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November 2019

Food Review: Snack Factory Pretzel Crisps vs. Clancy's Pretzel Slims - Bachelor on the Cheap

Snack Factory Pretzel Crisps
Don't buy this.....

By Mike Thayer

I love these things!  Snack Factory, the originator of pretzel crisps created its flagship product back in 2004.  The flat pretzels are tasty by themselves, great for dipping and hold up like crackers with toppings!  

Eat them right out of the bag, dunk them in some Ranch dressing or French Onion dip, or enjoy them topped with meats, cheeses and/or veggies.

A 7.2 ounce bag of Snack Factory Pretzel Crisps will cost you around $2.99 at mainstream grocery stores like HyVee, Meijer or Kroger. That's not a bad price, but why do that when you can get essentially the same snack and snack volume for $1 cheaper?

Enter Clancy's Pretzel Slims...

Clancy's Pretzel Slims
Buy this instead!

They cost just $1.99 at Aldi for the same amount of pretzels.  Sure it's a knock off, but they taste just as good, dip just as well, top every bit as nicely as the Snack Factory original.  I can't tell the difference in taste in a side-by-side taste comparison and the breakage in the bag is about the same.

For $1 less and no sacrifice in taste or quality, I'm buying the Clancy's version! 

$pend Wisely My Friends.....

Clancy's Pretzel Slims sample

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Drink Review: Skrewball Peanut Butter Whiskey - Bachelor on the Cheap

By Mike Thayer

Blended and flavored whiskeys are red hot right now, consumer demand for brown spirits continues to rise with American Whiskey in particular seeing some phenomenal sales growth.

Regular readers know that I am a fan of flavored whiskey, I've always got a bottle of something in my freezer for a chilled shot or a flavored specialty in the liquor cabinet to enjoy on the rocks.  My favorite in all this tasting fun so far, has been Yukon Jack Jacapple.

After today's tasting, that may have changed....

Skrewball Peanut Butter WhiskeyEnter, Skrewball Peanut Butter Flavored Whiskey.

Read the full review at

Duncan’s late FG lifts No. 19 Iowa past Cornhuskers 27-24

Iowa HawkeyesLINCOLN, Neb. -- Keith Duncan kicked a 48-yard field goal with one second left, giving No. 19 Iowa a 27-24 victory over Nebraska on Friday that leaves the Cornhuskers out of the postseason for a third consecutive season.

The Hawkeyes (9-3, 6-3 Big Ten) overcame a sluggish second half offensively to beat the Cornhuskers (5-7, 3-6) for a fifth straight year and second year in a row on a late field goal. Last year they won on Miguel Recinos' 41-yarder as time expired.


Food Review: Kirkwood Turkey Breast - Bachelor on the Cheap

By Mike Thayer

Kirkwood Turkey BreastWhen you don't want or need to cook up a big bird or perhaps you prefer to carve bone-free meat, buying a boneless turkey breast has many advantages.

Plenty of bird for two people plus leftovers, I picked up a 3 pound Kirkwood turkey breast at Aldi for $8.99.   Found in the frozen section, the turkey comes with a gravy packet and is wrapped in a butcher's twine net.  The net holds the breast tightly together, which helps keep the breast moist during cooking.  There's advantage number one, you don't have to net it yourself.

Advantage number two, because it's only three pounds and it's boneless, there's far less thawing time.  A big 15-20 pound bird can take days to thaw in the refrigerator - 24 hours for every 4-5 pounds of bird - and think of all that space being taken up waiting for that big turkey to thaw out!

I brined my turkey, guaranteeing a moist bird no matter the cooking method, be it a traditional oven roast, grilling, smoking or frying.  For my brine recipe, click here and review the poultry page.  There's another advantage, you don't need a huge container to brine a turkey breast.  Not everybody has that kind of refrigerator space, let alone a second refrigerator to brine.  You could do a cooler set up, but that can be a hassle.

After brining for 24 hours, dabbing the turkey breast dry and applying a dry rub it was ready to go in the oven.  Only 90 minutes is needed at 350 degrees, skin side down in a cast iron skillet.  I basted the bird with a combination of garlic, butter, a squeeze of lime juice and a hint of cayenne pepper.

To read the full review go to

What to do with leftover turkey - Bachelor on the cheap

By Mike Thayer

Turkey BreastSo you've got a bunch of turkey leftover from the Thanksgiving dinner you made, or turkey you were given to take home....  You can't just keep slicing a big thick slice of it off and eating it as is.....  Well, you can, but there's no variety in that.

What else can you do with it?


There's the obvious, make a sandwich.  Some turkey, Muenster cheese, a little mustard between a couple slices of bread or in a bun....  It's another dose of YUM!

You could grab a box of scalloped potatoes from your pantry, make the potatoes per the box instructions, chunk up some of that turkey, throw that in before popping those taters in the oven and boom!  Dinner.  To add a little kick, finely dice up some jalapeno pepper to include in the mix.  TASTY!

You could do a similar thing by grabbing that box of mac & cheese from the pantry and in about 10 minutes, you'll have another lunch or dinner.  With noodles in mind you could also simply grab a jar of Alfredo sauce, boil up some noodles for an impromptu Turkey Alfredo.  Heck, add some chopped turkey to a package of chicken flavored Ramen for a quick meal.

Dice some turkey up and put it in the fridge for later use.  You can quickly grab that diced turkey for a number of dishes.....  Diced turkey on a salad;  turkey fried rice; turkey & assorted veggies along with some broth in the crock pot for a nice soup; Grab some tortillas to make turkey & cheese quesadillas; open up a tube of crescent rolls and bake them up with turkey. cream cheese and green onion.

There's all kinds of things you can do with leftover turkey, have fun with it!

Here's one of my favorite recipes for leftover turkey, Scalloped Turkey!


  • 3 cups cooked turkey meat, roughly chopped
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2-1/4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup olive oil
  • 1 box of turkey or chicken flavored stuffing mix
  • 1/2 cup onion, chopped
  • 1 teaspoon garlic powder
  • 1/2 cup celery, chopped
  • 1 small can of mushrooms (4 ounces), drained
  • 1/4 Parmesan cheese, grated

Directions:  Preheat oven to 350 degrees.  In a saucepan over medium heat, melt the butter, then stir in the flour, salt, pepper, cayenne pepper, lower the temperature while constantly stirring until the mixture is bubbly and golden.  Gradually whisk in 2 cups of the chicken broth and the cup of heavy cream, continuing to whisk, simmering for about 4 minutes.  Add the turkey meat and set the sauce aside.  In a saucepan over medium heat, saute the onion, celery and mushrooms in the olive oil, stirring for a couple minutes until the onions and celery starts to caramelize.  Add the garlic powder, the seasoning mix for the stuffing, the bread cubes and the remaining 1/4 cup of chicken broth.  Stir to incorporate.  Pan spray a large casserole dish, pour in the bread/veggie mixture, then pour in the turkey sauce.  Top with the grated Parmesan, cover and bake for about 45 minutes.  Uncover and bake another 10 minutes until the Parmesan is golden, brown and delicious.  Enjoy!

$pend Wisely My Friends.....

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Trubisky's 3rd TD pass lifts Bears to 24-20 win over Lions

Chicago BearsDETROIT -- Mitchell Trubisky started and closed strong to overcome some shaky decisions and plays in between to keep the Chicago Bears in the NFC playoff picture.

Trubisky threw a go-ahead, 3-yard touchdown pass to David Montgomery with 2:17 left, lifting Chicago to a 24-20 win over the slumping Detroit Lions on Thursday.