A needed rest

Friday, April 30, 2010

I'm taking a little time off from blogging. You can click here if you'd like to read the details. Be sure to read the Featured Chef post under this one and check out Laurie's blog...she's awesome :) I'll see you when I return.

Featured Chef -- April 2010

Thursday, April 29, 2010


It's time for April's Featured Chef! I'm so relieved to have one...if you read yesterday's post you'll understand this :)

One of my loyal readers, Laurie from Laurie's Kitchen, emailed me and said that she would love to be featured. Lucky for me and lucky for you because she is really great! Her blog is where good food and family meet. Join me now in getting to know Laurie...

1.How long have you been cooking? 

Since I can remember. I am one of five siblings and the oldest daughter, so I helped cook alot. I really learned how to make desserts first. Daddy would take them to meetings, etc.

2.Where did you learn to cook? Do you have any formal training? 

I learned from my mom and grandmothers. I have absolutely no formal training in cooking. I just try  it and hope for the best. The first thing I remember making was a pineapple upside down cake.

3.Where do you get your recipes? 

Family. I also accumulate alot from friends. Every year I ask the girls teachers,  coaches, etc to send me  their favorite recipes. I am making each girl a cookbook with these recipes. I have recipes from their kindergarten and on up! I hope to give it to them as a graduation gift. I get to try the ones that look interesting! My favorite are the hand written ones.

4.How long have you been writing a cooking blog? 

About 6 months.

5.What is your favorite meal to cook? Least favorite? 

My favorite meal is a good ol pot of pinto beans and cornbread. (With a lemon pie for dessert) Yes, I am a southern gal! My least favorite is spaghetti.  It is always too messy. 
6.Do you endorse any products? Do you receive any compensation for your blog or items on it? 

Nope. I just do it to help others and keep others informed about what's going on in a little ol East Texas town! 

7.Do you cook anywhere besides at home? 

Church, on occasion, and for the ladies at work. They love it when I say I have a new recipe to try!

8.Where else can we find your blog?  

9.We all know that food plays a huge role in peoples lives. Do you have a favorite memory that involved food?

I don't have a particular memory. I just always remember my family sitting around the table visiting after each meal. Even as a teenager, we were expected to be dressed and seated at the breakfast table. Then again for supper. With my own kids we try to eat supper together as much as possible and always  Sunday lunch after church.

10.What are your future plans for your site? 

Just to keep blogging and putting good recipes on the blog to help people decide what's for supper. I am taking a healthier approach so maybe that will pan out in the future. 

Having lived in a small Texas town, I find Laurie to be very familiar to me. She feels like people I know...good people :) Visit her as soon as you get the chance! You won't be disappointed! Oh yes, and Laurie told me a secret that she's going to surprise her family with...let me just say WAY TO GO GIRL!! I hope you're planning on telling the secret on your blog soon so everyone can be excited for you :-D

Click here to visit Laurie's Kitchen and let her know I sent ya! If you'd like your food related blog featured here on the last day of May, just drop me an email by clicking here. I'd love to have you....Happy Cooking everyone ♥ 

April's Featured Chef is missing


I had a Featured Chef all lined up for this month's special post but now she has disappeared. That makes me sad. But I can't do much about it. So...

If you have a food related blog and would like to be featured here TOMORROW, please email me by clicking here TODAY so that I can send you the questions. If you'd like to see what the Featured Chef post is like you can click here and here.

If I don't hear from anyone, again I'll be sad and I'll probably either feature myself or just skip this month (which I don't want to do so PLEASE let me feature YOU!!). 

I hope to hear from one of you and I hope you all have a great day.

One more thing, I'm having issues with my comment form so if you are unable to leave me a comment but would like to contact me you can email me by clicking above. Thanks!  *Update: I think the issue was my comment luv plugin. You can try to use my comment form or email me. Whichever you prefer :) Thanks*

Ginger tea

Wednesday, April 28, 2010

I adore hot tea. Almost as much as I love my coffee, which if you know me then you know I drink coffee from the time I wake up until the time I go to bed. Nothing beats a cup of hot tea when the weather is dreary or I'm not feeling well or I just want something different from my usual cup o' joe.

