1. Dried Out Bread
Save slices in a freezer container or bread bag until you need to make bread crumbs. Grind up in your blender or food processor. When using as a topping, toss in melted margarine, and season. Also, here is a recipe for a yummy bread pudding:
Pioneer Bread Pudding
- 2-cups of leftover bread cubes
- 2-cups of milk
- 3-tablespoons of butter
- 1/4 cup of sugar
- 2 Eggs
- A dash of salt
- 1/2 teaspoon of vanilla
Use day old bread , crusts and all, cut into 1/4 to 1/2 inch cubes. Place these in a 1 quart buttered baking dish. Scald the milk,butter and sugar. Beat the eggs slightly; Add the salt then stir in the warm milk and add vanilla. Pour over the bread cubes.
Set the baking dish in another pan containing warm water up to level of the pudding. Bake at 350 degrees For one hour or until a small knife comes out clean when inserted into the center of the pudding. Makes 4-6 servings.
2. Toilet Paper Tubes
Use to gather up that unsightly, excess electrical cord on your kitchen appliances, lamps, entertainment center, etc.
3. Crayon Bits
Place a variety of crayon colors in a muffin tin and melt them down in the oven. This makes a scribble cookie. Each one has its own unique color and pattern. Use for an inexpensive stocking stuffer.
4. Dryer Lint
According to a lot of gardening experts i’ve spoken with, you can compost dryer lint. There is one catch, the lint must be from cotton material. Although, synthetic lint can be composted for flower garden use.
5. Milk Jug Rings
Use these to keep socks together when laundering. Store in a drawer with rings. When taking socks out, keep ring on bureau. Replace ring around soiled socks before them tossing in a hamper.
6. Carrot Peels, Onion Skins, and Celery Leaves.
Frugal cooks can use these when cooking up turkey and chicken bones for soup stock.
7. Tuna Fish Can
Use to make cookie cutters. Cut off bottom of can and shape with two pliers, preferably needle nose. When making a symmetrical design begin working at opposite points of the can.
8. Leftover Rice
Make a rice crust for a quiche by combining 1½ cups of cooked rice, 1 ounce of shredded cheese, and an egg. Pat out in a pie plate. For a larger quiche dish, increase the rice and cheese portions slightly. Do not Pam or grease the dish. Bake at 425° for 20 minutes.
Comment in the box below, letting us know how you reuse any of your household items.
Thank you to Amy Dacyczyn from her book titled “The Tightwad Gazette” for these helpful frugal ideas.