What to do with all those crumbs!
Cookie crumbs – use in place of graham cracker crumbs when making a graham cracker crust.
Bread crumbs – save in a bag in the freezer. When you have enough, toss with oil and seasoning. Toast until golden brown. Use in place of Parmesan cheese or us in stuffing, casseroles or bread pudding (without the oil and seasonings)
Save and use cake crumbs, cookie crumbs and brownie crumbs as a ice cream topping
Use cereal crumbs for topping on muffins, yogurt, pudding, oatmeal, fresh fruit or use 2 cups with 1/2 cup margarine and your favorite herb, broil on a flat pan until browned. Use on top of hot vegetables, macaroni and cheese or casseroles. Store unused portion in an airtight jar.
Leftover Jelly or Jam? – use for popsicles or add more water, boil and make syrup
One serving of leftovers? – Line a muffin tin with foil. Put one serving of leftover mashed potatoes, meat anything and cover with foil. Freeze.When frozen store in labeled plastic freezer bags.
Add leftover cooked rice to pancake batter. – Cook as usual. Serve with butter and syrup. They make a hearty breakfast.
Sundae Pie – Crumble leftover cookies, angle food cake, pound cake or brownies in a pie pan. Spoon vanilla ice cream on tip. Spread on a thin layer of strawberry jam and cover that with chocolate and butterscotch ice cream topping. Freeze and serve for dessert.
photo by: little blue hen
I think utilizing leftovers like crumbs and dribs/drabs that appear to have no use is a good budget buster – especially when you apply the creativity consistently