Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

December 31, 2009
Ring in the New Year with the "Best of '09"

Before we move on to a new year and a new decade, researcher Sheila Kern went back into the Shop Cheap Kitchen and put together a "Best Of '09" recipe list. And guess what....some of our favorite things are on sale this week. London broil at both Safeway and Raley's. Avocado (check out the Classic Guacamole recipe) is really a bargain at Safeway and Save Mart. Enjoy and Happy New Year!

Parmesan-Crusted Tilapia

From www.rachelraymag.com

Every Day with Rachael Ray October 2006

Ingredients

3/4 cup freshly grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped flat-leaf parsley

4 tilapia fillets (about 1 pound total)

1 lemon, cut into wedges

Extra-virgin olive oil, for drizzling

Salt and freshly ground pepper

Directions

Preheat the oven to 400º. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Sweet and Spicy London Broil

From www.foodnetwork.com

Ingredients

1 flank steak (about 1 3/4 pound)

3 T. extra-virgin olive oil

2 T. sweet paprika

2 T. light brown sugar

1 T. kosher salt

2 t. chili powder

1 lime, zested

Directions

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

Blueberry-Lemon Poundcake

From www.molliekatzen.com

Yield 1 large cake (12-16 servings)

Ingredients

Nonstick spray for the pan

1 pound (4 sticks) unsalted butter, softened

3 cups sugar

2 teaspoons grated lemon zest

6 large eggs

4 cups unbleached all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups blueberries --fresh, or frozen (NOT defrosted)

3/4 cup milk

1/4 cup fresh lemon juice

2 teaspoons vanilla extract

1 1/2 teaspoons lemon extract

Optional Powdered sugar for the top

Directions

1. Preheat oven to 350°F. Generously spray the interior of a standard-size tube pan or bundt pan with nonstick spray.

2. Add the sugar to the softened butter, and beat with an electric mixer at high speed until light and fluffy. Beat in the lemon zest.

3. Add the eggs one at a time, beating well after each.

4. Sift together the flour, baking powder, baking soda, and salt into a second bowl. Stir in the blueberries.

5. Mix together the milk, lemon juice, and extracts. Add the dry and wet mixtures alternately to the butter mixture, beginning and ending with the dry mix. (dry- wet- dry-wet-dry). Stir gently from the bottom of the bowl after each addition - just enough to blend. Try not to overmix and also try to avoid crushing too many of the blueberries in the process.

6. Spread the batter into the prepared pan. Bake for 50 to 60 minutes, or until a sharp knife inserted all the way into the center comes out clean. Allow to cool for at least 20 minutes in the pan, then rap the pan sharply and invert the cake onto a plate. Cool completely before slicing. If desired, sprinkle the powdered sugar on top of cake.

Red Velvet Cupcakes with Cream Cheese Frosting

From www.foodnetwork.com

Serves: 24 frosted cupcakes

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F.

Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Chicken Cacciatore & Pasta

From www.campbellkitchen.com

Serves: 4

Chicken stock is the secret to creating a simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this skillet supper.

Ingredients

1 tbsp. vegetable oil

4 skinless, boneless chicken breasts halves OR 8 skinless, boneless chicken thighs

1 3/4 cups Swanson's Chicken Stock

1 tsp. dried oregano leaves, crushed

1 tsp. garlic powder

1 can (14.5 ounces) diced tomatoes

1 small green pepper, cut into 2-inch-long strips (about 1 cup)

1 medium onion, cut into wedges

1/4 tsp. ground black pepper

2 1/2 cups uncooked medium shell-shaped pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.

Rosemary Garlic Cross Rib Roast

From www.raleys.com

Servings: 6-8

Ingredients

1 (3- to 4-lb.) cross rib roast

1 tbsp. minced garlic

1 tbsp. minced fresh rosemary

1/2 tsp. black pepper

Salt to taste

2 to 3 tbsp. red wine

Directions

Prep time: 15 to 20 minutes

Cook time: 1-1/2 to 2 hours

Preheat oven to 325°F. Place meat in a shallow roasting pan and rub garlic and

rosemary over all surfaces. Sprinkle with pepper, then salt. Insert meat

thermometer into center of roast. Bake uncovered until internal temperature

reaches 140°F for rare or 145°F for medium rare, about 1 1/2 to 2 hours. Let

stand for 10 minutes before carving. Remove meat from pan and place pan

juices in a small saucepan. Add wine and simmer over low heat for 5 minutes.

