3 ways to save MONEY for the Fall

1. Grate your own cheese. I know that buying bags of grated cheese is convenient, but consider this:
A standard 8 oz. block of cheese is an average of about $1 less than an 8oz. bag of grated cheese. Truth be known, when you grate the block of cheese it creates the same amount of cheese as the bag, about 2 cups. The quantities are the same. If I use my food processor, I can grate an 8 oz block in about 20 seconds. Account for the time it takes to pull the food processor from the cabinet and I am at 1 minute. Account for cleaning, I am now at 2 minutes total for 2 cups of grated cheese. By those calculations, I am making $30 per hour grating my own cheese. Not only that, it taste better, I have more variety in the cheeses I can choose from for cooking, and there are no gluing agents in my cheese - JUST FRESH, PURE CHEESE.

2. Southern Saver: Couponing works!! However, it takes a time commitment. My friend Kimberly recently turned me on to a new website that consolidates all the important sales into a single email.  Register at www.southernsavers.com 

3. Rock the Fuel Perks! If you don't shop at Bi-Lo, it's time to start. Even if you don't buy all of your groceries from there each week, it pays to choose a select few items each week. For every $50 you spend you earn $.05 off per gallon of gas at a participating BP. (For people living in Kannapolis, the Bi-Lo I use is on Hwy 29 at the corner of Dale Earnhardt Blvd and the participating BP is also on HWY 29 at the corner of Mt. Mitchell Church Road next to Hilbish Ford.)
They also run specials on gas. For example, this week you can earn an additional $.20 off per gallon if you buy 5 of the participating items in any order (5 of each/1 of each totalling 5): Kraft Mayo, Planters Peanut Butter, Planter's Peanuts, Kraft dressing, Velvetta Cheese, or Ritz Crackers. 
You can get $.25 off per gallon for getting your flu shot at Bi-Lo.
Bi-Lo also doubles all coupons everyday up to $.99.
So, look at the fuel perk specials, find your coupons, and SAVE!

I'd like to give a shout out to my sister in-law Leslie who built her fuel perks up to $.70 off per gallon by the time she had to fill her Jeep up last month.

Butternut Squash Soup

Ahhhhh... My favorite time of the year.

I love this soup recipe because it is healthier than most using water instead of salty broth, the ingredients are short and easy to find, and it is not based in creams or milks which doesn't upset my husband's stomach as bad. I made two large batches Saturday for the freezer.  (I am not really in the mood yet for soup - but I will be in November!)

Adapted from Cooking Light, October 2004
3 pounds butternut squash (about 2 medium)
5 teaspoons olive oil
5 1/2 cups finely chopped onion (about 2 large)
1/2 cup chopped fresh parsley
2 tablespoons fresh sage
1/2 teaspoon fresh thyme
4 1/2 cups water
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
2 teaspoons minced garlic

1. Cut squash in half lengthwise; remove seeds. Place squash halves, cut sides down, on a foil-lined baking sheet (or on a silpat). Bake at 375 degrees for 30 minutes or until tender. Scoop out pulp. Discard skins.

This is cut side up. After they come out of the oven I flip them over like this so that they cool faster. These are ready to be scooped.

2. Heat 2 teaspoons oil in a large pot over medium heat. Add onion, parsley, sage, and thyme; cook 15 minutes or until lightly browned, stirring frequently.  Add squash, water, salt, pepper, and garlic. Bring to a boil, partially cover, reduce heat, and simmer 25 minutes.
3. Puree.  You can do this by placing batches into your food processor 2 1/2 cups at a time.  OR - and my favorite method - use an immersion blender. This was my best purchase of 2009.