What you'll need:
  • 1 - 2 tea bags
  • 1 tsp ground fresh ginger or 1/2 tsp ground dried ginger
  • 1 medium lemon
  • Honey
Bring a teapot (or medium saucepan if you don't have a teapot) of water to a boil. Remove from heat. Add tea bags (1 for weaker tea, 2 for stronger) and ginger and allow to steep, covered, for 20 minutes. Add the juice from the lemon and pour into individual cups. Sweeten with honey as desired.

tea bags - $1.44
ground ginger - $3.26
lemons - $1.99/4
Total - $1.04

Super simple egg salad

Monday, April 26, 2010

You know, sometimes the simplest recipes can make the best lunch. Today I got a craving for egg salad and as I was eating it I thought that maybe some people don't know how easy it is to make (or how delicious it is to eat!).

What you'll need:
  • 6 hard boiled eggs, peeled
  • 2 Tbl mayonnaise or for a little extra flavor use 2 Tbl Miracle Whip® instead
  • A squirt of yellow mustard (for you measurers that's less than 1/8 tsp)
  • Salt & pepper to taste
Mash the eggs with a fork. Stir in remaining ingredients. Tim eats his on bread with a little lettuce; I eat mine straight out of the bowl. Feeds 2.

eggs (18 count) -$1.47
mayonnaise - $3.12
mustard - $0.79
Total - 67¢

Simple sticky bread

This bread rests overnight in the oven before it is baked so you need to prepare it the night before you want to eat it! It's great for breakfast or as a dessert.

What you'll need:
  • 1 pkg frozen dinner rolls
  • 1 pkg cook and serve butterscotch pudding mix (do not use instant)
  • 1 c chopped pecans
  • 1/2 c brown sugar
  • 1 1/4 c butter
  • 1 c sugar
  • 1 1/2 tsp cinnamon
In a greased bundt pan, layer frozen rolls. Mix together granulated sugar and cinnamon and sprinkle on top of rolls evenly. Sprinkle nuts on top of that and then brown sugar and then dry pudding mix. Place slices or spoons of butter around the top. Place in a cold oven and allow to remain overnight undisturbed. If making for a dessert, allow to remain in cold oven for at least 6 hours before baking. When ready to bake, turn oven on to 350° and bake for 30 - 40 minutes. Remove from oven, invert pan over a large serving plate and allow to sit for a few minutes (about 5). Remove pan and serve warm. 

frozen dinner rolls - $2.89
pudding - $0.49/ box
pecans - $3.00/lb
brown sugar - $1.44
butter - $2.38
sugar - $2.42
Total - $4.84

Campbell's Kitchen Savings Center

Saturday, April 24, 2010

Just in case you didn't know about it, I thought I'd tell you about Campbell's Kitchen Savings Center. You can get coupons for great Campbell's products, view 10 recipes that are under $10 each and view other great money saving recipes. 

Click here to visit Campbell's Kitchen Savings Center!

Banana cake

I made this cake last night and let me tell you it is delicious! And moist..oh my!

Just a tip

Friday, April 23, 2010

When measuring ingredients that like to stick (honey, corn syrup, peanut butter), lightly coat the measuring cup with non-stick cooking spray first. You will get all of your measured ingredient into the recipe and it makes clean up a breeze!

Smothered okra

Thursday, April 22, 2010

Chili powder and Rotel add kick to this dish.

What you'll need:
  • 1 (2 lb) pkg frozen sliced okra OR about 1 1/2 lbs fresh okra, sliced
  • 1 medium onion, chopped
  • 1 large can Rotel
  • 2 Tbl chili powder
  • Salt & pepper to taste
Saute onions in about 1 Tbl oil over medium heat until clear. Add okra and cook and stir for 3 minutes. Stir in remaining ingredients, mixing well. Reduce heat to medium-low and cook for 20 - 30 minutes, until okra is tender, stirring occasionally and adding water if it gets too thick. Feeds 6.

okra - $3.99/lb
onions (3 lbs) - $0.99
Rotel tomatoes - $2.12
Total - $6.36

Christina's favorite foods

Wednesday, April 21, 2010


That's my beautiful daughter Christina who turns 20 today :) In honor of her birthday, I thought I'd tell you her top 5 favorite meals which she insists I make all of when she gets to Georgia for a visit! Click on the links to see how she likes them made...

