Crispy, cheesy, oh so Delicious Potato Wedges

Josh and I love homemade french fries. Anytime we have burgers we always have homemade french fries. But one day that I had planned to make french fries, I felt like trying something new. So I searched around a little bit and came across Crispy Potato Wedges on allrecipes.com. The looked good, but I knew they could be better. So....with a little adjusting I created Crispy Cheesy Potato Wedges. Durg couldn't stop eating these things. Let's cook!

Our ingredients are: Potatoes (of course), cheese (I used cheddar and Parmesan), Seasoning Salt, Pepper olive oil, garlic powder and salt (I don't have that in the picture, sorry.)

First, wash your potatoes and cut them into eighths. Just cut the potato in half, then the half in half, and then the half of the half in half.....ok I'm confused. Just cut the potatoes!

Next, put the potato wedges in a ziploc bag and add the olive oil, parmesan cheese, seasoning salt, garlic powder, salt and pepper.

Then spread them out onto a greased cookie sheet. Just to make sure my potao wedges got coated with all the tasty seasonings I sprinkled a little more on them. And then I sprinkled finely grated cheddar cheese. In a 425 degree oven bake the wedges for 15-20 minutes. Then turn them over and bake another 25-30 minutes or until crispy.

Oh my....Here they are. These were really good! You can use any cheese you like and add any kind of seasonings too. Enjoy!
Crispy, Cheesy Potato Wedges
adapted from allrecipes.com

4 Medium Potatoes
1 tbsp. canola or Olive Oil
¼ tsp. Garlic Powder
¼ tsp. Salt
¼ tsp. Pepper
Seasoning Salt
Parmesan Cheese, grated
Cheddar cheese, grated

Place potatoes in a ziploc bag or bowl. Pour the oil over the potatoes and add the garlic powder, salt, pepper, seasoning salt, and parmesan cheese. Spread out on a greased cookie sheet. Add more seasoning if needed. Sprinkle grated cheddar cheese on top. Cook in a preheated 425 degree oven for 20 minutes. Turn them over and bake for another 25-30 minutes or until crispy. Enjoy!

** I actually didn't measure any of the seasonings. I just kind of eyeballed it and they came out great.

Flank Steak with Chimichurri Sauce

This is another recipe from Sahily. One weekend they were here she found a recipe online for chimichurri sauce and made steak with chimichurri, it was soooo good. She left the recipe here, so I decided to make it too. I think when she made it she used Carne Asada meat. I found another recipe that I wanted to try along with hers that used Flank steak, so that's what we got. Now, I'm warning you, the sauce is Green, I'm talking green green, like Shawnna's car green, haha! Sorry I had to say that. But be adventurous and try it out. Just for information, this is an Argentinian recipe, so let's get cookin'...

The ingredients: Parsley, Cilantro, Red Pepper Flakes, Cumin, Dried Oregano (it asks for fresh, but I only had the dried), Garlic, Olive Oil, Red Wine Vinegar, Pepper, and Salt.

Puree all the ingredients in a food processor. Set aside 2/3 of the sauce for serving with the steak (place in a bowl covered with plastic wrap and let sit at room temperature.) The rest of the sauce will be used as a marinade. Place your choice of meat in a ziploc bag. Pour the chimichurri in and mix well. Turn every few hours to make sure it really soaks into the meat.

The recipe that I found said to remove the steak 2 hours before you grill it, so that it gets close to room temperature. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper. Then grill the steak to your desired doneness.

And there you go. Next slice it and serve with the chimichurri sauce. I tried to do some fancy little thing with the chimichurri sauce, no such luck, sorry. :)
Flank Steak with Chimichurri Sauce
from epicurious.com & simplyrecipes.com
1 1/2 C. (packed) fresh Italian Parsley
1 1/2 C. (packed) fresh Cilantro
3 tbsp. red or white wine vinegar
3/4 C. of olive oil
3/4 garlic cloves
3/4 tsp. dried crushed red pepper
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. freshly gorund black pepper
Puree all ingredients in a food processor. Transfer to a bowl, cover and let sit at room temperature. Place your steak in a ziploc bag. Take about 1/3 of the prepared chimichurri sauce and coat the steak. Remove all the air from the bag and secure close. Let steak marinade for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wife off marinade from the steak and sprinkle steak generously with salt and pepper. Grill the steak to your desired doneness. Let meat rest 5 minutes before cutting the meat.
*If you aren't grilling here are the instructions for stovetop/oven: Preheat oven to 350 degrees. Heat a large cast iron skillet on medium high heat. Hold the steak fat side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it.

