This homemade baked tortilla chips recipe is a great way to make less expensive baked chips and use tortillas that are still good but too brittle to roll! [Read more…] about Homemade Baked Tortilla Chips Recipe
Gluten Free
Homemade Enchilada Sauce Recipe
This homemade enchilada sauce recipe is quick and easy to make! It’s great when you don’t happen to have any enchilada sauce on hand or you want to save a little money! [Read more…] about Homemade Enchilada Sauce Recipe
Homemade Edible Play Dough Recipe
This homemade edible play dough recipe is cheap, quick and easy to make! It’s fun for your kids and won’t hurt them if the happen to take a bite! [Read more…] about Homemade Edible Play Dough Recipe
Easy Finger Paints Recipe – How To Make Finger Paint
Kids love finger painting! Our six year old could finger paint every day and never get tired of it! Here is a quick and easy homemade finger paint recipe to make homemade finger paint with ingredients you already have at home! It’s a great indoor activity for kids! [Read more…] about Easy Finger Paints Recipe – How To Make Finger Paint
Raspberry Rhapsody Salad Recipe
This Raspberry Rhapsody Salad Recipe makes a refreshing light salad to go with your dinner, to serve as a dessert or as a nice treat when your friends come over!
Raspberry Rhapsody Salad Recipe
6 oz pkg. raspberry Jello
2 cups boiling water
2 cups raspberry sherbet
1/2 to 1 cup frozen or fresh raspberries
Dissolve Jello in boiling water. Add sherbet and stir until melted. Add raspberries and chill until set. You can change the Jello to orange and use orange sherbet and mandarin oranges or strawberry Jello with strawberry sherbet and strawberries.
photo by: muffet
Homemade Ketchup Recipe
This easy homemade ketchup recipe is great to use to make homemade ketchup whether you have unexpectedly run out of catsup or you just want to save some money! [Read more…] about Homemade Ketchup Recipe
Hot Spicy Fruit
This is a great dish to serve for a holiday party. You can make it a day or two ahead of time and then stick it in to bake right before the party. It will make your house smell delicious. You can use this all the way from a holiday brunch to an evening party.
Hot Spicy Fruit
1 (15-16oz.) can pear halves
1 (15-16oz.) can peach halves
1 (15-16oz.) apricot halves
1 (20oz.) can pineapple chunks
1 (16oz.) can bing cherries
1 (11oz.) can mandarin oranges
1/3 cup butter, melted
1/2 cup brown sugar
1-2 tsp. pumpkin pie spice (if you don’t have that use 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp.ginger and cloves each)
1/2 cup sliced almonds
Drain fruit well and place in a greased 9×13 pan or casserole dish. Mix brown sugar, pumpkin spice and butter. Pour over fruit. Sprinkle with almonds. Cover and refrigerate until serving day. Bake uncovered at 350° for 40-45 minutes.
You can add or take away fruit as needed. For example, if you find bing cherries are too expensive, then use an extra can of peaches instead.
photo by: tambako
Homemade Herb Vinegar Recipe
Homemade Herb Vinegar
2 cup white vinegar
1 cup fresh herbs: basil, mint, dill, rosemary, chives or oregano (choose one)
Decide which herb you’d like to flavor your vinegar. Place the vinegar in a glass jar or bottle. Add herbs, seal and let steep for 2-4 weeks. The longer you let it steep, the stronger the vinegar. Remove herbs and put in 2 or 3 sprigs of the herb for decoration. Seal bottle with cork and then pour melted paraffin around the top and tie with a ribbon for gift giving. Makes 2 cups.
For more easy homemade gift recipes and scratch cooking recipes like this herb vinegar recipe, check out our Dining On A Dime Cookbook.
Photo By:B.D.’s world
Tips and Recipe for Making Shish Kabobs
Shish Kabob Tips and Recipe
For my holidays I usually like to keep things simple like always having hot dogs, hamburgers, baked beans, corn on the cob and potato salad for the Fourth of July but even I every once in a while like to “eat out of the box” and try something different. How about some kabobs for a change this year?
We all know about them but I don’t think a lot of us make kabobs that often. We really should. Shish Kabobs are so quick and easy and you can have most of the ingredients prepared the day before.
You can barbecue the recipe below on the grill but you don’t have to barbecue all kabobs. If you have a couple of pieces of meat like chicken, hot dogs or steak left from grilling, make them into “cold kabobs” the next day. Layer your already cooked meat with fresh veggies or fruit. These would be great to wrap and take on a picnic in place of a sandwich.
Use chunks of melon, strawberries, pineapple (you can use canned) and, if it will be served right away, apples or bananas. For veggies use small onions, green and red peppers, cherry tomatoes, cucumbers, broccoli or cauliflower. Also if you will be serving it immediately, you could add cubes of cheese. The possibilities are endless.
For something fun and different, have a kabob bar and let everyone make up their own shish kabobs.
Use 2 skewers, holding them about half an inch apart to thread your items on the skewers. This will help to keep the ingredients from turning around on the skewers.
If you’ll be barbecueing them, soak the skewers for 30 minutes in water.
When cooking the shish kabobs, keep all the pieces of everything cut as close to the same size as you can.
Prepare as much as you can the day before. This will make your life easier the next day.
Barbecue Chicken Kabobs
1 lb boneless, skinless chicken breasts, cut into 1 1/2 inch chunks
2 cups pineapple, chunks
1 green pepper, 1 1/2 inch chunks
1 red pepper, 1 1/2 inch chunks
Place all of these on the skewers.
Brush with equal parts barbecue sauce and concentrated orange juice that have been mixed.
Cook on medium high grill until chicken is done about 8-10 minutes. Brush occasionally with sauce.
Makes 4.
-Jill
photo by: kristinausk
Menu-Mexican Chicken Chowder
Menu:
Mexican Chicken Chowder*
Tortilla Chips and Salsa*
Gingerbread Trifle*
Recipes:
Mexican Chicken Chowder Recipe
1 lb. chicken, cooked and cubed
1/2 cup onion
1-2 cloves garlic, crushed
2 Tbsp. margarine
2 chicken bouillon cubes
1 cup water
1/2 tsp. ground cumin
2 cups (8 oz.) Monterrey Jack or Mexican mix cheese, shredded
1 can cream style corn
1 can (4 oz.) green chilies, chopped, undrained
Hot pepper sauce to taste, 1/2 to 1 tsp.
1 tomato, chopped
Sauté the chicken, onion and garlic in margarine. Add water and bouillon cubes and simmer 5 minutes. Make sure the bouillon cubes are dissolved. Then add everything else but the tomato and cook until the cheese is melted. Sprinkle with tomato and serve immediately. Serves 6-8.
Check out our easy and delicious homemade salsa recipe here!
*Gingerbread Trifle
6-8 cups of gingerbread, cubed
1 (3 oz.) pkg. vanilla pudding, mixed according to directions
3/4 cup English toffee bits (or crushed Heath candy bars)
Whipped topping
Using half of each ingredient, layer everything in a clear glass bowl, starting with the gingerbread. Layer it all again and top with whipped topping and a few toffee bits. You could place in individual serving dishes too, if you like.
For more money saving tips and recipes see Dining On A Dime.
Photo By: stu_spivak