Couponing

So, yesterday I decided to try my hand at some couponing.  I did not have a paper yet, so I used what I could find online.  It was very easy to figure out.  Yesterday I was able to score like 10 different items for $1.50.  First thing this morning, I decided to go buy a paper.  I do not subscribe to our paper because I do not read it, nor do I use the coupons out of it.  But today I did.

I used the different blogs that help find the coupons, went through and printed and cut what I needed, made a little note with each coupon, and went on my way.  I went to a few different stores, and in that time I was able to get a $2 shirt, free dog treats, free women's hygiene products, two packages of free pens, and a ton of other stuff that was UNDER $1.  I then went back later to my local Fry's for a small grocery trip.  I did not buy much, but save 65% on my bill.  I was thrilled!

I will continue to do it on weekends when my husband is home to tend to my kids.  Weekends only, because even though there are blogs that help you get organized, it is WAY too time consuming.  There are two major downfalls to couponing.  The first is the time consuming part.  I was just about going crazy at the small amount of time I had to spend searching for each match up!   I do not know how people sit behind a computer screen all day and do this.  And I only got ONE paper so I could do ONE haul.  There are people that will buy 6 different papers, spend hours behind a computer screen, and hoard and hoard and hoard.  I think this is really ridiculous if one has children.  It isn't fair to them at all.  I think your kids would rather have you tending to them than figuring out how to score 8 toothbrushes :-(  I just think that it isn't for people with a lot to do.  I think it is great for someone who has nothing to do all day, doesn't really like leaving the house, and needs a hobby!

The only other downfall is that you have to make sure you leave early enough, because the hoarders like to go out and scoop everything up with their millions of papers.  I have said for a long time now, the stores need to put a stop to it....ASAP.  There are people (such as myself and plenty of others) who would like to get good deals on things for their families without having to go to the store and see shelves cleared because of the hoarders who will go stuff all their merchandise in a closet somewhere.  It isn't right at all, and extremely ill-mannered.

That being said, I think it is great to do every once in a while (especially with groceries), and as long as you only get what you will use :-)

Chocolate & Caramel Covered Shortbread - Recipe and Review

When I first saw this recipe on Pinterest, I almost drooled.  I am not a sweets eater.  I don't like candy at all, I can't stand cake, can't stand milk chocolate, and only like a few certain desserts.  Three of them happened to be combined into this ONE recipe.  I couldn't believe my eyes.

When I was making this, I noticed that it called for orange zest.  I do not like citrus of any kind.  I understand that orange goes with dark chocolate a lot, but I do not like citrus at ALL.  I was telling my mom who is down visiting that I really would like to leave the zest out, as I am afraid it will ruin these.  I went ahead and used the zest since the original recipe called for it and it was my first time making these.  Next time? These could not have been more perfect.  They turned out looking AMAZING.  The caramel turned out more than perfect, even with me not having a candy thermometer!  Everything set perfectly and cut perfectly.  The downfall?  THE ZEST!  It had way too much of a powerful flavor for me.  If it weren't for the zest and me going against my better judgement to use it, this would have been a 5 star dessert.  Next time it will be for sure ;-)  If you love citrus flavor, you will not change a thing about these.  If you want these to taste exactly like the name of the recipe, ditch the orange zest!

Ingredients:

 For Shortbread:

10 tbsp. salted butter, melted

1/2 cup sugar

1/4 tsp. salt

Zest of half an orange

1 egg yolk, whisked

1 2/3 cups All Purpose flour

For Caramel:

14 tablespoons butter

3/4 cup light brown sugar

1/2 cup sugar

3/4 cup light corn syrup

2 tsp. sea salt

1/4 cup heavy cream

1 1/2 tsp. pure vanilla extract

1/4 tsp vanilla bean paste

Sea salt flakes, to top

Directions:

1. Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of the sides.
2. Combine the melted butter, sugar, salt and zest with a fork in a large bowl. Add the yolk and again combine with the fork. Add the flour and stir with a heavy spoon or your hands and combine the dough until it is well combined. Place the dough in the prepared pan and press down evenly with your hands until the pan is covered. Refrigerate for 30 minutes to one hour. Remove and bake at 350 for 25-28 minutes, until very lightly browned. Allow to cool while you are preparing the caramel.
3. In a heavy bottomed pot, combine all caramel topping ingredients save for the extract and bean paste. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Allow to boil at this temp for several minutes, until it begins to climb over 235. Stir continuously. Remove from heat and stir in the extract and paste. Allow to cool for a couple of minutes, then pour over the shortbread base. Once chilled, top with melted chocolate and sprinkle with sea salt.

Notes:  I LOVE salted caramel.  The flavor is better than plain caramel alone.  However, I do not like crunching on sea salt and neither does my husband.  I went ahead and just used one tsp. regular salt and the flavor was dead-on.  Also, I did not have vanilla bean paste and the caramel still came out perfect.

Recipe adapted from food.com.

Chili's Cajun Chicken Pasta this recipe is to die for!

This is a copycat recipe from Chili's.  I modified it a bit, but the original recipe is Chili's Cajun Chicken Pasta.  The only thing I hate about copycat recipes, is people take them and claim that they came up with them on their own to their friends, when in fact they found them on the internet somewhere.  I do believe everyone should modify recipes to their liking or leave them the same if they prefer, but I do not believe people should take a copycat recipe and take credit for coming up with it on their own.  This is a no no in the food world friends.  Give credit where credit is due.

I found this recipe on the internet somewhere years ago.  I have made it dozens and dozens of times.  Why?  Because it is AMAZING, and I LOVE white sauce.  If you love Alfredo/white sauce, you will not make another sauce after trying this. 

Ingredients:

2 boneless skinless chicken breasts

4 tsp. Cajun seasonings

4 Tbs. Butter

3 C. Heavy Cream

1/2 tsp. Lemon Pepper seasoning (I omit this)

1 tsp. Salt

1 tsp. Pepper

1/4 tsp Garlic Powder (I am generous with this!)

8 oz. Penne Pasta (I use Angel Hair as I like it way better)

2 Roma Tomatoes Diced (I omit these)

1 C. Parmesan Cheese (FRESH)

Directions:

1. Coat both sides of chicken generously in Cajun seasonings.

2. In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.

3. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.  Add cheese.

4. When chicken is cooked through, place on cutting board and slice into strips.

5.  Spoon pasta and sauce into bowls and top with chicken strips and fresh tomatoes.

 

Notes: I went ahead and gave you the exact copycat recipe, but what I do to make this 100 times easier is before placing the chicken in the pan, cut it into chunks first.  It will cook A LOT faster this way.  Then when the sauce is done, I add the chicken to the sauce.  When the pasta is done I mix it all together in one large pot. 



DELICIOUS Cheese Potato & Smoked Sausage casserole

Folks, if you are trying to watch your weight, bookmark this recipe and exit now :-)  As AMAZING as this is, it is not friendly on the tummy.  If you love scalloped potatoes, you will absolutely love this!  I was skeptical about making this when I found it because as good as it looked, I do NOT like using Velveeta blocked cheese due to how processed it is.  But I went ahead and used it because it always makes a good cream sauce base.

Ingredients:

3 C. Idaho potatoes, cut into cubes and boiled

4 Tbs. Butter

4 Tbs. Flour

2 C. Milk

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 lb Velveeta cheese

1/2 C. Sharp Cheddar Cheese

1 lb smoked sausage (whatever brand you like)

1/8 tsp. Paprika

Directions:

1. Cut sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.

2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth.

4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

Notes*

I have never been a huge fan of sausage chunks, nor have I liked putting a whole pound in a 2 qt. casserole dish.  So, next time I will be substituting bacon for the sausage.  I will cook the bacon strips first and use them exactly like I did the sausage.  This will make it taste even MORE like a loaded baked potato :-)

Recipe adapted from http://www.food.com/