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Do You Preheat a Baking Stone?

Do you need to heat the baking stone before baking cookies on it, or just use it like you would a normal pan?

M.D. from Bozeman, MT

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Using 3-Piece Clay Cooker

Has anyone seen a 3-piece clay cooker before? "Hartland USA" is hand-etched on the bottom. How and what is the center "rack" used for?

Irene from Naples, FL

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Preserving Fresh Hot Peppers

I grew a lot of hot peppers in my garden this year, and now I need a recipe on how to store them. Maybe in olive oil? Thank you.

Theresa from New York

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My Frugal Life
Submit a My Frugal Life Essay!

Save Used Coffee And Tea For Compost

Do not throw away your daily coffee grounds or tea from tea bags. Mulch or compost them.

Plants, particularly acid loving plants, love them. I disperse them methodically around the yard by shaking them out as they are excellent organic matter and add a low dose of nitrogen.

If I have leftover coffee in the pot or tea, I dilute it and pour it out in the yard. I just alternate dispersal areas.

Plants like azaleas , camellias, and blueberries particularly like the coffee, not to mention your grass.

Read up on it. Do not send that organic matter to the dump.

Source: I have always mulched with my coffee and tea, but listened to a good program on it on the radio show, "You Bet Your Garden" and the show mainly covered coffee.

By Rika from Brunswick, Georgia

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My Frugal Life: 106 Ways To Save In The Kitchen - Part 1

I don't buy paper products such as napkin, paper plates, paper cups or paper towels. I use "real" products and wash them.

I plant the largest garden I can manage and harvest a much food from it a possible. This includes several types of beans, corn, tomatoes, watermelon, squashes, okra. I then can and freeze what we can't eat during the garden season for the winter and next spring. We also have an orchard with various fruit trees, a small vineyard, and blueberries.

We try to grow our own meat; this includes beef, fish (in our ponds), pork and poultry.

I have my own chickens and ducks for eggs. I sell the excess eggs. During nice weather, I let the birds free range (eating worms, bugs.) and save on feed.

I watch Freecycle and Craigslist for free or inexpensive kitchen items. I have obtained numerous items this way including a canner, jars, flats and seals, kitchen gadgets, recipe books and even food (a case of soup once-lady bought it by the case then found out she was allergic to one of the ingredients).

I shop Aldi's and bulk stores when I can. The best bulk stores I have found to date are the Amish ones. I can get oatmeal, flour and spices in bulk (up to 50 lbs bags) for way less than in the regular grocery stores. I store what I am not using in the deep freeze to keep fresh and bug free.

I bake our own breads, cakes, pies.

I take note on food dates and rotate them as necessary so that they do not go out of date.

I freeze leftovers for future lunches or meals.

I pack my husbands meals for work.

I make 'scrap soup'. I have a large container in the freezer that I put leftovers of all meats and veggies in. When it is full, I dump it into the stockpot and cook it down for soup. Usually I have to add either beef stock or tomato juice as a base. Sometimes I also add rice or noodles. It is always good, but since leftovers vary, it rarely tastes the same twice.

I will confess, I am a baggie washer.

I wipe off used foil and put it in my husbands BBQ locker. When he needs it on the grill, he uses this foil instead of new foil.

I save the wax bag liners in cereal boxes. They are great for rolling out dough on, or putting cookies on to cool.

I buy limited amounts of cereal. For breakfast we usually eat eggs or oatmeal. Less sugar and less expensive.

We make our own potholders from fabric leftovers or from old socks - just cut them into loops (yes, that is what potholder loops are made out of!). We also make our own placemats (good sewing project for teaching beginner sewers).

We buy high end appliances for less than the normal costs because we get them at the scratch and dent. You get the same warranty. What difference does it make that the refrigerator has a scratch on the side when it is slid into the cabinet and you can't see it?

I make our own ice for events instead of buying it at $2.19 a bag.

We make our own ice cream and popcicles. I also make my own "shake and bake" and dressings.