1. Calzone made with ranch dressing, Italian sausage, pepperoni and lots and lots of cheese. 

2. Meatloaf served with brown gravy, corn, mashed potatoes and buttered bread.

3. Enchiladas served with refried beans and YELLOW rice :)

4. Lasagna served with mozzarella sticks and garlic bread

5. Frito Pie

I can't wait to cook all these foods for her...and little Braedon who will be here by then! Happy, happy birthday baby ♥ I love you! 

Dump cake aka Texas pie

Tuesday, April 20, 2010

This is called dump cake because you just dump the ingredients in, bake and enjoy :)

What you'll need:
  • 1 can strawberry pie filling
  • 1 can crushed pineapple
  • 1 box dry Butter variety cake mix
  • 1 c sweetened flaked coconut
  • 1 c pecan pieces
  • 2 sticks butter, melted
Preheat oven to 350°

In a 9 x 13" pan layer the ingredients in the order listed. Do not stir them together. Bake for 40 minutes. Cool slightly to serve warm or completely for cold cake. It's up to you if you want to serve it warm or cold. 

pie filling – $1.99
crushed pineapple – $1.09
cake mix - $1.29
shredded coconut - $2.00
pecans - $3.00/lb
butter - $2.38
Total - $6.12

Just a tip: Swanson® Broth tips

Monday, April 19, 2010

One of the newsletters I get often is from Swanson® Broth. Today's had these great tips in it and I thought I would share them with you. 

  • Light Basil Pesto
Add 2 cups packed, fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup Swanson® Chicken broth in a food processor bowl or blender jar. Cover and process until smooth. Toss with pasta or use as sauce for chicken or fish.

  • Simple Seasoned Pasta
Use 3 1/2 cups Swanson® Chicken broth to boil 3 cups uncooked corkscrew pasta. Add chopped tomatoes to broth and pasta before cooking. Season with garlic powder and Italian seasoning.

  • No-Fat Oven-Roasted Garlic
Cut off the top of a garlic bulb. Drizzle with a little Swanson® Chicken broth. Wrap in aluminum foil. Roast garlic for 1 hour or until softened. Add roasted garlic to mashed potatoes, meat gravies and soups/stews. Roasted garlic is also perfect for making garlic toast.

  • Savory Corn Muffins
Use Swanson® Chicken broth instead of milk when preparing your favorite corn muffin mix. Follow package directions, substituting an equal amount of broth for milk.

  • Moist and Savory Stuffing
Use Swanson® broth instead of water when preparing your favorite stuffing mix or from-scratch recipe. Substitute an equal amount of Swanson Chicken broth for water as you prepare it.

  • Fat-Free Sun-Dried Tomatoes
Instead of using sun-dried tomatoes packed in oil, soak dry-packed sun-dried tomatoes in hot Swanson® Chicken or Vegetable broth. Add the tomatoes, along with some of the liquid, to salads and pasta dishes—you'll never miss the oil. This trick also works well when rehydrating dried fruits such as apricots, raisins, dried fruit blends, cranberries, and cherries for a savory dish like soup, stuffing or rice pilaf.

  • Herb-Grilled Vegetables
Mix 1/2 cup Swanson® Chicken or Vegetable broth with 1/2 teaspoon dried thyme leaves and 1/8 teaspoon black pepper. Brush this broth mixture onto your favorite vegetables, such as red onion, green or red pepper, zucchini or yellow squash, or mushrooms. Grill or broil vegetables until they are tender. A deliciously different addition to any meal!

  • Garlic Broccoli Pasta Sauce
Stir-fry fresh broccoli florets and chopped garlic in a nonstick skillet until tender-crisp. Toss with hot linguine and add enough Swanson® Chicken broth to moisten.

  • Leftovers
Use Swanson® broth when reheating your soups and sides dishes to add moisture and delicious flavor.

Chocolate coconut cookies

Saturday, April 17, 2010

I made these cookies last night. Yes, even when I'm sick I cook. I am, after all, the chief cook and bottle washer around these parts. At least that's what my husband tells me! I got this recipe out of my April issue of Cooking Light but I changed it up just a little. You can click here to view their version.

