I know my posts have been a little lean the last few days but I am preparing to make a temporary move to a new place until I buy a more permanent home. In other words I'm moving and bare with me.
Today is day 16, we are more than 1/2 way done. Woo hoo! I have a confession to make though, I kinda sort of made a itty bitty mistake. I had to go out of town a week ago and stopped at the gas station and why I was in there bought a pop. Really, I should have gone to the grocery store and bought some for the road but I didn't. Shame on me.
Stopping in at 7-Eleven and buying something without thinking about it tells me everything though. Many of our most costly food decisions are impulsive. It's no wonder McDonald's makes a fortune. When you are in a hurry and tired watch out they know how to get your money.
On a side note, I will resume all of my shopping sometime next week, unless of course, there are some killer deals this week.
How are all of you doing? Any boo-boo's?
I am buying pizza for all my buddies who are helping me move this next weekend but it's from Papa Murphy's Take n' Bake and I have a coupon. My mom says it's like a pizza store. What's the difference if I buy it from the pizza store vs. the grocery store? I tend to agree with her.
I have to get back to work now.
Happy Monday,
The Cute Couponer
Monday, August 30, 2010
Wednesday, August 25, 2010
Tomato, Cucumber, and Onion Salad Yummy!
I want to share with you one of my favorite simple recipes. This is good any season of the year.
Ingredients
3 Tomatoes ( use your favorite kind) -cut up into small chunks
2 Cucumbers -peeled and sliced into small pieces
1 Red Onion ( you can also use sweet white or vidalia) peeled and chopped into small pieces
1 tsp. Cilantro
1 tsp. Lemon Juice (fresh if you can)
1 drizzle of Olive Oil
2 pinches of Celtic Sea Salt
Take a medium size bowl dump the veggies in it. Toss in the Cilantro and sprinkle on the lemon juice. Cover it all with just a drizzle of Olive Oil and the 2 pinches of Celtic Sea Salt.
Stick it in the fridge to cool for 30 minutes and serve it up.
Happy Eating,
The Cute Couponer
Ingredients
3 Tomatoes ( use your favorite kind) -cut up into small chunks
2 Cucumbers -peeled and sliced into small pieces
1 Red Onion ( you can also use sweet white or vidalia) peeled and chopped into small pieces
1 tsp. Cilantro
1 tsp. Lemon Juice (fresh if you can)
1 drizzle of Olive Oil
2 pinches of Celtic Sea Salt
Take a medium size bowl dump the veggies in it. Toss in the Cilantro and sprinkle on the lemon juice. Cover it all with just a drizzle of Olive Oil and the 2 pinches of Celtic Sea Salt.
Stick it in the fridge to cool for 30 minutes and serve it up.
Happy Eating,
The Cute Couponer
Monday, August 23, 2010
"Pretty in Pink Strawberry Cake"
Last week at work I literally tasted the most divine strawberry cake ever. I don't use the word divine often since very few situations warrant it but this cake, which was originally designed to be cupcakes, deserves the title. Thank you Debby for sharing it with me.
Ingredients For the Cake
1 Package of Plain White Cake Mix
1 Package of Strawberry Gelatin
1 C. Finely Chopped Fresh Strawberries with juice. ( Feel free to use frozen if you don't have fresh.)
3/4 C. Milk
3/4 C. of Vegetable Oil
4 Large Eggs
Preheat your oven to 350 degrees.
Place the cake mix, gelatin, strawberries, juice, milk, oil,and eggs in a large mixing bowl. Use your electric mixer and blend it all together. Really make sure it is all thoroughly mixed together.
Once you are ready, pour it into your greased 9x13 Pyrex dish.
Stick it in the oven for 20-25 minutes.
While you are waiting make sure you enjoy licking the bowl. (It's the best part of cooking!)
When it's done pull it out and let it cool.
Now for the best part...
Strawberry Cream Cheese Frosting
Ingredients
1 8oz. Package of Cream Cheese at room temperature.
