ThriftyFun Recipes - September 16, 2008

Thank you Carleen, Terri, Robin, Connie, Eleni, Ellen, Holly, Kim and Matt for today's tips and recipes!

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Recipe Requests:

• Trouble Making a Coffee Mug Chocolate Cake
• Linguica Cheese Quesadillas
• Homemade Bisquick

Today's Food Tips:

• Fixing A Tough Cooked Roast
• Golden Mashed Potatoes
• Easy Cleaning Of A BBQ Grill

Today's Contest Recipes:

• Easy Pineapple Cake
• Quick Tomato Relish
• Grannie's Peach Dumplings
• Pumpkin Spice Cake
• Spiced Squash Relish

Robins's Recipe Corner:

• Hamburger Mexican Casserole
• Oriental Super Salad
• Broccoli Cheese Soup
• Chocolate Sheet Cake
• Hawaiian Teriyaki

Crafting for Fun and Money!

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Trouble Making a Coffee Mug Chocolate Cake

I have a question about the chocolate cake in a mug. It was really easy to do but it was flat tasting. Not much chocolate flavor at all and I used a new bakers chocolate container. What did I do wrong?

Jamish from Tribune, KS

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Linguica Cheese Quesadillas

I would like to have a recipe for linguica cheese quesadillas.

Helen from Salt Point, NY

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Homemade Bisquick

Does anyone have a recipe for homemade Bisquick? I have a copycat Red Lobster Biscuit recipe that uses Bisquick, but I never buy it. Thanks in advance.

Kathy from Illinois

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Fixing A Tough Cooked Roast

How to rescue a roast that is too tough:

I made a slow cooked brisket in the oven yesterday - still came out a bit too chewy. I put it into the crockpot overnight on low with the gravy and will run it longer if required. This cut of meat won't be wasted.

Source: Desperation brought forth creativity.

By Holly from Richardson, TX

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Golden Mashed Potatoes

When making mashed potatoes, add a couple of handfuls of shredded carrots to the raw potatoes in the pan. This is a wonderful, nutritious addition that is tasty and colorful. My kids ask for this. If you don't have a shredder, just chop the carrots small.

Source: Picked up the idea from the More With Less cookbook.

By Kim from Crawford, CO

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Easy Cleaning Of A BBQ Grill

How to clean a BBQ grill without scrubbing!

1. Heat BBQ to as hot as you can get it.

2. Spray a fine mist (spray bottle or hose sprayer on "mist" will work) all over the grill.

3. Finish by wiping down with a wire brush (not scrubbing!).

The combination of heat and water "steam cleans" the grill. Works great and keeps the grill like new!

Good Luck!

By Matt from Poplar Grove, IL

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Easy Pineapple Cake

Ingredients

• 1 package yellow cake mix (or what ever you prefer to make it your way.)
• 1 package lemon Jello or pina colada Jello (Mexican Jello)
• 4 eggs
• 3/4 cup oil
• 3/4 cup water

Frosting:

• 2 cups powdered sugar
• 2 lemons or chunk of pineapple (drained)
• water
• coconut

OR

Alternate Frosting: (This way is excellent)

• Already made frosting
• Canned pineapple chunks (drained)
• Coconut

Directions

Mix ingredients well until fluffy. Put in 9x13 inch pan. Bake for 30 minutes at 350 degrees F. Poke with tooth pick to make sure cake is done.

Mix in small bowl, half of already made frosting and drained pineapple chunks and spread over cool cake. Mix in the rest of frosting, and rest of pineapple, mixed well on cake. Sprinkle coconut on top of frosted cake. Enjoy!

Source: It's mine.

By Eleni from Hemet-Sage, CA

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Quick Tomato Relish

Ingredients

• 2 cans (28 ounces each) tomatoes, chopped fine, drain well
• 1 small onion, chopped fine (1/4 cup)
• 1 rib of celery, chopped fine 1/4 cup)
• 1/4 cup packed light-brown sugar
• 1/4 cup cider vinegar
• 1/4 tsp each mustard seed, celery seed, salt and ground black pepper

Directions

In a heavy medium saucepan bring to boil all ingredients. Stirring all the while as it comes to boil. Simmer 25 to 30 minutes or until mixture thickens, stirring often.

