The Grand Attempt to Re-Create Auntie Anne Pretzels

I'm a pretzel lover. It's my one weakness. Frugality gets thrown to the wayside when I walk past an Auntie Anne's stand in the mall (I can actually smell it from the front door now, however, now that I'm preggo). I always cave in and buy a pretzel. Or Two. Or Three. Ok, just two, but I usually really want a third, though the guilt factor finally stops me from rashly offering my debit card to be swiped again.

Just the mention of an Auntie Anne pretzel conjures up images that make my mouth water. I really wanted one today after a friend mentioned it on facebook. But the closest mall is 15 miles away, and even though I am probably crazy enough to drive that distance just to get a piece of heaven in my mouth, I'm not that obessed. (OK, maybe a little...)

So I did what any sane, frugal and pregnant housewife would do- I googled the recipe. After hubby and I made a quick run to the grocery for a pound of real butter and a case of course salt, I was ready for my first attempt.

Things started out well. I decided to make the dough in my bread machine using the dough setting. But, by accident, pushed the basic setting instead. Oops. I managed to take the dough out just in time before it started actually baking it, so I think it was ok. Even if it did come out with steam, all stuck to the bottom of the pan like a mound of mashed potatoes.

Rolling the dough into the pretzels shape was the funnest part. Except, hubby got a bad piece of dough and continued to struggle making a snake shape in deep frusteration. I coaxed him into trying another piece, but not before he had chucked the bad dough against an unsuspecting wall.

By the time the pretzels were baking in the oven, I thought I had really failed. We would have to start all over again with new dough and wait another hour for it rise. When smoke started creeping out from the oven door, I panicked and took the pretzels out. They were a little burnt on the bottom and resembled nothing like an Auntie Anne pretzel. Sigh. Maybe next time.

But, just to be sure, I rolled one in melted butter and topped it with salt to give to hubby to taste.

"Mmmm. Not too bad," came his muffled reply.

I tried one myself, and to my astonishment, the pretzel was pretty good. Not quite Auntie Anne, but VERY close. I mentioned that they tasted liked an overcooked Auntie Anne pretzel (you know, the kind you get when they're really busy). And that, my friends, is always better than no pretzel at all.

Linked to: Friday Fails

Linked to: Frugal Friday

Green Beans, Ham and Potatoes

For an easy, frugal and healthy meal, try Green Beans/Ham/Potatoes. My grandma told me about this meal, and it has since become one of our favorites.

Ingreeds:

• 1 lb of green beans, fresh
• 1 ham steak, diced (or 1 package of diced ham)
• 6 red potatoes, diced
  

Directions:

1. Snap the green beans and cover with water in a large pot over medium-high heat. Add the ham and cook for 30 minutes or until beans are soft and tender.
2. Add potatoes. Cook for another 10-15 minutes.
3. Serve with bread and butter or rolls. YUM!

Makes 4-6 servings. Total Cost= $3.50 for entire meal.

For an even cheaper and quicker alternative, mix 1 can of Green Beans and Potatoes with diced ham. Add 1/2 cup of water. Heat over medium-high heat for 15 minutes.

Frugal Meals to Fall Back on When Money is Tight

Saving money on groceries does not have to translate into sacrificing health. If you've followed my menu-plans, you may have noticed that I like to plan quite a few low cost meals every week. Many of these meals are easy to make and cheap to buy for. I wanted to make a "master list" of all my frugal meals I fall back on when the grocery money is low. This list is forever growing as I try out and discover new recipes. I hope this gives you ideas if you need to cut back one week or are trying to save money on grocery shopping!

(NOTE: the price calculations are based on what I pay for the ingredients when they are on sale or off-brands. I do not factor in cost of condiments/pantry items since I always have these on hand)

Frugal Fall Back Menu "when money is short"

Dinners:

• Pasta, Peas and Potatoes (total cost= $2 for entire meal)
• Black Beans and salsa over Rice (total cost= $1.50 for entire meal)
• Spaghetti and Red Sauce (total cost= $1.50 for entire meal)
• Chickpea Taco Stew(total cost= $3.30)
• Fettuccine Alfredo- canned sauce- (total cost= $2.50 for entire meal)
• Spinach and Rice Casserole (total cost= $1.75 for entire meal)
• Green Beans, Ham and Potatoes (total cost= $3.50 for entire meal)
• Pasta with Sausage and Broccoli (total cost= $2.50 for entire meal)
• Crock Pot Chili (total cost: $3.50 for entire meal)
• Canned Beef Stew with corn bread ($3.00 for entire meal)
• Chicken Salad with homemade bread-sticks ($2.00 for entire meal)
• More to come...
  

