This Christmas I was blessed with a gift from another family member, an air fryer.  What an ingenious invention!  Not only does it make a tasty side or main meal, but it adds definite saving towards your monthly electric bill.

You will probably see a few more added recipes in this domain as I will be searching for proper tasty additions to my family fare.  Furthermore, I will add this to my No Time To Cook cookbook since it literally cuts down on time in the kitchen.  

I have to say the best point of using this machine is it cuts down on my youngest son's "sick stomach syndrome" concerning fried foods.

2 eggs
1 c milk
1 tab. hot sauce
1 1/2 tsp. salt
1 tsp. pepper
2 1/2 lb. chicken drumsticks
1 1/2 cup self-rising flour
Spray oil

In a large bowl beat eggs, milk, hot sauce, and spices.  Place chicken in marinade and place in refrigerator for one hour.

Place flour in large bowl or bag.  Dip chicken in and place about 5 drumsticks in the air fryer. Spray with oil.  Set on "chicken". Turn every 10 minutes.  Chicken usually takes 18 minutes to cook.  Repeat.

Some of you are just hanging around still lying in bed recuperating from the long week.  I know I'm still tucked under the covers as I write this.  There is a big cold front coming in tomorrow all over the north east.  

So why not grab together a few ingredients on hand and make this special treat?  This way, when the storm hits, you'll have a delicate sweet roll waiting for hungry tummies in the morning.  

Best part? You can start them right now!


1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup sugar
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1/4 cup canola oil
1 large egg

FILLING:
1/3 cup sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened

FROSTING:
2-1/2 cups confectioners' sugar
5 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk


In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). You can also throw all these ingredients in your bread machine and hit "dough".)

Do not knead. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.

For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.

​Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners’ sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.

My son was asking me the other day, "What are you cooking for dinner?"  This happened to be early evening a few hours after dinner.

"What are you talking about? We just had dinner, " I replied.

"No, No, I mean tomorrow, he retorted.

"I have no idea!" I exclaimed.

This goes on quite frequently at my house, But on a positive note, it does prompt me to check out a few recipes I haven't tried in awhile such as this next one.  This is going to make one of the richest gourmet burgers you've ever tasted - just heavenly.

1 tab. olive oil
1 Vidalia onion, diced
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
2 lbs. ground meat (80%)
3/4 cup cheddar cheese, cubed 1 1/2 inches
6 favorite rolls

Place olive oil in skillet.  Add onion, salt, pepper, and sugar.  Saute till tender.  Place in a bowl to cool.

Add meat to bowl and mix slightly.  Do not overwork as meat will become tough.

Form into six burgers.  Make a canyon in burger and insert cheese.  Shape into desired patty ensuring cheese is covered.

Grill until desired doneness.  Serve on buns.  

I tried this recipe after being prompted by a friend.  I can't tell you how many countless recipes I possess with the title Spaghetti and Clam Sauce.  

But, this is different, folks, this is first rate.  In fact this is reminiscent of being in an Italian restaurant being served the best.  

All my recipes are going asunder`for this card now.  This is the only one that will be made in the future.  That's how good it is.

3 cans (6-1/2 ounces) minced clams
1/2 cup finely chopped onion
1/4 cup olive oil
1/4 cup butter
1/3 cup minced fresh parsley
4 garlic cloves, minced
2 tablespoons cornstarch
1/2 cup white wine or chicken broth
Dash pepper
Dash cayenne pepper
Hot cooked linguine
Shredded Parmesan cheese

Drain minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.

Add drained clams; saute 2 minutes longer.Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

The trick is to lightly sprinkle with good grated Parmesan cheese.  

Happy New Year to all my fabulous readers!  I am praying that each of you find the financial means to prosperous new year.  But financial freedom doesn't come about without a few precautions.  Always be on the look out for a thrifty idea to put some savings back into your pocket.  You'll find great ideas here all year long to stretch that food dollar.

​About 15% of your total budget is now spent on food!  Food prices have been skyrocketing and a decline in the future seems improbable.  

