(non)Peanut Butter Pizza

Growing up, peanut butter pizza was a specialty that we had when visiting our friend's house. They had dessert every night after dinner. We didn't. So visiting their house was a treat. However, we did get to eat sugar laden cereals in the morning and they didn't. So I guess it all evens out.

I hadn't had this little treat since I was a kid. My friend Sarah started talking about it on facebook and it brought back all the childhood memories. Peanut allergy rules out the peanut butter, but I tried it out with sunbutter (made from sunflower seeds) and brought it to my moms group this week. It was a hit, and my 3-year-old was more than happy to be able to help finish it off.

(non)Peanut Butter Pizza Crust:
1/2 c White sugar
1/2 c Brown sugar
1/2 c Sunbutter (or peanut butter)
1/4 c Coconut oil (or shortening)
1/4 c Butter, softened
1 Egg
1 1/4 c Flour
3/4 t Baking soda
1/2 t Baking powder
1/4 t Salt
1/2 t Vanilla extract

Mix sugars, butter, coconut oil, and sunbutter until creamy. Add egg and vanilla and mix to incorporate. Add dry ingredients and mix until dough forms.

Place dough on parchment paper on top of pizza stone or baking sheet. Pat or roll out into desired shape. Use hand to gently push edge of crust together and make a slight rim to hold toppings on.

Bake @ 375 for 8-10 minutes until slightly under-baked. Remove and add a layer of milk chocolate chips over the top (about 2/3 bag) and miniature marshmallows (1/2 bag) and return to oven for 2-4 more minutes until melted and gooey. I like my marshmallows nice and golden brown.

Hint: With sunbutter, it tastes better once it is cooled down to tone down the seed taste. With real peanut butter this is wonderful served slightly warm.

Total Cost: $5.45
White sugar: $.20 (Sunmart)
Brown sugar: $.25 (Walmart)
Sunbutter: $1.25 (Trader Joe)
Coconut oil: $1.00 (Cashwise)
Butter: $.20 (Sunmart)
Egg: $.10 (Sunmart)
Flour: $.35 (Cashwise)
Chocolate Chips: $1.50 (Cashwise)
Marshmallows: $.60 (Cashwise)

Homecade Pie Filling (Canned)

Need a last minute dessert? Concerned about the junk that you get from canned pie filling - which is more filling and less fruit? This is a great find. While I'm making applesauce, I put together a few jars of apple pie filling that comes in REALLY handy. A quick apple crisp, apple crisp pie, or cinnamon brunch bake.

4 c white sugar
3/4 c cornstarch
3 t ground cinnamon
1/4 t ground nutmeg
2 t salt
10 c water
3 T lemon juice
6 lb apples

Sterilize canning jars (7 or 8), lids and rings (boil them or heat them in the dish washer).

In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well.
Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Slowly pour hot syrup over apples in jar, and gently remove air bubbles with a knife.

Put lids on and process in a water bath canner for 20 minutes.

Total costs: $4.00
Apples: $2.50 (farm picked)
Sugar: $1.00 (Aldi)
Corn Starch: $.50 (Meijer)
Spices from pantry stock

Frugal Tip: Spices

One of the great things about moving is the opportunity to purge. We've moved 3 times in 3 years. We've managed to weed out a lot of stuff and learn to part with what isn't necessary. I love being able to do that. I'm looking at this as a fresh start.

As a fresh start in the kitchen is starting with my spice rack. It's easy to let the contents of those little jars get old and before you know it, there is a bunch of flavorless powder or flakes inside. It goes against everything I was taught growing up - but I'm throwing out what I have and getting new. (We found some spices of my mom's from the 80's when we moved her a few years ago).

Spices can be really expensive and you don't necessarily get a lot for your money. I grow a lot of my own herbs, but winter/spring in ND isn't exactly a great growing season. Until I can, I found a bulk herb rack in the organic section of the supermarket. Yeehaw did I have fun. I'm rationing myself to a few each week so that I work on developing recipes with what I did get...

Seriously - scored enough basil to last for quite a while for $.10 and Italian spices for $.16. I think I got 3 or 4 T of nutmeg for $1.16 and a big batch of sea salt for $1.18. Lastly, I was thrilled to find good coconut in bulk. I'm talking the unsweetened finely shredded stuff that doesn't taste like sweet plastic. I got almost 4 cups for $1.56.

The sweet deal on the spices is definitely anything flaky/lightweight. The best part of the deal is that they are all organic and VERY fresh (as fresh as dried herbs get). Next up is oregano (my fav herb), garlic powder, ginger (I bought fresh ginger too - sm root for $.75), cinnamon (my fav spice), and some seeds.

