Gorgeous Crisco Oils Basket Giveaway

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When I was growing up, when my mom would make a recipe that called for cooked chicken, she would boil boneless, skinless chicken breasts. YUCK! This is how I grew up thinking you were to cook chicken for recipes. Well then I discovered olive oil. So now, I take bone-in chicken breasts, wash and dry them, put them on a baking sheet with olive oil on both sides, season each side with salt & pepper, cut up an onion and a couple cloves of garlic and toss that on top, then put a bay leaf under the skin of each one. Then I roast them in the oven on 350 for about an hour or a little longer depending on how many I cook. I let them cool then I simply tear all of the chicken and put it in bags in my freezer. Then when I want to make chicken noodle soup, chicken salad or any other dish that calls for cooked chicken, I have it available and it has great flavor too. I know this tip is as old as time but there are some people who still boil chicken for their recipes.

Cookie who doent love them. i make huge batches then scoop them out on a cookie sheet. freeze them for 30 min. then pop them in a baggie and lable them for quick cookies when ever you want them but not the mess!

I posted this:
My husband and I also recently started doing this. As part of starting the new year, I cleaned out all my cabinets and pantry and saw how much food I would buy in the past that NEVER got used. I would go to the store month after month and buy basically the same list, whether I needed it or not. Since we decided we wanted to start a family, we knew that we needed to start saving some extra money as well. We have started doing weekly meal planning and I only buy exactly what I need for that week and nothing extra. Since it’s just the two of us for now, I am able to have one or two meals that stretch far enough for leftovers another night that same week. It has cut our grocery bill by about 30% on average and I’m not constantly fighting for room to store my food in my cabinets and pantry. Plus it cuts out the daily question, “What’s for dinner?” because my husband already knows.

In response to this post:
My husband and I decided to plot out our meals by month.
We now have a schedule for dinner each night, it has resulted in less trips to the grocery store and a healthier diet for us and the kids.

Use Crisco to make Rice Crispy Treats – One of the things that I started doing in college (when I didn’t have a kitchen) was making rice crispies in the microwave which was so much easier and less messy than the stove. The other thing that I started to do (and still do) is to use Crisco shortening instead of butter (no refrigerator to store butter in). I think that [b]they taste better, aren’t soggy (yuck!) and stay fresh longer[/b]. I still make them this way. If you haven’t done them in the microwave just put the marshmallows and shortening (same amount as butter) in the microwave and heat it until it’s really puffy then stir, heat a little more if you think they’re not ready for mixing in the rice crispies. Enjoy! 🙂

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I used to buy Paraffin Wax when I wanted to make dipping chocolate but just this year I learned that you can use a few tablespoons of Crisco shortening instead. In my mind, that is MUCH better than eating wax. The chocolate still works out great for dipping cookies, making cake balls, truffles, or dipping fruit. SO glad I learned this trick.

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