Homemade Thousand Island Dressing

Yields: 1 1/3 Cups

• 3/4 cup of mayonnaise
• 1 Tablespoon of sweet pickle relish or finely chopped sweet pickle
• 2 Tablespoons of chili sauce of ketchup
• 2 Tablespoons of finely chopped green bell pepper
• 2 Tablespoons of finely chopped onion
• 1 Tablespoon of lemon juice
• 1/2 Teaspoon of granulated sugar
• 1/3 Teaspoon of Worcestershire sauce
• 1 hard-cooked egg (chopped)

Combine all ingredients in a small bowl except the egg. Stir in the chopped egg last. Refrigerate.

Homemade Ranch Salad Dressing

Yields: 2 cups

• 1 cup of mayonnaise
• 1 cup of buttermilk
• 2 Tablespoons of finely chopped green onions (tops only)
• 1/4 Teaspoon of onion powder
• 2 Teaspoons of minced parsley
• 1/4 Teaspoon of garlic powder or 1/2 to 1 garlic clove (finely minced)
• 1/4 Teaspoon of paprika
• 1/8 Teaspoon of cayenne pepper
• 1/4 Teaspoon of salt
• 1/4 Teaspoon of black pepper

Combine all ingredients in a small bowl. Refrigerate.

Homemade Sweet Tomato-y French Dressing

Yields: 2 cups

This is for fans of Catalina dressing.

• 2/3 cup of ketchup
• 1/2 cup of sugar (or to taste)
• 2/3 cup of vegetable oil
• 1/2 cup of red wine vinegar
• salt to taste
• 1 to 2 cloves of garlic (or 1 to 2 teaspoons)
• 2 Tablespoons of finely minced onion

Combine all ingredients in a jar with a tight-fitting lid and shake. This can also be mixed in a blender, although the color becomes creamier rather than translucent. If preparing in a blender, mix all ingredients except onion. Stir in finely mixed onion by hand. Refrigerate.

Homemade Cucumber-Buttermilk Dressing

Yields: 1/4 cups

• 1 cup of buttermilk
• 1/4 cup of grated cucumber
• 2 Tablespoons of minced green onions (white and green parts)
• 1 Tablespoon of Dijon-style mustard
• 2 Teaspoons of minced fresh parsley
• 2 Teaspoons of lemon juice
• 1/4 Teaspoon of dried dill
• 1/4 Teaspoon of freshly ground black pepper

Combine all ingredients into a small bowl with a tight lid. Stir or shake well. Refrigerate.

Homemade Italian Vinaigrette Dressing

Yields: 1 quart

• 1/2  cup of red wine vinegar
• 1 1/2 cups of olive oil or vegetable oil (or a combination)
• 2 large cloves of garlic (crushed)
• 3/4 Teaspoon of salt
• 1/4 to 1/2 teaspoon of black pepper
• 1 Tablespoon of minced parsley
• 1 Teaspoon of dry mustard
• 1/2 Teaspoon of dried basil or oregano

Combine all of the ingredients in a large jar with a tight-fitting lid. Shake well. Refrigerate.

Homemade Blue Cheese Dressing

Yields: 1 1/2 quarts

This recipe makes a large quantity and is very strong. For die-hard blue cheese lovers only.

• 1 Quart (4 cups) of mayonnaise
• 1 cup of buttermilk
• 1 cup of small-curd cottage cheese
• 1 Teaspoon of worcestershire sauce
• 1 Teaspoon of garlic salt
• 1 Teaspoon of salt
• 4 ounces of Roquefort or blue cheese (crumbled)

Combine all of the ingredients in a medium bowl except crumbled cheese. Mix with electric mixer. Stir in crumbled cheese with a fork. Refrigerate.

Homemade Pizza Sauce

Yields: 7 Quarts

I make this sauce with fresh tomatoes and peppers grown in the garden. The spices come cheap from a health food store and we always pick up the tomato paste on sale. If you don’t have the advantage of your own garden, you can probably just double up on coupons and buy store bought sauce. Also, it doesn’t hurt to ask friends or relatives with a garden for surplus supplies.

