The best kitchen hack I learned this past year is how to save leftover tomato paste after opening a 6 oz can and only needing a tablespoon of it! The rest I scoop into a zip lock sandwich bag and get all the air out of it, flattening out the tomato paste to cover most of the bag. Then I make gentle hash tag looking marks into it # with the blunt side of butter knife. I freeze it flat, and then can easily break off a square as needed! No more tomato paste waste!
I dont comment often but I watch all of your vlogs. I look forward to Tuesday and Friday evenings here in the UK. You are always the voice of reason and good old fashioned common sense. Thanks you to both of you for your wise words and excellent hints and tips that help us all make our money stretch a little bit further.
Emmy and Paul, OUTSTANDING video today! LOVE the garlic hack! In Italy, I saw my cousins store their peeled whole garlic cloves in a small glass jar, but covered them with olive oil to extend their fridge life and also used that garlic-flavored oil in dressings and cooking...zero food waste. In my kitchen I decontaminate all my fruits in a deep bowl of warm water and baking soda with some of our home-made lemon vinegar cleaner. I then use that water as a laundry booster, which naturally softens and deodorizes the load of laundry. Gray dish-rinse water in my sink is used to water houseplants. It's the water with little to no soap residue. No plants have died yet; I'be done that for decades. My all-time favorite kitchen hack is reusing clean aluminum foil for pot scrubbing in place of steel wool pads. Haven't bought them in a decade! Thanks for all of today's tips! You guys are great!👍
Thank you for stating that the oil and garlic has to be refrigerated! DO NOT EVER STORE GARLIC AND OIL TOGETHER AT ROOM TEMPERATURE. Garlic in oil mixture provide an ideal environment for Botulism to grow. The same hazards exist for roasted garlic as well!
When a one gallon white vinegar bottle got used up I cut up the top funnel looking portion and use it whenever I need a large funnel. It has come very handy and free.
My best kitchen time saver is to brown up several pounds of hamburger, drain any excess grease, then package in zippie bags to freeze. They freeze flat and fit in my door perfectly. I put 2 cups in a sandwich baggie and they are the perfect amount for my family for most meals and it is a great way to have a meal with hamburger last minute. I've been doing this for 25 years!
Need to ice a cake etc. Take chocolate chips and when cake comes out of the oven while still hot,, put the chocolate chips on it and as they melt spread around.
My mom when icing a cake to save on frosting the middlelayer used any kind of jam or jelly she had on hand to use it up and make most cakes extra special
My hack that saves me time and money: It is something that is new-ish to me. And, I'm 17 days in! Maintaining a clean kitchen!! Sounds crazy to most, I know. I promptly put a dish in the dishwasher or hand wash it. I'm putting away things easily so we have counter space for meal prep. We aren't eating out as before because we have a place to prep food. I don't have to dig through a sink full of dirty dishes looking for one of 3 spatulas I own because they're all dirty. I'm not trying to find a clean pot, clean plates, haphazardly washing some forks, etc., giving up and spending money dining out. I am remembering at one time I enjoyed preparing a meal.
And I want to add, by having my tools clean and put away, I can find them quickly saving me so much time and stress. Just as a sidebar, I have noticed I am more relaxed in the evening trying to get dinner ready. Not as annoyed or fussing with the family for being in my way. When they are in the kitchen, it doesn't feel as if they are as in the way as they were before when it was overcrowded with dirty dishes and mail and books and the list goes on and on. Therefore, I don't fuss so much and am far more relaxed. 💕
My favorite way to save time and money in the kitchen is to cook, sausage, chicken and ground beef and flash freeze then package in 1 cup portions. This way when I want to make a pizza or casseroles or soups, I simply pull the bag out of the freezer and use exactly what I need and dinner is half done. It's a real time saver.
💖 this advice. My bad habit is tossing value pack items in fridge when I'm in a hurry and not separating them into single packs. (Just me here) I end up tossing the whole pack in freeze so it doesn't spoil! Am getting better at this as I've Bern picking up smaller reduced surplus ones and separating & freezing them immediately. Now, I know how to save $ & not waste on value packs. Thank you!
Prep ahead! Clean and cut veggies, prep salad fixings, prep side dishes, etc. This was especially helpful to me when I was overcoming a fast food bad habit. Doing this, I feel more organized, ready to make dinners at a timely hour, saving money, and I'm eating healthier.
When I am splitting a large package of chicken to put in the freezer, I take a few and add a marinade to the to the chicken before I freeze it. That way it marinates the chicken as it defrost in the refrigerator.
I just wanted to thank you for your inspiring videos! We are recently down to one income and because of your guidance we trimmed the fat off our budget and today my husband received a raise and it’s all going to savings now!! It was such a boost! Thanks for producing such valuable and helpful content! ❤
Congrats on reaching over 35,000 subs! While raising my children in Texas, I didn't like leaving butter out on the counter during hot weather, but it was too hard to use for foods like toast. I mixed 1 cup whole milk with a lb of butter. It stayed nice and soft in the fridge and there was no change in taste. My little old neighbor gave me that tip.
Thank you for this insight. I need to try this with my homemade butter. It’s such a silly price these days that I started making my own - so easy, but it really is hard to spread. I think it needs something mixing with it but I didn’t want to dilute the taste. This may be just the thing!
@@FrugalMoneySaver That was the whole point. We wanted soft butter from the fridge. It had to be in the fridge no matter what - because it was Texas in the 70s! lol
My newest kitchen hack, i buy lemons in bulk, clean all of them, zest all of them, juice all of them, and put all the bits into use. I freeze the zest so I can put it in recipes. While the juice goes into ice cube trays and frozen, each morning I have 1 cube with my warm collagen water, or tea. The left over rinds are frozen too. Every few days I use a half to clean the garbage disposal, just leave it frozen and turn it on. Nothing goes to waste and none go bad.
Enjoyed this video. Loved the garlic hack. There's also a way to make the garlic go further. Inside the garlic bulb there are often tiny little cloves that are rather fiddly - so instead of using them, I push them into a little pot with some compost or soil, they soon grow greens, and you can put loads of them in one little pot to make garlic chives and leave them on the windowsill. They are often as strong as the clove, so instead of garlic cloves, you can just cut some off with scissors and chop these into some recipes. And the cloves keep growing lots of greens, as soon as they've been cut. Delicious!
When I buy large packages of ground beef for my husband and I, I take about 80% of it and fry it up…chopping it as I go. After it cools, I divide it into freezer zip bags with about 12 oz. in each package. That seems to be the perfect amount for a meal for the two of us. Without even thawing it, I can put it in a pot with a jar of spaghetti sauce and heat the sauce and thaw the meat at the same time. I can do the same thing to make tacos in a hurry. It’s my favorite kitchen hack. I find most of the recipes I make with ground beef starts with it fried in small pieces, so I make that mess once and use it for months to come. I only have to do this a couple of times a year because that’s about all we go through. The 20% I don’t precook, I divide into 14 oz. packages and use that for recipes like meatballs and meatloaf. I find 14 oz. is plenty and I don’t miss the extra 2 oz. in any of my recipes and it just makes it stretch a little bit further.