My 4 Envelope Roast

Mmmm... don't you love coming hom from a long day or from church to have your house full of a wonderful aroma? I do and this recipe definitely did that. I found this roast recipe on http://realmomkitchen.blogspot.com/ and decided to try it out. I did change it up a little though. On her website it is called '3 envelope roast.' I added an extra envelope, so I guess it can't be 3 envelope roast anymore. So, if you are in search of a good Sunday dinner, look no further here it is! Let's cook...

Alright ingredients: 3 lb roast, Brown Gravy Mix, Ranch Dressing Mix, Italian Dressing Mix, Water, and I added Onion Soup Mix, and Cream of Mushroom Soup.

In a bowl mix the water and all of the mixes. Stir well.

I cut my roast in half and sometimes I rub it with flour (another roast recipe of mine does that) this time I just cut it and put it in the crockpot. If you can tell, it barely fit in my crockpot. Pour the water/soup mix mixture on top. And then add the cream of mushroom soup. Let cook on low for 8 hours or on high for 4 hours.

And there it is. Delicious! That's all I have to say.... Enjoy!
4 Envelope Roast
adapted from realmomkitchen.blogspot.com
3 Pound Beef Roast
1 Envelope Dry Ranch Dressing Mix
1 Envelope Dry Italian Dressing Mix
1 Envelope Brown Gravy Mix
2 C. Water
* I added these too:
1 Envelope Onion Soup Mix
1 Can Cr. Of Mushroom

In a bowl combine the water and all the envelopes of dry mixes. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water/salad dressing mixture over the roast. Next, pour the cream of mushroom over the roast. In the slow cooker, cook it on high for about 4 hours or on low for about 8 hours.

Kelloggs Fuel for School Rebate

----Update for this week's Albertsons ad-----
Albertsons is having a good sale on kelloggs products this week plus there is a mail in rebate. For the Albertsons sale you need to purchase $25 worth of participating products and then you will receive a coupon for $10 off your next purchase. Plus if you purchase 10 participating kelloggs items you can receive another $10 via mail in rebate. The sale items that are also part of the rebate are kelloggs cereals, poptarts and keebler cookies.
There are a few coupons available online. There is a coupon for $1.50 off 2 Mini Wheats. You can find the coupon at www.grocerysmarts.com Group C. You should be able to print it twice.
There is also a coupon for $1 off 2 keebler cookies at www.grocerysmarts.com Group A. You can also print this twice.
These are a few of the coupons that were in the newspaper a few weeks ago: $1 off 2 pop Tarts, various coupons for $1 off 2 boxes of Kelloggs cereal & $1 off 2 Keebler cookies.
With these coupons, you can purchase
4 Frosted Mini Wheats for $10 (-$3 online coupons)
4 Keebler Cookies for $10 (-$2 online coupons)
2 PopTarts for $5 or 2 boxes of cereal (-$1 newspaper coupons)
Your total would be $25 – $6 (coupons)= $19. When you checkout you would receive 2 coupons for $5 off your next purchase. Plus you could mail in the rebate and receive $10. So basically you would be paid $1 to purchase 4 boxes of cereal, 4 packages of cookies and 2 big boxes of poptarts. No bad!

You can find the rebate at www.fuelforschool.com. You will have to sign up for an account and then it will give you a link to the rebate form. Print the form.


Peanut Butter Chocolate Chunk Blondies

Oh, Peanut Butter Chocolate Chunk Blondies, I think I'm in love... I was a little scared of the peanut butter as I mixed it in thinking that it would overpower, but I was wrong. These were soooo good. I am on the hunt for the perfect blondies. I got an email from Food Network one day and in the email were the Barefoot Contessa's brownie mixes. One of her mixes is a Chocolate Chunk Coconut Blondie, but I'm sorry I'm not going to pay $8.00 for a box of brownie mix, sorry barefoot contessa... Doesn't she make enough money being on T.V.? Anyway, my Mom tried her Cookie mix and told me not to waste my money. So in my search for the perfect blondie I found these. Go on, you know you want to go get all the ingredients and make them right now...Let's get cooking! BTW, thankyou http://www.thekitchensinkrecipes.com/ Delicious!!!

The ingredients are: Flour, baking powder, cinnamon, salt, unsalted butter, creamy peanut butter, light brown sugar, eggs, vanilla, Chocolate Chunks (I only had Chips), flaked coconut, & the original recipe asked for unsalted peanuts I didn't have any, so mine don't have them.

In a medium bowl, whisk or sift together the flour, baking powder, cinnamon & salt. Set aside.

