ThriftyFun Recipes - October 28, 2009

Thank you to mykymip, Bobbie G., Sandy, Dorty, mother of 5, Susan M. and Deeli for today's recipes and tips. If you have some family favorites for the fall, winter or Holiday season, please feel free to share them with all our readers. I'm especially looking for frugal main dish ideas right now, and Thanksgiving treats.

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Recipe Requests:

• Crockpot Meatballs
• 3 Ingredient Peanut Butter Cookies
• "Magic Shell" Ice Cream Topping
• Recipe for Nature Valley Nut Cluster Snack

Today's Food Tips:

• Using Broccoli Stems
• 100 Calorie Snack Packs
• Use Plastic Bag to Toss Salad

Today's Contest Recipes:

• Vegetable Casserole
• Chicken Strips
• Sugar Spice Mix
• Cranberry Apple Delight
• Greek Lentil Soup

Robins's Recipe Corner:

• Stuffed Baked Potatoes
• Calico Beans
• Peach Cobbler
• Beef and Rice Skillet
• Brown Sugar Pudding

Crafting for Fun and Money!

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Crockpot Meatballs

Does anyone have a quick recipe for meatballs in a crockpot? In essence of saving time, I am going to buy the frozen ones and cook in some type of sauce. Any sauce suggestions? Thanks.

By Monica from Pingree Grove, IL

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3 Ingredient Peanut Butter Cookies

I had a recipe for peanut butter cookies, that only used 3 things to make them. I have misplaced it and was wondering if anyone would happen to know what it is. I believe it used 1 cup sugar, 1 cup peanut butter, but I can not remember what the 3rd thing was. Also, my husband is diabetic, could I replace the sugar with Splenda? Thank you in advance.

By Cindy

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"Magic Shell" Ice Cream Topping

I am looking for a recipe for DQ chocolate sauce. The kind that forms a shell when it turns cold. Thank you.

By Kendi from MO

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Recipe for Nature Valley Nut Cluster Snack

Nature Valley has come out with a nice nut cluster for snacks. I was wondering if anyone has a recipe for something similar. I would like to use the almonds, walnuts, and pecans that I have.

By Sharon from SC

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Using Broccoli Stems

When cooking fresh broccoli with long stems, rinse and clean the broccoli; cut off the stems. Leave the stems whole. Cut the florets into large pieces. If the stems are very thick, cut in half.

Stack the stems into a pot, layering and criss-crossing. Add water to cover the stems a bit.

Carefully place the florets on top of the stems. Bring water to a boil; then turn down into a simmer and cover. Cook until tender or whatever way you prefer broccoli.

If the stems are tough; peel them before cooking. I like to add a bay leaf when cooking broccoli, it gives it a good flavor.

If you have a steamer pot, you can add the stems to the bottom of the pot with the water and add the florets to the steamer insert.

Source: Food Network TV

By mkymlp from NE PA

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100 Calorie Snack Packs

Why spend hard earned money on pre packaged 100 calorie snacks? Here are some you can package yourself and always have ready for yourself or your kids' lunch box. Each of these will fit into a small snack zip lock bag which I buy at my local dollar store.

• 1 small orange, peeled and sectioned
• 2/3 cup of cocoa puffs cereal
• 15 mini carrots
• 3 tablespoons raisins
• 6 reduced fat triscuits
• 1 cup of washed and cut celery slices
• 12 soy crisps
• 1 cup of watermelon
• 13 Stauffer's animal crackers
• 3/4 oz. cheddar cheese
• 2 twizzers stix
• 7/8 cup of cheerios
• 2/3 cup mini marshmallows
• 1 cheese stick and 5 slices of shaved ham

Source: Ladies Home Journal Sept. 2009 issue

By Bobbie G from Rockwall, TX

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Use Plastic Bag to Toss Salad

When my family and I make a salad we put in into a plastic bag (we use the ones that we put our veggies or fruit in at the grocery store). Put on dressing and shake up the bag this get all the dressing every piece and you use up less dressing. Then simply throw out the bag or wash it for next time. Happy Salad Time!

By Sandy from Nampa, ID

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Vegetable Casserole

A hearty and tasty meal for vegetarians.

