This is a recipe from the new crockpot menus cookbook I am working on. It’s one of those recipes that can be used in the dead of winter or on a hot summer’s day because barbecue and your crockpot are both perfect for summer.

Tips:

• Lay the ingredients that will take longer to cook on the bottom of the crockpot. For example, put things like carrots, potatoes and turnips in first. Then place the meat on top of that.
• Even though this is a crockpot recipe, like most crockpot recipes, it can be cooked on the stove. Just set it on simmer or your lowest setting and let it cook all day. Some things that are more casserole-like can be baked in the oven at about 250 degrees for a couple of hours, too.
• Crush a large amount of graham cracker crumbs and store them in an airtight container. This will make future baking easier because all you need to do is scoop out what you need for a recipe.

There is nothing like a piping hot bowl of stew on a cold winter’s day. We love the favorite standbys but here is a different twist on regular beef stew.

Menu:

Barbecue Beef Stew*
Rice or Noodles
Coleslaw
Hello Dolly Cookies*

Barbecue Beef Stew

1-2 lbs. stew meat
1 cup onion, sliced
1/2 cup green pepper, chopped
1 clove garlic
1/2 tsp. salt
1/8 tsp. pepper
2 cups beef stock
1 can (8 oz.) tomatoes
1 can (4 oz.) mushrooms
1/3 cup barbecue sauce

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock,tomatoes, mushrooms and barbecue sauce. Cook meat and all of the other ingredients in a crockpot on low heat for 8-10 hours. To thicken, mix 2 Tbsp. cornstarch and 1/4 cup cold water and add to stew before serving.

Hello Dolly Cookies

1/2 cup (1 stick) butter or margarine, melted
1 cup graham cracker crumbs
1 cup flaked coconut
1 cup chocolate chips
1 cup nuts
1 (14 oz.) can sweetened condensed milk

Preheat oven to 350 degrees. Mix butter and graham cracker crumbs and press into an 8 inch pan. Add coconut, chocolate chips and nuts in layers. Drizzle with condensed milk. Bake 30 minutes. Cutting is easier if you chill for 30 minutes or more.

photo by: jetalone

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Basic Chicken and Turkey Soup Recipes

With the onset of cooler weather, one of the best things to learn to make from scratch is a basic stock or soup base. Soup base is so easy to make and can be used for many different dishes. We’ll make the basic chicken broth today. Once you have it made, you can mix and match and put your favorite things into it. You can add rice for chicken and rice soup, barley for barley soup, use it to boil noodles for chicken and noodles or make simple Bisquick dumplings for chicken and dumplings. I also like to use it to cook rice in place of water.

It is also helpful to keep some frozen soup base that you can quickly grab and use when you need it for things like broccoli soup or egg flower soup.

Basic Chicken Soup

This first version, which is similar to what many people use, is in the Dining on a Dime Cookbook. The second recipe is my own quicker version which I like just as well and is a littler easier and much faster. You choose which you have time for. They are both good.

Basic Chicken Soup

2-3 chicken necks
1 bay leaf
2-4 chicken wings
2 medium carrots, sliced
3 quarts water
2 medium onions, diced

4 chicken bouillon cubes
2 stalks celery, chopped
1 tsp. salt

Bring first 6 ingredients just to boil in a large pot. Skim off foam and discard. Reduce heat and simmer, uncovered, 2 1/2 hours or until the chicken is very tender. Strain the liquid. Cool and refrigerate so the fat can be removed easily.

Let the meat cool until it can be handled. Remove meat from bones. Discard bones. Skim fat. Bring to a boil and add last 3 ingredients. Simmer 30 minutes and serve. Makes about 12 cups broth or soup.

Half the broth may be removed before adding vegetables and frozen up to 6 months.

My Chicken Soup

4-5 chicken necks and wings
about 4 quarts of water
If I have a bay leaf or a couple of carrots, I will throw them in.

I sprinkle with all of the following to taste:

salt and pepper
onion powder (about 1 tsp.)
garlic powder (about 1 tsp)
2 chicken bouillon cubes

Cover and simmer for 2-5 hours, depending on when I remember it.

Take out the chicken pieces. Strain, cool and remove the fat. Add the meat from the chicken back in and toss the bones.

When I get ready to use it or reheat it I taste it to see if it needs more salt, onion powder, etc.

