One of our most favorite parts of Thanksgiving dinner? Sweet potato souffle!

While it’s not the healthiest version of sweet potatoes for your Thanksgiving spread, this sweet potato souffle is absolutely the tastiest. And let’s face it, covering your sweet potatoes with marshmallows and brown sugar, like many people do, isn’t healthy either. But sweet potato souffle is much better!

Posing as a side dish or even a dessert, this versatile dish will be a crowd pleaser, so have the recipe ready to share.

Since it’s such a big hit, I usually double the recipe listed here and make it in a bigger pan. If it’s not gone the first day, it makes great leftovers. My kids love it for breakfast the day after Thanksgiving.

My father-in-law introduced us to growing sweet potatoes years ago.  Every year we have an impressive harvest. My kids love digging them up every year. Since they grow underground, you have no idea how they are doing until it’s harvest time. We love guessing how much the biggest ones are going to weigh.

Here are a couple of boxes from this year’s harvest:

Over the years we have added many more sweet potato recipes into our arsenal of family favorites, but sweet potato souffle stands as everyone’s all-time favorite.

While you can absolutely use a can of yams for this recipe, we never buy cans of yams because we always have plenty of actual sweet potatoes.

If you’re using actual sweet potatoes, simply peel the potatoes and cube them. Everything on the cutting board below is from ONE sweet potato (and it’s not even the whole potato)! The homegrown sweet potatoes get huge!

Boil the cubed sweet potato in a pot of water until they are soft enough for mashing.

Whether you’re using fresh sweet potatoes or a can of yams, mash them with a potato masher.

Now you are ready for the recipe. Everything from here on is the same whether you are using fresh sweet potatoes or canned yams. You’ll find a printable recipe at the bottom of the post.

Sweet Potato Soufflé

Ingredients

• 3 cups mashed cooked sweet potatoes (or 1 large can of yams)
• ¾ cup white sugar
• 1/3 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla
• ½ cup milk

Topping

• 1 cup flaked coconut
• 1/3 cup flour
• 1 cup brown sugar
• 1 cup chopped nuts
• 1/3 cup melted butter

Mash cooked sweet potatoes (or large can of yams) with a potato masher.

Add white sugar, softened butter, eggs, vanilla, and milk.  Mix thoroughly.

Spread evenly into a greased square baking dish (8 or 9 inch).

For the topping, combine coconut, flour, brown sugar, chopped nuts and melted butter.

Sprinkle evenly over the top of the sweet potato mixture.

Bake at 350 degrees for 45-60 minutes or until knife comes out clean.

Serve warm or cold– it’s delicious both ways!

This updated post was originally published October 9, 2015.

5.0 from 1 reviews

Sweet Potato Soufflé

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

This yummy sweet potato dish is a great thanksgiving side that can also be a dessert. Either way, it will have guests asking for the recipe!

Author: Stephanie @ SixFiguresUnder.com

Recipe type: Side Dish or Dessert

Ingredients

• 3 cups mashed sweet potatoes (or large can of yams)
• ¾ cup white sugar
• ⅓ cup butter, softened
• 2 eggs
• 1 teaspoon vanilla
• ½ cup milk
• [TOPPING]
• 1 cup flaked coconut
• ⅓ cup flour
• 1 cup brown sugar
• 1 cup chopped nuts
• ⅓ cup melted butter

Instructions

1. Mash cooked sweet potatoes (or large can of yams) with a potato masher.
2. Add white sugar, softened butter, eggs, vanilla, and milk. Beat eggs and mix.
3. Spread evenly into a greased square baking dish (8 or 9 inch).
4. For the topping, combine coconut, flour, brown sugar, chopped nuts and melted butter.
5. Sprinkle evenly over the top of the sweet potato mixture.
6. Bake at 350 degrees for 45-60 minutes or until knife comes out clean.

3.4.3177

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The post Sweet Potato Soufflé– Our Favorite Thanksgiving Side Dish appeared first on Six Figures Under.

One of the things I love about the Christmas season is the abundance of homemade treats!  Our 25 days of Christmas Cheer on a Budget wouldn’t be complete without sharing one of my favorite holiday treat recipes: my grandma’s Molasses Sugar Cookie recipe.  I love the way these molasses sugar cookies are soft and slightly chewy.  The molasses with along with ginger, cloves, and cinnamon just tastes like Christmas to me!

Not only are they delicious, they’re simple too. When I was in elementary school I made these to enter into the fair and came home with a blue ribbon.

If you’re a visual learner, the short video below will show you exactly how to make them, or you can continue reading the instructions below.  At the bottom of the post is a printable version of the recipe.

The ingredients are pretty basic things you probably have in your pantry with the possible exception of the molasses.  Not everyone keeps that on hand.  I really only have it to make these cookies.
Besides molasses, you’ll need sugar, an egg, flour, baking soda, cinnamon, cloves, ginger, salt, and shortening.

Shortening isn’t my favorite kind of fat to bake with. I only use it for this receipe and for pie crust.  I prefer to bake with butter. I’ve tried substituting butter in molasses sugar cookies and they don’t turn out the same.  They still taste good, but they are very flat.  So we use shortening.

Ingredients

3/4 cup shortening
1/4 cup molasses
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking soda
1 teapsoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt

Melt shortening over low heat until is is completely liquid.  Remove the pan from the heat and allow it to cool completely.  I’m honestly not sure what this does or why it’s a step in the recipe, but this is how my grandma (who is an amazing baker) taught me, so I do it.

When the shortening has cooled, add in 1/4 cup molasses, 1 cup sugar, and 1 egg.  To minimize dirty dishes, I just use the pan instead of a bowl.

In a separate bowl mix together the remaining ingredients: flour, baking soda, cinnamon, cloves, ginger, and salt.

