ThriftyFun Recipes - April 2, 2007

Thank you Jackie, Robin, Connie, Michele, Georgiagirl, Marie, Julia and Trudy for today's recipes!

Featured Category: My First Recipes

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Susan

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Recipe Requests:

• Homemade Cat Treats
• Peanut Butter Easter Eggs
• Chicken and Rice Casserole with Fried Onions
• Homemade Dog Treats

Today's Recipes:

• My Favorite Sandwich - Ruben Sandwich
• Low Carb Stuffed Mushrooms
• Peanut Butter Shortbread Cookies
• Southwestern Deviled Easter Eggs
• Pineapple Glazed Ham
• Butterscotch Dip
• Sticky Buns
• Golden Clove Glazed Ham
• Shepherd's Pie
• Potato and Green Bean Salad

Homemade Cat Treats

With the recent recalls of cat treats, many people are looking for recipes to make their own. Do you have any recipes to share?

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Peanut Butter Easter Eggs

Does anyone have a good peanut butter easter egg recipe without cream cheese or eggs?

Thank you,
Elaine from Enola, PA

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Chicken and Rice Casserole with Fried Onions

I'm looking for a simple chicken and rice casserole that has french fried onions on top and in it.

Sharon from Lakeland, Florida

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Homemade Dog Treats

With the recent recalls of dog treats, many people are looking for recipes to make their own. Do you have any recipes to share?

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My Favorite Sandwich - Ruben Sandwich

Ingredients

• two pieces of wheat bread (we don't like rye)
• Thousand Island dressing
• kraut-drained
• swiss cheese
• butter
• corned beef

Butter the two slices of bread and put one buttered side down in a non stick skillet. Layer cheese, dressing, kraut and corned beef. Add the second slice of bread and toast until brown. You can also make this into a casserole.

Yummy!

By Michele from Western KY

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Low Carb Stuffed Mushrooms

Ingredients

• 1 container of Brie cheese spread
• mushroom caps
• 2 strips cooked, chopped, crispy bacon
• 2 Tbsp. of bread crumbs
• 1 tsp. chopped parsley

Put Brie cheese spread into small bowl. Add bacon, bread crumbs and parsley and mix. Remove stems from mushrooms and wipe caps. Spoon cheese mixture into caps. Bake in pre-heated oven. 350 degrees F, for about 10 minutes. Let stand for five minutes and serve.

By Trudy from Springfield, IL

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Peanut Butter Shortbread Cookies

Ingredients

• 1 1/2 cups peanut butter
• 1 1/2 cups granulated sugar
• 1 tsp. vanilla
• 1 1/2 tsp. baking soda
• 3 beaten eggs
• 1 1/2 cups margarine
• 1 1/2 cups brown sugar
• 1/2 tsp. salt
• 2 1/4 cups flour

Mix all of the ingredients, in the order listed, in a large bowl. Form the dough into small balls and roll each in granulated sugar. Place the balls on a baking sheet and flatten each with a fork. Bake at 350 degrees F for 12 minutes.

By Marie from West Dundee, IL

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Southwestern Deviled Easter Eggs

Take 6 hard boiled eggs, cut length wise and put the yolks in a bowl, mash the yolks, add I tsp. lemon pepper, 3/4 cup mayo. 2 Tbsp. chopped green onion, 2 tbs. dill relish, 1/4 cup Pace picante sauce, mix well. Dip the egg halves in easter egg coloring and let dry. Put into egg plate and fill with the yolk mixture, top with paprika.

By Georgiagirl

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Pineapple Glazed Ham

Ingredients

• 1 smoked bone-in Virginia ham (14 to 16 pounds)
• 4 cups pineapple juice
• 1-inch piece fresh ginger, peeled and sliced
• 4 cloves of garlic, peeled and smashed
• 12 to 16 whole cloves
• 1/4 cup Dijon mustard
• 1 cup light-brown sugar
• About 10 pineapple rings
• About 10 maraschino cherries

Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve. Preheat the oven to 350 degrees F. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

Bake for 1 1/2 hours, basting every 15 minutes. When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.

Jackie from Massachusetts

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Butterscotch Dip

Ingredients

• 1 package cream cheese, softened (8oz.)
• 1/4 cup butterscotch ice cream topping
• 2 Tbsp. milk
• 1 Tbsp. packed brown sugar
• 1 tsp. vanilla

In medium bowl, combine all ingredients; mix until well blended. Cover; refrigerate until chilled, 2-3 hours. Serve with your favorite fruit dippers.

