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How to Make Terracotta Christmas Bells

Money is tight for families all over the country. Many parents are looking for crafts their children can make to give as gifts this year. Teach them how to make terracotta Christmas bells to give to aunts and uncles or grandparents. Those receiving the bells will love that the children made the gift themselves.

It seems every year you can find wind chimes made from new and different materials. Some may be made from aluminum, others from copper tubes or wood. Some are even made from sea shells. This craft is easy enough for young children to do with minimal adult supervision.

To make these terracotta Christmas bells you’ll need a few supplies:

* Two 3-inch terracotta pots
* Acrylic paint (gold, silver, red, white or green are good choices)
* Soft-bristled paintbrush
* Heavy cord
* Large wooden beads
* Water-based polyurethane

Start out by washing and drying the pots. This will ensure there isn’t any loose clay or dirt on them. Paint the terracotta pots in Christmas colors. They don’t have to be the same base color. You can also paint holly leaves, candy canes, elves or other Christmas images on the pots. Allow them to dry completely before assembly.

Heavy cord is the best choice for this craft because you want something that will be sturdy. It may have to stay together during some strong winds, so make sure it’s heavy but not too big to fit through the hole in the bottom of the pot.

Tie a knot in one end of the cord. Make sure the knot is tight. Then string a large bead onto the cord. Tie a knot a little higher on the cord and then string another bead onto it. Next you’ll put the cord through the drainage hole in the pot. Put a third bead onto the string and tie a knot. This will hide the drainage hole. Create a loop to hang the bell and then cut off the remaining cord.

If you’d like, you can layer two terracotta pots. Complete the project to the part where you’d put the third bead on the cord. Instead, tie the knot directly over the pot. Move a couple of inches up the cord and tie another knot and finish the project as before. By doing this you’ll have the clacker (bead hanging down), a knot to hold the pot in place, and then another knot to hold the second pot in place. Complete it with the final bead on top to cover the drainage hole.

Except for cutting the cord to the correct length, this is a project children can make without Mom or Dad watching too closely. When they learn how to make terracotta Christmas bells, they may decide to learn about other crafts using terracotta pots. Encourage their creativity and you may not have to buy Christmas presents this year.

 

 

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When I first started making relish, I thought it would be a hard and tedious task. Once I made my first batch, I realized that it was a lot easier than what I thought it would be.

Relishes make a great accompaniment for hot dogs, hamburgers, poultry and fish. You can also use it on crackers or your favorite party bread.

To get started, you will need a few supplies:

water bath canner
canning jars, rings and seals (I used pint-sized jars)
ladle (for spooning the hot mixture into the jars)
funnel
jar lifter (to lift the jars out of the hot water)
2 oven mitts (I like using mitts to prevent any accidental burns to my hands)
clean cotton drying cloth or kitchen towel

You will want to follow the instructions that came with your water bath canner for sterilizing and processing your jars. Always inspect your jars for defects before using them.

Honey Raisin-berry Relish

5 cups raisins
5 cups water
1 1/3 cup honey
1/2 cup lemon juice
6 cups fresh or frozen cranberries
2 tablespoon grated lemon peel
1 cup walnuts, chopped

In a large saucepan, combine raisins, water, honey and lemon juice. Bring to a boil, stirring constantly until honey melts and ingredients are blended. Lower heat and simmer for 10 minutes. Stir in cranberries and lemon peel, return to a boil and then lower heat to simmer for an additional 10 minutes or until liquid barely covers raisins and cranberries. Remove from heat. Stir in chopped walnuts. Ladle into hot jars leaving 1/2″ head space, wipe rims clean, seal and process in a water bath canner for 15 minutes. Makes 8 cups.

Green Tomato Relish

2 quarts green tomatoes
3 red sweet peppers
3 green sweet peppers
3 large onions
3 tablespoons salt
3 cups granulated sugar
1 1/2 cups vinegar
1 cup water
2 tablespoons celery seed
2 tablespoons turmeric seed

Finely chop the tomatoes, peppers and onions and add to a large bowl with salt. Let stand for 30 minutes, then drain and rinse. In a large stockpot combine vegetable mixture with the remaining ingredients. Boil mixture for 5-7 minutes. Ladle into hot jars leaving 1/2″ head space, wipe rims clean, seal and process in a water bath canner for 15 minutes.

 

 

Article Source: http://www.wahm-articles.com

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly and her husband enjoy cooking, baking and canning. You can visit her online at: Web: my.tupperware.com/Ravish30 or her recipe blog at: wahmshelly.blogspot.com

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If you are tired of paying high prices for store bought potato chips and would like to start making your own at home, I think you will enjoy trying out this easy recipe.

Along with the listed ingredients, you will need a deep fryer with a deep frying basket, 6 paper towels, a large bowl, a large plate and finally, an airtight plastic storage container.

Classic Homemade Potato Chips Recipe

4-6 white potatoes
water
vegetable oil (for deep frying)
salt

Wash and scrub the skins of your potatoes using a vegetable brush to loosen any debris. Remove skins from potatoes using a paring knife or vegetable peeler. Using a paring knife, cut thin round or oval slices. Cut out and remove any bad spots. Fill a large bowl with cold tap water and soak your slices in the water for 30 minutes. Remove slices from water and pat dry with paper towels. Turn your deep fryer on and set the temperature at 350 degrees. When the oil is hot and has reached the desired temperature, place a handful of slices into the frying basket and drop down into the oil. Deep fry your slices until they are crisp and lightly browned. This process usually takes 2-4 minutes. Remove basket from hot oil and let it drain over the deep fryer for 2-3 minutes. Line a large plate or platter with 3 thick paper towels. Pour the chips onto the plate and use a separate paper towel to blot off any excess oil. Season with salt if desired.

