Today’s post may not be something new to some of you, but if you’re like me- a pineapple can seem intimidating. I don’t know if it’s the big leaves at the top or the pointy eyes that stare at me, but there is something about a pineapple that makes it seem a little scary to cut. I put together this tutorial to try and help ease your pineapple fears, if you have them.

And this is just one way to do it. There are many different ways but if you’re looking for bite-size chunks, this is the way to go.

While they may seem intimidating, inside pineapples are really just juicy and soft sweeties. We love pineapple around here but there are two factors that have always kept us away from purchasing them. 1) Price. I don’t want to pay $3.99 for a pineapple when I can buy it canned for $.99. 2) Difficulty. I don’t want to buy something I have to labor over when I can buy it already cut in a can. However, if #1 is right, then #2 can be canceled out.

Most things revolve around price for me! Aldi had their pineapples for only $.99 the other day and since I grabbed a few, I was chopping up pineapple left and right.

Let’s get started cutting our pineapples….

Start by washing your pineapple. I didn’t get a picture of me doing this, but you know how it goes. Run it under some water and pat it dry.

1) Remove the ends including the leaves and the bottom. Try to leave as much pineapple as you can, especially if your pineapple is a stubby, short one.

2) Using your knife, cut thin slices off the edges removing the skin. Try to leave as much pineapple there as you can…

…just be sure to keep your knife on the inside of the pineapple eyes. You don’t want to bite into any of those tough eyes later on.

Now you have a stripped and naked pineapple!

Now that we’ve violated the pineapple, it’s time to chop it up.

3) Cut the chunk into 4 big pieces like so. We’re getting so close.

4) Next, cut the middle triangle down each one to get remove the cores.

5) Cut the 4 larger pieces into 8 smaller pieces. Then chop those up into bite-size pieces.

You have officially conquered the pineapple!

See? Aren’t they pretty? This is the point where I can’t stop everyone from grabbing bites every 2 seconds.

These big bite-size juice pineapple pieces make amazing additions to fruit skewers for grilling you know!

I hope that this tutorial helps you to not be so scared of those rough yet tasty fruits.

Have you ever cut a pineapple before? Or do you stick with the pre-cut kind?

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There’s this obstacle that I come across in my cabinet every now and then. I usually just push it aside and continue looking for whatever I was looking for. I try my best not to pay much attention to it because it means that I will have to “deal” with it. I’m talking about the ever so yummy, yet easily hardened…..brown sugar. The molasses in  brown sugar contains much more moisture than regular white sugar so it goes hard if this moisture is lost. It’s usually due to improper storage. Or in my case, lazy storage.

I don’t use it that often so it remains that ingredient way back behind the high and mighty flour, the sugar as white as the driven snow, and behind the fake but amazing artificial sweetener that saves me calories when I’m feeling fat. But I came across it the other day and decided that it was time.

It was time to deal with the rock that IS my brown sugar.

One way that I’ve always known about but have just been too lazy to do is placing a piece of bread inside a container with the brown sugar. The bread helps it regain it’s moisture leaving the brown sugar soft and fluffy. And that piece of bread? Yeah, it will become a rock itself.

I suggest using an end piece if you don’t want to use up your precious pretty pieces.

Way to save brown sugar #1: Place the brown sugar in a container with a piece of bread overnight. It may take up to a couple days. I always keep one in mine now in order to prevent this. You can just change out the pieces every now and then.

Or then there’s a microwave method. No, we’re not talking about making caramel. Adding a cup of water or placing a damp paper towel in with the brown sugar and nuking it for a few seconds can quickly give it back it’s moisture making it usable again.

Way to save brown sugar #2: Place the bag of brown sugar in the microwave open with a cup of water or very damp paper towel. Microwave for about 20 seconds. See if it’s softened to your liking and possibly put it back in for another 10 seconds or so if necessary.

And eventually you’ll have nice, moisturized, fluffy, ready-to-use brown sugar.

Do you have any other tips for softening brown sugar again? I’d love to hear them!

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No matter who you are, there are most likely times when you’d like to save a little money. Whether it be after the hemorrhage of money around Christmas time, when you’ve just shelled out your life savings for a medical bill, or just when you’d like to save up for something nice. Buckling down your finances is just part of life for most. And then there are weeks when you just don’t feel like braving the stores or searching for deals.

It doesn’t matter what the case, there are staple ingredients that can save you money and create meals in a pinch. Also very versatile, these also provide the base for several different types of meals in case you have a craving.

Here are 5 ingredients that you should have in your pantry (in no particular order) that can keep you AND your wallet sane when necessary.

