Parmesan Pasta

The hubs & I have been trying to cut down our grocery budget lately.  Some things have been a success, some have not.  This one, however, I really enjoyed.  I've heard it before but never tried it, but it's it's definitely going to be fairly common around here from now on!

I found this through Favorite Meals for $5 or Less.  It's been several years since this topic started so some prices have risen, but it's still a good place to go for inspiration on the cheap.

Ingredients

• 1 lb pasta
• Butter (to personal preference, probably 1/2 cup or less)
• Parmesan cheese (the grated kind to put on pizza) (again, to personal preference, maybe 1/4 cup?)
• Veggies (optional)

Directions

1. Cook pasta according to package directions.
2. Stir in butter (can melt if desired).
3. Stir in Parmesan cheese.

My notes

• The plain butter & cheese mix is surprisingly good, and keeps the cost down.  However, some complaints were made in the link about these meals being unhealthy (mainly because it uses a lot of pre-made/pre-mixed things or were low on veggies).  So I steamed some broccoli and roasted some tomatoes to add in there.
• You could also shake things up with seasonings, I know we added garlic powder but I think some Italian seasoning could also be good.  
• The main point- this is a great cheap dinner but can easily be adapted to increase nutritional content.  Honestly I prefer this over Alfredo sauces so who knows what I'll be doing with this simple, plain base in the future.

Kool Aid Pie

I can't believe I haven't mentioned this recipe here before.  It's one I was introduced to through a Southern Culture class, shockingly enough.  We had a whole chapter about food (y'all know Southerners like to eat) and someone brought this as a family recipe. 

Ingredients

• 1 graham cracker crust
• 1 can Eaglebrand milk
• 1 tub Cool Whip
• 1 packet Kool Aid 

Directions

1. Mix the condensed milk, Kool Aid, and Cool Whip together until thoroughly mixed.
2.  Spoon into graham cracker crust.
3. Refrigerate (I'd recommend at least 1.5 hours). 

My notes

• Easy peasy, right?  
• I personally like more tangy flavors of Kool Aid for this, so I use lemon/lime mixes to balance out the extreme sweetness of the other ingredients (Pink Lemonade is my favorite).  I know others who have used Fruit Punch, etc though so play around with it as you see fit.

Peanut Butter & Chocolate Crescet Rolls

I found this idea on Pinterest (which is really to blame for my lack of updates here, I've started going to my many "Food" boards rather than blogs for recipes).  It's simple, nothing fancy, but a good recipe to have in your arsenal. 

Okay, apparently the pin/link has been taken down so no links or credit given.  If this was your original idea, please let me know & I will credit you.

Ingredients

• One can crescent rolls
• Peanut Butter (about a cup, I guess, I just always take directly from the jar)
• Chocolate Chips (1/2-3/4 of a cup, I just take from bag & sprinkle in)

Directions

1. Preheat oven according to directions on crescent roll package.
2. Spread out crescent rolls on buttered cookie sheet.
3. Using a butter knife or spoon, spread peanut butter onto crescent rolls.
4. Take the chocolate chips and sprinkle onto peanut butter.
5. Roll up crescent rolls and bake as directed on package.

 My notes

• As I stated, this recipe isn't particularly amazing but considering it gets a high rating from me based on the facts that  it's both cheap and really easy.  Also it's fairly easy to proportion (just make less & save the extra crescent rolls for another day/recipe).  It's been enjoyed by several people, especially those who see me prepare it and marveled at the ease of it.

Kayotic Sausage & Tomatoes

I found this recipe over at Kayotic Kitchen, which you should definitely check out.  Her blog is awesome, and this meal is my personal favorite out of anything I've ever made.

