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.
Deer repellent,Tofu & some readers favorite easy recipes.
Crustless Pear Pie
This is different play on our usual pies, but so very tasty!
45 min |
SERVES 8
4 cups pears, peeled, sliced
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons almonds, chopped
3/4 cup flour
1/3 cup brown sugar, packed
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold butter or 1/2 cup margarine
In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger, and nutmeg; toss to coat. Transfer to a 9-inch pie plated coated with cooking spray, sprinkle with almonds.
In a bowl, combine flour, brown sugar, baking powder and salt; cut in butter until crumbly. Sprinkle over top.
Bake at 350F for 40-45 minutes or unitl golden brown.
Cool on wire rack. Store in refrigerator.
Raw Vegan Peanut Butter Cups
They taste just like Reese’s! I am not exactly sure about the measurements because I ad-libbed the recipe as I went along. Also, it might yield more than the amount .
20 min | 20 min prep
SERVES 12 , 12 candies
Chocolate
4 pitted dates
1/3 cup coconut oil, melted in the dehydrator (or oven at low temp)
3/4 cup cacao or cocoa powder
1/2 cup Agave
Filling
3 tablespoons raw peanut butter
1-2 teaspoon vanilla
2 tablespoons Agave
Combine dates and coconut oil in a small bowl and let soak for 30 minutes.
Transfer to blender and add cacao powder, 1/2 cup agave and process until very smooth. (This is a bit tricky and will require some patience. I have not yet discovered the trick to completely processing the dates. Sometimes it helps to chop the them in the small pieces. If you have a high powder blender this should not be an issue.).
In a separate bowl, combine peanut butter, vanilla and 2 tbsp agave and mix well.
Place 12 foil mini muffin cups on a large plate. Fill each cup about halfway full with the chocolate mixture. Gently spread about 1 teaspoon peanut butter in each cup. If you have more peanut butter left over after you have filled each cup, you can add more or just eat it plain!
Top the cups with the remaining chocolate, covering the peanut butter completely.
Chill the cups in the fridge for about 2 hours before serving. They will keep for about 5 days in the fridge.
Asian Peanut Sauce and Dip
The recipe giver said: “This easy, one step peanut dip is fantastic with any veggies, but especially with red peppers and snow peas. It’s also great warmed up and served over pasta! The best flavor is achieved using fresh garlic and fresh lemon juice.” I love to serve this with warm flour tortillas and fresh veggies when I have my girlfriends over. Feel free to substitute. It is rather salty, so you may wish to use low-sodium soy sauce. Use whatever peanut butter you like. I use all-natural, chunky peanut butter. I have a friend who uses Light Miracle Whip instead of mayo. This is one of my favorite recipes. I hope you enjoy!
5 min | 5 min prep
SERVES 8
1/4 cup creamy peanut butter
3 garlic cloves, minced
1/4 cup brown sugar
1/4 cup mayonnaise
1/4 cup soy sauce
2 tablespoons fresh lemon juice
Stir together peanut butter, garlic, brown sugar, mayonnaise, soy sauce, and lemon juice until smooth. Refrigerate 2 hours before serving.
Serves 8.
Quinoa Salad
This is definitely just the basics – feel free to add whatever you like. Tastes great with cherry tomatoes, cukes, bell peppers, and chickpeas; I like it with toasted almonds and raisins as listed below. Enjoy!
25 min | 10 min prep
SERVES 6 , 3 cups
1 cup quinoa
2 cups water
1/3 cup lemon juice (can add more to taste)
1/2 cup olive oil
1 garlic clove, chopped fine (optional)
salt and pepper
2/3 cup raisins, chopped if large
1/2 cup almonds, toasted
2/3 cup parsley, chopped small
1/2 cup red onion or scallion, chopped fine
Rinse the quinoa to remove the bitter coating. Cook quinoa according to package directions (bring quinoa and water to a boil, then cover and reduce to a simmer until all water is absorbed: about 10 minutes.).
Fluff quinoa with a fork and allow to cool to room temperature while you make the dressing.
Dressing: whisk olive oil into lemon juice and add garlic, if using. Add a big pinch of salt and ground pepper. Taste at this point – it will be sharp but add more salt if needed.
Mix dressing into quinoa and add raisins, almonds, parsley, and onion/scallion. Mix thoroughly and taste again for seasoning; the flavors will mellow a bit in the fridge.
Cool thoroughly and serve – this salad actually tastes better the longer it sits.
Spinach Salad
Very easy and light lunch or dinner salad.
5 min | 5 min prep
SERVES 2
2 cups fresh baby spinach
2 tablespoons balsamic vinegar
2 tablespoons olive oil (I use Light Olive Oil)
1/4 teaspoon salt
1/4 cup almonds
1/4 cup blue cheese
1 garlic clove
Chop the garlic clove and add it to the food processor with the olive oil and balsamic vinegar and salt pulse until blended.
Add spinach to the plates add half of the blue cheese and almonds to each plate. Then add a drizzle of the balsamic dressing to it.
Vegan Navy Bean Soup
This soup is so wonderful and tasty. It is a Vegan soup, but it tastes like there is ham in it!You could use “Red Star Nutritional Yeast” and “Grapeseed Oil Vegenaise.” *NOTE: To get the proper consistency, do not add the Navy Beans or Vegenaise until the end.
40 min | 15 min prep
SERVES 4 , 8 Cups
2 tablespoons olive oil
2 medium minced garlic cloves
1 cup chopped onion
5 cups water
2 cups cubed red potatoes (leave skins on)
2 cups chopped kale
2 teaspoons salt
1/2 teaspoon cumin
4 tablespoons nutritional yeast flakes
3 cups canned navy beans, drained (2-15 oz. cans)
1/3 cup vegan mayonnaise (to give creamy effect)
In pot, sauté garlic and onion in olive oil (until lightly caramelized). Add water, cubed red potatoes, chopped kale, salt, cumin, and nutritional yeast. Stir. Cook, uncovered, over medium-high heat until potatoes are done (about 20 minutes).
Add Navy Beans and Vegenaise. If available, use a whisk to stir in the Vegenaise. This helps to blend the Vegenaise thoroughly into the soup. Cook for several more minutes and serve.
South Beach Cucumber Water
From the Whitelaw Hotel in South Beach Miami, Florida. It was the best water that I have ever had! Very easy and very refreshing, There are no real rules to this – it’s all about the combination of water and cucumber. Enjoy!
A nice refreashing alternative to just plain cold water
5 min | 5 min prep
SERVES 8
1 long English cucumber, washed and cut into 1/4-inch slices
12 cups cold water
3 cups ice
cucumber, sliced (to garnish)
Place cucumber slices in a large pitcher. Add water and ice cubes and stir.
Pour into glasses filled with ice and enjoy!
Garnish each glass with cucumber slices – optional of course!
Deer Repellent
The recipe poster said,
My Mum gave me this recipe. She has a horrible problem with deer on the island she lives on. She said she has had ZERO deer damage since using this recipe.
2 min | 2 min prep
SERVES 1 , 1 liter
1 liter water
1 egg
1 tablespoon baking soda
Puree all ingredients in a blender.
Pour into spray bottle.
Spray plants.
Apply every two weeks or after rain or watering your garden.
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