ThriftyFun Recipes
Volume Two, Number 225, November 22, 2006
http://www.ThriftyFun.com
Hello,
Thank you marilynj100, Robin, Coreen, Jeanne and IMAQT1962 for today's recipes. I'm sure all American's are busy cooking or traveling for Thanksgiving. I'd like to thank everyone who takes the time to share their recipes with our other readers. I'd like to especially thank Robin who continually shares all of her wonderful recipes. She was the inspiration for this newsletter and continues to wow us all. Happy Thanksgiving to all. I'd better get to my own preparations : )
Thanks for reading,
Susan
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Cherry Pie Dessert Recipe
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Today's Recipes
Wacky Cake
Mix the following ingredients together in a glass baking dish:
Ingredients
- 1 1/2 cups flour
- 3 Tbsp. cocoa
- 5 Tbsp. shortening
- 1 cup water
- 1 tsp. soda
- 1 cup sugar
- 1 tsp. vanilla
- 1 Tbsp. vinegar
- Pinch of salt
Directions
Mix well and pour into a well greased and floured glass baking pan. Bake at 250 degrees F until done, about 40-50 minutes.
By Robin from Washington, IA
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Easy Cheesy Saucy Potato Casserole
Ingredients
- 1 24 oz. bag of Frozen Hashbrown Potatoes
- 1 Can of Cheddar Cheese Soup
- 1 cup of Sour cream
- 1 12 oz bag of Shredded Cheddar Cheese
- 1 cup (to taste) of Salsa
- 1 cup of Plain Bread Crumbs
- 1/2 cup of Butter or Margarine, melted
- Salt and Pepper to taste
Directions
Mix all but the bread crumbs in a large bowl. Spray a glass 13x9 inch pan with vegetable spray. Spread the bowl ingredients into the coated pan and top with bread crumbs. Cook at 375 degrees F for 45-60 minutes! To make a full Dinner Casserole, simply add some chopped cooked Chicken or Ham. Fabulous!
By Jeanne Ratchford from Waterford Michigan
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Frozen Peanut Butter Pie
Crust
- 24 peanut butter sandwich cookies
- 5 Tbsp. butter, melted
Crush cookies and mix with butter. Press in 9 inch pie pan.
Filling
- 1 package cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup white sugar
- 1 Tbsp. vanilla
- 1 tub whipped topping, divided
Mix cream cheese, peanut butter, sugar and vanilla until well blended. Gently stir in 1 1/2 cup whipped topping; spoon into crust. Garnish with remaining whipped topping and additional cookies, if desired. Freeze. Delicious!
By Robin from Washington, IA
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Jeweled Jello Dessert
Crumbs
- 1 1/2 cups crushed graham crackers
- 1/2 cup brown sugar
- 1/2 cup butter or margarine, melted
Mix well and press into a 9x13 inch glass baking dish. Set aside.
Jello
- 1 package strawberry gelatin (All jello small packages)
- 1 package grape gelatin
- 1 package lime gelatin
- 1 package orange gelatin
- 1 package lemon gelatin
- 4 cups boiling water, divided
- 2 cups cold water, divided
- 1 cup pineapple juice
- 1/4 cup sugar
- 1 1/2 - 2 cups whipping cream
In a small bowl dissolve strawberry, grape, lime and orange gelatin each separately in 1 cup boiling water each. Cool, then add 1/2 cup cold water to each and pout into loaf pans 8x5x3 inch coated with nonstick spray. Let set until firm. In a saucepan bring pineapple juice to a boil and add sugar and lemon gelatin. Refrigerate until partially set. Then whip the topping and mix gently with lemon gelatin. Cut all the other gelatins into 1 1/2 inch cubes and mix in gently. Pour over graham cracker crust. Refrigerate until set. This is pretty served in squares and is very colorful.
By Robin from Washington, IA
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Gingered Apple Cider
Mix up an envelope of spiced apple cider mix with a two-liter bottle of ginger ale. Add ice if desired. If you are living it up, add a couple pounds of dry ice.
By Coreen from Rupert, ID
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Strawberry Tapioca
Ingredients
- 9 cups water
- 1 tsp. salt
- 1 1/2 cups baby pearl tapioca
- 1 cup strawberry Jello (All jello not large packages)
- 1/3 cup raspberry Jello
- 1/2 gal. vanilla ice cream
- 1 1/2 pt. strawberries
Directions
Bring water and salt to a boil and add tapioca. Turn off heat and let set for 35 minutes. Bring to a boil again and add strawberry Jello and raspberry Jello. Take off heat and cool. When mixture is cold add ice cream and strawberries. It is best not to mix ice cream and strawberries until you are ready to serve this. Very good and refreshing!
