Abundant Frugal Life

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Archive for the ‘RECIPES’ Category


Easy Sandwich Bread Recipe

Posted by Lisa

Girls, I don’t grind my own wheat or anything, but I was excited to get this bread recipe which actually stands up to sandwich making!  The recipe was given to me by a good friend.  Very tweakable.  I usually make it half-and-half (half the flour called for is white, the other half is whole wheat).  You could easily make all white bread, all wheat bread, or any combination in between.  This recipe makes 2 loaves or a couple dozen rolls.

1 1/2 C warm water (adult bath temperature-test on your arm)
1 1/2 C warm milk (can also use rice or soy milk)
4 t yeast (regular, plain yeast)
2 T sugar or honey
3 T melted butter or canola/vegetable oil
2 t salt
7 C flour

Mix water and milk with yeast.  Let stand until bubbly (about 5 minutes).  I never know what “bubbly” means because mine doesn’t really do that.  Anyway, then add sugar, butter, half the flour, and salt.  Mix well.  Add the rest of the flour, mix well, cover, let rise in a bowl in a warm area about 30 minutes.  (I preheat the oven for one minute, then turn it off).

Dump out on floured surface and knead (I learned to knead by making this bread, so it must be forgiving) down to smooth mound.  Let rest five minutes.

Grease two glass loaf pans, pinch apart dough and roll into loafs, place them in pans.  Let rise again in warm oven for 30 minutes or until doubled in size.  Take loaves out of oven.

Preheat oven to 350 and bake until brown – about 25 minutes.  Rolls will take about 20 minutes.

Oh, the smell of warm bread throughout the house!  Oh, the pounds I gain if I lose control!


Cornmeal – A Frugal Food

Posted by Lisa

Here is a post at one of my favorite blogs.  It lists many ways to incorporate cornmeal into your daily diet (plenty of recipes).


No Knead Bread

Posted by Lisa

This is truly the most forgiving loaf of bread I’ve ever attempted.  It’s a great dinner table bread.  I make it frequently.

Blend with your hand in a bowl:

3 C Flour
1/2 t Instant or rapid rise yeast (they’re the same thing).  If you buy it in those packets, just throw in a packet.
1 1/2 t Salt
1 1/2 C Water (can be cold or warm)

Cover bowl with plastic wrap.  Let rest 4-18 hours (anything in that range is fine).  Lightly flour a work surface, spread out the dough and fold it into a neat square-ish loaf.  Cover loosely with plastic wrap and let rest for 15-30 min.

Preheat a Pyrex round casserole dish and lid to 450.  Once the dish is hot, take off lid, throw in the dough, put the lid back on and bake for 30 minutes.  Remove lid and bake another 15-30 minutes.  Pull it out of the oven and dish to cool when you like the color of the top.

This is a super crispy crust and oh so yummy.  Bon apetit!


What To Do With Super Cheap, Super Healthy Canned Pumpkin

Posted by Lisa

The price of these cans is about to fall (if they haven’t already).  If you’re wondering if you should stock up, here is an article with loads of recipes to help you make up your mind.


Gifts from the Kitchen

Posted by Lisa

If you’re a giver of homemade gifts (yum), here is a list of gift ideas from Whole Foods that you can make.  I’ve never heard of flavored sugars before. (Thanks, Like Merchant Ships)


Check Out My New Page!

Posted by Lisa

Well, this is the longest break I’ve taken from my blog. I needed it though. I’ve been homeschooling, teaching piano, teaching a speech & debate club, getting involved in an international student ministry, driving kids and living life. I will resume posting, but only as time allows. I have a very full plate.

I have been tired of half my grocery bill going to laundry detergent and toilet paper. I’ve been looking for acceptable alternatives for items that needlessly suck money out of my wallet. I have a lot of recipes to share with you, but will only do so after I try them, tweak them and accept them. I refuse to use recipes that are not up to my standards. I currently have 4 recipes on my Houshold Recipes page. If you’re interested, please take a look.

I’ll let you know when I come up with a toilet paper alternative.  No, the Sears catalog, leaves and expired coupons aren’t acceptable.  :)


Country Casserole

Posted by Lisa

I’m not a big fan of mushy food casseroles, but this looks and sounds so yummy.  How can I resist anything with noodles and cheese?  Throw in some chocolate and it would be the perfect and complete (dessert included) meal-in-one dish!


5 Easy Dessert Recipes (With 5 or Less Ingredients)

Posted by Lisa

Today at Rocks in My Dryer, we’re all giving our recipes with no more than 5 ingredients. Y’all know I love to eat but hate to cook, so I have a bunch of recipes to share. These are all dessert recipes, so get ready to print!


