ThriftyFun Recipes - March 28, 2007

Thank you Robin, Connie, Jackie, Julia and Christi for today's recipes!

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• Easter Egg Dye Recipes

Today's Recipes:

• Sausage Pie
• Black Forest Stuffed Cupcakes
• Peanut Caramel Popcorn
• Sunshine Blueberry Muffins
• Skillet Pepper Steak
• Blackberry Jam Cake
• Asparagus Tomato Quiche
• Acapulco Enchiladas
• Chocolate Almond Cheesecake
• Zesty Macaroni-Vegetable Salad

Easter Egg Dye Recipes

I am looking for recipes for making my own easter egg dye for my 4H group. Does anyone have any recipes to share?

Thanks,
Diane

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Sausage Pie

Ingredients

• 1-1/2 pound pork sausages
• 1/2 cup onion, chopped
• 1 Tbsp. sugar
• 1-1/2 tsp. salt
• 1 medium green cabbage, cut into large chunks
• 1 can whole tomatoes, undrained
• 1 pastry for one 9-inch crust pie
• 2 Tbsp. all-purpose flour
• 1/4 cup water

Directions

In a large pot, cook and stir sausage and onion until sausage is done; drain. Stir in sugar, salt, cabbage and tomatoes. Heat to boiling; reduce heat. Cover and simmer for 10 minutes. Mix water and flour, stir into hot sausage mixture. Pour into ungreased pie plate. Place pastry over top; sealing to edge of casserole. Cut slits in top for air to escape. Bake in a preheated oven of 400 degrees F (200 C) until crust is brown, about 25 to 30 minutes. Serves: 6

By Connie from Oden Arkansas

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Black Forest Stuffed Cupcakes

Ingredients

• 1 (18.5 ounce) package chocolate cake mix
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1 egg
• 2 tablespoons sugar
• 1 (20 ounce) can cherry pie filling, divided
• 1 1/2 cups thawed Cool Whip Whipped Topping

Directions

Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended. Remove 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter. Bake 20 to 25 minutes. or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving. Yield: 24 servings

By Connie from Oden, AR

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Peanut Caramel Popcorn

This is just like Cracker Jacks.

Ingredients

• 1 cup margarine
• 2 cups brown sugar
• 1/2 cup light or dark corn syrup
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. vanilla
• 6 qts. popped corn

Directions

Melt margarine in large saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn.

By Christi from Paducah, KY

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Sunshine Blueberry Muffins

Ingredients

Batter

• 2 cup flour
• 1/3 cup sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup fresh of frozen blueberries
• 2 eggs
• 1/3 cup vegetable oil
• 1 carton lemon flavored yogurt
• grated peel of 1 lemon

• 3/4 cup powdered sugar
• 4-5 tsp. milk

Directions

Preheat oven to 400 degrees F. Line medium muffin cups with paper liners, or grease bottoms only. For batter, combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add blueberries; toss to coat. In small bowl, whisk egg and oil; blend in yogurt and 1 tsp. of the lemon peel. Add to dry ingredients; stir until just moistened. (Batter will be lumpy). Spoon batter into prepared muffin cups, filling each cup 3/4 full. Bake 12-14 minutes or until golden brown. Cool slightly. For glaze, combine the remaining lemon peel, sugar and milk in small bowl; mix well. Drizzle over muffins.

By Robin from Washington, IA

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Skillet Pepper Steak

Ingredients

• 1 Tbsp. olive oil.
• 1 1/2 - 2 pounds of cubed steak.
• 1 large white onion, sliced.
• 2 stalks celery, sliced diagonally.
• 1 large green pepper, long sliced.
• 1/2 pound fresh mushrooms, sliced.
• 2 cans of stewed tomatoes, do not drain.
• 1 can of beef or mushroom gravy.
• 1 cup of water
• Seasonings; All to taste, Season salt, black pepper, garlic seasoning, a fresh sprinkles of crushed red pepper flakes (optional).
• Long grain white rice.

Directions

In a large deep skillet, season steaks, put a little bit of olive oil in pan and heat. Then brown steaks on both sides. Add vegetables and saute for 5 minutes, then add 1 cup of water. Add tomatoes, gravy and stir in well. Bring to a boil, Then lower to a simmer. Cover and let simmer for 1 1/2 -2 hours. The steak will be so tender you won't need a knife. Serve over piping hot white rice. Makes enough for at least 4-6.

