Bailey and I went to UGO, which is our local close out grocery store, on Monday evening and were pleasantly surprised by the Chatsworth Christmas in the Park display.
Multiple people were walking around the park enjoying the beautiful Christmas trees that people and organizations had created. There were over 100 Christmas trees on display.
Here are some photos on them for you to enjoy as well.
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| Saving Money in my Frugal Kitchen |
The power of a homemade meal extends far beyond sustenance; it carries love, comfort, and cherished memories.
Lentil Loaf Ingredients: 1 cup lentils 2 cups water 1 teaspoon salt 1 small onion, diced (I sauteed these before adding) 1 cup quick oats ¾ cup grated cheese 1 egg, beaten 4 ounces tomato sauce 1 teaspoon garlic powder 1 teaspoon basil ½ teaspoon seasoned salt ¼ teaspoon black pepper Directions: Add salt to water and boil. Add lentils and simmer, cook 30 minutes until soft. Mash lentils. Add onions, oats, and cheese until mixed, Add eggs, tomato sauce and spices. Spoon into a greased loaf pan. Bake at 350 degrees for 30 to 45 minutes.
Leftovers, Pizza Eggs, hot mug of Tomato Soup, Dave's Killer Bread toast with apple butter.
What’s for Dinner
Stained Glass Church Windows
This is a vintage Christmas recipe for Stained Glass Church Window Cookies that my Grandmother made every year back in the day.
Ingredients:
2 cups chocolate chips
1 stick butter (½ cup)
1 - 10 ounce package colored miniature marshmallows
Directions:
Melt chocolate chips and butter over low heat.
Stir constantly until smooth and melted.
Allow to cool for 5 minutes and then stir in marshmallows.
Place two long sheets of parchment paper on the counter.
Transfer half the recipe onto each sheet and make two logs.
Tightly wrap the logs and chill in the refrigerator for 2 hours or overnight.
When ready use a sharp knife and cut into slices.
Simple Cheese Tarts
I've been going through my Grandmother and my Mother's recipes looking for a specific recipe for Hattie Mae's Lemon Ice Box Pie. I have had so much fun reading these old recipes and here is one I wanted to share.
This is a recipe that was included in some old magazine clippings of recipes inside my Mother’s Betty Crocker New Good and Easy Cookbook from 1962. It came from Family Weekly magazine dated September 30, 1973. It was a simpler time back then and this recipe reflects that simple time.
Ingredients:
1 - 8 ounce package cream cheese, softened
¼ cup sugar
2 eggs
12 vanilla wafers
1 can (21 ounce) pie filling (cherry, pineapple, blueberry, or peach)
Directions:
Preheat the oven to 350 degrees.
Line 12 muffin cups with cupcake liners.
With an electric mixture blend cream cheese, sugar and eggs.
Beat well.
Place a vanilla wafer in the bottom of each cupcake liner.
Fill with 2 tablespoons of cheese filling.
Bake for 10 to 12 minutes.
Filling will be firm.
Cool for 45 minutes on a cooling rack.
Spoon pie filling on top of each tart.
Refrigerate.
Makes 12 tarts.
"I don’t know who needs to hear this, but those Thanksgiving leftovers are no good now. Throw them out!"
This was my response to her post:
I do my best to avoid food waste. If taken care of and stored correctly and safely, those foods can be frozen and used another time in order to save money.
Honestly, I was surprised she posted that and many of the comments were of the "I'm still eating our leftovers" positions. What do you think?
