Candy canes are popular during the Christmas season. But once the holiday is over, these festively striped candy leftovers tend to get thrown away or sit untouched. With candy canes now being made available in a wide variety of flavors, rather than pitching them in the trash, put them to good use throughout the winter season.
Here are a few suggestions:

Baked goods:

Crush them and simply toss them into your favorite cookie doughs. One reader, C.H. from Kansas, shares: “I threw mine into a batch of sugar cookies. Yummy! I didn’t change the recipe or time at all. Break the canes up into smaller, chocolate chip-size chunks. The candy will melt, so use a Silpat or baking paper on your cookie sheet. They freeze well, too.” Or sprinkle them onto brownies, cakes, Rice Krispies treats, cupcakes or biscotti.
Here are two recipes. Pretty, fragrant and tasty to boot!

Candy cane biscotti
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter
2 tablespoons water
1 teaspoon peppermint extract
2 eggs
1 cup finely crushed peppermint candies (divided)
1/2 cup slivered almonds, toasted
4 ounces white chocolate, melted
Preparation: Leave butter out to soften. Crush candy canes. Toast almonds (350 F oven for 8-10 minutes). Preheat oven to 350 F.
Instructions: Line cookie sheet with parchment paper. Combine flour, baking powder and salt in medium bowl; set aside. Cream together butter and sugar in large bowl. Beat in water, peppermint extract and eggs. Add flour mixture, 1/2 cup crushed candies and almonds. Mix until just blended. Divide dough in half. Shape each half into a 10-by-3-inch log on prepared cookie sheet. Bake 30 minutes. Let cool 15-20 minutes.
Using a serrated knife, cut logs diagonally into 1/2-inch slices. Place on cookie sheets and bake 15 minutes; turn and bake 15 minutes or until edges are browned. Remove and cool on wire racks. Dip each cookie partially in melted chocolate. Before chocolate sets, dip ends into remaining crushed candies. Serving size: 40 cookies.

Candy cane drop cookies
1 cup butter, softened
1 1/4 cup powdered sugar, divided
1 1/2 teaspoon vanilla
1 1/3 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed candy canes, divided

Instructions: Preheat oven to 325 F. In large bowl of electric mixer, beat butter and 1 cup sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats and salt. Gradually add to butter mixture, blending thoroughly. Add 1/4 cup crushed candy canes and mix until well combined. Roll dough into 3/4-inch balls, then roll in remaining sugar to coat. Place balls 2 inches apart on greased/floured baking sheets. Flatten cookies with a fork, making a criss-cross pattern with the tines. Sprinkle each cookie with approximately 1/2 teaspoon crushed candy canes. Bake 18 to 20 minutes, or until edges are lightly browned. Let cool on sheets for 2 to 3 minutes, then transfer to racks to cool completely. Serving size: Approximately four dozen. — Donna, California

For hot beverages:

Use candy canes to stir and add flavor to hot cocoa, tea or coffee. If you love chocolate, dip part of the canes in melted chocolate and let the chocolate harden before using as a flavored stir stick. Or crush them and dip marshmallows or a plastic spoon in melted chocolate and roll them in the crushed candy canes. Let them harden and add them to your hot beverage, or simply eat as a sweet treat.

Soothers:

Save a couple in your cabinet or purse to soothe a sore throat or mild tummy upset, or to simply freshen your breath.

Valentine’s Day treat:

Glue two candy canes together to form a heart. Add a little ribbon and give as Valentine’s Day goodies.

photo by shutterbugchef

Frugal families use their freezers to stock-up on food. While some foods don’t freeze well, such as mayonnaise, lettuce or cucumbers, there are quite a few foods that you might not think would freeze well that actually freeze wonderfully. One example is cookie dough. Visit frugalvillage.com/2009/10/04/be-thoughtful-with-secondhand-gifts/ to learn to make cookie dough logs. What foods have you frozen?
Here are a few more foods to freeze, helping you save money and avoid waste:

Milk:

If you come across a sale, buy a few gallons to freeze. To avoid breaking the container, remove some milk (1/2 cup is enough) and to create some space inside before freezing. Thaw it in the fridge and simply shake before using.

