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Slow Cooker Southern BBQ

Slow Cooker Southern BBQ

I wrote up the Slow Cooker Southern BBQ recipe in an informal way in this blog post probably because I never took pictures of it.

I remembered to take pictures last week when I made another batch of it. I was not fortunate enough to find a small roast as you can see it’s nearly 10 lbs. But it’s oh-so-good and it only requires 2 ingredients and a lot of time (that can be well spent wherever your heart desires since you won’t be standing at the stove cooking this!)

At $0.99/lb, I couldn’t resist! This roast made about 7 meals for us. We always serve this with homemade coleslaw either on the side or with the pork on a bun – whatever we’re in the mood for. This is an extremely frugal meal, especially when you can buy it for $0.99/lb!

You can cook this one of two ways: the 18-hour method or the 12 hour method. I can’t really tell the difference although I will say that I’ve never done a side-by-side taste test to see if the additional 6 hours matters.

This recipe requires no liquid while the pork is cooking. You might be tempted to add some in, but don’t. This roast has so much fat in it, there will be plenty of liquid in it by the time you’re ready to drain the fat and pull the pork.

Slow Cooker Southern BBQ

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Slow Cooker Southern BBQ
Delicious, hearty,and so satisfying. Slow Cooker Southern BBQ at its very finest. This is the BEST around and once you've had this you won't want anything else!
Slow Cooker Southern BBQ
Passive Time 10-18 hours
Servings
Roast
Ingredients
Passive Time 10-18 hours
Servings
Roast
Ingredients
Slow Cooker Southern BBQ
Instructions
  1. For the longer cooking method: Put the pork butt in the slow cooker at about 10 p.m. (the night before you want to serve it), put it on low and let it cook 12 hours. Do not add any liquid no matter how tempted you might be. For the shorter cooking method: Put the pork butt in the slow cooker at about 6 a.m. put it on low and let it cook 12 hours. Do not add any liquid no matter how tempted you might be.
    Slow Cooker Southern BBQ
  2. For the longer cooking method: At the 12 hour mark (if you’re home. Otherwise, do it when you get home and adjust the time accordingly.) take the pork butt out of the slow cooker and shred it with two forks (pull it apart – hence the name “pulled pork”). For the shorter cooking method: At the 10 hour mark, take the pork butt out of the slow cooker and shred it with two forks (pull it apart – hence the name “pulled pork”).
    Slow Cooker Southern BBQ
  3. Drain the fat out of the slow cooker into a disposable container, and then put the shredded pork back into the slow cooker.
  4. Slow Cooker Southern BBQ
  5. Add *part of a bottle of George’s BBQ Sauce, mixing well, and cook for another 4 hours (or more) on low if you are using the longer cooking method. If you are using the shorter cooking method add *part of a bottle of George’s BBQ Sauce, mixing well, and cook the remaining 2 hours. *I say part, because it depends on how much you like – so make it to your taste. (Picture shows bbq sauce before mixing)
  6. Serve on rolls, or by itself with some homemade coleslaw. It’s awesome. Any leftovers you have can be bagged and frozen.
    Slow Cooker Southern BBQ
  7. Slow Cooker Southern BBQ
Recipe Notes

*** If you are cooking a big roast like I did (almost 10 lbs) 1 bottle of George's Original BBQ Sauce wasn't quite enough. If you are cooking a roast half that size one bottle will be enough for the roast and for adding a little to the pork on your plate or the pork on your sandwich bun.

If your roast is big, once it's done cooking you can leave half aside (that won't get any bbq sauce), and just put enough George's Original BBQ Sauce on what's remaining in the crock. Then you can take the half that you put aside and try them served a different way, check out some of these meal ideas for pulled pork.

For more recipe ideas, go here.

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The Best Chicken Soup


The Best Chicken Soup


The Best Chicken Soup
The Best Chicken Soup

What you’re looking at above is homemade chicken broth that I made over a couple of months time and froze in quart size freezer bags. That’s 4 quarts of chicken broth thawing over low heat on the stove. The best thing about homemade broth is that it’s healthier than store bought and free.

I don’t think I know anyone that doesn’t like Chicken Soup. I first experimented with this recipe at my Mom’s house 2 years ago. I spent the weekend there to assist her and my step-Dad after surgery she had to put screws in her shoulder and her wrist (same arm). I winged it (the recipe) and it was wonderful! My brother joined us for dinner and asked if we could add some buckwheat noodles, so I did. It was a hit, and I promptly wrote down the recipe as I made it.

But you should know that at that time I started with a large stock pot full of water and I put a whole chicken (with the skin removed – yes, I removed all the skin) in and watched it boil for over an hour. It sounds time consuming but as the chicken was cooking I prepared everything else: the carrots, celery, onion, diced tomatoes, garlic, basil, spinach (I didn’t use green beans in the original recipe), bouillon cubes and of course there was no barley which was why my brother asked about adding the buckwheat noodles (broken up).

Honestly, I wasn’t certain how long it would take for the whole chicken to cook so I let it cook for about 90 minutes. I removed the whole chicken from the pot and put it in a bowl to cool and added the rest of the ingredients to the pot, turning down the heat to a low boil (not quite a simmer, but almost). When the chicken was cool enough to handle without burning my fingers I started removing it from the bones and adding it back to the pot. Yes, I added the whole chicken, so the soup was LOADED with chicken, and then when my brother arrived with the buckwheat noodles, I broke up the buckwheat noodles and added them to the pot, let them cook about 10 minutes and then served the soup – which was to die for.

