Best painless "stretching things" budget tips?

[Kycha]

I made some pizza dough & rolled it into a square, picked up some cold-cut ends which I diced and then rolled the whole thing up and baked it for 20 min. Here in the NE we call these stromboli's but they go by many different names. The cost is less than $5 yet the treat can cost up to $8 a pound if called anti-pasto bread, $8 a loaf if called prosciutto bread. The nice thing about this is that it can be made to work with any filling you can dream of, I just filled it with what was in the $1.81 cold cut end package and some mozzarella but American would be equally good.

One loaf with a cup of tomato sauce filled everyone for dinner and we had some leftover for cold lunch sandwiches the following day. This will be the next thing I serve at a get together.

OMG! What a great tip! What temperature did you bake the stromboli at? And I happen to have some salami and ham lunch meat in the fridge. You Rock!

 

[TotalSnowWhite]

I made some pizza dough & rolled it into a square, picked up some cold-cut ends which I diced and then rolled the whole thing up and baked it for 20 min. Here in the NE we call these stromboli's but they go by many different names. The cost is less than $5 yet the treat can cost up to $8 a pound if called anti-pasto bread, $8 a loaf if called prosciutto bread. The nice thing about this is that it can be made to work with any filling you can dream of, I just filled it with what was in the $1.81 cold cut end package and some mozzarella but American would be equally good.

One loaf with a cup of tomato sauce filled everyone for dinner and we had some leftover for cold lunch sandwiches the following day. This will be the next thing I serve at a get together.

I'm recovering from oral surgery (wisdom teeth), and that sounds sooooo good right now!! I love stromboli, but I've never made it. That may have to be on the menu as soon as I can eat normal food!!

 

[SnowWhite607]

I agree! It sounded so good that its going on my menus for next week!

TotalSnowWhite - feel better!

 

[Tinka_Belle]

I agree! It sounded so good that its going on my menus for next week!

TotalSnowWhite - feel better!

Does making a menu help to save money? I usually just wing it each night.

 

[Debbie]

Tinka_Belle, I find that I need to keep track of what I have on hand, and by making a menu, I have a guide to follow. I don't always follow it 100% (e.g. yesterday, I hauled out the pork roast from the freezer, not the cottage roll (ham) but by using what I have on hand, I don't pop down to the store to pick up something fast/easy. It also means that things don't go bad (and then wasted), too.

 

[thomasclan85]

I don't know what about others but if I buy milk on 7/15 and it expires 7/25 that is a 10 day window so I figure if I put in the freezer on the 15th once I take it out I have 10 days to use it

Makes sense!

 

[LuvOrlando]

OMG! What a great tip! What temperature did you bake the stromboli at? And I happen to have some salami and ham lunch meat in the fridge. You Rock!

I'm glad you guys like the recipe.

I just cooked the stromboli loaf at the same temp the pizza recipe called for, I think it was 425 for 20 min in a preheated oven but keep an eye on it and try not to pack the meat too tightly. Lay the meat cubes out over the rectangle like pizza toppings then gently roll it up.

I love to keep a list of meals for the week this way I can switch inexpensive meals in with more expensive stuff so no-one notices I've being careful with money besides this way I don't forget what I have and we eat out less when I can tempt the family with at home yummys.

This week:
Turkey Dinner with Purdue boneless breast (Turkey salad with leftovers)
Pizza -DD having a sleepover
Chopped meat and rice with Marsala (MIL's recipe)/ PB& J as backup
Spaghetti with 4 meatballs made from the meat used for the Marsala dish
London Broil
Burgers
Vodka Penne
Stromboli
Chicken cutlet parmasean with a side of pasta or fried breaded Cutlet sandwiches (yummy with mayo & lettuce)

 

[happycampers]

OP, I'd be worried about the high fructose corn syrup in that fake syrup. Why not find a Trader Joes and get your syrup cheaper to begin with? Their prices are marvelous!

