No Bake Buckeye Peanut Butter Balls

No Bake Buckeye Peanut Butter Bars are rich and creamy peanut butter balls that get dipped in chocolate.  This simple no-bake dessert is always a hit! 

If you are looking for no bake peanut butter desserts be sure to try:  Reese’s No Bake Peanut Butter Bars,  Peanut Butter and Chocolate Granola Bars, or Crunchy Peanut Butter Bars!

No Bake Buckeye Peanut Butter Balls

Remember that one time when I told you that I didn’t like chocolate?  Well, still to this day I don’t like to eat a slice of chocolate cake.  But the thing that got me to start eating chocolate was to combine it with peanut butter or caramel.  I LOVE the peanut butter and chocolate combination!  It is probably why I am so obsessed with these peanut butter bars.

My ten-year-old son loves to be with me in the kitchen and wanted to make a treat.  Since it is still blazing hot here in Utah, I told him that it had to be a no-bake treat and so he chose to make these!  We had fun in the kitchen making these together.  They are so simple to make and the perfect chocolate peanut butter no bake treat!

How do you make buckeye peanut butter balls?

  • Start by adding peanut butter, butter, vanilla and powdered sugar to a large bowl and mix until dough forms.  Roll into 1 inch balls and put onto a waxed paper lined cookie sheet.  Freeze until firm 20-30 minutes.
  • Melt chocolate chips in the microwave stirring every 30 seconds until smooth.  Press a toothpick into the top of each ball and dip into the chocolate.  Drizzle the tops with melted chocolate and sprinkle with sea salt if desired.
  • Place them back on the cookie sheet and refrigerate until set.

 

Do Buckeyes need to be refrigerated?

I like to store mine in the refrigerator.  But if you use shelf-stable peanut butter, they may not need to be refrigerated.

How long can you keep buckeye balls in the refrigerator?

Store them in an airtight container up to two weeks in the refrigerator.

Can you freeze buckeye balls?

Yes.  They can be frozen for up to three months.

No Bake Buckeye Peanut Butter Balls
 
No Bake Buckeye Peanut Butter Bars are rich and creamy peanut butter balls that get dipped in chocolate.  This simple no-bake dessert is always a hit!
Author:
Ingredients
  • 1½ cups creamy peanut butter
  • 1 cup butter
  • 6 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 cups semi-sweet chocolate chips
Instructions
  1. Start by adding peanut butter, butter, vanilla and powdered sugar to a large bowl and mix until dough forms. Roll into 1 inch balls and put onto a waxed paper lined cookie sheet. Freeze until firm 20-30 minutes.
  2. Melt chocolate chips in the microwave stirring every 30 seconds until smooth. Press a toothpick into the top of each ball and dip into the chocolate. Drizzle the tops with melted chocolate and sprinkle with sea salt if desired.

 

 

Baked Chicken Milanese with Arugula and Tomatoes

Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!

Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!

Milanese is one of my favorite dishes, especially topped with arugula and tomatoes. I make a similar dish with fish in this Flounder Milanese recipe, and in this Japanese version of Togarashi Chicken.

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Slow Cooker Peach Cobbler Recipe

peach cobbler in crock pot

This Crock Pot Peach Cobbler is an easy dessert, perfect for those fresh summer peaches! With a sweet biscuit topping and thick, syrupy peach filling underneath.

peach cobbler in crock pot

I think one of the best things about summer is all the fresh fruit and veggies, right?!? I feel like that’s something we all agree on, along with sunshine, park dates and beach lounging 🙂

It’s Ashley from The Recipe Rebel and I’m back with one of my favorite ways to use up those fresh peaches (if there are any left over once the kids find them!). This Crock Pot Peach Cobbler is so easy to make and it keeps the house a lot cooler as it cooks — no oven required!

I love that you can use any fruit you have on hand, and if you don’t have any fresh fruit you can easily swap it out for canned peaches or frozen (be sure to see the notes below).