I save yogurt containers and such instead of buying the more expensive tupperware containers.

I buy generic on most items, but I also make sure they will be eaten. For example, DH won't eat generic peanut butter on his sandwiches, but he will eat peanut butter cookies with generic peanut butter. So, I buy a small jar for him, and the large institutional size for baking and cooking use.

I try to combine coupons with sale items, but I also compare this price to the generic prices.

I keep my kitchen CLEAN to avoid sicknesses caused by improper food handling. I have one cutting board just for meat use and it gets cleaned with bleach. I run vinegar with every load of dishes for a disinfectant.

I try to bulk bake and bulk cook, then freeze items if need be.

When cooking during the winter months, I can turn down the heat a few degrees. Usually when I bake, the kids are all gathered in the kitchen anyway (playing a board game waiting for bowls to lick) and the stove keeps us warm.

I don't use a food coop (because I don't want to pay the fees), but I have friends who do, and I can sometimes split items with them (such as a 100 lb bag of flour, or 25 lbs of pecans). Also, since some of them get a rebate at the years end based on how much they bought, then are more than happy to buy an item or so for me when I ask them to (yes, I pay them for it).

I don't buy junk food or soda. Yet, we still eat snacks. We make cupcakes, popcorn and our own potato chips. I don't buy chips, candy, gum (grandmas do that for me!)

I wait till the dishwasher is full to run it.

I turn off my oven, or burners several minutes before my item is done cooking. Most items will continue to cook in the heat already generated.

All my kitchen lights are CFL or LED bulbs to save electricity.

Kitchen scraps are given to the animals (chickens love them) - helps save on pet food and feed

I cook from scratch, and I bake from scratch.

I use our crockpot and microwave a lot - saves energy over the stove and oven.

Take advantage of "free" foods, such as nuts, wild berries, mushrooms. Just be sure you know what they are, if they were sprayed, and if it's not your land, get permission.

We grow our own herbs and sprout our own sprouts for salads. This is one of my kids projects.

Source: Just ideas I have done throughout the years.

By April from NW Missouri

Editor's Note: The second part of this list will be posted next week.

Do you have a frugal story to share with the ThriftyFun community? Submit your essay here: http://www.thriftyfun.com/post_myfrugallife.ldml

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Canning Cherry Tomatoes

Hubby and I always can cherry or Roma tomatoes. Wash all tomatoes to make sure they are dirt free. Boil a med/large pot of water. Fill one part of sink with cold water. Drop tomatoes into boiling water for approx 15 seconds, take out and put in sink of cold water. Get a big bowl to put all of tomatoes in after you peel the skin from them after taking from cold water. The skins should comes off easily, sometimes by even pinching them at the butt. Fill bowl up with peeled maters, then stuff in canning jars. Once each jar is full, add 1/4 tsp. of salt and can as normal. Hubby and I have a sytem down on doing this and it flows so easy. Have fun.

Source: This is the prcedure that hubby and I have done for many years and works great.

By Julie from Liberty, NC

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Corn Dogs

Ingredients

1 cup flour
1 cup yellow corn meal (fine ground)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cayenne pepper
1 egg
1 1/4 cup buttermilk
1 1/2 tsp. honey
1 1/3 qt. vegetable oil (or enough to fill a large skillet to a depth of 1 inch).
10 (7 to 8 inch) wooden skewers
10 hotdogs

Directions

In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, salt and cayenne. Set aside.

In another medium bowl, whisk the egg until frothy, then add the buttermilk and honey and whisk until mixed.

Add the wet ingredients to the dry, and gently stir with a wooden spoon until just mixed. Do not over mix. The batter should be thick and slightly lumpy.

Ladle some of the batter into a tall drinking glass, slightly longer than the hot dog.

In a large, deep skillet or deep fryer, heat about 1 inch of oil to between 350 and 375 degrees. Heat the oven to 275 degrees F. (The oven keeps the finished corn dogs warm).

