Sunday, February 28, 2010

Picture Sunday

Ezra reading to me...

Publix Savings

Spent: $65.37
Saved: $55.31
85% Savings
I had a good shopping trip today.  I was happy to get some stockpile items since it is getting low. Here is what I bought today:

2- Publix Spinach
1 - Asparagus
2 - Brownie Mix
2- Pam Spray
1 - Smuckers Uncrustable
2 - Morningstar Sausage Patties
3- Bananas
8 - DelMonte Canned Tomatoes
2 - Hunt's Canned Tomato Sauce
2 - Hunt's Tomato Paste
1/2 lb of Pastrami
1/2 lb of Provolone Cheese
3- Nectarines
2 - Whitehouse Apple Juice
1 - Publix Milk
1 - Soy Milk
1 - Frozen Peas
2 - Publix Mandarin Oranges
4 - Hoagies from Bakery
1 - Singles American Cheese
4 - Sargento Shredded Cheese
4 - Kraft Cheese Blocks
1 - Publix Grated Parmesan Cheese
2 - Thomas Bagels
4 - Right Guard Deo

I will be using a lot of these items for this week and next weeks menu.  I am incorporating more fresh veggies in our meals. I can't wait to start going to the farm with my moms group to get veggies.  It will save me even more money and taste better since I will be picking it myself.  Thanks Jami for finding the farm!!!!

Saturday, February 27, 2010

Beef Dip Sandwich

I had a roast and wanted to make a beef sandwich with it.  I came up with this recipe.  Enjoy!!!

3 lb chuck roast
2 small onions, sliced
3 garlic cloves, peeled
2 cups water
2 cups beef broth
1/3 cup soy sauce
1/2 cup red wine
1 tablespoon Italian seasoning
1 tablespoon basil
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons garlic powder
2 bay leaves

Place all the ingredients in a crock-pot.  Cook on low for 10 hours or high for 5 hours. Serve on a roll or hoagie. Pour meat juice in  a bowl for dipping.

Winn Dixie Savings

Spent: 30.51
Saved: 26.15

I wasn't impressed with Publix's meat sale and noticed Winn Dixie was having a great meat sale.  I have never bought meat from there but decided to give it a try. I purchased enough to last me 2 weeks. They were having a manager special on boneless, skinless chicken breast at the store I went to.  I bought them for $1.50 a pound. Here is what I purchased:

2 Cod Fillet - they were BOGO
4 Chicken Breast - BOGO
2 Boneless Pork Loin - BOGO
3 Ground Beef - $1.99 a pound  

Unless Publix has a great sale on meat, I won't have to get any next week. WOOHOO!!! 

Friday, February 26, 2010

Weekly Menu

Sunday: Butter Chicken Marsala
Monday: Spinach Edamame Pasta
Tuesday: Ribs and Baked Beans
Wednesday: Lasagna Bowl with Garlic Bread
Thursday: Italian Baked Cod
Friday: Pizza
Saturday: Spaghetti with Meat Sauce

Dessert: Brownie Pie

Ezra's lunch: Tortilla Rolls
Ezra's snack: Chocolate Chip and Garbanzo Bean Cookies

Thursday, February 25, 2010

Steak with Mushroom Sauce

If you love mushrooms and steak, this is the perfect dinner for you.  My husband loved it. I served it with rice and beans. 

6 tablespoons butter or margarine
1/2 cup sliced mushrooms
1 chopped onion
3 cloves of garlic, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 tablespoon of parsley 
1 pound of flank steak, cut into 8 slices
garlic powder

1. Melt 4 tablespoons of the butter or margarine in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm.

2. Season steak with salt, pepper and garlic powder. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat. Serve the steaks with the mushroom sauce.

Wednesday, February 24, 2010

Wordless Wednesday

Ezra and I potting our herb garden

Can't wait to see them grow!

Tuesday, February 23, 2010

Sweet Potato Pancakes

This is a great kid friendly recipe.  I plan to give these to Ezra for lunch this week.  They took me a total of 10 minutes to make and now I have his lunch set for the rest of the week. I made a double portion of the recipe and it made 10 pancakes. I can't wait to give them to Ezra tomorrow. He loves pancakes so he will think these are a treat...little does he know it has sweet potato in it.

