ThriftyFun Recipes - September 3, 2009

Thank you JonhLuse, Tina, Flomerch, Robin, Sandy, Amy, Jess and Virraszto for todays' tips and recipes!

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Recipe Requests:

• Recipe for Fried Fruit Pies

Today's Food Tips:

• Stretch Juice With Cold Water
• Storing Potatoes
• Freeze Extra Buttermilk

Today's Contest Recipes:

• Coffee Punch
• Gluten Free Peanut Butter Cookies
• Cream Cheese Rotel Dip
• Bubba's Potato Salad

Robins's Recipe Corner:

• Black Cherry and Coke Salad
• Chicken Cordon Bleu
• Spinach Casserole
• Fresh Apple Cake

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Recipe for Fried Fruit Pies

Does anyone have any recipes for fried pies? My husband's grandmother used to make apricot fried pies in a cast iron frying pan. I imagine they can be made from any fruits.

By mirage from OH

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Stretch Juice With Cold Water

With juices (orange, apple, etc.), I add cold water to the juice in my cup. The taste isn't as strong and it makes the juice last longer. Add a little water at a time to the taste you like.

By Amy T. from Colorado Springs, CO

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Storing Potatoes

If you have trouble with your potatoes turning green or trying to grow before you can use them up, try this: Take them out of the plastic bag and put them in a paper grocery sack. Close it up and store them someplace dry and cool, if possible. I have been keeping mine in a basket on top of my fridge. I had potatoes in there for a month and a half, and they looked the same at the end as at the beginning.

A couple other tips I have learned about potatoes. Never store them in the fridge because the starches turn into sugars. Don't wash them before storing, just before using. If they have to be washed first, for some reason, make sure they are perfectly dry so they won't rot. And don't store them near onions, as convenient as it seems. This will cause both the potatoes and onions to spoil faster.

Source: I read way too many cooking websites and magazines. ;)

By Jess from Hillsboro, OR

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Freeze Extra Buttermilk

I have one recipe that I make about 2 times a month that calls for 1 cup buttermilk. I tried using the dried buttermilk, but I can taste the difference. I used to end up wasting a quart or half gallon until I had a great idea.

What I did was used my food saver and made several bags with 1 cup buttermilk in each bag and put them in the freezer. Now, when I need that 1 cup, I have it and I don't have to worry about defrosting a quart of frozen buttermilk.

By Virraszto from Toledo, OH

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Coffee Punch

I had never heard of this unusual take on punch, and although I don't like coffee, this is a refreshing change from the usual icky sweet punches that are usually served. It's simple and delicious. This old dog learned a delicious new trick from one of my son's 30 something friends.

Ingredients:

• 1 cup sugar
• 8 Tbsp. instant coffee
• 1 cup Kahlua
• 2 Tbsp. vanilla
• 1/2 gallon whole milk
• 1/2 gallon vanilla ice cream

Directions:

Mix sugar and coffee together in a punch bowl. Add the rest of the liquid ingredients. Stir well.

Add ice cream and serve.

Makes one punch bowl full. Better have extra ingredients handy because your guests will come back for more.

Source: A young friend

By Sandy from Elon, NC

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Gluten Free Peanut Butter Cookies

I love this recipe because the cookies are easy to make the kids and husband love them.

Ingredients:

• 2 cups peanut butter (your choice, smooth or crunchy)
• 2 eggs
• 2 cups sugar (Splenda can be used here as well)

Directions:

Mix theses three ingredients together. Drop on cookie sheet by the teaspoon if you want small cookies; a tablespoon for larger cookies.

Leave about 2-3 inches between each cookie. Press with sugared fork, in a crossed design. One one way then back across. You know make them look pretty.

Bake at 350 degrees F. for 15-20 minutes. Keep an eye on them these go fast and I have found that different ovens cook at different temperatures, so stay with them.

Take them out of the oven. WARNING! These need time to set up after baking. Let completely cool before serving.

Source: Found on an old AOL forum many years ago. When I was going to have a guest for dinner that was allergic to gluten.

By Tina E. from Garland, TX

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Cream Cheese Rotel Dip

This recipe is a new version of an old favorite! It is easy quick and really good!

