I'm all moved!! :) There will not be any new posts here. You'll still be able to look up the recipes I've posted here but if you want new recipes you'll have to come over to the new place. (By the way, all of these recipes are already on the new site...)

If you got here through a search engine or another site and are interested in new stuff (or if you're a follower of mine already....don't forget to change my URL in your blogroll!!) either click on Winnie the Pooh at the top or....

Click here

Happy Cooking everyone! Hope to see you soon!

Please follow me to my new home...

Wednesday, December 23, 2009

I've been searching for some time for a blog layout that allows me to do what I want with this cookbook. Unfortunately I haven't been able to find one here on Blogger. I have found one on Wordpress however and over the next several weeks I'll be setting this cookbook up there. Click here to see what I've done so far...

I hope you all will follow me over there! I sure would miss you if you didn't! I'll be leaving this cookbook as it is with the exception of one more post to tell you when my move is complete. I hope you all have a very merry Christmas and eat lots of good food! See you soon!

The reason I'm not here.....

Monday, December 21, 2009

Click here to find out :)
Merry Christmas everyone ♥

Oatmeal scotchies

Friday, December 18, 2009

I have been baking cookies for Christmas all week and these, according to everyone that's tasted them so far, are the top favorite!

What you'll need:

1 1/4 c flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 c butter, softened
3/4 c sugar
3/4 c brown sugar
2 large eggs
1 tsp vanilla
3 c old fashioned oats
1 pkg butterscotch chips

Preheat oven to 375 degrees. Combine flour, baking soda, cinnamon and salt, mixing well. Set aside. Beat together butter, sugar, brown sugar, eggs and vanilla until creamy. Gradually mix flour mixture into butter mixture until well combined. Stir in oats and chips. Drop by teaspoonful onto ungreased cookie sheet. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crisp cookies. Makes about 4 dozen.

all purpose flour - $1.25
baking soda - $0.50
cinnamon - $1.85
salt (large) - $0.38
tub butter - $2.38
sugar - $2.42
brown sugar - $1.44
eggs (18 count) -$1.47
vanilla (2 oz) - $1.96
oatmeal - $1.24
butterscotch morsels - $1.97
Total - $4.19


Sunday, December 13, 2009

Hey guys! I'm baking cookies again this year as our Christmas gifts to family members and it got me to thinking about the holidays and all the great food that we eat during this time. I love it all! I decided to ask y'all what your favorites are too. I'm sure you see the poll at the top of this page... Please take a second to fill it out and then leave me a comment here if you want to tell me anything about it, ok? Thanks y'all!! Merry Christmas! ♥

Just a tip

Saturday, December 12, 2009

Dark pans absorb more heat and cause your food to cook quicker. When baking cookies you should not use a dark colored pan because it will make the bottoms too brown.

Easy hush puppies

Thursday, December 10, 2009

What you'll need:

1 c cornmeal
1/2 c flour
1 1/2 tsp baking powder
1 tsp salt
1/2 c onion, finely chopped
1 egg, beaten
2/3 c milk

Mix together egg and milk. Set aside. Mix together remaining ingredients. Mix milk mixture and cornmeal/onion mixture together well. Let stand 5 minutes. Heat oil to 375 degrees. Drop hush puppies mixture by teaspoonful into hot oil and fry 3 to 5 minutes until browned. Do not overcrowd your pan. Drain on a paper towel lined plate. Makes 18 hush puppies.

cornmeal - $3.12/5 pound bag
all purpose flour - $1.25
baking powder - $2.38
yellow onions (3 lbs) - $0.99
eggs (18 count) -$1.47
milk - $1.78/gallon
Total - $1.65

Favorite hot cocoa

Wednesday, December 9, 2009


I got this recipe off the back of a can of cocoa and I have to tell you it really is my favorite hot cocoa!

What you'll need:

1/2 c sugar
1/4 c cocoa
dash of salt
1/3 c hot water
4 c milk
3/4 tsp vanilla
marshmallows or whipped topping, if desired

Mix together sugar, cocoa and salt in a medium sized saucepan. Stir in water. Cook and stir over medium heat until it boils. Boil and stir for 2 minutes. Stir in milk. Cook and stir until heated through but don't let it boil. Remove from heat and stir in vanilla. Pour into cups and top with marshmallows or whipped topping if desired. Makes 6 cups.

sugar - $2.42
cocoa - $2.84
milk - $1.78/gallon
vanilla (2 oz) - $1.96
Total - $2.79/$0.47 per serving

Just a tip

Tuesday, December 8, 2009

Add 1/2 tsp season salt to 1 c sour cream. Stir in 1/2 tsp parsley flakes. Mix well. Use as a dip or to top baked potatoes.

Cooking Light - December 2009

Sunday, December 6, 2009

Hey guys! It's time again for my Cooking Light magazine review. December's issue is packed full of great holiday tips and ideas. Be sure to pick up your copy today!

Here are the highlights:

Tips for a Stress-Free Holiday (p. 72) – Cooking Light shares a few ideas to help super-hostesses do less, enjoy more and keep the eye on the holiday prize: the pleasure and company of friends and family.

Tips include:

· Heed the Ghost of Holidays Past: Review the most stressful details from last year and plan ahead to avoid a repeat.

· Streamline Your Supper: Notify guests ahead of time with as much information as possible about the menu, attire and their contributions to the meal.

· Don’t Forget the Downtime: A little quiet time can give the whole family (and yourself) a breather from the social intensity of lengthy gatherings.

The Positive Power of Drinking (p. 104) – Cooking Light uncovers the benefits of alcohol including the ability to lower blood pressure levels and build healthier bones. Plus, the editors offer four tasty holiday cocktail recipes that are good for your heart.

Old-Fashioned – This Cooking Light version shaves off 30 calories per drink.
Rosemary Lemon Drop – One serving provides 20% of your daily vitamin C needs.
Hot Buttered Vanilla Rum – This yummy holiday drink is low in saturated fat.
Sparkling Pomegranate Cocktail – This drink’s antioxidants will help your heart and provide vibrant flavor to the drink.

Easy, Elegant Holiday Desserts (p. 208) – A dazzling dessert doesn’t have to start from scratch. Cooking Light shares how to spend less time in the kitchen and more time relishing the praise. With a few store-bought ingredients, quickly pull together Lemon-Almond Tarts, Pear-Crisp Amaretti Topping, Cherry Tortoni and more.

Wine-Giver’s Matchmaking Guide (p. 35) – Cooking Light matches various wines to particular personalities and elevates the bottle from a nice gesture to a very thoughtful gift. Find the best wines for your boss, a foodie, a wine novice, a wine connoisseur, a host or hostess and more.

Our Favorite Kitchen Things (p. 158) – Whether it’s an inexpensive, truly handy kitchen gadget or a gorgeous heirloom-sturdy Dutch oven, the cook’s tool is a delicious thing. The Cooking Light editors pick a few of their favorite holiday gifts to give and receive.

Piecrust Basics (p. 92) – After years of tinkering to perfect the flavor and texture, Cooking Light presents the best pie pastry ever. Make this light, all-purpose pie crust in just four simple steps and follow one of the featured recipes for a delicious treat (or meal): Spiced Pumpkin Chiffon Pie, Caramelized Onion and Canadian Bacon Tart, Mushroom and Roasted Pepper Tarts and Gingery Cranberry-Pear Pie with Oatmeal Streusel.

Low-Temperature Roasting (p. 186) – Slow roasting completely transforms food and yields tender, intensely flavored, evenly cooked meats, fish and produce. A secret weapon for many experienced chefs, this technique is simple enough for novices. Follow Cooking Light’s slow-roast menu and tips for flavorful plates guaranteed to wow your taste buds.