Beef Sausages & Balsamic Tomatoes

Ingredients

• 6 beef sausages
• 2 small red onions
• 1 pound cherry tomatoes
• 4 tbsp balsamic vinegar
• 6 garlic cloves
• 2 tbsp oil
• fresh basil
• pepper
• salt

Directions

1. Preheat over to 350.
2. Peel and slice 6 cloves of garlic (she says "normal" sized cloves, I have used less if if they were bigger).
3. Peel & slice onions into wedges.
4. Place sausages in roasting pan and cover with olive oil.
5. Add garlic slices, and generous amounts of salt and pepper (this ensures that the sauce that forms will be properly seasoned- so no holding back!).
6. Shuffle the sausages around in the oil mixture so they are well covered/seasoned and the oil gets all over the pan also.
7. Add the onions and shuffle again, so they're also covered with the oil mixture.
8. Bake for 15-20 minutes, until the sausages start to brown.
9. Wash your cherry tomatoes, and add to the pan once the sausages have browned.  It will look like red marbles in a track (there are wonderful pictures on the Kayotic blog for this part- well, all the parts actually).
10. Pour the balsamic vinegar into the pan, spreading evenly.
11. Put the pan bake in the oven for about 15 more minutes.  The cherries should be bursting and the sausages fully cooked when you take them out.
12. Tear up the basil leaves and stir them into the pan.
13. Serve with French bread or really thick rolls.  The juice from the sausages and tomatoes mix with the olive oil and balsamic vinegar and form what is quite possible the most delectable sauce I've ever had in my life.  It's amazing, and you want a hearty bread that can soak it up to the fullest. 

My notes:

• Make very few changes!  Honestly, this is one of the recipes that is PERFECT.  Sometimes I have switched out grape tomatoes for cherry tomatoes- this does NOT work, stick to the bigger (and more juicy) cherry tomatoes.  The only "changes" I have really made is that it's gotten to the point where I don't have to measure everything out, I can eyeball it...but definitely measure the first time so you get an idea for the proper amount.
• Cook in a smaller pan.  You definitely want all those different juices and oils to be in close proximity so they can mix and make the delicious sauce, a larger pan just doesn't give it the same flavor.  
• I have used dried basil (and also thrown in a tiny bit of dried cilantro), it works when used generously but definitely go for fresh if possible.  I skimp where I can, y'all know that, but buy the ingredients as listed.   It will still be cheaper than going out, probably even to fast food, and the taste will blow your mind.
• I personally like the plain beef sausages.  We've gotten the tomato ones, and some chicken kind...hubs liked them but I prefer the plain kind.  The beauty of this meal comes from it's simplicity and that fancy-shmancy stuff isn't needed here in my opinion.

I love, love, LOVE this recipe.    I want to make it, and my mouth is watering from talking about it.  Stick to this recipe as exactly as possible and you will be amazed, I guarantee it.

No Bake Eclair Cake

Another great no-bake dessert!  Perfect for summer, especially with a glass of ice cold milk.

No Bake Eclair Cake

Ingredients:

• 1 package Graham Crackers
• 2 packages (3.4 oz) instant French Vanilla pudding
• 8 ounces Cool Whip (thawed)
• 3 cups milk
• 16 ounces chocolate frosting

Directions:

1. In a large bowl, mix together the pudding mix, Cool Whip, and milk. Beat well.
2. Arrange graham crackers in a single layer on the bottom of a 9×13 baking dish.
3. Pour half of the pudding mixture over the graham crackers. 
4. Add another layer of graham crackers and pour remaining pudding on top.
5. Add the final layer of graham crackers and spread with chocolate frosting. You may need to soften the frosting up a bit in the microwave to help it spread easily.
6. Refrigerate for at least four hours before serving.

My changes:

• This is seriously so ridiculously easy that a five year old could make it.  Simply ingredients, simple preparation, everything is amazing simple.  
• Did I mention it was delicious?  I'll admit, it was a bit obvious sometimes that the chocolate was just chocolate frosting.  But if you mix everything up instead of leaving it layered as you eat it, then the flavors all blend together and meld perfectly.  To be as cheap & simple as it is, it's divine.