ThriftyFun Recipes - December 20, 2007

Thank you Robin, Joan, Connie and Terri for today's recipes!

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Recipe Requests:

• Crockpot Bread Pudding
• Making Fudge Using Bon Bon Candy
• Recipe for Authentic German Stollen
• Fixing Fudge That Didn't Set

Today's Recipes:

• Liver Fantastique
• Evening Fairy
• 7 Cup Fruit Salad
• Pumpkin Cheesecake Bars
• Supper in a Dish
• Maple Baked Beans
• Jam Strip Cheesers
• Low-Fat Vegetarian Chili with Rice
• Christmas Pistachio Bread
• Watch Out For Nut Allergies When Making Christmas Goodies

Crafting for Fun and Money!

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Crockpot Bread Pudding

I am looking for a Crockpot bread pudding recipe for Christmas. Can anyone help?

Cheryl from Puyallup, Wa

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Making Fudge Using Bon Bon Candy

Does anyone have the recipe to make fudge using Bon Bon candy? It is wonderful fudge and so easy to make. I've lost my recipe for it.

Pat from Texarkana, Texas

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Recipe for Authentic German Stollen

My neighbor used to make wonderful Stollen for Christmas gifts. I miss them so much, now that she's passed away. Does anyone have an AUTHENTIC recipe for German Stollen? Thanks so much!

Karen from Kansas

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Fixing Fudge That Didn't Set

I made fudge and it's not setting. I put it into the refrigerator and now I know not to do that. I took it back out and its still not setting. Its not grainy or liquidy, just soft enough that its like pudding. This is my Dad's favorite holiday treat so I'm desperate to fix it (that and I made a huge pan)! Can someone please share their best knowledge on fixing this?

Beth from Sparta, TN

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Liver Fantastique

Ingredients

• 1 1/2 lb. beef or pork liver, sliced 1/2 inch thick
• 6 slices bacon, diced
• 1/2 cup onion, chopped
• 3/4 cup dark brown sugar
• 1/4 cup green pepper, chopped
• 1/2 cup vinegar
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. marjoram
• 1/4 tsp. rosemary

Directions

Cook bacon until lightly browned. Add onion and green pepper, and cook until tender. Add sugar, vinegar, salt, pepper, marjoram and rosemary. Remove membrane from liver, and place meat in 9x13 inch baking dish. Pour sauce over liver and bake in moderate (350 degrees F) oven about 25-30 minutes.

By Robin from Washington, IA

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Evening Fairy

Ingredients

• 3 extra large egg whites
• pinch of salt
• 1 cup granulated sugar
• 1 can cherry pie filling
• whipped cream or Cool-Whip

Directions

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Set aside.

Beat egg whites until frothy. Combine salt and sugar and gradually beat in. Beat for several minutes until mixture is very stiff and shiny.

Spoon half the mixture onto the prepared baking sheet in the shape of a circle. Spoon rest of mixture around edge of circle to form a shallow cup(It will look something like a pie crust). Put in oven on middle rack and turn oven off immediately. Leave door closed until morning.

Next Day: Remove from oven. Gently spoon cherry pie filling into the crust. Top with whipped cream.

Yield: 6 servings

Source: Another Hungarian recipe from my grandmother, done the easy way. She made her pie filling from scratch. Grandma said this is called "Evening Fairy" because mothers would tell the children the fairies made it for them for their breakfast. Yes, they ate this for breakfast!

By Joan from Chesapeake, VA

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7 Cup Fruit Salad

Ingredients

• 1 cup fruit cocktail, drained
• 1 cup pineapple tidbits, drained
• 1 cup mini marshmallows
• 1 cup nuts, chopped
• 1 cup flake coconut
• 1 cup sour cream
• 1 cup cottage cheese

Directions

Mix thoroughly and keep refrigerated.

By Robin from Washington, IA

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Pumpkin Cheesecake Bars

Ingredients:

• 16 ounce package pound cake mix
• 3 eggs
• 2 Tbsp. butter or margarine, melted
• 4 tsp. pumpkin pie spice
• 8 ounce package cream cheese, softened
• 14 ounce can sweetened condensed milk
• 16 ounce can pumpkin
• 1/2 tsp. salt
• 1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, on low speed, combine cake mix, 1 egg, butter, and 2 tsp. pumpkin pie spice until crumbly. Press into the bottom of a 15 x 10-inch jellyroll pan. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in condensed milk, the remaining 2 eggs, pumpkin, and remaining 2 tsp. pumpkin pie spice and salt. Mix well. Pour over crust. Sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store in refrigerator. Makes 48 bars

Source: Recipe from CD Kitchen

By Connie from Cotter, AR

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Supper in a Dish

Ingredients

• 2 cups elbow macaroni
• 1 can luncheon meat (like Spam or Treet)
• butter or margarine
• 3 Tbsp. flour
• 2 1/2 cups milk
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. horseradish
• 1 tsp. prepared mustard
• 1/2 tsp. Worcestershire sauce
• 1 cup peas (canned or frozen, cooked)
• 2 Tbsp. snipped parsley
• 1/2 cup sharp cheddar cheese, shredded

Directions

About 1 hour and 30 minutes before dinner:

Boil - drain macaroni as label directs. Start heating oven to 375 degrees. Meanwhile, cut meat into thin strips, 1 inch wide. In double boiler, melt 3 tablespoons butter; stir in flour, then gradually the milk, salt, pepper, horseradish, mustard, Worcestershire; cook, stirring, until smooth thickened sauce.

