Beef and Bean Dip – Frugal Family Dinner

This beef and bean dip is a favorite around here when the weather gets cooler. Fall is making its presence known around here right now and thus, this frugal family dinner has made an appearance on our meal plan a couple times already.

Ok, so part of that is because I needed to make it so I could take photos of it for the blog. And I might have forgot to do that the first time I made it, so I was pretty glad to have the ingredients for another round in the fridge and pantry.

We still love it.

Beef and Bean Dip Recipe - A Frugal Family Dinner

A couple notes for this recipe:

  • I use a 6 quart Lodge dutch oven for this. It makes it a one-pot meal.
  • This recipe makes a LOT of food. We typically have it for dinner (6 of us, half usually have more than 1 serving) and then we will have it for lunch at least one more time. Sometimes I freeze portions of it just so we can have a small amount ready whenever we want it.
  • It freezes well.
  • You can make this vegetarian by leaving out the ground beef. I use 6 cans of beans when I use roughly 1 1/2 lbs. of ground beef. I would increase the beans to 8 or so to make up for leaving out the meat.
  • To make this super frugal, start with dry beans and home canned tomatoes.
  • I was super excited to see that Red Gold tomatoes are Non-GMO Project verified. They are local to my home state and it made me happy to see.
  • The cans of beans I use are from Costco. They are organic and at my local store, cost less than $1/can.

Red Gold petite diced tomatoes - ingredient in beef and bean dip recipe.

Organic beans from Costco - an ingredient in the beef and bean dip recipe from Simply Vicki

Beef and Bean Dip
Print Recipe
This recipe is as frugal as you want it to be, simply adjust the amount of ground beef or even leave it out.
    Prep Time
    10 minutes
    Cook Time
    30 minutes
    Prep Time
    10 minutes
    Cook Time
    30 minutes
    Beef and Bean Dip
    Print Recipe
    This recipe is as frugal as you want it to be, simply adjust the amount of ground beef or even leave it out.
      Prep Time
      10 minutes
      Cook Time
      30 minutes
      Prep Time
      10 minutes
      Cook Time
      30 minutes
      Ingredients
      Servings: 5-quart pot
      Instructions
      1. In a large, heavy-bottomed pot, brown the ground beef with the onions. Drain unwanted fat off.
      2. Add in tomatoes, sauces, beans, and spices. Stir. Bring dip to a simmer and let heat through thoroughly.
      3. Scoop into bowls, top with shredded cheese and sour cream. Eat with a spoon or tortilla chips.
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      Cinnamon Apple Pumpkin Bread Recipe

      This delicious bread combines two fall favorites – apples and pumpkin! One day I asked my husband what he thought about me putting apples in our pumpkin bread instead of raisins. A few recipe tweaks later, I had a new sweet bread recipe that we all loved.

      This bread is a rather moist bread. You will want to let it cool completely before cutting so it won’t simply crumble on you. Once it is cooled and cut, you can warm the individual slices up in a toaster oven and spread some cream cheese on it for a decadent treat.

      Cinnamon Apple Pumpkin Bread Recipe

      Cinnamon Apple Pumpkin Bread Recipe

      For this recipe, you can use either homemade pumpkin puree or store bought. Just make sure you buy pumpkin puree and not the pre-made pumpkin pie mix. They are in similar cans, but you want the straight pumpkin.

      If you have never tried making your own pumpkin puree, you should do it. It is really easy. If you want a tutorial, just let me know in the comments and I will take some photos and put it together.

      But now, the recipe!

      Cinnamon Apple Pumpkin Bread Recipe

      You may also be interested in:

      Cinnamon Apple Pumpkin Bread
      Print Recipe
      Two fall favorites in this sweet bread is delicious times two!
        Servings Prep Time
        2 loaves 10 minutes
        Cook Time
        50 minutes
        Servings Prep Time
        2 loaves 10 minutes
        Cook Time
        50 minutes
        Cinnamon Apple Pumpkin Bread
        Print Recipe
        Two fall favorites in this sweet bread is delicious times two!
          Servings Prep Time
          2 loaves 10 minutes
          Cook Time
          50 minutes
          Servings Prep Time
          2 loaves 10 minutes
          Cook Time
          50 minutes
          Ingredients
          Servings: loaves
          Instructions
          1. Grease two loaf pans and set aside. Preheat oven to 350 degrees.
          2. Mix dry ingredients together and set aside.
          3. Cream butter, sugar, and eggs with a mixer until light and fluffy.
          4. Add vanilla extract and pumpkin. Mix until combined.
          5. Add dry ingredients and stir until combined. Do not beat.
          6. Pour batter into prepared loaf pans.
          7. Bake for 50 minutes.
          8. Cool completely, slice and enjoy!
          Share this Recipe
           

          Healthy Breakfast Popsicles – No Blender Required!

