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Saturday, October 6, 2012

Budget Budget Budget~~



If your having a hard time budgeting bills and it seems like your bank account is always over drawn, this blog post is for you :) I never used to be very good at budgeting, in fact i was horrible at it. I was always late with my bills, my account was always overdrawn, I was on check systems and in fact I had so much debt I finally had to file bankruptcy! Since then I have said "you know what i am going to be better about paying my bills and be better with my money". There are times where I still overspend it does happen and hey no one is perfect but, the majority of the time we (My husband and I) are pretty good about budgeting. First of all my husband gets paid every two weeks so we have to make our checks last. So usually with the first check of the month, we will pay our mortgage first, before we spend money on anything else. Than we use the rest of that check for gas and groceries or whatever we need for the next two weeks. With the second check of the month we pay all the rest of our bills, which equals about the same as our mortgage. Than whatever ever is left, same thing, we use it for gas and groceries or whatever else we need for the next two weeks. The key thing here is that we pay our bills first before anything else, that way we don't have to worry about them, and they are never late. In fact most of the time they are early! Also make sure that your not spending money on things you can't afford. Lower your phone bill, get any kind of discount you can find. For example my husband works for Coke so we get a 15% discount with T-mobile. I know allot of different companies will support discounts like that. Call your internet company tell them your going to switch companies and they will lower your bill for you. I have been doing this with Clear for almost a year now. They have been charging me $27 a month when my normal bill is $54. I am always looking for new companies with lower rates and by the time I tell Clear i'm going to switch they lower my bill. Just always look for ways to save. If you can't afford a Gym membership than don't get one. Go walking or running at night. Also when you are using your debit card, make sure you are writing down every transaction in a transaction registry. That way you know exactly how much you have spent and where. Always make sure you know exactly how much money you have, than you will never have an overdraft fee again. Allot of banks will have overdraft protection. I'ts basically a credit card you have just in case you accidentally overdraw. Its a great thing to have. We have one and have never had an overdraft fee. FYI Credit unions are better than banks, they don't charge for every little thing a bank does. Any way back on subject, also what really helps me every month to make sure my bills are on time and paid, is to have a day planner. I have to have one. I write down the dates my bills are due and write paid next to them once I've paid them. When you are paying all your bills at once, make sure you write them in your registry so you know your exact balance after your bills are paid. My day planner also helps because I have a daughter in school and she has different activities, I write down everyone birthdays and events and it always helps. Trust me it's allot less stressful to have one so you always have everything scheduled. With the money you have left over after paying bills, Budget out how much your going to be using for gas and groceries. Than whatever is left you can either save it or get something you need or want. Its always better to at least save a little bit. There is never to small of an amount to save. Some times you wont have extra, once you have payed your bills and budgeted groceries and gas. That's OK. It happens allot for us , so we always do fun and free things with our kids those paychecks. If you have a paycheck with money left over than that's the time to go and do something fun. We are always finding ways to save. Going to thrift stores for clothes or Kid to kid. Clipping coupons for grocery shopping. Finding coupons for fun activities, even going out to eat I will, most of the time, have some sort of coupon. Hey don't judge, in this economy and since I want to raise my kids and stay home, I have to budget. I am fortunate enough to be able to stay home. I never was able to before and I am definitely grateful. If I can do this , so can you. You just have to be strict and don't spend money before you pay your bills, or get the things that you need. Well if your not going to get anything out of this post, Just remember these few things:

  1. Always pay your bills first when you get your paycheck.
  2. Avoid overdraft fees, by writing down EVERY transaction.
  3. Keep a day planner to make sure everything is scheduled.
  4. Save every little way you can! Always try to find ways to save!
  5. Don't buy things you can't afford. 
Well that's my budget tip for today. Please leave any comments or advice about how you save and budget. Thanks for checking out my blog : D






Thursday, October 4, 2012

More inexpensive Kraft food recipes!

