Thursday, December 20, 2012

FREE Gardening Classes at Acacia Park

Acacia Demonstration Gardens

Here are some great FREE gardening classes starting in March at the Acacia Demonstration Gardens (50 Casa Del Fuego Street, Henderson, NV).
  • Acacia Demonstration Gardens Tour 
  • Landscape Design with Native Plants in Mind
  • Let it Rot! Composting 101
  • Companion Planting
  • Choosing Plants 
  • Safe & Sound Insect Control
You can register for all classes at

Friday, December 7, 2012

Price Matching Website

Since I am not listing the weekly deals anymore, here is a website that does list them!

Thanks Becky for the information!!

Sunday, November 11, 2012

Screamin' Grocery Deals!!

Sorry this is late, you only have until TUESDAY November 13th to get these deals!!  These are prices that haven't been seen in A LONG TIME!!

Food 4 Less (must buy 10 - can mix and match!!)
  • Campbell's Cream of Mushroom or Chicken Soup - .48 each
  • Green Giant Canned Vegetables - .38 each
  • Carnation Evaporated Milk - .68 each
Smiths (must buy 10 - can mix and match!!)
  • American Beauty Pasta - .49 each

Thursday, July 19, 2012

The Prudent Homemaker's Blog!!

image copyright 
used with permission

Brandy from now has a blog!  She has great inspirational posts including "This Week's Frugal Accomplishments". Please check out her blog at

Friday, June 22, 2012

Slow Cooker Tips, Tricks and Recipes

First off here are the websites that I found the best tips and tricks.
  1. Mr. Food
  2. CrockPot Website
  3. Food Network
And here are the recipes!!  I've tried every one and loved them all.

Pot Roast
by Marie's Cooking Adventures

2-5 pound pot roast (any kind)
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water

If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegatables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through.

Salsa Chicken
by Chef Mommy

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package or 1 TBSP taco seasoning
1 cup sour cream
cilantro, for serving (optional) (She also added a little shredded cheddar-jack, black beans and scallion on top)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Chicken & Stuffing
by Taste of Home

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 package (6 ounces) corn bread stuffing mix (I used stovetop)

Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

Crockpot Baked Potatoes
by Real Mom Kitchen

Using whole potatoes, wash them (with skins on and let them dry. Then wrap each potato in a piece of foil (no need for pricking them). Place the foil wrapped potatoes in your crock pot. Cook on low for 8 hours

Hot Fudge Cake
by Taste of Home

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. 

Apple Butter
by My Baking Addiction

6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze. Serve on breads, muffins, pork chops or just eat it with a spoon.

Dulce De Leche
by Mel's Kitchen Cafe

2 (14-ounces each) cans sweetened condensed milk
1-2 teaspoons pure vanilla extract or vanilla paste, optional
3 (1/2 pint each) canning jars with lids and rings

Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn’t matter whether the jars are laying on their side or standing up straight – do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 – 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator.

Thursday, June 21, 2012

Pizza on the Grill!

This is something I haven't tried yet, but sure want to!  Pizza on the grill sounds like a lot of fun.  Here are a couple websites that I thought were the most helpful.  There is also an entire cookbook dedicated to the subject called "Pizza on the Grill"

King Arthur Flour - Step by Step Tutorial with Pictures

Skip to My Lou - Blog Post & Recipes

Bobby Flay - Video & Recipes

Wednesday, June 20, 2012

Summer Salads!

What better way to keep the heat out of the kitchen than by having salad for dinner?  Here are some fun recipes to try in addition here are 20 Hearty Dinner Salads by Babble

Pantry Pasta Salad
by Tonya

A pasta version of Champagne Salad, made almost entirely of items that can be stored in your pantry.

14.5oz. box of pasta (rotini, ziti, wheels, bowties, etc.)
12oz. Girard’s Champagne salad dressing
2oz. pine nuts
4-8oz. pimentos (canned red peppers)
14oz. hearts of palm 6 stalks sliced
14oz. artichokes coarsely chopped
½-1 c. feta cheese
14 oz. black pitted olives
Cook pasta according to directions on box, strain off water. In a large bowl combine cooked pasta and all other ingredients. Refrigerate 24 hours before serving.

Summer Chicken Salad
by Claudia

6 cooked chicken thighs or 4 cooked chicken breasts ( you can use rotisserie chicken from your local groceries store)
2-3 tsp olive oil
McCormick roasted garlic and herbs spice.
1 bag of frozen corn
2 ripe avocados
4 roma tomatoes or grape tomatoes
Thin red onion slices
Yellow or orange sliced bell peppers
Greens ( I usually buy the 10 oz Marketside organic greens at Walmart)
Your favorite poppy seed dressing.
Optional: mozzarella cubes.

