This was brought to my attention the other day, and of course like every other skeptic, the thought of saving hundreds off of my grocery bill sounded to good to be true. So here is my challenge, Im going to try this, and its more of a long term thing to see large amounts of savings, but im in for it. SO I will track my progress on here, anyone else who is interested in taking the challenge may do so as well, I encourage it, what can it hurt right? Check out the website....
www.pinchingyourpennies.com
Save your coupons from the sunday paper etc, this site will give you great resources on how to begin saving.
Wednesday, May 21, 2008
Monday, May 12, 2008
Wintery White Clusters
1 cup vanilla baking chips
9 cups corn chex
2 cups salted peanuts
2 cups small pretzels
2 cups small marshmellows
1 pkg (20 oz) vanilla flavored candy coating
Put vanilla chips in freezer. Mix cereal, pretzels and marshmellows. Set aside. Melt candy coating in microwave 1 minute then mix, then add another minute. Mix candy coating w/ chex mix until evenly coated. Then add vanilla baking chips. Store in airtight container in fridge.
9 cups corn chex
2 cups salted peanuts
2 cups small pretzels
2 cups small marshmellows
1 pkg (20 oz) vanilla flavored candy coating
Put vanilla chips in freezer. Mix cereal, pretzels and marshmellows. Set aside. Melt candy coating in microwave 1 minute then mix, then add another minute. Mix candy coating w/ chex mix until evenly coated. Then add vanilla baking chips. Store in airtight container in fridge.
Snickers Salad (caramel apple salad)
1 large tub of cool whip
1 large package of vanilla instant pudding
1 cup of milk (for the pudding)
1 bag of fun size snickers or 3 super size snickers, cut into small chunks
3 green apples, cut into small chunks
3 red apples, cut into small chunks
In a large bowl, mix up the pudding and then combine it with the cool whip. Add the snickers and then the apples. Note: cut the apples after you have mixed the other ingredients so that they aren't brown when you add them.
1 large package of vanilla instant pudding
1 cup of milk (for the pudding)
1 bag of fun size snickers or 3 super size snickers, cut into small chunks
3 green apples, cut into small chunks
3 red apples, cut into small chunks
In a large bowl, mix up the pudding and then combine it with the cool whip. Add the snickers and then the apples. Note: cut the apples after you have mixed the other ingredients so that they aren't brown when you add them.
Raspberry Pretzel Salad
Combine: (mix well)
3 cups crushed pretzels
1 cup sugar
1 cup melted butter
Bake at 350 degrees for 10 minutes. Cool to room temp.
Combine: (beat until smooth)
9 oz whipped topping
3 tbsp sugar
8 oz cream cheese
Spread over cool pretzels. Dissolve 2 packages of 3 oz raspberry jello in 2 cups boiling water. Stir in 2 10-oz packages of frozen raspberries. Chill until partially set. Spoon over cream cheese layer.
3 cups crushed pretzels
1 cup sugar
1 cup melted butter
Bake at 350 degrees for 10 minutes. Cool to room temp.
Combine: (beat until smooth)
9 oz whipped topping
3 tbsp sugar
8 oz cream cheese
Spread over cool pretzels. Dissolve 2 packages of 3 oz raspberry jello in 2 cups boiling water. Stir in 2 10-oz packages of frozen raspberries. Chill until partially set. Spoon over cream cheese layer.
Cookie Salad
Double the recipe.
Cool whip 8 oz
1 small package of french vanilla pudding
1 cup buttermilk
1 can mandarin oranges
1 can crushed pineapple
package of fudge strip cookies, crushed
Mix the pudding and buttermilk, and then add all the other ingredients. Keep refrigerated.
Cool whip 8 oz
1 small package of french vanilla pudding
1 cup buttermilk
1 can mandarin oranges
1 can crushed pineapple
package of fudge strip cookies, crushed
Mix the pudding and buttermilk, and then add all the other ingredients. Keep refrigerated.
Zesty Pasta Salad
Broccoli
Black Olives
Cauliflower
Carrots
Pepperoni
Green Onion (one)
Cucumber
1 can diced tomato w/ basil and garlic
Rotini Pasta
Zesty Italian Dressing
Prepare pasta as directed. Chop veggies to desired size. Cool pasta and add everything else. Best if you refrigerate for an hour. I like to sprinkle w/ Parmesan Cheese. Keeps for up to 5 days in the fridge.
