I signed up for classes for the fall.  Blah.  I’m taking Business Ethics and Math Analysis (some business math class).  Sounds thrilling doesn’t it?  Tuition was $525 (in-state at the local community college).  It’s more than last year.  Last year was $440 for two classes.  So it’s gone up 20%.   That’s quite a bit.  And of of the classes is only offered as a four day a week class, they don’t have it on Tuesday/Thursday, or Monday/Wednesday schedule like every other class I’ve ever taken.  Which means I have go to school every day.  Not looking forward to that!

But the good news is that my school has an on campus preschool.  The kids can go when they are 3.  My daughter went there when she was 3 and loved it.  So I’ve been waiting to be able to send my son.  It’s great because it means I can take classes during the day now.  Which leaves more family time at night, and I think my son will really get a lot out of being around other kids.  We really don’t have a sitter, so he’s pretty much never been away from my husband and I.  I think a little separation will be good for him.

The preschool costs $2.50 an hour and he will be there 10 hours a week.  $100 a month for part time preschool is ridiculously cheap.  I’m thrilled with it.  Any place else would cost at least twice that.  But even this has gone up a lot.  4 years ago it was $1.60 an hour.  But I’m not complaining.  Having him right on campus for half price of a regular preschool is worth every penny.

So total costs for this semester will be:

Tuition: $525
Books: $150 (estimated $75 per class)
Gas: $190 (estimated $2 per gallon)
Preschool: $400
Total: $1,265

pic by: striatic

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I haven’t posted any new recipes lately.  Been kind of in a recipe rut.  Which is never good!  I’ve been wanting to make Baked Potato Soup for weeks so I finally got off my keister and did it.  It costs about $8.08 and makes about 4 good sized servings. I got this in my crock pot recipe book, but really you just use the crock pot after you are done to keep it warm and let it get all gooey and wonderful.

It’s thick and hearty and seems perfect for all of you living where it’s cold.  I served it with some fresh french bread and butter.  Delish!

Baked Potato Soup

4 large baked potatoes (.75)
2/3 cup butter (.75)
2/3 cup flour (.07)
6 cups milk (whole or 2%) (.75)
3/4 teaspoon salt (.01)
1/2 teaspoon pepper
4 green onions chopped (.25)
12 slices bacon, fried and crumbled. (Here’s my tip: cut the bacon into very small pieces with some kitchen shears before you fry it. Fry it up, then drain it. Put the bacon on two paper towels and the put two more on top to soak up all the extra grease. It should be nice and crispy and already crumbled…. or you can just use bacon bits and skip the whole mess.) (2.50)
2 cups shredded cheddar cheese (2.00)
1 cup sour cream (1.00)

1. Cut baked potato in half and scoop out pulp into a small bowl.

2. Melt butter in large skillet. Add flour. Gradually stir in milk. Continue to to stir until smooth, thickened, and bubbly. (I cooked it on medium for about 20 mins, stirring frequently. It was more than enough, you could probably get away with less time.)

3. Stir in potato pulp, salt, pepper, and three quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream. (I skipped the sour cream.)

4. Transfer to slow cooker set on Low. Top with remaining onions, bacon, and cheese. take to a pot luck or serve on a buffet table straight from the cooker.

pic by: Aperte

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Hey guys… real quick.

I’ve added a new page to site with links to all the recipes I’ve posted in the past.  See the link at the top of the post in the blue stripe, it says Frugal Recipes.  See it?  That’s it.  If you are reading this in your reader come by and check it out.  Or click here.

If you have a recipe that you think belongs on that page send it to me and I’ll try it out.  Or if you have a blog and have posted a recipe or two… or bunches, let me know.  I would be happy to link to it.  I know I’ve seen some delicious looking frugal meals out there.

Until next time…

Happy cooking!

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Did you know that spices don’t spoil… ever.  They do lose their flavor over time, but that takes a really long time.  Years.  In fact, 4 years for whole spices, 2 to 3 years for ground spices, and 1 to 3 years for leafy herbs, depending on the herb.

So buying them in bulk is totally the way to go.  And it makes a huge difference in price.  For example, at My Spicer a 4oz container of basil is $1.35 an oz but a 32 oz container is only $.82 an oz.   Or at Spice Barn a 4 oz container of cinnamon is $1.20 an oz where an 8 oz container is only $.76 an oz.  And if it doesn’t go bad, then why not buy the cheaper version?  You can get bigger than just 8 oz.  But I was trying to be reasonable.  I don’t expect anyone to really buy a 5 pound bag of Oregano.  But hey, maybe you make a lot of spaghetti.