Add the dry ingredients to the wet ingredients in the pan.  This will make a somewhat stiff dough.
Wrap in plastic wrap and chill in the fridge for at least 30 min.

Roll dough into balls then roll balls in sugar.

Bake on a greased cookie sheet in a 375 degree oven for 8-10 minutes.

Cool on the cookie sheet for one minute then transfer to cooling rack.

Enjoy!

I wish I could share some with each of you, so you would know how yummy they are, but you’ll just have to trust me and go make a batch or two to see for yourself.

What is your favorite homemade holiday treat?

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Molasses Sugar Cookies

 

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Soft and chewy Molasses Sugar Cookies are a holiday favorite!

Author: Stephanie @ SixFiguresUnder.com

Recipe type: Cookie

Serves: 2.5-3 dozen

Ingredients

• ¾ cup shortening
• ¼ cup molasses
• 1 cup sugar
• 1 egg
• 2 cups flour
• 2 teaspoons baking soda
• 1 teapsoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon ginger
• ½ teaspoon salt

Instructions

1. Melt shortening over low heat until is is completely liquid. Remove the pan from the heat and allow it to cool completely.
2. When the shortening has cooled, add in ¼ cup molasses, 1 cup sugar, and 1 egg. To minimize dirty dishes, I just use the pan instead of a bowl.
3. In a separate bowl mix together the remaining ingredients: flour, baking soda, cinnamon, cloves, ginger, and salt.
4. Add the dry ingredients to the wet ingredients in the pan. This will make a somewhat stiff dough.
5. Wrap in plastic wrap and chill in the fridge for at least 30 min.
6. Roll dough into balls then roll balls in sugar.
7. Bake on a greased cookie sheet in a 375 degree oven for 8-10 minutes.
8. Cool on the cookie sheet for one minute then transfer to cooling rack.

3.5.3251

Next in the series:

Day 22: Homemade Cranberry Sauce

The post The Best Molasses Sugar Cookies appeared first on Six Figures Under.

Homemade brownie mix in a mason jar is a fast, easy, and inexpensive gift.  Plus the fudgy brownies are delicious!

Brownie mix in a jar is a great neighbor gift, teacher gift, or hostess gift.  Mixes in mason jars are quick to make, especially when you do them assembly line style.  I love gifts like this that are consumable and don’t create clutter.

Brownie mix in a jar is a gift that children can help make too!  Your kids will love being able to give their teachers a useful, delicious gift that they made themselves!

I have a quick video below that will show you exactly how to make brownie mix in a jar along with tips to make your gift in a jar turn out beautiful.  Or you can keep scrolling for the details along with a printable recipe (for you) and printable tags (for the recipient).

Tips for layering brownie mix in a canning jar

• This recipe is for a QUART mason jar.
• The funnel that I use for canning works great to make sure everything gets into the jar without a mess.
• Adding the ingredients in the order listed works best.  The chocolate chips need to be on the top, otherwise they will be buried and hidden.  The cocoa gets on the side of the jar, so it’s a good candidate for going near the top.
• Shake each layer down so it’s flat before adding the next layer.  For brown sugar, you’ll want to use a spoon.
• If you prefer brownies without nuts, leave them out and fill their space with more chocolate chips.

Homemade Fudgy Brownie Mix

• 1 cups + 2 Tablespoon flour
• 2/3 cup packed brown sugar
• 2/3 cups sugar
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup cocoa
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions for Using Homemade Brownie Mix

Mix contents of jar with:

• 2 eggs
• 1/4 cups water
• 2/3 cup oil
• 1 teaspoon vanilla

Pour into a greased 9″ square pan.  Bake at 350 degrees for 35-40 minutes or until an inserted knife comes out clean.  Cool and enjoy!

Click here to download the printable PDF of the tags/labels.

Printable Recipe and Instructions for Making Brownie Mix in a Jar

4.0 from 5 reviews

Homemade Fudgy Brownie Mix

 

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Homemade brownie mixes are perfect for your pantry. They also make great gifts when they're layered in a jar!

Author: Stephanie @ SixFiguresUnder.com

Cuisine: Dessert

Ingredients

• 1 cup + 2 Tablespoons flour
• ⅔ cup packed brown sugar
• ⅔ cup sugar
• ¾ teaspoon salt
• 1 teaspoon baking powder
• ⅓ cups cocoa
• ½ cups chocolate chips
• ½ cups chopped walnuts (optional)

Instructions

1. Add ingredients to a 1 quart canning jar (or quart-size zip-top plastic bag) in the order listed.
2. Include the following instructions for using the mix:
3. Mix contents of jar with: 2 eggs, ¼ c. water, ⅔ c. oil, 1 t. vanilla
4. Pour into a greased 9″ square pan. Bake at 350 degrees for 35-40 minutes or until an inserted knife comes out clean. Cool and enjoy!

3.5.3251

Click here to see the rest of the series Frugal Festivities: 25 Days of Christmas Cheer on a Budget series

Originally published 30 May 2014 but updated to be included in the Frugal Festivities series.

Next in the series:

Day 19: 4 Reasons to Stay Home for Christmas

The post Fudgy Brownie Mix in a Jar– Fast and Easy Homemade Gift appeared first on Six Figures Under.

Does the thought of making a homemade pie overwhelm you?  Pie-making used to feel like a big task to me when I took into consideration making both the crust and the filling from scratch (and in our family, there really isn’t another way besides scratch).

Several years ago, I learned a new recipe along with some tricks that have simplified pie-making for me.  The key was making pie crust dough in bulk and then freezing the dough balls.