1 cup of water
1/2 cup sweet potato puree
1/4 teaspoon cinnamon or pumpkin spice - optional
1 cup of pancake mix
Nonstick cooking spray
1 tablespoon canola or vegetable oil

1. In a large bowl, mix water, sweet potato puree, cinnamon or pumpkin spice, and pancake mix.
2. Coat skillet or griddle with cooking spray and set over medium high heat.  When pan is hot, add oil, and spoon batter to griddle or pan.
2. Cook till bubbles form on top of the pancakes. Then use spatula to flip pancakes and cook until golden brown on the other side.

(From Deceptively Delicious)

Chicken Marsala

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms
2 tablespoons of minced garlic
3/4 cup Marsala wine
Heavy Whipping Cream

1.In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2.In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown on both sides. Add mushrooms, garlic and pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Remove chicken from pan and add a little heavy whipping cream. Reduce it to make a Marsala cream sauce and then add the chicken back and served it over pasta.

Note: If you do not have heavy whipping cream, thats okay. 

(adapted from

Coupon Organizing

I have a very busy schedule with a 20 month old and a newborn so I don't have time to clip Sunday coupons.  I am also nursing which takes up most of my time. Instead of clipping and organizing them in a binder, I organize the inserts. 
This is where I keep my coupons

I write the date the insert came out on the insert. Then I put them in a hanging folder organized by date like below:

 Once I have completed my shopping list, I clip the coupons. There are many sites that do the work for you and let you know where you can find the coupons.  My favorite is I heart publix. For example, she will post something like below:

Classico Pasta Sauce, Assorted Varieties, 8.1 to 24 oz jar, BOGO $2.47
-$.75/1 Classico Pasta Sauce, Any 24 Oz. + – 01-10-10 SS

I go to my filing system and pull out the 1-10-10 Smart Source insert and clip the Classico coupon.  If it read "RP" instead of "SS", I would go to my Red Plum insert. 

I carry a small binder that I keep coupons my wonderful mother-in -law mails me.  This is what I carry with me sometimes.  I also organize misc. coupons in the binder like restaurants or clothing stores.

Everyone has their way of organizing coupons, but this is the way it works for me!

Monday, February 22, 2010

Smoked Provolone Sandwich with Italian BBQ Sauce

I needed to use up some provolone cheese I had and it was great in this recipe. I had some leftover chicken and Abe made a salad out of it to take to work for lunch. I will use the rest of the chicken to make a chicken salad sandwich for myself. 

2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves of garlic chopped
14.5 oz can of diced tomatoes, half drained
1/2 cup of chicken stock
2 tablespoons of balsamic vinegar
2 tablespoons of brown sugar
1 tablespoons Worcestershire sauce
Salt, pepper, and garlic powder
4 skinless, boneless chicken breast halved and flattened
12 slices of provolone cheese
Water rolls

1. In a medium saucepan, heat oil. Add onion and garlic; cook till softened, about 5 minutes. Add the tomatoes and chicken stock and heat through. Stir in vinegar, brown sugar, Worcestershire sauce, and lots of pepper. Lower heat and simmer, stirring occasionally.

2. Slice the bread. Drizzle the chicken with oil and season with salt, pepper and garlic powder. Cook on preheated pan over medium high heat. When chicken is cooked, place cheese over chicken until melted. Place on bread and top with sauce and lettuce.

Publix Savings

Spent: $58.30
Saved: $41.75

I had a good shopping trip today and picked up a few coupon booklets.  I am happy to see that Del Monte Tomatoes, Right Guard Deo, and Pam Cooking Spray are BOGO next week. I have to start figuring out next weeks menu since the ad does not look so great.

Sunday, February 21, 2010

Weekly Menu

I need to get back to the groove of things again.  We had family in town last week and Abe and I got a stomach bug.  The stomach bug was no fun but I am glad the kids did not catch it. Here is our menu for the week.

