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My Kitchen

Fantastic Foccacia Bread and Blueberry Dump Cake

by Dana Zeliff on February 2, 20102010-02-02
in My Kitchen, Recipes

Disclosure: This post may contain an affiliate link.

If you read my post here, you know I hosted a Pampered Chef party at my house Friday night. It was a lot of fun and the food was yummy. I ended up with over $200 worth of free products! I was not expecting much; it was just an excuse for a “girl’s night in” and to show off the new house. I wanted to share the 2 recipes that were made for us.

Fantastic Foccacia Bread:
1 pkg. (10 oz.) refrigerated pizza crust
2 garlic cloves, pressed
2 C. shredded mozzarella cheese, divided
2 oz. Romano cheese grated, divided (I just used shredded Italian mix)
2 tsp. dried oregano leaves, divided (or Italian seasoning)
2 firm plum tomatoes, sliced

Preheat oven to 375*F.
Roll pizza crust into a 12-inch circle on 13-inch baking stone using lightly floured pizza roller. Prick dough thoroughly with a fork before adding toppings. Press garlic; spread evenly over crust. Grate half of Romano cheese (1/3 cup) over crust. Sprinkle with 1-cup mozzarella cheese and 1 teaspoon oregano. Thinly slice tomatoes; arrange in single layer over cheese.
Top with remaining mozzarella cheese and oregano. Grate remaining Romano cheese over top. Bake 30-35 minutes or until golden brown and bubbly. Cut into squares; serve hot.

Tip:
*add onions, peppers and olives
*Use Large bar pan or other rectangular pan since dough already rolls out in that shape.

We had very little leftover-what we did have left “Monkeyboy” ate as “pizza” for lunch the next day.

Blueberry Dump Cake:
1 can of Blueberry pie filling
1 container of fresh Blueberries, rinsed
1 short can of crushed pineapple
1 yellow cake mix
2 sticks butter, melted
1 bag of crushed nuts, walnuts or pecans are good!

Preheat to 350* F
In a 13 by 9 pan, dump BB pie filling, fresh BB and pineapple, and mix together.
Sprinkle DRY cake mix and cover completely and evenly on top of BB mixture
Sprinkle nuts on top of cake mix.
Pour butter evenly over cake mix and nuts.
Bake for 45 mins.
Be patient and Let cool b/c it is HOT!

Tip:
Serve with ice cream

NOTE: Can be done with cherry pie filling too.

This is the most delicious dessert and I don’t like blueberries! I had to put some away for hubby because it was gone in a flash!

These could end up being inexpensive recipes if you plan ahead and watch the sales. You can get $1/2 Kraft Cheese, $1/1 I Can’t Believe It’s not Butter, and $0.40/2 Pillsbury Italian Bread coupons right now.

Thanks Tiffany for letting me share your recipes!

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Filed Under: My Kitchen, Recipes

Menu Plan Monday-02/01

by Dana Zeliff on February 1, 20102010-02-01
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

Last weeks Menu Plan didn’t really happen. I did make Crock Pot Chicken but other than that we only ended up eating the ziti from the menu. Grapes were on sale this week at Farm Fresh which prompted Chicken Salad (hubby MUST have grapes in his chicken salad) and life just happens. Here’s this weeks plan:

Monday:
Pork Chops with Freezer Mashed Potatoes and Applesauce
Tuesday:
Spaghetti with Meat Balls and Garlic Bread (freeze ½)
Wednesday:
BBQ Chicken with Sweet Potatoes (from freezer) and veggies
Thursday:
Chicken Tetrazinni (from freezer) with Drop Biscuits
Friday:
Nags Head with Hubby
Saturday:
Nags Head with Hubby
Sunday:
Nags Head with Hubby

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Filed Under: Menu Plan, My Kitchen

Freezer Cooking Day-February Preview

by Dana Zeliff on January 27, 20102010-01-27
in Freezer Cooking Day, My Kitchen

Disclosure: This post may contain an affiliate link.

Starting this Friday, MoneySavingMom and LifeasMom will be hosting another Freezer Cooking Day.  These two Supermoms cook and freeze food to feed their families throughout the next month.  They share receipts, tips, successes and failures.  My “normal” cooking week involves cooking at least 1 meal that allows me to freeze 1/2 and to eat another meal from the freezer thus (in my mind) rotating what we eat.  My hubby refuses to eat the same meal within a month (okay, he’ll eat it but won’t be happy about it).  I try to allow several weeks to pass before I serve the meal again.
I plan to join in on Freezer Cooking Day for the First time, but I will most likely cook on Thursday and Saturday since this week is a little crazy.  I also plan to start SMALL and see how things go. 
Here’s My Plan:
Thursday:
Cook and shred Shredded Beef (purchased at Farm Fresh this week)
Cook Pinto Beans and freeze in can-sized portions
Make waffles or pancakes
Make muffins
Saturday:
Make 2 Chicken Pot Pies (eat 1 for dinner, freeze the other)
Make Freezer Mashed Potatoes (I don’t like sour cream so my potatoes only have s/p, milk, and butter)
That’s the plan so far.  We’ll see if I feel more adventurous on Saturday and add in a few more things. 

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Filed Under: Freezer Cooking Day, My Kitchen

Menu Plan Monday

by Dana Zeliff on January 25, 20102010-01-25
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

Here’s what we’re eating for dinner this week:

Monday:
Crock Pot Chicken with Red Potatoes, Green Beans
Tuesday:
Chicken Tacos using Crock Pot Chicken
Wednesday:
Chicken Ziti with Garlic Bread using Crock Pot Chicken (freeze ½)
Thursday:
Meatloaf with Mashed Red Potatoes, Corn
Friday:
Pampered Chef Party
Saturday:
Chicken Pot Pie X2 (freeze 1)-use Crock Pot Chicken from Freezer
Sunday:
Massanutten Ski Trip!

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Filed Under: Menu Plan, My Kitchen


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About The Coupon Challenge

Hi! I'm Dana, the writer behind the scenes of The Coupon Challenge, a Hampton Roads, VA based coupon blog. I'm a wife and mother of 2. After getting out of debt we started using our savings to travel together as a family and create memories.

Are you looking for ways to save your family money? I strive to help you save on the products you need, so you can spend more on the things you want. Read More about Dana & Family

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