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17 Cheap Recipes You Can Make At Home

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Can you use some cheap recipes that will save you money? I’m always on the lookout for a cheaper way to make things from scratch. We decided to put several of my old recipes in one spot today so you can make some food items that you may currently be buying at the supermarket that now you can make at home at a fraction of the cost.

17 Cheap Recipes You Can Make At Home

PLUS, you know what’s in the jar, blender, or mixing bowl because YOU made it. Do you ever wish you had your mom’s recipes for this or that? After my mom died I was the lucky one to inherit her recipe box.

What a treasure, but it’s missing some of my favorite recipes she used to make. I have asked all my siblings and no one has those recipes. If you have time in the next day or two, ask your siblings, aunts, uncles, moms, dads, or whoever to get from them those recipes you have treasured for years before they pass on. Those treasures are lost if not passed on. You’ll be glad you did, I promise.

Ask them to mail a copy, scan a copy, email, or screenshot a copy of what you consider to be personal family treasures. My iPad is used to send copies of recipes to my daughters and they return the favor by sending great ones to me.

I wish I had asked my mom for certain recipes that only she knew how to make. I have salad dressings, pizza dough, pancakes, Ebelskivers, caramel corn and so much more for you today. All of my recipes are PRINTABLE.

My Cheap Recipes:

1. Pizza Dough in a Jar

5 from 21 votes
Pizza
Pizza Dough In A Jar Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: Linda Loosli
Ingredients
Place the first four ingredients in the jars:
  • 3 cups flour
  • 2 teaspoons SAF instant yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
Please add these to the ingredients in the jar into a bowl with:
  • 2 tablespoons oil
  • 1-1/4 cups warm water
Instructions
  1. This recipe fills one QUART jar and makes one large pizza.

  2. When you want to make pizza add the dry ingredients in the quart mason jar to a bowl and add the water and oil.

  3. Mix by hand and knead until smooth and roll out on a floured countertop.

  4. Roll out the dough into a circle and place it on your greased pans.

  5. My pizza pan is 14 inches in diameter. You could also make two smaller pizzas. Be sure and grease your pizza pans.

  6. Spread the pizza sauce on top of the dough, sprinkle veggies, Mozzarella Cheese, and top with Pepperoni if desired.

  7. Bake on a greased large pizza pan at (375°F) = (190°C) degrees for 20-25 minutes.

Usually, I fill about three QUART-size mason jars of the dry dough mix then add some tags to the jars. You measure the ingredients and put them in each jar. I hope you try to make some pizza dough from scratch, and maybe you’ll share a jar with a friend. You can make pizza in less time than a pizza delivery company can deliver it! Plus, you will know what ingredients YOU put in it. I use a funnel like this one to fill the quart mason jars: Prepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars

Pizza Dough In a Jar

Pizza Dough Toppings:

My favorite pizza pan: Lodge Cast Iron Pizza Pan, Black, 14-inch

  • Pizza SAUCE
  • Mozzarella cheese is my favorite to use for all pizza types
  • Chopped Onions
  • Bell Peppers, green, red, or yellow
  • Mushrooms
  • Yellow hot and sweet peppers
  • Cooked and crumbled sausage
  • Ham and Pineapple
  • Barbecue sauce, shredded cooked chicken, sliced red onions
  • Cooked Bacon
  • Taco pizza, hamburger, cheese, tomatoes, and salsa

PRINTABLE TAGS: Pizza Dough In A Jar Recipe Tags: PIZZA DOUGH IN A JAR RECIPE

2. Ebelskivers

You may. want an Norpro Nonstick Stuffed Pancake Pan, Munk/Aebleskiver/Ebelskiver

5 from 21 votes
cook breakfast
Linda’s Whole Wheat Ebelskivers
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 
Course: Breakfast
Cuisine: American
Servings: 7 people
Author: Linda Loosli
Instructions
  1. After whisking, add the dry ingredients.

  2. Heat the Ebelskiver Pan.

  3. I use vegetable spray instead of putting 1 teaspoon of oil in each Ebelskiver hole.

  4. Heat the pan until very hot. I use a toothpick to flip mine. I will cook both sides and then cook them on their side.

3. Oven Baked Pancakes (Popeye Pancakes)

5 from 21 votes
cook breakfast
Puffy Popeye Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Breakfast
Cuisine: American
Servings: 12 people
Author: Linda Loosli
Ingredients
  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/4 cup butter (melted)
Instructions
  1. Preheat oven to (425°F ) = (218°C) degrees.