Eggs:

While eggs have a long shelf life, you might have a situation where you have far too many. You can freeze them whole, or freeze just the yolks or the whites. One reader, Dee from New York, shares: “I was sick of throwing out eggs all the time and decided to freeze some. I added one teaspoon salt to five whole eggs and mixed them together with a whisk. I did a total of 20 large eggs. When I filled my ice-cube trays, I came up with 40 cubes exactly, so two cubes equals one large egg. They wouldn’t pop out, so next time I’ll spray the ice-cube tray with cooking spray first.” For more information on freezing eggs, visit nchfp.uga.edu/how/freeze/eggs.html

Bananas:

You can mash and freeze them or freeze them with the peels on. Once thawed, simply cut off an end and squeeze the banana out of the peel. The peel will look terrible, but the banana inside is fine. Another reader, Joseph from North Carolina, shares: “Make mock banana ice cream. Peel a frozen banana, chop it into chunks and blend it with a splash of milk in your food processor until creamy. Next time I am adding chocolate syrup and nuts to make a sundae. I may never bother with the fat and calories of regular ice cream again.”

Celery:

You can put limp celery in ice cold water to freshen it up, but did you know you can freeze it, too? Chop the celery, flash freeze it on a baking sheet and transfer to freezer bags. Add it to soups, stews, sauces and casseroles.

Herbs:

Freeze herbs such as parsley, basil, mint and tarragon. Chop the herbs and place in an ice cube tray. Top each ice cube tray cubbie with water. Use roughly 1/4 cup water for every cup of parsley. You can process it in a food processor, too. Once frozen, transfer the herb cubes to storage bags.

Apples:

Freeze whole or chopped apples and make applesauce or apple jelly later. For an apple jelly recipe visit frugalvillage.com/forums/apples/121826-using-whole-apple.html. You can freeze applesauce and apple pie filling, too. For a recipe for freezing apple pie filling, visit homesteepedhope.com/2006/09/14/freezing-apple-pie-filling/. Another reader, Stacey from Pennsylvania, adds: “I grate frozen apple peels in my blender to use in my oatmeal along with raisins, nuts and cinnamon. I also add grated peels to my oatmeal cookies. They turn out very moist with a slight apple flavor.”

Marshmallows:

Freeze them in an airtight container or a freezer storage bag. They thaw quickly and won’t stick together or go stale. If they are already stuck together, add a little powdered sugar to the bag and shake until they fall apart.

photo by wikiteresa

Cupcakes aren’t simply for children’s school parties anymore. They now have a prominent place among desserts and are served for most any occasion.
The following are tips to improve your cupcakes, so you don’t waste ingredients:

DAZZLE THEM:

Cupcake decorations can mean the difference between a simple “thank you” from others and raves and requests for the recipe. One idea is to tape a piece of balloon ribbon to the bottom liner of each cupcake and gather the ribbons to make the cupcakes look like a dozen balloons. Or make a cupcake cake. Visit www.frugalvillage.com/2008/08/12/cupcake-cake-easy-as-pie/ for directions.
As for toppings, instead of simply adding frosting and sprinkles, try strawberries or other fresh fruit, gumdrops, gummy bears, lollipops, cookies, peppermint bark, chocolate wafers or chips, mini marshmallows, colorful cereal, sugar confetti and nonpareils.
You can cut cupcakes horizontally and frost with icing or jam in between. Insert a small chocolate into the batter before baking, or use two different flavored batters and make your own marble cupcakes. Try mini cupcake pans for even smaller cupcakes, which are much easier to frost. You can also ice cupcakes with a pastry bag and tips instead of a knife. Try baking in flat-bottom ice cream wafer cups or using cones as hats on cupcakes with faces.