What you'll need:

  • 1 c flaked sweetened coconut
  • 1 c all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4 c packed brown sugar
  • 1/4 c butter, softened
  • 1 tsp vanilla
  • 1 large egg
  • 1/2 c chocolate morsels (I used mini morsels because that's what I had on hand but you can use mini, regular or chocolate chunks)
Preheat oven to 350° 

Spread coconut on a cookie sheet 

Bake for 7 minutes, stirring once, until coconut is lightly toasted.

Set aside to cool.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Place sugar and butter in a large bowl 

Beat on medium speed with an electric mixer until smooth.

Beat in egg and vanilla until well combined. Add the flour mixture all at once.

 Beat on low speed until just combined. Add coconut and chocolate morsels.

Stir together mixing well.

Drop by level tablespoons 2" apart onto a cookie sheet sprayed with non-stick cooking spray. Bake for 10 minutes or until bottoms of cookies are golden brown.

Remove from pan and cool completely on a wire rack. 

Now get a big glass of milk and enjoy! I got 20 cookies out of this recipe. Here's what left of them with just two people eating them...

 Yes, they were that good!

shredded coconut - $2.00
all purpose flour - $1.25
baking powder - $1.14
baking soda - $0.50
brown sugar - $1.44
butter - $2.38
vanilla (2 oz) - $1.96
eggs (18 count) -$1.47
chocolate chips - $1.97
Total - $2.17

Be back soon

This is me...


I'll be back when I feel normal. 

Sweet sausage cornbread

Friday, April 16, 2010

This is delicious served with pinto beans or just by itself as a breakfast bread.

What you'll need:
  • 1 egg, beaten
  • 1/2 c milk
  • 1 Tbl brown sugar
  • 1 pkg yellow cornbread mix (like Jiffy ®)
  • 1 lb roll maple flavored breakfast sausage
Preheat oven to 400° and grease an 8" square pan; set aside. Brown sausage, breaking it up into small crumbles. Drain. In a large bowl mix together egg, milk, brown sugar and cornbread mix. Stir in sausage. Pour into prepared pan and bake 17 - 20 minutes until golden. 

eggs (18 count) -$1.47
milk - $1.78/gallon
brown sugar - $1.44
cornbread mix - 45¢
breakfast sausage - $2.28
Total - $3.12

My Review of Round Classic Waffle Maker in Brushed Stainless

Thursday, April 15, 2010

I just updated my review at CSN and wanted to share it with y'all here :)

Originally submitted at CSN Stores
Bake delicious waffles fast with this gleaming stainless steel Cuisinart Classic Waffle Maker.

  • Bakes one large traditional-style waffle
  • Five-setting browning control
  • Regulating thermostat
  • Red and green "ready t...

It's time for some waffles!
By Kat from Winder, Georgia on 4/15/2010
5out of 5
Pros: Fast, Non-Stick, Consistent Results, Adjustable
Best Uses: Brunch, Continental Breakfasts
Describe Yourself: Avid Cook
I love it! A full review is here: http://theeatfoodnotmoneycookbook.blogspot.com/2010/04/its-time-for-some-waffles-product.html

How to make Gnocchi

Wednesday, April 14, 2010

I've always been curious about Gnocchi. I finally made some thanks to the following video! You should try it; they are delicious! Use them as a side dish or a main dish.

russet potatoes (10 lbs) - $2.98
eggs (18 count) -$1.47
all purpose flour - $1.25
parmesan cheese - $2.88
pasta sauce - $1.89
Total - $3.43

Party "fruit" punch

Monday, April 12, 2010

This is really delicious. After the normal recipe I'm going to tell you how to make it really adult.

What you'll need:
  • 1 (32 oz) bottle original Hawaiian Punch
  • 2 large cans pineapple juice
  • 1 pkg cherry Koolaid, prepared
 Mix all together well and chill. Makes about 20 cups.

Now for the adult part. When I was in college we made this punch and added 1 pint each of rum, tequila, vodka and gin. Use the clear varieties of each. Be very modest in the drinking of it. It will mess you up. You really don't taste the alcohol and that's why it has such an effect on you. We called it Trash Can Punch back in the day because we felt like trash the next day. True story but a tasty drink if you're into that kind of thing ;)

Cost (of the basic punch):
Hawaiian punch - $2.29
pineapple juice - $1.12 each
Koolaid - 25¢
Total - $4.78 

Just a tip -- Philly® Cooking Basics

Sunday, April 11, 2010

I'm not sure if you've noticed but I've really been on a cream cheese kick lately! I've just been craving it and simply can't get enough.