I was rummaging through my cabinets yesterday wondering what could I cook for New Year's Eve lunch.  I came upon a fabulous recipe I just had to share.  There is something amazing about this combination, and I plan on making more of these in the future using leftover ham or even deli ham from the local supermarket.  

1 lb. leftover ham, sliced thin
1 very large onion sliced in thin layers
2 tab. margarine
1/2 tsp. salt
1/4 tsp. pepper
1 package of tortillas, regular
1 package of American cheese slices
Margarine

Fry onion in fry pan with margarine, salt, and pepper until soft.  Place a tortilla on your George Foreman Grill and layer with ham slices, a couple of heaping tablespoons of onions, and slice of processed cheese.  Top with another tortilla.  Place a few thin slices of margarine on the top to give that crispy coating.  Close grill and when light turns off, you've got one delicious meal.   Cut into fours and serve immediately.
 

​Tomorrow is New Year's Eve, and while the rest of the town hits the night life available, I will be spending the evening enjoying the company of those I love.  Here, there is always a recipe in place that makes New Year's Eve a bit special.  After all, we are ringing in the New Year in hopes of a better economy!  Nonetheless, if you've been a part of this community, despite the overwhelming jobless trend, you know you have control over one aspect in your life and that is you can provide  wholesome fare for your family despite your economic blow.  

Here is recipe that is a bit self-indulgent, but non expensive, and will cast rave reviews when you serve it as a special dessert on New Year's Eve.  You will never taste such a rich, decadent dessert from a box:-)  Enjoy!  And let us pray the New Year brings us better financial revenue!

1/2 and 1/3 cup dark chocolate morsels
2 tab. butter
2 tab. coffee (optional)
1 cup heavy cream or 2 cups cool whip
3 large eggs
1 tab. sugar

Whip cream to soft peaks (if using).  Combine chocolate, butter, and coffee in a small saucepan and cook on LOW, stirring frequently or until smooth.  Allow chocolate to cool to warm.  Whip egg whites in a bowl until foamy and beat on high while adding sugar slowly.  Beat until still peaks form.  Set aside.

In warm chocolate, add egg yolks and stir.  Then stir in one third of the whip cream.  Fold in the egg whites, and the remaining whipped cream a bit at a time.  

Spoon whipped mousse into single serving dishes and top wtih shreds of chocolate if desired. Refrigerate.

​Happy New Year's Eve to you and your family!  This is a family favorite here on New Year's Eve.  With shrimp on sale often,  you can make this delicacy without much strain on you budget.  It is quick, easy and full of flavor.  Grab a pound of shrimp and give your family an extra treat this holiday season!

You will notice there are not extra ingredients to add a bit of flavor and fluff.  Why would you want to intoxicate that delightful shrimp with unnecessary flavors?

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

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!

If you want something special for New Year's Eve this is definitely it!  All you need to do is purchase a few extra supplies in the international aisle and you're in business.

This is by far the best Thai food I've ever eaten and that includes restaurants.  Wait till you taste the suburb textures and flavors from this beauty.

Just a word of advice: if you add condiments slowly, one or two at time, you'll have a carousal before you realize it to make some thirty, tasty food.  

Best of all you can put it together in minutes.  


4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

Cook noodles according to package directions.

In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.

Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

Let's keep those easy, thrifty treats coming! Here is simple recipe that takes minutes to put together.  

All  you need is one can of $1 Musselman's apple pie filling at the Dollar Tree. While you're there, pick up one of their $1 yellow cake mixes.  


1 package yellow cake mix (regular size)
1 can apple pie filling
1/2 tsp cinnamon

FROSTING:
​
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
Thinly sliced apples, optional


Prepare and bake cake mix according to package directions for cupcakes.

Place apple pie filling and 1/2 tsp. cinnamon in a mini food processor.  Pulse several times to chop apples in 1/2 inch pieces.

Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture.

In a large bowl, combine all frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

One last delicious holiday treat to add to your menu.  These are simple and deliciously decadent with two favorite flavors complementing each other.  Give this one a try, and you can bet they will be one of the first trays with none left.

1 pkg. of your favorite brownie mix
1 egg
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar

​Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.

Prepare brownie mix as per instructions on box and place in prepared pan.

Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.

Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve