ThriftyFun Recipes - February 27, 2008

Thank you Lisa, Connie, Evelyn, Mom of 1, Barb, Bobbie, Debbie and Ted for today's for recipes and food tips!

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Recipe Requests:

• Recipe for Scottish Scones
• Making Homemade Granola Bars

Today's Food Tips:

• Store Your Celery In Aluminum Foil
• Clean Out Your Fridge and Make a New Recipe - Pimento Cheese
• Use Chicken Broth Instead Of Water In Recipes
• Store Produce With Packing Peanuts

Today's Contest Recipes:

• Red Velvet Cake with White Truffle Frosting
• Pumpkin Gingerbread Muffins
• Chicken Mozzarella
• Microwave Cashew Cinnamon Brittle

Robins's Recipe Corner:

• Belleville White Asparagus Lunch
• Bavarian Apple Cheesecake
• Potluck Broccoli Casserole
• French Onion Soup
• Strawberry-Pretzel Salad

Crafting for Fun and Money!

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Recipe for Scottish Scones

Does anyone have a recipe for Scottish Scones?

Maureen from Holmes Beach

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Making Homemade Granola Bars

I'm looking for a recipe for homemade granola bars. Preferably one without too much sugar. Any ideas?

teddygirl

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Store Your Celery In Aluminum Foil

If you wash and dry your celery, then wrap it in tin foil. It will last twice as long. Don't laugh, it really works. I didn't believe it either until I tried it and, believe me, it really does work. Keep it near the bottom of the fridge or in one of the drawers.

Source: Its a tip that came in our local neighborhood magazine, the Bowester.

By Barb from Calgary, Alberta, Canada

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Clean Out Your Fridge and Make a New Recipe - Pimento Cheese

This tip serves two purposes. I designate one day each week to go through my refrigerator to clean out any spoiled food and look for any good leftovers. Once I am finished with this task, I create a new recipe from the leftovers. I will share the recipe I made yesterday. My version of homemade pimento cheese.

• 1/2 of a 1 lb. block of cheddar cheese, which I shredded for the pimento cheese
• 2 good size scoops of leftover lite cream cheese
• approximately 3/4 cup salad dressing
• 2 leftover pieces of garlic, minced finely
• 3 oz. chopped red pimentos in a small jar I had opened the week before.

I use to dread cleaning out the refrigerator, but now I actually look forward to the task and creating a leftover recipe for lunch or dinner that day.

Source: I started doing this about a year ago when I read a tip about keeping your brain active, the suggestion was to designate one day a week to create a new recipe, I believe the tip was in Prevention magazine or Readers Digest, because both have very short articles!

By Bobbie from Rockwall, TX

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Use Chicken Broth Instead Of Water In Recipes

when a soup, casserole or sauce recipe calls for water, I substitute chicken broth instead because it really enhances the flavor much more than water. You can be frugal with this idea by easily making your own.

Take a roaster carcass from a turkey, or whole chicken, or 2-3 pounds of chicken wings. Place in a crockpot, cover with water, add a couple of cut up carrots, a stalk or two of celery, salt and pepper to taste. Cook on low 7- 8 hours. Let cool, drain liquid through a colander, pick out any meat for later use. Place in fridge overnight and fat can easily be removed in the morning. Place cupfuls in ziploc freezer bags or ice cube trays. Freeze until needed.

Taste the difference it makes! The little bit of effort is worth it!

By Debbie from Fisher, Illinois

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Store Produce With Packing Peanuts

Save all the styrofoam peanuts you get in packages. When storing potatoes, apples, onions or fruit, just sprinkle the peanuts between layers to keep the items separated and allow air circulation.

By Ted from Leavenworth, WA

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Red Velvet Cake with White Truffle Frosting

Cake

• 1 box Betty Crocker SuperMoist German chocolate cake mix
• 1 1/4 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 bottle (1 oz) red food color
• 1 tablespoon baking cocoa

• 1 1/2 cups white vanilla baking chips
• 2 1/4 cups Betty Crocker Rich and Creamy vanilla frosting (from two 1-lb containers)

Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers.

In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting.

Serves 12

Source: http://www.bettycrocker.com/

By Mom of 1 from Wilkesboro, NC

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Pumpkin Gingerbread Muffins

I like pumpkin muffins and gingerbread so I made up these muffins to suit my taste They are moist and flavorful!

Ingredients

• 1/2 cup butter, melted and cooled
• 1 15-oz can solid-pack pumpkin
• 1/2 cup sour cream
• 1/4 cup molasses
• 2 eggs, beaten
• 1 tsp. vanilla
• 3 Tbsp. milk
• 3 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ginger
• 1 1/2 tsp. cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1/2 cup brown sugar
• 1/2 cup white sugar

Directions

Preheat oven to 400 degrees. Line 30 muffin cups with paper liners or grease the tins. In large bowl, combine melted butter, pumpkin, sour cream, molasses, beaten eggs, vanilla and milk. Mix until smooth. In a separate bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, nutmeg and salt. Add sugars to dry ingredients, mixing well. Add dry mixture to pumpkin mixture and stir until just combined. If batter is too dry, add 1 to 2 Tbs of milk. Divide batter evenly among prepared muffin cups and top with streusel (recipe below). Bake for 16-19 minutes until toothpick comes out clean.

Streusel

Ingredients

• 1/2 c sugar
• 3/4 cup flour
• pinch of salt
• 1/2 tsp cinnamon
• 1/2 cup cold butter, cut into small pieces

Directions

In a medium bowl, mix all together. With a pastry blender, cut in butter until mixture is coarse and crumbly. Use as directed above.

