This Hip2Save.com Deal was hand-posted on Wednesday, April 8th, 2015 at 2:05 pm.
Brighten up your morning with these lively homemade lemon poppy seed scones that are both easy to make and come together quickly using a food processor. They come out perfectly crumbly and tender with a great lemon-y flavor – perfect for a lazy weekend morning or a special occasion brunch!
Lemon Poppy Seed Scones
(Adapted from Food.com)
3 cups All-Purpose Flour
1/2 cup Sugar
3 tablespoons Poppy Seeds
1 tablespoon Baking Powder
2 tablespoon grated lemon rind
10 tablespoons cold Butter, grated or cut into small pieces
1 large Egg
2 tablespoons fresh Lemon Juice
1/3 cup Milk ( I use skim)
1 tablespoon Sugar
Directions: Mix flour, 1/2 cup sugar, poppy seeds, baking powder, and lemon peel in a food processor. Cut in butter using brief on/off turns. In a small bowl, whisk together egg and lemon juice. Add to flour mixture using brief on/off turns until moist clumps form. Add 1/3 cup milk and process again briefly using on/off turns until dough forms. If you have a scone pan like mine, press mixture evenly into the greased pan. If not, just flour your hands and create a dough ball on cutting board. Flatten to about 8 inches round, and cut into 8 wedges. Transfer wedges to a baking sheet and brush with milk. Sprinkle with an extra tablespoon of sugar. Bake at 375 degrees for about 25 minutes, until scones are golden. Let cool and serve. Leftovers can be stored in an airtight container.
Note: I decreased sugar by half from original recipe because I like less sweet scones so use your judgment. Also, these scones can most certainly be made by hand or by using a stand mixture if you don’t have a food processor. The key is to not overwork the dough to keep them fluffy.
This Hip2Save.com Deal was hand-posted on Monday, April 6th, 2015 at 12:53 pm.
If you’re looking for a unique, healthy, and all natural way to jazz up your morning coffee, try blending your coffee with coconut oil! Although it may sound strange at first, the result is a frothy, rich, and smooth cup of coffee – perfect to start the day!
Why coconut oil?
Coconut oil is a healthy saturated fat known to prevent high blood pressure and high cholesterol. It improves digestion, energy, and increases the absorption of vitamins and minerals. Replacing processed creamer with high quality organic coconut oil can offer some amazing health benefits!
The method: Using a blender, blend one cup of hot coffee with a tablespoon of coconut oil for about 20 seconds. You could also add a natural sweetener or vanilla extract, or cinnamon. I actually use a teaspoon of raw local honey to combat allergies.
I was recently intrigued by a family member who posted a photo of coconut oil in her coffee and I decided to try it for myself! I now love drinking my coffee this way and feel better about giving up processed creamer.
If you’re interested in trying an even creamier latte type coffee at home, try adding a tablespoon of grass fed butter. Collin is actually a big fan of this Bulletproof Coffee – read more about it and the health benefits here. To make this version you’ll need to blend one cup of coffee with 1 tablespoon coconut oil and 1 tablespoon of grass-fed butter. You can also customize it with a little Stevia, cinnamon, or vanilla. The result is an incredible creamy latte like cup of coffee.
This Hip2Save.com Deal was hand-posted on Thursday, April 2nd, 2015 at 1:51 pm.
Need a quick weeknight meal that tastes like it cooked all day? Try these mouth-watering French Dip Sandwiches that are full of deep flavors and super easy to throw together.
Easy French Dip Sandwiches
(Recipe adapted from FoodNetwork.com)
1 and 1/2 pounds deli roast beef, thinly sliced
2 tablespoons butter
1 shallot, chopped
1 tablespoon flour
2 – 10.5 oz. cans beef consommé (found in the soup aisle)
1/2 cup water
about 1 teaspoon steak seasoning
2 tablespoons cooking sherry* (optional but yummy)
5 long shaped sandwich rolls
Directions: Season sliced meat with a little steak seasoning and set aside. Heat butter in a deep skillet and cook shallots for a few minutes until tender. Whisk in flour and cook for another couple minutes. Add sherry and cook off liquid. Add beef consommé and water while slowly stirring. Cook sauce until bubbling and then turn down heat. Add meat and let warm through for a few minutes. Serve using kitchen tongs to place meat on sliced buns and serve sauce on the side for dipping if desired.