4 T. (1/2 stick) of Butter at room temperature
3 to 3 1/2 C. of Powdered Sugar (Sift it if you need to)
1/2 C. Fresh cut up Strawberries
Stick the cream cheese and the buuutter in the mixing bowl and stir it all up.Now add 3 Cups of the Powdered Sugar and whip that baby on again.Make sure it all turns fluffy. If you want it a little thicker add another 1/2 C. Powdered Sugar.
Once you have reached your desired fluffiness ( I so love that word) than spread it all over the cake.
Don't be shy make it pretty and cover every last bit of it.
Last but not least if you have a few more strawberries stick them on top for garnish.
Strawberries are necessary for me kinda like chocolate is necessary for some women. Strawberries are heaven.
Hope You Enjoy...
Have A Berry Good Day,
The Cute Couponer
Tuna Casserole
I think this has to be an American favorite.
Ingredients
1 Bag of Egg Noodles (Don't fret if you don't have egg noodles and noodle will do.)
2 Cans of Tuna ( Drained)
2 Cans of Cream of Mushroom Soup
2 Cans of Milk (Just dump the milk into the soup cans when they are empty to measure LOL)
1 Block of Velveeta Cheese ( If you are out of Velveeta just use 1 1/2 C.'s of Shredded)
1 Pkg. of Saltine Crackers (Potato chips work great if you are out of crackers.)
First things first, preheat the oven to 350 degrees.
Boil your water for your egg noodles. Cook them however long the package says ( I like to under cook mine just a tad.) When you are ready, drain the noodles and set them aside.
Next, take a small saucepan and dump the 2 cans of soup and 2 cans of milk in it. Put it on low and keep stirring it until it's very smooth and creamy.
Just when it turns smooth, cut up 3/4 of the block of Velveeta (into little chunks) and dump it in. Keep stirring it until it is all melted in together. Please make sure you leave it on low or you will end up with a scorched pan.The last thing you wanna do is clean up a super messy kitchen!
Now for the fun part. Take out a 9x13 Pyrex casserole dish ( or a metal pan if you don't have Pyrex) spray it with just a little Pam ( it works wonders for cleaning up.) Spread a few noodles on the bottom and then take a gravy ladle and pour in a little of the soup mixture. Keep rotating noodles and then soup. My grandpa and grandma taught me to do this and it makes every casserole much juicier. Only fill the dish 3/4 of the way full.
If you have extra put it in a small baking dish and you can have it for lunch tomorrow. That is if there is any left.
Now If you are using Velveeta cut the last 1/4 up in tiny little chunks and throw it on top. If you have a package of shredded cheese just spread some more across the top. The cheese is my favorite part.
Last, open your bag of crackers and crumble them on top. Potato chips work great too if you are out of Saltines.
Cover your dish with foil and stick it in the oven for a good 30 minutes. We like ours juiiiiiicyyyy!
When the timer goes off pull it out and serve it up.
My family and friends have absolutely no problem just eating the casserole. If you like serve it with a salad and some of your favorite bread.
With Fall just around the corner and having been sick, there is nothing quite as delicious as comfort food.
Now the answer to your question is yes I have pictures and of course in true Cute Couponer fashion I can't get them to load either. Don't know if it's me or the camera. I know what your thinking and your probably correct it's me... Watch for the pictures to be added to all the recipe posts this week. I kidnapped a camera expert to do it.
Happy Cooking,
The Cute Couponer
Ingredients
1 Bag of Egg Noodles (Don't fret if you don't have egg noodles and noodle will do.)
2 Cans of Tuna ( Drained)
2 Cans of Cream of Mushroom Soup
2 Cans of Milk (Just dump the milk into the soup cans when they are empty to measure LOL)
1 Block of Velveeta Cheese ( If you are out of Velveeta just use 1 1/2 C.'s of Shredded)
1 Pkg. of Saltine Crackers (Potato chips work great if you are out of crackers.)
First things first, preheat the oven to 350 degrees.