In the bowl of a stand mixer mix the butter and peanut butter until fluffy. Add the sugar and mix until combined.

Add the eggs and vanilla and mix until combined

With the mixer on low, slowly add the dry ingredients, mix until just combined.

Using a spatula or wooden spoon, fold in the chocolate, coconut, and peanuts.

Pour into a greased 9in. baking dish. Bake the blondies in the center of a pre-heated 350 degree oven for 30 minutes or until the blondies have just begun to brown around the edges. Allow them to cool completely before cutting.

I cheated, I had to sneak some after they cool a little while. Here they are. They are making me hungry just looking at them. Enjoy!

Peanut Butter Chocolate Chunk Blondies

1 1/2 C. Flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 C. unsalted butter, softened
1/2 C. creamy peanut butter
1 1/4 C. packed light brown sugar
2 large eggs
1 tsp. vanilla
1 C. choc. Chips, coarsely chopped
1/2 C. unsalted peanuts, finely chopped*
1/2 C. flaked coconut
Preheat oven to 350. Grease a 9 in. square pan. In a medium bowl, whisk or sift together the flour, baking powder, cinnamon and salt. Set aside. In the bowl of a stand mixer, mix the butter and peanut butter until fluffy. Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined. With the mixer running on low, slowly add the dry ingredients, mix until just combined. Using a spatula or wooden spoon, fold in the chocolate, peanuts and coconut. Bake the blondies in the center of the pre-heated oven for 30 minutes, or until the blondies have just begun to brown around the edges. Allow them to cool completely before cutting.

(*Peanuts are optional)

Chicken Cordon Bleu Stuffed Baguette

As I was searching for recipes for my monthly meal calendar I came across this recipe and thought it looked really good. I made it a few weeks ago and like it. Josh wasn't too crazy about it, he said it was more like a hot sandwich (not a big fan of sandwiches.) This came from kenzieskitchen.blogspot.com . Let's get cooking...

Alright the ingredients are: Chicken, Ham, Swiss cheese, Mozzarella, Butter, Crescent dough, paprika, seasoning salt. Now, the Sour Cream, Cream of chicken and lemon was for a chicken cordon bleu sauce that I got from my Lion House Cookbook, I didn't really care for it. I do think if I had a good sauce I would definitely add that to the recipe.
First, cover a cookie sheet with parchment paper. Roll out your dough (You can make your own dough or go the easy route like me and buy the crescent dough, it's just a sheet of dough). Add 1-2tbsp. of butter and spread over the dough.

Next add your cheese. I used sliced swiss cheese and mozzarella cheese. You can use any types of cheese you want.

Then add the layer of ham.

And then the chicken. I seasoned the chicken with paprika and seasoning salt.

Now, wrap it up. And bake it in a preheated 400 degree oven for 15-20 minutes.

And there it is. Let stand a few minutes before cutting. This is a really easy meal for those nights that you really don't feel like cooking. I used leftover chicken that I cooked a few nights before and just shredded it. Enjoy!

Chicken Cordon Bleu Stuffed Baguette
from kenzieskitchen.blogspot.com
Preheat oven to 400 degrees.
Start with 1 portion of fresh pizza, bread, or roll dough (either homemade or purchased); roll/stretch dough into a rectangle shape on a cookie sheet.
Next, smear dough with 1-2 tbsp. butter (this is optional and probably not necessary if you use full-fat cheese and/or a lot of cheese).
Add cheese - I used 3 deli slices of swiss and about 1/4 cup of shredded mozzarella (but feel free to use your choice - both in variety and quantity).
Arrange shaved ham in a single layer on top of cheese.
Finally, add shredded pieces of cooked chicken breast* on top of ham.
If you're feeling adventurous, add garlic, herbs or some kind of seasoning.
Roll dough (think rolling cinnamon rolls), starting from the longest side of the rectangle of dough. Press dough together at seams and ends.
Bake at 400 degrees for 15-20 minutes, or until golden brown. Let stand a few moments before slicing.