Congratulations on 35k!! My kitchen hack is that I started buying powdered milk to use in recipes. It lasts a long time, and you just add water for the amount you need. We were throwing out a lot of milk, but not any more.
I do that too. Skim milk powder enriches children's milk drinks (extra calcium) and I have made a thick paste with it to use in place of cream in quiches. Works well.
I always felt like we spend too much money on food but I just didn't know what else to do. I love your recipes and ideas because they show me HOW I can stretch and substitute things or what to do with leftovers. I love your recent bread recipe by the way! I am now starting to realize where we are being wasteful. So far, I guess I will have about 40$ left at the end of the month in our food budget which is a huge success for me.
I have bought nothing but food, and only then if it was on sale. I have told myself “ no” on several occasions! Been cooking and using things I already have. I’m kinda proud of myself!
I have done the buttermilk hack for years, ever since I read it in "The Tightwad Gazette." The applesauce substitute for an egg is also in that book. I save old bread ends in the freezer for bread crumbs and to use in meatloaf and meatballs. Perhaps my greatest hack is to never waste the last five cents in the jar/can. I always, always add a bit of water or broth to rinse out the can of tomatoes, pasta sauce, pesto, etc. to add into soup or whatever I am cooking. I always use a rubber spatula to get the last serving out of a peanut butter jar. I even use a rubber spatula to get the last of face cream out of the plastic bottle, cut open carefully with a serated knife, to scrape into small plastic lidded container to get that last five cents out!
Fortunately we have chickens that are giving us plenty of eggs right now. But thank you for the substitutions just in case it’s a time they aren’t. My best suggestion is don’t throw anything away that can be used for something else. Like zest that orange peel to flavor something else. Compost the pithy part. A leftover meatball can be sliced up put on a bread heel with sauce and cheese for a mini pizza.
I by the large family pack boneless breast of chicken, and I slice them up into different shapes. 2 bags of small pieces for soups, 4 bags for chicken nuggets, and 4 bags for chicken fingers. It's so amazing when you cut up your meats and put them into serving size bag for cooking. I get 10 bags of meat in the freezer that I can pull out any time and I can make dinner. That is 10 dinners! I shop for all the bargains and what is on sale that week. It stretches meals. I use lots of veggies. It's wonderful! Thanks for all your videos! love watching!
Congrats on 35K! Two kitchen hacks I use are: when cooking rinse messy prep dishes, etc. right away to save time, water, and energy later scrubbing or soaking them. Also, after making smoothies I rinse the blender pitcher, fill and mix with hot soapy water, and then save the soapy water for washing other dishes later. Love the garlic and whipped butter tips!
Wendy Where I was raised we called it “cleaning as you go” in regards to washing dishes, putting things away as soon as you’ve finished using them, while preparing a meal. You have so very little to clean after you finish eating, wouldn’t do it any other way. Take care.
Congrats Paul and Emmy on your sub count! I always save chicken bones, celery tops, and onion skins in a bag in the freezer to make bone broth. Liquid gold! When I get a deal on ground beef I make up large batches of meatballs (pre-baked in the oven), beef and bean burritos, and at least two meatloafs (meatloaves?) for the freezer. Some goes into 12-16 ounce vacuum sealed packages for easy one-pot meals like goulash and sloppy joes. My guys love these meals and they are convenient and economical to pull out of the freezer.
Yep, more note taking for me 😊. Love the stretching of the butter. What a great hack! When eggs were much cheaper, I froze eggs for baking. You take muffin pans and lightly grease, crack a raw egg in each muffin area/12 eggs in 12 muffin tin Freeze. After frozen slightly warm bottom of pan so eggs slide out. Freeze in bag. Pull whatever you need for baking that day to defrost. They have worked great for me, just like fresh eggs! If we ever see eggs go on sale or reduce in price, I will be doing this again! Thanks for you wonderful channel, Emmy and Paul. You are my favorite! Congrats on now over 36,000, right? ❤️
Here's a recipe to try..its from weight watchers and delicious, it sounds weird but I promise very good I box of brownie mix and 1 can of black beans liquid and all, that's it nothing else you can mash the beans or leave them whole,I leave them whole they taste like nuts ..I've have had unexpected guest try them ,and the loved them and asked what kind of nuts I used...they do come out a little more gooey,but so good
Hi Emmy and Paul! All great hacks you’ve shown. I’ve cut my sponges in half for years. Used the buttermilk substitute since I started baking as a kid. Any food grade vinegar works, I usually use apple cider vinegar. I save all my small portions of meat in a container specific to the type ( all chicken goes in one container, all beef in another, etc )and it gets frozen until the container is full then I make soup or a savory pot pie. All my veg scraps go in the freezer as do all bones to later make various stocks. Btw, I made your homemade bread from the other day. So easy!
I leave my butter on the counter in a plastic butter dish for easy spreading. I have done this for about four years and have never once had it smell odd or go bad.
I live alone so if I think I am not going to use my eggs up by the expiration date, I freeze them. I put 2 in a bowl, mix with a fork, then mark a snack size baggie with two eggs & the date. I put them on a cookie sheet so they will freeze flat. Then stack. Great for a recipe or scrambled eggs or French toast. Just found you about 2 weeks ago Emmy. I love you and Paul. I'm watching all the old videos. I'm always writing something down or printing it out. Keep up the great work! Love you and Paul.
Hi Emmy, I save time by making my own spice packets. About every 3 months, I’ll measure out all the dry ingredients I need for my recipes and put them in small baggies. It takes maybe 20 to 25 minutes, but it saves me all kinds of time when cooking. That way I don’t need to pull out all my spices and measuring spoons. One little spice baggie seasons the whole thing. Love you guys (and Dixie)!
Honestly these are valuable tips needed to get back to the basics like our Grandmothers used to teach yesteryear 😀. The sponge 🧽 tip made me smile 😁...I have been cutting ✂️ sponges 🧽 in half for more than a decade. I also extend the life of my sponges by popping them into the microwave for 1-2 minutes to kill off the germs after each use. I never have a smelly sponge and they truly last longer. I was also pleased to find that both of my adult and married children cut their sponges in half too! Congratulations on your channel success 🎉
I use baking soda in place of scouring powder to scrub my stainless-steel pots and pans and clean the kitchen sink. I use Dawn dish soap on a scrubby to clean my shower/bathtub. I do this at the end of my shower before I get out and dry off. Just be careful - it can be slippery - and you don't want to fall!