By Robin from Washington, IA
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Cherry Oatmeal Muffins
Cherry Oatmeal Muffins I
Ingredients
- 1 cup flour
- 1 1/4 cup quick cooking oats
- 3/4 cup packed brown sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 1/2 cup oil
- 1 slightly beaten egg
- 1 cup frozen tart cherries, thawed, halved and drained
Directions
Grease 12 muffin cups or line with paper bake cups; set aside. Stir together flour, oats, brown sugar, baking powder and salt in a bowl. Make a well in the center. Stir together buttermilk, oil, and egg in another bowl. Add egg mixture all at once to the flour mixture. Stir just till moistened (batter should be lumpy). Fold in cherries. Spoon batter into muffin cups; fill 3/4 full. Bake in a 400 degrees F oven for 20-22 minutes or till golden. cool in pans on wire rack 5 minutes. Remove from pans; serve warm. Makes 12.
By Robin from Washington, IA
Cherry Oatmeal Muffins II
Ingredients
- 1 cup old fashioned quick cooking oats, uncooked
- 1 cup flour
- 1/2 firmly packed brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 3/4 cup buttermilk
- 1 egg, slightly beaten
- 1/4 cup oil
- 1 tsp. almond extract
- 1 cup frozen cherries, coarsely chopped
Directions
Put oats, flour, sugar, baking powder and nutmeg in bowl. Mix well. In separate bowl, combine buttermilk, egg, oil, almond extract. Mix and pour mixture into oat mixture, stirring just until moistened. Add in cherries (cherries can be added frozen, if desired). Mix all of this really well and add to muffin tins filling about 2/3 full. Sprinkle with granulated sugar and bake at 400 degrees F for 15-20 minutes or until golden brown.
By IMAQT1962 from ILLINOIS
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Butterfinger Angel Dessert
Ingredients
- 1 angel food cake
- 4 cup whipped topping
- 1 cup caramel ice cream topping
- 7-8 Butterfinger candy bars, finely crushed
Directions
Cut cake horizontally 2 times so you have 3 layers. Place a generous layer of whipped topping on the first layer and spread 1/2 cup candy bars on topping. Drizzle with caramel syrup. Place second layer on top of first layer and repeat layers. Spread remaining topping over top and sides to cover completely. Sprinkle with remaining Butterfinger bars all over and drizzle with syrup. Delicious!
By Robin from Washington, IA
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Jelly Roll
Jelly Roll I
Ingredients
- 4 eggs, well beaten
- 3/4 cup sugar
- 3/4 cup flour
- 3/4 tsp. baking powder
- 1 tsp. vanilla
- 1/2 tsp. salt
Directions
Beat eggs about 5 minutes. Gradually add sugar. Mix flour and rest of ingredients. Add to egg mixture. Pour in 10x15 inch jelly roll pan, with greased waxed paper on it. Bake 12-15 minutes or until toothpick comes out clean at 375 degrees F . Invert onto a clean towel sprinkled with powdered sugar. Roll up in towel. Remove and fill with one of the following fillings.
Filling for Jelly Roll #1
- 1/2 tsp. salt
- 1/2 cup flour
- 1 1/3 cups hot water
- 1/2 cup brown or white sugar
- 6 Tbsp. butter
- 1 tsp. flavoring (your choice)
Combine salt, flour, hot water and sugar and heat on medium-medium high heat until very thick; remove. Stir in butter and let cool. Add flavoring. Spread on cake and roll quickly.
Filling for Jelly Roll #2
- 3 Tbsp. white sugar
- 1 1/2 Tbsp. flour
- 1 egg yolk, beaten
- 1 cup milk
- 1 Tbsp. butter
- 1 tsp. vanilla
Stir together first 4 ingredients. Cook on medium-medium high heat until thick. Add butter or vanilla. Let cool. Spread on cake and roll quickly.
By Robin from Washington, IA
Jelly Roll II
Ingredients:
- 4-5 eggs
- 3/4 cup sugar
- 1 tsp. vanilla
- 3/4 tsp. baking powder
- Pinch of salt
- 3/4 cup flour
Directions:
Heat oven to 400 degrees before you start mixing. Beat eggs, salt, baking powder until real light. Add sugar and vanilla. Fold in flour. Place on waxed and lined cookie sheet. Bake 13 minutes at 400 degrees. Trim edges and roll at once. After it's cool, spread with a lemon pie filling or your favorite jam. This has been a good dessert to make in a short time.
By Robin
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Christmas Cut-Outs
Ingredients
- 2 cups butter
- 3 cups white sugar
- 5 eggs
- 1 cup sour cream
- 1 tsp. salt
- 1 tsp. soda
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1/4 cup boiling water
- 7 cups flour
Directions
Cream butter and sugar. Add other ingredients. Mix well. Chill dough. Roll and cut out. Bake at 375 degrees F for 8 minutes. Don't overbake. The longer they sit the better.
By Robin from Washington, IA
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Pineapple Delight
1st layer
- 1 can crushed pineapple (drained)
- 1 small container cool whip
- 1 Tbsp. Sugar
Mix well
2nd layer
- 1 stick margarine-softened
- 3 cups powdered sugar
- 1 tsp. vanilla
Mix well
- 1 box Graham Cracker Crumbs
Alternate layers with Graham Cracker crumbs. Refrigerate overnight and serve!
By marilynj100 from Macon, GA
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