Your Cheapskates Club Newsletter 03:20
In This Newsletter
1. Cath's Corner
2. From the Tip Store - Holiday on a Shoestring; Whizz the Mince
3. Tip of the Week - Easy, Cheap and Environmentally Friendly Sauces
4. Share Your Tips
5. On the Menu - Ricotta Gnocchi
6. The $300 a Month Food Challenge - Money for Jam
7. Cheapskates Buzz - Cheapskaters are talking in the Forum and on Cath's blog
8. The Cheapskates Club Show
9. This Week's Question -
10. Ask A Question - Have a question? Ask it here
11. Join the Cheapskates Club
12. Frequently Asked Questions
13. Contact Details
1. Cath's Corner
Hello Cheapskaters,
Arrghhh! If you're waiting for the January Journal, I apologise. If you were watching our show on Tuesday night when it dropped out, I apologise. Technology and I just do not get on, and it seems this week if it relies on computer technology, nothing I touch works.
I've given up and have brought in the experts to fix whatever the problem is with uploading the Journal. Some pages will upload, others just won't. I'm hoping the issue will be fixed today so I can get the January Journal uploaded for members , because it's really good and full of interesting ways to save money, time and energy.
So I thank you for your patience and understanding, but in the meantime, today's newsletter is a bumper issue, full of wonderful and easy ways you can save money, time and energy.
Have a great week everyone.
Happy Cheapskating,
Cath
2. From The Tip Store
Holiday on a Shoestring
My husband and I wanted to take our five children aged 11 down to 18 months to the theme parks on the Gold Coast for a holiday. Coming from Melbourne we knew it would be expensive. We went during the off season (we took the kids out of school for two weeks) and stayed mostly in places where children stayed free (I used the Internet to research motels and resorts). We also packed an esky filled with drinks, milk and juices and sandwich fixings which we kept in the car with our picnic set. We replenished from supermarkets as we travelled and always added fresh ice each morning. We would stop at roadside parks and have lunch and let the children have a run around. Breakfast was cereal and toast in our motel rooms (brought from home). We did eat out once a day for dinner (it was my holiday too!).
As we arrived in new towns we stopped at the tourist information area to pick up information and any flyers, leaflets, brochures etc. that gave us discounts to attractions and restaurants and cafes.
The motel prices were very reasonable – due to off-peak rates and booking a family room. With food, fuel, and accommodation, we spent less then $160 a day for seven people. The children also saved their money to spend on souvenirs; this way they were not begging us to pay for stuff.
I know some people have told us it would have been cheaper to camp. But by going our way, we didn't have to purchase camping equipment or pull a trailer that would have used more petrol. And we still would have had to pay for campground fees. I also really enjoyed having a clean room, with baths for the kids, and I didn't have to cook or pick up anything for two weeks.
Contributed by Fran
Whizz the Mince
Approximate $ Savings: $3.00 - $4.00 per meal
With growing teenagers and growing appetites, we use lot of mince and I really needed to increase the quantity. Instead, I brown the mince and drain, then whizz it in the pan with the stick blender. It makes a finer mince. I tried whizzing it before browning, but it didn't work nearly as well. Then I add the other ingredients and finish the cooking according to the recipe. It's all in the appearance - same 500g mince I've always used, but because it's finer, it looks like more and goes a lot further. I tried bulking it out with lentils, oats and even TVP but my lot objected strongly, so now I whizz it, they get straight mince and are happy and I'm happy because I haven't doubled the meat bill.
Contributed by Linda D.
Add a Tip
3. This Week's Winning Tip
This week's winning tip is from Tina Gibb. Tina has won a one year Platinum Cheapskates Club membership for submitting her winning tip.
I loved Tina's tip - it is my favourite subject - how to feed the family tasty, healthy foods without going broke or spending hours slaving in the kitchen.
Easy, Cheap and Environmentally Friendly
a busy, working mum of 4, who cares about my family's environmental impact, and our family's finances, I need to be organised. One way I save money, is by bulk cooking, cooking from scratch, minimising the meat we eat, increasing the vegetables and legumes, and minimising waste. For minimising waste, I keep a repurposed zip lock bag in my freezer (many groceries come in a zip lock bag, I wash and reuse in my own kitchen). All tomatoes going a little soft, the ends of tomatoes from sandwiches, excess tomatoes from our garden go into the freezer ready for adding to tomato based sauce. We also add capsicum, zucchini, eggplants, carrots (ends from grating, peels from peeling) and any fresh herbs that need to be used. When I am making a batch of bolognese or chilli con carne sauce, I pop a bag into a food processor to blitz, and add to my sauce. I add one jar of passata, or use up tomato paste to ensure the sauce has that nice red colour. I cook up a big batch of bolognese and chilli con carne every 6 to 7 weeks.
