The Best-Ever Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower

It’s not often my family asks, “Why didn’t you make MORE?” when it comes to veggies.  I made a whole head of this Parmesan Roasted Cauliflower last night and it was devoured within minutes.  I should have doubled my batch!  I didn’t even have enough left over to get a good photo of it for you.

Frugal Tips:  I get my produce at ALDI.  It seems as if every week there are some buys that are just too good to pass up.  Be sure to follow the ALDI Grocery Stores Weekly Ads  posted over in the Mommysavers Grocery Bargains Forum.  It’s where members get together and talk about what they’ve found recently at ALDI.

The Best-Ever Parmesan Roasted Cauliflower
Prep time: 
Cook time: 
Total time: 
Serves: 4

Cauliflower good your kids will not only eat it, they’ll ask for more!
  • 1 head cauliflower, cut into pieces
  • 4 garlic cloves peeled and smashed
  • 4 Tbsp. extra virgin olive oil
  • 3 Tbsp. lemon juice
  • 1 tsp. sea salt
  • 1 tsp. thyme leaves
  • ½ C. grated Parmesan
  1. Preheat oven to 425. Whisk together the garlic cloves, olive oil, lemon juice, and sea salt in a bowl. Toss cauliflower in olive oil mixture until well coated. Place on baking sheet, and drizzle any remaining olive oil over the cauliflower pieces. Bake for 20 minutes. Sprinkle with Parmesan cheese. Continue to bake for an additional 20 minutes until cauliflower is golden brown. Serve immediately.


Chinese Cabbage Ramen Noodle Salad

Chinese Cabbage Ramen Noodle Salad

Can you believe it’s March already?  One of my favorite food events this month is St. Patrick’s Day.  I love homemade Corned Beef Brisket and Cabbage.  It’s been a tradition at our house for years, even though we’re not Irish.  We’re not Asian either, but I love Chinese Cabbage Ramen salad.  It’s another great way to make use of those great deals on cabbage you’ll see all month at the grocery store!  There are so many variations of this recipe.  How do you make it?

Frugal Tips:  Make use of produce that is in season or is being promoted for special event or holiday.  They usually are great deals, or even promoted as loss leaders.  Think of new, creative uses for them.

View the other Cabbage Recipes I’ve made lately, or these ideas from Mommysavers:

Chinese Cabbage Ramen Noodle Salad
Great for potlucks and special events.
  • Salad:
  • ½ head cabbage, finely chopped
  • 4 green onions, chopped
  • ½ stick butter
  • 1 pkg. ramen noodles, crumbled (discard the flavor packets)
  • ¼ C. sesame seeds
  • ¼ C. sliced almonds
  • Dressing:
  • 2 Tbsp. peanut butter
  • ½ C. canola oil
  • ⅓ C. sugar
  • ¼ C. rice vinegar
  • 2 Tbsp. soy sauce
  1. Preheat oven to 350. Toss together the cabbage and green onions. On a cookie sheet, melt the butter and then place the ramen noodles, sesame seeds and almonds on it. Bake until lightly toasted. Allow to cool.
  2. Meanwhile, mix the peanut butter and canola oil. Heat in the microwave (about 20-30 seconds) if necessary. Combine whisk together the remaining dressing ingredients. Toss the cabbage and onions with the dressing about ½ hour before serving. Add the noodle/sesame/almond topping at the end.

Smucker’s Double Chocolate Diamonds

double chocolate bars

Who knew that Smucker’s Ice Cream toppings could be used in such creative ways?   If you’ve got a jar of Smucker’s fudge, you can make these yummy Double Chocolate Diamonds.  The base of the bar is flour and peanut butter, but the topping is rich fudge doubled up with chocolate chips.  What’s not to like about that?  Next on my list of things to make is this Grilled Poundcake with Blueberry Sauce and Ricotta Cream.  Mmmmm!

Check out more Smucker’s Recipes HERE.  Plus, stay tuned for great giveaways we’re offering this week with Mommysavers as part of their Five Days of Holiday Giveaways Series.  One Frugal Bites/Mommysavers reader will win a $100 gift pack provided by Smucker’s!