  2. Grease a 9-inch by 13-inch pan, or a 12-cupcake or muffin tin pan.

  3. Combine the ingredients in a blender and quickly pour into the pans desired.

  4. Bake for 15-20 minutes until lightly browned and puffy.

4. Chunky Monkey Pancakes

5 from 21 votes
cook breakfast
Chunky Monkey Pancakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Course: Breakfast
Cuisine: American
Servings: 6 people
Author: Linda Loosli
Ingredients
  • 2 cups freshly ground hard white wheat flour or white enriched bread flour
  • 2 tablespoons baking powder
  • 1 teaspoon sea salt
  • 4 teaspoons honey
  • 4 eggs
  • 2-1/2 cups milk
  • 1/2 cup oil
  • Sliced bananas
  • Mini chocolate chips *use amount as desired (I sprinkle just a few on each pancake)
Instructions
  1. Place all the ingredients in a bowl and whisk it until blended.

  2. It will be a medium-thick batter or add more milk until you reach your preferred thickness.

  3. I use approximately 1/4 cup of batter for each pancake and cook each side until golden brown.

  4. Serve with maple syrup or caramel sauce.

5. Easy Crepes Recipe

5 from 21 votes
cook breakfast
Crepes
Prep Time
11 mins
Cook Time
5 mins
Total Time
16 mins
 
Course: Breakfast
Cuisine: French
Servings: 6 people
Author: Linda Loosli
Ingredients
  • 2 eggs
  • 2 tablespoons of oil
  • 3 tablespoons of sugar
  • 1 cup flour
  • 1-1/2 cups milk
Instructions
  1. Combine the ingredients in a blender or large bowl and use a whisk. Preheat and grease a griddle or crepe maker and put about 1/4 cup of batter, depending on what size pan you are using, onto the hot pan. Spread the batter with a crepe tool and use a silicone spatula to flip the crepes, once you can see the edges are starting to brown. Cook the other side until slightly brown. I use a tortilla warmer to keep these warm.

  2. Combine the ingredients in a blender or large bowl and use a whisk.

  3. Preheat and grease a griddle or crepe maker and put about 1/4 cup of batter, depending on what size pan you are using, onto the hot pan.

  4. Spread the batter with a crepe tool and use a silicone spatula to flip the crepes, when you can see the edges are starting to brown.

  5. Cook the other side until slightly brown. I use a tortilla warmer to keep these warm.

Salad Dressings:

I typically use a blender or whisk to make my salad dressings. I store them in the refrigerator in regular-size or wide-mouth mason jars with these mason jar lids: Wide Mouth Ball Storage Lids or Regular Mouth Ball Storage Lids. There is nothing quite the same as fresh homemade salad dressings. My favorite whisk for mason pint jars: Norpro Krona 9-inch Stainless Steel Whisk

6. Homemade Ranch Dressing

5 from 21 votes
Make Your Own Salad Dressings with Food Storage | via www.foodstoragemoms.com
Homemade Ranch Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: American
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1 teaspoon parsley
  • 1/8 teaspoon dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 teaspoons dried chives
  • 1/8 teaspoon pepper
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon dry mustard
Instructions
  1. Combine all of the ingredients in a pint mason jar and whisk until smooth.

  2. Refrigerate and enjoy! You can use it as a salad dressing or dip for veggies!

7. Thousand Island Dressing

5 from 21 votes
salad dressings
Thousand Island Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: American
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 1- quart mayonnaise
  • 1-12- ounce jar bottle chili sauce
  • 6 hard-boiled eggs
  • 1 small can black ripe olives, chopped
Instructions
  1. Combine all of the ingredients in a blender and blend until smooth then refrigerate.

8. Vinegar and Oil Dressing

9. Linda’s Homemade Ranch Dressing

5 from 21 votes
Make Your Own Salad Dressings with Food Storage | via www.foodstoragemoms.com
Homemade Ranch Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
This is another version I make when I’m in a hurry.
Course: Salad
Cuisine: American
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 2-3 tablespoons garlic powder or salt
  • 2 tablespoons Italian Seasoning
  • 2 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Mix together and store in a container. I like to use pint canning jars.

