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Hi Everyone!
In today's newsletter, we share another great summer menu including delicious Blue Cheese Hamburgers. Yummy!!
Have you improved your credit score? A reporter contacted us asking for stories from readers who have bumped up their scores for her Good Housekeeping story. She basically wants to know how you did it and how it improved your financial situation. If you have a good story for Kelli, contact her here.
As always, check the blog for the Deal of the Day!
Have a fantastic weekend!
-Tawra
www.LivingOnADime.com
Today's Tips:
- When you use the last of your sweet or dill pickles, save the juice and add fresh veggies to it. Cucumbers, carrots, broccoli and cauliflower all work well. Let it sit in the fridge at least a week before using and you will have delicious pickled veggies.
- When making potato salad, add the dressing to the warm potatoes. It will absorb the flavor better and give you a better taste.
Today's Menu:
Blue Cheese Hamburgers*
Potato Salad*
Corn on the Cob
Green Beans
Banana Split Dessert*
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Blue Cheese Hamburgers*
To make Blue Cheese Hamburgers, just crumble some blue cheese into your hamburger before you make it into patties. It enhances the flavor of the hamburger.
Potato Salad
6 potatoes, peeled, cubed and boiled
3 eggs, hard boiled and chopped
2 slices bacon, fried and crumbled
2 carrots, peeled and chopped
1 dill pickle, diced
1 tsp. onion powder or 1/4 onion finely chopped, or to taste
1 tsp. garlic powder, or to taste
Salt to taste
Mix everything into a large bowl. You can adjust the ingredients to add more or less of something if you want.
Dressing:
1/4 cup Miracle Whip
2 Tbsp. to 1/4 cup of sour cream
2-3 Tbsp. ranch dressing
I adjust the amount of dressing ingredients depending on how large my potatoes are. You can mix the dressing ingredients together first if you prefer but I usually mix them right in with the salad ingredients. If the potato salad seems a little dry, I add a couple tablespoons of milk to make it more moist.
Banana Split Dessert*
Crust:
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
Mix and press into a 9x13 pan.
1st Layer:
2 cups powdered sugar
1 cup butter, softened
1 tsp. vanilla
2 eggs (may use egg substitute)
Mix and beat for 2 minutes then pour over crust.
Topping:
3 bananas, sliced
1 cup strawberries, sliced
1 can crushed pineapple, drained
3 cups whipped topping
1 cup nuts, chopped
Chocolate sauce and cherries
Top filling with bananas, strawberries and pineapple. Cover with whipped topping and sprinkle with nuts. Chill for at least 12 hours. Serve with chocolate sauce and cherries.
These garlic pickles are best when eaten on hamburgers!
Garlic Pickles
4 (1 pint) jars
8 heads of dill
4 cloves garlic
8 Tbsp. pickling spices
1 hot pepper, cut into 4-5 pieces
12 cucumbers, sliced (4-5 inches long)
1 cup water
4 cups vinegar
1/2 cup salt, non-iodized
Place 2 heads of dill, 1 clove garlic and 2 Tbsp. pickling spice into each jar. Add 1 piece of pepper to each jar. Pack sliced cucumbers into jars. Boil last three ingredients and pour over cucumbers. Refrigerate several weeks before serving. makes 4-5 pints.
The Living On A Dime newsletter is published by:
Kellam Media and Publishing, Inc.
P.O. Box 844, Andover, KS 67002
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