Frugal Recipes

Giant Gingersnaps

December 7th, 2010

Giant Gingersnaps

2 c flour
2 t cinnamon
2 t ginger
1 t soda
1/4 t nutmeg
1/4 t cloves
1/4 t salt
1/2 c butter
1/4 c shorteneing
1/2 c brown sugar
3/4 c sugar
1/3 c molasses
1 egg

Combine flour, spices, and salt in a bowl. Beat the butter and shortening with the sugars until fluffy. Beat in the molasses and egg. Slowly add in the dry ingredients.

Refrigerate for at least half an hour.

Preheat oven to 350. Roll dough into balls (about a quarter cup) and dip into a plate of granulated sugar coating the ball. Cook six at a time on a greased cookie sheet. Bake 16-17 minutes until golden.

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My Favorite Pumpkin Bread

December 6th, 2010

It’s fattening - but boy is it moist! This is the only recipe I use for pumpkin bread!

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Pumpkin Bread

3 c sugar
1 c oil
4 eggs
1 t cinnamon
1 t nutmeg
3 1/2 c flour
1 t soda
2/3 c water
2 c pumpkin

Combine sugar and oil. Beat. Add egg. Mix well. Add the dry ingredients to mixture and stir in water and pumpkin. Makes 3 loaves.

Bake 1 hour at 350.

Tags: pumpkin bread
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Fruit Cocktail Bars

December 5th, 2010

This recipe is a great way to get a little fruit into your family!

Fruit Cocktail Bars

1 1/2 c sugar
2 eggs
1 can fruit cocktail (UNDRAINED)
1 t vanilla
2 1/4 c flour
1 1/2 t soda
1 t salt
1 1/3 c flaked coconut
1 c walnuts (optional)

GLAZE:

1/2 c sugar
1/4 c butter
2 T milk
1/4 t vanilla.

Cream the sugar and eggs. Add the whole can of fruit cocktail and vanilla, stir. Add the dry ingredients (MINUS coconut) and stir. Pour into greased 10-15 pan. Sprinkle with coconut and nuts.

Bake at 350 for 20-25 min or until cake tests done. Cool.

In a saucepan melt the butter with the milk, vanilla, and sugar. Mix well. Drizzle over the cake. Cool and cut into bars.

Tags: fruit cocktail bars
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Snickerdoodles

December 4th, 2010

Snickerdoodles are SO GOOD!!!

2 3/4 c flour
2 t cream of tartar
1 t soda
1/2 t salt
1 c shortening
1 1/4 c sugar
2 eggs
1 t vanilla
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Topping: 2 T sugar, 1 T cinnamon & 1 t nutmeg

Preheat oven to 400.

Mix together the dry ingredients. In another bowl mix the shortening and sugar until fluffy. Beat in the eggs and vanilla. Stir in the dry ingredients.

Roll dough into balls (about a tablespoon size) and roll in the topping mixture. Bake for 10 min on ungreased cookie sheets at 400.

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Special K Cereal Candy

December 2nd, 2010

This is an old recipe. A long time ago, Special K was shaped more like a rice krispie. Not exactly but similar. I still use this recipe, I just crush the Special K up a bit. (fists in a bowl)

Special K Cereal Candy

1 c sugar
1/2 c brown sugar
1 c Karo
2 t vanilla
1/4 t sale
1 1/2 c peanut butter
5 c Special K

Bring the sugar and karo to a boil in a saucepan. Remove from heat and add the remaining ingredients. Mix well. Drop by spoonfuls onto wax paper.

It’s a tradition around here!

Tags: cereal candy, special k
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Happy Thanksgiving

November 25th, 2010

Happy Thanksgiving

Tags: Happy Thanksgiving
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Curried Brussels Sprouts for Chiliman

November 16th, 2010

Chiliman likes brussels sprouts!

YUCK City I say.

But, I made some for him, I made curried brussels sprouts.

curried brussels sprouts

They look good! Chiliman loved them. Me? I forced down one.
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Curried Brussel Sprouts

2 cups trimmed brussels sprouts
1/2 cup diced red, yellow, and/or green bell pepper
1/4 cup milk
1 tablespoon mayonnaise
2 teaspoons cornstarch
1 tablespoon minced fresh parsley
1 teaspoon curry powder
1/4 teaspoon ground black pepper

Cook the brussels sprouts, partially covered, for 5 to 8 minutes, or until just softened.

Add the bell pepper and cook for a couple minutes longer.

Drain the vegetables reserving 1/4 cup of the liquid in the pan.

In a cup, combine the milk, mayonnaise, and cornstarch. Stir until the cornstarch is dissolved. Add it to the liquid in the pan.

Cook over medium heat, whisking constantly, until the mixture thickens and bubbles.

Stir in the parsley, curry powder, and black pepper.

Return the vegetables to the pan, toss with the sauce, and heat through.

brussels sprouts curried

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White Chocolate Pumpkin Blondies

November 3rd, 2010

I saw this recipe at myBakingAddiction who revised it from “Martha Stewart” and what did I do? I revised it some more!

pumpkin blondie

Pumpkin Blondies

Ingredients
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin puree
1 cups shaved white chocolate

Directions
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree.
3. Add in the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
4. Mix until just combined. Fold in shaved chocolate.
5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Storage: Store the pumpkin blondies in a single layer inside an airtight container for up to three days.

adding in the white chocolate

pumpkin blondies in the pan

Tags: Pumpkin Blondies
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Panera Bread’s Creamy Potato Soup

November 2nd, 2010

Cream soup without whipping cream? Or milk? Or half and half?

Yes - surprise ingredient - YUMMY to the TUMMY

Panera Bread’s Creamy Potato Soup

6 cups chicken broth
6 cups diced potatoes
1/2 t seasoning salt
1/4 t pepper
1/8 t RED pepper
1 8 oz pkg of cream cheese softened

Toppings: bacon or onion

Combine broth, potatoes and spices and boil until the potatoes are done. You can cream a few of the potatoes to help thicken the soup. Add in the cream cheese and stir until melted.

Sprinkle some chopped up bacon or onion tops to the soup bowl.