ThriftyFun Recipes - August 4, 2008

Thanks to Patricia, Bobbie G, Susan, Connie, Marie, Karen, Cinnamon, LRP and Robin for submitting recipes and tips today. Today we have a recommendation for Agave Nectar as a sugar substitute. This sounds like a great way to naturally sweeten beverages and baking.

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Recipe Requests:

• Cost of Ribeye Steak
• Cooking and Freezing Turnips
• Saving Money on Canning Supplies

Today's Food Tips:

• Use Yogurt Instead Of Milk For Breakfast Cereal
• Agave Nectar For Sugar Substitute
• Defrost Food in the Refrigerator

Today's Contest Recipes:

• Ham & Cheese Casserole
• Sweet Cucumber Relish
• Mexican Sloppy Joes
• Superb Banana Split Dessert
• Rub-a-dub Chicken

Robins's Recipe Corner:

• Stuffed Mushrooms
• Chicken Jambalaya
• Beets and Pineapple
• Mother's Applesauce Cake
• Pizza Burgers
• Apple Salad

Crafting for Fun and Money!

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Cost of Ribeye Steak

How much does 1.5 lbs. of ribeye steak cost?

Jason from San Pedro, CA

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Cooking and Freezing Turnips

Can you cook turnips in a crockpot and then freeze them?

Ruth from Downingtown, PA

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Saving Money on Canning Supplies

Tips for saving money on canning supplies. Post your ideas!

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Use Yogurt Instead Of Milk For Breakfast Cereal

Try mixing breakfast cereal with yogurt instead of milk for a nice change. I like to even match up flavors, the caramel pecan cereals mixed with caramel or vanilla yogurt is one of my favorites. It's even good with the plain yogurt, plus you also get the benefit of the good bacteria from it.

By Patricia from Imperial, NE

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Agave Nectar For Sugar Substitute

I have been researching sugar substitutes and have found an awesome substitute that is not chemically altered like Splenda and the others on the market. Some of you may already use it, if not I highly recommend you try agave nectar. My family loves it. I can use it in hot or cold liquids and use it in the place of sugar in recipes. In my research I found the substitution ratio to sugar is 1/3 cup agave syrup to 1 cup sugar. You also need to reduce the oven temp by 25 degrees (F). The best place I found to buy it is on Amazon.com. You can buy two large bottles for a great price. This product has a shelf life of 3 years.

I put agave syrup on my husband's waffles this morning and he did not even notice the difference. I used google search and found a great recipe for Cinnamon Swirl Muffins using agave nectar, they are yummy! There is a baking book available, but it is more then I want to pay right now. To see if my family liked the agave nectar I purchased a bottle at my local Tom Thumb for $3.78 this is for a 11.75 oz. bottle. You do not have to use but a tiny bit in your hot or cold beverages because it is very sweet. Agave nectar does not cause your blood sugar to spike like regular sugar and honey does. This will be a staple in my pantry from now on.

By Bobbie G from Rockwall

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Defrost Food in the Refrigerator

When defrosting any frozen item, I put the it in the fridge a few days before I will need it. I do this instead of using my microwave on defrost. This cools off the inside temperature of the fridge, and means less energy is used to run it.

By Susan from Giddings, TX

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Ham & Cheese Casserole

Ham and Cheese Casserole I

Ingredients

• 1/2 cup sliced celery
• 1/4 cup shopped green pepper
• 1/4 cup boiling water
• 1 cup milk
• 8 oz. softened cream cheese
• 8 oz. cooked noodles
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 2 cups diced cooked ham
• 1/8 cup Parmesan cheese

Directions

Cook celery and pepper in water for 5 minutes. Drain. Heat milk and cream cheese in a pan over low heat until smooth, stirring constantly. Add seasoning, ham, cooked vegetables and 1/2 the Parmesan cheese. Mix well. Toss sauce lightly with the noodles. Place in buttered, 1 1/2 quart casserole. Sprinkle with remaining Parmesan cheese. Bake,covered, for 30-35 minutes at 350 degrees.

By Robin

Ham and Cheese Casserole II

Ingredients

• 2 Tbsp. butter
• 1-1/2 Tbsp. flour
• 1 cup milk
• 2 cups macaroni, cooked
• 3/4 cup grated cheddar cheese
• 2 cups left over ham
• 1/2 tsp. salt
• 2 Tbsp. horseradish
• 2 Tbsp. mustard

Directions

By Connie from Cotter, AR

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Sweet Cucumber Relish

Ingredients

• 3 quarts cukes
• 3 cups green sweet peppers
• 1 1/2 red sweet peppers
• 4 cups onions
• 3 Tbsp. salt
• 6 cups white vinegar
• 7 cups sugar
• 2 Tbsp. celery seed
• 4 Tbsp. mustard seed

Directions

On the next day, combine remaining ingredients in saucepan and simmer 10 minutes. Add veggies and simmer 20 minutes. Place in clean hot jars and process 5 minutes in boiling water bath.

Yield:7-9 pints

By Karen from Clemmons, NC

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Mexican Sloppy Joes

My daughter and I made this recipe up one day, it's like a kicked-up version of Frito Pie.

• 1 lb. ground beef
• 2 cans chili with beans
• 1/4 cup mild salsa (or to taste)
• 1 can Niblets corn, drained
• 1 package Frito's Scoops chips (optional)
• 1 package tortillas (optional)

• Grated cheese (colby jack is good - it's not oily as it melts)
• Sour cream
• Chopped onion/scallions
• Sliced olives
• OR anything you want - get creative!

TIP: I like to buy ground beef in bulk - when I get home, I take 1/2 - 3/4 of the package & cook it (seasoned with only salt and pepper) for use in recipes like sloppy joes, spaghetti, tacos, etc. I freeze it in one pound portions - then for a quick meal, I thaw and season it for the recipe - then dinner is on the table even faster!

