Oscar Popcorn Salad & Home Spa Treatments

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

Oscar Popcorn Salad & Home Spa Treatments
I love Popcorn, mostly with a sprinkle of Cavenders on it which I also use for pot roasts and most meats.I think Kettle corn is my biggest weakness.It’s a great low fat filling snack and perfect for those Oscar parties.

Popcorn Salad
Yes it really does say popcorn salad! It’s from my Taste of Home cookbook. I tried it and to my surprise it was good!
10 min | 10 min prep
SERVES 10 -12
3/4 cup mayonnaise
1 cup diced celery
1 1/4 cups shredded cheddar cheese, divided
1 (8 ounce) can sliced water chestnuts, drained
3/4 cup crumbled cooked bacon, divided
1/4 cup shredded carrot
2 tablespoons minced chives
6 cups popped popcorn (3/4 cup uncooked popcorn makes about 6 cups popped)
In large bowl, combine the mayo, celery, 1 cup of cheese, water chestnuts, 1/2 cup bacon, carrots and chives; mix well.
Add popcorn; stir to coat.
Spoon into a lettuce-lined bowl top with remaining cheese and bacon serve immediately.

Breakfast Popcorn
This is from Tomie De Paola’s “The Popcorn Book”.. There is lots of neat information about popcorn in this book, including historical info. One thing mentioned is that “The colonists liked it so much that they served popped corn for breakfast with cream poured on it.” Honestly, it was really good!
2 min | 2 min prep
SERVES 1
1 cup popped popcorn (prepared without butter or salt)
1/3 teaspoon Splenda sugar substitute (or sugar)
1/4 cup fat-free half-and-half (or regular half and half or cream)
Put your 1 cup popped corn (make sure it is not the microwave kind that is covered in salt and butter) in a bowl.
Sprinkle the splenda or sugar over the top.
Drizzle the cream on top as if you are making cereal.
Serve.
Peanut Butter Popcorn
Sublime! The original recipe called for 4-8 servings, but I could finish this off myself in one sitting!
15 min | 5 min prep
SERVES 8
1/2 cup light corn syrup (or golden syrup)
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
6-8 cups popped popcorn
In small pan melt together corn syrup and sugar.
Add peanut butter and melt.
Be careful not to boil mixture too much, the peanut butter will start to burn.
Remove from heat and stir in vanilla.
Stir mixture over popcorn.

Chicken Popcorn
More popcorn!
SERVES 4 , 2 quarts
2 1/2 tablespoons butter
1 chicken bouillon cube
2 quarts popped popcorn
salt
Melt butter over low heat.
Dissolve bouillon cube in melting butter.
Drizzle over popcorn.
Add salt to taste.

BBQ Popcorn
I love popcorn!
5 min |
SERVES 4 , 6 cup
6 cups popped popcorn
1/3 cup butter
3 tablespoons chili sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
2 tablespoons grated parmesan cheese
In small saucepan, melt butter.
Stir in chili sauce, onion and chili powder and salt.
Pour chili mixture gradually over popcorn, tossing to mix well.
Sprinkle with cheese and toss.
Sweet Cashew Popcorn
Yield: Fills 2 gallon sized bags
Ingredients
10 ounces bag popped popcorn
1 large can cashews
1 stick butter (not margarine)
1 cup brown sugar
¼cup lite Karo syrup
1 teaspoon vanilla
1 grocery size paper bag
Preparation
Step 1. Spray inside of paper sack generously with cooking spray
Step 2. Pour popcorn and cashews into sack
Step 3. In a heavy sauce pan bring butter, brown sugar and Karo syrup to a boil
Step 4. Let simmer 5 minutes
Step 5. Remove from heat
Step 6. Add vanilla
Step 7. Pour syrup over popcorn and cashews in sack
Step 8. Shake bag
Step 9. Microwave 90 seconds
Step 10. Shake bag
Step 11. Microwave 90 seconds
Step 12. Shake bag
Step 13. Pour onto greased cookie sheet or waxed paper
Step 14. Let cool
Step 15. Store in airtight container

Candy-Coated Popcorn (Summer Fair Popcorn)
This is a sweet and tasty popcorn
10 min | 10 min prep
SERVES 4
3 tablespoons vegetable oil
1/3 cup popcorn (organic preferred)
3 tablespoons white sugar
salt (optional)
Heat oil in medium-sized pan over medium heat.
Add popcorn and sprinkle sugar over it.
Cover and shake continuously until popped.
For sweet and salty flavour, sprinkle with a little salt.
Carefully transfer to a bowl as melted, hot sugar can cause serious burns.
Cool a few minutes before serving.

Popcorn Candy Recipe
This recipe was given to me by a coworker years ago. It’s as delicious as it’s easy!
13 min | 3 min prep
SERVES 4 -6
1 bag hulless popcorn
1/2 cup butter
1/2 cup brown sugar
1 large brown paper bag
Place popcorn in brown paper bag.
Melt butter and mix in brown sugar.
When brown sugar is completely dissolved in butter (it will become thicker as it mixes), place this mixture in bag with popcorn.
Close bag and shake, shake, shake until mixed thoroughly with popcorn.
I store it in ziplock bags to keep it fresh and moist.
That is, if it lasts that long!
Taco Popcorn
Really good but too addictive!
15 min | 15 min prep
SERVES 4 -6
1/2 cup popcorn
2 tablespoons oil
1/4 cup butter
1 tablespoon taco seasoning
salt, if desired
Heat oil and popcorn kernels in covered pot over medium-high heat. After first kernel pops, shake pot gently until popping stops.
Melt butter and mix with taco seasoning. Toss butter mixture with popped popcorn in large bowl.

HOME MADE SPA TREATMENTS
For natural dry-skin care, raid your kitchen to create your own homemade spa treatments.
For many of us, the cooler weather brings parched, flaky skin and flyaway, staticky hair. The culprit: lower humidity in the air, which dries your skin. Central air and heating, space heaters and fireplaces all contribute to lower humidity levels. To combat dryness, try these natural dry-skin care treatments from Ilona Pecnikov, director of esthetics at the New York City spa Just Calm Down, and Julie Gabriel, owner of skin care line Petite Marie Organics and author of The Green Beauty Guide: Your Essential Resource to Organic and Natural Skincare, Hair Care, Makeup and Fragrances. You’ll be soft and silky in no time.
1: Dab on olive oil.
When it comes to strategies for natural dry-skin care, Gabriel swears by olive oil, an amazing multitasker. It instantly grooms dry cuticles, works wonders on hands and elbows, removes makeup, and soothes and conditions itchy, dry skin all over the body. “When your skin feels extra parched, you can dab a thin layer of organic extra-virgin olive oil under your moisturizer for an extra dose of antioxidants and good fatty acids,” adds Gabriel.
Want more home remedies? Find out the 8 surprising uses for vinegar.
2: Try natural exfoliants like yogurt, papaya and pumpkin.
You can find plenty of options for natural dry-skin care in your kitchen or in the produce and diary aisles of your supermarket. Yogurt, especially the plain Greek variety, makes an excellent cleanser with a mild exfoliating action that will remove dry skin and leave you feeling refreshed and comfortable. Gabriel says it’s a particularly safe exfoliant for very dry skin because it exfoliates using lactic acid, not scrubbing granules.
To add some oomph, try making Pecnikov’s Greek Yogurt and Papaya Enzyme Conditioning Mask for Face & Décolleté: Mix a half cup of Greek yogurt with 3 tablespoons of mashed-up papaya and apply to skin. Pumpkin enzymes are at play in Pecnikov’s Pumpkin & Cinnamon Mask for Face and Body; mix one can of pumpkin and a half teaspoon of cinnamon powder. Leave either mask on face or body for five to 15 minutes. Or treat your extremities to Pecnikov’s Three Berry Antioxidant Hand and Foot Mask: Mix three-quarters of a cup each of strawberries, raspberries and blueberries with a half cup kefir in blender. Drink any leftovers!
We’re told frequent hand-washing can prevent colds and the flu, but it can also dry your hands. Are we overusing antibacterial soaps ?
3: Make a homemade skin scrub.
Economical and effective, a combo of sugar and any oil you may have around the kitchen makes a rich, nourishing body scrub for dry skin, according to Gabriel. Simply mix equal amounts of fine brown sugar and oil, and rub on using light circular motions. For an extra dose of vitamins and minerals, add a tablespoon of honey. Pecnikov adds lemon juice to her recipe. Make sure to shower thoroughly afterwards!
4: Harvest the healing power of honey.
Honey is a time-tested cure for chapped, cracked lips, according to Gabriel. Apply a little organic honey in the evening and wake up to smooth, yummy lips. This trick also works to soothe cracked heels and rough elbows
5: Try natural remedies for dry hair.
For dry hair, mix one egg yolk and a tablespoon of liquid castile soap to shampoo your hair and condition your itchy scalp. Egg yolks, when massaged into the hair and left to work for five to six minutes, may strengthen the scalp, and some believe it prevents hair loss, says Gabriel. Or try Pecnikov’s Hydrating Mask for Dry Overworked Hair: Mix 1 avocado with 2 tablespoons each of lightly heated rapeseed and olive oil. Massage into hair, and put plastic shower cap on head to retain heat and moisture. Leave on hair for 15 minutes. Double the ingredients for longer hair.
6: And don’t forget to treat your skin from the inside out.
“A diet rich in magnesium, essential fatty acids, vitamin C and beta-carotene naturally feeds your skin from inside and makes it less prone to dryness,” says Gabriel. She recommends feeding your skin with a meal plan that includes dark chocolate, salmon, and other fatty fish, oranges, mango, and carrots.

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COMFORTING SOUPS & Cooking With Sugar Substitutes

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

I would like to thank the 1041 people who logged on this past week.

COMFORTING SOUPS & Cooking With Sugar Substitutes
I love soups and stews year around.I always freeze half for those days when work is overwhelming or I just need some comforting.
I don’t use sugar subs but I am always asked how to convert regular recipes to use them so I found a great chart to help those who may want to try the exchange.
Italian Wedding Soup
Prep Time: 20 Minutes Ready In: 45 Minutes
Time: 25 Minutes Servings: 10
Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!”
Ingredients:
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach – packed,rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots
Directions:
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Easy Taco Soup
I got the recipe from the campbell’s website. I also want to try it with a can of Rotel instead of the chiles.
15 min | 5 min prep
SERVES 2 , 3 cups (aprox)
1 (10 3/4 ounce) can Campbell’s condensed tomato soup
1 cup milk
2 tablespoons taco seasoning mix
1 (4 ounce) can diced green chilies (optional)
18 tortilla chips, crumbled
shredded monterey jack cheese
Heat the first 4 ingredients over medium heat for 10 minutes or until it is hot and bubbling.
Divide the tortilla chips between two bowls, pour soup over the chips. Top with cheese.

Favorite Fish Chowder
Prep Time: 10 Minutes Ready In: 35 Minutes
Posted By: Fran Gustafson
Cook Time: 25 Minutes Servings: 16
“Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that’s how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in every household. Fortunately, my family loved it…it still is one of my favorites!”
Ingredients:
1 large onion, chopped
1/2 cup butter or margarine
4 cups water
6 cups diced peeled potatoes
2 pounds fresh or frozen cod fillets, cut into large chuncks
3 tablespoons lemon juice
2 cups milk
2 (12 fluid ounce) cans evaporated milk
2 1/2 teaspoons salt
2 teaspoons pepper
Chopped fresh parsley

Directions:
1. In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Garnish with parsley and serve piping-hot.

