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Today's Recipes
Ingredients
Directions
Prepare macaroni dinner as directed on package. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium high heat. Sprinkle chili powder over chicken. Place chicken, seasoned sides down, in hot skillet; cook 3 minutes. Turn chicken over. Top with carrots and salsa; cover. Reduce heat to medium low. Simmer 10 to 12 minutes or until chicken is cooked through and carrots are tender. Serve over or alongside prepared dinner.
By Robin from Washington, IA
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Ingredients
Directions
Add broccoli, cauliflower and beans to rapidly boiling water in large saucepan. Cook 2 minutes or until vegetables are bright in color and still crisp. Do not overcook. Drain immediately; rinse with very cold water. Drain well. Place vegetable mixture in large serving bowl. Add pepper strips; cover. Refrigerate. Toss vegetables with dressing and cheese just before serving.
By Robin from Washington, IA
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Ingredients
Directions
Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refrigerate at least 1 hour or until ready to serve. Serve with strawberries, red and green grapes, pineapple or kiwi, cut into bite-sized pieces for dipping.
By Robin from Washington, IA
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Frugal and Easy Thanksgiving Recipes!
By Cyndi Roberts
Here it is - that time of year when everyone's thoughts turn to food! I'm thankful that at our house, we have plenty of food, but sometimes I am not so grateful that I am the one who usually gets to cook it!
So I am always on the lookout for simple, tasty recipes that are also easy on the budget. Here are a few of my family's favorites:
Corn-Rice Casserole
Melt butter in large saucepan and add onion and green pepper. Cook until tender. Add other ingredients and cook on low for about 5 minutes, stirring often.
Pour into greased 2-quart baking dish and bake at 350 degrees until bubbly.
Sweet Potato Casserole
Tip: You can make this the day before. Just refrigerate till you are ready to bake.
This one is perfect for supper the night before Thanksgiving.
Harvest Time Soup
Bring water, potatoes, carrots and celery to a boil. Reduce heat and simmer till vegetables are tender.
Add cheese and ham; cook, stirring till cheese is melted.
This makes about 4 servings, but it could easily be cut in half or doubled.
Samuel Adams, father of the American Revolution:
"It is therefore recommended ... to set apart Thursday the eighteenth day of December next, for solemn thanksgiving and praise, that with one heart and one voice the good people may express the grateful feelings of their hearts and consecrate themselves to the service of their divine benefactor ..." November 1, 1777
(adopted by the 13 states as the first official Thanksgiving Proclamation)
About the author: Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another" bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".
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Ingredients
Directions
Preheat oven to 325 degrees if using a silver 9 inch springform pan or to 300 degrees if using a dark nonstick 9 inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the margarine. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.
Bake 45-50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Microwave caramels and milk on high 1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide.
By Robin from Washington, IA
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Wonderful Recipe for Thanksgiving Yeast Rolls. Why not try making your own this year?
Ingredients:
Directions:
In pan with thermometer, heat margarine and Seven Up to 120 to 130 degrees
Add to flour, yeast, salt and sugar (already mixed in large bowl) Beat for a couple of minutes with electric mixer
Add eggs and beat again, add enough additional flour to make a soft dough
Knead on floured surface till elastic
Put in large container sprayed with butter spray then spray top. Put in warm place till doubled, knead again and roll out and cut into rolls or make loaves of bread (you can do anything with this)
Bake at 400 for rolls (bake for 20-25 min till golden brown), 350 for bread (bake 40-50 minutes till golden brown) You might want to brush the tops with beaten egg or melted margarine before you bake them. (You can also use milk or buttermilk instead of the Seven Up.
By Debbie
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Spirited Cranberry-Apricot Sauce
Ingredients:
Directions:
Combine apricots and sherry in a small bowl; cover and let stand 8 hours.
Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey, and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill.
By Kathy
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Ingredients:
1- 1/2 cups all-purpose flour (whole wheat pastry flour ok)
2 teaspoons sugar
1/2 to 1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
Directions:
1. Preheat oven to 400°
2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
By Lynn
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Chop-on-Top Pork and Stuffing Supper
Ingredients
Directions
Coat chops with mustard. Melt margarine in large deep nonstick skillet on medium heat. Add chops; cook 6 minutes on each side or until browned and juices run clear. Remove from skillet; set aside. Add 1 1/2 cup water, dressing and carrots to skillet. Cook 6 to 8 minutes or until carrots are tender. Stir in apples and stuffing mix. Return chops to skillet; cover. Turn off heat. Let stand 5 minutes.
By Robin from Washington, IA
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