I like to try new recipes and sometimes I find one that calls for a spice I’ve never heard of.  I won’t be buying those in large quantity for two reasons.  One, maybe I hate it and will never use it again. (Caraway seeds anyone?)  Two, even if I do like it I probably won’t use it much.  After all, I have gone my entire life thus far and haven’t used it.  But I do plan to buy the common spices in bulk.  Cinnamon, Onion Powder, Salt, Pepper, Basil, Oregano, Parsley, Garlic Powder… you know, the ones that always seem to make their way to the front of the cabinet.

Here are some tips to get the most out of your spices:

• Store them in an airtight container.
  
• Store them in a cool, dry, dark place.  Like, say, the cabinet.
  
• Don’t sprinkle the spice directly into a steaming pan.  The steam will get into the container and age the spices quicker.  This is a new one to me.  I do that all the time!  I should say, I used to do that.
  
• If the spice has smell then it’s good to go.  If you crush it in your hand and it has no smell, then toss it.  The flavor is about as potent as the smell.

I mentioned two spice sites, I have no idea if either of those places are good places to shop.  They just came up first in a Google search.  So if anyone knows of a good place to buy spices please let everyone in on your secret.

pic by: Frenkieb

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Today is my husband’s birthday! Happy Birthday Honey! So I slaved over a cold stove and made him an ice cream cake. Mmmm. If you go to an ice cream shop they can cost as much as $40! I’m sorry, but $40 is just too much to pay for ice cream and cookies. So when I saw this recipe in a magazine last month I knew I had to give it a shot. As you can see, my chocolate drizzle ended up more like a glop, but hey, chocolate is chocolate right? I doubt anyone will complain.  It ended up costing $12.63. Which is significantly less than buying it.

Crust:

1 1/2 cups graham cracker crumbs (.90)

6 tablespoons unsalted butter, melted (.34)

1/4 teaspoon ground cinnamon (.01)

3/4 cup mini semisweet chocolate chips (.75)

Filling:

1 cup heavy whipping cream (1.63)

2 cups bitter sweet chocolate chips (1.98)

1 teaspoon vanilla extract (.02)

1/2 gallon vanilla ice cream or 1 1/2 (1.75 quarts) cartons ($5)

24 soft chocolate chip cookies, cut into 1/2 inch pieces, divided. ($2)

Heat oven to 325. Combine graham cracker crumbs, melted butter and cinnamon in medium bowl until crumbs are moistened; stir in mini chocolate chips. Press into bottom of 13×9 inch baking pan. Bake 6 minutes until set. Cool completely on wire rack.

Meanwhile, heat cream in medium saucepan over medium heat until hot and steamy. Remove from heat; add bittersweet chocolate chips. let stand 1 minute; stir until melted smooth. Stir in vanilla. Cool to room temp, about 20 mins.

Place ice cream in fridge for 20 minutes or until slightly soft. Spread half of the ice cream over crust; quickly spread with spatula to level. (Ashley here: I had lots of trouble with this part. I got impatient with the ice cream and didn’t wait for it to be soft enough. It has to be pretty soft before you can spread it with a spatula. If this gives you trouble just keep in mind that ice cream and cookies taste good, even if they aren’t in perfect layers.) Sprinkles half of the cookies over ice cream. Quickly spoon 1 1/4 cups of the chocolate sauce over cookies and ice cream; spread with spatula to cover. Freeze 15 minutes to firm sauce.

Quickly spread remaining ice cream over sauce. Sprinkle with remaining cookies; drizzle with remaining sauce. (If necessary warm sauce in microwave to loosen)

Freeze 2 hours to firm sauce. Wrap tightly; freeze over night or up to 1 week. Place in fridge for 20-30 minutes before serving to soften slightly. Cut with warm knife. Store in freezer.

Related Posts:

Cinnamon Donut Muffins

Grandma’s Oatmeal Cookies

Lemon Raspberry Muffins

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I love these burgers. I make them about twice a month, especially if I can get one or two of the main ingredients on sale. For $9.65 you can make 4 very tasty and super healthy burgers.

