Recipe: Slow Cooker Lentil Chili

I love finding new ways to spice up old recipes! I love chili but have never tried lentil chili! This looks so yummy, it is going on our try recipe list!! Chummom’s Slow Cooker Lentil Chili Recipe!

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Recipe: Homemade Hot Pockets- Beef & Veggie Hand Pie

Looks so yummy! I love Hot Pockets, now to go make my own! Thrifty Recipe shows us just how to do it!

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Recipe: No Bake Chocolate Treasure Bars

Anything to help me save time during the summer and stay out of the hot kitchen, I love this recipe! Try Chummom’s No Bake Chocolate Treasure Bars!

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Recipe: Hunny Bee Cookies

 

“Hunny” Bee Cookies

12 Round Cookies
1 and 1/2 cups Light-Blue Frosting
1 bag TWIX ® Mini Candies
12 Marshmallows
1/2 cup Yellow Frosting

Step 1: Frost 12 round cookies (we used Keebler® Sandies® Pecan Shortbread) with 1 and 1/2 cups light-blue frosting and place a
Twix Mini in the center of each.

Step 2: For the wings, use scissors to cut the ends from 12 marshmallows, then press them onto the cookies, sticky side down.

Step 3: Spoon 1/2 cup yellow frosting into a ziplock sandwich bag, snip off a corner, and pipe stripes onto the bees.

all recipes provided spoonful.com and Disney- The Odd Life of Timothy Green!

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Recipe: Amazing Potato Wedges

Our girls love potato wedges, so this will be a recipe we will need to try. Check out how Cincinnati Cents puts a yummy kick to an old favorite!

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Kids Frugal Fun: Homemade Playdough Recipe

I love finding frugal recipes for things that we spend a small fortune on! Play-doh is one of those things as a kids, you just have to have. It is so much fun to play with, make fake food with and build anything and everything your imagination can create. But as a stay at home mom of 3 girls who love this stuff, it can get quite expensive. So here is our homemade play dough recipe, not only inexpensive but safe, in our case, puppy safe!

Here is what you will need:

  • 2 cup of flour
  • 2 cup of water
  • 4 tsp of cream of tarter
  • 1/2 cup of salt
  • 2 tbsp vegetable oil
  • food coloring (or we added kool aid to our last batch- colors weren’t as bright in color, but smelled great)

This batch will make about 5-6 small size softball’s (we used small tupperware bowls and I was able to fill 6 of them). I have seen several other recipes floating around the web and they are all fairly similar and all seem to work fine, so if you have your own recipe, use it!image

  • In a pan add all dry ingredients and mix thoroughly
  • add water and vegetable oil
  • cook on medium to low, continue to mix together until it forms a large ball. There may be a few lumps but that is ok
  • let it cool down on a plate or parchment/wax paper
  • you can now add food coloring for just 1 color or separate into small balls and then add food coloring, mix together
  • kneed the balls together, removing all the lump and mixing all the food coloring together- it will start to feel just like play-doh that you buy at the store
  • Start playing!

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I finally was able to use all of those mini plastic bowls I got at Meijer a while back for FREE on sale!! Great for keeping them separated by colors and keep fresh for months of play!

Now for hours of play!!

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Recipe: Pineapple Chicken Kabobs

Pineapple Chicken Kabobs Recipe

(Makes 6 (2 kabob) appetizer servings)
3 tablespoons honey
3 tablespoons lime juice, divided
3 tablespoons lite soy sauce, divided
2 boneless, skinless chicken breast halves, cut into (24) 1-inch pieces
Ground pepper to taste
2 cups DEL MONTE GOLD® EXTRA SWEET PINEAPPLE Chunks
1 medium Del Monte® red bell pepper, cut into (24) 1-inch squares
½ large Del Monte® sweet onion, cut into (24) 1-inch pieces
Peanut oil

To make basting sauce, in a small bowl whisk together honey, 2 tbsp. lime juice, and 2 tbsp. soy sauce until smooth.
Sprinkle chicken pieces with remaining 1 tbsp. of lime juice and soy sauce. Sprinkle with pepper to taste. Marinate 15 to 30 minutes.

Directions:
Preheat grill to medium-high. Thread chicken, pineapple, red pepper, and onion alternately on 12 (6-7-inch) skewers. Discard and leftover marinade. Brush lightly with peanut oil.
Grill for 10 to 15 minutes, turning to cook all sides. Brush with basting sauce the last 5 to 10 minutes. Serve any remaining sauce over kabobs.

Note:
For a spicy variation, omit ground pepper and sprinkle chicken with Jamaican Jerk seasoning to taste

I received this information via Del Monte pr company. No compensation was received. My opinion is 100% my own.

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Recipe: Chicken BLT Taco Salad + Make Your Own Tortilla Bowls On Sale!

I love this recipe for Chicken BLT Taco Salad that I posted last summer thanks to Stretching Your Budget. Now to add this recipe to the The Easy Way to Shape, Bake & Create Crispy, Delicious Tortilla Bowls! Buy One, Get One FREE at $10.00 + S&H.

Plus, as a special gift, they will also include the Cut ‘n Cup Slicer – 100% FREE! I would love to be able to have our own tortilla bowls since we have tacos at least once a week, this would give is something new to add instead of the same old taco shells!!!

