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.

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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
foil

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!

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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
Cinnamon
Cocoa

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”:

Glaze:

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.

Chocolate:

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

Cinnamon:

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

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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.

Cost:
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

Directions:

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.

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

Country Scalloped Potatoes

Monday, March 2, 2009



From: Campbell's Kitchen
Prep: 15 minutes
Bake: 1 hour 10 minutes
Stand: 10 minutes
Serves: 6


What you'll need:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese (about 4 ounces)

Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.

Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.

Cost*:
cream of celery soup - $1.19
gravy - $1.49/jar
milk - $3.99/gallon
potatoes - $2.00/5 lb bag
onion - $1.12
cooked ham - $2.12/lb
shredded cheese - cheddar - $1.50
Total - $7.69

*As usual, I use generic products and the cost is based on those prices.

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