          I made these for my toddler who is constantly insisting on candy, popsicles, and the like for breakfast. One morning it hit me, I should make healthy breakfast popsicles I can say yes to. So I did.

          And these popsicles do not require a blender!

          Healthy Breakfast Popsicles

          Healthy Breakfast Popsicles – No Blender Required!

          For an easier-to-read (and printable) recipe, see the bottom of this post.

          Healthy Breakfast Popsicles - the ingredients

          You will need the following ingredients:

          • 2 cups milk – any kind, I used unsweetened vanilla almond milk
          • 2 tablespoons chia seeds
          • 5-10 teaspoons granola – I used this one
          • 1-2 bananas – depending on size, you want these fairly ripe

          You will also need a popsicle mold and popsicle sticks. I bought these Norpro Ice Pop Makers from Amazon last year. I love it now that my kids are older and need a bigger popsicle.

          For my littlest toddlers, I use these Zoku Mini Pop Molds because they are just enough for them to get through without too much melting mess. Please note, that this recipe will make way too much for just one of these molds because they are pretty small.

          Breakfast popsicles

          Pour the chia seeds into the milk, stir, and set aside. Mash the bananas in a bowl with a fork. Pour the milk/chia seed mix into the bowl and mix well.

          Healthy Breakfast Popsicles

          Scoop 1/2 to 1 teaspoon of granola into your popsicle molds.

          Breakfast popsicles

          Pour the banana, chia seed, and milk mixture into the molds. Cap and insert popsicle sticks. Place popsicles in the freezer and let freeze for at least 5 hours.

          Enjoy!

          Healthy Breakfast PopsiclesWhen you have a resident threenager in the house, you eventually tire of hearing the…

          Posted by Simply Vicki on Thursday, September 10, 2015


          Healthy Breakfast Popsicles
          Print Recipe
          When your toddlers insist on popsicles for breakfast, surprise them with a yes! These are healthy and yummy.
            Servings Prep Time
            10 popsicles 10 minutes
            Passive Time
            5+ hours
            Servings Prep Time
            10 popsicles 10 minutes
            Passive Time
            5+ hours
            Healthy Breakfast Popsicles
            Print Recipe
            When your toddlers insist on popsicles for breakfast, surprise them with a yes! These are healthy and yummy.
              Servings Prep Time
              10 popsicles 10 minutes
              Passive Time
              5+ hours
              Servings Prep Time
              10 popsicles 10 minutes
              Passive Time
              5+ hours
              Ingredients
              Servings: popsicles
              Instructions
              1. Pour the chia seeds into the milk, stir, and set aside. Mash the bananas in a bowl with a fork. Pour the milk/chia seed mix into the bowl and mix well.
              2. Scoop 1/2 to 1 teaspoon of granola into your popsicle molds. Pour the banana, chia seed, and milk mixture into the molds.
              3. Cap and insert popsicle sticks. Place popsicles in the freezer and let freeze for at least 5 hours.
              Share this Recipe
               

              Strawberry Pistachio Gelato Sundae

              Have you ever tried gelato? I hadn’t until today. I am thankful to the folks over at Turkey Hill Dairy for sponsoring this post and introducing me to their new all natural gelato. My kids were pretty happy, too.

              We each chose different flavors and toppings, but today I am going to show you my 3-year-old’s creation and a yummy recipe for a sugar free strawberry topping.

              Strawberry Pistachio Gelato Sundae (includes a recipe for a sugar free strawberry topping!)

              Yes, my 3-year-old chose the Turkey Hill chocolate chocolate chip flavor, the sugar free strawberry topping I made, and his favorite nut, pistachios. And he enjoyed it very much…

              Strawberry Pistachio Gelato Sundae (includes a recipe for a sugar free strawberry topping!)

              Strawberry Pistachio Gelato Sundae (includes a recipe for a sugar free strawberry topping!)

              The rest of us enjoyed flavors like, sea salted caramel (me), chocolate peanut butter, mint chocolate chip, and purely vanilla. We picked up 5 flavors total, one of each that our Kroger carried. They did not have the hazelnut, coffee chip, or peach mango, but maybe your local store will!

              Turkey Hill Dairy's All Natural Gelato - made with simple ingredients.

              A little about Turkey Hill’s All Natural Gelato…

              • Turkey Hill is the first major ice cream brand to offer all natural gelato.
              • All natural gelato is made with simple ingredients like milk, cream, and sugar. I was pleasantly surprised to see no chemicals listed on the ingredient lists I checked out.
              • Gelato has less air in it than ice cream, which makes it have a denser, richer flavor. Definitely an indulgence.
              • You can find the all natural gelato wherever Turkey Hill products are sold.