A fresh, hot fruit dessert with vanilla ice cream is one of my all-time favorite desserts, any time of the year. Whether it’s a pudding cake, this cherry cobbler, rhubarb crisp, or pretty much any other — I have to hold myself back from diving right in. The way the ice cream melts over the top gets me every time!

peach cobbler on white plate

Tips for Making this Crock Pot Peach Cobbler:

  • To use canned peaches: drain the juice from the can and continue with the recipe as written.
  • To use frozen peaches: you can add the peaches right from frozen, just be sure to add one more tablespoon of corn starch if you like it a little juicy and two more tablespoons if you like a thicker filling.
  • I recommend a shallow, casserole-style crock pot for this recipe but really any will do, as long as it is 2.5-4 quarts in size. Keep in mind that a deeper or larger crockpot may take a little extra time to cook because of the depth of the cobbler. In a shallow, casserole style crock pot, it heats up more quickly.
  • Feel free to mix up the fruit or add in as you have — raspberries would be amazing in this, as would slice strawberries or blueberries.

crock pot peach cobbler with ice cream

Crockpot Peach Cobbler Recipe
 
This Crock Pot Peach Cobbler is an easy dessert, perfect for those fresh summer peaches! With a sweet biscuit topping and thick, syrupy peach filling underneath.
Author:
Serves: 8 servings
Ingredients
  • 7-8 fresh peaches, peeled and sliced
  • ¾ cup sugar, divided
  • 1 tablespoon corn starch
  • 1½ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • 1 tablespoon vanilla
  • ¾-1 cup buttermilk
Instructions
  1. Lightly grease a 2.5-4 quart crock pot. Place peaches, ¼ cup sugar and corn starch in the crock pot and stir until coated.
  2. In a medium bowl, stir together the flour, ½ cup sugar, baking powder, cinnamon, and salt.
  3. Cut in the butter with a fork or pastry cutter until pea-sized pieces remain.
  4. Add the vanilla and buttermilk gradually, stirring until a soft dough forms.
  5. Drop by heaping tablespoonfuls over the peaches. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
  6. Serve warm with ice cream as desired.

 

Classic Stuffed Shells Recipe

This Classic Stuffed Shells Recipe couldn’t be easier to put together! Made with Ricotta, spinach, and Italian herbs and seasonings, they are luscious and comforting.

Classic Stuffed Shells are perfect for making ahead and are freezer friendly, so they’re great for stocking the freezer to enjoy at a later time. A winning combination of pasta, cheese, and classic marinara sauce!

stuffed shells in white baking dish

 

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Slow Cooker Chicken Pot Pie Soup

Ready when you are, Slow Cooker Chicken Pot Pie Soup is the fix it and forget it meal for busy weeknight dinners! Rich and creamy, this Chicken Pot Pie Soup recipe is hearty and filling. Made with ingredients you probably already have in your kitchen, so no extra trip to the store needed.

Summer is winding down faster than I’d like and with school starting in just a few short weeks, I am already filling up my dinner arsenal with easy recipes I can make when things get super busy with activities. Running around from school to the baseball field to dance practice and home again, doesn’t leave much time for making dinner at home. This Chicken Pot Pie Soup crock pot recipe is one of my absolute favorite dinners because it’s pretty much ready when I walk in the door.

Chicken Pot Pie Soup in a grey bowl garnished with pie curst and herbs

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Best Ever Zucchini Crust Pizza

Zucchini Crust Pizza is the perfect way to use up that zucchini!  A healthier and delicious low carb option that the entire family will go crazy for.

Zucchini Crust Pizza

You guys.  We LOVED this pizza!  So much that we made it two days in a row.  I am all about my pizza and it has been quite hard to pass up on the weekends when the kiddos order it while I am watching what I eat.  With the loads of zucchini that are coming in for the summer, I was thinking of ideas or ways to use it up.  So I thought…  what about zucchini crust pizza??

The crust is made up of zucchini, eggs, flour, parmesan cheese, and mozzarella cheese.   A low carb and more healthy option, and a way to sneak in your veggies for the kids.  Top it with some cheese, pizza sauce, and your favorite toppings, and you have yourself a new family favorite!

How do you make zucchini crust pizza?

  • Start by making the zucchini crust.  Add zucchini, eggs, flour, parmesan cheese, mozzarella cheese, and salt to a mixing bowl.  Transfer to a 12-inch pizza pan and spread evenly to make a 10-inch crust.  Bake at 450 degrees for 13-16 minutes or until set and lightly brown.
  • Add pizza sauce, cheese and your favorite toppings, and return the pan to the oven at 400 degrees and bake for an additional 10-15 minutes.

Tips and Tricks for making the best zucchini crust pizza:

  • Make sure you remove all liquid from the zucchini.  Dry zucchini will help to make the crust more firm.
  • Spread the zucchini crust to be about 10 inches in diameter on your pizza pan and bake it until it is firm and golden brown.
  • Top with pizza sauce and spread about 2 inches from the edge.  I like using freshly grated cheese for that ooey gooey melty cheese on top.  Add your favorite toppings and sprinkle with dried oregano or Italian seasoning and bake until bubbly.

