. . .your bread doesn’t rise.  Yes, adding the yeast is necessary to make the bread rise, and forgetting is a bad, bad thing.

*Sigh*

What to do?  Sometimes life is full of more accidents than successes-and sometimes you are just happy to salvage things.

On Monday I did my regular routine to bake two loaves of bread.  I always measure out all the ingredients for both loaves at once-then throw the first one in the bread machine to get it going while the second set (divided in two bowls by wet & dry) waits on the counter.   It was a pretty warm humid day, so I didn’t measure the yeast out for the second batch. (Note: I’m not sure this actually makes any difference, but I figured I’d err on the safe side. Hah!)

You guessed it, when I chucked everything into the bread machine for the second batch I totally forgot to add the yeast-a fact I didn’t realize until the yeas-tless bread dough had been attempting to rise for 40 minutes in the oven with no success.

I hate throwing away food, so I really wanted to salvage the dough.  I didn’t think I could add the yeast in at the end and re-knead it. . . so I decided to experiment.

I had pulled out some frozen leftover ham (Easter Honey Ham to be specific) that I was going to create SOMETHING out of for dinner.  These are the perils of not making a menu plan-I had no idea what we were going to eat.

I rolled out the failed bread dough on my cookie sheet, sprinkled it with Parmesan cheese and pepper and baked it for about 12 minutes at 350.

Ok, that doesn’t look too bad.  I decided to go with a pizza type format, and yet not a pizza~sort of a riff on a ham and cheese sandwich.  I like my ham sandwiches with mustard-but I thought that spreading the entire crust with mustard would be too much, so I mixed a heaping spoon (probably about a 1/4 c) of mayo with my Dijon mustard and then spread it on the “crust”.  I sprinkled a little bit of Thyme on top of that-just because it seemed like it would go.

Usually I make my ham sandwiches with plain old American cheese.  I dug around in the fridge to see if I had some slices I could throw on, but wouldn’t you know-I was out.  I did have a bag of shredded cheddar cheese, so I tossed a bit of that on there.  Then continuing with the sandwich theme I sliced up several plum tomatoes and laid them on.

Lastly I chopped up the ham and sprinkled it over the top along with another round of fresh black pepper.

Baked it at 400 for about 20 minutes and viola:

Honestly? I think it came out looking and smelling gorgeous!

Taste-wise?

Well, it was ok.  Yes-just OK.

This was not a culinary triumph.

The taste combination was good-I enjoyed it, as did Yankee Bill and the Kiddos.  But the “crust” was just too dense and chewy on the top and then a bit crunchy on the bottom.  The mayo/mustard combo gave a nice flavor, but it soaked into the dough and added to that gummy texture.  It was edible, but it wasn’t something we’d want to replicate on purpose.

But it enabled me to salvage something  I would otherwise have thrown away~while it may not have been a culinary triumph, to me it was a frugal triumph!

The moral of this story?  There are two.  #1-A mistake isn’t the end of the world-instead of tossing it into the trash, take a minute and think about what else you can use your “mistake” for.  #2- Remember, sometimes the best you can hope for is “ok” and “edible”.

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Photo by Mr. T in DC

Frugal Upstate,

I love your blog – have gotten so many great ideas. Now a question – I love to make homemade pizza, and I agree with your comments that you can make it relatively healthy and inexpensive compared to delivery pizza.  And everyone in my household loves pizza.  My question — is buying a bread machine worth it for making pizza dough (and other homemade bread)? I’ve never owned a bread machine but have always been curious. Now that I have a spacious kitchen, I actually have room to store one. Any suggestions?  Is a bread machine a good frugal investment in the long term for homemade pizza dough and other stuff?

I generally make my pizza dough with my Kitchen Aid stand mixer, but do the rising, etc. in my oven on the bread-proof cycle. It’s a little more work than I would like for quick pizza meals, but it is good!

Thanks!

Alice

Alice,

Several people have written or commented lately asking me about the brand of my bread-maker, whether I recommend one etc~so your email is quite timely!

To start with I use a West Bend bread-maker.  It is an older model that we’ve had for quite some time. About 2 years ago it managed to vibrate itself off the counter while kneading bread, breaking the cover off and cracking the casing-I now have to prop up one corner of the machine with a potholder each time I use it. And the lid falls off when I open it up.  But hey-it still works.

Would I recommend one for you? Hmm, yes and no.

No, I would not recommend that you run right out and buy a new breadmachine.  Although the price has come down quite a bit on these units (a cursory Google search showed prices from $200 to $44) it’s still a chunk of change.

Yes, I do think one could be useful for you-especially if you,like me, plan on using it as merely a bread mixing, kneading & intial rising device.  My recommendation to you is to take a little jaunt to your local thrift store-something like a Goodwill or Salvation Army.  Those places usually have 2 or 3 breadmachines, older styles, just sitting on the shelves.

