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Food Stamps Cooking Club

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About Food Stamps Cooking Club

Our little blog has a community all its own. People come to share cooking tips and ideas and we help people save money by cooking healthy meals from scratch.

There is a series of cooking tips and comments are invited. This complimentary service caters with heart and humor to people who use SNAP or WIC, food pantries or food commodities.

We offer offline and virtual classes. You can see what we are all about at our website.


Tecumseh, NE 68450

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  • 5/5 stars

    I am a frequent contributor to the Food Stamps Cooking Club. The best thing about Connie--among a plethora of good things--is her supportive and "can do" attitude. Anyone who comes to FSCC hoping to learn to stretch their grocery dollars leaves with the belief that they can do it. And they can!

  • 5/5 stars

    Connie teaches from her heart and her experience. She has given me many tips that have helped me to shop with saving money in mind, and getting the nutritional value from less expensive items. She also has had cooking classes in her home, one of which I was priviledged to attend. Her guest was author Kay Young. Ms. Young taught us about gathering and cooking wild plants of the Great Plains in her book, Wild Seasons. So from personal experience and connection with awesome writers one can learn alot from Connie.

  • 5/5 stars

    I'm so glad to see this fabulous lady's mind and heart are becoming accessible to even more people. Connie is one of the best resources for healthy eating and living on a frugal budget I have ever been privileged to know. Then if you get that down, I'm pretty sure she knows more about almost everything else that may be challenging you than any agency or library!! Learn as much as you can. She's the best!!

  • 5/5 stars

    Connie from the Food Stamps Cooking Club teaching with knowledge, experience and a sense of humor. She gives information based on her wide scope of knowledge of stretching a dollar to feed a family (or an individual) with limited resources healthy and tasty meals & snacks. She teaches with heart and with joy whether her students are old hands at cooking or beginners. Her teaching skills encourage creativity & experimentation.

Question and answer

Q. Describe the most common types of jobs you do for your clients.

A. Posting on the blog nearly every day and replying to comments made there. Rich relationships have grown from the soil of commentary.

Making sure the recipes are "TNT" - tried and true. And tasty, in addition to being budget friendly and healthy.

Q. What advice do you have for a customer looking to hire a provider like you?

A. I am not a professional anything. I am a home cook who sees a need to help people understand that "hamburger helper" at 10 for $1.00 is no bargain. They could take that same dollar and get some cabbage. THAT would help the hamburger far more than the junk that's sold in boxes!

Q. Why does your work stand out from others who do what you do?

A. My work is unique because I work with individuals or small groups to help them learn about healthy food choices within their meager budgets. I engage them with humor and empathy. I have married my passions for food and for people to be an instrument of healing.

Q. What do you like most about your job?

A. I love people and I love to cook. I also bring a sense of humor to the table. This is the perfect venue for helping people understand how to do something important for their families with love and to make enduring memories.

Our little blog helps people see their OWN value and helps them learn new ways of thinking and doing something they must do in order to survive.

Q. What questions do customers most commonly ask you? What's your answer?

A. How can I use leftovers?

There are as many ways to use food left from one meal for another as there are people in your family! Cooking ONCE and eating 3 or 4 times is a time saver, money saver, energy saver and it can be creative and great fun!

How can I stretch my food dollars?

Buy wisely and use EVERYTHING. When you have celery, save the tops to make broth. Add zucchini to your mashed potatoes. Use the mashed potatoes left from dinner to make latkes. Be creative: use what you have and be grateful for every morsel.

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