In all honesty, the chicken broth was delicious without adding the bouillon, but everyone has their own taste when it comes to adding salt and since I don’t add salt I decided to add bouillon cubes to enhance the flavor and add the salt that was definitely needed (in my opinion). Most of time we put the salt shaker on the table so that every controls their own level of sodium.

Today’s version consists of broth that has been made over time, every time I cook Chicken Breast for the freezer. I cook as many as I have to fit in a stock pot to make the broth. I chop up the chicken and freeze it after it cools, and freeze the broth after an overnight in the refrigerator (so I can skim the fat off the top of it).

Print Recipe
The Best Chicken Soup
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Add chicken broth to pot, and bring to a boil.
    The Best Chicken Soup
  2. Turn heat down to a low boil and add the tomato, carrot, celery, onion, garlic, basil, spinach, green beans, and bouillon (if using). Let it cook until the vegetable are tender - 30 minutes or so.
    The Best Chicken Soup
  3. The Best Chicken Soup
  4. Add cooked, chopped chicken, and if adding barley or noodles, add it now and continue boiling till it's done to your likeness.
  5. Serve yourself a nice piping hot, healthy bowl of the best chicken soup around!
Recipe Notes

I used barley in this recipe but you can use whatever you wish in place of this, in whatever amount you think is necessary. 1 cup of barley turns into 3 cups cooked . Buckwheat noodles (really good), brown rice, egg noodle, elbow macaroni, etc.

This recipe makes 5 quarts. While it was still hot I packaged up a quart and blessed a local family, we ate a quart, and the other three, after the soup cooled, went into containers in the refrigerator.
The Best Chicken Soup
The next day I pulled out 3 quart size freezer bags, labeled them, emptied a container of the best chicken soup in each bag, and froze them.
The Best Chicken Soup
The Best Chicken Soup

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Beans & Rice

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Beans & Rice

(This post contains affiliate links. See my disclosure policy here.)

There are many ways to cook beans and rice, so if you’ve only been cooking them one way, perhaps it’s time to change things up and try something new!

Meals made from beans and rice are very frugal, filling and healthy. If you don’t have a batch of dried beans already cooked/prepared, then you can use canned, but please know it costs more when the beans come from a can. If you plan ahead, you can cook a huge batch of beans, take what you need for the recipe and freeze the rest.

As for which kind of beans to use, I use a variety. Personally, I don’t think it really matters if you use red, kidney, navy, pinto, black, etc. If all you have on-hand is black use it even if the recipe calls for pinto.

How do you make your beans and rice?

Loaded Baked Potatoes

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Loaded Baked Potatoes


If you want a frugal meal, then a loaded baked potato meets that qualification!

I know I’ve mentioned them in a few posts, but never provided any real specifics as to what you can put on/in them.

Ideally, using leftovers from the refrigerator to load up your baked potato is the most frugal, but if you don’t have leftovers, the meal ideas below are still frugal when you keep in mind that the meat should be used as a condiment and not the main portion of the meal (the potato is the main portion of the meal).

To keep it as frugal as possible, buy potatoes in bulk and not loose. A 5 or 10 lb. bag will always give you more bang for your buck than buying 4 loose ones straight out of the bin.

1. Chicken Mexican Potato: chicken breast, cheddar, sour cream, salsa, southwest spices

2. Cheddar cheese sauce, broccoli, bacon bits

3. Sloppy Joe w/ cheddar Baked Potato

4. Chili w/cheddar

5. Pizza style

6. Chives & sour cream

7. Onion, bacon, chives & sour cream

8. Cheddar & mushrooms (bits of steak)

9. Meatball, sauce & mozzarella

10. Sausage, sauce & cheese

11. Sweet & sour chicken

12. Spinach souffle

13. Taco meat, cheddar, salsa (optional: sour cream, guacamole)

14. Chicken pot pie baked potato (chicken, mixed veggies, chicken gravy or cream of chicken soup thinned out with water or milk to a gravy consistency)

Sauces: cheddar cheese, barbecue, chicken gravy, beef gravy, spaghetti sauce, tomato sauce, cream of ____ soup, etc.

What do you load up your baked potato with?

Mason Jars For Storage

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Mason Jars For Storage


As you noticed in my previous posts here, here, and here, there are so many uses for mason jars.

You can use mason jars for storage in many, many ways.

I’ve used them as a container for holding artichoke dip, hummus, homemade salad dressing, and even used them to tote my breakfast or lunch to work with me.

You can use them to give food gifts during the holidays. Doing so makes for a really frugal gift. You can fill your jars with the dry ingredients for cookie, cake, muffin, scone, cupcake mixes with a card attached that contains the wet ingredients and the recipe directions. You can do the same for baking mixes, seasoning mixes, flavored vinegars, snack mixes, salsas, jelly/jam, and drink mixes. Here’s a recipe for Country Six Bean Soup Mix to get you started.

You can also give non-food gifts such as homemade soaps, lotions, and scrubs in mason jars.

Here’s a cute idea from Martha Stewart Sewing Kit In A Jar

They are also a great place to hold your makeup brushes.

You can use them to hold arts & crafts supplies such as markers, ice cream sticks, pens, pencils, paint brushes, etc.


Here’s a great idea for a hanging mason jar shelf


Mason Jars For Storage

A wall organizer with hose clamps attached to a piece of wood. The hose clamps fits around the neck of the mason jar.


You can use your mason jars for paint storage, too.


Mason Jars For Storage

You can use them as a vase for a bouquet of flowers.

The list goes on and on. But if you haven’t had enough, you can head over here for even more mason jar ideas.

What do you use your mason jars for?