• 12 Onions
• 6 Green Peppers
• 1½ cups of Vegetable Oil
• 1½ Teaspoons of Black Pepper
• 36 Tomatoes, skinned
• 4 cloves of garlic (minced)
• 3 Tablespoons of Salt
• 4 Tablespoons of Sugar
• 2 Tablespoons each: oregano, sweet basil, and thyme
• 12 bay leaves
• 5 12-ounce cans of tomato paste

Directions:

1. Grind (as you would with a meat grinder) onions and peppers, and simmer in vegetable oil. Add black pepper.
2. In a large pot, place tomatoes, garlic, salt, sugar, herbs, and onion-pepper mixture. Bring to a good rolling boil.
3. Add tomato paste last, one can at a time. Pour into canning jars and process in a pressure cooker for 25 minutes. Sauce can be frozen.

Thick And Chewy Pizza Dough

Bread dough made in a food processor requires no hand kneading. (A food processor is, in my opinion, one of the most valuable tightwad tools.)

• 1/2 to 3/4 cup of warm water (105º to 115º F)
• 1 package (1 tablespoon) of dry yeast
• 1 teaspoon of sugar
• 2 cups of flour
• 1 tablespoon of vegetable oil
• 1/2 teaspoon of salt

Directions:

1. Combine 1/4 cup of the water with the yeast and sugar. Stir to dissolve the year, and let stand until bubbly, about five minutes.
2. Put the flour, oil, and salt into a food processor, and process about five seconds with a steel blade. Add the yeast mixture, and process for about 10 seconds, or until blended.
3. Turn on the processor and drizzle just enough of the remaining water through the feed tube so the dough forms a ball that cleans the sides of the bowl. Process so that the ball turns around about 25 times. Put the dough ball onto a 14 inch greased pizza pan or large cookie sheet. Cover with plastic wrap or a blow, and let stand for 10 minutes.
4. Pat the dough out so that it covers the pan, leaving a ridge on the edges. (Or, if you’re feeling really adventurous, spin the dough in the air a few times.) Spread with pizza sauce and add cheese and toppings (Olives, Pepperoni, etc.)
5. Bake at 425° for 15-20 minutes, or until the crust is golden and the cheese is bubbly.

• How To Make Homemade Bisquick™, plus 5 delicious recipes!
• How to make Homemade Taco Seasoning Mix, plus 5 delicious recipes!

This homemade taco seasoning mix tastes exactly like the packaged version. It’s versatile and easy to make. Listed below the homemade taco seasoning mix are 5 delicious recipes that you can use your taco seasoning on. Try them out for dinner, or a great dip for the ball game!

Taco Seasoning Mix Recipe

Yields: About 1/2 a cup.

• 6 teaspoons of chili powder
• 4½ teaspoons of cumin
• 5 teaspoons of paprika
• 3 teaspoons of onion powder
• 2½ teaspoons of garlic powder
• 1/8 to 1/4 teaspoon of cayenne pepper

Mix all the ingredients, and store in an airtight container. The homemade mix is twice as strong as the store bought one, so add only half as much. 7 Teaspoons is equal to one store bought package.

And now, the recipes.

Once again this homemade taco seasoning mix is twice as strong as the store bought brand, i’ve made it easy for you by converting each package to 7 teaspoons in the recipes, but just keep this in mind for any other recipes you find online. Basically 1 package = 7 teaspoons of the homemade seasoning.

Easy Homemade Tacos

• 1 lb. ground beef
• 1/4-1/2 of cup water
• lettuce (shredded)
• cheddar cheese (shredded)
• onion (chopped)
• tomatoes (chopped)
• soft and/or hard taco shells
• hot or mild sauce (bottled, optional)

Directions:

1. Brown ground beef and drain off fat.
2. Add water and 7 teaspoons (or 1 store bought package) of Homemade Taco Seasoning Mix.
3. Bring to a boil and let simmer for 20-25 minutes.
4. If mixture gets too thick before cooking is complete, add a small amount of water to thin.
5. Serve on soft or hard taco shells topped with your favorite vegetables and sauce.