Serve wine sauce over sliced meat.

Classic Guacamole

From www.avocado.org (California Avocado Commission)

Serves 8

Ingredients

4 ripe Fresh California avocados, seeded and peeled

2 Tbsp lemon juice

1 clove garlic, crushed

1 tomato, finely chopped

1/4 Cup finely chopped onion

1/4 tsp ground cumin

3 drops hot pepper sauce

Tortilla chips

Instructions

Using a fork, coarsely mash avocado with lemon juice and garlic.

Stir in remaining ingredients to blend.

Garnish as desired and serve with tortilla chips.

Grilled Marinated London Broil

From www.epicurious.com

Gourmet | May 1994

Yield: Serves 6

Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

For marinade

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon dried hot red pepper flakes

2/3 cup olive oil

2-to-2 1/2 pound London broil

Preparation

Make marinade:

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Honey-Dijon Ham

Put your slow cooker to work making a moist, irresistible ham. Serve some now, and if you like, freeze the rest for another day.

From www.pillsbury.com

Makes: 12 servings

Ingredients

1 bone-in cooked ham (5 lb)

1/3 cup apple juice

1/4 cup packed brown sugar

1 tablespoon honey

1 tablespoon Dijon mustard

Directions

In 4- to 6-quart slow cooker, place ham. Add apple juice. In small bowl, mix brown sugar, honey and mustard. Spread mixture over ham.

Cover; cook on Low heat setting 6 to 8 hours.

Remove ham from slow cooker. Cut ham into slices; place on serving platter.

Sweet Potato Gratin

From www.foodnetwork.com

Yield 8 servings

Ingredients

1 tablespoon butter, plus 6 tablespoons, chilled and cut into small cubes

1 cup freshly squeezed orange juice

1/2 cup brown sugar

1 teaspoon ground ginger or 1 tablespoon fresh ginger

Pinch freshly grated nutmeg

Salt and white pepper

1 (12-ounce) can crushed pineapple with juice

4 pounds sweet potatoes, peeled and sliced into 1/8-inch pieces

Directions

Preheat oven to 350 degrees F.

Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture.

Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done.

Broccoli Salad

From www.southernfood.about.com

Serves 4 to 6

Ingredients:

5 cups fresh broccoli florets

1/2 cup raisins

1/2 cup sunflower seeds

1/2 cup cooked, crumbled bacon

1/4 cup of red onion, chopped

1 cup of frozen peas, thawed

Dressing:

1 cup mayonnaise

2 tablespoons vinegar

1/2 cup sugar

Preparation:

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Easy Double Chocolate Chip Brownies

From www.verybestbaking.com

Yield: 24 brownies

Ingredients:

2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels, divided

1/2 cup (1 stick) butter or margarine, cut into pieces

3 large eggs

1 1/4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/2 cup chopped nuts

Directions:

PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

Southwestern Slaw

From www.foodnetwork.com

2005, Ellie Krieger, All rights reserved

Show: Healthy Appetite with Ellie Krieger Episode: Super Suppers

Yield 10 cups/12 servings

Ingredients

1 medium jicama, sliced into thin strips (about 3 cups)

1/4 head red cabbage, thinly sliced (about 5 cups)

1 red onion, thinly sliced (about 1 cup)

1/2 cup fresh cilantro leaves, chopped

1/4 cup mayonnaise

1/2 cup lowfat buttermilk

1 tablespoon lime juice

Salt and pepper

Directions

In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

Blueberry Crisp with Cinnamon-Streusel Topping

From www.epicurious.com

Bon Appetit | August 1999

Yield: Serves 8-10

Ingredients

7 6-ounce baskets fresh blueberries (about 8 cups)

3/4 cup plus 6 tablespoons sugar

1 3/4 cups all purpose flour

1 cup finely chopped walnuts

6 tablespoons (packed) dark brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup unsalted butter, melted, cooled

Whipped cream

Directions

Preheat oven to 350°F. Combine 2 1/2 cups blueberries and 3/4 cup sugar in large saucepan. Cook over low heat until berries soften and release their juices, stirring frequently, about 8 minutes. Mix in remaining blueberries. Transfer mixture to 13 x 9 x 2-inch glass baking dish.

Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 6 tablespoons sugar in large bowl to blend. Gradually add cooled melted butter, mixing with fork until small moist clumps form. Sprinkle streusel over berries.

Bake until topping is crisp and golden and filling is bubbling, about 45 minutes. Cool slightly. Serve with whipped cream.