In MI there were several stores that specialized in bulk spices. Kicking myself that I never made it there, but this isn't bad. You can also check you local health/organic stores often sell bulk or in small packets rather than larger jars. It's a lot cheaper that way, and often a lot fresher (due to demand/turnover).

Baby Bok Choy Stir Fry

I've been experimenting with different vegetables and cuisines. This little Asian crunchy veggie is a treat to try out. It's a perfect addition to stir fry or as a side dish. It has a mild flavor, but the crunchy texture is what I love about it. I'd throw a few almonds or cashews in to this next time.


1.5 lb Chicken, cubed
2 bunches Baby bok choy, chopped
1/2 c Carrots, peel & sliced*
1/2 c Celery, chopped*
1/2 c Bean sprouts*

Sauce:
1 c Chicken broth
1 T Corn starch
3 T Soy sauce
1/2 t Ginger

Total Costs: $4.95
Chicken $2.50 (Cashwise)
Baby Bok Choy $1.00 (Sunmart)
Carrots $.20 (Cashwise)
Celery $.20 (Cashwise)
Bean Sprouts $1.00 (Cashwise)
Broth $.05 (homemade)
Spices from pantry stock

* Veggies can be replaced by a canned oriental veggies - but I don't recommend it. The fresh taste in stir fry can't be beat.

Cinnamon Brunch Bake

Another scrumptious find at the Christmas Brunch Buffet. I have to say that my sister-in-law is a fabulous cook. I think I come home with a recipe after every family gathering for something she's made. This tasty cinnamon bake is no exception to the rule. I ate enough of it that I hardly had room for the rest of the amazing dishes that were put out

Note From Jenny: I followed the recipe cook times as printed when I made it for Christmas....which resulted in a slightly underdone dish. So, I am modifying the time and temperature to match what has been more successful for me. :)

10 cups bread cubes (1 regular sized loaf)
8 eggs
3 cups milk
1/2 cup sugar, divided
1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter
2 teaspoons cinnamon

Preheat oven to 360 degrees (might even want to try 375). Lightly grease a 9 by 13 baking dish. Line the bottom of the pan with the bread cubes. In a large bowl, beat together the eggs, milk, 4 tablespoons of the sugar, the salt, and vanilla. Pour the mixture over the bread. Dot with butter. Let stand for 10 minutes. Combine the remaining sugar with the cinnamon and sprinkle over the top. Bake at 360 degrees for one hour, until top is golden. Serve with syrup and fresh fruit.

Total Cost: $2.65 - 3.25
Bread - $1.00 (Walmart - day old rack)
Eggs - $.80 (Sunmart)
Milk - $.60 (Cashwise) $1.20 organic
Sugar - $.25 (Sunmart)
Spices from pantry stock

Crisp Fried Asparagus

Growing up I didn't know that asparagus could be boiled and mushy. I'm grateful for that. My mom always fried it. I still follow the same method my mom taught me but change up the seasoning just a bit.

1 lb Asparagus, washed, trimmed*, cut into bite size pieces
1 t Sea Salt
1/8 t Coarse black pepper
1/4 t Thyme, dried
1 T Butter or Coconut Oil
1/8 t Lemon zest (optional)

To trim* the asparagus, break off the bottom wood stem of the asparagus spear. When you bend to snap it, it naturally breaks at the tender/tasty point. Dispose of woody stem and chop remainder of spear into bite sized pieces. Meanwhile heat butter or oil in medium skillet. Add asparagus pieces and spices, stirring frequently over medium-high heat.

Cook until tender-crisp and serve immediately as a side dish or it can be added to pastas, sauces, rices, etc. This tastes like spring to me.

Total Cost: $1.85
Asparagus $1.80 (Cashwise)
Butter $.05 (Sunmart)
Spices from pantry stock

Resurrection Biscuits

I found this idea (unfortunately I can't remember where) for Easter and it turned out great. If not sealed well, the biscuits burst open, kind of like the stone rolling away. It was a great to explain the Easter story with my young boys. If you are a fan of elephant ears, you'll definitely like these.

1 tube biscuits
1 stick melted butter (took about 5 T)
1 c cinnamon and sugar mixture
regular size marshmallows

• Roll the biscuits flat. Stick a marshmallow on each biscuit (marshmallows represent Jesus).
• Completely seal each marshmallow in each biscuit (as the tomb was sealed).
• Roll biscuit balls in butter then in sugar mixture (represents the dirt in the tomb).
• Bake according to the directions on the biscuit tube.
• When you pull them out of the oven (have an adult do this) the marshmallow is gone!
• HE IS NOT HERE! THE TOMB IS EMPTY! HE IS ALIVE!

Total Cost: $1.20
Biscuits $.45 (Walmart)
Butter $.40 (Sunmart)
Cinnamon/Sugar $.25 (Cashwise)
Marshmallows $.10 (Cashwise)