Easy Cream Of Carrot Soup
nice color, flavor and yummy for family or even company!
Ingredients
2 pounds sweet carrots, thinly sliced
1-1/4 cups chopped onion
1 cup sliced celery
1/4 cup butter, melted
3-1/3 cup chicken broth ( vegetable broth for vegetarian )
2/3 cup half-and-half or cream
Directions
Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes.
Add broth, and bring to a boil.
Cover, reduce heat and simmer for 20 minutes.
Remove from heat, and cool for 10 minutes.
Place half of mixture in an electric blender; blend until smooth.
Repeat with remaining mixture.
Return to Dutch oven.
Stir in half-and-half, and cook until thoroughly heated (do not boil).
Makes about 7 cups

Southwestern Taco Soup
Total Time: About 1 hour
• 2 pounds ground beef
• 1 ½ cups diced onion
• 1 28 oz. diced tomatoes
• 1 can 15 oz. pinto beans; rinsed and drained
• 1 can 17 oz. whole kernel corn, drained
• 1 cup mild medium or hot picante sauce
• ¾ cup water
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• Salt to taste
• Shredded cheddar cheese
• Fritos or taco chips Directions:

1. Brown ground beef with chopped onion, drain off excess grease

2. Add all other ingredients, except cheese and chips; bring to a low boil.

3. Simmer covered for 15-20 minutes or until thickened.

4. Garnish with shredded cheese and taco chips/fritos.

5. You can garnish with sour cream if you like. Sometimes I add black beans, rinsed and drained too.

Servings: 6-8 depending on size of serving

Golden Tofu Soup

Published by Chatelaine of Canada on 1/3/2010 Thanks to a package of pre-cut stir-fry vegetables, there’s virtually no prep for this robust and creamy Thai soup. Love new ways with Tofu. This is a nice brunch or a supper lead in.
Ingredients
1 leek or 1 onion
Vegetable oil
2 tbsp yellow Thai curry paste
1 tbsp grated ginger
2 cup carton vegetable or chicken broth
1 can of coconut milk, preferably regular
1 tbsp granulated sugar or honey
1 pkg tofu, preferably extra-firm
12-oz pkg fresh or frozen vegetable stir-fry mix, about 4 cups
Directions
Slice and discard dark green top and root end from leek. Then slice in half lengthwise. Fan out and rinse under cold running water to remove any grit, then thinly slice. If using an onion, chop. Lightly oil a large pot. Set over medium. Add leek, curry paste and ginger. Stir continuously until leek begins to soften slightly, about 2 min.
Pour in broth and coconut milk. Stir in sugar. Bring to a boil over high, about 5 min. Meanwhile, slice tofu into bite-sized cubes. If using fresh stir-fry mix, cut any large vegetables into bite-sized pieces. When broth boils, add tofu and vegetables. Reduce heat, cover and simmer, stirring occasionally until vegetables are tender, 5 to 8 min. Taste and add salt, if you like.

Leftover Mashed Potato Soup
This is a great way to use up leftover mashed potatoes – a hearty soup that’s delicious on cold days.
30 min | 10 min prep
SERVES 4
3 cups mashed potatoes
1/2 cup chopped onion
3 cups skim milk
4 tablespoons bacon bits
1/4 cup grated cheddar cheese
1 tablespoon canola oil
1 vegetable bouillon cube
salt and pepper, to taste
Heat oil in pot on medium. Add onion and cook onions until glassy.
Stir in milk.
Mix in mashed potatoes, bacon bits and bouillon cube. Heat and continue stirring until mixed and lump free.
Mix in cheese and serve.

Beer Cheese Soup
Great for a meal, appetizer, or with a sandwich. This involves some chopping, but it’s so worth it!
45 min | 20 min prep
SERVES 7 , 7 cups
1/4 cup butter
1/2 cup chopped celery
1 cup chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, crushed
1/4 cup chopped fresh parsley
1/4 cup flour
1/8 teaspoon pepper
3 teaspoons dry mustard
2 cups whole milk or half-and-half
1 cup reduced-sodium chicken broth
12 ounces cubed process American cheese
12 ounces beer
Melt butter in dutch oven over medium heat.
Stir in onion, celery, carrot, parsley, and garlic.
Cook 5 – 6 minutes or until vegetables are crisp tender.
Stir in flour, mustard, and pepper.
Mix well.
Cook 1 minute stirring constantly.
Gradually add milk and chicken broth and mix well.
Cook uncovered over medium heat for 10 – 15 minutes or until soup is thickened and thoroughly heated.
Stir in cheese and beer and cooke 5 – 8 minutes or until cheese is melted, stirring frequently.
DO NOT BOIL.

Cooking With Sugar Substitutes
whats the ratio if one were to substitute splenda and what not.
Sweet One (Acesulfame-k)
4 calories per packet
12 packets = 1 cup sugar
1 packet = 2 teaspoons sugar
Can be used in cooking and baking without losing sweetness.
Equal (Aspartame)
4 calories per packet
24 packets = 1 cup sugar
1 packet = 2 teaspoons sugar
Loses sweetness when baked at high temperatures for a long time.
Can be used in stir-fries or added during last few minutes of heating or cooking. Equal has developed some baked recipes to use the sweetener with no breakdown.
Brown Sweet ‘n Low (Saccharin)
20 calories per teaspoon
4 teaspoons = 1 cup brown sugar
1 teaspoon = 1/4 cup brown sugar
Can be used in cooking or baking without losing sweetness. Note that measurements differ from packet sweeteners.

Equal Spoonful (Aspartame)
2 calories per teaspoon
1 cup = 1 cup sugar
1 teaspoon = 1 teaspoon sugar
Loses sweetness when heated to high temperatures for long periods of time. Can be used spoon for spoon in place of sugar in same foods as Equal.
Equal has developed some baked recipes to use the sweetener with no breakdown.
Splenda (Sucralose)
0 (zero) calories
1 cup = 1 cup sugar
1 teaspoon = 1 teaspoon sugar
May not work well in recipes such as certain cakes that rely upon sugar for structure.
Finished recipes may require refrigeration.
Sweet ‘n Low (Saccharin)
4 calories per packet
12 packets = 1 cup sugar
1 packet = 2 teaspoons sugar
Can be used in cooking and baking without losing sweetness.
url:http://www.recipegoldmine.com/kitchart/kitchart5.html

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Yummy EGGS & How to cook Spagetti Squash

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

Yummy EGGS & How to cook Spagetti Squash

Easy Egg Drop Soup
This is one of the simplest soups there is. But it is so comforting. I like that this one doesn’t taste as thick and slimey. Why order from a Chinese Restaurant when you can do it quicker and better at home?
22 min | 10 min prep
SERVES 4
6 cups chicken broth
1/2 tablespoon grated fresh ginger or 1 teaspoon powdered ginger
3 eggs, beaten
1 tablespoon scallion, finely sliced
Bring broth and ginger to a boil.
Whisk in beaten eggs. Cook for 1-2 more minutes.
Add scallions, stir.
Serve steaming hot.
You could add soy sauce to taste at the table.
You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.

Perfect Poached Eggs
This is the only method I use for the best poached eggs, you will never go wrong with this recipe! you may of coarse increase the eggs to whatever amount desired, the addition of a small amount of milk will create a softer egg
3 eggs
water
1 tablespoon milk
1 pinch salt
Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
Add in cold water to a depth of 2-inches in the saucepan.
Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.
Holding the egg as close as possible to the simmering water break eggs one at a time into the water.
Simmer over very low heat for 5 minutes or until desired doneness.
Carefully remove eggs with a slotted spoon.
Perfect Soft Boiled Eggs
When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. So simple as it may be I am sure there are many that struggle for the perfect boiled egg.
7 min | 2 min prep
SERVES 2
4 large eggs
1 teaspoon salt
6 cups water
Bring the water to a rapid boil.
add salt and keep it at a rapid boil.
Prick the bottom (wider end) of the egg with an egg pricker
Immerse in the boiling water and boil for exactly 5 minutes.
Dash in cold water, crack & enjoy.

Pickled Red Beet Eggs
Oh, yeah! Gotta have these at a picnic! Prep/cook time does not include chilling for 8 hours.
30 min | 15 min prep
SERVES 12
12 large eggs
1 (16 ounce) can sliced pickled red beets, UNDRAINED
1/4 cup water
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup diced onion
Hardboil the 12 eggs; cool and peel.
While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.

Boiled Egg in a Bowl
A low fat snack for kids.
12 min | 6 min prep
SERVES 2
2 large eggs
95 g corn kernels
1/2 cup tasty cheese, fat reduced, grated
2 teaspoons parsley, finely chopped
Cook eggs in simmering water for 6 minutes till soft boiled.
Drain, cool slightly.
Use a sharp knife to halve eggs.
Using a teaspoon scoop eggs into bowl.
Add corn, cheese and parsley.
Season to taste, serve warm.
Eggs for People Who Don’t Like Eggs
A jar of extra pizza sauce can be freeze in ice cube trays. The 1/4 cup sauce is an estimate, you may want to adjust if it’s a really thin watery sauce. Also, I’m sure salsa would work just as well.
10 min | 5 min prep
SERVES 1 -2
2 eggs
1/4 cup pizza sauce
1/2 red bell pepper, chopped
1/4 cup pancetta, chopped
1 teaspoon oil
Heat oil in frying pan.
Add pancetta and pepper and cook until browned.
In the meantime, break eggs into a bowl and whisk for 1 minute.
Add pizza sauce to egg and mix well.
Add egg mix to pan and scramble.
I prefer to scramble as then it tastes more like a noodle or rice bowl.I find scrambling easier.

Soy Sauce Eggs – Ramen Eggs
A very simple recipe using Eggs, by marinating boiled eggs. You can eat these eggs simply sliced or whole. these eggs can be served simply or in ramen or kept in the refrigerator for a quick snack. If you like you can add many other ingredients to the marinade such as garlic, gochujang, miso, tobandjan, tenmenjan, tabasco or other hot sauces. These eggs are often served in ramen in Japan. For an authentic Japanese ramen style eggs, boil for 6-7 minutes only for softer yolk.
9 min
6 eggs
6 eggs
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.

Brunch Eggs
SERVES 6
6 slices bacon
1 can cream of chicken soup
1/2 teaspoon dry mustard
1/2 cup onion, chopped
1/2 cup milk
1 cup cheddar cheese, shredded
6 eggs
3 English muffins
Fry bacon; drain off fat, except for 1 tablespoon.
Saute onion.
Stir in soup, milk and mustard.
Heat until warm.
Stir in cheese until it melts.
Pour sauce into greased 9×13-inch pan.
Break eggs on top of sauce. Crumble and sprinkle on bacon.
Bake 20 minutes at 350 or until eggs are set. Spoon 1 egg and sauce on a toasted muffin half.

Pickled Eggs
Boiling time for the eggs and the standing time not included in the preparation time.
10 min |
6 eggs
24 cloves
6 hard-boiled eggs, boiled
2 cups vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
Shell the eggs and stick 4 cloves in each egg.
Heat the vinegar and when boiling add the salt, pepper and mustard.
Put the eggs in a glass jar and pour boiling vinegar mixture over them.
Cover tightly and let stand 2 weeks in the refrigerator before using.

Goldenrod Eggs
Yummy, quick breakfast, just a little different. My favorite meal.
17 min | 10 min prep
SERVES 2
4 hardboiled egg, shelled
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk (whole or lowfat)
salt and pepper
2 toasted English muffins or 2 slice toasted bread
Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
Place butter in saucepan, and melt over medium heat.
Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
Slowly add milk, stirring constantly and cook for 5 minutes.
Stirring until sauce has thickened, add salt and pepper to taste.
Add the diced egg white to the sauce.
Place toasted english muffin halves on serving plates, spoon sauce over muffins.
Using a fine grater, grate egg yolks over each portion.
Serve hot.

Pickled Eggs Recipe
Add 1 cup beet juice if you’d like pink pickled eggs. These taste just like the eggs that general stores used to sell!
35 min | 20 min prep
SERVES 12
12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices
Put the peeled hardboiled eggs in the large jar.
Boil the remaining ingredients together for 5 minutes.
Pour over the eggs in the jar.
Cover; leave on counter overnight.
Keeps in refrigerator for weeks, in theory.
In reality, if you love pickled eggs, these will disappear.

Easy Eggs Yummy
Yummy way to have your eggs!
7 min | 2 min prep
SERVES 2 -3
5 eggs
1/4 cup milk
2 ounces cream cheese
salt (to taste)
pepper (to taste)
Beat eggs and milk together.
Add salt and pepper to taste.
Cook over medium-high heat with the cream cheese.

Deviled Eggs
35 min | 15 min prep
SERVES 24 , 12 eggs
6 large hard-boiled eggs
salt and black pepper
2 tablespoons Miracle Whip or mayonnaise (I prefer Mayo)
1 teaspoon prepared yellow mustard
2 tablespoons sweet pickle relish
paprika
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
Add 2 heaping Tbsp Miracle Whip, 1 tsp yellow mustard, 2 Tbsp sweet pickle relish, and salt& black pepper to taste.
Stir mixture until creamy.
Spoon mixture into a zip-locked sandwich bag, seal bag and snip off one corner of bag.
Squeeze mixture out of corner of bag into white egg halves.
Sprinkle tops of filled deviled eggs with paprika.
Chill in refrigerator 1-2 hours or until cold before serving.

