Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
Easter Treats ,Left overs & When to use a Debit Card
If you plan to eat your easter eggs, never leave them unrefrigerated at any point for more than 2 hours.
Crunchy Chocolate Eggs
Prep Time: 40 Minutes Ready In: 40 Minutes
Servings: 54
Ingredients:
1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
2 cups cornflakes
2 cups crisp rice cereal
1/2 cup finely chopped peanuts
3 3/4 cups semisweet chocolate chips
1 1/2 teaspoons shortening
candy sprinkles
Directions:
1. In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in the cereals and peanuts.
2. When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. From into egg shapes. Refrigerate until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set.
Peanut Butter Eggs
Prep Time: 45 Minutes Ready In: 45 Minutes
Servings: 66 apx
“These easy-to-make confections are a must at Easter. Have youngsters help shape the eggs, then reward them with some of the chocolaty candies.
Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 (18 ounce) jar creamy peanut butter
1 teaspoon vanilla extract
1 (2 pound) package confectioners’ sugar
2 cups flaked coconut
6 cups semisweet chocolate chips
1/3 cup shortening
Directions:
1. In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Stir in coconut if desired. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.
2. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Dip eggs until coated; place on waxed paper to harden.
3. For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator.
Easter Egg Dipper Treats
Prep Time: 20 Minutes Ready In: 1 Hour
By: KELLOGG’S® RICE KRISPIES® Cereal
Servings: 24
“Mold these egg shapes and dip them into chocolate and brightly colored sprinkles with your kids. They’ll make an extra special goodie for their baskets.”
Ingredients:
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups KELLOGG’S®
RICE KRISPIES® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles
Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated.
3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.
4. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.
Krispie Rice “sushi”
You can put anything in the middle… licorice, gummy worms, icing… whatever you like, or just used chocolate chips and dried cranberries. Fruit by the foot works like a charm or fruit leather.. they are totally different.
45 min | 40 min prep
2 -3 dozen
1/4 cup margarine (you can use a bit less) or butter, – (I use a bit less)
40-50 large marshmallows
1/2 teaspoon vanilla
7-8 cups krispy crispy rice cereal
4 fruit leather
In a large pot over low heat, melt margaring or butter.
Add marshmallows, stir until melted and well blended.
Remove from heat.
Stir in Vanilla.
Add cereal and stir until well coated.
With greased hands, press onto cookie sheet lined with parchment paper into a thin rectangle. Trim edges to make nice neat lines.
starting at one end line up your center filling along the edge and fold over krispy rice. Cut the length and then cut that length into aprox 1 inch sections. cut fruit roll up to appropriate lengths and wrap around the outside.
Easter Egg Nests
These are so pretty as an Easter treat. I’ve seen these topped with “Peeps” as well. They’re a fun, but messy project but who doesn’t mind licking chocolate off of their fingers? Choose your favorite flavor of Jelly Bellys to decorate them with and then drop a few Jelly Bellys on the serving place as garnish.
30 min | 30 min prep
32 -34 nests
1 (12 ounce) package chow mein noodles
3 cups semi-sweet chocolate chips
1 tablespoon vegetable oil
8 ounces jelly, bellys
Melt chocolate with oil.
Pour over chow mein noodles and mix well.
With a large cookie scoop drop onto a wax paper lined cookie sheet and make a depression to shape into 2 1/2″ to 3″ nests.
Let cool until chocolate it’s firm.
Top each nest with 4 Jelly Bellys.
The Best Macaroni and Cheese
I have had this mac and cheese and it truly is awesomely rich and creamy! From the June 2006 issue of Midwest Living.
1 hour | 15 min prep
SERVES 8 -10
10 ounces elbow macaroni
1 (8 ounce) package shredded sharp cheddar cheese (2cups)
1 (8 ounce) package Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
1/4 cup butter, cut into pieces
3 eggs, slightly beaten
1 (12 ounce) can evaporated milk
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/4 teaspoon seasoning salt
1/4 teaspoon ground pepper (white if you have it)
Let cheeses and butter stand at room temperature.
Cook macaroni according to package directions until almost al dente’.
