ThriftyFun Recipes - August 30, 2007

Thank you Robin, Connie, Granna, Mitzi and LRP for today's recipes!

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Recipe Requests:

• Looking For Basic Spaghetti Sauce Recipe
• Juicing Grapes
• Need 2 Week Dinner Menu Plan
• Pasta Recipes for the Crockpot
• Making Tomato Soup from Fresh Tomatoes

Today's Recipes:

• Horseradish Dip
• Maple Walnut Ice Cream
• Sour Cream Potatoes
• Slow Cooker Beef Roast
• Apple Walnut Muffins
• Fudgy Pudgy Cake
• Strawberry Orange Smoothie
• Creamy Fennel

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Looking For Basic Spaghetti Sauce Recipe

I am looking for a very easy and basic, but good, spaghetti sauce recipe. My problem in finding one is that I am VERY picky. I like the canned sauce but not the dehydrated onions. Even though they are tiny, I do not like the crunch. I have to spend about 5 minutes before every meal picking them out of my plate. So, if anyone knows of a sauce with only a few ingredients, PLEASE let me know. Thanks!

Tana from Fayette, AL

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Juicing Grapes

We put raw concord grapes through a Champion juicer. The result is thick and pulpy juice. Are there any recommendations for making the juice suitable for jelly or wine making?

Wayne from Grygla, MN

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Need 2 Week Dinner Menu Plan

I need to plan a 2 week dinner menu for my house. I want it to be healthy.

Oreda from San Clemente, CA

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Pasta Recipes for the Crockpot

I am looking for a crockpot recipe with pasta, where you put the pasta in at the same time as all the other ingredients. Does anybody know of one? Thanks.

Allison from TN

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Making Tomato Soup from Fresh Tomatoes

I'm looking for a recipe for tomato soup that I can use with the TONS of fresh tomatoes I'm getting from my garden! Also, is it possible to freeze some of the soup after making it? Thanks!

Courtney from Hopkinton, NH

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Horseradish Dip

While looking for an appetizer to go with my home made pita chips, I ran across this recipe on the Net. Although I haven't tried it yet, it was listed as Family Circle's All Time Favorite and it's really easy. That's good enough for me!

Ingredients

• 1 cup reduced fat sour cream
• 1/4 cup chopped fresh dill
• 3 tablespoons horseradish
• 1/2 tsp. salt

Directions

Stir in bowl. Serve with bagel chips or pita chips.

By Mitzi from DeLand

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Maple Walnut Ice Cream

Ingredients

• 1 1/2 cups half and half cream
• 3/4 cup sugar
• 2 cups heavy whipping cream
• 1 tsp. walnut extract (opt.)
• 1/2 tsp. vanilla
• 2 Tbsp. maple syrup
• 1 cup chopped walnuts, toasted

• 1 package caramels (14oz.)
• 1/3 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 cup chopped walnuts, toasted
• 1 tsp. vanilla

Directions

In a small saucepan, heat half and half to 175 degrees F; stir in sugar. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and walnut extract, if desired. Stir in vanilla. Fill cylinder of ice cream freezer 2/3 full; freeze according to manufacturer's directions. During the last 5 minutes, add half of the syrup and walnuts. Transfer to a freezer container; freeze for 2-4 hours before serving. In a heavy saucepan over medium heat, melt caramels with milk. Stir in chocolate chips until melted. Stir in cream until blended. Remove from heat. Stir in walnuts and vanilla. Serve warm over ice cream. Refrigerate leftover sauce.

By Robin from Washington, IA

Source: Taste of Home

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Sour Cream Potatoes

Ingredients

• 10 medium red potatoes, peeled and quartered
• 1 package cream cheese, cubed (8oz.)
• 1 cup sour cream
• 1/4 cup milk
• 2 Tbsp. butter, divided
• 1 Tbsp. dried parsley flakes
• 1 1/4 tsp. garlic salt
• 1/4 tsp. paprika

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large mixing bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 Tbsp. butter, parsley and garlic salt; beat until smooth. Spoon into a greased 2 qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350 degrees F for 30-40 minutes, or until heated through.

