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Share your Frugalista recipes!

What are some of your favorite frugal recipes?  Please share with the rest of us!!


by on Oct. 25, 2010 at 9:31 AM
Replies (211-220):
by Rhonda on Oct. 12, 2012 at 12:15 PM

Halloween Popcorn Crunch


8 cups popped popcorn
1/2 cup salted pumpkin seeds
1/2 cup dried cranberries
1/2 cup banana chips, broken into small pieces
1-1/2 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
1/4 cup butter
1 teaspoon vanilla extract In large buttered bowl, combine first 4 ingredients; set aside. In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), 4 - 5 minutes. Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn mixture; toss quickly to coat. Turn mixture out onto greased baking sheet and spread using buttered hands. Cool and break into pieces.

Note: from the Vancouver Sun, October 26, 1994

by Rhonda on Oct. 12, 2012 at 12:15 PM

Speedy Little Devils

1 18 oz. devils food cake mix

1 stick (1/2 c.) melted butter or margarine

3/4 c. creamy peanut butter

7 oz. jar marshmallow creme

Combine melted butter and dry cake mix.  Reserve 1 1/2 c. of this mixture for top crust.  Pat remaining crumb mixture into ungreased 9 x 13 pan.  Top bottom layer with combined peanut butter and marshmallow cream (very thick and sticky, you may have to use your fingers) and spread evenly.  Crumble remaining mixture over that.  Bake 28 - 30 minutes at 350°.

by Rhonda on Oct. 12, 2012 at 12:16 PM
1 mom liked this

The Spanish rice recipe that I make is from an old Betty Crocker cookbook.  It's not spicy hot, but my family likes it.

Spanish Rice

  • 6 slices bacon, cut up
  • 1/4 c. finely chopped onion
  • 1/4 c. finely chopped green pepper
  • 3 c. cooked rice
  • 16 oz. can diced tomatoes (I like fire-roasted tomatoes for this)
  • 1/2 - 1 1/2 tsp. salt (depending on your taste, PLEASE use the smaller amount and add as desired)
  • 1/8 tsp. pepper

Fry bacon until crisp;  remove from skillet and drain off most of fat.  Add onion and green pepper to bacon fat in the pan and cook over medium heat until onion is yellow.  Add bacon and remaining ingredients; cook uncovered over low heat about 15 minutes. Serve.


Follow above directions until onion is cooked.  Put in a 1 1/2 quart baking dish and whisk bacon fat around to grease dish.  Add rest of ingredients and mix well.  Sprinkle 1/4 to 1/2 c. shredded Cheddar cheese over top and bake 25 to 30 minutes in 400° oven.

by Rhonda on Oct. 12, 2012 at 12:16 PM

Ambrosia Rice

  • 16 oz. pineapple tidbits in juice, drained
  • 15 oz. can mandarin oranges, drained
  • 2 c. cooked rice, chilled
  • 1/2 c. chopped pecans, walnuts, or almonds
  • 2 c. seedless red grapes
  • 1/2 c. chopped dry apricots
  • 8 oz. container strawberry yogurt (can also be raspberry or peach)
  • dash of cinnamon (optional)

Mix thoroughly.  Serve immediately or cover and refrigerate for later, up to 2 days.

by Rhonda on Oct. 12, 2012 at 12:17 PM

Rocky Road Cake

  • 1/2 c. butter
  • 2 Tbsp. semisweet chocolate chips
  • 2 Tbsp. cocoa
  • 2 tsp. instant coffee
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 c. sour cream (full fat)
  • 1 c. walnut pieces

Marshmallow Topping/Chocolate Fudge Glaze

  • 10 oz. pkg. mini marshmallows, divided
  • 1/2 c. sugar
  • 2 Tbsp. milk or water
  • 2 Tbsp. butter
  • 1/4 c. semisweet chocolate chips

Prehat oven to 350° F.  Grease a 9 x 13 pan.

In a microwave safe bowl, melt together butter and 2 Tbsp. semisweet chocolate chips.  Stir until smooth.  Add in cocoa powder, instant coffee and vanilla extract.  Stir until combined well.  In a large bowl, whisk together eggs and sugar until smooth.  Stir in chocolate mixture.  Stir in half of the flour mixture, followed by the sour cream.  Stir in remaining flour mixture, mixing just until no streaks of flour remain.  Fold in walnuts.