Making pie crusts in bulk has some wonderful benefits:

• It’s less mess– just clean up once!
• We have pie crust dough in the freezer all year for homemade pies, quiches, pot pies, etc.
• Measuring is a cinch.  I am not a fan of measuring out shortening because it’s messy, so I love that my bulk pie crust recipe takes a whole can– no measuring needed!
• Pie-making is half the work, but still with the tasty benefits of a homemade crust.

If you’re a visual or auditory learner, the short video below will quickly teach you everything you need to know about making pie crust in bulk, otherwise keep reading for the bulk pie crust tutorial in words and pictures. There’s a printable recipe at the bottom of the post.

Bulk Pie Crust– Makes 20 crusts

Let’s get started with the ingredients!

•  1- 5lb bag of all purpose flour (hold back about 2 cups)
• 1- 3lb can vegetable shortening
• 4 Tablespoons sugar
• 2 Tablespoons + 2 teaspoons salt
• 4 Tablespoons vinegar
• 4 eggs
• 2 cups water

You’ll want to get out the biggest bowl you have (seriously!).  Mix the flour, sugar, and salt together.  Using a pastry cutter if you have one (if not, a fork will suffice), blend the shortening with the flour mixture.

When the flour mixture and shortening are combined, set the bowl aside.

In a separate bowl (I always use the shortening container to minimize dirty dishes), beat together the water, eggs and vinegar using a fork or whisk.

Add the liquid mixture to the flour mixture and blend with a fork until all ingredients are moistened.

Continue to blend using hands and fold dough into a ball.

Cover dough ball with plastic and refrigerate for at least 15 minutes.

Use the reserved 2 cups of flour to flour your surface and hands, though you probably won’t need it all.  Divide your giant dough ball in quarters.  Divide each quarter into 5 equal parts.  You’ll have 20 equal-ish pieces of dough.  Roll each dough portion into a ball.  It’s okay if they’re not perfectly even.  You can use the smaller balls for top crusts and the larger ones for the bottom crusts.  For a flakier crust, be careful not to overwork the dough.

Wrap each ball individually in plastic wrap, then place balls into a freezer bag.  Store in the freezer indefinitely.  I’ve stored mine for over a year without any problems.

Each dough ball makes one pie crust or top.

To use, remove the dough balls you need from the freezer and allow to thaw on the countertop or in the refrigerator.  If I’m in a hurry (not that that ever happens!), I have also microwaved them for a few seconds to thaw.

Tip– Stick any extra dough “scraps” from making your crusts in a freezer bag back in the freezer.  Add to the bag every time you have scraps.  You’ll probably get another pie or two from all the scraps.

4.8 from 17 reviews

Making Homemade Pie Crust in Bulk

 

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Making pie crust in bulk allows you to freeze enough balls of dough to last the whole year for fruit pies, pot pies, quiches and more! This recipe makes about 20 crusts.

Author: Stephanie @ SixFiguresUnder.com

Serves: 20 crusts

Ingredients

• 1- 5lb bag of all purpose flour (hold back about 2 cups)
• 4 Tbsp. sugar
• 2 Tbsp. + 2 tsp. salt
• 1- 3lb can vegetable shortening
• 4 Tbsp. vinegar
• 4 eggs
• 2 cups water

Instructions

1. In a large bowl, combine the flour (don't forget to hold back 2 cups), sugar and salt.
2. With a fork or pastry cutter, combine the shortening with the flour mixture.
3. In a separate bowl (I use the empty shortening container to minimize dirty dishes), beat vinegar, eggs and water.
4. Add the liquid mixture to the flour mixture and blend with a fork until all ingredients are moistened.
5. Continue to blend using hands and fold dough into a ball.
6. Cover and chill at least 15 minutes.
7. Divide dough into about 20 balls. Each ball should be enough to make a crust.
8. To freeze, wrap dough balls in plastic wrap, then store in a freezer bag indefinitely.

3.2.2802

Originally published 19 Nov 2014 but updated to be included in the Frugal Festivities series.

Next in the series:

Day 13: Frugal Spouse Gift Ideas

The post Easy Homemade Pie Crust in Bulk appeared first on Six Figures Under.

We make most things from scratch around here.  I’ve made sandwich bread for years, but my favorite is French bread.  We all love it so much that I’ve even started making sandwiches with it!  Yep- PBJs on soft French bread is what’s for lunch around here.  Of course it makes a perfect companion for any soup or salad, and also makes great garlic bread.  We even love it plain or with butter.  You really can’t go wrong with homemade soft French bread.

My favorite part about French bread in general is the soft, yummy inside.  I have never been a big fan of the crunchy outer crust.  That’s why I love this soft French bread.  It’s ALL soft, outside and in.

For those of you who are intimidated by any sort of homemade bread, I made a complete photo tutorial to make it super easy for you.  Trust me– you’ll want to give this recipe a try.

Will homemade French bread save me money?

I know what you skeptics are thinking.  A loaf of French bread costs a dollar or two at the grocery store.  Why would you want to spend time making your own?  How could that really save money?

Have you ever gone to the store and walked out with just French bread?  I didn’t think so.  While the loaf itself isn’t going to break your budget, you will inevitably pick up more than just bread when you drop by intending to just grab a loaf to go with your spaghetti.

Oh, and trust me when I say it’s SO much better than what’s been sitting in a paper bag at the store for who knows how long.

Are you ready?  I’ll start with the recipe intertwined with the photo tutorial.  Scroll to the bottom for the printable version.

Ingredients

• 2 Tablespoons Yeast
• 3 Tablespoons Sugar
• 1/2 Cup Hot Water

• 2 Cups Hot Water
• 1 Tablespoon Salt
• 1/3 Cup Oil
• 6+ Cups Flour, divided
• Butter

Instructions

In a small bowl, mix together yeast, sugar and 1/2 cup hot water.  Let sit.

