Buttermilk Alternatives

I love using buttermilk when I make pancakes to help make them extra fluffy. But sometimes buttermilk can be expensive, especially if you don’t plan on using it all up before it goes bad. So here are two cheaper options to consider:

• Milk + Vinegar or Lemon juice – Mix 1-2 Tbsp of white vinegar or lemon juice with 1 cup of milk. Stir and let the mixture sit for 10 minutes. Proceed to use in the recipe in place of buttermilk.

Freezing Buttermilk

Did you know you can freeze buttermilk? If you buy buttermilk from the store, instead of letting the rest go bad in the fridge, try freezing leftover buttermilk to use for later!

Storing Leftovers

These apple cinnamon pancakes can easily be stored in an airtight container in the refrigerator and enjoyed for up to 4 days. You can store the pancakes and the cooked apple topping separately if you want, but I often store mine together. The apples hold their texture very well. Reheat in the microwave until warmed through or pop the pancakes in the toaster to reheat separately from the apple topping.

Print

Apple Cinnamon Pancakes

Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!

Course Breakfast

Cuisine American

Total Cost $4.22 recipe / $1.06 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 (2 pancakes each)

Calories 482kcal

Author Marsha – Budget Bytes

Equipment

• White Cutting Boards
• Measuring Cups Spoons
• Liquid Measuring Cup

Ingredients

Apple Topping

• 2 large apples $1.50
• 2 Tbsp butter $0.28
• 1/2 tsp cinnamon $0.05
• 2 Tbsp brown sugar $0.08
• 2 Tbsp water $0.00

Pancakes

• 1 1/4 cup all-purpose flour $0.30
• 1.5 tsp baking powder $0.05
• 1/2 tsp baking soda $0.03
• 1/2 tsp salt $0.03
• 1 tsp cinnamon $0.10
• 3 Tbsp granulated sugar $0.05
• 1 cup buttermilk* $0.53
• 1 large egg, beaten $0.22
• 1/4 cup butter, melted $0.56
• 1 tsp vanilla extract $0.30
• 1 Tbsp butter (for cooking pancakes) $0.14

Instructions

• Peel, remove the core, and dice the apples.
• Melt 2 Tbsp butter in a small pot over medium-low heat. Add the diced apples, cinnamon, brown sugar and water to the pot. Stir together and allow the apples to come up to a simmer. Cook the apples for 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.
• While the apples are cooking, start on the pancakes. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
• In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
• Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.
• Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.
• Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).
• Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.
• Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy!

See how we calculate recipe costs here.

Notes

*You can certainly use regular whole milk instead of buttermilk if that is what you have on hand. I wanted extra fluffy pancakes which is why I chose to use buttermilk.

Nutrition

Serving: 2pancakes | Calories: 482kcal | Carbohydrates: 61g | Protein: 8g | Fat: 24g | Sodium: 828mg | Fiber: 4g

How to Make Apple Cinnamon Pancakes – Step by Step Photos

Peel, remove the core, and dice 2 large apples.

Melt 2 Tbsp butter in a small pot over medium heat. Add the diced apples, 1/2 tsp cinnamon, 2 Tbsp brown sugar and 2 Tbsp water to the pot. Stir together and allow the apples to come up to a simmer.

Cook the apples for approximately 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.

While the apples are cooking, start on the pancakes. In a large bowl whisk together 1 1/4 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 3 Tbsp granulated sugar.

In a separate bowl, whisk together 1 cup buttermilk, 1 beaten egg, 1/4 cup melted butter, and 1 tsp vanilla extract.

Pour the wet ingredients into the same bowl as the dry ingredients.

Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.

Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.

Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy these warm, apple cinnamon pancakes with some crispy air fryer bacon on the side. So good!!😋

More Pancake Recipes

Fluffy Homemade Pancakes

$0.95 recipe / $0.24 serving

Sheet Pan Pancakes

$2.22 recipe / $0.55 serving

Ricotta Pancakes

$2.29 recipe / $0.57 serving

Dutch Baby

$1.60 recipe / $0.40 serving

The post Apple Cinnamon Pancakes appeared first on Budget Bytes.

Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

• Peanut butter or butterscotch chips
• A drizzle of caramel sauce on top
• Dollops of peanut butter between the chocolate and marshmallow layers
• Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
• Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

Print

S’mores Dip

This oven baked S'mores Dip recipe is the cleanest, mess-free way to serve s'mores year-round! Zero fuss with just 4 ingredients.

Course Dessert

Cuisine Amercian

Total Cost ($5.59 recipe / $0.69 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings, 6 crackers dipped per person

Calories 384kcal

Author Jess – Budget Bytes

Equipment

• 9'' Cast Iron Skillet

Ingredients

• 1 ½ cups semi-sweet chocolate chips $2.22
• ½ cup white chocolate chips $1.42
• 1 cup mini marshmallows $0.84
• ½ box Graham crackers $1.11

Instructions

• Preheat oven to 350 degrees. Spread semi-sweet chocolate chips on the bottom of your cast iron skillet.
• Then, spread white chocolate chips across the top of the semi sweet chocolate chips.
• Top with mini marshmallows.
• Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
• Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking.
• Remove from oven and serve hot with graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Sodium: 187mg | Fiber: 4g

how to make S’mores Dip – step by step photos

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

The post S’mores Dip appeared first on Budget Bytes.

What is Ham and Potato Soup?

This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!

What Potatoes Are Best For Soup?

The best potato for any given soup really depends on the texture you’re after.

• With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
• If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
• Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.

How Do You Thicken Ham and Potato SOup?

I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.

Print

Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $11.24 recipe / $1.40 serving

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 (1.5 cups each)

Calories 212kcal

Author Jess – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 2 Tbsp olive oil $0.34
• 2 carrots, peeled and diced $0.20
• 3 stalks celery, diced $0.30
• 1 small white onion, diced $1.02
• 2 medium potatoes, peeled and diced (roughly 3½ cups) $1.66
• 6 cups vegetable broth $0.53
• 2 cups cooked diced ham $6.38
• 2 Tbsp salted butter $0.24
• 1/4 cup all-purpose flour $0.05
• 2 cups milk $0.38
• 2 Tbsp minced fresh parsley $0.08
• 1 tsp freshly cracked black pepper $0.05
• Salt, to taste $0.01

Instructions

• In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
• Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
• Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
• Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!

See how we calculate recipe costs here.

Notes

This makes 12 cups of soup, but we found 1 1/2 cups to be perfect for a meal, so if that’s your serving size, you can serve 8 people.

Nutrition

Serving: 1bowl | Calories: 212kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Sodium: 1109mg | Fiber: 2g

how to make Ham and Potato Soup – step by step photos

In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.

Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.

Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.

Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!

This creamy ham and potato soup is perfect for the changing seasons!

More Delicious Soup Recipes

Lemony Chickpea Soup

$4.52 recipe / $1.13 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Italian Wedding Soup

$8.89 recipe / $1.48 serving

Navy Bean Soup

$7.32 recipe / $1.22 serving

The post Ham and Potato Soup appeared first on Budget Bytes.

Why Make Baked Ham?

While Easter traditionally calls for lamb, ham has become the dominant centerpiece because it’s much less expensive and more readily available, both things we love here at Budget Bytes. This baked ham recipe is a true superstar. Salty, savory ham coated in a sweet and tangy glaze made from brown sugar and pineapple juice is just so good. The glaze is super sticky, extra sweet, and gives a beautiful color to your ham. Adding the pineapple juice to the glaze recipe really makes this glaze shine (literally and figuratively!)

Do you bake a ham covered or uncovered?

We found that it’s best to bake this ham tented with foil to seal in moisture. Without the foil, the ham tends to dry out and turn tough. Remove the foil in the last 10 or so minutes of baking to reduce and brown the glaze.

What to Serve with Baked Ham

This tasty baked ham is truly the star of the show, so we recommend serving it with simple roasted carrots and steamed green beans.