I've used this recipe for homemade pancake syrup. Our family likes it. Right after cooking it's the thinnest, but it does seem thicker after it has been refrigerated, though it's not as thick as I remember Mrs. Butterworth's. DS6 said it's the best he's ever had.

Homemade Pancake Syrup
1 3/4 cups sugar
1/4 cup brown sugar
1 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring
1/4 teaspoon butter flavoring
Combine the first three ingredients in a saucepan and bring to a boil. Cook 1 minute, stirring frequently. Remove from heat. Stir in vanilla, maple, and butter flavorings. Covering the saucepan is while the syrup cools will result in less crystallizing of the syrup.

I have other recipes for similar syrups that call for molasses. But we didn't care for them as much. Some syrup recipes omit the butter flavoring or list it as optional, but I have it in my pantry, and we like it. I also make fruit syrups (blueberry, strawberry) for pancakes. YUM! Another great pancake topping is apple butter.

 

[TotalSnowWhite]

I'm glad you guys like the recipe.

I just cooked the stromboli loaf at the same temp the pizza recipe called for, I think it was 425 for 20 min in a preheated oven but keep an eye on it and try not to pack the meat too tightly. Lay the meat cubes out over the rectangle like pizza toppings then gently roll it up.

I love to keep a list of meals for the week this way I can switch inexpensive meals in with more expensive stuff so no-one notices I've being careful with money besides this way I don't forget what I have and we eat out less when I can tempt the family with at home yummys.

This week:
Turkey Dinner with Purdue boneless breast (Turkey salad with leftovers)
Pizza -DD having a sleepover
Chopped meat and rice with Marsala (MIL's recipe)/ PB& J as backup
Spaghetti with 4 meatballs made from the meat used for the Marsala dish
London Broil
Burgers
Vodka Penne
Stromboli
Chicken cutlet parmasean with a side of pasta or fried breaded Cutlet sandwiches (yummy with mayo & lettuce)

Can I come over for dinner? Sounds like a tasty week!!

 

[Kycha]

I'm glad you guys like the recipe.

I just cooked the stromboli loaf at the same temp the pizza recipe called for, I think it was 425 for 20 min in a preheated oven but keep an eye on it and try not to pack the meat too tightly. Lay the meat cubes out over the rectangle like pizza toppings then gently roll it up.

I love to keep a list of meals for the week this way I can switch inexpensive meals in with more expensive stuff so no-one notices I've being careful with money besides this way I don't forget what I have and we eat out less when I can tempt the family with at home yummys.

This week:
Turkey Dinner with Purdue boneless breast (Turkey salad with leftovers)
Pizza -DD having a sleepover
Chopped meat and rice with Marsala (MIL's recipe)/ PB& J as backup
Spaghetti with 4 meatballs made from the meat used for the Marsala dish
London Broil
Burgers
Vodka Penne
Stromboli
Chicken cutlet parmasean with a side of pasta or fried breaded Cutlet sandwiches (yummy with mayo & lettuce)

Thanks LuvOrlando! I told DH I was making stromboli for dinner tomorrow night and his whole face lit up.

I've used this recipe for homemade pancake syrup. Our family likes it. Right after cooking it's the thinnest, but it does seem thicker after it has been refrigerated, though it's not as thick as I remember Mrs. Butterworth's. DS6 said it's the best he's ever had.

Homemade Pancake Syrup
1 3/4 cups sugar
1/4 cup brown sugar
1 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring
1/4 teaspoon butter flavoring
Combine the first three ingredients in a saucepan and bring to a boil. Cook 1 minute, stirring frequently. Remove from heat. Stir in vanilla, maple, and butter flavorings. Covering the saucepan is while the syrup cools will result in less crystallizing of the syrup.

I have other recipes for similar syrups that call for molasses. But we didn't care for them as much. Some syrup recipes omit the butter flavoring or list it as optional, but I have it in my pantry, and we like it. I also make fruit syrups (blueberry, strawberry) for pancakes. YUM! Another great pancake topping is apple butter.