No kidding – this is so good and quick you can make it when no one is home and eat half of it before they get back. Ok you can eat the whole thing but you’ll have to clean up your evidence too.

1. Coat an 8 or 9″ square glass pan with cooking oil.
2. Spread 1/2C chopped pecans on the bottom of the pan. Set aside.
3. Melt 1/2C butter in a 1 qt. saucepan, add 3/4C brown sugar and bring to a boil over medium heat. Set timer for 6 minutes. Boil mixture for 6-7 minutes until it starts to smoke, stirring constantly. Following this is the crucial step.
4. Drizzle mixture over pecans.
5. Sprinkle 1/2C chocolate chips on top. Cover pan with a cookie sheet for about 6 minutes. Uncover and smoothe out melted chips with the back of a spoon.
6. Refrigerate for 30 minutes. Chop into pieces and gorge.


I like to serve this instead of coffee cake.

Prepare any yellow cake mix as directed. Add one can of German chocolate pecan or coconut icing. Mix. Pour into bundt cake, cook as directed on cake mix box, but add 10 minutes to baking time. Cool completely before dumping out of pan. YUMMY!


1. Smash a pkg. of Oreo cookies and place in the bottom of a 13×9 glass pan.

2. Drizzle 2 jars of Mrs. Richardson’s fudge over the cookie crumbs. This is the best fudge in a jar ever.

3. Microwave (just until soft) 1/2 gallon ice cream of your choice (I like Blue Bell’s Moolenium) and spread it over the fudge. Freeze until ice cream is hard again, then dig in! My kids request this one.

You can add nuts, m&m’s and other toppings if you prefer. We like it plain.

CREPES – to be filled with your choice of fruits and syrups.

Mix 2 eggs, 1/4C sugar, 1/4t salt, 1C milk, and 1C flour in a bowl.

Heat a small, crepe size, non-stick pan to med.-low. Pour in enough batter to coat the bottom of the pan. Flip with fingers (fork will tear crepe). Be careful not to brown the crepe. You don’t want it crispy or it will break when trying to roll it.


1. Preheat oven to 350 (325 for glass dish). In 13×9″ baking pan, melt 1 stick of butter in the oven. Sprinkle 1 1/2C graham cracker crumbs evenly over butter; pour 1 (14 oz.) can of sweetened condensed milk evenly over crumbs. Top with 2C chocolate chips and 1 C peanut butter chips; press firmly.

2. Bake 25 min. or until lightly browned. Cool. Cut into bars.

Need a tall glass of milk now? Thanks for visiting. Hope you look around my site while you’re here.


Cook Bacon in the Oven – No Mess!

Posted by Lisa

Am I the last person in the world to learn about this? We don’t eat a lot of bacon at our house – maybe 4x/year, but when I cook it, I hate the splattering mess it leaves all over half my kitchen. Love the smell, hate the mess.

I’ve got a new strategy now that a friend clued me in about how to cook it. Here is what I now do. Place the strips on a broiler pan and line the bottom part of the pan with foil (easy clean up). Preheat to 400 and bake for:

10-15 minutes for thin cut
15-17 minutes for crispy
*add 4-6 minutes to above time if you have thick slices

Slices won’t look firm and crispy until after they cool.

Drain on paper towels. To keep bacon warm, drop the oven to 150-200 and put cooked bacon on an oven safe plate and pop it in.

Frugal tip: Reserve your bacon grease for other cooking. Just pour it into a mug and keep in the refrig.

Freeze cooled bacon in baggies. To reheat put 2 slices in the microwave for 30 seconds.


Combining Fruits

Posted by Lisa

When making a fruit salad, you should never combine acid fruits with sweet fruits (for digestive purposes).  This now explains why when I eat strawberries and bananas, although yummy, I get a tummy ache. You can, however, combine sub-acid fruits with either acid fruits or sweet fruits. Here are the lists

Lemons (lemons combine well with all plant foods)

Other dried fruits

SUB-ACID FRUITS (can combine with either of the 2 above lists)
Pears Mangos

Eat MELONS alone because they do not digest well with other foods. Any of the melons can be combined with each other (honey dew, cantalope, watermelon, etc.) .


Teen Party Snack Ideas

Posted by Lisa

Rocks in My Dryer is hosting Works for Me Wednesday. Here is my list of what I serve my daughter’s teen friends at parties and gatherings. If you keep coming up with the same things, maybe something from this list will spark new snack fun, or easy fixing. Your teen could prepare any of this himself or herself.

