I love store brands. I feel like they’re my little secret, like I’m getting a deal that no one else knows about.
I started buying store brands several years ago when we were broke broke. I realized that packaging was usually the major difference between a store brand a name brand.
This week I’m showing you the goodness of Food Club Jumbo Cinnamon Rolls.
My 8 yr old daughter makes the cinnamon rolls every Sunday, so that tells you about the ease of making them. If Ella can’t do it, I’m not buying it.
The icing comes in a squeezable pouch, so your daughter can squeeze it all onto one roll, then try and fix it.
She did a pretty good job. There’s plenty of icing for each roll, and the rolls are big. My husband inhales 2, Ella and I each have 1 and share the last one. Plenty for 3.
You can see how they puff up. And they’re quick, so that kid will have plenty of time to make my breakfast and fix that crazy hair.
Food Club Jumbo Cinnamon Rolls - $2.89 at Super 1
1 lb gr beef
1 lb italian sausage
3/4 cu mozzerella
2 pieces of bread
oregano, garlic powder, salt
beat the eggs. soak bread in eggs. throw everything else in a bowl and mix. form into balls. place on cookie sheet and bake at 320 for about 30-35 min.
28 oz can crushed tomatoes
4 cloves garlic
1/8 cu carrots
2 cans beef broth
1 cu parmesean
1 cu cream
1/4 cup vodka
1 pkg thin spaghetti
chop onion, garlic, and carrots in processor. cook in olive oil over low/med heat. add tomatoes, vodka, and almost 2 cans beef broth. Season with salt, pepper, sugar, oregano to taste. bring to a boil and drop in dry spaghetti. once spaghetti is done, remove from heat and add parm and cream.
12 oz thin spaghetti
1/2 block velveeta
1 clove garlic minced (I used a garlic press)
2 cans chicken broth
4-5 chicken breasts
1 can diced tomatoes with green chilis
Boil chicken breasts in water. Slice and set aside. Heat a few tbls of oil in pot, and cook garlic for a few minutes. Add chicken broth and bring to a boil. Cook pasta in broth til al dente, lower heat, then add cubed velveeta. Once cheese melts add tomatoes and chicken.
It’s the right thing to do, and a tasty way to do it.
1 28 oz can crushed tomatoes
1/4 of an onion
1/2 can of chipotle sauce
palmful of cilantro
1 clove garlic
2 tbs vinegar
2 tsp lime juice
1.5 tbs cumin and corriander and cayenne
sugar (less than 1 tbl)
salt and pepper
Throw it all in the blender.