New Uses for Cream Cheese (p. 71) – The texture and mildly tangy flavor of lower-fat cream cheese add depth and richness to dishes both sweet and savory. Cooking Light recommends enriching baked pasta, perking up potatoes or enlivening a smoothie.

Plus this month there is an Online Exclusive!

Food Court Survival Guide – Now that the holiday shopping season has kicked off, hungry shoppers are forced to fuel up at food courts across the country, where unwanted extra calories are easily – and often blindly – consumed. Cooking Light offers the smartest food court choices that won’t ruin your healthy-eating plan. Our feature includes the best picks by cuisine, the healthiest items at popular food court chains and tips for smart eating during crazed shopping excursions.

Click here to go to Cooking Light's website. Happy cooking y'all!

French Quarter Sauce (for shrimp)

Friday, December 4, 2009

Most of you know that I am a huge fan of seafood. Specifically, I'm a huge fan of shrimp. Especially boiled shrimp! This recipe is made just for boiled shrimp. It makes about 1/4 cup of sauce.

What you'll need:

2 Tbl cider vinegar
6 Tbl olive oil
3 Tbl Dijon mustard
1 clove garlic, minced
6 anchovy fillets, mashed to a pulp
1/2 tsp salt
1 Tbl finely chopped parsley
1 Tbl finely chopped chives
1 hard boiled egg, minced well

Mix all ingredients well and chill thoroughly. Serve over chilled, shelled and deveined boiled shrimp.

vinegar - $0.92
oil - $2.28
mustard - $1.28
garlic cloves - $1.12/lb
anchovy fillets - $1.38/can
eggs (18 count) -$1.47
Total - $2.47

Elegant Holiday Dinnerware Giveaway

Thursday, December 3, 2009

Hey guys! How would you like to win an elegant 12 place table setting just in time for the holidays? The set includes high quality dinnerware, glassware, and flatware that will look great on any holiday table! All you have to do is click here and fill out the entry form. But hurry! The contest ends on December 18th. The prize WILL arrive by Christmas if you are the lucky winner!! Good luck everyone!!

Rice pilaf

Wednesday, December 2, 2009

I'm a sucker for any kind of rice. This is delicious!

What you'll need:

1 Tbl butter
1/4 c chopped onion (1 small onion)
1 c uncooked rice
2 1/2 c chicken stock
1 bay leaf

Melt the butter in a saucepan. Add the onion and cook and stir for 1 minute. Add the rice and cook and stir for an additional 1 minute. Add chicken stock and bay leaf and bring to a boil. Reduce heat, cover and cook 20 - 25 minutes. Remove bay leaf before serving. Feeds 4.

tub butter - $2.38
yellow onions (3 lbs) - $0.99
rice - $0.62
chicken stock - $2.09
Total - $2.05

Cheesy Stuffed Eggs

Monday, November 30, 2009


This variation of deviled eggs is unbelievably delicious! This recipe makes 12 stuffed eggs.

What you'll need:

6 hard boiled eggs, peeled
1/4 c pasteurized cheddar cheese spread (like EZ Cheese)
2 Tbl mayonnaise
2 Tbl Dijon mustard
2 Tbl finely chopped parsley

Slice eggs lengthwise in half (longways). Remove yolks and set white halves on a plate. Mix yolks with remaining ingredients. Spoon or pipe (fill a pastry bag with mix and squeeze out) filling into egg halves. Chill for at least 30 minutes before serving.

eggs (18 count) -$1.47
pasteurized cheddar cheese spread (EZ Cheese) - $2.98
mayonnaise - $3.12
mustard - $1.28
Total - $3.89

New price list

Sunday, November 29, 2009

Some of you may know that we've been living with family here in Georgia. Because of this, I haven't done any shopping....until yesterday. We're eating our own food again (yay!). I went on a major food shopping spree yesterday and because of that I now have "Georgia prices". I'm happy to tell you that they are actually cheaper than "Texas prices". Of course, if you live somewhere else, your prices may be different. You can click on the picture and then zoom in on it if you'd like to see the prices I paid or if you're just nosy about what I bought (haha). Have a great day everyone and Happy Cooking!

Just a tip

Saturday, November 28, 2009

1/4 cup of lime juice plus 1 minced garlic clove makes a good marinade for beef.

Turkey and Cornbread Stuffing Casserole

Friday, November 27, 2009

This recipe for a great way to use your Thanksgiving leftovers came in my Bisquick newsletter from Betty Crocker this morning and it looked so good I just had to share it with you! My cost is based on using generic products but because the recipe came from Betty Crocker, I left it as they had it.

What you'll need:

1 can (10 3/4 oz) condensed cream of chicken or celery soup
1 1/4 cups milk
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1/2 cup dried cranberries
4 medium green onions, sliced (1/4 cup)
2 cups cut-up cooked turkey or chicken
1 1/2 cups cornbread stuffing mix
1 cup Original Bisquick® mix
1/4 cup milk
2 eggs

Prep Time: 15 min
Total Time: 55 min
Makes: 6 servings

1. Heat oven to 400°F. Grease bottom and side of 3-quart casserole with shortening or cooking spray.

2. In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.

3. In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture.

4. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

High Altitude (3500-6500 ft): Increase 1 1/4 cups milk to 1 1/2 cups.

Make the Most of This Recipe


Serve this cozy casserole with a side of cranberry-orange relish or cranberry sauce.


No dried cranberries on hand? You can leave them out of the recipe or use raisins instead.

Nutrition Information:

1 Serving: Calories 380 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 120mg; Sodium 870mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 13g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

cream of chicken soup - $0.69
milk - $3.99/gallon
frozen peas - $1.68
cranberries - $2.49/lb
small onions - $1.50/bunch
leftover turkey - $0.00
stuffing mix - $1.09
biscuit mix - $3.00
eggs - $1.09/ dozen
Total - $7.29

Happy Thanksgiving everyone ♥

Wednesday, November 25, 2009


I hope you all have a happy, blessed, safe and DELICIOUS Thanksgiving!
See you Friday!
Align Center

Easy party punch

Monday, November 23, 2009

This punch recipe is super simple! It makes 50 small servings or about 25 large servings.

What you'll need:

1 pkg cherry koolaid mix
1 pkg raspberry koolaid mix
2 c sugar
2 quarts (8 c) water
1 (46 oz) can unsweetened pineapple juice
2 quarts (64 oz or you can use 2 liters) ginger ale or lemon-lime soda, chilled

Mix together all ingredients except the ginger ale or soda. Chill for at least an hour. When ready to serve, stir in chilled ginger ale or soda.

koolaid- $0.25
sugar - $1.99/4 lb bag
pineapple juice - $2.50
ginger ale - $1.29
Total - $6.78/$0.13 per small serving or $0.27 per large serving

Just a tip

Friday, November 20, 2009


Ginger Ale mixed with sherbert makes a quick, easy and creamy punch.

Another place you can find me plus it's a cool cooking site!

Thursday, November 19, 2009


Hey guys! Just thought I'd let you know that this cookbook is now listed on Petitchef too! Check it out by clicking on either the icon below or the icon in my sidebar. You can find this blog listed under 'General'. Have a great day and Happy Cooking!

All recipes are on Petitchef

Texas caviar


This is a very simple cold "dip". Serve with crackers or tortilla chips.

What you'll need:

1 (14 oz) can black eyed peas, drained
1 (15 oz) can white hominy or sweet corn, drained
2 medium tomatoes, chopped
4 green onions, sliced
2 garlic cloves, minced
1 medium bell pepper, chopped
1/2 c. (1 small to medium) yellow or purple onion, chopped (the purple is sweeter)
1/4 c. cilantro, chopped
1 c. picante sauce

Combine all in a large bowl and mix lightly. Cover and chill for at least 2 hours, stirring occasionally.

black eyed peas - $0.89
hominy - $0.54
tomato - $1.00
small onions - $1.50/bunch
garlic cloves - $1.12
bell pepper - $0.90
onion - $1.12
salsa - $1.59
Total - $8.54

Holiday nut cake

Wednesday, November 18, 2009


This is a great cake to take along to a holiday party this year.

