Money Saving Recipes

Home Made Recipes are family traditions passed down from family to family. With the cost of food increasing, more and more families are eating out less and cooking at home more. Families are looking for money saving recipes that are quick and easy to prepare for today’s time limited family. With this page I hope to post money saving recipes for everyone to share.

beverly-picMy Aunt Bev passed away in March 2009 and a few days before she died she sent me some of her favorite recipes. Her passing was sudden and unexpected and when I went back and read her e-mail again my eyes swelled with tears as she was excited to send me her favorite recipes for my website. I’m really glad now that I received these recipes before she died as I know she loved cooking and sharing with others so I am including these in memory of her. She will be missed as she was loved and cherished by her family and friends.


Pineapple Zucchini Bread
by Aunt Bev, NM

3 eggs
1 cup olive oil
1 cup splenda or 2 cups of sugar
2 tsp. vanilla
2 cups shredded zucchini
1 8 1/2 oz can crushed pineapple (in its own juice)
1 cup finely chopped nuts (I use pecans but others work fine too.)
3 cups flour
2 tsp baking soda
1 tsp salt
2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 cup raisins

With mixer, beat eggs, add oil, sugar and vanilla. Beat until thick and foamy.
In separate bowl, combine un-sifted flour,baking powder, cinnamon, salt, soda and nutmeg.
Add chopped nuts, raisins and stir.
Mix wet and dry ingredients together and mix until blended.
Divide between 2 greased and floured 5X9 inch loaf pans.
Bake 350 degrees for one hour. Cool in pans for 10 minutes then turn out onto a wire rack.


Coconut pie – So easy.
by Aunt Bev

4 eggs
1/2 cup flour
pinch of salt
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
1 cup coconut

Put all ingredients in food processor except coconut.
Blend about 10 seconds
Fold in coconut and pour into a greased and floured 9 inch pie pan.
Bake 350 for one hour.

Pecan Bars
by Aunt Bev

1/2 cup splenda brown sugar firmly packed
1/2 cup all-purpose flour
1 cup chopped pecans
2 eggs beaten
12 tablespoons softened butter

Preheat oven to 350 degrees F
Spray cake pan.
In bowl, stir together brown sugar, flour and pecans.
In separate bowl, beat eggs and butter until smooth and creamy.
Stir into dry mixture until just combined.
Spread into cake pan and smooth until level.
Bake 20 to 25 minutes.
Cool for about 10 min and cut into squares.

I also sometimes add 1/2 cup dehydrated apples (re-hydrated) to this recipe.

Mom’s Green Enchilada Casserole –
by Kay P. (NM)



1 1/2 lb Ground Beef (lean)
1/2 small onion (chopped)
1/8 Tsp garlic powder
1 small can chopped green chilies
2 cans cream of chicken soup
1 cup evaporated milk
1 cup water
1 lb longhorn cheese (grated)
1 doz corn tortillas
salt & pepper to taste

In skillet brown ground beef in oil
Add chopped onion, and garlic powder, cook until onion turns clear
Add green chilies
Add cream of chicken soup
Add 1 cup of evaporated milk
Add 1 cup of water (more if mixture looks too thick)

Stir until mixed well, medium heat
Spray casserole pan with non-stick cooking oil
Cover bottom of pan lightly with soup mixture (this keeps casserole from sticking)

Add 4 corn tortillas torn in pieces and cover with soup mixture again
Top with cheese

Repeat this layering twice more – ending with cheese

Bake 375° – 30 to 35 minutes or until casserole bubbles


Granny Smith’s Chicken and Dumplings


4 Large chicken breasts/Cooked in Crock Pot with two cans of chicken broth plus 2 chicken bouillon cubes for flavor.
1 large can of canned Milk

Cut chicken into bite size pieces/ Reserve Broth
Add chicken and reserved broth into a large pot.
Add canned milk and enough water to cover chicken.

Set aside while making dumplings.

1 1/2 Cups of Flour
1/2 tsp. Salt
2 1/2 Tbs. Butter
Canned milk plus equal amount water (Enough to make a soft dough)

Knead lightly on a flour covered board.
Roll out 1/4 inch thick.
Cut into noodle size strips.
Drop into above boiling chicken mixture.

Cover and cook over low heat – 10 – 12 minutes. Dumplings will thicken broth to cream soup consistency. Serves six to eight


Cocoa Mix – by Mrs. Lorraine W. – NM

2 cups non-fat milk powder
1/2 cup non-dairy creamer
1/2 cup cocoa
3/4 cup sugar (or sugar substitute)
1/2 cup Chocolate Chips (optimal)
Add 3 heaping teaspoons of mix to 1 cup boiling water. Stir and enjoy


If you have a recipe you would like to share please post it to my Blog Page.