Lunches:

• Turkey sandwiches/ PB&J sandwiches
• mac and cheese with hot-dogs
• black bean burritos with corn
  
• English muffin pizzas
• turkey roll-ups
• southwest roll-ups
• canned soup
  
• grilled cheese
  
• leftovers, leftovers, leftovers

Breakfasts:

• cereal/ oatmeal
  
• coffee
  
• muffins
• waffles/ pancakes
• home-made Cinnamon rolls

Snacks:

• Chocolate Chips Muffins
• Banana Bread
• Popcorn and Milk
• fruit- apples, bananas, oranges
• dry cereal/ small bowl of it
• homemade cookies
• baked apples
• cupcakes
• peanut butter and bread
• English muffin pizzas
• carrots/ pretzels and dip
  

Easy Crock Pot Chili

I'm not into complicated chili recipes that require pages of ingredients. So, using what I had on hand, I came up with this wonderful crockpot chili recipe. We enjoyed it tremendously, so it will definitely be making the rounds on our menu plan from now on. This is perfect for those fall days when nothing but a warm soup or chili does the trick.

Ingreeds:

• 2 cans chili
• 1 can black beans (drained)
  
• 1 can red kidney beans (drained)
• 1/2 can tomato sauce
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper
• 1 tablespoon garlic sprinkle

Mix all together in crockpot. Heat on low for 4 hours. Serve with corn bread, cheese topping and/or crackers.

Pumpkin Pie

I am not a fan of pumpkin pie, but my DH loves it. So I discovered this recipe last fall for pumpkin pie and have been baking it ever since. It comes out very nice and smooth and is super easy- I'm talking crazy easy!

Ingredients:

2 eggs
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 15 oz. can pumpkin (OR 1.5 cups of fresh pumpkin)
1 teaspoon pumpkin pie spice (I substituted with cinnamon)
1/2 teaspoon salt
1 9-inch pie crust

Directions:

1. Preheat oven to 425 degrees
2. Beat eggs for 2-3 minutes; add remaining ingredients; beat and mix well
   
3. Pout filling into pie crust
4. Bake for 10 minutes
5. Reduce heat to 350 degrees and continue baking for another 40-50 minutes
6. Let cool- top with whip cream.
   

Looking for another way to put that pumpkin you picked to use? Try roasting the seeds, which make for a delicious fall trail mix and snack.

Banana Bread

My very first bread I ever baked was banana bread with my old college roommate. I don't like bananas, but I fell in love with this bread! Since then, I have been storing bad bananas in the freezer and regularly baking up a batch. When served fresh with a dab of butter, it makes for a wonderful snack or quick breakfast. If you prefer, substitute a muffin pan for banana bread muffins.

Ingreeds:

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon baking soda
2 cups flour
1/4 tsp. salt
3 crushed bananas
(optional) 1 cup nuts [or chocolate chips!]

Directions:

1. Cream the shortening and sugar in large mixing bowl.
2. Beat eggs in small bowl and add to sugar mix.
3. Add in remaining ingredients
   
4. Pour in sprayed and floured loaf pan and bake at 350 degrees for 50-60 minutes (or 20 minutes for muffins)
   

Using fresh bananas will result in a sweeter and more distinct flavor, but I prefer the old bananas. If your bananas start to go bad, simply throw them in the freezer for future breads! When ready to use them, nuke them in the microwave for a little less than a minute to soften and defreeze them. (note: they will turn black in the freezer- this is ok!)

Store in a bread box or aluminum foil for immediate consumption. Wrap in foil to freeze.

Pasta with Chicken Sausage and Broccoli

A couple weeks ago, sausage links went on sale at our grocery store for one dollar, and I stocked up on them. Faced with way too much sausage and only two recipes that used them, I had to hunt for more sausage-based dishes. The following I stumbled upon in a Real Simple magazine (September 2009).

Need:
12 ounces of rigatoni (or penne) pasta (about 4 1/2 cups)
1 tablespoon olive oil
1 onion sliced
6 ounces fully cooked chicken sausage links, sliced (I used the smoked sausage we had on hand)
1 small head of broccoli, cut into florets and stems sliced
1/4 cup grated Parmesan cheese (1 ounce)

Directions

1. Cook pasta according to directions
2. Meanwhile, heat oil in a large skillet over medium high heat. Cook the onion, stirring often, for 3 minutes. Add sausage and cook, stirring, until brown, 2-3 minutes. Add broccoli and 1 1/4 cups water and simmer, covered, until the broccoli is tender, 5-6 minutes.
3. Toss pasta with sausage mixture and any remaining liquid and the cheese.