Ingredients:

• 1 can Rotel Brand Tomatoes with jalapeno peppers. (we use the mild ones, but suit your taste buds!)
• 2 8 oz. packages cream cheese (fat free and low fat are great, but we splurge and use the real thing!)
• 1 small can sliced ripe olives, optional
• Your favorite corn chips (we use Frito lay original flavor, but use your favorite ones)

Directions:

In a small one quart crock pot place the cream cheese and the can of Rotel tomatoes. Add the olives (if you like) drained.

Heat on low until the cream cheese is softened and stir. It takes about one hour one low heat. This is a great addition to a party because it is so easy and can be done ahead of time.

Serve with your favorite chips. Enjoy! This is also great for dipping veggies, and when cooled it is a great filing for grilled cheese sandwiches!

Source: This is the version my wife had invented before we got married 16 years ago. I always loved the standard Rotel dip made with Velveeta, but my wife prefers cream cheese, and it has become a family favorite!

By Flomerch from Springfield, MO

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Bubba's Potato Salad

Ingredients:

• 2 lb. red potatoes, boiled and cubed
• 3 hard boiled eggs, chopped
• 1/2 cup cooked bacon, finely chopped
• 1 cup Duke's brand mayonnaise
• 1-1/2 Tbsp. Sauer's brand mustard
• 1/2 tsp. Sauer's black pepper
• 1/4 tsp. salt

• 1 can sliced black olives, 2.2 oz
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, chopped
• 1/2 cup sweet pickles, finely chopped
• 1-1/2 tsp sweet pickle juice
• 1-1/2 tsp white vinegar

Directions:

Mix all ingredients in a LARGE bowl. Refrigerate one (1) hour before serving.

Tip

Refrigerate overnight will be even better.

By JohnLuse from Columbus, GA

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Black Cherry and Coke Salad

Ingredients:

• 1 cup Coca-Cola
• 1 box black cherry or cherry gelatin (3oz.)
• 3 oz. cream cheese
• 1 small can crushed pineapple
• 1 can black cherries
• a little less than 1/2 cup of each fruit juice

Directions:

Heat Coke; dissolve gelatin in it. Add softened cream cheese. Mix with beater. Add fruit and juices; chill.

By Robin from Washington, IA

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Chicken Cordon Bleu

Ingredients

• 4-6 chicken breasts, boneless and skinless
• 4-6 lean ham slices
• 4-6 Swiss cheese slices
• 1/4 cup flour
• pinch salt and pepper
• 1/2 cup seasoned bread crumbs
• 2 Tbsp. oil

Directions

Place each chicken breast between wax paper and pound to 1/4 inch thick. Place a slice of ham and a slice of cheese on each breast. Roll up each breast and secure with toothpicks. Mix the flour, bread crumbs, salt and pepper together. Roll each breast in the bread crumb mixture to coat. Heat oil in a skillet and cook chicken on both sides until done.

By Robin from Washington, IA

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Spinach Casserole

Ingredients

• 1 pkg. frozen chopped spinach (10oz.)
• 1 can cream of mushroom (or celery) soup
• 1/2 cup shredded sharp American cheese
• 1/4 cup milk
• 1/4 cup mayonnaise
• 1 beaten egg

Directions

Put egg in bottom of bowl and beat with fork. Add mayonnaise and blend. Add soup and milk. Cook spinach and drain but leave in pan. Add cheese so that it melts. Fold in bowl with egg mixture. Put in buttered casserole. Top with 1/4 cup buttered bread crumbs. Bake at 350 for 45 minutes. If you double recipe, put in 9x13 pan.

By Robin from Washington, IA

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Fresh Apple Cake

Ingredients

• 2 cups sliced apples
• 1 cup flour
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1 cup sugar
• 1/2 cup nuts
• 1 tsp. soda in small amount of warm water

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 stick margarine
• 2 heaping Tbsp. flour
• 1 cup water

Directions

Mix apples and sugar. Let stand until juicy. Add remaining ingredients. place in 9x9 inch pan and bake 40 minutes at 350 degrees F.

For sauce: cook sugars, flour, and water until clear. Add margarine. Put on cake while still medium hot.

By Robin from Washington, IA

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