I love to cook and try new recipes, I always try new deserts and dinners so my husband, kids and I could have a variety of different foods. In fact my Step mom has a wonderful website where i get allot of my recipes from, Riches to rags! I also really love Kraft food recipes, because they are so delicifrwous and very inexpensive which is my favorite thing : D Here are some more great recipes for you to share with your family! Its good to try new things and your family will be grateful!

Apple-Walnut-Spinach Salad



what you need


6
cups  baby spinach leaves

1
 apple, thinly sliced

1/2
cup  ATHENOS Traditional Crumbled Feta Cheese

1/4
cup  slivered red onions

1/4
cup  chopped PLANTERS Walnuts, toasted

1/4
cup  KRAFT Classic Caesar Dressing

make it


COMBINE ingredients.
SERVE immediately.

kraft kitchens tips

SUBSTITUTE
Substitute a fresh pear for the apple.


Cheesy Chicken Pot Pie



what you need


3
cups  chopped cooked chicken

1
pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1/2
lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1
can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1
can  (8 oz.) refrigerated crescent dinner rolls

make it


HEAT oven to 375ºF.
COMBINE first 4 ingredients in 13x9-inch baking dish.
UNROLL dough; place over chicken mixture.
BAKE 20 to 25 min. or until crust is golden brown.

kraft kitchens tips

HEALTHY LIVING
Save 40 calories and 4g of fat, including 2g of sat fat,
 per serving by preparing with 2% Milk VELVEETA,
 98% fat-free condensed cream of chicken soup and
 refrigerated reduced-fat crescent dinner rolls.
NOTE FROM KRAFT KITCHENS
We appreciate your comments, and we agree that thawing
 the vegetables first produces a better dish. 
HOW TO THAW THE FROZEN VEGETABLES
Place vegetables in a colander inside a bowl and
 run warm water over them; let stand 5 min.
or until they are thawed. Drain.


Grilled Turkey Burgers



what you need


1
pkg.   (1 lb.) frozen LOUIS RICH Pure Ground Turkey, thawed

1
Tbsp.  KRAFT Light Mayo Reduced Fat Mayonnaise

1
Tbsp.  GREY POUPON Dijon Mustard

4
 KRAFT Singles

4
 hamburger buns

4
 lettuce leaves

1
 tomato, cut into 4 slices

make it


HEAT grill to medium heat.
MIX first 3 ingredients; shape into 4 (1/2-inch-thick) patties.
GRILL 5 to 6 min. on each side or until done 
(165ºF). Top with cheese; grill 1 min. or until melted.
FILL buns with burgers, lettuce and tomatoes.

kraft kitchens tips

SPECIAL EXTRA
For added crunch, top burgers with a few canned
 French fried onions or coarsely crushed potato chips before serving.
SERVING SUGGESTION
Serve with a mixed green salad and your favorite
 fresh fruit to round out the meal.
SUBSTITUTE
Prepare using KRAFT Real Mayo Mayonnaise.


BLT Rollers



what you need


4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4
cup  KRAFT Real Mayo Mayonnaise

8
slices  OSCAR MAYER Bacon, cooked, crumbled

1/2
cup  chopped tomatoes

2
 flour tortillas (8 inch)

1/2
cup  shredded romaine lettuce

make it


MIX cream cheese and mayo in medium bowl. Add bacon and
tomatoes; mix well.
SPREAD onto tortillas; top with lettuce. Roll up tightly.
CUT each into 7 diagonal slices.

kraft kitchens tips

VARIATION
Save 30 calories and 3g fat per serving by preparing with
 PHILADELPHIA Neufchatel Cheese, KRAFT Light Mayo Reduced
Fat Mayonnaise and OSCAR MAYER Turkey Bacon.
SUBSTITUTE
Prepare using spinach-flavored tortillas.

