Lunchbox Idea

I looked in the pantry tonight and realized that we had no bread for lunch tomorrow.  This is not good since I was planning on sending a peanut butter and jelly sandwich with my six-year tomorrow. 

I got on the web and searched for other lunch box options.  I found a great idea and we have everything for it. 

Waffle Apple-Wich

what you need

2 frozen waffles, toasted, cooled
1   KRAFT Singles
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1/2 small  apple, sliced
2 tsp. maple-flavored or pancake syrup

Make It

 TOP 1 waffle with Singles, ham and apple slices. Cover with second waffle.

WRAP sandwich in plastic wrap or foil. Pour syrup into sealable plastic container. Refrigerate until ready to serve.

I also thought it would be fun to use one of my cookie cutters to cut out a shape and make it a little more appetizing.  We will see how it goes tomorrow.

Thanks, Kraft Foods for the idea.


Kids Snack for under $0.42 per serving

My kids LOVE popcorn.  When I saw this recipe and the cost per serving my mouth watered with the thought of carmel popcorn.  Yes, I am getting hungry and it is not even time for supper yet!

If you have coupons for the popcorn you can have an even better per serving deal.

This recipe has a serving size of seven cups.  I am not going to add the peanuts in with my popcorn because I can do without them but here is the recipe if you want to include them.


  • 1  teaspoon  vegetable oil
  • 1/4  cup  unpopped popcorn kernels
  • 1  cup  salted dry-roasted peanuts
  • 1 1/2  cups  sugar
  • 2  tablespoons  light corn syrup
  • 2  tablespoons  unsalted butter, cut into pieces
  • 1  teaspoon  vanilla extract
  • 1  teaspoon  salt


Line a baking sheet with parchment or wax paper. Warm oil in a large pot over high heat. Add popcorn, cover and cook, shaking pot, until all corn is popped. Transfer to a large bowl, add peanuts and set aside.

In another large pot, combine 1/4 cup water, sugar and corn syrup. Bring to a boil over medium-high heat. Reduce heat to medium and cook without stirring until mixture turns a light amber color, 4 to 6 minutes longer. If parts of syrup are turning darker than others, gently tilt pot to even out heat.

Remove pot from heat and stir in butter, vanilla and salt. Stir caramel into popcorn and peanuts to completely coat. Scrape mixture onto prepared baking sheet and let cool, about 15 minutes, before breaking into pieces and serving.

If you would like to print this recipe from All You Magazine Online click here.

Dreamfield Pasta

Dreamfield Pasta has a coupon out for $1.50 off of three boxes.  You don’t have to click the back button to print this coupon again, just click on Get Coupon once more.  Dreamfield Pasta has 2X the amount of Fiber than the other pasta brands.  You know we all need a little more fiber in our diet.LoL! 

There is also a good looking recipe that you can use with this pasta. 

Mexican Spaghetti Pie

Thanks, Dreamfield Pasta

Simple Sugar Cookie Recipe

Click the image above to get a really simple recipe for sugar cookie dough! 

I have all of these ingrediants in my pantry to try this out tonight.


2 cups butter (4 sticks), softened
1 ½ cups sugar
2 eggs, plus 3 yolks
5 cups flour
1 teaspoon salt
1 ¼ teaspoon ground cinnamon
¼ teaspoon ground allspice

For instructions on how to use these ingrediants for the sugar cookies click here.

Barbecue Chicken

We are on our way with the Eat From The Pantry Challenge.  Tonight is easy barbecue chicken.  My husband loves how this is done and I love how easy it is to make.

1.  Pour half a bottle of barbecue sauce on the skillet.

2. Rinse and cut off the white pieces on the non cooked chicken.  Place in pan.

3.  Pour the rest of the barbecue on the chicken.

4.  Pour half a bottle of water in pan. 

5.  Cover and cook on medium.  Once it starts to cook half way through, turn the chicken over to the other side and cover the pan to allow the rest of the time to finish cooking.  If you like a lot of barbecue sauce or feel it needs more flavor this would be a great time to add more and then add water to thin it out.   The longer it soaks up the barbecue sauce and boils the better it is going to be.

I am serving this with baked beans and roasted potatoes.

Of course, make sure the chicken is fully cooked before eating and clean the cooking area with disinfecting wipes or spray.

Beef Chili Recipe

It is cold outside so I thought I would post a chili recipe.  You can also use the leftover chili from this recipe to make hot dogs and chili burgers.  Making a meal last will be a challenge included in the Eat From The Pantry Challenge.

I thought I would also do a progress update on the Eating From The Pantry Challenge.

                      We aren’t on a great start but I expected it this at first.  We have eaten out twice in 3 days of my challenge.  Not good!  Once to meet up with a family member’s friend and today for lunch after church.  Tomorrow starts a new week and the last few days have been a trial and an awakening for how much we could save if we ate at home a lot more.  We have plenty of pantry food and we will be working harder on our eating in challenge.

Beef Chili Recipe

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 (16 ounce) cans chili beans, drained
  • 1 (64 fluid ounce) bottle tomato juice
  • 1 (40 ounce) can prepared beef stew
  • 1 tablespoon chili powder, or to taste
  • salt and pepper to taste

Cooking Instructions

  1. In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.

If you would like to see ratings and nutritional facts for this recipe click here.

Thanks Kaboose for this recipe

Black Eyed Peas

I started my eating from the pantry prep today. Of course a family tradition is to eat collards and black eyed peas for the New Years. This will be my first year cooking the black eyed peas and collards.  My Mom is cooking the pork chops  thank goodness!

I will have plenty of beans leftover to use in the month of January for my Eat From The Pantry Challenge since I had a large bag. I will freeze my leftovers, see the bottom of the post on how to freeze peas.

I have been warned that it will smell up the house so my crockpots may end up in the garage to avoid the smell. At least everyone that comes in the house will think the dog did it. LOL!

If you are like me this will actually be the first time ever I have cooked black eyed peas that aren’t frozen! So here is a little instruction on how to do it.

Cooking Lesson by: My Mom

1. Pour your package of black eyed peas in a bowl and add water so that it allows the beans to expand over night. ( I did this last night)

2. Drain and rinse the beans using a strainer in the morning.

3. Pour beans in crockpot and add water to cover beans. Cook on high for several hours or until done. ( Beans are done when you can mash them with two fingers.)

4. If cooking for a day a head place in fridge to avoid souring. Freeze any remaining.


To Freeze peas after cooking:

1. Make sure you use ziploc bags that are for freezer use.
2. Do not put in freezer until they have cooled. To cool: Place in a bowl and put in sink. Fill sink half way to the bowl with cold water. make sure the water doesn’t over flow and get in the bowl.
2. Pour in beans leaving 1/2 in headspace ( enough room for expansion )
3. Air tight bag by pushing out as much are as possible. Do not smush the beans in the process!
4. Seal bag and place in the coldest part of the freezer. Once frozen you can move to another location in the freezer to avoid freezer burn.

Cooking Beans After Frozen:

1. In general, use the least amount of water. Usually a 1/2 cup of water for every 2 cups of beans.
2. You do not have to thaw peas out before cooking.
3. Cook until done. This varies with the amount that you are cooking.

**** To add a different flavor add bacon grease and salt to the water that you are cooking with.****

Other additions or recipes for Black Eyed Peas Click below:

Using ham or bacon in your black eyed peas recipe

Dried Bean Guide for other types of beans

Also try: The Tasting Table , Pork Chop Recipe e-cookbook