Black Olives
Cauliflower
Carrots
Pepperoni
Green Onion (one)
Cucumber
1 can diced tomato w/ basil and garlic
Rotini Pasta
Zesty Italian Dressing
Prepare pasta as directed. Chop veggies to desired size. Cool pasta and add everything else. Best if you refrigerate for an hour. I like to sprinkle w/ Parmesan Cheese. Keeps for up to 5 days in the fridge.
Oven-Fried Zucchini Sticks
1/2 cup Italian bread crumbs
2 tbsp freshly grated or canned Parmesan cheese
1/4 tsp garlic powder
3 medium zucchini
1/2 cup water or milk
1 cup fat free or low fat spaghetti sauce or ranch dressing
Preheat oven to 450 degrees. Spray a cookie sheet with cooking spray. Place bread crumbs, cheese, and garlic powder in a zip-lock bag. Shake well to combine and set aside. Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. Fill a saucer with water or milk. Dip each zucchini stick into water or milk and drop into the bag or crumb mixture. Shake until coated on all sides and place on the coated cookie sheet. Repeat with rest of the sticks. Bake for 10-15 minutes or until brown and tender. Serve with warm spaghetti sauce or ranch dressing.
2 tbsp freshly grated or canned Parmesan cheese
1/4 tsp garlic powder
3 medium zucchini
1/2 cup water or milk
1 cup fat free or low fat spaghetti sauce or ranch dressing
Preheat oven to 450 degrees. Spray a cookie sheet with cooking spray. Place bread crumbs, cheese, and garlic powder in a zip-lock bag. Shake well to combine and set aside. Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. Fill a saucer with water or milk. Dip each zucchini stick into water or milk and drop into the bag or crumb mixture. Shake until coated on all sides and place on the coated cookie sheet. Repeat with rest of the sticks. Bake for 10-15 minutes or until brown and tender. Serve with warm spaghetti sauce or ranch dressing.
Homemade Diaper Wipes
#9 (10 cups) Rubbermaid Round Canister
Large Roll Bounty Paper Towels
2 1/2 tbsp baby magic baby bath
2 1/4 cups water
Using a sharp knife cut paper towel roll in half and remove cardboard roll from center leaving a hollow center. The other half should be stored for future use. Place the roll in the round plastic container.
Combine the water and baby magic in a measuring cup and stir well. Gradually pour the soap mixture over the roll, cover and allow to sit for 5 minutes. Turn canister upside down and leave alone for 15 minutes to allow for even absorption of the mixture.
This isn't just for families with babies. You may want to make up several to store in bathrooms, car, camper, and other places where a quick hand cleaner or face cleanser is needed. It's great for removing make-up and work great in your camping/survival gear.
Large Roll Bounty Paper Towels
2 1/2 tbsp baby magic baby bath
2 1/4 cups water
Using a sharp knife cut paper towel roll in half and remove cardboard roll from center leaving a hollow center. The other half should be stored for future use. Place the roll in the round plastic container.
Combine the water and baby magic in a measuring cup and stir well. Gradually pour the soap mixture over the roll, cover and allow to sit for 5 minutes. Turn canister upside down and leave alone for 15 minutes to allow for even absorption of the mixture.
This isn't just for families with babies. You may want to make up several to store in bathrooms, car, camper, and other places where a quick hand cleaner or face cleanser is needed. It's great for removing make-up and work great in your camping/survival gear.
Chicken Firecrackers!
2 cups chicken, cooked, diced
1 1/2 cup diced celery
1 tbsp onion, diced
1/2 cup mayonnaise
1 tsp salt
1/8 tsp pepper
1/4 lb cheddar cheese, grated
1/4 cup toasted slivered almonds, optional
8 hard rolls, or French rolls
Combine all ingredients except rolls. Scoop out center of rolls and fill with chicken mixture. Put top back on rolls. Wrap each roll with foil. Twist ends to resemble firecrackers. YOU CAN FREEZE THESE. If frozen thaw partially (not all the way or the rolls will become soggy). To serve grill till heated or bake at 325 degrees for 30 minutes.