Chicken Smothered in Peanut Sauce

Adapted www.recipezaar.com

Serves 4

Ingredients

1 onion, chopped

4 chicken breasts

1/2 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon ground black pepper

1 (15 ounce) can diced tomatoes, drained and juices reserved

3 tablespoons peanut butter

1/4 cup packed fresh cilantro

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

hot cooked brown rice or cooked barley

Directions

Coat a large skillet with nonstick spray and warm over med-high heat.

Add the onion and cook, stirring, for 5 minutes, or til softened.

Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.

Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes.

Blend til smooth.

Pour over the chicken and add the tomatoes.

Bring to a boil over high heat.

Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.

Apple-Cherry Pork Chops

From www.tasteofhome.com

Servings: 2

Ingredients

2 boneless pork loin chops (1/2 inch thick and 5 ounces each)

1/4 teaspoon dried thyme

1/8 teaspoon salt

1 tablespoon olive oil

2/3 cup apple juice

1 small apple, sliced

2 tablespoons dried cherries or cranberries

2 tablespoons chopped onion

1 teaspoon cornstarch

1 tablespoon cold water

Directions

Sprinkle pork chops with thyme and salt. In a large skillet, cook pork in oil for 3-4 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.

Brownie Pizza Recipe

From www.southernfood.about.com

Ingredients

1 package brownie mix (21-ounce)

2 tablespoons flour

1/3 cup water

1/4 cup vegetable oil

1 egg

1/2 cup chocolate chips

1/2 cup candy coated peanut butter candies

1 cup mini marshmallows

1/2 cup butterscotch ice cream topping

Directions

Preheat oven to 350°. Spray a 12-inch pizza pan with cooking spray.

In a large mixing bowl, combine brownie mix, flour, water, oil, and egg. Beat with a wooden spoon for about 1 minute. Stir in chocolate chips. Spread batter in the pan and sprinkle with the candy coated peanut butter candies. Bake for about 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and immediately sprinkle with marshmallows. Cool for 15 to 20 minutes then drizzle with caramel or butterscotch ice cream topping. Slice into wedges when cool.

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

From www.thepioneerwoman.com

Yield: 12 muffins

Ingredients

Muffins:

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons butter, cut into pieces

1 heaping cup pumpkin puree (fresh or canned)

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/2 cup golden raisins (optional!)

2 tablespoons sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan--batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter

4 ounces cream cheese

1/2 pound powdered sugar

1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.

Carrot Souffle With Pecan Topping

From www.nyt.com

Yield: 6 - 8 servings

Ingredients

1 stick unsalted butter or pareve margarine, melted; plus 6 tablespoons softened; and more for greasing pan

2 pounds carrots, peeled

1 cup flour

1 cup sugar

1 teaspoon salt

4 large eggs

1 cup firmly packed light brown sugar

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Grease a 7-by-11-inch casserole. In a large pot bring 8 cups water to a boil, add carrots and cook about 20 minutes, until carrots are soft. Drain and place carrots in a food processor with melted butter or margarine, 1/2 cup flour, the sugar, salt and eggs. Puree. Spoon carrot mixture into casserole.

To make topping, place softened butter or margarine, brown sugar, remaining 1/2 cup flour and pecans in a small bowl. Mix with your fingers. Sprinkle evenly over carrot mixture. Bake for about 45 minutes or until top is browned. Serve.

Oatmeal Buttermilk Blueberry Pancakes

From www.nyt.com

Yield: one dozen pancakes

Ingredients

1/2 cup rolled oats

1/2 cup low-fat milk

1 cup whole wheat flour

1/2 cup unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/4 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

3 tablespoons canola oil

1 cup fresh or frozen blueberries

Directions

1. Combine the milk and rolled oats in a bowl, and set aside.

2. Sift together the flours, baking powder, baking soda, sugar and salt.

3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.

4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.

5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.

6. Serve hot with a small amount of butter and maple syrup.

Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

Holiday Brunch Casserole Recipe

From www.tasteofhome.com

Yield: 12 servings

Ingredients

4 cups frozen shredded hash brown potatoes

1 pound bulk pork sausage, cooked and drained

1/2 pound sliced bacon, cooked and crumbled

1 medium green pepper, chopped

2 cups (8 ounces) shredded cheddar cheese, divided

1 green onion, chopped

1 cup reduced-fat biscuit/baking mix

1/2 teaspoon salt

4 eggs

3 cups milk

Directions

In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish.

In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before cutting.

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com

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