YUM!!!

Fall Recipe Swap: Pumpkin Seeds

Continuing on with the fall blog festival, I'll be sharing one of our favorite fall snacks!

I mentioned in my last post about our fall traditions that we like to buy pumpkins and roast the pumpkin seeds. We literally ate them up as soon as they were out of the oven. Perfect for a fall-themed trail mix or snack while hiking and enjoying the brilliant colors of autumn!

Roasted Pumpkin Seeds

Ingredients:

• 1.5 cups of raw whole pumpkin seeds
• 2 teaspoons of butter, melted
• 1 pinch of garlic salt

Directions

1. Preheat oven to 350 degrees
2. Toss seeds together with butter and garlic (after rinsing)
3. Spread on a single layer baking sheet
4. Bake 45 minutes or until golden brown, stirring occasionally

Join in this fun bloggy fall festival! Today we are sharing our favorite fall-themed recipes! Click on over to Life As Mom to see some great recipes and be entered to win a fantastic giveaway!

As a side note, craft fairs are starting this weekend in our area. Going to high school craft fairs has long been a fall tradition for me! I am so excited!

White Cheddar Mac and Cheese

This recipe is from the September Issue of Family Circle. I was excited to try it out, and just as I expected, it yielded fantastic taste bud winning results. My husband and I both loved it, and the big batch allowed us to dig into it for more than a week!

NEED:

• 1 lb farfalle pasta
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups Milk
  
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 lb white cheddar cheese, shredded (about 4 cups) [I used casserole shredded cheese]
• 1 package (10 oz.) frozen peas
• 1/2 pound finely diced smoked ham (such as Cumberland gap)

DIRECTIONS:

1. Heat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain.
2. While pasta is cooking, melt butter in a medium sized saucepan over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously until smooth. Whisk in remaining 1 cup milk , and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat. Stir in salt, pepper and nutmeg. Whisk in 2 cups cheese until smooth.
3. In large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top.
4. Bake for 30 minutes or until bubbly. Remove from oven, allow to cool. Serve warm or at room temperature.

PER SERVING:
12 servings
372 calories
17g fat/21 g protein/34 g carb/3 g fiber/625 mg sod/58 mg col.

COST: $7.74 or $0.64 per serving

Family Circle September Issue

Last week I purchased the Family Circle September issue at my grocery store. Who could turn it away when it boasted nearly a half inch of thickness and a price under $2? The words "Slow Cooker Favorites" was enough to lure me in, and boy am I glad to be lured!!

I had to share some of the yummiest recipes I spied in this issue with my readers here at Life in #3! Be on the lookout for posts covering reviews of the following...

• Cheesy Chicken Quesadillas
• Chili-Cheese Taco Chips
• Layered Taco Dip
  
• Sweet and Spicy Deviled Eggs
• Oven Fried Chili Chicken
• White Cheddar Mac and Cheese
• Hog Dog and Bean Casserole
• Upside Down Deep Dish Pizza
• White Chicken Chili
• Meatball Stew
• From Scratch Grilled Chicken (How-To)

Yup, there are really that many recipes in this Family Circle issue. I highly recommend purchasing a copy, since those were only the ones that interested me. AND it happens to be the biggest issue ever from FC. A reference for months to come, full of practical tips, guidance and helpful articles tailored for real people in real times. Not to mention all the coupons I found inside it (total value exceeds $2 purchase price).

You can buy a year's worth of issues here: Family Circle (1-year). The holiday issues are generally the most exciting, so it would definitely be an investment worth buying. Or a gift! You can bet your booty that I will be devouring each issue from now on. :-)

Creamy Chicken and Vegetables

As promised, here is the crock-pot recipe for Creamy Chicken and Vegetables (as seen in Woman's Day magazine). Hubby ranked it an 8 out of 10 for deliciousness and I give it a 10 for easy prep and affordability.

Need:

• 1 can of cream of chicken soup
• 2 leeks (about 8 oz.), white and light green parts thinly sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallion (I used scallion)
• 4 whole chicken legs (about 2 1/2 lbs), skin removed
• 4 medium new potatoes (about 12 oz.), cut in 1 inch chunks
• 8 oz. baby carrots (1 3/4 cups)
• 1 Tbsp dijon mustard
• 2 Tbsp each snipped dill and sliced scallion

Directions:

1. Stir soup and leeks in a 3 1/2-qt or larger slow cooker until blended. Add chicken legs, potatoes, carrots; stir to mix and coat well.
2. Cover and cook on low 7 to 9 hours until chicken, potatoes and carrots are tender when pierced.
3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.

