A Little Bit Better in 2026 Part 2

Posted on by theexileskitchen by Amanda Ellison Anglin

In continuing to try to do a little bit better this year, breakfast on-the-go is a must for me. My money is tight starting out the new year with Miss Marigold needing to go to the vet’s office because she had a bellyache (yucky, yucky). And car maintenance, including a tow to the shop, came up this month. I realized that I need to be much better at saving for unexpected expenses. So, cooking a quick breakfast sandwich at home will save me money and time. 

Here’s my typical breakfast:

2 pieces of Dave’s Killer Thin sliced bread- a drizzle of honey on each slice, along with a shake of cinnamon. Toasted for 5 minutes on 400°.

In a small microwavable bowl place a super thin- sliced piece of ham. I had Land o Frost in the frig. Next drop in an egg. Salt and pepper the egg and scramble around. (Ooo. I  just thought that a little Dijon mustard would have been a nice kick to the simple egg. Hmm. I need to try it!)

Place in the microwave, cover, and zap it for one minute.

When your toast is toasted and your ham and egg are cooked, well, assemble your sandwich.  The sweet of the honey and savory of the ham/egg is a nice combo. 

I wrap my breakfast sandwich in a paper towel and put in my purse or work bag.

Now, it takes all of 5 minutes to make. Calories are:

Honey drizzle-   21

Bread-               200

Egg-                     72

Ham-                   18

Cinnamon-           0

A total of 311 calories. Comparable to a Micky D’s Egg McMuffin at 310 calories which costs  between $4 to $7. A Chick-fil-a Egg White Grill at 300 calories which costs $5 to $6. This homemade breakfast sandwich costs pennies, or rather rounded up nickles, to make with no time spent in the drive-through line.

Sticking to resolutions Blessings from the Exile’s Kitchen. 

I Wasn’t Buying Them

Posted on by theexileskitchen by Amanda Ellison Anglin

The local PigWig wanted $3.99 for a pound bag of vanilla wafers. I wasn’t buying them at that price, because my finances are in penny pinching mode.

I baked my own instead, and though they have a slightly different texture, this recipe comes close to the iconic wafers we all know.  The original recipe calls for unsalted butter, but use salted. I think the recipe needs it. When these little round cookies cool completely, they have a satisfying crunch. 

Ingredients:

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup salted butter, softened

1/2 cup powdered sugar

1/4 cup granulated sugar

1 egg, room temperature

1 tablespoon vanilla

1 tablespoon milk

What to do:

Preheat your oven to 350° and line two ig baking sheet with parchment paper.

In a medium bowl, sift flour, baking powder, and salt.

In another bowl, with an electric mixer cream together, sugars and butter till fluffy. Then add in the egg, vanilla and milk.

Next,  add the flour mixture to the butter and sugar mixture, slowly incorporating. Chill the dough for about 10 minutes.

This dough is stiff, jsyk. Scoop 1/2 teaspoon size amount and roll into balls (I dampened my hands with cold water so the dough wouldn’t stick to my hands). Place each ball about an inch or so apart.

Bake 15 to 18 minutes till the wafers turn slightly golden.

When cooled, store in an air-tight container.  This recipe made about 4 dozen wafers.

Homemade Vanilla Wafers taste tested with Smucker’s natural peanut butter.

Penny pinching Blessings from the Exile’s Kitchen.