For the bolognese (enough for 6 family meals):
Garlic
2 onions
1kg mince
1 mug red lentils
2 grated carrots
2 grated zucchini
2 diced capsicum
2 diced eggplants
8 large silverbeet leaves (easy to grow)
A bag of frozen tomatoes and veggies
1x jar passata (we bulk buy when we can find it for $1- or below).
We freeze the bolognese in 900ml containers.
For chilli con carne sauce:
Garlic
Homemade taco seasoning mix
2x onions
1kg mince
1 can red kidney beans blitzed in the food processor
1 can whole red kidney beans
1 can black beans
2x grated carrots
2x grated zucchini
2x diced capsicum
8 large silverbeet leaves
1 x bag of frozen tomatoes and veggies
1 x jar passata
Once again, we freeze, but in 1.2l containers.
We thaw with the required amounts of passata for what we are eating.
We eat this with;
-Chilli Con Carne, rice, grated cheese, sour cream and salsa
- Tacos, with lettuce, tomato, grated cheese and salsa
-Burritos, with lettuce, tomato, grated cheese and salsa
-Enchiladas, with Mexican rice, salsa and cheese.
-Baked potatoes with grated cheese and sour cream
Another favourite of my children's, is to toss the defrosted tomatoes and veggies in some olive oil, garlic, pinch of salt and roast in the oven, and then blitz, to make a beautiful pasta sauce. We toss some cream and pecorino (or parmesan). They love this sauce with fettuccine, chicken and green beans.
In summer, when capsicums, zucchini, eggplants and tomatoes are in season and cheap and abundant, I will cook extra batches to get us through winter, when this produce is more expensive.
If your family do not like legumes or vegetables, start slow, slowly building up the veggies as they get used to it. You can try popping them in the food processor first, so they aren't noticeable, then slowly let them get courser. When eating, talk about the taste of the vegies (i.e. the red capsicum is so sweet, etc.) to change their perception of the vegies. Talk about the benefits to health and the environment of eating more vegetables and legumes, and less meat, plus the savings your family is making, and what those saved funds mean to your family (i.e. Tuesday in our house is bolognese night, if my family complain, I explain that because we are careful with our money, we can afford family holidays, gymnastics/football, building an extension on our house, building up an emergency fund, extra retirement savings).
We've saved an absolute fortune by having these sauces, and other meals ready in our freezer. Doing this helps keep our shopping bill for a family of 2a, 4c with hearty appetites below $100/week, and there are many weeks we skip shopping too.
The Cheapskate's Club website is thousands of pages of money saving hints, tips and ideas. There are over 12,000 tips to save you money, time and energy; 1,600 budget and family friendly recipes, hundreds of printable tip sheets and ebooks.
Let's get together and make the Cheapskates Club Australia's largest online hint, tip and idea library. Share your favourite money saving, time saving or energy saving hint and be in the running to win a one-year membership to The Cheapskate Club.4. Share Your Tips
Share your favourite hint or tip that saves money, time and energy and be in the running to win a one-year subscription to The Cheapskate Journal.
Remember, you have to be in it to win it!
Share Your Tip
5. On The Menu
Ricotta Gnocchi
This is a favourite dish of mine, and one I make often when we're camping because it's quick and easy. The recipe was given to me by a good friend a couple of years ago and since the first taste it's been a hit.
Ricotta Gnocchi
Ingredients:
500g ricotta
150g fresh parmesan
1 egg, lightly beaten
150g plain flour
Fresh parsley
Fresh basil
150g butter
100ml olive oil
Method:
Combine ricotta, parmesan, egg and flour to make a dough.
Cut the dough into four logs, dust with flour and roll out until the logs are approximately 35mm in diameter.
Cut the logs into bite size pieces and drop into well salted boiling water.
While the gnocchi is cooking heat a pan with 150g butter, 100ml olive oil, garlic, basil and parsley.
The gnocchi is done when it floats to the surface. Drain and add it to the pan and gently toss through.
Season with salt and pepper and grate a little extra parmesan over the top. Toss through and serve.