Monday: Smoked Provolone Sandwich with Italian BBQ Sauce
Tuesday: Steak with Rice and Beans
Wednesday: Shrimp Newberg over Rice
Thursday: Lasagna Rollups
Friday: Beef Sandwich with Potato Poppers
Saturday: Chicken Spaghetti
Dessert: Creme Brulee and Homemade Ice Cream

Picture Sunday

1 month old

Monday, February 15, 2010

Cubed Steak Sandwich

I made this for dinner  on Friday and Abe asked me to make it again on Saturday.  They are quick and tasty. I used margarine instead of butter so I did not feel so guilty eating it.  My nephew, Jacob, ate it too on Saturday. He liked it so much that he asked me to post it on my blog. This one is for you Jacob!


1 Large Onion or 2 small ones
2 sticks Butter or Margarine
2 pounds Cube Steak
Seasoned Salt
Garlic Powder
½ cup Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French or Deli Rolls

1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
2. Slice cube steak against the grain. Season with seasoned salt and garlic powder.
3. Heat 2 tablespoons butter over high heat in the same skillet until melted. Add meat in single layer. Cook one side until brown, then flip and cook until brown.
4. Add 1/2 cup or more if desired of Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
5. Butter halved French or deli rolls and brown in skillet.
6. Place meat mixture, onions and a spoonful of juice from the pan in the rolls and ENJOY!

(adapted from Pioneer Woman)

Saturday, February 13, 2010

Weekly Menu

Sunday: Chili Dogs with chips and dip
Monday: Undecided
Tuesday: Smoked Mozzarella Chicken Sandwich with Italian BBQ sauce
Wednesday: Shrimp Newberg
Thursday: Shredded Beef and Bean Burrito
Friday: Lasagna Roll-ups
Saturday: BBQ Beef Brisket with Crispy Potato Poppers

I have family in town till Tuesday so I am cooking for more people the next couple of days. I love cooking so I don't mind. I am undecided on what to put on the menu for Monday. I have to figure it out before I go to the grocery store tomorrow. This weeks recipes are great because I will be making the meat in advance and the meat will be used for 3 different recipes.

Friday, February 12, 2010

Bistro Mac and Cheese

1 pkg. (16 oz.) uncooked elbow macaroni
3 Tbsp. butter
3 Tbsp. all-purpose flour
2-1/2 cups milk
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup (4 oz.) shredded mozzarella cheese
1 cup (4 oz.) shredded cheddar cheese
1 pkg. (3 oz.) cream cheese, softened
1/2 cup crumbled Gorgonzola or Feta cheese
1/2 cup sour cream

1. Cook macaroni according to package directions.
2. Meanwhile, in a stockpot, melt butter. Stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat; add cheeses and stir until melted. Stir in sour cream.
4. Drain macaroni; stir into sauce.

(adapted from Taste of Home)


I had a box of stuffing and a can of french onions that I bought around the holidays and wanted to use. I was happy to see I could use it in meatloaf.  It was delicious and I had leftovers for lunch the next day which is always a plus. I made it with Bistro Mac and Cheese. I will be posting that recipe shortly.

1 pound of ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 (1 ounce) package dry Ranch-style dressing mix
1 (6 ounce) can French-fried onions
1/4 cup of ketchup
1/4 cup of maple syrup

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine meat, eggs, 1/4 cup of ketchup, stuffing mix, ranch dressing mix and fried onions.
3. Shape into loaf on a 9 x 13 pan.
4. Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.
5. For glaze, mix ketchup and maple syrup in a small bowl. Five minutes before the meatloaf is done, pour the mixture over meatloaf and bake for 5 minutes. 

(adapted from

Thursday, February 11, 2010

Chicken Scallopine

I made this for dinner last night and it was a hit.  Ezra (and Abe) ate it like someone was gonna steal it from him.  I cut the chicken and pasta into small bite sized pieces for Ezra. I also did not serve his meal with sauce.