I could do 6 months no shopping except for lettuce……can’t wait for summer. I’ve started seeds in a tray in the window…to keep them from getting “leggy”. I made a reflective cardboard to go on the opposite side of the south facing window. I whip several sticks of butter at a time……..to one stick I add honey…to another garlic powder (not garlic salt)…….mixed herbs to another……fruit butter…..brown sugar and maple flavoring……then I freeze half of each batch for later…….
Congratulations on your 35,000 subscribers….richly deserved! I had a good laugh when I saw your video theme today because I’m having breakfast for dinner….with fried eggs 🤣🤣🤣 awe, so nice to see Dixie 💕
I have to say that my #1 hack to save money is using your recipe for “Cream of …” soup. I make my own cream of mushroom and use ingredients to make it gluten free and dairy free. The convenience can of this soup in the store cost $3.29 before inflation hit. I absolutely use your recipe all the time now and I love it!!!!!……-Brenda
I love/use those exact sponges. I wash them after several uses in my washer w/hot water & airdry-about 20x or so untill they fall apart. Sometimes they last 6mos-1yr. If still used, they are used to dust/clean the car. Sponges are SO expensive these days-blows my mind. hang my spounges upright to avoid mold. Love seeing you make stuff, it’s my fav thing when I take a break. Also, sensory wise, I don’t like using hands..,but for meatloaf/meatballs-it’s an absolute must lol.
Stretching is the word. I use meat as a flavor,so I have 2 or more days with it. Also with the vegetables.just a piece,and another day,again a piece. One day in the soup,next day ,another Peace with rice.Or noodles.👍
Good for you both for trying this tactic. We are a vegan family, and although I have made faux buttermilk, I have never used it as an egg replacement, so thank you!
Hi Sharon, I was wondering about this as a vegan. What type of plant milk do you use for faux buttermilk? Oat, Almond, Soy? I'd love to know which works best, or which works at all. Thanks!
Something I've I learned was to slowly squeeze your pop bottle or carbonated beverages in plastic bottles with the cap off to get the air out until the liquid reaches at least a half inch to the top then put the cap on it will last twice as long.
This is a great video! Eggs are so expensive here too. I am going to for sure try your egg hacks and save the real eggs for quiche and scrambled eggs....even egg salad.
My husband and I are doing no spend January, and I thank you for your encouragement because it is going great! Shopping our pantry and loss leaders and sale items and mostly buying fresh produce. Staying out of most stores!
I had to hop back on to comment on seltzer as an egg substitute. The waffle recipe I use calls for eggs and I always make a double batch when I make the waffles. I didn’t want to sacrifice my last four eggs so I tried seltzer today in the recipe. Amazing! The waffles are lighter, fluffier and taste better. I’ll make the waffles this way from now on.
Love your channel! To save money on meats, I’ve been buying meat from an area butcher for about 4 years. They have weekly meat bundles with meat of their choosing that is cheaper than buying items you pick yourself. It has forced me to learn to cook meats I didn’t usually buy, which in turn creates variety in our meals. It is also better quality meat than offered at local groceries. My freezer stays fully stocked with these meats.
I have used applesauce as a substitute for both eggs and oil for years. Sometimes for a portion of the required amount in a recipe, or for the entire amount. Final results always turn out well!
@@valdamarielegault1907 😉 I keep the unsweetened natural individual portions in the pantry just to use in baking. They are just the right amount for most recipes.
I use a can of soda to replace all the ingredients in a cake mix. Mix & bake as usual. Chocolate cake use coke. White or yellow cake mix use a clearer soda.
I cut up my peppers, onions, celery and carrots trimmings or small pieces left over when I only need so much for a recipe and freeze. I can add to soup, chili or spagetti sauce to give extra flavor and there is no waste.
Thank you for these ideas. My suggestion comes from experience: assemble all ingredients before you begin your recipe. I once thought I had an ingredient, and found out mid mixing that I was out of it. I either had to stop everything and run to the store, or waste the ingredients that I had mixed. I never want to have to do that again.
Oh my goodness, just as I think you must have given us every frugal idea possible, you have some more ideas. 💡I love love love your content! Lots of love and gratitude to you. 🌹
When we went from a family of 6, to empty nesters we had to learn lots of kitchen hacks for cooking. We will buy or make a loaf of bread and freeze half so that we use it all before it spoils.
Congratulations on 35,000! Low spend is going great. We did have to go to the big city and bought next years Christmas gifts on great clearance prices. I had received a LOWES gift card and spied 2 great clearance items. Wood Teepee Sets for garden beans to grow on- reg 18.00 on clearance for 3.47- I bought 4......Wall pocket containers reg price 25. for 5....I got 3 for my gardening friends for gifts. WIth using my gift card I really didn't technically spend anything! My hack --I save and freeze the water leftover from veggies, potatoes , pasta and use it when making soups. There is lots of nutrition in that water!
I keep quick oats and add to anything with ground beef (I suppose you could do it with ground chicken or turkey too) to absorb the grease and bulk up the meat. You CANNOT taste the oats and the texture has never been off to me either. I just did this tonight with a meatloaf and it was perfect and very little grease left in the pan. I can’t give measurements as I just eyeball it. It’s been so helpful for us!
I have used applesauce in place of oil for years. I did make the blueberry cake muffins and used 1 egg and a 1/4 cup of applesauce. They came out fantastic. Thanks for the buttermilk hack in the meatballs. I’ll have to try that next time. I love your channel.
Being a veggie gal, I've found lentils to make a wonderful sub for meat in most dishes. White beans are great too for certain dishes with greens etc. We buy the Kerrygold free range butter, very nutritious, but you can split that with olive oil if wanting it to go further. Also vegan "Edward & Sons Bouillon Cubes Not-Chick'n" work very well for subbing any flavor even veggie, real broth of any kind. They are $2.59 at vitacost for 8 cubes. We have our own hens, they are pets too and have eggs for us and enough to share with our grown kids The flaxseed eggs do work well too I've found for cookies etc. I used to use applesauce and even vinegar with baking soda if I remember correctly. Thanks for the great sub list! In the sponge and kitchen dept. you can also cut an SOS type pad in two with scissors. It also sharpens scissors from what I understand. Love the little shot of Dixie Belle, so cute. Thanks so much for the sponge and garlic hack as well! Take care now, Amelia from My Forest Cathedral blog.
@@FrugalMoneySaver Fortunately I've never had that happen, an old neighbor of mine, a mother figure taught me that. That would be scary though, I am careful with the rust so I usually throw them out within a day or so....
I always use a rubber spatula to scrape out all of the last bits of anything in a jar OR for things like mayo, mustard make homemade sauces or salad dressing right in the jar to use it all up 😊 I always keep my jars and reuse I always reuse zip bags
Emmy - I wrap each peeled banana in plastic wrap separately and then put in a zip-lock bag. They seem to keep a little longer that way. Love the substitution list! Thanks for sharing that. That Dixie Belle is sooo precious.