Add a couple of tsp of olive oil to a frying pan, place the chicken and spice it with the garlic and herbs spice. If you wish, you can bake it or grill it instead. You can skip the cooking step if you have rotisserie chicken. Once the chicken is cooked transfer it to a cutting board; cut the cooked chicken length wise as fajitas or in cubes. In the same pan, add the frozen corn and cook it until it gets all the brown bits from the chicken and until roasted. Add the corn to the greens to wilt them. Then add the avocados, the tomatoes, sliced onions, and chicken. Mix well to combine all the flavors. You can also add mozzarella cubes. Add your favorite poppy seed dressing.

Chicken Pasta Salad
By Claudia

Cooked chicken breast cubes
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Prepare pasta according to package directions. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Doritos Taco Salad

1 lb ground beef
1 cup chopped lettuce
1 cup chopped tomato
1 cup cheddar cheese
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can ranch style beans
1 (16 ounce) bottle Catalina dressing
1 (12 1/2 ounce) bag Doritos

Fry ground beef and add taco seasoning. Mix ground beef and ALL ingredients, except Doritos (unless you don't mind soggy), in a large bowl. Refrigerate. Mix in Doritos and enjoy!

Monday, June 11, 2012

Apricots from Bro. Jessup

Bro. Jessup from our ward (Castle Ridge) just called me and said that he has a tree overflowing with apricots that are free for anyone who wants to come and pick them :)

Friday, May 18, 2012

Green Bean Salad (with Wheat Berries!)

picture from Food Network Magazine (taken with my iPhone)

Simple Green Bean Salad 
by Alex Guarnaschelli

2 tablespoons olive oil
1 cup wheat berries, soaked in water overnight, drained and thoroughly dried
3 1/2 cups water
1 pound small green beans, washed, tips snapped off by hand or cut off
2/3 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/4 cup balsamic vinegar
Freshly ground black pepper

Put a small saucepan over medium-high heat and add the oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then put back over the heat. Add a pinch of salt and allow the berries to toast. Add the water and cook until they start to break apart, about 45 minutes. Taste. They should be chewy but firm. Set aside.

Meanwhile, bring a pot large enough to hold about 6 quarts of water, to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.

Prepare an ice bath by filling a bowl, large enough to hold the green beans, with cold water. Add some ice cubes and line with a strainer. Stir the green beans into the ice bath to awaken any beans that are limp. Strain and add them to the boiling water. Cook the beans for 2 to 3 minutes. Use a slotted spoon or spider to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.

Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.

In a medium bowl, whisk together the olive oil, sherry and balsamic vinegar. Season the dressing with salt and pepper, to taste, and set aside.

When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette. Toss to combine and season with salt and pepper, if needed. Serve immediately.

Monday, May 14, 2012

Dress to Skirt Refashion

Finished skirt with purchased top.

I bought the dress (below) from Savers, a local thrift store.  The top was a little immodest for our taste, but I knew it would make a super cute skirt!

$3.99 with 50% off, made it only $2.00!!

Here is the back

I cut off the entire top...

folded over the edge to make a casing for the elastic.

Holly suggested using the top as a pocket on the skirt. 

I think it turned out darling.

Thursday, April 19, 2012

Stephanie's Pasta Fazool

This is my little Italian great-nana's recipe. In standard Italian, it is called pasta e fagioli, which means "pasta and beans". Fasul is the Neopolitan Italian pronunciation. In America, it became "fazool". It is a peasant dish and makes a filling hot lunch or dinner for your 3 month pantry supply.

2 T. vegetable oil
2 T. fresh chopped onion or 1 t. dry chopped onion
1 t. minced garlic or 1/2 t. dry minced onion
Crushed hot seed pepper, to taste
15oz can pork 'n beans
8oz can tomato sauce
2 cups dry macaroni noodles
Salt and pepper, to taste
Parmesan cheese, to taste

In saucepan, heat oil over medium heat and add onion, garlic and hot seed pepper. Fry until golden. Add tomato sauce and pork 'n beans. Heat until hot, adding salt, pepper and Parmesan to taste.

Boil macaroni according to box directions until al dente. Drain.

Combine macaroni with bean sauce and serve immediately.

Serves 4-6

Wednesday, April 18, 2012

Beans & Tortillas (Repost)

Here is Tonya with her video on how to make Beans, Tortillas & Refried Beans.