Source: Greeley, CO Holiday Recipe Guide-2007

By Evelyn from Greeley, CO

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Chicken Mozzarella

Ingredients

• 4 skinless, boneless chicken breasts halves (about 1 lb.)
• 1 can (10-3/4 oz.) Campbell's Condensed Tomato Soup
• 1/2 tsp. dried Italian seasoning or dried oregano leaves, crushed
• 1/2 tsp. garlic powder
• 1/4 cup shredded Mozzarella cheese
• 4 cups hot cooked corkscrew-shaped pasta, cooked without salt

Directions

Place the chicken in an 11x8-inch (2 qt.) shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a small bowl. Spoon the soup mixture over the chicken. Bake at 400 degrees F. for 20 minutes or until the chicken is cooked through. Sprinkle the cheese over the chicken. Let stand for 5 minutes or until the cheese melts. Serve with the pasta.

By Connie from Cotter, AR

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Microwave Cashew Cinnamon Brittle

This is a great recipe for gifts! Nice alternative to the regular peanut brittle!

Ingredients:

• 1 cup cashew nuts, halves
• 1 cup sugar
• 1/2 cup corn syrup
• 1/8 tsp. salt
• 1 tsp. butter
• 1 tsp. baking soda
• 1 tsp. cinnamon

Directions:

In a microwave safe bowl stir sugar, syrup, salt and cashews. Microwave on high 4 minutes. Stir well. Microwave 4 minutes more. Stir in butter and cinnamon, microwave for 2 minutes longer.

Add baking soda and stir until light and foamy. Immediately pour into a greased pan, spreading out thin. Cool then break into pieces!

Lisa from Halifax

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Belleville White Asparagus Lunch

Ingredients

• 1 slice toasted whole wheat bread
• 1 cup white sauce
• chipped dried beef
• 6 large spears fresh white asparagus, peeled and cooked
• Cheddar or Colby cheese
• 1 egg (hard-boiled)
• salt and pepper

Directions

Use 1/2 of the white sauce to cream the chipped beef. Melt the cheese in remaining sauce to make a cheese sauce. Place creamed beef over toast; arrange asparagus spears over beef and pour small amount of cheese sauce over asparagus. Slice egg over top and salt and pepper to taste.

By Robin from Washington, IA

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Bavarian Apple Cheesecake

Ingredients

• 1/3 cup sugar
• 1/3 cup margarine or butter
• 1 Tbsp. shortening
• 1/4 t. vanilla
• 1 cup flour
• 1/8 tsp. salt
• 4 cups peeled, cored and sliced cooking apples
• 2 pkg. cream cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/3 cup sugar
• 1 tsp. cinnamon
• 1/4 cup sliced almonds

Directions

In a medium mixer bowl, beat the first 1/3 cup sugar, margarine, shortening, and 1/4 tsp. vanilla at medium speed on mixer until combined. Blend in flour and salt until crumbly. Pat onto bottom of 9 inch springform pan; set aside. Place apple slices in a single layer in a shallow baking pan; cover with foil. Bake in a 400 degree F oven for 15 minutes. Meanwhile, in large mixer bowl, beat cream cheese, 1/2 cup sugar and 1/2 tsp vanilla; beat with mixer until fluffy. Add eggs, all at once, beating on low speed just until combined. Pour into dough-lined pan. Arrange warm apple slices atop filling. Combine remaining 1/3 cup sugar and cinnamon. Sprinkle filling with sugar mixture and almonds. Bake in 400 degree F oven for 40 minutes or until golden. Cool. Remove sides and place cake on plate; cover. Chill 4-24 hours.

By Robin from Washington, IA

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Potluck Broccoli Casserole

Ingredients

• 2 pkg. frozen chopped broccoli
• 1 pkg. Uncle Ben's original recipe long grain and wild rice
• 1 can sliced water chestnuts, drained
• 1 can cream of mushroom soup
• 8 oz. jar Cheez Whiz

Directions

Cook broccoli according to package directions, drain and reserve juice. Place drained broccoli into large casserole dish. Cook rice according to package directions using reserved broccoli liquid as part of required liquid. Add rice to casserole. Add drained water chestnuts, cream of mushroom soup, and Cheez Whiz. Mix together. Top with buttered bread or cracker crumbs. Bake at 350 degrees F for about 30 minutes.

By Robin from Washington, IA

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French Onion Soup

Ingredients

• 1 1/2 lb. peeled onions
• 3 T. butter or margarine
• 1 t. freshly ground pepper
• 1 T. Spanish paprika
• 2 bay leaves
• 1 1/2 t. salt
• 1/2 c. flour
• 1 1/2 qt. beef bouillon (from cubes or canned)
• caramel coloring (or can use Kitchen Bouquet)

Directions

Cut onions in halves and slice with the grain about 1/8 inch thick. Melt butter and add sliced onions; saute slowly for 20 minutes, stirring frequently. Add paprika, pepper, bay leaves, and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes. Gradually add the hot beef bouillon while stirring, preferably with a wooden spoon. simmer soup, covered, for at least 30 minutes. If a rich brown color is desired, add caramel coloring. Taste soup and season with salt. Serving suggestion: Heat soup and fill in ovenproof casserole or individual ovenproof soup crock with 8 oz. of soup. Top with thin slices of French bread and cover each serving with about 1 1/2 oz. of grated Swiss cheese. Place under broiler and melt cheese until golden brown.

By Robin from Washington, IA

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Strawberry-Pretzel Salad

• 2 cups crushed pretzels
• 3/4 cup melted margarine
• 4 Tbsp. sugar

• 1 cream cheese (8 oz.)
• 1 cup sugar

By Robin from Washington, IA

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