What you'll need:

1 lb. cake flour
2 tsp. baking powder
1 lb. sugar
1/2 lb. (2 sticks) butter, softened
1 wine glass of white wine
1 1/2 lbs. raisins
6 eggs, separated*
1 tsp. nutmeg
1 qt. (4 cups) pecan pieces
Powdered sugar

Preheat oven to 275 degrees. Grease and flour a bundt pan (tube pan) and set aside. Cream the butter and the sugar until the sugar is dissolved (this takes about 20 minutes of mixing and the mixture is no longer white). Sift flour and baking powder together. Beat in egg yolks, one at a time, alternating with flour/baking powder mixture. Add wine. Fold in pecan pieces and raisins. Beat egg whites until stiff peaks form and then gently fold them into the batter using a rubber spatula. Pour into prepared pan and bake 4 hours. Remove from pan when completely cooled. Sprinkle with powdered sugar.

*Allow the egg whites to come to room temperature to get better results.

flour - $2.12/5 pound bag
baking powder - $2.38
sugar - $1.99/4 lb bag
butter - $1.79/lb
wine - $3.50/bottle
raisins - $1.12/box
eggs - $1.09/ dozen
pecans - $3.00
Total - $8.36

Old fashioned macaroni and ham salad

Sunday, November 15, 2009

I remember this dish mainly from country funerals when all the ladies would make something and bring it to the hall for after the ceremony. It's very simple and delicious!

What you'll need:

1 1/2 c. cooked macaroni noodles, cooled
1 c. diced cooked ham
1/2 c. ground pickles (sweet or dill, whichever you prefer)
1 can pimentos, chopped
1 c. mayonnaise

Mix all together well and chill for at least 30 minutes before serving. Serves 4.

elbow macaroni - $1.75
cooked ham - $2.12/lb
pickles - $2.12/jar
pimento - $3.00
mayonnaise - $2.50
Total - $6.62

Green chili sauce

Friday, November 13, 2009

Awhile back I promised you a recipe to use your fresh green chili peppers. I'm finally able to do that! Yay! This recipe uses your prepared green chili peppers and makes about 2 cups of sauce. Use on enchiladas, hamburgers or anything you like chili sauce on.

What you'll need:

2 Tbl. vegetable oil
1 clove garlic
2 Tbl. onion, minced
1 Tbl. flour
1 c. water
1/4 tsp. salt
1 c. prepared green chilies, diced

Saute garlic and onion in the oil until tender. Blend in the flour with a wire whisk and stir until lightly browned. Add the water, salt and chilies and simmer 5 minutes. Refrigerate any leftovers.

vegetable oil - $2.89
garlic cloves - $1.12
onion - $1.12
flour - $2.12/5 pound bag
chili peppers - free from your garden or $1.08
Total - $0.73 with free peppers or $1.81 with store bought

Cooking Light Magazine -- November 2009

Thursday, November 12, 2009

Hey guys! I sure have missed y'all! I've had lots of things going on and couldn't be here. I'm happy to be back in time to tell you all about the November issue of Cooking Light magazine though!!

It's a really good one! If you are doing any of the holiday cooking or even taking home leftovers, you definitely need to pick up a copy of this months magazine! Here are some of the highlights:

10 Tips for Your Easiest Thanksgiving Dinner Ever (p. 66) – The perfect holiday meal takes a lot of preparation and hard work. Cooking Light offers tips to make the day easier and the food delicious. Tips include:

· Make sides on the stovetop to save time and oven space.

· Cook the stuffing separate from the turkey. Baking it inside often causes the turkey to overcook.

· If you can, splurge on a fresh turkey instead of frozen. They are juicer and have better texture.

New Uses For Thanksgiving Leftovers (p. 74) – If you find yourself with too many Thanksgiving leftovers, try these fun and unique uses for traditional ingredients: Cranberry Sauce and Jalapeno Corn Muffins, Potato Pancakes with Green Onion and Swiss, and Turkey Wontons.

The Holiday Cookbook (p. 119) – Cooking Light offers recipes for every type of holiday gathering: Starters, drinks, main courses, sides, extras and desserts.

Feed 4 for Under $10 (p. 203) – It is possible to feed your family healthy and inexpensive meals that they’ll love to eat. In this regular column, Cooking Light offers four meal options that will feed four people for just under $10 total. Recipes include: Bistro Chicken ($8.40), Dan Dan Noodles ($9.26), Stewed Pork ($8.47) and Beef-Barley Soup ($9.65).

Fresh vs. Frozen (p.60) – The choice between fresh and frozen products can be confusing. The editors offer their tips on when to use fresh fruits and vegetables and when to opt for frozen.

Feed a Crowd, Save a Bundle (p. 64) – Cooking Light readers offer tips on how to save when feeding a crowd. Tips include:

· Use a slow-cooker recipe to tenderize a less expensive piece of meat.

· Make it a potluck so everyone brings a little something to help with the preparation and the cost.

· Serve pasta as the main course. It’s filling and the noodles themselves are inexpensive. Load it with veggies to make it even more nutritious.

Healthiest Choices at Chinese Restaurants (p. 72) – Chinese restaurants in America offer tasty food, but many menu options are loaded with fat and calories. Cooking Light offers their picks for the healthiest options when dining out.

Breakfast, Lunch, Dinner in Los Angeles (p. 48) – Recreate some LA-inspired meals with fresh ingredients and international flavors. Recipes include: Banana-Agave Smoothie, Carne Asada Taco with Avocado Pico de Gallo, and Spaghetti with Caramelized Onion and Radicchio.

The Best Thanksgiving Wines (p.54) – Confused over which wines you should serve with your Thanksgiving feast? Cooking Light offers four great options: Beaujolais, Riesling, Chianti and Shiraz .

As usual the pictures are breathtaking and the recipes are easy to follow and execute. Be sure to get your copy today and happy holiday cooking!!

Be back soon

Sunday, September 20, 2009

"Tomorrow" won't be here for a little bit :( See you as soon as possible.

Preparation of fresh green chili pepers

Wednesday, September 16, 2009


If you're a gardener, you probably have some peppers ready to pick right about now. Green chili peppers can be used to make sauces and in recipes to add spice. It's really simple to get them ready to be used...

Rinse and drain the chilies. Using a fork or a toothpick, perforate the outer skin to allow steam to escape. Place on hot grill or under the broiler until they are uniformly blistered, turning them often to prevent burning. Place in a bowl and cover with a cold, damp dish towel for 5 minutes. Starting at the stem end, peel the outer skin downward. Remove the stem and seeds. Use in any recipe calling for green chilies (I'll give you a good one tomorrow). To control the "heat", remove the seeds and veins for mild, leave some behind for hot. All the heat is in the veins and seeds.

Just a tip

Tuesday, September 8, 2009

When writing a recipe for shellfish, I often say that you can serve it with clarified butter. Having grown up all over the Gulf coast, that's a normal sounding thing to me but after talking to my friend yesterday I realized many people have no idea what that is and decided today I would tell you...

How to clarify butter...

Place butter in top of a double boiler over hot water. Let stand just until the butter melts. When the whey (the milky sediment) separates, pour off the clear fat, slowly, into a serving bowl. That's your clarified butter. Discard the whey. It's excellent with boiled shrimp and lobster.

Cooking Light Magazine -- A review

Friday, September 4, 2009

Hey guys! I'm sorry to have been away so long. I've had the flu which has made me absolutely miserable for a few weeks now. During that time I was contacted by Miranda Lanzillotti who is a publicist for Time Inc. Lifestyle Group. She asked me if I'd be interested in reviewing their magazine, Cooking Light, and I told her that I'd love that! She sent me a copy of September's magazine which has a new design and I spent two days reading and rereading it. It's beautiful!