Boil your water for your egg noodles. Cook them however long the package says ( I like to under cook mine just a tad.) When you are ready, drain the noodles and set them aside.
Next, take a small saucepan and dump the 2 cans of soup and 2 cans of milk in it. Put it on low and keep stirring it until it's very smooth and creamy.
Just when it turns smooth, cut up 3/4 of the block of Velveeta (into little chunks) and dump it in. Keep stirring it until it is all melted in together. Please make sure you leave it on low or you will end up with a scorched pan.The last thing you wanna do is clean up a super messy kitchen!
Now for the fun part. Take out a 9x13 Pyrex casserole dish ( or a metal pan if you don't have Pyrex) spray it with just a little Pam ( it works wonders for cleaning up.) Spread a few noodles on the bottom and then take a gravy ladle and pour in a little of the soup mixture. Keep rotating noodles and then soup. My grandpa and grandma taught me to do this and it makes every casserole much juicier. Only fill the dish 3/4 of the way full.
If you have extra put it in a small baking dish and you can have it for lunch tomorrow. That is if there is any left.
Now If you are using Velveeta cut the last 1/4 up in tiny little chunks and throw it on top. If you have a package of shredded cheese just spread some more across the top. The cheese is my favorite part.
Last, open your bag of crackers and crumble them on top. Potato chips work great too if you are out of Saltines.
Cover your dish with foil and stick it in the oven for a good 30 minutes. We like ours juiiiiiicyyyy!
When the timer goes off pull it out and serve it up.
My family and friends have absolutely no problem just eating the casserole. If you like serve it with a salad and some of your favorite bread.
With Fall just around the corner and having been sick, there is nothing quite as delicious as comfort food.
Now the answer to your question is yes I have pictures and of course in true Cute Couponer fashion I can't get them to load either. Don't know if it's me or the camera. I know what your thinking and your probably correct it's me... Watch for the pictures to be added to all the recipe posts this week. I kidnapped a camera expert to do it.
Happy Cooking,
The Cute Couponer
Sick and Making It Day 9
Don't ask me how but I woke up Saturday morning feeling miserable. Not eating out and not eating period hasn't been much of a problem the last three days. Sorry for my lack of posts this weekend, I haven't been feeling great. It's day 9 and I've still been a good girl and haven't been eating out. I will double up on my recipe posts to make up for this weekend.
I think we are all doing well hanging in there considering computer problems, camera problems, the egg recall, and being sick.
I've made it this far and I have no plans to turn back now.
Back to Bed,
The Cute Couponer
I think we are all doing well hanging in there considering computer problems, camera problems, the egg recall, and being sick.
I've made it this far and I have no plans to turn back now.
Back to Bed,
The Cute Couponer
Friday, August 20, 2010
Dr. Pepper Brownies Day 6
I know my recipes have been a long time coming, but I want to share with you one of my new favorites. Dr.Pepper brownies sound weird but I can assure you they are delicioussssssssss.
For the batter
1C. butter
1C. Dr.Pepper
2C. Flour
2C. Sugar
1tsp. Salt
4 Tbsp.of cocoa
1/2 c. buttermilk
1 tsp. baking soda
2 tsp. vanilla
First, heat the butter and Dr.Pepper on stove until butter is melted. Make sure you have the temperature is on low.
Next, mix the dry ingredients together.
Then combine the buttermilk, baking soda, and vanilla. Then add the milk mixture to the dry ingredients. Make sure it's distributed evenly.
Then add the Dr.Pepper mixture. (it's very runny)
Pour into a 13x9" Pyrex dish and bake at 350 degrees for 25 to 30 minutes.
Now for the frosting...
Bring to boil
1/2 C. Butter
6 Tbsp. Dr.Pepper
3 Tbsp. of Cocoa
Once boiling mix with 21/2 C. of Powdered Sugar. You want the icing to be warm and you wanna spread it on the warm cake.
Cut it into squares when it cools, and it stays warm forever. It must be the DP.