This weeks grocery ads

Albertsons petite sirloin steak, Beef Loin Ball Tip, Max Pak 2.99/lb
Albertsons top round London Broil, boneless, Max Pak 2.99/lb
Emerald Glazed Nuts 5-7 oz.$2 ( $1.50/2)
French's mustard $1.50 ($.75 off 1)
Congra/Kelloggs sale-purchase $25 & receive $10 off your next purchase.
(they have this sale every year-I try to stock up on hunts spaghetti sauce)
Almost everything offers is a 4 or 5 star, meaning it is a great sale. I have chosen just a few items that I have coupons for.
This is what I am going to purchase:
2 Raisin Bran =$5 (-1)
4 Frosted Mini Wheats =$10 (-$2 + there is a $1.50/2 coupon at grocerysmarts.com group c)
1 Frosted Flakes, 1 Rice Krispies & 2 Froot Loops =$10 (-$2)
4 Keebler cookies =$10 (-$2)
4 Poptarts = $10 (-$2)
6 Chef Boyardee = $6 (-.70)
Total $51 - $9.70 coupons -$1 catalina from previous purchase
I will receive $20 off my next purchase. Plus I have not purchased items for my kelloggs rebate yet so I will get a $10 mail in rebate as part of the Kelloggs rebate. Not bad!

Post cereal $1.50 each when you purchase 4 (there are coupons available as well but I have already used mine and cant remember what they are) If you purchase the post selects you should get a catalina as well if it is still in effect.
There is a coupon for Honey Bunches of Oats w/ Pecans ($2 off) online. The pecan version isn't offered as part of the sale at my albies but it is still a great coupon.

Extra Lean Ground Beef, 85% lean 2 lbs or more $1.69/lb
Kraft Cheese 3/$5 ($1/2 for singles & $1/2 for poly-o natural cheese)
Smiths eggs dozen, $1.25
Mt Dairy Milk $1.50
They are still offering the GM sale. Purchase 10 products and save $5 instantly.
Cereal $1.99/$1.49 after $5 off (several coupons $.55 off trix, $1/2 cheerios @ grocerysmarts, I think. $1/3 newspapers)
Betty Crocker fruit snacks $1.99/$1.49 after $5 off (several coupons $50/2 or $40/1 newspapers and grocerysmarts)
Toaster Strudel $1.99/$1.49 after $5 off (several coupons $.55/2 at grocerysmarts)

cantaloupe, nectarines & peaches
ground beef $1.59
Beef, london broil & top round roast $1.79
Gold n plump chicken 2/9 ($1/1 grocerysmarts.com groupa)
pork boneless ribs $1.49
shursavings milk $1.59
wf cottage cheese $.99
cache valley 2 lb cheese $5.99 ($1/2lb grocerysmarts.com)
wf 2 lb cheddar $3.99 ($1/2 lbs grocerysmarts.com)
farmland sausage $1.49
land o frost sandwich meat
wf string cheese 5/$1
wf napkins $1.34


As many of you know I own a small online children's boutique called Little Angel Baby. Little Angel Baby is now Facebook. I am going to post contests and giveaways frequently on facebook. I just posted the first contest this week- a $20 gift certificate! You can enter up to four times. You can find more info on Little Angel Baby's blog. Please enter and tell your friends.

Freezing Vegetables

Now that my website is back up and for the most part functioning correctly and my oldest children are back in school, I have a little more time to spend on other things such as this blog.
I love to garden and would spend all day outside if I could. I have a small garden but I use a modified version of the square foot gardening technique. I have 2 raised gardening beds where I am able to grow tomatoes, peppers, basil, parsley, cilantro, peas, carrots, several kinds of lettuce, spinach, zucchini, and of course marigolds. My cantalope and cucumbers plants are not in the planter boxes but grow up the fence. I also have several watermelon plants that are growing just outside the garden fence and they are cascading down one of our retaining walls. My garden is fenced off from the rest of our back yard. This is very necessary as our 3 dogs love vegetables. One of them is know to pull peas plants out of the ground and eat not only the pods but the entire plant! In the past they have also eaten tomatoes right off the vine. Last year I had zucchini plants scattered among my flower beds. While watering one day, I found a zucchini that had a huge chunk eaten out of it..obviously from one of the dogs. I took it in the house and told my husband, 'we must have some big bugs.' He looked up in surprise. I showed him the zucchini and we both just laughed. This spring I moved my garden to another part of the yard. I am now able to keep most of my plants in the fencing which has helped keep those 'nasty bugs' at bay.

Freezing Vegetables
Everyone loves to grow zucchini but by the end of summer they have more than they know what to do with. I love zucchini bread but I can only eat so much of it. Mike's aunt loves zuchini bread as well and she uses her zucchini to make bread and then she freezes the bread. I am kind of funny about frozen bread. I dont like the texture of bread that has been frozen.
I have heard that you are able to grate zucchini and then freeze it, but I am also curious about freezing it in slices. This afternoon I did some research online and I found several websites that have wonderful info on freezing tomatoes, zucchini and other vegetables.