Eggs Benedict Recipe
30 min | 10 min prep
SERVES 12

12 slices ham
12 slices swiss cheese
12 eggs
1 cup heavy whipping cream
1/3 cup grated parmesan cheese
Fold ham slices in half; set side by side in a 9×13 pan.
Fold Swiss slices in half, layering on top of the ham to form a “nest”.
Break eggs over the Swiss.
I usually break the yoke after it’s in the pan so there’s not a large clump of yoke.
Pour cream over the eggs.
Sprinkle with parmesan cheese.
Bake uncovered for 20-25 minutes at 375°F or until eggs reach desired doneness.
Let stand for 5 minutes.
Is usually served with English muffins but we’re watching our carbs!
Meat-Less Loaf
Ingredients
24 ounces boca® Meatless Ground Crumbles
1 cup fine dry breadcrumbs
3/4 cup Egg Beaters® 99% egg substitute
1/4 cup chopped onion
2 1/2 teaspoons salt
1/4 teaspoon dry mustard
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup ketchup
Directions
Lightly saute onion. Defrost crumbles slightly.
Mix all ingredients together except for ketchup, bake at 350 for 45 minutes.
Top with ketchup, bake for 15 minutes more.
Allow to set for a few minutes before slicing and serving.

Spaghetti Squash
Averaging from 4 to 8 pounds, the cylinder shaped spaghetti squash is generally available year-round with a peak season from early fall through winter. While a true spaghetti squash is pale ivory to pale yellow in color, in the early 1990’s, an orange spaghetti squash, known as “Orangetti” was developed and this is what is frequently found in today’s supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart, although both have a mild flavor that is easily enhanced by the food served with or on it. A dieter’s dream, a four-ounce serving of spaghetti squash has only 37 calories.

Buying & Storing
When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.

Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days.

How To Cook Spaghetti Squash
•Bake It — Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.

•Boil It — Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.

•Microwave It — Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork “comb” out the strands.

•Slow Cooker or Crock-Pot – Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.) You can do these steps ahead of time, then prepare spaghetti squash recipes whenever the mood strikes.

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Valentines day foods 2 and tips for defrosting foods safely.

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

Valentines day foods 2 and tips for defrosting foods safely.

This is a special day.If you don’t have a sweetie to share the love with ,gather a group of your friends and have a pot luck.If it is your Birthday you have double the Love.

Marshmallow Truffles
From Kraft. A perfect Valentine surprise. Cook time is cooling time.
2 hours | 20 min prep
SERVES 20
1 (12 ounce) package semisweet chocolate chunks, melted
1 (10 ounce) package marshmallows
2/3 cup pecans, chopped (or rice krispies,crushed Graham crackers or coconut)
Place chocolate in a microwave-safe glass bowl. Melt chocolate in the microwave, stirring every 30 seconds, until smooth.
Dip marshmallows, one at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
Place marshmallows, in single layer, on sheets of wax paper. Sprinkle each with about 1 teaspoons of the pecans.
Let stand at room temperature 1-1/2 to 2 hours or until chocolate is set.
Store in airtight container at room temperature.

Chocolate Covered Strawberries
There is not much to say about this recipe…if you love chocolate and strawberries.
30 min | 20 min prep
28 strawberries
2 pints strawberries, with stems if possible
1 1/2 cups semi-sweet chocolate chips (or milk chocolate chips)
2 tablespoons corn syrup
6 tablespoons butter
Wash strawberries and pat dry.
Place on paper towels until they reach room temperature.
Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
Or microwave at 10 sec segments
Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
Allow excess chocolate to drip off into pan.
Place stem side down on waxed paper covered baking pan or cookie sheet.
Refrigerate until set, about 15-20 minutes.

Valentine Chex Mix
Betcha cant just eat a handful lol enjoy
Ingredients
9-cups Rice Chex cereal
1-cup white vanilla baking chips
1/2-cup peanut butter
1/4- cup butter or margarine
3/4 -cup powdered sugar
1/2-cup red, white and pink candy-coated chocolate candies
1/4..cup red or pink sprinkles

Directions
In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
Pour peanut butter mixture over cereal, stirring until evenly coated.
Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated.
Spread on waxed paper or foil to cool, about 15 minutes.
Meanwhile, stir candies and sprinkles into remaining cereal mixture.
Spread on waxed paper or foil to cool, about 15 minutes. 4. In serving bowl, mix both cereal mixtures.
Store in airtight container
Chocolate Marshmallow Snowballs
Yummy
40 min | 40 min prep
24 cookies
1 can sweetened condensed milk
1 (8 ounce) bag chocolate chips, I use milk chocolate chips
5 cups miniature marshmallows
2 cups coconut
Over low heat, melt chocolate chips with the condensed mik while stirring constantly.
Remove from heat and cool slightly.
Add marshmallows – mix well ensuring all marshmallows are coated.
Drop by tablespoonful into coconut and roll into balls in the coconut.
Chill for several hours.

Blueberry Syrup For Milk
An alternative to chocolate milk. Everyone loves this stuff.
Ingredients
1 cup frozen unsweeted blueberries, thawed
1/2 cup honey
1/4 cup warm water
Directions
In blender, combine all ingredients.
Cover and blend until smooth.
Store in airtight container.
To serve, mix 2 Tablespoons syrup (or more, to taste) into 8 oz. cold milk.
Layered Lettuce Salad
20 min | 20 min prep
10 servings
First layer
1 small head lettuce, shredded fine
1/2 cup chopped onion
1/2 cup celery
1/2 cup green pepper
16 ounces frozen peas, thawed with hot water but not cooked, then cooled

Then mix
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon sugar
Spread over last layer and sprinkle over that
1/2 lb cheese, grated
8 slices bacon, fried, then crumbled over cheese
Layer vegetables.
Mix sour cream, mayonnaise and sugar.
Spread over vegetables, then sprinkle over that the cheese and bacon.
Seal tightly and allow to stand for 24 hours before serving.
Valentines Day Strawberry Cream Crepes for 2

This is a good valentines day recipe.
10 min | 10 min prep

SERVES 2 , 4 crepes

1 1/3 cups slice fresh strawberries
2 teaspoons sugar
4 2/3 ounces sweetened condensed milk
1 1/3 tablespoons lemon juice
2 2/3 tablespoons heavy cream, whipped [cool whip will do]
4 dessert crepes [can be purchased in a package]
4 strawberries, whole, for garnish
Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream.

Chocolate Dessert Quesadillas
10 min | 5 min prep
SERVES 4
1/4 cup butter
4 small flour tortillas
1/2 cup semi-sweet chocolate chips
ground cinnamon, to taste
sugar, to taste
1 cup vanilla yogurt
Lightly butter both sides of each tortilla.
Place each tortilla in a medium-hot skillet and sprinkle 1/4 of the chocolate chips on each tortilla.
Sprinkle cinnamon and sugar to taste on top.
As the chocolate starts to melt and stick to the tortilla, fold over and brown lightly on each side.
Cut into wedges and serve with vanilla yogurt.

Apple Enchilada Dessert
Apples rolled in flour tortillas. Very delicious,easy and fast to make. Substitute apples with peaches or cherries if desired. Allrecipes

Ingredients:
1 (21 oz) can apple pie filling
6 (8″) flour tortillas
1 tsp ground cinnamon
1/3 c margarine
1/2 c white sugar
1/2 c packed brown sugar
1/2 c water
Directions:
Preheat oven to 350 degrees.
Spoon fruit evenly onto all tortillas,sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8×8″ baking pan
Bring margarine ,sugars and water to a boil in med. saucepan. Reduce heat and simmer.,stirring constantly for 3 mins.
Pour sauce evenly over tortillas;sprinkle with extra cinnamon on top,if desired.
Bake for 20 mins.
I have made these and put some cream cheese with a little sugar on the tortillas under the apple filling. If too runny,add 1 T cornstarch to water.

3 Ways to Defrost Food Safely
You can hardly wait. The juicy rib-eye steaks you picked up a few weeks ago have been sitting in your freezer, just waiting to be grilled. Tonight, you plan to fire up the barbeque and do just that.

But first, you’ve got to defrost the steaks. And you need to take special care: Some approaches to thawing food, like leaving it on the counter all day, are unsafe and can cause illness.

You’ve got 3 choices for safely thawing any type of food. Here’s what you need to know about each:

1. Refrigerator Thawing
This is certainly the easiest method for defrosting frozen food — just stick it in the fridge and wait until it’s thawed.

But you may be waiting longer than you thought. It usually takes an entire day to thaw even a small amount of frozen food, such as a pound of ground meat or boneless chicken breasts. For large items, like a whole turkey or ham, it’ll take about 24 hours of defrosting time for every 5 pounds of food.

All that waiting does have a payoff, though. A major advantage of refrigerator thawing is that you don’t have to cook the defrosted food right away — especially helpful if you’re faced with a last-minute change in plans.

Poultry, fish and ground meat that’s been defrosted in the fridge can be kept for an additional 1 to 2 days in the refrigerator before cooking. Beef, pork, lamb or veal (roasts, steaks or chops) will keep refrigerated for another 3 to 5 days after thawing.

Another plus: If you decide not to cook the thawed food, you can safely refreeze it within these same time limits.

2. Cold Water Thawing

The upside to this approach is that it’s much faster than refrigerator thawing. The downside is that it requires a lot more attention on your behalf.

To thaw the food, submerge the bag in cold tap water. Never use hot water, as that can cause the outer layer of the food to heat up to a temperature where harmful bacteria begins to multiply. You’ll need to change the water every 30 minutes to ensure that it stays sufficiently cold.

Using this thawing method, small packages of frozen meat or poultry (about a pound) can defrost in one hour or less. For larger items, you should estimate about 30 minutes of defrosting time per pound of food.

Once the food is thawed completely, you’ll need to cook it immediately. If you have a change in plans, you can safely refreeze the food once you’ve cooked it thoroughly.

3. Microwave Thawing
The microwave, as you might expect, offers the speediest method of defrosting food.
Set your microwave to the “defrost” or “50 percent power” setting while thawing to ensure that the outer edges of the food don’t become cooked while the remainder is still frozen. If you’re defrosting a package of meat, poultry or fish that is in pieces, separate them as the food thaws.
If you use the microwave thawing method, you’ll need to cook the food immediately after it’s thawed. Once you’ve cooked the food, you can safely refreeze it if you like.

How Not to Thaw Food
It may be tempting to just leave your frozen food out on the cupboard to thaw — it’s easy and it’s fast. Don’t do it. Nor should you thaw food in hot water.

The problem with both of those methods is that the outer layer of the food can sit between the bacteria-breeding temperatures of 40°F and 140 °F for far too long to be safe.

For more information on safe defrosting, visit the U.S. Department of Agriculture’s Food Safety and Inspection Service Web site.

Tofu and Veggies in Peanut Sauce

Ingredients
1 tablespoon peanut oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
1/2 cup peanut butter
1/2 cup hot water
2 tablespoons vinegar
2 tablespoons soy sauce
1 1/2 tablespoons molasses
ground cayenne pepper to taste
Directions
Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

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VALENTINES DAY TREATS & EXPIRATION DATES

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

VALENTINES DAY TREATS & EXPIRATION DATES

Popcorn Cake
“Delicious– kids of all age love this cake. Best eaten the day it is made.”
Ingredients:
1 cup butter
32 large marshmallows
16 cups popped popcorn
1 cup gumdrops, no black ones [opt]
1 cup chocolate covered peanuts
1 cup candy-coated milk chocolate pieces

Directions:
1. Melt the butter and marshmallows in heavy pan over low heat. Stir often.
2. Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.

HONEY POPCORN
Good snacks!
Ingredients
10 c. freshly popped popcorn
3/4 c. brown sugar
1/3 c. honey
3 T. butter
Directions
Combine brown sugar, honey and butter in a large saucepan over low heat.
Cook until mixture bubbles around edges.
Remove from heat, pour over popped corn and mix well. Allow to cool
slightly.
Place on waxed paper to cool and harden

Cinnamon Oranges
This is a very simple dessert from Morocco. It is served in many restaurants for a light end to all kinds of meals and the combination of cinnamon and fruit is wonderful. The most important thing is to find lovely, sweet and juicy oranges. If you use pale, tasteless ones this recipe won’t work at all. I don’t peel mine.
5 min | 5 min prep
SERVES 2
2 oranges, the sweetest you can find
1 apple, sliced (optional)
1 tablespoon cinnamon
Peel oranges, then slice crossways into rounds and arrange on a pretty plate.
Add a few apple slices, if desired.
Lightly dust with cinnamon and serve immediately.