Store airtight in fridge.

This makes about 2 1/2 cups. Wonderful with meat

Source: This recipe came from a MT Vernon, WA newspaper about 35 years ago. We liked it so well that I've canned some every year.

By Ellen from Taft, CA

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Grannie's Peach Dumplings

Grannie made the most fantastic dumplings I've ever eaten and after she passed on I got her recipes and this is one that I've revised or updated. It's my favorite too, so hope you enjoy it.

Ingredients

• 1/2 cup Oleo (margarine)*
• 2 cups sugar
• 2 cups water
• 1 tsp. vanilla extract
• 2 cups self rising flour
• 1/2 cup shortening
• 1/2 cup milk
• 5 cups peeled, pitted and chopped fresh peaches (about 2-1/2 lbs.) or frozen unsweetened peach slices, thawed and chopped
• 1/2 tsp.ground cinnamon
• 1/4 to 1/2 tsp. ground nutmeg
• Vanilla ice cream (or your choice)

Directions

Place butter in a 13x9x2 inch baking dish (3-qt. rectangular) and set dish in a 350 degree F oven to melt butter, about 5 to 8 minutes. Watch carefully and don't let butter (margarine) over-brown. Remove dish from oven and set aside.

For syrup: Combine 2 cups sugar and water in a medium saucepan. Cook and stir over medium heat until sugar is dissolved; bring to boiling and boil uncovered, for 5 minutes. Remove from heat and stir in vanilla. Cover and keep warm.

For dough: Place self-rising flour in a large bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Make a well in the center of the flour mixture and add milk all at once. Stir just until moistened. Knead dough on lightly floured large piece of waxed paper for about 12 strokes, or until nearly smooth. Lightly sprinkle dough with flour. Cover with another large piece of waxed paper. Roll out dough to about a 12x10-inch rectangle {about 1/4-inch thick} Remove the top piece of waxed paper.

For Filling: In a large bowl, toss together the peaches, cinnamon and nutmeg. Spoon 3 cups of the peaches on top of the melted butter in the baking dish, spreading evenly to form a single layer.Spread the remaining 2 cups of peaches evenly over the dough rectangle. Roll dough into a spiral, starting from a long side. Pinch seam to seal. Cut into twelve 1-inch thick rolls. Arrange the rolls, cut side down, over the peaches in the baking dish. Carefully pour syrup around rolls. {This will have the appearance of too much syrup, but the rolls will absorb the liquid during baking}.

Bake in the 350 degree F oven for 45 to 50 minutes, or until golden. Cool on a wire rack for about 30 minutes. Serve warm in dessert dishes with a scoop of vanilla ice cream (or your choice)

Makes about 12 dumplings

By Connie from Liberty, MO

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Pumpkin Spice Cake

Ingredients

• 1 box spice cake mix
• 1 12 OZ can solid pack pumpkin
• 1 cup chocolate chips, any kind chopped nuts, or raisins, optional

Directions

Heat oven to 350 degrees F. Lightly grease 9x13 inch baking dish. Mix ingredients to cake mix package directions. Beat together other ingredients. Bake until cake is set.

Source: This is a nice moist cake. I've made this several times. I always get asked for the recipe. Does not need icing. Doesn't stay around long enough to go bad.

By Terri from NV

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Spiced Squash Relish

Ingredients

• 12 cups of cooked squash
• 3 green bell peppers, chopped
• 1 red bell pepper, chopped
• 1 yellow chili pepper or one half cup of banana pepper
• 2 1/2 cups of white vinegar
• 6 cups of sugar
• 3 Tbsp. of turmeric
• 2 Tbsp. of salt
• 1 Tbsp. black pepper

Directions

Mix together and bring to boil. Boil for 20 minute. Pack in hot jars and seal.