              This stuff is so, so good. Be sure to give it a try!

              Turkey Hill Dairy's All Natural Gelato - made with simple ingredients.

              Now, let me give you this super simple recipe to top your gelato with!

              Super Simple, Sugar Free Strawberry Gelato Topping

              Sugar Free Strawberry Gelato Topping

              Since gelato is so rich, the tartness of unsweetened strawberries is just right.

              • 1 lb. container of fresh strawberries
              • 2-4 T. butter

              Chop your strawberries. Melt the butter in a medium saucepan over medium/medium-low heat. Add the strawberries and bring to a simmer. Cook the strawberries until soft and saucy. This takes about 10-15 minutes.

              Allow your sauce to cool completely before you pour it over your gelato or it will melt it pretty quickly and you will have soup. Of course, you may be like I was as a kid and prefer your ice cream that way.

              This is good over a lot of flavors, but over top the purely vanilla is simply divine!

              Sugar Free Strawberry Gelato Topping

              Sugar Free Strawberry Gelato Topping

              Sugar Free Strawberry Gelato Topping

              Connect With Turkey Hill Dairy

              Be sure to find Turkey Hill on Facebook and Twitter to stay on top of all the latest and greatest news, like when they launch awesome products like all natural gelato!

              Turkey Hill Dairy's all natural gelato - made with simple ingredients

               

              Pumpkin Sandwich Cookies

              Pumpkin Sandwich Cookies

              Pumpkin is such a fall favorite. Previously, I shared a recipe for Pumpkin Pie Cinnamon Rolls and for Pumpkin Pie S’Mores that were a hit.

              Today, I have a short post for you that is really a tip.

              These pumpkin pie sandwich cookies pictured are super simple to make. You just take the pumpkin graham crackers from the s’mores and then slather some of the pumpkin pie spiced icing from the rolls and boom! Pumpkin sandwich cookies.

              Two recipes, three results. I love when that happens!

              Try it and let me know what you think!

              How to Make Your Own Pizza Dough + 20 Ways to Top It!

              How to Make Your Own Pizza Dough Plus 20 Ways to Top It!

              For a long time, we had pizza weekly. Sometimes even twice because we would have homemade pizza one night and then have pizza when we did our Costco shopping. While Costco pizza is a super good buy, it is still cheaper to make your own.

              Especially if you are picking up your ingredients at Costco. Which I do.

              We kind of got burned out on pizza, but it is now finding its way onto our meal plans again. I used to have the recipe memorized, but since it has been so long the most recent time I made it, it kind of flopped because I thought I could remember the recipe. Turns out, no.

              Don’t you worry, I grabbed my recipe card to share with you here. This started as a dinner roll recipe for me and I tweaked it a bit to make it a yummy pizza crust.

              Pizza Dough Recipe

              • 1 1/4 c. warm water
              • 3 t. yeast
              • 2-3 T. sugar
              • 1 t. salt
              • 6 T. butter, cut in pieces and at room temp OR 1/3 c. olive oil
              • 4 cups flour

              Put the yeast in the bowl of your mixer and pour the warm water over it (do not get this too hot, it will kill your yeast). Let this sit for a minute or two, this is called letting your yeast bloom.

              Add the sugar to your water/yeast mixture. Drop in the butter pieces or pour in your olive oil. Sprinkle your flour on top and then the salt. Using your dough hook, mix up the dough until it is soft and holds together nicely. I usually do this for about 8-10 minutes. Sometimes you need to add a little extra flour or a little water to get your dough the right consistency.

              Cover the mixing bowl with a clean dish towel or plastic wrap and let sit for about 1 1/2 hours. The dough should be double the size it started from. This dough is enough to make 2 large pizzas on my large pizza stones.

              Spread your dough out on your oiled or seasoned pans/stones and then top them with whatever toppings you want.

              I usually bake the pizzas at 400 degrees for approximately 15 minutes.

              Ways to Top Your Pizza Crust

              Our favorite ways to top our pizza crust:

              • mozzarella, pepperoni, and pineapple with regular pizza sauce
              • chicken, bell peppers, red onion, pineapple, and mozzarella with barbecue sauce
              • chicken, bacon, and mozzarella on ranch dressing
              • brussel sprout, bacon, mozzarella, and parmesan

              There are many creative ways to top your homemade dough. Here is a list of ideas to get you going beyond the traditional cheese and/or pepperoni:

              Pumpkin Pie Cinnamon Rolls

              Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

              My family is a huge fan of cinnamon rolls. I’ve made some variations over the years, but recently decided to really stretch myself and experiment some. These rolls are the first in what I hope will be many recipes.

