ThriftyFun Recipes
Volume Two, Number 44, March 6, 2006
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Today's Recipes
Low-Carb, Sugar Free, Flour Free Peanut Butter Cookies
Ingredients
- 1 cup peanut butter (smooth or chunky) (You can even use carb-conscious peanut butter.)
- 3/4 cup Splenda
- 1 large egg
Directions
Mix all three ingredients with a spoon until well combined. Drop by heaping
teaspoonful or even tablespoonful on an ungreased cookie sheet. Use a fork
to squish them down to the height you like. You can make the traditional
crisscross pattern with your fork or vary it. Bake at 350 degrees F for 10 to 12 minutes.
You can decide how browned you like your cookies. Let them rest on the cookie
sheet for a few minutes before you remove them or, if they are medium rare, they
might fall apart. I like mine chewy so that's how I do them. This recipe will make about a dozen cookies depending on how large you make yours.
By Harlean from Hot Springs, Arkansas
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Pretzel Salad
Ingredients
- 2 1/2 cups crushed pretzels
- 3/4 cup melted margarine
- 3 Tbsp. sugar
Directions
Combine these three ingredients. Bake in 9x13 pan at 375 degrees F for 10 minutes. Cool.
Ingredients
- 8 oz. cream cheese
- 2 cups Cool Whip
- 1 cup sugar
Directions
Soften cream cheese and Cool Whip, then mix together with sugar and spread out over crust.
Ingredients
- 1 package strawberry Jello
- 2 cups boiling water
Directions
Mix and refrigerate until thick. Add to this mixture 10 oz. package of frozen strawberries and pour over white layer.
By Robin from Washington, IA
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Lemon Jello Salad
Ingredients
- 1 package lemon jello
- 1 cup cottage cheese
- small can crushed pineapple (drained)
- 1 cup cold water
- 1 cup marshmallows
- 2 cups whipped topping
- 1 cup boiling water
Directions
Dissolve jello in hot water, add cold water, let set, not too hard. Then combine the remaining ingredients.
By Robin from Washington, IA
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Chinese Salad
Ingredients
- 1/2 cup shredded cabbage
- 1 package ramen noodles
- 6-8 onions (chop in small pieces)
- 3 Tbsp. almonds (toast in oven)
- 1 tsp. sesame and sunflower seeds
- 1 Tbsp. sugar
- Salt and pepper to taste
- Garlic powder and Accent to taste
- 1 Tbsp. vinegar
- 1/2 cup oil
- 1 small can shrimp or pork
Directions
Mix all ingredients and chill.
By Robin from Washington, IA
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Sugar Free Oatmeal Cookies
I altered my favorite Oatmeal Cookie Recipe that I have been using for 40 years because we are trying to limit the sugar in our diets. Oatmeal is also supposed to be a grain that is healthy for you.
Combine and beat:
- 1/4 cup butter, 1/2 cup oil, blended, with
- 1 cup Splenda
Add 2 eggs and beat until light
Combine in separate bowl:
- 1 cup flour
- 1 cup Oatmeal
- 1 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1 teaspoon baking soda
Mix in cup:
- 1/4 cup sour milk (or 1 teaspoon vinegar and enough milk to make 1/4 cup)
Add dry ingredients and milk alternately to egg mixture. Beat well.
If your dough is too dry, add more milk, a little at a time.
Add Optional Ingredients
- 1/2 cup raisins
- 1/2 cup chopped nuts
Make balls about the size of a walnut. Place on greased Cookie Sheet. Press down with a fork.
Bake about 15 minutes at 400 degrees F or until golden brown. Slide cookies off onto paper towel to cool.
Store in tightly covered container.
By Harlean from Hot Springs, Arkansas
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Blueberry-Lemon Coffee Cake
Ingredients
- 1 egg
- 2-1/4 cups bisquick
- 1/3 cup sugar
- 2/3 cup milk
- Grated peel of 1 medium lemon
- 1 cup frozen Blueberries
- Glaze (below)
Directions
Heat oven to 400 degrees F. Grease round 9"-inch pan. Beat egg in Medium bowl, Stir in Bisquick, sugar, milk, and lemon peel . Gently stir in blueberries. Spread in pan. Bake 20 to 25 minutes. Cool 10 minutes; drizzle with glaze.