Freezing Zucchinis
I found 3 different ways to freeze zucchini.
1-Grate, drain liquid and freeze. I am going to divide mine into 2 cup portions which is what I use in zucchini bread.
2-Cut off ends and then slice into 1/2 in slices. Blanch in a pot of boiling water for 3 minutes, transfer to a bowl of ice water to cool, drain, bag and freeze. If you need help, click here for step by step instructions with pictures.
3-Try slicing, breading and freezing in a single layer on a cookie sheet. Place in a freezer bag for frying, like you would okra.

Freezing Beans
Leave ends on, wash to clean, air dry and place in freezer bags.

Freezing Tomatoes
1-Freeze whole as is or core and then place in freezer bag.
2-Chop or dice and then freeze. Thaw and use in chilis or sauces.
3-Process in a food processor and freeze to use in tomato sauces
4-Season and dry to make sun dried tomatoes. You can dry them in the oven at a very low temperature for several hours.
5-One person recommends chopping big tomatos and halving the smaller ones. Sprinkle with Italian herbs and a splash of olive oil. Slow low roast forabout 2 hours, stir once, blend and then freeze. Has very concentrated flavor that is excellent in soups and sauces.
*My mom has a really good tomato soup recipe that #4 or #5 would work well in. I will have to post it soon.

I am going to try some of these methods. I will let you know how they work.


I grow herbs in my garden as companion plants for my veggies. I use cilantro in salsa & I have used parsley before but for the most part I feel like my herbs are 'growing' to waste. I have been looking at different way to use the herbs that I grow not only in the summer but in the winter as well. I found some very useful information on storing & using herbs at herbalgardens.com. I also found some of the info here.

Many herbs will freeze or dry beautifully to extend their shelf life. We prefer to use them fresh out of the garden for best flavor but when you have so much so quickly that's not always possible. You always want to be pinching back things like basil, thyme, oregano and chives so that you get fullest production out of the season. Plants like rosemary like a good cutting now and then to keep them from getting too woody. If you haven't planned a meal around your pruning try some of these ideas to preserve your herbs:

Freezing Herbs: Wash herbs very well and gently pat dry with paper towels. Wrap a leaves or sprigs in freezer paper or place in freezer proof ziplock bags, seal and freeze. These herbs can be chopped and thawed for use in cooking, but are not suitable for garnish as they will become rather limp when thawed. Flavor is best if used within a few months.

Herb Cubes: This is a very convenient way of storing herbs. Put the clean dry herbs into the bottom of an ice cube tray and fill the compartments with water or stock. Then when you need herbs just pop them into soups, stews or sauces. You can mix and match, make combinations that you use in your recipes.

Drying Fresh Herbs: One thing to remember when using dried herbs as compared to fresh that you want to use1/3 teaspoon powdered or 1/2 teaspoon crushed for every tablespoon fresh.

The next easy preserving method is the "hanging method". Use mature herbs for this drying technique. Keeping the leaves on the stem, rinse them briefly to remove dust and insects. Pat them dry with paper towels. Tie together the bunches of herb stems using kitchen string or rubberbands and make a "hanging loop" at the end. You will need to hang your herb-bunches in a well-ventilated room until dry, which usually takes about one to two weeks. Some recommend placing them in a dark airy area with good circulation.

If you have a lot of dust, or are drying herbs with full seed heads that may drop off (like dill or coriander), you can take a brown paper bag, punch a bunch of holes into it, place the herb bunch into the bag, tie it all up and hang it. Then you won't have to worry about seeds falling on the floor or insects or dust getting into the herbs. After the drying period, they will be ready to be stored.

Drying trays are another excellent way to dry your herbs. These trays can be made at home with simple tools and materials. A square frame of 1"x1" lumber, with a bottom support of mesh or screen is all you need to make your drying trays. By attaching small square blocks on each corner of the frame, you can make as many of these trays as you need (making sure that they are of the same dimension), and then stack them.

Try this simple microwave drying method with herbs such as parsley, basil, thyme and oregano. Wash and gently pat dry herbs picked in the morning just after the dew has
dried. This is when your herbs will have the most oils in the leaves. Spread them out on a microwave safe dish in a single layer between two papertowels. Place in microwave and cook on high for about a minute, then check them. Continue cooking for about 20 seconds at a time until the herbs are just crisp.

