A Gracefull Place

 

 

Last night Susannah made a yummiful soup!   It’s called:

Cheese and Potato Chowder

(from a magazine one of her grandmas gave her–she can’t remember which one!)

We called it "Susannah’s Tweaked Potato Soup", because she tweaked it and added more things to make it yummy!   She also didn’t use the prepared canned potato soup, which makes the little description really funny!

 

 

"This hearty soup tastes like you made it from scratch!"   LOL!!! 

 

 

She did decide next time she could dice her own potatoes, cutting the cost even further!!!

 

 

So here is our version!

 

 

Susannah’s Tweaked Potato Soup

 

6 C. milk

2  (10 oz.) cans condensed cream of potato soup (look at the recipe below)

1 pkg.  frozen Southern-style hash browns

2 C. Shredded cheddar cheese (she used part  mozzarella cheese because we were just about out of the cheddar)

1lb. bacon, cooked and crumbled

1/3 C. sliced green onions

 

Mix milk and potato soup in large saucepan. Stir in hash browns.  Bring to a boil on high heat, stirring occasionally.  Reduce heat to medium-low; add cheese, bacon, and onion.  Simmer 10 minutes, stirring frequently.    Serves about 12

 

Condensed Cream of Potato Soup

(makes 2 cans)

6 T. butter

1/3 C. flour

1/2 t. salt

dash of pepper

1 medium potato, cooked, skinned and mashed

2 1/2 C. milk

 

In a medium saucepan, melt butter.  Add flour and cook until thick.  Stir in salt, pepper and potato really well.  Add milk and cook until soup is thick. 

 

 

Since we were out of white flour, and I forgot my cell phone when I left for the store, she was resourceful and looked up a recipe that used all whole wheat flour. 

 

Honey Whole Wheat Bread 

(from Wildflour by Denise Fidler)

 

18-20 C. whole wheat flour = approximately 5 pounds

 

In heavy-duty mixer bowl, mix slightly until blended: 

6 C. warm water  (120-130 degrees)

2/3 C. honey

2/3 C. oil

5 C. whole wheat flour

4 t. lemon juice

3 T. yeast

 

Cover and let sponge for 15 minutes (make sure you remove the dough hook!)  This develops more flavor but is optional.

 

Then add:

2 T. salt

Add salt and enough remaining flour (quickly) until dough cleans the sides of the bowl.  Stop and touch dough, if it’s very wet, add another cup or two of flour and then start timing the kneading process for 5-7 minutes.  Shape into five greased 8"X4" pans.  Cover and let rise for 15-30 minutes or until it rises 1-2 inches above the pan.  Bake at 350 degrees for 30-35 minutes.  Cool on wire rack.  For a softer crust, brush with butter after baking.   Makes five loaves.

 

Now I’m going to add a tip for how NOT to waste toilet paper!!!   First, you immediately put away the 24 roll pack of toilet paper, because if you don’t….

 

The 2 year old might lock himself in the bathroom.  

 

And he might spy that toilet paper.

 

And this might be the result!

 

 

That’s six rolls, if you can’t tell by the mess!  If you look closely, you can see his older brother with his mouth wide open in the mirror!  (He was the informer—"I-hayah locked himhelf in the batroom and ih making a meh with the toyliet paper!"–since he was on the outside of the locked door, we wonder how HE knew?!)

 

The next day, the older brother helped the younger, then tattled, and yes, we lost another 4 rolls!

 

My frugal tip?

 

Put the toilet paper away where the boys don’t see it and can’t find it!!!!!

Hopefully I can get back on track with Frugal Fridays!

 

 

 

Here is a yummy supper that will feed a larger family for a reasonable price.   These dishes actually make enough for a dinner and extras for lunch the next day!   For some reason, this combination became a favorite for several birthday dinners!    You could easily pick one or the other of the main dishes, add bread and a salad, and have a meal in itself!!!

 

 [Editing to say–if you make both main dishes and the veggie dish, you are probably going to have around $25 in everything.  However–you will have enough leftovers for a hearty lunch the next day, too!   It is for us, anyway, and that’s 11 people, with 4 adults, 2 hungry teens, 4 under 10,  and an 11 year old that eats as much as her older sisters, too!  You could either just make one main dish, the veggie dish and some bread to keep it under $15 for the  meal, or you could make it all and figure you get basically two meals which cuts the $25 in half!]

 

Creamy Spinach Enchiladas

 

2 pkg. flour tortillas (these are the smaller size)                                                            

1 c. sliced green onion                                                  

2 T. butter       

20 oz. spinach (we use frozen thawed and drained)                                                                                                                              

2 c. cottage cheese                                                       

1 c. sour cream (plus extra for serving)

4 c. shredded cheese

2 cans enchilada sauce

2 tsp. salt

1/2 tsp. pepper

 1 tsp. garlic powder

 

In a medium saucepan saute’ green onion in butter until crisp tender.  Add spinach and cook until moisture is evaporated.  Remove from heat.  Add spices, cottage cheese, 2 c. cheese, and sour cream.  Spoon about 1/4 c. into each tortilla.  Place seam side down in a greased 9 X 13 pan.  (You will need two for this recipe).  Pour enchilada sauce over tortillas, and sprinkle with remaining cheese.

 

Bake at 375 degrees for 15-20 minutes.

 

Serve with extra sour cream.

 

 

Barbecued Meatballs

(from The Best of Country Cooking)

 

 

Meatballs:

3 pounds ground beef                                                   

1 can (12 oz.) evaporated milk                                    

1 c. oatmeal                                                                  

1 c. cracker crumbs 

2 eggs 

1/2 c. chopped onion

1/2 tsp. garlic powder

2 tsp. salt

1/2 tsp. pepper    

2 tsp. chili powder    

 

                                                                                                   

Sauce:

2 c. catsup                                                                   

1 c. brown sugar       

1/2 tsp. liquid smoke or to taste

1/2 tsp. garlic powder

1/4 c. chopped onion         

 

                                   

To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls.  Place meatballs in single layer on wax paper-lined cookie sheets; freeze until solid.  Store frozen meatballs in freezer bags until ready to cook.  To make sauce, combine all ingredients and stir until sugar is dissolved.  Place frozen meatballs in a 13 X 9 X 2 in. baking pan; pour on the sauce.  Bake at 350 degrees for 1 hour.   Yield:  80 meatballs

 

 

 

Here’s a really delicious veggie dish!   It called for just cauliflower, but my very resourceful daughter knew we needed to use up some broccoli, too, so she mixed them!  I think we like it better that way!   And we hardly EVER have leftovers!   Everyone down to the little boys eats it up! 

 

 

 Cheesy Cauliflower (and Broccoli!)

(from Cooks.com–this is double the original recipe)

 

1 head cauliflower

1 head broccoli

2 c. mayonnaise

2 T. mustard

2 c. cheddar cheese, shredded

 

Cook cauliflower and broccoli until tender.  Combine mayonnaise and mustard.  Place caulifower/broccoli on serving (we use a baking) dish; cover with mayonnaise-mustard mix.  Top wtih shredded cheese.  Warm until cheese melts.

 

The recipe says, "Even the kids will eat cauliflower this way!"  I can say a hearty, "AMEN!"

 

 

 

 

And to add to the idea of frugality, I’d like to share other things as I can.   Sometimes we equate being frugal with plain.   I believe part of my "career" as a full time homemaker is to be creative!  

 

In trying to reduce our paper waste, we have brainstormed for ways to buy less paper products (paper towel, napkins, etc.) and reduce our usage of them.  We still have some on hand, but we don’t use them as much.

 

For paper towel, well, we use old towels!!!   You know, the towels that aren’t as good for drying dishes or bodies anymore?  But still have some wear left?  Or else the towels that started off too thin to be of much use?!   Many times we sop up a mess with the towels first.  We might use a few paper towels for stuff we wouldn’t want the washer to catch    but for the most part, we reach for an old towel!   (Or call the dog!!!   )

 

We have a friend with 11 children and the 12th on the way who made cloth napkins from her fabric scraps (like me, she has LOTS of fabric scraps!!!)    That inspired us and one day, my oldest 4 girls got both our sergers out, found lots of fabric scraps big enough to make decent sized napkins from, and had a sewing party!  (Can’t remember why I wasn’t a part of it, but it was a lot of fun watching them!)   They made 62 napkins in one afternoon!   There are even "John Deere" napkins for the boys!      When we buy paper napkins now,  they last a looooooong time!  (We use them sometimes, but not nearly as often now!)

 

We have a small basket (like for organizing drawers) on top of the dryer and put the used napkins in there. We’ve discussed a way of reusing them when they’re hardly used—one thought was to make a board with painted clothespins and write each one of our names on a clothespin!!!  Then we could clip up a napkin on our clothespin to use again later!

 

For washing, when someone notices the basket getting full (or the basket for the clean ones in the drawer getting empty!) they throw the napkins in with a load of dark clothes (since there are so many variations of colors!).   Someone is doing laundry nearly every day of the week (everyone age 7 and over has their own laundry day!) so it’s not a problem.

 

They don’t necessarily match, but we like being eclectic in other things (school, furniture, etc!), so why not table settings, too?!  Makes for a colorful table!  

 

This isn’t all of them (some are duplicates, some are in the wash!) but it gives you an idea of the variety we have!  

 

 

I am definitely still learning in this process!   I’m afraid I can’t tell you how to feed a family of 11 for $50 a week or less    but I can share what I do and what I learn along the journey!

 

Hope you enjoy the recipes and frugal ideas!

 

Blessings!

 This week’s recipes…

 

~Spicy Bean Soup~ 2 lb. dry black beans, soaked overnight

We call this "Surprise Soup" because it tastes better than it looks!  Everybody asked, "Is that all?!" when they saw it, but everybody liked the soup once they tasted it .

 

12 C. chicken broth

1 t. garlic powder

2 T. chili powder

2 t. ground cumin

2 t. cayenne pepper

11/2 t. ground black pepper

16 drops hot pepper sauce (opt.)

 

Drain black beans and rinse.  In a large pot, combine beans, broth, garlic powder, chili powder, cumin, cayenne pepper, pepper and hot sauce.   Cook on on med. heat for about 2 hours stirring occasionally or until beans are soft.   Season with salt. 

 

 ~Cheese Stuffed Bread~

 1recipe (1loaf size) of your favorite bread dough

2 C. cheese

Melted butter

Basil and garlic powder

Roll out the dough,  sprinkle with cheese, basil and garlic powder.  Roll up in a jelly-roll style and place on a greased baking sheet, brush with melted butter.   Let rise until doubled.  Bake at 350* for about 25-30 minutes or until done.

 

Hope you enjoy this supper as much as we did!

The Farmgirls

    (posting for their tired mommy )

 

 

 

 

I sure hope no one went hungry last week, because you were counting on some recipes from me!    I am starting to feel the "tiredness" factor of pregnancy take over, plus I was trying to be responsible, so I stayed off the computer more last week!

 

But we’re back!   Here are some yummy recipes!

 

Deep Dish Chicken Pot Pie

 

3 c. chopped chicken, cooked

2-15 oz. cans mixed vegetables

6 T. butter

1/3 c. flour

7 chicken bouillon cubes or 7 tsp. granules

(we like Better Than Bouillon)

1/4 tsp. pepper

1/2 tsp. celery seed

4 1/2 c. milk

 

Melt butter in a large saucepan.  Stir in flour, bouillon, pepper and celery seed for about a minute, then stir in milk.   Cook and stir until thick.   Stir in chicken and vegetables, heat through.  Remove from heat and pour into a well-greased 9X13 pan.

 

Biscuit Dough

 

3 c. flour (we use half whole wheat, half unbleached)

3/4 tsp. salt

1 c. plus 2 T. milk

6 tsp. baking powder

5 T. butter

 

Mix dry ingredients and cut in butter.  Stir in milk.  Knead slightly on floured surface. Pat evenly (about 3/4 to 1 inch) and cut biscuits.  Arrange on top of chicken mixture and bake at 375 degrees for 25-30 minutes.

 

My daughter made an extra batch of biscuits to eat with it, and served the meal with fresh tomatoes from our garden!   Yum!

I was going to post a breakfast, too, but I might either add it later or do a separate post tomorrow!

 

Blessings to you as you feed your family!

 

 

Looks like Crystal is still on her break, but I need to keep posting to make this a habit! 

 

Last night we had a wonderfully yummy dish Susannah made called Over-Stuffed Shells from Gooseberry Patch’s Flavors of Fall cookbook.  The cost will seem a bit higher, however–it made 1- 9X13 dish plus a smaller 8X10 dish, and just from the 9X13 we got probably 12-14 servings!   If we hadn’t forgotten and left the smaller dish in the oven to keep warm and not found it until this morning, we could have had at least another 8 servings from it!  

 

Over-Stuffed Shells

 

10 oz.  pkg. frozen spinach (we had some chard in the freezer, so she used that–no taste difference!)

2c. shredded mozzarella cheese, divided

1c. cooked ham, diced

2c. chicken, cooked and shredded

15 oz. container ricotta cheese (we used cottage cheese)

1/2 c. Parmesan cheese

1/2 c. fresh parsley, minced (we used less of the dried)

1 1/2 tsp. garlic powder

1 1/2 tsp. onion powder

28 oz. jar Alfredo sauce, divided (made her own, recipe following)

12 oz. pkg. jumbo shell pasta, cooked

Can garnish with parsley and chopped tomato

 

Mix spinach, 1 1/4 cups mozzarella cheese, ham, chicken, ricotta, Parmesan cheese, parsley, garlic and onion powders together; set aside.  Spread 2 cups Alfredo sauce into the bottom of an ungreased 13X9 baking pan and one cup in an ungreased 8X8 baking pan (we used the 8X10).  Spoon about 2 tablespoons of filling into each pasta shell; arrange shells in a single layer on top of Alfredo sauce.  Bake at 350 degrees for 35 minutes or until sauce starts to bubble; sprinkle remaining mozzarella cheese over the top.  Bake for an additional 5 minutes or untl cheese melts; garnish with parsley and tomatoe.  Serves 12.  (PLUS!)

 

Alfredo Sauce

 

This is double the original recipe to make enough for the above dish.

 

1/2 c. butter

2 c. heavy cream

2 clove garlic crushed (we used minced garlic–about 1/8 tsp. per clove)

3 c freshly grated Parmesan cheese (well, that would be nice, but we used the store-bought stuff in the pasta aisle!)

1/2 c chopped fresh parsley (again, we used less of the dried)

 

Melt butter in a medium saucepan over medium low heat.  Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.  Stir in parsley and serve.

 

With this meal, she made Parmesan Toast, which is toasted bread spread with butter and sprinkled Parmesan cheese on top.   Keep warm in the oven.   She used homemade bread.

 

We also had a salad with this.   We make a big salad that usually lasts 2 suppers and maybe 2 lunches depending on how "piggy" we get with it!  

 

She said the total cost of the Shells and bread alone was $12.50, but that didn’t include a cost for the chicken since we grow our own, I’ll bump it up to $15.    So that did not include the salad, BUT it also "would have" fed us (had we not overlooked the second pan!) for a hearty supper and a light lunch.  Not bad, really!

 

So even with the salad, I say this is within the limits!   And you get to fight over who can have the rest for lunch the next day!  (Don’t forget to check the oven before going to bed just in case someone left it in there…it makes you want to cry to have to throw out that yummy food!    )

 

I’ve asked my oldest to figure out how much one of her breakfasts are!    So maybe later or next week I can add a frugal breakfast idea for a big family!  

 

Please share any yummy ideas you have, too–leave a comment and/or a link!   (Mr. Linky was a bear to get up last time, so I’ll just go by comments this time!)

 

Enjoy!  

 

Crystal Paine is taking a blogging break, but I’m going to post my Frugal Fridays post anyway!   I’ll just miss checking in on so many other people’s frugal ideas, too!

 

Two of my daughters do the bulk of the supper cooking.  Usually Sunday nights are either junk nights, or clean out the refrigerator and junk nights! 

 

So again, my 16 year old daughter came up with a yummy meal that actually costs $18, but again, we had lunch the next day!  So I will say $10–we had cucumbers and cherry tomatoes out of our garden!  Yum!

 

Sweet ‘n Saucy Meatballs

(unknown origin! : )

 

3 lb. ground beef                         

3 eggs

1 1/2 c. oats

2 1/2 c. water

3 3/4 c. ketchup (we make a simple one at home)

2 1/2 c. sugar (we use evaporated cane juice)

 

In a big bowl, combine beef, eggs, and oats.  Mix well.  Roll into 1 1/2 inch balls.  Place in a greased 9X13 pan (you may need two).    Mix together water, ketchup and sugar.  Pour over meatballs.  bake at 350 degrees for 40-50 minutes or until done.  Makes about 16-18 servings or 80 meatballs.  Enjoy!

 

 

Quick Homemade Ketchup

 

1 can (15 oz.) tomato sauce

1 c. sugar

4 tsp. salt

1/2 c. vinegar

 

Mix well.  Yields 3 cups.

 

Sour Cream Enchiladas

(from Goose Berry Patch A Pinch of This, A Dash of That)

2-10 3/4 cans cream of chicken soup (you can make your own–recipe follows)

1 c. sour cream

2 c. cheddar cheese, grated

4 1/2 oz. can chopped green chiles, undrained

1 sm. onion, diced

2 T. picante sauce

2 doz. corn tortillas (she made it with flour tortillas, although corn would be somewhat healthier!)

Garnish:  shredded lettuce and sour cream

 

Combine all ingredients except tortillas in a large saucepan.  Heat and stir over low heat until cheese melts.  Soften tortillas in very hot oil in frying pan, for a few seconds on each side.   Drain on paper towels.   (You can warm these in a non-stick skillet without the oil).    Spoon 2 tablespoons of soup mixture onto a tortilla, roll, and place in a baking dish.  Continue with remaining tortillas.  Pour remaining soup mixture over rolled tortillas and bake at 350 degrees for 25-30 minutes.  Top with more cheese just before serving.  Serve with shreeded lettuce and sour cream.

 

 

Uncanned Condensed Cream of Chicken Soup

(from Whole Foods for the Whole Family)

 

3 T. butter or oil

3 T. flour

1/4 tsp. salt

dash of pepper

1/4 tsp. poultry seasoning or sage

1 1/4 c. milk (can use half chicken broth)

(can add a bit of chopped chicken, too)

 

Melt butter or oil in saucepan.  Stir in flour and seasonings.  Cook over medium heat until bubbly.  Add milk slowly, stirring with wire whisk.  Cook until thick.  Makes 1 cup or 1 "can" condensed soup.

 

Oatmeal Rolls

(from recipefiend, June 26, 2006 entry)

 

2 c water

1 c oatmeal

3 T butter

 

Bring to a boil and cook 1 min.  Cool to lukewarm.  (Or you can use leftover oatmeal;  heat it to lukewarm and add butter).

 

Dissolve in a large bowl:

 

1 pkg. yeast

1/3 c warm water

 

Mix in:  Oat mixture and remaining ingredients:

 

1/3 c brown sugar (we like to use Sucanat in place of brown sugar)

1 1/2 tsp. salt

4 c flour

 

Beat until smooth.  Add enough remaining flour to form a soft dough.  Knead until smooth about 6-8 minutes.  Let rise one hour.  Punch down.  Let rest 10 min. Shape into 18 balls.  Place in a greased 9X13 pan.  Let rise until doubled (about 45 minutes).  Bake at 350 for 20-25 minutes or until golden brown.

 

Hope this helps you as you plan meals your meals!   If you have some thrifty yet fairly healthy recipes/menus, please share in the comments, or if you have a post, link with Mr. Linky!

 

Blessings!

 

                                                                                     

I’ve been inspired by Crystal Paine’s Frugal Fridays,  but I sometimes get discouraged by trying to feed my family of 11 reasonably.  Most of the sites I’ve explored so far use a LOT of pasta or grains, which is not always the healthiest, especially as we get older.  Too many carbs can lead to type 2 diabetes at worst, or contribute to weight gain and other health issues at best.  Added to that, my husband doesn’t mind some pasta dishes, but he doesn’t want them all week long!

 

It gets challenging feeding a larger family, and while I know we can cut down in many areas, I’ve gotten discouraged in trying to have decent dinners for a reasonable price!

 

So I’m hoping to join the Frugal Fridays with recipes to feed a larger family for $15 or less.  Does that sound like a lot?   At  $5 Dollar Dinners she has listed dinners to feed 4 that are fairly healthy.  So I tripled that since there are 11 of us, and that gives one extra serving for my husband for work the next day.   A lot is going to depend on the prices of your ingredients, what season it is(more garden goodies for free in the summer and early fall months!),  and whether you have special needs such as allergies to work around.

 

I’m no expert by any means!   I’m just sharing as I travel on my journey!  If you have favorite dinners that aren’t dependent on a lot of prepared items, fairly healthy and reasonable, feel free to link to my Mr. Linky and share with me, too!

 

Tonight my 16 year old daughter prepared a yummy Potato Soup, Florentine Style from Mable Hoffman’s Crockery Cookery, Broccoli/Bacon/Raisin Salad from The Best of Country Cooking, and Sweet Onion Muffins from Contest Winning Recipes.  

 

Potato Soup, Florentine Style

Makes about 6 servings (my daughter doubled it, but we probably have enough for lunch for most of us tomorrow!)

 

4 medium potatoes, peeled and diced (we use organic potatoes, so she didn’t peel them)

1 onion, chopped

1 smoked ham hock (about 1 lb.) or 1 cup chopped ham (she used the chopped ham)

4 cups chicken broth (we use Better than Bouillon)

1 tsp. dry mustard

1/2 tsp. seasoned salt (we have our own homemade)

1/8 tsp. pepper

1 (9 oz.) package frozen chopped spinach, thawed and well drained (she used a little less)

1 cup (4 oz.) shredded Swiss cheese

She also added 1/2 cup chopped zucchini (I adjusted for the recipe–since she doubled the recipe she added a full cup–just in case you wondered!)

 

In a slow cooker, combine potatoes, onion, ham hock or ham, broth, mustard, seasoned salt and pepper (and zucchini, if used).  Cover and cook on LOW 7 to 8 hours or until potatoes are soft.  Remove ham hock; chop meat and discard fat and bone.  Return meat to cooker.  Turn control to HIGH.  Add drained spinach.  Cover and cook on HIGH 15 to 20 minutes.   Spoon hot soup into soup bowls and sprinkle with cheese (we had slices and she added it to the soup to melt in there). 

 

Like I said, she doubled this and we have a little less than half left! 

 

Seasoned Salt

 

1 cup salt

2 1/2 tsp. paprika

2 tsp. dry mustard

1 1/2 tsp. oregano

1 tsp. garlic powder

1 tsp. onion powder

 

Combine.

 

Broccoli/Bacon/Raisin Salad

Yields 12 servings

 

1 bunch broccoli (she used half broccoli, half cauliflower)

1/2 cup chopped red onion (she used regular onion since we didn’t have a red one!)

1 cup celery, chopped

1 pound bacon, fried crisp, drained and crumbled (she used half this amount–also, we like turkey bacon, and my 15 yr. old daughter found cooking it on the griddle saved time and wasn’t as time intensive as the microwave nor as slow as a skillet!) 

1/2 cup hulled sunflower seeds

1/2 cup raisins

 

Dressing

 

3/4 cup mayonnaise (we usually make our own, but we had some left from our "survival suppers" during the chicken pox epidemic!)

1/4 cup sugar

2 TB vinegar

 

Combine salad ingredients together in a large mixing bowl.  Set aside.  Combine dressing ingredients together thoroughly.  Pour dressing over salad ingredients; stir to blend.  Serve chilled.  Refrigerate leftovers.

 

Sweet Onion Muffins

(she made this recipe 1/2 again to get 18 muffins)

1 1/2 cups all-purpose flour

1/2 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 cup finely chopped onion

1/2 cup butter, melted

1 1/2 chopped walnuts (we were out, so she chopped some almonds we had!)

 

1. In a bowl, combine flour, sugar, baking powder and salt.  In another bowl, beat the eggs, onion and butter until blended; stir into the dry ingredients just until moistened.  Fold in walnuts (or almonds!  ).

 

2. Fill greased or paper-lined muffin cups three-fourths full (we don’t mess with the liners!).  Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

 

My daughter doubled the soup, doubled the salad, and did 1 1/2 recipes of the onion muffins.  Total cost was $15!!!  We will get lunch tomorrow, not as big portions, and not including muffins, unless she makes more.  So the actual cost may be under $10. 

 

Not too bad, really!  

 

I hope this inspires you and helps you to feed your family good meals without breaking the budget!

 

Happy Cooking!

 

Please sign my Mr. Linky linking to your site,  and post a comment so I can see your yummy recipes, too!