Optional: If you like your potato chips seasoned with Old Bay, place some Old Bay Spice in an old salt shaker. Shake the desired amount on the chips. Wait 1 minute, flip the chips over and season the other side.

Storage: Once the chips have cooled, place them in an airtight plastic container. If you own a plastic cookie canister, this will work well for storing them. If properly stored, they should last several weeks.

 

 

Article Source: http://www.wahm-articles.com

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at my.tupperware.com/Ravish30 or visit her Shakin ‘N Bakin Recipe Blog for additional free recipes at wahmshelly.blogspot.com

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Every year when the weather starts to get warmer, we like to plant a backyard garden. We enjoy planting a variety of lettuces, carrots, broccoli, cauliflower, cucumbers, radishes, green peppers, tomatoes and onions. We look forward to harvesting time, just so we can create some wonderful summer salads.

To go along with our salads, we prefer to make our own homemade salad dressings. The following recipes are really easy to prepare and will keep in the refrigerator for up to 7 days in an airtight container.

Classic Blue Cheese

2 cups mayonnaise
1/2 cup sour cream
1/4 cup vinegar
4 teaspoons granulated sugar
1/2 teaspoon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 ounces Blue cheese, crumbled

In a large bowl, combine the first 7 ingredients until well blended. Stir in the crumbled Blue cheese. Pour mixture into a glass jar or pourable plastic container. Refrigerate for 4 hours.

Creamy Buttermilk

1 cup mayonnaise
1/2 cup buttermilk
1 tablespoon parsley flakes
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1/4 teaspoon salt

In a small bowl, combine all ingredients together until well blended. Pour into a glass jar or pourable plastic container. Refrigerate for 4 hours.

Classic Country French

1/4 cup water
1/4 cup red wine vinegar
1/2 teaspoon granulated sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup salad oil

In a large bowl, combine all ingredients in the order listed. Mix until well blended. Pour mixture into a glass jar or pourable plastic container. Refrigerate for 4-6 hours.

 

 

Article Source: http://www.wahm-articles.com

Shelly Hill enjoys gardening, cooking and baking for her family. You can visit Shelly’s recipe blog for additional recipes. Recipe Blog: wahmshelly.blogspot.com Web: my.tupperware.com/Ravish30

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When it comes to making homemade barbecue sauce, the process is pretty easy and you most likely have all of the ingredients on hand.

Why should you make it instead of buying it? By making your own sauce, you save money and you control the ingredients. Once you have prepared the sauce, you can use it right away or you can refrigerate it for up to 3 days in an airtight plastic or glass container.

Here is my family’s favorite BBQ sauce recipe which takes less than 10 minutes to prepare.

Barbecue Sauce

1 cup ketchup
1/4 cup Worcestershire sauce
1 cup hot water
1/4 cup white vinegar
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 tablespoons minced onions
1-2 tablespoons brown sugar
1/8 teaspoon of basil (optional)

In a large saucepan, combine the ketchup, Worcestershire sauce, water and vinegar. Cook over medium heat for 2 minutes. Stir in granulated sugar, salt, black pepper, celery salt, minced onions, basil and brown sugar. Simmer the sauce over low heat for 5 minutes. Once the sauce has finished cooking, it is ready to use.

Optional Flavorings: If you like your sauce sweet, increase the brown sugar by an additional tablespoon. If you like a little garlic taste to it, you can mince 1 clove of garlic and add it to your recipe. If you like it hot and spicy, you can add 1 teaspoon of hot sauce.

Suggested Uses: You can brush the sauce onto hamburgers and chicken for baking or grilling. This sauce is great on beef and pork ribs too.

 

 

Article Source: http://www.wahm-articles.com

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit her online at my.tupperware.com/Ravish30 or her Shakin ‘N Bakin recipe blog at wahmshelly.blogspot.com

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Make your own granola using this recipe.

The one nice thing about this granola recipe is that you can make different variations of granola bars with it. Also using different amount of the optional items will bring about a different taste. Granola bars make a nice healthy snack treat.

10 c. old-fashioned oats
1 c. wheat germ
1/2 lb. shredded coconut (optional)
2 c. raw sunflower seeds (optional)
1 c. sesame seeds (optional)
3 c. chopped almonds, pecans, or walnuts (optional)
1-1/2 c. brown sugar
1-1/2 c. water
3/4 c. canola oil
1/2 c. honey
1/2 c. molasses
1-1/2 t. salt
2 t. cinnamon
3 t. vanilla
Raisins or other dried fruits (optional)

Preheat oven to 300 degrees. In large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts. Blend well.

In large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13 x 9 baking pans or cookie sheets with sides.

Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for a crunchier texture. Cool. Add raisins or other dried fruit. Put in airtight containers. Label with date and contents. Store in a cool, dry place for up to six months. Makes about 20 cups of granola mix.


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