Print

Baked Ham

This Baked Ham is sweet, savory, and juicy– the perfect holiday meal. The glaze makes the outside nice and golden but still tender.

Course Main Course

Cuisine American

Total Cost $24.09 recipe / $2.19 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 11 (about 1/2 lb. each)

Calories 449kcal

Author Jess – Budget Bytes

Equipment

• 9×13 roasting pan – You can use whatever size roasting pan the ham will comfortably fit in with room for the added water and drippings that run off.

Ingredients

• 5.5 lbs. boneless smoked ham $19.83
• 1 15oz. can sliced pineapple (packed in juice) $1.97
• 1 cup brown sugar, packed $0.59
• 1 Tbsp Dijon mustard $0.06
• 1 tsp garlic powder $0.06
• 1 tsp salt $0.05
• 1 tsp freshly cracked black pepper $0.05
• 1 tsp onion powder $0.06
• 2 tsp pumpkin pie spice $1.42
• Water $0.00

Instructions

• Gather all glaze ingredients and preheat oven to 350°F.
• In a saucepan, whisk together pineapple juice (one 15oz can yields about 1 cup of juice), brown sugar, dijon mustard, garlic powder, salt, pepper, onion powder, and pumpkin pie spice.
• Cook the glaze down over medium heat until it is reduced by half.
• Place the ham cut side down in the roasting pan of your choosing.
• Brush the ham with half the glaze mixture and cover it with slices of canned pineapple. Add 1/2 inch of water to the bottom of the roasting pan.
• Make a tinfoil tent to cover the entire ham. Place the tinfoil over the ham and bake for 20 minutes per pound of meat, or until the internal temperature reaches 145°F. Baste the ham periodically, using a baster or a large spoon.
• Once the ham reaches 145°F, remove the tinfoil tent and baste. Then, brush the ham with all remaining glaze.

See how we calculate recipe costs here.

Nutrition

Serving: 0.5lb | Calories: 449kcal | Carbohydrates: 28g | Protein: 43g | Fat: 17g | Sodium: 2853mg | Fiber: 1g

how to make Baked Ham – step by step photos

Gather all glaze ingredients and preheat oven to 350°F.

Whisk together pineapple juice (one 15 oz. can yields about 1 cup of juice), 1 cup brown sugar, 1 Tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 2 tsp pumpkin pie spice. Cook the glaze down over medium heat until it is reduced by half.

Place 5.5 lb. boneless smoked ham cut side down in the roasting pan of your choosing. Pour 1/2 inch of water into the bottom of the roasting pan. Brush the ham with half of the glaze mixture and cover it with slices of canned pineapple. Then, make a tinfoil tent to cover the entire ham. You want to cook the ham for approximately 20 minutes per pound, or until the internal temperature reaches 145°F. Baste the ham periodically, using a standard baster or a large spoon.

Once the ham reaches an internal temperature of 145°F, remove the tinfoil tent and baste the ham with pan drippings and brush the ham with all remaining glaze.

When your ham is done, it should have an internal temperature of 145°F.

This delicious baked ham will be the star of your holiday table!

Got Leftover Ham?

If you happen to have any ham leftover, these easy ham recipes are perfect to make and helps reduce waste!

• Pea Salad
• Ham and Potato Soup
• Ham and Cheese Sliders
• Navy Bean Soup
• Collard Greens
• Pasta with Peas and Ham

The post Baked Ham appeared first on Budget Bytes.

Recipe Variations

We went with the classic brown sugar glazed carrots for this recipe, but you can certainly switch things up and experiment with flavors based on what you have in your pantry or spice drawer. Here are a few suggestions:

• Savory Carrots: If you’re looking for more savory carrots, skip the brown sugar and instead season with just salt, pepper, and garlic powder.
• Sweet & Tangy: If you really want to switch things up, try our Roasted Carrots with Honey Balsamic Glaze! They’re sweet, tangy, and rich, all at the same time.
• Fresh Herbs: Adding fresh herbs like parsley, thyme, or dill adds a pop of color and more flavor to the dish.
• Honey or Maple Syrup: Brown sugar is inexpensive and a lot more budget-friendly, but feel free to substitute the sugar with honey or maple syrup. Both taste equally delicious!