Serves 4
362 calories per serving; 36 g pro, 31 g car, 4 g fiber, 9 g fat (2 g sat fat), 133 mg chol, 769 mg sod

Total Cost= $7.50 or $1.80 per serving

This meal definitely makes the cut to go on the master meals list. I hope you enjoy it as much as we do!

New E-Book for Sale- Everyday Meals

Today, I'm pleased to offer a special e-Book for my readers. This e-Book, Everyday Meals and Planning, is a great resource for beginner cooks. Perhaps you have been raised without any formal training in the ways of the kitchen. This book is your guide to learning the ropes and includes special sections such as

• Penning a Menu
• Shopping List Basics
• Navigating the Grocery Store

Part II includes a section on main dishes, appetizers, meal ideas, crock-pots and trusty tips.

Some of the recipes have been featured here on Life in #3. All of them are easy to learn and inexpensive to make.

I originally wrote this cookbook as a Christmas gift for my sister, and since then, I have given it to many others who want to learn how to cook and menu plan for the first time. Now I am offering it to my readers at a special price of only $5. You can purchase the e-Book through a paypal link on my sidebar.

If you need further proof that this is a real e-Book designed just for beginner cooks, click here for a preview of what it offers.

My sister went from being clueless in the kitchen to making many meals from scratch! I hope this book does the same for you and becomes a handy reference as you navigate your way through the kitchen.

Perfectly Easy Muffins Every Time

These muffins are truly the best, and the recipe is a great base for experimenting. I have made them so many times, I have the recipe memorized in my heart.

Here is what you'll need:

• 2 cups Flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/3 cup veggie oil
• 1/2 cup flavor (such as chocolate chips or nuts)

1. Combine DRY ingredients in large bowl (except for flavor).
2. Combine remaining in smaller bowl.
3. Pour wet mixture into dry mixture until moistened.
4. Add flavor. Pour into sprayed or lined muffin pans. Sprinkle tops with sugar.
   
5. Bake at 400 degrees for 18-20 minutes. Makes 1 dozen.
6. **Quick Bread adaption --> put into loaf pan at 400 degrees for 45-50 minutes.

That's it! Bookmark or print this recipe for future reference and create a must-have food love for all your friends and family!

*image taken from BlogChef.net recipe blog*

Summer Vegetable and Chicken Hash

A wonderful and healthy recipe that is easy to make, this dish utilizes fresh seasonal produce. I love it for its freshness and versatility. It makes a great light dinner, lunch or even breakfast! Although it may looked involved, the steps are very easy to implement and usually takes under 30 minutes.

Recipe taken from Martha Stewart Living magazine.

Summer Vegetable and Chicken Hash

Need:

• 1 boneless, skinless chicken breast half (8 oz.), cut into 1 inch cubes
  
• 1 tablespoon extra virgin olive oil



• 12 oz. small red potatoes, boiled, halved or quartered


• 2 cups fresh corn kernels (I use 1 can corn, drained)


• 1 scallion thinly sliced (1/4 cup)


• 1/2 Jalepeno chile, stem, ribs and seeds removed, minced (1 tablespoon)


• 1 cup yellow or red cherry tomatoes (4 oz.) halved


• 1/2 cup store bought or home-made chicken stock


• 1 teaspoon salt
  
• 1/8 teaspoon pepper

Directions:

1. Heat a 12 inch non-stick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to bowl.


2. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes, transfer to small bowl.
   
3. Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalepeno to skillet, and cook, stirrring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernals may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with remaining 2 tablespoons scallion.

Nutritional Information

• Serves 6


• 137 Calories per serving


• 1 g saturated fat; 2 g unsaturated fat; 22 mg cholesterol; 17 g carbs; 364 mg sodium; 11 g protein; 2 g fiber
  

Menu Plan Monday

Another week, another menu! I am quite excited about this menu in particular because of how much money I saved at the grocery shopping for it! It really makes up for last week when we went over our budget. I love frugal meals and menu planning! So, here's the goodies:

MENU PLAN
Dinner

• Black Bean Burritos with Rice
• Angel Hair Pasta with Red Sauce, broccoli
• Chick Peas and Corn Summer Salad
• Summer Veggie and Chicken Hash (new recipe!)
  
