ThriftyFun Recipes
Volume One, Number 134, November 12, 2005
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Thank you Robin, Christi, Terry, and Jackie for today's recipes.
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Today's Recipes
Spicy Bean Dip
Ingredients
- 1 can refried beans
- 1 envelope taco seasoning
- 6 green onions
- Ripe olives to taste (optional)
- Jalapeno peppers to taste (optional)
- 1 carton sour cream
- 1 pkg. cream cheese
- 1 pkg. Monterey Jack cheese (shredded)
- 1 pkg. Sharp Cheddar cheese (shredded)
- 10-12 drops Tabasco sauce
Directions
Bake at 350 degrees F for 1/2 hour, covered.
By Robin from Washington, IA
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Cookie Gift Jar Recipes
This year is going to be very lean money wise. I have been collecting a lot of recipes this year and I am going to put them to good use for Christmas presents. I am going to bake some gifts and some will be makeable such as the jar gifts.
Here are some of the jar recipes I will be using.
Butterfinger Cookie Mix
Ingredients
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp. powdered vanilla
- 1 tsp. baking soda
Additional Ingredients
- 1 cup unsalted butter
- 1 large egg
- 1 cup Butterfinger bar chunks
(When giving this as a gift, be sure to include the Butterfinger Bars and Instructions.)
Directions
Cookie Mix Instructions:
Combine all dry ingredients in a bowl, mix together and make sure all brown sugar clumps are crushed! Store in an airtight container.
-------
Instructions for making cookies:(Include these instructions with the cookie mix)
Preheat oven to 350 degrees F and have ungreased cookie sheet.
Use a plastic bag and a mallet to break Butterfingers into pieces,
but leave them chunky.
Beat butter until smooth with an electric mixer.
Add egg and beat until well combined and creamy.
Add the cookie mix and blend on low.
Add Butterfinger bar chunks and hand stir.
Form cookies into 1 1/2 inch balls and place 2 inches apart on
ungreased cookie sheet. Bake for 10-12 minutes until edges are
golden. Remove from oven, let rest 2 min and transfer to wire rack to
cool.
---
Hello, Dollies
(Bar Cookies Mix in a jar)
Ingredients
- 1/2 cup chopped pecans
- 3/4 cup flaked coconut
- 1-1/2 cups chocolate chips
- 2 cups graham cracker crumbs
1. Place first 3 ingredients (in order listed above) into a wide mouth quart jar. Press coconut into jar very firmly.
2. Place graham cracker crumbs in a ziplock sandwich bag. (HINT: it works best if you put the ziplock bag into the jar before putting in the crumbs.) Place bag in jar last, pressing bag in place evenly on top of chocolate chips.
3. Decorate jar and attach instructions:
Additional Ingredients Needed:
- 1 stick margarine, melted
- 1 can (14-oz.) can sweetened condensed milk
Mixing Directions
1. Remove bag of crumbs. Empty it into a medium bowl.
2. Add: 1 stick margarine, melted, to crumbs. Mix very well.
3. Press crumb mixture evenly into a sprayed 9x13 inch pan.
4. Take each ingredient one at a time, from jar and sprinkle over crust. (chocolate chips, then coconut, then pecans.)
5. Drizzle the sweetened condensed milk evenly over all.
6. Bake at 350 degrees F for 20-25 minutes. Cool. Cut into 1-1/2 inch squares. Makes 48 squares.
By christi from Paducah, KY
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Catalina Chicken Breasts
Ingredients
- 2 tsp. vegetable oil
- 6 small boneless skinless chicken breast halves
- 1/2 cup Catalina Dressing
- 1/2 cup apricot jam
- 1/2 pkg. dry onion soup mix
Directions
Preheat oven to 350 degrees F. Heat oil in large skillet on medium high heat.. Add chicken: cook 4 minutes on each side or until browned. Remove chicken from skillet: place in 3 qt. baking dish. Mix dressing, jam and soup mix in small bowl. Pour over chicken. Bake 45 minutes or until chicken is cooked through. Serves 6.
