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Today's Recipes
Snickerdoodles - Recipes and Tips
Snickerdoodles I
Ingredients
Cream butter. Add sugar gradually. Add eggs, beat until mixture is light and fluffy.
Add soda, vanilla, and nutmeg to milk.
Add milk mixture to creamed mixture.
Gradually add flour (depending on humidity, you may not need all 4 cups).
Batter should be firm and rather dry.
Refrigerate 15 minutes. Form dough into 1 inch balls and roll in cinnamon and sugar.
Place 1 1/2 inches apart on baking sheet and bake at 375 degrees farenheit for 5-7 minutes. They burn easily so watch them closely.
Made them today. Yummy! Munch, munch.
Snickerdoodles II
Ingredients:
Directions:
Preheat oven to 400 degrees F.
Cream together butter, shortening, 1-1/2 cups sugar, eggs and vanilla. Blend in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls.
Mix together 2 Tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2-inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. Makes about 4-dozen.
By chell
Snickerdoodles III
Ingredients
Cookie Dough
Cinnamon Sugar Coating
Directions
Heat oven to 400°F. Combine all cookie ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 4 minutes).
Stir together 3 tablespoons sugar and cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.
Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned.
Makes 4 dozen cookies
By mamaboo
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Ingredients
Directions
Melt first 2 ingredients over low heat in large pan. Remove from heat; add Rice Krispies. Stir well. Press 1/2 mixture into 9x13 inch buttered pan; chill. Combine remaining ingredients and melt in double boiler. Spread over chilled mixture. Spread remaining cereal over top; chill again.
By Robin
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Ingredients:
Directions:
Spray small roaster or 9x13" pan with PAM. Set chicken pieces in pan.
Mix rest of ingredients. Spoon over chicken. Turn chicken & coat bottom with sauce. Cover and marinate for at least 2 hours.
Bake, covered for 30 minutes @ 375F (190C). Baste chicken, then bake uncovered for another 30 minutes.
From http://www.CanadianCountryGifts.com
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Ingredients
Directions
Melt water, chips and shortening over hot water; stir until melted and mixture smooth. Remove from heat and pour 1/2 mixture into foil-lines 8 inch pan. Spread evenly . Refrigerate about 15 minutes. Return remaining chocolate mixture to low heat. Combine, over boiling water, the caramels, butter and water. Stir until melted. Stir in nuts until well blended. Pour into pan; spread evenly. Refrigerate until tacky, about 15 minutes. Top with remaining chocolate and spread evenly to cover. Return to refrigerator and chill until firm, about 1 hour. Cut into 1-inch squares. Keep refrigerated.
By Robin
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Strawberry Pie - Recipes and Tips
Strawberry Pie with Homemade Glaze
To make Homemade glaze for strawberry pie:
In a suacepan combine:
Cook over low heat until thick and clear. Remove from heat and add 2 tablespoons of powdered strawberry jello. Add red food coloring if desired for a brighter color. Let cool. Wash and dry 1 quart of strawberries and add to the cool filling. Put in a BAKED pie shell and refrigerate. This is so much better than storebought glaze!
By Sharon Shearer
Ingredients
Directions
Fold into graham cracker crust. Set in refrigerator. 30 minutes minimum.
By Robin
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Oven: 350°
Ingredients
Directions
Melt butter in medium sauce pan over low heat. Remove from heat and add cocoa and oil; stir. Add sugar and flour; stir after each addition. Add vanilla, baking powder and eggs. Add chopped nuts if desired. Pour into greased and floured 9x9x2 baking pan and bake for 25-30 minutes. Brownies are done when a toothpick inserted near the center comes out clean. Cool slightly and cut into 16-24 pieces.
I often bake these in a 8x12 pan so the brownies come out thicker. They are real moist. My hubby can eat a pan by himself!
By mamaboo
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Cooking with Kids - Safely!
By Cyndi Roberts
School's out! And summer is a good time to introduce your child to chores in the kitchen!
To help you along, here are some things to remember when cooking, especially with kids. Plus a couple of kid-friendly recipes!
1. Keep temperature of hot water below 120 degrees F.
2. Turn handles of pots and pan toward middle of stove to avoid accidental bumps.
3. Wash hands with soap and warm water before cooking or preparing food.
4. Keep hands away from the face, hair and pets. If you touch your pet, wash your hands again before preparing food.
5. Tie your long back so it won't get in the way!
6. Always use potholders or oven mitts when handling something hot and make sure the potholders are not wet.
7. Always pick up a knife by its handle and never try to catch a falling knife.
8. Never put a dirty knife in a sink full of water. When it is ready to be washed, put it where it can be seen.
9. Never pull or tug at an electrical cord. Remove it with your hand on the plug.
Now for some fun recipes!
Bananas on a Stick
Crush a few graham crackers into crumbs. Peel a banana and cut in half crosswise. Insert a popsicle in flat end. Spread with peanut butter and roll in graham cracker crumbs.
Bunny Salad
For each child, place a crisp lettuce leaf on a plate. Place a canned pear half upside down on the lettuce. Make a bunny face using 2 raisins for eyes, a red cinnamon candy for a nose, and 2 blanched almonds for ears. (You could also use small carrot sticks.) Add a dip of cottage cheese for a fluffy tail.
Fruit Smoothie
Put all ingredients into blender. Puree until thick and smooth.
Each day of our lives we make deposits in the memory banks of our children. ~Charles R. Swindoll
Cyndi Roberts is the editor of the bi-weekly newsletter "1 Frugal Friend 2 Another", bringing you practical, money-saving tips, recipes and ideas. Visit her online at http://www.cynroberts.com to subscribe and receive the Free e-course, "Taming the Monster Grocery Bill".
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Cherry Bars I
Ingredients:
Sift together:
In another bowl, beat:
Until well mixed
Add: 4 eggs (beat in one at a time)
Add: 1 t. vanilla
Add to flour mixture and mix well.
Spread 3/4 of mixture on greased cookie sheet. Keep 2 1/2 inches from edge of the pan. Spread with 1 large can cherry pie filling. Spoon remaining mix over the top. Bake at 350 degrees for 30 minutes.
Note: Any fruit pie filling can be used.
By Robin
Cherry Bars II
Ingredients
Directions
Mix together dry ingredients. Spread 1/2 of the oleo and dry ingredients mixture in bottom of 8x8 pan. Pour a can of cherry pie filling next. Spread other 1/2 on top. Bake at 350 degrees until it starts bubbling on top.
By Robin
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Malt Shoppe Pie I
Ingredients
Directions
Stir the first 3 ingredients together in a chilled medium sized bowl. Spread into a 9 inch graham cracker pie shell and freeze. Combine the powder, marshmallow creme, milk and whipping cream. Beat until mixture stands on it's own. Spread over ice cream mixture in a pie shell. Return to freezer until firm. Sprinkle with crushed malted milk balls before serving.
By Robin
Malt Shoppe Pie II
Ingredients:
Directions:
Crush malted milk balls in blender. In large mixing bowl mix softened ice cream and Cool Whip until blended. Add crushed milk balls and place in large pie tin with graham cracker crust in bottom. Score out pieces and put colored coconut and 1 malted milk ball on each serving. Freeze. HINT: Use egg colored milk balls for added egg effect.
By Robin
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