Frugal Recipes: Too Many Zucchini? Make Bread!
Zucchini Bread
Author: Lori Forster
Prep time:
Cook time:
Total time:
Serves: 2 loaves
  • 2 C. grated zucchini
  • 3 C. all purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3 tsp. ground cinnamon
  • 3 eggs
  • 1 C. vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  1. Preheat oven to 325.
  2. Grease and flour two loaf pans.
  3. Grate zucchini into a bowl and set aside.
  4. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  5. Beat eggs, oil, vanilla, and sugar together in a second large bowl.
  6. Add sifted ingredients to the creamed mixture, and beat well.
  7. Stir in zucchini until well combined.
  8. Pour batter into prepared pans.
  9. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  10. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Zucchini bread is not only delicious, but very easy to make. Below is the base recipe for two loaves, but I always at least double this and freeze my loaves to eat later or share with friends. I have step by step photos to add to this post… I just have to find them FOUND – LOL!


Grated Zuchinni Zuchinni Bread - Dry ingredients Zuchinni Bread - Eggs, Sugar, Vanilla Zuchinni Bread - Mixed Zuchinni Bread Zuchinni Bread - mixed

Read More →

Frugal Cooking: What To Do With Too Many Mushrooms

[vc_row][vc_column][vc_column_text]This was a request from a close friend that knew I had an abundance of mushrooms that needed to be cooked. I have never made this before – nor will I eat it, as I do not like mushrooms. I did taste test the sauce and it was very tasty with a “kick”. Those who love mushrooms would really love this accompaniment to a meat dish or with chips.

I made a lot since I had lots of mushrooms to work with, so here was my recipe – you can adjust for less.

Mushroom, Jalapeño Salsa
Recipe Type: Condiments, Salsas & Sauces
Author: Lori Forster
Prep time:
Cook time:
Total time:
Serves: 6 cups
Those who love mushrooms would really love this accompaniment to a meat dish or with chips.
  • 3 six oz pkg baby bell mushrooms, chopped
  • 3 six oz pkg white mushrooms, chopped
  • 1 cup yellow pepper, chopped
  • 1 white onion, chopped
  • 2 jalapeno pepper, chopped
  • 1 to 2 cloves minced garlic
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • 2 limes, squeezed
  • 2 tablespoon olive oil
  1. Chop all the vegetables.
  2. Saute mushrooms in large skillet over medium heat, about 6 minutes. Set aside.
  3. Saute onion, yellow pepper and garlic until onion is translucent.
  4. Add mushrooms back to onion mixture and saute for about 5 more minutes – do NOT remove juices, and add a bit of white wine or water if it seems dry.
  5. Mix in spices.
  6. Remove from heat and let cool for 10 minutes.
  7. Add juice from lime, and olive oil.
  8. Let cool completely and transfer to jar.

I did not use cilantro in this because I had none, but it would be best to add that in too; 2 tablespoons chopped cilantro added with the lime juice and oil.

I ended up with two jars of salsa with the above amounts. You can leave one in the refrigerator for use with dinners, and put the other in the freezer (less a bit for expansion – also, I used plastic jars – mayonnaise containers is what I put mine in) for later use.[/vc_column_text][/vc_column][/vc_row][vc_row gap=”15″][vc_column width=”1/2″][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=””][vc_empty_space][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=””][/vc_column][vc_column width=”1/2″][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=””][vc_empty_space][vc_single_image source=”external_link” external_img_size=”400×220″ alignment=”center” external_style=”vc_box_shadow_border” custom_src=””][/vc_column][/vc_row]

Read More →

Frugal Recipes – What to do with Summer Squash

I have an abundance of yellow squash, and I want none of it to go to waste, so I have several recipes that I am going to use to cook it all. The first one that I have made is based on this recipe, however, as I do with all base recipes, I have added other things, and made it my own. I doubled the base recipe to make two pies and here is how I made mine:

Summer Squash Pie
Author: Lori Forster
Serves: 2 pies
  • 2 unbaked pastry shell (9 inches)
  • 2 egg, lightly beaten
  • 10 C. sliced yellow summer squash (1/4 inch slices)
  • 1 onion, chopped
  • 2 tsp. vegetable oil
  • 1 tsp. salt
  • 1 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. pepper
  • 3 large tomato, sliced
  • 2 C. (4 ounces) shredded cheddar
  • 1 1/2 C. mayonnaise
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
  2. In a large nonstick skillet, saute onion and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
  3. Bake at 350° for 25 minutes or until golden brown.


I froze both of my pies for reheating at a later time.

Read More →

What’s on the Menu – Beef Stroganoff
Beef Stroganoff
Author: Lori Forster
  • 1  lb ground beef
  • 2 Tbs. flour
  • 1 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • 1/2 C. Whipping cream or milk
  • 1/2 C. chopped onion
  • 1/4 C. butter or margarine
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup sour cream
  1. Combine meat, flour, salt, pepper and paprika.
  2. In a large skillet, cook onion in butter until golden.
  3. Add meat and brown while stirring.
  4. Add cream of mushroom soup and cook 5 minutes.
  5. Add sour cream and heat thoroughly.
  6. Serve on elbow macaroni, egg noodles or rice.


