For us in Maine, winter means hot chocolate. I admit, when we were first married, I bought the powdered hot chocolate mix that you add to hot water. Never again...
Heat on stove or in microwave
1 cup milk
1 teaspoon vanilla
2 teaspoons cocoa powder
1/2 teaspoon stevia (or 2 tablespoons sugar)
I haven't done a price comparison of this to store bought. Store bought might be cheaper, but this is far yummier and made from real ingredients, so we'll go with this.
In a quest to clear my home of all genetically modified foods, I discovered my baking powder has cornstarch as it's leading ingredient. I remembered the Tightwad Gazettehad discussed baking powder alternatives. Amy Dacyczyn's baking soda and cream of tartar recipe will save a fraction of a penny each time you use it, as well as being a natural, non-GMO alternative.
The formula is a little tricky, but it works perfectly. I made this chart that I taped to my old box of baking powder, which now holds my cream of tarter. For each part of baking powder called for, use 1/4 part baking soda and 1/2 part cream of tartar.
Spaghetti squash is my version of fast food. Dan has been home for more meals while he is on Christmas vacation from school. To save me some time in the kitchen, I have turned to spaghetti squash, which is cheap right now.
I cut the squash into quarters and use one quarter in the place of pasta in recipes. It cost roughly the same as my pasta recipe, depending on how large the squash is. It saves me about fifteen minutes of hands on prep time in making and fermenting dough, rolling it out and cutting it. I just boil the squash for 20 minutes, peel off the skin, and mix it in with the rest of my dish.
I get most of my produce from a local market that gets shipments from Boston to Maine three times a week, sorry locavores. I have no idea where they came from before they got to Boston. I don't imagine they are grown there. This small market has the best produce prices I have ever seen, and it almost always beats my 10% discount on Walmart produce. They are the reason for my $1 per pound produce rule, because they have an amazing variety of produce that fits into that category.