Category: Recipes

We indulged in this quick and easy topping to snaz up a simple chocolate boxed cake…

1/2 c butter, melted

1 c peanut butter

1/2 of an 11 oz bag of good quality white chocolate chips

1 c confectioners’ sugar

Melt the butter in the microwave. While it’s still hot pour in white chocolate chips and stir until melted. Add peanut butter and combine well. Stir in sugar or beat with hand mixer until smooth. Spread on cake. This frosted one 13 x 9 inch cake.


This is a simple apple pie recipe. You may certainly make alterations to healthify it as using butter instead of shortening for the crust or an alternate crust recipe altogether. Using less sugar is also an option to make this a little more healthful.  I do not alter the recipe for the crust because it is so simply good and foolproof.

Double crust

2 c all purpose flour

1 tsp salt

3/4 c shortening

1/4 c very cold water (I put my water in the freezer when I begin to make the crust.)


6 large cooking apples (I like to use a combination for better flavor.)

3/4 cup sugar (This really depends on how tart your apples are. I’ve used 1/4 and sweeter apples.)

2 Tbsp flour

1 tsp cinnamon

1 Tbsp butter

Combine flour and salt. Cut in shortening until mixture is uniform.

Sprinkle with water and toss lightly with a fork.

Work dough into a firm ball.

Divide ball into two parts and press into flat circles on a lightly floured surface or pastry cloth.

Roll bottom crust 1/8 inch thick and 1 1/2 inches larger than an inverted pie plate.

Pick dough up around rolling pin and place in pie plate. Trim dough using kitchen shears. Preheat oven to 400 degrees F.

Fill with apples combined with flour and cinnamon. Dot with butter. Top with top crust, decorate, and/or at least make sure there are slits to vent. Bake for 30-40 minutes or until crust is starting to brown and apples are tender.

I had extra apples cut up so I made some mini apple crisps. I combined flour, brown sugar, white sugar and butter, which I sprinkled on top of apple chunks mixed with cinnamon and sugar. Use rolled oats in addition to or in place of flour to healthify. Extra dough was used to make a few heart crusts for decoration.

I found this new favorite treat when I was following along with Money Saving Mom and the 4 Weeks To Fill Your Freezer series.

We’re enjoying one of the few summery weather weekends left and it has been a rather hectic weekend too. Great excuses for a no bake treat. This is a double recipe so you have some to eat now and some to tuck away in the freezer.

2 cups oatmeal
1 cup peanut butter (or other nut butter)
2/3 cup honey
2 cups coconut flakes
1 cup ground flaxseed
1 cup mini chocolate chips
2 tsp vanilla
Mix everything above in a large bowl until thoroughly incorporated.
Let chill in the refrigerator for half an hour.
Once chilled, roll into balls and enjoy!
Store in an airtight container and keep refrigerated for up to 1 week or throw some in a zip top bag to freeze.
This doubled recipe made 38 energy bites. I may have went a bit large. ūüėČ Thank you Smashed Peas & Carrots for such a yummy recipe.
You know what I love about these? Your family will be eating ground flaxseed and won’t even know it. Ground flaxseed contains fiber, 4 grams in two tablespoons. To show you a comparison, 1 1/2 cups of oatmeal contains the same amount of fiber. Flaxseed contains high levels of antioxidants called lignans which can help prevent unchecked cell growth. Were you aware that your body cannot make omega-3? You need to get it from a food source or take a supplement. When you hear omega-3 you usually also hear fish oil right along with it. Flaxseed is an excellent source of the plant version of omega-3, a.k.a alpha-linolenic acid. OK, enough with the scientific jargon. It’s good for you. Eat more ground flaxseed!

This is a favorite recipe, and if you have been following along you’ve probably seen it before. It’s easy and I usually have everything in my pantry to make it except for the chocolate bars. I have a good friend who enjoys the chocolate and peanut butter combination and because I’ve been watching my sugar intake more closely lately I will probably be sharing some of this recipe with my friend.

Remember that to ‘frugalize’ this further you could always use clearance milk chocolate that you purchased after a holiday or look for a good sale.

To ‘healthify’ the recipe somewhat, I would use all natural or homemade¬†peanut butter and¬†dark chocolate.

Mix together:

2 cups sugar

2 cups flour

2 tsp baking powder

pinch of salt

2 tsp melted butter

1 cup milk

4 eggs

1 tsp vanilla

Spread into a greased and floured jelly roll pan, sheet pan, or a large cookie sheet.

Bake at 350 degrees fahrenheit for 15-20 mins.

Let cool slightly and spread with peanut butter. The recipe calls for a cup but I believe I used a little more.

I refrigerated it at this point to get the peanut butter to the point where I could spread the chocolate.

Melt 3 large chocolate bars by whichever method you prefer. I used the microwave and started at 1 minute then needed two more 30 second increments, stirring after each. I used about 10.5 ounces of chocolate and it seemed to be just enough.

This is important! Cut the bars now while everything is still warm and then refrigerate.  If you choose to make these this weekend, I hope you enjoy yours as much as we will ours.  Yum!

Do you have this problem?

Grate them up and make this yummy cake for your family!

1/2 c softened butter

1-3/4 c sugar

1/2 c canola oil

2 eggs

1 tsp vanilla extract

1 c  milk

1/2 c buttermilk

2-1/2 c all-purpose flour

1/4 cup baking cocoa

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 c shredded zucchini

1/2 c chopped pecans

1/2 cup milk chocolate chips

In a large bowl, beat butter, sugar and oil until smooth. Add eggs, beating well after each addition. Stir in vanilla. Combine milk and buttermilk. Combine the dry ingredients and add to the batter alternately with milk mixture, beating well after each addition. Fold in your shredded zucchini and chopped pecans.

Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 325¬į for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Dust with confectioners sugar.

(I used two 8 x 8 square baking dishes to be able to share.)

My best friend requested zucchini bread this weekend. We both enjoy nuts in our breads and I have a nut hater at home so this worked out perfectly. I’ll keep the plain loaf and share half of the the nutty loaf. I still have tons of zucchini so I plan to make two more loaves later this week, one to freeze and one to share with my parents.

3 eggs

2 c sugar

2 c zucchini, shredded

1 c canola oil

2 tsp vanilla

3 c flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

1/2 c chopped nuts

1/2 c raisins (optional)

Makes 2 loaves

Beat eggs and stir in sugar, zucchini, oil, and vanilla. Gradually add dry ingredients and spices. Stir in nuts and raisins, if using. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees F for 60-80 minutes. Cool 10-15 minutes. Remove from pans and cool completely. Also good with the addition of chocolate chips. When I add chocolate, I eliminate the spices.

Italian Pasta Salad

This recipe was enjoyed at a family reunion picnic recently. It received many compliments and I noticed  many going back for seconds, which is always a good sign. Enjoy!

16 oz box rotini pasta

8 oz pepperoni chopped in small pieces

8 oz  cheese of your choice cubed, I used Muenster

1 small jar marinated artichoke hearts, chopped, reserve the marinade

1 can black olives, drained

1 pint grape tomatoes

1 Tbsp fresh basil, sliced thin

12 oz of your favorite Italian dressing, homemade or store bought

Boil your pasta being careful not to over cook. Stir gently to prevent breaking up pasta. In the meantime chop pepperoni, cheese, and marinated artichoke hearts. When pasta is done, drain and rinse with cold water. Drain well. Place in a large nonreactive bowl or container. Add artichokes, cheese, pepperoni, and black olives. Dress with reserved artichoke marinade and mix. Place in frig until serving day. Before serving add dressing, tomatoes, and basil.

The marinade from the artichokes helps keep the pasta from sticking together until it’s time to add your Italian dressing, and it adds flavor. If you add the Italian dressing too soon it will soak into the pasta and you will have a dry salad or need to add additional dressing which will add additional expense and calories. This is up to¬† you. Tomatoes should remain at room temperature. Refrigerating tomatoes alters their flavor and texture. Your basil will wilt if mixed in too early so it is also best mixed in at the last minute before serving.

A dear sweet friend inspired me to try this dessert on this lovely summer weekend. He described a sugar cookie crust, yummy rich topping and mostly berries for the fruit. It sounded easy, frugal, and even a little bit healthful due to the inclusion of berries.

18 oz pkg refrigerated cookie dough

7 oz jar marshmallow creme

8 oz pkg cream cheese, softened

Assorted berries or other fruit of your choice

Preheat oven to 350 degrees F.

On a greased baking sheet press your cookie dough into a 1/4 inch thick layer. I baked mine on a parchment paper lined baking sheet. Bake for 10-12 minutes or until edges start to turn golden and center is no longer soft. Cool. In a medium bowl mix cream cheese and marshmallow creme. Spread onto cookie crust. Arrange fruit on top. Refrigerate until time to serve.

Zucchini Onion Pie

If your garden is overflowing with zucchini here’s an extraordinarily yummy recipe to try.

It’s from my ma’s kitchen.

3 eggs, beaten

1 cup grated Parmesan cheese

1/2 cup canola oil

1 Tbsp fresh parsley, chopped

1 clove garlic, minced

1/2 tsp dried oregano

1/8 tsp pepper

3 cups zucchini, thinly sliced

1 cup baking mix, like Bisquick (I use the heart healthy version)

1 sm onion, chopped fine

Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl whisk the first six ingredients. Stir in zucchini, baking mix and onion. Pour into a greased 9-in deep dish pie plate. Bake for 25 – 35 minutes, or until lightly brown.

Ever have a hankering for something that isn’t in season? That’s going on around here lately. The good news is that canned pumpkin is still frugal. It’s healthful too. Why not whip up a batch of these cuties? I’m ready for fall anyway.

Pumpkin whoopies with cream cheese filling (Just like a pumpkin roll, except cuter)

1/2 cup butter

1 cup brown sugar

1 1/2 cup pumpkin, solid pack (not pie filling)

1 egg

1 tsp vanilla

2 1/4 c flour

1 tsp baking powder

1/2 tsp baking soda

3/4 Tbsp cinnamon

1 tsp ground ginger

3/4 tsp allspice

1/2 tsp nutmeg

1/4 tsp salt

Preheat oven to 350 degrees F.

Cream butter and sugar. Stir in pumpkin, egg and vanilla. Mix until smooth. Combine dry ingredients. Add to wet stirring until combined. Drop by 2 Tbsp onto parchment lined cookie sheet.  Make sure they are two inches apart. I did not spread these out so they came a little higher and appear to be smaller than the other whoopies. Bake for 15 minutes. Cool on sheet, and then transfer to rack to cool completely. Fill with cream cheese filling.

Cream cheese filling

4 oz cream cheese, at room temp

1/4 cup butter, at room temp

3 cups confectioners sugar

1 tsp vanilla

Beat cream cheese and butter. Add sugar and vanilla. Stir or beat until smooth.

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