TROUBLESHOOTING:

For many, the problems aren’t in the decorating, but during the baking process. Here are some common problems and solutions:
– Sunken tops or soggy centers. This is often caused by too much liquid, old baking powder or underbaking.
– Dry cupcakes. Refrigeration can often cause a cupcake to lose its moistness. Dryness can also happen if your cupcakes are overbaked or if you added too much flour.
– Miscellaneous issues. Most other baking problems can be solved by not under- or overmixing, using a level pan and baking rack, not overfilling the cups, baking in the center of the oven, properly measuring your ingredients and not overgreasing pans.

TRANSPORTING YOUR CUPCAKES:

After all your hard work, focus on an appropriate method to carry your cupcakes safely to their destination. Many different kinds of cupcake carriers are available, such as the Cupcake Courier (cupcakecourier.com). You can also ask your local bakery for plastic containers, but if you don’t want to spend the money, use a simple cardboard box that is taller than your cupcakes. A standard 9-by-13-inch pan will also work, as will muffin pans. You can freeze the cupcakes for an hour before transporting, too, so the icing isn’t too soft. The trick is to pack them closely. Lastly, nix the plastic wrap. It’s always going to stick to the frosting.

White cupcakes
2 cups flour
1 1/2 cups sugar
1/2 cup shortening
1 cup half-and-half cream
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla
3 eggs

Preheat oven to 350 F. In a large bowl, mix all ingredients on medium speed for 2 minutes. Pour into muffin pan lined with paper muffin cups, filling each cup halfway. Bake for 20 minutes or until the cupcakes test done with a toothpick. Don’t overmix or overfill. Makes 18 cupcakes.

Applesauce cupcakes
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup unsweetened applesauce
1 cup pecans, finely chopped

Glaze
3/4 cup powdered sugar
5 teaspoons apple juice

Preheat oven to 350 F. Whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt until well combined; set aside. In a mixer, cream butter and sugar; add egg and beat until fluffy. Stir in applesauce. Gradually add flour mixture, until well combined; fold in nuts. Spoon batter into paper-lined or well-greased 2 1/2-inch muffin pans, filling each about 2/3 full. Bake for 20 minutes or until tops spring back when touched. Let cool. Prepare glaze: Mix powdered sugar and apple juice until smooth and desired consistency. Brush cooled cupcakes with glaze. Makes 18 cupcakes.
Cook’s note: Instead of glaze, you can use cream cheese frosting or try the following:

Brown Sugar Frosting
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed brown sugar

Using a mixer, combine butter, cream cheese and brown sugar until smooth. — Brenda, Missouri

photo by Brendan C

D
ear Sara:

I’m looking for a French toast casserole recipe. Do you know of one you prepare the night before and bake in the morning? — S.B., Idaho

S.B.:

Paula Deen has an excellent French toast casserole recipe. Visit www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html. Or how about French toast made in a muffin tin? Visit www.bakedperfection.com/2010/10/french-toast-muffins.html.

I have three more recipes for you to enjoy. Two are to be made ahead and chilled in the refrigerator, while the other can be made and immediately baked. Feel free to add nuts (such as pecans or macadamia) or sliced apples as a topping. You can replace the milk in the two latter recipes with leftover holiday egg nog or half-and-half, or add a bit of orange juice and decrease the amount of milk.

Creme Brulee French Toast
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 homestyle-loaf bread (or French bread), sliced into thick slices
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small, heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13-by-9-inch baking dish. Cut 6 thick slices of bread (about an inch thick each). I use the crusts, too. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well, and pour evenly over bread. Chill bread mixture, covered, at least eight hours and up to one day. Preheat oven to 350 F and bring bread mixture to room temperature. Bake uncovered in the middle of the oven until puffed and edges are pale golden, 35 to 40 minutes.
Cook’s note: For best results, use a glass baking dish. — Erika, Florida

French Toast Casserole
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Preheat oven to 350 F. Lightly butter an 8-by-8-inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine. Let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake 45 to 50 minutes, until top is golden.

