Recipe Contest to win prizes + Frugal Festival eCookbook!

Mark & Andrea Busse / Flickr

Our first ever Frugal Festival Food ONLINE is here! Our aim is to give you a taste of what the June 25 physical event in L.A. will be like.

Today, we are rolling out our Recipe Contest as part of Frugal Festival Food ONLINE. For a chance to get published in the first ever Frugal Festival eCookbook, share your tastiest recipes by commenting on this post or shooting me an email with the recipe.

By submitting a recipe, authors will get extra contest entries (prizes below) and they will get a copy of the cookbook for free! Include with your recipe submission your name and state, a brief sentence or two as to how their recipe came about, and an estimate of how much the recipe cost to make.

The recipe can’t be taken directly from a book or online unless it is significantly altered (we want to respect others’ copyrights).

Can’t cook? Don’t fret. You can still participate! There are 12 possible entries to win the recipe raffle contest! Leave a comment for each entry with link where appropriate.

Prizes include $25 gift cards, Basic Coupon organizers from The Coupon Wallet (worth $12.95 each), and All recipes memberships for 6 month (worth $9.95).

June 17 is the deadline to turn in a recipe, so don’t miss out! We will announce the winners July 5.


9 responses to “Recipe Contest to win prizes + Frugal Festival eCookbook!

  1. Couldn’t wait to submit my own recipe to the Frugal Festival eCookbook!!!

    Pizza Salad – This recipe came from a local pizza joint on Abbott Kinney in Venice. I tried, in vain, to negotiate a discount on a slice of their “pizza salad” and am glad I forked over their asking price. It was super delicious! I’ve since adapted their idea to my own recipe.

    Pizza dough (homemade or store bought)
    1-3 T Cornmeal
    1 T Olive oil
    Onions thinly sliced (red or yellow, your preference)
    Lettuce (your preference of greens)
    Toppings (I like walnuts, shredded carrots, and goat cheese)
    Favorite dressing

    Preheat oven to 425. Press the room-temperature dough into desired shape using corn meal on the cutting board so dough does not stick. Coat dough lightly with olive oil all the way to the edge. Sprinkle with diced garlic and onions. Bake for about 15 minutes or until the bottom is nicely golden and crisp.

    While the dough is cooking, mix your lettuce, toppings, and dressing. When the dough comes out, spread your salad on top of the dough, cut slices, and chow down!

    This recipe costs about $5 to make. I especially like the combination of warm dough with salad!

  2. Pingback: Bargain Babe» Recipe Contest + Daily Book Giveaway!

  3. Clean out the fridge Pasta Salad
    1 lb. rotini
    1/2 C. Mayo or miracle whip
    4 T. Italian dressing
    The other ingredients change with what you have on hand in your fridge:
    Tomatoes (chopped) or cherry tomatoes (halved)
    Sun-dried tomatoes
    Roasted red peppers (chopped)
    Kalmata olives (pitted and chopped)
    Cooked vegetables, such as asparagus
    Pepperoni, quartered
    Cheese shreds or cubes

    Cook pasta according to package directions. Mix mayo and Italian dressing in a small bowl. Rinse pasta in cold water until cool, drain. Place in large bowl with mayo mixture and other ingredients. Serve with shaved parmesan or romano cheese if desired.

    Cost varies with what you are trying to get rid of in your fridge! Actual outlay is usually just for the pasta.

  4. Thanks for all the submissions via email and on our Facebook page as well!

  5. Yazmin got my recipe for chili-cornbread casserole, an inexpensive dish I prepared for my family many times when the boys were growing up. I still make it on occasion, when I need to put something quick, easy and tasty on the table. Of course, I’ve added and refined ingredients over the years, but the basic recipe remains the same. It’s a reliable old stand-by which even kids enjoy.

  6. Pingback: Bargain Babe: Frugal Festival Food! Event June 25th in Canoga Park

  7. My BEST Fish Taco

    The balsamic vinegar in the dressing makes this a wonderfully delicious change from the every day fish taco. Broccoli slaw, available in the produce section next to the bagged salads, is an easy and healthy alternative to cabbage.

    8 fish sticks or 2 fish fillets (breaded or grilled)
    2 cup broccoli slaw
    4 corn tortillas
    3 Tbs mayo
    1 Tbs ketchup
    2 Tbs balsamic vinegar
    1 tsp sweet pickle relish
    For garnish:
    Fresh cilantro and lemon wedges

    Cook fish according to package instructions.

    To make dressing – add mayo, ketchup, relish and vinegar in a small bowl and stir until
    combined. Refrigerate until ready to use.

    Heat corn tortillas on stove top burner or in 350 degree oven, just until heated. Place
    tortilla on plate and top with 2 fish sticks or 1/2 fillet. Top with a handful of (approx.1/2 cup) broccoli slaw and a spoon full of dressing. Garnish with fresh cilantro and a squeeze of fresh lemon.
    Makes 4 tacos.

  8. Cranberry Pecan Salad
    1 Head Romaine Lettuce
    1/3 Cup Dried Cranberries
    1/3 Cup Glazed Pecans
    3 oz Goat Cheese with Herbs
    1/4 Cup Caesar or Ranch Dressing
    Cut lettuce into bite-size chunks in medium bowl, add cranberries and pecans, toss with dressing, crumble goat cheese on top and serve.
    Costs $7.00 to make, 5 minutes to fix and serves 2 as Main Dish or Sidedish Salad.
    I keep the ingredients on hand to throw this restaurant quality salad together fast. This is my standby salad.

  9. Pingback: Everything you need to know about Frugal Festival Food! | Frugal Festival

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