Into macaroni stir this sauce, as well as luncheon meat, peas and parsley; pour into greased 2 qt. casserole. Sprinkle with cheese, then dot with 1 Tbsp. butter or margarine. Bake 30 minutes at 350 degrees F or until hot.

By Robin from Washington, IA

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Maple Baked Beans

Invented by Native Americans and passed onto early European settlers with variations. Received this recipe from my friend and it's made often during winter.

Ingredients:

• 2 lbs. dried navy beans
• 1/2 lb. thick bacon, cut into 1-inch pieces
• 1 medium onion, diced
• 1/4 cup maple syrup
• 2 Tbsp. dry mustard
• 1/2 tsp. pepper
• 2 tsp. salt
• 2 cups boiling water

Directions:

Preheat oven to 350 degrees F when ready to bake.

Soak dried beans overnight and precook beans. Line the bottom of a bean pot or casserole with half the bacon followed by the onion. Add cooked beans. Mix together remaining ingredients and pour over beans. If necessary, add more water to cover. Top with remaining bacon. Bake 5 to 6 hours, adding more boiling water and syrup if liquid is needed.

By Connie from Cotter, AR

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Jam Strip Cheesers

Ingredients

• 2 cups flour
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 3/4 cup shortening
• 1 package cream cheese (3 oz.)
• jam or jelly

Directions

Sift together flour, sugar, salt and baking powder. Cream shortening and cream cheese. Blend in dry ingredients and mix well. Roll out on floured surface to 1/2 inch thickness. Cut into 3x1 inch strips. Make a deep groove lengthwise down the center of each cookie, using the handle of a knife. Be sure to keep ends closed. Place on ungreased cookie sheet. Fill each groove with 1/2 teaspoonful jam or jelly of your choice. Bake at 350 degrees F for 10-20 minutes or until lightly browned.

By Robin from Washington, IA

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Low-Fat Vegetarian Chili with Rice

Ingredients

• 1 15-1/2 oz. can red kidney beans, rinsed and drained
• 1 15 oz. can great northern beans, rinsed and drained
• 1 14-1/2 oz. low-sodium tomatoes, undrained and cut up
• 1 8 oz. can tomato sauce
• 1 cup water
• 3/4 cup chopped green (sweet-optional) pepper
• 1/2 cup chopped onion
• 1 Tbsp. chili powder
• 1 tsp. sugar
• 1 tsp. snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• Dash ground red pepper
• 2 cloves garlic, minced
• 2 cups hot cooked rice

Directions

1. In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling, reduce heat, simmer, covered for 15 minutes, stirring occasionally.
2. Top each serving or chili with 1/2 cup cooked rice. Makes 4 servings
3. Make-Ahead Tip: Prepare chili. Transfer to refrigerator container, cover and chill up to 2 days. Reheat and top with rice.

Source: This recipe was on the web but I don't have the URL. This is a great recipe. I made this earlier in the week and both vegetarians and meat eaters enjoyed it.

Editor's Note: We found the recipe online here:

• http://www.bakespace.com/index.php?mode=listing&act=show&lst_id=22639

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Christmas Pistachio Bread

Ingredients

• 1 package yellow cake mix
• 1 package instant pistachio pudding
• 4 eggs
• 1/4 cup vegetable oil
• 1/8 cup water
• 1 cup sour cream
• 1 cup maraschino cherries
• 1/2 cup nuts

Directions

Combine all ingredients, mixing with a spoon. Grease 2 loaf pans. Put dough in pans. Mix 1/4 cup sugar, and cinnamon to taste, and sprinkle over dough. Bake at 350 degrees F for 45 minutes. Cool and wrap in foil. Best if made a couple of days ahead of serving.

By Robin from Washington, IA

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Watch Out For Nut Allergies When Making Christmas Goodies

When making candies and other desserts or pastries for gift giving, chopped nuts are a nice extra touch. But be sure that your recipient isn't allergic to them. I have a pal who can eat pecans and peanuts but not walnuts, as she's allergic to walnuts. Instead of using nuts, you could use raisins, dried cranberries, chocolate or other flavored chips or morsels, or your goodies could be left plain, to be on the safe side.

By Terri H. from NV

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