ThriftyFun Recipes - November 13, 2009

I hope that everyone had a nice week and has fun plans for the weekend. Thank you to Tera, Anne L., Deeli, Poor But Proud, Cricket and Pam for today's tips and recipes. Please send in your own tips and recipes, especially helpful hints for Thanksgiving and the beginning of the holiday season.

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Recipe Requests:

• Making Dumplings in The Oven
• Making Dumplings Other Than Stovetop
• Using Oven Recipes for a Crockpot
• Tried and True Recipes for a Healthier Diet

Today's Food Tips:

• Insects In Food Need Oxygen
• Add Pumpkin to Turkey Soup

Today's Contest Recipes:

• Cranberry Sweet Potatoes or Yams
• Hunters Chicken
• Ramen Stir Fry
• Eggless Eggnog (Sugar And Fat Free)
• Raspberry Almond Shortbread Thumbprints

Robins's Recipe Corner:

• Peppermint Cheesecake
• French Apricot Chicken
• Quiche
• Tangy Fruit Salad
• Vegetable-Burger Soup

Crafting for Fun and Money!

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Making Dumplings in The Oven

Does anyone know if there is a way to make dumplings in the oven or a way to make them other than on the top of a stew, etc.? Thanks.

By Darlene from Ontario, Canada

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Making Dumplings Other Than Stovetop

Does anyone know if there is a way to make dumplings in the oven or a way to make them other than on the top of a stew, etc.? Thanks.

By Darlene from Ontario, Canada

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Using Oven Recipes for a Crockpot

Does anybody know how to convert oven time to crockpot time so that you can cook recipes for casseroles in the crockpot instead of the oven?

By Joan from Sioux Falls, SD

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Tried and True Recipes for a Healthier Diet

Please share your healthy recipes with me.

My family is trying to change its eating lifestyle, lose weight, and become healthier; and I have a request for the Thrifty Fun community. If you have a healthy recipe that tastes great, please send it my way. I have tried many recipes from healthy cookbooks and healthy recipe internet sites, but I have to try several before finding one that is good. I am hopeful that there are a few of you out there that have discovered some good ones to share so that I don't have to go through 20 recipes to find one or two good ones.

We are trying to change from white to wheat, so I'm making my own pastas and bread using as much whole wheat as my family can tolerate (I'm looking for some more wheat bread recipes. I have found good ones, but am just sure there are still better ones to be found.).

We are trying to increase our veggies, of course, and reduce the amount of starches at our meals. Although we've decreased our meat, we are not looking to eliminate it from our diets. I hope this helps you understand what kind of recipes I'm searching for.

I'm not looking for diet tips, nor am I looking for links to other places on the internet that have recipes, so please don't recommend those. I'm just looking for recipes that you've tried and can recommend. Thank you so much.

By Tina from OR

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Insects In Food Need Oxygen

For bugs in your food stuff, take all the oxygen out of bags and out of jars. Seal a meal is great. Bugs cannot live without oxygen.

Source: Mormons, LDS church on stocking up

By Tera from Stockton, CA

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Add Pumpkin to Turkey Soup

If you are planning on making soup with leftover turkey this Thanksgiving, here's a tip for adding a little extra nutrition for your family. Put into the soup pot 1 cup of plain pumpkin. No one will ever know it's in there. It adds a rich color while supplying immune-boosting nutrients. It also somewhat thickens the broth. I use canned pumpkin, not the pie filling.

Source: A friend told me about this.

By Anne L. from Green Bay, WI

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Cranberry Sweet Potatoes or Yams

Here's a nice sweet potato or yam variation for Thanksgiving and Christmas :-)

Ingredients:

• 8 medium sweet potatoes or yams, cooked, peeled and sliced lengthwise
• 1 1/2 cups jellied cranberry sauce
• 4 Tbsp. orange juice
• 2 Tbsp. lemon juice
• 1 cup light corn syrup
• 2 Tbsp. butter, melted

Directions:

Preheat oven to 350 degrees F. Mix cranberry sauce and juices in a bowl. Mix corn syrup and melted butter in another bowl.

Place one layer of sweet potatoes or yams in a large shallow baking dish. Spoon a small amount of the cranberry mixture over the sweet potatoes or yams and spoon some of the butter mixture over the cranberry mixture.

Continue the same layering process so that even the last layer is topped with the two mixtures.

Bake covered for 20 minutes and then bake an additional 5 minutes uncovered.

By Deeli from Richland, WA

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Hunters Chicken

I love chicken, and this dish has only 6-7 ingredients, so it's super easy.

Ingredients:

• 4 boneless skinless chicken breasts halves.
• 1/4 tsp. crushed rosemary
• 1 pkg. frozen pepper stir-fry thawed
• 2 cups sliced mushrooms
• 1/4 cup white wine
• 1 can diced tomatoes with basil, garlic and oregano (14,5 oz)
• Rice (if desired)

Directions:

Heat cooking spray coated pan on medium. Sprinkle chicken with rosemary, and brown, turning once. About 5-6 minutes per side is good.

Remove to plate. Coat pan again with spray, and cook stir fry and mushrooms over medium-high heat about 8 minutes.

Add wine, boil one minute. Add chicken and tomatoes, cover and reduce heat to medium and simmer 8 minutes.

Uncover, simmer on medium low about 5 minutes, till chicken is cooked through and sauce is thickened.

Serve over rice if desired.

It serves 4, has 275 calories, 3 g. fat, and 16 g. carbs.

Source: I found this in an older woman's world, I think this year.

By Poor But Proud from Yorktown, VA

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Ramen Stir Fry

This is quick, easy and not always the same thing. Plus even my vegetable-hating kids used to beg me to make it!

