Published On: Sun, Mar 25th, 2012

Welcome to Week 23 of “Couponing Tip of the Week”

This week’s topic: List Making. Plus a new recipe for Weekend Brunch Casserole 

Written by: Kelly J Mathews
Coupon Coach/Author

Welcome to Week 23 of “Couponing Tip of the Week” This week’s topic: List MakingEach week I will share a Couponing Tip as well as a Quick and Easy Recipe.  I’ve been couponing for over 30 years and look forward to sharing some of my knowledge and experience with you.

Are you a List Builder?  I should do this on a daily basis as I seem to be more productive and organized in getting the things done I need to do each day.  As for grocery shopping, I’ve always been a list maker.  I make a list for each store I plan on shopping at each week and attach any coupons I plan to use for items on that list.  I’ll also make a note if there’s an in-ad and/or digital coupon available.  I also like to keep a printed list of the digital coupons I’ve “clipped” for the stores I plan to shop at.  You never know when there will be an unadvertised special that you can combine with a digital coupon and/or manufacturer coupon to get a great deal.

Now available on Coupons, Crafts and Causes is a FREE printable shopping list for your use.  Print yours today and become a “list maker”.

For tips, coupons, recipes, coupon match-ups to local stores and more, visit my website:  I encourage you to browse through all of the pages to see what all it has to offer.

Feel free to email me with any questions at

Another recipe found on Pinterest.  I LOVE this site!!  You can follow my boards here.

Weekend Brunch Casserole 


  • ·1 8-ounce can refrigerated crescent dinner rolls
  • ·1 pound Bob Evans Original Recipe Sausage Roll
  • ·2 cups shredded mozzarella cheese
  • ·4 eggs, beaten
  • ·3/4 cup milk
  • ·1/4 teaspoon salt
  • ·1/8 teaspoon black pepper


  1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
  2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
  3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
  4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.


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