So I was wandering around the Kraft®/Philadephia Cream Cheese® website and came across these tips. I thought I would share them with you today.

Quick PHILLY® Sauces

Do you know that PHILLY® makes for a truly delicious sauce that you can enjoy over your pasta, chicken, fish or whatever your heart desires (well.. not quite but you get the drift)?

Here are some quick basic PHILLY® Cream Sauce ideas to get you started:

* Philadelphia Cream Cheese® makes a really delicious and simple sauce. When melting it to make a sauce, combine with a little liquid (e.g. milk or stock) in a small pan. Stir regularly over a low heat.

* Philadelphia Cream Cheese® compliments both subtle and strong flavoured ingredients. For a creamier-textured curry, add some Philadelphia Cream Cheese and a bit of milk.

* PHILLY Alfredo®

Heat 1 pkg (250 g) Philadelphia Cream Cheese Spread with 1 cup milk and 1 cup Kraft Grated Parmesan in a nonstick pot. Bring to a boil. Season with a dash of ground nutmeg, and salt and pepper to taste. Pour over hot cooked pasta.

* Creamy Pasta Sauce

Heat equal amounts of Philadelphia Light Cream Cheese Spread® and milk, stirring until melted and smooth. If desired, add some Kraft Grated Parmesan® and/or dried herbs such as basil or oregano.

* Creamy Pesto Pasta Sauce

Heat 1/4 cup Philadelphia Cream Cheese Spread® with 2 Tbsp. prepared pesto, stirring until melted and smooth; add to hot cooked pasta.

* Creamy Cucumber Sauce for Salmon

Heat 3/4 cup skim milk with 1/2 cup Philadelphia Light Cream Cheese Spread®, plain or Herb & Garlic, stirring until melted and smooth. Add 1/2 cup diced cucumber and 2 Tbsp. chopped fresh dill.


EZ apple dip

Saturday, April 10, 2010

You get a bonus today. You get TWO recipes in one :) Both of these are absolutely delicious! Try with other fruits too like strawberries.

Dip #1:

What you'll need:
  • 1 (8 oz) pkg cream cheese
  • 1 jar marshmallow cream
Beat together well until smooth and creamy. Dip apple slices in and enjoy! Refrigerate any leftovers. Makes about 2 cups of dip.

cream cheese - $0.98
marshmallow cream - $2.29
Total - $3.27

Dip #2:

What you'll need:
  • 1 pkg butterscotch chips
  • 1 can sweetened condensed milk
  • 2 tsp vinegar
  • Pinch of salt
In a heavy saucepan over low heat, melt chips, stirring constantly. Stir in milk until well combined and smooth. Remove from heat and beat in vinegar and salt. Serve immediately. Refrigerate leftovers and reheat over low heat stirring constantly. Makes about 2 cups of dip.

butterscotch morsels - $1.97
condensed milk - $1.50
vinegar (small) - $0.92
Total - $3.56

Quick chicken liver pate

Friday, April 9, 2010

Liver is another food that I think you either love or hate. I love it and could eat all kinds of liver often! I actually ate liver almost every day when I was pregnant with each of my children. I craved it. Crazy I know. This is a simple and delicious recipe.

What you'll need:
  • 1/2 lb chicken livers
  • Enough chicken broth to cover livers (about 2 cups)
  • 2 hard boiled eggs, peeled and roughly chopped
  • 1/2 c chopped onion
  • 2 Tbl butter
  • Salt & pepper to taste
Place livers in a saucepan and cover with chicken broth. Bring to a simmer over medium-low heat and simmer until done, about 8 - 10 minutes. Drain but reserve the broth. Brown the onion lightly in the butter. Put livers, onion with butter, eggs and salt and pepper in a food processor and pulse until the mixture is "pasty". Add reserved broth 1 Tbl at a time, pulsing after each addition until pate is the consistency you desire. For a little extra flavor add a pinch of curry powder. Makes about 1 1/2 cups pate. Serve at room temperature with an assortment of crackers and/or bread. Refrigerate any leftovers.

chicken livers - $1.56
chicken broth - $2.29
eggs (18 count) -$1.47
onions (3 lbs) - $0.99
Total - $2.59

A change

I decided to change things up a bit here last night. I personally love the new template! What do you think?