By Robin from Washington, IA

Source: Taste of Home

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Slow Cooker Beef Roast

Ingredients

• 1 2-4 lb. chuck roast
• 1 each cans of Campbell's (best flavor) condensed soup: French onion, beef broth, and beef consume'
• 1 Tbsp. beef bouillon

Directions

Put all in slow cooker and cook on low 4-6 hours. When done, remove beef and shred with a fork. Return to broth and serve on sub buns. I use the broth to dip sandwich in as individual servings. I freeze the left over broth and reuse it. This makes a small roast go a long way and is very good.

By Granna from New Lexington, Ohio

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Apple Walnut Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. ground allspice
• Dash ground nutmeg
• 1/2 tsp. salt
• 1 large apple, finely chopped, about 1 cup
• 1 large egg
• 1/2 cup vanilla yogurt
• 1 tsp. vanilla extract
• 1/2 cup applesauce
• 6 Tbsp. butter, melted

• 3 to 4 Tbsp. finely chopped walnuts or pecans
• 3 to 4 Tbsp. packed brown sugar

Directions

Preheat oven to 350 degrees F. Lightly grease muffin cups or line with paper liners. In a large bowl, combine the flour, 1/2 cup brown sugar, granulated sugar, baking powder and soda, spices, and salt. Stir in chopped apple. Whisk together egg, vanilla yogurt, vanilla, applesauce, and melted butter. Stir into dry ingredients until just combined. Do not over mix. Fill prepared muffin cups about 2/3 full. Mix topping ingredients together. Sprinkle a small amount of the topping mixture over each muffin. Bake for 20 to 25 minutes, until lightly browned.

By Connie from Cotter, Arkansas

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Fudgy Pudgy Cake

Ingredients

• 1/2 cup baking cocoa
• 1 cup hot water
• 3/4 cup butter, softened
• 2 3/4 cups packed brown sugar
• 3 eggs
• 2 1/2 cups flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 cup buttermilk
• 1 1/2 tsp. vanilla

• 1 cup sugar
• 2 Tbsp. cornstarch
• 1 cup milk
• 2 tsp. vanilla
• 1 cup butter, softened

• 1/4 cup butter, softened
• 2 Tbsp. baking cocoa
• 1/4 cup milk
• 2 cups confectioners' sugar
• chocolate curls, opt.

Directions

In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla. Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a small saucepan, combine sugar and cornstarch. gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter, Gradually beat in cooled mixture. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls, if desired. Store in the refrigerator.

By Robin from Washington, IA

Source: Taste of Home

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Strawberry Orange Smoothie

Ingredients

• 3 cups orange juice
• 1 carton strawberry yogurt (8oz.)
• 6 fresh strawberries
• 1 can crushed pineapple, drained (8oz.)
• 1 medium firm banana, cut into chunks

Directions

Place half of each ingredients in a blender; cover and process until blended. Pour into chilled glasses. Repeat with remaining ingredients. Serve immediately.

By Robin from Washington, IA

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Creamy Fennel

Ingredients

• 1 fennel bulb (about 1 lb)
• 1 cup chicken broth
• 2 Tbsp. bread crumbs
• 1/2 tsp. oregano
• dash pepper
• 2 Tbsp. butter
• 2 Tbsp. grated parmesan cheese
• 1/4 cup light cream
• 2 tsp. cornstarch
• 1 Tbsp. white wine
• dash paprika

Directions

Cut off and discard upper stalks of fennel. Remove any wilted outer layers, wash and quarter lengthwise. In a pot, boil bouillon and add fennel. Simmer for about 8 minutes. Drain except 1/4 cup. Meanwhile over medium heat, cook breadcrumbs, oregano and pepper in butter for about 1 1/2 minutes. Stir in cheese. Remove from heat.

For sauce, use reserved fennel juice combined with light cream, starch and paprika. Cook until it bubbles. Add wine and simmer 2 minutes. Pour over fennel and top with bread crumbs.

By LRP from LWL, MA

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