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Hello,
Thank you IMAQT1962, Trudy and Robin for today's recipes!
Thanks for reading,
Susan
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Recipe Requests
Does anyone know a use for mint leaves other than making mint jelly? Could you make your own mouthwash and what would you add to the leaves?
Hardiness Zone: 4a
Thank you,
Sharon from Canada
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Can I freeze bread, bagels, etc? If yes, for how long?
Thank You,
Laura from Hemet, CA
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If anyone has a recipe for the Cheerios cereal bars, like the ones sold in the grocery store. I sure would love to try it.
jiang from Aberdeen, Maryland
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Using an Iron Griddle on a Glass Top Range
I want to know if there is something made to use on glasstop ranges to protect them from scratching when you use an iron griddle.
Pam Creech from Licking, MO
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How Much is a Stick of Butter?
Could you please explain to me how much is a stick of butter? I am in Australia and we weigh in metric.
Thanks,
Christine from Melbourne, Australia
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Making Ice Cream Without Heavy Whipping Cream
I am looking for recipes for making ice cream in an ice cream maker. Everything that I have found so far asks for heavy whipping cream, and it is so expensive. Are there any recipes out there that use common ingredients. I picked up a brand new ice cream maker at a garage sale for $.50, and would love to use it. Thanks for the ideas in advance.
Stacy from El Paso, IL
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Today's Recipes
Heat oven to 375 degrees F. In saucepan, combine raisins, sweetened condensed milk, lemon juice, and lemon rind. Cook and stir over medium heat just until bubbly. Cool slightly. In bowl, combine butter, brown sugar and vanilla; beat well. Add flour, baking soda, and salt; mix well. Stir in oats and walnuts. Reserve 2 cup oat mixture for topping. Press remaining mixture into 9x13 greased pan. Spread raisin mixture to within 1/2 inch of edges. Sprinkle with reserved oat mixture; press lightly. Bake 25-30 minutes or until golden brown. Cool. Makes 48 bars.
By Robin from Washington, IA
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Blend carrots in mixer; combine with sugar, oil and eggs. Combine dry ingredients; add to carrot mixture. Add nuts. Bake in lightly greased jellyroll pan at 350 degrees F for approximately 30 minutes or until done. Frost with cream cheese frosting.
Mix all ingredients until smooth and spread on cooled bars.
By Robin from Washington, IA
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Mix Miracle Whip, mustard, celery seed, salt and pepper. Add remaining ingredients; mix lightly. Refrigerate.
By Robin from Washington, IA
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In a 3 qt. casserole, layer half of the potatoes, carrots, celery, green beans, and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 tsp. each of thyme and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake about 1 hour longer or until veggies are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted. 8 servings.
By Robin from Washington, IA
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Grease 12 muffin cups or line with paper bake cups; set aside. Stir together flour, oats, brown sugar, baking powder and salt in a bowl. Make a well in the center. Stir together buttermilk, oil, and egg in another bowl. Add egg mixture all at once to the flour mixture. Stir just till moistened (batter should be lumpy). Fold in cherries. Spoon batter into muffin cups; fill 3/4 full. Bake in a 400 degrees F oven for 20-22 minutes or till golden. cool in pans on wire rack 5 minutes. Remove from pans; serve warm. Makes 12.
By Robin from Washington, IA
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Mix above by hand. Pour into greased pan 10x15 inch. Bake at 350 degrees F for 25-30 minutes.
While baking cake, combine in a saucepan:
Bring to a boil and cook 1 minute stirring constantly. Remove from heat and add:
Spread on cake while both are warm.
By Trudy from Springfield, IL
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Combine 2 cups half and half and sugar in a large saucepan. Cook and stir over medium heat till mixture almost boils and sugar dissolves. Slowly stir about 1 cup of the hot mixture into the beaten eggs; return all to saucepan. Cook and stir 2 minutes more, do not boil. Chill. Add remaining 4 cups half and half, vanilla, and lemon flavoring. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions. Makes about 2 quarts.
By Robin from Washington, IA
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Cut bananas into small chunks. Wrap in aluminum foil and freeze 2 hours. Place frozen bananas and remaining ingredients in blender. Blend until smooth.
May substitute 3 cups orange juice for pineapple juice.
By IMAQT1962 from ILLINOIS
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Prepare pastry: beat butter and cheese in large bowl with mixer until creamy. Beat in sour cream. Stir in flour and salt until firm dough forms. Add more flour if necessary. Form into a ball, wrap in plastic wrap. Chill overnight.
Prepare filling: combine nuts, sugar, cinnamon, egg and orange rind in small bowl.
Divide pastry in half, roll out half on floured surface to an 8 inch square about one-fourth inches thick. Spread half of the filling on pastry. Roll up jelly roll style. Wrap in foil. Chill for at least 1 hour. Repeat it to other half of pastry.
Lightly grease cookie sheets, cut the rolls into one-fourth inch thick slices. Place one-fourth inch apart on cookie sheet, reshape into rounds. Bake 350 degrees F. for 15 minutes or until firm and golden brown.
By Trudy from Springfield, IL
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Place potatoes and water in 2 qt. casserole; cover, microwave on high 12-15 minutes, stirring after 8 minutes. Drain. Mix remaining ingredients. Stir in potatoes; cover. Refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes on skewers. Place on grill over hot coals. Grill, covered, for 4 minutes. Rotate skewers, brush with reserved salad dressing mixture. Continue grilling 4 minutes.
By Robin from Washington, IA
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In a saucepan, combine sugar, rhubarb and orange juice; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until rhubarb is tender. Cool slightly. Pour into a blender container; cover and blend until smooth. Chill.
Just before serving, fold rhubarb mixture into whipped topping until lightly streaked. In 6 chilled parfait glasses, alternate layers of cream mixture and strawberries. Top with strawberries and a sprig of mint, if desired. Makes 6 servings.
By Robin from Washington, IA
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In a mixing bowl, cream butter, peanut butter and brown sugar.
Beat in eggs and vanilla.
Combine dry ingredients; add to creamed mixture alternately with milk.
Place ice cream cones in muffin cups. Spoon about 3 Tbsp. Batter into each cone, filling to three-fourths inches from the top.
Bake at 350 degrees F for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Frost and decorate as desired. Makes about 2 dozen.
By Trudy from Springfield, IL
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