ThriftyFun Recipes
Volume Two, Number 130, July 12, 2006
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Hello,
Thank you imaqt1962 and Robin for today's recipes.
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Recipe Requests
Tasty Iced Coffee Recipes
I am looking for a recipe for really tasty iced coffee. I need to drink the caffeine in the morning. I love iced tea but it doesn't give me enough of a jump start. It is to hot to drink hot coffee. I have made a pot of it and chilled it and put powdered milk in and sugar, but is there anything else I can do? I also had some whipped cream which was very tasty but has too much fat.
Thank you,
Sandy from baltimore, MD
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Green Olive Spread
I am looking for a recipe for making green olive spread. It was made years ago and sold in the grocery stores for sandwich filling. It was packaged in small glasses as the current day cheese spreads are.
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Joyce from Sumter, SC
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Oatmeal Cookie Bars Recipe
About 50 years ago, a girlfriend at school brought oatmeal cookies for lunch made by her Mom. They were a hard, crunchy, bar-like cookie made in a square pan and cut into pieces. I have never found another recipe that comes close and am wondering if anyone else might know how to make these.
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Betty from Slate Hill, NY
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Today's Recipes
Vinaigrette Dressing
Ingredients
- 3/4 cup olive or vegetable oil
- 1 tsp. tarragon
- 1 Tbsp. chives
- 2 tsp. Beau Monde
- salt
- 2 Tbsp. vinegar
- 1 tsp. Mustard - Dijon style
- Few drops Tabasco sauce
- 1 Tbsp. dillweed
Directions
Mix all ingredients and whisk well. Chill. Prepare mainly outside leaevs of lettuce. Slice mushrooms and chill both separately. Just before serving add 1/3 mixture to sliced mushroos and add salt to taste. Leave mushrooms for marinate for a few minutes. Toss lettuce with rest of dressing. Serve with mushrooms added to bed of lettuce.
By Robin from Washington, IA
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Homemade Ice Cream Sandwiches
Homemade Ice Cream Sandwiches I
This is a really tasty treat. First bake some cookies, I like chocolate chip cookies. I ususally make them a little on the large side so I have big ice cream sandwiches but smaller cookies work also.
Once the cookies are done and have cooled, take a scoop of your favorite ice cream and sandwich it between two homemade cookies. If you are using large cookies, a full scoop is usually just about right. For smaller cookies you won't need quite that much. A little trial and error and you will have the portions down.
These are fantastic! You can try so many different cookie and ice cream combinations. You can make some up ahead of time and store them in plastic bags in the freezer.
Tip: Run the ice cream scoop under hot water before scooping the ice cream. This makes the ice cream a little softer and helps make the sandwich without breaking the cookie.
Enjoy!
Homemade Ice Cream Sandwiches II
Ingredients
- 1 pkg. chocolate cake mix
- 1/4 cup shortening
- 1/4 cup butter or margarine (softened)
- 1 egg
- 1 Tbsp. water
- 1 tsp. vanilla extract
- 1/2 gal. ice cream
Directions
In a mixing bowl, combine cake mix, shortening, butter, egg, water and vanilla; beat until well blended. Divide into 4 equal parts. Between waxed paper, roll 1 part into a 6x10 inch rectangle. Remove 1 piece of waxed paper and flip dough onto an ungreased baking sheet. Score the dough into 8 pieces, each 3x2 inch. Repeat with remaining dough. Bake at 350 degrees for 8-10 minutes or until puffed. Immediately cut along the score lines and prick holes in each piece with a fork; cool on baking sheets. Cut ice cream into 16 slices each 3x2 inch. Place ice cream between 2 chocolate cookies; wrap in plastic wrap. Freeze onto a baking sheet overnight. Store in an airtight container. 16 servings
By Robin
Homemade Ice Cream Sandwiches III
Place a scoop of your favorite ice cream to fit the size of a purchased chocolate chip cookie on one whole cookie. Cover with a second cookie, squeezing gently to hold cookie in place. Eat right away or wrap individually in plastic wrap and freeze for up to one week. Great summer treat!
By Robin from Washington, IA
Chocolate Chip Cookies And Ice Cream
Crush a few purchased chocolate chips cookies into fine crumbs. Roll a large scoop of your favorite flavor ice cream in crumbs. Place on a whole cookie.
Freeze for one hour or wrap individually in plastic wrap and freeze for up to one week. Then top scoop with a dollop of whipped cream and a fresh whole strawberry. Serve immediately! Yum!
