ThriftyFun Recipes
Volume Two, Number 145, August 2, 2006
http://www.ThriftyFun.com
Hello,
Thank you IMAQT1962, Trudy and Robin for today's recipes!
Thanks for reading,
Susan
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Today's Recipes:
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Recipe Requests
Recipes Using Mint
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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Freezing Bagels
Can I freeze bread, bagels, etc? If yes, for how long?
Thank You,
Laura from Hemet, CA
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Cheerios Cereal Bars
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
Lemony Raisin Bars
Ingredients
- 2 cups raisins
- 1 can sweetened condensed milk
- 1 Tbsp. lemon juice
- 1 Tbsp. grated lemon rind
- 1 cup butter or margarine, softened
- 1 1/2 cup firmly packed brown sugar
- 1 cup flour
- 1 1/2 tsp. vanilla
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 1/2 cup oats
- 1 cup chopped walnuts
Directions
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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Carrot Bars
Bars
Ingredients
- 1 can sliced carrots
- 2 cups sugar
- 4 eggs
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1 1/2 cup oil
- 2 cups flour
- 2 tsp. baking soda
- 1/2 cup chopped nuts
Directions
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.
Frosting
Ingredients
- 3 oz. cream cheese
- 1/3 cup butter
- 1 tsp. vanilla
- 2 Tbsp. milk
- 2 cups powdered sugar
Directions
Mix all ingredients until smooth and spread on cooled bars.
By Robin from Washington, IA
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Classic Potato Salad
Ingredients
- 3/4 cup Miracle Whip
- 1 tsp. mustard
- 1/2 tsp. celery seed
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 4 cups cubed, cooked potatoes
- 2 hard cooked eggs, chopped
- 1/2 cup onion
- 1/2 cup sliced celery
- 1/2 cup sweet pickle
Directions
Mix Miracle Whip, mustard, celery seed, salt and pepper. Add remaining ingredients; mix lightly. Refrigerate.
By Robin from Washington, IA
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Vegetable Beef Casserole
Ingredients
- 3 medium, unpeeled potatoes, sliced
- 3 carrots, sliced
- 3 celery ribs, sliced
- 2 cups fresh or frozen green beans
- 1 medium onion, chopped
- 1 lb. lean ground beef
- 1 tsp. dried thyme
- 1 tsp. pepper
- 4 medium tomatoes, peeled, seeded and chopped
- 1 cup shredded cheddar cheese
Directions
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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Cherry Oatmeal Muffins
Ingredients
- 1 cup flour
- 1 1/4 cup quick cooking oats
- 3/4 cup packed brown sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 1/2 cup oil
- 1 slightly beaten egg
- 1 cup frozen tart cherries, thawed, halved and drained
Directions
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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Cherry Cake
- 1 box Chocolate Fudge or Devil's Food Cake mix
- 2 eggs beaten
- 1 can cherry pie filling
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:
- 1 cup sugar
- 5 Tbsp. Oleo
- 1/3 cup milk
Bring to a boil and cook 1 minute stirring constantly. Remove from heat and add:
- 1 cup chocolate chips
- 1 cup chopped nuts
Spread on cake while both are warm.
By Trudy from Springfield, IL
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Lemon Ice Cream
Ingredients
- 2 cups half and half or light cream
- 1 1/2 cups sugar
- 4 beaten eggs
- 4 cups half and half or light cream
- 4 tsp. vanilla
- 1 tsp. finely shredded lemon peel or 1/2 tsp. lemon flavoring
Directions
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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Pineapple-Banana Cooler
Ingredients
- 2 small bananas
- 1 cup fat free half and half
- 3 cups pineapple juice (chilled)
Directions
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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Cookie Pinwheels
Ingredients
Pastry
- 2 sticks butter
- 1 package 8 oz. Cream cheese
- 1/4 cup dairy sour cream
- 2 1/4 cups flour
- 1/2 tsp. salt
Filling
- 2 cups ground walnuts
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1 egg
- 1 tsp. grated orange rind
Directions
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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Skewered Grilled Potatoes
Ingredients
- 2 lb. potatoes
- 1/2 cup water
- 1/2 cup Miracle Whip
- 1/4 cup chicken broth
- 2 tsp. dried oregano leaves
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
Directions
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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Berry Rhubarb Parfait
Ingredients
- 2 cups sliced fresh or frozen rhubarb
- 1/3 cup sugar
- 1/4 cup orange juice
- 2 cups light whipped topping
- 1 pint fresh strawberries, halved
- Fresh mint, opt.
Directions
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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Cupcake Cones
Ingredients
- 1/3 cup margarine, softened
- 1/3 cup creamy peanut butter
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup milk
- Cake ice cream cones (about 3 inches tall)
- frosting of your choice
- sprinkles of chopped peanuts, optional
Directions
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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