By Jackie from Norton, MA

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Blackberry Jam Cake

Ingredients

• 1/4 cup butter
• 1 cup white sugar
• 2 egg yolks
• 1 tsp. baking soda
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. unsweetened cocoa powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1 cup blackberry preserves
• 1 cup sifted confectioners sugar
• 2 tablespoons milk
• 1 Tbsp. butter, softened
• 1/2 tsp. vanilla extract

Directions

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees F for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan,

Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.

By Julia from Orlando, FL

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Asparagus Tomato Quiche

Ingredients

• 4 large eggs
• 1-1/2 cup half and half
• 2/3 cup bisquick
• 2 cups grated sharp cheddar cheese
• Fresh or frozen asparagus
• Fresh tomatoes

Directions

Preheat oven to 350 degrees. Layer bottom of a glass baking dish with asparagus. (I use frozen asparagus). Blend the remaining ingredients except for the tomatoes, in a blender on high speed for 60 seconds. Pour over the asparagus and bake for 25 minutes at 350 degrees F. Remove from oven and place tomato slices on top and return to oven for 7 to 10 minutes.

By Connie from Oden, AR

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Acapulco Enchiladas

Ingredients

• 2 cups diced cooked chicken or turkey
• 1/2 cup chopped ripe olives
• 1 cup slivered or coarsely chopped almonds
• 3 cups canned Enchilada or Mexican Red Chile Sauce
• 12 corn tortillas
• Salad oil, shortening, or lard for frying tortillas
• 1-1/2 cups shredded sharp Cheddar cheese
• 2 cups (1 pint) sour cream
• 4 Tbsps. minced green onions

Directions

Make the filling by combining chicken, olives, almonds, and enough of the sauce to moisten (about 1/3 cup). Heat sauce on low heat. Fry tortillas in oil and dip into heated sauce. Spoon some of the chicken mixture along the center of each tortilla. Roll and place, flap side down, in a shallow ungreased baking dish. Top with remaining sauce and sprinkle with cheese. Bake uncovered in a 350 degree F. oven for 15 to 20 minutes, or until heated through. Mix sour cream with onions and serve cold as a sauce.

Makes 12 Enchiladas (4 to 6 Servings)

By Connie from Oden, Arkansas

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Chocolate Almond Cheesecake

Ingredients

Crust

• 1/2 package chocolate wafer cookies, crushed (about 1 cup)
• 1/4 cup butter or margarine, melted
• 1/4 cup finely chopped almonds
• 3 Tbsp. packed brown sugar

• 3 packages. cream cheese, softened (8oz. each)
• 3/4 cup packed brown sugar
• 3 eggs
• 3 Tbsp. milk
• 1/2 tsp. almond extract
• 1 1/2 cups semi-sweet chocolate chips, melted
• 1 cup thawed frozen whipped topping

Directions

Preheat oven to 325 degrees F.

For crust, combine all ingredients in small bowl; press onto bottom of 10 inch springform pan. Bake 10 minutes.

For cheesecake, beat cream cheese in large bowl at medium speed of electric mixer until creamy. Beat in sugar. Blend in eggs, milk and almond extract. Mix in chocolate. Pour batter over crust.

Bake 35-40 minutes or until center is set. Loosen cake from rim of pan. Cool completely. Cover; refrigerate until completely chilled, 3-4 hours. Remove rim. Spread top with whipped topping.

By Robin from Washington, IA

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Zesty Macaroni-Vegetable Salad

Ingredients

• 2 cups macaroni, uncooked
• 3/4 cup Italian salad dressing
• 1 cup chopped celery
• 3/4 cup shredded carrot
• 3/4 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup shredded cheddar cheese
• 1 cup sour cream
• 4 bacon slices, cooked, drained and crumbled
• salt and pepper, to taste

Directions

Cook macaroni according to package directions; drain. In large bowl, combine macaroni, dressing, celery, carrot, pepper, onion and cheese; toss to combine. Stir in sour cream, bacon, salt and pepper. Serve immediately.

Note: Salad can be made up to 1 day ahead of time.combine macaroni, dressing and veggies. Cover; refrigerate overnight. When ready to serve, stir in remaining ingredients.

By Robin from Washington, IA

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