You can make turkey soup the same way. To me, turkey soup is one soup where less is best. The less of the seasonings you use, the more you can get the yummy flavor of the turkey.

Turkey Soup

turkey bones
water
garlic powder (to taste)
onion powder (to taste)
salt (to taste)
pepper (to taste)

Place turkey bones in a large pot and cover with water. Simmer, following directions for Basic Chicken Soup. Season with salt and pepper to taste.

Here is one last turkey soup recipe, which is a big help if you want to cook your soup right after Thanksgiving because it helps you use many leftovers besides just the turkey.

Glorified Turkey Soup

You can not only use your leftover turkey with this recipe but vegetables like the carrots, celery and green pepper sticks from your leftover relish dish or leftover cooked carrots or green beans.

Leftover turkey bones
5-6 cups water
3 garlic cloves or garlic powder
2 bay leaves
1 tsp. dried thyme
1 tsp. rubbed sage
Salt and pepper to taste
1/2 cup barley, uncooked*
Leftover cooked and uncooked veggies

Place turkey bones and spices in a large pot and simmer for 1 1/2 to 2 hours. Remove bones from broth and pick off meat. Add barley and uncooked veggies and simmer for 45 minutes. Add in the cooked veggies 15 minutes before it’s done. Freezes well.

*You can also replace the barley with spaghetti noodles. Just add them in the last few minutes with the cooked veggies instead of cooking for 45 minutes.

       -Jill

photo by: littledebbi11

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Quick and Easy "Homemade" Soups

This time of year I love to make homemade soups and stews! To me there is nothing quite like homemade soup but because this is the busiest season for me, I barely have time to eat, let alone make even the fastest soups.

All you need for some quick and easy meals is to keep your pantry well stocked with canned soup and some odds and ends in your freezer.

Here are some examples of things to add to canned soup to make it taste homemade:

Chicken Noodle Soup

• Leftover chicken from the freezer
• Frozen vegetables
• Extra spices

Mushroom Soup

• Extra canned mushrooms, especially ones that are boiled in butter
• Extra spices

Cream of Potato Soup

• bacon bits
• Swiss or Cheddar cheese
• leftover boiled potatoes
• diluted with part chicken broth
• cooked broccoli florets
• carrots
• extra spices

Tomato Soup

• add a little butter
• diluted with milk instead of water
• American cheese
• frozen vegetables

Bean Soup

• Cubed ham, bacon or bacon bits
• onions or French fried onion rings
• extra beans
• dash of hot sauce

Vegetable Soup

• leftover hamburger, chicken, turkey or most any meat
• add extra vegetables from the freezer
• tomato juice or V8 juice
• extra spices

More Soup Tips:

• Drop spoonfuls of stuffing mix into boiling soup for small dumpling-like additions.

• Add dumplings made with 2 cups baking mix and 2/3 cup milk to boiling chicken noodle soup or veggie soup. Cook 10 minutes uncovered and 10 minutes covered. (See Dining on a Dime for more dumpling recipes.)

• Keep cans of chunky soup and pour over mashed potatoes, noodles or rice, adding a little of your own leftover meat.

• Keep homemade or store bought croutons on hand to add extra flavor to any soup.

For lots of great recipes and tips about scratch cooking and frugal living, take a look at our Dining On A Dime Cookbook here! You’ll find almost 500 pages of very helpful information to help you learn to work all kinds of magic in the kitchen!

Photo By: Arnold Goodway

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Soups

This first recipe calls for barley. For years I didn’t know what barley was until I had this soup. Don’t be afraid to try it. It is good for you and tastes good too, even to a picky eater like me. This soup is about as low-cal, healthy, and filling as they come. You can find it easily in any grocery store in with the rice. It’s a nice change to barley from rice and noodles.

Chicken Barley Soup

1/2 cup barley
1 stalk celery, sliced
1/2 carrot, diced
1/4 cup onion, chopped
4 cups chicken broth
1 cup chicken
1/4 tsp. turmeric (optional)
salt and pepper (to taste)

Rinse and cook barley in broth as instructed on package. Halfway through, add vegetables, chicken and seasonings. Makes 2 quarts.

