What are some of your favorite frugal recipes? Please share with the rest of us!!
8 cups popped popcorn
1/2 cup salted pumpkin seeds
1/2 cup dried cranberries
1/2 cup banana chips, broken into small pieces
1-1/2 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
1/4 cup butter
1 teaspoon vanilla extract
In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a
boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until
mixture reaches hard-ball stage (260 F), 4 - 5 minutes. Add butter and
vanilla; cook, stirring 1 minute. Pour over popcorn mixture; toss
quickly to coat. Turn mixture out onto greased baking sheet and spread
using buttered hands. Cool and break into pieces.
from the Vancouver Sun, October 26, 1994
Speedy Little Devils
1 18 oz. devils food cake mix
1 stick (1/2 c.) melted butter or margarine
3/4 c. creamy peanut butter
7 oz. jar marshmallow creme
melted butter and dry cake mix. Reserve 1 1/2 c. of this mixture for
top crust. Pat remaining crumb mixture into ungreased 9 x 13 pan. Top
bottom layer with combined peanut butter and marshmallow cream (very
thick and sticky, you may have to use your fingers) and spread evenly.
Crumble remaining mixture over that. Bake 28 - 30 minutes at 350°.
The Spanish rice recipe that I make is from an old Betty Crocker cookbook. It's not spicy hot, but my family likes it.
bacon until crisp; remove from skillet and drain off most of fat. Add
onion and green pepper to bacon fat in the pan and cook over medium
heat until onion is yellow. Add bacon and remaining ingredients; cook
uncovered over low heat about 15 minutes. Serve.
above directions until onion is cooked. Put in a 1 1/2 quart baking
dish and whisk bacon fat around to grease dish. Add rest of ingredients
and mix well. Sprinkle 1/4 to 1/2 c. shredded Cheddar cheese over top
and bake 25 to 30 minutes in 400° oven.
Mix thoroughly. Serve immediately or cover and refrigerate for later, up to 2 days.
Rocky Road Cake
Marshmallow Topping/Chocolate Fudge Glaze
Prehat oven to 350° F. Grease a 9 x 13 pan.
a microwave safe bowl, melt together butter and 2 Tbsp. semisweet
chocolate chips. Stir until smooth. Add in cocoa powder, instant
coffee and vanilla extract. Stir until combined well. In a large bowl,
whisk together eggs and sugar until smooth. Stir in chocolate
mixture. Stir in half of the flour mixture, followed by the sour
cream. Stir in remaining flour mixture, mixing just until no streaks of
flour remain. Fold in walnuts.
batter into prepared pan. Bake for 20 minutes. Remove pan from oven
and sprinkle all but 2/3 c. marshmallows evenly over the hot cake.
Return cake to oven for 2 minutes, until marshmallows are puffed but not
browned. Allow cake to cool several minutes while glaze is prepared.
the glaze: in a small saucepan, combine sugar, milk and butter. Bring
to a boil for 1 1/2 minutes. Remove from heat and stir in chocolate
chips and marshmallows until smooth (I added extra chocolate chips.)
Drizzle over warm cake. Allow cake to cool completely before slicing,
if you can. I couldn't.
Shredded Carrot Salad
Mix together; serve.
1 lb. ground beef
16 oz. pkg. rigatoni pasta, cooked (or any other macaroni)
15 oz. can pizza sauce
16 oz. mozzarella or pizza blend shredded cheese
12 oz. pepperoni
Brown the round beef in a skillet on the stovetop. Drain well and cobine the beef with pizza sauce and 1 c. cheese.
Layer in crockpot: macaroni, ground beef in sauce, pepperoni, and rest of cheese. Cover and cook on low for 7 to 8 hours.
BEEF BARLEY SOUP IN THE CROCKPOT
In skillet brown
beef. Place carrot, celery, green pepper, onion, corn and green beans
in crock pot. Put meat on top. Combine tomatoes, barley, parsley,
bouillon, salt and basil. Pour over meat. Add water. Cover and cook
on LOW for 10-12 hours.
Crockpot Cream Cheese Ranch Chicken
and dry chicken breasts and place them evenly in bottom of crock pot.
Sprinkle with paprika and the package of dry ranch dressing mix. Cut 2
Tbsp. butter into small pieces and distribute evenly over chicken
breasts. Cover and cook on low for 4 hours.
1 Tbsp. butter. Add cream of chicken soup, cream cheese, garlic, and
dry ranch dressing mix. Stir over medium heat until smooth. Pour over
chicken, cover again and cook on low for another 1 1/2 to 2 hours.
Note: I have a Rival crock pot and cooking times were 3 hours, then 1 hour after adding sauce.
By pinky kookie on February 06, 2010
"This good recipe was created by Gina's for Weight Watchers
and Diabetic recipes. The combination of the ingredients make its
delicious taste. Enjoy it."
See what CafeMoms are saying about saving time this holiday season..
Connect with CafeMom:
Switch to Mobile Site
Getting Started Guide
Frequently Asked Questions
Part of the CafeMom family of sites
© 2013 CMI Marketing, Inc. All rights reserved.