1) Rice
Of course this is on the list! There are so many recipes that can easily be adapted and prepared with rice. From shining as the most important ingredient in a main dish to being mixed with herbs as a side dish, rice never disappoints even the pickiest of eaters. Not only is it extremely versatile, but it’s also very affordable. Buying it in bulk can really save your pennies in the long run. Coupons can also help to save money on rice. Mahatma and Riceland Rices usually have coupons out that can often make a bag close to free at stores that double coupons.

When it comes to rice, a little goes a long way. Since the grains absorb the water that it is cooked in, your cup of rice will actually become 2 cups when cooked properly.

Some simple ways to use rice:

• Cheeseburger Rice- 1 lb ground beef, 1 and 3/4 c. water, 2/3 c. ketchup, 1 tbsp mustard, 2 c. uncooked minute rice, 1 c. cheddar cheese. Brown the meat then drain, add water ketchup and mustard and bring to boil. Stir in the rice and sprinkle with cheese. Cover and cook 5 minutes and serve. (courtesy Razzle Dazzle)
• Leftover Rice in Chicken Fried Rice– Using leftover rice, throw it in the skillet with chopped onion, bite-size pieces of chicken, a scrambled egg or two, and any vegetables that suit your fancy. A few tablespoons of teriyaki and soy sauce and you have chicken fried rice worthy of being called homemade takeout.
• Slow-Cooker Red Beans and Rice– Throw a pound of dried red beans along with a chopped onion and garlic into a slow cooker with 7 cups of water. (Add smoked sausage if preferred) Cook on high for 6-7 hours. Serve over cooked rice for a weeknight meal without any fuss.

2) Pasta
Just like rice, pasta is a very verstaile ingredient that can used in several easy dishes. Needing only water to come to life, even the simplest of additions can make for a filling meal. A typical box of spaghetti won’t run you more than $1.50 at the store and the stores brands are even cheaper most places. During a sale or with a coupon, you can sometimes get it nearly free. This is one of the few things that I always have a bunch of, just in case.

Some simple ways to use pasta:

• Simple Spaghetti– I couldn’t give you suggestions without mentioning the obvious. Store bought or homemade pasta sauce creates a meal for the whole family in literally minutes. Add in meats or veggies to make it even more hearty.
• Baked Ziti– Using your favorite pasta sauce, ricotta cheese, and mozzarella cheese, you can easily whip up yummy Baked Ziti. Always a crowd pleaser.
• Pizza Pasta- Using canned tomatoes, pepperoni, and mozzarella cheese along with spices can add some italian pizza pizazz to your pasta!

3) Flour
There’s no mistaking the role of grains in the art of cooking. Many recipes, including the cravable sweets and savory biscuits call for flour. It’s the cornerstone of breads and other baked goods that are simple and inexpensive to make at home.

Simple ways to use flour:

• Basic Yeast Bread– Combining 6 cups of all-purpose flour with 2 tablespoons dry yeast and 2 cups of water can create a simple bread. Let the ingredients rise for 15 minutes, then divide the dough into two. Bake at 400 degrees for 40-50 minutes.
• Simple Biscuits– Using only 2 cups of self-rising flour, 1/2 cup butter, and 1 cup milk you can create a dozen homemade biscuits! Bake dough at 400 degrees 10 to 15 minutes.
• Easy Fried Chicken– Scramble an egg. Dip fresh chicken in egg and then cover in flour. Skillet fry chicken on both sides until golden brown.

4) Canned Tomatoes
These little babies are a part of a meal in my house at least 2-3 times a week. Canned tomatoes can be used in just about anything and add flavor, texture, thickness, and color to several meals. Keeping a few cans of whole tomatoes or diced tomatoes on hand is a smart way to have a back-up meal at your fingertips at all times.

Simple ways to use canned tomatoes:

• Creamy Tomato Pasta– Soften a block of cream cheese and mix with a can of (your preference) tomatoes in a skillet. Serve over cooked pasta.
• Easy Chili– Combine canned tomatoes with kidney beans, ground meat, and chili seasoning and you have a simple chili in no time at all.
• Simple Salsa– Use your canned tomatoes to combine with lime juice, chopped onion, minced garlic, fresh cilantro, salt, pepper, and jalapenos for heat to create a simple at-home salsa.

5) Dry Beans
These little gems make any dish hearty and full of fiber. You can’t beat their affordability compared to canned beans and they don’t go bad for at least a year! These are the exact traits that I look for in a pantry item for saving money on meals. Like rice, they tend to double once reconstituted which means more for your money. They key is soaking them completely covered for at least 4 hours up to 24 hours before cooking.

Beans make a great addition to any meal. The recipes are endless! Stock your pantry with your favorites then add to any soup, stew, casserole, or chili.

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