Another quick-dry method that is popular and very simple is oven drying. First, just wash the fresh herbs quickly in cool water. This will remove any insects or dust. Be gentle with the leaves so as not to bruise them. Then, shake off the water and drain the leaves well. Set your oven to the lowest temperature. For most ovens this will be between 140 degrees and 200 degrees. Spread the herb leaves on a rack and place into the warm oven. It's best to keep the oven door open. Watch constantly for one or two minutes, since the leaves will dry out shortly. Some articles I read said that they would need to stay in the over for several hours. Then take the rack out of the oven to let cool. They are now ready to store. Place in airtight jars, out of sunlight.

Besides information on herbs, she also has a few recipes. Here is one for:
Fresh Herb Butter - In small bowl, blend 1/2 cup softened butter or margarine and 1 tsp. each chopped fresh basil, thyme and parsley (or your favorite fresh herbs).
Serve on baked potatoes, on grilled or broiled steak, tossed with hot pasta, or spread on bread and broiled.


Box Tops Sale at Albertsons

Thank you pinching your pennies for posting the upcoming Albertsons ad so early. This week is the box tops sale. It is usually a pretty good sale. I just glanced over the ad so there may be other good sale items. I will try to post tomorrow when I get my actual ad.
Regular Sale Items
Pepperidge Farm Goldfish 6.6-8 oz., Buy 1 Get 1 Free ($1.25 each) Good price!
Quaker Cereal 14-15 oz. Life or 14-16 oz. Cap’n Crunch, Select Varieties 2/$4
Doritos, Rold Gold Pretzels or Ruffles Potato Chips11.75-14.5 oz. Pretzels or 9.5-12 oz. Chips, Select Varieties 2/$5
Twizzlers 3/$5
Aunt Jemima Syrup 24 oz., 2/$5
Bic Round Stic Pens 10/$10
Several different meats on sale for $1.99/lb
Deli meat & cheese sale $4.99/lb
Emerald Premium Snack Nuts 10-11 oz (-$1.50/2)

Box Tops Sale - Spend $20 and get $5 off your next purchase + 50 bonus box tops for your school!
General Mills Cereal - 2/$4 - 14 oz. Cheerios, 28 oz. Cinnamon Toast Crunch, 11.8 oz. Cocoa Puffs, 13 oz. Reese’s Peanut Butter Puffs, 10.7 oz. Trix, 12 oz. Golden Grahams, 12.9 oz. Apple Cinnamon Cheerios, (various $1/2, $1/3 + several at grocerysmarts.com)
Betty Crocker Fruit Snacks -2/$5 - 4.5-9 oz. Gushers, Fruit By the Foot, Fruit Roll Ups, Fruit Shapes or Fruit Stickerz ($.50/2 + coupons at grocerysmarts.com) There is also a catalina: Buy 3, Get $1.50 OYNSO; Buy 4, Get $2.50 OYNSO; or Buy 5 or more, Get $3.50.
General Mills Granola or Snack Bars - 2/$5- 6.7-8.9 oz. Nature Valley Granola Bars or Milk n’ Cereal Bars ($.70/2 + coupons at grocerysmarts.com) There is also a catalina: Buy (3) & get $1.50 OYNSO; Buy (4) & get $2.50 OYNSO; or Buy (5) or more & get 3.50 OYNSO
Yoplait Go Gurt, Kids Drinkable Yogurt or Multipack Yogurt - 2/$5 - 8-ct., 2.25 oz. Go-Gurt, 6-ct., 3.1 oz. Drinkable or 6-ct., 4 oz. Multipack ($.35/1, $.40/1, $.75/2, $.80/2 + several at grocerysmarts.com)
Juicy Juice -2/$6- 8-pack, 6.75 oz ($1/1)
Pillsbury Toaster Strudel -2/$5-11.5 oz ($.35/1 + coupons at grocerysmarts.com)
Cascadian Farm Cereal or Granola - 2/$6 - 9-15 oz. Cereal or 12.5-17 oz. Granola
Totino’s Pizza Rolls -10/$10-19.8 oz
Old El Paso 4/$5 -Taco Shells, Enchilada Sauce or Refried Beans 12-ct. Shells, 10 oz. Sauce, or 16 oz. Beans ($.60/2 at coupons.com)
Ziploc -2/$5-Storage or Freezer Bags or Storage Containers 15-25 ct. Bags or 2-6 ct. Storage containers, or 100 ct. sandwich bags ($.40/1, $1/2, $.55/1, $1.50/2 )
Hefty Waste Bags -$5.99-18-45 ct. ($1/1 at grocerysmarts.com)
Hefty Cups, Plates or Bowls -3/$5-20-50 ct. ($1/1 at grocerysmarts.com)
Kleenex Facial Tissue 130-200 ct., 3/$4 ($.50/2, $.50/3 + coupons at grocerysmarts.com)
Cottonelle Bath Tissue or Viva Paper Towel 12-Roll Bath Tissue or 6-Roll Paper Towels, $5.99 (viva coupons at grocerysmarts.com)(cottonelle $.50/1 or $.50/2)
Scott Bath Tissue or Paper Towel 12-Roll Bath Tissue or 6-Roll Paper Towels $6.99 ($1/6 + coupons at grocerysmarts.com)
Huggies Big Pack Diapers 36-96 ct., $18.99 ($1.506/1+ coupons at grocerysmarts.com)
Nature’s Bounty, Flex-a-Min or Knox Vitamins Buy 1 Get 1 Free
Pinching your pennies gives all of the box top sale items a 5 star except for the old el paso, which they didnt list a coupon for. I do have coupons for them which in my opinion would give them a 5 star rating. Great Sale! Just remember to purchase in quantities on $20.