Baked French Toast
3/4 cup packed brown sugar
1/4 cup butter, melted
1 loaf brioche, challah or French bread, sliced
1 cup whole milk
8 eggs, slightly beaten
1 tablespoon vanilla
1/8 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Maple syrup and powdered sugar for topping, optional

In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9-by-13-inch baking dish. Arrange slices of bread in the baking dish. In another bowl, combine milk, eggs, vanilla, salt, cinnamon, and nutmeg and pour evenly over bread slices. Cover with plastic wrap and refrigerate for up to 12 hours. When ready to bake, remove casserole from refrigerator. Preheat oven to 350 F. Bake casserole for 30 to 35 minutes. At the halfway point, cover with foil and continue to bake for time remaining. Remove casserole from oven. Serve with powdered sugar and maple syrup if desired.

photo by JMilles

While convenience products provide tasty shortcuts, it’s good to know how to make things yourself. This time of year, families tend to buy more boxed, flavored instant oatmeal and canned cream soups. I’m sharing two recipes you can make at home.

Instant Oatmeal
3 cups quick-cooking oats
salt
8 small zip baggies

In a blender, blend 1/2 cup oats on high until powdery. Set aside in a small bowl and repeat procedure with an additional 1/2 cup oats. If you’re using a food processor, you can blend 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 tablespoons powdered oats, and 1/8 teaspoon salt. Store in an airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water — for thinner oatmeal, use more water.

Variations:
– Apple-Cinnamon Oatmeal: To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2 tablespoons chopped dried apples.
– Brown Sugar/Cinnamon Oatmeal: To each packet add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.
– Oatmeal with Raisins and Brown Sugar: To each packet add 1 tablespoon packed brown sugar and 1 tablespoon raisins.
– Health Nut Oatmeal: To each packet add 2 tablespoons wheat germ.
– Fruit and Cream Oatmeal: To each packet add 1 tablespoon non-dairy coffee creamer and dried fruit.
– Confetti Oatmeal: To each packet, add 1 teaspoon decorative ice cream/cookie sprinkles.
– S’mores Oatmeal: Add miniature marshmallows and 1 tablespoon milk chocolate chips to each packet.
– Cookies and Cream Oatmeal: Add 1 crushed Oreo cookie and 1 tablespoon non-dairy coffee creamer to each packet. — Ashe, Florida

Added flavor tip:

I make homemade applesauce every few weeks. To store the applesauce, I pour it into ice cube trays and freeze it, then I store it in Ziploc bags (easier to thaw than having one huge chunk of apple ice). One morning, I ran out of regular ice cubes, which my kids use to cool off their oatmeal. I tossed in an applesauce ice cube with just a little cinnamon sugar, and it was an instant hit! They request it that way often! — Sarah, Illinois

Homemade Cream-Soup Mix:
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup vegetable or chicken instant powdered bouillon
2 tablespoons dried onion flakes
1 teaspoon celery flakes
1 teaspoon basil leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup mashed potato flakes

Combine all ingredients, mixing well. Store in airtight container until ready to use. To substitute for 1 can of soup, combine 1/3 cup dry mix with 1-1/4 cups cold water and 1/2 tablespoon butter in a saucepan. Cook and stir until thickened. Use as you would canned soups. Makes the equivalent of nine cans of soup. — Angela, New York

Variations:
– Vegetable: Add 1 cup cooked mixed vegetables.
– Mushroom: Add 1/2 cup sauteed chopped mushrooms.
– Celery: Add 1/2 cup sauteed, minced celery.
– Potato: Add 1 cup diced, cooked potatoes.
– Broccoli: Add 1 cup chopped, cooked broccoli.
– Asparagus: Add 1 cup chopped, cooked asparagus.
– Chicken: Add 1/2 cup finely diced, cooked chicken.
– Roasted Garlic: Add 1 or 2 roasted garlic cloves.
– Onion: Add 1/4 cup sauteed, chopped onions.

