Ahhh! The Money Crisis

This post is from guest blogger Brenda Schmerl:

Every day, it seems the financial news just gets more alarming — first, it was skyrocketing gas prices; then, the stockmarket took a dive; and finally, warnings from some leaders that an economic meltdown looms if we don’t bail out the big financial companies — to the tune of $700 billion! It’s hard not to get apprehensive whenever you turn on the news — so if you’re feeling extra nervous about money, we’ve got the tips you need to help calm you down.

I also want to know how all this financial turmoil is affecting you. Are you changing the way you spend and save? Are you trying to sell or refinance your house? Maybe you're looking to get a new job — or are worried about the one you've got? Add your comments here!

Egg-celent Ideas

After spending months, literally, trying to figure out what to do with leftover egg cartons (it's a long story that I'll share another day), I stumbled upon an article at FrugalVillage.com where DOZENS of uses for egg cartons are listed – toolshed organizer, loose change holder, travel container for jewelry, seed starters, desk organizer. The possibilities really are limitless. 

Tell me more! What do you do with those pesky egg cartons? What about milk jugs and oversize tin cans -- how do you recycle those?

Never Waste Money On Gifts Again!

I've been told that I'm an oddity when it comes to receiving gifts, in that I absolutely adore every single gift I get, from the blingy watch my husband bought for me a few birthdays back to the scribble drawing my three-year-old nephew created for me this birthday. I don't care what it is, as long as I get something. 

What to Do With Those Leftovers

(Add them to this yummy pasta dish!)

When it comes to food, my eyes are always bigger than my stomach. Instead of baking a couple of drumsticks for my husband and I (the only two in my household), I cook a whole roaster with intentions of eating the entire thing in one dinner. It never works out that way. I'm stuffed after my fill and we're left with more than half a chicken!

I just met Stacey DeHass, the Executive Chef at Amish Naturals, a  fast-growing organic food company out of Holmesville, Ohio. Because of the high price of food these days, Stacey has gotten quite crafty in the kitchen and has developed an entire roster of  tasty, fulfilling and healthy recipes by using leftovers. Here's one of her delish concoctions:

***This recipe is a perfect way to utilize seasonal vegetables, which are generally cheaper, and to experiment with different additions such as leftover grilled chicken.  Just heat it in the microwave and toss it in at the end.

12 oz Pasta (try Amish Naturals Pasta...it's really good!)

4 qt Water

1 Tbsp Kosher Salt

2 Tbsp Olive Oil

1 Tbsp Roasted Garlic, crushed

3/4 cup Sweet Onion, diced

3/4 cup Bell Peppers, diced

3/4 cup Zucchini, diced

3/4 Mushrooms, sliced

Salt and Pepper to Taste

Asiago Cheese

Boil water with tablespoon of kosher salt in large covered stock pot.  Remove lid, add pasta and boil according to package instructions or until al dente (soft but not overcooked).  Drain pasta through colander and rinse immediately with cold water to stop cooking process.  Set aside.

In large sauté pan over medium heat, heat oil, then stir in garlic, onions and peppers and sauté until nearly tender.  Add zucchini and mushrooms and continue sautéing.  Season with kosher salt and fresh ground pepper to taste and mix in remaining butter.  Stir in pasta and cook long enough to heat thoroughly– garnish with grated cheese to serve. 

Cracking the Creditor Convo