Living On Food Banks - Thrifty Recipes Blog

Extra Moist Manischewitz Pudding Chocolate Cake

6/22/2017

It seems that anytime a Jewish holiday passes, I can be sure to find several boxes of items, in my bag, that have been overstocked commemorating the event. This particular item is one of my favorites. By tweaking it a bit you've got quite a scrumptious brownie cake mix.

I keep a packet of chocolate pudding mix on hand when I receive these just to douse the mix with a bit of moist flavor. Now, if you read up on this mix at the Manischewitz site, you will note they add pudding to their mix already. But we're going to kick it up another notch by making this cake taste a bit more like a moist brownie.

1 cake mix
1/2 pack of chocolate pudding
1 egg
1/2 cup cold water

Preheat oven to 350 degrees F. Grease enclosed baking pan. Empty large bag of mix into mixing bowl. Add cold water, pudding mix, and egg. Mix by hand gently. Spread batter evenly in greased pan. Bake: Bake at 350 degrees F for 25-30 minutes.

Cool in pan on rack for 15 minutes. Frosting prep: Empty small bag of frosting mix into small bowl. Add 1 tablespoon margarine or butter and mix. Gradually add 1 tablespoon boiling water until desired spreading consistency is reached. Stir until smooth and spread on completely cooled cake.

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Easy Shrimp Scampi

6/17/2017

I know this is not a typical meal you'll see at Living on Food banks do to the addition of delectable shrimp. But, with shrimp sales going on like crazy, you can pick up a bag for $4.99 at Save a Lot. All you need to do is add a pound of noodles for 79 cents, and an iceberg lettuce salad.

Before you know it, you've got a meal for four for under $8. So, don't give up on your love of shrimp just because the economy may be squeezing your budget a bit.

1 pound of shrimp
1/2 stick of butter
2 -3 cloves of garlic chopped
salt and pepper to taste
1 pound of pasta
parsley optional

Put butter in medium saucepan with garlic and sauté on med./low until just softened. Add peeled shrimp and cover with lid. Let cook until shrimp just turns pink (this is the key). Remove lid and add salt and pepper. Toss with one pound of pasta cooked to manufacturers directions. Yum!

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Root Beer Pork Nachos

6/16/2017

I came upon this recipe on a fun-filled weekend that left no time to cook. Two small pork roasts were recently purchased from my DDS (Deep Discount Store) and sitting in my freezer. They were a bit too small to make a dish that would last a few servings.

So I spied this one and didn't have high hopes, but it was way too easy and would get something on the table in flash when I returned home later that day.

I can tell you I was beyond pleasantly surprised. In fact, plans are underway to make this more often. The subtle sweetness of the pork blends exceptionally well with the sharp cheddar. All of your favorite toppings then add even more tasty pleasure when you bite into each chip.

1 boneless pork roast about 3 lb.
1 can (12 ounces) root beer
12 cups tortilla chips
2 cups shredded cheddar cheese
2 medium tomatoes, chopped
Pico de gallo, guacamole, chopped sweet onions, lettuce, and sliced jalapeno peppers, optional

In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low until meat is tender, 8-9 hours.

Remove roast; cool slightly. When cool enough to handle, shred meat with two forks. Return to slow cooker; keep warm.

To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and, if desired, optional toppings. Serve immediately.

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BBQ Chicken Rub

6/6/2017

Before that summer wave hits, now's the time to get a few more of those whole chickens, that are on sale, in the BBQ for a delicious Sunday dinner.

Sunday's have always been a favorite time around this house especially during the best meal of the day, dinner. It's a good time to gather the family together after a hectic week and rejoin by focusing on what's important in life. Those people who are sitting right in front of you!

Try this rub early afternoon and let it sit on your chicken about 1/2 hour in the refrigerator. Then just pop them on the grill and sever with some Stir'em and Forget'em Baked beans. Who said a great dinner had to be time consuming?

1 package of thighs or drumsticks (3 lb.)
1/3 cup brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 1/2 tsp. paprika
1 tsp. chili powder

Place spices and sugar into bowl. Mix well. Rub on chicken and let sit a 1/2 hour in refrigerator to marry spices. Grill till no longer pink inside. That simple! YUM!

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Slow Cooker Read Beans and Rice

6/3/2017

There is nothing healthier than combining a grain with the delicious red bean.

This recipe was given to me by a Cajun and packs a delicious punch when meeting your taste buds. It is reasonable, and makes quite a pot full that can be enjoyed for snacking later on. It must be made in advanced, allowing the beans to marinate in the required mixture.

1 lb. red beans
2 large onions
2 cloves garlic minced
½ tsp. Tabasco
½ cup red wine
Water
Olive oil
¼ pd. ham ( I keep a bag of leftovers in the freezer)
Salt/pepper to taste
1 lb. Kielbasa sliced
Cooked Rice

Wash beans and place in a bowl. Add onion, garlic, pepper, wine, and hot sauce. Cover with water to ½ inch over beans. Slip in the refrigerator overnight.

Coat slow cooker with olive oil and add bean mixture, kielbasa, and ham. Cook 8 hours on low until beans are tender. Serve over rice.