You can combine ingredients such as chicken and broccoli or mushroom and garlic for added flavor

photo by land_camera_land_camera

Packing a lunch can help you save money at work. Keep foods at your desk or in an emergency snack box in your car with items such as granola bars, peanut butter, crackers, microwave popcorn, applesauce or fruit cups, soup, oatmeal, nuts, sunflower seeds, dry cereal or dried fruit. This helps in case you are running late or forget your lunch at home.

If your co-workers like to eat out together, suggest a potluck. One reader, Libby from Canada, shares: “To have a change or switch-up for lunch, a few of the girls at work and I do a potluck. One person will bring enough food for all three of us to share and we take turns doing this. One week, I made pot stickers/dumplings and sauteed Chinese veggies; the next week one girl made jerk chicken with rice and peas; and the following week the other girl made lasagna. It’s fun to eat something that YOU didn’t make. It makes you feel like you got out and tried something different and you didn’t have to pay for it.”
The first reader tip shares another way to get frugal work food. I’ve included two shortcut recipes from readers that you can make and enjoy anytime, too.

FRUGAL OFFICE FOOD:

The office itself can be a good source of frugal food — leftovers! Every Friday, our sales department has bagels; I swing through, collect a few bagels and toss them in the office freezer and use them for breakfast or lunch the following week. The bagels are otherwise thrown out at the end of the day. The IT group is all over the building every day and knows where there are lunch leftovers. We just go in right after meetings and pack up food that is otherwise thrown away. It’s often salads, fruit plates and sandwiches or pizza, perfect next-day leftovers. This is also a great way to get trays and lids, food storage for parties or for sharing food with others. — Maggie, email

PUMPKIN PUDDING:

This is a quick and easy recipe for pumpkin pie lovers who don’t have time to make a pie. It’s a recipe I use for a class with children at the public library.

1 15-ounce can pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 cups milk
3.5-ounce package instant vanilla pudding (you can use sugar-free)

Mix pumpkin and pumpkin pie spice together in a bowl with a wooden spoon. Slowly stir in milk. Mix well. Add the instant pudding mix and stir until it thickens. Portion into serving dishes and chill the mixture in the refrigerator until ready to serve. Garnish with whipped cream (if desired) and a dusting of crushed gingersnap cookies. Makes six servings. — Karen, Kansas

EASY APPLE DUMPLINGS:

2 large Granny Smith apples, peeled and cored
2 (10-ounce) cans refrigerated crescent roll dough
4 ounces cream cheese, optional
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12-fluid-ounce) can of Mountain Dew

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish. Cut each apple into eight wedges and set aside. Separate the crescent roll dough into triangles. Spread half a teaspoon of cream cheese on each dough triangle (can omit this). Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings. Bake for 35 to 45 minutes in the preheated oven, or until golden brown. Serves 16. — Sherry P., forums

photo by Listener42

Add peanut butter to your list of things to make yourself. It’s natural, quick and easy. If you make your own fruit preserves and bread, the homemade peanut butter will complete a sandwich taste sensation. You can also bundle the trio to give as a homemade gift during the holiday season. Don’t make jam or bread? You’ll still love this peanut butter as a delicious spread to keep for yourself.

HOMEMADE PEANUT BUTTER:

1 1/2 cups unsalted roasted peanuts
1 tablespoon peanut oil

For smooth peanut butter:

Mix the peanuts with the peanut oil, and pour the mixture into the food processor. Process the mixture until it’s smooth. Store your smooth peanut butter in a sealed container in the fridge. It will be good for two weeks. Serves: 12. Serving size: 2 tablespoons.

FOR CHUNKY PEANUT BUTTER:

Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside. Mix the rest of the peanuts with the oil, and pour the mixture into the food processor. Process the mixture until it’s very smooth, then stir in the peanuts that you had set aside. Process a few seconds more to create the chunks in your chunky peanut butter. Store your chunky peanut butter in a sealed container in the fridge. It will be good for two weeks. Serves: 12. Serving size: 2 tablespoons. — L.B., Wisconsin

Note from Sara: You don’t need to add oil to make peanut butter. That is an optional ingredient. If you prefer a creamier, smoother texture, you can add some honey (approximately 3 tablespoons for the above recipe) to your peanuts after processing them in your food processor for 5 to 8 minutes. Simply stream it in and keep on processing until it’s well-combined. Also, you can add 1 teaspoon of vanilla, in addition to the honey, and even 1/2 teaspoon of cinnamon. The recipe above says to use unsalted nuts, which is great, but for those who wish to add salt, you can add no more than 1/4 teaspoon of kosher salt or use salted roasted nuts.

