frugal family food

Grilled Peaches

grilled peaches frugalfamilyfood.com

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Grilled peaches. Yup. GRILLED PEACHES. It’s so simple that your kids could make it but it’s so impressive you could serve it to your in-laws.

Today I am sharing this simple recipe so grab a jar of something cold and let’s do this.

This recipe is so good. It feels like a special treat because we normally eat our peaches raw. Raw peaches alone are wonderful! But when you dip them in melted butter and grill them, magic happens.

True story.

Here’s what you need:

Grilled Peaches

Course Dessert
Servings 4 people

Ingredients

  • 2 peaches halved and pitted
  • 3 tbsp butter melted
  • 4 tsp light brown sugar
  • 1/4 tsp cinnamon
  • 1 pinch salt

Instructions

  1. Preheat your grill pan over medium heat. 

  2. On a platter, mix brown sugar and cinnamon together. Set aside.

  3. Dip your peaches into the melted butter on all sides.

  4. Place your peaches cut-side down on the grill pan. Grill for 4 minutes and then flip to the peeled side.

  5. Sprinkle each peach with a teaspoon of the sugar cinnamon mixture. 

  6. Continue to grill the peaches for about 3 to 4 minutes. 

  7. Remove from the heat. Sprinkle with salt. Serve with a scoop of vanilla bean ice cream. 

Recipe Notes

*Sugar and cinnamon can be eliminated from the recipe and peaches can be used in salads or as a side dish. 

*Serve with ice cream, whipped cream, or vanilla yogurt. 

 

Not only is this recipe amazing but you can easily make it into a savory dish by eliminating the sugar and cinnamon and adding herbs. They would be amazing in salads and as a side dish.

 

Tangi frugalfamilyfood.com

Tangi is a wife, mom, gardener, and committed frugal foodie.  She shares her family’s life, love of liberty, and love for each other on their YouTube channel, “Freedom Homestead.” Check out her “A Day in the Life: Canning, Dehydrating, Fermenting, Sprouting, and Gardening” video, and you will see just how dedicated she is to feeding her family well on a budget with homegrown food.

 

 

grilled peaches frugalfamilyfood.com

Banana Cream Pie Ice Cream Sandwiches

Banana Cream Pie Ice Cream Sandwiches

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Have you ever taken some of your favorites foods and tried to morph them together? I sure have! I’ve taken some of my favorite casseroles and turned them into soup. I’ve turned some of my favorite meals into impressive sandwiches.

When we decided to share 31 Days of Summertime Treats with y’all, I really wanted to do an ice cream sandwich but not the traditional kind. I wanted something that was a little unexpected. Then it came to me! I’ll combine a couple of my favorite treats into one! A treat that I look forward to is the Banana Cream Pie Milkshakes that Sonic carries from time to time. I also love a good ice cream sandwich on a hot summer day.

BOOM!

Banana Cream Pie Ice Cream Sandwiches!

It’s easy enough that your kids can help put them together.

Banana Cream Pie Ice Cream Sandwiches

Course Dessert
Servings 27 sandwiches

Ingredients

  • 1 cup milk
  • 1 box instant vanilla pudding (3.9 oz)
  • 8 oz whipped topping
  • 1 medium banana (peeled and chopped small)
  • 1 box honey graham crackers (crackers broken in halves)

Instructions

  1. Whisk together pudding and milk. Wait about a minute until the pudding thickens.

  2. Gently fold in the whipped topping.

  3. Fold in banana pieces.

  4. Pour mixture into a freezer safe dish, cover with plastic wrap, and freeze until frozen completely. 

  5. Once frozen, break apart and put into a food processor, Pulse until smooth. *Don't over process! You wan't your mixture to be firm enough to stay on the grahams. Over processing will make it too soft and the ice cream with slide right off.

  6. Assemble your sandwiches by adding about a tablespoon of your "ice cream" to the middle of a graham cracker, add graham cracker to the top and smoosh the ice cream to the edges of the grahams.

  7. Wrap in plastic wrap and freeze until firm. 

Recipe Notes

Variations:
Fold in a tablespoon of peanut butter to your pudding and whipped topping mixture for a "Chunky Monkey". 

Instead of bananas, try blueberries or strawberries.

Use chocolate pudding for a Chocolate Cream Pie Ice Cream Sandwich.

