SavingStar

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SavingStar Healthy Offer of the Week

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


SavingStar Healthy Offer Of The Week

New to SavingStar?

Here’s how it works:
– Sign up for a free account.
– Check the store list to see if your favorite stores listed (which is quite long). Most stores that have a “store (loyalty) card” (like CVS, Kroger, Food Lion, Harris Teeter, etc.) are on the list.
– Link your store cards to SavingStar (all of them).
– To activate an offer, just click “I Want This!” before you make the purchase. When you swipe your store card during checkout, (or download the SavingStar App,take a picture of the store receipt if your store of choice has no store/loyalty card) and fulfill the requirements of the purchase, your SavingStar account will be credited.

Once you reach $5, you can let the money sit there, or cash it out and have the money deposited into your bank account, PayPal or your Amazon account.

UPDATE: You can now use SavingStar at 35,000 New Stores that don’t have a store card, such as Walmart, Target, Family Dollar, Dollar General and more! Just take a picture of your receipt and upload it to get your savings!

What’s In Season Map

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What’s In Season Map

Epicurious has an interactive map on their site that lists what produce is in season for your state, and it can be used month-to-month. So, if you ever wonder while you are walking around the produce department what produce is in peak season, you won’t have to wonder any more. Click on the map to take you to their site’s interactive map.

Epicurious What's In Season Map

Make It Yourself: Ketchup

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These recipes are great for those of us that don’t like the added unhealthy ingredients in the store bought variety of Ketchup, and even better for those of us who have an abundance of tomatoes and already have enough tomato sauce to get them through to next year’s harvest. You get to decide what goes in to your Ketchup! If you don’t like an ingredient in a recipe, then use a substitution.

Everyone has different tastes so if you don’t like the way one recipe tastes, try the next until you have found the perfect one to suit your taste buds.

Homemade Ketchup
Make It Yourself: Ketchup

Making and Canning Homemade Ketchup from Fresh Tomatoes! (no photo)

Homemade Ketchup
Make It Yourself: Ketchup

Homemade Ketchup
Make It Yourself: Ketchup

Homemade Ketchup(no photo)

Heinz Ketchup Copycat
Make It Yourself: Ketchup

How To Make Homemade Ketchup and Can ItMake It Yourself: Ketchup

Homemade Ketchup(no photo)

Now that you’ve made your own Ketchup, try moving on to “Make It Yourself: Homemade Barbecue Sauce!

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Zucchini Pancakes Recipe

Zucchini Pancakes Recipe

This zucchini pancake recipe is not to be confused with a regular pancake type texture. It’s more of a moist, eggy texture when devouring them. Don’t be surprised when your family gobbles them up and asks for more!

Zucchini Pancakes Recipe

These really make a wonderful side dish that you can keep warm in the over while your main dish finishes cooking.

Zucchini Pancakes Recipe

This zucchini pancake recipe is not to be confused with a regular pancake type texture. It’s more of a moist, eggy texture when devouring them. Don’t be surprised when your family gobbles them up and asks for more!

Zucchini Pancakes Recipe

These really make a wonderful side dish that you can keep warm in the over while your main dish finishes cooking.

Print Recipe
Zucchini Pancakes Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Shred zucchini and mix with eggs and onion.
  2. Combine garlic powder, AP flour, baking powder, and salt.
  3. Add to shredded zucchini mixture and mix well.
  4. Put large skillet on medium heat and add about 1 tbsp of oil to pan. Let it get hot (a couple of minutes) and then drop rounded tablespoons of zucchini mixture in hot skillet spreading each out to a thinner consistency.
  5. Turn heat down a little and cook on each side until golden (a minute or 2 per side, depending on how hot your burner is.)
  6. As they cook, add to oven proof platter and keep warm in oven until rest of the meal is ready to eat.
    Zucchini Pancakes Recipe
Recipe Notes

(This post may contain affiliate links. See my disclosure policy here. This recipe is slightly adapted from Ina Garten.)

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Oven-Roasted Tomato Sauce Recipe

This recipe uses tomatoes fresh from the garden. My tomato of choice is always plum tomatoes because they are meatier and are the best choice for making sauce. However, use what you have and it will still be better than any store bought sauce – guaranteed!

(I apologize for the blurry picture 🙁 )

Oven-Roasted Tomato Sauce Recipe

If you’ll notice I really didn’t get specific with amounts because it really depends on how many ripe tomatoes you have. I only had about 16 ripe plum tomatoes and since we can’t time all the tomatoes to ripen at once, I make them when I have enough for a batch (enough to fit into an 8×8 baking dish).This recipe uses tomatoes fresh from the garden. My tomato of choice is always plum tomatoes because they are meatier and are the best choice for making sauce. However, use what you have and it will still be better than any store bought sauce – guaranteed!

(I apologize for the blurry picture 🙁 )

Oven-Roasted Tomato Sauce Recipe

If you’ll notice I really didn’t get specific with amounts because it really depends on how many ripe tomatoes you have. I only had about 16 ripe plum tomatoes and since we can’t time all the tomatoes to ripen at once, I make them when I have enough for a batch (enough to fit into an 8×8 baking dish).

Print Recipe
Oven-Roasted Tomato Sauce Recipe
You will never want store bought again after making this tomato sauce. This could be a bowl of soup, sauce for pasta or pizza - it's that good!
Prep Time 30 minutes
Cook Time 90 minutes
Servings
Ingredients
  • Tomatoes quartered lengthwise
  • 1 medium onion sliced in to eigths, lengthwise (you may use more onions if you have a huge batch of tomatoes to cook.)
  • 3 cloves garlic minced
  • Basil to taste
  • Oregano to taste
  • Thyme to taste
  • 1/4 cup olive oil (or more depending on the amount of tomatoes you have)
Prep Time 30 minutes
Cook Time 90 minutes
Servings
Ingredients
  • Tomatoes quartered lengthwise
  • 1 medium onion sliced in to eigths, lengthwise (you may use more onions if you have a huge batch of tomatoes to cook.)
  • 3 cloves garlic minced
  • Basil to taste
  • Oregano to taste
  • Thyme to taste
  • 1/4 cup olive oil (or more depending on the amount of tomatoes you have)
Instructions
  1. Preheat oven to 350F.
  2. Combine all ingredients in a baking dish large enough to accommodate your tomatoes and onions. Mix well.
  3. Put in oven and mix well every 30 minutes. Total baking time will be about 90 minutes.
  4. Remove from oven and let cool for a little while (about 20 minutes).
  5. To process into you will need a strainer, or a food mill, a large spoon, and a bowl to catch the sauce as your press it through the strainer, or food mill. I use a strainer and put about a cup of the oven roasted tomatoes in and I take the back of the spoon and mash it, spread it around the strainer until I am certain I've gotten all the fine bits of tomatoes out. I then scoop out the skin, onions and any spices that remain in the strainer, and put another cupful in and start again. Continue on in this fashion until you are finished processing.
    Oven-Roasted Tomato Sauce Recipe
Recipe Notes

Oven-Roasted Tomato Sauce Recipe
After you process it through the strainer or food mill, if find it's too runny for your liking, pour it in to a saucepan and simmer on the stove to cook it down to the consistency you desire.

Use within 5 days or freeze. I chose to freeze mine:
Oven-Roasted Tomato Sauce Recipe
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(This post may contain affiliate links. See my disclosure policy here.) [contact-form-7 id="22" title="Contact form 1"] Food Mill Garlic Press Food Strainer

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Tomato Pie

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Depending on where you live, you might now be in the beginning stages of produce overload. It’s when everything seems to be ripening at once, and while freezing and canning is always a great preservation option, you really want to experience the fresh-tasting, deliciousness that only straight-off-the-vine (or plant) can produce. I have a few seasonal go-to recipes that I really look forward to every summer because those meals tastes even better when most of the ingredients are coming from the garden. One of my favorites is Tomato Pie.

Tomato Pie

Ripe tomatoes are beginning to pile up on my kitchen counter, and for the last two summers I’ve made this wonderfully delicious Tomato Pie. This is my fourth time making this and it’s more delicious with every forkful.

Don’t let the potato crust put you off at all. If you prefer making your own crust for this – it’s just as wonderful. I’ve done it both ways based on the ingredients I have on hand. This time I had potatoes that I needed to use up, or I’d risk having to toss them.

I also think if you don’t have bacon you can substitute some ham in its place or leave out the meat altogether which makes for an even more frugal meal – it is delicious no matter how you make this Tomato Pie! Thank you Linda for a wonderful recipe!

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

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GEFU 13590 Tomato and Apple Slicer, Pomo Tomato Hullers Tomato Press