How do you remove the liquid from zucchini?

  • Add the shredded zucchini to a colander.  Sprinkle the zucchini with salt and let it sit for 20 minutes.  Pat dry with a paper towel.
  • You can also wring them out by placing them into a paper towel and twisting until dry and excess water has been removed.

What is the best cheese for pizza?

Mozzarella Cheese is the most common cheese for pizza.  However, an amazing blend for pizza is provolone, cheddar, and parmesan cheese.   I  have also used monterey jack, and colby jack cheese as well.

The best cheeses for melting:

  • Mozzarella
  • Fontina
  • Gouda
  • Asiago
  • Provolone
  • Gruyere

Topping ideas for pizza:

  • Pepperoni
  • Mushrooms
  • Onion
  • Bacon
  • Black Olives
  • Pinapple and Ham
  • Canadian Bacon
  • Sausage
  • Bell Peppers

5.0 from 2 reviews
Best Ever Zucchini Crust Pizza
 
Prep time
Cook time
Total time
 
Zucchini Crust Pizza is the perfect way to use up that zucchini!  A healthier and delicious low carb option that the entire family will go crazy for.
Author:
Serves: 6
Ingredients
  • Zucchini crust:
  • 2½ cups zucchini, squeezed dry and liquid removed
  • 2 large eggs, lightly beaten
  • ¼ cup flour
  • 1½ teaspoons salt
  • ¼ cup grated parmesan cheese
  • ½ cup mozzarella cheese, shredded
  • Toppings:
  • ¼ cup pizza sauce
  • 1 cup mozzarella cheese, shredded
  • ½ cup cheddar cheese, shredded
  • ¼ cup pepperoni
  • ¼ cup sliced olives
  • ½ cup sliced mushrooms
  • 1 teaspoon dried oregano
  • fresh chopped basil for garnish

Instructions
  1. Preheat oven to 450 degrees. In a large mixing bowl, add zucchini, eggs, flour, and salt and mix. Add parmesan and mozzarella cheese and mix until incorporated. On a 12-inch pizza dish, spread zucchini crust into a 10-inch circle. Bake for 13-16 minutes or until golden brown and set.
  2. Remove the crust from the oven and reduce oven temperature to 400 degrees. Add pizza sauce, cheese, and toppings to the zucchini crust. Sprinkle with oregano and bake for 10-13 minutes more until cheese is melted and bubbly. Garnish with freshly chopped basil if desired.

 

Skinnytaste Meal Plan (Aug 6-Aug 12)

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

While we are still enjoying the rest of our summer here in the north, I know many of you are preparing for your children to go back to school (and some already have!). Let me know what your favorite back to school recipes are!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! 

MONDAY (8/6)
B: 2 hard-boiled eggs (0) and a peach (0)
L: Chicken Tzatziki Bowls* (9)
D: Veggie Lasagna Zucchini Boats (7)
Totals: Freestyle Points  16, Calories 902**

TUESDAY (8/7)
B: Avocado Toast with Sunny Side Egg (4)
L: Chicken Tzatziki Bowls (9)
D: Thai Chicken Peanut Lettuce Tacos (6) with sliced cucumbers (0)
Totals: Freestyle Points ™ Smart Points 19, Calories 898*

WEDNESDAY (8/8)
B: Avocado Toast with Sunny Side Egg (4)
L: Chicken Tzatziki Bowls (9)
D: Mediterranean Boneless Pork Chops with Julienned Vegetables (6)
Totals: Freestyle Points ™ Smart Points 19, Calories 859**

THURSDAY (8/9)
B: 2 hard-boiled eggs (0) and a peach (0)
L: Chicken Tzatziki Bowls (9)
D: Grilled Bourbon Chicken (5) with 1 cup cauliflower rice (0)
Totals: Freestyle Points ™ Smart Points 14, Calories 1,003**

FRIDAY (8/10)
B:  PB & J Yogurt (6)
L: Watermelon Arugula and Feta Salad (4)
D: Grilled Salmon with Avocado Bruschetta (3) and ¾ cup brown rice (5)
Totals: Freestyle Points ™ Smart Points 18, Calories 959**

SATURDAY (8/11)
B:  Breakfast Pizza (5)
L: Watermelon Arugula and Feta Salad (4)
D: DINNER OUT!
Totals: Freestyle ™ Smart Points 9, Calories 429**

SUNDAY (8/12)
B: ¼ Crustless Summer Zucchini Pie (4) with 1 cup grapes (0)
L: The Skinny Tuna Melt (4) with an apple (0) (Recipe x 2)
D: Cheese Stuffed Turkey Meatloaf (7) with Roasted Parmesan Green Beans (1)
Totals: Freestyle Smart Points 16, Calories 960**

*Prep/make Chicken Tzatziki Bowls on Sunday for Mon-Thurs lunch.  You can also boil your eggs for Mon/Thurs breakfast, if desired.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

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Apple Danish

Apple Danishes are the perfect way to ring in the apple season! The flaky crust, apple pie filling, crumb topping, and simple glaze make them irresistible.