Here’s a basic vegetable soup. You can add to it or take away according to what different vegetables you have on hand or what your family prefers. Certain vegtables take longer to cook than others so you will need to adjust the time when you throw them into the pot to cook. For example, potatoes and carrots will need to start cooking an hour or hour and half before serving while peas can go in 30 minutes before.

Don’t be afraid if you have to dump everything (except rice and noodles) in to simmer all day. I find that most stews and soups can handle it all going in together and simmering for several hours.

Vegetable Soup

You are basically making soup stock in this step. If you have canned or frozen stock, you can use that and skip this step.

1 beef soup bone
2 quarts water
2 Tbsp. salt
pepper, to taste
1 tsp. garlic powder
2 bay leaves
1/4 tsp. allspice

Simmer 2 hours. Remove bone, cool and skim fat.

Add:

3-4 medium potatoes, peeled and cut into cubes
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 medium onion, chopped
2 (16 oz.) cans whole peeled tomatoes*

Simmer 2 more hours. Remove bay leaves. You can throw in a handful or two of rice, noodles or barley that last hour of cooking and add any leftover veggies like corn, peas or green beans.

To "spice" up your life and this soup add:

2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 tsp. oregano, dried
1/2 tsp. basil, dried
1/4 tsp. chili powder

*If you are out of canned tomatoes add tomato juice or V-8 instead.

Egg Flower Soup

1 green onion, chopped (top included)
2 eggs, slightly beaten
3 cups chicken broth
1/4 tsp. salt
    dash pepper

Stir onion into eggs. Heat broth to boiling in a 3-quart saucepan. Add salt and pepper. Pour egg mixture slowly into broth, stirring constantly with a fork. Boil about 5 minutes until eggs are done. Serves 4-6.

Be sure to check out Dining On A Dime for some of our other great soups like Beef Barley,Tomato and Bacon-Bean.

Photo By: jeffreyw

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From: Rose

Jill/ and Tawra, I was finally able to get the Wolfgang Puck’s Butternut Squash Soup recipe. Enjoy! The restaurant is at downtown Disney and if you ask for the recipe they have it on little recipe cards.

Wolfgang Puck’s Butternut Squash Soup

1 cup white onions, minced
2 oz. whole butter
1 Tbsp. curry powder
1 tsp. fresh ground white pepper
1 lb. carrots
1 gallon vegetable stock
5 lbs. butternut squash, diced
1 qt. heavy cream
1 Tbsp. fresh lemon juice
1/4 cup light brown sugar
2 lbs. Idaho potatoes, peeled and diced

In a large pot, sweat the onions, carrots and squash in the butter. Saute well, but do not brown!

Add the vegetable stock and potatoes. Cook all the vegetables until they are tender. Add the cream and curry powder. Simmer for approximately 5 minutes. With a hand blender, puree until smooth. Strain through a fine strainer. Season to taste with salt and pepper.

Adjust the sweetness and acidity with sugar and lemon juice. NOTE: The sugar and lemon juice are used as adjustments to the flavor. The quantities are approximations due to the change in sweetness of the squash throughout the year.

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Homemade Chicken Stock Recipe

Homemade chicken stock is super simple and basically free to make. Since we eat a lot of chicken at our house, I always have leftover chicken bones. I have everyone save their chicken bones during dinner. Then I just throw the bones in a pan and fill it up with water. Sometimes I throw in an onion, a carrot or some celery.  Then I let it simmer overnight on low and in the morning I have yummy chicken stock. Really, that’s it! 

I always seem to have more chicken stock than I can use so I put the extra stock in the freezer in 2 cup portions and then save it for later. If you don’t have time to cook the chicken stock after dinner you can just throw the bones in the freezer and make it later.

When I was using up the food from the freezer for our move I found some chicken stock that I had frozen so I have them on the stove now cooking away. I will use the broth to flavor my rice for dinner.  It’s so simple that even a cook like me can do it! -Tawra

Step 1- Save chicken bones. This is the leftover bones from two large chicken breasts we ate for dinner.

Step 2- Add flavoring. I used onions but you can add, garlic, carrots, celery or anything else you would like.

Step 3- Simmer on the stove at least 4 hours. I simmer mine overnight on low.

Step 4- Enjoy your chicken stock. My two chicken breast bones make about 2 1/2 cups of concentrated stock. I usually dilute mine down with half water and and half stock.