  2. This recipe is so easy to make and tastes better than any bottled ranch dressing you can buy. It is so good on salads, coleslaw and as a dip!

  3. It is so good on salad, coleslaw and as a dip!

10. Balsamic Vinegar Salad Dressing

5 from 21 votes
salad dressings
Balsamic Vinegar Salad Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: Italian
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 1/2 cup good quality Modena Balsamic Vinegar
  • 1/2 cup extra-virgin oil
  • 1 tsp. basil
  • 2 cloves garlic, minced
  • 2 pieces of shallot, minced
  • 1 tsp. honey
  • 1 tsp. parmesan cheese
Instructions
  1. Mix all the ingredients in a pint canning jar and let sit for a few hours in the refrigerator.

11. White/Wine/Vinegar Dressing

5 from 21 votes
salad dressings
White/Wine/Vinegar Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: Italian
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 1/3 cup Star white wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 teaspoon Herbs De Provence
  • 1 tablespoon Wine Dijon Mustard
  • 2 tablespoon honey
  • 2 cloves garlic, minced
  • 1-2 Shallots, minced
  • Pinch of salt
Instructions
  1. Mix all together and serve, you will love this recipe!

12. Creamy Italian Salad Dressing

5 from 21 votes
salad dressings
Creamy Italian Salad Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: Italian
Servings: 12 People
Ingredients
  • 1/2 cup mayonnaise
  • 6 tablespoons red wine vinegar
  • 1/4 cup sour cream
  • 1/4 cup olive oil
  • 2 teaspoons Italian Seasoning
  • 1 tablespoon minced garlic
  • 1/2 teaspoon coarse salt
  • 2 tablespoons chopped parsley
Instructions
  1. Combine all of the ingredients in a blender, Magic Bullet or use a whisk.

13. Creamy Honey Mustard Dressing

5 from 21 votes
salad dressings
Creamy Honey Mustard Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: American
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 1/4 cup Dijon mustard
  • 1/2 to 1 teaspoon dry mustard (for an extra kick)
  • 1/4 cup honey
  • 6 tablespoons vegetable oil
  • 1-1/2 teaspoon coarse salt
Instructions
  1. Combine all of the ingredients in a Magic Bullet or blender.

  2. Serve as a salad dressing or with chicken nuggets, or sandwiches. It's fabulous! No more bottled honey mustard dressing for us!

  3. It's fabulous! No more bottled honey mustard dressing for us!

14. College Days Tomato Soup Salad Dressing 

5 from 21 votes
salad dressings
College Days Tomato Soup Salad Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Similar to Catalina Dressing

Course: Salad
Cuisine: American
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 1 condensed can of tomato soup
  • 1/2 sugar
  • 1/2 cup white vinegar
  • 3/4 cup vegetable oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons dry mustard
  • Dash of garlic powder
Instructions
  1. Combine all of the ingredients in a Magic Mixer or blender.

  2. Serve with your favorite salad, it's great with a taco salad too.

  3. You make a taco salad with some fried hamburger, chopped lettuce, olives, diced tomatoes, grated cheese, black beans (drained), can of corn (drained) and some tortillas chips, crushed.

  4. Pour the dressing over and mix it all together. It's a great summer salad.

15. Poppy Seed Salad Dressing

5 from 21 votes
salad dressings
Poppy Seed Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: American
Servings: 12 People
Ingredients
  • 1/2 cup white vinegar
  • 1 cup oil
  • 1/2 cup sugar
  • 1 teaspoon dry mustard
  • 1 tablespoon poppy seed
Instructions
  1. Mix all together. This is better if made the day before serving. I love this on spinach or a chopped lettuce salad.

16. Spicy Ranch Salad Dressing

5 from 21 votes
salad dressings
Spicy Ranch Salad Dressing by Heidi
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: Mexican
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 1 envelope buttermilk ranch dressing
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 1 cup cilantro-fresh-chopped
  • 3 to tomatillos-peeled
  • 1 clove garlic-chopped
  • 1/8 tsp. cayenne pepper
Instructions
  1. Mix in blender and serve over your favorite green salad. I love the spicy kick to this one!!