What to Serve With Glazed Carrots

These glazed carrots are extremely versatile and can be enjoyed with just about any dinner meal. I love serving them with Pan-Seared Chicken Breasts and Baked Chicken Drumsticks. They also taste great with pork chops, Classic Meatloaf, or Glazed Ham Steaks. If you’re serving these during the holidays for Easter, Thanksgiving, or Christmas, they would be perfect along side Baked Ham or Roasted Turkey Breast.

And if you love carrot recipes, then definitely try our classic Roasted Carrots recipe next!

Print

Glazed Carrots

Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!

Course Side Dish

Cuisine American

Total Cost $1.92 recipe / $0.48 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 120kcal

Author Marsha – Budget Bytes

Ingredients

• 1 lb. whole carrots $1.50
• 1/2 cup water $0.00
• 2 Tbsp butter $0.27
• 2 Tbsp brown sugar $0.08
• 1/2 tsp salt $0.02
• 1/4 tsp ground cinnamon $0.05

Instructions

• Wash, peel, and slice the carrots diagonally into ½ inch thick slices.
• Add the carrots to a large skillet along with the water. Cover with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
• Remove the lid and add the butter, brown sugar, salt and ground cinnamon. Stir until the butter and brown sugar have melted. Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.
• Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Sodium: 417mg | Fiber: 3g

How to Make Glazed Carrots – Step by Step Photos

Wash, peel, and slice 1 lb. of carrots diagonally into ½ inch thick slices.

Add the carrots to a large skillet along with 1/2 cup of water. Cover the skillet with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.

Remove the lid and add 2 Tbsp butter, 2 Tbsp brown sugar, 1/2 tsp salt and 1/4 tsp ground cinnamon. Stir until the butter and brown sugar have melted.

Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.

Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional). Now all that’s left to do is enjoy these delicious glazed carrots with your favorite dinner meal!

More Easy Side Dishes

Mashed Potatoes

$2.83 recipe / $0.57 serving

Air Fryer Carrots

$2.51 recipe / $0.62 serving

Easy Creamed Spinach

$3.40 recipe / $0.85 serving

Classic Three Bean Salad

$2.79 recipe / $0.56 serving

The post Glazed Carrots appeared first on Budget Bytes.

What Else Can I Add?

Make it Vegan

It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out our Vegan Creamy Mushroom Ramen for another example of these flavors together.

What to Serve with mushroom Soup

The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our No-Knead Bread, Focaccia Rolls, or Soda Bread. Or, if you don’t want to make homemade bread, at least make sure you have some crackers on hand!

I’d also suggest adding some vegetables on the side to lighten things up, and I’d go for a wintery roasted vegetable like Roasted Brussels Sprouts or our Roasted Cauliflower Salad.

Print

Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!

Course Dinner, Lunch, Soup

Cuisine American

Total Cost $6.82 recipe / $1.71 serving

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 (1 cup each)

Calories 299kcal

Ingredients

• 1 lb. baby bella mushrooms $4.59
• 3 cloves garlic, minced $0.24
• 1 Tbsp olive oil $0.16
• 1 pinch salt & pepper $0.05
• 4 Tbsp butter $0.47
• 1/4 cup all-purpose flour $0.04
• 3 cups vegetable broth $0.51
• 1 tsp soy sauce $0.02
• 1/8 tsp dried thyme $0.02
• 1/2 cup heavy cream $0.75

Instructions

• Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
• Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
• Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
• Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
• Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 299kcal | Carbohydrates: 15g | Protein: 5g | Fat: 26g | Sodium: 904mg | Fiber: 1g

How to Make Creamy Mushroom Soup – Step by Step Photos

Begin by rinsing and slicing one pound of baby Bella mushrooms.

Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown. Add three cloves of minced garlic and sauté for about one minute more.