Love cheesecake? Me too! Use the Cheesecake Pudding mix instead of vanilla, and add your favorite berries. 

 

Tangi frugalfamilyfood.com

Tangi is a wife, mom, gardener, and committed frugal foodie.  She shares her family’s life, love of liberty, and love for each other on their YouTube channel, “Freedom Homestead.” Check out her “A Day in the Life: Canning, Dehydrating, Fermenting, Sprouting, and Gardening” video, and you will see just how dedicated she is to feeding her family well on a budget with homegrown food.

 

Oatmeal Cream Pies

 

This is it. The reason to consume a ridiculous amount of sugar and butter. The reason “the man” invented the toothbrush. The reason to ignore what the voices in your head are telling you. The reason to wear stretchy pants. The reason to be unreasonable.

This is Oatmeal Cream Pie.

Take a moment. Gather your thoughts. This. Is. Happening.

We have a tradition in our family. When it’s your birthday, Mama (me) will try to make you whatever food your little heart desires. Over the last few years, my daughter has requested homemade oatmeal cream pies.

My homemade Oatmeal Cream Pies have been requested several times and enjoyed by many. I even offered them on my menu for my Tangibly Delicious Bakery Boutique. They are delicious, fun to eat and frugal to make!

OATMEAL CREAM PIES

1. Preheat your oven to 350 degrees F. In your stand mixer, cream together 1 and 1/4 cups of softened butter, 1 cup of dark brown sugar and 1/2 cup of granulated sugar.

 

2. Add in 1 egg and 2 teaspoons of vanilla extract. Beat until incorporated.

3. In a separate bowl, sift together 1 and 1/2 cups of all purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Stir in 3 cups of quick cooking oats.

4. Add the dry ingredients to the wet ingredients and mix until combined.

6. Line a couple of cookie sheets with parchment paper or spray with non-stick cooking spray. I like to use a small cookie scoop for this, but take a couple of tablespoons of dough and drop it onto your cookie sheet, spacing the cookies a couple of inches apart.

This is a well loved pan 🙂

7. Using clean hands, lightly press down the center of your cookie dough just enough to reduce the “peak” of the dough ball.

 

8. Bake in the center of the oven for 8-10 minutes, or until the edges start to turn light golden brown. Remove from the oven and allow to rest on the pan for a few minutes to finish baking, and then move to a cooling rack.

While your cookies cool, it’s a good time to whip up the filling.

1. In your mixing bowl, whip together 1 cup of softened butter, 2 cups of powdered sugar, 7 ounces of marshmallow cream, and 2 teaspoons of vanilla.

See? I told ya. This recipe is ree-donk-u-lous!

So, once your cookies..err, um…pies have cooled and your filling is whipped and fluffed, it’s time to get these lovers together and make some magic!

I like to use the same small cookie scoop to divvy up the filling, but you can use a tablespoon.

Mound the creamy goodness in the center of one pie, put the second pie on top (bottoms together), and gently squish until the filling reaches the edges of the pie.

Soooo goooood.

Like I said, this is a family favorite. They’re even better the next day. And super DUPER better with a cup of coffee.

You’ll keep them stored in an air tight container if ya know what’s good for ya. Stale pies…not good for ya.

Lemme know if you try it!

5 from 3 votes
Print

Tangi's Oatmeal Cream Pies

Move over Debbie! These delicious treats will make you think twice about buying the pre-made pies. 

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

The Pies

  • 1 1/4 c softened butter unsalted
  • 1 c dark brown sugar
  • 1/2 c granulated sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 1/2 c all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 c quick cooking oats

The Filling

  • 1 c softened butter unsalted
  • 2 c powdered sugar
  • 7 ounces marshmallow cream
  • 2 tsp vanilla extract

Instructions

To Make The Pies

  1. Preheat the oven to 350℉

    Line a couple of cookie sheets with parchment paper or spray with non-stick cooking spray.

    Beat butter and sugars until creamy.

    Add egg and vanilla and mix well.

    Sift flour, soda, salt, and spices into a separate bowl. Add oats and mix well.

    Add dry ingredients to wet ingredients and mix well.

    Drop by rounded scoops onto the cookie sheet, a couple of inches apart. Press the centers slightly to reduce “peak”.

    Bake in the center of the oven for 8-10 minutes or until the edges start turning a light golden brown.