FREEZE BISCUIT DOUGH:

It works! I love fresh biscuits but hate the mess to make them. I experimented with cooked biscuits first, but we didn’t like their texture and their flavor when thawed. So I made a big batch of biscuit dough, cut them, and froze them on a baking sheet until firm and transferred them to a baggie. I took the biscuits out 30 minutes before putting them in the oven (they were still a bit frozen) and baked them about 5 minutes longer than usual. But they rose and were soft, fluffy and perfect. — Constance, New Jersey

FREEZE PIZZA DOUGH:

I separate my pizza dough into two or three equal portions. Add enough olive oil to a freezer bag to coat the inside — a small portion will suffice. Put the pizza dough in the freezer bag. The frozen dough will defrost quickly in a refrigerator and is good as freshly prepared pizza dough. — M.L., Texas

MAKE HOMEMADE RANCH DRESSING:

The following recipe makes 2 cups.

Ranch-Style Salad Dressing

1 1/2 cups mayonnaise
1/2 cup buttermilk
1 tablespoon red wine vinegar
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
1/2 teaspoon dried dill or 1 tablespoon chopped fresh dill
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 dash sweet paprika

Whisk all ingredients together and refrigerate at least 1 hour before serving. — Nancy, Virginia

photo by jules: stonesoup

It’s back-to-school time. Kids often come home from school and go directly to the kitchen in search of a snack. Finding an after-school snack that won’t ruin their appetite for dinner can be a challenge. Fresh fruit and raw cut vegetables are healthy, but can become boring. Try including hummus with cut vegetables or dip with fruit.
What snacks do you feed your kids after school?
Here are a few more tasty ideas:

BAKED TREATS:

Muffins and quick breads work well for sneaking in fruits or vegetables; think carrots or zucchini. Visit www.frugalvillage.com/2009/02/05/7-easy-quick-breads for a few quick bread recipes.

CEREAL:

Add milk and fruit. Or try a fun cereal mix. You can adjust the ingredients and make it ahead, pre-packaging it into individual portions for the entire week.

1 cup toasted-oat cereal (plain, honey nut, apple cinnamon, frosted)
1 cup trail-mix cereal
1 cup nuts, such as almonds, mixed nuts, peanuts, pecans, pumpkin or sunflower seeds, walnuts
1 cup Goldfish crackers
1 cup dried fruit, such as raisins, cranberries or banana chips
1 cup candy-coated chocolates
1 cup baking chips (chocolate, peanut butter and/or butterscotch)
1 cup miniature pretzels
1 cup mini-marshmallows
1 cup animal crackers or bear-shaped graham crackers

Combine in a large bowl, divide, and store in plastic zip-enclosure baggies. Sweet ingredients are optional.

YOGURT:

Buy plain yogurt and add your own fruit preserves. Top with granola, oatmeal or wheat germ or serve with graham crackers.

CHEESE AND CRACKERS:

Try cubed, string or cottage cheese and serve it with whole-grain crackers, pretzels or fruit. Or as a twist, mix cream cheese and fruit preserves and serve on graham crackers, a bagel, English muffin or raisin toast.

EGGS:

Hard-boil eggs ahead of time and have them cold and ready for when kids get home. Make deviled eggs, too. For an avocado-stuffed egg recipe, visit www.avocadocentral.com/avocado-recipes/view/28130/Ham-and-Avocado-Deviled-Eggs.

POPCORN OR RICE CAKES:

Popcorn is cheap and light. For sweet and savory popcorn recipes, visit www.recipegoldmine.com/popcorn/popcorn.html. For rice cakes, you can spread peanut butter on them to make them more appealing.

