ThriftyFun Recipes - August 17, 2007

Thank you Christina, Robin and Paula for today's recipes!

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Recipe Requests:

• Loop Restaurant Creamy Tomato Bisque Recipe (Copycat)
• Recipe For Cream Cheese Sandwiches

Today's Recipes:

• Smackin' Good Snack Mix
• Lightning Fast Chicken Salad
• Peach Kolachy Rolls
• Beef Pilaf Salad
• Hambalaya Corn Bread
• Pineapple Bars
• Strawberry Gelatin Dessert
• Triple-Fruit Pie

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Loop Restaurant Creamy Tomato Bisque Recipe (Copycat)

Does anyone have the (copycat?) recipe for the creamy tomato bisque as served at The Loop restaurants?

CayC from Green Cove Springs, FL

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Recipe For Cream Cheese Sandwiches

Does anyone have a recipe for cream cheese sandwiches? My husband takes his lunch to work, but deli meat is getting expensive. Also, I thought it would be nice for him to have something other than ham and cheese every week.

Thanks.

Lisa from Concord, NH

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Smackin' Good Snack Mix

Ingredients

• 6 cups original Bugles
• 5 cups nacho cheese flavored Bugles
• 4 cups mini cheese crackers
• 1 package mini colored fish shaped crackers
• 3 cups mini pretzels
• 2 cups Crispix
• 2 cups lightly salted cashews
• 3/4 cup butter-flavored popcorn oil
• 2 envelopes ranch salad dressing mix

Directions

In a large bowl, combine the first seven ingredients. Combine oil and dressing mix; pour over cracker mixture and toss to coat. Transfer to three greased 15x10 inch baking pans. Bake at 250 degrees F for 40-45 minutes or until crisp, stirring occasionally. Cool on wire racks. Store in an airtight container.

By Robin from Washington, IA

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Lightning Fast Chicken Salad

Ingredients

• 2 12.5 oz canned chicken
• 3/4 cup chopped walnuts
• 1 cup red grapes
• 1/4-1/2 cup mayo
• 1/2 tsp. sugar

Directions

Drain chicken in colander and rinse well. In a large bowl, mix chicken, walnuts, mayo and sugar. Stir well! Slice grapes in halves and add to mixture. Stir to mix grapes. Add more mayo to make the consistency you like. Serve chilled with your favorite cracker or make into a sandwich.

By Paula from GA

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Peach Kolachy Rolls

Ingredients

• 6 Rhodes Texas Rolls, thawed but still cold
• peach jam or preserves
• 1 cup powdered sugar
• 1 Tbsp. butter, melted
• 1/2 tsp. vanilla
• 2-3 tablespoons milk

Directions

Flatten each roll into a 3-inch circle. Place circles on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double. Remove wrap. With fingertips press indentation in the center of each roll. Spoon in about 1 Tbsp. of jam. Bake immediately at 350 degrees F for 15-20 minutes (add more jam during baking cycle, if desired). Remove from pan to cooling rack. Combine powdered sugar, butter, vanilla and milk. Mix well. Brush each roll lightly with icing while still warm. After they have cooled, drizzle with remaining icing.

By Christina from Paducah, KY

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Beef Pilaf Salad

Ingredients

• 2 cups thinly sliced cooked beef sirloin steak
• 1 can kidney beans, rinsed and drained
• 1 cup cooked brown rice
• 1 cup canned garbanzo beans or chickpeas, rinsed and drained
• 1 cup chopped apple
• 1/2 cup sliced celery
• 1 small green pepper, chopped
• 1/4 cup sliced ripe olives
• 1/4 cup sliced green onions
• 1/4 cup minced fresh parsley

• 1/3 cup red wine vinegar
• 3 Tbsp. olive oil
• 2 Tbsp. water
• 2 tsp. sugar
• 2 garlic cloves, minced
• 1 tsp. ground mustard
• 1 tsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. paprika
• dash cayenne pepper

Directions

In a large bowl, combine the first 10 ingredients. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.

By Robin from Washington, IA

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Hambalaya Corn Bread

Ingredients

• 1/2 cup chopped green pepper
• 1/2 cup chopped green onions
• 3 Tbsp. butter
• 1 1/4 cups flour
• 1 cup yellow cornmeal
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, beaten
• 2 cups buttermilk
• 1 cup diced fully cooked ham
• 1/3 lb. bulk pork sausage, cooked and drained

Directions

In a large skillet, saute green pepper and onions in butter until tender. In a bowl, combine the flour, cornmeal, baking soda and salt. In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the ham, sausage and green pepper mixture. Transfer to a greased 10 inch oven proof skillet or 9 inch square baking pan. Bake at 425 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers.

By Robin from Washington, IA

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Pineapple Bars

Ingredients

• 1 package white cake mix
• 2 egg yolks (save whites)
• 3 Tbsp. margarine
• 1 tsp. vanilla
• 1/2 cup sugar
• 1/2 cup coconut
• 1/2 cup crushed pineapple (drained)
• 1/2 cup chopped nuts

Directions

Combine cake mix, yolks, margarine and vanilla and mix well. Pat into a well greased 9x13 inch pan. Beat egg whites until stiff. Add sugar gradually. Fold in coconut and pineapple. Pour over cake mix and sprinkle with nuts. Bake at 350 degrees F for 30 minutes. Cut into bars. Very good and easy to make.

By Robin from Washington, IA

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Strawberry Gelatin Dessert

Ingredients

• 1 cup graham cracker crumbs
• 1 Tbsp. sugar
• 2 Tbsp. butter, melted
• 2 cups sliced fresh strawberries
• 2 Tbsp. sugar
• 1 package sugar-free strawberry gelatin (3oz.)
• 1 cup boiling water
• 4 cups mini marshmallows
• 1/2 cup fat-free milk
• 1 carton reduced-fat whipped topping (8oz.)

Directions

In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9 inch square baking dish. Bake at 350 degrees F for 10 minutes or until golden brown. Cool on a wire rack.combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin.

Refrigerate until partially set. Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour mixture into prepared crust. Refrigerate dessert for 4 hours or until firm.

By Robin from Washington, IA

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Triple-Fruit Pie

Ingredients

• 2 cups flour
• 1 tsp. salt
• 3/4 cup shortening
• 5 Tbsp. cold water
• 1 2/3 cups each sliced peeled peaches, nectarines and apricots
• 1 Tbsp. lemon juice
• 1/2 cup packed brown sugar
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1 Tbsp. butter

Directions

In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. On a lightly floured surface, roll out one portion to fit a 9 inch pie plate. Transfer pastry to plate; trim to 1/2 inch beyond edge.

In a large bowl, combine the peaches, nectarines, apricots and lemon juice. Combine the brown sugar, ginger and cinnamon; sprinkle over fruit and toss gently to coat. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; make decorate cutouts. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Moisten cutouts with a small amount of water; place on top of pie. Cover edges loosely with foil.

Bake at 375 degrees F for 25 minutes. Uncover; bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. 6-8 servings.

By Robin from Washington, IA

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