1 1/2 cup diced celery
1 tbsp onion, diced
1/2 cup mayonnaise
1 tsp salt
1/8 tsp pepper
1/4 lb cheddar cheese, grated
1/4 cup toasted slivered almonds, optional
8 hard rolls, or French rolls
Combine all ingredients except rolls. Scoop out center of rolls and fill with chicken mixture. Put top back on rolls. Wrap each roll with foil. Twist ends to resemble firecrackers. YOU CAN FREEZE THESE. If frozen thaw partially (not all the way or the rolls will become soggy). To serve grill till heated or bake at 325 degrees for 30 minutes.
Dog Gones
1 lb hot dogs, cut in pieces
3/4 lb cheddar cheese, cubed
3 eggs, hard boiled
3 tbsp onions, chopped
3 tbsp mayonnaise
1 tbsp ketchup
8-10 hot dog buns
Mix all ingredients except for buns. Put mixture in buns and wrap individually in foil. YOU CAN FREEZE THESE. If frozen thaw partially before cooking. Bake at 400 degrees for 15 minutes, or until cheese is melted.
3/4 lb cheddar cheese, cubed
3 eggs, hard boiled
3 tbsp onions, chopped
3 tbsp mayonnaise
1 tbsp ketchup
8-10 hot dog buns
Mix all ingredients except for buns. Put mixture in buns and wrap individually in foil. YOU CAN FREEZE THESE. If frozen thaw partially before cooking. Bake at 400 degrees for 15 minutes, or until cheese is melted.
Impossible Ham and Cheese
3 cups ham, cubed
2 cups shredded cheese
2/3 cup green onions, chopped
1 1/2 cup bisquick mix
6 eggs
3 cups milk
salt and pepper
Put first three ingredients in the bottom of the pan. Mix the remaining ingredients briskly and thoroughly. Pour into pan. FREEZE (if you want to) Thaw and bake at 400 degrees for 40 minutes. This is an easy and delicious quiche.
*I usually make this and then split it in half and freeze half. Half feeds my family of 5 (3 children, two adults).
2 cups shredded cheese
2/3 cup green onions, chopped
1 1/2 cup bisquick mix
6 eggs
3 cups milk
salt and pepper
Put first three ingredients in the bottom of the pan. Mix the remaining ingredients briskly and thoroughly. Pour into pan. FREEZE (if you want to) Thaw and bake at 400 degrees for 40 minutes. This is an easy and delicious quiche.
*I usually make this and then split it in half and freeze half. Half feeds my family of 5 (3 children, two adults).
Sour Cream Oven-Crisp Chicken
2 cups sour cream
2 tsp paprika
1/4 tsp salt
1/4 cup lemon juice
1 tsp garlic salt
1/8 tsp pepper
4 tsp Worchestershire sauce
2 tsp celery
3 lbs chicken
1/4 cup butter, melted
3 cups Rice Krispies, crushed
Combine first 8 ingredients. Dip chicken pieces into mixture and roll in crushed rice krispies. Place in pan and drizzle with melted butter (w/out butter is you like it crispier). YOU CAN FREEZE THIS MEAL or Bake at 350 degrees for 1 hour or until chicken is tender and browned. (If frozen thaw before baking, usually 48 hours in fridge).
2 tsp paprika
1/4 tsp salt
1/4 cup lemon juice
1 tsp garlic salt
1/8 tsp pepper
4 tsp Worchestershire sauce
2 tsp celery
3 lbs chicken
1/4 cup butter, melted
3 cups Rice Krispies, crushed
Combine first 8 ingredients. Dip chicken pieces into mixture and roll in crushed rice krispies. Place in pan and drizzle with melted butter (w/out butter is you like it crispier). YOU CAN FREEZE THIS MEAL or Bake at 350 degrees for 1 hour or until chicken is tender and browned. (If frozen thaw before baking, usually 48 hours in fridge).
Chicken Pillows
3 boneless-skinless chicken breasts or 1pkg raw chicken tenders
8 oz cream cheese (room temp)
2 large packages of refrigerated crescent rolls
1 bag chicken flavored stuffing mix
4 mushrooms finely diced
Boil chicken until fully cooked. Dice chicken into small pieces. Mix chicken w/ cream cheese and mushrooms. Open crescent rolls package. Spread out each crescent roll. Place a spoonful of chicken mixture at the big part of the triangle. Roll crescent up and seal edges. Dip the crescent in melted butter. Roll in the dry stuffing mix. Bake at 375 degrees for 15-20 minutes (While the crescents are baking, flip them over after 10 minutes).