SMOOTHIES:

They can be made with healthy ingredients, such as fruit, ice, juices, milk and yogurt. You can pour smoothies into cups and freeze them to enjoy a fruity yogurt treat to eat with a spoon.

APPLESAUCE:

If not homemade, check your local grocery aisle for a variety of fruit sauce options, such as pear sauce or strawberry applesauce. Speaking of apples, they can be baked and even cooked in a Crock-Pot. For a recipe for Crock-Pot apples, visit www.food.com/recipe/slow-cooked-baked-apples-328381.
One reader, Ellise from South Carolina, shares: “I make apple toast. Here’s the recipe.

1 tablespoon butter
4 slices bread
1 large Granny Smith apple, peeled, cored and thinly sliced
cinnamon, to taste
brown or white sugar, to taste

Set oven to broil. Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread. Sprinkle cinnamon and sugar on top. Place bread on a baking sheet. Place in oven until toasted.”

FROZEN FRUIT:

Frozen grapes, blueberries or bananas are delicious ways to enjoy fruit. Another reader, Joseph from North Carolina, shares: “I just made this for the first time and am amazed at how great it tastes. It’s exactly like banana ice cream and comes out like soft serve. You’ll need some bananas and milk. Freeze a banana. Peel it, chop it into chunks, and put it into your food processor. Blend with a splash of milk until creamy. Then eat. This does not taste like a low-fat product; it is very rich and creamy.”

photo by grongar

You’d rather have too many hamburger buns than not enough. But when there are some leftover buns, you’re faced with a keep-or-toss decision. Don’t let them sit on the counter until they mold or hide them in the back of the freezer until ice crystals form. Don’t throw them away, either. They can be used to make homemade croutons or stuffing, baked or fried French toast, strata, garlic bread or sandwiches.

For sandwiches, think: tuna melts, chicken patties, egg or chicken salad, pulled pork or BBQ beef, or meatball subs. For grilled sandwiches on a skillet or panini press, you can place the top of the bun face down for a flat grilling surface or hollow out a bun and place an egg inside and fry. You can use the buns to bind your ground beef when making meatballs or meatloaf. You can make delicious cinnamon-and-sugar toast by buttering and baking the buns in the oven, too.

Here are a few other ways to avoid wasting them.

Avoid freezer burn:

If you plan to freeze the buns, you can keep them in their original bag. Squeeze some air out if the bread moves around in the bag, and double-wrap the buns in a larger freezer storage bag. Don’t freeze them long-term.

Pizza buns:

Don’t have time to make pizza dough? Don’t feel like working too hard in the kitchen? Make mini pizzas. One reader, CJ from Canada, shares: “Here is a quick way to enjoy pizza. It’s a fun way for kids to make their own pizza, too. It doesn’t take long or heat up the house much in the summer because the oven is only on broil for a few minutes. You can even use hot dog buns for this.

12 hamburger buns
Pizza sauce (I use 2 small cans), but you can use spaghetti sauce in a pinch
Toppings
Grated mozzarella cheese (I purchase blocks and then grate)
Oregano

Split buns and lay on cookie sheets. Spread on pizza sauce. Add your favorite toppings. Turn broiler on in your oven. Lower rack one level. Place cookie sheets under broiler for a couple of minutes. Watch closely.”

Bread pudding:

Swap out the bread from your favorite bread pudding recipe. Another reader, Lara B., shares: “I freeze leftover buns until I have six and make bread pudding. I grease a small baking dish; break the buns up and put them in the bottom of the baking dish. Melt a stick of butter and pour it over the buns. Using a whisk, mix together 3 eggs, 1 teaspoon of vanilla, 1 1/2 cups of sugar and 2 cups of warmed milk. Pour over the top. Bake for 30 minutes at 350 degrees.”

Hot pockets:

Try them with various fillings. Another reader, Sarah from Illinois, shares: “This recipe can use up extra buns and can be cooked on a grill (or over fire). The bread you scoop out can be used for bread crumbs.

Ham and cheese filling:
For 8 hamburger buns
1 cup cubed ham
1 cup shredded cheese
1/4 cup mayonnaise
1/8 teaspoon yellow mustard
Garlic and onion powder to taste

Hollow out the insides of your hamburger buns, so you are left with a “bun shell.” Mix all the ingredients for your filling in a bowl. Spoon filling into the shell, and wrap individually with foil. Place on the grill on low to medium heat for 20 to 30 minutes. It could be done with pie filling, too.”

You might also be interested in reading ways to use leftover hot dog buns.

photo by indichick7

Summer brings people together for casual backyard barbecues. Some parties are potlucks and you simply bring a dish to pass. But there are occasions when you want to bring a hostess gift. Maybe you usually bring wine, flowers or a dessert. Another gift idea is to bring a few homemade dry dip mixes. The dry mixes can be placed in different containers, such as cellophane bags (with a card stock label stapled on top), sandwich baggies, paper bags or recycled baby food jars or plastic containers. If you want to glam up the presentation, include a pretty serving bowl or dish and arrange the dry mixes in it. The hostess can make dip for the party or save it for later.
The following dry dip mixes were shared by Denise from Illinois. These make wonderful gifts for any occasion and they sell well at craft shows and school fundraisers (priced around $3 each), too.

RANCH DIP MIX

3/4 tablespoon dried parsley
1 1/2 teaspoons salt
3/4 teaspoon dried chives
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
3/4 teaspoon garlic powder
3/4 teaspoon lemon pepper

Combine the above ingredients and stir until well blended. Place in a small bag. Attach a gift tag, adhesive label or recipe card with the directions below on how to prepare the dip.

RANCH DIP:

1 package Ranch Dip mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Ranch Dip mix with the mayonnaise and sour cream. Stir until well-blended. Cover and refrigerate for at least 2 hours before serving.

FRUIT DIP MIX

1/3 cup brown sugar
1 tablespoon chopped crystallized ginger (found at health food stores or specialized grocery stores)
1 teaspoon cinnamon

Process the above ingredients until ginger is finely chopped and mixture is well-blended. Place in a small bag. Attach a gift tag, adhesive label or recipe card with the directions below on how to prepare the dip.

FRUIT DIP:

1 package Fruit Dip mix
2 (8-ounce) packages cream cheese, softened

Combine the Fruit Dip mix with the softened cream cheese. Beat until well-mixed. Cover and refrigerate for 1 hour to allow flavors to blend. Serve with fresh cut fruit, graham crackers or vanilla wafers.

VEGETABLE DIP MIX

1 tablespoon dried chives
1 teaspoon garlic salt
1/2 teaspoon dried dill weed
1/2 teaspoon paprika

Combine the above ingredients and stir until well-mixed. Place in a small bag. Attach a gift tag, adhesive label or recipe card with the directions below on how to prepare the dip.

VEGGIE DIP:

1 package Veggie Dip mix
1 tablespoon lemon juice
2 cups sour cream

Combine the Veggie Dip mix with the lemon juice and sour cream. Stir until well-blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers or fresh vegetables.

CHEESY ONION DIP MIX

2 tablespoons minced onion
1 teaspoon beef bouillon granules
2 tablespoons Parmesan cheese
1/2 teaspoon garlic salt

Combine the above ingredients and stir until well blended. Place in a small bag. Attach a gift tag, adhesive label or recipe card with the directions below on how to prepare the dip.

CHEESY ONION DIP:

1 package Cheesy Onion Dip mix
2 cups sour cream

Combine the Cheesy Onion Dip mix with the sour cream. Stir until well-blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers or fresh vegetables.

If you prefer to mix dip up ahead of time to bring to a party or want to make some for yourself at home, visit www.frugalvillage.com/2008/03/13/dip-into-tasty-side-of-entertaining/ and www.frugalvillage.com/2009/07/02/dip-into-summer-cooking/ for sweet and savory dip recipes.

photo by peyri