Condiments, Sauce, & Dip Recipes

Frugal Recipes

With all the tomatoes right now, here is a salsa recipe to use.

Ingredients

  • 5 medium tomatoes, diced
  • 2 cans Ortega diced chilies
  • 1 small can diced jalapenos
  • 1 bunch green onion, diced
  • 1 bunch cilantro, diced
  • 4 cans tomato sauce
  • 1/3 c oil

Directions

1.   Mix all ingredients together.

2. Enjoy with taco chips.

Add more or less jalapenos, depending on how hot you like your Salsa.

Craving more?   Browse the recipe index to find more frugal, quick, and kid-friendly recipes.

 

{ Comments on this entry are closed }

  • Like on FaceBook
  • Pin It
  • Print Friendly and PDF

Frugal Recipes

Ingredients

  • 1 gallon cucumbers – Sliced
  • 1/4cup salt
  • 4 cups vinegar
  • 4 cups sugar
  • 2 TBSP celery seed
  • 1 1/2 tsp turmeric

Directions

1.   Mix all ingredients (except cucumbers) in large sauce pan and bring to a boil.

2. Let cool slightly and then pour over the cucumbers.   Store in covered jars in refrigerator indefinitely.

 

Craving more?   Browse the recipe index to find more frugal, quick, and kid-friendly recipes.

 

{ Comments on this entry are closed }

  • Like on FaceBook
  • Pin It
  • Print Friendly and PDF

Frugal Recipes

Ingredients

  • Enough apples to fill your crock pot (Peeled and cored)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg

Directions

1.   Fill crock pot with apples and 2 cups of sugar.

2. Cook over night

3. The next morning run cooked apples through the blender

4. Put apples and remaining ingredients back into crock pot and cook until thick.   At least 1 hour.

Enjoy on toast or maybe some homemade bread.

Craving more?   Browse the recipe index to find more frugal, quick, and kid-friendly recipes.

{ Comments on this entry are closed }

  • Like on FaceBook
  • Pin It
  • Print Friendly and PDF

Barbecue Sauce

My husband is not a fan of barbecue sauce, but I love it.   So, our compromise?   Homemade barbcue sauce.   This recipe is from my stepmom who makes the most absolutely delicious homemade barbcue sauce. You can even mix it up to make it more you!

- – Ingredients – -

  • 4 cloves garlic, minced
  • 1/4 c. onion, finely chopped
  • 1/4 c ketchup
  • 1/4 c mustard
  • 1/4 c cider vinegar
  • 1/4 c water
  • 1/4 c honey
  • 1 T honey
  • 1 t. cayenne

- – Directions – -

  1. Combine ingredients in a small pan
  2. Mix while heating on the stove at medium high for about 5 minutes
  3. Serve hot or cold

- – Centsible Cooking Tips & More – -

  1. Be Centsible: Making foods from scratch is always centsible!
  2. Freezer Cooking: Just place in a freezer baggie to store for up to 3 months in your deep freezer.
  3. Spice It Up: Add hot sauce or hot peppers give this recipe a bit of a bite.

Get more cent saving recipes! Browse by ingredient or search.

{ Comments on this entry are closed }

  • Like on FaceBook
  • Pin It
  • Print Friendly and PDF

It’s the holiday season and that means entertaining and parties. This a wonderfully simple recipe that takes little time to prepare. On top of that, it’s not the usual salsa or dip you usually see at parties, so it’s a fun way to wow your guests. Everytime I whip this up, someone asks me for the recipe!

Ingredients
1 can black eyed peas (drained)
1 can pinto beans (drained)
1 small onion (chopped)
1-2 cups celery (chopped)
1 cup green pepper (chopped)
1 cup white corn (drained)
1 tsp salt
1 TBSP water
3/4 cup vinegar
1/2 tsp pepper
1/2 cup oil
1 cup sugar

First, mix vegetables and beans. In a side bowl, mix remaining ingredients Pour marinade mixture over the vegetables and beans. Sit in the refrigerator for 24 hours to marinade. Drain and serve with chips!

Thanks goes out to my Grandma Joanne for this tangy, but sweet recipe!

{ Comments on this entry are closed }

  • Like on FaceBook
  • Pin It
  • Print Friendly and PDF


INGREDIENTS
3/4 Cup Onions (Chopped)
2 Cloves Garlic (Crushed & Minced)
3 TBSP EVOO (Extra Virgin Olive Oil)
6 Cups Tomatoes (Chopped or Canned)
3/4 Cup Red Wine (Dry)
1/4 Cup Carrots (Shredded)
4 Cups Parsley (Fresh or Frozen, Chopped)
1/3 Cup Basil (Fresh or Frozen, Chopped)
1 tsp Sugar
1 tsp Salt
1 Cup Zucchini (Sliced)
1 Cup Mushrooms (Sliced)
1/4 tsp Pepper
1/3 Cup Parmesan Cheese (Grated)

Heat olive oil in large pan over medium heat. Add onions and cook until tender. Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt. Bring sauce to a boil. Reduce heat and simmer, uncovered, for about 1 hour, stirring frequently.

Add sliced zucchini and mushrooms; cook until sauce is thick, about 20 minutes longer. Serve with hot cooked pasta. Serves 4.

To freeze, simply cool, then place in a freezer bag. Remove as much air as possible before closing the bag. Freeze flat. Thaw in refrigerator and heat, then serve on pasta!

{ Comments on this entry are closed }

  • Like on FaceBook
  • Pin It
  • Print Friendly and PDF