Strawberry Dumplings


This is one of my all time summer time favorite recipes!  It’s quick, cheap,  and easy to make, and delicious with homemade vanilla ice cream!  I haven’t made it this week, but I wanted to share the recipe with you. 


Strawberry Dumplings

1 quart strawberries, roughly chopped (can use frozen)
2 cans evaporated milk
1 stick butter
1 cup sugar
1 (4 pack) cheap refrigerator biscuits (will need 2 cans)

Melt butter in large pot, add sugar and stir until dissolved. Add both cans of evaporated milk and strawberries. Heat to a slow boil.

Flatten each biscuit and cut into strips. Make sure strawberry mixture is at a slow, rolling boil, and add "dumplings" 1 at a time, slowly stirring constantly. Turn heat down to a simmer and cook another 12 to 15 minutes, or until dumplings are done. Serve hot over ice cream.

FYI: This does not look the best in the world, but it is delicious! I promise!


This post is linked to:
Grocery Chart Challenge Recipe Swap
Foodie Friday 
Friday Feasts 


Recipe Swap: Crepes

I got this recipe from my dear friend, Tammy, the owner of the Frugal Families website, and it is one of our favorite things to have for breakfast. It’s quick and easy, and it makes a lot. I usually double the recipe and keep the extras in the fridge for the kids to grab over the next few days.

Just remember, it may take a few tries for you to get the hang of spreading the batter evenly, but it’s not hard to do.



3 large eggs

6 large eggs

2/3 cup milk

1 1/3 cups milk

2/3 cup water

1 1/3 cups water

¼ tsp. salt

½ tsp salt

3 Tbs. oil

6 Tbs oil (or 1/4 cup + 2 Tbs)

1 cup all-purpose flour

2 cups all-purpose flour

Put eggs in blender and blend slightly.

Add milk, water, salt, and oil. Blend well.

**For sweet crepes, add 1 – 2 Tbs. sugar and 1 ½ to 2 tsp. vanilla here.**

Gradually add flour, blending well.

Let stand for at least 30 minutes in the refrigerator. This can be left to stand overnight in the refrigerator, but will need to be blended slightly before use.

Use a small nonstick skillet (an 8-inch skillet works well) – spray lightly with oil. Heat pan to medium heat. Pour ¼ cup batter in middle of pan and move in circular motion to spread batter thinly. Cook about 30 seconds, flip, and cook on 2nd side for about 15 seconds.

Fill as desired and enjoy!

**This recipe doubles easily and freezes well!**

Here’s a recipe for savory crepes that I’ve not tried yet, but I plan to very soon!

If you like this recipe, you might also like:
Basic Frugal White Bread
Easy Yeast Rolls
Crescent Dinner Rolls

This post is linked to:

Grocery Cart Challenge’s recipe swap
Foodie Friday
Friday Feasts

Crescent Dinner Rolls


As promised, I’m posting my recipe for the crescent dinner rolls. The original recipe also came from my friend Tammy at Frugal Families, but I modified it a bit and we like it much better this way.

This is another very easy bread recipe. They’re easy to make, and they freeze well! Just freeze after rolling them up, and then pull out the desired amount about 1-1/2 hours or so before dinner time (depending on the temp in your house). They thaw quickly and rise quickly. I love keeping these in my freezer to use when I can’t/don’t want to spend all day in my kitchen. I hope you enjoy these.

Crescent Dinner Rolls

1 cup hot water
1/2 cup honey
1 stick butter, melted
4-1/2 to 5 cups bread flour
1 tsp salt
2 Tbs yeast
3 eggs
1/2 stick butter, softened
  1. Pour honey & butter in mixing bowl; add hot water and stir well.
  2. Add 2 cups of flour, salt, & yeast; mix on low. Beat in eggs 1 at a time on medium speed until well incorporated. Add remaining flour and mix well.
  3. Place dough in well greased bowl and let rise until doubled in size. Divide dough into thirds. Roll each third into a 12-inch circle. Spread each circle with softened butter. Cut each circle into 16 wedges. Roll each wedge from large end to point. Place point side down on baking sheet; let double in size.
  4. Bake at 375* for 10 to 12 minutes, or until light golden brown. You can brush tops with butter to soften if you want.

If you want to freeze these, freeze after rolling up. Do not let rise again. To thaw, pull out amount desired, place on baking sheet, and let thaw and double in size. This will take about an hour or so, depending on the temp inside the house. Bake as directed above.

If you like this recipe, you might also like:
Basic Frugal White Bread
Easy Yeast Rolls