Ingredients:

• 75 grams lentils
• 5 large potatoes peeled
• 30 ml sunflower oil
• 1 large onion sliced
• 2 cloves garlic crushed
• 2 celery sticks chopped (optional)
• 1 green or yellow pepper sliced
• 250 gram button mushroom sliced
• 1 can tomato or 4 pureed tomato
• 15 ml thyme
• 75 gram butter
• 3 spring onion chopped
• 60 gram cheddar cheese
• salt and pepper

Directions:

Preheat oven to 390 degrees F.(200 degrees C). Rinse and boil lentils till tender and drain. Boil potatoes for 20 minutes and leave aside, when cool mash it.

Heat oil and fry onion and garlic till soft. Add the greens, mushroom, lentils, tomato, thyme, salt and pepper.

In an oven proof casserole layer the mixture and the mashed potatoes and sprinkle cheese and bake for for 30-35 minutes or till done. Remove from oven and serve

Source: homemade

By Dorty from SA

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Chicken Strips

I like to do a "batch" of these up at one time, then use them in different ways for several days. I might use them in wraps, stir fries, salads, Caesar salad, my husband likes them with good old fries.

Ingredients:

• boneless skinless chicken breasts, bought on sale of course. I allow 1/2 lb. per meal for the two of us.
• milk, about a 1/2 cup per pound of chicken
• 1/2 tsp. salt per cup of milk
• pepper, 1/8 tsp. per cup milk
• garlic powder to taste, optional

Directions:

Cut chicken breasts in 3/4 inch strips. Marinade in seasoned milk for 2-3 hours. Towel dry. Dredge in flour. Fry in oil (I use canola).

Source: A sister-in-law

By mother of 5 from Nova Scotia

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Sugar Spice Mix

A combination of sugar and spices that can be used for topping bagels, oatmeal, toast, etc. Inexpensive and tasty/easy to make/has many uses/would make a great gift.

Ingredients:

• 1 1/2 cups white sugar
• 1 1/4 tsp. ground cinnamon
• 1 tsp. dried orange rind/peel
• 1/3 tsp. ground nutmeg
• dash ground cloves

Directions:

Add ingredients to a 1 1/2 - 2 cup cup glass jar with a tight lid. Shake and roll vigorously to mix. Add some mixture to a spice bottle with a shaker lid. Use in place of cinnamon and sugar mix.

Write this recipe on an index card and use a rubber band to keep it wrappped around the jar. This keeps the recipe handy when you need to mix more.

Also can be used to coat greased pans and use to top the batter/dough when making banana or pumpkin breads, spice cakes, etc.

Put in a decorative jar with a ribbon or bow and give as a gift. Don't forget to include the recipe.

Source: My own recipe.

By mkymlp from NE PA

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Cranberry Apple Delight

I grew up with this recipe, and to me it's just not Fall unless I cook this delicious dish. Oh, help me, I can eat a whole pan of it by myself. It travels well to dinners, is better the next day (if it lasts), has lots of healthy ingredients, and did I mention that it is so delicious that your tongue will beat you to death trying to get to it? I buy many bags of cranberries in the fall so I can make this all year long.

Ingredients:

• 3 cups chopped apples (I leave skin on)
• 2 cups raw cranberries, I use frozen right out of the package)
• 1 and 1/4 cups sugar
• 1 and 1/2 cups quick oats uncooked
• 1/2 cup brown sugar
• 1/3 cup flour
• 3/4 tsp. salt
• 1/2 cup butter, melted
• 1/3 cup chopped pecans*

Directions:

Combine apples and cranberries in 9 by 13 inch or similar pan, sprayed with Pam. Sprinkle sugar over fruit. Mix together oats, brown sugar, flour, nuts and salt. Add butter, mixing until crumbly. Sprinkle over fruit mixture.

Bake at 350 degrees F for 1 hour. (I cook mine just until the crust gets good and brown and the fruit is a little bubbly.) Serve warm or cold with whipped topping or vanilla ice cream. Or just plain, because who needs all that other junk cluttering up the best dessert in the world.

Source: My mother, and I think she got it from someone at a church dinner in the early 1960s.