Great tips Emmy and Paul. You always send out such positive energy in your videos. I'm still working on the low-spend goal. I'm actually doing better then I thought I would. I spent 26 cents on a 90% off Christmas item that I had been eyeing since before Christmas. Yesterday I spent about $8.00 on a quick lunch that I shouldn't have. I blamed it on a stressful morning spent at the vet with a sick kitty. That is the only extras I have bought so far in January. Thanks for your great encouragement and greatly appreciated pep talks!
I just saw a substitute for water in brownies....use equal part of coffee, makes it richer...so I tried it and they were awesome!! I also have used applesauce instead of oil....my substitute for buttermilk...use either lemon juice or vinegar to regular milk
I got a huge pork loin (14lbs.) at Costco for $1.99/lb. I cut it into individual pork chops and put them in the freezer. It was a bigger expense but I got so much from it!
I always buy meat in the family pack like you and portion out in plastic bags. In Canada in the province of Quebec and Ontario you can purchase milk in bags about the equivalent of your gallon. There are three bags inside the one big bag. The plastic bag that the milk is in is fairly thick. I reuse these bags to freeze the meat that I buy in family packs. Works out great. Great video and congratulations on your 35,000 viewers. ❤😊
I'm going to try the hack of putting some milk in stick butter to keep it spreadable. My husband practically lives off of toast, lol. So it will save us money if I can make it work because I buy both stick and spreadable butter. Thanks! I have used the hack of putting vinegar in milk to substitute buttermilk. I can testify that it works just fine. Congrats on 35,000 subscribers! You guys deserve it and so much more! Aw, sweet Dixie. 😍
Hi Emmy and Paul, You both seem like such genuine people and your videos help us all to save money. Your idea of cutting the sponge in half is a good one. Keep giving us ideas like this because it helps! It seems like prices go up each day and it is concerning all of us!
As a bride, 37 years ago, I purchased family packs then the 2 children came along,still purchased family packs, now back to the 2 of us and I still purchase family packs. I bought marked down chicken thighs,thought there was 8 in the pack but there were 10 cooked 6 and froze 4.
1-I will mix in ground up lentils to ground beef to stretch it. 2-I start making my bread and make homemade mini muffins for my kids at the same time. It heats up my kitchen so my bread doesn't take as long to rise in the winter.
We're vegan and I replace eggs in different ways. Vegan baking is no problem but the cakes and muffins don't stay fresh for several days. Make sure to eat it fresh. I dry the scraps from onions, carrots, leeks, spring onions, parsnips, the ends from herbs, the stems of parsley, the flowers of chives and make a powder in the food processor. Add some salt, pepper and yeast flakes and you have an all purpose spice for soups, sauces etc.
Hi Emmy, you might try using the brownie mix in muffin tins to see if that helps when you use this recipe. Plus it comes already portioned. My kitchen hack is whenever I use citrus for a recipe I grate the peels first to get the zest, cut them and juice them for the recipe. Then the skins get cut and separated into 2 piles...one with zest still on it and the other without. The non zest skins go in a jug with vinegar to add the scent of orange for my cleaner. The ones with zest are frozen until I have enough to make candied orange, lime, etc. There are other things too that you can do with the skins. You might even try keeping the seeds to see if you can grow a little tree. This way you get the absolute most out of each fruit.
The best kitchen hack I learned this past year is how to save leftover tomato paste after opening a 6 oz can and only needing a tablespoon of it! The rest I scoop into a zip lock sandwich bag and get all the air out of it, flattening out the tomato paste to cover most of the bag. Then I make gentle hash tag looking marks into it # with the blunt side of butter knife. I freeze it flat, and then can easily break off a square as needed! No more tomato paste waste!
I dont comment often but I watch all of your vlogs. I look forward to Tuesday and Friday evenings here in the UK. You are always the voice of reason and good old fashioned common sense. Thanks you to both of you for your wise words and excellent hints and tips that help us all make our money stretch a little bit further.
Kathryn thank you! I appreciate you taking the time to tell us that! So encouraging!!
Doing the no spend & doing great! Congratulations on your milestone! 🎇🎉🎊🎆🎈💐💐💐
Emmy and Paul, OUTSTANDING video today! LOVE the garlic hack! In Italy, I saw my cousins store their peeled whole garlic cloves in a small glass jar, but covered them with olive oil to extend their fridge life and also used that garlic-flavored oil in dressings and cooking...zero food waste. In my kitchen I decontaminate all my fruits in a deep bowl of warm water and baking soda with some of our home-made lemon vinegar cleaner. I then use that water as a laundry booster, which naturally softens and deodorizes the load of laundry. Gray dish-rinse water in my sink is used to water houseplants. It's the water with little to no soap residue. No plants have died yet; I'be done that for decades. My all-time favorite kitchen hack is reusing clean aluminum foil for pot scrubbing in place of steel wool pads. Haven't bought them in a decade! Thanks for all of today's tips! You guys are great!👍
Thank-you so much for the extra hacks! LOVE the garlic ideas - I'll be trying those next 😊
You have fantastic tips too, thank you for sharing. 🌻
Thank you for stating that the oil and garlic has to be refrigerated! DO NOT EVER STORE GARLIC AND OIL TOGETHER AT ROOM TEMPERATURE. Garlic in oil mixture provide an ideal environment for Botulism to grow. The same hazards exist for roasted garlic as well!
I use the soapy water to flush the toilet
Great ideas. Do you make your own dish soap and if so would you please share recipe?
When a one gallon white vinegar bottle got used up I cut up the top funnel looking portion and use it whenever I need a large funnel. It has come very handy and free.
My best kitchen time saver is to brown up several pounds of hamburger, drain any excess grease, then package in zippie bags to freeze. They freeze flat and fit in my door perfectly. I put 2 cups in a sandwich baggie and they are the perfect amount for my family for most meals and it is a great way to have a meal with hamburger last minute. I've been doing this for 25 years!
Need to ice a cake etc. Take chocolate chips and when cake comes out of the oven while still hot,, put the chocolate chips on it and as they melt spread around.
My mom when icing a cake to save on frosting the middlelayer used any kind of jam or jelly she had on hand to use it up and make most cakes extra special
About that brownie… nothing that a big scoop of ice cream won’t fix 😂😂😂
I was thinking the same thing!🍨
Yes! We added whipped cream and berries!!
Heck yea! Or whipping cream…..
I use plain Greek yogurt in place of eggs
How much yogurt do you use to replace one egg?
