Even though Memorial Day weekend is the “unofficial” start of summer, it has felt like the dog days of summer this week!  With the humidity above 50%, and the tempurature in the mid to upper 80’s, it’s hot!!

The kids are outside squealing and playing in the sprinkler.  I am making out a list of things to grab at the store.  One is for one of our family favorites…if it is not in the freezer at all times, I have a very disappointed bunch.  Make a batch and give it a try. ( We eat it all day, even for breakfast on a stifling morning).

FROZEN BANANA PINEAPPLE SLUSH (aka.  Fruity Goodness )

3 cups water

5-6 Mashed ripe bananas (red-taped, of course)

1 1/2 cups sugar (adjust to your liking)

1 can (20 oz.) crushed pineapple

1 tsp vanilla

1 can (6 oz.) frozen orange juice concentrate *

Mix all the ingredients in a large freezer safe bowl (I use a gallon ice cream bucket).  Freeze for a minimum of 5 hours, or overnight.  If solid, thaw for 15 minutes (or microwave for 30 seconds) before serving.  Disclaimer…it is addictive!

*I have trouble finding the 6 ounce size, so I just purchase the 12 ounce and use it for two recipes.  It seems that I make it at least once per week, so it works good for me.

Print a coupon here for $0.55/1 Old El Paso Green Chiles.

Thanks, Money Saving Madness!

This is an exciting coupon for me, as one of our family’s favorite foods is a recipe from my Grandma, Bonnie Roberts – Green Chili Enchilada Casserole.  I’ll share it with you here.  I have tweeked it slightly, as I don’t take the time to roll enchiladas.  She cooked for a huge family, tripled this recipe,  and they ate out maybe two times per year!!  I am still in awe!

Green Chili Enchilada Casserole

1 lb. ground beef                                

1 small onion, chopped (left out in my home!)

garlic and salt to taste

1 Tbsp. chili powder

1 package tortillas (she used corn, I use flour)

1/2 lb. cheddar cheese

sauce:

1/2 stick margarine

4 Tbsp. flour

1/2 lb. cubed Velveeta cheese

2 cups milk

1 can diced green chilis, undrained

Directions:  brown ground beef with onions, salt, chili powder and garlic.  Set aside.  In a mediun pot, melt margarine.  Add flour to make a paste.  Slowly add the milk, stirring until smooth.  Stir in Velveeta and green chilis.  Cook over med.-low until melted, stirring frequently.  While sauce is melting, spray a 9×13 pan.  Tear 3-4 tortillas into small pieces and cover the bottom of pan.  Layer 1/2 of the beef, and 1/2 of shredded cheese.  Repeat layers.  Pour sauce over all, cover with foil, and bake at 350 degrees for 20 minutes.  Auugh, memories!

Are you having a hard time trying to find just that right gift for everyone on your Christmas list?  Here is a quick and frugal gift for just about everyone.

Go here to download an E-Book of Mason Jar Recipes: 34 Holiday Ideas for Gifts in a Jar

These would make great teacher gifts.

Thanks to Money Saving Mom!