Next week we will be eating:
Sunday: Roast Chicken
Monday: BBQ steak, salad
Tuesday: Ricotta Gnocchi
Wednesday: Fried Rice, Lemon Chicken
Thursday: MOO Pizza
Friday: Mock fish fingers, chips & salad
Saturday: Hamburgers
In the fruit bowl: bananas
There are over 1,700 budget and family friendly recipes in the Cheapskates Club Recipe File, all contributed by your fellow Cheapskates, so you know they're good.
Add A Recipe
Recipe File Index
6. The $300 A Month Food Challenge
Money for Jam
It's summer in Australia, and that means an abundance of summer fruit to enjoy. We eat it fresh, and I dry some, and I stew some and freeze for winter, and I bottle some. And there's still more so I make jam.
Jam is really easy to make. Hannah has been making jam since she was about 9 or 10 years old. I learned to make jam with my mother, I have no idea how old I was, but I was young. And I was making jam on my own at probably 9 or 10 years old too. There's nothing scary about it, and it's a great way to preserve fruit for winter.
Jam isn't just for toast or bread either. It makes a great glaze for roasts. It can be warmed and thinned with a little juice or water to make a sauce for ice-cream. Add a dollop to milk for a milkshake. Use it on the bread for bread and butter pudding. Spread it on a sponge before adding the cream. Put a dollop in the middle of a cupcake or muffin before baking. There lots of ways to use jam.
Now sometimes it's cheaper to buy jam than it is to make it. But if you can get free fruit - peaches, apricots, plums, nectarines, berries of all types, pineapple etc. then you just need to factor the cost of the sugar. Sugar isn't expensive - under $1 a kilo. Actually even if you need to buy fruit when it's cheap, it is still cheaper to make jam than it is to buy real jam. Of course you can get cheap jam - but read the label - not a lot of fruit, lots of additives.
I stick to the basic 1:1 fruit to sugar ratio with a squeeze of lemon juice in it. Bring it to the boil, stirring constantly to dissolve the sugar then let it come to a rolling boil and keep it there until the mixture reaches gel point - usually about 20 minutes for the batches I do. Let it cool 5 minutes then ladle it into hot, sterilised jars. And it's done. Yummo, especially with hot scones and lashings of whipped cream.
Hannah's Raspberry Jam
This is Hannah's recipe for raspberry jam. It's the one she learned to make in Year 7 for a school open day, where she was helping Mrs. Allan in the Home Ec room demonstrating what the kids were learning to cook (did you know that jam making is actually a Year 12 Home Ec topic?). This is the recipe she makes for her Granddad to have on his toast when he comes to visit and she always makes enough for him to take home a jar or two.
Ingredients:
500g frozen raspberries
2 cups white sugar
1 tbsp lemon juice
Method:
Place frozen berries, sugar and lemon juice in a medium saucepan. Stir, over a low heat until berries have thawed and sugar has dissolved. Increase heat to medium and continue to stir until jam boils. Continue cooking jam, stirring continuously and at boiling point until setting point is reached - about 15 minutes. Stir continuously to avoid burning and sticking. Once jam is ready, allow to cool a little before placing hot jam in sterilised jars and sealing.
We make (because Hannah helps) around 70 jars of jam and marmalade each year. I use a lot of it in cooking and baking and we have it on toast and crumpets and scones and pancakes, and we give a lot away in our hampers, and send lots to Wayne's father for his breakfast toast too.
Do you make jam? Do you have any jam making tips to share?
The $300 a Month Food Challenge Forum
The Post that Started it All
7. Cheapskates Buzz
From The Article Archive
Jam and Jelly Making Basics
Things I Buy Once a Year
Find Money in a Hurry
This Week's Hot Forum Topics
Grow It: Growing what you eat is worth it!
Waist Watchers 2020
MOO Lunch Box Snacks
Most Popular Blog Posts This Week
Top 7 Favourite Icy Pole Ideas
The No Power Challenge
Hawaiian Haystacks
8. The Cheapskates Club Show
Join Cath and Hannah live Tuesdays and Thursdays on You Tube at 7.30pm AET
Join us live on YouTube every Tuesday and Thursday and see how we are living debt free, cashed up and laughing - and find out how you can too!
Show Schedule
Tuesday: Around the Kitchen Table - join Cath and Hannah for a cuppa and a chat around the kitchen table as they talk about living the Cheapskates way.