In a large bowl (I use my Kitchen Aid mixer bowl), mix 2 cups hot water, salt, oil, and 3 cups of flour.

Add yeast mixture.

Mix until incorporated.  Add in 3 more cups of flour and mix until dough pulls away from sides and forms a ball.  You may have to add up to 1/2 cup more flour.  You want the dough so that it isn’t too sticky to touch.

When dough is a nice consistency, move to a floured surface. Knead 30 times.

When I knead, I fold the top of the dough down on itself and push with the heels of my hands.  Then I turn the dough 90 degrees, fold the top down and push again.  Each time I push down the dough, I count.

Set a timer for 10 minutes and allow the dough to rise.  When it beeps, come back and knead the dough about 20 times.  Set the timer again and repeat 4 more times for a total of 5 kneading sessions.  I use wheat flour to roll out the dough, even though I make the bread with white flour.

Divide the dough in half.  Take the first half of the dough and roll it out into a rectangle.  The length of the rectangle should be approximately the length you want your bread.  It takes some persistence to get the dough rolled out, as it likes to stretch then shrink back.  It will have lots of air bubbles in it that you will be rolling out.  It reminds me of bubbles in silly putty.  Try going from the middle out to each corner.  You might have to get out your muscles and show it who’s boss.  In time you’ll end up with a nice-looking rectangle.

Starting on a long side, roll the dough up to form the loaf.  Tuck the ends under and place on an ungreased cookie sheet.

Using a serrated knife (I use a steak knife), cut three or four diagonal slashes on the top.  Cut deep enough that it goes through a couple of layers of dough.

Form the second loaf the same way.

If you want you can brush with egg whites.  Call me lazy, but I always skip this step.

Allow loaves to rise for 30 minutes.

Turn the oven to 375 degrees.  Bake loaves for 25-30 minutes or until they’re just past golden brown.

After removing from oven, use a stick of butter to coat the top and sides of the loaf.  The butter keeps the crust nice and soft, and gives a nice shine and that yummy buttery taste.

Cut with a bread knife and serve warm (but it’s delicious when it’s cool too).

4.7 from 12 reviews

Soft French Bread

 

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Cook time

25 mins

Total time

25 mins

 

Soft and delicious French bread goes great with any meal, but is good enough to eat on its own!

Author: Stephanie @ SixFiguresUnder.com

Serves: 2 loaves

Ingredients

• 2 Tablespoons Yeast
• 3 Tablespoons Sugar
• ½ Cup Hot Water
• 2 Cups Hot Water
• 1 Tablespoon Salt
• 5 Tablespoons Oil
• 6+ Cups Flour, divided
• Butter

Instructions

1. In a small bowl, mix together yeast, sugar and ½ cup hot water. Let sit.
2. In a large bowl, mix 2 cups hot water, salt, oil, and 3 cups of flour.
3. Add yeast mixture. Mix until incorporated.
4. Add in 3 more cups of flour and mix until dough pulls away from sides and forms a ball. You may have to add ½ cup more flour. You want the dough so that it isn't too sticky to touch.
5. When dough is a nice consistency, move to a floured surface. Knead 30 times.
6. Set a timer for 10 minutes. When it beeps, come back and knead the dough 20 times. Set the timer again and repeat 4 more times for a total of 5 kneading sessions.
7. Divide the dough in half. Take the first half of the dough and roll it out into a rectangle. The length of the rectangle should be approximately the length you want your bread. It takes some persistence to get the dough rolled out, as it likes to stretch then shrink back. It will have lots of air bubbles in it that you will be rolling out. Try going from the middle out to each corner. You might have to get out your muscles and show it who's boss. In time you'll end up with a nice-looking rectangle.
8. Starting on a long side, roll the dough up to form the loaf. Tuck the ends under and place on an ungreased cookie sheet.
9. Using a serrated knife (I use a steak knife), cut three or four diagonal slashes on the top. Cut deep enough that it goes through a couple layers of dough.
10. Form second loaf the same way.
11. If you want you can brush with egg whites.
12. Allow loaves to rise for 30 minutes.
13. Turn the oven to 375 degrees. Bake loaves for 25-30 minutes or until they're just passing golden brown.
14. After removing from oven, use a stick of butter to coat the top and sides of the loaf

3.2.2885

The post Soft French Bread 🥖{Recipe and Tutorial} appeared first on Six Figures Under.

Originally published Feb 21, 2018

One of the very first recipes I learned to make as a child was Chocolate No-Bake Cookies.  I found it in a children’s cookbook that my grandma had given me.  It quickly became a family favorite.  We simply called them no-bakes.

To this day when my mom comes over (which is only once in a blue moon since she’s two thousand miles away) and we’re inevitably working on a sewing project into the wee hours of the night, she’ll say, ” Why don’t you whip up a batch of no-bakes?!”

At one point I lost the recipe and had to scour the internet to find the right one.  There are many variations of chocolate no-bake cookies, but this is our most favorite one!  I’m sharing it here so it never gets lost again!

Whether you’re looking for a quick treat to share with a friends or just trying to satisfy your own a chocolate craving, look no further!  Chocolate No-Bake Cookies can be your go-to, too!

My two-year-old (who is now 7!) and I made a short video tutorial (the most fun video I’ve made to date) to show you how simple Chocolate No-Bake Cookies are.

If you scroll down, you’ll find the printable recipe as well as some troubleshooting tips.

Ingredients

• 1/2 cup butter (margarine will work too)
• 1/2 cup milk
• 2 cups sugar
• 3 heaping Tablespoons baking cocoa
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 3 cups quick oats

In a medium saucepan over medium heat, mix butter, milk, sugar, and cocoa.

While you’re waiting for the butter to melt (and occasionally stirring), measure your peanut butter and line two cookie sheets with waxed paper.

When butter has melted, bring the mixture to a rolling boil.

Continue stirring and keep at a rolling boil for a full minute. If you go any longer than 90 seconds at a full boil, your cookies will be dry and crumbly, but if you don’t go at least 60 seconds at a full boil they won’t set up right.

Remove from heat and add peanut butter and vanilla.  Stir until peanut butter is melted and incorporated.

Add oats and stir until they’re well-coated with chocolate.

Quickly spoon onto wax paper covered cookie sheets.  Don’t waste any time here!

Allow to cool and firm up.  To speed this process you can put them in the fridge.

Be sure to scrape the pan and lick the spoon.  This is a must!

5.0 from 3 reviews

The Best Chocolate No-Bake Cookies-- A fast and frugal treat!

 

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Chocolate and peanut butter are a combination that really can't be beat! Whether you're looking for a quick treat to share with a friends or just trying to satisfy your own a chocolate craving, look no further! Chocolate No-Bake Cookies is your go-to! For a step-by-step photo tutorial as well as a fun video tutorial, go to https://www.sixfiguresunder.com/no-bakes

Author: Stephanie @ SixFiguresUnder.com

Recipe type: Cookies

Serves: 3.5 dozen

Ingredients

• ½ cup butter (margarine will work too)
• ½ cup milk
• 2 cups sugar
• 3 heaping Tablespoons baking cocoa
• ½ cup peanut butter
• 1 teaspoon vanilla
• 3 cups quick oats

Instructions

1. In a medium saucepan over medium heat, mix butter, milk, sugar, and cocoa.
2. While you're waiting for the butter to melt (and occasionally stirring), measure your peanut butter and line two cookie sheets with waxed paper.
3. When butter has melted, bring the mixture to a rolling boil.
4. Continue stirring and keep at a rolling boil for a full minute. If you go any longer than 90 seconds at a full boil, your cookies will be dry and crumbly, but if you don't go at least 60 seconds at a full boil they won't set up right.
5. Remove from heat and add peanut butter and vanilla. Stir until peanut butter is melted and incorporated.
6. Add oats and stir until they're well-coated with chocolate.
7. Quickly spoon onto wax paper covered cookie sheets. Don't waste any time here!
8. Allow to cool and firm up. To speed this process you can put them in the fridge.
9. Be sure to scrape the pan and lick the spoon. This is a must!

3.5.3251

Chocolate No-Bake Cookie FAQ and Troubleshooting

When I bring no-bakes to events (which, like I said, is often) people will say, “Why don’t my no-bakes turn out like yours?”

There are a few critical parts of the recipe that might cause problems for casual recipe followers (which is usually what I am).  Here are the main issues people have and how you can solve or prevent them.

My no-bakes are dry

You either boiled them too long (or didn’t remove from the heat source when the time was up) OR you added too much peanut butter, which happens sometimes if you’re an eyeballer who doesn’t want to dirty a measuring cup with peanut butter (am I the only one who does that?).

If your no bakes turn out try or crumbly, have no fear! They go great with ice cream!  In fact no-bake crumbles make a seriously delicious ice cream topping!

My no-bakes are sticky/soft

If your no-bakes didn’t set up properly (and you put the right ingredient amounts in), it’s because you didn’t boil for long enough (at least 60 seconds) or you started timing before you were at a full boil.

If your no-bakes are soft or sticky, try putting them in the freezer to firm them up.  You’ll have to eat them cold and your fingers will be sticky, but they will still taste yummy.

The first half of no-bakes I spooned out look good, but the last half aren’t as pretty

You need to be faster at spooning on the cookies.  The cookies look best if they are spooned out before they cool too much.  If you watch the video, you’ll see that I had this issue at the end because I had to move the camera and lights when I should have been spooning out cookies (where are my priorities!?).

My cookies disappeared

I haven’t figured out the solution to this one yet.  The same thing happens to me.  Every. Single. Time.  The only solution I’ve found is to make more.

Seriously, these cookies are the best.  Stop reading and go make them now!

The post The Best Chocolate No-Bake Cookies– A fast and frugal favorite appeared first on Six Figures Under.

Originally published Set 14, 2016

During the beginning of our debt payoff, we had a strict Sunday-only policy for cold cereal.  On the other six days of the week we would have a hot breakfast of pancakes, waffles, oatmeal, cream of wheat, or eggs.

When I began to feel sick while pregnant with my youngest, we started having cold cereal frequently again.  Not only can I eat cold cereal for every meal when I’m pregnant, I love that the kids can completely serve themselves.

The downside of cereal is that it can get expensive.  I aim for $1.50 or less per box and I stock up when I find great deals, but we go through it pretty fast.  Also, cereal isn’t as filling as other breakfast options, so kids get hungrier faster.

During law school, I started making homemade individual oatmeal packets.  It was super convenient and very cheap.  I could get creative with the mix-ins and make the packets in the size that worked best for us. In addition to being relatively expensive, the store-bought oatmeal packets get boring fast and are way too small for a meal.

It has been a while since I made homemade oatmeal packets, but I decided that I need to get back to it so that the kids have a non-cereal breakfast that they can make themselves.

Letting the kids help make instant oatmeal packets

So last night we had oatmeal for dinner.  At first the kids weren’t excited, but I won them over when I invited them to be my taste-testers.  I was experimenting with several different varieties so that I could find the ones they liked best.  They were happy to give their opinions.

Once we decided on our favorite variety, the kids were eager to help me fill the packets in an assembly line style. Getting them involved really helped them take ownership of the project and get pumped about oatmeal.  By the end, they were bubbling with excitement about getting to make their own oatmeal the next morning.

What’s the big deal about individual oatmeal packets?

I’m glad you asked.  Here are the benefits I see:

• The kids can make it themselves.  This is huge!
• They are cheap!  The are definitely cheaper than their store-bought counterpart.  Buying ingredients in bulk makes them super cheap.  I didn’t do the price breakdown this time because I had all the ingredients at home already.
• I know what is in them.  No weird ingredients or preservatives to fret about.

Hey wait!  This isn’t simpler!

My husband, a big eater and an accomplished oatmeal maker, was quick to question the idea of individual oatmeal packets.  To him the “individualizing” process just complicated things.  When we’re all eating oatmeal together, he makes a big pot of old fashioned oats.  He gets the perfect consistency with the right amount of salt and sugar every time even though he never measures (an accomplishment I can’t claim).

We will still do this when we’re eating together and there is a grown-up awake before the kids are so famished they just have to eat something.  For mornings when they beat us out of bed, though, having a good option for the kids to be self-sufficient for breakfast is glorious.

Assembling individual instant oatmeal packets

Now that you get why individual oatmeal packets are worth the effort for me, you might think that assembling them individually, assembly-line-style is silly.  You might be tempted to make a “big batch” and mix everything in a bowl, then scoop it out into individual bags.

Now that works well for things like homemade pancake mix, where all of the ingredients are equally weighted, but it doesn’t work so well for oatmeal packets where you’re combining grainy or powdery ingredients with solid ingredients like oats or raisins.  Some ingredients will tend to sink while others will float in your mixing bowl of dry ingredients.

My process for making homemade instant oatmeal packets

Okay friends, if you’re convinced that DIY oatmeal packets will be a good fit for your family’s breakfast routine, then you’re probably eager to get the details, so here goes!

I start by making some oat flour.  This is completely optional, so if this sounds like too much of a bother, just pretend I didn’t say anything about it.

Blend a couple of cups of oats up in my blender.  I have an awesome Blendtec, so it turns my oats into flour in literally two seconds with barely any effort.  However, if you just had a regular blender, you should be fine as long as you don’t put too much in at a time.

Individual Instant Oatmeal Packet Recipe

The individual oatmeal packets that I make are about twice as big as the ones you buy at the store.  The store-bought envelopes aren’t big enough to fill anyone in my family up, so we double it right from the start.  If one of the store-bought oatmeal packets satisfies you, you’ll want to cut this recipe in half.

Add 1/2 cup quick oats to each zip-top bag.  The snack-size bags are just perfect for oatmeal packets, and I continue reusing the same bags.

Add 1/8 teaspoon salt (Pretty much equal to a “pinch”)

Add 1/2 Tablespoon of sugar  (I like brown sugar, so that’s what I use, but you can sub in whatever amount of whatever sweetener suits your fancy.)

–Okay if you want to be boring, you could just stop here.  In fact, that’s what I do when I’m just making it to eat right away, but when I’m making packets I like to put in a little more effort (because it really is a little effort when I’m making them in bulk, as opposed to grabbing more things out of the cupboard every single time). —

 Add 1 Tablespoon of oat flour (What you just made in your blender.  This is completely optional, but makes the oatmeal a little thicker.)

Add 1/2 Tablespoon of powdered milk/creamer (Also completely optional.  You could use powdered coffee creamer, but since we’re not coffee drinkers, I don’t have any creamer on hand.  This just makes the oatmeal a little creamier.)

Add 1/8 teaspoon of cinnamon (Depending on the flavor you’re going for, you might choose other spices, but I’ve found that cinnamon goes well with most mix-ins we like to use.)

Add your favorite mix-ins (Raisins, dried cranberries, dried apples, etc)

When all of the ingredients are in your little bag, zip it up!  try to get as much air out as possible.  You can mix it up in the baggie or wait until you dump it in the bowl to use it.

How to use your instant oatmeal packets

Pour contents of packet into a microwave bowl.  Stir dry contents so they are well-mixed.

Stir in 3/4 cup water.

Microwave for 1.5 to 2 minutes on high.  Two minutes is perfect for me, but we have a wimpy microwave.  It’s been with us through 11 years of marriage, and it keeps working, but it’s not fast.

 How about you?

• Have you ever made individual oatmeal packets?
• What are your family’s favorite oatmeal mix-ins?

5.0 from 4 reviews

Homemade Instant Oatmeal Packets

 

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Make your own instant oatmeal packets! A fast, frugal, and filling breakfast that kids can may themselves!

Author: Stephanie @ SixFiguresUnder.com

Recipe type: Breakfast

Ingredients

• ½ cup quick oats
• ⅛ teaspoon salt
• ½ Tablespoon of sugar
• 1 Tablespoon of oat flour (oats blended in blender)
• ½ Tablespoon of powdered milk
• ⅛ teaspoon of cinnamon
• mix-ins like raisins, dried fruit, etc