My hack that saves me time and money: It is something that is new-ish to me. And, I'm 17 days in! Maintaining a clean kitchen!! Sounds crazy to most, I know. I promptly put a dish in the dishwasher or hand wash it. I'm putting away things easily so we have counter space for meal prep. We aren't eating out as before because we have a place to prep food. I don't have to dig through a sink full of dirty dishes looking for one of 3 spatulas I own because they're all dirty. I'm not trying to find a clean pot, clean plates, haphazardly washing some forks, etc., giving up and spending money dining out. I am remembering at one time I enjoyed preparing a meal.
And I want to add, by having my tools clean and put away, I can find them quickly saving me so much time and stress.
Just as a sidebar, I have noticed I am more relaxed in the evening trying to get dinner ready. Not as annoyed or fussing with the family for being in my way. When they are in the kitchen, it doesn't feel as if they are as in the way as they were before when it was overcrowded with dirty dishes and mail and books and the list goes on and on. Therefore, I don't fuss so much and am far more relaxed. 💕
That's is so true!!
My favorite way to save time and money in the kitchen is to cook, sausage, chicken and ground beef and flash freeze then package in 1 cup portions. This way when I want to make a pizza or casseroles or soups, I simply pull the bag out of the freezer and use exactly what I need and dinner is half done. It's a real time saver.
I do that, too!
Great tip Susan!
💖 this advice. My bad habit is tossing value pack items in fridge when I'm in a hurry and not separating them into single packs. (Just me here) I end up tossing the whole pack in freeze so it doesn't spoil! Am getting better at this as I've Bern picking up smaller reduced surplus ones and separating & freezing them immediately. Now, I know how to save $ & not waste on value packs. Thank you!
Prep ahead! Clean and cut veggies, prep salad fixings, prep side dishes, etc. This was especially helpful to me when I was overcoming a fast food bad habit. Doing this, I feel more organized, ready to make dinners at a timely hour, saving money, and I'm eating healthier.
When I am splitting a large package of chicken to put in the freezer, I take a few and add a marinade to the to the chicken before I freeze it. That way it marinates the chicken as it defrost in the refrigerator.
A tablespoon or two of cold black coffee would give those brownies a more intense flavor, just use that instead of the water.
At the end of a jar of pickles, I place cucumbers or other vegetables in the juice to marinate & eat later.
Love the ideas with substitutions! A dozen eggs is 5.63 my way. I have a friend who has chickens and buy farm fresh eggs for 3.50 a dozen!
I just wanted to thank you for your inspiring videos! We are recently down to one income and because of your guidance we trimmed the fat off our budget and today my husband received a raise and it’s all going to savings now!! It was such a boost! Thanks for producing such valuable and helpful content! ❤
Congrats on reaching over 35,000 subs! While raising my children in Texas, I didn't like leaving butter out on the counter during hot weather, but it was too hard to use for foods like toast. I mixed 1 cup whole milk with a lb of butter. It stayed nice and soft in the fridge and there was no change in taste. My little old neighbor gave me that tip.
Thank you for sharing
Thank you for this insight. I need to try this with my homemade butter. It’s such a silly price these days that I started making my own - so easy, but it really is hard to spread. I think it needs something mixing with it but I didn’t want to dilute the taste. This may be just the thing!
Yes, because you added milk it has to stay in the fridge!
@@FrugalMoneySaver That was the whole point. We wanted soft butter from the fridge. It had to be in the fridge no matter what - because it was Texas in the 70s! lol
My newest kitchen hack, i buy lemons in bulk, clean all of them, zest all of them, juice all of them, and put all the bits into use. I freeze the zest so I can put it in recipes. While the juice goes into ice cube trays and frozen, each morning I have 1 cube with my warm collagen water, or tea. The left over rinds are frozen too. Every few days I use a half to clean the garbage disposal, just leave it frozen and turn it on. Nothing goes to waste and none go bad.
Enjoyed this video. Loved the garlic hack. There's also a way to make the garlic go further. Inside the garlic bulb there are often tiny little cloves that are rather fiddly - so instead of using them, I push them into a little pot with some compost or soil, they soon grow greens, and you can put loads of them in one little pot to make garlic chives and leave them on the windowsill. They are often as strong as the clove, so instead of garlic cloves, you can just cut some off with scissors and chop these into some recipes. And the cloves keep growing lots of greens, as soon as they've been cut. Delicious!
Oh how neat! thank you Trixi!
Wow this tip is Great! Thank You so much!
My tip... Put veggie scraps in the freezer, like carrot or onion ends and use those to make your chicken stock when you've frozen enough.
I do that with vegetable scraps and make a big pot of veg broth when I have enough. Celery leaves and mushroom stems make it very flavorful.
Absolutely! This helps us with managing salt in soups instead of bouillon cubes!
I cut my sponges into fourths! Still plenty big enough to scrub a pan.
When I buy large packages of ground beef for my husband and I, I take about 80% of it and fry it up…chopping it as I go. After it cools, I divide it into freezer zip bags with about 12 oz. in each package. That seems to be the perfect amount for a meal for the two of us. Without even thawing it, I can put it in a pot with a jar of spaghetti sauce and heat the sauce and thaw the meat at the same time. I can do the same thing to make tacos in a hurry. It’s my favorite kitchen hack. I find most of the recipes I make with ground beef starts with it fried in small pieces, so I make that mess once and use it for months to come. I only have to do this a couple of times a year because that’s about all we go through. The 20% I don’t precook, I divide into 14 oz. packages and use that for recipes like meatballs and meatloaf. I find 14 oz. is plenty and I don’t miss the extra 2 oz. in any of my recipes and it just makes it stretch a little bit further.
Great idea Linda!
Congratulations on 35k!! My kitchen hack is that I started buying powdered milk to use in recipes. It lasts a long time, and you just add water for the amount you need. We were throwing out a lot of milk, but not any more.
I do that too. Skim milk powder enriches children's milk drinks (extra calcium) and I have made a thick paste with it to use in place of cream in quiches. Works well.
I always felt like we spend too much money on food but I just didn't know what else to do. I love your recipes and ideas because they show me HOW I can stretch and substitute things or what to do with leftovers. I love your recent bread recipe by the way! I am now starting to realize where we are being wasteful. So far, I guess I will have about 40$ left at the end of the month in our food budget which is a huge success for me.
Great job, Kat! $40 is a lot of money, and as Emmy says, “it’s a win-win😇.”
Kati I am so proud of you! Wonderful!!
That's a significant amount of $! 👏👏👏👏
I have bought nothing but food, and only then if it was on sale. I have told myself “ no” on several occasions! Been cooking and using things I already have. I’m kinda proud of myself!
Love that!
