ThriftyFun Recipes - October 30, 2007

Thank you Connie, Robin, Deloris and Kirsten for today's recipes!

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Recipe Requests:

• Carrot Cake Recipe With Canned Carrots

Today's Recipes:

• Zucchini Hash Browns
• Marinated Lentils
• Butterfinger Ice Cream
• Peanut Butter No Bakes
• Strawberry Preserves
• Honey Mustard Mozzarella Chicken
• Vegetable Beef Soup
• Old-Fashioned Apple Crisp
• Halloween Punch
• Honey Butter

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Carrot Cake Recipe With Canned Carrots

I would like a carrot cake recipe that uses canned carrots vs. fresh. It seems as though that would work alright but I know no one who has had success in doing so.

melody_yesterday from Sedalia, Missouri

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Zucchini Hash Browns

Ingredients

• 1 Tbsp. olive oil
• 3 cloves garlic, finely chopped
• 1 cup chopped red onion
• 1 tsp. thyme
• 1 Tbsp. basil
• 4 medium zucchini, grated
• Salt and Pepper
• 1/4 cup chopped parsley
• 1/2 cup black olives, chopped
• 1/2 cup whole wheat pastry flour
• 3 Tbsp. grated Parmesan cheese
• 4 eggs, separated

Directions

In a large skillet, heat the olive oil and saute the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove from the heat, taste, and add salt and pepper to taste. Add the parsley and olives, and adjust seasonings if necessary. Set aside.

In a separate bowl, mix the flour and parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the hash browns much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each set, inspect the pan to make sure there is enough oil so that you do not burn the next set. Serve the zucchini hash browns with fresh tomato slices or salsa.

Makes: 4

By Connie from Cotter, AR

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Marinated Lentils

Cook lentils 30 minutes until tender. Drain and add olive oil and vinegar in equal amounts to taste. Add tabasco sauce as desired and when chilled, stir in chopped celery, onion, parsley and tomatoes, if you wish. Salt and garlic powder and onion salt for seasonings work great. Serve as a side, in pitas, or on lettuce salad.

By Robin from Washington, IA

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Butterfinger Ice Cream

Ingredients

• 12 Butterfinger candy bars
• 6 pints half and half
• 4 cups sugar
• 2 tsp. vanilla

Directions

Crush candy bars. pour cream into ice cream freezer. Stir in sugar and vanilla. Add crushed candy bars. Freeze.

By Robin from Washington, IA

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Peanut Butter No Bakes

Ingredients

• 1/2 cup peanut butter
• 1/2 cup Karo syrup
• 1/2 cup sugar
• 1 cup oats

Directions

Combine first three items in pan on stove heat until you are able to blend well. Remove (do not boil), add oats, mix well. Mixture will be stiff. If seems runny, add extra oats a little at a time until stiff. Drop by spoonfuls on cookie sheet, let sit until firm.

This will cure a sweet tooth.

By Deloris from Indiana

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Strawberry Preserves

Ingredients

• 5 cups strawberries
• boiling water
• 6 cups sugar
• 2 Tbsp. lemon juice

Directions

Wash strawberries and remove stems. Pour boiling water over berries and drain off at once. Add sugar and lemon juice to berries. Boil 10 minutes. Pour out in flat containers; let stand 24 hours to thicken. Stir often. Pour into sterilized jars.

By Robin from Washington, IA

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Honey Mustard Mozzarella Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 3/4 cup honey
• 1/2 cup prepared mustard
• Lemon pepper to taste
• 4 slices bacon, cut in half
• 1 cup shredded Mozzarella Cheese

Directions

Preheat oven to 375 degrees F. (190 C) Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

By Connie from Cotter, AR

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Vegetable Beef Soup

Ingredients

• soup bone
• 2 qts. cold water
• salt
• 1/4 cup flour
• 1 lb. stew meat
• 3 Tbsp. oil
• 1 package mixed frozen peas and carrots
• 1 package frozen baby lima beans
• 1 lb. green beans
• 1 can tomato sop
• 2 small onions, chopped
• 2 potatoes, diced
• salt, pepper, celery salt and chili powder
• 1 can cream style corn

Directions

Soak soup bone in cold water and salt for 30 minutes. Flour meat and brown in oil. Add meat to boiling water and cook uncovered for 10 minutes, skimming residue from top of pot. Simmer meat, uncovered, for 2-3 hours. Add peas and carrots, baby limas and green beans and cook for 30 minutes. Add tomato soup, onions, potatoes and seasonings 1 hour before serving. Add corn 15 minutes before serving. Note: We don't like lima beans and leave them out. This soup is so full of veggies that it doesn't matter if you use the limas or not.

By Robin from Washington, IA

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Old-Fashioned Apple Crisp

Ingredients

• 6 medium apples (6 cups), peeled, cored, sliced
• 3/4 cup firmly packed brown sugar
• 3/4 cup uncooked old fashioned oats
• 1/2 cup flour
• 1 tsp. ground cinnamon
• 1/2 cup cold butter
• vanilla ice cream, if desired

Directions

Heat oven to 375 degrees F. Place apples in ungreased 2 qt. baking dish. Combine brown sugar, oats, flour and cinnamon in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle sugar mixture over apples. Bake for 25-35 minutes or until apples re tender and topping is golden brown. Serve warm with ice cream, if desired. Note: Braeburn apples are my personal choice of apple to use for this recipe because they are slightly tart with a crisp texture.

By Robin from Washington, IA

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Halloween Punch

One really fun idea for the kids to do is really cheap and easy!

Simply buy 2 packs of cherry or strawberry kool-aid then buy 2 packs of grape or orange kool-aid

Mix the 4 kool-aid packs in large punch bowl and add about 6 cups of water, depending how strong you want your koolaid, then add about 5 Tbsp. of sugar (the packs don't include sugar)

Add about 12 icecubes and you've got a cheap and Halloween looking witches brew for a perfect Halloween drink!

By Kirsten from Oregon

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Honey Butter

Honey Butter I

Ingredients

• 1/2 cup butter, softened
• 1/4 cup honey

Directions

Mix the butter and honey with blender or hand mixer. Store in refrigerator.

By Tracy from Shellsburg, IA

Honey Butter II

Ingredients

• 1/2 cup butter
• 1/4 cup honey
• 2 tsp. grated orange peel

Directions

Cream butter slowly, add honey. When thoroughly blended add orange peel. Will keep for lengthy periods in the refrigerator.

By Robin from Washington, IA

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