This fudge recipe is really easy and uses pantry items too, so while it may taste extravagant, it's not really.
Ingredients: 500g icing sugar 1/2 cup cocoa 1/4 teaspoon salt 1/4 cup milk 1 tablespoon vanilla essence 125g butter 1 cup chopped nuts (we like almonds, but any nuts will do) Method: Mix all dry ingredients together in an 20cm microwave safe dish (important to use this size pan). Add milk and vanilla essence. Place chunk of butter in centre (leave butter as whole chunk, do not chop up). Microwave on high for 2 minutes until the bottom of the dish feels warm. Stir vigorously and blend in chopped nuts. Transfer to a greased lamington tray and chill for 1 hour. Use real butter for the best results. From the Sweets and Lollies recipe file
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Chia seeds have been promoted as a super food, and they are really good for us, full of omega-3 (around 18%, almost the same as flaxseed) and good fats (30%) and fibre (37%!). I'm not sure there is such a thing as a "super food" but chia certainly comes close to taking the title.
Moving on to this oh-so-very-simple jelly that even Wayne and my boys love, that is also super simple and a super healthy way to start the day. You simply take around 3 tablespoons of chia seeds and stir them into 1/2 cup of pomegranate juice or blueberry anti-oxidant juice or your favourite pure, organic juice then put it in the fridge overnight. In the morning you'll have the most delicious fruit jelly, without a hint of processed sugar or gelatine. It really is that easy. And that delicious. Soaking the chia seed in either water (a tad bland) or juice makes them completely digestible so you absorb every last possible nutrient from those tiny little balls of goodness, so making the jelly is just a way to use them to full advantage. I like my chia jelly topped with fresh strawberries (which we have in abundance in the garden at the moment, I'm picking around 800g a day) or blueberries and a dollop of plain yoghurt. Wayne likes his with berries, yoghurt and a sprinkle of dry toasted oats. The boys will eat it whatever way it's served and are quite happy to inhale it even plain. Chia is a good way to get some extra nutrition into your body and if you have a slightly timid family, who may not like the idea of eating chia, try this jelly, it's sure to be a winner. Oh and you can use black or white chia, both work. Chia Jelly Ingredients: 3 tbsp chia seeds** 1/2 cup organic fruit juice* Method: Stir the chia seed into the fruit juice. Refrigerate overnight. To serve top with fresh berries and plain yoghurt. *I don't like orange juice, so I use cranberry juice. Hannah loves apple chia seed jelly, the boys like orange and mango. Use whatever juice you prefer, it's all good. **Hindustan Imports is where I buy chia seeds, I can buy 500g of black or white (you can buy a mixed pack but it is more expensive, I mix my own) for $6.55 - a huge saving of $13.60/kilo over supermarket prices! http://www.hindustan.com.au/ Ingredients:
500g strawberries, washed, hulled, chopped 1 cup white sugar 1 large lemon, juiced Method: Place strawberries into a 3-litre capacity heatproof microwave-safe bowl (such as Pyrex). Add sugar and 1/4 cup lemon juice. Microwave, uncovered, for 4 minutes on High/100%. Stir to dissolve the sugar. Microwave for a further 15 minutes on High/100%, (jam should still be a little runny) or until jam reaches setting point. (see note). Spoon hot jam into hot sterilised jars. Seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 2 months. Note: To test jam: before starting the cooking process place two saucers in the freezer. After 15 minutes, take one sauce from the freezer and pour a teaspoon of jam onto the saucer. If the jam sets and stays when the saucer is turned upside down then it is set. If not cook in 5 minutes bursts, checking each time, until setting point is reached. I make this slice almost weekly. This slice is very simple and doesn't use too many expensive ingredients, unlike lots of gluten free recipes that use almond meal which is quite expensive. Ingredients: 1 cup gluten free SR flour 1 1/4 cup sugar 1/3 cup cocoa 150gms butter/marg melted 2 eggs, lightly whipped Method: Mix dry ingredients and then add melted butter and eggs. Mix with wooden spoon. Cook in a greased lamington tin at 180 degrees for 15 - 20 minutes. This goes quite a long way, everyone loves it and no one will even know that it is gluten free. Contributed by Michelle Graham Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member? Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre. Click here to upgrade your Cheapskates Club membership today From the Cheapskates Club Pasta Recipe File Ingredients: 500g mince 1 cup TVP 1 cup hot water 3 slices fresh bread, whizzed into crumb or torn into very small pieces 1 large onion, grated 1 tsp mixed herbs 1 tbsp tomato sauce 1 egg 1 tin crushed tomatoes 1 tin tomato soup 1 clove garlic, crushed 1 onion, finely chopped 1/2 tsp sweet basil 1/2 tsp dried oregano 250g spaghetti Method: Pour the hot water over the TVP and let it sit 5 minutes. Mix together the mince, TVP, breadcrumbs, grated onion, mixed herbs, tomato sauce and egg using your hands. Make sure everything is well combined. Spray a cookie sheet with cooking spray. With wet hands roll teaspoonsful into small balls and place them in rows on the cookie sheet. Bake in a moderate oven (180 degrees) for 25 - 30 minutes. Check them after 15 minutes and shake them around to brown evenly. Makes 42 meatballs. While the meatballs are cooking, cook the spaghetti and make the sauce. Cook the Spaghetti according to the directions on the packet. For the sauce gently cook the chopped onion in a non-stick pan that has been sprayed with cooking spray until transparent. Add the garlic and cook 1 minute. Add the chopped tomatoes, tomato soup, basil and oregano. Stir to mix. Cook over a low heat until mixture thickens. To serve: place spaghetti on plate, top with meatballs and pour sauce over. Top with grated cheese or sprinkle with grated parmesan if you prefer. Serves 6, costs $1.04 per serve Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member? Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre. Click here to upgrade your Cheapskates Club membership today This recipe is from the Slices Recipe File These are good - a twist on my favourite ANZAC Slice and Blondies. And being a tray bake, they're super quick and easy to whip up. Ingredients: 150g white chocolate buttons 125g butter 1½ cups castor sugar 1 tsp vanilla extract ¼ cup golden syrup 3 eggs 1½ cups plain flour, sifted ¼ tsp baking powder, sifted 2/3 cup rolled oats ½ cup desiccated coconut Rolled oats, extra, for sprinkling Method: Preheat the oven to 160 degrees Celsius. Line a 22cm square cake tin with baking paper. Melt the white chocolate and butter together over a low heat. Stir until smooth and combined. Place the sugar, vanilla extract, golden syrup and eggs in a mixing bowl and stir to combine. Sift the flour and baking powder together and add to the sugar mixture. Stir in the rolled oats and coconut. Add the chocolate/butter mixture. Mix well. Pour into cake tin. Sprinkle with extra oats. Bake for one hour or until just set. Cool in tin. Cut into squares to serve. Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member? Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre. Click here to upgrade your Cheapskates Club membership today This recipe from the Cheapskates Club Tip Store was shared with us by regular contributor to the Tip Store Mi Caulfield and they are so good. I've put a batch in the freezer ready for the warmer days heading our way this coming weekend. Juicing all those limes during winter and using MOO yoghurt makes these ice blocks quick and cheap.
Old Fashioned Lime Milk Ice Blocks Ingredients: 1/2 cup freshly squeezed lime juice (or lemon juice if preferred) 350g Greek yoghurt (or thickened cream]) 100ml milk 4 tbsp of icing sugar (or to taste) Method: Whisk together, and put into icy pole moulds. Freeze. Do you know what's lurking in the back of your fridge? Perhaps there's a science experiment or two growing on the bottom shelf or some leftovers waiting patiently at the back to be used up. You could even have some veggies wilting sadly in the crisper, ready to be used in a soup or casserole or even a good stock.