The pineapple salsa is cooked with a touch of sesame oil. I think it really adds something and I like to use it, but if anyone out there knows of a cheaper substitute please let me know. If you don’t like the taste of sesame or are just trying these out for the first time and don’t want to go splurge on bottle of sesame oil I’m sure another kind of oil would work. I also just guessed on how much pineapple I use. I usually cut up a small bowl’s worth in bite size pieces for the kids to munch on and then use the rest for the salsa. The salsa should be mostly pineapple.

Also, I’m sending out a request for your favorite frugal recipes. I’m trying hard to provide a tasty, healthy, frugal meal every week but I’m running out of ideas. So please email me at diaperbagdiva[at]gmail[dot]com if you have any recipes you think would be good for this series. Thanks!

Thai Turkey Burgers

Pineapple Salsa
2/3 fresh ripe pineapple ($2)
1 tablespoon sesame oil (41 cents)
1/4 teaspoon crushed red pepper flakes. (less than a penny)
1 small red bell pepper, seeded and chopped. ($1.40)
1/4 red onion, finely chopped. (15 cents)
2 tablespoons dark brown sugar (7 cents)

Burgers
1 and 1/3 ground turkey breast ($3)
1 inch fresh gingerroot peeled and grated, or 2 pinches ground ginger (30 cents)
2 cloves garlic, minced (12 cents)
2 tablespoons dark soy sauce (20 cents)
2 teaspoons curry powder (50 cents)
course salt to taste (less than a penny)
4 cornmeal topped rolls, or 4 toasted sandwich-size English muffins ($1.50)

Drain pineapple and cut into pieces that will fit in food processor. Place in processor and process to a coarse, chunky texture. heat sesame oil and crushed red pepper flakes in a skillet over medium-high heat until oil smokes. Add bell pepper and onions and cook 1 to 2 minutes. Add pineapple and heat through. Sprinkle with brown sugar and cook 1 to 2 minutes. Remove from heat. Let the salsa hang out in the warm pan while you cook burgers.

Heat a non stick skillet or griddle pan over medium-high heat. Combine turkey, ginger, garlic, soy sauce, curry powder, and salt. Form into 4 patties and cook on skillet. 4 minutes on each side. Serve on rolls with lots of warm pineapple salsa.

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Ok, I’ve debated and debated with myself as to whether or not this recipe could be considered frugal. But frugal or not I have to share it because it’s the best cake I’ve ever had. With fresh berries it costs $6.69 and with frozen it costs $4.16. (I suggest fresh berries, I think the extra cost is worth it.) The only way I can call it frugal is to compare it to buying it premade. There was a restaurant near where I grew up that used to serve a desert similar to this and if memory is serving me correctly they charged about $6 for a single serving.

This cake is perfect for the Fourth of July. I’m a total sucker for red, white, and blue themed food around this time of year. If you are going to a Fourth of July party this would be an awesome thing to take. The bottom is ooey gooey with berry goodness and the top is crisp and delicious. Moist is this cake’s middle name. Serve it warm with a couple of scoops of vanilla ice cream and it’s pure heaven.

Strawberry Cake

Filling:
3 cups strawberries, quartered (fresh $2.50, frozen 1.97)
2 tablespoons sugar (2 cents)
1 cup blueberries (fresh $3, frozen $1)

Cake:
1 1/2 cups flour (14 cents)
1 teaspoon baking powder (1 cent)
1/4 teaspoon salt (less than a penny)
3/4 sugar (14 cents)
1/2 cup unsalted butter, softened (50 cents)
1 egg (16 cents)
1 teaspoon vanilla (2 cents)
1/4 almond extract (12 cents)
1/2 cup milk (8 cents)

1. Heat oven to 375 degrees. Spray 11×7 inch glass baking dish with cooking spray. Combine strawberries and 2 tablespoons sugar in medium bowl, spoon into baking dish. Sprinkle with blueberries.

2. Whisk flour, baking powder and salt in medium bowl. Beat 3/4 cups sugar and butter in large bowl at medium sped 1 minute or until light and fluffy. Beat in egg, vanilla and almond extract. At low speed, beat in flour mixture alternately with milk just until combined, beginning and ending with flour mixture. Spoon over berry mixture; spread gently to cover berries. (The more little globs of dough you put over the berries the easier it is to spread)

3. Bake 40 to 45 minutes or until a toothpick inserted in golden brown edge comes out clean and toothpick inserted in light brown center comes out with moist crumbs attached. Cool on wire rack at least 30 minutes. Serve warm or at room temperature.