Pick out a nice unit with the larger pan size (2lbs).  Test it out*-plug it in and run the dough cycle for a few minutes to see if the little blade inside rotates around like it is supposed to. You don’t need to worry too much about the heating element etc-with the dough cycle it is only used to slightly warm the pan and aid with rising.

Head home with your bargain priced item and enjoy your breadmaking.  If you find that  you really love it and can’t live without it, then consider asking for a nicer model next year at Christmas

Jenn

Do you have a question for Frugal Upstate? I’d love to hear from you!  Use my contact form to drop me a line and I’ll answer as soon as I can!

*Most thrift stores operate with an “as is” policy on all appliances and electronics. Because of this they usually have several outlets that are left available for patrons to test items.

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Photo by NCReedplayer

Halloween might be over, but it is not forgotten at the Frugal Upstate household. Despite the fact that we get over 200 trick or treaters a year, we still somehow wound up with leftover candy and the perennial question: “What do we do with leftover Halloween Candy?!”

I asked my friends on Twitter and we came up with 12 great ideas for using up leftover Halloween candy:

1. Save it for your holiday gingerbread houses (via VisitFingerLake)

2. Freeze it for later.

3. Add a cup at a time to rice crispy squares (via Jeremy Wright). If it’s chocolate or easily meltable let the mix cool a bit first

4. Chop and roll candy apples into crushed candy.

5.  Chop and use as icecream topping or as a decorative/tasty topping for an iced cake.

6.  Toss into homemade trail mix.

7. Chop and mix into brownies. Peppermint Patties or any chocolates/candy bars are especially good.

8. Make Molten Candy Cookies. Just take chocolate chip cookie or sugar cookie dough and wrap a ball around a mini chocolate bar.

9.  Make Leftover Candy Cake.

10. Make Chocolate Candy Corn Cookies (via Feels Like Home)

11. Donate the extra candy to a rehab center (via MommyBlogExpert) a nursing home (via backhomeagain) or a shelter (via luciagia)

12. Sell it to your dentist (via KingdomFirstMom and jodirotondo). Really! There is a program called “Halloween Candy Buy Back” that many dentists participate in.

So what do you do with your leftover candy. . . besides eat it!

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Photo by mrjoro

Dear Frugal Upstate,

I am hosting a brunch for 60+ at my church and I saw your recipe for crustless quiche that can be frozen.  If I make these in disposable pie tins, freeze for about 10 days, then how long do I heat to serve?  Thaw first?  Your help is greatly appreciated!

Theresa

Theresa,

Quiche for brunch should be lovely!  I should think that you could make the quiche in 9X13 disposable pans instead of pie plates and then cut into squares or rectangles to serve. You would just have to keep an eye on them while cooking and adjust the time to make sure that the center was completely set/cooked.  I’d say from perusing some other recipes for “quiche for a crowd” about 45-50 minutes at 350.

As for the freezing and thawing, I’ve always cooked the quiche, let cool completely and frozen it. I put it in the oven frozen and baked for 20-30 minutes at 350 degrees (check it as you go!).

I did some research for you and saw folks who preferred the taste and quality if you froze the quiche raw (careful not to spill!) and then popped it straight into the oven to bake at 400 for about 45 min for a 9″ pie.

Good luck-I hope you have a lovely brunch!

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Welcome to November!  I can’t believe how far into the fall we are already. My oh my-the holiday chaos is ready to start soon.

I’m feel quite in a recipe rut.  Honestly.  I feel as though I cook many of the same dishes over, and over, and over. . . so I am going to add another goal into my weekly menu goals.  As it is I try to work in a vegetarian recipe and a seafood recipe each week. On top of that I want to add in at least one NEW recipe each week.

NOTE:  Do you have a tried & true recipe you think my family would like? Feel free to send it to me!  You can use my contact form. . . if I try  the recipe I’ll publish it (or link to it if you have a blog and have published it) along with full credit and a review of what the Frugal Upstate family thought! So send me those recipes . . .

Monday:  Kid’s Choice.

Our kids only have a half day of school today due to parent teacher conferences.  When the kiddos get home from school I’m going to let them pick what they want to have for dinner, then they can help me make it.  If we don’t have the ingredients on hand then they will have to head to the store with me to go shopping. We’ll use it as an exercise on how much things cost and how to cook. Should be fun!

Tuesday:  Manicotti, Beets & Tossed Salad

Last time I went shopping at Aldi’s they actually had Manicotti shells. It has been a really long time since I’ve made manicotti-so I went ahead and bought them.  I will use a stuffing made with a combination of Mozzarella and cottage cheese (I know it’s heresy to use it in place of ricotta, but it’s what I have on hand).  The beets are still out in the garden.