Hi guys! Melanie here again from Garnish & Glaze to bring you a delicious apple recipe– Apple Danish! No one can pass up a sweet and delicious pastry and this one is over the top amazing.

Can you believe school is starting back up this month? I hate to see the summer come to a close but I sure love getting back into a routine and the food of the new season is delicious. Apples are one of my favorite foods. They make for a perfect snack but are also great for cooking and baking with like in Apple and Spinach Pork Chops and Spiced Apple Cupcakes with Caramel Frosting.

How to make Apple Danish:

The first step is to prep the apple filling. It’s so simple! Just butter, sugar, cinnamon, and apples cooked for about 8 minutes until the sugary sauce is thickened and the apples are tender. You’ll then let it cool off while you prep the other parts of the danish.

Can you ever go wrong with crumb topping? I made these once without but since adding crumb topping I’ve never looked back. The topping is just 4 ingredients mixed together and sprinkled over the top. Totally worth washing the extra dish.

The base of the danish is the easiest part! The dough is puff pastry and using the frozen one that comes in a box works beautifully. Pull it out of the freezer and in 40 minutes you’re ready to roll, cut, twist, and wrap it into pretty little roses. You’ll then press the middle down to create a well for the apple filling. You’ll then brush the dough with an egg wash so that the danish gets nice and golden. The last step is to sprinkle the tops with the crumb topping and then bake.

The glaze on top is totally optional but it’s yummy and looks beautiful too. It’s just 3 simple ingredients and your kids will love licking the bowl clean like mine did.

Apple Danishes are best warm but if you have self-control and don’t scarf them down, they’re delicious the next day too. Enjoy!

Apple Danish
 
Author:
Serves: 12
Ingredients
For the Apple Filling:
  • 4 tablespoon butter
  • ½ cup granualted sugar
  • ¼ cup water
  • 2 teaspoons cornstarch
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • pinch of salt
  • 2 large Granny Smith apples peeled and diced
For the Crumb Topping:
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • 1½ tablespoons butter melted
  • ¼ cup flour
For the Egg Wash:
  • 1 egg
  • 1 tablespoon water
For the Glaze:
  • ½ cup powdered sugar
  • 2 tablespoons heavy whipping cream or milk
  • ¼ teaspoon vanilla extract
Instructions
For the Apple Filling:
  1. In a medium sauce pan, combine butter, sugar, water, cornstarch, cinnamon, nutmeg and salt together. Melt over medium heat and bring to a boil. Boil 2 minutes, stirring frequently, and then add in apple. Bring back to a boil over medium-high heat and cook for 5 minutes, stirring often. Remove from heat and let cool.
For the Crumb Topping:
  1. Mix the brown sugar, cinnamon, and butter together and then mix in the flour until thick and crumbly. Set aside.
For Assembling:
  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
  2. Unfold one thawed puff pastry sheet at a time and roll out to 10x10 inches. Use a pizza cutter and make 12 even strips. Connect two strips together by overlapping by a half inch and pressing together. Twist the ribbon and then snail it around itself and press the end to the rest of the dough. Place on a parchment lined pan (6 danishes per baking sheet) and press the middle down. Place a spoonful of apple filling in the wells.
  3. Mix the egg and water together in a small dish and brush the pastry with it. Sprinkle the crumb topping over the tops of each danish and then bake for 16-18 minutes until edges are golden. Let cool for 5 minutes and then glaze.
For the Glaze:
  1. Mix glaze ingredients together and drizzle over the warm apple danish.

 

Perfect Baked Potatoes

Baked Potatoes are easy to make and they are a delicious and fun way to prepare everyone’s favorite spud. Potatoes are baked until the skin is crisp, and the insides are soft, white, and fluffy.

Top baked potatoes with your favorite toppings like bacon, sour cream or cheese to create a perfect side dish (or heartier meatier options to turn it into a complete meal)!

