ThriftyFun Recipes
Volume Two, Number 129, July 11, 2006
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Today's Recipes:
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Recipe Requests
Inexpensive Food and Drinks for a Graduation Party
We are planning a high school graduation party for Saturday, August 5, from 7-11 P.M. I need some ideas for food and drinks that are easy and won't break the bank since I am on a budget.
Barb
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Lemon Squares Recipe
I am looking for a recipe for lemon squares.
A. Simonot
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Mint Brownies Recipe
I am needing a recipe for mint brownies.
Thank you,
Vicki from Overland Park, KS
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Lemon Cheesecake Recipe
I am looking for a Recipe for Lemon Cheesecake. I tasted one that had a graham cracker crust, a layer of what tasted like cream cheese and probably dream whip, another layer of Jell-O lemon pie filling topped with either whipped cream or dream whip. I could try to duplicate but it would be easier to get a recipe.
Thanks,
Al from Prince Albert, Saskatchewan
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New Contest
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Today's Recipes
For Perfect Hard Boiled Eggs!
Put the eggs in a pan filled with cold water. Put in 1/4 cup of salt. Bring to a boil. Remove from heat and cover with lid. Set the timer for 10 minutes, not 9, not 11, 10 minutes! Drain add cold water to stop cooking. Crack eggs well. Put back in pan. Under warm water start to peel at the small end! That's it! PERFECT!
By Debbie Destino from Lewiston New York
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Chocolate Bliss Cookies
Ingredients
- 2 packages (8 squares ea.) Bakers semi-sweet baking chocolate, divided
- 3/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter, slightly softened
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup flour
- 1/4 tsp. baking powder
- 2 cups chopped nuts
Directions
Preheat oven to 350 degrees F.
Coarsely chop 8 chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 minutes., stirring after 1 minute. Stir until completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts.
Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheets. Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; move cookies to wire rack. Cool thoroughly.
Makes about 2-1/2 dozen cookies
By Connie from Arkansas
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Boston Cream Pie
Ingredients
- 3 large eggs, separated
- 1 tsp. vanilla
- 1/2 cup granulated sugar
- Pinch of salt
- 3/4 cup cake flour
Filling:
- 1/2 cup granulated sugar
- 1/4 cup flour
- 1 1/2 cups milk
- 6 large egg yolks
- 2 tsp. vanilla
- Pinch of salt
Glaze:
1/2 cup granulated sugar
3 Tbsp. light corn syrup
2 Tbsp. water
4 squares semisweet chocolate, coarsely chopped
Directions
Preheat oven to 350 degrees F. Grease 9 inch round cake pan. Line with waxed paper. Beat together egg yolks and vanilla at medium speed until blended. Beat in half of sugar until very thick and pale.Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry, peaks form. Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not overmix. Pour batter into prepared pan. Bake cake until top springs back when lightly pressed, 25 minutes. Loosen cake by running a metal spatula around the sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right-side up. Cool completely on rack.
Meanwhile, prepare filling. In a saucepan, mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla, and salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes. Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on a serving plate. Spread evenly with filling. Top with remaining cake layer. To prepare glaze, in a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for 1 minute. whisk until smooth. gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets.
By Robin from Washington, IA
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Lemon Meringue Pie
Lemon Meringue Pie
Ingredients:
- 1/4 c. flour or cornstarch
- 2 eggs (separated)
- 1 T. butter
- 1 lemon rind & juice (1/3 c.)
- 1 c. sugar
- 1 c. boiling water
Directions:
Mix sugar and flour. Add to boiling water slowly and boil until clear, stirring constantly. Add butter and gradually the yolks of eggs, beating lightly. Cook over boiling water until it holds its shape, stirring constantly.. Add lemon. When cool, pour into a 8 inch baked pie crust. Cover with meringue.
Meringue:
Beat 2 egg white until stiff but not dry. Add 2 tablespoons sugar for each egg white used in meringue. Spread over pie and bake in 300 degree oven for 15 minute.
By Robin
Lemon Meringue Pie II
Ingredients
- 1 9-inch pie crust, prebaked, if frozen
Filling:
- 4 large egg yolks
- 3 large eggs
- 1 cup sugar
- 3/4 cup fresh lemon juice
- 2 Tbsp. cornstarch
- 1/2 cup chilled butter, cut in small pieces
Meringue:
- 4 large egg whites
- 1/4 tsp. cornstarch
- 1/4 tsp. cream of tartar
- 1/2 cup superfine sugar
- 1 tsp. vanilla extract
Directions
Preheat oven to 350 degrees F. To prepare filling, in top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust. To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry, peaks form. Spoon meringue into a large pastry bag fitted with a star tip. Pipe meringue decoratively over filling to edge of crust. Bake pie until meringue is golden, 12-15 minutes.