The only way you'll really know what is in your fridge, and how much money you won't be binning is to get that fridge cleaned, tidied and organized. To get started, fill your sink with hot, soapy water. Start with the Door 1. Empty the shelves. Put all the jars, bottles, tubes, individual sauce packs and anything else on the bench. 2. If the shelves are removable, take them off and wash them in that nice hot, soapy water and dry them thoroughly. If they aren't, get a wet washcloth and a tea towel and wash them thoroughly, wiping them dry as you go. Don't forget to wipe over the actual door panel. 3. Get a damp cloth and wipe over the seals, being sure to very carefully get into the seal proper, wiping out any crumbs and dust that have worked down into it. 4. Go through all those jars and bottles on the bench. Check the best before and use by dates. Anything past its use by, toss. Anything past its best before date, use your discretion. Anything you know you will never, ever use toss. Empty the contents into a bowl to go into the compost and put the containers in the recycle bin. Tip: If you have double (or even triple) bottles and jars of the same thing, check the best before date. On the jar that expires first, put a great big No. 1 with a permanent marker. On the jar that expires next, put a great big No. 2, and so on until all the jars are done. Now you know which jar or bottle to use first. As each one empties, put it in the recycle bin. 5. Put everything back, organizing as you go. Put sauces with sauces, all the salad dressings together, mustards together etc. The Fridge Proper 1. Start with the top shelf. Empty it completely. Remove it from the fridge and put it in the sink to soak. 2. Go through everything you have taken out. Anything you aren't sure of, compost. Put the jars, packets or tins into the recycle bin. 3. Wash and dry the inside of the fridge cabinet, don't forget the top. Unclog the drain if you have one in your fridge. Put the shelf back in place. 4. Repeat the process for the second shelf. 5. Take the crisper drawers out. Empty them, then wash and dry them thoroughly. 6. Any sad vegetables put aside to process for casseroles, stock or soup. Any science experiments add to the compost bowl. 7. Wash the sides of the fridge cabinet, paying particular attention the back and floor under the crisper drawers. These areas are notorious for catching spills and drips and hiding them until they are sticky, horrible messes. 8. Put the drawers back. Put the Food Back You'll have a pile and a half of food on your bench and it's time to get it back into your fridge. How you organize your fridge is up to you. I keep condiments, cream, sour cream, butter, eggs, cheese and containers of beetroot, pineapple and sun dried tomatoes on the top shelf. I use a lid from a Décor container that broke as a tray to hold the jam, cream, sour cream, cream cheese, mustards etc. together. The tray slides out easily so I can get what I want and it keeps the jars together. On the second shelf I keep yeast, yoghurt, shake-n-bake, dried fruits and any prepared meals or leftovers to be used up. On the third shelf are two Tupperware vegetable containers (full of vegetables) and blocks of cheese and butter that are waiting to be opened. I don't use the crisper drawers in our fridge for vegetables; they keep much better in the Tupperware. On the third shelf, left-hand side is a square container. In it you'll find blocks of butter and tasty cheese, tubs of sour cream and cottage cheese. Next to it is a Tupperware container of chopped vegetables, ready to be used. The small green container holds mushrooms or spring onions. In front of it is the meat thawing for tonight's dinner. In one crisper drawer I keep fruit: oranges, apples, mandarins, lemons etc. In the other crisper drawer I keep vegetables. I use Gel Bags to keep the vegetables in the drawers fresh until they are used. Organize your fridge to suit your family and the way you work. Cleaning the Outside Clear everything off the top of the fridge. Take all the pictures and photos and magnets off the door. Get a damp cloth and wipe it over. Pay special attention to sticky finger marks. Wipe over with a dry tea towel as you go. And you're done! MOO Celery Salt!
Use those Celery Leaves! I love celery salt and use it a lot. Instead of discarding the leaves, place them onto a baking tray lined with baking paper. Bake in a gentle oven for a few minutes until the leaves are dry and crumbly. When cool mix thoroughly into a small pot of salt. You can use a mortar and pestle if rock salt, or a small grinder if you prefer. From the Tip Store: Cooking: Ingredients
Happy Mother's Day to all our Cheapskates Club mothers, grandmothers, great-grandmothers and mother's to be - I hope you all have a glorious day.
This made me laugh, it's been around a while, and it's American, but having raised three kids with just four years between them, I can really relate to what the author of the song is saying. Hope you enjoy it too! |
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