Baked potatoes go perfectly alongside a steak, grilled veggies, and a salad or put everyone’s favorite toppings, and have them dress their own. Everyone loves loaded baked potatoes!

A perfectly baked potato on a wood cutting board

What Kind of Potatoes for Baked Potatoes?

Russet potatoes are the most commonly used for making baked potatoes, they have the fluffy starchy texture we love in a baked potato.  Truly, red skinned potatoes, Yukon gold, and purple potatoes are all delicious when baked too although the texture is a bit more buttery.

How To Make A Baked Potato in the Oven

A baked potato is very simple to make, just 3 ingredients needed to get a deliciously crisp skin and a fluffy interior perfect for topping! The classic method of making a perfect baked potato is in the oven (although on a hot summer day, I often cook baked potatoes in the slow cooker).

  1. Scrub potatoes to remove any dirt or debris.
  2. Poke holes all over the potato using a fork – about 5 to 6 times. This prevents steam building up inside of the potatoes while they bake. A potato can explode if steam builds up so make sure you poke right into the potato to create holes, not just pierce the skin.
  3. Coat the potatoes in olive oil and salt.
  4. Place the potatoes directly on the oven rack and bake.

If you want a softer skin on your baked potatoes, wrap them in foil before they go in the oven. This helps to steam the skin keeping it from crisping up as much (although I prefer the skin to be crispy!

These are perfect for making twice baked potatoes or even our favorite Baked Potato Soup!

A baked potato on a cutting board with butter, chives and salt.

How Long To Bake A Potato

A baked potato will take 45-60 minutes in the oven. Cooking times can vary depending on the size of the potatoes and the temperature of the oven, so the easiest way to test them is with a fork.

A perfect baked potato should be soft inside, and have a crisp skin.

What Temperature to Bake Potatoes?

The great thing about baked potatoes is they can be baked at any temperature. If you have other things cooking in the oven, baked potatoes can just be thrown in quickly without too much to worry about.

Baked Potato Cooking Times:

  • 350°F 60 to 75 minutes
  • 375°F 50 to 60 minutes
  • 400°F 40 to 50 minutes

If the temperature is adjusted to match whatever else is cooking, just adjust the cooking time accordingly!

How To Bake A Potato in the Microwave

Baked potatoes take awhile, there is no doubt about it. If you are pressed for time (or coveted oven space), the microwave method will be your saviour!

Scrub the potato and poke it with a fork as above. Place it on a plate and microwave it on HIGH for 5 minutes. Turn it over, and microwave it for 3-5 minutes longer or until fork tender. Top and enjoy!

REMINDER: Do not to use foil if you are making baked potatoes in the microwave.

Baked Potatoes in a pan with different toppings

Baked Potato Toppings

Here are some of my favorite baked potato toppings to serve, keep it simple to have the potatoes as a side and choose a heartier topping to make the baked potatoes the main star of your meal. If you’re serving a crowd, create a baked potato bar at home and let everyone top their own!

  • Butter, salt & pepper – of course!
  • Bacon bits, green onions or chives
  • Cheese – cheddar cheese is the best but experiment with your favorites!
  • Sour cream or Greek Yogurt
  • Salsa & white onions

Hearty Baked Potato Toppings

  • Chili, cheddar and a handful of corn chips
  • Taco meat with your fave taco toppings
  • Alfredo sauce, steamed broccoli & cheddar cheese
  • Beans and wieners or baked beans
  • Sloppy Joe meat or leftover pulled pork
  • Buffalo Chicken drizzled Buffalo Sauce and blue cheese

What are your favorite toppings?

Baked Potatoes

Potatoes are baked until the skin is crisp, and the insides are soft, white, and fluffy. Top the baked potato with your favorite toppings like bacon, sour cream, cheese, or green onions for a side dish like no other!

  • 4 russet potatoes
  • 2 tablespoons olive oil
  • salt
  1. Preheat oven to 375°F.
  2. Scrub potatoes to remove any dirt or debris. Dab dry.
  3. Poke holes over potatoes with a fork in about 5-6 places per potato.

  4. Coat the outside of each potato with olive oil and salt.
  5. Place potatoes directly on the middle rack of your oven and bake 50-60 minutes. (I place a small piece of foil on the rack below to catch any drippings).
  6. Serve hot with your favorite toppings.

More Potato Recipes You’ll Love

Potatoes Au Gratin

Au Gratin Potatoes in a round dish

Instant Pot Mashed Potatoes

Instant pot mashed potatoes, a simple recipe for easy to cook pressure cooker mashed potatoes

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