ThriftyFun Recipes
Volume One, Number 63, August 16 2005
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Today's Recipes
Mini Cheesecakes
Ingredients
- 12 vanilla wafers
- 2 pkgs. cream cheese (softened)
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
Directions
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs; mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325 degrees. Remove from pan when cool; chill. Top with fruit, preserves, nuts or chocolate. Be creative!
By Robin
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Skillet Jams
Directions
Prepare freezer safe jars and lids by slowly pouring boiling water into and over the exteriors. Invert onto a kitchen towel and let dry. Meanwhile in heavy nonstick skillet combine fruit, pectin and butter. Heat over high heat stirring constantly. Stir in sugar and heat to boiling, stirring constantly. Boil 1 minute. Remove skillet from heat. Quickly spoon hot jam into jars. Wipe jar rims and threads clean. Cover with lids. Refrigerate until set (about 6 hours)
Each recipe makes 2 - 8 0z jars (this will keep about 3 weeks or so chilled and can be frozen for a winter treat.
Blackberry-Blueberry Jam
Ingredients
- 2 cup of each, blackberries and blueberries, crushed
- 2 Tbsp. powdered fruit pectin
- 1/2 tsp. butter
- 3/4 cup sugar
3 Berry Jam
Ingredients
- 1 cup of each blackberries, raspberries and sliced strawberries, crushed
- 4 tsp. powdered pectin
- 1/8 tsp. butter
- 1 cup sugar
Strawberry Jam
Ingredients
- 2 cup sliced strawberries, crushed
- 4 tsp. powdered pectin
- 1/2 tsp. butter
- 1 cup sugar
Raspberry Jam
Ingredients
- 3 cup raspberries, crushed
- 4 tsp. powdered pectin
- 1/2 tsp. butter
- 1 1/2 cup sugar
By imaqt1962
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No Bake Cheesecake
Ingredients
- 1 cup crushed graham crackers
- 3 Tbsp. sugar
- 1/4 cup butter
- 1 pkg. cream cheese
- 1/2 cup sugar
- 1 container Cool Whip
- Cherry Pie filling
Directions
Mix crushed graham crackers, sugar and butter for crust; chill 1 hour. Beat cream cheese and sugar. Blend in Cool Whip. Pour in crust; circle with cherry pie filling. Chill 3 hours.
By Robin
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Chicken Caesar Salad
Chicken Caesar Salad I
Ingredients:
- One bunch of romaine lettuce
- One can of turkey or chicken, drained
- Caesar salad dressing (your choice)
- grated parmesan cheese
Directions:
Take one bunch of romaine lettuce and wash well, shaking off excess water. Tear leaves into bite size pieces. Let set in strainer about five minutes.
Take one can of chicken or turkey and drain. Flake with a fork.
Place lettuce in a salad bowl, add chicken and lightly toss.
Add your choice of Caesar salad dressing, the creamy is best, and sprinkle with grated parmesan cheese. (Not the kind in the can that you put on spaghetti) Toss again.
Add croutons if you wish. Great for a light lunch!
By Tawnda
Chicken Caesar Salad II
Ingredients:
- 1 to 2 lbs. boneless, skinless Chicken Breast
- 1 head of Romaine lettuce
- 1 bag of Shredded Parmesan Cheese
- 1 box of store brand Caesar Flavored Croutons
- 1 cup of store brand Caesar Salad Dressing
Directions:
- Grill Chicken in oven or on counter top grill (I use a Foreman
Grill I got as a gift years ago).
- Wash lettuce, shake out water as best you can.
- Cut up lettuce in to a large container with a tight sealing lid.
- Add cheese, croutons, and dressing to lettuce.
- Seal container with lid and shake it until everything is well mixed.
- When done, cut the chicken into strips about 1" wide.
- To serve, fill bowl or plate with salad mix and top with
chicken strips.
This is a wonderful summer dinner when served with iced tea.
By CleanPuppy
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Make Your Own Casserole Sauce Mix
Casseroles and cream soups go together. They are great on homegrown vegetables fresh from the garden, jar or freezer.
But the more we read the labels, and if you're into watching sodium in your diet and economics, there has to be an alternative. There is. You can make your own healthy casserole or cream soup mix. I keep a container of the mix handy for white sauces, gravies and soups.
The mix uses low fat and low sodium ingredients. You'll be surprised how easy the mix is to use and so much healthier. For example, one 10.5-ounce can of cream soup has 225 calories and 12.5 grams of fat. The homemade mix has only 107 calories and just 1 gram of fat. If we compared a 1/2 cup serving, it would be 90 calories verses 43 calories and 5 grams of fat verses a trace.
The sodium picture is even brighter. One can of soup has 2,225 milligrams of sodium compared to 1,200 in the casserole sauce mix if regular bouillon is used. Per one-half cup serving, this translates into 890 milligrams or 37 percent daily value for the canned soup and 480 milligrams or 20 percent daily value for the casserole mix. If you use reduced sodium bouillon as called for in the recipe, you'd reduce the sodium level even more. Not only will you spare your body fat and sodium, you'll be saving pennies for your pocket too and eliminating cans from the landfill!