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I personally have never tried dandelion anything. I would probably enjoy them though because I think a lot of green vegetables taste like grass no matter how I prepare them. (I do eat vegetables anyway.) Dandelion greens would probably taste like most other vegetables to me. In many parts of our country people love them so I thought this recipe might be fun to give you.

After looking at my yard this week, which looks like it is 90% dandelions, I wish I could eat them because it would really save on my grocery bill for a couple of weeks. : ) For those of you who, unlike me, have perfect weed free yards and couldn’t find one dandelion in it even if you tried, you can substitute spinach for the greens.

-Jill

P. S. The day after I wrote this my son in law called and said that, for a couple of weeks now, my youngest grandson has asked God every day in his prayers to make the flowers grow very tall. (Maybe he is going to have his mom’s green thumb.) That morning, after many days of heavy rain, my son in law went to gaze at their yard wondering, "How in the world will we get rid of all of the huge dandelions?"

At the same moment, my grandson, standing at his side looking at the same dandelions said, "See dad, God made the flowers grow really big like I asked."

As I have said before, it is all in the way you look at things. Even the weeds in our lives, when looked at in a different way or with child like faith, can be things of beauty.

Dandelion Soup

1 pkg. (6.9 oz.) chicken flavored rice mix
3 cans (10-3/4 oz.) cream of chicken soup
5 cups water
2 cups chicken, cooked and cubed
4 cups dandelion greens, torn

Prepare rice mix according to directions. In a Dutch oven combine remaining ingredients, adding rice mix and heat through. Add dandelion greens and cook until tender, about 6-8 minutes.

photo by:brokenhrt2

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Tips:

If you don’t have time to make cornbread or are out of crackers when serving soup, serve it with some of your favorite seasoned croutons.

It is so easy to make your own croutons. You can use any old, dried bread you want but tougher breads like French bread work best. This is a good way to use things like leftover hamburger buns, bagels or dinner rolls.

All croutons store well an airtight containers for a couple of weeks.

Simple Croutons

None of these measurements need to be exact.

1/4 cup butter, melted
3 cups bread cubes
Garlic powder

Sprinkle garlic powder in butter to taste. Toss with bread cubes and bake at 350° for about 15 minutes, until brown.

Variations:

• Check out Dining on a Dime for Italian croutons with Parmesan cheese and Italian seasoning. Find it on page 161.
• Toss bread with melted butter. Then sprinkle with Ranch Dressing mix.
• You can use olive oil but it doesn’t have quite the flavor of butter.
• Spread bread with softened butter first. Then cut into cubes and toss with other ingredients.
• Make the croutons into bread crumbs. Peel and slice potatoes in half. Roll in butter, crumbs and sprinkle with salt and pepper. Bake at 350° for about 1 hour until tender.

Cinnamon Croutons

Toss with butter, then cinnamon and sugar mix. Bake at 375° for 10 minutes. Stir. Bake 10 more minutes.

These are so good when served with fruit salads, sliced fruit or puddings or crumbled up and sprinkle on top of yogurt, ice cream or applesauce. They’re also delicious on Butternut Squash soup.

Menu:

Apple Barn Soup*
Homemade Croutons or
Garlic Toast*
Banana Cake*

Some of our readers are really good cooks so we try to post some of their delicious recipes every once in a while! Enjoy!

From: Sarah D.

You were looking for recipes for vegetables – The easiest way I get my family to enjoy vegetables is with soup.

Apple Barn Soup

2 packages of frozen mixed vegetables
1 package of frozen southern style hash browns (or peeled and chopped potatoes)
Any leftover meat you may have*
1 large bottle of V-8 type juice, hot and spicy
1 pkg. onion soup mix, optional for more flavor

*(I usually leave the meat out and we have a vegetarian soup night.)

I put this in the crock pot first thing in the morning on low and let it cook all day.

The kids love it and it is cheap!! I can get all of the ingredients at the dollar store in our town. If you can’t find the hot and spicy V-8 juice, just add Tabasco or hot sauce to taste. Hope this helps!!! I serve this with crackers if I am really tired, or a pan of cornbread if I feel like making it. My family doesn’t even realize they are eating a meatless meal when I fix it. They call it “Apple Barn Soup.” because it reminds them of a vegetable soup served at the Apple Barn restaurant in Knoxville, Tennessee.

