ThriftyFun Recipes - December 14, 2007

Thank you Robin, Janelle, Great Granny Vi and Connie for today's recipes! Do you have any holiday recipes to share with the ThriftyFun community? Please submit them here:

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Recipe Requests:

• Moist Carrot Cake Recipe
• Recipes Using Canned Corned Beef
• How to Store Marshmallows

Today's Recipes:

• Cream Cheese Ice Box Cookies
• Baked Parmesan Potatoes
• Grilled Lamb Patties
• Mystery Dessert
• Salad Dessert
• Corn Chowder
• Toad in the Hole
• Butterscotch Crunch Squares

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Moist Carrot Cake Recipe

I'm looking for a REALLY yummy carrot cake recipe. One that is very moist. The recipe I tried was really dry and I've eaten some before that was really moist. Does anybody have a recipe like this?

Nellio

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Recipes Using Canned Corned Beef

I am looking for recipes using canned corned beef.

Susan from Waynesville, GA

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How to Store Marshmallows

What is the best way to store marshmallows?

Susan from Waynesville, GA

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Cream Cheese Ice Box Cookies

Ingredients

• 1 package cream cheese (3 oz.)
• 1 cup butter
• 1/2 cup sugar
• 2 1/2 cups flour
• 1 tsp. vanilla
• 1 tsp. lemon juice
• sugar (opt.)

Directions

Cream cream cheese and butter together thoroughly. Add sugar and beat well. Add flour and mix until well blended. Add vanilla and lemon juice. Form into a roll and wrap in waxed paper; chill overnight. Slice and bake on greased cookie sheet at 350 degrees F for 15-20 minutes.

By Robin from Washington, IA

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Baked Parmesan Potatoes

These yummy potatoes are a hit with everybody! You can make it personal and add other spices if you wish.

Ingredients

• 1/3 cup butter
• 6 large potatoes, washed and cut into wedges or 1-inch chunks
• 1/4 cup flour
• 1/4 cup Parmesan cheese
• 3/4 tsp. salt
• 1/8 tsp. pepper

Directions

Preheat oven to 375 degrees F and melt the butter on a large cookie sheet. Mix the flour, cheese, salt, and pepper in a large plastic bag. Add the potatoes and shake until well-coated. Place the potatoes in a single layer on the cookie sheet. Bake 20 minutes. Remove from oven and turn potatoes. Return to oven for another 20 minutes or until the potatoes are tender.

Yield: 6 servings

Source: Simply with Taste Cookbook

By Janelle from PA

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Grilled Lamb Patties

Ingredients

• 2 lb. lamb shoulder, ground
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup dry bread crumbs
• 1/4 cup undiluted evaporated milk
• 6 bacon strips
• 1 can pear halves, drained (1 lb.)
• 1/4 cup mayonnaise

Directions

About 30 minutes before serving, preheat broiler 10 minutes, or as manufacturer directs. In medium bowl, combine lamb, salt, pepper, bread crumbs and evaporated milk, mixing lightly . Then shape into 6 patties. Wrap each patty with a strip of bacon, securing bacon with a toothpick. Place on broiler rack, toothpick side up. Broil 6 minutes; remove toothpicks, then turn. Add pears to broiler rack, spreading mayonnaise over each pear half. Broil patties and pears 6-7 minutes or to desired doneness. Note: You may substitute canned pineapple slices or canned peach halves or tomato slices for the canned pears.

By Robin from Washington, IA

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Mystery Dessert

This is from Jane Fannin, 1973

Ingredients

• 2 cups brown sugar
• 2 eggs
• 2/3 cup flour
• 1 Tablespoon baking soda
• 1 cup chopped nuts ( she used pecans)
• Heavy cream
• Brandy or rum

Directions

Mix and bake these ingredients at 350 degrees F for 20 minutes. Cool thoroughly. Whip 1 pint whipping cream (HEAVY AND REAL) and flavor with brandy or rum. Crumble cake into cream and FREEZE. Spoon out or cut into 8 squares

It is really a mystery because it looks like dates, it tastes fabulously rich and guests can never guess what it is. Enjoy!

By Great Granny Vi from Moorpark, CA

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Salad Dessert

Ingredients

• 1 pkg. orange gelatin
• 1 pkg. lemon gelatin
• 1 small can pineapple tidbits
• 4 bananas
• 1/2 cup sugar
• 2 Tbsp. flour
• 2 Tbsp. butter
• 1 envelope Dream Whip
• shredded cheese

Directions:

Make gelatins together with 4 cups water. Chill. Add drained pineapple and bananas. Chill. Add water to pineapple juice to make 1 cup and cook with 1/2 cup sugar, 2 Tbsp. flour, 2 Tbsp. butter to make a pudding. Cool and fold in Dream Whip. Spread on gelatin and sprinkle with shredded cheese.

By Robin from Washington, IA

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Corn Chowder

Ingredients

• 6 slices of bacon, diced
• 1/2 cup of finely chopped onion
• 2 cups of diced raw potatoes
• 1-1/2 cups water
• 2 tsp. salt
• 1/8 tsp. pepper
• 2 cups Cream style corn
• 2 Tbsp. butter or margarine, melted
• 2 Tbsp. flour
• 3 cups milk {2% ok}
• Parsley
• Shredded Cheese

Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in water with salt, sauteed onions and bacon in covered pan until tender. Add pepper and corn. Blend the margarine or butter and the flour, stir in milk and cook until slightly thickened. Add to corn mixture; sprinkle parsley and shredded cheese over the top. Serve immediately piping hot.

By Connie from Cotter, AR

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Toad in the Hole

Ingredients:

• 1 1/2 lb. good quality beef steak, cubed
• 2 eggs
• 1 cup flour
• 1/2 tsp. salt
• 2 cups milk

Directions:

Cut the beef steak into cubes about an inch square (a few larger). Season the cubes well with salt and pepper and place them in a shallow baking dish which has been well greased. Spread the cubes apart so that the batter can go between them. Make a batter of the remaining ingredients and pour over the beef cubes, making sure that some of the larger cubes have their "heads" stuck out of the batter. Bake in hot oven (400 - 425 degrees F) for 30 minutes.

By Robin from Washington, IA

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Butterscotch Crunch Squares

Ingredients

• 1 cup flour
• 1/4 cup quick oats
• 1/4 cup brown sugar
• 1/2 cup butter or margarine
• 1/2 cup chopped nuts
• 1 jar butterscotch or caramel ice cream topping (12 oz.)
• 1 at. chocolate ice cream

Directions

Combine flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture into 9x13 inch baking pan. Bake at 400 degrees F for 15 minutes. Stir while warm to crumble. Cool. Spread half the crumb sin 9x9 baking pan. Drizzle half the butterscotch topping over crumbs in pan. Stir ice cream to soften; spoon carefully over topping and crumbs into pan. Drizzle with remaining topping; sprinkle with remaining crumbs. Freeze.

By Robin from Washington, IA

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More Information:
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