Enchilada Casserole

• 2 lb. of ground beef or turkey
• 1 can of tomato sauce
• 1 cup of salsa
• 7 teaspoons (or 1 store bought package) of Homemade Taco Seasoning Mix
• 1 cup of corn (thawed)
• 1/2 teaspoon of red pepper
• 2 cups of grated Cheddar Cheese
• 1 can of refried beans
• 4 medium soft flour tortillas

Directions:

1. In skillet, brown and drain ground beef or turkey.
2. In same skillet with meat, add: tomato sauce, salsa, taco seasoning, corn, and pepper.
3. Mix and let simmer.
4. In round 2 quart covered round casserole dish (Corningware) begin to layer:  Flour tortilla, Heaping tablespoon refried beans (spread), Meat mixture (as above), Grated cheese.
5. Continue layering until out of above mixture. (Does approximately 3-4 layers)
6. Make sure top with cheese.
7. Cover and bake at 350 degrees for 20 minutes or until cheese bubbles.
8. Serve with sour cream and tortilla chips!

Touchdown Taco Dip

Yields: 4 Cups

• 1 (2 lb.) loaf  ofVelveeta cheese
• 2 lb. of lean ground beef
• 1 large jar of  salsa (your choice green or red)
• 1 packet of taco seasoning mix
• 1 cup of water
• 1/2 cup of chopped green onion (optional)

Directions:

1. Brown ground beef and drain.
2. Add taco seasoning and water. Simmer for 10 minutes.
3. Add Velveeta to drained ground beef and taco meat mixture cook on medium low heat make sure to stir until cheese is melted.
4. Add jar of salsa. Cook slowly over low about 5-8 min until all the cheese it is all melted and mixed together well with salsa and ground beef.
5. You can keep this dip in a crock pot on low. Top with Green Onion (optional) and serve warm with tortilla chips.

Taco Nachos

• 1 pound of ground beef
• 7 teaspoons (or 1 store bought package) of Homemade Taco Seasoning Mix
• 3/4 cup of water
• 3/4 pound of processed cheese (cubed)
• 1 tablespoon of milk
• 1 (12 ounce) of package tortilla chips
• 1 (16 ounce) pf can re fried beans
• 1/2 cup of chopped fresh tomato
• 1/3 cup of chopped green onions

Directions:

1. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in homemade taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
2. Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
3. Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
4. Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

Taco Chili

Yields: 8 Servings

• 1 1/2 to 2 pounds lean ground beef
• 1/2 cup chopped onion
• 7 teaspoons (or 1 store bought package) of Homemade Taco Seasoning Mix
• 2 cans (14.5 oz ea.) of diced tomatoes
• 1 can (10 oz) of diced tomatoes with green chilies
• 1 can (15 to 16 oz) of pinto beans (rinsed and drained)
• 1 can (15 oz) of chili beans in sauce
• 1 cup of frozen whole kernel corn
• shredded cheese (mozzarella, Monterey Jack or Cheddar)
• tortilla chips, slightly crushed

Directions:

1. In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender.
2. Drain off fat. Transfer to a 3 1/2- to 5-quart crockery cooker.
3. Stir in homemade taco seasoning mix, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili beans in chili sauce, and corn.
4. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
5. Sprinkle each serving with some cheese and chips.

• How To Make Homemade Bisquick™, plus 5 delicious recipes!
• How To Make Homemade Pizza: An Inexpensive Cheese Pizza Recipe

Zucchini-Carrot Bread

Zucchini is best eaten soon after it’s been harvested, but can keep for up to three days in the crisper drawer of the refrigerator. Store it, unwashed, in a breathable plastic bag. To prepare zucchini, just wash it and trim the ends-no need to peel. Cooking is the best way to coax flavor out of this mild squash.

