Heather's Bytes

If you missed it, here’s Part 1 on how to save a few bucks in the kitchen. These are just some small tips and ideas that I use to stretch a few bucks when I buy and prepare meals and food for my family.

Add something cheap. I don’t mean cheap in quality, but something that’s just usually inexpensive. When we make homemade burritos, I used to have to use two pounds of ground beef to get a decent sized burrito for each of us, but I hated using so much meat for one meal. Now I use one of my “pounds” of ground beef with a packet of seasoning mix as usual, and then add in a can of refried beans, mix it together in the pan and heat through. The beans stretch out the meat perfectly for my family of five, and the seasoned meat seasons the beans as well. It’s perfect. Read More

Everyone has tips and ideas that they like to use and share on how to save money around the house. One of my favorite places to see if I can save a few bucks is in the kitchen. There are the old standbys, like using coupons or reusing disposable containers, and I’ve got a few that I’ve done for a few years that I’ve found help us out when times are lean.

Invest in a kitchen scale. We buy our ground beef and ground turkey in bulk, in packages of five or so pounds each. A kitchen scale lets me get exactly the amount I need when I separate the ground meats into bags to freeze, instead of just guessing or eyeballing. Which brings me to: Read More

What would the holidays be without gingerbread? It’s my most favorite seasonal flavor, and I love when cooler weather rolls around so I have an excuse to make it (it just doesn’t seem to go well when it’s 120° out or I’d make it then too).

My favorite recipe comes from Gail Gand, talented pastry chef formerly employed by Food Network (which is how you know she’s talented — she no longer has a show there).

For some reason, I don’t have any gingerbread men cookie cutters (although I’ve got these on my wishlist, so maybe I’ll be able to make some next year). I make do with my cute little star cutters, though, which tend to work well for both Christmas cookies and Fourth of July cookies! I also have a little tip on how to get an extra clean-cut cookie.

Warm Gingerbread Cookies
from Gale Gand

8 ounces (2 sticks) unsalted butter, softened at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 cup dark molasses (not blackstrap)
1/2 teaspoon pure vanilla extract
3 1/4 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves

~ In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.

~ Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.

~ Preheat the oven to 350 degrees F.

~ Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.

~ Bake until firm, 8 to 10 minutes, and let cool on the pan.

~ Decorate with frosting and candies, if desired.

 Print this recipe!

For a cookie cutting tip, click here: Read More