ThriftyFun Recipes - April 6, 2006

Line a 9x9 inch pan with foil, extending over edges, spray lightly with non-stick spray. Set aside. In a microwave-safe bowl, micro-cook butter until melted. Stir in cocoa, brown sugar, and milk. Cook uncovered on high for 2-2 1/2 minutes or until mixture comes to a boil, stirring once. Cook for 30 seconds. Stir in powdered sugar and vanilla. Do not beat. Spread into prepared pan.

Combine caramels and 1 Tbsp. water. Microwave on 40 percent power 4-5 minutes until melted. Stir in peanuts, spread over fudge layer. Combine chocolate chips on low power until melted, stir and spread over caramel layer. Chill until firm. Remove from pan and cut into squares. Serve at room temperature. Store in refrigerator.

By Robin from Washington, IA

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Banana Cream Pie

Ingredients

1/4 cup cornstarch
2/3 cup sugar
1/4 tsp. salt
2 cups milk, warmed
3 egg yolks
2 Tbsp. butter
1/2 tsp. vanilla extract
3 bananas, sliced
1 baked pie shell
Sweetened whipped cream

Directions

Combine cornstarch, sugar and salt in top of double boiler. Gradually whisk in milk. Cook over simmering water, whisking constantly, until mixture thickens, about 10 minutes.

Mixture must boil to thicken. Lightly beat egg yolks in small bowl. Slowly add about 1/4 cup hot mixture to egg yolks and mix well. Stir egg yolks back into milk mixture in double boiler and cook 5 minutes. Let cool slightly, then stir in butter and vanilla until butter melts. Add banana slices. Pour into cooled baked pie shell and chill until set, about 1 1/2 hours. Top with sweetened whipped cream. Serves 6.

By Robin from Washington, IA

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Savory Potato Salad

Add fresh vegetables and herbs to give a tasty flavor to this potato salad.

Ingredients

6 medium potatoes (about 2 lbs)
2 stalks celery, finely chopped
2 stalks scallion, finely chopped
1/4 cup red bell pepper, coarsely chopped
1/4 cup green bell pepper, coarsely chopped
1 Tbsp onion, finely chopped
1 egg hard boiled, chopped
6 Tbsps mayonnaise, light
1 tsp mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dill weed, dried

Directions

1. Wash potatoes, cut in half, and place them in cold water in a saucepan.

2. Cook covered over medium heat for 25 to 30 minutes or until tender.

3. Drain and dice potatoes when cool.

4. Add vegetables and egg to potatoes and toss.

5. Blend together mayonnaise, mustard, salt, pepper, and dill weed.

6. Pour dressing over potato mixture and stir gently to coat evenly.

7. Chill for at least 1 hour before serving.

Makes 10 servings--Serving size: 1/2 cup

Calories 98
Fat 2 g
Saturated fat less than 1 g
Cholesterol 21 mg
Sodium 212 mg

From NHLBI

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Texas Brownies

Ingredients

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup brewed coffee or water
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

Directions

Combine flour and sugar in large mixing bowl. Combine butter, shortening, coffee/water, and cocoa in a heavy saucepan. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well on high speed with electric mixer. Pour into well-buttered jelly roll pan. Bake at 400 degrees F for 20 minutes or until brownies test done in the center. prepare frosting while brownies bake.

Frosting:

Ingredients

1/2 cup butter
1/4 cup milk
2 Tbsp. dark cocoa
3 1/2 cups powdered sugar
1 tsp. vanilla

Directions

Combine butter, cocoa and milk in saucepan. Heat to boiling, stirring. Mix in powdered sugar and vanilla until frosting is smooth. Pour warm frosting over the brownies immediately after you take them from the oven. Cool and cut.

By Robin from Washington, IA

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Cheesy Peach Tort

Cheesy Peach Tort Crust:

Ingredients

2/3 cup flour
1/3 cup whole wheat flour
1/2 cup finely ground pecans
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup butter

Filling:

15 oz. container part-skim ricotta cheese
3 oz. package cream cheese, softened
2/3 cup peach preserves
1/2 cup sugar
3 eggs
1/4 cup peach juice
1/2 tsp. almond extract
Confectioners' sugar

Directions

For crust, preheat oven to 350 degrees F. Combine flours, nutmeats, sugar, baking powder and spices. Cut in butter until mixture resembles fine crumbs. Press half of mixture onto bottom of 9 inch springform pan. Bake 12 minutes. Refrigerate remaining crumb mixture. For filling, beat cheeses in small mixer bowl on high speed until light and fluffy. Beat in remaining ingredients until well blended.

Pour over partially baked crust. Return to oven and continue to bake 30-35 minutes or until filling is set. Remove from oven and sprinkle remaining crumb mixture evenly over top. Bake 15-20 minutes or until lightly browned. Remove from oven and cool completely on wire rack. Refrigerate, covered, several hours. To serve, place on serving plate. Carefully run spatula around the edges; remove sides of pan. Dust top of cake lightly with confectioners' sugar. Makes 12 servings.

By Robin from Washington, IA

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Easter Cupcake Recipes

Here are some fun Easter Cupcakes at the Betty Crocker Website. . .

Chirping Chicks Cupcake Recipe

Easter Basket Cupcakes

Easter Bunny Cupcakes

IMAQT1962

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Wonderful Stuffed Potatoes

Baked potatoes stuffed with seasoned, low-fat cottage cheese are a lavish low-fat, low- cholesterol, low-sodium treat.

Ingredients

4 medium baking potatoes
3/4 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1%) milk
2 Tbsp. soft margarine
1 tsp. dill weed
3/4 tsp. herb seasoning
4-6 drops hot pepper sauce
2 tsp. grated parmesan cheese

Directions

1. Prick potatoes with fork. Bake at 425º F for 60 minutes or until fork is easily inserted.

2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.

3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.

4. Sprinkle top with 1/4 tsp parmesan cheese.

5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

Yield: 8 servings--Serving Size: 1/2 potato each

Each serving provides:

Calories: 113
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 1 mg
Sodium: 136 mg

From NHLBI

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Roasted Potato Pizza Slices

Ingredients

Vegetable oil spray
1 lb. medium potatoes, scrubbed and cut into 1/4 inch slices (approx. 12)
1/3 cup spaghetti sauce or bottled pizza sauce
3/4 cup shredded Mozzarella cheese

Options for topping:

12 slices pepperoni (quartered)
1/4 cup sliced mushrooms
1/4 cup minced green pepper
1/4 cup sliced ripe olives

Directions

Preheat oven to 425 degrees F. Spray a large baking sheet with vegetable oil spray; arrange potatoes on sheet in one layer; spray potatoes. Bake for 20 minutes, until lightly browned. Remove potatoes from oven. Using a spatula, turn the slices over on the baking sheet. Spread on a teaspoon of spaghetti sauce on each slice. Arrange desired toppings on each slice; sprinkle slices with cheese and bake four minutes until cheese is melted. Using a spatula, remove slices from baking sheet and serve. Makes 4 servings, three pizzas each.

By Robin from Washington, IA

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