Frugal Menu Mamas

Well, I’m at a standstill for Frugal Breakfasts.  I did ask for banana bread recipes last week and got only one.  But it is a good one.  I made it yesterday and ate some today…delicious.  The host of “A Recipe a Day” pointed me to it and here is the recipe.  Doesn’t mine look delicious, too?

I think we’ll move on to frugal (and easy and somewhat healthy) snacks.  Some simple ideas are:

-fruit

-pretzels

-crackers

Those get old (as in I get tired of the same stuff) though.  I really like trail mixes and snack mixes.  They can get expensive though.  I grew up on GORP (Good Ol’ Raisins & Peanuts) and it is still a favorite around here.  It is much cheaper per ounce or pound to make your own.  Here’s what I do:

GORP

one large bag M & Ms

one large container salted peanuts

one large container raisins

-Mix all together in a BIG bowl.  Store in Tupperware or Ziploc bags for a loooooooooooooooong time. 

So, calling all trail and snack mix recipes…please leave a comment with your’s!

Don’t forget the giveaway that ends tonight!

So, continuing our discussing from past Thursdays about Frugal Breakfasts…

I really like muffins and quick breads.  So does my family.  I have a limited selection of healthy recipes for those so I am trying some from various cookbooks.  My mom gave me the recipe I’ll post today.  I didn’t really like it, but my husband and daughter did.  The plus of this recipe is that you make one HUGE batch and the batter lasts for up to 6 weeks in the refrigerator!  I bought the cereal for this on sale plus a coupon for $1 a box.  :)  Hope you enjoy…I have a photo but its at home and I’m still on vacation…sorry!  Oh and by the way, I found a cool trick for recipes that need buttermilk.  If you don’t have any, for 1 cup buttermilk, substitute 1 cup milk + 1 Tbs. vinegar or lemon juice.

***use a VERY large bowl***

15 oz. box raisin bran
5 cups flour
3 cups sugar
5 tsp. soda
2 tsp. salt

-Mix well and make a well in the center.

4 beaten eggs
1 quart buttermilk
1 cup oil

-Pour in the well of dry ingredients.  Stir only enough to mix.

-Grease muffin tins or use cupcake papers.  Bake at 400 F for 13-15 minutes.
-If batter is stiff, thin out with a small amount of milk.
-Keeps for 6 weeks in fridge.

Printable Version

I need more healthy & yummy muffin and quick bread recipes.  Please leave a comment or link for me with your favorites!

Baking Day Rule #1-MAKE SURE YOU HAVE ALL INGREDIENTS AT HOME BEFORE STARTING BAKING DAY!

I do not have enough flour, oil, eggs, baking soda, or salt to make all my recipes.  I can’t believe it!  Those are staples I usually restock often and now I will have to run out to the store before finishing all my baking, bummer! I started with the “6 week bran muffins” which took 5 cups of flour and now I can’t make anything else.  However, it did make a HUGE bowl of batter, so I’ll have plenty of muffins to last a looooooooooooong time!  :)  I’ll post the recipe and photos a little later.  In the meantime, I’m off to the store…

Are you baking anything today?  I would still love some more frugal breakfast recipes!

Don’t forget about my giveaway!

I did finish baking day last night.  I made the zucchini bread (printable version here) and the whole wheat french bread rolls in the afternoon.  They are all yummy.  So, all in all I made 4 things:  applesauce muffins, super power muffins, zucchini bread, and whole wheat french bread rolls.  Plus, I made stromboli for dinner and 2 extra to pop in the freezer.  I hope to increase the number of baking day items to about 6 things next time and then I could do this only about once a month.

I forgot to take a photo of the rolls, but here is the zucchini bread:

Zucchini Bread
(makes 2 loaves)

3 eggs
2 cups sugar
1 cup oil
1 tsp. vanilla
1 1/2 cups flour
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
2 tsp. baking soda
2 cups grated zucchini packed lightly
(approx. 1 med-large zucchini)

-Preheat oven to 350F.  Grease pans with crisco and flour.
-Beat eggs 5 minutes until foamy.  Add sugar, oil, vanilla.
-Sift flour, salt, cinnamon, baking powder, and baking soda in separate bowl.  Add to egg mixture.  Mix just until moistened.
-Grate zucchini, pack lightly, add to mixture.
**Optional-fold in 1/2 cup raisins or 1/2 cup nuts.
-Pour into loaf pans and bake for 1 hour.

This recipe freezes well and if you have extra zucchini you can grate it and freeze it.  Just thaw zucchini and pour out water before using.

OK-So, I have completed the first half of baking day.  I discovered that I don’t have enough bananas to make the Peanut Butter and Banana Muffins, so I will save those until another day.  So, all the muffins are done…

Here are the Applesauce Muffins from the Deceptively Delicious Cookbook.  I think they look yummy and we will try them for breakfast tomorrow!  I love the secret ingredient plus applesauce and oats which make it so healthy!  Here is the printable recipe.

And here are the “Super Power Muffins” which have already been taste tested and messy face approved.  I used 1/2 cup peanut butter, 1/2 cup applesauce, and a few extra chocolate chips.  These are pretty healthy too with peanut butter, banana, applesauce, and whole wheat flour.

By the way, my tips for muffins are:  use the large Pampered Chef scoop to get equal amounts of batter in each muffin cup and use the Pampered Chef citrus peeler to pop muffins out when done. 

So, Money Saving Mom inspired me yesterday and today will be my baking day.  It will be great to get some baked goods in the freezer for frugal breakfasts (which we will discuss later).  Here is my list of items I plan to try today:

Zucchini Bread (a favorite here)

Applesauce Muffins (from Deceptively Delicious)

Whole Wheat French Bread Rolls

Peanut Butter And Banana Muffins (from Deceptively Delicious)

Super Power Muffins

I’ll post recipes and photos throughout the day…