ThriftyFun Recipes - August 20, 2007

I hope everyone had a great weekend. If you get chance, please recommend Thrifty and this newsletter to a friend. Your support means a lot to us.

Thank you Christina, Connie, Robin, Momof1 and LRP for today's recipes!

Here's a special Thank you to Robin:

This is just a note to Robin from Washington. Thanks for all the great recipes you send in. My daughter and I love them. You must be a fabulous cook with all these great recipes. How does your family keep their weight down? Ha! Keep sending those fabulous recipes. Love them.

Angelheart. Kay from Clyde, Texas

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Susan

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Today's Recipes:

• Brisket in a Bag
• Cashew-Pear Tossed Salad
• Roman Zucchini (Microwave)
• Frugal School Lunch Ideas
• Cheese Enchiladas
• Duo Tater Bake
• Butterscotch Swirl Cake
• Lemon Cheese Bars
• Royal Raspberry Teacakes

Crafting for Fun and Money!

If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish.

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• Tip Contest
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Brisket in a Bag

Ingredients

• 3 Tbsp. flour, divided
• 1 oven roasting bag
• 1 fresh beef brisket, trimmed
• 1 can whole berry cranberry sauce (16oz.)
• 1 can cream of mushroom soup, undiluted
• 1 can tomato sauce
• 1 envelope onion soup mix

Directions

Place 1 Tbsp. flour in the roasting bag; shake to coat. Place bag in an ungreased 9x13 inch baking pan; place brisket in bag. Combine the cranberry sauce, soup, tomato sauce, soup mix and remaining flour; pour over beef. Seal the bag. Cut slits in top of the bag according to package directions. Bake at 325 degrees F for 2 1/2-3 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain; serve with gravy.

By Robin from Washington, IA

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Cashew-Pear Tossed Salad

Ingredients

• 1 bunch romaine, torn
• 1 cup shredded Swiss cheese
• 1 cup salted cashews
• 1 medium pear, thinly sliced
• 1/2 cup dried cranberries

Poppy Seed Vinaigrette:

• 2/3 cup olive oil
• 1/3 cup lemon juice
• 2-3 tsp. poppy seeds
• 2 tsp. finely chopped red onion
• 1 tsp. prepared mustard
• 1/2 tsp. salt

Directions

In a large salad bowl, combine the romaine, Swiss cheese, cashews, pear and cranberries. In a jar with a tight fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.

By Robin from Washington, IA

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Roman Zucchini (Microwave)

Ingredients

• 6 cups sliced zucchini
• 3 medium tomatoes
• 1 medium onion (chopped)
• 1/2 green pepper chopped
• 1 celery stick chopped
• 1 garlic clove minced
• 3/4 tsp. salt
• 1/4 tsp. pepper
• parmesan cheese

Directions

Place zucchini in a 2 quart casserole dish. Dot with melted butter. Puree tomatoes in a blender. Add remainder of ingredients into puree. Mix and add to zucchini. Cook until tender then sprinkle with cheese.

By LRP from LWL, MA

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Frugal School Lunch Ideas

Create your own pizza lunch kits. Toast bread and cutout little circles with a biscuit cutter or use English muffins. Add small containers of pizza sauce, cheese, and other toppings. You can also make your own brownie bites. Bake brownie mix in mini-muffin pans and put three "brownie bites" in a sandwich bag for each child's lunch. They freeze well too! These are much cheaper than the lunch kits and brownie bites you buy in the store.

By Momof1 from Wilkesboro, NC

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Cheese Enchiladas

Ingredients

• 2 cans tomato sauce (15oz. each)
• 1 1/3 cup water
• 2 Tbsp. chili powder
• 2 garlic cloves, minced
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• 16 flour tortillas, warmed
• 4 cup shredded Monterey Jack cheese
• 2 1/2 cups shredded cheddar cheese, divided
• 2 medium onions, finely chopped
• 1 cup sour cream
• 1/4 cup minced fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• shredded lettuce, sliced ripe olives and additional sour cream, opt.

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla. In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 9x13 inch baking dishes. Pour remaining sauce over top. Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream, if desired.

By Robin from Washington, IA

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Duo Tater Bake

Ingredients

• 4 lb. russet potatoes, peeled and cubed
• 3 lb. sweet potatoes, peeled and cubed
• 2 cartons spreadable chive and onion cream cheese
• 1 cup sour cream
• 1/4 cup shredded Colby-Monterey Jack cheese
• 1/3 cup milk
• 1/4 cup shredded Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper

• 1 cup shredded Colby-Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup shredded Parmesan cheese

Directions

Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of the Colby cheese. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk, Parmesan cheese, salt and pepper; mix well. Spread 2 2/3 cup russet potato mixture into each of two greased 11x7 baking dishes. Layer with 4 cup sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture. Bake, uncovered, at 350 degrees F for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted. 2 casseroles.

