hours.  The sauce will thicken as it cools.  It’s best to make this the day before to make sure it has plenty of time to cool and thicken.

Easy peasy.  And so yummy!  (And healthy, too!)

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Hot Spiced Cider

My recipe for hot spiced cider is one of those throw-it-together-as-you-go recipes, but I’ll try to explain the process as best I can. This is an easy recipe for kids just learning to cook, too.

First, take a large jug of apple juice or cider (a gallon is a good amount). Then pour the juice into a large pot on the stove (or into the crockpot if you don’t want to use a burner). Heat to a simmer.

Then add the following ingredients to the simmering juice:

  • about one cup of frozen orange juice concentrate (this ingredient
    is a MUST)
  • approximately two teaspoons (more or less) of EACH of the following: Cinnamon, nutmeg, ginger, cloves (whole or ground)
  • and sometimes I add about one cup (or less) of cranberry juice

Let it all simmer for awhile (half an hour at least).

The smell wafting through the house while the cider is simmering is simply heaven. Serve the hot spiced cider in mugs. For a nice touch, add a whole cinnamon stick to each mug.

Having a large pot of hot, spiced apple cider simmering on the stove when company arrives is a sure way to make them very happy that they chose to come over to your house.  🙂

~Debi

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Filed under apples, cider, cooking, homemaking, hot drinks, recipe, simple living