14 oz box of Linguine
6 boneless, skinless, trimmed chicken breast
kosher salt
garlic powder
2 tablespoons of Olive oil
4 tablespoons of butter or margarine
12 oz of sliced mushrooms
1 cup of white wine or chicken broth
1 lemon
1/2 cup of half and half
1 teaspoon of capers
chopped or dried parsley
Parmesan cheese

1. Cook pasta according to package instructions.
2. Flatten chicken breast with mallet. Season with salt, pepper, and garlic powder on both sides.  In a dish, put flour and dredge chicken. 
3. Heat butter and olive oil in large skillet over medium heat. Fry chicken until golden brown. When chicken is cooked on both sides, remove from skillet to plate and set aside.  Throw mushrooms into pan and stir.
Immediately pour in wine or chicken broth and squeeze juice of 1 lemon into pan. Stir to deglaze pan and cook vigorously until sauce reduces.
4. Pour in cream, parsley, capers and stir. Turn off heat. Add salt and pepper to your liking.
5. Place pasta and chicken in a platter and top with sauce. Sprinkle Parmesan cheese on top.

(adapted from the pioneer woman)

Wednesday, February 10, 2010

Wordless Wednesday

Ezra loves laying in the bed with Roman

Tuesday, February 9, 2010

Mommy Adventures

Well I am adjusting pretty well to being a mom of two.  Having a newborn and a 20 month old has its challenges. I don't get much sleep and am quite forgetful these days. I also feel like all I do is nurse.  "Me" time consist of going to Publix and let me tell you I enjoy every minute of it!  It is crazy how you forget what it is like having a newborn.  The challenge I am facing is leaving the house on  time. It takes us forever to get out of here. I feel like I am packing for a vacation trip just to go to the park. As hard as it is being home with 2 kids, it is the most rewarding job ever. Even at 2 am when I am trying to get Roman to sleep, he will do something so cute and I forget why I am so tired. He also sleeps on my chest every night. It is such a great feeling. Ezra is an angel as well. Yesterday he hugged me out of nowhere and gave me a kiss. I melt at those moments.

Monday, February 8, 2010

Publix Savings

Spent: $93.28
Saved: $69.03

There are some great deals at Publix this week.  I was able to stock up on some items. Next weeks grocery trip should be small. I was out of some pricier items like steel cut oatmeal and maple syrup. Those items alone are $10. I love having a full fridge!

Sunday, February 7, 2010

Blue Cheese Burgers

1 pound of ground beef
1/4 cup of bread crumbs
1 teaspoon of  salt
1 teaspoon of ground black pepper
1 teaspoon of garlic powder
1 tablespoon of Worcestershire Sauce
1 large egg
crumbled blue cheese

1. In a medium mixing bowl, combine the ground beef, bread crumbs, salt, black pepper, garlic powder, Worcestershire sauce, and egg. Form into 4 patties. Place 2 tablespoons of crumbled blue cheese in the center of each of the 4 patties, spreading filling to within 1/2 inch of the edges.
2. In a medium skillet, over medium-high heat, cook the burgers.  About 5-6 minutes on each side. 
3. Top burgers with blue cheese, lettuce, tomato, and onion. Serve on a toasted bun.

I love feta cheese so my burger was made with feta and hubby had blue cheese. Picture above is a feta cheese burger.

Picture Sunday

3 weeks old

Saturday, February 6, 2010

Weekly Menu

Sunday: Blue Cheese Burgers with homemade fries
Monday: Meatloaf and Bistro Mac and Cheese
Tuesday: Leftovers
Wednesday: Chicken Scallopini
Thursday: Steak Diane
Friday: Chicken Spaghetti
Saturday: Steak Sandwich with chips and dip

Dessert: Not sure yet...but I am thinking of making a pie with the graham crackers I bought last week.

I did not make the blue cheese burgers this week so I will be making them tomorrow. I plan to post quite a few recipes this week to catch up. I will be using a lot of my stockpile items for dinner this week.

Thursday, February 4, 2010

Chicken Parmigiana

I have finally found a Chicken Parmigiana recipe that I love.  This was easy to make and delicious. My toughest food critic, Ezra, enjoyed it as well. I substituted the crushed tomatoes for stewed tomatoes and crushed them in the food processor.  