Thursday: Cheapskates in the Kitchen - want to know how to cook delicious, healthy and cheap meals? Watch Cath and Hannah as they create cheapskates style cuisine and share their favourite recipes.
Coming Up
Thursday 16/01/2020 7.30pm AEST - Jam Making 101 - The Easy Way to Make Jam
Tuesday 21/01/2020 Easy MOO Mixes Save You Time and Money
Thursday 23/01/2020 - School Lunchboxes - getting them right
Tuesday 28/01/2020 - Do You Save Money Growing Your Own Grub?
Thursday 30/01/2020 - Top Tips for Organic Food on a Budget
Latest Shows
1. Cath's Corner
2. From the Tip Store - Holiday on a Shoestring; Whizz the Mince
3. Tip of the Week - Easy, Cheap and Environmentally Friendly Sauces
4. Share Your Tips
5. On the Menu - Ricotta Gnocchi
6. The $300 a Month Food Challenge - Money for Jam
7. Cheapskates Buzz - Cheapskaters are talking in the Forum and on Cath's blog
8. The Cheapskates Club Show
9. This Week's Question -
10. Ask A Question - Have a question? Ask it here
11. Join the Cheapskates Club
12. Frequently Asked Questions
13. Contact Details
1. Cath's Corner
Hello Cheapskaters,
Arrghhh! If you're waiting for the January Journal, I apologise. If you were watching our show on Tuesday night when it dropped out, I apologise. Technology and I just do not get on, and it seems this week if it relies on computer technology, nothing I touch works.
I've given up and have brought in the experts to fix whatever the problem is with uploading the Journal. Some pages will upload, others just won't. I'm hoping the issue will be fixed today so I can get the January Journal uploaded for members , because it's really good and full of interesting ways to save money, time and energy.
So I thank you for your patience and understanding, but in the meantime, today's newsletter is a bumper issue, full of wonderful and easy ways you can save money, time and energy.
Have a great week everyone.
Happy Cheapskating,
Cath
2. From The Tip Store
Holiday on a Shoestring
My husband and I wanted to take our five children aged 11 down to 18 months to the theme parks on the Gold Coast for a holiday. Coming from Melbourne we knew it would be expensive. We went during the off season (we took the kids out of school for two weeks) and stayed mostly in places where children stayed free (I used the Internet to research motels and resorts). We also packed an esky filled with drinks, milk and juices and sandwich fixings which we kept in the car with our picnic set. We replenished from supermarkets as we travelled and always added fresh ice each morning. We would stop at roadside parks and have lunch and let the children have a run around. Breakfast was cereal and toast in our motel rooms (brought from home). We did eat out once a day for dinner (it was my holiday too!).
As we arrived in new towns we stopped at the tourist information area to pick up information and any flyers, leaflets, brochures etc. that gave us discounts to attractions and restaurants and cafes.
The motel prices were very reasonable – due to off-peak rates and booking a family room. With food, fuel, and accommodation, we spent less then $160 a day for seven people. The children also saved their money to spend on souvenirs; this way they were not begging us to pay for stuff.
I know some people have told us it would have been cheaper to camp. But by going our way, we didn't have to purchase camping equipment or pull a trailer that would have used more petrol. And we still would have had to pay for campground fees. I also really enjoyed having a clean room, with baths for the kids, and I didn't have to cook or pick up anything for two weeks.
Contributed by Fran
Whizz the Mince
Approximate $ Savings: $3.00 - $4.00 per meal
With growing teenagers and growing appetites, we use lot of mince and I really needed to increase the quantity. Instead, I brown the mince and drain, then whizz it in the pan with the stick blender. It makes a finer mince. I tried whizzing it before browning, but it didn't work nearly as well. Then I add the other ingredients and finish the cooking according to the recipe. It's all in the appearance - same 500g mince I've always used, but because it's finer, it looks like more and goes a lot further. I tried bulking it out with lentils, oats and even TVP but my lot objected strongly, so now I whizz it, they get straight mince and are happy and I'm happy because I haven't doubled the meat bill.
Contributed by Linda D.
Add a Tip
3. This Week's Winning Tip
This week's winning tip is from Tina Gibb. Tina has won a one year Platinum Cheapskates Club membership for submitting her winning tip.
I loved Tina's tip - it is my favourite subject - how to feed the family tasty, healthy foods without going broke or spending hours slaving in the kitchen.