The links at the top work so now you can find me on Twitter and find this blog on Technorati from those buttons. I think that's awesome!

The comment form is also fixed up. I'm lovin' that! I especially like the comment luv where I can see what your last post was from your comment :)

I'll be back tomorrow with a recipe. Have a great day!

Banana chip waffles

Thursday, April 8, 2010

This recipe was in my manual of my new waffle maker and it is so delicious you just wouldn't believe it! We didn't even top them with anything!

What you'll need:
  • 2 c all purpose flour
  • 2 Tbl sugar
  • 1 Tbl baking powder
  • 1/2 tsp salt
  • 1 2/3 c milk
  • 1 medium banana (1/2 c), mashed
  • 6 Tbl vegetable oil
  • 2 large eggs
  • 1/2 c + 8 Tbl mini chocolate chips
Mix all ingredients together until well combined and smooth. Allow to sit for 5 minutes before using. Preheat waffle maker. Pour 1/2 cup waffle batter into center of waffle maker and gently spread out with a heat proof spatula. Sprinkle 1 Tbl of additional chocolate chips over batter and let bubble 5 - 10 seconds. Close lid and cook waffle until done. Repeat until all the batter is used. Makes 8 waffles.

Waffles can be kept in a 200° oven while cooking remaining waffles. They can also be frozen with a piece of waxed paper between waffles. To reheat place in toaster or toaster oven until warmed.

Substitution: Make banana nut waffles by omitting chocolate chips and replacing with 1/2 c chopped walnuts, pecans or almonds. 

all purpose flour - $1.25
sugar - $2.42
baking powder - $1.14
milk - $1.78/gallon
bananas - $0.44/lb
vegetable oil (regular) - $2.28
eggs (18 count) -$1.47
chocolate chips - $1.97
Total - $2.48

It's time for some waffles! {Product Review}

Tuesday, April 6, 2010

I told you that CSN Stores was giving me the opportunity to review a waffle maker last week. Well it arrived on Monday! Yay!

We were all so excited! But we had to wait until yesterday to try it out because we wanted our granddaughters to be here for waffles! 

So Tuesday came and they couldn't wait! I had to start making waffles about 5 minutes after they arrived! Here's the recipe I used:

What you'll need:
  • 2 c all purpose flour
  • 2 Tbl sugar
  • 1 Tbl baking powder
  • 1/2 tsp salt
  • 1 3/4 c milk
  • 6 Tbl vegetable oil
  • 2 large eggs
Mix all together well and allow to sit for 5 minutes. That works out well if you mix it up and then plug in the waffle iron. 

Before I heated it up the first time, I wiped it off in case there was any packing dust and sprayed it with a light coat of cooking spray like it suggested I do. When you first plug it in* a red light comes on (I'm not sure how well you can see it in this picture but trust me, you can see it in person)...

*The manual says it may smoke the first time it's used but mine didn't.

I set the temperature to #3. The manual said that would produce golden brown waffles and that's what we wanted! It's ready when the green light comes on (again, I'm not sure how good you can see it but it's obvious in person)...

Pour 1/2 cup of batter into the center of the waffle iron...

Close the lid. The light will turn red again. When it's green the waffle is done! Just like that! I thought that was so cool!!

And no lie, this is what it looked like when I took the waffle out...

They did not stick AT ALL! I think that's totally amazing! Plus they got the approval of Lexi...

And even more importantly, they got the approval of the pickiest eater in the world, Livi...

Believe me, THAT'S amazing!!

You want one don't you? Well get you one! They're only $39.95 from CSN Stores and if you hurry you can get one for $29.95 on sale right now! Just click here to order one today! You won't be sorry! I promise you'll love it :)

Oh, and if you're all over the internet like I am, you can become a fan of CSN Stores on Facebook by clicking here or follow them on Twitter by clicking here. They have LOTS of good stuff for you and your home!

