Thursday, November 28, 2013


One of our favorite family dishes was Grandpa Roy Sr's turkey dressing.  I loved it that he made our dressing.  I was kind of like the old lady above, and prefered someone else make the dressing when I was younger.
After a few years, my oldest daughter wanted the recipe of Grandpa's dressing.  He told us he had no recipe. He said he had it in his head and used a little of this and a little of that.   So as Grandpa Ledford made the dressing, my daughter wrote down what he put in it.  Roy Sr. has been in heaven now for 15 years. We have enjoyed eating Grandpa's dressing every holiday meal.
This year I did have to make my own dressing.  It was well worth it.  My honey Roy Jr. has the turkey all cut and the dressing in the dishes.
My honey has his plate filled and will be heading to his chair to indulge.

Now my plate is full.  See my old refurbished 50's stove.  I just love this stove.  This is the first time I cooked a turkey in it.  I usually made all the extras when with family.  It cooked my turkey beautifully. 

2 bags of Seasoned Stuffing Cubes
4 stalks of celery, diced
4 large carrots, diced
1 granny smith apple, diced
1 red apple, diced
1 cup black raisins
1 (15 oz) can black olives drained and sliced
6 eggs, slightly beaten
giblets or turkey leg or thigh cooked and diced
1 large purple onion
salt and pepper to taste
poultry seasoning if you prefer more
Broth from cooked giblets and turkey parts to moisten.
Prepare the vegetables and fruit.  Pour in very oversized bowl.  Add all the rest of the ingredients and stir. Add enough of the broth to moisten but not make soggy.  Stuff your turkey.  If you prefer you can put in pans and bake at 350 degrees till cooked through.  If baking you may want to add more broth so that the dressing is not too dry.  ENJOY 

Hope you all enjoyed your Thanksgiving Day

Sunday, November 10, 2013


When I was a teenager I had a sister and brothers that liked McDonald's hamburgers.  We had only had them once or twice.  When my siblings started to talk about it, I decided that I could make them.  So I told mom about it and she had some hamburger and some buns.  At that time the hamburgers were very thin and fried.  So I made a small ball of hamburger and put it between wax paper and smashed it down.  Salted and peppered it on both sides and fried it.  With some mustard, ketchup, and dill pickle on a bun, my siblings thought it was great.  It was a fond memory.  I have made hamburgers like that several times since then.
Below is the method I used and how it became frugal portion control.
Pull out enough plastic wrap to be able to fold in half.  Lay it out on the counter and put a ball of hamburger in the center of the lower half of the plastic wrap.
Fold the top part of the plastic wrap in half as seen above.
Then flatten the hamburger to form a size to fit a hamburger bun allowing for any shrinkage depending on the fat count of the meat.
It will look similar to the one above.  You can now add the salt and pepper and fry or prepare for the freezer.
Fold all sides of plastic wrap in.
Above is the hamburgers ready to go into the freezer.  
Place in a plastic freezer bag or as I have done a washed and dried bread wrapper.  Not only do I get a loaf of bread at the Dollar Tree but I get a plastic bag for storage.
Place in freezer.
You now have hamburgers ready to thaw and fry up for a nice yummy hamburger with onions, pickle, bun, and condiments.
Now for the Frugal Portion Control of my blog.  I had been weighing out 4-8 ounces of meat and then freezing for further use. Now I just pull out one patty per serving called for in a recipe.  This has saved me money as I only use the amount needed. Also if I want a hamburger I can just thaw out one hamburger.  So now, I just make a lot of hamburgers :)
Hope you find this helpful and enjoy