8 oz cream cheese (room temp)
2 large packages of refrigerated crescent rolls
1 bag chicken flavored stuffing mix
4 mushrooms finely diced
Boil chicken until fully cooked. Dice chicken into small pieces. Mix chicken w/ cream cheese and mushrooms. Open crescent rolls package. Spread out each crescent roll. Place a spoonful of chicken mixture at the big part of the triangle. Roll crescent up and seal edges. Dip the crescent in melted butter. Roll in the dry stuffing mix. Bake at 375 degrees for 15-20 minutes (While the crescents are baking, flip them over after 10 minutes).
Wednesday, April 30, 2008
Golden pancakes for the picky eater
RECIPE INGREDIENTS:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (or more)
3/4 cup Orange Puree (see recipe below for orange puree)
2 eggs
3 tablespoons butter, melted and cooled slightly
1. Whisk together the dry ingredients in a medium-size bowl. In a separate bowl, whisk together the buttermilk, Orange Puree, eggs, and melted butter. Make a well in the center of the dry ingredients, then pour in the buttermilk mixture. Whisk gently until just combined. If the batter is too thick, add another 2 or more tablespoons of buttermilk.
2. Heat a large nonstick skillet over medium heat. Grease the hot skillet, then pour batter onto the skillet 1/4 cup at a time, spreading each cupful to about 4 1/2 inches in diameter with the back of a spoon. Cook the pancakes until bubbles form on the surface, about 2 minutes, then flip them and cook until golden, about 2 minutes more. Makes 16 pancakes.
Nutritional Information Per pancake: 107 Calories, 16.5 Carbohydrates (6% dv), 3g Total Fat (5% dv), 1.8g Saturated Fat (9% dv), 32.8mg Cholesterol (11% dv), 179.8 mg Sodium (7% dv), Vitamin A (42% dv), Iron (5% dv)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Orange puree
RECIPE INGREDIENTS:
3 medium to large carrots, peeled and sliced thick 1 medium sweet potato or yam, peeled and chopped
2 to 4 tablespoons of water
1. Boil the carrots in a medium-size pot for about 5 minutes. Add the sweet potato and simmer until the vegetables are tender, about 10 minutes.
2. Drain the veggies, then puree them in a food processor with 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth. Makes 2 1/3 cups.
Use the Orange Puree to make these Golden Pancakes
Courtesy of family fun magazine.
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (or more)
3/4 cup Orange Puree (see recipe below for orange puree)
2 eggs
3 tablespoons butter, melted and cooled slightly
1. Whisk together the dry ingredients in a medium-size bowl. In a separate bowl, whisk together the buttermilk, Orange Puree, eggs, and melted butter. Make a well in the center of the dry ingredients, then pour in the buttermilk mixture. Whisk gently until just combined. If the batter is too thick, add another 2 or more tablespoons of buttermilk.
2. Heat a large nonstick skillet over medium heat. Grease the hot skillet, then pour batter onto the skillet 1/4 cup at a time, spreading each cupful to about 4 1/2 inches in diameter with the back of a spoon. Cook the pancakes until bubbles form on the surface, about 2 minutes, then flip them and cook until golden, about 2 minutes more. Makes 16 pancakes.
Nutritional Information Per pancake: 107 Calories, 16.5 Carbohydrates (6% dv), 3g Total Fat (5% dv), 1.8g Saturated Fat (9% dv), 32.8mg Cholesterol (11% dv), 179.8 mg Sodium (7% dv), Vitamin A (42% dv), Iron (5% dv)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Orange puree
RECIPE INGREDIENTS:
3 medium to large carrots, peeled and sliced thick 1 medium sweet potato or yam, peeled and chopped
2 to 4 tablespoons of water
1. Boil the carrots in a medium-size pot for about 5 minutes. Add the sweet potato and simmer until the vegetables are tender, about 10 minutes.
2. Drain the veggies, then puree them in a food processor with 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth. Makes 2 1/3 cups.
Use the Orange Puree to make these Golden Pancakes
Courtesy of family fun magazine.
Garlic Bread
This is so yummy!!!!! I eat it all of the time with my spaghetti.
Recipe ingredients:
1 loaf french bread
1/2 package good seasons italian dressing mix
1/2 cup butter softened
Cut bread into 1 inch slices. Combine dressing mix and butter. Spread on both sides of bread slices. reassemble bread into loaf and wrap in foil. Bake at 325 for about 15 minutes or until hot.
