ThriftyFun Recipes - June 25, 2007

I hope everyone had a wonderful weekend. Thank you to Tricia, Robin, Wanda and LRP for today's recipes!

Featured Category: Bread Machine

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Susan

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Recipe Requests:

• Recipes Using Black Raspberries
• Diet Lemon Cordial Recipe
• Wedding Appetizers

Today's Recipes:

• Good News for Spatini Fans!
• Frozen Diet Peanut Butter Cup
• Pepper Jelly
• Jumbo Cookies
• Sweet and Savory Brisket
• Easy Cheese Ball
• Cookies and Cream Fluff
• French Green Beans
• Salmon Chowder
• Mac Broccoli Berry Salad
• Greek Loaf (Bread Machine)

Crafting for Fun and Money!

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Recipes Using Black Raspberries

Does anybody have any good dessert recipes using black raspberries? I have a bumper crop of them this year.

Elaine from Enola, Pa

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Diet Lemon Cordial Recipe

Cordial is a drink syrup you mix with water and it is called cordial in Australia, not sure if it is the same in the US. I am diabetic so I have to use sweeteners not sugar. I have a lemon tree and need to make lemon cordial.

Thanks,
Brian from Australia

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Wedding Appetizers

My daughter and I have decided to reduce the budget for her wedding reception, and with the wedding two weeks away we want to find good, elegant and FRUGAL appetizers, and serve an appetizer reception instead of a buffet. Any ideas or suggestions? Thanks!

Kim from Crawford, CO

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Good News for Spatini Fans!

They aren't bringing it back but Todd posted this in the feedback: Good news for Spatini fans! I just posted my clone recipe for homemade Spatini -- it's this week's free recipe at http://www.topsecretrecipes.com. Enjoy!" Make sure to go over to his site to get the recipe.

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Frozen Diet Peanut Butter Cup

I've been on the South Beach Diet (low fat, healthy carbs) for several months and have lost about 30 pounds so far. Here is a recipe for one of my favorite treats for that evening sweet tooth. It has saved me many times!

Ingredients

• 1 sugar free fudge pop (e. g. Fudgsicle)
• 2 tablespoons natural peanut butter

Directions

Place fudge pop in a bowl and microwave 10-15 seconds until slightly soft. Scrape off of it's stick into the bowl and stir in peanut butter. Place in the freezer for about 10 minutes and enjoy! For variety, use crunchy peanut butter (be sure it's natural).

By Tricia from Tucson, AZ

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Pepper Jelly

Ingredients

• 1 cup strips green bell peppers
• 1 1/2 cup cider vinegar
• 1/3 cup quartered fresh jalapeno peppers with seeds
• 5 cups granulated sugar
• 1 pouch liquid pectin (3oz.)
• 5 drops green food coloring

Directions

Combine pepper strips, vinegar and jalepano peppers in a blender. Process to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil 5 minutes. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food coloring. Pour into sterilized jars and fasten lids. Process in boiling water bath 15 minutes. Cool. Invert jars a few times after 30 minutes of cooling to distribute peppers evenly before jelly sets. Note: Serve over cream cheese with crackers as an appetizer or use as a condiment.

By Robin from Washington, IA

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Jumbo Cookies

Ingredients

• 1/2 cup margarine or butter
• 3/4 cup brown sugar, packed
• 3 Tbsp. white sugar
• 1 1/2 tsp. vanilla
• 1 large egg
• 1 1/2 cup flour
• 1/2 tsp. salt
• 3/4 tsp. baking soda
• 1 - 1 1/2 cups semi-sweet chocolate chips or one of your favorite ingredients

Directions

At medium speed in a large bowl, beat margarine or butter with brown sugar. Add white sugar and beat until creamy. Blend in vanilla and egg and soda. Stir in 1 cup chocolate chips, chopped nuts, M and M candies or whatever. Chill dough in refrigerator for about 1 1/2 hours or freezer for about 45 minutes. Grease a 12x12 inch deep round foil baking pan or 12 inch round pizza pan. Place dough in pan and press it evenly within 1 1/2 inches of edge. Bake at 325 degrees F for about 30-35 minutes or until edges are lightly browned. Cool on rack then remove from pan to store. Wrap in plastic wrap, then foil.

By Robin from Washington, IA

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Sweet and Savory Brisket

Ingredients

• 1 beef brisket (3-3 1/2 lbs.), cut in half
• 1 cup ketchup
• 1/4 cup grape jelly
• 1 envelope onion soup mix
• 1/2 tsp. pepper

Directions

Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix, and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juices.

By Robin from Washington, IA

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Easy Cheese Ball

Ingredients:

• 2 - 8 oz. packages cream cheese
• 1 package Hidden Valley dry ranch dressing mix
• 1/3 cup real bacon bits

Directions:

Soften cream cheese and add dressing mix and bacon bits. Thoroughly mix. Refrigerator for at least 4 hours or overnight. Make ball or log of mixture. Sprinkle with parsley, if desired. Serve with crackers.

By Wanda from Bowman, Georgia

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Cookies and Cream Fluff

Ingredients

• 2 cups cold milk
• 1 package instant vanilla pudding mix (3oz.)
• 1 carton frozen whipped topping (8oz.)
• 15 chocolate cream-filled sandwich cookies, broken into chunks
• additional sandwich cookies, opt.

Directions

In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and cookies. Spoon into dessert dishes. Top with additional cookies, if desired. Refrigerate until serving.

By Robin from Washington, IA

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French Green Beans

Ingredients

• 1 package frozen French-style green beans
• 1 jar sliced mushrooms, drained
• 3 Tbsp. butter or margarine, melted
• 1/4 tsp. dried rosemary, crushed
• 1/4 tsp. dried basil
• Toasted slivered almonds

Directions

Cook green beans according to package directions; drain. Add mushrooms and keep warm. Combine butter, rosemary and basil; drizzle over bean mixture and toss to coat. Sprinkle with almonds.

By Robin from Washington, IA

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Salmon Chowder

Ingredients

• 2 cups diced peeled potatoes
• 1 1/2 cups fresh or frozen mixed vegetables
• 1 large onion, chopped
• 1/2 tsp. celery seed
• 2 cups water
• 6 plum tomatoes, peeled, seeded and chopped
• 3 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1/4 tsp. salt
• dash pepper
• 2 cups milk
• 2 cups cubed, cooked salmon

Directions

In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes, simmer 5 minutes longer. In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture. Stir in the salmon; heat through.

By Robin from Washington, IA

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Mac Broccoli Berry Salad

Ingredients

• Cooked pasta, drained, rinsed in cold water.
• One broccoli head crowns only
• 3 med sliced strawberries per serving
• Box of raisins
• Raspberry vinagrette dressing

Directions

Mix pasta with dressing. Add broccoli and toss. Add sliced strawberries (if frozen, slice while still frozen.) Add raisins and toss.

By LRP from LWL, MA

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Greek Loaf (Bread Machine)

Ingredients

• 1 cup milk
• 1 Tbsp. olive or vegetable oil
• 1/2-1 1/2 tsp. salt
• 3/4 cup crumbled feta cheese or shredded mozzarella cheese
• 3 cups bread flour
• 1 Tbsp. sugar
• 2 1/4 tsp. active dry yeast
• 1/4 cup sliced rip olives

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 Tbsp. of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the olives.

By Robin from Washington, IA

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