Valentine’s Day Chocolate Dippers (Raw Foods)
Cooking time is refrigerator or freezer time.
30 min | 10 min prep
SERVES 4
1 1/4 cups cocoa powder, raw
1 cup agave nectar
3 tablespoons agave nectar
1/4 cup coconut oil
1/8 teaspoon salt
1 lb fresh strawberries (or bananas sliced in chunks, Clementine tangerine wedges, or dried apricots)
In a small bowl, mix together raw cocoa powder, agave nectar, oil, and salt until smooth. Place mixture in refrigerator to chill for 10 minutes.
Put parchment paper on a large plate.
Dip the end of one piece of fruit at a time into the cocoa mixture and place on the parchment paper.
Put plate in freezer for 10 minutes before serving.

Expiration Dates: Should You Pay Attention? 3 Ways to Defrost Food Safely ,
The dates on food labels can be confusing. The truth is, they often have nothing to do with food safety.
Here’s what you really need to know.

You’ve assembled everything you need for the perfect deli sandwich: Genoa salami, prosciutto, some thinly sliced provolone and a crusty baguette. To top it all off, you reach into the fridge for your favorite spicy mustard.
And then you notice it. The “Best By” date on the mustard bottle was 4 months ago!
You might think you’ve got to ditch the mustard and settle for a ho-hum sandwich. But that’s not the case. Here’s what you need to know about food expiration dates:
Use-By, Best if Used By, Best By, Best Before: These “use by” and “best” dates are generally found on shelf-stable products such as mustard, mayonnaise, and peanut butter.
The date, which is provided voluntarily by the manufacturer, tells you how long the product is likely to remain at its absolute best quality. But it is not a safety date.
After the “use by” or “best” date has passed, you may start to notice gradual changes in the product’s texture, color, or flavor. But as long as you’ve been storing the item properly, you can generally consume it beyond this date.
Your best bet for gauging whether a product with this type of date is still of satisfactory quality is to simply smell and taste it first. Always discard foods that have developed an off odor, flavor or appearance. You can also consult the Keep It or Toss It database for optimal food storage times.
Sell-By: Most sell-by dates are found on perishables like meat, seafood, poultry and milk. The date is a guide for stores to know how long they can display a particular product.
You should buy the product before the sell-by date expires. But you can still store it at home for some time beyond that date, as long as you follow safe storage procedures (check the Keep It or Toss It database for specific foods).
For instance, milk that has been continuously refrigerated will usually remain drinkable for about one week after the “sell by” date on the package. Likewise, you can store ground beef in your refrigerator for 1 to 2 days after purchasing it, even if the sell-by date expires during that time.
Expires On: The only place you’re likely to encounter this type of date is on infant formula and some baby foods, which are the only food products the federal government regulates with regard to dating. You should always use the product before this date has passed.
Packing codes: These codes, which appear as a series of letters and/or numbers on the package, sometimes indicate the date or time of manufacture. Often, though, they simply appear as a meaningless jumble.
Either way, packing codes help manufacturers and grocers rotate their stock and quickly locate products in the event of a recall. But they are not meant to be interpreted as an indicator of either food safety or quality.
For more information on product dating, visit the U.S. Department of Agriculture’s Food Safety and Inspection Service Web site.

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Is eating the inside of an orange peel good for you?Proper fruit storage

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

Is eating the inside of an orange peel good for you?Proper fruit storage.

So many times you see fruit on sale and get more than you can eat in one day.Even on sale fruits like berries are still expensive.Fresh is always better for your health but if it goes bad you are just throwing away your hard earned money.Maybe now you won’t have to bypass that sale.
Yes it’s called the pith. It has some anti-cancer properties and antioxidants actually, so it is very good for you. In fact, the white pith contains the highest amount of bioflavonoids (an antioxidant), and vitamin C of the whole orange. Also there’s some great fiber in it.
Source(s):The white portion of the orange, as well as the lemon and lime contains about 80% of the vitamin C in each of those fruits.
http://www.juicing-for-health.com/orange…

Tip for today,
A lemon works to remove tough food stains from a plastic or light-colored wood cutting board. Squeeze on the juice of one half, rub it in, and let sit for 20 minutes before rinsing.

The Secret to Keeping Fruit Luscious
You’ve just returned from your weekly trek to the supermarket, where you picked up some juicy-looking plums. They’re not quite ripe, though, so you carefully stow them away in the refrigerator, thinking they’ll ripen to chilly perfection in a few days’ time.
Oops! Bad move. As you’ll see below, plums fall into the category of fruits that must be ripened at room temperature in order to reach all their luscious, juicy potential. It’s only when they’re fully ripe that should you even think about refrigerating them.
Follow the handy guidelines below and you’ll enjoy the maximum flavor and shelf life from your fresh fruit every time.
Ripen or Soften At Room Temperature Before Refrigerating
The following fruits continue to ripen or soften after they’ve been picked; premature refrigeration will cause them to lose flavor and develop a mealy texture. Store these fruits at room temperature until they’re fully ripe or soft, then refrigerate:
• Apples
• Apricots
• Avocados
• Bananas
• Cantaloupe melons
• Casaba melons
• Cherimoya
• Crenshaw melons
• Guava
• Honeydew melons
• Kiwi fruit
• Mangos
• Nectarines
• Papayas
• Passion fruit
• Peaches
• Pears
• Persimmons
• Pineapple
• Plantains
• Plums
• Prickly pears
• Quinces
• Sapote
• Star fruit

Refrigerate Immediately After Purchase
Once the following fruits have been picked, they won’t ripen any further. Leaving them at room temperature will only speed up their decay, so you should store them in the fridge immediately after purchase:
• Blackberries
• Blueberries
• Boysenberries
• Cherries
• Cranberries
• Currants (red, black or white)
• Elderberries
• Figs
• Grapes
• Huckleberries
• Litchis
• Raspberries
• Rhubarb
• Strawberries

Store At Room Temperature OR Refrigerate Immediately
The following fruits won’t ripen any further once they’ve been picked and they’ll last longest if you store them in the fridge right away. But it’s also fine to leave them at room temperature for a while, if you so desire (click on each fruit for specific storage times). For instance, you might want to include these fruits as part of an attractive counter-top fruit arrangement.
• Clementines
• Grapefruit
• Kumquats
• Lemons
• Limes
• Oranges
• Pomegranates
• Tangerines
• Watermelon

Apple Crisp Recipe

Ingredients:
1/2 cup old-fashioned or quick-cooking oats
3 Honey Maid Honey Grahams, finely crushed
1/3 cup firmly packed brown sugar
1/3 cup flour
1/4 cup walnuts, chopped (optional)
1/3 cup butter or margarine, melted
1 tsp. ground cinnamon, divided
1/2 cup firmly packed brown sugar
2 Tbsp. all-purpose flour
4-5 medium apples or 6 cups peeled MacIntosh or Granny Smith apples, sliced
Directions
Preheat oven to 375°F.
Mix oats, graham crumbs, 1/3 cup each of the brown sugar and flour, the walnuts, butter and 1/2 tsp. of the cinnamon until well blended.
Set aside.
Mix 1/2 cup brown sugar, 2 Tbsp. flour and remaining 1/2 tsp. cinnamon in large bowl.
Add apples, toss to coat.
Place in an 8 inch square Pyrex baking dish and sprinkle with the oat topping.
Bake 35 to 40 min. or until apples are tender.
Cool slightly

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FOOTBALL PARTY SNACKS AND BRUNSCHWEIGER

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

FOOTBALL PARTY SNACKS AND BRUNSCHWEIGER

There are so many ‘closet’ Brunschweiger lovers and now is the time to come out of that closet and show all your friends how good it really is and with the up coming football games this is a great time.Don’t forget someone has to stay sober to drive everyone home after the game or have a sleep over.
Braunschweiger
Braunschweiger (named after Braunschweig, Germany) is a type of liverwurst (pork liver sausage) which is nearly always smoked.
Braunschweiger has a very high amount of vitamin A, iron and proteins. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor, very similar to the Nordic leverpostej. It is usually used as a spread for toast, but can also be used as a filling for sandwiches, often paired with stone-ground mustard, sliced tomatoes and cheese. There are also a few recipes for pâté and cheese balls which use braunschweiger as a primary ingredient.

Braunschweiger Spread
A delicious tasting spread served on Ritz crackers.
20 min | 20 min prep
SERVES 8
12 ounces braunschweiger sausage
1 (3 ounce) package cream cheese, softened
1/3 cup sour cream
2 tablespoons salad dressing
1/4 cup pickled relish
1 small onion, finely chopped
Ritz cracker
In a bowl, cut braunschweiger into small pieces.
Mash cut-up braunschweiger with a fork.
Add softened cream cheese; mix and blend well.
Add remaining ingredients; stir until well combined.
Use as a spread on crackers.
Serves 8-10.
Refrigerate until ready to serve.

Braunschweiger Ball
This recipe was given to me by an old neighbor who has since passed away. I think of her every time I make it.

15 min | 15 min prep
SERVES 10 -12
1 lb braunschweiger sausage
1 teaspoon garlic salt
2 tablespoons sweet pickle relish
3 ounces cream cheese
1 tablespoon pickle juice
2 tablespoons chopped onions
FROSTING
5 ounces cream cheese
1 teaspoon Worcestershire sauce
3 drops Tabasco sauce
chopped green olive or black olives
Mix all except frosting ingredients together and shape into a ball.
Mix the 5 oz.
cream cheese, Worcestershire and tobasco together, and”frost” the ball.
Roll in olives.
Refrigerate 2 hours before serving.
Great with crackers.
Braunschweiger Spread
This is a recipe that I’ve had forever and is still an oldie but goodie. You can find this in the cold cuts section of your grocery. It definitely has it’s own distinct taste and is described as a smoked liverwurst. Serve with crackers. Serving size is a total guess.
10 min | 10 min prep
SERVES 8 -10
1 lb braunschweiger sausage (room temp)
16 ounces sour cream
1 1/4 ounces dry onion soup mix
Mix all together with a hand mixer.
Chill 24 HRS for good flavor.

Open Faced Braunschweiger Melts
Even though the combination of ingredients sounds weird, the flavors really blend well into an awesome taste sensation that I am totally addicted to, even after all these years. I LOVE this stuff! (Unbelievably quick and easy, too.) :)
10 min | 5 min prep
SERVES 2 , 2 Melts
2 slices bread (I like white, but my mother preferred sourdough)
2 slices braunschweiger liver sausage, sliced from the tube in 1/2-inch slices (I prefer Oscar Mayer)
2 slices tomatoes
2 slices Velveeta cheese or chedder
2 tablespoonswater
2 (3 ounce) packages beef-flavor ramen noodles, crumbled
2 cups stir fry vegetables, frozen
In large skillet, cook beef, and drain. Add one soup flavoring of one ramen noodle packet, stir til dissovled, removed beef from skillet.
In same skillet combine water, vegetables, noodles, and other soup packet. Bring to boil, reduce heat, simmer 3-4 minutes, return beef, cook 2-3 and serve.
Braunschweiger Mold
Good snack, yummy!
Ingredients
1 (16-ounce) roll Oscar Meyer braunschweiger
1/2 cup chili sauce
1 tablespoon horseradish
Directions
Mix well and pack into a Christmas tree-shaped dish. Cream together a small amount of mayonnaise and 6 ounces of cream cheese and spread on top. Decorate with dried parsley and pimentos.
Serve with an assortment of crackers.

Amazing Guacamole

Prep Time: 5 Minutes Ready In: 5 Minutes
Servings: 8

“This is certainly one of the easiest guacamole recipes I have ever encountered. As a guacamole connoisseur, I was highly skeptical. After learning that one of the more famous Mexican restaurants in northern New Mexico uses a similar recipe, I decided to give it a try. The taste was amazing!”
Ingredients:
2 (6 ounce) avocados, pitted peeled and mashed
1/4 teaspoon coarse garlic salt

Directions:
1. Stir together avocado and garlic salt until smooth and evenly combined. To keep guacamole from turning brown, leave one of the avocado pits in until ready to serve or a squirt of lemon juice will do fine.

