Homemade Frappuccino

(pictured: Chocolate Dulce de Leche Frappuccino)
After reading about all the “wonderful” ingredients that Starbucks so lovingly puts into their drinks, I thought that I would share my recipe for a homemade Frappuccino, which is wonderful to whip up on a hot summer day, but could easily be enjoyed year round.  This could probably be easily adapted to create any number of flavors that you can dream up!  Please note that, since we are eating whole/real foods, the ingredients we use are as natural as we can get, which is why I’ve used whole milk & heavy whipping cream.  I also make my own sweetened condensed milk from whole milk & sugar.  (Be sure to check out Kitchen Stewardship for lots of great recipes!)

Homemade Dulce de Leche Frappuccino

  • 1 cup strong coffee
  • 2 cup ice
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 2 Tbs Turbinado sugar (or to taste)
  • 2 Tbs Dulce de Leche (caramel can be substituted)

Place all ingredients in blender & blend on medium speed until mixed well.   Pour into glass, topping with whipped cream & drizzled Dulce de Leche if desired, & enjoy! 

Makes approx. 4 (8 oz.) servings

*Chocolate is a nice addition to this drink – just add a little to the mix prior to blending & continue as instructed.
*Milks & sugar can be adjusted to taste.

*How to make Dulce de Leche:  You need 1 can of sweetened condensed milk.  Open can & pour into glass jar, cover with lid.  Place jar is saucepan with just enough water to cover the contents of the jar + about 1/2-inch.  The whole jar does not need to be submerged.  Place over medium high heat until the water begins to boil.  Loosely cover & turn heat down to maintain a good simmer. (Lid can sit on top of jar without touching pan.)   Cook until condensed milk becomes a medium caramel color. 

**The darker the color, the thicker, more caramel-like it will be. 

I haven’t done a lot of experimenting yet, but I can foresee many different flavor possibilities in the future! 

This post is linked with:

Foodie Friday
GCC Recipe Swap
Ultimate Recipe Swap
Comfy In The Kitchen
Foodie Friends Friday
The Peaceful Mom (Show & Tell Saturday)
Homemaker By Choice
Farmgirl Friday Blog Hop

Cloud-Like Pancakes


I don’t know about your family, but mine loves pancakes. For the first few years of my marriage, I used to buy the premixed kind the you “just add water and shake”. But, when I started really getting into frugality several years ago, I started to really learn how to cook, and one of the things I wanted to make was pancakes from scratch. I tried several recipes, but none really said “these are the ones I want to make for my family”, know what I mean? That is, until I found this one on Frugal Families. These pancakes are light and fluffy and always turn out. Sometimes they might not rise as well as others (maybe somebody added too much liquid?), but they always taste really good, AND the freeze well! I love to keep these on hand in the freezer, especially during the school year. They make for a quick “grab-n-go” breakfast. I hope you enjoy them as much as my family does!

Cloud-Like Pancakes

1 c. white flour
2 Tbs sugar
2 Tbs baking powder (yes this is tablespoons)
1/2 tsp. salt
1 egg
2 Tbs oil
3/4 c. milk (I usually use buttermilk)


Combine dry ingredients. Add egg, oil and milk. Batter will be bubbly and foamy.


Scoop/pour batter onto hot griddle/skillet.



Cook until edges are dry and center is set, then turn.


Cook until done. Enjoy with any/all of your favorite toppings!

** Recipe doubles nicely!**

This post is linked to:

Grocery Cart Challenge Recipe Swap
Foodie Friday
Friday Feasts
Food On Fridays
Family Recipe Fridays
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July Grocery Shopping – Weeks 3 & 4

My grocery budget for the month of July is $300. So far, I’ve spent $182.44. I did not have to go shopping the week of July 13th, so that really helped me to stretch my grocery budget!

Here’s what I got last week and over the weekend (sorry – no photos this week).

Sam’s Club:

50 lb sugar
5 lb shredded mozzarella cheese
5 lb shredded mild cheddar cheese

Piggly Wiggly:

1 box gallon storage bags
2 (12 oz) bags white baking chips
1 bottle orange extract
4 pieces of candy


5 lb container Country Time Lemonade
2 lb butter
3 (5 oz) boxes Jell-O
4 (2.5 oz) boxes Jell-O
5 Totino pizzas
4 gal. Green Tea
4 gal. Milk

Total (w/ tax): $99.73

Total for the month of July: $282.17

Total left in budget: $17.83

I do still need to get potatoes, but it shouldn’t be too much.

**UPDATE: Brian picked up 20 lbs of potatoes at the store for me last night and spent $6.45.

New total for the month: $ 288.62

New total left in budget: $11.38

Not bad!!

Don’t forget to check out The Grocery Cart Challenge to see how everyone has done this week!

Baked Potato Soup

I was given this recipe by a friend from another site, and I’ve tweeked it a bit to make it my own.  I’m not a big fan of plain potato soup, but I love this one!


2/3 cup butter (10 2/3 Tbs butter)
2/3 cup flour
7 cups milk (measure milk out prior to starting potatoes and allow to slowly become lukewarm)
3/4 tsp salt
1/2 tsp pepper
4 lb potatoes baked, diced and peeled
1 Tbs dill weed
12 slices of bacon- crumbled
4 green onions chopped
1 1/2 cup shredded cheddar cheese
8 ozs sour cream

Peel & dice potatoes.  (Michael helped me with the potatoes.)



The size you want the potatoes depends on your preference, but I make them bite size.    Cook potatoes just until fork tender (you pierce with a fork and they slide right back off), drain, and set aside.


Melt butter in large pan; add dill weed and let saute briefly (about 1 minute).  Add flour to make a roux. 


I did not have any green onions this time so I used a small onion and sauted it in the butter for about 5 minutes before adding the flour. 

Very gradually, add the milk, stirring between additions and allow to thicken between each addition.


Once all milk is added, add back in potatoes, salt & pepper to taste.  If soup is not thickened, bring to a boil and simmer 10 minutes.  If it is already thickened, simmer for about 10 minutes.  


Add in remaining ingredients, stirring well to combine, and heat through.





This soup is very quick and easy to make.  It makes a lot, so be prepared for at least 2 meals or to feed several people at once. 

This post is linked to:

Grocery Cart Challenge Recipe Swap

Food On Fridays

Foodie Friday 

Friday Feasts

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 


July Grocery Shopping – Week 2

I got to go back to Kroger this week!  It was so nice to be able to get some really awesome deals this week.  


Here’s what I got at Kroger:

4 gal. milk $9.52
6 lb carrots $2.34
10 boxes pasta $8.80
12 (16 oz.) bags frozen veggies $10.56
1 ltr bottle diet green tea (for Brian) $1.25
Subtotal $43.29
Savings (24%) $10.82
Tax $2.52
Total $34.99

Here’s what I got at Wal-Mart:

3 boxes cake mix $2.31
2 boxes snack crackers $2.96
4 packs tortilla shells $4.08
1 bag almond slivers      $3.98
4 containers cream cheese spread      $6.92
4 gal. Green Tea       $11.92
Subtotal:  $30.17
Tax:          $2.26
Total:        $32.43
Grand Total:      


Total so far for July $182.44

I did purchase some food items for Katie’s birthday party, but I budget separately for those so they are not included in the above total. 

It’s going to be a little close this month, but I still think I can pull off a $300 budget!  Our meals should mainly be out of the pantry/freezer, and there is very little else that I really need to pick up for the rest of the month except for fresh fruits/veggies and milk.   So, we’ll see what happens!

This post is linked to Grocery Cart Challenge. Don’t forget to check out how everyone else did this week!

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