• Southwest Chicken and Corn Salsa
• FRIDAY-SATURDAY= MICHIGAN!
  

Lunch

• Breakfast Burritos with Rice
• Turkey Sandwiches with fruit and yogurt
• Leftovers
• PBJ Sandwiches
  

Breakfasts

• Coffee/OJ
• Cereal
• Oatmeal
• Waffles?/ Pancakes
• Toast/ Fruit
  

Do you enjoy menu plan Mondays as well? Leave a Link to your menu plan this week!

Black Bean Burritos: Quick, Easy, Cheap

Another recipe that I would consider a staple in the Campbell household is our Black Bean Burrito. Not only is this recipe amazingly easy, but it's amazingly cheap too. It was actually discovered during a time when our pantry was low and we were hungry! I simply threw some items together and wallah!- a wonderful recipe emerged. Here's how you can create these too:


Need:

• 1 can black beans ($0.89)
• 1/4 jar of salsa ($2.00)
• 1/4 cup shredded cheese ($1.75)
• whole wheat tortillas ($2.33)
  
• any additional seasonings on hand (taco seasoning, crushed red bell pepper, garlic...)

Directions:

1. Drain and wash the black beans. Heat in a small pan on medium heat.
2. Add the salsa and additional seasonings. Heat through for 2 minutes. Remove from heat.
   
3. Add to tortilla. Add cheese and mild sauce if desired.
   

Total Cost: About $2.00
Total Time: 5 minutes

Enjoy!

Southwest Chicken and Corn Salsa: A "Go-to" Recipe

I thought I'd share one of my favorite recipes that is easy to make and inexpensive to buy for. Southwest chicken and corn salsa is somewhat of a staple in our house, and the best thing is its completely healthy and chock full of nutrients!


Need:

• 1-2 fresh chicken breasts
• 1 can red kidney beans
• 1 can corn
• southwest chicken seasoning
  
• Basil
  
• taco seasoning

1. Trim the fat off the chicken and season both sides with a southwest seasoning blend.
2. Grill the chicken in a George Foreman grill for 10 minutes.
3. Drain the kidney beans and corn from their cans. Mix them up in a pot together, and cook on medium heat until hot.
4. Sprinkle about 1-2 tsp. of taco seasoning in the corn and bean mixture. Next, sprinkle about 1 Tbsp of basil. Mix well. Continue to heat well, then let simmer and cool.

Total Cost: Less than 1$ per serving (4)

And ta-da! You're done! The whole process usually just takes 10 minutes- or the time it takes to grill the chicken. You can easily get the table set and ready during this time as well! I hope you enjoy this recipe as much as we do!

Homemade Fettuccine Alfredo!

One of my favorite types of food is Italian, specifically, fettuccine Alfredo. My husband and I love nothing more than hitting up different Italian restaurants for the famous carbo-loading nights before our big runs. However, this tends to get quite expensive. So one night we decided to try out a recipe for alfredo sauce in hopes that we could create something similar for half the price.

I am so glad that we did, because now we have a recipe for the BEST tasting alfredo sauce in the world. I mean it, it is much better than many of the restaurants we get it at! And the total cost for something like this comes to about 10 dollars for 4 or 5 BIG servings (or $2 a person!!). Here is the fantastic recipe:

Alfredo Sauce

Ingredients:
-1 pint of Heavy Whipping Cream
-1 1/2 cups of freshly grated parmesan cheese
-1 cup butter (or 1 stick)

Steps:
1. First, melt the butter in a saucepan over medium heat.


2. When the butter has melted, pour in the whipping cream and whisk together.



3. Next, SLOWLY add the Parmesan cheese (about a 1/3 of cup at a time) and whisk continuously until all is melted together.

4. Now you can spice it up! I like to throw in some garlic powder, basil sprinkles, oregano and some pepper to add some kick to it. Through experimenting I have found this to be the best and most mouth-watering combination, although even if you leave it plain it will surely please!

5. Follow the directions on the package for cooking the fettuccine. Make sure the water is boiling before you add the pasta, or it will end up sticky. Cook the whole package!


6. Finally, cook up some broccoli to mix in with it (optional). My husband and I love the texture it gives to the dish, and its a great way to add some veggies to an otherwise quite indulgent meal!


Mix sauce, pasta and broccoli together, and Walla! You have a wonderful homemade dish of mouthwatering, neighbor envying fetticcine alfredo!!