Football Grub Recipe

Before the big games coming up this season, an easy to please meal for hungry footballers! Serve with rolls, potatoes and have fun!
Ingredients
1 (16 ounce) can Boston baked beans or a bean of your choice
1 pound ground beef
2 tablespoons butter
Worcestershire sauce, to taste
Pepper, to taste
Longhorn cheese, sliced
Sliced tomato (optional)
Grated Parmesan cheese
Directions
In a large pan, brown ground beef in butter.
Drain grease from meat.
Pat hamburger down with a paper towel to remove excess grease on a plate.
Place meat back into pan, then place the beans over ground beef, and lay sliced cheese over the top.
Sprinkle with Worcestershire sauce and add pepper.
Cook, stirring easily, until cheese is melted.
When almost ready to serve, lay tomato slices over the top.
Sprinkle with Parmesan cheese.
Cover, and let simmer over medium heat for about 10 minutes.

Strawberry Wings

Ingredients
2 1/2 pounds chicken wings
1/2 cup strawberry jam or preserves
1/4 cup soy sauce
Nonstick cooking spray (optional)
Directions
Cut wings into serving pieces, discarding wing tips (or just use drummettes). Combine soy sauce and jam, whisking well to combine. Spray 13 x 9-inch baking dish with cooking spray if desired (it will make cleanup easier). Place wings in dish, skin-side down. Pour soy sauce mixture over, spooning it over chicken. Bake in 350 degrees F oven for 30 minutes.
Turn wings over and continue cooking 30 minutes or until tender and cooked through. Wings can be served hot, or refrigerated and served cold. Or place under broiler for five minutes to crisp skin

Classic Cheesy Beef & Bean Dip
This dip is great for any gathering It is so good and so easy. I like to make it and then put in a crockpot so I can munch on it all day long!!!
10 min | 5 min prep
SERVES 8
1 lb ground beef
1 (14 ounce) can red enchilada sauce, mild
1-10 1/2 ounces cream of mushroom soup
1 (16 ounce) can refried beans
1 (4 ounce) can green chilies, chopped and undrained
1 cup cheddar cheese
tortilla chips
Brown hamburger, drain.
In a sauce pan mix all other ingredients toghether and heat until cheese is melted.
Add browned hamburger, mix well and serve!

Hummus II with Tofu

Prep Time: 10 Minutes Ready In: 10 Minutes
Servings: 40

Now this recipe is a bit different. Tofu is added to the basic ingredients and adds a different texture and a milder taste. Give it a try.
Ingredients:
2 cloves garlic
2 (15 ounce) cans garbanzo beans, drained
8 ounces tofu
3 lemons, juiced
1/4 cup parsley
3/4 cup tahini 1 teaspoon ground ginger
1 pinch ground cayenne pepper
1 tablespoon tamari
salt to taste
ground black pepper to taste

Directions:
1. Mince garlic in the large bowl of a food processor. Add garbanzo beans, tofu, lemon juice, parsley, and tahini; blend until smooth. Add ginger, cayenne pepper, and tamari; blend. Season to taste with salt and black pepper. Blend in water if hummus is too thick.

Best Football Dip Recipe

This is the best game dip that ever existed.
Ingredients
1 can Beanless Chili (I use Hormel)
1 8 oz block cream cheese (I use neufchatel)
tortilla chips
Directions
Put the cheese and the Chili into a pan on the stove.
Turn the stove on and stir to combine.
Serve with tortilla chips.

Souped up Dips
I found this in Woman’s Day magazine.
15 min | 15 min prep
SERVES 6 -8
Lipton California Dip
1 ounce Lipton Onion Soup Mix (1 envelope)
2 cups sour cream (16oz)
Guacamole Dip
1 cup soup, sour cream dip (California Dip)
1 medium avocado, mashed
1 medium tomato, chopped
1/4 cup chopped green pepper
1 teaspoon lemon juice
1/4 teaspoon garlic powder
California Horseradish Dip
6 slices bacon, crisp cooked and crumbled
3 teaspoons horseradish
2 cups soup, sour cream dip (California Dip)
Lipton California Dip: In a small bowl, blend Lipton onion soup mix with sour cream; chill. That’s California Dreaming. (Skinny Dip substitute 2 cups plain yogurt for sour cream).
Guacamole Dip: Blend all together California Dip, avocado, tomato, green pepper, lemon juice, and garlic powder. Chill.
Calif. Horseradish Dip: Add bacon, horseradish, to California Dip. This makes a zippy dip.

Beer Dip
Great dip!!
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Cheddar cheese
1/3 cup beer
Directions
1 In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible

Delicious Ham & Cheese Ball
Looking for something easy to put together for a party or for game day? This has always been a crowd pleaser! You’ll love it: it’s easy, fast and did I mention delicious?
15 min | 15 min prep
SERVES 6 -8 , 1 ball
2 (4 ounce) packages thinly sliced ham (i.e., Carl Budding)
3 bunches green onions
2 (8 ounce) packages cream cheese (softened)
1 cup of chopped pecans
Place the cream cheese in a medium mixing bowl.
Chop the ham and onions and mix well with the cream cheese.
Form into a ball and place on serving platter. Or roll into a log then into nuts, chill ,slice and put on crackers.
Pat on the pecans. Refrigerate until ready to serve. Goes best with Ritz crackers.

Easy Hummus
Hummus is a popular dip usually eaten with pita bread at Middle Eastern restaurants. This version is is easy to make for anyone with a food processor. All of the ingredients are commonly available. It is every bit as good as hummus made with tahini. Consider this the convenience food version of hummus. You may be aghast at the use of bottled lemon juice and jarred garlic, but it really does work as well as fresh for this recipe. This hummus makes a good sandwich filling: Fill a pita pocket or a warmed flour tortilla with a few tablespoons of hummus. Add sliced tomato, lettuce, red onion, and perhaps a few pickled banana pepper rings. It’s very satisfying.
10 min | 10 min prep
SERVES 6
1 (15 ounce) can chickpeas (also known as garbanzo beans)
2 tablespoons ranch dressing
1 teaspoon of minced garlic (the convenience garlic in a jar works well for this)
1 teaspoon lemon juice (bottled lemon juice works well for this)
1 dash cayenne (optional)
Rinse the garbanzo beans and set aside to drain in a colander.
Set up your food processor. Use the blade.
Add the beans and the ranch dressing to the food processor. Process this into a uniform paste.
Add the remaining ingredients and process for a few more seconds, just long enough to blend the ingredients.
The hummus is done and is ready to serve with chips.

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COFFEE RECIPES & FILTER USES

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

COFFEE LOVERS

Okay I love coffee and I use it in everything I can before noon that is.I freeze extra coffee in ice cube trays for my iced drinks .I also kick up my gravy with alittle instant like they do in the commercial mixes.I always have alot of recipes with coffee in them.So I decided to post a few more to give myself more to get some football season recipes for the parties.If anyone wants a few recipes to use Braunschweiger just let me know.

Cool Uses for Coffee Filters
Unusual uses for coffee filters. Buy the cheap bulk ones for these tips.
Safe stacking: Put a coffee filter between plates when storing or packing for a move.
For nonstick pots and pans use one to keep the surface from being scratched when you stack them. ·
“Snack bowls”: Use coffee filters as a disposable “snack bowl” for popcorn, chips, etc. ·
Prevent spills: Wrap a filter around a taco shell to prevent spills — this is especially good for little ones. ·
“Drip catcher:” Great for wrapping around frozen pops and ice creams. ·
Glass cleanser: Clean windows and mirrors using a filter. ·
Mini cutting board: Put down a coffee filter when chopping (not slicing) one tomato, onion, etc. ·
Handi-wipes: Keep filters in your car for window cleaning, to use as napkins and for quick cleanups. ·
Flower-pot liner: Put a filter in the bottom of a small pot when repotting.
Use as a spoon plate when mixing hot stuff next to microwave,saves clean up.
Seperate layers of cookies being stored.

Carnations Iced Cafe Latte
I love iced coffee anytime of the day, and I found this on the top of a Carnation evaporated milk can.

Ingredients
1 can (12 fl oz) Carnation Evaporated Milk
4-5 tsp (to taste) instant coffee
3 tsp granulated sugar
ice cubes
Directions
Combine evaporated milk, instant coff and sugar in 2-cup glass measuring cup. Microwave on high for 1 minute, stir well. Pour over ice cubes.

No Bake Coffee Macaroons
No Bake confection. Coffee really adds nice flavor along with coconut and cocoa. I love Macs and have tons of different recipes for them

Ingredients
1 large (14 ounce) can sweetened condensed milk
1 tablespoon unsweetened cocoa powder
1/2 cup freshly brewed strong coffee (double strength is great)
1 tablespoon butter
1/2 cup grated coconut
Directions
Cover a plate with parchment paper or grease it with some butter.
Put all the ingredients except the coconut into a medium size saucepan and heat the mixture over low heat until it begins to pull away from the sides of the pan.
Carefully and slowly pour the heated mixture onto the plate and allow it to cool.
When cooled: Put the grated coconut into a small bowl and set it next to the plate of the mixture.
Wet your hands.
To make the balls, scoop out about a tablespoon of the mixture and roll it into a ball, then roll the ball in the grated coconut.
Repeat until all the balls are covered in coconut.
Chill

Coffee Butter
This recipe is courtesy of a booklet called “Coffee Makes It Delicious”, from General Foods. This spread is good on pancakes, muffins, waffles, etc.
5 min | 5 min prep
2/3 cup
2 teaspoons instant coffee
1/2 teaspoon water
1/2 cup butter
2 tablespoons pancake syrup
Dissolve the instant coffee in the water.
Cream the butter until soft and fluffy.
Mix syrup and coffee mixture and slowly add to butter, blending thoroughly.

Coffee Mallow Pie
Coffee, marshmallow, cream. Always a hit!

Ingredients
2 c. boiling water
2 tbsp. instant coffee granules
1 tbsp. butter
8 c. marshmallows
2 c. whipping cream
1 regular or oreo pie crust, 9″
Directions
Stir butter and instant coffee into boiling water.
Add marshmallows and whisk until melted.
Set saucepan on ice and whisk until chilled.
Whip cream, do not add sugar, otherwise will be too sweet.
Fold cream into coffee mallow mixture.
Spoon into pie crust, garnish with whipped cream and chocolate curls.

Easy Toffee Coffee Mix

If you love the taste of english toffee and coffee, this beverage will be a delight.

Ingredients
2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup brown sugar, packed
1 tbls. toffee pieces, crushed
Directions
Combine all ingredients in a large bowl; store in an air tight container.
Makes 3 cups of mix.
When giving as a gift (or selling bottles of mix) attach these instructions:
Use 2-3 teaspoons of mix for every one cup boiling water. Makes one serving. This recipe comes from Gooseberry Patch

Super Easy Coffee Chocolate Pie
Makes a great presentation, I served at a get together and got raves.

Ingredients
1/4 cup cold skim milk
2 envelopes unflavored gelatin
1 cup skim milk, heated to boiling
1/3 cup sugar
2 tbsp instant coffee granules
2 cups vanilla ice milk
1 chocolate flavored instant pie crust
reduced calorie whipped topping
Directions
Pour 1/4 cup cold milk into blender container. sprinkle gelatin over milk and mix on low speed until blended. Let stand 3 to 4 minutes.
add hot milk; cover and process on low until gelatin dissolves, about 2 minutes.
Add sugar, coffee and ice milk. cover and process until smooth.
Pour into crust. Chill at leas 2 hours.
garnish with whipped topping and chocolate if desired

Ladyfinger Pudding With Coffee Cream

This recipe will even taste better if made the day ahead…Once you’ve had this recipe… you will keep going back to it over and over.

Ingredients
16 ladyfinger cookies
3/4 cup brewed coffee
12 oz cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla
1 tub (8oz) whipped topping, thawed
1 teaspoon unsweetened cocoa powder
Directions
Lay cookies in single layer on waxed paper.
Sprinkle with 1/2 cup of the coffee.
Stand cookies upright against sides of large 2 quart souffle dish
cutting to fit.
Use smaller pieces to cover bottom of dish.; set aside.
Beat cream cheese , sugar, remaining 1/4 cup of coffee and the vanilla in a small bowl at high speed until smooth.
Spoon into larger bowl.
Fold in whipped topping until blended.
Spoon this mixture into souffle dish.
Cover with plastic wrap and right before serving dust with cocoa powder thru a wire sieve.
This needs to be refrigerated 2 to 12 hours before serving

FROSTED MOCHA DRINK
A cool yummy cooler.

