ThriftyFun Recipes - December 10, 2007

Thank you Maryeileen, Nancy, Robin, Cannie and Lisa for today's recipes!

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Recipe Requests:

• Stove Top Teriyaki Pork Loin
• Recipe for Onion Jelly with Rosemary

Today's Recipes:

• Salsa Chicken (Slowcooker)
• Christmas Punch
• Cheesy Acorn Squash
• French Salad Dressing
• Mochachino Brownies
• Nummy Yummy Spicy Harvest Soup #2 (Dairy and Meat Free)
• Marshmallow Creme Divinity
• Peanut Butter Ham

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Stove Top Teriyaki Pork Loin

I have a 22-ounce Teriyaki flavored pork loin and am looking for a quick, on-top-of-the-stove way to prepare it. No crock pot, no oven, few ingredients and not cooked well done. Thanks in advance for all suggestions!

D. from Ohio

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Recipe for Onion Jelly with Rosemary

I am looking for a recipe for onion jelly with rosemary. It's an old story, I had the recipe and lost it. Thanks so much.

Sheri from Rathdrum, ID

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Salsa Chicken (Slowcooker)

Ingredients

• Boneless, skinless chicken breasts
• One envelope taco seasoning
• 1 jar of salsa (approximately 1 1/2 cups salsa)

Directions

Place 6-8 boneless, skinless chicken breasts in bottom of crockpot. It is okay if you start with frozen chicken, allow 2 hours extra cooking time. Sprinkle one packet of taco seasoning mix all over top of chicken (I like to use the low-sodium version that McCormick's sells, but any brand is fine). On top of that pour one bottle of salsa or picante sauce (any size). Use mild or medium, or hot if your family likes it that way. Set slow cooker on low for 6-8 hours. That's it!

This is so good shredded for tacos or tucked into burritos! Even good eaten by itself. Couldn't be easier, and it smells so good while cooking!

By Nancy from Omaha

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Christmas Punch

Ingredients

• 1 qt. cranberry juice cocktail
• 1 cup red hots
• 1 cup water
• 12 cloves
• juice of 3 lemons
• juice of 3 oranges
• 1/2 cup sugar
• 1 cup water

Directions

Heat cranberry juice, red hots and 1 cup water until candy is dissolved. Add remaining ingredients. Mix well. Serve hot or cold.

By Robin from Washington, IA

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Cheesy Acorn Squash

Ingredients:

• 1 acorn squash, halved and seeded
• 2 Tbsp. butter
• 1 cup diced celery
• 1 cup finely chopped onion
• 1 cup fresh mushrooms
• 1 tsp chopped parsley
• 1/2 cup shredded Cheddar cheese
• 1/8 tsp salt
• 1 pinch ground black pepper

Directions:

1. Preheat oven to 350 degrees F

2. Place squash cut side down in a glass dish. Cook in microwave approximately 20 minutes on high until almost tender.

3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into squash and cover.

4. Cook 15 minutes in the preheated 350 degrees oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Please Note: I microwaved the squash for only 10 minutes. The correct time would depend on your microwave. I did not use celery or mushrooms and it turned out great. Also, I sauteed the onions and butter in a frying pan, not a saucepan as the recipe states.

Source: Recipe is from www.Allrecipes.com and was submitted by Linda.

By Maryeileen from Brooklyn OH

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French Salad Dressing

Ingredients

• 1 1/2 cups sugar
• 1/2 cup ketchup
• 1/2 cup vinegar
• 1/2 tsp. celery seed
• 1 Tbsp. onion, grated
• 1/2 cup salad oil
• salt and pepper

Directions

Combine all ingredients in jar with cover; shake until blended or use blender. Store in refrigerator. Very good!

By Robin from Washington, IA

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Mochachino Brownies

Ingredients:

Brownies:

• 1/2 cup butter or margarine (not spread)
• 4 squares unsweetened chocolate
• 1 Tbsp. instant coffee powder
• 1 cup sugar
• 3 eggs, beaten
• 1-1/2 tsp. vanilla extract
• 3/4 cup flour
• 1/4 tsp. salt
• 1 cup chocolate chips
• 1 cup chopped pecans or walnuts

Icing:

• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 2 Tbsp. coffee liqueur or cold strong coffee
• Cinnamon

Directions:

Brownies:

Melt butter and chocolate together. Add coffee powder. Stir in sugar, eggs, vanilla, and salt. Mix well. Add flour and stir to combine. Stir in chocolate chips and nuts. Pour into a greased 9-inch square pan. Bake at 325 degrees F., for about 40 minutes. Cool completely before icing.

Icing:

In a small bowl beat the butter until light and fluffy. Gradually beat in confectioners' sugar, and continue beating until smooth. Beat in liqueur (or cold coffee) to combine. Spread icing over the cooled brownies. Sprinkle cinnamon over top. Cut into squares. Store in refrigerator.

Source: Recipe from a newsletter of specialty coffee beans.

By Connie from Cotter, AR

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Nummy Yummy Spicy Harvest Soup #2 (Dairy and Meat Free)

Another concoction of mine because I just threw in what I had!

Ingredients

• 1 broccoli stalk (chopped, diced)
• 1/2 sweet potato (peeled and cubed)
• 1 small potato (cubed - I dont peel if it is a new potato)
• 1 ear of corn (kernels taken off, about 1 cup of corn)
• 1/4 cup green beans (if you have them)
• 5 cups veggie broth or water
• 1 tsp thyme (dried)
• 1 tsp parsley (dried)
• (1 tsp dill (dried)
• 1 tsp salt (if using water)
• 1 Tbsp. korean red flakes (kochu karu)*
• 1 cup soy milk or other non flavoured non-dairy milk

*These are not regular red pepper flakes. You can use Sambal or hot chili sauce, perhaps 1-2 tsp. if you don't have this stuff)

Directions

Throw everything in a pot except for soy milk and simmer for 30 minutes or until veggies are really tender. Add soy milk, then use one of those hand mixers to blend soup or put in food processor. I like to leave some chunks in there. The soup comes out a really neat orangy-ish colour with specs of different colours in there. Really cool!

Source: This is my own recipe.

By Lisa from Halifax, NS

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Marshmallow Creme Divinity

Ingredients

• 1 1/2 cups sugar
• 1/3 cup water
• pinch of salt
• 1/2 cup pecans, chopped
• 1 tsp. vanilla
• 1 jar marshmallow creme

Directions

Boil sugar, water and salt to soft ball stage in water. Place in marshmallow creme in mixing bowl and pour hot syrup in and mix. Add vanilla and pecans. Drop from spoon on wax paper. Freezes well.

By Robin from Washington, IA

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Peanut Butter Ham

Use at least one inch thick ham slices. Spread with peanut butter; spread well but not too thickly. Over this spread prepared mustard lightly. Put in a baking dish which it fits as closely as possible and add milk to top of ham. Bake at 325 degrees for about 2 hours.

By Robin from Washington, IA

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