Instructions

1. Add ½ cup quick oats to each zip-top bag. The snack-size bags are just perfect for oatmeal packets (and I continue reusing the same ones.)
2. Add ⅛ teaspoon salt (pretty much equal to a "pinch")
3. Add ½ Tablespoon of sugar (I like brown sugar, so that's what I use, but you can sub in whatever amount of whatever sweetener suits your fancy.
4. --Okay if you want to be boring, you could just stop here. In fact, that's what I do when I'm just making it to eat right away, but when I'm making packets I like to put in a little more effort (because it really is a little effort when I'm making them in bulk, as opposed to grabbing more things out of the cupboard every single time). ---
5. Add 1 Tablespoon of oat flour (What you just made in your blender. This is completely optional, but makes the oatmeal a little thicker.)
6. Add ½ Tablespoon of powdered milk (Also completely optional. You could use powdered coffee creamer, but since we're not coffee drinkers, I don't have any creamer on hand. This just makes the oatmeal a little creamier.)
7. Add ⅛ teaspoon of cinnamon (Depending on the flavor you're going for, you might choose other spices, but I've found that cinnamon goes well with most mix-ins we like to use.)
8. Add your favorite mix-ins (Raisins, dried cranberries, dried apples, etc)
9. When all of the ingredients are in your little bag, zip it up! Try to get as much air out as possible. You can mix it up in the baggie or wait until you dump it in the bowl to use it.
10. To use your oatmeal packets: Pour contents of packet into a microwave bowl. Stir dry contents so they are well-mixed. Stir in ¾ cup water.
11. Microwave for 1.5 to 2 minutes on high.
12. NOTE: The individual oatmeal packets that I make are about twice as big as the ones you buy at the store. The store-bought envelopes aren't big enough to fill anyone in my family up, so we double it right from the start. If one of the store-bought oatmeal packets satisfies you, you'll want to cut this recipe in half.

3.5.3208

The post Homemade Instant Oatmeal Packets appeared first on Six Figures Under.

Taco soup is known for being a quick meal to throw together.  Most people make it by dumping some canned goods into a pot with some meat and spices.  I’m all for a quick meal, but I do mine a little different than most people.

And the best part is it’s even cheaper than the can-dump version.  And better for you too!

But money and health aren’t the actual reasons why I started doing my taco soup like this.  The main reason is that canned beans have a tendency to gross me out.  I’m just not a big fan of that slimy liquid that accompanies canned beans.

If you’ve never cooked dry beans before you’ll notice that the price difference is pretty significant.  Canned beans are actually pretty expensive for what they are.  Dry beans are super cheap, especially when you buy them in bulk.  Cooking your own dry beans is as easy as can be.  I do it in my crock pot like this.  The best part is there’s no yucky slime!

The only drawback with cooking your own beans is that it takes time.  But don’t worry, I’ve figured that one out too.  I cook beans in big batches, then freeze them in the quantities that I will be using.  When I have menu planned, I grab them out of the freezer in the morning to thaw.  When I’m flying by the seat of my pants (which is not uncommon around here), I just toss the frozen chunk of beans in the pot where it will thaw in no time.

We usually eat beans on the day that I cook them, since they’re already warm.  On the day I took these pictures, I had just cooked a big ol’ crock pot of pinto beans.  I added some warm pinto beans to our taco soup and froze the rest of the pinto beans for future convenience.  As you can see in the picture, the black beans are curiously shaped as if they were frozen in a quart-size ziplock bag. They were.

Another way to keep the cost super low is to not add meat.  With beans, you’re getting lots of protein (fiber and antioxidants, too), so save the meat for another meal and make this one meatless and super frugal.

I will tell you how to make my taco soup, but won’t give a taco soup “recipe” since I don’t use one.  And trust me, you can’t mess this one up even if you try!

Ingredients

• pinto beans
• black beans
• frozen corn
• tomato puree (You can read about how and why we bottle our tomatoes like this)
• dehydrated onion (Of course fresh is fine, but dehydrated is faster and tear-free.)
• taco seasoning (It is TACO soup, after all)
• other seasonings to taste (salt, garlic, cumin, etc)

Directions

Put it all in a pot and heat until hot.  Add additional seasonings to taste.

See– I told you it was easy.

To serve, I like to add some cheese and sour cream.  Cheese takes everything up a notch, though it would be more frugal without it.  If we have tortilla chips around, we break them out for taco soup. Cornbread is another good option.

There you have it!  Taco soup that is still quick and easy, only it’s cheaper and healthier than the can version!

How about you?

• What frugal meals to you make with beans?

The post Fast and Frugal Taco Soup appeared first on Six Figures Under.

I’m excited to share with you my favorite cookie recipe: Peanut Butter Oatmeal Chocolate Chip Cookies!

Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect cookies for any occasion.  They’re fancy and delicious enough to bring out for a special treat, yet simple enough for everyday.  I always get requests for this recipe when I share these soft and delicious cookies.

To make them even more exciting, I often add other flavors of chips in addition to chocolate, like white chips, butterscotch chips, or peanut butter chips.  You can’t go wrong!

In fact, my daughter entered these cookies in the county fair and took home a Best of Show ribbon.  The soft texture and delicious flavor really can’t be beat.  I won’t be surprised if they become your new favorite cookies!

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time: 10 min,  Bake Time: 10-12 min, Total Time: 50 min

Ingredients

•  1 cup Butter, softened
• 1 cup Peanut Butter
• 1 cup Sugar
• 2/3 cup Brown Sugar, packed
• 2 Eggs
• 1 teaspoon Vanilla
• 2 cups All-Purpose Flour
• 1 cup Old-Fashioned Oats
• 2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1- 12 oz bag of Chocolate Chips

Directions

Cream together softened butter, peanut butter and sugars.

Add in eggs and vanilla.

In a separate bowl, mix together flour, oats, baking soda, and salt.  Then add the dry ingredients gradually to the creamed mixture.

Stir in chocolate chips.

Space cookies 2 inches apart on an ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes, or until just starting to turn golden brown.

Let cookies cool for a minute or two before moving them to a cooling rack.

If you manage to not eat all of them at once, they will be fresh and yummy in your cookie jar for a week or more (we’ve never left them around long enough to know exactly).  They also freeze well both cooked and as dough balls.

Enjoy!

Printable Version

5.0 from 1 reviews

Peanut Butter Oatmeal Chocolate Chip Cookies

 

Print

Prep time

10 mins

Total time

10 mins

 

Peanut Butter Oatmeal Chocolate Chip Cookies are perfect for any occasion. They're fancy enough for a special treat, but simple enough for everyday.

