ThriftyFun Recipes - August 24, 2007

Thank you imaqt1962, Connie and Robin for today's recipes.

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Today's Recipes:

• Classic Bread Pudding
• Black Bean Burgers
• Biscuit-Topped Lemon Chicken
• Coconut Pineapple Cake
• Fresh Plum Crumb Dessert
• Appalachian Mountain Cobbler
• Ham and Swiss Quiche with Spinach and Tomato
• Frozen Strawberry Pie

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Classic Bread Pudding

Ingredients

• 8 cups cubed day old bread
• 9 eggs
• 2 1/4 cups milk
• 1 3/4 cups heavy whipping cream
• 1 cup sugar
• 3/4 cup butter, melted
• 3 tsp. vanilla
• 1 1/2 tsp. cinnamon

• 1 cup sugar
• 1/4 cup water
• 1 Tbsp. lemon juice
• 2 Tbsp. butter
• 1 cup heavy whipping cream

Directions

Place bread cubes in a greased 9x13 inch baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Add cream. Remove from the heat. Serve with the bread pudding.

By Robin from Washington, IA

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Black Bean Burgers

Ingredients

• 1 cup frozen mixed vegetables, thawed
• 1 small onion
• 1/2 cup chopped sweet red pepper
• 1 can black beans, rinsed and drained, divided (15oz.)
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water
• 1 cup mashed potato flakes
• 1/4 cup quick cooking oats
• 3 Tbsp. whole wheat flour
• 2 Tbsp. nonfat dry milk powder
• 1 egg, lightly beaten
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 tsp. vegetable oil
• 6 kaiser rolls, split
• 2 cups shredded lettuce
• 3/4 cup salsa

Directions

In a large microwave safe bowl, combine the mixed vegetables, onion and red pepper. Cover and microwave on high for 2 minutes. Coarsely mash 3/4 cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour milk powder, egg, salt and pepper. Stir in vegetable mixture and remaining black beans. Shape into six 5/8 inch thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa.

By Robin from Washington, IA

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Biscuit-Topped Lemon Chicken

Ingredients

• 2 large onions, finely chopped
• 4 celery ribs, finely chopped
• 2 garlic cloves, minced
• 1 cup butter, cubed
• 8 green onions, thinly sliced
• 2/3 cup flour
• 1/2 gallon milk
• 2 cups cubed cooked chicken
• 2 cans cream of chicken soup, undiluted
• 1/2 cup lemon juice
• 2 Tbsp. grated lemon peel
• 2 tsp. pepper
• 1 tsp. salt

• 5 cups self-rising flour
• 2 cup milk
• 2 cup shredded cheddar cheese
• 1/4 cup butter, melted

Directions

In a Dutch oven, saute' the onions, celery and garlic in butter. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into 2 greased 9x13 inch baking dishes; set aside. In a large bowl, combine biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4 inch thickness. With a floured 2 1/2 inch biscuit cutter, cut out 30 biscuits. Place over chicken mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown.

By Robin from Washington, IA

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Coconut Pineapple Cake

Ingredients

• 2 eggs
• 2 cup sugar
• 1 tsp. vanilla
• 2 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 can crushed pineapple, undrained (20oz.)
• 1/2 cup chopped walnuts

• 1 package cream cheese, softened (8oz.)
• 1/2 cup butter, softened
• 2 cup confectioners' sugar
• 1/2 cup flaked coconut

Directions

In a large mixing bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts. Pour into a greased 9x13 baking pan.

Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.

By Robin from Washington, IA

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Fresh Plum Crumb Dessert

Ingredients

• 7 large plums, pitted and quartered
• 1/2 cup packed brown sugar
• 3 Tbsp. + 1 cup flour, divided
• 1 tsp. cinnamon
• 1 cup sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. ground mace
• 1 egg, lightly beaten
• 1/2 cup butter, melted

Directions

In a large bowl, combine the plums, brown sugar, 3 Tbsp. flour and cinnamon. Spoon into a greased 2 qt. baking dish. In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle over plum mixture. Drizzle with butter.

Bake at 375 degrees F for 40-45 minutes or until plums are tender and top is golden brown. Cool for 10minutes before serving. Serve warm or at room temperature.

By Robin from Washington, IA

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Appalachian Mountain Cobbler

Ingredients

• 1 cup flour
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1 cup milk
• 1/2 tsp. vanilla
• 1/2 cup butter or margarine {not spread}
• 4 cups fresh or canned fruit or berries, drained
• 1 cup fruit juice

Directions

Mix until smooth the dry ingredients with the milk and vanilla. Melt butter in 8x10-inch pan. Pour batter over melted butter. Place the fruit over the batter. Pour the fruit juice over the top. Bake in preheated 350 degree F oven for 30 to 35 minutes until light brown. Serves/makes 8

By Connie from Cotter, Arkansas

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Ham and Swiss Quiche with Spinach and Tomato

Ingredients

• 1 pie crust [9-inch)
• 4 eggs, lightly beaten
• 1 cup heavy cream
• 1/3 cup minced onions
• 1 cup shredded Swiss or sharp Cheddar cheese
• 1/2 cup fresh chopped spinach
• 3/4 cup diced ham (or smoked ham)
• 1/2 cup diced tomato
• Salt and Pepper

Directions

Preheat oven to 350 degrees F. Sprinkle a half cup of cheese on bottom of pie crust. Add onions, ham, spinach and tomato. In a medium bowl, mix eggs and cream. Season with salt and pepper to taste. Pour mixture into pie plate and top with remaining cheese. Bake for 40 minutes or until firm. Serve with fresh fruit or a mixed green salad.

Serves 8

By Connie from Cotter, Arkansas

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Frozen Strawberry Pie

Frozen Strawberry Pie I

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 cups chopped strawberries
• 12 oz. thawed cool whip
• 1/2 cup chopped pecans, toasted
• 2 chocolate crumb pie crusts

Directions

By imaqt1962 from Illinois

Frozen Strawberry Pie II

Ingredients

• 2 packages. cream cheese, softened (8oz.)
• 1 can frozen pink lemonade from concentrate, thawed (12oz.)
• 2 packages. frozen unsweetened strawberries, thawed (20oz. each)
• 2 cartons frozen whipped topping, thawed (12oz)
• 3 graham cracker crusts
• Fresh strawberries and additional whipped topping, opt.

Directions

By Robin from Washington, IA

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