Note from Jill: This soup would be yummy with a little mozzarella cheese sprinkled on top, too. This recipe is a good one to use those handfuls of leftover veggies you have been keeping in the freezer.

Garlic Toast

Bread
Butter or Margarine, softened
Garlic powder
Parmesan cheese

Spread bread with butter. Sprinkle with garlic powder and cheese. Broil until golden.

Here’s another good recipe from Dining on a Dime. (Page 228)

Banana Cake

1/2 cup shortening
3/4 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 cup ripe bananas, (2-3 medium bananas), mashed
1 tsp. vanilla
2 cups flour
1 tsp baking soda
1 tsp. salt
1/2 cup buttermilk
1/2 cup nuts, chopped (optional)

Cream shortening and sugars. Add eggs, one at a time, beating well after each. Add bananas and vanilla. Combine flour, soda, salt and add to cream mixture, alternating with buttermilk. Stir in nuts. Pour into a greased 9×13 pan. Bake at 350° for 25-30 minutes or until a toothpick inserted into the center comes out clean. Frost with vanilla or caramel frosting.

Caramel Frosting

(From Dining on a Dime, page 242)

1/2 cup margarine or butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar

Melt margarine over medium heat in a 2 quart saucepan. Add brown sugar and bring to boil, stirring constantly. Reduce heat to low and boil 2 minutes longer, still stirring. Add milk and heat to boiling. Remove from heat and cool. Slowly stir in powdered sugar. Place saucepan of frosting into bowl of very cold water and beat until smooth. If too stiff, add one teaspoon of milk at a time until smooth. Frosts one 9×13 cake.

photo by: sharontroy

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$6 Gourmet Valentine’s Dinner for Two

Going out to eat costs a lot and we try to give people other options besides eating out. Valentine’s Day is one occasion when it is nice to go out with your sweetie (and okay if you can afford it) but if you are serious about getting out of debt, don’t feel like going out or just plain don’t have the money, you can still have a special dinner at home. Here are some tips and a menu to give you some ideas.

You can add a little romantic ambiance with a nice place setting. Fancy napkins, tapered candles, china place settings and a lace tablecloth add a nice touch.

• It is relatively easy to find one or two nice settings of china for 50 cents each at thrift stores or garage sales.
• Buy tapered candles after Christmas. Sometimes they are as much as 75% off.
• You can also purchase red napkins, lace tablecloths, and red ribbon after Christmas for .50 – $1.00. If you didn’t do it after last Christmas, try it after next Christmas.
• You can also purchase things on sale 50% or more off after Valentine’s Day and keep them for other holidays throughout the coming year.

Of course if you’re with the one you love, who needs food for Valentine’s Day! …But man can not live on love alone, so here is a delicious Valentine’s menu you’ll love!

The Menu:
( $6.41 for 2 people)

French Onion Soup
Tomato Basil Salad
Maple-Glazed Chicken
Glazed Carrots
New Potatoes With Parsley
Red Velvet Cake
Water With Lemon Slices
Tea Or Coffee With Dessert

French Onion Soup ($1.15)

2 onions, thinly sliced (yellow onions work best) (.25)
2 Tbsp. butter or margarine (.10)
2 cups beef stock (made with bullion cubes or beef bones) (.10)
1 bay leaf
2 slices day-old French bread (.20)
1/2 cup Mozzarella or Swiss cheese, grated (.50)

Melt butter in a skillet. Saute onions until slightly brown. Add onions and bay leaf to beef broth in saucepan. Simmer slowly 10 minutes or simmer overnight in the crock pot on low. Pour into bowls. Place bread on top of each bowl of soup, and sprinkle the cheese on top. Then set under broiler and cook until cheese is melted and brown.

Tomato Basil Salad($1.44)

4 large peeled tomatoes (.79)
Salt and pepper (to taste)
1 Tbsp. wine vinegar (.10)
2 Tbsp. olive oil (.05)
1/3 cup fresh basil leaves, chopped into small pieces (.50)

Dice tomatoes and combine with salt, pepper, vinegar, oil and basil. Serve. You may also add cubes of mozzarella cheese.