Add 3 Tbsp of salted butter and 4 Tbsp all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.

The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.

Add three cups of vegetable broth, ⅛ tsp thyme, and 1 tsp soy sauce to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.

Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.

Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. We used Better Than Bouillon, which tends to be on the salty side, so we did not need any additional salt.

Serve the creamy mushroom soup with your favorite crusty bread and enjoy!

More Easy Soup Recipes

Easy Rosemary Garlic White Bean Soup

$2.49 recipe / $0.62 serving

Roasted Tomato Soup

$8.62 recipe / $2.16 serving

Easy Pumpkin Soup

$2.69 recipe / $0.67 serving

Sopa De Letras

$6.70 recipe / $0.84 serving

The post Creamy Mushroom Soup appeared first on Budget Bytes.

What is Baked Oatmeal?

Baked oatmeal is a lot like bread pudding, but instead of chunks of hearty bread baked into the custard, it’s rolled oats. The end result is a soft, moist, scoopable oatmeal that is not at all gloopy like those instant oatmeal packets. It’s filling, rich, slightly sweet, and one of my absolute favorite ways to enjoy oats.

Is It Breakfast or Dessert?

Baked oatmeal can be served as either breakfast or dessert! It’s only slightly sweet, so it’s still a balanced breakfast, but it’s delicious enough that I’d happily eat it as a dessert or sweet treat. If you want to make it even more dessert-like, try topping it with a simple streusel before baking. Just combine ¼ cup flour, 2 Tbsp brown sugar, 2 Tbsp white sugar, and 3 Tbsp softened butter until it forms a crumbly mixture that resembles wet sand. Sprinkle that over the baked oatmeal before baking and it turns this baked oatmeal into a decadent dessert!

How to Serve Baked Oatmeal

People always ask if baked oatmeal is supposed to be served hot or cold, and the answer is that it can be enjoyed either way! I love it when it’s still warm out of the oven and topped off with a splash of cold milk. But when I’m eating the leftovers for meal prep, sometimes I eat it cold and sometimes I warm it in the microwave. It’s totally up to you!

Whether you enjoy it hot or cold, I love to add a little milk or half and half to my bowl, or even a scoop of Greek yogurt for extra protein. If you have any walnuts on hand, they would also make a great topper for this Apple Cranberry Baked Oatmeal flavor. Or, if you want it a little sweeter, try topping it with some maple syrup!

Print

Apple Cranberry Baked Oatmeal

This Apple Cranberry Baked Oatmeal recipe is an easy, warm, and comforting breakfast that is perfect for fall and winter meal prep.

Course Breakfast, Dessert

Cuisine American

Total Cost $3.51 recipe / $0.59 serving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 220kcal

Author Beth – Budget Bytes

Ingredients

• 1 1/2 cups unsweetened apple sauce $0.95
• 2 large eggs $0.28
• 1/4 cup brown sugar $0.14
• 1/2 tsp vanilla extract $0.30
• 1/2 tsp cinnamon $0.05
• 1/2 tsp salt $0.02
• 3/4 tsp baking powder $0.04
• 1 cup milk* $0.48
• 1 cup cranberries (frozen or fresh) $0.67
• 2 cups old-fashioned rolled oats $0.58

Instructions

• Preheat the oven to 375ºF. Add the apple sauce, eggs, brown sugar, vanilla, cinnamon, salt, and baking powder to a large bowl and whisk together until smooth. Add the milk and whisk until smooth again.
• Slice the cranberries in half (no need to thaw if frozen) and add them to the bowl of wet ingredients along with the rolled oats. Stir until everything is evenly combined.
• Pour the oat mixture into a 2-quart casserole dish. Bake the oatmeal in the preheated 375ºF oven for 45 minutes, or until the surface is a light golden brown and it is no longer sticky in the center. Serve hot or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 220kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Sodium: 292mg | Fiber: 4g

How to Make Cranberry Apple Baked Oatmeal – Step by Step Photos

Preheat the oven to 375ºF. In a large bowl, whisk together 1.5 cups of unsweetened applesauce, 2 large eggs, ¼ cup brown sugar, ½ teaspoon vanilla, ½ teaspoon cinnamon, ½ teaspoon salt, and ¾ teaspoon baking powder.

