2 1/4 teaspoons dry active yeast (one 1/4 oz. envelope) $0.33
2 cups warm water Free!
5 to 5 1/2 cups all-purpose flour $1.21
2 teaspoons fine sea salt $0.02
Extra virgin olive oil, for the bowl $0.02

Total Cost   $1.58

1.) Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.

2.) Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it’s easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.

3.) Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it’s done; an indent should remain.

4.) Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.

5.) Add toppings of your choice for traditional pizza or use for stromboli, panzarotti, or breadsticks. Place in oven and cook as directed in whichever pizza/stromboli, etc. recipe you’re using.

6.) Serve and enjoy!

Read the review here

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Butter, for baking dish $0.06
3 packages frozen spinach, thawed and squeezed dry $2.97
1 1/2 cups half and half $1.32
3 large eggs, lightly beaten $0.51
1 1/2 cups Gruyere cheese 5.99
Coarse salt and ground pepper $0.02
1/4 teaspoon ground nutmeg $0.04

Total Cost   $10.91

1.) Preheat oven to 350 degrees Fahrenheit. Butter a shallow 1-quart baking dish.

2.) In a large bowl combine spinach, half and half, eggs, 1 cup of cheese, 2 teaspoons salt, 1/8 teaspoon nutmeg and pepper; stir to combine. Spread evenly in prepared baking dish and top with remaining cheese. Bake until set and top is golden brown, about 30 – 35 minutes. These can be prepared one day in advance and placed in the fridge. When ready to serve, take them out of the fridge and bring them up to room temperature and baking.

3.) Serve and enjoy!

Read the review here

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10 sweet potatoes $5.00
1/2 cup sour cream $0.30
6 tablespoons butter, softened $0.36
6 tablespoons cold butter, cut into 3/4″-thick slices $0.36
1 3/4 cups packed light brown sugar $0.35
4 tablespoons freshly squeezed lemon juice $0.08
1/2 teaspoon freshly grated nutmeg $0.09
Coarse salt and freshly ground pepper $0.04
2/3 cup pecans, toasted, coarsely chopped $1.40
40 large marshmallows, halved crosswise $0.80

Total Cost  $8.78

1.) Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2.) Cut a lengthwise slit in the potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving about 1/2″ edge around the skins. Put flesh in a medium non-reactive bowl, then transfer half to a food processor. Process until smooth and then return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3.) Reduce oven temperature to 350 degrees Fahrenheit. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 8 of the potato shells, dividing evenly, and discard remaining two shells. Refrigerated shells can be kept for up to one day before completing the cooking process.

4.) Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and the pecans. Arrange marshmallow halves on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 – 10 minutes.

5.) Serve and enjoy!

Read the review here

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For the Cake:
12 tablespoons unsalted butter, room temperature, plus more for the pan $0.72
2 1/2 cups all-purpose flour, plus more for the pans $0.55
3/4 cup cocoa powder $3.00
1 teaspoon baking soda $0.02
1/4 teaspoon salt $.01
1 cup granulated sugar $0.19
1 cup brown sugar $0.20
3 large eggs $0.51
2 teaspoons vanilla extract $0.44
1 1/2 cups buttermilk $1.31

For the Buttercream:
1 cup unsalted butter, room temperature $0.89
2 jars marshmallow cream $5.98
2/3 cup cocoa powder $2.66
2/3 cup semisweet chocolate chips, melted and cooled $1.32
1 tablespoon vanilla extract $0.66

Total Cost: $18.46

1.) Make the cake: Preheat oven to 350 degrees Fahrenheit. Butter and lightly flour two 9″ round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.

2.) In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Blend in vanilla.

3.) Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrapes the sides as needed along the way.

4.) Pour batter into pans. Bake until toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.

5.) Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and one tablespoon water. If too thin, refrigerate for about 5 minutes.

6.) Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream and sprinkle with decorations, if desired.

7.) Serve and enjoy!

Read the review here

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2 loaves Italian bread, torn into bite-sized pieces $3.98
4 tablespoons butter, room temperature, plus more for baking dish $0.30
4 celery stalks, thinly sliced $0.44
4 shallots, minced $2.00
2 garlic cloves, minced $0.02
Coarse salt and ground pepper $0.02
1/2 cup dry white wine $0.25
1/2 cup fresh parsley leaves, chopped OR 1/4 cup dried parsley flakes $0.25
3 large eggs, lightly beaten $0.51
2 cups chicken broth $1.00

Total Cost   $8.77

1.) Preheat oven to 400 degrees Fahrenheit. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

2.) In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 5 to 7 minutes. Add wine until evaporated, 3 to 5 minutes. Transfer to a large bowl. At this point, you can keep the dried bread out and the vegetables in the fridge after cooking to pull the dish together easily the next day.

