Easy Strawberry Shortcake Trifle Recipe

Who remembers the Good Humor strawberry shortcake ice cream bars from your childhood? You know, these ones…


Very seldom did we get to buy ice cream off the ice cream truck, but when we did, this was always my “go-to” ice cream.  Something about those strawberry/vanilla crunch balls was just sooooo yummy in my tummy. A few summers ago I introduced this ice cream bar to my kiddos….as expected, they loved it just as much as I did at their age.

The other day I had this giant flat of strawberries from Costco. As I was slicing them up, this ice cream popped in my head and I remembered a recipe from years ago that used a strawberry/vanilla crumble top. I decided it was time to play around with what I had to see what I could come up with. Let’s just say my finished product was a HUGE hit and one I’m sure you will love as well!

Here’s what you’ll need:

Easy Egg Bites Recipe {Freezer-Friendly; Batch-Friendly!}

I swear that I always get the best ideas when I’m out running. Maybe it’s the blood flow finally hitting the brain or the chance to get away from other distractions and just think.

Whatever the case, the inspiration for today’s recipe came while I was out running the other day.

I’ve been seeing these ads from Starbucks about sous vide egg bites and I really dig the idea of nourishing, portable breakfast ideas.

I tend to just be a cereal or oatmeal kind of gal, but there are times when you want something a bit more hearty to “stick to your ribs!” Today’s Egg Bites Recipe fits the ticket.

Not only are these egg bites delicious to make – they are easy. Even better, they are budget-friendly (but what else would you expect from a frugal living blog)?

This recipe is also extremely versatile. Change up the protein, cheese, or veggies to suit what you have in your pantry, your tastes, or whatever diet you’re on.

Here’s what you’ll need to make 12 egg bites: 

  • 9 large eggs
  • 4 pieces of bacon
  • 1/2 cup shredded cheese of your choice
  • 1 red bell pepper, finely minced
  • 1 onion, finely minced
  • 2 tablespoons half and half or milk
  • Salt & pepper, to taste

Start by heating your oven to 350°.

In a pan, fry up that bacon to desired crispness. I like mine fairly crisp, so that means an extra minute or two. Using a slotted spoon, remove the bacon onto paper towels. I decided to fry up my veggies in some of the bacon grease (yum!), so I left some of that in the pan, ready to go!

What to Do with 10 Pounds of Potatoes

Potatoes are frugal eats at their finest. They are cheap, filling, and can be cooked in so many different ways. Sometimes I’ll find 5 or 10 pound bags of potatoes go on sale. But, what to do with that entire bag besides plain old baked potatoes?

Back in 2010, fellow blogger Audrey from Tight Wad in Utah shared three recipes to use up an entire bag. To date, her recipes post has been one of the most successful ever published here at The Coupon Project. (And that’s saying a lot as I have over 15,000 published posts as of August 2019!)

I recently decided to go back and give her post some new love with some fresh food photographs and “bump” it for readers who may have missed it. It’s definitely worth pinning or hanging onto for the next time you find yourself with a glut of potatoes!

Recipe #1: Scalloped Potatoes

This recipe which uses 8 potatoes (found at AllRecipes) freezes well, so I hear. I can’t manage to have any left to freeze. The section that is gone was my “test” piece to make sure they were done.

The recipe is pretty straight forward and uses ingredients you probably already have. If you’re not going to eat it all at once like me, divide it into meal portions after it’s cooled from baking, seal in a freezer container or bag, label it with the name and date, freeze!

Starbucks Cinnamon Scone Hack

Do you ever have mornings where you wake up and a bowl of cold cereal just won’t do?

Today was such a morning for me. I felt like making something extra special. My kids and I love the scones at Starbucks (guilty pleasure, I know), so I decided to make our own using items from our pantry.

If you’ve never made scones before, they are incredibly easy to make and require only a few ingredients. I decided on cinnamon scones, and was able to find and adapt a recipe from a cooking forum.


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 1 egg, separated
  • 3 tablespoons honey
  • 1/3 cup buttermilk*
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon

* I didn’t have this on hand, but easily made do with 1/3 cup milk and a squeeze of lemon juice for acid.

custard image new

Simple Custard Recipe

It seems that dessert recipes keep getting fancier and fancier. But I think some of the simplest desserts are the best. Today I’d like to take a look at the humble custard. It requires very few ingredients and very little prep.

With Easter right around the corner, we’re seeing lots of deals on eggs. So if you have a few extra laying around and are tired of omelets or hard-boiled eggs, today’s recipe is going to be right up your alley!

I stopped by my local grocery store and do they ever have an awesome selection of eggs – they’ve got an entire case devoted to all the varieties including pasture raised and locally farmed options! Since I was in the dairy section of the store, I decided to pick up some milk for my recipe. Now you can use whichever milk you’d like, but I decided to go with whole milk for a creamier, richer result. My store carried a lactose-free variety that I opted for, since it’s gentler on my family’s stomachs.

Chicken Tortilla Soup {Freezer-to-Slow Cooker Recipe}

I LOVE Chicken Tortilla soup. I love the flavors, I love the colors, I love how it smells when it’s cooking…I love everything about it! I especially love how easy it is to make. I am finding more and more that “meal prepping” is the way to go these days.

It cuts down on eating out and saves so much time during the week. Plus, you get to control the ingredients and that’s always a plus!

This is an incredibly easy recipe that you basically layer in your Ziploc bag and freeze with minimal work. Then, when you are ready to make it, simply take it out of the freezer the night before, dump it in your slow cooker, add water and let it go!

Chicken Tortilla Soup - Freezer to Slow Cooker Recipe

Here’s what you’ll need:

  • 1 lb. cooked chicken, shredded (Costco’s rotisserie chicken is awesome in this soup!)
  • 10 oz frozen corn kernels
  • 1 – 4 oz. can diced green chilies
  • 1 – 14.5 oz. can diced fire roasted tomatoes (with juice)
  • 1 – 10 oz. can red enchilada sauce
  • 1 – 14.5 oz. can chicken broth
  • 1 medium yellow onion, diced
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. minced garlic
  • 1/4 tsp white pepper (black pepper works well too!)
  • 1 T fresh cilantro (plus additional for topping)
  • 2 cups of water (to be added to slow cooker)


  • shredded pepper jack cheese
  • sour cream
  • avocado
  • lime
  • hot sauce

Tortilla Strips:

  • white corn tortillas (or flour, or corn)
  • vegetable oil

Can we stop and just admire those fresh ingredients and vibrant colors? How can you not smile at the anticipation of those yummy flavors dancing in your belly?