Monday, October 17, 2011

Restaraunt Style Breakfast for a lot less!

Thanks to Tina this recipe is not only simple and absolutely delicious.

Ingredients for pancake:

1 egg
1Tbs flour
3Tbs milk

Directions for pancake:

Whisk all ingredients together in a bowl and heat up a skillet. Pour a small amount on the pan and brown on one side and flip and cook on the 2nd side until cooked but not too brown.

Ingredients for Filling:

1-12oz package of frozen unsweetened strawberries
Agave nectar

Directions for Filling:

Place the strawberries in a pan on the stove on Medium-High heat and drizzle agave over the strawberries until lightly coated. Bring the strawberries to a boil and you will see a syrup and you can continue to boil until reduced to how thin or thick you want your filling.

After pancakes are cooked place filling in the middle of the pancake and fold in half. You can drizzle more on top or sprinkle powdered sugar on the top.

These go great with eggs over easy, scrabbled eggs with cheese and bacon.

Very simple meal and is great quality for a lot less $$

Beef Jerky Home Made and Costs Less

The cost of beef jerky at Wal-Mart is $9.98 for 5oz's for a family of 5 this can get pretty expensive and doesn't last long at all. Cost of a 3.85lb round rump roast is $18.21. Round rump roast less fat and cooks a lot faster using your oven a lot less and making the cost of the beef jerky go down.

For the meat:
Round Rump Roast

For the marinade:
1/4 cup tamari or soy sauce
3 tablespoons light honey (such as clover)
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper


Have the butcher slice your round rump roast thinly and let them know you are using the meat for beef jerky. In the event your butcher is unable to slice the round rump roast thinly follow the below steps.

Place the meat in the freezer for 30 minutes (to make it easier to slice). Remove the steak from the freezer and slice into 1/4-inch thick slices. Place the meat slices in a large baking dish (such as 11×7-inch). Whisk tamari/soy sauce, honey/agave, garlic, ginger, and black pepper in a small bowl. Pour sauce over meat, cover and marinate in the refrigerator for 6-8 hours.

Preheat oven to 200ºF and adjust rack to middle position. Set 2 cooling racks on top of 2 large, rimmed baking sheets. Remove the beef from marinade and pat dry. Arrange the beef on the racks, leaving 1/4-inch between slices. Bake for about 1hour 15 minutes, until jerky is firm and almost completely dry but still chewy. Cool completely. Store in the fridge for up to 2 weeks.

This recipe was modified from the original version provided by

Happy Beef Jerky Making and Enjoy the cost savings!