17. Asian Salad Dressing

5 from 21 votes
salad dressings
Oriental Salad Dressing
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Course: Salad
Cuisine: Chinese
Servings: 12 People
Author: Linda Loosli
Ingredients
  • 12 tablespoons honey
  • 6 tablespoons rice wine vinegar
  • 1 cup mayonnaise
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon sesame oil
Instructions
  1. Mix all together. This is yummy on lettuce with chicken strips!

Final Word

I hope you try making some of these cheap recipes. Let’s teach the world to cook from scratch again! Are you on board with me? I love saving money and knowing what is in my food. Thanks for being prepared for the unexpected. May God bless this world. Linda

Budget Meals by Linda

Copyright Images: Chalkboard With Recipes Depositphotos_52700729_S By Belchonock, Bread Dough with Hands Depositphotos_25698417_S By Amoklv, Salad Dressings AdobeStock_164315192 by By Ricka_kinamoto, Homemade Aeblskiver Danish Pancake AdobeStock_60623370 By Brent Hofacker

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18 Comments

  1. Not long after my mother died, one of my sisters wrote a family cookbook. It was pretty tiny but had a lot of recipes that we all loved so well and most were pretty cheap to make. It included recipes that my mother had made. A few years after that, one of my nieces decided to make another family cookbook and had everyone in the family contribute. It is huge but has recipes in just about all the known categories! Even my daughter, who was about 10 at the time, contributed some of her favorites (and she was a VERY picky eater!!).

    I remember my mother talking about the early days of my parents marriage. They had a small dairy and no money to speak of. I am sure this was back in the late 30s/early 40s. Anyway, she always talked about making a “cream cake” if people came by on a Saturday night to play cards or just visit. She had no recipe other than fresh cream, fresh butter, fresh eggs, vanilla, flour and sugar. She used a tea cup to measure her ingredients. Every time I was on the internet before she died, I searched out recipes for “cream cake” and called her if I found something that sounded like what she described. I finally ran across a recipe that sounded very much like the one she put together. I’ve never made it but it is a special memory that I have of her.

    Most of the things that my mother made were recipes she had in her head! It was so difficult to write down as she measured very little. I remember a time when I had moved away from home and made a stew. It just was not the same as mom’s. So, I called her and asked what her secret was. Turns out she made it the same way I did – in a pressure cooker: meat, onion, carrots, potatoes, etc. But, it came down to the spices and herbs she used. She never measured those but added a lot for the flavor. Her stew was the best!! Of course, part of the flavor came from home grown veggies and herbs as well as home grown beef!

    1. Oh, Leanne, I LOVE your comment! Oh my gosh, I hear you on “moms” recipes!! Now, I want to find the cream cake! LOL! My mom made the best goulash, but I do not have her recipe. It was a beef recipe, no noodles but I’m guessing lots of paprika??? I don’t think my mom measured either! LOVE your comment! Linda

  2. 5 stars
    Linda, I seldom comment about recipes I see online, but have to tell you I intend to make several of these. I make homemade pizza from time to time, and I love the idea of just grabbing a jar of pre-mixed dry ingredients to get going. And these salad dressings are not recipes you see every day–they look delicious. I especially want to try the tomato soup dressing with your taco salad recipe. I am fairly diligent with my food storage, especially keeping a well-stocked pantry, and I always look forward to your newsletter and food ideas. Thanks so much for your devotion to this.

  3. 5 stars
    Linda, you amaze me with the knowledge you have acquired over the years. Several of the recent articles have been spot on as to what I am trying to do. I have been in a January Pantry challenge with two YouTube ladies who cook from scratch meals, can and prep..you name it. The challenge is to eat from what you have in your home as of January 1st with as little grocery shopping (unless you find good sales) and eating out. Once I organized what I had.. freezer was a mess, I then started making meals. I wanted to do more than hamburgers and fries so I searched YouTube recipes, used some of my long term food storage (to try out) and learned to substitute. What a month, but I am so glad I am doing it. I will be able to make nice, healthy meals for my family when things go south. Oh I found trouble spots…like way to many condiments. I also wanted to tell you that last summer I purchased a thermal cooker…love it and use it all the time. Do you know that not a lot of people have heard of it. I hadn’t until I read your book. Hugs, Marcia

    1. Hi Marcia, oh my gosh, I LOVE your comment! That challenge is the best idea ever!!!! It’s so funny you mentioned your freezer was a mess. My freezer died and so I HAD to organize my stuff for the new freezer! Life is good with practice and experimenting with pantry items. Just think of the money you saved, I LOVE it! Great comment!! Hugs! Linda

  4. 5 stars
    Hi! Just wanted to take a minute and tell you “THANK YOU”! Our family is being hit hard by the government shutdown and your recipes and advice are just what I was looking for. It is a hard time for a lot of people, who through no fault of their own, have had to tighten their belts to the last notch in finances. You are a lifesaver! God bless!