Ingredients

Dressing:

1/2 cup Old El Paso® Thick ‘n Chunky Salsa

1/2 cup French dressing

Salad:

8 slices bacon, cut into 1/2-inch pieces

4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices

6 cups torn romaine or iceberg lettuce

1 medium yellow bell pepper, coarsely chopped

2 large tomatoes, coarsely chopped

1 medium avocado, peeled, pitted and cut into thin wedges

1 1/2 cups shredded Colby-Monterrey-Jack cheese blend

1/4 cup sour cream, if desired

1 cup small triangular tortilla chips

Prepare:

  1. In medium bowl, mix dressing ingredients until well blended.
  2. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
  3. In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
  4. Just before serving, top with cheese, avocado, sour cream and tortilla chips.

Perfect Tortilla

The Easy Way to Shape, Bake & Create Crispy, Delicious Tortilla Bowls! Buy One, Get One FREE at $10.00 + S&H. Plus, as a special gift, they will also include the Cut ‘n Cup Slicer – 100% FREE!

Recipe and image courtesy of BettyCrocker.com.

Thanks Stretching Your Budget!

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Recipe: Mandarin Orange Cake

Oh how my girls love Mandarin Oranges- I think they would love this Mandarin Orange Cake Recipe from The Coupon Challenge!

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Recipe: Lemon Blueberry Cake

Looking for some super yummy Lemon Blueberry Cake- check out this great recipe from Clever Housewife!

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Recipe: Pizza Quesadilla

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Our girls love pizza and we have made our Homemade Mini Pizza’s at least once a week for either dinner or snack for the last month or 2. So I have been wanting to try something new but keep the pizza idea since I know the kiddos love them! So we tried Pizza Quesadilla’s!

PIZZA QUESADILLA’S

Ingredients:

  • Soft Taco Shells
  • Pizza Sauce
  • Cheese
  • Your choice of pizza toppings- we used pepperoni

Directions:

  1. Throw your soft tacos in a skillet or on a griddle on mediumimage
  2. Add your pizza sauce, cheese and toppingsimageimage
  3. Fold the quesadilla in half, flip a few times until the outside is brown & crispy and the cheese and  toppings are gooing and hot! That’s it! This is a super easy recipe and very inexpensive! My kids were a little hesitant at first, they said soft taco shells are for taco’s, not pizza! But they tried it and now love it!!

image

 

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Recipe: Apple Sausage Stuffing

I have to admit, I was never a huge fan of stuffing, but after making this recipe, I now LOVE IT!!! Here is my Apple Sausage Stuffing! This will make quite a bit, this is my recipe for Christmas and Easter, so it feeds 10-14 people.

Apple Sausage Stuffing

 Ingredients Needed:

  • 1 medium size apple (diced)
  • 1 medium size onion (minced)
  • 1-2 stalks of celery (diced)
  • 1 pound of sausage
  • 2-3 boxes of stuffing (we just use store brand or whatever is on sale)
  • 2 can of chicken broth

Directions:

  • In a sauce pan add about a cup of the chicken broth and onions. Cook for 7-8 minutes on medium until onion are soft.
  • Add sausage, brown sausage with onions
  • Add apples and celery to sausage and onion mix, cook on medium for about 5-8 minutes or until apples and celery are soft
  • Once all these ingredients are good and soft and mixed together, add your stuffing. Each box of stuffing will call for a certain amount of water to be added, I substitute the water for the chicken broth. Sometimes 2 cans of chicken broth is not enough so I will add a little water, but the chicken broth adds more flavor. So follow the instructions on the stuffing box as to how much liquid you need to add. You don’t want to add too much or your stuffing will become soggy. So slowly add the liquid until you get the correct consistency.
  • Stir all ingredients together and then once you have the consistency you want, place your stuffing in a casserole dish and place in the oven for about 20-30 minutes. This will “stiffen” the stuffing up a little!

This has to be my absolute favorite dish now for holiday’s! So yummy!

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Recipe: Strawberry Triffle

I absolutely love this new recipe I found at The Food Network by Paula Deen- Strawberry Triffle! It is easy to make and only took about 25 minutes to whip up!

Ingredients:

  • Betty Crocker Angel Food Cake Mix
  • 1 8 oz package cream cheese, softened
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz container frozen whipped topping, thawed
  • 1 cup sugar
  • 3 tbsp cornstarch
  • 3 tbsp strawberry gelatin
  • 1 cup water
  • 2 cups fresh strawberries, cut in quarters
  • Whole fresh strawberries for garnish

Directions:

  • Slice angel food cake into 3 horizontal equal layers.

For the custard:

  • Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:

  • In a medium sauce pan, mix together sugar, cornstarch, gelatin and water. Cook on medium stirring until thick. Remove from heat and allow to cool completely. Fold in strawberries into glaze mix.

Add 1 layer of cake in a large clear glass container. Add a layer of glaze, then a layer of custard mixture. Repeat layering in this order until all ingredients are used. Top dessert with 3 sliced in half fresh strawberries.

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Recipe: 3 Way Chili Shells

Since Pinterest is my new addiction, I figured I better make it worth my time. I have been finding recipes to try each week! Last week we tried the 3 Way Chili Shells! If you are a local to Cincinnati you know all about the Chili wars and we all have our favorite chili! We love the GoldStar Chili better than Skyline so we decided to grab cans of GoldStar, it is up to you! Here is our recipe if you want to try it our way or see the original recipe here!

Ingredients:

  • 1-2 lbs of ground beef
  • 1 Box of Jumbo Shells
  • 2 cans of GoldStar Chili
  • 1 bag of shredded cheese ( we used mild cheddar and a taco cheese mix)
  • Beans and onions if you want a 5-way experience

Directions:

  • Cook Shells according to the box
  • Cook ground beef, once done add cans of GoldStar Chili
  • Add chili mix to shells and add cheese
  • Add beans  and onions if you want

This recipe was from Pinterest, check it out here!

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