Easy, Cheap and Environmentally Friendly
a busy, working mum of 4, who cares about my family's environmental impact, and our family's finances, I need to be organised. One way I save money, is by bulk cooking, cooking from scratch, minimising the meat we eat, increasing the vegetables and legumes, and minimising waste. For minimising waste, I keep a repurposed zip lock bag in my freezer (many groceries come in a zip lock bag, I wash and reuse in my own kitchen). All tomatoes going a little soft, the ends of tomatoes from sandwiches, excess tomatoes from our garden go into the freezer ready for adding to tomato based sauce. We also add capsicum, zucchini, eggplants, carrots (ends from grating, peels from peeling) and any fresh herbs that need to be used. When I am making a batch of bolognese or chilli con carne sauce, I pop a bag into a food processor to blitz, and add to my sauce. I add one jar of passata, or use up tomato paste to ensure the sauce has that nice red colour. I cook up a big batch of bolognese and chilli con carne every 6 to 7 weeks.
For the bolognese (enough for 6 family meals):
Garlic
2 onions
1kg mince
1 mug red lentils
2 grated carrots
2 grated zucchini
2 diced capsicum
2 diced eggplants
8 large silverbeet leaves (easy to grow)
A bag of frozen tomatoes and veggies
1x jar passata (we bulk buy when we can find it for $1- or below).
We freeze the bolognese in 900ml containers.
For chilli con carne sauce:
Garlic
Homemade taco seasoning mix
2x onions
1kg mince
1 can red kidney beans blitzed in the food processor
1 can whole red kidney beans
1 can black beans
2x grated carrots
2x grated zucchini
2x diced capsicum
8 large silverbeet leaves
1 x bag of frozen tomatoes and veggies
1 x jar passata
Once again, we freeze, but in 1.2l containers.
We thaw with the required amounts of passata for what we are eating.
We eat this with;
-Chilli Con Carne, rice, grated cheese, sour cream and salsa
- Tacos, with lettuce, tomato, grated cheese and salsa
-Burritos, with lettuce, tomato, grated cheese and salsa
-Enchiladas, with Mexican rice, salsa and cheese.
-Baked potatoes with grated cheese and sour cream
Another favourite of my children's, is to toss the defrosted tomatoes and veggies in some olive oil, garlic, pinch of salt and roast in the oven, and then blitz, to make a beautiful pasta sauce. We toss some cream and pecorino (or parmesan). They love this sauce with fettuccine, chicken and green beans.
In summer, when capsicums, zucchini, eggplants and tomatoes are in season and cheap and abundant, I will cook extra batches to get us through winter, when this produce is more expensive.
If your family do not like legumes or vegetables, start slow, slowly building up the veggies as they get used to it. You can try popping them in the food processor first, so they aren't noticeable, then slowly let them get courser. When eating, talk about the taste of the vegies (i.e. the red capsicum is so sweet, etc.) to change their perception of the vegies. Talk about the benefits to health and the environment of eating more vegetables and legumes, and less meat, plus the savings your family is making, and what those saved funds mean to your family (i.e. Tuesday in our house is bolognese night, if my family complain, I explain that because we are careful with our money, we can afford family holidays, gymnastics/football, building an extension on our house, building up an emergency fund, extra retirement savings).
We've saved an absolute fortune by having these sauces, and other meals ready in our freezer. Doing this helps keep our shopping bill for a family of 2a, 4c with hearty appetites below $100/week, and there are many weeks we skip shopping too.
The Cheapskate's Club website is thousands of pages of money saving hints, tips and ideas. There are over 12,000 tips to save you money, time and energy; 1,600 budget and family friendly recipes, hundreds of printable tip sheets and ebooks.
Let's get together and make the Cheapskates Club Australia's largest online hint, tip and idea library. Share your favourite money saving, time saving or energy saving hint and be in the running to win a one-year membership to The Cheapskate Club.4. Share Your Tips
Share your favourite hint or tip that saves money, time and energy and be in the running to win a one-year subscription to The Cheapskate Journal.
Remember, you have to be in it to win it!
Share Your Tip
5. On The Menu
Ricotta Gnocchi
This is a favourite dish of mine, and one I make often when we're camping because it's quick and easy. The recipe was given to me by a good friend a couple of years ago and since the first taste it's been a hit.
Ricotta Gnocchi
Ingredients:
500g ricotta
150g fresh parmesan
1 egg, lightly beaten
150g plain flour
Fresh parsley
Fresh basil
150g butter
100ml olive oil
Method:
Combine ricotta, parmesan, egg and flour to make a dough.
