ThriftyFun Recipes
Volume Two, Number 160, August 23, 2006
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Hello,
Thank you Robin and IMAQT1962 for today's recipes! What is your family's favorite dinner recipes? Share them at the link below.
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Recipe Requests
Chili Wine Recipe
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Mayonnaise Recipe
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Outback Steakhouse's Cream Onion Soup
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Instant Pudding Recipe
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Today's Recipes
Taco Roll-Ups
Ingredients
- 1 1/2 lb. browned hamburger
- 1 1/2 cup onions
- 1 package taco seasoning
- 4 oz. chives, opt.
- 8 oz. cream cheese
- 8 oz. sour cream
- 1 cup shredded cheese
- 9 - 10 flour tortillas
Directions
Fry hamburger with onions, then add rest of ingredients in order given. Spread a thin layer of meat mixture on tortillas and roll up. Refrigerate for 1 hour before cutting into slices. Serve with taco sauce or salsa. These work great at picnics and as finger foods.
By Robin from Washington, Ia
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Vegetable Dip Recipes
Ingredients
- 8 oz. cream cheese
- 1 cup buttermilk
- 1 cup sour cream
- 1 cup mayonnaise
- 1 package Hidden Valley Ranch dressing mix
Directions
Soften cream cheese. Add dressing mix. Slowly add buttermilk. Add rest of ingredients. Beat until smooth with wire whip. Yield: 1 quart.
By Robin from Washington, IA
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Chocolate Chip Cheesecake Bars
Ingredients
- 1/2 cup butter
- 1 pouch (1 lb 1.5 oz) oatmeal chocolate chip cookie mix
- 2 packages (8 oz. each) cream cheese softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
Directions
Heat oven to 350 degrees F. Spray bottom of 9x13 inch pan.
In large bowl add butter to cookie mix. Stirring with a fork until mixture is crumbly (about 1 minute) spoon 3 cups mixture into pan and gently press into bottom. Bake 15 minutes.
In small bowl, beat cream cheese, sugar eggs and vanilla on medium speed with mixer until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese. Bake 25-30 minutes or until golden brown. Chill for 2 hours and cut into bars.
By IMAQT1962 from ILLINOIS
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Graham Gems
Ingredients
- 1 cup sifted flour
- 1/4 tsp. salt
- 1/4 cup brown sugar, packed
- 3 tsp. baking powder
- 1 cup whole wheat flour
- 1 egg
- 1 cup milk
- 3 Tbsp. shortening, melted
Directions
Mix flour, salt, brown sugar, and baking powder. Stir in whole wheat flour thoroughly. In a bowl beat egg well. Then mix in milk and melted shortening. Stir into flour mixture until blended well. Not all the lumps will come out. Pour into a greased muffin tin and bake at 400 degrees F for 15-20 minutes or until a toothpick inserted in center comes out clean. Serve warm with butter. Makes 1 dozen.
By Robin from Washington, IA
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Cheddar Puffs
Ingredients
- 1 cup cheddar cheese, shredded
- 1/2 cup flour
- 1/4 cup margarine
- 1/2 tsp. dry mustard
Directions
Combine all ingredients in a bowl and mix well. Roll into 1 inch balls. Place on an ungreased baking sheet 1 inch apart. Bake at 400 degrees F for 12-15 minutes until lightly browned. Makes 2 dozen.
By Robin from Washington, IA
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Mexican Summer Squash
Ingredients
- 4 yellow summer squash
- 4 ears corn
- 3 ripe tomatoes
- 1/4 cup butter
- 1 small onion, chopped
- salt and pepper (to taste)
Directions
Wash squash and cut in small pieces; cut corn from the cob, skin tomato (the skin comes off easily if they are first dipped in boiling water for 1 minute) and cut into cubes. Heat butter in saucepan. Stir in onion, and cook until limp but not brown. Add squash, corn, tomatoes, salt and pepper. Cover and cook over a low heat for 30-40 minutes, stirring occasionally. If desired, serve over cooked rice. This is a great way to use all those fresh summer veggies!
By Robin from Washington, IA
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Homemade Frappuccino
Ingredients
- 6 cups milk
- 1 cup chocolate syrup
- 1 1/2 cups cold coffee
- 1/2 cup sugar
- 1 cup whipped cream, opt.
Directions
Mix first 4 ingredients. Stir until sugar is dissolved. Add whipped cream last. Yield: Approximately 2 quarts. Serve very cold. Delicious!
By Robin from Washington, IA
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