Mexican Pinto Beans
A tasty way to use the dry beans in your food storage!

1 lb (2 cups) of dry pinto beans
1 can of roast beef, not drained
1 small can of tomato sauce
½ can of diced tomatoes with green chilies
¼ of a bell pepper, diced
2 TBSP dehydrated onions
1 tsp "Better Than Bullion" paste in beef flavor (beef bullion cube also works)
1 tsp ground cumin, or to taste
Mexican oregano, to taste
garlic salt, to taste

Chopped cilantro
Diced green onion
Diced white or yellow onion
Diced tomatoes
Cotija cheese

Rinse and sort beans, discard any foreign objects or suspicious beans. Place beans in a large bowl and cover with 3-4 inches in water, soak over night (6-8 hours). Pour out soaking water and rinse beans again. Place beans in a large pot (with a lid) and cover with 2 inches of water; bring to a boil not covered, stirring occasionally. Cover with lid askew to vent, turn down heat, and let beans simmer for 1 ½ hours, occasionally stirring.

Add the rest of the ingredients and continue to simmer and stir until beans are very tender and water has boiled off to the desired consistency, about 1-2 hours. As a note, water can be added or scooped out to reach desired consistency. Spoon beans into bowls, top with garnish and sprinkle with cotija cheese.

Refried Beans

1-2T chorizo, to taste
1-2 cups of beans from Mexican pinto beans
Juice from Mexican pinto beans
Brown the chorizo in a sauce pan over medium heat. With a slotted spoon scoop out some of the beans, about 1-2 cups depending on how much you want to make. Turn heat down to med-low. Use a potato masher to mash beans and incorporate chorizo. Stir in juice from beans and milk in small amounts till beans become smooth and are just beginning to simmer. You can make beans as thick or smooth as you like.

Homemade Tortillas
Put the flour in your food storage to good use by rolling out your own tortillas. Some of the flour in this recipe can be substituted with wheat flour.

2 cups white flour*
1t salt
¾ t baking powder
1/3 cup shortening
¾ cups warm water

Mix flour, salt, and baking powder. Cut in shortening until mixture resembles course crumbs. Slowly stir in water and fluff with fork until dough forms. Turn out onto floured surface. Kneed dough until it is smooth (about 10 times). Cover and let rest for 15 minutes. Pinch off a small ball of dough and roll out on floured surface. Tortillas should be thin and elastic about 10 inches in diameter. Cook on stove top, in un-greased iron skillet, nonstick pan, or electric grilled. Cook on one side until just barely brown, flip once and brown other side. Keep a tooth pick near by to poke out any large air bubbles.

* or 1 1/3 cups white flour and 2/3 cups whole wheat flour

Lets Eat!

Saturday, March 10, 2012

Winco - Bulk Storage Items & Containers!

.88 spice containers to fill with bulk spices

Many of you know that Winco foods just opened in Henderson!  Tonya went to check it out was sweet enough to take these pictures of their bulk spice and container section!

The water containers are $5.98 each and below those are the spigots, openers, etc for the water containers & buckets.

2 gallon buckets are $2.48 each and 5 gallon are $4.38 each.

Gamma lids for $6.98 each

The prices for these items are cheaper than Emergency Essentials, but not sure how they compare to Industrial Containers located in Utah.  Make sure to check it out!!

Monday, March 5, 2012

Tour The Prudent Homemaker's Garden!

Want a beautiful, edible landscape here in the desert?  Learn how! 

 Garden Tour and Class! 

 Come tour The Prudent Homemaker’s Garden! 

 Saturday, March 10th 
 10 am to 12 noon 
 Cost: $10 

 To reserve a spot, send an email to brandy (at) theprudenthomemaker (dot) com 

Class is limited to 35 adults. As we tour the garden, you will learn about dirt, drip irrigation, watering times, growing food year-round, pruning fruit trees, getting rid of bugs, mixing food and flowers to create an edible landscape, fruit tree selections for the desert, how to make use of the walls for growing space, and more.

Wednesday, February 1, 2012

Double the Value Coupons!!!

***Please note these pictures are from the June ad***
***Current Double Coupons run from 2/1 to 2/14***

In this weeks grocery ads, Albertsons has a "Book of Savings".  
On the back cover are two "Double the Value" coupons!!  

Sarah from A Thrifty Mom shows her Albertsons "Double Deals" on her website.  Although her deals are only for the Idaho area and from weeks previous, this is a great idea of what you can do.  Towards the bottom on the post are the "Doubling Guidelines" that apply to all Albertsons.  She also lists Albertsons Coupon Policy as well.

