ThriftyFun Recipes - August 8, 2007

Thank you to Robin, Ashley and Bobbie G for today's recipes.

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Recipe Requests:

• Proportions For Sugar Free Cinnamon Sugar

Today's Recipes:

• Greek-Style Squash
• Skillet Cookies
• Chunky Tomato Basil Bisque
• Pesto Pork Roast
• Lime Jello Salad
• Apple Juice Vinaigrette
• French Chocolate Cake
• Chili Con Queso Artichokes
• Be Thrifty In The Kitchen With Eggs

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Proportions For Sugar Free Cinnamon Sugar

Does anyone know the proportions to mix your own sugar-free cinnamon sugar, using a sweetener like Splenda and cinnamon? Thanks.

Bonnie from Tuckerton, NJ

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Greek-Style Squash

Ingredients

• 2 small yellow summer squash, thinly sliced
• 2 small zucchini, thinly sliced
• 1 medium tomato, seeded and chopped
• 1/4 cup pitted ripe olives
• 2 Tbsp. chopped green onion
• 2 tsp. olive oil
• 1 tsp. lemon juice
• 3/4 tsp. garlic salt
• 1/4 tsp. dried oregano
• 1/8 tsp. pepper
• 2 Tbsp. grated Parmesan cheese

Directions

Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender. Carefully open foil; transfer vegetables to a serving bowl. Sprinkle with Parmesan cheese.

By Robin from Washington, IA

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Skillet Cookies

Ingredients

• 1 egg, beaten
• 3/4 cup chopped dates
• 1/2 cup sugar
• 1/4 tsp. salt
• 1 1/4 cups Rice Krispies
• 1 1/4 cups chopped nuts
• 1/2 tsp. vanilla
• coconut

Directions

By Robin from Washington, IA

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Chunky Tomato Basil Bisque

Ingredients

• 6 celery ribs, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1/4 cup butter, cubed
• 3 cans diced tomatoes, undrained (14oz. each)
• 1 Tbsp. tomato paste
• 3/4 cup loosely packed basil leaves, coarsely chopped
• 3 tsp. sugar
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 cups heavy whipping cream

Directions

By Robin from Washington, IA

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Pesto Pork Roast

Ingredients

• 1/4 cup + 2 Tbsp. olive oil, divided
• 2 cups loosely packed basil leaves
• 1/2 cup grated Parmesan cheese
• 4 garlic cloves, peeled
• 12 plum tomatoes
• 1 1/2 tsp. pepper, divided
• 1 tsp. kosher salt, divided
• 1 bone-in pork loin roast
• 1 package egg noodles

Directions

Bake, uncovered, at 350 degrees F for 1 1/2-2 hours or until a meat thermometer reads 160 degrees. Remove roast and keep warm. Let stand 10 minutes before slicing. Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to the noodles; add the reserved pesto and toss to coat. Serve with the pork. Yield: 6-8 servings.

By Robin from Washington, IA

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Lime Jello Salad

This is a refreshing, light dessert for the summer months... and very yummy!:)

Ingredients

• 3 cups water
• 1 box (6oz.) Lime Jello
• 1 packages (8oz.) cream cheese, softened
• 1 can (8oz.) crushed pineapple packed in juice, drained
• 1/2 cup chopped walnuts or pecans

Directions

By Ashley from Ephrata, PA

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Apple Juice Vinaigrette

Ingredients

• 2 tsp. unsweetened apple juice
• 1 tsp. water
• 1 tsp. rice wine vinegar
• 1 tsp. lemon juice
• 1 tsp. olive oil
• 1/4 tsp. sugar
• 1/ tsp. Dijon mustard
• 1/8 tsp. salt
• spring mix salad greens
• assorted fresh fruit

Directions

By Robin from Washington, IA

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French Chocolate Cake

Ingredients

• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 2 egg yolks,
• 2 tsp. vanilla
• 6 squares semi-sweet chocolate, melted and cooled
• 1 cup cold strong brewed coffee
• 3 cups flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 cup buttermilk

• 2/3 cup sugar
• 1/2 cup milk
• 1/4 cup butter, cubed
• 1 tsp. rum extract

• 1 cup semi-sweet chocolate chips
• 1/4 cup milk
• 1 carton frozen whipped topping, thawed (8oz.)
• chocolate curls

Directions

Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes.

Meanwhile, in a small saucepan, bring sugar, milk and butter to a gently boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract.

Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave-safe bowl, melt chocolate chips with milk; stir until smooth.

Refrigerate until spreadable, stirring occasionally. Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls, if desired.

By Robin from Washington, IA

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Chili Con Queso Artichokes

Ingredients

• 2 large artichokes
• 1 package shredded Mexican cheese blend
• 1 can evaporated milk
• 1 can chopped green chilies, drained
• 1/2 cup minced fresh cilantro

Directions

In a small microwave-safe dish, combine the cheese, evaporated milk and chilies. Cover and microwave on high for 1-2 minutes or until cheese is melted, stirring twice. Stir in cilantro. Gently spread artichoke leaves apart; fill with cheese mixture. Serve immediately.

By Robin from Washington, IA

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Be Thrifty In The Kitchen With Eggs

I love to look for ways to be thrifty in the kitchen. One of the most inexpensive food staples I have in my refrigerator is the egg! If you are still concerned about the cholesterol in your diet, in most recipes, you can use just the whites. My cholesterol is a little on the high side of normal, but my doctor has not banned the egg from my diet. Moderation is the key. Frequently, the local grocers run eggs on sale at great prices, even buy one carton and get another carton for one free.

Here are some great facts on eggs I would like to share with you. My local Kroger store sent out a mailer recently with egg safety and usage tips:
Use only properly refrigerated ( below 45 degrees F), clean, unbroken eggs. Eggs need to be used withing 30 days of the "sell date" stamped on the carton. Hardboiled eggs can be kept refrigerated for up to one week.

I hardboil eggs often and use them in tuna, chicken, potato, and pasta salad. The hard boiled egg also makes a great item to pack in a lunch or to eat on the go for breakfast, I did not think of them for breakfast until our last trip out of town, the Holiday Inn had hard boiled eggs on the breakfast bar.

When I make deviled eggs, sometimes there are leftovers, which I mash the next day and make egg salad. For easy deviled eggs, after hard boiled and cooled, add a little lite mayo, a little yellow mustard, chopped sweet pickle, and a tiny bit of salt and pepper. When I have left over potatoes or other veggies that will taste good in an omelet, eggs are easy to mix with a little milk and leftover cheese, pour into a heated pan to which you have either sprayed with a cooking spray or melted a little margarine, cook until set, add veggies, fold in half and continue to cook until done. These are just a few uses for the great "thrifty" kitchen staple, the egg. Hope these tips inspire you to experiment with eggs!

By Bobbie G from Rockwall

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