Pour batter into prepared pan.  Bake for 20 minutes.  Remove pan from oven and sprinkle all but 2/3 c. marshmallows evenly over the hot cake.  Return cake to oven for 2 minutes, until marshmallows are puffed but not browned.  Allow cake to cool several minutes while glaze is prepared.

For the glaze:  in a small saucepan, combine sugar, milk and butter. Bring to a boil for 1 1/2 minutes.  Remove from heat and stir in chocolate chips and marshmallows until smooth (I added extra chocolate chips.)  Drizzle over warm cake.  Allow cake to cool completely before slicing, if you can.  I couldn't.

by Rhonda on Oct. 12, 2012 at 12:18 PM

Shredded Carrot Salad

  • 2 c. shredded carrots
  • 1 medium apple, cored and diced
  • 1 handful raisins
  • 1 handful sunflower seeds
  • Dressing made of 1/3 to 1/2 c. mayonnaise, 1 to 2 Tbsp. milk, honey or sugar to taste

Mix together; serve.

by Rhonda on Oct. 12, 2012 at 12:22 PM

Crockpot Pizza

1 lb. ground beef

16 oz. pkg. rigatoni pasta, cooked (or any other macaroni)

15 oz. can pizza sauce

16 oz. mozzarella or pizza blend shredded cheese

12 oz. pepperoni

Brown the round beef in a skillet on the stovetop.  Drain well and cobine the beef with pizza sauce and 1 c. cheese.

Layer in crockpot:  macaroni, ground beef in sauce, pepperoni, and rest of cheese.  Cover and cook on low for 7 to 8 hours.

by Rhonda on Oct. 12, 2012 at 12:22 PM


In skillet brown beef. Place carrot, celery, green pepper, onion, corn and green beans in crock pot. Put meat on top. Combine tomatoes, barley, parsley, bouillon, salt and basil. Pour over meat. Add water. Cover and cook on LOW for 10-12 hours.

by Rhonda on Oct. 12, 2012 at 12:22 PM
1 mom liked this

Crockpot Cream Cheese Ranch Chicken

  • 4 boneless skinless chicken breasts
  • paprika
  • 1 pkg. ranch dressing mix (I use my own homemade mix)
  • 2 Tbsp. butter
  • 1 Tbsp. butter
  • 1 can cream of chicken soup
  • 8 oz. cream cheese, cubed
  • 1/2 c. chicken broth
  • 1/4 tsp. minced garlic
  • 1/2 to 1 tsp. dry ranch dressing mix

Wash and dry chicken breasts and place them evenly in bottom of crock pot.  Sprinkle with paprika and the package of dry ranch dressing mix.  Cut 2 Tbsp. butter into small pieces and distribute evenly over chicken breasts.  Cover and cook on low for 4 hours.

Melt 1 Tbsp. butter.  Add cream of chicken soup, cream cheese, garlic, and dry ranch dressing mix.  Stir over medium heat until smooth.  Pour over chicken, cover again and cook on low for another 1 1/2 to 2 hours.

Note:  I have a Rival crock pot and cooking times were 3 hours, then 1 hour after adding sauce.

by Rhonda on Oct. 12, 2012 at 12:23 PM
1 mom liked this

Crockpot Santa Fe Chicken

By pinky kookie on February 06, 2010

2 Reviews
  • timer
  • Prep Time: 10 mins
  • Total Time: 8 hrs 10 mins
  • Servings: 8

About This Recipe

"This good recipe was created by Gina's for Weight Watchers and Diabetic recipes. The combination of the ingredients make its delicious taste. Enjoy it."


    • 1 1/2 lbs chicken breasts
    • 1 (14 1/2 ounce) cans diced tomatoes with mild green chilies
    • 1 (15 ounce) cans black beans
    • 1 (8 ounce) bags frozen corn
    • 1/4 cup fresh cilantro, chopped
    • 1 (14 1/2 ounce) cans fat free chicken broth
    • 3 scallions, chopped
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 teaspoon salt ( to taste)
    • 1 teaspoon black pepper


  1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cayenne pepper and salt in the crock pot.
  2. Season chicken breast with salt and pepper and lay on top. Cook on low for 8 to 10 hours or on high for 6 hours.
  3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Adjust salt and seasoning and serve warm.
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