• 2 cups butter or margarine- softened (note- do NOT use “tub, light or soft” margarine)
• 3/4 cups sugar 
• 2 Tbsp. cinnamon 
• 2 tsp. vanilla (optional) 
• 1/2 tsp. nutmeg (optional)

If butter is not softened, either microwave it for 8 seconds or leave it on the counter for several hours to soften. Then, add the rest of the ingredients and mix together. Put in a container and store in the fridge.

When you are ready for cinnamon toast, just spread on the bread. Place on a cookie sheet. (I use a Silpat and just wipe off the crumbs when cool.) Place under the broiler and a WATCH until the tops become bubbly and start to look crispy. Then remove from the oven before they burn.

The next recipes I'd like to share with you from Tawra and Jill's cookbook is fry bread. It's delicious, frugal. and you can use it as the basis of tacos (as pictured below), or dust it with a little powdered sugar and serve it as a sweet treat or dessert. 

Fry Bread

from the Dining On A Dime Cookbook 

• 4 1/2 cups flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 1/2 cups water
• 1/2 cup milk
• oil for frying

• 4 -5 Tbsp. margarine (not butter)
• 4-6 pieces of chicken
• 1/2 cup baking mix 
• Salt and pepper
• 1 can refrigerator biscuits *

Melt margarine in a 9×13 pan. Pour baking mix on a plate or in a plastic bag. Roll chicken in the margarine, then into baking mix and place back into the pan. Salt and pepper to taste. Bake at 375° for about 45 minutes, until the juices run clear.
About 5-10 minutes before the chicken is done, push the pieces of chicken tightly against one side of the pan and lay biscuits into the pan on the opposite side. Finish baking until the biscuits are brown.

Note: It’s okay to lay the biscuits in the margarine and all in the bottom of the pan. That makes the biscuits margarine soaked and crispy. Oh, yum!

* Tawra suggests refrigerator biscuits in her recipe, but feel free to make up a batch of homemade biscuits from scratch instead.