              These have delicious pumpkin in the dough and pumpkin pie spices in the icing. I used canned pumpkin, but you can use home roasted, if you’d like. Just make sure it is thick like canned or your dough will be too sticky.

              Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

              When you roll the dough out, you will want it to be as thin as you can get it without tearing. Mine rolled out to about 32″ on the long side.

              Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

              As with my Orange Creamsicle Sweet Rolls, I use my Kitchenaid stand mixer to make these.

              Pumpkin Pie Cinnamon Rolls recipe | Vicki-Arnold.com

              Pumpkin Pie Cinnamon Rolls Recipe

              Dough

              • 1 C. milk
              • 3 t. yeast
              • 1/3 C. butter, softened
              • 2 eggs
              • 1/2 C. sugar
              • 1/2 C. pumpkin puree
              • 5 C. all-purpose flour

              Put yeast in mixing bowl. In saucepan, warm your milk. Add milk and butter to mixing bowl. Allow to sit for about 5 minutes. Add eggs, sugar, pumpkin, and flour to bowl. Using the dough hook, mix and let knead for 10 minutes. The dough will be a little wet and very soft. If too wet, add a little extra flour. Cover and let rise in a warm place for about 1-2 hours until doubled in size.

              When first rise is complete, dump dough onto a buttered surface. Roll (or press) dough into a large rectangle.

              Filling

              • 1/2 cup softened butter
              • 1 cup brown sugar
              • 1 T. cinnamon
              • 2 t. pumpkin pie spice

              Smear the butter all over the dough. Combine brown sugar and spices into a bowl, then sprinkle evenly across the buttered dough. Roll the dough into a log, using the long side. Slice the rolls into 1 1/2″ to 2″ rounds and place in a buttered baking dish. Depending on how pliable the dough is, you will have 12-20 rolls. Cover and let rise in a warm place for about 20-30 minutes. Preheat oven to 400 degrees. After rising, cook for 15 minutes. Let stand for at least 10 minutes before icing.

              Icing

              • 8 ounces cream cheese, softened
              • 1/2 cup butter, softened
              • 3 cups powdered sugar
              • 1/8 teaspoon salt
              • 1-2 t. vanilla extract
              • 1 t. pumpkin pie spice
              • 1 t. cinnamon

              Beat cream cheese and butter together until smooth. Add remaining ingredients and stir until combined, then beat until fluffy. Either spread icing on warm rolls or place in a bowl for individual icing preferences.

              Pumpkin Pie Cinnamon Rolls recipe | Vicki-Arnold.com

              Shared at – Try a New Recipe Tuesday

              Pumpkin Pie S’Mores

              Pumpkin Pie S'Mores | Vicki-Arnold.com

              For the second recipe in our series, I have another pumpkin goodie. I decided to combine two of fall’s favorites. S’Mores + Pumpkin = Pumpkin Pie Smores.

              You need your typical s’more ingredients of marshmallows and chocolate, but you can’t just buy pumpkin graham crackers, now can you? Well, I have a solution for you!

              Pumpkin Pie S'Mores - get the pumpkin pie graham cracker recipe at Vicki-Arnold.com

              Pumpkin Pie Graham Crackers

              • 1/2 C. butter
              • 1/2 C. pumpkin puree
              • 1/2 C. brown sugar
              • 2 T. honey
              • 1 1/2 C. all-purpose flour
              • 1 C. whole wheat flour
              • 1 t. baking soda
              • 1 t. baking powder
              • 1 t. salt
              • 1 t. pumpkin pie spice

              Put butter, pumpkin, brown sugar, and honey in mixing bowl, beat on medium speed until creamy. In a separate bowl, combine all the dry ingredients and mix well. Add the dry ingredients to the mixing bowl, mix until blended well.

              Pre-heat oven to 350 degrees. Dump the dough onto a large section of parchment paper, flatten the dough into a disc and wrap the dough in plastic wrap. Refrigerate for at least 2 hours.

              After the dough has chilled, roll it out between layers of parchment paper. You want it to be as thin as your finished graham crackers. The dough does not rise much at all. Cut out your graham crackers. You do not have to use pumpkin cookie cutters, use any shape you want.

              Place on an ungreased cookie sheet and bake for 10-12 minutes, turning the sheet as needed. Remove from oven and cool before using to make s’mores.

              To turn these into s’mores, just roast a marshmallow, put some chocolate on the graham cracker, then smoosh the warm marshmallow between the graham crackers until they look something like this:

              Pumpkin Pie S'Mores - get the pumpkin pie graham cracker recipe at Vicki-Arnold.com