By Robin from Washington, IA

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Sticky Buns

Ingredients

• 10 Tbsp. butter or margarine, melted, divided
• 1/2 cup packed brown sugar
• 1/3 cup chopped nuts
• 2 Tbsp. light corn syrup
• 1 loaf frozen white bread dough, thawed
• 1/4 cup granulated sugar
• 1 tsp. cinnamon

In small bowl, combine 1/2 cup of the butter, brown sugar, nuts and corn syrup; mix well. Spread evenly onto bottom of 9x13 inch baking pan. On lightly flour surface, roll out dough to 15x12 inch rectangle; brush with remaining 2 Tbsp. butter.

In small bowl, combine granulated sugar and cinnamon; sprinkle evenly over dough. Starting with short side, roll dough up tightly, jelly-roll fashion; press seam firmly to seal. With serrated knife, cut roll into twelve 1 inch thick slices; place, cut-side down, over nut mixture in 3 rows of 4 rolls each. Cover; let rise in warm place until doubled in size, 1-1 1/2 hours.

Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving plate. Serve warm.

By Robin from Washington, IA

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Golden Clove Glazed Ham

This clove-studded, honey-baked ham will be a showstopper at your next gathering.

Ingredients

• 1/2 cup firmly packed brown sugar
• 2 Tbsp. honey
• 1 Tbsp. water
• 1/2 tsp. McCormick Ground Cloves
• 1 ready-to-eat ham (about 8 pounds)
• McCormick Whole Cloves

Preheat oven to 350 degrees F. Mix sugar, honey, water and ground cloves in small bowl. Place ham in large foil-lined roasting pan. Score top of ham in diamond pattern. Place whole cloves in centers and points of diamonds.

Bake 1 1/2 hours, basting during last 1/2 hour with spice mixture. Let stand 15 minutes before slicing.

Makes 18 servings.

By Connie from Oden, AR

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Shepherd's Pie

When I was growing up, my Mom always cooked very simple meals the week prior to any big holiday. One of the meals would be what she called "Shepherd's Pie". It may not have been a true shepherd's pie or the English version, but we children looked as forward to those meals as we did the big family dinners on Christmas, Easter and Thanksgiving. There would be lots of vegetables to be sure, and the desserts would be something as simple as Pound Cake.

This is Mom's recipe for Shepherd's Pie.

Ingredients

• 1 lb. lean ground beef
• 1 lg. onion, chopped
• 1/2 cup chopped celery
• Salt, pepper and garlic powder
• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) green peas, drained
• 1 can (15 oz) carrot pennies, drained
• Mashed potatoes

Saute ground beef, celery and onion until meat is browned. Drain off fat and season with salt, pepper and garlic powder to your taste. Spoon meat mixture into bottom of lightly greased 2-3 quart casserole. Spread drained vegetables over meat. Add mashed potatoes over vegetables. Bake at 375 degrees about 25-30 minutes. Place under broiler for 2 to 3 minutes if top isn't browned enough to suit you. Serve with a tossed green salad and cornbread squares.

It wasn't often that we had canned vegetables in the house when I was a child, so the "canned" is my own touch. By all means, if you have fresh vegetables, the dish will be greatly improved, I think.

Enjoy.

By Julia from Orlando, FL

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Potato and Green Bean Salad

Ingredients

Salad

• 1 1/2 lb. small red new potatoes, unpeeled
• 3 cup fresh green beans, cut into 2 inch pieces
• 1 cup quartered cherry tomatoes
• 1/4 cup chopped green onions
• 1/8 tsp. salt
• 1/8 tsp. pepper

• 1 Tbsp. lemon juice
• 3 Tbsp. honey mustard
• 2 Tbsp. chopped fresh basil leaves or 2 tsp. dried basil leaves
• 2 Tbsp. red wine vinegar
• 1/3 cup olive oil

For salad, steam potatoes 10-12 minutes or until tender. Rinse under cold water; drain. Steam green beans 5-6 minutes or until crisp-tender. Rinse under cold water; drain. Cut potatoes into halves or quarters. In large bowl, combine potatoes, beans, tomatoes, onions, salt and pepper.

For dressing, whisk lemon juice, mustard, basil, and vinegar in medium bowl. Gradually whisk in oil. Spoon dressing over salad; toss gently to combine. Serve chilled or at room temperature.

By Robin from Washington, IA

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