Cut the dough into four logs, dust with flour and roll out until the logs are approximately 35mm in diameter.
Cut the logs into bite size pieces and drop into well salted boiling water.
While the gnocchi is cooking heat a pan with 150g butter, 100ml olive oil, garlic, basil and parsley.
The gnocchi is done when it floats to the surface. Drain and add it to the pan and gently toss through.
Season with salt and pepper and grate a little extra parmesan over the top. Toss through and serve.
Next week we will be eating:
Sunday: Roast Chicken
Monday: BBQ steak, salad
Tuesday: Ricotta Gnocchi
Wednesday: Fried Rice, Lemon Chicken
Thursday: MOO Pizza
Friday: Mock fish fingers, chips & salad
Saturday: Hamburgers
In the fruit bowl: bananas
There are over 1,700 budget and family friendly recipes in the Cheapskates Club Recipe File, all contributed by your fellow Cheapskates, so you know they're good.
Add A Recipe
Recipe File Index
6. The $300 A Month Food Challenge
Money for Jam
It's summer in Australia, and that means an abundance of summer fruit to enjoy. We eat it fresh, and I dry some, and I stew some and freeze for winter, and I bottle some. And there's still more so I make jam.
Jam is really easy to make. Hannah has been making jam since she was about 9 or 10 years old. I learned to make jam with my mother, I have no idea how old I was, but I was young. And I was making jam on my own at probably 9 or 10 years old too. There's nothing scary about it, and it's a great way to preserve fruit for winter.
Jam isn't just for toast or bread either. It makes a great glaze for roasts. It can be warmed and thinned with a little juice or water to make a sauce for ice-cream. Add a dollop to milk for a milkshake. Use it on the bread for bread and butter pudding. Spread it on a sponge before adding the cream. Put a dollop in the middle of a cupcake or muffin before baking. There lots of ways to use jam.
Now sometimes it's cheaper to buy jam than it is to make it. But if you can get free fruit - peaches, apricots, plums, nectarines, berries of all types, pineapple etc. then you just need to factor the cost of the sugar. Sugar isn't expensive - under $1 a kilo. Actually even if you need to buy fruit when it's cheap, it is still cheaper to make jam than it is to buy real jam. Of course you can get cheap jam - but read the label - not a lot of fruit, lots of additives.
I stick to the basic 1:1 fruit to sugar ratio with a squeeze of lemon juice in it. Bring it to the boil, stirring constantly to dissolve the sugar then let it come to a rolling boil and keep it there until the mixture reaches gel point - usually about 20 minutes for the batches I do. Let it cool 5 minutes then ladle it into hot, sterilised jars. And it's done. Yummo, especially with hot scones and lashings of whipped cream.
Hannah's Raspberry Jam
This is Hannah's recipe for raspberry jam. It's the one she learned to make in Year 7 for a school open day, where she was helping Mrs. Allan in the Home Ec room demonstrating what the kids were learning to cook (did you know that jam making is actually a Year 12 Home Ec topic?). This is the recipe she makes for her Granddad to have on his toast when he comes to visit and she always makes enough for him to take home a jar or two.
Ingredients:
500g frozen raspberries
2 cups white sugar
1 tbsp lemon juice
Method:
Place frozen berries, sugar and lemon juice in a medium saucepan. Stir, over a low heat until berries have thawed and sugar has dissolved. Increase heat to medium and continue to stir until jam boils. Continue cooking jam, stirring continuously and at boiling point until setting point is reached - about 15 minutes. Stir continuously to avoid burning and sticking. Once jam is ready, allow to cool a little before placing hot jam in sterilised jars and sealing.
We make (because Hannah helps) around 70 jars of jam and marmalade each year. I use a lot of it in cooking and baking and we have it on toast and crumpets and scones and pancakes, and we give a lot away in our hampers, and send lots to Wayne's father for his breakfast toast too.
Do you make jam? Do you have any jam making tips to share?
The $300 a Month Food Challenge Forum
The Post that Started it All
7. Cheapskates Buzz
From The Article Archive
Jam and Jelly Making Basics
Things I Buy Once a Year
Find Money in a Hurry
This Week's Hot Forum Topics
Grow It: Growing what you eat is worth it!
