ThriftyFun Recipes - April 22, 2008

Thank you Rosemary, Terri, LRP, Jess, Darlene, Connie and Robin for today's recpes!

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Recipe Requests:

• Recipes For Muffin Top Pans

Today's Food Tips:

• Store Olive Oil In Fridge
• Cook Up Poultry Giblets for Pets
• Storing Bagged Salad Mixes

Today's Contest Recipes:

• Easy Corn And Black Bean Salsa
• Delicious Rice and Shrimp in a Creamy Cheese Sauce
• Peanut Butter Pie

Robins's Recipe Corner:

• Caramel Apple Bake
• Escalloped Chicken
• Rhubarb Bread
• Texas Hash
• Broccoli and Cauliflower Bake
• Strawberry Delight

Crafting for Fun and Money!

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Recipes For Muffin Top Pans

I am looking for recipes for muffin top cooking pans?

Judy from Clinton, MA

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Store Olive Oil In Fridge

To keep your bottled olive oil from going rancid, in your kitchen cabinet, some folks prefer to refrigerate it. But first, pour the olive oil into a bowl with a lid or small storage container with a lid to scoop out the amount you'd need in food preparations. Start out with a tiny scoop, if more is needed, then it can be gotten easily than trying to melt down a whole bottle of olive oil. (mind you, folks back home, down South, for years have done this with bacon fat).

By Terri from NV

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Cook Up Poultry Giblets for Pets

When cooking a full chicken, hen, or turkey, remove the insides and save. Later when you have time, boil and save in fridge as a treat for your pet. Not too many people eat the heart, liver and kidneys anyway but your pets will.

By LRP from LWL, MA

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Storing Bagged Salad Mixes

To keep the bagged salads fresher longer after opening, put a folded up paper towel on top of the salad. Then fold the bag closed. Put a closure on it(such as spring type clothes pin) then store in zipper type baggie.

By Rosemary from Ludlow Falls Ohio

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Easy Corn And Black Bean Salsa

I was inspired to throw this together after a trip to Taco del Mar. It is very easy and adds some nutrition to the salsa. It is good with chips, in tacos or even on a salad.

Ingredients

• 1 can whole kernel corn, rinsed and drained
• 1 can black beans, rinsed and drained
• 12 oz. (appx) salsa (I used a tub of fresh salsa, like Emerald Valley. You could use any favorite jar salsa too)

Directions

Mix them together and serve. This salsa tastes even better the second day, if you have time.

By Jess in Oregon

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Delicious Rice and Shrimp in a Creamy Cheese Sauce

If you are having company and want something new to serve, your friends and family will really love this recipe. You will be surprised at what is in it and the fact that it will not use your food budget up for the week. When we made it for our kids, they loved it. So here goes. It is great with your favorite rolls but it really does not need anything else to accompany it. It is up to you though! Good Luck and Enjoy!

Ingredients

• 1 large skillet
• 1 large kettle
• 2 bowls, 1 for shrimp and sauce, 1 for rice

• 4 Tbsp butter
• 2 stalks of celery, finely chopped
• 1 or 2 peppers, finely chopped
• 2 cans evaporated milk
• 2 cans small whole shrimp, drained (larger shrimp in can can also be used)
• 1 1/2 pkg sharp cheddar cheese
• 2 cups or 2 bags of rice (follow the directions on the package for cooking)

Directions

Melt butter in skillet. When the butter is melted add the celery and peppers. Cook until tender. Drain the celery and peppers by draining on a paper towel. Discard butter.

Return celery and peppers to skillet. Add 1 1/2 cans evaporated milk (save milk for later if you need for cheese sauce to thin out). Cook on low to medium heat. Bring to a slow boil. Put water on for rice now.

Turn heat down to low and add 1/2 cup cheddar cheese while stirring constantly. Add the rest of the cheese a little at a time, it will thicken as it cooks. Taste to see if you would like a little more cheese. If it becomes a little thicker, you will have your extra evaporated milk. But add carefully. While on low, add shrimp and simmer 5 minutes.

Pour your shrimp and sauce into one bowl, rice in the other bowl. You're done now, all you have to do is enjoy.

I would keep to the sharp cheddar cheese, it is a lot more flavorful. However if you try this and like a milder cheddar, you can use that also. We tried it once and it was good, but it really needed the sharp cheese, we felt.

By Darlene from Fairview, PA

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Peanut Butter Pie

Peanut Butter Pie I

Ingredients:

• 3 eggs (slightly beaten)
• 1 cup sugar
• 1 cup white or dark corn syrup
• 1 tsp. vanilla
• 1/3 cup crunchy peanut butter

Directions:

Mix together. Put in 9 inch crust. Bake at 350 degrees for 15 minutes; then 30 minutes at 400 degrees or until done.