3.) To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to combine. Mix in half of the broth. Continue adding broth just until the bread is moistened but not wet. There should be just enough liquid in the bowl as there is bread to soak it up, with none of the broth sitting in the bottom of the bowl.

4.) Just before roasting turkey, stuff the cavity with 4 cups of stuffing. Spoon remaining stuffing into a casserole dish. Cover with buttered aluminum foil and refrigerate. When turkey is taken out of oven to rest, place covered dish in oven, and bake until it is warmed through, 25 to 30 minutes. Uncover and bake another 10 minutes until crisp and golden.

5.) Serve and enjoy!

Read the review here

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1 package of pork side ribs $15.80
2 tablespoons of canola oil $0.07
1/2 teaspoon onion powder $0.07
1/2 teaspoon garlic powder $0.06
1/2 teaspoon paprika $0.08
1/2 teaspoon dried parsley $0.34
Pinch of salt and pepper $0.02
1/2 cup Martha’s Barbecue Sauce $0.76

Total Cost  $17.20

1.) Preheat oven to 350 degrees Fahrenheit.

2.) Rinse ribs and pat dry with paper towel. Brush the canola oil over ribs, front and back.

3.) Mix together the garlic powder, onion powder, paprika, parsley, salt, and pepper. Rub evenly over the ribs.

4.) Bake in the oven for 40 – 45 minutes or until they are just about done (but not quite!)

5.) Take ribs out of the oven and liberally brush Martha’s Barbecue Sauce over them. Put them back in the oven and heat for 5 – 10 minutes, until the sauce has heated through.

6.) Serve and enjoy!

Read the review here

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1/2 cup milk $0.14
4 slices white sandwich bread, torn into small pieces $0.56
1 1/2 pounds ground beef $6.17
1 1/2 pounds ground pork $4.26
2 small onions, finely chopped $0.94
6 garlic cloves, minced $0.06
1/2 cup chili sauce, plus 1/4 cup for glaze $1.86
1/2 cup grated Parmesan cheese $1.49
1 cup freshly chopped parsley $0.52
2 large eggs, lightly beaten $0.34
Coarse salt and ground pepper $0.02

Total Cost   $16.36

1.) Preheat oven to 350 degrees Fahrenheit with rack sitting in the middle of the oven. In a large bowl, pour milk over bread pieces and allow to sit for 30 seconds. Add beef, pork, onion, garlic, 1/2 cup chili sauce, Parmesan cheese, parsley, eggs, salt and pepper. Use your hands to mix it all together and be sure not to overmix.

2.) Gently divide the mixture and pat one side into the shape of a log. Place it gently into a loaf pan, being sure not to press down or into corners. This will keep it from getting too dense while it’s cooking. Repeat by shaping the other half into the shape of a log and gently placing it into a loaf pan.

3.) Bake for 50 minutes. Brush tips of loaves with remaining 1/4 cup chili sauce and continue cooking until juices run clear, about 10-15 minutes.

4.) Remove from oven and let rest for 5 minutes. Turn a loaf out of the pan and cut into 3/4″ thick slices.

5.) Serve and enjoy!

Allow the second loaf to cool and then cover before placing it in the freezer.

Read the review here

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2 pounds of stewing beef $10.50
1/3 cup tomato paste $0.30
3 tablespoons balsamic vinegar $0.42
2 tablespoons all-purpose flour $0.04
Salt and pepper to taste $0.06
2 medium onions, cut into 1-inch chunks $0.94
6 small white or red new potatoes, well scrubbed (you can also use 6 large potatoes cut into chunks) $1.02
1 pounds carrots, cut into 1.5″ chunks $1.69
6 garlic cloves, smashed $0.06
2 bay leaves $0.16

Total Cost  $15.19

1.) In a medium crockpot, combine the meat, tomato paste, and vinegar. Sprinkle flour, salt and pepper on top.

2.) Add to the pot the onions, potatoes, carrots, garlic, bay leaves, and 3 cups of water. Set the slow cooker to high and cook for 4-5 hours, or cook on low for 7-8 hours.

3.) Serve and enjoy!

Read the review here

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I also don’t use as much beef as the original recipe calls for, only to save cost. But in the end you will still have a beautiful stew full of yummy veggies, tender beef, and all covered in a flavourful and smooth gravy. Yum!

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