Ingredients
1 C. milk
2 Tbs. instant coffee granules
3 Tbs. instant chocolate drink mix
3 Tbs. honey
1 tsp. vanilla
1 Tbs sugar
15 ice cubes
Directions
Combine all ingredients in a blender.
Put the lid on and blend until smooth.
Pour into frosted chilled glasses.

Yummy Coffee Mix

Chase away the chills with a quick mix to have on hand…just add hot water! Instant warmth and comfort! :)

Ingredients
2 cups non-dairy coffee creamer
1 1/2 cups hot cocoa mix (dry)
1 1/2 cups instant coffee
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Combine all ingredients.
Store in an airtight container.
For one cup:
2 tablespoons + 1 tsp. of mix
Add hot water to a mug.
Stir and get warmed

Coffee Jello
Coffee jello.. Very different and delicious with whipped cream.
Ingredients
* 2 cups coffee
* 2 tbsp gelatin powder
* 2 tbsp sugar
* whipped cream for topping
Directions
PREPARATION:
Mix gelatin powder and 4 tbsp of water in a small cup. Mix coffee,
sugar, and the gelatin in a pan and stir well over low heat. Strain the
mixture and pour into small cups. Put the cups in the fridge. Put some
whipped cream on top of the jello before serving.
*Makes 4 servings

Vegan Coffee Smoothie
This is a great pick-me-up on a hot summer afternoon.
Ingredients
1 1/2-2 cups of brewed coffee, chilled or room temp.
one banana
about 1/2 cup soymilk (I use vanilla b/c it’s what I always have on hand, but I think chocolate would be excellent as well)
2-4 ice cubes
splash of maple syrup
Directions
Throw everything in a blender & process until ice is crushed. For an extra kick, add a splash of rum, kahlua, or any vanilla flavored liquor/liqueur.

Mexican Coffee
Ingredients
1½ cups double strength hot gourmet coffee (use 4 tbsp. coffee to 12 oz. water)
¾ tsp. cinnamon
4 tsp. chocolate syrup
¼ tsp. nutmeg
½ cup heavy cream
1 tbsp. sugar
Directions
Combine cream, nutmeg, sugar and cinnamon, then whip.
Using 4 demitasse cups, put 1 tsp. of chocolate syrup in each.
Stir the remaining ½ tsp. of cinnamon into the hot coffee.
Pour the coffee into each of the cups and stir.
Top with the spiced whipped cream

Coffee with a Butterscotch Twist
I tried this coffee a few years back out of the Taste of Home magazine…. Thought it was rather a tasty coffee

Ingredients
1/2 cup butterscotch chips
8 cups hot brewed coffee
1/2 cup half and half
5 to 8 tablespoons sugar
Whipped cream in a can
Directions
In a large bowl, stir the coffee with butterscotch chips until
chips are melted.
Stir in half and half.
Add sugar.
Serve in mugs with whipped cream

Cappuccino Mix
This is an easy mix that tastes like the real thing. Store in an airtight container. Place a pretty ribbon around the neck and give as a gift.

Ingredients
1 cup instant chocolate drink mix
1/2 cup powdered coffee creamer
1/2 cup instant coffee granules
1/2 cup powdered milk
1 ts[ cinnamon
1/4 tsp nutmeg
Directions
Mix all ingredients in the order given. .
To serve. Stir mix. Place 2 tbsp in a blender. Pour in 1 cup boiling water. Process until foamy. Pour into a mug.

Coffee Bread
I will take my coffee in my bread please!
Ingredients
2-1/4 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons instant coffee
1 tablespoon hot water
1-1/2 cups sugar
1/3 cup butter, softened
1-1/2 cups sour cream
2 eggs
1 cup nuts, chopped and divided
Directions
Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.
Combine flour, cinnamon, baking powder and salt in a medium bowl. Combine coffee and water in a small bowl; stir until coffee dissolves; set aside.
Combine sugar and butter in a large bowl. Add dissolved coffee, sour cream and eggs; beat until creamy.
Gradually mix in flour mixture alternately with coffee mixture. Stir in 3/4-cup nuts. Spread batter into prepared pan and sprinkle with remaining nuts.
Bake for 65 to 70 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool completely before cutting

Tex Mex Mocha
This is a mocha coffee with a little kick!
Ingredients
1 quart whole milk
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp chilli powder
2/3 cup instant cocoa mix
8 cups boiling water
1/3 cup instant coffee granules
whipped cream
Directions
Combine first four ingredients in a large sauce pan.
Cook over medium heat until thoroughly heated. Do not boil.
Stir in instant cocoa mix.
Combine boiling water and coffee granules, then stir into milk mixture.
Pour into mugs.
Serve with a dollop of whipped cream and garnish with cinnamon sticks and a small, bright red chili pepper.
Makes 3 quarts.

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Don’t go “EEEWWW!!” before you try these & Food mistakes!

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.

Don’t go “EEEWWW!!” before you try these & Food mistakes!
I know, you’re going EEEWWW!
But if you give them a shot, who knows– Maybe this is how you can find your inner weirdo.

Chocolate Chickpea Spread
A kind of dessert hummus. Sounds strange: tastes great! From bittersweet blog.
10 min | 10 min prep
SERVES 20 , 2 Cups
1 (15 ounce) can chickpeas
1 tablespoon peanut butter
3 tablespoons olive oil
1/2 cup Dutch-processed cocoa powder
1/2 cup granulated sugar
1 teaspoon instant coffee powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons water
As with all hummus, this spread couldn’t be easier; Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will!
Tomato Soup Salad Recipe
Found this in “Tested Recipes approved by the Women of the Moose, Laramie, Wy., Chapter 423 which was printed in 1947 – Old Time Recipes. I would like to see some of the really old recipes come back….The old time recipes from the old time cooks!! Cook time is chill time.

6¼ hours | 5 min prep
SERVES 4 -6 , 1 salad
1 (3 ounce) package lemon Jell-O gelatin
1 (10 3/4 ounce) can tomato soup
1/2 cup mayonnaise
1/2 cup cottage cheese (small curd, creamed)
1/4 cup celery, chopped
1/4 cup green olive, sliced
Heat tomato soup.
Add jello.
When it begins to thicken add mayonnaise and cottage cheese and mix well.
Add celery and olives.
Put in loaf pan or molds to set in refrigerator (about 6-8 hours).
Garnish with a dollop of mayonnaise and a slice of olive.

Pea Pie Recipe

Ingredients:
Pie Crust
1 (15 oz) can Black-eyed peas,drained and pureed
3/4 Cup Butter,softened
3 Fresh Eggs
1 Cup Sugar
1 (5 oz) can Evaporated Milk
1/2 Cup Milk
1 Tablespoon Flour
1 teaspoon pure vanilla extract
1/2 teaspoon Ground Allspice
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1 Cup Pecans,chopped
Directions
Place the pie crust in a 9″ pie plate.
Beat the peas,butter in a bowl.
Stir in the other 9 ingredients.
Pour into pie crust.
Sprinkle with pecans.
Have your oven preheated to 350 degrees
Bake for 55 to 60 minutes(or) until a knife inserted in center comes out clean .
Cool completely on a wire rack.
Cover and store in refrigerator

Yummy Banana & Dijon Mustard Sandwich — Really!
This is not a joke recipe, honestly. When you think about it, it’s not all that different from the old classic PB & J…..You have to use a regular (smooth) Dijon though, it doesn’t work with any other mustard. I have made this sandwich for friends & most have really enjoyed it & asked for it again later!

3 min | 3 min prep
SERVES 1 , 1 sandwich
2 slices white bread
1 large ripe banana
1 teaspoon soft brown sugar
1 teaspoon Dijon mustard (scant)
Spread 1/2 the mustard evenly on each of the slices of bread.
Thinly slice the banana & lay out on one slice. Sprinkle the sugar over the top.
Lay the other slice of bread on top, pat it down, slice it & enjoy — hopefully!

Graham Cracker Meatloaf
This recipe was posted on the internet when “The Big Cook” cookbook was coming out. We tried it and loved it. It freezes well for bulk cooking. Recipe is written for 1 loaf.
1¼ hours | 15 min prep
SERVES 6 , 1 meatloaf
1 1/2 lbs ground beef, raw
1 cup graham cracker crumbs
1/2 cup milk
1/4 cup ketchup
1/2 cup onion, chopped
2 eggs
1/3 teaspoon salt
Mix all ingredients until thoroughly combined.
Place in loaf pan OR 8×8 pan.
Drizzle with ketchup or BBQ sauce if desired.
Bake at 350 degrees for 1 hour.
For freezing, I bake first then let cool. Wrap in foil and place in freezer bags for freezer.

DILICIOUS DILL PICKLE GRAVY

A different twist on regular gravy. You can’t go wrong with the taste of DILL

Ingredients:
1 tbsp butter
2 tbsp flour
1 1/2 cups beef stock
1/2 tsp worcestershire sauce
2 dill pickles, grated fine
3 tbsp plain yogurt
Directions
Blend flour and butter and brown over low heat.
Add stock & worcestershire and beat smooth.
Add dill pickle and yogurt.
Beat until smooth.
Season to taste
Serve over meat or potatoes

Saltine With Peanut Butter, Mustard and Pickle
Very good and very contagious! Bet you can’t eat just one!
1 min | 1 min prep
SERVES 1
10 saltine crackers
2 ounces peanut butter, roughly
mustard
10 dill pickle slices
Take a saltine cracker and spread on a little peanut butter leaving an indentation in the certer for the mustard.
Give it a squirt of mustard and top with a dill pickle slice.
Enjoy!

TOMATO SANDWICH
Now don’t go “EEEWWW!!” before you try this!
The only way to eat fresh tomatoes! In anticipation of an impending tomato harvest. This is the reason we look forward to the end of summer, to the time when our gardens and our friends gardens are bursting with little red-skinned treasures. When I tell anyone about this they think I’m weird (well…yes, I am, but this isn’t why). People looked at me oddly when I made this. So, what is this food that most people seem to find so repulsive that they won’t even consider it? I just call it exactly what it is: Peanut Butter and Tomatoes on Toast. If you’re intrigued, the extremely difficult and intricate recipe follows below. If you think I’m weird, get in line. Grossed out? Get over it, and try it already. I thought it was pretty gross the first time I eating it, too, but take a bite, and you will be hooked.

5 min | 3 min prep
SERVES 1
1 slice toast, preferably rye,but whole wheat will work (white bread is NOT recommended)
peanut butter (creamy is preferable, but crunchy will do)
thick slices of real tomato, the homegrown kind (the pink plastic rocks in grocery stores will NOT work, they have absolutely no flavor of their own)
pepper (required)
salt (optional)
Spread peanut butter on HOT toast.
Concerned with calories– You don’t have to lay it on really thick, just make sure you can taste it.
Now, completely cover the toast with tomato slices.
Sprinkle liberally with black pepper, and add just a bit of salt, if desired.
Eat while toast is still hot.
If it gets cold, throw away and start over.
Well, I’d probably eat it anyway, but it’s not as good cold.
Try it, you’ll like it.
Trust me on this– the salty peanut butter is just wonderful with the tomatoes, and at least a little bit of pepper is necessary.
I know, you’re going EEEWWW!
But if you give it a shot, who knows– Maybe this is how you can find your inner weirdo.

Top 10 Food Mistakes
Provided by: Prevention.com
By Peter Jaret

Maybe it was easier when the only thing on the table was what you could hunt and gather. Sure, the menu was primitive. But at least there weren’t any experts hovering over the fire, wagging their fingers and saying, “Eat this. No, no, don’t eat that.” Ours is an age of unprecedented bounty and convenience—and almost nonstop nutritional advice, much of it subject to change as new research findings come along or scientists change their minds. You try to keep up with the latest and make the smartest choices—but are they as healthy as you think? Here’s a reality check, with tips from experts on how to make the very best of your good intentions.

1. You reach for multigrain bread or cereal
Foods labeled 7-grain or multigrain may seem like the healthiest choices; especially with new findings showing that a diet rich in whole grains protects against heart disease, cancer, and other ills.

