ThriftyFun Recipes
Volume One, Number 126, November 2, 2005
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Today's Recipes
Easy Cheesy Eggs
Ingredients
- 6 eggs
- 1/2 cup grated cheese
- 1/2 cup chopped. onion
- 1 cup chopped. broccoli (fresh or frozen)
- Salt/pepper to taste.
Directions
Whisk the eggs and set aside.
Melt about 2 Tbsp. butter in a large skillet and begin to stir fry the onion and broccoli. In about 5 minutes they should be done.
Add the eggs and seasoning and cook on medium heat, stirring as necessary to prevent sticking. When the eggs are almost done, add the cheese and cook until it melts and the eggs mixture is completely cooked.
This is a great winter supper with apple salad and toast. Serves 4, but is easy to increase amounts for more people.
By Sue from St. George, SC
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Peanut Clusters
Ingredients
- 1 jar Planters dry roasted peanuts (unsalted)
- 1 pkg. white chocolate chips
- 1 pkg. chocolate chips
Directions
Melt white chocolate and chocolate chips. Stir in peanuts.
By Robin from Washington, IA
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Tex-Mex Cornbread Salad
Ingredients
- 1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (9 inch) pan Tex-Mex cornbread, crumbled (recipe below)
- 2 (16 oz.) can pinto beans, drained
- 3 lg. tomatoes, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped green onions
- 2 cups shredded Cheddar cheese
- 10 slices bacon, cooked and crumbled
- 2 cans whole kernel golden corn, drained
Directions
Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired.
Cover and chill 2-3 hours before serving. Yields 10-12 servings.
NOTE: To prepare Tex-Mex cornbread, add 1 (4 ounce) can chopped green chilies and pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.
By Terri from NV
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Microwave Peanut Brittle
Ingredients
- 1 cup sugar
- 1/2 cup white Karo syrup
- 1 cup raw peanuts
- 1/8 tsp. salt
- 1 tsp. vanilla
- 1 tsp. butter (no substitute)
- 1 tsp. baking soda
Directions
In a microwavable bowl, combine sugar, Karo syrup, peanuts and salt. Cook 7 to 8 minutes on high; stir after 4 minutes. Remove from microwave and add vanilla and butter. Cook 1 to 2 minutes longer, or until it starts to get a light brown in color. Remove and add baking soda. Stir and pour on a greased cookie sheet.
By Robin from Washington, IA
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Marshmallow Treat
Ingredients
- 1 stick margarine
- 1 can Eagle Brand milk
- 1 pkg. Kraft caramels
- marshmallows
- toothpicks
- Rice Krispies
Directions
Put first 3 ingredients in double boiler and melt until smooth. Put round toothpick in marshmallows and dip in mixture. Then roll in crushed Rice Krispies. Put on wax paper. Let cool.
By Robin from Washington, IA
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Salted Peanut Chews
Ingredients
- 2/3 cup corn syrup (white)
- 1/4 cup margarine
- 2 tsp. vanilla
- 2 cups rice cereal
- 2 cups cocktail peanuts
- 3 cups miniature marshmallows
- 1 pkg. peanut butter chips
Directions
In a large saucepan, heat syrup, margarine, vanilla and peanut butter chips, just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal, nuts and marshmallows. Press in buttered pan.
By Robin from Washington, IA
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