By Robin from Washington, IA

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Butterscotch Swirl Cake

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 3 tsp. rum extract
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 cup sour cream
• 1 package instant butterscotch pudding mix (3.4oz.)
• 3/4 cup butterscotch ice cream topping

• 1/4 cup butter, cubed
• 1/4 cup packed brown sugar
• 2 Tbsp. milk
• 1 cup confectioners' sugar
• 1 tsp. vanilla
• 1/4 cup chopped pecans

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts.

Combine the flour, baking soda and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer 2 cups of batter to another large mixing bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10 inch fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.

Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Coll for 10 minutes before removing from pan to a wire rack to cool completely. For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

By Robin from Washington, IA

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Lemon Cheese Bars

Recipe from Quick Cooking

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 tsp. lemon extract

Directions

In a bowl, combine the dry cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees F for 15 minutes.

In a small mixing bowl, beat cream cheese until smooth; add the sugar, extract and remaining egg. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 2-1/2 dozen.

By Christina from Paducah, KY

Editor's Note: Here is the link to the recipe on the Taste Of Home website:

• http://tasteofhome.com/Recipes/Lemon-Cheese-Bars-2

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Royal Raspberry Teacakes

Ingredients

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp. salt
• 3/4 cup seedless rasberry preserves

Directions

Beat butter and sugar on low speed until creamy. Add vanilla, beating until blended. Combine flour and salt in small bowl; gradually add to butter mixture beating until blended after each addition. Shape dough into 1-inch balls, place 2 inches apart on lightly greased baking sheets.

Press thumb or end of wooden spoon into each ball, forming indentation. Fill evenly with raspberry preserves. Bake at 325 degrees for 15 to 20 minutes, or until edges begin to brown. Remove to wire racks to cool.

Makes 2-1/2 dozen

By Connie from Cotter, Arkansas

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Crafting for Fun and Money!

If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish.

More Information:
Click Here: http://www.thriftyfun.com/post_craft.ldml

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Submit Your Favorite Recipe!

Need a recipe? Submit a request

Thanks for reading,

Susan

• Send to a Friend!

Edit Your Subscriptions: To edit your ThriftyFun subscriptions, click the Update Profile/Email Address link at the bottom of this newsletter.

Today's Recipes:

• Brisket in a Bag
• Cashew-Pear Tossed Salad
• Roman Zucchini (Microwave)
• Frugal School Lunch Ideas
• Cheese Enchiladas
• Duo Tater Bake
• Butterscotch Swirl Cake
• Lemon Cheese Bars
• Royal Raspberry Teacakes

Crafting for Fun and Money!

If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish.

More Information:
Click Here: http://www.thriftyfun.com/post_craft.ldml

• Tip Contest
  Submit a Tip or Recipe!

• Photo Contest
  Submit a tip with photo!

The above contests are weekly. We pick 2 tip winners and 1 photo winner at the end of each week. Each winner will win $25!

• My Frugal Life
  Submit a My Frugal Life Essay!

Brisket in a Bag

Ingredients

• 3 Tbsp. flour, divided
• 1 oven roasting bag
• 1 fresh beef brisket, trimmed
• 1 can whole berry cranberry sauce (16oz.)
• 1 can cream of mushroom soup, undiluted
• 1 can tomato sauce
• 1 envelope onion soup mix

Directions

Place 1 Tbsp. flour in the roasting bag; shake to coat. Place bag in an ungreased 9x13 inch baking pan; place brisket in bag. Combine the cranberry sauce, soup, tomato sauce, soup mix and remaining flour; pour over beef. Seal the bag. Cut slits in top of the bag according to package directions. Bake at 325 degrees F for 2 1/2-3 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain; serve with gravy.

By Robin from Washington, IA

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Cashew-Pear Tossed Salad

Ingredients

• 1 bunch romaine, torn
• 1 cup shredded Swiss cheese
• 1 cup salted cashews
• 1 medium pear, thinly sliced
• 1/2 cup dried cranberries

Poppy Seed Vinaigrette:

• 2/3 cup olive oil
• 1/3 cup lemon juice
• 2-3 tsp. poppy seeds
• 2 tsp. finely chopped red onion
• 1 tsp. prepared mustard
• 1/2 tsp. salt

Directions

In a large salad bowl, combine the romaine, Swiss cheese, cashews, pear and cranberries. In a jar with a tight fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.