4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (White Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Cooking Instructions:
Season chicken with salt, pepper and garlic powder.
Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

(adapted from  The Pioneer Woman)

Wednesday, February 3, 2010

The Perfect Husband

I am married to the perfect husband.  He is so good to me and takes such good care of me. I am lucky to have met and fallen in love with such a special man. On my bad days, he cooks dinner for me and makes me a cup of tea. If I am exhausted, he takes Ezra out so I can take a nap. Before he leaves to work, he kisses me goodbye and tells me he loves me. He shows me everyday how much he loves me.  I know somewhere in my life I made God very happy because he blessed me with a wonderful husband and two beautiful boys. I hope our boys grow up to be just like their daddy!

I LOVE YOU ABE!  Thank you for all you do!!!

Wordless Wednesday

Ezra comforting Roman

Ezra cried because he wanted to hold his brother.

Monday, February 1, 2010

Publix Sneak Peek 2/4 -2/10

I Heart Publix has the sneak peek ad up for the new week with coupon match-ups that starts February 4th in Florida. Make sure to check out the site! Love getting the ad early so I can set my menu.  I almost have it done! Here are the BOGO's:

Publix Deli Tea, 1 gal bot, BOGO $2.39

12-Pack Pepsi Products, 12 oz cans, BOGO $4.59

Medium Shrimp Ring, 12 oz shrimp, 6 oz sauce, BOGO $11.99

Doritos Tortilla Chips, Assorted Varieties, 11.5 to 13 oz bag (Excluding Baked, Light & Natural Chips), BOGO $3.99

Ball Park Beef Franks Regular, Bunsize, Fat-Free, Singles, Grillmaster or cheese or Fat-Free Smoked White Turkey Franks, 12.8 to 16 oz pkg, (excluding Angus), BOGO $4.19

Smithfield Natually Hickory Smoked Bacon, Regular or Thick-Sliced, 16 oz pkg, BOGO $4.19

Lloyd’s Meats in Original BBQ Sauce Pork, Beef, Chicken or Shredded Pork in Honey Hickory, 18 oz tub, BOGO $5.49

T. Marzetti’s Dip or Dressing, Assorted Varieties, 12 to 15.5 oz container , BOGO $3.69

Publix Deli Spinach Dip, 16 oz cont, BOGO $3.69

Bertolli Olive Oil Extra Light Tasting or Classico Mild Taste, 25.5 oz, BOGO$ 8.99

Kraft Mayonnaise or Miracle Whip Salad Dressing, Assorted Varieties, 32 oz jar, BOGO $3.99

Heinz Tomato Ketchup Fridge Door Fit, 40 oz bot, BOGO$ 3.39

French’s Classic Yellow Mustard, Squeeze Bottle, 14 oz, BOGO $1.87

Mt. Olive Pickles, Selected Varieties, 16 to 46 oz jar, or 4 pk, 3.7 oz container, BOGO $2.79

Kellogg’s Special K Cereal, Assorted Varieties, 11.4 to 14 oz box, or Low Fat Granola, 19.5 oz box, BOGO $3.99

Quaker Cereal, Assorted Varieties, Cap ‘N Crunch, 20.7 to 22 oz box, Life, 21 oz box, or Squares, 16 oz box, BOGO $4.49
Kraft Velveeta Shells & Cheese Dinner or Rotini & cheese or Kraft Deluxe Macaroni & Cheese, Assorted Varieties, 9.4 to 14 oz box, BOGO $1.99

Gia Russa Select Pasta Sauce, Hot Sicilian, Tomato & Basil, Alla Vodka, Marinara or Cherry Tomato, 24 oz jar or Alfredo Sauce, 15 oz jar, BOGO $5.79

McCormick Chili Seasoning Mix, Regular, Mild, Hot, White Chicken, Tex Mex or 30% Less Sodium, 1.25 oz pkg, BOGO $1.15

Chef Boyardee, Assorted Varieties, 14.5 to 15 oz can, BOGO $1.49

Campbell’s Select Harvest Soup, Assorted Varieties, 18.6 to 18.8 oz can, or 15.3 oz bowl, BOGO $2.39

Ocean Spray Juice Cocktail Blends or Juice Drinks or 100% Cranberry Juice, Assorted Varieties, 6 pk, 10 oz bottles, BOGO $3.99