By Susan M. from Omaha, NE

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Greek Lentil Soup

I love lentil soup! Here's the one I came up with from trying various recipes. I call it Greek Lentil Soup because some of the ingredients are those that my Papa would have used :-)

Ingredients:

• 8 oz. brown lentils
• 1/4 cup olive oil
• 1 Tbsp. garlic, minced
• 1 large stalk celery, finely chopped
• 1 small onion, minced
• 1 quart water
• 1 pinch dried oregano
• 1 pinch dried rosemary
• 2 bay leaves
• 1 Tbsp. tomato paste
• Salt and pepper to taste

Directions:

Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat, bring to a boil and cook for 10 minutes. Drain lentils into a colander. Pour olive oil in to the large saucepan and place over medium heat. Add garlic and onion and cook while stirring until the onion has softened, about 5 minutes.

Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil and then reduce heat to medium low.

Cover and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, about 30 to 40 minutes, stirring occasionally. Add an additional amount of water during cooking if desired.

By Deeli from Richland, WA

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Stuffed Baked Potatoes

Ingredients:

• 2 baking potatoes, rubbed with oil and baked until tender, 45 min.- 1 hour.
• 1/2 cup buttermilk
• 1 tsp. garlic powder
• 1 Tbsp. dried onion
• dash pepper
• 1/4 cup chives

Directions:

Cut potatoes in half and scoop out and mash potato. Add rest of ingredients to potato and mix well. Pile into potato skins and broil until browned.

By Robin from Washington, IA

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Calico Beans

Ingredients:

• 1/2 lb. ground beef
• 1/2 lb. bacon
• 1 large onion
• 1/2 cup ketchup
• 2 tsp. mustard
• 4 tsp. vinegar
• 1 tsp. salt
• 3/4 cup brown sugar
• 1 can (30 oz.) pork and beans
• 1 can garbanzo beans (15 oz.), drained
• 1 can red kidney beans, drained
• 1 can lima or butter beans, drained

Directions:

Cook first 3 ingredients in large skillet until meat loses its color and onions are tender; drain off excess fat. Stir in next 5 ingredients. Combine last ingredients in 3 qt. casserole dish. Stir meat mixture into beans. Bake at 350 degrees F for 40 minutes. You can garnish with strips of crisp bacon. You can also use different combinations of beans, if you like.

By Robin from Washington, IA

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Peach Cobbler

Ingredients:

• 1 cup sugar
• 1 cup boiling water
• 1 Tbsp. butter
• 1 cup sifted flour
• 1 1/2 tsp. baking powder
• 3 Tbsp. shortening
• 1 Tbsp. cornstarch
• 3 cup fresh sliced peaches
• 1/2 tsp. cinnamon
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 cup milk

Directions:

Mix sugar and cornstarch in saucepan. Add boiling water and boil 1 minute, stirring constantly. Add peaches to syrup. Pour into 10x6 inch baking dish. Dot mixture with butter. Sprinkle with cinnamon.

Sift together flour, sugar, baking powder and salt. Cut shortening into flour mixture with pastry blender. Stir milk into above flour mixture to make soft dough.

Drop by spoonfuls onto fruit mixture in baking dish. Bake at 400 degrees F. for 30 minutes. Serve warm. Great with ice cream!

By Robin from Washington, IA

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Beef and Rice Skillet

Ingredients:

• 3/4 lb. ground beef
• 2 Tbsp. margarine
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 med. onion
• 1/2 green pepper
• 1 1/3 cup Minute Rice
• 1 can tomatoes (1lb.12oz.)
• 1/2 tsp. mustard (opt.)

Directions:

Lightly brown meat in margarine in large skillet. Season with 1 teaspoon salt and the pepper. Meanwhile, thinly slice onion and green pepper; add to skillet. Stir in Minute Rice, right from the box. Saute' over high heat until rice is lightly browned. Add tomatoes, mustard and remaining salt. Mix well. Bring to a boil. Reduce heat and let simmer 5 minutes uncovered. Serves 4-5 hungry people!

By Robin from Washington, IA

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Brown Sugar Pudding

Ingredients:

• 1 cup brown sugar
• 2 cups water
• 2 Tbsp. butter
• 1/2 cup white sugar
• 1 cup flour
• 2 tsp. baking powder
• 1/2 cup raisins
• 1/2 cup water

Directions:

Boil brown sugar and 2 cups water for 10 minutes. Add the butter and put in greased pan. Mix remaining ingredients and pour into the syrup. Do not stir. Bake in hot (400 degree F.) oven for 25 minutes in a 7x10 inch pan.

By Robin from Washington, IA

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