One at a time, skewer each hot dog, pushing it about halfway up. Dip the skewered hot dog into the glass of batter, slowly twirling it as you pull it out to ensure an even coating of batter.

Place the skewered dog in the oil (the stick can go in). Fry, using tongs to turn the corn dogs occasionally, until all sides are a deep, golden brown, about 30 to 45 seconds. Two to 3 hot dogs can be fried at a time.

Transfer the corn dogs to paper towels to drain, then place them on a baking sheet in the oven.

Repeat with remaining dogs.

Makes 10 dogs.

Source: This recipe was found in newspaper after State Fair ended.

By Trudy from Springfield, IL

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Dangerous Chocolate Mug Cake

I am not a cake connoisseur but this is tasty and definitely quick and also thrifty because you don't have to bake an entire cake (which might not all be eaten before spoiling) to fulfill a craving. If you like small portions, it's good for two servings.

Ingredients

1 coffee mug
4 Tbsp. all purpose flour
4 Tbsp. sugar
2 Tbsp. baking cocoa
1 egg
3 Tbsp. milk
3 Tbsp. vegetable oil
1 capful of vanilla extract

Directions

Add dry ingredients to mug, mix well. Add the egg and mix thoroughly. Pour in milk, oil and vanilla, mix well. Place coffee mug in the microwave and cook for 3 minutes at 1000 watts.

During cooking the cake will expand over top of coffee mug but it won't make a mess and will recede once the cooking stops. It's kind of cool to watch the process ;-)

Allow to cool a tiny bit and tip out onto a plate if desired.

And why is this "Dangerous Chocolate Mug Cake" dangerous? Because now we are all only 10 easy minutes away from a chocolate cake fix ;-)

Source: Received via email from a friend who hadn't tried it yet. Sounded intriguing to me so I decided to try it and tweeked the recipe a tad on the second try ;-)

By Deeli from Richland, WA

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Potluck Broccoli Salad

Get ready to double or triple this one, it's THAT good! Anything that makes me say "more please" to broccoli is a good thing. Note that the broccoli wilts down some resulting in less than you start with. I didn't get any the last time I brought it to a picnic!

Ingredients

5 cups fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/4 cup of red onion, chopped
1/4 cup of red pepper, chopped

Dressing:

1 cup mayonnaise
2 tablespoons vinegar
1/2 cup sugar

Directions

Combine broccoli florets, raisins, sunflower seeds, chopped onion, and peppers in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving. Best made the night before.

Broccoli salad serves 4 to 6.

By Karen C. from Western MA

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Pasta Pierogie Shells

I love Pierogies, however they take so long to make. I did find a recipe that I enjoy! It is easy and delicious. Hope you enjoy it.

Ingredients

51 (about 2 boxes) Jumbo Pasta Shells
2 packages (32 oz. each) refrigerated mashed potatoes*
4 cups (shredded) cheddar cheese

*or make your own the day before you make this recipe.

Directions

Cook shells according to package directions. I do not cook my shells completely through as they break too easy and are hard to stuff, so just a little on the not completely cooked side is best. When done, rinse in cold water. Warm potatoes or cook packaged ones. Add cheese, mix well and stuff shells. I like to add paprika on top, paprika always gives food a special look! Add salt and pepper as allowed.

You can add so many things to this; such as cooked bacon broken up or ham cut into small pieces. Also you can use different cheese. Even small pieces of carrots or veggies for something healthful.

Cook for at least 1/2 hour at 350 degrees F in 2 greased 13x9 inch pans. Check to see if veggies are cooked and everything is cooked the way you like. The time is different when you add things but I have found 30 minutes to be it for baking.

Note: You may find that I leave salt and pepper out of a lot of my recipes but I am on a salt free diet and also a pretty bland diet, so please just add what you normally would.

By Darlene from Fairview, PA

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Lemon Snow

In double boiler, soak 1 envelope unflavored gelatin in 2 Tbsp. cold water. Heat to dissolving on low, then turn off but keep warm.