By Robin from Washington, IA
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Cranberry Salad
Ingredients
- 2 cups sugar
- 1 cup warm water
- 2 1/2 Tbsp. unflavored gelatin soaked in 1/2 cup cold water
- 4 cups raw, ground cranberries
- 1 medium orange with rind, chopped
- 1 cup chopped celery
- 1 cup chopped nuts (your choice)
Directions
Cook sugar and 1 cup water to make thin syrup. Add gelatin mixture, stirring till dissolved. Add remaining ingredients. Pour in mold and chill.
By Terri from NV
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Easy Mexican Cheese Dip
Ingredients
- 1 can refried beans
- 1 lb. Mexican Velveeta
- 1/2 cup salsa
Top with: sour cream, salsa and jalapeno
Directions
Melt all 3 ingredients in crock pot or microwave. Serve with topping and chips.
By Robin from Washington, IA
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Rich Peanut Butter Fudge
Ingredients
- 2-cups sugar
- 1/2 cup milk
- 1 1/3 cups peanut butter (I use crunchy)
- 1 - 7oz. jar marshmallow cream
Directions
Put sugar and milk in a saucepan and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from burner after 3 minutes. Stir in peanut butter and marshmallow cream. Mix well. Pour into a buttered 8 inch square pan. Chill until set. Cut into squares and enjoy!
By Jackie S. from Riverdale, GA
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Chocolate Candy Cane Cake
Ingredients
- 1 pkg. chocolate cake mix (2 layer size)
- 1 pkg. Chocolate flavor instant pudding
- 4 eggs
- 1 container sour cream (8 oz. size)
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 squares semi-sweet baking chocolate, chopped
- 18 small candy canes, coarsely crushed (about 1 cup), divided
- 1 tub Cool Whip, thawed
Directions
Preheat oven to 350 degrees F. Lightly grease 2 round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
Stir in chopped chocolate and 2 Tbsp. of the crushed candy cane. Spoon batter evenly into prepared pans.
Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool in pans 10 minutes on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack, gently remove pans. Cool completely on wire rack.
Place 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping mixture. Top with remaining cake layer. Frost cake with remaining whipped topping mixture. Garnish with additional crushed candy cane, if desired. Cut into 18 slices to serve.
By Robin from Washington, IA
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Chocolate Passion Bowl
Ingredients
- 3 cup cold milk
- 2 pkg. chocolate instand pudding
- 1 tub Cool Whip, thawed, divided
- 1 baked 9 inch square brownie layer, cooled, cut into 1 inch cubes
- 1 pt. raspberries
Directions
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the thawed topping. Place half of the brownie cubes in 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries and hlaf of the remaining whipped topping. REpeat all layers. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. Makes 16 servings.
By Robin from Washington, IA
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Dip in the Round
Ingredients
- 1 1/3 cup sour cream
- 1 1/3 cup mayonnaise
- 2 tsp. Beau Monde or Bon Appetit
- 2 tsp. dill weed
- 2 Tbsp. parsley
- 2 Tbsp. onion (finely chopped)
Directions
Hollow out 1 loaf of unsliced round bread (such as pumpernickel or sourdough). Your choice of bread- Swedish Rye is great. Break hollowed- out bread into pieces and place around hull. Place the dip in hollow and serve at room temperature.
By Robin from Washington, IA
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Taco Dip
Ingredients
- 1 lb. ground beef (cooked & drained)
- 1 lb Velveeta cheese
- 1 can chili (no beans)
- 1 can tomatoes & green chilies
- 1 Tbsp. Worcestershire sauce
- 1 tsp. chili powder
Directions
Mix together in crock pot and warm through.
By Robin from Washington, IA
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Crust-Topped Broccoli Cheese Bake
Ingredients
- 1/2 cup chive & onion cream cheese spread
- 1 can condensed cream of mushroom soup
- 2 pkg. frozen broccoli florets, thawed, drained
- 1 cup shredded cheddar cheese
- 1 thawed frozen puff pastry sheet
- 1 egg, lightly beaten
Directions
Preheat oven to 400 degrees F. Mix cream cheese spread, soup and 1/2 cup water until well blended. Stir in broccoli and cheddar cheese. Spoon into 2 1/2 to 3 qt. rectangular or shallow oval baking dish.
On lightly floured surface, roll sheet of pastry to fit baking dish. Cover completely with puff pastry sheet. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pieces with knife 5 to 6 times to vent. Bake 30 minutes or until heated through and pastry is puffed and golden brown.
By Robin from Washington, IA
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