Makes 5-6 sandwiches. I am a big fan of this recipe due to the brilliant flavors of sherry and shallots. It tastes fancy, but comes together in just a few minutes! Enjoy. :)
This Hip2Save.com Deal was hand-posted on Tuesday, March 31st, 2015 at 10:39 am.
Get ready for Easter with these 12 craft and food ideas:
Edible Easter Baskets
Paper Plate Easter Baskets
Glow in the Dark Easter Eggs
30 Things to Hide in Easter Eggs Besides Candy
Easter Egg Dyeing Tips & Techniques
You’ve Been Egged (Free Printable Easter Idea)
White Chocolate Marshmallow Easter Bark
Blender Lemon Pie (Just 5 Ingredients)
Easy Baked Ham & Cheese Party Sliders
Classic Dill Dip (Easy 5 Minute Appetizer)
Sausage & Egg Casserole
Nutella Crescent Rolls
This Hip2Save.com Deal was hand-posted on Monday, March 30th, 2015 at 12:19 pm.
Looking for an easy to make and satisfying meatless and gluten-free meal? Try these mouthwatering quinoa and black bean stuffed bell peppers! They feature fresh veggies, lots of flavor, and are topped with melted Spanish Manchego cheese.
Vegetarian Quinoa Stuffed Peppers
6 bell peppers
3 cups quinoa, cooked
1/2 cup summer squash, chopped
1/2 cup zucchini, chopped
1/2 cup onion chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 can black beans, drained
handful of cilantro, chopped
2 teaspoons cumin
salt & pepper to taste
1/2 cup shredded Manchego cheese
extra cilantro for garnish, if desired
Directions: Cut the tops off bell peppers and trim the insides. Place on an oven proof pan and drizzle peppers with a little olive oil and salt and pepper. Roast for 20-30 minutes at 375 degrees until skin is tender. While peppers are roasting, rinse and cook your quinoa on the stove using one cup dried quinoa to two cups water. Heat a skillet with olive oil and cook chopped onion, zucchini, squash, and garlic until tender – about 10 minutes. Add cooked quinoa, black beans, and cilantro to vegetable mixture. Season with cumin and salt & pepper to taste. Spoon mixture into peppers and divide shredded cheese on the top. Place back in oven for another 5-10 minutes to melt cheese. Top with additional cilantro if desired. If you have additional quinoa mixture, serve it on the side. Serves 6.
This Hip2Save.com Deal was hand-posted on Friday, March 20th, 2015 at 1:04 pm.
If you’re looking for a quick appetizer idea, try this classic creamy dill dip that’s both easy to make and a crowd pleaser! It requires just a handful of ingredients and pairs perfectly with fresh veggies. Make it the night before for added convenience and flavor.
Classic Dill Dip
Recipe adapted via Allrecipes.com
1 cup Sour Cream
1 cup Real Mayonnaise
3 Tablespoons white onion, grated
1 Tablespoon dried dill weed
1 Teaspoon dried oregano
1 Teaspoon seasoning salt (or to taste)
Directions: Combine all ingredients in medium bowl. Refrigerate overnight or serve right away! Serve with a variety of fresh veggies like celery, radishes, cauliflower, snap peas, broccoli, bell peppers, and carrots.
Note: I’ve used low fat sour cream in the past – the consistency is pretty thin but it still has great flavor. This dip is a family favorite and goes fast! If you happen to have any leftovers, this dip makes a great sauce served on top of fish. Enjoy!
This Hip2Save.com Deal was hand-posted on Thursday, March 12th, 2015 at 1:41 pm.
If you’re looking for a super easy and fun St. Patrick’s Day dessert, try these yummy Lucky Charms Marshmallow Treats! Whip them up in under 10 minutes and all they require is 3 ingredients!
Lucky Charms Marshmallow Treats
3 and 1/2 cups mini marshmallows
5 cups Lucky Charms cereal (reserve a few cereal marshmallows for top if desired)
3 tablespoons butter
Directions: On the stove, melt butter & marshmallows. Mix in cereal. Pour in a 9×9 or 9×13 well greased pan. Press gently into pan and sprinkle with a handful of reserved marshmallows from cereal mixture if desired. Cut into bars when cooled and firm. Makes about 9 large bars or 18 smaller bars.
This Hip2Save.com Deal was hand-posted on Monday, March 9th, 2015 at 2:38 pm.
If you’re a fan of this famous Olive Garden soup, take note of this yummy and flavorful meatless version. It’s a great way to feed a crowd on a budget and something you can compile and keep warm in a slow cooker. The combo of sautéed veggies, broth, pasta, beans, and diced tomatoes make for a filling and easy to throw together meal.