By Robin

Peanut Butter Pie II

My Daughter's favorite:

Ingredients:

• 8 oz cream cheese
• 1 cup white sugar
• 3/4 cup peanut butter
• 8 oz cool whip.

Directions:

By Sharon Shearer

Peanut Butter Pie III

Ingredients:

• 1 cup corn syrup
• 1 cup sugar
• 1/2 tsp. vanilla
• 3 eggs, slightly beaten
• 1/3 cup creamy peanut butter
• Unbaked pie shell

Directions:

Blend filling ingredients. Pour into unbaked pie shell. Bake at 400 for 15 minutes. Reduce heat to 350 degrees F and bake 30-35 minutes longer. Filling should appear slightly less set in center than around edge.

By Robin from Washington, IA

Peanut Butter Pie IV

Ingredients

• 8 oz. cream cheese, softened
• 1/2 cup chunky peanut butter
• 1 cup powdered sugar
• 8 oz. Cool Whip
• 1 Oreo pie crust (or your choice)
• 2 Snickers bars

Directions

Makes 1 pie

Source: Liberty, MO tribune - recipe section.

By Connie from Cotter, AR

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Caramel Apple Bake

Ingredients

• 6 cups sliced pared apples
• 2 Tbsp. Bisquick baking mix
• 1 tsp. ground cinnamon
• 20 individually wrapped caramels, cut into fourths
• 1 cup Bisquick
• 1/2 cup chopped nuts
• 1/4 cup packed brown sugar
• 1/4 cup margarine, softened

Directions

Heat oven to 375 degrees F. Mix apples, 2 Tbsp. Bisquick, and the cinnamon; stir in candies. Spread in ungreased square baking dish, 8x8 inches. Mix remaining ingredients. Sprinkle evenly over apples mixture. Bake until apples are tender and topping is brown, 35-40 minutes. Great served warm with ice cream!

By Robin from Washington, IA

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Escalloped Chicken

Ingredients

• Meat from 1 cooked chicken

• 1 1/2 qt. dry bread crumbs or cubes
• 3/4 cup butter, melted
• 1 1/4 tsp. powdered sage
• 1/4 cup broth from chicken
• 3/4 tsp. salt
• dash pepper
• 2 Tbsp. chopped onions

• 1 qt. chicken broth
• 4 Tbsp. flour

Directions

Thicken broth with flour to make thin gravy. Alternate layer of chicken, beginning with dressing. Pour gravy over and bake at 400 degrees F for 35 minutes or until nicely browned.

By Robin from Washington, IA

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Rhubarb Bread

Ingredients

• 1 1/2 cups brown sugar
• 2/3 cup liquid shortening
• 1 egg
• 1 cup buttermilk
• 1 tsp. soda
• 1 tsp. salt
• 1 tsp. vanilla
• 2 1/2 cups flour
• 2 cups diced rhubarb
• 1/2 cup chopped nuts

• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1 Tbsp. butter

Directions

Combine all ingredients. Place in 2 greased and floured bread pans. Sprinkle topping on top of loaves and bake at 350 degrees F for 45-50 minutes.

By Robin from Washington, IA

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Texas Hash

Ingredients

• 1 lb. ground beef
• 3 large sliced onions
• 1 large green pepper, chopped
• 1 can tomatoes (16 oz.)
• 1/2 cup uncooked rice (regular)
• 2 tsp. salt
• 1-2 tsp. chili powder
• 1/8 tsp. pepper

Directions

Heat oven to 350 degrees F. In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper. Heat through. Pour into ungreased 2 qt. casserole. Cover and bake one hour. Makes 4-6 servings.

By Robin from Washington, IA

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Broccoli and Cauliflower Bake

Ingredients

• 1 pkg. frozen broccoli*
• 1 pkg. frozen cauliflower*
• 1 can cheddar cheese soup
• milk
• 1 can mushrooms
• 1 can onion rings

Directions

Boil vegetables slightly and then drain and place in buttered baking dish. Dilute 1 can cheddar cheese soup with 1/2 soup can milk. Add 1 can of drained mushrooms, pour over vegetables. Bake at 350 degrees F until soup is thickened, about 1/2 hour. Last few minutes, spread canned onion rings over top and brown.

By Robin from Washington, IA

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Strawberry Delight

Ingredients

• 2 pkgs. strawberry gelatin (3 oz.)
• 2 cups boiling water
• 1 box frozen strawberries (10 oz.)
• 2 large bananas, mashed
• 1 large can crushed pineapple
• sour cream
• nuts

Directions

Dissolve gelatin in boiling water. Add frozen strawberries with hot gelatin. Then add bananas and pineapple. Pour 1/2 of the mixture in 9 inch pan. Let set until firm. Cover with thick sour cream and nuts. Add the rest of the gelatin and set until firm.

By Robin from Washington, IA

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