Drain macaroni and transfer to a large bowl.
Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.
In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.
Stir this mixture into the cooked macaroni mixture.
Transfer half into a 13×9 sprayed baking dish.
Sprinkle with 1/2 cup of shredded cheese.
Top with remaining macaroni mixture.
Bake covered at 325 degrees for 30 minutes.
Uncover.
Sprinkle with remaining 1/2 cup of shredded cheese.
Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.
Let stand 10 minutes before serving to blend flavors.
Easter Leftovers Casserole
Prep Time: 15 Minutes Ready In: 50 Minutes
Cook Time: 35 Minutes Servings: 6
“This recipe combines leftover ham and mashed potatoes with cheese, garlic, and vegetables to make a delicious casserole the whole family will love.”
Ingredients:
12 potatoes, cubed
1/2 cup milk
2 cups cooked ham, cubed
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
6 tablespoons butter,divided
1 egg
1 teaspoon dried parsley
1 cup Cheddar cheese,shredded
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted.
Ham and Cheese Breakfast Casserole
Prep Time: 30 Minutes Ready In: 9 Hours 15 Minutes
Time: 40 Minutes Servings: 12
“A hearty ham and cheese breakfast casserole with a crispy cornflakes topping.”
Ingredients:
18 (1 ounce) slices white bread, cubed
8 ounces cooked ham, cubed
2 cups shredded Cheddar cheese
1 1/2 cups diced Swiss cheese
6 eggs
3 1/2 cups milk
1/2 teaspoon onion powder
2 cups crushed cornflakes cereal
1/2 cup butter, melted
Directions:
1. Lightly grease a 9×13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
2. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
3. Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.
10 Places NOT to Use Your Debit Card
by Dana Dratch
Friday, March 19, 2010
Debit cards have different protections and uses. Sometimes they’re not the best choice.
Sometimes reaching for your wallet is like a multiple choice test: How do you really want to pay?
More from CreditCards.com:
• Debt-Free Plastic Payment Options
• Credit Card Travel Perks Make Them Good Vacation Partners
• Debit Card Users Now More Protected From Fraud, Study Says
While credit cards and debit cards may look almost identical, not all plastic is the same.
“It’s important that consumers understand the difference between a debit card and a credit card,” says John Breyault, director of the Fraud Center for the National Consumers League, a Washington, D.C.-based advocacy group. “There’s a difference in how the transactions are processed and the protections offered to consumers when they use them.”
While debit cards and credit cards each have advantages, each is also better suited to certain situations. And since a debit card is a direct line to your bank account, there are places where it can be wise to avoid handing it over — if for no other reason than complete peace of mind.
Here are 10 places and situations where it can pay to leave that debit card in your wallet:
1. Online
“You don’t use a debit card online,” says Susan Tiffany, director of consumer periodicals for the Credit Union National Association. Since the debit card links directly to a checking account, “you have potential vulnerability there,” she says.
Her reasoning: If you have problems with a purchase or the card number gets hijacked, a debit card is “vulnerable because it happens to be linked to an account,” says Linda Foley, founder of the Identity Theft Resource Center. She also includes phone orders in this category.
The Federal Reserve’s Regulation E (commonly dubbed Reg E), covers debit card transfers. It sets a consumer’s liability for fraudulent purchases at $50, provided they notify the bank within two days of discovering that their card or card number has been stolen.
Most banks have additional voluntary policies that set their own customers’ liability with debit cards at $0, says Nessa Feddis, vice president and senior counsel for the American Bankers Association.
But the protections don’t relieve consumers of hassle: The prospect of trying to get money put back into their bank account, and the problems that a lower-than-expected balance can cause in terms of fees and refused checks or payments, make some online shoppers reach first for credit cards.
2. Big-Ticket Items
With a big ticket item, a credit card is safer, says Chi Chi Wu, staff attorney with the National Consumer Law Center. A credit card offers dispute rights if something goes wrong with the merchandise or the purchase, she says.
“With a debit card, you have fewer protections,” she says.
In addition, some cards will also offer extended warrantees. And in some situations, such as buying electronics or renting a car, some credit cards also offer additional property insurance to cover the item.
