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Browse all recipes on In Good Cents for more ways to save at home or view the recipes below in the order they were released.

Chili Cornbread Bake (In Good Cents)

To help with those days when I don’t feel like cooking, I often prepare in advance by doubling or even tripling meals I’m making. I freeze the extra meals to have on hand!

Cornbread Chili Bake is an easy recipe that freezes well, so this week I tripled this recipe and froze two for another day or to have on hand for a friend in need. I always keep a few disposable baking dishes on hand just for this occasion.

Cornbread Chili  Recipe

Ingredients

Chili

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 2 cups diced or stewed tomatoes (Mexican Style Canned Tomatoes work great!)
  • 2 cups black beans
  • 1 cups tomato sauce
  • 1/2 cup corn
  • 2 tsp chili powder
  • hot sauce (to taste)

Cornbread

  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 1 TBSP sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 TBSP melted butter
  • 2 eggs
  • 1 1/2 cups buttermilk
  • More flour (if needed)

Directions

Preheat oven to 350 degrees.

Start with the chili. On the stove top, cook beef and onions in a skillet until the beef browns and the onions are tender. Remove from stove and drain.

In a ovenproof baking dish add all of the ingredients for the Chili. Stir gently to blend the ingredients together to create the chili.

Now move on to the cornbread. In a mixing bowl, mix together flour, sugar, baking powder, baking soda, salt, and cornmeal.

In a separate bowl, whisk together buttermilk, eggs, and butter. Pour the liquid mixture into the dry mixture and fold together until well blended.

The cornbread needs to be more doughy than normal, so add additional flour and blend until it firms up enough to shape. Divide the dough evenly into 6-8 balls. Roll the balls by hand into long ropes, then slowly lay them in a spiral on top of the chili.

At this point, you may properly cover and freeze this dish to enjoy later or bake for 35-40 minutes until corn bread is golden brown and serve. You can add cheese on top while hot for a little more flavor.

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Well it is that time of the year again, when everyone is thinking more about diet, exercise and getting healthy.  Here are a few Pins to help you reach your goals.

Here are 10 of the Best Pins on Pinterest this week:

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There’s a new free app for Android available today.  Download Easy Chef Recipes FREE for your Android device until midnight tonight.

App Description:

This ad-free version of Easy Chef Recipes! It features 15,000 of the best chef recipes right on your Android device. Each recipe has been reviewed and approved by our very own experts in yumminess! Easy Chef Recipes is full of must-have features, like search, save, rate, and share. There’s even an option to get a random recipe for those days when you lack inspiration.

The FREE app for Android is one of the many daily deals on Amazon.

For more ways to save, cash in your Swag Bucks for a FREE Amazon gift card and get more apps for Android for free.

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This post is part of the 25 Days of Christmas series.

It’s unseasonably warm for December, so I haven’t been craving my typical hot holiday coffee flavors. Instead, I’ve been longing for my traditional iced coffee in more festive flavors.

Homemade Iced Coffee Concentrate Recipe

Ingredients

  1. Strong Ground Coffee
  2. Water

Directions

If you’ve ever tried to make iced coffee at home, you know it can be a struggle. If you add ice to your warm coffee, you end up with watered down coffee. For the perfect iced coffee, you need to start with a coffee concentrate.

Get a large plastic container with lid and add one cup of your favorite coffee grounds for each cup of water. Stronger coffee tends to work best.

Stir until well blended, then put the lid on the plastic container and set aside for at least 8 hours, but overnight works even better!

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Thanks to Heather Tallman of Basilmomma for this 25 Days of Christmas post.

You know, I make no secret of the fact that I am not a good baker. I am not crafty, I am not a scrapbooker, I am not a good decorator. These things I am not. I am OK with this. I do not feel like I am missing out by not making dozens of Martha-like cookies every holiday season that are perfectly iced and decorated.

If you are one of those people who can make a cookie recipe from start to finish without a catastrophe and they come out of the oven perfect then I raise my glass to you. I will probably try to buy them from you even. But I am not ever going to reach that level of expertise. And I am fine with that. I try and that counts, right?

Now , my kids saw this cookie recipe in a Family Fun cookbook a few years ago and I have saved it all this time. I thought I would surprise them and make them Monday night. I also wanted to use them for an upcoming column in the Greenwood Daily Journal so I had a dual purpose here.

4 puffy, overcooked batches later I finally refined the recipe to turn out perfectly and they are now a tradition every Christmas.

Candy Cane Twists Recipe

Ingredients

  • 3/4 C unsalted butter, softened
  • 1 C sugar
  • 1 LG egg
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 2 1/4 C all-purpose flour
  • red food coloring

Directions

Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla. Gradually mix in the flour until combined.

