ThriftyFun Recipes
Volume Two, Number 55, March 21, 2006
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Thank you JWalker, Crystal and Robin for today's recipes!
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Homemade Fun Fruits
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Making Cookies for People With Allergies
I am looking at making frozen cookie dough for alleries. I want to do this for people who can't bake for their kids and would buy this. QUESTION: Can you use rice flour for a base (to replace wheat)? I saw that some substituted soy flour for eggs. Are there any other non-egg substitutes you can use? I am going to use my DH's workplace as guniea pigs!
camo_angels from Willamina, OR
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Today's Recipes
Broccoli Soup
This is delicious and easy to make!
Ingredients
- 1 onion-chopped
- 1 broccoli-bunch
- 1 cup potato soup
- 1 cup celery soup
- 1 cup water
- 1 1/2 cup milk
- 1 cup shredded cheese(if desired)
Directions
On medium heat cook the onion and broccoli, in a larger pan combine the soups, water and milk. Heat until boiling then add the onion and broccoli, then the cheese (if you want it). Enjoy!
By Crystal from Abilene, TX
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Crunchy Ranch Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 Tablespoon butter
- 1 large envelope dry Ranch dressing mix
- 2 cups crushed corn flake crumbs
- 1 egg, beaten
- 1 Teaspoon freshly round black pepper
Directions
Heat oven to 400 degrees F. Place butter in 9 by 13 inch baking pan and place in hot oven for 2-4 minutes just to melt butter. Remove and set aside. In shallow bowl beat egg and pepper. On large dinner plate or in zip lock bag combine dry salad dressing mix and crushed cereal. Dredge chicken in egg and then cereal. Place thinnest side up in pan and repeat until all chicken has been coated. Bake uncovered, in 400 degree oven for 15 minutes; Remove from oven and carefully turn over each chicken breast. Bake an additional ten to fifteen minutes or until chicken is tender and juices run clear.
Serves 4
By JWalker from SLC Ut
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Chocolate-Cherry Brownie Sundaes
Ingredients
- 1 cup butter
- 1 cup semisweet chocolate chips
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1/2 tsp. almond extract
- 1/4 tsp. salt
- 1/2 cup sliced almonds
- 1/2 + 2/3 cup chopped maraschino cherries, 1/4 cup juice from jar reserved
- 2 pints vanilla ice cream, softened
- Whipped cream, mini chocolate chips and additional cherries, optional.
Directions
Preheat oven to 350 degrees F. Line 9 inch square baking pan with enough foil to overhang sides by 2 inches; coat with cooking spray. In pot, melt butter over medium heat. Remove from heat. Stir in chocolate chips until smooth; cool. Stir in sugar, eggs, flour, extract and salt until smooth. Stir in almonds and 1/2 cup cherries. Spread in pan. Bake 35-40 minutes or until toothpick inserted into center comes out with crumbs clinging. Cool 10 minutes. Using foil, lift from pan; cool. Stir cherry juice and remaining cherries into ice cream. Serve with brownies and, if desired, whipped cream, mini chips, and cherries.
By Robin from Washington, IA
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Juli's Beef Vegetable And Biscuits In One Pot
Ingredients
- 1 1/2 Lbs. lean ground beef
- 1 large onion, chopped
- 20 baby carrots
- 2 cups small cubed potato
- 1 cup frozen corn
- 1 12 oz. can cut green beans
- 1/2 cup frozen green peas, (optional)
- 2 cups biscuit mix
- 1 cup milk
- 2 eggs
- 2 cans Cream of Mushroom soup (undiluted)
- 1 tsp. black pepper
- 1/2 tsp. salt
Directions
Heat oven to 375 degrees F. Brown ground beef and onions together until the meat is just brown and the onions are still a little crispy; Drain off all fat and pat excess out with paper towel. (I spoon the mixture onto a plate lined with double thickness of paper towel and then fold it up and squeeze a little just to remove all the excess. It is not tasty with extra fat.)
Place vegetables and meat mixture into a large oven proof casserole or pan. Mix in undiluted soup and seasoning. Cover with foil and bake for about one hour until hot and bubbly and vegetables are still firm but cooked through. Remove from oven and mix remaining ingredients in a mixing bowl. You may need a little more milk but mix well first to dumpling consistency dough. Pull off small amounts of dough off the ball and roll into golf ball size balls. Flatten to create a thick circle of a biscuit. Place onto steaming top of mixture in pan and return to the oven uncovered for 15 to 20 minutes just till biscuits are browned and cooked through. They will be a little soggy feeling but they will be cooked if you wait until they brown. spoon onto plates with biscuits on the bottom. Great served with a green salad.
Serves 4-6
By JWalker from SLC Ut
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Marshmallow-Chocolate Fudge Cake
Ingredients
- 16 marshmallows
- 1/2 cup cocoa
- 1/2 cup hot water
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup sugar
- 1/3 cup shortening
- 3 eggs, unbeaten
- 1 cup sour cream
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 tsp. red food coloring
Directions
Combine marshmallows, cocoa and hot water in top of double boiler. Let stand over hot water until marshmallows melt. Do not cook. Stir until smooth and cool. Sift together flour, baking powder and salt; set aside. Add sugar gradually to shortening, creaming well. Blend in eggs, beating well after each one. Combine sour cream and soda and add alternately with the dry ingredients. Blend well after each addition. Mix vanilla and food coloring into chocolate mixture and blend into batter. Turn into 2 well-greased and lightly floured 8 inch layer pans. Bake at 350 degrees F for 30-35 minutes. Cool.. Frost with favorite frosting.
By Robin from Washington, IA
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Zesty Slow Cooker Beef Pulled Sandwiches
Ingredients
- 1 5 lb. rump or pot roast desired
- 1 large package Italian dry salad dressing mix
- 1 Tablespoon cracked black pepper
- 1 cup diced onion
- 2 cups diced tomatoes
- 8 large sub rolls
- mayonnaise or salad dressing
Directions
Rub Dry mix and then pepper on entire roast. Place in Ziploc bag or bowl covered with foil. Let sit in fridge for at least 2 hours. place in slow cooker with 1 cup water and 1 cup diced onion. Cook on low for 7 to 8 hours until beef can be torn apart with two forks and then place cooked beef on prepared sandwich rolls. With slotted spoons spoon a small amount of the tomato onion mixture onto the sandwich before placing on the top.
Serves 4-6
By JWalker from SLC Ut
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Italian Zesty Chicken
Ingredients
- 6-8 boneless, skinless chicken breasts
- 1 small bottle Zesty Italian dressing
- 1 small envelope your favorite italian dry salad dressing mixx
Directions
Heat oven to 400 degrees F. Butter a 9 by 13 inch baking pan. In mixing bowl combine salad dressing and dry salad dressing mix. Dredge chicken breasts in mix and lay meaty side down in bottom of pan. Cover with foil and bake 20 minutes. Remove from oven and carefully turn each breast over. Bake, uncovered for an additional 10 to 15 minutes and let stand on top of the stove for 5 minutes before serving.
Serves 6 to 8
By JWalker from SLC Ut
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