Also, I usually buy extra-extra lean ground beef, but if ground chuck is on sale, I snag up as much as I can! It has such a great flavor, especially for burgers and tacos!

By Marie from Idaho Falls, Idaho

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Superb Banana Split Dessert

Are you looking for a great dessert to serve at your next BBQ? Everyone will think this is fattening, but it is just the opposite: low in calories and fat

Ingredients

• 12 (2 1/2 inch) chocolate graham cracker squares
• 2 cups (2 medium) sliced bananas
• 2 cups sliced fresh strawberries
• 1 package sugar-free instant vanilla pudding mix
• 2/3 cup nonfat dry milk powder
• 1 can (8 oz) crushed pineapple, undrained
• 1 cup water
• 1 cup light whipped topping
• 1/4 cup chopped pecans

Directions

Source: local TV guide

By Cinnamon from Williams Lake, BC

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Rub-a-dub Chicken

Ingredients

• 1 Tbsp. black pepper
• 2 Tbsp. cumin
• 2 Tbsp. chili powder
• 2 Tbsp. brown sugar
• 1 Tbsp. white sugar
• 1 Tbsp. oregano
• 4 Tbsp. paprika
• 2 Tbsp. salt
• 3 Tbsp. garlic powder
• 1 Tbsp. celery salt

• 4 to 6 pieces boneless chicken thighs or breast halves
• Barbecue sauce (for dipping)

Directions

Pour all the spices into a sandwich-size sealable plastic bag. Shake well. This mix can be stored at room temperature in the sealed bag for months, and it makes enough rub to cover approximately 5 1/2 pounds of chicken.

To prepare your chicken, place a piece of chicken and 2 tablespoons of the rub (for a milder flavor, use less rub) in a gallon-size sealable bag. Give the bag a shake to cover the piece with the powder. Repeat, adding chicken and rub and shaking until all the chicken is in the bag and uniformly covered. (For a more intense flavor, refrigerate the bag of chicken for up to 1 hour before grilling.)

Grill the chicken over medium heat, on a covered grill, about 5 to 7 minutes per side or until the meat is no longer pink on the inside. Arrange the pieces neatly on a dinner plate and cover tightly with aluminum foil. Let sit for at least 10 minutes (very important!). Serve with barbecue dipping sauce. Serves 4 to 6.

By LRP from LOWELL MA.

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Stuffed Mushrooms

Ingredients

• 1/2 lb. seasoned sausage
• 1/4 cup chopped onion
• 1/4 cup green pepper
• 1 cup shredded Cheddar cheese
• 2 lb. fresh mushrooms

Directions

By Robin from Washington, IA

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Chicken Jambalaya

Chicken Jambalaya I

Ingredients

• 4 skinned chicken breast halves
• 1 Tbsp. vegetable oil
• 2 cups chopped onion
• 1/3 cup chopped green pepper
• 1/3 cup sliced green onions
• 1/2 lb. lean pork, cut into cubes
• 1/4 cup chopped cooked lean ham
• 2 Tbsp. chopped fresh parsley
• 5 cloves, garlic, minced
• 1/2 lb. Italian turkey sausage
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• 1/8 tsp. ground cloves
• 1/8 tsp. dried whole thyme
• 6 bay leaves, finely crushed
• Dash of mace
• 1 cup uncooked long grain rice
• 2 cups canned ready to serve, no salt added chicken broth

Directions

Cook chicken breast halves in oil in a large Dutch oven over medium high heat until browned. Remove chicken and cool slightly. Add onion and next 6 ingredients; cook over medium high heat 15 minutes, stirring every 5 minutes. Add sausage and next 7 ingredients stirring to crumble the meat. Cut chicken breast halves in half using a sharp knife of kitchen shears. Place chicken in single layer in Dutch oven; add rice and chicken broth. Bring mixture to a boil; cover, reduce heat, and cook 35-40 minutes or until rice is tender. Toss gently before serving.

By Robin

Chicken Jambalaya II

Ingredients

• 1 large fryer, seasoned with salt, pepper and cayenne pepper
• 1 cup oil
• 6 medium chopped onions
• 1 Tbsp. chopped bell pepper
• 1 Tbsp. chopped celery
• 1/2 lb. hot smoked sausage
• 3 cup rice
• 4 cup water
• 1 clove minced garlic

Directions

By Robin from Washington, IA

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Beets and Pineapple

Ingredients

• 1 can sliced beets (16 oz.)
• 1 can chunk pineapple (16 oz)
• 1-2 tsp. cornstarch
• 1/3 cup sugar
• 1 Tbsp. vinegar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. margarine

Directions

By Robin from Washington, IA

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Mother's Applesauce Cake

Ingredients

• 1 cup sugar
• 1/2 cup margarine
• 1 tsp. soda, dissolved in 1 cup unsweetened applesauce, warm but NOT hot
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. salt
• 2 cups flour
• raisins or nuts, opt.

Directions

By Robin from Washington, IA

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Pizza Burgers

Ingredients

• 1 lb. ground beef
• 1 small onion, chopped
• 1 can pizza sauce (8oz.)
• 1 small can mushrooms
• 1/4 tsp. garlic salt
• 1/4 tsp. oregano
• 1/2 lb. American cheese, grated
• salt and pepper, to taste
• hamburger buns or English muffins

Directions

By Robin from Washington, IA

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Apple Salad

Ingredients

• 4 apples, chopped
• 1 cup celery, chopped
• 1/2 cup pineapple, drained
• 3/4 cup salad dressing
• 1 tsp. sugar
• 1/2 tsp. salt

Directions

By Robin from Washington, IA

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