Author: Stephanie @ SixFiguresUnder.com

Recipe type: Cookie

Serves: 4½ dozen

Ingredients

• 1 cup Butter, softened
• 1 cup Peanut Butter
• 1 cup Sugar
• ⅔ cup Brown Sugar, packed
• 2 Eggs
• 1 teaspoon Vanilla
• 2 cups All-Purpose Flour
• 1 cup Old-Fashioned Oats
• 2 teaspoons Baking Soda
• ½ teaspoon Salt
• 1- 12 oz bag of Chocolate Chips

Instructions

1. Cream together softened butter, peanut butter and sugars.
2. Add in eggs and vanilla.
3. In a separate bowl, mix together flour, oats, baking soda, and salt. Then add the dry ingredients gradually to the creamed mixture. Stir in chocolate chips.
4. Space cookies 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes, or until just starting to turn golden brown. Let cookies cool for a minute or two before moving them to a cooling rack.

3.5.3251

Originally published Feb 27, 2015. Still my favorite!

The post Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Six Figures Under.

Originally published May 23, 2014

As an inexpensive source of protein, beans are a dietary staple for a large portion of the world.  Beans come in many varieties and are quite versatile.  I’ve enjoyed beans in main courses, side dishes, salads, soups, and even desserts!

We eat our fair share of beans, but rarely get them from a can.  Years ago I learned how easy it is to cook dry beans in bulk in my crock pot, then freeze them for future use.  I’ll never go back to canned beans.

Why I prefer using dry beans over canned beans

• First, I am always grossed out by the slimy liquid that accompanies beans in a can.  I’m not sure what it is or what it’s there for, but I think it’s gross.
• Another benefit of not getting your beans from cans is avoiding the controversial chemical BPA.  I’d prefer to avoid weird chemicals potentially messing with my family’s hormones.
• Dry beans are much cheaper.  A pound of dry beans costs between $0.60 and $1.50, which is similar to the prices you might pay find for a can of beans.  A can of beans is about 1.5 cups.  A pound of dry beans will make more than 3 times what you get in a can.
• With dry beans, you can control the amount of salt you put in (which you want to do after cooking them), whereas canned foods are loaded with sodium.

My Bean Routine

There are lots of different ways to cook dry beans.  You can cook them in a pot, pressure cooker, or slow cooker.  You can soak them overnight, do a quick soak, or with some beans, skip the soak entirely.  I’m going to keep things simple and just tell you the way I do it and what works for me.

1- Sort

I don’t spend much time on it, but I do glance through my beans to make sure there aren’t any tiny stones or other debris.  Your package of beans will remind you that beans are a raw agricultural product and may contain tiny sticks or stones that should be removed.

I remember watching and helping my mom do this when I was young.  Back then there was a lot more junk in dry beans.  I think the machinery has improved, as I rarely find anything I have to pull out.

2- Rinse

Using a colander, I rinse the beans.  It’s pretty straight forward and just takes a second.

3- Overnight Soak

For every pound (2 cups) of dry beans, add 6-8 cups of water.  I  usually do at least 2 pounds at a time and add about 12 cups of water.  If you’re new to cooking dry beans, go ahead and measure the water the first time, then you can just eyeball it in the future.

I always cover my bowl with a plate or cookie sheet just to keep out the stray fly, ant, or two-year-old.  Just let it sit overnight or around 8-12 hours.  When you’re cooking beans in the crock pot you don’t have to be a big stickler on the soaking.  In fact, you don’t even have to soak them, but I always do.

4- Rinse again

Discard the soaking water and rinse your beans again with the colander.  Pour beans into your slow cooker.

Safety Note:  Red kidney beans contain a toxin that makes them potentially dangerous to cook in the slow cooker.  After soaking them in cold water for at least 8 hours, rinse them and put them into a pot.  Cover them with 2 inches of cold water and boil them for 10 minutes.  Drain the water, then cook them in the slow cooker on high (or just opt for the stove).

5- Cook in Slow Cooker

Add enough water to cover your beans with about 2 inches of water.  The time varies depending on the slow cooker and the variety of beans, so do some experimenting.  On high, my beans are done in less than 4 hours, on low they take about 6 hours.  My slow cooker is always on the low end of cooking time ranges.  Your beans are done when the are soft and you can smash them on the roof of your mouth with your tongue.

6-Drain and Cool

Drain off any remaining liquid.  Allow your beans to cool before putting them in freezer bags.  I’ll admit that I don’t always wait until they are completely cool to bag them, but I at least let the bags cool before putting them in the freezer.

7- Freeze

Most often, I use quart-size Ziploc freezer bags (remember how I reuse them).  The bags will  fill up comfortably without about 4.5 cups of cooked beans, so I try to use beans in about those quantities.   You can freeze them in whatever portion is convenient for you.  I have also started making plastic wrap packets to get the beans in just the right amounts and then putting several plastic wrap packages in a freezer bag.

8- Thaw and Use

In an ideal world, you would set your beans out ahead of time to thaw before using them.  They are definitely easiest to get out of the bag that way.  More often than not, I pry them out the the bag frozen and add them to my pot on the stove.  When I make chili or bean soup, I often start with a can of home-canned tomato puree.  The frozen beans thaw quickly in the stove.  Sometimes I thaw them in the microwave, which also works just fine.

If you use plastic wrap, be sure your beans are at least slightly thawed (run under hot water) before ripping off the plastic wrap, so you don’t leave any pieces of plastic wrap in your beans.  That would be almost as gross at that slimy liquid in canned beans.

I love having cooked dry beans so accessible when I’m cooking.  Having beans in the freezer really speeds up dinner and increases my options.

The post How To Cook and Freeze Dry Beans appeared first on Six Figures Under.