348 mostly recipes

Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.

Homemade version of seasoned salt. There's no need to buy spice mixes when it's cost effective and easy to make your own.

Navy bean and tomato soup made from dried beans, with stewed tomatoes, onion, and celery sauteed in margarine. A high-fiber, low-fat, gluten-free farmhouse soup that costs pennies to make.

Simple cabbage soup with carrots, potatoes, onions, garlic, and dill. Five-vegetable peasant soup that costs under five dollars and tastes like grandmother's kitchen.

Yukon Gold potatoes melt into sharp cheddar for a silky, creamy soup topped with nutmeg that rivals any restaurant version but costs a fraction of the price.

Homemade Shake-N-Bake coating mix made from scratch with seasoned bread crumbs, paprika, garlic, onion, and Bell's poultry seasoning. Skips the preservatives and costs a fraction of store-bought.

London broil: a garlic-lemon brushed flank steak broiled fast and hot, then sliced paper-thin against the grain. Served with buttery sautéed onions for a weeknight steak dinner that costs less than takeout.

Costs about $10 to serve a family since adult can have 2 halfs with mashed potato and mini carrots etc and children can have 1. This is my first Recipe so here goes.

Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.

Homemade chocolate Irish cream with whiskey, rum, creme de cacao, sweetened condensed milk, and a touch of chocolate syrup. A blender-based copycat of Bailey's that costs less and tastes richer. Serve over crushed ice.

Homemade scented play-doh that comes together from pantry staples and a few drops of scent. Soft, squishy, and easy to color, this kid-friendly DIY playdough beats the store-bought stuff and costs pennies.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.