3 Day sale -Fri 21- Sun 23 only
Chicken of the Sea Chunk Light Tuna $.49 (first 6)
Cup of Noodles $.39
Sunny D $.99

I am going to go through my coupons again tonight and look at a few more sites online. I will add coupons & more info as I find it.


Albertson double coupons

There are 3 double coupons in todays paper. If you havent already purchased items for the Kraft rebate now is a great time to do so.
Here is an example order using the double coupons
1 velveeta = $3.99 (-1/1)
2 kraft cheese singles = $5 (-1/2)
2 A1 steak sacuce = $6 (-2/1)(-2/1)
4 Jello = $5 ($.50/2)
6 Velveeta Shells cups = $6 (B1G1 free -1x3)
Total $25.99
- 10 coupons
-3 double coupons
Total 12.99
Receive $5 off next purchase + $1 catalina for velveeta cheese cups
Plus receive $20 via mail in rebate
You will be paid $13 for these items!!!
If you have already purchased items for your rebate, with a total of $12.99 plus $6 off your next purchase these items are not a bad price.

Ads in today's paper 8/16

I decided to post things I see in todays ads. I usually write them as I go through the paper so I thought I would share with yall.

select Colgate toothbrushes & toothpaste 5/$5 - I have several coupons but I am not certain that they will work.
Kelloggs sale - do you remember the kelloggs rebate. Here is another chance to complete that.
Cereal, cereal straws, poptarts 4/$9
for the rebate you must purchase 10 items in one purchase.
6 cereal - $13.50 - $3 in coupons = 10.50
4 poptarts - $9 - $2 = 7
total $17.50 - $10 rebate = $7.50 Not as great as some of the other Kelloggs sales we have seen recently but 10 items for $7.50 is not bad at all.
Pert Plus 12-13.5 oz - 2/$5 - $1 coupon or 25.4 oz $4.49 - $2 coupon
Cover Girl cosmetics Buy 1 Get 1 50% off - several coupons $1 off 1 or $2.50 off 2
Scrubbing Bubbles 2/$5 - $.75 coupon

Rite Aid
5 Star notebooks Buy 1 Get 1 Free - $1 off2 coupon
Bic mechanical pencils 2/$3-$2 rebate check - $1/2 coupons = free

70ct paper notebooks $.10
Crayola markers $.99
Hanes socks & underwear Buy 1 Get 1 50% off - $5 Shopko rebate when you purchase 3
Fruit of the Loom socks Buy 1 Get 1 50% off - $8 Shopko rebate when you purchase 4

wf batteries 2/$3
Totinos pizza rolls $1.25 or $1.09 (they are listed at 2 different prices in the ad ?) - $.40/2 or -$.35
Cup of Noodles 3/$.90
Spaghettis 2/$1
Top Ramen $.16
Save $2 (in ad coupon) when you buy chicken & A1 steak sauce (A1 is $3.17-$2 coupon=$1.17)


BBQ Ribs on sale!!!

Albertson's is having a 3 day sale (Friday, Saturday, Sunday ) and their Pork Spareribs are on sale for $1.49 a lb! So, if you want to try the BBQ Mesquite Rib recipe I posted a little while back, now is a good time.


Penne with Tomato Cream Sauce (Pink Sauce)

Have I told you how much I love the Pioneer Woman website. She has such amazing recipes, and is really funny. You have to visit her site. This recipe is from her site, but she calls it Penne a la Betsy (after her sister). It is really good!! Let's get cooking!