Vegetarian Pasta Fagioli Soup
Recipe adapted from Food.com
2 – 11 oz packages meatless crumbles (pictured is Beyond Meat brand; click here for coupon)
3 pieces celery, chopped
2 carrots, chopped
1/2 onion, chopped
1 tablespoon olive oil
2 – 24 oz cans diced tomato
2 – 32 oz containers vegetarian broth
15 oz can red kidney beans, drained
15 oz can white kidney (cannelloni beans), drained
24 oz jar spaghetti sauce
8 oz dry elbow macaroni
1 teaspoon Tabasco sauce
2 teaspoons dried oregano
5 tablespoons fresh parsley, chopped (for garnish)
Directions: Heat your largest pot on the stove with olive oil. Add onion, celery, and carrots and sauté for a few minutes. Add meatless crumbles, combine, and heat for another few minutes. Add tomatoes and let simmer for 10 minutes. Drain & rinse beans. Add beans, spaghetti sauce, broth, Tabasco, oregano and pasta. Let simmer for 45 minutes until veggies and pasta are tender. Serve with fresh chopped parsley if desired. Makes about 10 servings.
This recipe makes over 6 quarts so be sure to use a large pot. I transferred some to my slow cooker to keep warm until dinner time and then froze the rest for later. You can also split the recipe in half for a smaller batch.
Want more Meatless Monday meals? Check out last week’s 7 Layer Tortilla Pie recipe and stay tuned for more Meatless recipes in the weeks and months to come! :)
This Hip2Save.com Deal was hand-posted on Monday, March 2nd, 2015 at 3:15 pm.
Here’s an easy-to-make meatless dish that uses inexpensive pantry staples which result in a delicious Mexican inspired meal. Add different varieties of beans depending on what you have on hand and consider throwing in canned corn, jalapeños, sour cream, black olives and/or chopped green onions.
7 Layer Tortilla Pie
7 – 8 inch flour tortillas
1 – 15 oz. can pinto beans drained + 1/2 teaspoon cumin & 1/4 teaspoon chili powder
1 – 15 oz. can black beans, drained + 1/2 teaspoon cumin & 1/4 teaspoon chili powder
1 – 10 oz. can Ro-Tel diced tomatoes & green chilies
8 oz. package Mexican blend shredded cheese, divided (reserve half of cheese for top of pie and divide the rest to sprinkle on top of 4 individual layers of beans)
3/4 cup fresh guacamole (pictured is from Albertson’s deli)
Directions: Mash beans using a potato masher in two separate bowls, and mix with cumin and chili powder. Place one tortilla in a lightly greased cake or pie pan. Spoon half can of Ro-Tel on first tortilla and spread. Top with second tortilla, and spread half of black beans mixture and sprinkle with cheese. Repeat process layering rest of beans and Ro-Tel. You’ll end up with 2 layers of Ro-Tel, 2 layers pinto beans & cheese, and 2 layers black beans & cheese. Place final tortilla on top and sprinkle with the rest of shredded cheese. Cover with foil and bake in the oven at 350 degrees for around 20 minutes. Uncover and bake for an additional 5-10 minutes until melted and bubbly. Spread guacamole on top and serve. Makes about 6 servings.
Stay tuned for more Meatless Monday meals in the weeks and months to come! :)
This Hip2Save.com Deal was hand-posted on Monday, February 23rd, 2015 at 12:40 pm.
Warm up with a comforting homemade bowl of creamy tomato basil soup! It’s super simple to make and so delicious compared to its canned version.
Tomato Basil Soup
(heavily adapted from Taste of Home)
2 cloves minced garlic
1/2 chopped yellow onion
1 tablespoon olive oil
2 – 28oz. cans crushed tomatoes
1 can – 14oz. chicken or vegetable broth
15 leaves of fresh basil, chopped
2 teaspoons sugar (more or less depending on acidity of tomatoes)
3/4 cups whipping cream
1/4 cup butter
optional: Grated parmesan cheese for garnish
Directions: In a large pot on the stove, brown onion and garlic in olive oil for a few minutes until translucent. Add canned tomatoes and broth. Bring to a boil and let simmer for ten minutes. Add basil and sugar and reduce heat to low. Add one teaspoon sugar and taste to see if mixture needs more sugar. Stir in cream and butter. Cook until butter is melted. Add salt & pepper to taste and garnish with Parmesan cheese if desired. Makes about 9 servings.