This week at FTC you can pick up Kraft BBQ Sauce for only $0.49 a bottle after coupon! Here’s a recipe you can make that’s so easy and cheap!
- 1 -2 lb boneless skinless chicken breast
- 1 (18 ounce) jar of your favorite barbecue sauce
- 1 medium sweet onion, sliced
- 4 -6 hamburger buns
Place the chicken and onion in your crockpot. Pour the BBQ sauce on top and cook on low for about 8 hours. You may not need the whole bottle of BBQ sauce depending on how much chicken you are cooking.
Cost Breakdown:
1 Jar BBQ Sauce = $0.49
1 onion = $0.50 (or less!)
2lb Chicken Breasts = $4
Hamburger Buns = $0.99 (try the Country Hearth Outlet!)
Total: Around $5.98 for 6 servings
Thanks to Food.com for the recipe!
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by david on April 19, 2012
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This recipe for Zucchini Bread looks great! And with upcoming gardening season, I don’t know about you but I can use all the zucchini recipes I can find! Thanks to Cook, Coupon, Work for this great guest post!
Zucchini Bread or Muffins
What you need:
- 3 Cups of flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. baking powder
- 1 egg
- 1 cup unsweetened applesauce
- ¾ cup white sugar
- ¾ cup brown sugar
- ½ cup of canola oil
- 2 tsp. vanilla
- 2 zucchini shredded
- optional: chocolate chips
Preheat oven to 325. Grease or flower 2 9 x 5 loaf pans (or you can use mini loaves or muffin cups just adjust time cooked). Whisk together flour, salt, baking soda, cinnamon, and baking powder until well blended and set aside. Whisk together applesauce, egg, white sugar, brown sugar, oil and vanilla in a large bowl until smooth. Fold in flour mixture and zucchini until moistened. Stir in chocolate chips (optional). Divide batter between loaf pans or muffins. For loaf pans bake 60-70 min until a toothpick can be inserted and comes out clean. I baked the mini loaves for 45 min.
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by david on April 10, 2012
It’s rhubarb season! Pretty soon all us rhubarb growers (and those of you that just know rhubarb growers!) will have more rhubarb than we know what to do with. Here’s a recipe I came across that looks so yummy!
Rhubarb Cheesecake Squares
What you need:
- 1-1/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup cold butter
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1-1/2 cups finely chopped fresh or frozen rhubarb
Head over to Taste of Home for the instructions on how to put this together!
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by david on April 6, 2012
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This recipe for Balsamic Bell Pepper Chicken looks great! Very colorful with the added bell peppers and a great way to use your Zaycon Chicken Breasts! Thanks to Look Before Spending for this great guest post!
- (4) 6 oz. chicken breasts (we used 2 giant 10-12 oz. breasts)
- 1 large or 2 small red bell peppers
- 1 large or 2 small yellow or orange bell peppers (we used half of each of these two)
- 1 medium red onion
- 1 tbsp (about 2 sprigs worth) of fresh rosemary
- 1 cup chicken broth (we used concentrated packets from Trader Joe’s)
- 2 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- olive oil (about 3 tbsp)
- salt & pepper
- cooking spray
Prep ingredients: cut peppers and onions into long, thin slices, open canned broth or prep concentrate, finely chop rosemary, get spices measured and ready. Pre-heat oven to 425 degrees. Combine 1/2 tsp salt, pepper, garlic powder and oregano (this is your dry rub for the chicken) in a bowl.
Heat large skillet over medium high heat. While the skillet is warming, brush chicken breasts with olive oil and sprinkle mixed spice rub over chicken. Add a little more oil to the pan (about 1 tbsp) and add the chicken.
Brown chicken in the pan (should take just a couple of minutes) flip it and brown the other side (will take less time than side 1!)
Note: you are NOT cooking the chicken all the way in the pan, you’re just browning the outside.
Once the chicken is browned, remove it from the pan and put it into a baking dish sprayed with cooking spray. Put chicken into 425 degree oven for 10-15 minutes or until internal temperature has reached 160 degrees.
Back to the skillet (while chicken is in the oven).
- add 1 tbsp more of oil
- toss in peppers, onions, cook for 2 minutes
- add rosemary, continue cooking for 1 minute
- add broth, scraping any bits from the bottom of the pan and simmer for 5 minutes
- bring heat back up to medium and add balsamic vinegar and a pinch of salt and pepper – keep on medium for a couple of minutes
-Reduce to simmer until the chicken is done!
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by david on April 4, 2012
This week at Safeway you can grab Philadelphia Indulgence Cream Cheese for only $1.24. Here’s how:
Philadelphia Indulgence Cream Cheese – $1.99
With in-ad Super Coupon, Limit 2
$1.50/2 Kraft Fresh Take, Philadelphia or Milkbite Products (zipcode 43420)
Final Price: $1.24 each
And here’s a yummy recipe to use it with!
Philly Indulgence Chocolate Mugs
- 4 tablespoons self rising flour
- 4 tablespoons white granulated sugar
- 1 egg
- 3 tablespoons cocoa powder
- 3 tablespoons Philadelphia Indulgence
- 3 tablespoons milk
- 3 tablespoons olive or vegetable oil
Head over to Babble for the full recipe!
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by david on March 23, 2012
This is not my normal type of recipe, I’m a from-scratch kind of girl. But I needed something easy to bake that would be a crowd pleaser so I whipped up a batch of these cake pops. They were actually a little more work than I thought they should be but they turned out pretty cute!
Cake on a Stick
What you need:
- Cake Mix + Ingredients to make it
- Frosting
- Candy Melts
- Lollipop Sticks
Make your cake using the directions on the box. Let it cool completely. After mine was done baking I just dumped it all into a bowl to make it cool faster. After it’s cool, crumble it all up.
Add in the frosting. You may not use the whole container. Just keep adding some in until all the cake sticks together and is a good consistancy. By the way, I used a chocolate cake mix and cream cheese frosting. After you have the cake and frosting mixed together, stick it in the fridge for at least an hour to chill out.
After your mix has been in the fridge for a while, take it out and get your candy melts ready. Just pour in a bowl and warm until smoothly melted. I found these at Hobby Lobby and I needed 2 bags to cover 1 cake mix worth of cake pops.
Form your cake mix into balls and place on waxed paper. One batch made 60 balls.
Dip one end of the Lollipop Sticks into the candy melts. This will help it stick to your cake pops.
Then stick into you cake balls. Let these cool just a bit so the candy melts can harden so the cake ball sticks to the lollipop stick.
Dip your cake pop into the melted candy melts. Try and coat evenly.
I’ve seen several recipes that then put the cake pop into styrofoam so it can form a nicely shaped ball. I didn’t have any styrofoam so I just set mine back on the waxed paper. I’m sure they taste the same!
Decorate with sprinkles, other colored candy melts on even fondant. Have fun!
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