ThriftyFun Recipes - November 9, 2007

Thank you Robin, Connie, Margie and Ariela for today's recipes!

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Recipe Requests:

• Deep Butter Coffee Cake
• Let's Share Our Pretty Party Platter Ideas
• Ways to Freeze Cabbage
• Recipe For Cranberry Fluff With Red Jello

Today's Recipes:

• Apple Crisp
• Almond Ice Cream Balls
• Italian Ravioli Stew
• Eggs in Purgatory
• Crab Casserole
• Weight Watchers Danish
• Breakfast Gems
• Easy Meatloaf
• Kibbutz Israeli Salad
• Poppy Seed Bread

Crafting for Fun and Money!

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Deep Butter Coffee Cake

When I was a young adult there was a bakery in St Louis, Mo that sold deep butter coffee cakes with a crumb topping, they were to die for! I'm wondering if anyone has a recipe for this? It might also have been a gooey butter coffee cake with crumb topping. Thanks

Sherri from Anacortes, WA

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Let's Share Our Pretty Party Platter Ideas

With the holidays coming up, I (and most likely you) am looking for new ideas to dress up the food I serve or take to parties. I would love to see your ideas. I will start with this deviled egg dish I did today for a friend's party. Show me yours!

By Mitzi from DeLand, FL

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Ways to Freeze Cabbage

Does anyone know if cabbage can be frozen? I froze it in unstuffed cabbage soup, but I don't how else to freeze it. The soup is excellent, too.

Thanks,

Mary from Paris, Ohio

Editors Note: Here is a link to some information on ThirftyFun about freezing cabbage: Freezing Cabbage

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Recipe For Cranberry Fluff With Red Jello

Does anyone out there have the recipe for Cranberry Fluff - About 30/35 years ago I had a recipe for a salad called cranberry fluff. It contained fresh cranberrys, walnuts, mini marshmallows and red jello, among other things. It just filled the old Tupperware Wonderlier bowl. I lost the recipe years ago and have been trying to find it again. Thank you for your help.

Sheri from Rathdrum, Idaho

Editors Note: Here is a link to a recipe for Cranberry Fluff without red jello: Cranberry Fluff

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Apple Crisp

Ingredients

• 2 1/2 cups apples, pared and sliced thin
• 1 Tbsp. lemon juice
• 1/2 cup brown sugar, packed
• 1/2 cup saltines, finely ground
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 cup soft butter

Directions

Arrange apples in greased 2 qt. glass dish. Sprinkle with lemon juice. Mix remaining ingredients until crumbly and sprinkle over apples. Bake at 375 degrees F for 25-30 minutes.

By Robin from Washington, IA

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Almond Ice Cream Balls

Ingredients

• 1 pt. chocolate or vanilla ice cream
• 1 package slivered almonds, chopped and toasted (2 oz.)
• 1/2 cup fudge sauce
• 1 tsp. amaretto or almond extract

Directions

Scoop ice cream into 4 large balls. Place on a baking sheet; freeze at least 1 hour. Quickly coat with almonds and return to freezer. Combine fudge sauce and amaretto or almond extract. Place ice cream in a dessert bowl and top with sauce. Serve immediately!

By Robin from Washington, IA

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Italian Ravioli Stew

Ingredients

• 2 cups sliced fresh carrots
• 1 cup chopped onions
• 2 (14.5 oz) cans chicken broth
• 2 (14.5 oz) cans Italian-style diced tomatoes, undrained
• 1 (19 oz) can white or red kidney beans, drained
• 2 tsp. dried basil
• 1 (9 oz) package refrigerated Italian sausage, or cheese-filled ravioli

Directions

In a 4-quart slow cooker, combine all ingredients except ravioli; mix well and cover. Cook on LOW setting for 6 hours or until vegetables are tender. Before serving, increase heat to HIGH setting. Add ravioli, cover and cook an additional 10 to 12 minutes or until ravioli are tender.

By Connie from Cotter, AR

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Eggs in Purgatory

Ingredients

• 2 Tbsp. olive oil
• 1/4 finely chopped onion
• 2 cups canned, peeled tomatoes, chopped
• 4 fresh basil leaves, torn into pieces, or a pinch of dried oregano
• Pinch of crushed red pepper
• Salt to taste
• 8 large eggs
• Crusty bread

Directions

Pour the oil into a medium skillet. Add the onion and cook over medium heat, stirring until tender, about 10 minutes. Add the tomatoes, basil, red pepper and salt. Bring to a simmer and cook 15 minutes or until thickened. Break an egg into a small cup. With a spoon, make an indentation into the tomato sauce. Slide the egg into the indentation in the tomato sauce. Continue with remaining eggs. Cover the skillet and cook until eggs are set, about 2 to 3 minutes. Serve with crusty bread.