Wednesday:  Broiled Mahi Mahi, Sauteed Chard & Rice

Mahi Mahi (forzen & prepackaged) was pretty cheap at Aldi’s last week. It is such a nice mild white fish that I couldn’t resist picking up two packages.  I’m serving it with just plain rice and some more chard from the garden.  I can’t believe that stuff hasn’t succumbed to the frost yet!  This is my seafood meal for the week.

Thursday: Split Pea Soup & Homemade Bread

We are still calling this “Shrek Swamp Slime Soup” at the Frugal Upstate house to help get Buddy, who “hates peas”, to eat it.  Funny-he loves the taste as long as we don’t actually call it “Split Pea Soup”. This will be my vegetarian meal for the week.

Friday:  Homemade Calzones & Roasted Broccoli

Using the Pizza Hut Crust Clone recipe of course.

Saturday: Leftovers or Breakfast for Dinner

Gotta use up all those bits and pieces!  If somehow we don’t have enough leftovers to make a meal out of then I’ll whip up some scrambled eggs, bacon & toast.

Sunday:  Shepard’s pie & Beets

Well-actually it will more correctly be “cottage pie” or maybe “woodland pie”. . . I’ll be using a mix of ground beef/turkey and ground venison for the meat.  I’ll add more beets from the garden as a side dish.

For more great menu plan ideas head on over to Menu Plan Monday at The Organizing Junkie.

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The crockpot is one of the best frugal cooking devices I know!  This quick, easy and cheap 4 ingredient recipe for Salsa Chicken will have the house smelling fantastic by suppertime with barely any effort at all.

Crockpot Salsa Chicken

4 Chicken Breasts
2 Jars of Salsa
1C Corn
1C Black Beans

Layer ingredients in Crockpot & cook on low 6-8 hrs.
Remove meat, shred and return to the sauce.
Serve on tortillas with fixings (lettuce, tomato, cheese, salsa etc)

Variations:

Bake in the oven at 350 for about 1 hr instead of using the crockpot.
Don’t shred & serve on tortillas, but serve as chicken breasts.
Serve over noodles or rice.
Use other parts of the chicken. Remember that leaving skin on increases the ending fat content.
Use “Rotel” style tomatoes in place of the salsa, or use 1 jar salsa and 1 jar crushed tomatoes.
Spice it up with Spicy Salsa, a dash (or 2 or 3) of Tabasco or a package of Taco Seasoning.
Use “mexican” style corn-or leave it out all together
Use any type of cooked bean.
Add 8 oz of Cream Cheese or 1C sour cream to the sauce right before serving for a “creamy” version.

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Photo by Conjuko

This is not really Amaretto.  Real Amaretto is an Italian liquor made with apricot or almond pits seeped in alcohol with herbs & sweetener added.  This  homemade flavored vodka  tastes pretty similar at a fraction of the price.

This version can be sipped,  made into drinks like Amaretto Sours, added into your after dinner coffee, and used as a flavoring in baking.

Pour it into a nice bottle, add a homemade label, some ribbon and you’ve got yourself a nice hostess or holiday gift!

Amaretto

1 C water
1 C granulated sugar
1/2 C brown sugar
2 C 80 proof vodka (not flavored kinds!)
2 TBS Almond extract
2 tsp vanilla

Combine water and sugars in a saucepan over medium heat. Bring to a boil, and let cook until all sugar is dissolved. Remove from heat and let cool for about 10 min.*

Add Vodka, almond extract and vanilla. Store in a sealed bottle.

*Note: if this mixture is too hot it will make some of the alcohol evaporate when added.

http://www.flickr.com/photos/27876138@N05/ / CC BY-NC 2.0

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Photo by Amy Miller

Something about the onset of fall just cries out for pumpkins. Paper pumpkins start adorning shop windows and classroom walls.  Real pumpkins decorate  porches, nestle up against mailbox posts and wait to be carved for Halloween.

And then, of course, you can eat them!  Canned pumpkin is very frugal, adding moisture, flavor and nutrition to baked goods.

Pumpkin pie, Pumpkin chocolate chip cookies,  Pumpkin Spice Lattes and now this recipe for a moist and delicious Pumpkin Bread.

Photo by Jspatchwork

Pumpkin Bread

3 C Sugar

1 C Oil

3 Eggs (Large)

1 Can Pumpkin (16oz, not pumpkin pie-solid pack pumpkin!)

3 C Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Salt

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp Ground Cloves (not whole, please)

1/2 tsp Allspice

Preheat oven to 350 and grease and flour 2 loaf pans.

Beat together sugar, oil, eggs & pumpkin.

Mix all dry ingredients in separate bowl.

Mix the dry ingredients into the wet.  Do not dump it all in together unless you want a big flour cloud in your kitchen-I recommend 2 or more “batches” to get it all incorporated.

Fold or gently mix in any additions (see variations below).