The recipes are easy to follow and have pictures with every single one! That's a huge plus to me. I like to see how the food is supposed to look when it's done. Plus they are healthy which is also very important. Here are some of the highlights from September's issue:

Restaurant Navigator (pg. 62) – Pasta is all about the fixings—the carbs themselves are fine, but how are they sauced or stuffed? Fettuccine Alfredo can weigh in at 1,220 calories per serving, but swap Marinara for the cream sauce and the calories and fat plummet. Cooking Light analyzes six popular pasta dishes from real U.S. restaurants to help you make more healthful choices. Plus: Cooking Light offers simple strategies for dining out at Italian restaurants: avoid cream sauces, ask your server about half portions, and get grated cheese on the side.

Feed 4 for Less Than $10 (pg. 182) – Looking for a healthy, easy-to-make meal to serve your family of 4 for under $10? Cooking Light has the answers and breaks down the cost per serving. Try pan-fried pork chops and homemade applesauce for just $2.43 per serving.

A Carb-Lover’s Guide to Nutrition (pg. 121) – Use your noodle when it comes to eating carbs. Although demonized during the ‘low carb’ craze, they are our body’s main source of energy: they create the glucose that fuels our muscles and brains. Cooking Light offers that truth about noodles, potatoes, breads and whole grains and why we shouldn’t fear them.

Wine Pairings with American Classics (pg. 52) – As summer winds down, we have just a few chances left (in most parts of the country) to enjoy a wonderful outdoor meal. What meal is complete without a great glass of wine? Cooking Light tells readers the best wines for classic dishes like mac n’ cheese (or other pastas), seafood gumbo (or other fresh fish), grilled burgers or steaks, and chicken. Plus: wines in everyone’s price range, starting at just $7 for a great bottle.

Money Saving Ideas for Back-to-School Lunches (pg. 64 ) – In a Cooking Light and CNNMoney.com poll, 73% of those surveyed felt that healthy food costs more. That is simply not the case. Cooking Light offers tips to save money when packing healthy, school lunches for your kids.

I was also impressed with the ads in the magazine. Usually I just skip ads but nearly every ad included a recipe or was food or health related. I thought that was awesome too.

All in all the newly redesigned Cooking Light is a great magazine that I will recommend to all my friends and family and of course to you! Get out there and get you a copy today...you'll be happy you did!

Simple cheesecake

Thursday, August 27, 2009

I thought I'd post a cheesecake recipe today since I posted tips on successful cheesecakes yesterday. I realized I have MOST my price list right here on my cookbook (duh Kathy...I know). Be sure to use the tips I gave yesterday to ensure this cheesecake is creamy.

What you'll need:

1 1/4 c. graham cracker crumbs
1 Tbl. butter
1 (8 oz) pkg cream cheese
1/2 c. milk
2 eggs, separated
1/2 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. lemon extract

Mix together graham cracker crumbs and butter and press into a 9" pan (you can use a springform pan or a pie plate); set aside. Preheat the oven to 325 degrees. Beat the egg yolks and set them aside; allow the egg whites to come to room temperature while mixing the remaining ingredients. Beat the cream cheese well. Add the milk, beaten egg yolks, sugar, salt and extracts; mixing well after each addition. Beat the egg white until stiff and gently fold into cheese mixture. Pour into pan and bake 45 minutes. Makes 1 cheesecake.

graham crackers - $1.09
butter - $1.79/lb
sugar - $1.99/4 lb bag
milk - $3.99/gallon
cream cheese - $2.06
eggs - $1.09/dozen
vanilla extract - $2.25
lemon extract - $2.25
Total - $4.13

Tips for successful cheesecakes

Wednesday, August 26, 2009

Life is too short to not eat cheesecake. Here's how to produce perfect results every time.


Make sure all ingredients are at room temperature. This makes them mix easier and the finished cake has a smoother texture.

Combine cream cheese or ricotta cheese with the eggs thoroughly BEFORE adding any liquid extracts, heavy cream or sour cream. You cannot remove lumps after the liquids have thinned the batter.

A paddle attachment on a stand mixer is ideal. Regular beaters add too much air and that can lead to cracks in the finished cheesecake. It also makes your cheesecake less creamy. If you have to use beaters, mix on low speed so a minimum amount of air is added.

Fold in whipped cream or beaten egg whites with a whisk or rubber spatula gently and slowly to not deflate whipped ingredients.

Always use regular cream cheese for cheesecakes unless the recipe specifically calls for a different variety.

Almost any cookie (including cream filled sandwich cookies) make a good base. To crush, grind them in a food processor with a metal blade or place them in a plastic bag and crush them with a rolling pin.

Always have cracks in your cheesecake?

Steam and extreme temperatures cause cracks in cheesecakes. To minimize them bake at low temperatures and don't open the oven while baking. Cool them away from cold or drafty places. If possible, cool in a turned off oven using a wooden spoon to keep the door slightly ajar.

Deep cracks mean that the egg white structure collapsed and your cheesecake will be more like pudding. This can be avoided by mixing your ingredients slowly and gently.

Shallow cracks occur often and should be accepted. You can frost the top of your cheesecake or cover it with fruit if the appearance bothers you.

Step by step guide for making perfect cheesecake

1. Grease the bottom and sides of a 10" springform pan. Press the crust evenly into the bottom and up the sides. In warm weather, refrigerate the prepared pan until you're ready to use it.

2. Using a paddle attachment, beat the cream cheese until it is smooth before adding any other ingredients.

3. From beginning to end, stop the mixer several times and scrape the sides and bottom of the bowl and the paddle to ensure there are no lumps.

4. Pour the batter into your prepared pan and set it on a baking sheet. Bake as directed in the recipe you are following. You can cover it loosely with foil partway through if the top is browning too quickly.

5. Your finished cheesecake should have a dull, not shiny, finish. The center should be soft but not wobble when you shake it.

6. When the cheesecake is COMPLETELY cooled, run a knife around the sides to loosen it.

7. Release the spring and remove the sides of the pan. Leave the cheesecake on the pan bottom to serve.

8. Top with fresh fruit, sour cream, chocolate or leave it plain.

A serving of creamy cheesecake is one of life's little pleasures ♥

A loss & a tip

Tuesday, August 25, 2009

Hey guys! I hope everyone is doing well. While I've been away I had a small disaster...my hard drive crashed on my computer which means my price list as well as tons of recipes were lost. Fortunately I have the recipes handwritten and will still be able to share them with you...after I rebuild my price list. Ugh. Sorry about that. So for the next few days I'm going to share some tips with you. Remember my motto in the meantime: have fun in the kitchen! In other words....Happy Cooking!

Just a tip

Some recipes call for a can of such and such while others call for a half a cup of such and such so to help you out here are the approximate can sizes:

6 ounce can = 3/4 cup
8 ounce can = 1 cup
12 ounce can = 1 1/2 cups

Simple strawberry shortcake

Wednesday, August 12, 2009

What you’ll need:

1 ½ c flour
2 Tbl granulated sugar
1 Tbl baking powder
½ tsp grated orange zest
3 Tbl unsalted butter or margarine, cut into pieces
¾ c skim milk

For filling:

2 pints fresh strawberries, sliced
1 Tbl orange juice
1 Tbl granulated sugar

For garnish:

Vanilla yogurt or whipped cream
Mint leaves

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray and set aside. In a large bowl, sift together flour, sugar and baking powder. Stir in orange zest. Using a pastry blender or two knives, cut butter into flour mixture until coarse crumbs form. Quickly stir in milk until a soft dough forms. On a lightly floured surface, roll out dough to ½” thickness. Using a 2 ½” biscuit cutter, cut out biscuits, gathering and re-rolling until all the dough is used. Place on prepared pan and bake until golden, usually 12 - 15 minutes. Place on a wire rack and cool slightly. Combine strawberries, orange juice and sugar and mix well. Split warm biscuits in half. Top each bottom with filling. Place top on and place a spoonful of filling over that. Garnish with a dollop of yogurt or whipped cream and a sprig of mint. Serves 8.

flour - $2.12/5 pound bag
sugar - $1.99/4 lb bag
baking powder - $2.38
oranges - $2.25/bag
butter - $1.75/pound
milk - $3.99/gallon
strawberries - $3.50
whipped topping - $0.99
Total - $7.16

Just a tip

Friday, August 7, 2009

It is very important that you use fresh ingredients in your recipes. To test the freshness of baking powder, mix 1 tsp. baking powder with 1/3 cup of hot water. If it doesn't foam, it's stale and should not be used.