I have done the buttermilk hack for years, ever since I read it in "The Tightwad Gazette." The applesauce substitute for an egg is also in that book. I save old bread ends in the freezer for bread crumbs and to use in meatloaf and meatballs. Perhaps my greatest hack is to never waste the last five cents in the jar/can. I always, always add a bit of water or broth to rinse out the can of tomatoes, pasta sauce, pesto, etc. to add into soup or whatever I am cooking. I always use a rubber spatula to get the last serving out of a peanut butter jar. I even use a rubber spatula to get the last of face cream out of the plastic bottle, cut open carefully with a serated knife, to scrape into small plastic lidded container to get that last five cents out!
I was out of toothpaste so I cut the end off the tube. Problem solved.
Thanks for this! After hearing a news commentator suggest you get a bank loan to buy eggs, I looked up substitutes, so helpful!
Glad it was helpful!
Fortunately we have chickens that are giving us plenty of eggs right now. But thank you for the substitutions just in case it’s a time they aren’t.
My best suggestion is don’t throw anything away that can be used for something else. Like zest that orange peel to flavor something else. Compost the pithy part. A leftover meatball can be sliced up put on a bread heel with sauce and cheese for a mini pizza.
I use 1 Tablespoon of mayo in my cornbread if I don't have eggs.
Good idea I will try that thanks for sharing
I by the large family pack boneless breast of chicken, and I slice them up into different shapes. 2 bags of small pieces for soups, 4 bags for chicken nuggets, and 4 bags for chicken fingers. It's so amazing when you cut up your meats and put them into serving size bag for cooking. I get 10 bags of meat in the freezer that I can pull out any time and I can make dinner. That is 10 dinners! I shop for all the bargains and what is on sale that week. It stretches meals. I use lots of veggies. It's wonderful! Thanks for all your videos! love watching!
Thanks so much Nancy!
Congrats on 35K!
Two kitchen hacks I use are: when cooking rinse messy prep dishes, etc. right away to save time, water, and energy later scrubbing or soaking them. Also, after making smoothies I rinse the blender pitcher, fill and mix with hot soapy water, and then save the soapy water for washing other dishes later.
Love the garlic and whipped butter tips!
Love the butter hacks. Emmy and Paul are so nice and enthusiastic. Love this channel.
You can give the blender a couple of swirls with the lid on and it cleans your blender!
I do the same. That's absolutely the best way to clean a blender in no time flat!
Wendy
Where I was raised we called it “cleaning as you go” in regards to washing dishes, putting things away as soon as you’ve finished using them, while preparing a meal. You have so very little to clean after you finish eating, wouldn’t do it any other way. Take care.
Congrats Paul and Emmy on your sub count! I always save chicken bones, celery tops, and onion skins in a bag in the freezer to make bone broth. Liquid gold! When I get a deal on ground beef I make up large batches of meatballs (pre-baked in the oven), beef and bean burritos, and at least two meatloafs (meatloaves?) for the freezer. Some goes into 12-16 ounce vacuum sealed packages for easy one-pot meals like goulash and sloppy joes. My guys love these meals and they are convenient and economical to pull out of the freezer.
Those higher egg prices I am not seeing where I live. Shopping grocery apps really helps. Lots of savings can be found in those apps.
Puppy ear for the win!!!😊😊😊
Oh yeah!
LOVE THIS CHANNEL! You both put so much effort into your videos and it shows!
gailnoll
Agree, 100%!
Yes,Emmy is a roll model.
Thank you all! You made my day!!
Yep, more note taking for me 😊.
Love the stretching of the butter. What a great hack!
When eggs were much cheaper, I froze eggs for baking. You take muffin pans and lightly grease, crack a raw egg in each muffin area/12 eggs in 12 muffin tin
Freeze. After frozen slightly warm bottom of pan so eggs slide out. Freeze in bag. Pull whatever you need for baking that day to defrost. They have worked great for me, just like fresh eggs!
If we ever see eggs go on sale or reduce in price, I will be doing this again!
Thanks for you wonderful channel, Emmy and Paul. You are my favorite! Congrats on now over 36,000, right? ❤️
Mary, do you break the yolk when you freeze eggs? Just curious because I've not tried it yet.
Thank you! I’ll do this when the chickens start laying again!
Mary thank you so much!!
@@tanyafulton583 , no I did not break the yolks
@@kmcollins84 you are sooooo welcome!
Turning down the temperature of the fridge freezer Congratulations 🎊 35,000 well done Your a blessing Thank you 😊
😊 Thank you Maria!
Here's a recipe to try..its from weight watchers and delicious, it sounds weird but I promise very good
I box of brownie mix and 1 can of black beans liquid and all, that's it nothing else you can mash the beans or leave them whole,I leave them whole they taste like nuts ..I've have had unexpected guest try them ,and the loved them and asked what kind of nuts I used...they do come out a little more gooey,but so good
Hi Emmy and Paul! All great hacks you’ve shown. I’ve cut my sponges in half for years. Used the buttermilk substitute since I started baking as a kid. Any food grade vinegar works, I usually use apple cider vinegar. I save all my small portions of meat in a container specific to the type ( all chicken goes in one container, all beef in another, etc )and it gets frozen until the container is full then I make soup or a savory pot pie. All my veg scraps go in the freezer as do all bones to later make various stocks. Btw, I made your homemade bread from the other day. So easy!
I leave my butter on the counter in a plastic butter dish for easy spreading. I have done this for about four years and have never once had it smell odd or go bad.
I live alone so if I think I am not going to use my eggs up by the expiration date, I freeze them. I put 2 in a bowl, mix with a fork, then mark a snack size baggie with two eggs & the date. I put them on a cookie sheet so they will freeze flat. Then stack. Great for a recipe or scrambled eggs or French toast. Just found you about 2 weeks ago Emmy. I love you and Paul. I'm watching all the old videos. I'm always writing something down or printing it out. Keep up the great work! Love you and Paul.
Thanks so very much! So happy you found us!!
Hi Emmy, I save time by making my own spice packets. About every 3 months, I’ll measure out all the dry ingredients I need for my recipes and put them in small baggies. It takes maybe 20 to 25 minutes, but it saves me all kinds of time when cooking. That way I don’t need to pull out all my spices and measuring spoons. One little spice baggie seasons the whole thing. Love you guys (and Dixie)!
Love your idea Gwen! What types of spice packets are you making? Dee form Florida
Gwen that is so smart!
Honestly these are valuable tips needed to get back to the basics like our Grandmothers used to teach yesteryear 😀. The sponge 🧽 tip made me smile 😁...I have been cutting ✂️ sponges 🧽 in half for more than a decade. I also extend the life of my sponges by popping them into the microwave for 1-2 minutes to kill off the germs after each use. I never have a smelly sponge and they truly last longer. I was also pleased to find that both of my adult and married children cut their sponges in half too! Congratulations on your channel success 🎉
I honestly want to hit the 👍 like 100 times!!!! Love ❤️ this video soooo much! :)
YAY! Anne thank you so much!!