By Robin from Washington, IA
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Festive Lemon Cookies
Ingredients
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 package cream cheese, softened
- 1 egg yolk
- 2 Tbsp. lemon juice from concentrate
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2 1/4 cup flour
- Lemon Glaze (See Recipe Below)
Directions
Combine all ingredients except flour and lemon glaze; with mixer, beat until well blended. Beat in flour. Divide dough in half; wrap in plastic wrap and chill at least 1 hour. On well floured surface, knead one dough portion into a smooth ball. Roll dough to 1/8 inch thickness. Cut into desired shapes. Place 1 inch apart on ungreased baking sheets. Bake in preheated 375 degrees F oven for 7-10 minutes or until lightly browned around edges. Cool. Repeat with dough scraps and remaining dough. Decorate with lemon glaze. Store tightly covered.
Lemon Glaze
With mixer, beat together 4 cup unsifted confectioners' sugar and 1/4 cup lemon juice. Divide glaze and tint with food coloring, if desired.
By Robin from Washington, IA
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S'mores Sandwiches
Ingredients
- 1 cup marshmallow creme
- 16 sheets graham crackers, halved crosswise
- 2 cups chocolate fudge ice cream, slightly softened
Directions
Spread 1 Tbsp. marshmallow cream on flat side of each of 16 cracker halves, spread 2 Tbsp. ice cream over each cracker half. Top with remaining halves, flat sides down. Pressing gently, wrap each sandwich in plastic wrap and freeze 4 hours or until firm.
Makes 8 sandwiches.
By imaqt1962
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Peach Ice Cream Charlotte
Ingredients
- 1 package ladyfingers, thawed if frozen and split in half horizontally
- 1 qt. peach ice cream, softened
- 1/4 cup toasted chopped almonds
- 3 tsp. almond extract
- 1 cup whipping cream
- 1 tsp. confectioners' sugar
- 1/4 tsp. almond extract
- sliced almonds
- sliced peaches
Directions
Butter deep-dish pie pan. Line sides and bottoms with ladyfingers cut side facing in; set aside. Combine peach ice cream, almonds, and almond liqueur. Spoon into mold. Freeze several hours or overnight. Remove mold from freezer; dip in warm water. Unmold onto serving plate. Return to freezer for up to 3 hours. Just before serving, combine whipping cream, sugar and extract. Beat until stiff peaks form. Pipe through pastry tube fitted with fluted tip unto top of mold. Garnish with almonds and peaches. Serve immediately.
By Robin from Washington, IA
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Special Pancakes
Ingredients
- 1 cup quick cooking oats
- 2 cups prepared pancake mix
- 1 1/2 cup milk
- 1 cup sour cream
- 1 Tbsp. vegetable oil
Directions
Put dry ingredients into a mixing bowl and add part of the milk and all of the sour cream and stir until smooth. Add oil and enough of the remaining milk to make a thin batter. Cook on medium high on electric griddle or frying pan. Turn pancakes when uncooked side shows many bubbles. Cook other side until golden brown.
By Robin from Washington, IA
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Butterflied Leg of Lamb
Ingredients
- Leg of lamb, boned and butterflied - 5-6 lbs.
- Soy sauce
- Italian seasoning
- Dry mustard
- Pepper
- Accent
- Curry powder
- Lemon juice
Directions
Generously cover both sides of the meat (particularly the boned side) with the seasonings. Marinate several hours or over night. Spread the lamb completely flattened on the grill and cook over hot coals 20-25 minutes on each sides for pink lamb. If there is too much flareup, place a piece of aluminum foil under the lamb after both sides are well seared. Baste with lemon juice as needed.
By Robin from Washington, IA
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Potatoes Savoyard
Ingredients
- 2 1/2 lb. potatoes
- 6 Tbsp. butter
- 2 Tbsp. parsley, chopped
- 1 tsp. salt
- Fresh ground pepper
- 1 cup Swiss cheese, grated
- 1 1/4 cups beef broth, boiling
Directions
Peel potatoes and slice thinly. Keep covered in cold water until ready to use. Preheat oven to 425 degrees F. Rub the inside of shallow 2 quart baking dish generously with butter, using about 2 Tbsp. Drain the potatoes and dry thoroughly between paper towels. Put a layer of the potatoes in the baking dish, using half the slices and overlapping them. Dot with 2 Tbsp. of the butter, sprinkle on half of the parsley, salt, pepper, and cheese. Add a second layer of the potatoes and repeat with the remaining ingredients. Pour on the boiling broth. Bake in 425 oven for 55-60 minutes unitl potatoes are fork-tender, the top is well-browned, and the broth has been absorbed.
By Robin from Washington, IA
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