Sun-dried tomato crusted turkey breasts

Monday, April 5, 2010

Mary @ One Perfect Bite posted a recipe for Red Pesto Sauce + Home-Style Sun-Dried Tomatoes (which looks so delicious! You can click on the name of her blog to see her recipe) and that made me think of this recipe. I told her there that I needed to find it because of her and I dug through my recipes for about two hours, had just about given up, and then ta da! there it was! So now you get it :)

What you'll need:
  • 2 turkey breasts, washed OR 4 chicken breasts, washed
  • 1 tsp pepper
  • 1/2 tsp salt
  • 2 c dried bread crumbs
  • 1/2 c oil packed sun-dried tomatoes, drained
  • 2 large or 4 small garlic cloves, peeled
  • small amount of olive oil
Preheat oven to 375°. Heat the oil in a frying pan over medium heat. Lightly salt and pepper the breasts and place skin side down in pan and cook until skin is browned and crispy. Meanwhile, place remaining salt & pepper, bread crumbs, tomatoes and garlic in a food processor and pulse until well combined and tomatoes and garlic are broken up into bits. Place breasts skin side up on a baking sheet and cover with tomato/bread crumb mixture. Press down to make it stick to the breasts. Bake until juices run clear, 30 - 40 minutes. Feeds 4.

turkey breast - $5.26
bread crumbs - $1.89
tomatoes - $2.29
garlic - 50¢/head
Total - $8.24

Easy chocolate mousse pie

Simple and delicious!

What you'll need:
  • 4 (1 oz each) squares unsweetened chocolate, melted
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 tsp vanilla
  • 1 c whipped cream (like Cool Whip)
  • 1 (6 oz) ready made chocolate pie crust
With an electric mixer beat together chocolate, milk and vanilla until slightly thickened. Fold in whipped cream and pour into pie crust. Chill until very cold and set up, about 2 hours. Makes 1 pie.

chocolate - $2.69
condensed milk - $1.50
vanilla (2 oz) - $1.96
whipped topping - $0.99
pie crust - $1.29
Total - $5.07

Happy Easter!

Saturday, April 3, 2010

Happy Easter everyone! Don't eat too many of these....


Chocolate whip

If you're a chocolate lover like me you'll love this dessert!

What you'll need:
  • 1 c + 1 Tbl sugar, divided
  • 1 tsp flour
  • 2 tsp cocoa
  • 2 Tbl water
  • 4 egg whites at room temperature
In a heavy saucepan over low heat, cook and stir the 1 cup of sugar, flour, cocoa and water until sugar is dissolved and mixture is thick. Allow to cool. Meanwhile, beat egg whites and 1 tablespoon of sugar until stiff. Once chocolate mixture is cooled, gently fold beaten egg whites into it. Chill. Makes 4 servings.

sugar - $2.42
all purpose flour - $1.25
cocoa - $2.84
eggs (18 count) -$1.47
Total - $1.21

Blender French dressing

Friday, April 2, 2010

I like making my own salad dressings. This one is super easy thanks to a blender!

What you'll need:
  • 1 c sugar
  • 1 Tbl paprika
  • 2 tsp dry mustard
  • 1 tsp salt
  • 2/3 c white vinegar
  • juice of 3 lemons
  • 3 c mayonnaise
  • pepper to taste
  • 1 clove garlic, peeled and roughly chopped
Combine all ingredients in blender and blend on high speed until well combined. Chill for at least an hour before using. Keep refrigerated. Makes about 5 cups of dressing.

sugar - $2.42
mustard - $0.79
vinegar (small) - $0.92
lemons - $1.99/4
mayonnaise - $3.12
garlic clove – $0.50/1 head 
Total - $5.57

Garlic and cream cheese mashed potatoes

Thursday, April 1, 2010

If you haven't figured it out by now, we are potato eating fools around here! I'm always looking for ways to make the "same old thing" different. We had these mashed potatoes last night and they were creamy and delicious! One note, I used Neufchatel cheese instead of regular cream cheese. It's got 1/3 the amount of fat as regular cream cheese and tastes just as delicious!

What you'll need:
  • 2 1/2 lbs potatoes, peeled and quartered
  • 4 cloves garlic, peeled
  • 8 oz cream cheese or Neufchatel cheese, softened and cut into cubes
  • 1 Tbl butter
  • 1 tsp salt

Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender; drain. Mash potatoes until smooth. Stir in remaining ingredients until well blended. Makes 6 - 8 servings... or feeds 2 with a little leftover if you're potato lovers like us :)

potatoes - $2.84/5 lb bag
garlic cloves - $1.12
cream cheese - $2.06
butter - $2.38
Total - $4.03

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