Sunday, February 28, 2010

Last Chance!!

Today is the last day of the month! Don't forget to go print the coupons you haven't printed yet!

Friday, February 26, 2010

$5 Graphic Tees @Old Navy This Weekend ONLY!

FREE Dave Matthews Band Download

Dave Matthews Band Download

FREE Sample of Burt's Bees Natural Toothpaste

 Burt's Bees Natural Toothpaste Sample

FREE Sample Castiva Pain Relief

Castiva sample.  You can request 2 on the sample page.

FREE Sample of Don't Disturb Me!!

Free Sample of Don't Disturb Me! Natural Sleep Aid.

FREE Sample of The Mystical Monkey All Purpose Cleaner

Mystical Monkey Sample

FREE Pampers Sample for Sam's Club Members

Free Sample of Pampers with Dry Max, but you must have a Sam's Club membership #.

Tuesday, February 2, 2010

FREE Glade Fragrance Gift Pack

Glade® PlugIns® Scented Oil Gift Pack.

FREE Sample Stayfree Thermo Control

 Details Here

February 2, 2010 ~ Day 2 of Pantry Challenge


Little Jimmy ~ Toaster Strudels

Daddy ~ smoothie

Sam ~ mandarin oranges in jello (he has been sick with a fever and really didn't want anything else)

Me ~ coffee 


Little Jimmy ~ PB & J, cheese stick & mandarin oranges in jello

Sam ~ chicken noodle (he stayed home from school today)

Daddy ~ potato soup

Me ~ tuna fish on leftover dinner rolls from Sunday


Spaghetti & meatballs, salad & dinner rolls. The only thing I bought for this meal was a head of lettuce. I only used 1/2 a head, so we will be able to have salad again this week.

Cupcakes for dessert. From the Cake Mix Doctor.


24 paper liners for cupcake pans

(21/2-inch size)

cake mix

3 tablespoons vanilla instant

pudding mix

11/4 cups milk

1/2 cup vegetable oil

4 large eggs

1 teaspoon pure vanilla extract

Quick Caramel Frosting (below)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 11/2 to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.

3. Spoon or scoop a heaping 1/4 cup of cupcake batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)

4. Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.

5. Meanwhile, make the Quick Caramel Frosting.

6. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. The cupcakes are then ready to serve.

Quick Caramel Frosting

8 tablespoons (1 stick) butter

1/2 cup packed light brown sugar

1/2 cup packed dark brown sugar

1/4 cup milk

2 cups confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

Place the butter and brown sugars in a heavy medium-size saucepan over medium heat. Cook, stirring, until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat. Add about 11/4 cups of the confectioners’ sugar and the vanilla. Beat with a wooden spoon or whisk until the frosting is smooth. Add 1/2 to 3/4 cup confectioners’ sugar, but not so much so that it thickens and hardens. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. The cupcakes are then ready to serve.

I did not make the frosting. I had full intentions on making it, but realized I had no brown sugar. So I used a can of cream cheese frosting from the pantry and put sprinkles on them.

Monday, February 1, 2010

Day 1 of Pantry Challenge

Breakfast - Oatmeal for the boys, cereal for Jimmy & coffee for me.

Lunch - packed lunches for the boys (ham sandwich, cheese stick and a cupcake) that saves me $4.50 a day. Jimmy and I were out and ran through McDonalds (boo, not a good start there!).

Dinner - Potato soup. I had 5 lbs of potatoes that needed to be used soon. Added cheddar cheese that I had plus a bag of frozen corn. This will last for a few days and be great for leftovers. I think potato soup is better the second day. Sam liked the potatoes and ham, not a fan of carrots and corn. Daddy and Jimmy are playing basketball, I will let you know how they like it.

Stopped at the store to get a few needed items for the week.

Starting balance - $40.00
Giant Eagle - $22.17
balance - $17.83

Potato Soup (from my favorite cook, Mom, with a few add-ins from me)
5 lbs. potatoes
3 stalks celery (I didn't have celery and forgot to get it today. No biggie for me, not a big fan anyway)
3 large carrots ( used 1/2 bag of baby carrots that I already had)
3 small onions
1 stick butter
1 cup flour
2 quarts milk
 3 ears of corn (I used frozen)
1 ham steak (cut up into small pieces) *optional
2 cups cheddar cheese *optional

 Peel potatoes. Cut into bite size chunks. Put in large pan, add water until covered and boil till tender. Dice carrots, celery and onions. Melt butter in soup pot and saute until tender, stirring occasionally. Add flour to vegetable mixture and stir 1 minute. Add 2 quarts of milk and continue stirring and heat to almost a boil (but don't let it boil!). Drain potatoes and mash half of them. Add to veg mixture. Add salt and pepper to taste. Cut kernals of 3 ears of corn and add to soup. *Add ham and cheese. Heat until cheese is melted.