  • M&m’s
  • Spray cheese & crackers
  • Cucumber & cream cheese sandwiches (cut in fourths)
  • Tostidos with the Rotel Cheese Dip (1 can Rotel, 1 lb. Velveeta, 1 lb. cooked & crumbled sausage-all heated in the crockpot)
  • Ham/roast beef roll-ups (with wheat/rye bread, mustard/mayo, tomato, lettuce)
  • Franks in BBQ sauce (we love K.C. Masterpiece Original)
  • Brownies & ice cream
  • Chocolate chip cookies/honey peanut butter cookies
  • Rolo pretzels (On a foil lined cookie sheet place pretzels, top each one with a rolo, bake at 250 for 4 min. press pecan half in before it cools. Refrigerate and peel off foil.)
  • Popcorn/pretzels
  • Crunch n Munch
  • Chex mix
  • Bagel Bites/pizza rolls/frozen little quiches
  • Rice Krispie treats
  • Fruit salad
  • Deviled eggs
  • Cut up apples with caramel dip
  • Veggie tray
  • Fruit pizza (Pillsbury sugar cookie dough rolled out on cookie sheet. Bake to brown. Make icing with 1 8oz. pkg. softened cream cheese & 1C confectioner sugar. Top with slices of fruit – strawberry and kiwi are our favorites)

Please add to this list. It’s great to have new serving ideas.


Are You in a Breakfast Rut?

Posted by Lisa

In the heat of the summer (in Texas that can mean May-Oct), who wants to cook anything? I hate turning on the stove/oven to heat up the house so the air conditioner will kick on to cool it back down. Granted morning and evening are best times to heat then cool, I still don’t like it. I’m not a big fan of cooking to begin with and I don’t like to wake up to making breakfast if it’s going to take more than 5 minutes of concentration :) So, what’s for breakfast on this hot day? Here are some ideas. You may like them, you may not. If you’re in a rut (don’t we all get into those cooking ruts on occasion or is it just me?) maybe this will help pull you out.

I sound grumpy this morning, don’t I?

Fruit salad (’tis the season for berries and melons)
Hard boiled eggs (not a lot of heat and I can walk away and sit)
Bagels, cinnamon raisin bread, English muffins, peanut butter toast
Yogurt parfaits with granola & fruit
Oatmeal with pure maple syrup (1 minute cooking time)
Cheese & crackers
Cold cereal (Doesn’t everyone still have leftover freebies?)
Granola bars
Apples & peanut butter
String cheese
Cottage cheese (my kiddos won’t gag this down, but maybe yours love it)
Bake ahead and freeze ideas: waffles, banana bread, muffins, pancakes

Do share if you have any other ideas.


Bacon Wapped Tater Tots

Posted by Lisa

Use Ore-Ida tater tots and D’Artagnan wild boar bacon . The wild boar bacon actually turned out to be the perfect bacon for this, because the strips are smaller and don’t overwhelm the tots.

Cut each piece of wild boar bacon in half and wrap a piece around each tot. place them on a cookie sheet and bake them at 430 degrees for about 18 minutes.

The result is absolutely delicious and completely sinful. They wouldn’t be bad with a pickle slice on top.  These would make a fantastic snack for an afternoon of watching sports or entertaining friends.


Starbucks Frappuccino

Posted by Lisa

It was in 1995 that Starbucks stores started selling this frozen drink, one of the company’s most successful new products. The Frappuccino is blended with strong coffee, sugar; a dairy base, and ice. Each one is made to order and each one is guaranteed to give you a throbbing brain freeze if you sip too hard. The drinks come in several different varieties, the most popular of which I’ve cloned here for your frontal lobe-pounding; caffeine-buzzing pleasure.

Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker: The drink will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.

Makes 2 “Grande” Drinks


  • 3/4 cup double-strength coffee, cold
  • 3 tablespoons granulated sugar
  • 1 cup low-fat milk
  • 2 cups ice
  1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
  2. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.


For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.


For this version, add 3 tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.


Dutch Babies

Posted by Lisa


Dutch Babies are a simple, splendid Saturday morning treat. It dirties one bowl, it bakes while you lazily sip your coffee, kids love how puffy it emerges from the oven, and it tastes divine with cinnamon and fruit.

Dutch Babies

  • 1/3 cup butter, melted
  • 6 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 3 tablespoons sugar
  • 2 teaspoons vanilla

Preheat oven to 450 degrees fahrenheit (225 degrees celsius). Pour melted butter in a large casserole pan. Whisk the remaining ingredients in a bowl and pour into the pan (don’t stir the butter into the batter). Bake for 20-30 minutes, depending on your oven (it will be very puffy).

Serve with cinnamon, powdered sugar, syrup, apples, strawberries, honey, or whatever you can think of.