This brings back childhood memories. My Mom used to make homemade syrup and it was the best! I just asked her to make me some for Christmas this year. What is the butter flavoring? Is that a liquid of powder?

 

[Tinka_Belle]

I've used this recipe for homemade pancake syrup. Our family likes it. Right after cooking it's the thinnest, but it does seem thicker after it has been refrigerated, though it's not as thick as I remember Mrs. Butterworth's. DS6 said it's the best he's ever had.

Homemade Pancake Syrup
1 3/4 cups sugar
1/4 cup brown sugar
1 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring
1/4 teaspoon butter flavoring
Combine the first three ingredients in a saucepan and bring to a boil. Cook 1 minute, stirring frequently. Remove from heat. Stir in vanilla, maple, and butter flavorings. Covering the saucepan is while the syrup cools will result in less crystallizing of the syrup.

I have other recipes for similar syrups that call for molasses. But we didn't care for them as much. Some syrup recipes omit the butter flavoring or list it as optional, but I have it in my pantry, and we like it. I also make fruit syrups (blueberry, strawberry) for pancakes. YUM! Another great pancake topping is apple butter.

Where you find these great recipes? Does this recipe save money?

 

[happycampers]

This brings back childhood memories. My Mom used to make homemade syrup and it was the best! I just asked her to make me some for Christmas this year. What is the butter flavoring? Is that a liquid of powder?

What I have is a liquid purchased from a bakery supply store I bought after a cake decorator gave me her frosting recipe which included that as an ingredient. My bottle is a pint, so it's lasted a while, and I can't recall the price. They may have it in a regular supermarket with the other extracts and flavorings.

Where you find these great recipes? Does this recipe save money?

As for where, it's hard to say. I've been collecting recipes since I was a teenager, and don't have a record of each recipe's source. Sometimes, I end up looking at a few similar recipes and adjusting amounts here and there.

Does it save me money? I would compare a double batch of this syrup recipe to a bottle at the supermarket.

Cost calculations for doubled recipe:
.17 per cup white sugar from Aldi=3 1/2 cup=.60
.20 per cup brown sugar from Aldi=1/2 cup=.10
water=.00
The extracts/flavorings I don't have prices for, but considering there are 48 teaspoons in a cup, an average guesstimate of .10 each teaspoon could be close enough for this purpose.=.25
Total= around .95

So for me, there is some savings. It's also a nice alternative to be able to make instead of running to the store after realizing there isn't any on the shelf. So in that instance, it would be gas savings, too. And, although it isn't exactly health food, it doesn't have HFCS.

 

[Tinka_Belle]

What I have is a liquid purchased from a bakery supply store I bought after a cake decorator gave me her frosting recipe which included that as an ingredient. My bottle is a pint, so it's lasted a while, and I can't recall the price. They may have it in a regular supermarket with the other extracts and flavorings.

As for where, it's hard to say. I've been collecting recipes since I was a teenager, and don't have a record of each recipe's source. Sometimes, I end up looking at a few similar recipes and adjusting amounts here and there.

Does it save me money? I would compare a double batch of this syrup recipe to a bottle at the supermarket.

Cost calculations for doubled recipe:
.17 per cup white sugar from Aldi=3 3/4 cup=.64
.20 per cup brown sugar from Aldi=1/2 cup=.10
water=.00
The extracts/flavorings I don't have prices for, but considering there are 48 teaspoons in a cup, an average guesstimate of .10 each teaspoon could be close enough for this purpose.=.25
Total= around .99

So for me, there is some savings. It's also a nice alternative to be able to make instead of running to the store after realizing there isn't any on the shelf. So in that instance, it would be gas savings, too. And, although it isn't exactly health food, it doesn't have HFCS.

I might have to give this a try. We don't eat pancakes or waffles that often though.

 

[mjantz]

Does making a menu help to save money? I usually just wing it each night.