This moist green-and-orange-flecked bread makes a sweet after-school snack. To use up your garden’s bounty of zucchini, double the recipe and bake multiple mini loaves to present to teachers and coaches. Or freeze loaves, tightly wrapped, for up to a month.

• 2 medium zucchini (about 1 lb.)
• 2 large carrots (about 1/4 lb.)
• 2 large eggs
• 1¾ cups of granulated sugar
• 3/4 cup of canola oil
• 1 teaspoon of vanilla extract
• 3 cups of all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of ground cinnamon

1. Preheat over to 350°F. Grease and lightly flour the bottom of a 9″ by 5″ loaf pan, or three 6″ by 3½” mini loaf pans.
2. In food processor fitted with shredding disk, process zucchini and carrots until shredded (you should have about 4 cups of shredded vegetables.) Set aside.
3. In a large bowl, combin eggs, sugar, oil and vanilla until blended. In another bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Gently fold dry ingredients into egg mixture, stirring until combined (batter wil be thick.) Add zucchini-carrot mixture; stir until just combined.
4. Turn batter into prepared pan(s). Bake larger pan 1 hour 20 minutes, or until toothpick inserted in center comes out with a few moist crumbs. (Bake mini loaves about 40 minutes.) Transfer pan(s) to wire rack; let cool completely before slicing.

Monkey Mix

Yields 18 Servings

• 9 cups of Chex™ cereal (any variety)
• 1 cup of semisweet chocolate chips
• 1/2 cup of peanut butter
• 1/4 cup of butter or margarine
• 1 teaspoon of vanilla
• 1 1/2 cups of powdered sugar

In a large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth.

Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Pasta Fagioli – Thermos Style

A great meal for a cold fall day. Delicious, hot Italian soup, in a thermos!

• 1 tablespoon of olive or vegetable oil
• 1 medium onion (chopped)
• 1 stalk of celery (diced)
• 1 carrot (diced)
• 2 cloves of garlic (minced)
• 1 can of diced tomatoes (with juice)
• 2 cups of chicken or vegetable broth
• 1 tablespoon of dried basil (or 3 tablespoons of chopped fresh basil)
• 1 teaspoon of crumbled dried oregano
• 2 cups of water
• 1 can of white kidney beans (drained and rinsed)
• 1 cup of small dried pasta shells (or other small-shaped pasta)
• salt and pepper to taste

Start off by heating the oil in a large saucepan or over medium heat. Next, add the onion, celery, carrot and garlic. Let this cook, stirring, for about 5 to 7 minutes or until the onion is soft. Then add the tomatoes, broth, basil and oregano. Bring all of this to a boil over high heat, then cover it, lower the heat to low and let this simmer for about 30 minutes.

Stir in the water, beans and pasta, then return to a boil over medium-high heat. Cook, stirring once or twice, for about 5 minutes or until pasta is almost tender. It will continue to soften in the liquid, so you should undercook it slightly just so that it doesn’t turn mushy. Taste and add salt and pepper, if necessary.

Ladle into thermos and pack a small container of grated Parmesan cheese to sprinkle in at lunchtime. The soup will thicken when refrigerated, so you may have to stir in additional broth or water when you reheat it.

Peanut Butter Rice Snacks

Yields 16 servings

• 1/2 Cup of light or dark Corn syrup
• 1/3 Cup of firmly packed light brown sugar
• 1/2 Cup of chunky peanut butter
• 3 Cups of Rice Crispies™ (or the generic brand) cereal

Grease an 8 by 8 by 2 inch baking pan. In a 3-quart saucepan, stir together the corn syrup and brown sugar until the mixture becomes smooth. Stirring frequently, bring mixture to a boil over medium heat. Remove from heat. Stir in the peanut butter until it is well blended. Stir in the cereal until it’s well coated. Press into a prepared pan. Cut into 2-inch squares. Store tightly in a covered container.