Once the previous ingredients are evenly combined, add 1 cup of milk and whisk again until evenly combined.

Slice one cup of cranberries in half (if frozen, no need to thaw) and add them to the bowl along with 2 cups of old-fashioned rolled oats. Stir the cranberries and oats into the milk mixture.

Pour the oat mixture into a 9×9-inch (or 2-quart) casserole dish.

Bake the oatmeal for 45 minutes or until it’s golden brown on top and the center is no longer wet.

Serve the apple cranberry baked oatmeal warm or divide into single portions and refrigerate until ready to eat!

I like to enjoy my Apple Cranberry Baked Oatmeal with cold milk poured over top! 🤤

More Baked Oatmeal Recipes

Banana Bread Baked Oatmeal

$3.24 recipe / $0.54 serving

Sweet Potato Casserole Baked Oatmeal

$5.14 recipe / $0.86 serving

Baked Pumpkin Pie Oatmeal

$3.84 recipe / $0.64 serving

Apple Cinnamon Baked Oatmeal

$5.92 recipe / $0.99 serving

The post Apple Cranberry Baked Oatmeal appeared first on Budget Bytes.

Why I Love This Dish

Roasting absolutely transforms food. It caramelizes the natural sugars in the vegetables, making their flavor deep and sweet. It browns the skin on the chicken making it crispy and delicious, all while keeping the meat inside tender and juicy. Plus, all of that time in the oven allows all of the flavor of the herbs to infuse every bite. It’s ✨magical✨.

The best part, though, is that roasting is very hands-off, meaning you can go take care of other things while the food in the oven working its magic. There’s a little bit of chopping and seasoning in the beginning, but then it just goes into the oven and an hour it comes out delicious! BOOM!

What Kind of Baking Dish to Use

You’ll want to use a very large casserole dish for the roasted chicken and vegetables so the ingredients have good exposure to the hot air. Aim for a dish that is at least 9×13 inches and around 3-4 quarts in volume. Glass or ceramic work best, but if you have a metal casserole dish you may need to reduce the cooking time slightly as the dish will heat up faster. A sheet pan will allow the ingredients to be too far spread out, causing more evaporation and less of the flavorful juices that soak into the potatoes.

How to Store Leftovers

This cozy meal makes a great meal prep, if you are feeding just yourself or have a household of two. Simply divide the chicken and vegetables into single-serving containers after cooking, then refrigerate. The chicken and vegetables will stay good for about four days in the refrigerator and can be reheated quickly in the microwave.

Print

Roasted Chicken and Vegetables

Roasted chicken and vegetables is an easy wintertime dinner with juicy chicken thighs, caramelized vegetables, and an herb-infused seasoning.

Course Dinner, Main Course

Cuisine American

Total Cost $10.94 recipe / $2.74 serving

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 781kcal

Author Beth – Budget Bytes

Ingredients

• 24 oz. baby potatoes* $2.99
• 2 large carrots $0.31
• 1 red onion $0.80
• 4 cloves garlic $0.32
• 1/4 cup olive oil $0.48
• 2 tsp dried basil $0.20
• 1 tsp dried thyme $0.10
• 1 tsp dried rosemary $0.10
• 1/2 tsp garlic powder $0.05
• 1/4 tsp paprika $0.02
• 1 tsp salt $0.05
• 1/2 tsp freshly cracked black pepper $0.03
• 4 bone-in, skin-on chicken thighs (about 2 lbs.) $5.49

Instructions

• Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut into 1-inch pieces). Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
• Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
• Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a 9×13-inch or larger casserole dish.
• Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, making sure the chicken is not covered with vegetables.
• Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.

See how we calculate recipe costs here.

Notes

*To reduce costs you can substitute the baby potatoes with red potatoes cut into 1-inch cubes.

