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Column: From the proprietor’s perspective

June 24, 2015

If you handed an expired coupon to your cashier and your cashier rejected it, what would you do? None of my area stores accept expired coupons, and I’d never intentionally try to pass one in the checkout lane. I’m actually mortified if I accidentally do hand one over — awhile ago, I had a coupon Read More

Sliders with all the fixings

  MOLASSES BLT SLIDERS Servings: Makes 8 sliders Preparation time: 10 minutes Cooking time: Less than 10 minutes INGREDIENTS 1 pound lean ground beef 1 tablespoon plus 1 teaspoon Grill Mates Molasses Bacon seasoning, divided 1/2 cup shredded 50 percent reduced-fat sharp cheddar cheese 1/4 cup low-fat mayonnaise 8 slider or small dinner rolls 8 Read More

Column: Summer pies

There is something special that happens to pies when they are made for when the weather is hot. Cream pies, especially banana and coconut cream are my favorites. I was at a dinner party a few weeks ago and offered to bring a pie for the hostess but she told me she had it covered. Read More

Jazzing up a summer staple: Blue-devil deviled eggs

June 17, 2015

BLUE-DEVIL DEVILED EGGS Hard-cook 12 eggs; cool, peel, halve and remove yolks to a medium bowl. Mash, and then blend in 3 tablespoons low-fat mayonnaise and 1 teaspoon Dijon mustard. Add 2 tablespoons crumbled blue cheese, and coarse salt and pepper to taste. Divide mixture; fill eggs and garnish with 3 tablespoons crumbled bacon. (Adapted Read More

Column: From the waste basket to the market basket

With statistics showing that 40 percent of food in the U.S. is being wasted, (according to the Natural Resources Defense Council) the waste works out to about a $100 billion loss annually. The move toward using more of the food produced from root to stalk has become something of a battle cry. Here are a Read More

Vacation time? Don’t pay full price

June 10, 2015

Summer vacation season is here, and whether you’re traveling to a popular tourism destination or playing a “staycation” at a spot closer to home, it’s worth seeking out discounts for the attractions, resorts and dining spots to which you’re headed. Applying couponing strategies to vacation planning is one of my favorite ways to save money Read More

Ready for summer salads?

Zucchini with feta and fresh mint is here Heat 1 tablespoon olive oil in a large nonstick skillet on medium. Add 1 1/4 pounds zucchini (cut lengthwise into very thin slices like ribbons), 1/2 teaspoon coarse salt and 1/8 teaspoon pepper. Cook, stirring often, 5 minutes or until just tender. Remove from heat; stir in Read More

Column: Myths, legends, half-truths, lies

You can’t cook with extra-virgin olive oil because it will either burn, burst into flames or turn into the dreaded transfat,” so says Nancy Jenkins the author of “Virgin Territory: Exploring the World of Olive Oil.” Other myths: extra-virgin oil is from the first cold pressing, virgin oil from the second. Better still: a buttery Read More

Column: Go grill

June 3, 2015

We are heading into what for most of us is the ‘high season’ for grilling. Want a quick dinner? Grill vegetables and your favorite source of protein on skewers or some sort of grill pan. For those whose palette demands something just a little more try adding flavored or compound butters to the grill mix. Read More

A new twist on classic tuna noodle casserole

CONTEMPORARY TUNA NOODLE CASSEROLE Servings: Makes 5 servings Preparation time: 20 minutes Cooking time: 25 to 30 minutes, plus pasta INGREDIENTS 2 cups fusilli pasta (6 ounces) 16 ounces reduced-fat Alfredo sauce (jar or refrigerated) 1/3 cup unsalted chicken broth or white wine 1 teaspoon Italian seasoning 1 teaspoon lemon zest 2 (5-ounce) cans albacore tuna Read More

Column: Readers share their couponing successes

Last week, I gave readers a glimpse inside some of the more difficult emails I receive from readers. Many request personalized help in cutting their grocery bills. Others have taken the knowledge I continue to share in this column and via other channels and implemented it, sharing impressive stories of savings. Here’s a peek at Read More

Column: Put the squeeze on sodium in your daily diet

May 27, 2015

As we head into warm weather with all its picnics, cookouts and outdoor gatherings it’s time to stock up on all those condiments we use. The over use of these tasty toppings can play havoc with our daily 2,300 mg daily limit of sodium and sometimes the hidden sugar alone should give you pause. Ketchup: Read More