Courtesy of The essential mormon cookbook
Recipe ingredients:
1 loaf french bread
1/2 package good seasons italian dressing mix
1/2 cup butter softened
Cut bread into 1 inch slices. Combine dressing mix and butter. Spread on both sides of bread slices. reassemble bread into loaf and wrap in foil. Bake at 325 for about 15 minutes or until hot.
Courtesy of The essential mormon cookbook
Honey-Terryaki Salmon
Recipe Ingredients:
4 Tbs honey
4 Tbs olive oil
4 Tbs Terryaki sauce
1 lb. salmon fillet
Cut salmon into 3/4 inch chunks. Stir together oil, honey and sauce to make a marinade. Combine with salmon and marinate for about an hour.
Preheat broiler.
Line broiler pan with foil and broil for 5 -6 minutes, turning once during the cooking time.
While salmon is cooking, take remaining marinade and bring to a simmer (I ended up adding more of all 3 ingredients in order to stretch the sauce). and simmer until reduced (just a few minutes).
Serve with brown rice and steamed broccoli. Pour sauce over the plate
Courtesy of Emily wright (thank you!)
4 Tbs honey
4 Tbs olive oil
4 Tbs Terryaki sauce
1 lb. salmon fillet
Cut salmon into 3/4 inch chunks. Stir together oil, honey and sauce to make a marinade. Combine with salmon and marinate for about an hour.
Preheat broiler.
Line broiler pan with foil and broil for 5 -6 minutes, turning once during the cooking time.
While salmon is cooking, take remaining marinade and bring to a simmer (I ended up adding more of all 3 ingredients in order to stretch the sauce). and simmer until reduced (just a few minutes).
Serve with brown rice and steamed broccoli. Pour sauce over the plate
Courtesy of Emily wright (thank you!)
Pulled pork sandwiches
This is one of my favorites! Its so easy and clean up is as well.
Recipe Ingredients:
1. pork loin
2. bottle of your favorite bbq sauce
3. buns
1. pork loin. Small in size. I usually buy the one from Costco and split it in two. That probably doesnt help much does it :) Add this to the crock pot. Fill the bottom of the crock pot with a couple of cups of water, just so it covers the bottom of the crock pot. Season your pork loin with salt, pepper, onion powder, and garlic powder. Cook on high for approximately 6 hours.
2. Drain water from crock pot and add 1/2-3/4 a bottle of your favorite bbq sauce. I use Sweet baby rays. Let simmer on low for another 30-40 minutes.
3. Shred and serve. We serve on buns with our sides being either homemade french fries, or chips with carrots and celery with ranch dressing.
Recipe Ingredients:
1. pork loin
2. bottle of your favorite bbq sauce
3. buns
1. pork loin. Small in size. I usually buy the one from Costco and split it in two. That probably doesnt help much does it :) Add this to the crock pot. Fill the bottom of the crock pot with a couple of cups of water, just so it covers the bottom of the crock pot. Season your pork loin with salt, pepper, onion powder, and garlic powder. Cook on high for approximately 6 hours.
2. Drain water from crock pot and add 1/2-3/4 a bottle of your favorite bbq sauce. I use Sweet baby rays. Let simmer on low for another 30-40 minutes.
3. Shred and serve. We serve on buns with our sides being either homemade french fries, or chips with carrots and celery with ranch dressing.
Angel hair italian pasta
Recipe ingredients:
1 box of angel hair pasta
1 sm bottle of italian wishbone marinade
1/2 an orange bell pepper seeded and diced
1/2 a yellow bell pepper seeded and diced
1 cucumber peeled and cut in fourths
(optional) small container of cherry tomatoes
1. Cook and drain the angel hair pasta. Set aside and let cool.
2. Add all the vegetables to a large bowl. Then add cool pasta. Top with 1 bottle of marinade wishbone dressing. Toss and serve. Serves approximately 6-8.
1 box of angel hair pasta
1 sm bottle of italian wishbone marinade
1/2 an orange bell pepper seeded and diced
1/2 a yellow bell pepper seeded and diced
1 cucumber peeled and cut in fourths
(optional) small container of cherry tomatoes
1. Cook and drain the angel hair pasta. Set aside and let cool.
2. Add all the vegetables to a large bowl. Then add cool pasta. Top with 1 bottle of marinade wishbone dressing. Toss and serve. Serves approximately 6-8.