Ants Hiding in a Log

• 2 slices of enriched white or whole wheat bread
• 4 tablespoons fat-free cream cheese
• 1/4 cup raisins, unpacked (ants)

Remove crusts from the bread. Spread half the cream cheese on each slice. Cut each slice into 3 strips (logs). Place 15 to 20 raisins in a line on two strips. Stack the two strips together, cheese and “ants” side up. Place the third strip on top to form a triple-decker. You now have ants hiding in a log from the anteater. Feed them to your little “anteaters.”

Mini Sub Sandwiches

A very easy recipe, that is fun to eat as it is to make. All you need for this one is a hot dog bun, some deli meats, cheese slices and lettuce. Add all of the ingredients together for a delicious little mini-sub. Don’t forget to pack some dressing to pour on the sub! Goes great with chips, fruit slices or crackers.

Great ideas from around the web

And last, but certainly not least, here is some great advice I found on this topic from juju_mommy over at the Dollar Stretcher Forums:

Sandwiches (about the cheapest option)

Cold Fried Chicken (for example, if you have leftovers)

Salad (not always the cheapest option but it’s healthy and something “different”)

Tortilla Wraps (make your own: one example is fried chicken strips w/ lettuce and Ranch dressing)

For snacks/sides: opt to make your own servings in baggies rather than purchase all those single-serve (and expensive) options. Make your own trail mix (nuts, cereal, M&Ms, pretzels, etc.) and use whatever items you can find on sale to pick your ingredients. Make your own granola bars or often you can find them on sale for pretty cheap. Another cheap snack is jello or pudding.

Drinks: use a water bottle to fill up with their favorite drink (milk, water, koolaid, etc.).

Recipe for Homemade Bisquick:

Combine all of these ingredients together and mix well.

• 9 Cups of All Purpose Flour
• 3/4 Cup of Canola Oil
• 1 Tablespoon of Salt
• 1/4 Cup of Baking Powder
• 2 Cups of non-fat Dried Milk Powder

The mix will store in a sealed container in the refrigerator for up to 4 weeks. Any leftover homemade bisquick mix can also be stored in the freezer.

And now, the homemade bisquick recipes.

So you’ve got your homemade Bisquick, and you’re ready to start making some delicious snacks with it. Here are some recipes to help get you started. (Note all of these recipes will work for regular store bought Bisquick as well).

The Classic – Homemade Bisquick Pancakes Recipe

Ingredients:

• 2 Cups of Bisquick mix (Your own homemade blend or the store bought)
• 2 Eggs (Beaten)
• 1 Cup of Milk

Directions:

Mix all the ingredients together until fully blended. Then pour 1/4 cup portions onto a buttered griddle or pan (for a low-fat alternative use canola oil). Cook until the edges of the up side are golden brown, then flip. Cook until the new side is also golden brown. Finish and serve with real butter and maple syrup. As a lower fat alternative you can serve with sugar-free maple syrup and margarine.

Impossible Beef Enchilada Pie Recipe

Yields 1 Pie

Ingredients:

• 1 lb. Ground Beef
• 8 oz. Enchilada Sauce
• 1 cup Onion; chopped
• 2/3 cup Tortilla Chips (Crushed Fine)
• 2 Cloves Garlic (Chopped fine)
• 2 cups of Cheddar Cheese (Shredded)
• 2 teaspoons of Chili Powder
• 1¼ cups Milk
• 1/2 teaspoon of Dried Oregano
• 3 Eggs
• 1/2 teaspoon of Salt
• 3/4 cup Bisquick mix (Your own homemade blend or the store bought)
• 1/4 tablespoon of Pepper

Directions:

First pre-heat your oven to 400°. Next grease a 10 inch pie plate with either Pam, Crisco or any other type of common shortening. After that you should brown your hamburger with the onions and drain the grease  leftover from the meat. Then, stir the garlic, chili powder, oregano, salt pepper and 1/2 a cup of enchilada sauce into the meat. Spread crushed tortilla chips evenly on the pie plate and top with 1½ cups of shredded cheese. Spread the meat mixture into the pie plat evenly.