Read More →

Frugal Recipes: Melon Pickle Recipe
Spicy Melon Pickles
Author: Lori Forster
Prep time:
Cook time:
Total time:
Serves: 5 12oz jars
  • 13 c. cantaloupe, cut into 1″ balls or cubes
  • 3 c. vinegar
  • 2 c. water
  • 2 sticks cinnamon
  • 2 t. whole cloves
  • 1 t. whole allspice
  • 1 t. ground nutmeg
  • 4½ c. sugar
  1. Combine vinegar, water and spices in a large sauce pot. Bring to a boil.
  2. Reduce heat and simmer five minutes. Remove from heat; add melon; and let stand 1½ to 2 hours. Add sugar to sauce pot. Bring to a boil, stirring to dissolve sugar.
  3. Reduce heat and simmer 45 minutes or until cantaloupe becomes slightly transparent.
  4. Pack melon balls into hot jars, leaving quarter inch head space.
  5. Pour hot syrup over lemon balls, leaving quarter inch head space.
  6. Remove air bubbles.
  7. Adjust caps.
  8. Process 10 minutes in boiling water bath.


Read More →

Frugal Recipes: What to do with Overripe Kiwi

If you ever find yourself lucky enough to get a bunch of Kiwi on sale – eat it up, OR let it get a few days old, and make these!

Kiwi Muffins/Bread
Author: Lori Forster
  • 10 overripe kiwi
  • 5 C. all purpose flour
  • 2 1/2 C. sugar
  • 1/4 C. brown sugar
  • 2 1/2 tsp. baking soda
  • 2 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 5 eggs
  • 2 1/2 C. Milk
  1. In a bowl, sift flour, and spices. Add both sugars. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in kiwi. Fill sprayed/greased muffin pan three-fourths full per cup. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 50 muffins. Cook and freeze.


Overripe KiwiKiwi choppedKiwi MuffinsKiwi Bread MixedKiwi Bread CookingKiwi Muffins

Read More →

Frugal Recipes – What to do with Overripe Tomatoes

Don’t despair when your garden starts producing more tomatoes than you can use in a day! Let them sit aside and get nice and ripe, then make soup!

Tomato Cream Soup
Author: Lori Forster
Serves: 2
  • 1 Tbs olive oil
  • 4 overripe tomatoes, diced
  • 1/2 shallot, minced
  • 3/4 tsp garlic salt
  • 1/8 tsp pepper
  • 1/2 tsp paprika
  • 1/2 C. whipping cream
  1. Heat oil, then turn heat to medium.
  2. Saute shallots, but do not brown.
  3. Add tomatoes, garlic salt, pepper, and paprika.
  4. Cook 10 minutes or until tomatoes begin to fall apart.
  5. Put into food processor, and mix on medium for 3 minutes.
  6. Pour mixture through strainer to remove skins and seeds.
  7. Reheat if needed.
  8. Serve with Grilled Cheese or crusty bread. Makes 2 servings


Tomato Soup Ingredients Slice Tomatoes Tomatoes Cut Shallot Cook shallot in oil Tomatoes in Pan Tomatoes Seasoned in pan Cooked tomatoes in food processorTomato soup - blended Tomato Soup - straining Tomato Soup

Read More →

What’s on the Menu – Mango Pork Chops


I served this with some leftover angel hair pasta, that I doctored up with some green onion, bacon, and cheeses.

Mango Pork Chops
Author: Lori Forster
Serves: 4
  • 4 pork chops
  • 1 large mango, cut into slices
  • 1 small onion
  • 2 cloves garlic, or more to taste
  • 1 teaspoon ginger
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/2 cup water
  • salt and pepper to taste
  1. Peel the mango and slice. Set the slices aside. Chop onion and garlic. Mix diced mango, onion, ginger, cayenne pepper, garlic, salt, pepper and water in a saucepan. Simmer until onions are soft and mixture is thick, but not dry, about 10 minutes. Add a little more water, if necessary. Set aside.
  2. Coat your pork chops with some salt and pepper, and cook your pork chops as you desire – I used my rotisserie grill – cook to desired doneness.
  3. Serve chops with sauce spooned over and around them with slices on top.


Read More →

How to Make Snow Cream

[vc_row][vc_column][vc_column_text]Snow Cream[/vc_column_text][vc_column_text]When it snows around here, and that is NOT often, my son BEGS for me to make snow cream for him. Who does not love this stuff? I make lots and freeze for eating later once the snow is long gone. First, of course, you have to go and collect your snow.

How to Make Snow Cream
Author: Lori Forster
  • 8 C. snow (approximate)
  • 1 C. whole milk (or half-n-half, if you want a richer flavor)
  • 2 tsp. vanilla extract
  • 3/4 C. sugar

Put all in your food processor and blend away. You can add milk as needed to make it more or less creamy. I like to put nutmeg on mine once served. Delicious![/vc_column_text][/vc_column][/vc_row]

Read More →

Bacon Vegatable Quiche

Bacon/Vegetable Quiche

12 slices bacon
1 green pepper, chopped
1 small onion, chopped
1 C. fresh mushrooms, chopped
12 eggs
2 C. Shredded Cheddar Cheese

Heat oven to 325ºF. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Add peppers and onions; cook another 3-4 minutes. Crumble in bacon. Remove from heat, and set aside.

Beat eggs with whisk until well blended. Mix in 1 1/2 C. of cheese, and bacon mixture. Pour into prepared pie crust. Top with the remaining cheese.

Bake 25-30 min. or until center is set. Let stand 5 min. before cutting to serve.

Read More →