Crispy sweet potato wedges

Wednesday, August 5, 2009

You can make these potato wedges with or without the skin. It’s all a matter of personal taste. I like them with the skin.

What you’ll need:

4 medium sweet potatoes, cut into large, thick wedges*
1 Tbl vegetable oil
¼ tsp pepper
1/8 tsp salt
2 cloves garlic, minced
½ tsp paprika

Place wedges in a large bowl. Cover with cold water and let stand 15 minutes. Preheat oven to 425 degrees and spray a cookie sheet with non-stick cooking spray. Drain potato wedges and spread on a double layer of paper towels. Press another double layer of paper towels on the top to dry them. Place them in a dry bowl and toss with oil, salt & pepper. Arrange in a single layer on prepared pan and bake for 20 minutes. Using a spatula, turn potato wedges over and sprinkle with garlic and paprika. Bake until golden, about 20 minutes, turning the pan once about halfway through baking. Serve immediately. Feeds 4.

*To make with russet potatoes, omit paprika.

sweet potatoes - $1.99/lb
vegetable oil - $2.89
garlic cloves - $1.12
Total - $5.39

Tomato-oyster bisque

Tuesday, August 4, 2009

What you’ll need:

4 Tbl butter, divided into 3 Tbl & 1 Tbl
3 Tbl flour
3 c milk, scalded (brought to a boil then removed from heat)
1 tsp salt
¼ tsp pepper
1 pint oysters with liquid
¼ tsp celery salt
1 egg, separated
¾ c condensed tomato soup, undiluted and heated

Melt the 3 Tbl butter in a deep pot. Whisk in the flour and blend well. Gradually add the milk, stirring constantly. Stir until smooth. Add the salt & pepper and set aside. In a separate pan, melt remaining butter with the oysters, oyster juice and celery salt. When the edges of the oysters start to curl, remove from heat and beat in the egg yolk with a wire whisk. Add the oyster mixture to the milk mixture stirring well. Reduce heat to low. Stir in tomato soup and heat through. In a mixing bowl, beat egg white until stiff. Place the beaten egg white in a soup tureen or large serving bowl. Pour the oyster mixture over the top of the beaten egg white and gently fold the two together. Serve with oyster crackers. Feeds 4 - 5.

butter - $1.75/pound
flour - $2.12/5 pound bag
milk - $3.99/gallon
oysters - $3.00
eggs - $1.09/ dozen
condensed tomato soup - $0.89
Total - $5.36

Preserved Children

Wednesday, July 29, 2009

Take one large field, half a dozen children, two or three small dogs, a pinch of brook and some pebbles. Mix the children and dogs together well. Sprinkle the field with flowers. Spread all over a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.

:-D Thought you might like a smile today. I know this gave me one. It was in the back of The New York Times Cookbook that was published in 1961. Have a great day

Just a tip

Monday, July 27, 2009

If you don't have enough batter to fill your muffin tins then fill the empty cups half full of water to prevent your pan from warping.

Easy chicken stir-fry

Sunday, July 26, 2009

This is so yummy you'll want to eat it all yourself!

What you’ll need:

¼ c orange juice
1 ½ Tbl cornstarch
1 lb skinless, boneless chicken breasts, cut into strips
¾ c chicken broth
1 ½ Tbl soy sauce
2 ½ tsp vegetable oil
1 clove garlic, minced
1 Tbl minced fresh ginger OR 1 ½ tsp ground ginger
1 ½ c snow peas OR green beans
1 medium red bell pepper, cut into thin strips (about 1 c)
¾ c sliced green onion
1 c frozen broccoli, thawed
1 medium carrot, thinly sliced
2 c cooked white rice

Combine the orange juice and cornstarch in a shallow glass bowl. Add the chicken strips and stir to coat them well with the marinade. Cover and chill for 2 hours. Drain and discard remaining juice. In a small bowl, mix together the broth and soy sauce. Set aside. In a wok or skillet, heat the oil over medium heat. Add the garlic and ginger and cook and stir for 30 seconds. Add the chicken and cook and stir for 3 minutes. Add the vegetables and cook and stir an additional 5 minutes. Stir in broth/soy sauce and heat through. Remove from heat. Place about ¼ cup of rice on separate plates. Top with chicken mixture and serve hot. Feeds 4 - 5.

orange juice - $2.99/gallon
cornstarch - $1.29
chicken breast - $5.00/4 pack
bouillon cubes - $1.89/jar of 20
soy sauce $1.89
garlic cloves - $1.12
green beans - $1.09
bell pepper - $0.90
small onions - $1.50/bunch
fresh carrots - $1.19
frozen broccoli - $1.89
rice - $2.12
Total - $14.28

Shrimp & Okra Gumbo

Saturday, July 25, 2009

This recipe is quick and easy if you need to feed a crowd.

What you’ll need:

2 Tbl bacon fat
3 c sliced okra
2 onions, chopped
6 green onions, chopped
2 lb shrimp, peeled and deveined and cut in half
½ can tomato sauce
2 red peppers, chopped
3 cloves garlic, roughly chopped
1 bell pepper, chopped
1 bay leaf
8 c water
1 tsp salt

Cook, covered, the okra, onions and bell pepper in the bacon fat until okra is almost tender. Stir in the tomato sauce and cook 1 minute. Add remaining ingredients except shrimp. Heat to boiling then cook an additional 10 minutes. Add shrimp. Cover and simmer over low heat for 20 minutes. Serve with steamed rice. Feeds 8.

okra - $3.99/lb
onion - $1.12
small onions - $1.50/bunch
bell pepper - $0.90
tomato sauce - $0.33/can
garlic cloves - $1.12
1/2 lb 30/40 shrimp - $2.50
Total - $14.68/$1.84 per serving

Be back soon

Tuesday, May 12, 2009

Hello all you wonderful chefs! I just thought I'd let you know that I have not shared all of my recipes with you yet. I plan on returning ASAP :) Until that time, please browse through my current recipes by ingredient or by recipe name; both can be found on my sidebar. Thank you and as always....

Happy cooking!!

"Diet" mac and cheese

Thursday, April 2, 2009

I know sometimes some of the recipes I post aren't weight friendly. I have always been blessed with the ability to eat and eat and not gain weight (please don't hate me) but I've had many family members and friends that did have to watch what they ate. Because of that I tried this recipe when I came across it (I think it was in a cookbook but I can't remember which one) and it is delicious! It's creamy and decadent and doesn't taste like a "diet" food at all!