Divide the dough into 2 equal parts and work the red food coloring into 1/2 until you reach the desired redness. To shape the canes roll a small amount into a ball and then roll with your hands to a cylinder. Do the same for a piece of red. Twist the 2 pcs. together and pinch the ends to form a candy cane shape. Continue to do this with the rest of the dough. Place on the cookie sheet 2 inches apart and bake for 8 to 10 minutes or until set but not brown.

About the Author: Heather Tallman is a Greenwood area blogger, food writer, newspaper columnist, television hist and host of Around the Kitchen Sink Radio on Toginet.com. You can find her at basilmomma.com, @Basilmomma on Twitter and Basilmomma on Facebook, Instagram and Pinterest.

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Not long after I went on a mission to make beautiful ice pops without a Zoku, Indiana’s Family of Farmers was kind enough to present me with one as part of the July Table Talk.

I’ll be honest, I’m super grateful to Indiana’s Family of Farmers, because it’s a great tool to have in the kitchen and I really do love my Zoku Duo, but it brought back Rice Krispie Treat-making flashbacks.

Let me explain… while I can whip up homemade tortillas or Chicken-Stuffed Portabella Mushroom, I can’t make Rice Krispie Treats. It’s embarrassing, because I’ve seen young kids make them with ease, but I always end up with a Rice Krispie glob.

My Zoku ice pop making went along the same lines and I learned some valuable lessons.

1. A watched Zoku Pop never freezes (and I may lack some serious patience). When I made ice pops without a Zoku, of course they took A LOT of time, but I could do so much in between tasks. Zoku pops are suppose to be instant (or quick in the very least). They are. How else could you get a ice pop in 6-8 minutes? However, pouring ingredients to make lines and designs took extra time. It wasn’t enough time to do anything else, but watching that Zoku pop freeze… well, it was the longest 6-8 minutes of my life.

2. Picking my least favorite kid is hard. My Zoku Ice Pop Maker is a Zoku Duo, which makes 2 ice pops at a time and I have 3 kids. Do you see the dilemma? I quickly learned not to enjoy them instantly, otherwise one kid sat for the 6 minutes or more waiting and watching their siblings enjoy their ice pops. Instead, I made them early, then stuck them in sandwich bags in the freezer to give to all three kids at once.

3. Sugar will solve all of your problems. We should all know this by now. Maybe isn’t not the best lesson to learn, but I’ll admit I’m definitely guilty of trying to overcome troubling times with delicious, sweet foods. Zoku reinforces the belief that sugar will make things better, since half of the things that could go wrong with your ice pop are a result of not enough sugar. I’m not going to admit how many ice pops we ate in a bowl with a spoon after prying them out of the Zoku with a knife.

4. When all else fails, start drinking. With a Zoku, you have to be fast, because while you’re making beautiful ice pops, it’s thawing. We started making extravagant ice pops with lines and designs, but quickly learned that if we took too much time, the second set wouldn’t freeze enough to pull out properly. Since many of the recipes made 6 ice pops and we could barely get out 4, it’s quite possible we finally gave in and started just drinking the left over ice pop mix. It’s pretty good.

5. Everything tastes better frozen. Almost anything you drink, with the exception of soda and water, can be poured into the Zoku and made into an ice pop. After a while, we got creative, by pouring our smoothies into it and enjoying them frozen for breakfast. My kids loved popsicles for breakfast! My 5-year-old even turned her chocolate milk into a ice pop and it was pretty delicious.

6. There’s nothing a Zoku can make that a regular ice pop mold can not. When it comes to quick treats for the kids made from simple one-liquid, I’ll definitely be pulling out my Zoku. But, I’m going to leave any extravagant ice pop making to my old-fashion ice pop molds, which I used to pop out 28 ice pops in 11 hours without standing there while each one froze. The Zoku could never do that.

While it is wonderful to have, don’t let those beautiful photos on Pinterest convince you that you have to have one, especially if it’s not quite in your price range or you prefer healthier ice pops without so much sugar!

Do you have a Zoku? Do you love it? Or did you struggle like I did?

Chocolate Chip Malted Milk Ice Pops Recipe

Ingredients

  • 3/4 Cup Whole Milk
  • 1/2 Cup Vanilla Pudding
  • 1/3 Cup Heavy Whipping Cream
  • 1/3 Cup Malt Mix
  • 1 1/2 tsp Agave Nectar
  • 1/2 Cup Chocolate Chips

Directions

1. Whisk all ingredients together until well blended.

2. Pour into your Zoku or regular ice pop molds. While pouring, drop a few chocolate chips in here or there.

3. Add more chocolate chips to the bottom.

4. Freeze regular molds in the freezer until thoroughly frozen or pour into your Zoku and wait 6-8 minutes until frozen.

Craving more? Browse the recipe index for more easy recipes.

In Good Cents is a Table Talk Contributor, sponsored by the  Indiana Family of Farmers. While I was not compensated for this post, I was provided with tools to enjoy some delicious summer food for inspiration. All opinions are 100% my own. For more information, please read our terms & conditions and disclosure policy.

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