Cheesy Stuffed Eggs

Monday, November 30, 2009

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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.

Cost:
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-With...

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

Variation...

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.


Cost:
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

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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.

Cost:
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

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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

Ptitchef


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

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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.

Cost:
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

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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.

Cost:
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.

Cost:
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.

Cost:
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!!

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