What you'll need:

1 cup uncooked jumbo elbow macaroni (3 oz)
1/3 cup frozen sweet peas
2/3 cup fat-free (skim) milk
1 oz reduced-fat cream cheese (Neufchâtel), cut into small pieces, softened
2 slices process American cheese
2 tablespoons crushed fat-free herb-seasoned croutons

Cook and drain macaroni as directed on package, omitting salt and adding peas for the last 5 minutes of cooking. Meanwhile, in nonstick skillet, heat milk, cream cheese and American cheese over medium-low heat, stirring carefully with wire whisk, until cheese is melted. Add cooked macaroni and peas to cheese sauce; stir to coat. Let stand 2 to 3 minutes or until slightly thickened. Serve topped with croutons. Serves 4.

elbow macaroni - $1.75
frozen peas - $1.68
milk - $3.99/gallon
cream cheese - $2.06
sliced cheese - $3.12
Total - $5.33

Pork and rice skillet supper

Tuesday, March 31, 2009

I like this best with orange but the apricot is very good too.

What you'll need:

4 boneless pork chops, 3/4-inch thick each
3 cups chicken stock
3/4 cup apricot preserves OR orange marmalade
1 tbsp. Dijon-style mustard
2 cups uncooked INSTANT white rice

Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove from pan. Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender. Serves 4.

pork chops/strips - $3.50
bouillon cubes - $1.89/jar of 20
marmalade - $2.12
rice - $2.12
Total - $6.01

Cheaters cherry brownies

Monday, March 30, 2009

I had a major chocolate craving Saturday night. And a major cherry craving...I decided to combine the two and you wouldn't believe how good it was! My made up recipe is super easy too (would I have it any other way?)

Everything in Moderation: A Spring Fling GIVEAWAY!!!

Sunday, March 29, 2009

Everything in Moderation: A Spring Fling GIVEAWAY!!!

Hey guys be sure to visit Everything in Moderation for a great cooks giveaway! Here's what you can win:

*A CD of 200 recipes "JUST DESSERTS"
* 2 Cookbooks!
"Sensational Salads" and "Quick Time Dishes"
*A Coupon Keeper
*A reusable "earth friendly" grocery bag

Just click the link above and go enter! And if you say you got there because I me, I get extra chances :) How cool is that?

Contest ends on Saturday, April 18 @ 10:00 pm Central time.

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Southwestern grilled chicken strip sandwiches

Saturday, March 28, 2009

I got this recipe off the back of a King's Hawaiian Snacker Rolls package and loved them! I think you will too!

What you'll need:

1 pkg King's Hawaiian Snacker Rolls
1 pkg chicken breast strips (8 strips total)
2 slices Jack cheese, sliced in half
1 avocado, sliced
4 lettuce leaves

for seasoned mayo:

1/4 c mayonnaise
2 tsp taco seasoning
1 tsp lime juice
2 pinches sugar

Mix together mayo ingredients and set aside. Separate rolls into 4 bottoms and 4 tops; lightly butter each cut side and set aside. Cook chicken strips according to package directions. Place bread, butter side down, on a grill pan and cook until lightly toasted. Generously cover each half of toasted buns with mayo. Top each bottom with 1/2 slice of cheese, 2 chicken strips, 1 slice of avocado and a lettuce leaf. Feeds 2 - 4.

Snacker rolls - $1.68
chicken strips - $4.85/2 lb bag
sliced cheese - $3.12
avocado - $1.99/lb
lettuce - $0.89/head
mayonnaise - $2.50
taco seasoning - $0.50
limes - $1.99/4
Total - $6.22/$1.55 per sandwich

Skillet beef & pasta

Friday, March 27, 2009

Who needs Hamburger Helper? Not me. Not you either! This meal takes about 5 minutes to throw together and then you can let it do it's own thing.

What you'll need:

3/4 lb. ground beef
1 small onion, chopped (about 1 cup)
1/2 tsp. Italian seasoning
1 can tomato soup
1/4 cup water
1 cup frozen whole kernel corn
2 1/4 cups corkscrew-shaped pasta (rotini), cooked without salt and drained
1/4 cup grated parmesan cheese

Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Drain and return to pan. Stir the soup, water and corn into the skillet. Bring to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta cook until the mixture is hot and bubbling. Top with parmesan. Feeds 6.

ground beef - $2.00/lb
onion - $1.12
Italian seasoning - $2.89
condensed tomato soup - $0.89
corn - $1.99
rotini pasta - $1.49
parmesan cheese - $1.99
Total - $6.24

Orange cream bars

Thursday, March 26, 2009

These are just as pretty as they are delicious...I love pretty food.

What you'll need:

1 roll refrigerated sugar cookies
2 tablespoons grated orange peel (from 2 large oranges)
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1/2 cup orange marmalade
1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
2 eggs
3 tablespoons whipping heavy cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 teaspoons butter
1/2 cup white vanilla baking chips

Heat oven to 350 degrees. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel. In medium bowl, beat cream cheese, sugar, marmalade and liqueur or extract with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly on crust. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm. Cover and refrigerate any leftovers. Makes 20 - 24 bars.

refrigerated cookie dough - $2.25
cream cheese - $2.06
sugar - $1.99/4 lb bag
marmalade - $2.12
eggs - $1.09/ dozen
whipping cream - $1.49
white chocolate - $2.50
Total - $8.26

Banana boats

Wednesday, March 25, 2009

I left this recipe in a comment on my friend Sherri's cooking blog Everything in Moderation (that's a terrific cooking blog by the way...if you don't visit her you should!) and then decided this morning that I should share it with y'all too :) You can bake these in the oven, cook them on the grill or even cook them over a campfire. The kids will love them!

What you'll need:

1 whole banana, in the skin, per person

for each banana:

1 tsp butter
a small handful miniature marshmallows or large marshmallows cut into small pieces
a small handful chocolate chips

I wash the outside of my bananas but I'm a germ freak and you don't have to do this. You won't be eating the skin. Slice each banana longways (like you do for a banana split), slicing through the skin but only on one side. Do not cut the banana completely in half. You want it open like a baked potato. Place open side up on a piece of foil large enough to completely wrap the banana. Fill the inside of the banana with butter, then marshmallow, then chocolate chips, pressing down to 'mush' the ingredients into the banana. Wrap it up tight and either place in a 350 degree oven or on the grill or fire. Let them cook about 10 minutes or until the insides are melted. Serve immediately but be careful because they're HOT!

bananas - $2.15
butter - $1.75/pound
marshmallows- $1.09
chocolate chips - $2.50
Total - $3.92 for 4 banana boats/ $0.98 each

Shortcut Key lime pie

Tuesday, March 24, 2009

You can use already prepared pudding for this recipe (such as Kozy Shack Key Lime Pudding & Pie Filling) but I always use the instant, powdered pudding mix. It sets up fast and I'm just picky enough to want to have made it myself :)

What you'll need:

1 pie shell
1 large or 2 small box(es) Key lime pudding mix and milk to prepare it
1/2 c whipped topping
lime slices, if desired

Prepare pudding as directed on package for PIE; set aside. Prepare shell and allow to cool (you can use a graham cracker or cookie crumb pie shell if desired. Skip this step if you do.) Whisk together prepared pudding and whipped topping until mixed well. Pour mixture into pie shell and spread evenly. Place in freezer for 3 hours. Let sit at room temperature for 15-20 minutes before serving. Slice and serve with a dollop of whipped cream and a lime slice if desired.

pie shell - $2.00
pudding - $0.49/ box
milk - $3.99/gallon
whipped topping - $0.99
limes - $1.99/4
Total - $4.00

Citrus chicken and rice

Monday, March 23, 2009

One of the great things about the Campbell's website is the Meal Mail they send out. There are several different Campbell products that you can choose from to receive Meal Mail from and they send recipes using those products right to your email every day. I have, of course, signed up for Meal Mail on every product LOL Today I received my Meal Mail using Swanson® products.

Citrus Chicken and Rice

Prep Time: 5 min.
Cook Time: 35 min.

What you'll need:

4 skinless, boneless chicken breast halves
1 3/4 cups Swanson® Chicken Stock
3/4 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.

Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.