You might wanna serve these yummy brownies with a glass of milk. They are super sweet.
I wanna thank my friend Debra's sister in law Deanna for introducing me to this great new recipe.You might have noticed it's egg free.
I will add the pictures a little later this evening.
In the meantime, I have lots of cooking to do. Check back often this weekend.
Happy Friday Evening,
The Cute Couponer
For the batter
1C. butter
1C. Dr.Pepper
2C. Flour
2C. Sugar
1tsp. Salt
4 Tbsp.of cocoa
1/2 c. buttermilk
1 tsp. baking soda
2 tsp. vanilla
First, heat the butter and Dr.Pepper on stove until butter is melted. Make sure you have the temperature is on low.
Next, mix the dry ingredients together.
Then combine the buttermilk, baking soda, and vanilla. Then add the milk mixture to the dry ingredients. Make sure it's distributed evenly.
Then add the Dr.Pepper mixture. (it's very runny)
Pour into a 13x9" Pyrex dish and bake at 350 degrees for 25 to 30 minutes.
Now for the frosting...
Bring to boil
1/2 C. Butter
6 Tbsp. Dr.Pepper
3 Tbsp. of Cocoa
Once boiling mix with 21/2 C. of Powdered Sugar. You want the icing to be warm and you wanna spread it on the warm cake.
Cut it into squares when it cools, and it stays warm forever. It must be the DP.
You might wanna serve these yummy brownies with a glass of milk. They are super sweet.
I wanna thank my friend Debra's sister in law Deanna for introducing me to this great new recipe.You might have noticed it's egg free.
I will add the pictures a little later this evening.
In the meantime, I have lots of cooking to do. Check back often this weekend.
Happy Friday Evening,
The Cute Couponer
Thursday, August 19, 2010
Egg Recall
Happy Day 5 everyone,
I am very busy cooking in the kitchen and have many recipes and pictures to share over the next few days. Just wanted to give you a quick reminder if you have bought eggs in the last few weeks double check your cartons with the recall #'s. Part of why I have procrastinated on my recipes is because I hadn't had time to look up the recall and sure enough mine are on the list. Bummer!
Here is a quote from the Huffington Post
"On one end of each egg carton is stamped with a number starting with a P (which stands for plant). If the number on your carton is P1720 or P1942, look carefully at the three-digit number that typically follows it. If that number falls within the range of 136 to 229, the eggs are part of the recall. (The numbers represent dates: The 136th day of the year was May 16; the 229th was Aug. 17.)
If you're checking eggs for the first time, also look for these plant numbers from the original recall: P1026, P1413, and P1946. That recall involved date numbers 136 to 225 (May 16 to Aug. 13)."
Mine fell into this category. This totally stinks. I have to go egg shopping to complete all my recipes. Yikes! Please excuse the delay.. Surely, by Friday evening I will find some good eggs.
Have A Great Thursday,
The Cute Couponer
I am very busy cooking in the kitchen and have many recipes and pictures to share over the next few days. Just wanted to give you a quick reminder if you have bought eggs in the last few weeks double check your cartons with the recall #'s. Part of why I have procrastinated on my recipes is because I hadn't had time to look up the recall and sure enough mine are on the list. Bummer!
Here is a quote from the Huffington Post
"On one end of each egg carton is stamped with a number starting with a P (which stands for plant). If the number on your carton is P1720 or P1942, look carefully at the three-digit number that typically follows it. If that number falls within the range of 136 to 229, the eggs are part of the recall. (The numbers represent dates: The 136th day of the year was May 16; the 229th was Aug. 17.)
If you're checking eggs for the first time, also look for these plant numbers from the original recall: P1026, P1413, and P1946. That recall involved date numbers 136 to 225 (May 16 to Aug. 13)."
Mine fell into this category. This totally stinks. I have to go egg shopping to complete all my recipes. Yikes! Please excuse the delay.. Surely, by Friday evening I will find some good eggs.
Have A Great Thursday,
The Cute Couponer
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