    Leave on the pan for a couple of minutes to finish baking and then move to a cooling rack

Whip Up The Filling

  1. In a mixing bowl, add all of the ingredients for the filling and whip until combined and fluffy. 

Assemble The Pies

  1. Add a scoop of filling to the bottom center of a pie, add another pie to the top (bottoms together) and gently squish until the filling reaches the edges of the pie.

    Store leftovers in an airtight container.

    Enjoy!

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Tangi frugalfamilyfood.com

 

Tangi is a wife, mom, gardener, and committed frugal foodie.  She shares her family’s life, love of liberty, and love for each other on their YouTube channel, “Freedom Homestead.” Check out herA Day in the Life: Canning, Dehydrating, Fermenting, Sprouting, and Gardening video, and you will see just how dedicated she is to feeding her family well on a budget with homegrown food.

 

How to Find the Perfect Grocery Budget for YOU!

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When my husband and I were just starting out, we had no grocery budget.

In fact, we had no budget at all.

Every time he got paid, I would go to the grocery store and get whatever we needed (it was really more like what we wanted, but I told myself it was what we needed).  Then, I would pay whatever bills I could with whatever was left.  I told myself, “We have to eat!”  Needless to say, our bills were always behind, and every week we had to run out and pick up more items to make meals.  Going without a plan made our lives SO much more challenging and dug us into a DEEP hole of debt.  Faced with the possibility of losing everything, we eventually had to buckle down and create a budget.

I had no idea where to begin.

People ask me all the time how they can begin making a grocery budget, and I think they are facing the same situation I faced.  They have been going with the flow, and flowed right into trouble!  They are looking for a solution and begin by asking others about their grocery budget.  That doesn’t work because every family’s needs are different.  There are different diets, health needs, preferences, and financial abilities.  Grocery stores availability and the time your have available to prepare food are also considerations.  You want to find the budget that is right for YOU!

If you need help figuring out how to create the perfect grocery budget for you, let me tell you how you can figure it out in only 5 steps.

How to Find the Perfect Grocery Budget for You- frugalfamilyfood.com

 

It takes a little time, but rejoice in the progress that you are make at each step.  You are getting your family on the road to financial success and making sure they are eating well!

1. Consider What You Currently Spend

You have to start somewhere and the very best place to start is by considering what you currently spend.  Take your receipts from the last month and add them up.  Didn’t keep your receipts?  An estimate works for now- just be honest.  Either way, you will need to figure out what you believe you are currently spending every month on groceries to give yourself a place to start.

2. Cut Back

Take the amount that you spend per month and reduce it by 20%.

Yes.  Reduce it.

I think just about every family who is getting by without a serious budget can cut back by 20% off the top.  This will be the budget for the next month.

3. Follow that Budget for a Month 

Stick to it.  It’s just that simple.  I recommend that you make a meal plan (Don’t know how?  We give you a tool to get started here) for every week.  This will help you to get and stay organized.  Plus, you can better track your expenses. Use your meal plan to stay on budget.  Don’t sell yourself short and make excuses.  Follow the plan, and you will get honest results.

 

4.  Reflect on Your Results

Once you complete a month on a budget, you can reflect on your successes (and even the failures).  Were you able to follow your meal plan?  Did you see areas where you could improve?  Is there still plenty of room?  Was the budget snug, but doable? Was the budget WAY too tight?  Consider all the details of how the budget worked for you.

5.  Make Any Adjustments

After considering the results, you can make adjustments.  Some may have found that they underestimated what they originally spent, causing the budget to be far too tight. You may have hit on just the right number.  It was perfect- not too tight, not too loose.  Chances are, though, you could still cut back a bit more.  If that’s the case, I recommend that you cut down by another 10% and see how that goes for a month.  If you still have room, cut back another 10% the next month.  I like to encourage people to keep cutting back until you can make it… but just barely.  Then, I tell them to add another 20% on top of that tight budget to leave cash for wiggle room and stock ups.

Viola!  You have your PERFECT grocery budget for YOU!

 

 

Amanda is a wife, mom, and all around frugal lady.  She shares her family and faith on The Fundamental Home and Fundamental Faith YouTube channels.  She also blogs at thefundamentalhome.com   There, you can find her blog series, “How I Feed My Family of 5 for $100 Every Month.”  Amanda is co-creator of Frugal Family Food and, as such, is dedicated to helping families eat well on a budget. 

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