Two caveats, says Wu. Don’t carry a balance. Otherwise, you also risk paying some high-ticket interest. And “avoid store cards with deferred interest,” Wu advises.
3. Deposit Required
When Peter Garuccio recently rented some home improvement equipment at a big-box store, it required a sizable deposit. “This is where you want to use a credit card instead of a debit,” says Garuccio, spokesman for the national trade group American Bankers Association.
That way, the store has its security deposit, and you still have access to all of the money in your bank account. With any luck, you’ll never actually have to part with a dollar.
4. Restaurants
“To me, it’s dangerous,” says Gary Foreman, editor of the frugality minded Web site The Dollar Stretcher. “You have so many people around.”
Foreman bases his conclusions on what he hears from readers. “Anecdotally, the cases that I’m hearing of credit or debit information being stolen, as often as not, it’s in a restaurant,” he says.
The danger: Restaurants are one of the few places where you have to let cards leave your sight when you use them. But others think that avoiding such situations is not workable.
The “conventional advice of ‘don’t let the card out of your sight’ — that’s just not practical,” says Tiffany.
The other problem with using a debit card at restaurants: Some establishments will approve the card for more than your purchase amount because, presumably, you intend to leave a tip. So the amount of money frozen for the transaction could be quite a bit more than the amount of your tab. And it could be a few days before you get the cash back in your account.
5. You’re a New Customer
Online or in the real world, if you’re a first-time customer in a store, skip the debit card the first couple of times you buy, says Breyault.
That way, you get a feel for how the business is run, how you’re treated and the quality of the merchandise before you hand over a card that links to your checking account.
6. Buy Now, Take Delivery Later
Buying now but taking delivery days or weeks from now? A credit card offers dispute rights that a debit card typically does not.
“It may be an outfit you’re familiar with and trust, but something might go wrong,” says Breyault, “and you need protection.”
But be aware that some cards will limit the protection to a specific time period, says Feddis. So settle any problems as soon as possible.
7. Recurring Payments
We’ve all heard the urban legend about the gym that won’t stop billing an ex-member’s credit card. Now imagine the charges aren’t going onto your card, but instead coming right out of your bank account.
Another reason not to use the debit card for recurring charges: your own memory and math skills. Forget to deduct that automatic bill payment from your checkbook one month, and you could either face fees or embarrassment (depending on whether you’ve opted to allow overdrafting or not). So if you don’t keep a cash buffer in your account, “to protect yourself from over-limit fees, you may want to think about using a credit card” for recurring payments, says Breyault.
8. Future Travel
Book your travel with a check card, and “they debit it immediately,” says Foley. So if you’re buying travel that you won’t use for six months or making a reservation for a few weeks from now, you’ll be out the money immediately.
Another factor that bothers Foley: Hotels aren’t immune to hackers and data breaches, and several name-brand establishments have suffered the problem recently. Do you want your debit card information “to sit in a system for four months, waiting for you to arrive?” she asks. “I would not.”
9. Gas Stations and Hotels
This one depends on the individual business. Some gas stations and hotels will place holds to cover customers who may leave without settling the entire bill. That means that even though you only bought $10 in gas, you could have a temporary bank hold for $50 to $100, says Tiffany.
Ditto hotels, where there are sometimes holds or deposits in the hundreds to make sure you don’t run up a long distance bill, empty the mini bar or trash the room. The practice is almost unnoticeable if you’re using credit, but can be problematic if you’re using a debit card and have just enough in the account to cover what you need.
At hotels, ask about deposits and holds before you present your card, says Feddis. At the pump, select the pin-number option, she says, which should debit only the amount you’ve actually spent.
10. Checkouts or ATMs That Look ‘Off’
Criminals are getting better with skimmers and planting them in places you’d never suspect — like ATM machines on bank property, says Foley.
So take a good look at the machine or card reader the next time you use an ATM or self-check lane, she advises. Does the machine fit together well or does something look off, different or like it doesn’t quite belong? Says Foley, “Make sure it doesn’t look like it’s been tampered with.”
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