By Robin from Washington, IA

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Roman Zucchini (Microwave)

Ingredients

• 6 cups sliced zucchini
• 3 medium tomatoes
• 1 medium onion (chopped)
• 1/2 green pepper chopped
• 1 celery stick chopped
• 1 garlic clove minced
• 3/4 tsp. salt
• 1/4 tsp. pepper
• parmesan cheese

Directions

Place zucchini in a 2 quart casserole dish. Dot with melted butter. Puree tomatoes in a blender. Add remainder of ingredients into puree. Mix and add to zucchini. Cook until tender then sprinkle with cheese.

By LRP from LWL, MA

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Frugal School Lunch Ideas

Create your own pizza lunch kits. Toast bread and cutout little circles with a biscuit cutter or use English muffins. Add small containers of pizza sauce, cheese, and other toppings. You can also make your own brownie bites. Bake brownie mix in mini-muffin pans and put three "brownie bites" in a sandwich bag for each child's lunch. They freeze well too! These are much cheaper than the lunch kits and brownie bites you buy in the store.

By Momof1 from Wilkesboro, NC

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Cheese Enchiladas

Ingredients

• 2 cans tomato sauce (15oz. each)
• 1 1/3 cup water
• 2 Tbsp. chili powder
• 2 garlic cloves, minced
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• 16 flour tortillas, warmed
• 4 cup shredded Monterey Jack cheese
• 2 1/2 cups shredded cheddar cheese, divided
• 2 medium onions, finely chopped
• 1 cup sour cream
• 1/4 cup minced fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• shredded lettuce, sliced ripe olives and additional sour cream, opt.

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla. In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 9x13 inch baking dishes. Pour remaining sauce over top. Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream, if desired.

By Robin from Washington, IA

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Duo Tater Bake

Ingredients

• 4 lb. russet potatoes, peeled and cubed
• 3 lb. sweet potatoes, peeled and cubed
• 2 cartons spreadable chive and onion cream cheese
• 1 cup sour cream
• 1/4 cup shredded Colby-Monterey Jack cheese
• 1/3 cup milk
• 1/4 cup shredded Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper

• 1 cup shredded Colby-Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup shredded Parmesan cheese

Directions

Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of the Colby cheese. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk, Parmesan cheese, salt and pepper; mix well. Spread 2 2/3 cup russet potato mixture into each of two greased 11x7 baking dishes. Layer with 4 cup sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture. Bake, uncovered, at 350 degrees F for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted. 2 casseroles.

By Robin from Washington, IA

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Butterscotch Swirl Cake

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 3 tsp. rum extract
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 cup sour cream
• 1 package instant butterscotch pudding mix (3.4oz.)
• 3/4 cup butterscotch ice cream topping

• 1/4 cup butter, cubed
• 1/4 cup packed brown sugar
• 2 Tbsp. milk
• 1 cup confectioners' sugar
• 1 tsp. vanilla
• 1/4 cup chopped pecans

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts.

Combine the flour, baking soda and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer 2 cups of batter to another large mixing bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10 inch fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.

Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Coll for 10 minutes before removing from pan to a wire rack to cool completely. For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

By Robin from Washington, IA

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Lemon Cheese Bars

Recipe from Quick Cooking

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 tsp. lemon extract

Directions

In a bowl, combine the dry cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees F for 15 minutes.

In a small mixing bowl, beat cream cheese until smooth; add the sugar, extract and remaining egg. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 2-1/2 dozen.

By Christina from Paducah, KY

Editor's Note: Here is the link to the recipe on the Taste Of Home website:

• http://tasteofhome.com/Recipes/Lemon-Cheese-Bars-2

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Royal Raspberry Teacakes

Ingredients

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp. salt
• 3/4 cup seedless rasberry preserves

Directions

Beat butter and sugar on low speed until creamy. Add vanilla, beating until blended. Combine flour and salt in small bowl; gradually add to butter mixture beating until blended after each addition. Shape dough into 1-inch balls, place 2 inches apart on lightly greased baking sheets.

Press thumb or end of wooden spoon into each ball, forming indentation. Fill evenly with raspberry preserves. Bake at 325 degrees for 15 to 20 minutes, or until edges begin to brown. Remove to wire racks to cool.

Makes 2-1/2 dozen

By Connie from Cotter, Arkansas

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Crafting for Fun and Money!

If you are an avid crafter, capable writer and own a digital camera, you are eligible to participate. Submit your craft projects to ThriftyFun and we will pay $15 for any crafts that we publish.

More Information:
Click Here: http://www.thriftyfun.com/post_craft.ldml

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Swap coupons with other ThriftyFun.com users.