One pot pasta
RECIPE INGREDIENTS:
8 ounces spiral pasta (Barilla)
1 cup broccoli, cut into florets
1 cup cauliflower, cut into florets
1 cup frozen sweet corn
1 carrot, peeled and cut into diagonal slices
1 cup cooked canned chickpeas
1 tablespoon extra virgin olive oil
1/2 cup chicken or vegetable broth
1 (14 ounce) can diced tomatoes
3 tablespoons pesto
4 tablespoons Parmesan cheese
1 teaspoon salt and black pepper
1. Bring large pot of water to boil, add the pasta, stir, and bring to a boil again. Cook uncovered for 4 minutes. Add the broccoli, cauliflower, corn, and carrot, and continue to boil for another 3 to 4 minutes until the pasta is al dente.
2. Drain and return pasta to the pot, add the chickpeas (drained), olive oil, chicken broth, diced tomatoes (drained), pesto, parmesan cheese, and salt and pepper.
courtesy of family fun magazine
8 ounces spiral pasta (Barilla)
1 cup broccoli, cut into florets
1 cup cauliflower, cut into florets
1 cup frozen sweet corn
1 carrot, peeled and cut into diagonal slices
1 cup cooked canned chickpeas
1 tablespoon extra virgin olive oil
1/2 cup chicken or vegetable broth
1 (14 ounce) can diced tomatoes
3 tablespoons pesto
4 tablespoons Parmesan cheese
1 teaspoon salt and black pepper
1. Bring large pot of water to boil, add the pasta, stir, and bring to a boil again. Cook uncovered for 4 minutes. Add the broccoli, cauliflower, corn, and carrot, and continue to boil for another 3 to 4 minutes until the pasta is al dente.
2. Drain and return pasta to the pot, add the chickpeas (drained), olive oil, chicken broth, diced tomatoes (drained), pesto, parmesan cheese, and salt and pepper.
courtesy of family fun magazine
Burrito casserole
RECIPE INGREDIENTS:
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese
1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.
Recipe courtesy of family fun magazine
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese
1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.
Recipe courtesy of family fun magazine
Oven-fries and fish chips
A healthier alternative to frozen fish sticks and fries, and really yummy!
RECIPE INGREDIENTS:
4 all-purpose baking potatoes (such as Russet or Idaho)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
1 Box Melba toast, Mediterranean or garlic flavored (about 5 ounces)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges
1. Lightly grease a baking sheet with sides. Preheat oven to 450 degrees. Peel potatoes and cut in half, and then cut each half into 8 wedges. In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
2. Meanwhile, prepare the fish. Place the Melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush -- there will be some pieces that remain large (the size of a pebble), this is OK as it adds to the texture once baked.
3. Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
4. Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
5. After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
6. Serve immediately with tartar sauce and a lemon wedge.
RECIPE INGREDIENTS:
4 all-purpose baking potatoes (such as Russet or Idaho)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
1 Box Melba toast, Mediterranean or garlic flavored (about 5 ounces)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges
1. Lightly grease a baking sheet with sides. Preheat oven to 450 degrees. Peel potatoes and cut in half, and then cut each half into 8 wedges. In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
2. Meanwhile, prepare the fish. Place the Melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush -- there will be some pieces that remain large (the size of a pebble), this is OK as it adds to the texture once baked.
3. Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
4. Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
5. After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
6. Serve immediately with tartar sauce and a lemon wedge.
Crunchy Homemade Granola
RECIPE INGREDIENTS:
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, pineapple, or papaya
1. Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.
2. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
3. Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Recipes courtesy of Family fun magazine
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, pineapple, or papaya
1. Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.
2. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
3. Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Recipes courtesy of Family fun magazine
Bake Sale Bars
RECIPE INGREDIENTS:
1 1/2 cups pecan halves
1 1/4 cups unsweetened shredded coconut
5 Heath bars (1.4-ounce size)
3/4 cup (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs, lightly beaten
3 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1. Heat the oven to 350°. Grease the bottom and sides of a light-colored 13- by 9-inch baking pan, then lightly flour it, knocking out the excess. Set the pan aside.
2. On a separate baking sheet, spread the pecan halves and toast them in the oven for 7 minutes. Once they're cool to the touch, set the pan on a solid work surface and use a saucepan to finely crush the pecans. Then transfer them to a medium-size bowl.