Ingredients:

• 1 pkg. Top Ramen
• 1/4 head cabbage, shredded
• soy sauce
• small amount of oil

Whatever vegetables you have on hand, such as carrots (cut small), broccoli, cauliflower, snow peas, watercress, "baby corn", in any combination you choose. Cut each into bite size pieces.

Whatever meat you have on hand, such as: shrimp, chicken, turkey, roast beef, roast pork. Tuna isn't especially great with this. Neither is ground beef.

Directions:

Boil the noodles according to package directions. Drain well and set aside. Preserve the flavoring packet.

In a large wok on medium-high heat with a small amount of oil (preheated), stir fry the meat till done. Set aside.

Stir fry the vegetables in order depending on "toughness" of the vegetables: Carrots, then broccoli and cauliflower, then the others. Don't overcook. You want them to be cooked but crunchy still. Set these aside.

Stir fry the cabbage, adding the vegetables, meat, and noodles all at the same time. Add soy sauce to taste. Serve immediately. This makes quite a bit, so be sparing on the amounts of vegetables and meat.

By Cricket Pr. from Parkton, NC

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Eggless Eggnog (Sugar And Fat Free)

A great delicious recipe for those who love eggnog but need to watch their Fat and Sugar content.

Ingredients:

• 8 cups cold skim milk
• 2 cans evaporated (fat free) milk
• 2 tsp. vanilla
• 2 pkg. (instant) vanilla pudding mix
• sweetener to equal 1/3 cup of sugar
• 1/2 tsp. ground nutmeg

Directions:

Combine all dry ingredients and mix well until smooth and thoroughly mixed. Add milk and vanilla mix with mixer until smooth and creamy. Store in empty milk jug or other container and shake well before serving.

Source: family has used for years

By Pam from Urbana, MO.

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Raspberry Almond Shortbread Thumbprints

You can use any flavor of jam instead of raspberry if you would like to. My next favorite is apricot.

Ingredients:

• 1 cup butter, softened 2/3 cup sugar
• 1/2 tsp almond extract
• 2 cups flour
• 1/2 cup raspberry jam

Directions:

Combine butter, sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low and add flour. Beat until well mixed. Cover and refrigerate at least 1 hour.

Preheat oven to 350 degrees F. Shape dough into 1-inch balls and place two inches apart on a cookie sheet. Make indentation in center of each cookie with your thumb. Fill each indentation with about 1/4 to 1/2 teaspoon of jam.

Bake cookies for about 14 to 18 minutes or until the edges are lightly browned. Let stand 1 minute; remove from cookie sheets and cool completely.

By Deeli from Richland, WA

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Peppermint Cheesecake

Ingredients:

• 1 cup chocolate cookie crumbs
• 3 Tbsp. butter, melted
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 containers cream cheese (8oz.)
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup crushed peppermint candy
• 1 cup whipping cream, whipped
• 2 milk chocolate candy bars, finely chopped

Directions:

Combine crumbs and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Combine cream cheese and sugar, mixing with electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended. Chill until slightly thickened. Fold in whipped cream and chocolate. Pour over crust; chill until firm. Garnish with additional whipped cream and peppermint candy, if desired.

By Robin from Washington, Ia

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French Apricot Chicken

Ingredients:

• 1 jar apricot preserves (8oz.)
• 1 env. onion soup mix
• 1 bottle French dressing (8oz.)
• 8 whole chicken breasts, split

Directions:

Mix first 3 ingredients; spread over chicken. Bake at 350 degrees F for 1 1/2 hours. Garnish with parsley. Serves 8.

By Robin from Washington, IA

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Quiche

Ingredients:

• 1 deep-dish pie crust (9inch)
• 1 cup grated Swiss cheese
• 1 can cleaned and de-veined small shrimp
• 1 can mushroom stems and pieces, drained
• 1/2 cup broccoli cuts, thawed, drained
• 2 Tbsp. chopped green onions
• 3 eggs, lightly beaten
• 1 can half and half
• 1/2 tsp. salt
• 1/2 tsp. grated lemon zest
• 1/4 tsp. dry mustard
• dash allspice
• 1/4 cup sliced almonds, toasted

Directions:

Prepare pie shell or use premade one. Sprinkle cheese over bottom of pie shell. Add shrimp, mushrooms, broccoli and green onion. Combine eggs, half and half, salt, lemon zest, mustard and allspice. Pour over shrimp. Top with almonds. Bake at 375 for 45-60 minutes or until a knife inserted in the middle comes out clean.

By Robin from Washington, IA

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Tangy Fruit Salad

Ingredients:

• 1 can madarin oranges (16oz.)
• 1 can pineapple tidbits (16oz.)
• 4 tsp. Tang (powdered drink)
• 1 pkg. instant vanilla pudding
• sliced banana, apple and mini marshmallows

Directions:

Drain oranges and pineapple and save juices. Mix pudding, Tang and drained juices. Add all fruits and marshmallows. Refrigerate.

By Robin from Washington, IA

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Vegetable-Burger Soup

Ingredients:

• 1 lb. ground chuck
• 1 lb. can stewed tomatoes
• 1 can tomato sauce (1 cup)
• 1 1/2 cup water
• 1 pkg. frozen mixed veggies (10oz.)
• 1/2 envelope dry onion soup mix
• 1 tsp. sugar

Directions:

Lightly brown the chuck; drain off fat. Mix ground chuck with the other ingredients and bring to a boil. Reduce heat and simmer 3-4 hours. A crock pot is also a great way to make this.

By Robin from Washington, IA

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