The famed Nurses’ Health Study documented lower rates of heart disease and stroke among whole grain eaters. Experts don’t know all the reasons behind the benefits, but they do know that intact grains are rich in fiber and nutrients—including vitamin E, B vitamins, and magnesium—that are stripped away when grains are refined into flour.

Unfortunately, many foods are only posing as rich in whole grains. “Take a closer look at the labels and you may find there’s not a single whole grain in them,” says Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council, a nonprofit consumer group in Boston.

The reason: Labels can claim that products contain grains even if they’re highly processed and stripped of most of their nutrients and all of their fiber. “White flour is made from grain, after all,” says Harriman.

Smarter Move
Learn the lingo of food claims. Bread that’s 100% whole grain means just that—it contains no refined flour. Cereal that’s made with whole grain may have a little or a lot. Crackers labeled multigrain may not have whole grains at all.

To be sure you’re getting the grains you want, check the ingredients panel. Whole grains should be the first or second ingredient listed. Luckily, finding whole grain products is easier now that manufacturers supplying at least 16 g of whole grains per serving—what’s considered an excellent source—are stamping their packaging with the Whole Grains Council’s logo.

2. You buy bottled water laced with vitamins
It’s a measure of how health conscious we’ve become that water is now fortified with nutrients and even medicinal herbs. But when asked for the l’eau down on so-called enhanced water, Prevention advisor Elizabeth Somer, RD, counseled: “Save your money.” Many are bloated with unnecessary calories. The label of one leading brand, for example, reports that it supplies half the daily requirement for some nutrients. But to get that amount, you have to drink the whole bottle, which contains 125 calories. And for that you get just 6 of the 40-plus essential nutrients provided by most supplements. An entire bottle, notes Somer, supplies no more vitamin C than you’d get from eating two strawberries.

Smarter Move
Drink plain, refreshing, calorie-free water when you’re thirsty—and take a multivitamin daily to make sure you get balanced levels of the essential vitamins and minerals.

3. You choose veggie chips over potato chips
You’d think you were at a farmers’ market when shopping the snack aisle these days. Dozens of munchies are made from carrots, spinach, kale, and even exotic tropical vegetables. But scrutinize their ingredients and you’ll find that vegetable coloring is all most of them have in common with produce. What could sound more virtuous than a brand called Veggie Booty—especially when the packaging advertises kale and spinach? The ingredients label reveals that vegetables are at the bottom of the list (that means they contribute less, by weight, than ingredients at the top of the list, like oil). Many of these seemingly healthful snacks are still loaded with calories: A 4-ounce bag of Hain Carrot Chips contains 600 calories—just as much as Lay’s Classic potato chips.

Smarter Move
When you simply must have chips, look for brands with vegetables at the top of the ingredients list. Terra Chips, for instance, contain decent amounts of taro, sweet potato, parsnip, batata, and other vegetables. A tip-off to a snack’s healthfulness is its fiber content. One ounce of Terras contains 3 g of fiber—not bad for a snack food. They’re no bargain in the calorie department, however: At 140 per ounce, they’re almost the same as regular chips. If you’re counting calories, baked potato chips—at 110 calories per serving—are a better choice. An even healthier alternative? A handful of nuts, loaded with fiber, healthy oils, and vitamins and minerals; they’ll even satisfy your urge to nibble. And if you want to be truly virtuous, go for the real thing: carrot sticks, jicama slices, lightly salted radishes, or roasted sweet peppers chilled in the refrigerator.

4. You choose snacks that are “made with real fruit”
Pictures of luscious-looking fruit adorn the packaging, and the labels claim that there is real fruit inside—but don’t think you can count these snacks as one of the four to five daily servings the new dietary guidelines recommend. Because current law doesn’t require labels to specify how much fruit is in the product, manufacturers can brag on packaging that food is made with real fruit if it contains only small amounts of fruit juice.

“Concentrated white grape juice or pear juice may sound healthy, but all that really means is fruit sugars and water,” says Gail Rampersaud, RD, of the food science and human nutrition department at the University of Florida. Other downsides: Few of these snacks provide any fiber, and some faux-fruit munchies even contain small amounts of artery-choking hydrogenated fats. And they often have as many calories—almost all from sugar—as candy. For example, a 25-g serving of Fruit Gushers has 90 calories, just about equal to a handful of Willy Wonka’s Everlasting Gobstopper jawbreakers.

Smarter Move
Treat these snacks as candy, which is what they really are, and eat them sparingly. Satisfy your sweet tooth with real fruit instead. If you’re looking for convenience, pack a single-serving box of raisins or other type of dried fruit.

5. You buy low-sodium products to cut down on salt
Almost all of us could do with less salt, which has been shown to increase the risk of high blood pressure. Americans consume an average of 3,375 mg of sodium a day—way over the recommended maximum of 2,300 mg for healthy people (1,500 mg for the one in three among us who has hypertension). Because processed foods represent one of the biggest sources of hidden sodium, it’s great news that manufacturers are making low-sodium alternatives. Problem is, many still contain more salt than the 140 mg most of us should get in a single serving. A 1-cup serving of a leading chicken broth labeled less sodium, for instance, contains 554 mg; 1 tablespoon of reduced-sodium soy sauce has 600 mg.

Smarter Move
“Be wary of products labeled less sodium,” says Rampersaud. The law requires that the sodium level be only 25% less than the original product. But if that product happens to be very high in salt to begin with—like many soups and broths—you may still be getting a lot of sodium. “To ensure that you get 140 mg or less per serving, look for products marked low in sodium,” says Rampersaud.

6. You drink fat-free milk to bone up on nutrients
Smart move. But if you buy milk in glass or translucent containers, you may not be getting all the nutrients you should be. Although calcium in milk is relatively stable, vitamins A, B2, C, D, and E and amino acids all break down gradually when milk is exposed to light. Milk is especially susceptible because the riboflavin (vitamin B2) it contains acts as a photosensitizer, says Donald McMahon, PhD, an expert in dairy foods processing at Utah State University. In a study at Cornell University, levels of vitamin A fell as much as 32% when milk in plastic containers was exposed to fluorescent light for just 16 hours. Other studies have found that up to 60% of the riboflavin is lost under similar conditions. Light also oxidizes fat and diminishes the flavor of milk.

Smarter Move
Buy milk in opaque containers, which eliminate as much light exposure as possible. “A container that blocks light will maintain vitamin A, riboflavin, and other nutrients in milk for about 10 days,” says McMahon.

7. You toast your health with a glass of wine or beer
More than 100 studies have found that moderate drinkers have about one-third lower risk of heart disease than those who abstain. But excessive drinking—three or more alcoholic beverages a day, most studies agree—has also been proven to send blood pressure climbing. New evidence shows that even light to moderate drinking on an empty stomach can contribute to high blood pressure risk. In a 2004 study that looked at data from 2,609 men and women ages 35 to 80, State University of New York at Buffalo assistant professor of preventive medicine Saverio Stranges, MD, found that the risk of hypertension was almost 50% higher in people who drank alcoholic beverages without food than in those who imbibed only with a meal.

Smarter Move
Enjoy that drink over dinner. “Consuming alcohol with a meal slows the rise of alcohol in the blood and speeds its elimination from the body,” says Stranges. Together, those effects may help prevent increases in blood pressure. Drinking small amounts of alcohol with a meal is a good idea for another reason. Alcohol is known to help prevent the formation of small blood clots that might clog arteries and cause a heart attack—and which form most often after a big meal.

One more advantage: Alcoholic beverages enjoyed with a meal are usually sipped, not chugged, which means you’re less likely to become inebriated. The risks of regular overindulgence include weight gain, depression, and liver and kidney problems—as you can see, there are plenty of good reasons to save your drinking for dinner.

8. You grab a granola bar for a quick breakfast
Snatching an on-the-go breakfast is better than skipping it altogether; numerous studies show that people who eat a morning meal are slimmer and have lower cholesterol levels and better memory recall than those who don’t. But many of those seemingly healthy breakfast bars so great for eating on the run are basically candy bars in disguise, says nutritionist Christine Gerbstadt, MD, RD, a spokesperson for the American Dietetic Association. “Even though they may contain granola or fruit, some bars are full of high fructose corn syrup and trans fats to keep them soft and sweet,” she says. A top-selling granola bar contains nearly the same amount of sugar—14 g—and fewer nutrients than a strawberry Pop-Tart or a slice of chocolate cake. A leading breakfast multigrain bar packs 15 g of sugar as well as heart-harming trans fats. “That rush of sugar will leave you feeling drained and hungry by midmorning,” says Gerbstadt.

Smarter Move
Check labels and choose a bar with less than 11 g of sugar and no partially hydrogenated oils (that’s code for trans fats). Also, choose a brand that has at least 3 g of fiber, which slows digestion and provides sustained energy. For a healthier—and cheaper—option, do a little preparation over the weekend. Bake your favorite oatmeal-raisin cookie recipe with half the sugar and half the oil, and pop them into individual plastic bags for all of oatmeal’s goodness without the mess. Or better yet, hard-boil a half-dozen eggs and grab one each morning along with some fruit and an English muffin for a portable breakfast.

9. You have an after-dinner mint instead of dessert
The cooling taste of mint may sound like just the thing after a heavy meal, but it could spell trouble. According to the National Digestive Diseases Information Clearinghouse, mints are high on the list of foods that can cause heartburn, the telltale burning in the lower chest that occurs when juices from the stomach creep up into the esophagus. Mint seems to relax the muscle that keeps the valve at the top of the stomach clamped down, increasing the odds of reflux. Other surprising culprits: caffeine-containing food and beverages, such as chocolate, soda, and coffee.

Smarter Move
Skip the mints (and the Mississippi mud cake and cappuccino) and have a piece of fruit instead. If you’re prone to heartburn, drink a tall glass of water after meals to flush out the esophagus. And then take a stroll. Walking keeps you upright and enlists gravity to keep acids from splashing up the esophagus. And it can help in another important way: “Being overweight increases the risk of reflux,” says gastroenterologist Hashem El-Serag, MD, a heartburn expert at Michael E. DeBakey VA Medical Center in Houston. Getting into the habit of walking after a meal could help you keep the pounds off—and lower the risk of heartburn.

10. You save restaurant leftovers to reheat later
If you stop for a movie after the meal, your health may be in jeopardy. The food needs to be in your fridge or freezer within 2 hours (1 hour if it’s over 90°F outside) or you’re risking food poisoning. Another concern: nuking leftovers in take-home food bags, pizza boxes, fast-food wrappers, microwave-popcorn containers, and even on some paper plates. These can leach dangerous chemicals into the food when heated, reports Lauren Sucher, a spokesperson for the Environmental Working Group, a nonprofit consumer organization in Washington, DC. The chemicals include phthalates and bisphenol A, which are known to cause reproductive damage in animals, as well as fluorotelomers, which can release fumes that cause a flulike sickness. The seriousness of the danger remains controversial. “But why take a chance when it’s easy to reduce your exposure?” asks Sucher.

Smarter Move
When nuking food, place it in microwave-safe containers, preferably glass or ceramic. And make sure you reheat those leftovers to at least 165°F to kill off any nasty bugs; bring soups and gravies to a boil.

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COMFORT FOODS AND MORE TIPS

Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
COMFORT FOODS
Okay the holidays are over and the family has gone home so fill up that emptiness with Comfort foods .They freeze well and never loose their appeal.

Navy Bean Soup
This is my easiest soup and so good. Of all the soups I make. The preparation seems lengthy but it’s just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day!
1 day | 1 day prep
SERVES 6 -8
2 cups dried navy beans (white beans)
8 cups water
2 onions, chopped
3 garlic cloves, sliced
1 stalk celery, chopped (slice the leaves into it too)
1 ham, bone & leftovers
4 slices bacon, cut up
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon thyme (optional)
Pick over and wash beans. Soak overnight in water in large cooking kettle. In morning, add onions, garlic, celery and ham bone. Put kettle on medium heat, bring to boil, reduce heat and simmer 3-4 hours More water may be needed but should be quite thick. Taste soup and season: salt needed will depend on ham bone’s contribution.

Easy Split Pea Soup
Recipe courtesy Sunny Anderson, 2009
Prep Time: 20 min
Cook Time:
45 min
Level: Easy
Serves: 4 servings, about 9 cups

Ingredients
1/2 pound slab bacon
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
Salt and freshly ground black pepper
1 clove garlic, chopped
1 tablespoon ground cumin
1 pound green split peas, washed and picked clean
6 cups low-sodium chicken stock
1 tomato, diced, for garnish
1 lime, cut into wedges, for garnish
Special equipment: Blender or immersion blender
Directions
Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don’t burn them. They are perfect when they are more chewy than juicy.
Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.

