Now, you've heard of nose-to-tail cooking, right? Where you use every part of the animal? (For the record, I think this is disgusting, but definitely frugal.) Well, you can "nose-to-tail" just about anything if you get creative. Here's a way to get your money's worth out of all that expensive cereal, by using the crap out of the packaging.
First, eat all that Cap'n Crunch, or Oops All Berries, or whatever's your poison. Then, make sure to snip out the Box Top, if there is one. Then slice up the box any way you like to be used as a drawer organizer.
Don't throw out the waxy bag that the cereal was in! Go ahead and rinse it with hot water and let it air dry. Then fold it up and stash it in the drawer with your tin foil and zip locs. Next time you need to tenderize chicken or steak, wrap it up in the cereal liner first. Then just toss the liner when you're done. Your meat tenderizer won't rip through the liner like it can through waxed paper, and it's free!
Apple Crisp Recipe
from Family Circle
Preheat oven to 375
2 1/2 lbs apples, pared, cored, and sliced (about 8 cups)
3/4 c firmly packed brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp lemon juice
3/4 c flour
6 tbs butter
Spray 2-qt baking dish with cooking spray. Combine apple slices, 6 tbs sugar, cinnamon, nutmeg and lemon juice in prepared baking dish; stir gently.
Combine flour and remaining 6 tbs sugar in small bowl. Cut in butter with pastry blender or fork until mixture is crumbly. Sprinkle evenly over apples.
Bake 30-40 minutes or until apples are tender and top is browned. Serve warm or cold.