Smucker’s Double Chocolate Diamonds
  • No-Stick Cooking Spray
  • 1 cup Vegetable Shortening
  • ½ cup Creamy Peanut Butter
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • ½ teaspoon almond extract
  • 1½ cups All Purpose Flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1¼ cups semi-sweet chocolate chips
  • 1 (11.75 oz.) jar Smucker’s® Hot Fudge Topping
  • ½ cup chopped walnuts (optional)
  1. HEAT oven to 350°F. Line bottom and sides of 15½ x 10½ x 1-inch jelly roll pan with foil. Coat with no-stick cooking spray.
  2. BEAT shortening, peanut butter and brown sugar in large bowl with an electric mixer at medium-high speed until creamy. Beat in eggs and almond extract until smooth. Add flour, baking powder and salt. Mix at low speed just until combined. Spread evenly in prepared pan.
  3. BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack while preparing chocolate layer.
  4. PLACE chocolate chips in large microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in 15 second intervals until melted and smooth. Stir in hot fudge topping. Microwave on HIGH 15 seconds. Spread over warm baked bars. Sprinkle with walnuts. Chill 1 hour or until chocolate layer is firm.
  5. LIFT bars from pan with foil and place on cutting board. Cut into diamonds by cutting on the diagonal from corner to corner both directions forming a large “X”. Beginning at one center cut, make 1½-inch parallel diagonal cuts on both sides. Repeat with other center cut to form diamonds. Store in refrigerator.


My Holiday Baking is Underway! (Well, kind of.)

My holiday baking is underway, and I couldn’t be more excited. I was BORN rockin’ the Christmas season. LITERALLY. (My birthday is December 25th).  Even though my kids are getting older and roll their eyes at some of my “cutesy” Christmas goodies, I still bake them with love.  These projects allow me to express my craziness creativity in the kitchen in a socially acceptable way.

My first three holiday “baking” projects don’t actually involve turning the oven on at all.  They’re all made using just the stovetop or microwave along with some fun candy embellishments.   They’re perfect for kids to help with, since they love “decorating” the treats.  Plus, if you still have any Halloween candy left over (yeah, I know – unlikely) it’s a good way to use it up.

Last year, I compiled my creations here: 25 Days of Christmas Treats.  My goal this year?  25 new Christmas treats in December.  Don’t worry – I don’t eat them all myself.  I give them to friends and neighbors, send them to my husband’s office – whoever will eat them.  This year, I’ll be featuring them on the Mommysavers Christmas Recipes pages again as well as here on Frugal Bites.

Have a request?  Let me know!  I’m looking for even more ideas for cute Christmas cookies and treats.  I really want to find a cute Elf cookie to go along with all the Elf on the Shelf Ideas I’ve seen.  Anyone have a suggestion?  Leave it in the comments below!


oreo snowmen diy christmas treats for kids

Oreo Snowmen Cookie Pops

diy christmas treats for kids

Nutter Butter Reindeer Cookies

diy holiday treats

Rice Krispies Christmas Trees

Benihana Fried Rice Copycat Recipe

benihana fried rice recipe copycat

Rice recipes are inherently frugal.  Problem is, too many people don’t make it correctly.  When it comes to making rice, the right type of rice is important.   Believe it or not, not all rice is created equally.  A true risotto requires arborio rice, sushi a sticky short-grain, and for certain Indian dishes only Basmati will do.  Also, attention to detail in its preparation is equally important.  When it comes to making fried rice, the key is to use cold, day-old rice.  Who knew?

I was browsing the internet for a copycat version of the Benihana Fried Rice.  All the recipes I saw didn’t include those important details!  Plus, adding garlic to the butter was omitted in many of them.  It makes a big difference.   My whole family loved this dish, and my husband said, “This is the best fried rice you’ve ever made.”  This recipe is definitely a keeper.   My only regret is not making more.  Sadly, there are no leftovers.


Benihana Fried Rice Copycat Recipe
Cook time: 
Total time: 
Serves: 4
  • 4 C. cooked Jasmine rice, day old and cold
  • 5 Tbsp. butter
  • 2-3 cloves garlic, minced
  • ½ tsp. ginger
  • 1 C. chopped onion
  • 1 C. chopped carrots
  • ⅔ C. chopped green onions
  • 3 Tbsp. sesame seeds, toasted
  • 5 Tbsp. soy sauce
  • 3 eggs
  1. In a 350 degree oven, toast your sesame seeds for 15-20 minutes until light brown. Meanwhile, In a large skillet, melt the butter along with the minced garlic and ginger over medium heat. When garlic is translucent, add the onions, green onions, and carrots. Add the cold, cooked rice and soy sauce. Cook until the rice starts to get slightly brown and crispy. Push rice/vegetable mixture to the side of the skillet, and scramble the eggs. Once scrambled, mix in to the rice/vegetable mixture. Add sesame seeds at the end of the process and serve.