Wednesday, November 6, 2013


Hi everyone, it has been a long time since my last post.   We just moved and decided I need to get back into posting my recipes that are made from scratch and fugal.
If anyone has had to move and pay all the fees to get in, you know what a shock that can be to the budget.
So I got busy cooking again as frugally as I could.  The first 2 weeks went pretty well.  Then our little car started to make unusual noises (as I called it).  My hubby said it was the brakes, so of course we knew we had to buy brake pads.
What was so great was that just prior to moving my husband got a little job and his check for that job came in just in time to purchase the brake pads.
The third week I was down to some meat and staples.  The brakes did not cost as much as my hubby thought they would cost, so I was able to buy some frozen vegetables and a few little extras.  It is such a comfort to be able to depend on the Lord.  I was not upset by the cabinets being so depleted.  Over the years you learn to lean on the Lord and He has always provided.  He may stretch us, but that is usually for our good or his knowledge of the future.
I learned during this time that I wasted a lot of food.  I really need to use up the leftovers.  It actually became a fun challenge creating meals from just what I had on hand :)
Living On Less Money went through similar circumstances this month and she really motivated me.  Her site has a load of frugal ideas for how to live on low incomes. Check her site out you will be blessed.

Serves 4
1/2 cooked Chicken Breast, cut in cubes
3 medium potatoes, sliced thinly
1 medium onion, chopped
1/2 cup frozen peas, thawed
1/4 cup corn-opt. (I had this left over in my fridge)
2 Tablespoons butter
1 1/2 cups milk
3 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 loose cup shredded cheddar cheese
Preheat oven to 350.  In Large bowl place sliced potatoes, chicken, peas, corn (if you have it) and onions. In medium saucepan melt butter.  Stir in flour.  Add milk, salt, pepper.  Cook over medium heat stirring continuously till mixture thickens and starts to thicken.  Remove from heat and add cheese and stir till melted.  Pour over potato mixture.  Mix completely.  Pour into 2 quart baking dish sprayed with baking spray or greased.  Cover and bake for 50 minutes.  Uncover and continue baking 15 minutes or until potatoes are tender.  Remove to baking rack let set for 5 minute.  Serve.  

 A favorite pie crust that we had been using was so easy and tasted really good.  The recipe was pined on Pinterest.  Get the instructions with pictures for this "VERY EASY" "NO ROLL"  Wham Bam Pie Crust.
After using this recipe another recipe on Pinterest came available to me for diabetics.  Being a diabetic I thought I would try it.  We ended up liking it even better.  Get the recipe at Diabetic Easy Pie Dough.
NOTE:  I added another Tablespoon of skim milk and was able to work the dough just like Wham Bam Pie Crust.
1 1/3 cup of white flour
1/2 teaspoon salt
1/3 cup canola oil
4 Tablespoons of skim milk
For instructions see Wham Bam Pie Crust
Serves 8
1 can (15 oz) Solid-Pack Pumpkin
2 beaten eggs or egg substitute equivalent
1 cup splenda (can use 1/2 splenda and 1/2 sugar or all sugar-this will change the nutritional facts below)
2 teaspoon pumpkin pie spice
1 (12 oz) can evaporated skim milk (can use plain skim milk).
May add cool whip light or cool whip free but be sure to add extra calories if you are counting.

NOTE: Evaporated milk substitute-2/3 cup non-fat dry milk powder and 1 cup water.

The nutritional facts below are with one 9 inch unbaked Pillsbury refrigerated pie dough. 
The pie dough in my recipe has 8 more calories. 
 200, calories, 8 gr. fat, 6 gr. pro, 26 gr. Carb, 180 mg. sod, 138 mg. Calcium, 2 Gr. Fib.
Diabetic: 1 st/ca, 1 fat, 1/2 FFM

