All that is left in my wallet is receipts. I can only hope that this means it was money well spent. Still. Being broke is depressing. Well I know for sure I spent more than I wanted to on apples and oranges at Aldi because I read the ad for the previous week. Oops! Also, there were some specialty items that made it onto my list for the boy's birthday. Happy birthday sweetie! Without further ado, here is this week's tally.
ALDI
Olives $0.99/can x 6 = $5.94
Black Beans $0.59/15oz. can x 3 = $1.77
Tangelos $2.49/4 Lbs.
Apples (Red Delicious) $3.49/3 Lbs.
Whipped Topping $0.89/8oz. x 3 = $2.67
Instant Chocolate Pudding $0.55/4oz x 2 = $1.10
TOTAL (no tax) $17.46
HYVEE
Unsalted Butter $1.99/Lb.
Yoplait Greek Yogurt $2.99/4 (6oz)
Heath Bits $2.99/12oz.
Dark Red Kidney Beans $1.00/2 (15oz) cans
Light Red Kidney Beans $1.00/2 (15oz) cans
Purex Free & Clear Laundry Detergent $2.50/50oz.
Hamburger (80%) $7.47/3 Lbs. x 2 = $14.94
Shredded Cheese (various) $4.00/3 (8oz.)
TOTAL (no tax) $31.41
Obviously I wasn't as prepared as I'd like to have been: I ended up running out of cocoa in the middle of making from scratch brownies, and when it came time to make the pudding for the boy's birthday cake, the kids had drunk the last half gallon of milk in a single afternoon. Grr! The boy also requested hamburgers for supper (his favorite!) and I didn't know if my breadmaker would make enough dough to turn out buns for supper, so I just bought some. Add another $7.58 to this weeks grocery bill for those.
I scored big time at Goodwill finally. I have been scouting the store every couple weeks for another breadmaker to give to my sister. $12.38 (plus tax) for a Black & Decker B1560 1.5 loaf. I could NOT find a manual anywhere for it, but a close model is pretty much the same (B1561). I hope she likes it, I made one loaf with it to test out how it works in case it needed to be returned. The loaf was okay, but fell a little. What I didn't really like was how long it took before it started cooking. It does a preheat kind of thing before it does all it's proofing/baking, it said in the book only an extra 15 minutes, but it was much closer to an extra hour I think. My West Bend machine takes exactly as long as it says on the timer with no waiting. Hopefully that is not a huge problem for her. Maybe I'll keep scouting to see if a better one comes along. Wish me luck!
Showing posts with label Apple. Show all posts
Showing posts with label Apple. Show all posts
Tuesday, February 5, 2013
Thursday, May 8, 2008
Apple, Blue Cheese & Bacon Cheesecake
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and medium diced
2 cloves garlic, minced
salt & pepper to taste
32 oz. cream cheese, at room temperature (reduced fat okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 oz. blue cheese, crumbled
5 eggs
Preheat oven to 200 degrees. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside. In a skillet, cook the bacon until crisp. Drain and crumble, reserving all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 min.) Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more min.) Remove from heat, add the salt and pepper - set aside. In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.
8-9 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and medium diced
2 cloves garlic, minced
salt & pepper to taste
32 oz. cream cheese, at room temperature (reduced fat okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 oz. blue cheese, crumbled
5 eggs
Preheat oven to 200 degrees. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside. In a skillet, cook the bacon until crisp. Drain and crumble, reserving all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 min.) Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more min.) Remove from heat, add the salt and pepper - set aside. In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.
8-9 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.
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