Maple-Glazed Chicken ($2.15)

1/4 cup maple syrup (.05)
4 tsp. lemon juice (.05)
1 Tbsp. butter or margarine (.05)
Salt and pepper (to taste)
4 pieces chicken ($2.00 purchased on sale at $2.00/.lb)

Preheat oven to 450 degrees. Mix maple syrup, lemon juice and butter together in a small saucepan. Simmer 5 minutes. Spray a baking dish with oil and place chicken in it. Add salt and pepper to the chicken. Bake 10 minutes. Remove chicken from oven and pour on glaze. Bake 15 minutes more or until juices run clear.

Glazed Carrots (.37)

1/2 lb. fresh carrots or baby carrots (.12)
1/2 stick margarine (.05)
6 Tbsp. brown sugar (.10)
1 tsp. cinnamon (.05)
1 tsp. ginger (optional) (.05)

Clean carrots and cut into bite-sized pieces. Cook 10 minutes in a small amount of boiling water or microwave (just until tender). Melt margarine in a large skillet over low heat. Add brown sugar, cinnamon and ginger. Cook 1-2 minutes. Add hot drained carrots, stirring well to coat. Remove when shiny and well glazed.

New Potatoes (.75)

6 new potatoes or 2 medium potatoes, cut in halves or quarters (.50)
2 Tbsp. margarine (.05)
1 Tbsp. parsley, or to taste (.10)
1/4 tsp. salt
dash of pepper

Clean potatoes. Steam or boil potatoes 20 minutes (until tender). Toss with remaining ingredients.

Red Velvet Cake (.50 for 2 servings)*

3/4 cup butter
2 eggs
1 1/2 cups sugar
1 1/2 tsp. cocoa
1/4 tsp. salt
1 tsp. baking soda
2 tsp. vinegar
2 tsp. vanilla
1-2 oz. red food coloring
2 1/2 cups flour
1 cup buttermilk

Cream together butter, eggs and sugar in a bowl. Add the rest of the ingredients except the flour and buttermilk. Mix well. Add flour and buttermilk alternately. Beat until all the lumps are out. Pour into a greased and floured 9×13 inch pan. Bake at 350 degrees for 30 minutes or until a tooth pick inserted in the center comes out clean. Frost with Red Velvet Frosting.

Red Velvet Frosting

2/3 cup milk
1/2 cup flour
1/2 cup butter
1/2 cup sugar
1 tsp. vanilla

Cook milk and flour until thick, stirring constantly. Cool thoroughly. Beat milk and flour for one minute until fluffy. Beat butter and sugar until creamy. Add to milk and flour and add vanilla. Mix well. Frosts one Red Velvet Cake.

*Or purchase a box mix on sale .79 and canned frosting on sale .69. plus .50 for eggs, etc. to make the cake $1.48.

For more quick and easy recipes like this, check out our Dining On A Dime Cookbook!

Do you have a good recipe or tip to share? Post it as a comment below!

photo by: seyyed_mostafa_zamani

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Menu:

Mexican Chicken Chowder*
Tortilla Chips and Salsa*
Gingerbread Trifle*

Recipes:

*Mexican Chicken Chowder

1 lb. chicken, cooked and cubed
1/2 cup onion
1-2 cloves garlic, crushed
2 Tbsp. margarine
2 chicken bouillon cubes
1 cup water
1/2 tsp. ground cumin
2 cups (8 oz.) Monterey Jack or Mexican mix cheese, shredded
1 can cream style corn
1 can (4 oz.) green chilies, chopped, undrained
Hot pepper sauce to taste, 1/2 to 1 tsp.
1 tomato, chopped

Saute chicken, onion and garlic in margarine. Add water and bouillon cubes and simmer 5 minutes. Making sure bouillon cubes are dissolved then add everything else but tomato and cook until cheese is melted. Sprinkle with tomato and serve immediately. Serves 6-8.

*Check out our homemade salsa.

*Gingerbread Trifle

6-8 cups of gingerbread, cubed
1 (3 oz) pkg. vanilla pudding, mixed according to directions
3/4 cup English toffee bits (or crushed Heath candy bars)
Whipped topping

Using 1/2 of everything, layer in a clear glass bowl starting with gingerbread. Layer it all again and top with whipped topping and a few toffee bits. Could place in individual serving dishes too.

For more money saving tips and recipes see Dining On A Dime.

Photo By: stu_spivak

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