Cupboard Clearing Cake Recipe!


Good morning, savvy savers! As I am a touch under the weather, due to my allergies, and knee-deep in paperwork for my job, blog responsibilities, and a paper due for graduate school, I thought I would share with you all my favorite cake recipe, my Cupboard Clearing Cake; also I will be making this cake this afternoon as a personal pick-me-up! Why do I love this recipe so much? Its a one-bowl chocolate cake recipe! Most of you, like myself, will have most of these ingredients on hand, and the end result is amazing! I also am a fan of any cake preparations that requires one bowl, and I surely do not feel like emptying the dishwasher at present!

Why call it Cupboard Clearing Cake? Well, the toppings and icing can be tailored to whatever you have on hand, and in my case, cherry pie filling, oreos, and nutella! Also note, I will be serving this cake with leftover Halloween-themed napkins and utensils, again sans-dishwashing this afternoon! I can make this cake for a song on a dime, and that’s awesome in my book!

This cake is sure to cheer up even the glumpiest gus, and today that would be me!

Cupboard Clearing Cake Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions For Cake:
1) Preheat oven to 350 degrees F (175 degrees C).
2) Grease and flour two nine inch round pans.
3) In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.
4) Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
5) Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
6) Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Ingredients for Icing:
2 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 cup nutella
1 can cherry pie filling
Oreo cookies, or other cookies on hand.

Directions: for Assembling
1) In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
2) Next, in a large glass bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.
3) Blend in vanilla. Beat until light and fluffy; adjust consistency with more milk or sugar if needed.
4) Fold in nutella, and let icing rest in bowl, at room temperature for five minutes.
5) Place 1 cake round on cake stand, adding half the contents of one can of cherry pie filling on top, then top with second cake round.
6) Ice cake, then place remaining cherry pie filling centered on top of cake, when finished crumble oreos around top, and reserve several to rim bottom of cake.


Remember, you saw this recipe first at The Lady Prefers To Save!

Crock Pot Moroccan Tagine Chicken Recipe!



Good afternoon, savvy savers! This afternoon I wanted to share with you all another one of my favorite crockpot recipes, my Crock Pot Moroccan Chicken Tagine! This recipe is simple to make, and if I am planning to make this recipe, I will shop around for the best deal on the apricots, ginger, and chickpeas! I generally am able to find the rice and other spices at my local Dollar Tree, and use chicken from I can make this dish for under $9.00, and it feeds eight! This exotic Moroccan dish will satisfy palettes of all shapes and sizes!

Here’s how to make it:


6 boneless, skinless chicken breasts
1 tablespoon flour
2 large onions, chopped
4 garlic cloves, minced
Olive oil for sautéing
1 teaspoon powder; fresh is also yummy if available
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans of diced tomatoes
2 (14 ounce) cans of chickpeas
3 tablespoons honey
4 cups chicken stock; you can make your on a dime by boiling leftover poultry bones.
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
A small pinch cayenne pepper
Salt and pepper, to taste


1) In a frying pan, saute onions and garlic in olive oil in a frying pan over medium heat until softened.
2) Pour 2 cups chicken stock into the onion and garlic mixture, and whisk in flour steadily to avoid clumps.
3) Whisk in honey and tomato paste; continuing to whisk as you go.
4) Add spices and ginger.
5) In a small bowl, dice your tomatoes, then fold them to your cooking mixture.
6) Pour this mixture into a crockpot.
7) Carefully add your chicken to the crockpot; center the chicken on the sauce.
8) Add your chickpeas and apricots.
9) Stir the mixture.
10) Cook on high for 4 hours.
11) One hour before serving, pour 2 cups reserved stock into a rice cooker, and cook your rice until tender; folk-fluff rice before serving. Couscous can also be used with this dish.
12) Serve the Tagine on top of rice, served with flat bread or rolls, garnishing with apricots, if desired.
13) Enjoy!

Couponed Crockpot Lemon Pepper Chicken Spinach Artichoke Dip and Chips Recipe!


Good afternoon, savvy savers! Today I wanted to share with you my recipe for Couponed Crockpot Lemon Pepper Chicken Spinach Artichoke Dip and Chips! This is a fun brunch recipe, that is a quick-go to, which can be made ahead of time, stored for up to three days, and the dip itself, which can be frozen, is a fun meal to make. I like to serve the dish on top of pan-friend potato slices, English pub-style. This recipe can be made from ingredients purchased from Save-A-Lot and Sam’s Club, on promotion; I can make this dish for under $7.00 and it will feed six.  I enjoy this recipe as a dip, as well, I also serve this as a plated meal, from time to time as well, for easy late night meals; for dinners I simply fan fry everything, without cheese or the crockpot, for a lighter version over potatoes! Either way, this recipe is a winner!

Here’s what to do:


1 (8 ounce) canned chicken
1 (14 ounce) can artichoke hearts, Drained & Chopped
1 lb frozen spinach, Thawed & Chopped
2 Stalks fresh asparagus
3 russet potatoes
16 ounces cream cheese, Cubed
2 1/2 cups monterey jack cheese, Cubed
2 1/2 cups mozzarella cheese, Cubed
3 garlic cloves, Minced
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper seasoning

  IMG_02591 unnamed  IMG_02571  dip plate


1) In one pan, pan fry three russet potatoes, which have been cut into 1/8 inch slices, until golden brown; once brown set the potato slices to the side.

2) In a second pan, lightly pan fry your asparagus stalks with your lemon pepper seasoning; the asparagus stalks should be cut into 1/2 inch discs, for three minutes.

3) Cubed Cheese and chicken add to Slow Cooker.

4) Chop Artichoke Hearts, asparagus, and Spinach and add to Cheese.

5) Place in a slow cooker on High setting.

6) Add Garlic and Pepper.