    1. Hi Connie Sue Lorraine, God bless you and your family! I hope you get some paychecks really soon! Thank you for your kind words, stay well and stay safe. Hugs! Linda

  5. I have to ask you if you have another recipe or can suggest any changes to your Thousand Island Recipe. Seems to me like the olive taste would be very pronounced and I don’t like olives. They’re just too strong s taste, but I love Thousand Island dressing (Kratft’s version) and it’s what I use primarily to eat salad with.

    The second question is simply do you think if I leave out the mayonnaise from your Creamy Italian dressing and add more vinegar, wine, or oil, that I can make regular Italian dressing? I actually like to combine it sometimes with the Thousand Island by pouring it on to “wet” the salad and it makes the thicker dressing flow better.
    Incidentally I copied all the recipes so if everything goes upside down I can make dressings for our home grown salads.

    Quick comment…. I have a tortilla warmer my mother used many times. I think it’s genius you use it to keep the crepes warm. Crepes are one of those tasty foods that are easy to make, but are hard to make several and serve at the same temperature because they cool quickly. Using the tortilla warmer is a handy tip.

    1. HI Frank, I think if you left out the mayonnaise your dressing would still be yummy. The olives would be optional on the Thousand Island because my dad didn’t like them either so my mom would leave them out. I use my tortilla warmer for pancakes, waffles, grilled cheese sandwiches as well! I LOVE hearing you copied all the recipes or printed them I mean. We will have the best meals if everything goes south. Great comment! Linda

  6. 5 stars
    I love reading these previously posted posts!!! And the comments!

    Reviewing your pizza crust in a jar storage is something I would like to put on the shelf. I think, however, that I will cut the recipe down to pint jars since I live alone. I think it would be less wasteful in my case! But I might make a few quarts for friends.

    1. Hi Leanne, thank you for the 5 stars, my sweet friend! I need to modify the printable card and recipe to make pints, what a great idea!! Our new tiny home is finally being sheet rocked this week. It’s been 2-1/2 years in a bedroom, yes I have had a few meltdowns, but we can sort of see the end of the tunnel. LOL! Pizza is always yummy! Linda

  7. 5 stars
    Thanks for all of the recipes especially for the salad dressings. We prefer home made when at all possible.

    1. Hi Paula, thank you for the 5 stars, my sweet friend. I think I learned to make them because after a week with the ones from the store they have a weird smell and taste. It may just me, but fresh is always better! Linda

  8. 5 stars
    Great recipes, thank you, Linda.
    I have made up a very similar pizza dough recipe, and use 1 c. w.w. flour plus the rest regular flour; put into a gallon ziploc freezer bag (make 3 or 4 dry-part at a time, keep in fridge since they have w.w. flour). Then add oil/water when using a bag, knead it without getting my hands sticky, and let it raise right in the bag. Of course, this can also make bread sticks etc.
    I make crepes with whole wheat flour, and even my grandkids like them 🙂 especially if I top with jam and roll them up.

    1. HI Janet, thank you for the 5 stars, my sweet friend! I like your idea of the bag and mixing up the dough! I need to try crepes with whole wheat flour, so much healthier! I love your tips! Now I want to make bread sticks!! Linda

  9. In my little hometown, it was a popular thing for a hostess of a bridal shower to hand out index cards to attendees and ask them to write out a recipe for the bride and sign their names. The hostess gave the bride a recipe box for them to go in. I have never made most of the recipes I got because I am a SUPER SMELLER and things taste more strongly to me than normal people, consequently, I am a picky eater. But I treasure the recipes in the beautiful cursive of my two grandmothers, my husband’s grandmother and mother, my mother and many aunts and cousins from 1971.

    1. Hi Angela, oh my gosh, I remember those recipe boxes with hand written index cards, what a treasure. I’m fussy with recipes as well. LOL! Great gift idea!!! Linda

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