ThriftyFun Recipes - August 31, 2007

Thank you Connie, Robin, Laurie and Rachel for today's recipes!

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Recipe Requests:

• Captain D's Green Bean Recipe
• Uses for Splenda for Baking

Today's Recipes:

• Homemade Whipped Cream
• Pumpkin Cheesecake Dessert
• Slow-Simmered Pot Roast With Onions
• Nutritional Information Website
• Peanut Butter Truffle Cupcakes
• Barbecued Pork Sandwiches
• Crispy Oven-Fried Chicken
• Frozen Fruit Cups

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Captain D's Green Bean Recipe

I am looking for the green bean recipe from Captain D's.
Thanks,

Elaine from Rockwell, NC

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Uses for Splenda for Baking

Splenda for Baking is made from sugar and sucralose (those are the only 2 ingredients on the package). Would it be okay to use it to make homemade lemonade (or any non-baking use for that matter)? Thanks.

Maryeileen from Brooklyn, OH

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Homemade Whipped Cream

I was making a sundae and ran out of whip topping, so here is a good recipe for making whipped cream.

Ingredients

• Heavy Cream
• 2 tsp. of Vanilla Extract
• 1/2 cup of sugar

Directions

Mix it all up together then refrigerate for 15 minutes (at least) then serve chilled.

By Rachel from San Antonio, TX

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Pumpkin Cheesecake Dessert

Ingredients

• 32 gingersnap cookies, crushed
• 1/4 cup butter, melted
• 5 packages cream cheese, softened (8oz. each)
• 1 cup sugar
• 1 can solid-pack pumpkin
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 5 eggs, lightly beaten
• dash nutmeg
• maple syrup

Directions

In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 9x13 inch baking dish; set aside. In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake at 350 degrees F for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers.

By Robin from Washington, IA

Source: Taste of Home

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Slow-Simmered Pot Roast With Onions

Ingredients

• 1 Tbsp. vegetable oil
• 3 lb. boneless beef chuck roast
• 1 jar (14 oz) Pace "Mexican Creations" Sweet Roasted Onion and Garlic cooking sauce

Directions

In saucepan or 12" skillet over medium-high heat, heat oil. Add beef and cook until browned on both sides. Add sweet roasted onion and garlic cooking sauce. Heat to a boil. Cover and simmer 2 hours or until beef is tender. Remove beef and let cool slightly. Cut into thin slices across the grain and return to saucepot. Over medium heat, heat through.

Serves: 8

By Connie from Cotter, AR

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Nutritional Information Website

I would like to share an awesome web-site with all of you looking for nutrition values for recipes shared on here and are also calorie counting. This site has a lot of 'food' listings but because different brands are sold in parts of the country they also have a place you can type in the brand of food you wish more information on.

When I first started using this 'Calculator' I had my favorite recipes close by so I could transfer data to my recipe. Now I know how many calories and the nutrition value of each :)

Here is an example page:

Food Calories and Nutrition Calculator

List: Balance Bar

Food: Chocolate Caramel Crisp 100 Calorie Balance Bar

Serving Listed: 1 bar, 1.0 oz=28 g.

Here is the link:

• http://www.caloriesperhour.com/index_food.html

Laurie By Laurie from Pahrump, NV

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Peanut Butter Truffle Cupcakes

Ingredients

• 6 squares white baking chocolate, coarsely chopped
• 1/4 cup creamy peanut butter
• 2 Tbsp. baking cocoa

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 3/4 cup flour
• 1/2 cup baking cocoa
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee

• 3 squares semisweet chocolate chopped
• 1/3 cup heavy whipping cream
• 3 Tbsp. creamy peanut butter

Directions

For truffles, in a microwave safe bowl, melt white chocolate at 70% power; stir until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1 inch balls; roll in cocoa. Set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk and coffee. Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).

Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in cake portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter. Transfer to a bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

By Robin from Washington, IA

Source: Taste of Home

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Barbecued Pork Sandwiches

Ingredients

• 3 Tbsp. chopped onion
• 1 Tbsp. butter
• 1 can tomato sauce (8oz)
• 2 Tbsp. brown sugar
• 1 1/2 tsp. Worcestershire sauce
• 1 tsp. lemon juice
• 1 tsp. prepared mustard
• 1 cup shredded or diced cooked pork
• 2 hamburger buns, split

Directions

In a small saucepan, saute onion in butter until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, lemon juice and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add pork; cook and stir until heated through.

By Robin from Washington, IA

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Crispy Oven-Fried Chicken

Ingredients

• 1/2 cup milk or buttermilk
• 1 tsp. poultry seasoning
• 1 cup cornflakes, crumbled
• 1 1/2 Tbsp. onion powder
• 1 1/2 Tbsp. garlic powder
• 2 tsp. black pepper
• 2 tsp. dried hot pepper, crushed
• 1 tsp. ginger, ground
• 8 pieces chicken, skinless (4 breasts, 4 drumsticks)
• Few shakes of paprika
• 1 tsp. vegetable oil

Directions

Preheat oven to 350 degrees F. Add 1/2 tsp. of poultry seasoning to milk.combine all other spices with cornflake crumbs and place in plastic bag. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and cornflake crumbs. Refrigerate for 1 hour.

Remove from refrigerator and sprinkle lightly with paprika for color. Evenly space chicken on greased baking pan. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes, or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. {Do NOT turn chicken during baking}. Crumbs will form crispy "skin".

By Connie from Cotter, Arkansas

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Frozen Fruit Cups

Ingredients

• 5 packages. lemon gelatin (3oz. each)
• 10 cup boiling water
• 5 cans unsweetened pineapple tidbits, undrained (20 oz. each)
• 5 cans mandarin oranges, drained
• 5 cans frozen orange juice concentrate, partially thawed (6 oz. each)
• 5 large, firm bananas, sliced

In a very large bowl, dissolve gelatin in boiling water; cool for 10 minutes. Stir in the remaining ingredients. Spoon into foil cups. Freeze until firm. Remove from the freezer 30 minutes before serving. Makes 9 1/2 dozen.

By Robin from Washington, IA

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