3. Toast the coconut in a nonstick skillet over medium heat, stirring with a wooden spoon, until the coconut is light golden in color, about 10 minutes. Transfer the coconut to the bowl with the pecans.
4. Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a rolling pin. Transfer the bits to the bowl with the pecans and coconut, breaking up any larger pieces by hand.
5. Melt the butter, pour it into a large bowl, and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they're smooth. Whisk in the eggs, milk, and vanilla extract.
6. Using a wooden spoon, combine the flour, cornstarch, baking powder, and salt in a medium bowl. Add the dry ingredients to the butter mixture, stirring until they are evenly blended, then stir in the pecans, coconut, and Heath bar bits.
7. Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light, golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 1-1/2 hours, before slicing. Makes 24 bars.
Recipe courtesy of Family fun magazine
1 1/2 cups pecan halves
1 1/4 cups unsweetened shredded coconut
5 Heath bars (1.4-ounce size)
3/4 cup (1-1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs, lightly beaten
3 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1. Heat the oven to 350°. Grease the bottom and sides of a light-colored 13- by 9-inch baking pan, then lightly flour it, knocking out the excess. Set the pan aside.
2. On a separate baking sheet, spread the pecan halves and toast them in the oven for 7 minutes. Once they're cool to the touch, set the pan on a solid work surface and use a saucepan to finely crush the pecans. Then transfer them to a medium-size bowl.
3. Toast the coconut in a nonstick skillet over medium heat, stirring with a wooden spoon, until the coconut is light golden in color, about 10 minutes. Transfer the coconut to the bowl with the pecans.
4. Seal the Heath bars in a heavy-duty gallon-size plastic bag, then crush them with a rolling pin. Transfer the bits to the bowl with the pecans and coconut, breaking up any larger pieces by hand.
5. Melt the butter, pour it into a large bowl, and let it cool to lukewarm. Using a wire whisk, blend in the sugars until they're smooth. Whisk in the eggs, milk, and vanilla extract.
6. Using a wooden spoon, combine the flour, cornstarch, baking powder, and salt in a medium bowl. Add the dry ingredients to the butter mixture, stirring until they are evenly blended, then stir in the pecans, coconut, and Heath bar bits.
7. Use the back of a large spoon to evenly spread the dough in the prepared baking pan. Bake the bars on the center oven rack until the top is a light, golden brown and the edges are crackly, about 25 minutes. Transfer the pan to a wire rack and cool thoroughly, about 1-1/2 hours, before slicing. Makes 24 bars.
Recipe courtesy of Family fun magazine
Crunch Animal Chips
These are a great alternative to potato chips
RECIPE INGREDIENTS:
1 large flour tortilla
Cooking spray
Salt
1. Use animal-shaped cookie cutters to cut shapes from a large flour tortilla.
2. Arrange the animals on a baking sheet, lightly coat them with cooking spray, and sprinkle them with salt.
3. Bake at 350° for 5 to 7 minutes, and your chips are ready for a dip in salsa or guacamole.
Recipe Courtesy of Family fun magazine.
RECIPE INGREDIENTS:
1 large flour tortilla
Cooking spray
Salt
1. Use animal-shaped cookie cutters to cut shapes from a large flour tortilla.
2. Arrange the animals on a baking sheet, lightly coat them with cooking spray, and sprinkle them with salt.
3. Bake at 350° for 5 to 7 minutes, and your chips are ready for a dip in salsa or guacamole.
Recipe Courtesy of Family fun magazine.
Homemade granola bars
RECIPE INGREDIENTS:
1/2 cup butter or margarine
1/3 cup sugar
1/3 cup honey
1/4 cup flour
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit bits
1/2 cup sliced almonds
1. Heat the oven to 350° F. Coat a 9- by 13-inch pan with nonstick cooking spray and set aside.
2. Melt the butter or margarine in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
3. Transfer the mixture to the baking pan. Using a sheet or waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness.
4. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.
Recipe Courtesy of Family Fun Magazine
1/2 cup butter or margarine
1/3 cup sugar
1/3 cup honey
1/4 cup flour
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit bits
1/2 cup sliced almonds
1. Heat the oven to 350° F. Coat a 9- by 13-inch pan with nonstick cooking spray and set aside.
2. Melt the butter or margarine in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
3. Transfer the mixture to the baking pan. Using a sheet or waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness.
4. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.
Recipe Courtesy of Family Fun Magazine
Subscribe to:
Posts (Atom)