Waist Watchers 2020
MOO Lunch Box Snacks
Most Popular Blog Posts This Week
Top 7 Favourite Icy Pole Ideas
The No Power Challenge
Hawaiian Haystacks
8. The Cheapskates Club Show
Join Cath and Hannah live Tuesdays and Thursdays on You Tube at 7.30pm AET
Join us live on YouTube every Tuesday and Thursday and see how we are living debt free, cashed up and laughing - and find out how you can too!
Show Schedule
Tuesday: Around the Kitchen Table - join Cath and Hannah for a cuppa and a chat around the kitchen table as they talk about living the Cheapskates way.
Thursday: Cheapskates in the Kitchen - want to know how to cook delicious, healthy and cheap meals? Watch Cath and Hannah as they create cheapskates style cuisine and share their favourite recipes.
Coming Up
Thursday 16/01/2020 7.30pm AEST - Jam Making 101 - The Easy Way to Make Jam
Tuesday 21/01/2020 Easy MOO Mixes Save You Time and Money
Thursday 23/01/2020 - School Lunchboxes - getting them right
Tuesday 28/01/2020 - Do You Save Money Growing Your Own Grub?
Thursday 30/01/2020 - Top Tips for Organic Food on a Budget
Latest Shows
9. Ask A Question
We have lots of resources to help you as you live the Cheapskates way but if you didn't find the answer to your question in our extensive archives please just drop me a note with your question.
I read and answer all questions, either in an email to you, in my weekly newsletter, the monthly Journal or by creating blog posts and other resources to help you (and other Cheapskaters).
Ask Your Question
10. Join The Cheapskates Club
For just $25 a year, you can join the Cheapskates Club and get exclusive access to the Cheapskate Journal, the monthly e-journal that shows you how to cut the costs of everyday living and still have fun.
Joining the Cheapskates Club gives you 24/7 access to the Members Centre with 1000's of money saving tips and articles.
Click here to join the Cheapskates Club today!
11. Frequently Asked Questions
How do I change my email address?
This one is easy. When you login to the Member's Centre just click on your name at the top of the page to go straight to your profile page where you can update your details, change your password and find your subscription details.
Not a Cheapskates Club member? Then please use the Changing Details form found here to update your email address.
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Memberships are active for one year from the date of joining. You will be sent a renewal reminder before your subscription is due to renew. You can also find your membership expiry date on your profile page.
When you login to the Member's Centre just click on your name to go straight to your profile page where you can will find your join date and your expiry date.
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12. Contact Cheapskates
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Showing you how to live life
debt free, cashed up and laughing!
PO Box 5077 Studfield Vic 3152
Contact Cheapskates
www.cheapskatesclub.net
We have lots of resources to help you as you live the Cheapskates way but if you didn't find the answer to your question in our extensive archives please just drop me a note with your question.
I read and answer all questions, either in an email to you, in my weekly newsletter, the monthly Journal or by creating blog posts and other resources to help you (and other Cheapskaters).
Ask Your Question
10. Join The Cheapskates Club
For just $25 a year, you can join the Cheapskates Club and get exclusive access to the Cheapskate Journal, the monthly e-journal that shows you how to cut the costs of everyday living and still have fun.
Joining the Cheapskates Club gives you 24/7 access to the Members Centre with 1000's of money saving tips and articles.
Click here to join the Cheapskates Club today!
11. Frequently Asked Questions
How do I change my email address?
This one is easy. When you login to the Member's Centre just click on your name at the top of the page to go straight to your profile page where you can update your details, change your password and find your subscription details.
Not a Cheapskates Club member? Then please use the Changing Details form found here to update your email address.
How do I know when my membership should be renewed?
Memberships are active for one year from the date of joining. You will be sent a renewal reminder before your subscription is due to renew. You can also find your membership expiry date on your profile page.
When you login to the Member's Centre just click on your name to go straight to your profile page where you can will find your join date and your expiry date.
What will you do with my email address?
We never rent, trade or sell our email list to anyone for any reason whatsoever. You'll never get an unsolicited email from a stranger as a result of joining this list.
How did I get on this list?
The only way you can get onto our newsletter mailing list is to subscribe yourself. You signed up to receive our Free Newsletter at our Cheapskates Club Web site or are a Platinum Cheapskates Club member.
12. Contact Cheapskates
The Cheapskates Club -
Showing you how to live life
debt free, cashed up and laughing!
PO Box 5077 Studfield Vic 3152
Contact Cheapskates
www.cheapskatesclub.net