ThriftyFun Recipes
Volume Two, Number 151, August 10, 2006
http://www.ThriftyFun.com
Hello,
Thank you IMAQT1962, LRP, Robin and Mary for today's recipes!
Thanks for reading,
Susan
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Recipe Requests
Cooking Ground Beef in a Crockpot
Does anyone know if it's possible to cook ground beef in a crockpot? To save time and money I usually buy large packs of ground beef, cook it up, add seasonings, and then put single-dinner amounts into freezer bags. Right now it's just too hot to stand over stove to do all this cooking! I'd much rather put the ground beef into the crock to cook outside, but I don't know if it will do the job. Anyone try this before?
Trix from Toronto Canada
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Steak & Shake's Chicken Melt
Does anyone know where I can find a recipe for Steak & Shake's Chicken Melt? I know the basic toppings and stuff but can't find the recipe for the Frisco sauce. I've checked all my usual recipe places online as well as checking on google and can't find anything.
Thanks for the help,
Jeggie from Corydon, IN
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Today's Recipes
Double Butterscotch Ice Cream Dessert
Ingredients
- 1 package butterscotch flavored instant pudding and pie filling
- 1 3/4 cups cold milk
- 1 cup whipping cream, chipped
- 1 cup chopped nuts, divided
- 1 cup prepared butterscotch flavored topping
- 1 quart butter pecan ice cream
- sweetened whipped cream
Directions
Prepare pudding mix according to package directions, using 1 3/4 cups milk. Chill 15-20 minutes. Whip until fluffy. Gently fold in whipped cream and 1/2 cup nuts. Refrigerate mixture 30 minutes. Drop by one-third cupfuls onto wax paper covered cookie sheet. Make a depression in the center of each; build up sides. Freeze several hours or until firm. Remove from freezer about 15 minutes before serving. Place on individual plates. Heat butterscotch topping until warm; stir in remaining 1/2 cup nuts. Place a scoop of butter pecan ice cream in each shell. Spoon warm topping over ice cream. Garnish with a dollop of whipped cream. Serve immediately. Serves 8.
By Robin from Washington, IA
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Almond Streusel Cake
Ingredients
Streusel
- 1 cup firmly packed light brown sugar
- 1 cup sliced almonds
- 1/4 cup flour
- 3 Tbsp. butter or margarine, melted
- 1 tsp. grated orange zest
Cake
- 1/2 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp. grated orange zest
- 1/2 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2/3 cup orange juice
Glaze
- 1/2 cup confectioners' sugar
- 2 1/2 tsp. orange juice
Directions
Preheat the oven to 350 degrees F. Grease a 9 or 10 inch tube pan. To prepare the streusel, in a medium bowl, mix together brown sugar, nuts, and flour. Stir in the butter and zest. To prepare cake, in a large bowl, using an electric mixer set on medium speed, beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla.
In a large bowl, mix together the flour, baking powder, and baking soda. Reduce mixer speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Spoon half of the batter into prepared pan. Sprinkle with half of the streusel. Top with remaining batter and streusel. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer pan to a wire rack to cool completely. To prepare the glaze, in a cup, stir together confectioners' sugar and orange juice till smooth. Turn the cake out onto a serving plate, placing it right side up. Drizzle with the glaze.
By Robin from Washington, IA
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"Bullseye" BBQ Sauce
Ingredients
- 1/2 cup minced onions
- 1(8 oz) can tomato sauce
- 1 cup water
- 1 1/4 cup ketchup
- 2 tsp. brown sugar
- 2 tsp. prepared mustard
- 1 tsp. olive oil
- 1 tsp. worcestershire sauce
- 1 dash tabasco sauce
Directions
Combine all ingredients in pan. Cover and simmer 30 minutes over low heat.
By IMAQT1962 from ILLINOIS
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Five Minute Crust Free Apple Pie for One
Ingredients
- 1 cored and peeled apple cut up
- 4 Tbsp. maple syrup (or any other syrup)
Directions
Just place apple pieces into a soup bowl. Add syrup and heat in microwave for 2 minutes.
By LRP from LWL MASS
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No Bake Lemon Cloud Pie
Ingredients
- 1 prepared( 9 inch) shortbread pie crust
- 1 can(14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 1 tsp. grated lemon peel
- 2 cups cool whip, thawed
Directions
Beat condensed milk, lemon juice and lemon peel together. Fold in cool whip and pour into crust. Chill 2 hours or until set.
By IMAQT1962 from Illinois
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Apple Enchilada
Just made this tonight ... YUMMY!
Ingredients
- 6 8-inch tortillas
- 1 can apple pie filling (app. 21 oz.)
- 1/3 cup margarine or butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup water
- 2 teaspoons cinnamon
Directions
Preheat oven to 350 degrees F. Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spread apple filling evenly over all of the tortillas and sprinkle with cinnamon. Fold tortillas over in half, tuck in ends, and roll over again. Place seam side down in baking dish.
Bring butter, sugars and water to a boil. Reduce heat to a simmer and cook stirring constantly for 3 minutes. Pour sauce over the enchiladas, sprinkle with extra cinnamon and let liquid absorb into the tortillas for a few minutes. Place in oven and bake for 20 minutes. Serve with a scoop (or two :) of vanilla, butter pecan or your favorite ice cream. Delish!
Note: Any type of pie filling can be used for this recipe.
By Mary from Ocean Springs, MS
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Italian Pizza Burger
Ingredients
- 1 pound ground beef
- 1/4 cup chopped onions
- 2 Tbsp. italian dressing
- mozzarella cheese slices
- 1/2 tsp. italian seasoning
- 2 Tbsp. ketchup
Directions
Mix onions, meat and dressing. Shape into 4 1/2 inch patties. Grill each patty 4 minutes on each side. Top with mozzarella cheese slice. Grill hamburger buns 1 minute face down until buns are slightly toasted. Mix ketchup and seasoning. Top burgers with ketchup mixture place on bun and enjoy.
By IMAQT1962 from ILLINOIS
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Watermelon Sherbet
Ingredients
- 4 cup cubed, seeded watermelon
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 1/3 cup cranberry juice cocktail
Directions
Place watermelon cubes in a blender container or food processor bowl. Cover; blend or process till smooth. (There should be 3 cups of mixture). Stir in sugar. Combine gelatin and cranberry juice cocktail in a small saucepan. Let mixture stand 5 minutes. Cook and stir mixture over low heat till gelatin is dissolved. Stir gelatin mixture into watermelon mixture. Pour into an 8x8 baking pan. Cover; freeze about 2 hours or until firm. Break up the frozen mixture; place in a chilled mixer bowl. Beat with electric mixer on medium to high speed till mixture is fluffy. Return to pan. Cover and freeze 6 hours or till mixture is firm. Makes 8 servings.
By Robin from Washington, IA
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