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Frugal Living Tips, Issue #011
November 01, 2009

Welcome to November's Frugal Living Tips newsletter.

Hi

November is the month of fireworks and feasting, the nights are drawing in and the thick winter jumpers are reappearing are coming out of storage once again.

It is also the beginning of a season where spending more money than usual on food and gifts starts to rear its head. and along with this all the worries of just how you are going to afford it. This is certainly the best time of year to really put your frugal thinking caps on and find clever ways to celebrate without breaking the bank.

So collect those coupons, bake those cakes, shop wisely and have yourself a jolly festive season.

Enjoy this months Frugal-Living-Tips.Com newsletter and visit us soon.

Best Wishes Kate

 

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CONTENTS

1. Recipe

2. Tip of The Month - Pot mix for Chrysanthemums

3. Competition - Recipe Competition

4. Coupons. - Money Off Coupons

5 Article - Feast on These Thanksgiving Savings

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1. Recipe

frugal
Picture by pareeerica on flickr.com

Gingerbread cookies.


1 1/4 cups butter or margarine
2 eggs
2 cups sugar 
4 cups flour
2 tsp cinnamon
2 tsp ginger
2 tsp baking powder
2 tsp cloves
1/2 cups molasses 

Cream margarine, eggs, molasses and sugar. Sift dry ingredients in a separate bowl. Add dry ingredients to liquid ingredients. Roll into balls and dip in sugar or roll and cut out desired shapes with cookie cutters. 

Bake 10 minutes for round balls and 8 minutes for rolled cookies at 350F. 

Let stand before taking out of pan. Cookies will be soft but will harden as they cool. 


Recipe from http://www.CanadianCountryGifts.com

 

 

 

 

 

 

 

 

 

More Frugal recipes

 

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2. Tip Of the Month - Saucepan Cleaner

It can be difficult to get rid of some food stains from the bottom of non stick saucepans. This solution is good at solving this problem.

To clean 1 saucepan

1 pint / 570ml water

4fl oz / 115ml liquid bleach

2 tablespoons bicarbonate of soda

few drops of cooking oil

Pour the water and bleach into the stained saucepan, then add the bicarbonate of soda.

Bring to the boil and then continue to boil for 5 minutes.

Then pour out the solution, wash, rinse and dry the saucepan and then rub the surface with a little cooking oil on a paper towel.

More Frugal Tips

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3. Competition - Your home made Recipes

Every Month we hold a competition to find a family favorite recipe where you can win a variety of prizes. All you have to do is submit one of your favorite recipes to be in with a chance to win. It can be easy or complicated, simple or unusual, be imaginative. Enter and be in with a chance of a prize as well as possibly giving another family their own favorite meal of the week.

The prize this month is a a gift packet of Wildflower Incense cones with ceramic holder. These are lovely sets which I use all the time myself.

 

.incense prize

Simply Submit your recipe to me here and I will choose a winner every month. All the recipes will feature on the web site.

Click here to submit Your Recipe

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4. Free Downloadable Coupons

These are just some of the coupons you can download for free this month. Click on the image to see the full range available. Please use Internet explorer to view coupons.

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5.

Upromise.com

Feast on These Thanksgiving Savings

by Nancy Twigg

article from Dollar Stretcher

If you've ever planned a Thanksgiving feast, you know that the cost of everything can add up faster than you can say, "Gobble, gobble." Here are some practical ideas for saving money on your holiday celebration.

Ham or turkey, not both. Choose one meat or main dish and plan the rest of your meal around it. This not only saves the cost of the additional meat, but also the cost of special side dishes that go with it. The cost of electricity for cooking both meats is eliminated, too.

Balance "expensive" and "cheap" dishes. Mashed potatoes are less expensive to make than a creamy vegetable casserole; a pumpkin pie is generally cheaper to make than a cheesecake. Limit the number of dishes requiring expensive ingredients. Choose your family's favorites and serve inexpensive dishes to complement them.

Trim down extras. Do you really need 4 different vegetables and 3 different desserts? Who will miss that extra vegetable or choice of bread? Try to cut out at least one extra that no one will miss from each food category.

Serve inexpensive beverages. Alcohol, sodas, fruit juices can be expensive add-ons to your Thanksgiving shopping list. Next to water, coffee (.03¢ per 8oz serving), tea (.04¢ per serving) and Kool-Aid (.05¢ per serving) are about the least expensive beverages available.

Decorate naturally. Use natural decorations such as dried autumn leaves and pine cones. Fall fruits and vegetables, acorns, and tiny pumpkins also add a festive look. Look in magazines for ideas; then adapt those decorating ideas using things you already have on hand.

Watch those "giveaways". Grocery stores often run promotions in which they give away turkeys with the purchase of other items such as hams. Don't let the idea of getting something free entice you to buy extras you wouldn't normally purchase.

Take advantage of loss leaders. In the weeks before Thanksgiving, grocery stores run fantastic specials on traditional holiday foods. They hope that while you're visiting their stores to get the specials, you'll also buy lots of other things. Be a savvy shopper. Take advantage of each store's specials without falling into the extra spending trap.

Look for substitutions. Many holiday recipes call for ingredients you don' t normally keep on hand. Before you buy special ingredients you'll only use for one recipe, check the substitution guides in your cookbooks to see if there's anything you can substitute.

Forget fresh vs. frozen. Experts say there is no real difference in taste between a fresh and frozen turkey. It's all a matter of preference and convenience. Therefore, watch for sales and go with whatever is cheapest.

Choose the right size bird. The turkey experts at Honeysuckle White recommend an 8-12lb turkey for 2-4 people; a 12-16lb turkey for 5-7 people; a 16-20lb turkey for 8-10 people; and a 20-24lb turkey for 11-13 guests. These estimates allow for some leftovers. If your family doesn't like leftovers, nip the leftover problem in the bud by choosing a turkey on the low end of the suggested weight range.

Nancy Twigg is the editor of Counting the Cost, a twice-a-month e-zine dedicated to everyday abundant living at its best.

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