Serves 4.

chicken breast - $5.00/4 pack
chicken stock - $2.09
orange juice - $2.99/gallon
onion - $1.12
rice - $2.12
Total - $9.31

Simple salmon patties

Saturday, March 21, 2009

My friend Cindie and I were talking about salmon patties today. My recipe versus her recipe. (Her's sounds delicious by the way, and I'm going to try to get her to give it to me so I can share it with y'all!) So I thought I'd go ahead and post mine :) Just so you know, I should be having some authentic Alaskan recipes coming in about a month and can't wait to share them with you! Anyway, back to the salmon patties...

What you'll need:

1 (15 1/2 oz.) can salmon, drained & flaked
1 egg, beaten
1/3 c. buttermilk
1/3 c. finely chopped onion
1/3 c. cornmeal or dry bread crumbs
Salt & pepper to taste
1/4 tsp. baking soda
Vegetable oil to fry in

Mix all ingredients well. Shape into 6 patties. Heat just enough oil to cover the patties in a cast iron or other heavy skillet. Fry patties, turning once, 10 minutes or until lightly browned; drain. Makes 6 patties.

canned salmon - $2.12
eggs - $1.09/ dozen
buttermilk - $1.99
onion - $1.12
bread crumbs - $1.12
Total - $4.67

Campbell's® Healthy Request® Chicken Mozzarella

Friday, March 20, 2009

I think I've told y'all that I get Meal Mail from Campbell's Kitchen. I just love all the recipes they send me! I got this one this morning and decided it would be supper tonight since I have all the ingredients on hand :) AND I decided it looked so good that I would share it with y'all!

What you'll need:

4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
1/2 tsp. dried Italian seasoning OR dried oregano leaves, crushed
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups hot cooked corkscrew-shaped pasta, cooked without salt

Place the chicken in an 11 x 8-inch (2-quart) shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a small bowl. Spoon the soup mixture over the chicken.

Bake at 400°F. for 20 minutes or until the chicken is cooked through.

Sprinkle the cheese over the chicken. Let stand for 5 minutes or until the cheese melts. Serve with the pasta.

Serves 4.

chicken breast - $5.00/4 pack
condensed tomato soup - $0.89
Italian seasoning - $2.89
shredded cheese - mozzarella - $2.85
pasta - $1.89
Total - $8.92

Easy doughnut holes

Wednesday, March 18, 2009

We made these last night. I would have pictures for you but they were scarfing them down as fast as I made them. These are definitely a kid’s favorite!

What you’ll need:

Canned biscuits (how many depends on how many you’d like to make. One can makes about 30 to 40 doughnut holes depending on how big or small you cut them)
Powdered sugar
Granulated sugar

For doughnut holes:

Remove biscuits from can and roll each individual biscuit in your hand to make it a long oval shape (just like making snakes out of play dough =) don’t make them too skinny though). Slice each “snake” into 4 to 5 pieces and roll those in your hand to make the ball shape. Set on a plate, not touching each other, until all the biscuit balls are made. Drop carefully into hot oil (375 degrees) and flip if necessary (they usually flip on their own which is pretty neat but if they don’t then you need to flip them). Cook until browned, usually about 1 minute. Don’t overcrowd your pan. You just want about 5 doughnut holes cooking at a time. Remove from oil and drain on a paper towel lined plate. Glaze or cover while they’re still warm.

For “toppings”:


Mix together about ¼ cup of powdered sugar and a small amount of water. Heat in the microwave 30 seconds. Mix again. It should be pretty thin; if it’s not, add a little more water. You want it thicker than water but thinner than frosting. Using a spoon, roll doughnut holes in glaze and place on a plate that is NOT lined with paper towels.


Mix together 2 Tbl cocoa with ¼ cup powdered sugar. Stir well. Roll doughnut holes in mixture.


Mix together 3 Tbl cinnamon with ¼ c granulated sugar. Roll doughnut holes in mixture.

canned biscuits - $1.09/4 pack
sugar - $1.99/4 lb bag
powdered sugar - $1.69
cocoa - $1.69
cinnamon - $1.85
Total - $1.06 using one can of biscuits

Champ (Irish potatoes)

Tuesday, March 17, 2009

Happy St. Patrick's Day everyone! I decided you needed an authentic Irish recipe today and I can't think of anything more authentic than Champ! Plus it's super simple to make! Enjoy your Irish day!!

What you'll need:

4 pounds potatoes, peeled and cubed
1/2 pound green onions (scallions), chopped
1 cup milk
2 teaspoons salt
4 ounces (1/2 c) butter

Boil the potatoes until tender. Simmer the green onions in milk for about 5 minutes. Drain potatoes and mash. Add the hot milk and scallions, salt, pepper and half the butter and mix. Serve with remaining butter. Serves 4 - 6.

potatoes - $2.00/5 lb bag
small onions - $1.50/bunch
milk - $3.99/gallon
butter - $1.75/pound
Total - $3.31

Jalapeno cheese bread

Monday, March 16, 2009

I got this recipe off the back of a biscuit mix box. It's yummm :)

What you'll need:

4 green onions, chopped
1/4 c red bell pepper, chopped
2 eggs, beaten
3 c biscuit mix
2 Tbl jalapeno, chopped
1 c cheddar or pepper jack cheese, shredded
3/4 c water

Heat oven to 350 degrees. Heavily spray an 8 x 8 inch pan with nonstick cooking spray; set aside. Combine all ingredients and stir to combine. Spread evenly in prepared pan. Bake for 35 minutes. Remove from oven and let sit for 5 minutes. Cut into 8 squares.

small onions - $1.50/bunch
bell pepper - $0.90
eggs - $1.09/ dozen
biscuit mix - $3.00
jalapeno - $1.08
shredded cheese - cheddar - $1.50
Total - $6.16

Stuffed crust pepperoni pizza

Thursday, March 12, 2009

This is the BEST pizza!! It was supper last night :)

What you'll need:

3 cups biscuit mix
2/3 cup very hot water
2 tablespoons vegetable oil
4 smoked string cheese pieces. cut lengthwise in half (you can use regular string cheese if you prefer)
¼ cup Italian-style tomato paste
1 small onion, cut lengthwise in half, then cut crosswise into thin slices
1/2 medium bell pepper, thinly sliced
1 can (4 oz) mushroom pieces and stems, drained
½ package (3.5-oz size) sliced pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained, if desired
2 cups shredded mozzarella cheese (8 oz)

In large bowl, stir biscuit mix, water and oil until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes. Move oven rack to lowest position. Heat oven to 450 degrees. Grease 12-inch pizza pan with shortening or cooking spray. Press dough on bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough. Fold 1 inch edge of dough over and around cheese; press to seal. Bake 7 minutes. Spread tomato paste over crust. Top with onion, bell pepper, mushrooms, pepperoni and olives. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted. Slice into 8 pieces. Serve with parmesan cheese and crushed red peppers.

biscuit mix - $3.00
string cheese - $2.59/pkg
tomato paste - $0.49/can
onion - $1.12
bell pepper - $0.90
mushrooms - $1.25
pepperoni - $1.69
shredded cheese - mozzarella - $2.85
Total - $9.19

Melon mint salad

Wednesday, March 11, 2009

This fruit salad is so easy you just mix it together and let it chill! This is great for breakfast too!

What you'll need:

4 cups honeydew melon, cut into 1-inch chunks
1 Tbl fresh lime juice
3 Tbl chopped cilantro leaves and stems
1/3 cup chopped fresh mint leaves
Sugar to taste

Mix all ingredients together well and refrigerate at least 2 hours before serving. Feeds 8 - 10.

melon - $2.25
limes - $1.99/4
herbs - $1.00
Total - $3.69

Greek-style chicken meatballs

Tuesday, March 10, 2009

This recipe came from the Johnson & Johnson Company website Right@Home. I tried it and just loved it! It feeds 4.