I use baking soda in place of scouring powder to scrub my stainless-steel pots and pans and clean the kitchen sink. I use Dawn dish soap on a scrubby to clean my shower/bathtub. I do this at the end of my shower before I get out and dry off. Just be careful - it can be slippery - and you don't want to fall!
I could do 6 months no shopping except for lettuce……can’t wait for summer. I’ve started seeds in a tray in the window…to keep them from getting “leggy”. I made a reflective cardboard to go on the opposite side of the south facing window. I whip several sticks of butter at a time……..to one stick I add honey…to another garlic powder (not garlic salt)…….mixed herbs to another……fruit butter…..brown sugar and maple flavoring……then I freeze half of each batch for later…….
Great idea Linda!
Congratulations on your 35,000 subscribers….richly deserved! I had a good laugh when I saw your video theme today because I’m having breakfast for dinner….with fried eggs 🤣🤣🤣 awe, so nice to see Dixie 💕
Thank you so much!
Found 5 lb of blue cheese for $6 at my discount t store and I did exactly that! Zip lock bags and froze it in portions.
I have to say that my #1 hack to save money is using your recipe for “Cream of …” soup. I make my own cream of mushroom and use ingredients to make it gluten free and dairy free. The convenience can of this soup in the store cost $3.29 before inflation hit. I absolutely use your recipe all the time now and I love it!!!!!……-Brenda
Yes, isn't that the best!
Where can I find your recipe for “Cream of …” soup?
I love to buy powdered milk for baking and cereal.I am a family of one. Milk goes bad a lot for me.
Have you tried shelf stable milk? It's pretty good and in small cartons. One can of coconut milk makes yummy pudding.
I'm so glad I decided to get in the chicken business
I love/use those exact sponges. I wash them after several uses in my washer w/hot water & airdry-about 20x or so untill they fall apart. Sometimes they last 6mos-1yr. If still used, they are used to dust/clean the car. Sponges are SO expensive these days-blows my mind. hang my spounges upright to avoid mold. Love seeing you make stuff, it’s my fav thing when I take a break. Also, sensory wise, I don’t like using hands..,but for meatloaf/meatballs-it’s an absolute must lol.
Stretching is the word. I use meat as a flavor,so I have 2 or more days with it.
Also with the vegetables.just a piece,and another day,again a piece. One day in the soup,next day ,another Peace with rice.Or noodles.👍
Good for you both for trying this tactic. We are a vegan family, and although I have made faux buttermilk, I have never used it as an egg replacement, so thank you!
Hi Sharon, I was wondering about this as a vegan. What type of plant milk do you use for faux buttermilk? Oat, Almond, Soy? I'd love to know which works best, or which works at all. Thanks!
Something I've I learned was to slowly squeeze your pop bottle or carbonated beverages in plastic bottles with the cap off to get the air out until the liquid reaches at least a half inch to the top then put the cap on it will last twice as long.
This is a great video! Eggs are so expensive here too. I am going to for sure try your egg hacks and save the real eggs for quiche and scrambled eggs....even egg salad.
Yes! That's what we have been doing!
My husband and I are doing no spend January, and I thank you for your encouragement because it is going great! Shopping our pantry and loss leaders and sale items and mostly buying fresh produce. Staying out of most stores!
I learn something new every time i watch your videos, Thank you for showing tips on how to save money.
I had to hop back on to comment on seltzer as an egg substitute. The waffle recipe I use calls for eggs and I always make a double batch when I make the waffles. I didn’t want to sacrifice my last four eggs so I tried seltzer today in the recipe. Amazing! The waffles are lighter, fluffier and taste better. I’ll make the waffles this way from now on.
YAY! So happy it worked Donna!
Love your channel! To save money on meats, I’ve been buying meat from an area butcher for about 4 years. They have weekly meat bundles with meat of their choosing that is cheaper than buying items you pick yourself. It has forced me to learn to cook meats I didn’t usually buy, which in turn creates variety in our meals. It is also better quality meat than offered at local groceries. My freezer stays fully stocked with these meats.
That's great Linda!
nice hacks . Most of the time I cook for two days to save electricity
Thank you for these great tips. I freeze chopped onions in 1 cup portions if they start going bad and use them to cook with later on
I have used applesauce as a substitute for both eggs and oil for years. Sometimes for a portion of the required amount in a recipe, or for the entire amount. Final results always turn out well!
We do the same.
@@valdamarielegault1907 😉 I keep the unsweetened natural individual portions in the pantry just to use in baking. They are just the right amount for most recipes.
Thanks for sharing!
I use a can of soda to replace all the ingredients in a cake mix. Mix & bake as usual. Chocolate cake use coke. White or yellow cake mix use a clearer soda.
I cut up my peppers, onions, celery and carrots trimmings or small pieces left over when I only need so much for a recipe and freeze. I can add to soup, chili or spagetti sauce to give extra flavor and there is no waste.
That little Dixie Bell, she's something else! :) Dawn @ Rich & Dawn in MN :)
CONGRATS !!! On the subscribers. WOOHOO
Thanks Kim!
I find 3/4 pound of ground beef works as good as one pound these days.
For graham crackers, you can instead use crushed corn flakes.
This is one if your best videos ever! Thank you!
So kind! Thank you!
Thank you for these ideas. My suggestion comes from experience: assemble all ingredients before you begin your recipe. I once thought I had an ingredient, and found out mid mixing that I was out of it. I either had to stop everything and run to the store, or waste the ingredients that I had mixed. I never want to have to do that again.
Oh my goodness, just as I think you must have given us every frugal idea possible, you have some more ideas. 💡I love love love your content! Lots of love and gratitude to you. 🌹
Thanks so much! 😊
When we went from a family of 6, to empty nesters we had to learn lots of kitchen hacks for cooking. We will buy or make a loaf of bread and freeze half so that we use it all before it spoils.
That's a great idea!
I am doing a minimal spend January, shopping my pantry. Shopping once a week for fresh items needed and checking the store sales.
Love that!
Congratulations on 35,000! Low spend is going great. We did have to go to the big city and bought next years Christmas gifts on great clearance prices. I had received a LOWES gift card and spied 2 great clearance items. Wood Teepee Sets for garden beans to grow on- reg 18.00 on clearance for 3.47- I bought 4......Wall pocket containers reg price 25. for 5....I got 3 for my gardening friends for gifts. WIth using my gift card I really didn't technically spend anything!
My hack --I save and freeze the water leftover from veggies, potatoes , pasta and use it when making soups. There is lots of nutrition in that water!
You are doing great this month!
I keep quick oats and add to anything with ground beef (I suppose you could do it with ground chicken or turkey too) to absorb the grease and bulk up the meat. You CANNOT taste the oats and the texture has never been off to me either. I just did this tonight with a meatloaf and it was perfect and very little grease left in the pan. I can’t give measurements as I just eyeball it. It’s been so helpful for us!