Here are the ingredients: Penne Pasta, Olive Oil, Chicken Broth, Pepper, Salt, Tomato sauce, Chicken breasts, Basil, Parsley, Onion, and Garlic, I forgot to put in the picture Heavy Cream. (And on thepioneerwoman website she uses Shrimp instead of chicken, I only had chicken, so that's what you're getting. :))

Cut your chicken into bite-size pieces. Season to taste. I always use salt, pepper, Lawry's season salt, Garlic Powder/Salt.

Cook the chicken until juices run clear. Remove chicken onto a plate.
In the same skillet heat 2 tbsp. butter and 2 tbsp. of oil.

Add the garlic and onion.

After the garlic and onion have cooked a bit add your chicken stock. Let it evaporate for a few minutes, stirring occasionally.

Now add an 8 oz. can of plain tomato sauce. Stir well until combined.

Then add 1 cup of Heavy cream. Continue stirring. Turn heat down to low and let simmer whil you chop your hervs.

Chop about a Tbsp. of chopped parsley and basil.

Add your chicken or shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined.
Finally, add your Penne and give it a good stir. Enjoy!
(I noticed at first the sauce is very runny, but if you let it cool for a little bit it will thicken. The first pictures I took of the dish, you couldn't really tell that this was a pink sauce, this is after we ate. You can definitely tell a difference. So let it thicken up a little, then give it a good stir, and serve.)
Penne with Tomato Cream Sauce
1 Lb. Shrimp or 2-3 chicken breasts
3/4 Pound Penne Pasta
Olive Oil
1 Small Onion
2 Cloves Garlic
1/2 C. Chicken Broth or White Wine
1 8 oz. Can Tomato Sauce
1 C Heavy Cream
Fresh Parsley
Fresh Basil
Salt & Pepper
Cook the penne pasta until al dente.
If using shrimp: Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove them to a plate and let cool for a few minutes.
If using Chicken: Chop chicken into bite-size pieces. Heat about 1 tbsp. butter and olive oil in a skillet and cook until juices run clear. Remove to a plate and set aside.
In a large skillet heat 2 tbsps. butter and 2 tbsps. olive oil. Add the garlic and onion and saute, stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chopthe shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit add your white wine/chicken broth. Let it evaporate for a few minutes, stirring occasionally.
Now add an 8 oz. can of tomato sauce. Stir well until combined. Then add 1 cup of Heavy Cream. Continue stirring. Turn heat down to low and let simmer while you chop your herbs. About a Tbsp. of chopped fresh parsley and about the same amount of chopped fresh basil or if you're feeling very proper, chiffonaded.
Now add your chopped shrimp/chicken back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir. Enjoy!

Layered Peanut Butter Bars

I am such a slacker! It's been awhile since I have posted a new recipe, sorry!!! But to make it up here are some delicious Layered Peanut Butter Bars!
When we first moved back to Hailey I was in Relief Society and the teacher that day brought treats for everyone. They were some peanut butter bars, I have dreamed about these things ever since I ate them that day....hehe Actually these may not even be exactly what they were, but these will do until I get the recipe... Let's get cooking!

The ingredients: Peanut Butter cookie Mix, Peanut Butter, Vegetable Oil, Powdered Sugar, Butter, Egg, Water, Semisweet Chocolate Chips and Milk.

In a large bowl combine all of the Peanut Butter Cookie Ingredients until a soft dough forms. Press the dough onto the bottom of a greased 9X13 dish. Bake for 15-18 minutes or until golden brown.

When it's done let it cool completely (about one hour).

Now we will start the filling. In a bowl mix 1/2C. butter, softened, 1/2 C. Creamy Peanut Butter, 2 C. Powdered Sugar, and 2 tsp. Milk.

Mix on medium speed until smooth.

Spread evenly over the cooled cookie base. (Sorry about the picture, it looks like white frosting, but it's not.)

Now for the topping. In a microwave safe bowl, mix 1 C. of semisweet chocolate chips and 1/4C. of butter and microwave for 30 seconds. Stir until smooth. Let cool for 10 minutes.

Spread the topping over the peanut butter filling. Now, it's almost done! Refrigerate for 30 minutes.

After the longest 30 minutes of your life, cut and enjoy!

Layered Peanut Butter Bars
from realmomkitchen.blogspot.com

Cookie Base
1 Pkg. (1lb 1.5 oz.) Betty Crocker Peanut Butter Cookie Mix
3 tbsp. vegetable oil
1 tbsp. water
1 egg

½ C. butter, softened
½ C. Creamy Peanut Butter
2 C. Powdered Sugar
2 tsp. milk

1 C. Semisweet Chocolate Chips
¼ C. Butter

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cooled cookie base.In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.