By Robin from Washington, IA
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Heart Attack Cake
Bake a white cake (such as Betty Crocker's) according to package directions. Let cool. Poke holes into cake with handle of wooden spoon. Pour a can of cream of coconut into the holes. Cool completely in the refrigerator. Cover with Cool Whip. Sprinkle shredded coconut on top . . . as my grandson calls it, my heart attack cake.
By Tina from Ashtabula, Ohio
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Golden Peanut Butter Bars
Ingredients
- 2 cups flour
- 3/4 cup firmly packed light brown sugar
- 1 egg, beaten
- 1/2 cup cold butter or margarine
- 1 cup chopped peanuts
- 1 can sweetened condensed milk
- 1/2 cup peanut butter
- 1 tsp. vanilla extract
Directions
Preheat oven to 350 degrees F. Combine flour, sugar and beaten egg, cut in batter until crumbly. Stir in peanuts. Reserving 2 cup crumb mixture, press remaining mixture on bottom of 13x9 inch baking pan. Bake 15 minutes or until lightly browned. Meanwhile, with mixer, beat sweetened condensed milk with peanut butter and vanilla. Spread over prepared crust; top with reserved crumb mixture. Bake 25 minutes longer or until lightly browned around edges. Cool. Cut in bars. Store covered at room temperature.
By Robin from Washington, IA
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Summer BLT Salad
Ingredients
- 1 lb. bacon cooked until crisp (can use bacon bits but I prefer the real thing)
- 1 box of cooked noodles (any kind, I use the spiral ones)
- 1 head of lettuce washed and broken into bite size pieces
- 2-3 ripe tomato cut into bite size pieces
- mayo
- croutons (optional)
Directions
Put bacon, lettuce, tomato and cooked noodles in a bowl. Add enough mayo to coat everything. You can add some salt and pepper if you want. Taste to make sure it is to your liking, then add croutons on top. Makes a great summer salad.
By Melissa from New York
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Broccoli Rice Casserole
Broccoli Rice Casserole
Ingredients
- 2 pkgs. frozen, chopped broccoli
- 2 cups cooked rice
- 1 can cream style corn
- 1/2 med. onion (chopped)
- 6 Tbsp. saltine cracker crumbs
- 1 egg (well beaten)
- Dash of pepper
- 2 Tbsp. margarine (melted)
Directions
Preheat oven to 350 degrees. Prepare broccoli per package directions; drain. In a large bowl, combine broccoli, rice, corn, onion, 4 Tbsp. of the cracker crumbs, egg, and pepper; mix well. Spoon into a 1 1/2 qt. casserole. In a small bowl, combine margarine, and remaining 2 Tbsp. cracker crumbs; toss to mix.. Sprinkle over the casserole. Bake for 1 hour.
By Robin
Broccoli Rice Casserole II
Ingredients
- 2 packages. chopped broccoli, thawed & drained
- 1 1/2 cup cooked minute rice
- 1 can condensed cream of mushroom soup
- 1 can french fried onions
- 1 jar cheese whiz
Directions
Combine broccoli, rice, soup and 1/2 cup onions in 2 quart casserole dish. Cover with vented plastic wrap. Microwave on high 8-10 minutes or until hot. Microwave cheese spread according to label directions. Stir cheese spread into broccoli mixture; top with remaining onions. Microwave 2 minutes or until thoroughly heated.
By Robin from Washington, IA
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Robust Italian Salad
Ingredients
- 6 slices hard salami, cut in half
- 1/2 cup zest italian dressing
- 1 package frozen california mix veggies
- 1 cup cherry tomatoes, quartered
- 1 cup mozzarella cheese, cut into chunks, not shredded
Directions
Cut salami halves into 1/4 inch slices. Pour dressing over combined salami, veggies, and tomatoes; toss lightly. Cover; marinate in refrigerator several hours. Just before serving, add cheese; toss lightly.
By Robin From Washington, Ia
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Hearty Omelet
Ingredients
- 4 eggs, well beaten
- salt and pepper to taste
- 1 small tomato, cleaned, stemmed and finely diced
- 1/4 cup finely diced mushrooms
- 1 green onion, diced or grated
- cheddar cheese, grated
Directions
Beat eggs in bowl adding about 1 tsp. cream. Gently fold in all ingredients. Pour into well-buttered omelet pan. Place over low heat and cook slowly. Serve hot.
By Robin from Washington, IA
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