Great Kelly!
I have used applesauce in place of oil for years. I did make the blueberry cake muffins and used 1 egg and a 1/4 cup of applesauce. They came out fantastic. Thanks for the buttermilk hack in the meatballs. I’ll have to try that next time. I love your channel.
Being a veggie gal, I've found lentils to make a wonderful sub for meat in most dishes. White beans are great too for certain dishes with greens etc. We buy the Kerrygold free range butter, very nutritious, but you can split that with olive oil if wanting it to go further. Also vegan "Edward & Sons Bouillon Cubes Not-Chick'n" work very well for subbing any flavor even veggie, real broth of any kind. They are $2.59 at vitacost for 8 cubes. We have our own hens, they are pets too and have eggs for us and enough to share with our grown kids The flaxseed eggs do work well too I've found for cookies etc. I used to use applesauce and even vinegar with baking soda if I remember correctly. Thanks for the great sub list!
In the sponge and kitchen dept. you can also cut an SOS type pad in two with scissors. It also sharpens scissors from what I understand.
Love the little shot of Dixie Belle, so cute. Thanks so much for the sponge and garlic hack as well!
Take care now, Amelia from My Forest Cathedral blog.
Good Morning Amelia! I don't cut my steel wool pads. I am always fearful little shards of the pad may come off!
@@FrugalMoneySaver Fortunately I've never had that happen, an old neighbor of mine, a mother figure taught me that. That would be scary though, I am careful with the rust so I usually throw them out within a day or so....
I always use a rubber spatula to scrape out all of the last bits of anything in a jar OR for things like mayo, mustard make homemade sauces or salad dressing right in the jar to use it all up 😊
I always keep my jars and reuse
I always reuse zip bags
That exact same bottle of seltzer water is 1.99 here!
Yikes!
Emmy - I wrap each peeled banana in plastic wrap separately and then put in a zip-lock bag. They seem to keep a little longer that way. Love the substitution list! Thanks for sharing that. That Dixie Belle is sooo precious.
Thanks Cate!
You can make whipped cream cheese as well... It's also expensive! Then add your flavors you want, sweet or savory
Great tips Emmy and Paul. You always send out such positive energy in your videos. I'm still working on the low-spend goal. I'm actually doing better then I thought I would. I spent 26 cents on a 90% off Christmas item that I had been eyeing since before Christmas. Yesterday I spent about $8.00 on a quick lunch that I shouldn't have. I blamed it on a stressful morning spent at the vet with a sick kitty. That is the only extras I have bought so far in January. Thanks for your great encouragement and greatly appreciated pep talks!
Great efforts, Susie.
I hope your kitty is well😇
Alisha
Susi you are doing great! Hope your kitty is ok!!
My 11 year old toy poodle sleeps alot. How we love our pets. P.s. I save leftover gravy and freeze it to make pasta fagioli. Ronzoni no more pastina!
I’m so bummed about the pastina being discontinued.
Oh my gosh Patricia! I know! I am so freaked about the Pastina!!
I just saw a substitute for water in brownies....use equal part of coffee, makes it richer...so I tried it and they were awesome!! I also have used applesauce instead of oil....my substitute for buttermilk...use either lemon juice or vinegar to regular milk
Sounds great!
I got a huge pork loin (14lbs.) at Costco for $1.99/lb. I cut it into individual pork chops and put them in the freezer. It was a bigger expense but I got so much from it!
So smart Lori!
I always buy meat in the family pack like you and portion out in plastic bags. In Canada in the province of Quebec and Ontario you can purchase milk in bags about the equivalent of your gallon. There are three bags inside the one big bag. The plastic bag that the milk is in is fairly thick. I reuse these bags to freeze the meat that I buy in family packs. Works out great. Great video and congratulations on your 35,000 viewers. ❤😊
Oh how interesting! I didn't know that's how the milk was purchased!
Good tips, IF you are living in the USA and having a freezer. I have nor/neither.
I'm going to try the hack of putting some milk in stick butter to keep it spreadable. My husband practically lives off of toast, lol. So it will save us money if I can make it work because I buy both stick and spreadable butter. Thanks!
I have used the hack of putting vinegar in milk to substitute buttermilk. I can testify that it works just fine.
Congrats on 35,000 subscribers! You guys deserve it and so much more!
Aw, sweet Dixie. 😍
Always so kind Barbra! Thanks!
Great hacks!!! Thank you!! No spend is on track here👍 36000👏🍰🥳
Hi Emmy and Paul, You both seem like such genuine people and your videos help us all to save money. Your idea of cutting the sponge in half is a good one. Keep giving us ideas like this because it helps! It seems like prices go up each day and it is concerning all of us!
Thanks so much Linda!
Ive used mayo in brownies and also applesauce
A tablespoon of Mayo is a substitute for an egg
Congratulations on your 35k, you guys are a blessed couple from whom I've learned so much from. Lots of hugs from my family to yours.
Thank you so much!
As a bride, 37 years ago, I purchased family packs then the 2 children came along,still purchased family packs, now back to the 2 of us and I still purchase family packs. I bought marked down chicken thighs,thought there was 8 in the pack but there were 10 cooked 6 and froze 4.
Yes! Such a savings!
1-I will mix in ground up lentils to ground beef to stretch it.
2-I start making my bread and make homemade mini muffins for my kids at the same time. It heats up my kitchen so my bread doesn't take as long to rise in the winter.
These are the kind of videos and info in description we all need! Thank you!
Glad it was helpful!
My kitchen hack is applesauce for oil. It’s cheaper and less calories. Did we miss Paul’s birthday? If so, Happy birthday Paul 🎉
We're vegan and I replace eggs in different ways. Vegan baking is no problem but the cakes and muffins don't stay fresh for several days. Make sure to eat it fresh.
I dry the scraps from onions, carrots, leeks, spring onions, parsnips, the ends from herbs, the stems of parsley, the flowers of chives and make a powder in the food processor. Add some salt, pepper and yeast flakes and you have an all purpose spice for soups, sauces etc.
Hi Emmy, you might try using the brownie mix in muffin tins to see if that helps when you use this recipe. Plus it comes already portioned.
My kitchen hack is whenever I use citrus for a recipe I grate the peels first to get the zest, cut them and juice them for the recipe. Then the skins get cut and separated into 2 piles...one with zest still on it and the other without. The non zest skins go in a jug with vinegar to add the scent of orange for my cleaner. The ones with zest are frozen until I have enough to make candied orange, lime, etc. There are other things too that you can do with the skins. You might even try keeping the seeds to see if you can grow a little tree. This way you get the absolute most out of each fruit.
Great idea for food!
Thank you!!
I've got a lemon tree and an orange tree I've grown from the seeds! They will never bear fruit, but they're lovely little trees.