By Connie from Cotter, AR

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Crab Casserole

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 1/4 cup water
• 1 cup evaporated milk
• 1 cup chopped green pepper
• 2 hard boiled eggs, chopped
• 1/4 cup blanched almonds, slivered
• 1 lb. frozen or canned crabmeat
• 1 jar pimento, chopped
• 1 tsp. salt
• 1/2 cup chopped celery
• buttered bread crumbs
• 1/2 cup grated cheese

Directions

Melt butter in saucepan and blend in flour. Stir in water and milk. Cook, stirring until thick. Add remaining ingredients except crumbs and cheese. Pour into buttered 1 1/2 qt. casserole and top with crumbs and cheese. Bake at 350 degrees F for 30-45 minutes, uncovered.

By Robin from Washington, IA

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Weight Watchers Danish

Ingredients:

• 1 piece of bread (You can use 1/2 bagel or reg. bread. I use low calorie bread, but any bread is fine.)
• cottage cheese, strained (what ever amount you like) cinnamon
• 1- Packet Equal (or what ever sweetener you like)

Directions:

Spread bread with cottage cheese. Sprinkle cinnamon and sweetener on top. Spray pan with Pam for easy clean up. BROIL until it sort of bubbles. You can brown it if you would like. This is a really low calorie treat at breakfast. WARNING: make more than one because you will go right back and make another one! :)

Ariela from Jax

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Breakfast Gems

Ingredients

• 1 cup flour
• 1/2 tsp. salt
• 1/2 cup butter or margarine, softened
• 1 1/4 cup sugar
• 3 eggs, at room temperature
• 2 tsp. vanilla
• 1 tsp. cinnamon
• 1/2 cup melted butter or margarine

Directions

Sift flour and salt; set aside. Cream butter until creamy and gradually add 3/4 cup sugar and beat until well blended. Add eggs, 1 at a time, beating after each addition. Add vanilla and continue to beat until mixture is light and fluffy. Stir in flour mixture gently. Fill greased 2 1/2 inch cupcake pans 2/3 full. Bake at 350 degrees F for 20 minutes. Cool cupcakes in pan for 5 minutes. Remove and while still warm, quickly dip each in melted butter and roll in mixture of cinnamon and remaining 1/2 cup sugar.

By Robin from Washington, IA

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Easy Meatloaf

Ingredients

• 2 lbs. hamburger
• 1 box Stovetop Stuffing, dry mix
• 1 cup water
• 2 eggs, beaten
• 1/2 cup BBQ sauce, divided in half

Directions

Mix all ingredients (except 1/4 cup BBQ sauce for top of meatloaf), shape into 2 loaves. Place loaves in a 13 x 9-inch baking dish and bake at 350 degrees F for 45 minutes, or 2 loaves at 375 degrees F for 35 minutes, or until done.

Serves: 6 to 8

By Connie from Cotter, AR

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Kibbutz Israeli Salad

Ingredients

• 1 16 oz. bag of Garden Salad (iceberg lettuce, red cabbage and carrots)
• 1 5 oz. bag Spring Mix (tender whole leaf baby lettuces
• 1 8 oz pkg. bean sprouts
• 2 pints of grape or cherry tomatoes
• 1 purple onion
• 3 cucumbers
• Red pepper
• Green pepper
• Radishes
• 1 6 oz. can black olives (sliced)
• Vinaigrette dressing on the side

By Marge W. from Sanborn, NY

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Poppy Seed Bread

Ingredients

• 2 eggs
• 1 1/2 cups sugar
• 3/4 cup oil
• 1 tsp. vanilla
• 1/4 cup poppy seeds
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup evaporated milk

Directions

Beat eggs, sugar and oil and mix well. Add vanilla and poppy seeds. Sift flour, baking powder and salt together and add to above mixture alternately with evaporated milk. Bake in 2 greased and floured loaf pans at 325 degrees F for 1 hour and 15 minutes. Remove from oven and let stand 5 minutes. Remove from pans and cool on wire rack. Yield: 2 loaves.

By Robin from Washington, IA

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