Related Posts:

Parmesan Potato Wedges

Lemon Raspberry Muffins

Banana Nut Bread

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I found this recipe in a magazine a few weeks ago and we have made these potato wedges several times since then. They are so yummy. Last weekend I started the dishes while my two year old was finishing his dinner. I glanced back at him and he had pulled the serving bowl to his spot and was eating the wedges right out of the bowl. That’s how much he likes them. And for only $2.36, how can I deny the boy.

My favorite part of them (other than being cheap and easy) is that they have cilantro. I love cilantro. It smells and tastes so good. I’ve noticed that it loses it’s smell as it ages. So smell it at the store. It’s a good way to tell how fresh it is.

Parmesan Potato Wedges

2 lbs unpeeled russet potatoes (about 6 medium) cut into 3/4 inch wedges.
3 tablespoons olive oil, divided (1.00)
1 teaspoon salt (less than a penny)
1/2 teaspoon pepper (.03)
1/3 cup grated Parmesan cheese (.58)
1/4 cup finely cut cilantro (75 cents)

Heat grill. Toss potatoes, 2 tablespoons of the oil, salt and pepper in a large bowl. Make a tin foil packet with the potatoes inside. Grill covered on medium heat or coals for about 15 minutes. Flip packet over half way though cooking. (I imagine you could also cook them in a skillet on the stove, but we haven’t tried that)

When finished grilling, place potatoes in large bowl and toss with Parmesan cheese, cilantro, and remaining oil. Serve immediately.

Related Posts:

Crock Pot Minestrone Soup

Garlic Lime Chicken

Shepard’s Pie

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This is the recipe that made me fall in love with muffins. Despite the lemon and raspberries they aren’t overly tart. I added the sugar topping to sweeten them up just a bit. Besides I think all muffins should have a crispy sugar topping, don’t you? The recipe states they can also be made with blueberries, I bet strawberries would be good too. For only, $3.59 you should give them a try.

Lemon Raspberry Muffins

2 cups all purpose flour (19 cents)
1 cup sugar (15 cents)
3 teaspoons baking powder (4 cents)
1/2 teaspoon salt (less than a penny)
2 eggs (32 cents)
1 cup half and half cream (82 cents)
1/2 cup vegetable oil (20 cents)
1 teaspoon lemon extract (49 cents)
1 cup fresh or frozen unsweetened raspberries (I use frozen, do not thaw before using) (1.38)

Topping:
1/3 cup butter, melted (30 cents)
1/3 cup sugar (5 cents)

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.

Fill greased muffin cups two thirds full (use an ice cream scoop). Bake at 400 degrees for 18-20 minutes. While muffins are still hot, dip tops in melted butter and then into the remaining sugar. Yields 16 muffins.

Related Posts:

Frugal Eats: Cinnamon Donut Muffins

Frugal Eats: Banana Nut Bread

Frugal Eats: Grandma’s Oatmeal Cookies

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This series has been so good for me because I’m always on the hunt for frugal recipes now. Monday has become Frugal Recipe Day around here. This is one that I found during my search. It’s actually a few different recipes in one. I took the things I liked out of each. Some veggies that were in the other recipes that I chose not to use were cabbage, peas, lima beans, zucchini, kale, chickpeas, white kidney beans, and veggie broth rather than beef broth. So mix and match as you see fit. I’m sure there isn’t a veggie that wouldn’t be good.

Since this cooks for a really long time I cut up all the veggies before bed. That way I could throw it in the crock pot before I even fed the kids. At a cost of $4.25 I would think it would be a great meal to come home from after work. It’s really chunky and hearty.

Minestrone Soup

• 3 1/2 cups beef broth (33 cents)
• 28 oz can crushed tomatoes (1.08)
• 2 medium carrots, thinly sliced (25 cents)
• 1/2 cup chopped onion (25 cents)
• 1/2 cup chopped celery (25 cents)
• 2 medium potatoes, thinly sliced (50 cents)
• 1-2 cloves garlic, minced (8 cents)
• 16 oz red kidney beans, drained (58 cents)
• 1/2 box spiral macaroni (or any kind you like) (63 cents)
• 2 Tbsp. parsley flakes (10 cents)
• 2 tsp dried basil (10 cents)
• 1 tsp dried oregano (10 cents)

Combine all ingredients except macaroni in slow cooker. Cover. Cook on low for 10-16 hours, or on high 4-6 hours. Cook macaroni according to directions and add during last 30 mins of cooking.

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