Feeling cheesy? Try this polenta recipe this week

BAKED EGGS WITH CHEESY POLENTA Servings: Makes 6 servings Preparation time: 15 minutes Cooking time: About 30 minutes; standing time: 5 minutes INGREDIENTS 4 cups unsalted vegetable broth 1 cup polenta or coarsely ground yellow cornmeal 2 cups shredded 50 percent reduced-fat sharp cheddar cheese 1/4 cup reduced-fat sour cream 1/2 teaspoon coarse salt 1/4 Read More

This week’s couponing tips: Helping you learn to save

I truly enjoy reading and hearing from readers. I receive a lot of reader tips, coupon questions and “heartbreaker” emails — the ones demanding immediate help with couponing. I’ve never printed these before in my column because they’re often hard for me to read, too, but I’m going to let you peek inside my inbox Read More

Column: Veggie trays again

May 20, 2015

Years ago it was quite common to start a meal with a small veggie tray. Usually there were a small variety of fresh items and maybe a few pickeled ones for those who love that zing. Now-a-days you don’t find these small appetizer trays much and it is sad because it is a great way Read More

A word of warning … My ‘new’ television is obsolete

While I discuss couponing more than any other topic in my column, I also like to share news and stories that I feel are of interest to all consumers. For me, “Super-Couponing” is as much a lifestyle as it is about those little pieces of paper we clip from the newspaper each week. I apply Read More

Try this three-berry pie tonight

THREE-BERRY PIE Servings: Makes 10 servings Preparation time: 25 minutes; standing time: 15 minutes Cooking time: 55 to 60 minutes; cooling time: 2 hours   INGREDIENTS 1 (2-crust) package refrigerated piecrusts, softened 1 1/4 cups plus 2 teaspoons sugar, divided 5 tablespoons cornstarch 2 tablespoons quick-cooking tapioca 1/4 teaspoon salt (not coarse salt) 3 cups Read More

Column: Use it up

May 13, 2015

OK, we’ve talked about how to use up leftover buttermilk after you buy it to use in a specific recipe; now let’s talk sauce. This is the sauce with the unfortunate name — fish sauce. But if you’ve never used it before, you need to try it in a recipe. Fish sauce is most often Read More

Column: A couponer’s favorite word

What’s a couponer’s favorite word? Free! I never get tired of the thrill of pairing a $1 coupon with a $1 sale price and knowing I’m taking a product home free of charge. One popular electronic coupon site, SavingStar, even offers a free product on Friday every week. If your store participates in SavingStar’s offers Read More

Lemon, Dijon make salmon sing

LEMON DIJON AND HERB-GRILLED SALMON Servings: Makes 4 servings Preparation time: 15 minutes; marinating time: 30 to 45 minutes Cooking time: About 10 minutes INGREDIENTS 2 tablespoons olive oil 2 tablespoons honey 2 tablespoons Dijon mustard 2 tablespoons plain yogurt 1/4 cup chopped Italian parsley 2 cloves garlic, minced Juice and zest from 1 lemon Read More

Column: The day after Cinco De Mayo

May 6, 2015

I hope you all went out yesterday to your favorite Mexican restaurant or invited friends over for your own favorite Mexican dish. Mexican food is my favorite; I could eat it every day gladly. The freshness of the ingredients combines to make the outcome so delicious. The variations of salsas alone could accompany any craving. Read More

Column: Beware of ‘Affiliated Offers’ surveys, scams

Have you ever purchased a product online and had a window pop up at the end of your purchase, offering you a second item free or at a discount if you complete a survey or agree to try the product, free of charge? Usually, the offer has a “too good to be true” element to Read More

Red pepper and cheddar egg cups

Servings: Makes 4 servings Preparation time: 20 minutes Cooking time: about 30 minutes INGREDIENTS 2 large red bell peppers 1 teaspoon olive oil 1/3 cup finely chopped onion 2 small garlic cloves, minced 1 cup shredded 50 percent reduced-fat sharp cheddar cheese, divided 2 tablespoons chopped Italian parsley 4 eggs 1/2 teaspoon coarse salt 1/4 Read More

Column: Top 3 excuses for skipping breakfast

April 29, 2015

According to the pros skipping breakfast is a bad dietary strategy. Ditching breakfast can affect your mood, weight and well-being. I’m not hungry in the morning — You don’t have to eat the minute you wake up but do eat something later in the morning. Waiting doesn’t mean skipping. I’m trying to lose weight — Read More

Column: Reviewing that review

These days, shopping online has become not only commonplace but also a weekly occurrence for many people. However, when it’s time to make a purchase from a vendor you’ve not used previously, how do you know that the seller is trustworthy? In turn, how do you determine that the product you’re interested in is exactly Read More

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