Split Pea Vegetable Soup
Just a really, really good, simple soup. Enjoy!
1¼ hours | 10 min prep
SERVES 6
1 large potato, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 cup dried split peas
ham hock (for vegetarians ( 2 Tbs. butter)
1 tablespoon salt
pepper
1/4 head cabbage
2 quarts water
Cook ham in water until really tender (you will want to cut the meat into very small pieces after cooking).
Add all other ingredients *except for cabbage.
Cover and cook 30 minutes.
Cut up cabbage and add to soup. Cook 15 more minutes.

Betty Crocker Chicken Ala King

This is an oldie but goodie from Betty Crocker Cook book!

Ingredients
1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk ( may be part cream if you want a richer sauce )
1 1/4 cups chicken broth
2 cups cut-up cooked chicken or turkey .
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice
Directions
Melt butter in 3-quart saucepan over medium-high heat.
Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper.
Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in milk and broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in chicken and pimientos; cook until hot.
Serve over rice
Slow Cooker Chicken and Dumplings
Prep Time: 10 Minutes Ready In: 6 Hours 10 Minutes
Time: 6 Hours Servings: 8
“Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection.”
Ingredients:
4 skinless, boneless chicken
breast halves
2 tablespoons butter
2 (10.75 ounce) cans
condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough,torn into pieces

Directions:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Indiana Chili Soup

This is an Indiana favorite, Great for wintery days or for cold rainy weather. I’ve also seen this made with spaghetti instead. I hope you enjoy it as much as I do

Ingredients
1 large can Tomato Juice
1 lb of Elbow Macaroni
2 lbs gound beef (chuck)
3 cans Hot Chili beans (kidney beans)
1 small Onion – diced
Chili Powder to taste
Red Pepper Flakes to taste
Directions
In a large kettle, add the tomato juice and beans, fill the cans with water, add the water and chili powder. Bring to a boil stirring occasionaly to keep beans from burning
In a large frying pan, over medium heat, brown the beef with the onions and pepper flakes, onions should be clear when done.
When water/tomato juice boils add the macaroni stirring ocassionaly and cook until done.
Remove from heat, add drained beef.
Let set for five minutes, serve with peanut butter sandwiches!!
Even better the next day

Masterpiece Meatloaf Recipe

Delicious easy meal of true comfort!

Ingredients
1/2 cup ketchup
2 tsp. brown sugar
1 tsp. dry mustard
2 lb. lean ground beef
1 pkg. onion soup mix.
1 egg beaten
1 tsp. salt
1 cup uncooked quick oats
1/4 tsp. fresh ground black pepper.
Directions
Pre heat oven to 350 degrees.
Combine the ketchup,brown sugar,and mustard in small bowl,set aside.
Combine 1/3 cup ketchup mixture and remaining ingredients in a large bowl;
Mix well.
Shape into a loaf and place in a shallow baking dish.
BAKE one hour and remove from oven.
pour remaining ketchup mixture over meatloaf and bake another 10 minutes.let stand about 5 minutes before slicing.Serve hot.

Pennsylvania Dutch Corn Pie

Prep Time: 30 Minutes Ready In: 1 Hour 10 Minutes
Cook Time: 40 Minutes Servings: 8
People love this in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won’t like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.”
Ingredients:
1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
1/2 cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

Directions:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
3. Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
4. Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
The Best Meatballs Recipe
Easy and delicious meatballs with teo sauce variations. Made these and loved them. From Kraft Kitchens.
Ingredients
Meatballs:
2 lbs ground beef
1 pkg.(6oz) Stove Top Stuffing for chicken
1-1/4 c water
2 eggs

Sauce 1
Tomato Basil Cream Sauce:
1 jar (14 oz )spaghetti sauce
2 oz. cubed cream cheese
2 Tbs chopped fresh basil
grated parmesan cheese

Sauce 2
Creamy Brown Gravy:
1 jar (12 oz) beef gravy
1/2 c sour cream
2 Tbs fresh parsley

Directions
For meatballs: Heat oven to 400 degrees. Line 2 15×10″ pans with foil;spray with cooking spray. Mix ingredients until blended;shape into 32 (1-1/2″) balls using 1/4 cup for each
Place 16 meatballs on easc pan. Bake 16 to 18 mins or till done.
Combine half the meatballs with Tomato-Basil sauce or Creamy Brown gravy. Cool remaining meatballs;freeze for later use. Serves 4.
Tomato -Basil Cream Sauce: Mix spaghetti sauce,cubed cream cheese and chopped basil in large skillet;cook on medium-low heat 3 mins. or till heated through,stirring occasionally. Add16 hot meatballs;stir to evenly coat. Sprinkle with grated parmesan cheese before serving
Creamy Brown Gravy: Mix brown gravy,sour cream and parsley in large skillet;cook on medium-low heat 3 mins or till heated through,stirring occasionally. Add 16 hot meatballs;stir to evenly coat

Slow Cooker Tamale Pie Recipe

Brown some ground beef and place in slow cooker with beans and seasonings,then spoon some corn muffin topping over the beef,set the cooker and come home to tamale pie dinner. Allrecipes

Ingredients
1 lb ground beef
1 (15 oz) can kidney beans,drained and rinsed
1 (10 oz) can enchilada sauce
1-1/2 tsp. garlic powder
1 (8.5 oz) corn bread/corn muffin mix
1/3 c milk
1 egg
2 Tbs melted butter
1/2 c shredded Cheddar cheese
Directions
Place ground beef in a skillet over med. heat,and cook and stir the beef until it is browned,about 10 mins,breaking up the meatas it cooks. Drain the beef,and place it in slow cooker Stir in kidney beans,enchilada sauce and garlic powder.
In a bowl,combine the corn bread mix with milk,egg and butter and stir till just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over the beef mixture in the slow cooker.
Set cooker to low,cover and cook until the corn bread topping is cooked through and set,about 5 hours

Old-fashioned One Pot Bean Dinner Recipe

This is one of those old-fashioned, “church supper” kind of meals. It appeared in the recipe booklet that came with the first slow cookers. It’s very rich, so serve with simple sidedishes, like coleslaw, bread, or a salad. Also good served over a baked potato!

Ingredients
1lb lean ground beef
1/2 lb bacon or turkey bacon, cut into 2-inch pieces
1 medium onion, finely chopped
2 (31oz) cans pork and beans
1 (15oz) can red kidney beans, drained and rinsed
1 (15oz) can butter lima beans, drained (optional as far as I’m concerned!)
1.5 cups ketchup
1/4 cup light or dark brown sugar
1 T liquid smoke (optional)
3 T cider vinegar
1 tsp tabasco sauce (optional)
Directions
Brown the ground beef, drain off the fat, and transfer to the slow cooker.
In the same skillet, cook the bacon and onion over medium heat, stirring, until limp, about 6 to 8 minutes. The bacon should be slightly undercooked.
Drain the fat and transfer to the cooker.
Add the remaining ingredients and stir to combine.
Cover and cook on LOW until hot and bubbly, 6 to 9 hours

Quick and Easy Tuna Noodle Casserole
This is a quick recipe that most children love.
1 hour | 30 min prep
SERVES 4 -6 , 1 pan
1 (8 ounce) can cream of mushroom soup
1 (16 ounce) box elbow macaroni
2 cans of tuna fish in water
1 (8 ounce) package extra-sharp cheddar cheese (shredded)
optional
1 (8 ounce) can of earlie peas
Boil noodles.Then strain. Mix in cream of mushroom soup and tuna. Pour into casserole dish. Sprinkle cheese of top. Bake at 350 until cheese is melted. Let cool and serve.

Noname Casserole Recipe

This goes great with slaw It really isn’t enough for a 9×13 inch dish I usually use a smaller deeper casserole

Ingredients
1 med can red kidney beans
1 med can tomatoes diced
1/2 lb cooked ground beef
1 cup chopped onion
1 cup (or so) cubed sharp cheddar cheese
1/2 cup brown sugar
6 strips bacon
Directions
mix all ingredients except for brown sugar and bacon
Place in casserole dish
sprinkle top with brown sugar and lay the bacon strips on top
bake 1 hour at 325 degrees uncovered

Campbell’s® Slow Cooker Hearty Beef and Bean Chili

Prep Time: 15 Minutes Ready In: 8 Hours 15 Minutes
Campbell’s Kitchen Cook Time: 8 Hours Servings: 6

“Since this chili slowly simmers all day long, the flavors blend together to make each bite satisfying and delicious.”
Ingredients:
1 1/2 pounds ground beef browned
1 large onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can Campbell’s® CondensedTomato Soup
1 (14.5 ounce) can diced tomatoes
2 (15 ounce) cans kidney beans
1/4 cup chili powder to taste
2 teaspoons ground cumin
Salt & pepper to taste
Optional,Green Pepper,tomato paste,salsa,sour cream or cheese topping

Directions:
1. Cook the beef in a 12-inch skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat.
2. Stir the beef, onion, garlic, soup, tomatoes, beans, chili powder and cumin in a 3 1/2-quart slow cooker.
3. Cover and cook on LOW for 8 to 9 hours.*

Boston Baked Beans
Prep Time: 30 Minutes Ready In: 5 Hours
Cook Time: 4 Hours Servings: 6
“A wonderful old-fashioned baked bean flavor. This recipe has served by family for 60 years It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.”Can be made in the Crock pot
Ingredients:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Directions:
1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Georgia Black Eyed Peas
Prep Time: 15 Minutes Ready In: 16 Hours 35 Minutes
Cook Time: 8 Hours 20 Minutes Servings: 16
“Soak some black-eyed peas overnight and then cook low and slow with bacon, onion, and ham for some southern-style eatin’. It’s a lucky dish to eat on New Year’s Day.”
Ingredients:
2 pounds dried black-eyed peas
12 cups water
8 cubes chicken bouillon
1 pound bacon 1/2 cup butter
2 large yellow onions, chopped
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste

Directions:
1. Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
2. Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
3. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
4. Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

Tomato Soup – Martha Stewart

I am a soup-a-holic and am constantly on a quest for the new, perfect soup. This is it. Trust me. This is homemade tomato soup at its best. The secret is the butter…it imparts the most heavenly taste. The search is over.
30 min | 10 min prep
SERVES 6 , 6 bowls

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 garlic cloves, chopped
24 ounces plum tomatoes, undrained
3 cups low sodium chicken broth, use stock, not broth (or homemade stock)
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
Add tomatoes, chicken stock, salt and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions and garlic are soft, 10 to 20 minutes.
Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Eggless Banana Refrigerator Cookies
You would never guess these delicious chewy cookies do not contain eggs and many people wish to or must curtail their consumption of eggs. These refrigerator cookies are easy to slice and bake when convenient, and they also freeze very well. Freshly baked, slightly warm cookies are a special treat and make a wonderful lunch or supper dessert. Nothing travels better in a lunch bag or box than the popular chewy type. I found this recipe on My Great Recipes cards.
25 min | 15 min prep
SERVES 120 , 10 dozen cookies
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla extract
1 cup fully ripe banana, mashed
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.
Sift together flour, baking powder and salt. Add a little of the banana mixture at a time, beating well after each addition. Dough will be sticky.
Divide dough into 4 parts. Put 1 part on each of 4 sheets of waxed paper. Dampen hands and shape dough into long rolls, 1-inch in diameter.
Wrap rolls. Refrigerate or freeze until firm enough to slice easily.
Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.
Bake at 375 about 10 minutes or until edges begin to brown. Lift edge of a cookie to be sure they are not getting too brown.
Remove cookies to wire racks to cool. Store airtight.

Tips:

Oiled cookie sheets are required for these cookies.

Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor.

Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.

1/2 tsp of salt and 1 tsp lemon juice added to 1 box of dissolved jello will make a tastier dessert.

When preparing jello, add jello to boiling water instead of boiling water to jello. Needs less stirring.

When cutting a meringue pie, try greasing your knife with a little oleo or vegetable oil first. Your meringue won’t tear. This is more successful than dipping the knife in hot water each time you cut a slice.

To remove coffee stains, place stain over empty pan and pour boiling water over it and see it disappear.

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