What you'll need:

2 pounds ground chicken
4 scallions, chopped
4 Tablespoons chopped fresh mint (or 2 Tablespoons dried mint)
1 teaspoon lemon zest, from 1 lemon
2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons olive oil
2 cups plain yogurt (low-fat or full-fat)
1/2 cup water
2 teaspoons ground cumin
3 cups cooked white or brown rice, warmed through

step 1 In a large bowl, combine the chicken, the scallions, 2 Tablespoons of the chopped mint (or 1 Tablespoon of dried mint), the lemon zest, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Mix well.

Divide the mixture equally and store half in a Ziploc® Container in the freezer or refrigerator for another meal later. Shape the remaining half into 16 one-inch-wide balls.

Note: The mixture can be refrigerated for up to two days or frozen for up to two weeks.

step 2 In a large nonstick skillet, heat the oil over medium-high heat. Add the meatballs and cook for 20 minutes or until they are cooked through and browned all over. Turn off the heat and keep the meatballs warm by covering the skillet with a lid or aluminum foil.

step 3 In a small bowl, whisk the yogurt with 1/2 cup of water, 1 Tablespoon of mint (or 1 1/2 teaspoons of dried mint), cumin, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Serve the meatballs over the rice, drizzled with yogurt sauce and sprinkled with the remaining 1 Tablespoon of chopped mint (or 1 1/2 teaspoons of dried mint).

chef's notes

If possible, use fresh mint instead of dried, because it will yield a finished dish with a fresher flavor.

The cooked meatballs can be cooled and kept frozen in a Ziploc® Freezer Bag for up to two weeks, or refrigerated for up to two days.

ground chicken - $2.50/lb
scallions - $2.50
lemons - $1.99/4
yogurt - $2.12
rice - $2.12
Total - $10.87

Lemon garlic chicken

Monday, March 9, 2009

Simple and delicious. I know you'll love it!

What you'll need:

8 chicken thighs, removed from the bone (skin is optional)
1/3 c lemon juice
1/4 c olive oil
10 - 15 whole garlic cloves, peeled
1/2 c chicken broth
1 Tbl dried oregano
Salt and pepper to taste

Preheat oven to 400 degrees. Wash chicken and pat dry. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season with salt and pepper. Roast, turning occasionally until the chicken is golden and most of the juice has evaporated, about 40 minutes. Remove from pan. Serve with or without the garlic cloves (they taste great!) and additional lemon wedges. Serves 4 - 6.

chicken thighs - $4.99/pkg
lemons - $1.99/4
olive oil - $3.89
garlic cloves - $1.12
bouillon cubes - $1.89/jar of 20
Total - $9.17

New look

Saturday, March 7, 2009

I decided that this cookbook was in desperate need of a makeover and I jumped right in without hesitation! Now what I want to know is...how did I do? Do you like it better? Do you think it's worse? Let me know and please don't be shy!

If I had to find something to complain about, it would be the title. It doesn't really pop out at me like it used to and I can't figure out how to change it. This template doesn't give me the option of changing colors. Maybe one of my computer friends can tell me what section of the HTML it's in...

The other change is that the subscription links are at the top now. You can subscribe to entries or comments by selecting those sections in the top right hand corner. I'm anxious to hear all your opinions...please, please, please! :)

Irish stew

Wednesday, March 4, 2009

My friend Sherri asked if I would be interested in sharing a post with her for St. Patrick’s Day. I would love too! She asked that it either be an Irish recipe or a green recipe (the color not the action…you know what I mean…Go green!) so today I bring you Irish Stew! Be sure to visit Sherri over at Everything in Moderation for more great St. Patrick’s Day recipes!!

Everything in Moderation: Irish Corned Beef and Cabbage

Irish Stew:

What you’ll need:

6 - 8 small lamb chops
1 Tbl oil
3 - 4 medium potatoes, peeled and quartered
2 c finely shredded cabbage
1 medium onion, chopped
1 large white leek, thinly sliced
12 small white onions
1 ½ c celery, diced
1 ½ c peas
Salt & pepper
Parsley, bay leaves, peppercorns, thyme and rosemary tied up in a cheesecloth

Lay the chops in a single layer in a large stockpot; season with salt and pepper. Brown both sides over medium-high heat. Drain off fat and cover chops with water. You want just enough water to cover them. Put seasoning pack (the herbs you put in cheesecloth) into the pot and bring to a boil. Reduce heat to low and simmer about 10 minutes. Add remaining ingredients except for peas and simmer for another 20 minutes. Stir in peas and continue simmering until potatoes are tender (about 10 more minutes). Remove herb pack before serving. Feeds 6.

lamb chops - $3.50/lb
potatoes - $2.00/5 lb bag
cabbage - $2.00
onion - $1.12
leeks - $2.25
small onions - $1.50/bunch
celery - $0.99
frozen peas - $1.68
Total - $13.84

What an honor!

I received an email this morning from Culinary School Guide that said this blog had been listed in their Top 100 Blogs for the Frugal Gourmet! I'm number 29 on the list under the category Budget Recipes. I looked over the list and am impressed with many of the blogs. If you get the chance you should check it out too!

White Chocolate and Strawberry Cookies

Tuesday, March 3, 2009

One of my favorite ladies here in blogland has begun her television cooking career! Ok, maybe it's not a career yet but I'd be willing to bet my money that it will be before too long. Her name is Celeste (click here to visit her blog) and she is an incredible woman. Her debut was on MyArkLaMiss' morning show and her recipe is White Chocolate and Strawberry Cookies...yum! Click here to watch her TV debut and click here for other great recipes that she has posted on her forum KARD Kookbook (she posts under the name LadyElaine. You will need to specifically select her forum to get to her recipes). I know, you want me to get to the recipe! :)

White Chocolate and Strawberry Cookies

What you'll need:

1 1/2 cups strawberries, cleaned
1 cup butter
1 cup white sugar
1/2 cup firmly packed brown sugar
2 eggs
3 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups white chocolate chips

Preheat oven to 350°.

Clean, trim, and slice berries.

Puree/mash strawberries in a blender, or with a fork for less mess (berries should now be 3/4 cup), leaving some larger chunks if desired; set berries aside.

In a large bowl beat butter and sugars.

Beat in one egg at a time.

In a separate bowl whisk flour, salt and baking powder.

Add dry mixture to creamed mixture, about 1/2 a cup at a time.

When well mixed, slowly add berries, about 1/4 cup at a time, while mixing at the same time, ensuring berries are spread well throughout.

Drop batter in tablespoons about 1-inch apart on a greased baking sheet.

Bake at 350° for 11- 12 minutes for soft cookies, or up to a maximum of about 14-15 minutes for crunchier cookies, watching the edges to ensure they are lightly browned.

Let rest on cookie sheets for 2-3 minutes for cookies to set.

Cool on wire racks.

strawberries - $3.50
butter - $1.75/pound
sugar - $1.99/4 lb bag
brown sugar - $1.89/ 2 pound bag
eggs - $1.09/ dozen
flour - $2.12/5 pound bag
chocolate chips - $2.50
Total - $6.93

Shrimp Dip

From: Campbell's Kitchen
Prep: 5 minutes
Chill: 2 hours
Serves: 2

What you'll need:

1 pkg. (8 oz.) cream cheese, softened
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
1/2 tsp. Louisiana-style hot sauce
1/4 cup finely chopped celery
1 tbsp. finely chopped onion


Stir the cream cheese until it's smooth. Stir in the soup, hot sauce, celery and onion. Refrigerate for at least 2 hr.

Serve with the crackers, chips or fresh vegetables.

Tip: To soften cream cheese, remove from wrapper. On microwave-safe plate, microwave on HIGH 15 sec.

cream cheese - $2.06
cream of shrimp soup - $1.89
celery - $0.99
onion - $1.12
Total - $6.06

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