Bistro Panini



what you need


2
slices  Italian bread

1
tsp.  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1/4
cup  baby spinach leaves

4
slices  OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast

3
 roasted red pepper strips

1
 KRAFT Colby Jack Cheese Slice with a TOUCH OF PHILADELPHIA

1
Tbsp.  olive oil

make it


HEAT panini grill.
SPREAD 1 bread slice with mayo. Fill both bread slices
 with all remaining ingredients except oil.
BRUSH outside of sandwich with oil.
GRILL 2 to 3 min. or until sandwich is golden brown
 and cheese is melted.

kraft kitchens tips

SERVING SUGGESTION
Serve with smart sides, such as a piece of fruit and
assorted cut-up fresh vegetables.
IF YOU DON'T HAVE A PANINI GRILL
Heat skillet on medium heat. Cook sandwich 3 min.
on each side or until cheese is melted and sandwich
 is golden brown on both sides, gently pressing down top of
sandwich with spatula to flatten slightly as it cooks.


OREO & Ice Cream Sandwich Cake

what you need


1/2
cup  hot fudge ice cream topping, warmed

1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

16
 OREO Cookies, chopped (about 2 cups), divided

12
 vanilla ice cream sandwiches

make it


WHISK fudge topping and 1 cup COOL WHIP in medium
 bowl until blended. Add dry pudding mix; stir 2 min. 
Stir in 1 cup cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 
24-inch-long piece of foil; cover with half the COOL WHIP mixture. 
Repeat layers. Top with remaining sandwiches. 
Frost with remaining COOL WHIP; press remaining 
cookies into top and sides of dessert. Wrap loosely with foil.
FREEZE 4 hours.

kraft kitchens tips

NOTE
The consistency of fudge topping can vary depending
on what brand you purchase. If your fudge topping mixture
 is too thick to spread easily, stir in up to 1/4 cup milk.
SPECIAL EXTRA
Prepare using Neapolitan ice cream sandwiches.
SIZE-WISE
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert
to serve at your next party.

Dirt Cups



what you need

1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
2
cups  cold milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
15
 OREO Cookies, finely crushed (about 1-1/4 cups), divided
10
 worm-shaped chewy fruit snacks

make it

BEAT pudding mix and milk in large bowl with whisk 2 min. 
Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with
 remaining cookie crumbs.
REFRIGERATE 1 hour. Top with fruit snacks just before serving.

kraft kitchens tips

SIZE-WISE
With their built-in-portion control, these fun desserts are great
treats to make with your kids!
SAND CUPS
Prepare using JELL-O Vanilla Flavor Instant Pudding and 35
 NILLA Wafers.
SPECIAL EXTRA
Dirt cups can also be served frozen. Prepare as directed; 
cover tightly with foil. Freeze 3 hours or until firm.

Pumpkin Pillows



what you need

12
 KRAFT Caramels
1
tsp.  water
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
tsp.  ground cinnamon, divided
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2
cup  canned pumpkin
1
Tbsp.  brown sugar
1
tsp.  flour
1/4
tsp.  orange zest
20
 won ton wrappers
1
 egg white, lightly beaten
2
cups  oil
1
Tbsp.  powdered sugar

make it

MICROWAVE caramels and water in medium microwaveable bowl 
on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. 
Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
WHISK cream cheese, pumpkin, brown sugar, flour, zest and
 remaining cinnamon until well blended. Spoon about 2 tsp. onto
 center of each won ton wrapper. Moisten edges with egg white; 
fold diagonally in half. Pinch edges together tightly to seal.
HEAT oil in large saucepan on medium-high heat to 350ºF.
 Add won tons, in batches; cook 2 to 3 min. or until evenly browned. 
Drain. Cool slightly or to room temperature. Sprinkle 
with powdered sugar. Serve with caramel sauce.

kraft kitchens tips

COOKING KNOW-HOW
Since won ton wrappers quickly dry out, keep them covered 
with a damp clean kitchen towel until you are ready to use them.
MAKE AHEAD
Cook won tons as directed. Freeze up to 2 months. When
 ready to reheat, place frozen won tons on baking sheet.
(No need to thaw first.) Bake at 350°F for 15 min. or until heated through.