By Carleen from Little Rock, AS

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Hamburger Mexican Casserole

Ingredients

• 1 1/2 lb. hamburger
• 2 cans cream of mushroom soup
• 1/2 cup heavy cream
• 1/2 cup water
• 1 1/2 onions, chopped
• 1 cup tomatoes
• 1 1/2 packages tortilla chips
• 1/4 lb. grated cheese

Directions

Layer this twice, starting with the tortilla chips. Bake for 30 minutes at 350 degrees F. Serves 6.

By Robin from Washington, IA

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Oriental Super Salad

Ingredients

• 1 lb. fresh green beans, trimmed, steamed 3-4 minutes
• 2 green onions, sliced
• 1 tomato, chopped
• 1/2 cup oil
• 1/4 cup lemon juice
• 2 Tbsp. + 1 tsp. soy sauce
• 1/2 tsp. honey
• 1/2 tsp. ground ginger
• 1 clove garlic, halved
• dash salt, pepper
• 2 Tbsp. mayonnaise
• 2 cups cooked chicken, cut into thin strips
• 2 cups salad greens
• 2 cups fresh bean sprouts
• 6 radishes, thinly sliced
• 1/2 cup walnuts pieces

Directions

Combine beans, onions, tomato, chicken, salad greens, bean sprouts and radishes. Set aside. Combine lemon juice, soy sauce, honey, ginger, garlic, salt, pepper and mayonnaise. Stir to blend. Pour over vegetables. Chill 2-3 hours. To serve, add walnuts.

By Robin from Washington, IA

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Broccoli Cheese Soup

Ingredients

• 1 cup water
• 1 chicken bouillon cube
• 1 package frozen chopped broccoli (10 oz.)
• 1 medium carrot, grated
• 2 Tbsp. butter
• 3 Tbsp. flour
• 2 cups milk
• 1 lb. processed American cheese, cubed
• 1 can cream of chicken soup
• 1 Tbsp. minced onion flakes
• 1 Tbsp. Worcestershire sauce
• salt and pepper, to taste

Directions

In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions, and remove from the heat. Do not drain. In a separate saucepan melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Serves 6-8.

By Robin from Washington, Ia

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Chocolate Sheet Cake

Ingredients

• 2 sticks margarine
• 1/2 cup cocoa
• 1/2 cup oil
• 2 cups sifted flour
• 2 cups sugar
• 1 tsp. soda
• 1 1/2 t. vanilla
• buttermilk
• 2 eggs, beaten
• 1 lb. confectioners' sugar
• 1/2 tsp. salt
• 1 cup chopped nuts (opt.)

Directions

Combine 1 stick margarine, 1/4 cup cocoa, 1 cup water and oil in saucepan. Boil for 1 minute. Mix flour, sugar and soda together in large bowl. Pour cocoa mixture over dry ingredients, mixing well. Add 1 teaspoon vanilla, 1/2 cup butter milk and eggs, mixing well. Pour into large greased baking pan. Bake at 400 degrees F for 20 minutes. Combine remaining 1 stick margarine, 1/4 cup cocoa and 1/3 cup buttermilk in large saucepan. Bring mixture to a boil. add confectioners' sugar, salt, 1/2 teaspoon vanilla and nuts, mixing well. Frost cake and cut into squares.

By Robin from Washington, IA

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Hawaiian Teriyaki

Ingredients

• 1 1/2 lbs. beef flank steak or round steak
• 3 Tbsp. soy sauce
• 1 tsp. garlic powder
• 3/4 tsp. arrowroot or cornstarch
• 1 can unsweetened pineapple juice (6 oz.)
• 1 tsp. honey

Directions

Put steak in a very large skillet and sprinkle both sides liberally with soy sauce and garlic powder. Cover and cook over medium heat, turning once, until liquid evaporates and meat is browned on both sides. Combine arrowroot or cornstarch with pineapple juice. Pour into skillet. Turn steak frequently in simmering pineapple juice, until juice is thickened into a dark sauce. Stir in honey. Remove steak to platter and put on sauce. Steak should be served rare.

By Robin from Washington, IA

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