ENJOY- and comments are welcome

Tuesday, February 12, 2013


Making my own and leaving out the chemicals
 photo Baking mix 1_zpseqyqilqb.jpg

This is the second time I have revised this post.  I read while surfing the web you should not repost or revamp old post.  
What if there is a new product or over time you realized there is a better way to do something.
I am always trying to find recipes that will help with my calorie, fat, sodium, and carb intake.  Not because I want to but because of genetic health issues.
Yes, we all get a lot of health issues because of the gene pool we are in.  The difference now is we have more information about it all.  We hear more on the media about why, how, and what to do.
I found a recipe that met some of these issues.  There is less fat and calories in this recipe. YA!
My recipe called for 8 cups of flour.  The new one calls for 10.  I do not even know where I found it.  I just wrote it down and tried it out a few weeks later.
Flour Grinder if grinding your own flour 
Food Processor or Blender 
Large bowl
Pastry blender
Measuring cups
Measuring spoons
Large Spoon
Air Tight Container for finished Baking Mix

Makes approximately 13 1/2 cups=53-1/4 cup servings
Makes 10 Cups
10 cups unbleached white flour
1/3 cup baking powder
1/4 Tablespoons Splenda or sugar
1 Tablespoons salt
1 2/3 cup non-fat dry milk powder
1 cup shortening or canola oil
Use steps 3,4, and 5, 7 below in making whole grain baking mix

1/4 cup of mix=124 calories, 17 gr. carb; 3.8 gr. fat; 1 gr fiber
Diabetic:1/4 cup=1 st; 3/4 fat

 photo baking mix 2_zps4jot7mju.jpg
Step 1 - Add all the dry ingredients into a large bowl and stir slightly.
 photo baking mix 3_zpszmlftbck.jpg 
Step 2 - Add the shortening in hunks as seen in photo.
 photo baking mix 4_zpsnblm2vzi.jpg 
Step 3 - Using a pastry blender blend the shortening into the flour mixture.
It should look like the photo.  You can also use a food processor.

 photo baking mix 5_zpsl5q0z919.jpg
When finished place in airtight container when finished.  I had some that does not fit in my container so I just put it in a zip-lock freezer bag and put in the freezer. I also put the Healthy exchanges and calorie information on the Lid so I do not have to look it up .  

NOTE:  the reason I use shortening is that the product will rise higher than the oil, but the taste is not much different. Also you do not have to refrigerate the Plain Low Fat Baking Mix with shortening.  

Below is the recipe and tutorial for my "Whole Grain Baking Mix"


 Makes approximately 6 cups=22-1/4 cup servings

The more whole grains used in your diet helps to improve blood glucose control and weight. Whole Grains are now recommended for any healthy diet. 

NOTE: there is a difference between pastry and whole wheat flour.  Whole Wheat Pastry is much lighter and gives you a lighter product with recipes not using yeast).  For an example of whole wheat pastry flour Click Here


3 cups whole wheat white flour or whole wheat pastry flour
1 cup raw bran
1 cup quick oats
1/2 + 1/3 cups non-fat dry milk powder
1/2  Tablespoon salt
2  Tablespoons Splenda (optional) 
2 Tablespoons + 2 teaspoons of baking powder
1/2 cup shortening (you can use oil if you prefer).


1/4 cup of mix=75 calories, 7 gr. carb; 4  gr. fat; 3.7 gr fiber

Diabetic:1/4 cup= 1 fat, 1/2 fat

NOTE 2: You can use any combination of different grains as long as it adds up to 5 cups of flour.  

Step 1 - Using a food processor or blender add your oats and blend.

Step 2 - The oats should look similar to the above picture.
Step 3 - Add your shorting and oil to your dry ingredients and blend with a pastry blender or food processor.
Step 4 - The Low Fat Baking Mix should resemble the above picture.
Step 5 - Place the baking mix in an air tight container and place in refrigerator. 

You can use this like any low fat baking mix or Bisquick.

I used my diabetic 2nd Edition "Diabetes Meal Planning Made Easy" nutritional charts or the products nutritional labels, I came up with the following calculations for the above Low Fat Whole Grain Baking Mix using Splenda. Add additional calories if you use sugar.  I am not a nutritionist so I do the best I can.

REMEMBER: if you are diabetic you can subtract the fiber from the carbohydrates for your starch count.