Juicy Juice All Natural 100% Juice, Assorted Varieties, 8 pk, 6.75 oz box, BOGO $2.99

College Inn Broth, Assorted Varieties, 32 oz ctn, BOGO $2.49

Lipton Tea, Assorted Varieties, 12 pk, 16.9 oz bot, BOGO $7.59

Planters Peanuts Dry Roasted or Cocktail, Assorted Varieties, 16 oz jar or can, BOGO $3.19

Nabisco Crackers or Ritz Crackerfuls, Assorted Varieties, 5.5 to 10 oz box, BOGO $3.25

Arnold Select Hot Dog Rolls Regular, Potato, or Wheat or Sandwich Rolls: Potato, Wheat or With Sesame Seeds, 8 ct, 14 or 16 oz pkg, BOGO $2.99

Thomas’ English Muffins, The Original Plain, 12 oz pkg, BOGO $2.99

M&M’s Chocolate Candies or Snickers Minis; M&M’s, Snickers, Twix Fun Size or Snickers, Milky Way, 3 Musketeers, and Twix Minis, Assorted Varieties, 34.5 to 42 oz bag, BOGO $9.99

Cheez-It Baked Snack Crackers or Party Mix, Assorted Varieties, 11.5 to 14 oz box, BOGO $3.29

Yoplait Trix & Kids Yogurt or Original Yogurt, Assorted Varieties, 6 pk, 4 oz cup, BOGO $2.79
Heluva Good! Sour Cream Dip French Onion, Bodacious Onion, Bacon Horseradish or Jalapeno Cheddar, 12 oz tub, BOGO $2.00

Kraft Velveeta Cheese Product, Pasteurized Prepared: Made with 2% Milk, Plain, Mild Mexican, or Pepper Jack Loaf, 16 oz box, BOGO $3.85

Edy’s Ice Cream or Frozen Yogurt or Sherbet, Assorted Varieties, 48 oz carton, BOGO $5.29

Tai Pei Entrees, Assorted Varieties, 12 to 14.2 oz box, BOGO $2.99

Birds Eye Voila! Meals, Assorted Varieties, 21 to 23 oz bag, BOGO $4.99

Marie Callender’s Dinners or Entrees, Assorted Varieties, 10 to 21 oz box, BOGO $2.69

T.G.I.Friday’s Frozen Snacks, Assorted Varieties, 7.6 to 11 oz box, (Excluding Poppers and Loaded Varieties), BOGO $3.25

Pepperidge Farm Three Layer Cake, Assorted Varieties, 10 or 19.6 oz box, BOGO $3.99

Pup-Peroni Dog Snacks, Assorted Varieties, 5.6 oz pkg, BOGO $3.69

Wisk 2X Ultra Laundry Detergent 2X Concentrated: High Efficiency, Original Clean or Citrus Clean, 100 oz bottle, BOGO $ 9.99
Glass Plus Glass & Multi-Surface Cleaner, 32 oz bottle, BOGO $2.49

Weiman Cleaning Wipes, Assorted Varieties, 30 ct cnstr or Cleaner, 12 oz bottle, BOGO $3.99

Dixie Plates or Bowls, Assorted Varieties, 20 to 48 ct pkg, BOGO $2.99

Dixie Napkins, 200 ct pkg, BOGO $2.69

Arm & Hammer Toothpaste, Assorted Varieties, Dental Care, PeroxiCare, or Complete Care, 6 or 6.3 oz box, (Excluding Advance Varieties), BOGO $2.99

Atkins Day Break Breakfast Bars, Assorted Varieties, 5 ct box, BOGO $5.99

Cranberry-Chocolate Chip Biscotti

This recipe is very easy to make. I have been wanting to make biscotti for a while. When I saw that craisins were BOGO this week, I thought it would be perfect for it. Abe is already asking me to make it when his parents are in town. I plan to bake some oatmeal cranberry cookies with the craisins I have left.

2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
3 large eggs
Cooking spray

Preheat oven to 350°.
Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Instead of helping, Ezra decided to eat the craisins as fast as he could.

(adapted from Cooking Light)