Nutrition

Serving: 1serving | Calories: 781kcal | Carbohydrates: 38g | Protein: 41g | Fat: 52g | Sodium: 794mg | Fiber: 6g

How to Make Roasted Chicken and Vegetables – Step by Step Photos

Preheat the oven to 425ºF. Begin by preparing the vegetables. Wash and slice 24 oz. potatoes in half (or into 1-inch pieces if using larger red potatoes). Wash and slice two large carrots into 1-inch pieces. Peel and slice one red onion into wedges. Peel four cloves of garlic and leave them whole.

Prepare the seasoning mix for the chicken and vegetables. In a bowl combine ¼ cup olive oil with 2 teaspoons dried basil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, ¼ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper.

Place the prepared vegetables in a large bowl and drizzle half of the seasoning mix over top. Toss the vegetables until they are fully coated in the oil and herbs. Transfer the seasoned vegetables to a very large casserole dish.

Place four bone-in, skin-on chicken thighs (about 2 lbs.) into the same bowl and pour the remaining seasoning over the top. Toss the chicken thighs until they are fully coated.

Nestle the chicken thighs down into the vegetables in the casserole dish. Make sure the vegetables are not covering the chicken. Transfer the casserole dish to the preheated 425ºF oven.

Roast the chicken and vegetables in the oven for about 40 minutes, then remove the dish and carefully stir the vegetables in the casserole dish and spoon some of the liquid from the bottom of the dish over the chicken. Return the chicken and vegetables to the oven and roast for another 20 minutes, or until the vegetables are golden and caramelized and the chicken skin is golden and crispy.

(Garnished with parsley for color, not needed for flavor.)

More Cozy Winter Recipes

Potato Casserole

$9.06 recipe / $0.90 serving

Balsamic Roasted Vegetables

$6.37 recipe / $1.59 serving

Herb Roasted Chicken Breasts

$7.69 recipe / $1.92 serving

Sheet Pan Roasted Kielbasa and Cabbage Dinner

$5.71 recipe / $1.42 serving

The post Roasted Chicken and Vegetables appeared first on Budget Bytes.

What Are Candied Pecans?

This perfect little holiday snack is simply pecan halves that have a crunchy brown sugar, cinnamon, and vanilla-flavored coating. The nuts roast as they bake in the oven, giving them an even toastier, nutty flavor. These candied nuts are absolutely addictive and are the perfect item to bring to any holiday party, or to package up for easy homemade Christmas gifts.

How to Store Candied Pecans

Once the candied pecans are completely cooled, these candied pecans can be stored in an air-tight container at room temperature for about a week, or frozen for longer storage. They’ll stay fresh in the freezer for about three months and can be thawed at room temperature.

You might also like our Small Batch Candied Walnuts (perfect for salads!) or our Candied Almonds!

Print

Candied Pecans

This recipe for candied pecans only requires a few ingredients and makes the most deliciously sweet, cinnamon-flavored, crunchy nuts for snacking.

Course Appetizer, Dessert, Snack

Cuisine American

Total Cost $6.40 recipe / $0.40 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 (¼ cup each)

Calories 231kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 1/3 cup brown sugar $0.17
• 1/3 cup granulated sugar $0.12
• 1 tsp cinnamon $0.10
• 1/2 tsp salt $0.02
• 1 large egg, separated $0.09
• 1/2 tsp vanilla extract $0.30
• 1 lb. pecan halves $5.60

Instructions

• Preheat the oven to 350ºF. Add the brown sugar, granulated sugar, cinnamon, and salt to a bowl, then stir them together until evenly combined.
• Separate the egg and place the egg white in a large bowl. Lightly whisk the egg white until it is frothy, then add the vanilla extract and briefly whisk again to combine.
• Add the pecans to the egg white mixture and stir to coat. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.
• Spread the coated nuts out onto a large baking sheet lined with parchment paper.
• Bake the nuts in the preheated 350ºF for 25 minutes, stirring once halfway through.
• Allow the nuts to cool completely before enjoying or storing for later.