Pour equally into the two prepared pans & bake for 1 hr, or until a knife inserted into the center comes out clean*.

Let cool in the pan for 10 to 20 minutes before turning out onto a cooling rack or plate.

Although it is fantastic fresh or toasted with a little butter or cream cheese, for a real treat serve it with a cream cheese frosting (as seen in the photo!).

Variations:

Make lower fat by using Egg Beaters or Egg Whites, and by substituting 1/2 to all of the oil with applesauce.

Add up to 1 C chopped nuts (walnuts are particularly good), raisins, Craisins, coconut or my favorite, chocolate chips!

Substitute 3 tsp of  “Jenn’s Experimental Baking Spice” or Pumpkin Pie spice for all the individual spices

Add 1 tsp of vanilla.

*tip: instead of using a knife you can use an uncooked piece of spaghetti!

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Photo by Amayzun

School is officially back in session today which means I am back to packing lunches for the kiddos.

With the return of that chore I am reinstating the daily “Lunchbox Report” in my sidebar.  You can find it about 2/3 of the way down on the right.

The lunchbox report is where I will post~in theory regularly~what I’ve packed in the kids lunchboxes.  When I start packing Yankee Bill’s lunch I’ll post that as well! Hopefully this will help everyone get some new and different ideas.

As an added benefit to me, posting the lunches makes me aware of any unintentional lunchbox ruts!

I’ll be doing more posting about lunch ideas soon, but in the meantime here is some other reading on lunchbox related topics:

Lunchbox Planning

Making a Lunch

Keeping Stuff Hot for Lunch

A note on portion sizes

http://www.flickr.com/photos/amayzun/ / CC BY-NC-ND 2.0

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Today is the final installment in my 3 part series on quick meals.  I’ve been showing everyone how having frozen precooked meats on hand can really speed up dinner preparation and save you from the dreaded “drive thru trap”.  Previously I wrote about ways to use Ground Beef and Meatballs. . . today I tackle chicken.

When precooking and freezing chicken my biggest money saving tip is this: DO NOT BUY BONELESS SKINLESS BREASTS!!

I know, we’ve all been pre-programmed to just grab that quick and easy bag of flash frozen chicken. Or even worse, the chicken tenders-same thing, just cut smaller for a higher price.  Resist!

You will be cooking and then either shredding or cutting up the chicken before freezing it in meal sized portions-so buy whatever is cheapest and save yourself some cash. Please.

There are several ways you can cook the actual chicken.  If it’s a small amount and I’m going to be around, I’ll throw it in a roasting pan and bake it in the oven.  If I want to be hands off and not obligated to be right there all the time I’ll toss it in the crockpot and let it cook.  You can even let it cook while you sleep!

Once you’ve got the chicken all packaged up in the freezer you can take advantage of the bones & skin by tossing them all back into the crockpot with some water (and a TBS of vinegar to leach calcium out of the bones) to make your own broth.  Cook for 4-6 hrs, strain, stick it in the fridge to have the fat float to the top, skim and package in 1 cup portions for future use!

Just be careful that you don’t drop the pot like I fairly famously did the time I was bulk cooking 20 pounds of chicken thighs!

If you are a visual person, you can check out the Bulk Chicken Cooking Tutorial at Kims Kitchen.

Now, on to my 10 simple ways to use precooked chicken!

Chicken

Chicken & Gravy: Use dry packet of gravy mix (or make your own) and serve over rice, biscuits or bread.

Mustard Chicken: Mix either sour cream or plain yogurt (1/3 C) with a dollup of dijon mustard and some beef bullion powder/onion soup mix. Warm (do not boil) and add chicken. Serve with rice.

Chicken soup: Broth, veggies, chicken, rice or noodles.

Chicken Tacos/Burritos: Add the spice mix (packet or homemade) and serve either on burrito wraps or in taco shells with all the regular accompaniments.

Stirfry: Mix with a bag of frozen stirfry veggies and some soy sauce, serve with rice.

Curry: Mix with leftover/frozen veggies and instant curry cubes (I have a curry making tutorial). Serve with rice.

Chicken Cacciatore: Add to spaghetti sauce and simmer. Serve over noodles

Chicken Stuffing Casserole: Make stuffing (box or homemade) layer chicken on top and pour gravy over (packet or homemade).

Chicken Divan: Mix cream of soup, 2tsp lemon juice, 1 C mayo & chicken. Layer over spinach or broccoli, sprinkle with cheese. Bake at 350 till hot.

Chicken Mac ‘n Cheese: Add to favorite Mac ‘n Cheese

And there you have it! I am sure if you sit and think you can add even more to the list!

After learning all these great ways to use precooked ground meat, meatballs & chicken to make quick and easy dinners won’t you just feel terribly guilty if you run through the drive thru instead?

Photo by stevendepolo

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