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Memorial Day Lemon Iced Tea

5/29/2017

Here's a last minute treat to add to your buffet today before the guests arrive. Quick, thrifty, and easy this one can be put together in a snap.

3 quarts water
9 individual tea bags
3/4 to 1-1/4 cups sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
Lemon slices, optional

In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

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Memorial Day Bacon Cheeseburgers

5/28/2017

Yum! Memorial Day is just around the corner, and what a wonderful excuse to create a better burger. This one is sure to win raves when you serve'em.

I know bacon can be a bit out of the ballpark when you are on a limited budget, but at my local deep discount store it can be scored for only $1.59 a pack. If you haven't found an "odd" store that serves overstocked items, you need to keep your eyes peeled. They are popping up everywhere.

2 tablespoons finely chopped onion
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1/4 teaspoon cider vinegar
1 pound ground beef
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted
8 cooked bacon strips
Optional toppings: lettuce leaves and tomato, onion and pickle slices

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.

Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.

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Bread Machine Moist and Chewy Cinnamon Rolls

5/21/2017

This is an amazing recipe stocked with an amazing and unlikely ingredient. I make these on Sunday morning for a special breakfast before jetting off to church. In fact, if I place everything in my bread maker when I rise, it will be ready in less than an hour and a half. I can roll these out quickly, cut, and pop them in the oven. The fresh baked smell makes everyone wake with a smile.

Not a big expense here either, you can freeze leftovers for the busy week mornings ahead. You can get that instant pudding mix at Aldi for only 59 cents.

Dough

1 pkg. yeast
1 tab. sugar
1/4 cup water
1 cup milk
1/3 cup instant pudding mix
1 egg
1/4 cup margarine or butter, melted
1 tsp. salt
3 to 3 1/2 cups flour
****touch bread dough in machine to make sure it is just a tad sticky before closing the lid

Filling
3/4 cup sugar
1 tbsp. cinnamon
1/4 cup margarine or butter, melted

Frosting
1 1/2 cups powdered sugar
1/2 cup butter or margarine, softened
2 tsp. vanilla extract
1 tsp. water

Place all dough ingredients in bread maker. Set on dough setting. Allow to rotate checking stickiness of dough. I begin by placing 3 cups of flour and then gradually add more as the blades whirl ensuring the dough has a bit of a sticky, exterior.

Mix cinnamon and sugar in a bowl. Divide dough in 1/2. Roll each out into a 18 x 10 inch rectangle. Spread with 1/2 butter then 1/2 the filling mixture.

Place on a greased 13 x 9" pan. Cover with a towel and let rise about 45 mins. until doubled.

Place in a 350 degree oven and bake 20 - 25 minutes or until slightly golden. Take out rolls.

Mix frosting ingredients in bowl. Spread over warm rolls. Wow, these are precious!

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Arroz Con Polo

5/20/2017

With hours that dwindle away leaving little time to prepare a nutritious meal for your family, finding one dish meals can be ideal in this economy. Here is a version of a popular Spanish dish that will definitely tantalize taste buds young and old. It uses just a few ingredients and can produce a mound full allowing a good container of leftovers to be ravaged the following day.

By the way, turmeric can be found in your local health food store in bulk for only a few pennies. If spices seem a bit out of your reach, do visit your local health food stores that sells spices in bulk. You can purchase just an ounce for under a dollar.

1 tab. oil
1 small onion chopped
2 cups white rice
1 tsp. turmeric
4 chicken bouillon cubes
4 cups of water
1 garlic clove chopped
1 tsp. salt
1/2 tsp. pepper
1/2 cup peas
4 chicken legs with thighs

Place bouillon in water and microwave on high until dissolved. Set aside. In a fry pan sauté onion in garlic in oil till translucent. Fry chicken until just browned, set aside. Add white rice and sauté briefly with onion, salt, pepper and garlic. Toss with turmeric. In a 13 x 9 inch baking pan place rice mixture and add bouillon. Stir gently. Top with chicken and peas. Bake at 375 for 55 min. and cover with aluminum foil. Take foil off the last 15 min. to allow browning.

Stir'em and Forget'em Canned Baked Beans

5/13/2017

Let me tell you; what a delicious way to incorporate all those canned baked beans that are piling up in your pantry. And, to make matters a bit better, no one will suspect these are those hideous cheap canned beans most patrons ignore. This is an easy recipe that can be put together in a flash and then forgotten about as you continue your daily routine preparing for the afternoon festivities.

I usually visit my discount store for a pound of bacon. I can purchase two packs for $3.00. Place bacon in a large cookie sheet separating each strip. Bake at 375 for about 20 minutes or until done. Pour off drippings and save for later use as fried potatoes.

In an oven casserole dish:
4 cans baked beans (15 oz.)
2 tab. pancake syrup
1 tab. mustard
2 heaping tab. brown sugar
1 heaping tab. molasses
Cooked Bacon

Spray dish with canned oil spray to prevent sticking. Add ingredients and stir. Top with cooked strips of bacon. Bake at 350 for 1 1/2 hours. Yes, one and a half hours so the excess juice of those canned beans begins to evaporate. Then, take it out of oven and let cool a bit before serving. Or set aside and reheat before serving.

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