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 231kcal | Carbohydrates: 13g | Protein: 3g | Fat: 20g | Sodium: 77mg | Fiber: 3g

How to Make Candied Pecans – Step by Step Photos

Preheat the oven to 350ºF. Add ⅓ cup brown sugar, ⅓ cup white sugar, 1 tsp cinnamon, and ½ tsp salt to a bowl and stir them together until they’re evenly combined.

Separate one large egg. Add the egg white to a large bowl and whisk it just until it gets a little frothy, then add ½ tsp vanilla extract and whisk briefly again to combine.

Add 1 lb. pecan halves to the lightly whisked egg whites and stir until the nuts are coated in the egg white. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.

This is what they’ll look like when coated in egg and cinnamon-sugar.

Spread the pecans out onto a baking sheet lined with parchment paper.

Bake the pecans in the preheated 350ºF oven for about 25 minutes, stirring once halfway through. Allow the pecans to cool completely before enjoying or packing for storage.

More Christmas Recipes

Gingerbread Cookies

$5.29 recipe / $0.22 each

Homemade Hot Chocolate

$3.96 recipe / $0.99 serving

Cranberry Almond Cake

$3.76 recipe / $0.47 serving

Chocolate Molasses Cookies

$6.50 recipe / $0.27 each

The post Candied Pecans appeared first on Budget Bytes.

Ingredients For Air Fryer Brussels Sprouts

Print

Air Fryer Brussels Sprouts

These Air Fryer Brussels Sprouts are perfectly brown on the outside and tender on the inside. An easy recipe to whip up any day of the week!

Course Side Dish

Cuisine American

Total Cost $3.03 recipe / $0.75 serving

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 4

Calories 113kcal

Author Marsha – Budget Bytes

Equipment

• Air Fryer

Ingredients

• 1 lb. Brussels sprouts $2.67
• 2 Tbsp olive oil $0.24
• 1/2 tsp salt $0.02
• 1/2 tsp freshly cracked black pepper $0.02
• 1/2 tsp garlic powder $0.04
• 1/2 tsp onion powder $0.04

Instructions

• Wash and dry the Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.
• Add the Brussels sprouts to a large bowl along with the olive oil, salt, black pepper, garlic powder, and onion powder. Mix all the ingredients together until the Brussels sprouts are well coated in the oil and seasoning.
• Preheat the air fryer to 360°F. Once preheated, add the Brussels sprouts and spread them evenly inside the air fryer basket. Air fry for 9 minutes, flipping and shaking the Brussels sprouts halfway through to help them brown evenly on both sides. Add an additional 1-2 minutes of cook time depending on the level of browning that you like.
• Remove the Brussels sprouts from the air fryer and enjoy as is or with your favorite dipping sauce.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Sodium: 320mg | Fiber: 4g

How to Make Air Fryer Brussels Sprouts – Step by Step Photos

Wash and dry 1 lb. of Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.

Add the Brussels sprouts to a large bowl along with 2 Tbsp of olive oil, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Mix all the ingredients together until the Brussels sprouts are well coated in the oil and seasoning.

Preheat the air fryer to 360°F. Once preheated, add the Brussels sprouts and spread them evenly inside the air fryer basket.

Air fry for 9 minutes, flipping and shaking the Brussels sprouts halfway through to help them brown evenly on both sides. Add an additional 1-2 minutes of cook time depending on the level of browning that you like.

Enjoy these super delicious Brussels sprouts with a little parmesan cheese or your favorite dipping sauce. And try not to eat them all before they make it to the dinner table ;)

More Air Fryer Recipes

Air Fryer Sweet Potato Fries

$1.13 recipe / $0.56 serving

Air Fryer Chicken Nuggets

$4.64 recipe / $1.16 serving

Air Fryer Grilled Cheese

$2.23 each

Air Fryer Fried Chicken

$10.28 recipe / $1.03 serving

The post Air Fryer Brussels Sprouts appeared first on Budget Bytes.