8 Servings
Glaze
Stir 2/3 cup powdered sugar and 3 to 4 tsp. lemon juice until smooth.
High Altitude (3500-6500) Heat oven to 425 degrees F. Stir 2 Tbsps. all-purpose flour into Bisquick. Decrease sugar to 2 Tbsp.
By Connie Robins from Mountain Home, AR
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Cool Refreshing Shell Salad
Ingredients
- 2 cups large shell macaroni
- 1 cup sour cream
- 1/4 tsp. salt
- 1/2 cup radishes, sliced
- 1/2 cup grated cheese
- 2 tsp. diced onion
- 1 package lemon or lime gelatin
- 1/2 cup salad dressing - Miracle Whip type
- 3/4 cup cauliflower, sliced
- 1/2 cup celery seed
- 5 oz. frozen peas, thawed
Directions
Cook macaroni according to package directions. Rinse with cold water. Combine sour cream, salad dressing, gelatin and salt; mix well. In large bowl, combine remaining ingredients with cooked macaroni. Pour dressing over macaroni mixture; mix well. Chill before serving. Serves 6-8
By Robin from Washington, IA
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Hungarian Noodle Casserole
Ingredients
- 3 chicken bouillon cubes
- 1/4 cup boiling water
- 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
- 1/2 cup chopped onion
- 2 Tbsp. Worcestershire sauce
- 1/8 to 1/4 tsp. garli cup powder
- 1/8 to 1/4 tsp. hot pepper sauce
- 2 cups (16 ounces) cottage cheese
- 2 cups (16 ounces) sour cream
- 1 package (16 ounces) medium noodles, cooked and drained
- 1/4 cup shredded Parmesan cheese
- Paprika
Directions
Preheat oven to 350 degrees F.
In a large bowl, dissolve bouillon in water. Add the next six ingredients; mix well. Stir in cottage cheese, sour cream and noodles, and mix well. Pour into a greased 2-1/2 quart baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350 degrees F for 45 minutes or until heated through.
Yield: 8-10 servings
Tip: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
By Connie Robins from Mountain Home, AR
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Cherry Delight Salad
Ingredients
- 1 large can cherry pie filling
- 1 lg. can crushed pineapple (drained)
- 1 can sweetened condensed milk
- 2 cups mini marshmallows
- 1 large carton Cool Whip
Directions
Add condensed milk to cherry pie filling, stir well, add pineapple, mix well. Add marshmallows and mix well. Fold in Cool Whip. Chill before serving.
By Robin from Washington, Ia
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Onion Potato Pie
Ingredients
- 4 cups Shredded Hash Browns (it calls for frozen, but I use boiled, grated potatoes)
- 5 Tbsp. melted butter (You know me, low fat. I used 3 Tbsp. lite olive oil.)
- 1/2 tsp. salt.
- 1 large onion, diced
- 1/2 cup sweet pepper (red or green)
- 1 cup diced ham - optional (It didn't call for any meat, but I had some leftover ham to add.)
- 1 cup shredded cheese (any kind you like cheddar, swiss, or low fat *smile* Mozzarella)
- 3 eggs slightly beaten together with 1/3 cup of milk
Directions
Mix hash browns and 5 Tbsp. melted butter (or 3 Tbsp. olive oil), and salt. Press this mixture into the bottom and around the sides of a greased 9 inch pie pan. Bake at 425 degrees F for 25-30 or until edges are browned. Cool to room temperature. Reduce the oven to 350 degrees F.
Saute onion, pepper and ham in remaining butter or oil until pepper and onion is tender. Spoon into Potato crust. Sprinkle the cheese over the onion mixture.
Pour the egg-milk mixture over the top. Bake 20-25 minutes at 350 degrees F or until knife inserted near the center comes out clean.
Let stand 5 minutes before serving. 6-8 servings.
Very good leftovers to heat in the microwave. This could be started earlier in the day, and refrigerated. You could even bake the crust ahead, then just pour in the ingredients and bake as directed. If the ingredients are cold from the fridge, it might take a few minutes extra to bake it.
By Harlean from Hot Springs, Arkansas
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