Double Coupons are valid from 2/1 to 2/14

Thursday, January 12, 2012

FREE Bird Activities & Classes

Here are some great FREE bird classes starting in January at the Henderson Bird Viewing Preserve [350 E. Galleria Dr. (at Moser Drive)].
  • Birding Celebration
  • Experience Airborne Raptors Live
  • A Time for Birds
  • Junior Naturalist Day
  • Beginning Birding for Kids
  • Enjoy Nature Close Up
  • Hop on the Bird Mobile
  • BSA Bird Study Merit Badge
  • Hummingbird How To
  • Take a Ride on the Duck Mobile
  • Birding Basics
You can register (starting today!!)  for all classes at

Wednesday, January 11, 2012

Self Reliance with Classes at the Henderson Recreation Centers

Downtown Rec Center

Here are some great (low cost) classes offered by the City of Henderson!
  • Self-Expansion: Setting Goals (Various Saturdays from Feb-April) - This interactive workshop is for anyone interested in learning the process of goal setting.  We walk participants through creating visions boards, setting goals and how to overcome roadblocks, developing action plans, understanding balance and time management, and keeping ourselves motivated to keep it going.  Participants learn how to apply this process to all areas of their life. $5 for supplies is due to the instructor. (Location: BMRC)
  • Driver Safety (50+ years) (Various Thursdays or Fridays) - Learn to adjust your driving responses to age-related physical changes and declining perceptual skills.  Those successfully completing the course may qualify for auto insurance premium reductions.  You must register prior to attending.  Bring a check or money order for $12 payable to AARP (AARP Members) or $14 (non-members). (Location: Various)
  • CPR & First Aid (Various Saturdays from 1/7 to 6/9) - This combined CPR/AED and First Aid class introduces lifesaving skills until emergency care arrives.  Subjects include infant, child and adult CPR, cardiac arrest, choke saving, bleeding control, trauma, poisoning, seizures, and treatment for shock.  This two-year certification is accepted by CCSD Nevada adult care licensing, dental licensing and is approved for four credit hours by Nevada child care licensing. Cost $35 (Location: VVRC)
  • Pet CPR & First Aid (Various Saturdays from 1/21 to 6/2) - You love your pet.  But what happens if they become sick or injured?  Take this workshop and learn how to treat and bandage simple to complex wounds and injuries, and how to tell when it might be necessary to go to the vet.  CPR/First Aid Certifications is available at an additional cost. Cost $60 (Location: VVRC)
You can register (starting today!!)  for all classes at

Tuesday, January 10, 2012

FREE Business Classes

Downtown Rec Center

Here are two FREE offered by the City of Henderson!
  • Doing Business in Henderson (Thurs 1/26 or Tues 4/3) - Do you want to do business in Henderson? Then join us to learn about overall business start-up basics, business planning, leading options, starting a home-based or commercial business, and Henderson City business resources. (Location: Various)
  • Managing a Business in a Downturn Market (Thurs 3/1 or 5/17) - Learn about a series of actions that provides several procedures to reduce business expenses, manage cash flow, recognize financial procedures needed to stay in business, alternative marketing and sales strategies, and inventory monitoring for better cash control. (Location: HMGC)
You can register (starting today!!)  for all classes at

Monday, January 9, 2012

FREE Couponing Classes

Downtown Rec Center

Here are two FREE offered by the City of Henderson!
  • Couponing without Effort (Tues 2/28 or 4/17) - Some people save hundreds of dollars a month with coupons.  Learn a few tips and tricks to cutting your grocery bill in half.  We teach you how to file your coupons very easily and how to use a free website to maximize your savings. (Location: SSRC)
  • Grocery Smarts (Monday 1/23, 2/20, 3/19 or 4/23) - Learn the secrets of extreme couponing, how to file coupons quickly and easily, the secrets of grocery store ads, and create a free customized grocery list. (Location: BMRC)
You can register (starting today!!)  for all classes at

Saturday, January 7, 2012

FREE Gardening Classes!

Acacia Demonstration Gardens

Here are some great FREE gardening classes starting in March at the Acacia Demonstration Gardens (50 Casa Del Fuego Street, Henderson, NV).
  • Landscape Design with Native Plants in Mind
  • Growing Vegetables in the Las Vegas Valley
  • Companion Planting
  • Gardening in Small Places
  • Food Preservation
  • Why Don't Things Grow Here?
  • Indoor Plant Care
You can register (starting today!!)  for all classes at