What I do instead of making a hard & fast menu is to make a list of menu/meal ideas. So instead of this:

Monday= smoked sausage, mac & cheese & green beans
Tuesday= sloppy joes, french fries & fresh fruit


my list looks like this:

-sloppy joes & fries
-spaghetti with garlic bread
-BBQ chicken pizza

Also, I usually don't list the veggie or fruit side because we keep fresh fruit & veggies on hand so I go with what needs to be used up or what we haven't had in a few days or just what everyone wants.

I usually make up a new list every few weeks.

 

[zazu1971]

What I do instead of making a hard & fast menu is to make a list of menu/meal ideas. So instead of this:

Monday= smoked sausage, mac & cheese & green beans
Tuesday= sloppy joes, french fries & fresh fruit


my list looks like this:

-sloppy joes & fries
-spaghetti with garlic bread
-BBQ chicken pizza

Also, I usually don't list the veggie or fruit side because we keep fresh fruit & veggies on hand so I go with what needs to be used up or what we haven't had in a few days or just what everyone wants.

I usually make up a new list every few weeks.

This is kind of what I do. I have a rotating list of favorite meals that I work through. I add in new ideas once in a while too. It's nice, because then I can just pick somthing off the list.

 

[SnowWhite607]

I always make a menu. Can someone post a few of your favorites that you rotate thru? I am having a brain blip and cant think if anything else to make!

 

[timmac]

We're also butter lovers, but I've started using margarine when baking cookies and making rice krispie treats.

I have to offer some disagreement with that one. Part of the reason to use butter when cooking (especially baking) is not just for flavor, but also for it's textural properties, which aren't matched by butter substitutes. Granted, you can still get a decent cookie, especially from a box mix, but it will not be the same. Of course, the price difference might be reason enough to overlook it, I totally understand that.

My personal favorite budget-helper is to take advantage of savings on discounted meats and keep my basement freezer as stocked as possible. Several of the grocers near me sell "chowder bits" of fish, most of which are decent size fillets, just oddly shaped or portioned, for $1.99/lb. Deli loaf ends are another good one. One grocery store in particular--and it's the only one I know of that's this cheap-- sells everything like that for 99 cents a pound. That includes everything from bologna to roast beef, and cheese. With a little looking through the selection, it's possible to find some that are sliced decently enough for sandwiches, just possibly an odd shape because it was near the end.

Then, there's the manager's special on meats. Usually on items that have a sell-by that's 48 hours out. This doesn't bother me since I freeze most of it anyway, and thaw within 24 hours of when I'm going to use it. When I find the discount coupons on products that are on special that week anyway, it's usually a rock bottom final price, less than $1/lb for most stuff, sometimes much less. Of course, this requires trips to the grocery store several times a week, but it's less than a mile from where I work, and well worth it.

 

[DearDaisyinDurham]

I use the Bzzz program to try free things. I received a free download of The Word of Mouth Manual Volume II and found it a fun read!! I read it in one afternoon - and hey, if you can get it free, why NOT read it? I love Bzzz.

 

[Mickeyorbust]

I make dog treats instead of buying them...cost's a whole lot less. Here's the recipe I use, just not natural peanut butter. I use whatever pb brand is on sale. And, to save time I don't use cookie cutters...DD6 helps me roll them into 1/2 inch meatball size and flatten to 1/4 inch thick.

http://www.gourmetsleuth.com/dogtreats_chunkypeanuttreats.htm

 

[jollytammy]

I've been mixing half a gallon of 2% milk with half a gallon of powdered milk (Aldi's sells a big box for very, very cheap) for about a month now. The kids can't seem to tell the difference, and my husband says it tastes fine. It makes the milk go so much further. Once the milk is cold, I think it's hard to tell the difference.

Many thanks to those of you who suggested this!!!

My 18 year old son saw me mixing the milk the other day, and said he didn't like it. I just smiled and told him he'd been drinking it for about a month now