7) Cook for one hour; make sure to set your kitchen timer and stir the dip every 20 minutes.

8) 10 minutes before serving, place the potatoes on top of the sip, and allow them to warm; do not stir the potatoes into the dsp.

9) Serve the dip over the fried potatoes.

10) Enjoy!

ChefSteps: Free Online Cooking Classes and Community Creativity Boards!


Calling all inspiring home chefs, bakers, and grilling enthusiasts! ChefSteps, an online creative cooking class series, online community creativity boards, and internet video series, offer free step-by-step video seminars to help cooks, of all levels of experience, classes to help hone their culinary talents! To find out more about this program, click here!

Bon appetit!

No Need To Bake S’mores Cheesecake Recipe!



Good afternoon, savvy savers!

Today I want to share with you my recipe for my No Need To Bake S’mores Cheesecake! This is a super simple recipe, and all of the ingredients can be purchased at the Dollar Tree, including the cream cheese! I can make this recipe for $6.00, and it will serve 8!

Here’s how to make it:

1½ C graham cracker crumbs
¼ C sugar
⅛ tsp salt
6 tbsp butter, melted
12 oz cream cheese, softened
4 oz marshmallow fluff
½ Cup confectioner’s sugar
1 tsp vanilla extract
8 oz whipped topping
½ Cup chocolate chips
3 to 4 tbsp marshmallow bits
1 Hershey’s candy bar, broken into pieces
1 sheet graham crackers, broken into pieces


1) Preheat oven to 350.

2) Lightly spray a 9 inch pie plate with non-stick cooking spray.

3) In a medium bowl, stir together graham cracker crumbs, sugar, and salt.

4) Stir in melted butter until graham cracker mixture is coated.

5) Press the graham cracker mixture into the bottom and sides of prepared pie plate.

6) Bake for 8 minutes, just until the crust is starting to turn golden brown.

7) Remove from oven, and cool completely; one hour minimum.

8) Next, beat together cream cheese and marshmallow fluff until thoroughly combined.

9) Then add in confectioner’s sugar and vanilla extract and beat until smooth.

10) you will then need to gently fold in the whipped topping and chocolate chips.

11) Carefully pour the cream cheese mixture into cooled pie crust.

12) Refrigerate for 4 hours.

13) Right before serving, top with marshmallow bits, Hershey’s pieces, and graham cracker pieces.

14) Enjoy!

Throwback Thursdays: Homemade Easy Bake Oven Chocolate Cake Mix & Frosting Kits, For Only $0.20!


Good evening, savvy savers! For this weeks Throwback Thursday, I wanted to bring you a recipe that was very near and dear to my heart as a child, and even now as an adult, my Homemade Easy Bake Oven Chocolate Cake Mix and Icing recipe! A sa child of the early 1990’s, I was always torn between playing with my skip-it, togs, watching Full House reruns, or baking with my Easy Bake Oven, but the baking usually won out! What’s cool about this recipe is that you can make kits, storing the mix and icing in smaller snack-sized baggies, labeled, then placed into larger sandwich bags, frozen, and labeled for use later with the Easy Bake Oven! You will save 98% off retail price with this idea; my kits are priced under $0.20 a kit!

easy bake

This recipe is super simple, easy on the budget, and takes awesome, if I do say so myself!

Here’s what you’ll need:

Easy Bake Chocolate Cake Mix Recipe:


6 teaspoons flour
4 teaspoons sugar
1/4 teaspoon baking powder
1 teaspoon unsweetened cocoa (for vanilla cake, use 1/2 teaspoon vanilla instead)
3/4 teaspoon shortening
1 Pinch salt
6 teaspoons milk


1) Mix all dry ingredients, slowly.
2) Add milk.
3) Pour batter into greased baking pan that
comes with the toy oven.
4) Bake as directed in children’s oven.

Easy Bake Oven Icing Recipe:

2 cups confectioners sugar — sifted
3 tablespoons instant nonfat milk powder
1/2 cup unsweetened cocoa powder
6 tablespoons vegetable shortening


1) Combine all ingredients until mixture resembles crumbs.
2) Spoon about 1/3 cup of mixture into each of 9 small containers or ziplock bags and seal tightly.
3) Label with date and contents.
4) Store in a cool dry place. Use within 12 weeks. Makes 9 packages of Frosting.
5) Can also be frozen.

Delicious Dollar Tree Crockpot Orange Chicken Recipe!



Good afternoon, savvy savers! Today I wanted to share with you my recipe for one of my favorite take-out items, Orange Chicken! In my recipe, I cook this in my crockpot, and am able to feed six, for under 5.00! I purchase my chicken through the Zaycon company, in bulk, which you can check out here. As well, the vegetables, sauces, spices, and rice are purchased at the Dollar Tree.


4 boneless chicken breasts, chunked
1/3 cup flour
a drizzle of olive oil
1/2 teaspoon salt
1 teaspoon balsamic vinegar
3 tablespoons ketchup
3/4 cup frozen orange juice concentrate
4 tablespoons of brown sugar


1) In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

2) Pour the flour into a plastic sandwich bag, then place the chicken into the bag, seal the bag, and shake the chicken until its been coated in the flour.

3) Drizzle a skillet with olive oil, and after shaking any excess flour off of your coated chicken, pan fry, turning once, until lightly golden brown; the chicken does not need to be cooked, just browned.

4) After the chicken is done cooking, pour the pieces into the crock pot.

5) Then cover the chicken with your sauce mixture and fold the sauce and chicken together.

6) Cook on low for 6 hours.

7) One hour before eating, steam white rice.

8) Right before serving, steam, in your microwave, frozen mixed vegetables.

9) Serve the chicken over rice and even add veggies.

10) Optionally you can garnish with scallions.

11) Enjoy!