ThriftyFun Recipes - February 15, 2006

I bought a pie from Marie Callender's and everyone loved the pie crust. I'm wondering if anyone can find a recipe that is as good as that one? It might be an oil or combination of shortening and oil?

Jana from NV

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Refrigerator Door Left Open

My husband accidentally left the the refrigerator door partially open. Do I throw all food away? I found this out at 6 am and we went to bed at 11 pm last night. I really need advice on this please.

Thank you,
Annie from Hallsville, MO

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Today's Recipes

Vegetable Dip

Ingredients

16 ozs. mayonnaise
16 ozs. sour cream
3 cup Cheddar cheese, shredded
1 tsp. garlic salt
1 tsp. seasoned salt
2 Tbsp. dried parsley flakes
Pepper to taste

Directions

Mix all ingredients well. Can chill and serve at a later date or can serve immediately.

By Terri from NV

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Nutmeg Ice Cream (Homemade)

Ingredients

2 eggs
2 egg yolks
1/8 tsp. salt
1/2 cup sugar, divided
2 cups milk
2 cups cream
1/2 Tbsp. freshly grated nutmeg, or to taste

Directions

Beat together eggs, yolks, salt, and 1/2 of the sugar. Heat remaining sugar, milk, and cream, stirring until sugar is dissolved and bubbles form around the edge of the pan. Pour 1/2 the cream mixture into the egg mixture in a stream, whisking constantly.

Add egg mixture to remaining cream mixture. Cook until the mixture coats the spoon. Pour mixture into a bowl and put the bowl into a large ice cream freezer according to manufacturer's directions. Place in an airtight container and freeze until solid.

By Robin from Washington, IA

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Date and Cream Cheese Spread

Ingredients

1 (8 oz.) cream cheese, room temperature
1/2 cup chopped dates

Directions

Blend both ingredients till smooth. Can be spread on fruits, veggies, or any kinds of breads, muffins or bagels.

By Terri from NV

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Cheese Balls

Cheese Ball I

Ingredients

Cut into small cubes:

1/2 lb. American cheese
1/4 lb. sharp cheddar cheese

Add:

2-4 oz. Bleu cheese

Let stand 2 hours at room temperature. Cream together:

1/2 c. mayonnaise
2 T. Worcestershire sauce
1 T sweet pickle relish
1 T. finely chopped onion

Directions

Combine with softened cheese chunks. Place in small bowl, cover with waxed paper and refrigerate about 6 hours. When aged, roll into a ball. On a bread board combine 1/2 C. finely chopped pecans and 1/2 C. chopped parsley. Roll cheese ball in mixture to cover. Serve with crackers. Keeps about 2 weeks in refrigerator. Serves about 25

By Robin

Cheese Ball II

This recipe serves 32.

Ingredients:

2 (8 ounce) packages cream cheese, softened
3 1/2 cups shredded sharp Cheddar cheese
1 (1 ounce) package Ranch-style dressing mix
2 cups chopped pecans
4 pecan halves

Directions:

In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

By Anna

Cheese Ball III

Ingredients

1/2 stick margarine
1 (8 oz.) cream cheese
1 cup Cheddar cheese, shredded
1 tsp. lemon juice
1 Tbsp. onion, minced
1 Tbsp. Worcestershire sauce
Dried parsley flakes
Chopped pecans, optional
Bacon bits, optional

Directions

Combine all ingredients and chill well. Shape into roll or a ball. Then roll into chopped pecans or bacon bits and dried parsley.

By Terri from NV

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Flowerpot Dirt Cake

Ingredients

1 package Cream-filled chocolate cookies
1 package (8 oz.) Cream cheese, softened
1/4 cup butter or margarine
1 cup confectioners' sugar
2 packages. (3.4 oz. ea.) Instant vanilla pudding mix
2 1/2 cups milk
1 lg. Whipped topping
Silk flowers
Gummy worms

Directions

In a blender crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, oleo and sugar until smooth.

In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping.

Line flowerpot with foil. Alternating layers of crumbs and pudding, ending with crumbs. Chill several hours or overnight.

Decorate with silk flowers and gummy worms.

By Trudy from Springfield, IL

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Mrs. Eisenhower's Frosted Mint Delight

Ingredients

2 1-lb. cans crushed pineapple, undrained
3/4 cup pure mint-flavored apple jelly
1 pint whipping cream
2 tsp. confectioners' sugar
1 package unflavored gelatin

Directions

Melt the jelly and mix the crushed pineapple into it. Dissolve the gelatin in 1 cup of the juice from the pineapple. Mix the gelatin mixture into the jelly mixture and heat to dissolve. Cool until partially set. Whip the cream, sweeten it with the sugar, and fold it into the mixture. Put into the freezer until firm. Do not freeze solid. Serves 10 to 12.

By Robin from Washington, IA

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