In bowl, beat 3 egg yokes (keep the whites for later), 1/2 cups sugar and 2 Tbsp. lemon juice till pale and foamy.

Add gelatin and set aside. Beat whites to stiff peaks, then add to mix. Mix all together with a whisk. This is a beautiful molded dessert, but it does not have to be in a mold. Either way, put in pretty bowl or mold and chill covered for 2 hours.

Source: I had heard about this dish for a long time, then found it on the internet. I have made it and it is creamy and dreamy!!

By Sandra from Salem, OR

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Chop Suey

Ingredients

1 1/2 cups cubed, cooked pork
1 cup pork gravy
1 Tbsp. soy sauce
2 Tbsp. brown sugar
1 medium onion, diced
1 stalk celery, diced
1 Tbsp. margarine or cooking oil

Directions

Heat the pork, gravy, soy sauce and brown sugar together slowly. In a small skillet, saute' onion and celery in margarine or oil. Do not overcook the onion and celery, leaving a little crispy. Add to the meat and gravy mixture just before serving. Serve over hot cooked rice.

By Robin from Washington, IA

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Chicken Souffle'

Ingredients

8 slices bread, crust removed
4 cups chicken, cooked and diced
1/2 cup mayonnaise
4 eggs, beaten
2 cups milk
1 tsp. salt
9 slices cheddar cheese
1 can cream of mushroom soup
1 can cream of celery soup
buttered crumbs

Directions

Butter bread and dice. Butter pan and line bread in pan, buttered side up. Cover with chicken. Dot with mayonnaise. Combine beaten eggs, milk, and salt. Pour over chicken. Lay slices of cheese over all. Spoon combined soups over the top. Cover with foil and refrigerate overnight. Next day, cover with buttered crumbs. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

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Mom's Punch

Boil and cool:

1 1/3 c. sugar
2 2/3 c. water

Add:

2 c. pineapple juice
juice from 4 lemons, strained

Place in refrigerator and at serving time add 1 quart of ginger ale. Can tint to any color, if desired.

By Robin from Washington, IA

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Bacon Cheese Quiche

Ingredients

Crust:

1 1/3 cups flour
1/8 tsp. salt
1/2 cup chilled butter, cut in small pieces
2-3 Tbsp. cold water

Filling:

10 strips lean bacon
4 large eggs, beaten
1 1/2 cups light cream
1/4 tsp. dried thyme
1/8 tsp. pepper
1 cup shredded cheese, your choice

Directions

Mix together the flour and salt. Using a pastry blender, cut in the butter until coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork. Shape into a disk. Wrap in plastic wrap and chill 30 minutes. Preheat oven to 375 degrees F. On lightly floured surface, roll dough into 11 inch circle. Fit into 9 inch pan. Bake crust 15 minutes. Cook bacon until crisp. Combine remaining ingredients; pour into crust. Sprinkle bacon and cheese on top. Bake 30 minutes until set.

By Robin from Washington, IA

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Nut Goodie Bars

Ingredients

2 cups creamy peanut butter
1 package chocolate chips (12oz.)
1 package butterscotch chips (12oz.)
1 lb. salted peanuts
1 package vanilla pudding mix (reg. size)
1/2 cup evaporated milk
1 cup butter
1 tsp. maple flavoring
2 lb. confectioners' sugar

Directions

Melt first 3 ingredients together in double boiler pan. Pour half the chocolate mixture into greased jelly roll pan, spreading evenly. Chill until cooled. Add peanuts to remaining half, stirring well. Keep warm over hot water. Heat pudding mix, evaporated milk and butter in saucepan. Boil for 1 minute; remove from heat. Add remaining ingredients, beating until smooth. Spread over chilled layer. Cover with peanut mixture. Chill until firm. Makes about 10 dozen bars.

By Robin from Washington, IA

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ThriftyFun Recipes - September 8, 2008

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