Next, beat the milk, eggs and homemade Bisquick mixture until it’s smooth. Put this mixture into a blender for 15 seconds on high. When it’s done blending, pour it into the pie plate and bake it for about 25-30 minutes (or until a knife comes out clean). When it’s done baking, spread the remaining enchilada sauce over the top and sprinkle the remaining cheese on it. Bake again until the cheese on top is melted (about 3-5 minutes more). Let it cool for about 10 minutes and top with sour cream and/or fresh avocado slices (optional).

Homemade Bisquick Bacon Breakfast Pie (Quiche) Recipe

Yields: 4 Servings

Ingredients:

• 1 lb. of Bacon
• 1 cup of Bisquick mix (Your own homemade blend or the store bought)
• 1 can of Green Chili (chopped) 6 oz Sour cream
• 1 cup of Grated cheese (Jack) 3 Eggs
• 1½ cups of Milk
• Salt & Pepper to taste

Directions:

Cook bacon until browned, then drain and crumble it. Put the bacon in an 11×7 greased dish. Top with the onion and cheese and put the rest of the ingredients in a blender for 1 minute.  Pour newly blended ingredients into the pan and bake at 350° for 35-40 minutes (or until knife comes out clean).

Impossible Homemade Bisquick Pumpkin Pie Recipe

Yields 8 Servings

Ingredients:

• 16 oz. of Pumpkin
• 3/4 cup of Sugar
• 12 oz. of Evaporated milk
• 1/2 cup Bisquick mix (Your own homemade blend or the store bought)
• 2 tablespoons of butter OR 2 1/2 tablespoons of pumpkin pie spice
• 2 tablespoons of margarin
• 2 teaspoons of Vanilla
• 2 Eggs

Directions:

Pre-heat oven to 350° and grease a 10 x 1½ inch pie plate. Put all of the ingredients in a blender on high speed for 1 minute (or until smooth). If your blender cannot hold 5 cups, you can beat the mixture with a mixer for 2 minutes (or until smooth). Pour the mixture into the pie plate and bake for 50-55 minutes (or until knife comes out clean).  If you’re in high altitude (3,500 to 6,500 ft) please bake for the full 55 minutes.

Quick Applesauce Muffins Recipe

Yields: 12 muffins.

Muffin ingredients:

• 2 cups of Bisquick mix (Your own homemade blend or the store bought)
• 1/4 cup of Milk
• 1/4 cup of Sugar
• 1 Egg
• 1 teaspoon of Cinnamon
• 2 tablespoons of Cooking oil
• 1/2 cup of Applesauce

Topping ingredients:

• 1/4 cup of Sugar
• 2 tablespoons of Butter or margarine (melted)
• 1/4 teaspoon of Cinnamon

Directions:

Pre-heat over to 350º. Next, combine homemade Bisquick mix, 1/4 cup of sugar, and 1 teaspoon of cinnamon. Add the applesauce, milk, egg and oil. Beat Vigorously for 30 seconds. Pour mixture 2/3 full into greased muffin pan and bake for 12-15 minutes. Let cool for 5-10 minutes. Mix the remaining sugar and cinnamon together. Dip the tops of the muffins into melted butter, then into the cinnamon and sugar mix for a delicious topping.

• How To Make Homemade Pizza: An Inexpensive Cheese Pizza Recipe
• How to make Homemade Taco Seasoning Mix, plus 5 delicious recipes!

One of the biggest expenses for a household is eating out with the family. If done on a regular basis (say 1-2 times a week) you can spend upwards of $100 a week. This is money that can be easily saved by eating out on rare or special occasions and making more meals at home. This approach can be taken even a step further with the use of leftovers from the night before. Today’s frugal food tip comes with the aid of some leftover BBQ chicken from the night before.

Leftover BBQ Chicken Salad Recipe

Delicious Leftover BBQ Chicken Salad

Ingredients used:

3 Tomatoes
1 Head of organic romaine lettuce (rinsed)
3 Hard boiled eggs sliced
1 Small bunch of arugula
1 Carrot julienned
1 Zucchini sliced