The homemade casserole sauce mix is a basic white sauce mix with some herbs if you choose. When ready to use, if you like cream of celery soup, add some chopped fresh celery to your dish. If you prefer cream of mushroom, add some fresh or canned mushroom pieces. Or, if it's cream of broccoli, add fresh or frozen chopped broccoli. Be creative.
Healthy Casserole Sauce Mix
(Use instead of canned cream soup)
- 2 cups nonfat dry milk powder
- 3/4 cup cornstarch or clear gel
- 1/4 cup instant reduced sodium chicken or beef bouillon granules
- 1/2 teaspoon dried crushed thyme (optional)
- 1/2 teaspoon dried crushed basil (optional)
- 1/4 teaspoon ground white or black pepper
Directions:
Combine ingredients. Store in an airtight container.
To prepare as a substitute for one can of condensed cream soup in recipes, stir together 1/3 cup dry mix and 1 1/4 cup water in a saucepan or microwave cooking dish. Cook and stir until thickened. Mix makes the equivalent of nine cans condensed soup.
As you plan your company dishes for this holiday season, why don't you mix up a batch of casserole sauce mix and cook up a healthy holiday meal. By sharing your healthy version of the family's favorite dishes, you just might encourage other family members to try the casserole sauce mix too. Of course, you could always mix up a batch and give it as a gift using a recipe card as a gift tag.
Source: University of Missouri Extension, By Karma Metzgar.
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Banana Cake
Banana Cake I
Preheat oven to 350°F
Lightly grease and flour 8' square pan
Ingredients:
- 1/2 cup butter
- 2 eggs
- 1 tsp. vanilla
- 4 Tbsp. sour milk (this can be made by adding 1 or 2 drops of lemon juice - to milk)
- 2 tsp. baking powder
- 1 cup sugar
- 1 cup mashed ripe bananas
- 1 tsp. baking soda
- 1-3/4 cups flour
Directions:
Cream butter and sugar; add beaten eggs, bananas and vanilla
Beat well
Combine dry ingredients. Add alternately with milk to banana mixture.
Bake for approx. 40 minutes
Cover with chocolate icing
By Darlene in Mississauga
Banana Cake II
Ingredients
- 3 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/3 cups granulated sugar
- 3/4 cup vegetable oil
- 1 egg
- 2 egg whites
- 1 tsp. vanilla extract
- 4 ripe bananas (mashed; 2 cups)
- 1 container plain non-fat yogurt
- 1/2 cup powdered sugar
- 2 tsp. milk
- Banana slices
- Mint sprigs (opt.)
Directions
Preheat oven to 350 degrees F. coat 10 cup bundt pan with non stick cooking spray. Combine flour, baking powder, soda and salt; set aside. Beat granulated sugar, oil, egg, egg whites and vanilla until combined. Beat in bananas and yogurt. Gradually beat in flour mixture until combined. Pour batter into pan. Bake 60-70 minutes or until toothpick comes out clean that has been inserted in center. Cool 10 minutes. Remove from pan. Cool completely. Combine powdered sugar and milk and pour over cake. Garnish with banana slices and mint sprigs if desired.
By Robin
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Poppy Seed Cake
Ingredients
- 1 yellow cake mix
- 1/4 cup Crisco oil
- 4 eggs
- 1 cup hot water
- 1 small pkg. instant vanilla pudding
- 4 Tbsp. Poppy Seeds
Directions
Beat all ingredients together well. Pour mixture into 3 small or 2 large bread pans. Bake 40 minutes in 350 degree oven.
By Robin
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"Pick Your Fruit" Smoothie
Ingredients
- 2 cups strawberry flavored juice or strawberry drink, chilled
- 2 cups fresh or frozen, unsweetened strawberries
- 1 (8 0z) carton plain yogurt
- 2-4 Tbsp. honey or sugar
- 1/2 tsp. vanilla
Directions
In blender combine strawberry juice, strawberries, yogurt, sugar and vanilla. Cover and blend until nearly smooth(there should be chunks of strawberries visible) divide into glasses and enjoy
Substitutions:
Kiwi Smoothie
Substitute kiwi juice for strawberry juice and 1 cup peeled, cut up kiwi fruit for strawberries.
Melon Smoothie
Substitute orange or orange tangerine juice for strawberry juice and 1 cup cubed cantaloupe for the strawberries.
By imaqt1962
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Sweet Pepper Salsa
Makes about 7 half-pints or 3 quarts. You can change the peppers to be a mixture of red and green, or all of one kind.
But don't change the amount of tomatoes or vinegar.
Ingredients
- 7 cups chopped, peeled and cored tomatoes (about 5 pounds)
- 1 cup chopped green pepper
- 1 cup chopped yellow pepper
- 1 cup chopped red pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp. minced cilantro
- 1 tsp. salt
- 1/2 cup distilled white vinegar
- 2 drops hot pepper sauce
Directions
Prepare home canning jars and lids according to manufacturer's instructions.
Combine all ingredients in a large sauce-pot. Bring mixture to a boil.
Reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars,
leaving 1/4-inch head-space. Wipe rim and threads of jar with a clean,
damp cloth or paper towel. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly, fingertip tight; don't over-tighten.
Process 15 minutes in a boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent
hands from being burned.
Submitted By Sandra Hinton, Florence, AL
Source: Texas A&M Extension
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