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I am a lucky Woman, I have a Husband that loves me, a beautiful grown step-daughter, a 15 yr old son and a 8 yr old son. I try to create a home that is warm and will linger with memories of Mom's cooking and being home for my children. This isn't always possible, considering they rough house, I get tired and hit the Mcdonald's drive thru and sometimes buy clean socks for them instead of wash it.... I try to do a menu plan, hang our clothes out to dry, use coupons, go to Church every week.. and pretend I am a stay at home Mom while working 40 hours a week

Tuesday, July 19, 2011

Homemade Frugal Croutons or "Fancy Scmancy Yippie Lookin Salad Toppins"

            I like to make things out of stuff that no one else might want, I like to re-purpose things, including food.. hence my love of day old bread. I like to make crackers and croutons, the kids love to eat them and so does Brian.             Making croutons is so easy, I can not believe there is even a market for packaged ones! They look fancy, they are great on top of tomato soup, to snack on, to put on *gasp* a salad! I should give a definition of Yippie- since it is in the title- I made the little word up ( and yes I am taking credit for the word, so don't try it!) It is a mash of two words~ Yuppie and Hippie... you know those   people who love their earthy crunchiness, tyedye, gardening and dirt, BUT- also love their money- their fancy things.... I know not really a technical definition- but think hard- we all know a Yippie!!
            Anyway- on to the croutons- now that I have probably offended someone!

Here is the recipe:


One loaf of day old bread- usually italian works best.
Olive oil, amount depends on size of loaf usually I add about 2 tablespoons- or other oil- I used Smart Oil- since I had it in the house from coupons!
Your favorite seasonings to taste- I used Onion Salt and Italian seasonings.

Cut the bread into bite sizes that you prefer, place bread in a large bowl or stock pot.. add oil and seasonings mix by hand-- it is just easier. Bake at 250 for about an hour- or until bread is dry and crisp.. checking on it about every 15 min to make sure it isn't burning, you can turn it in the pan- I use a large cookie sheet.

Allow to cool and store in a ziplock bag. If you make more than you think you will use in a week - you can freeze them! Freeze them in a ziplock freezer bag, it works great.


The package of Italian Bread- DAY OLD:) Plus, the evidence of the 50% off tag on the day old bread!
Cutting away on the board!
I cut these ones a little bigger than I normally do- I wanted to give it a shot see how they turned out- plus I was tired.
Large stockpot, I tried a large bowl, as I usually do, but they just didn't fit well this time.
The seasonings I used- Onion Salt and Italian
Oil
Mmmmm mixing by hand- clean hands mind you!
One the sheet ready to bake! and then enjoy!

1 comment:

  1. I will try this tomorrow, thanks for the tip! :)
    Kim

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