Living On Food Banks - Thrifty Recipes Blog

Air Fryer: Simple Hasselback Potatoes

1/25/2020

Air Fryer Hasselback Potatoes are simple and they bake faster and crispier than in an oven. A great potato side dish that even the kids will like. Slice up these pretty potatoes for your next dinner.

4 potatoes - russet
4 tab. olive oil
1 tsp. salt
1/2 tsp. black pepper

Peel the potatoes and slice very thinly but not all the way through.

Place the potatoes in the air fryer and brush with half the oil.

Air Fry at 350°F for 20 minutes.

Move the potatoes if they are browning in one spot more than the other and brush with more oil.

Air Fry at 350°F for another 20 minutes.

Remove from air fryer and sprinkle with salt and pepper.

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Butter and Shortening Dough Pie Crust

1/25/2020

A Butter Shortening Pie Crust is the happy medium between an all butter pie crust and an all shortening crust. It has the flakiness of shortening and the flavor of butter, making it a perfect pie crust recipe.

2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tab. cold butter diced
8 tab. cold vegetable shortening
1/2 cup ice water

Place all ingredients in a bowl to combine except ice water.

With clean hands work the mixture until ingredients resemble cracker crumbs.

Sprinkle ice water over mixture and stir slightly with fork.

Squeeze a handful of dough to see if it holds together. Mix in more as needed

Divide dough in half, wrap in plastic, and chill for an hour.

Turn out dough onto a sheet of wax paper and form it into a disk. Top with another sheet of wax paper and roll into a circle that’s about 12” diameter and 1/4” thick. Lift wax paper from the top to loosen, then replace and carefully flip the crust and do the same with the bottom wax paper.
Carefully transfer the crust to your pie plate and crimp edges as desired. Chill until ready to use.

Tomtop

Crock Pot Recipes: Meatloaf

1/11/2020

As the cold weather is in full swing, there is nothing better than placing a few ingredients into the old trusty crock pot. Something about this type of meal always comes out super moist with tantalizing flavors.

This one doesn't need a lot of cooking time, so pop it in for only a few hours. You're going to love the delectable tenderness in this one.

1 egg (beaten)
1 cup cheddar cheese, shredded
3/4 cup breadcrumbs
1 oz onion soup mix
1 tab. Worcestershire sauce
2 lbs ground beef
1 cup ketchup, divided
2 tab. brown sugar
1 tsp. mustard

To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.

In a large bowl combine first 6 ingredients and 1/2 cup ketchup, mix. Shape into a rectangle or oval that won't touch sides of crock. Place in crock.

In a bowl mix remaining ketchup, brown sugar, and mustard. Spread on top of meatloaf.

Cover and cook on low for 4 1/2 hours. Serve.

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Sheet Pan Recipe: Egg In a Hole On a Bread

1/11/2020

Here's a great recipe with Sunday just around the corner. It's a quick and easy fix since you can line a sheet pan and pop it into an oven.

Best of all, there's enough for everyone stopping by.

6 slices bread, 1/2-inch thick
3 tablespoons unsalted butter, at room temperature
6 large eggs
6 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Lightly oil a baking sheet or coat with nonstick spray.

Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered side down.

Add eggs, gently cracking into each hole and keeping the yolk intact. Sprinkle with Parmesan and season with salt and pepper, to taste.

Place into oven and bake until the egg whites have set, about 12-15 minutes.

Serve immediately.

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Air Fryer: Crispy Brussels Sprouts

1/4/2020

Who would have thought veggies make quite a side when placed in an air fryer? These delicious tidbits will tantalize your taste buds while trying to find a few more good recipes for that new air fryer you just got.

1 pound small Brussels sprouts
1 tablespoon coconut oil
1 tablespoon of butter

Trim and quarter the Brussels sprouts and toss in a large bowl with coconut oil. Set the air fryer to 390 degrees F and preheat a 3.5-quart air fryer for 5 minutes. Transfer the sprouts to the air fryer and cook, tossing halfway through, until well-browned and crispy, about 18 minutes.

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Air Fryer: Chili Cheese Toast

1/4/2020

Someone mentioned the other day, "Why don't you include any spicy recipes?"

Well, for one, this is a family site for those who are trying to make ends meet and have a few dollars left over to enjoy life and family.

Two, most families do not make spicy foods for their little ones. But, do understand there are a lot of mommies and daddies who would adore a midnight snack while watching a special date night movie. So here goes, these are a snack of a very deer friend who makes them often.

2 tablespoons grated Parmesan cheese
2 tablespoons grated mozzarella cheese
2 teaspoons salted butter, at room temperature
10 to 15 thin slices serrano chile or jalapeño
2 slices sourdough bread
1/2 teaspoon black pepper (optional)

In a small bowl, stir together the Parmesan, mozzarella, butter, and chiles. (You want to make a bit of a paste with all this before you spread it on the bread, because if you don’t, you’ll have air-borne shreds of cheese flying around the air fryer.)

Spread half the mixture onto one side of each slice of bread. Sprinkle with the pepper, if using. Place the slices cheese-side up in the air-fryer basket. Set the air fryer to 325°F for 5 minutes, or until the cheese has melted and started to brown slightly. Serve immediately.

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Holiday Chocolate Peanut Butter Dream

1/4/2020

Another last minute choice added to our recent festive fare. This one hit the top of the charts as everyone dug into their servings after a delightful family dinner.

I must admit that this one really hit the target when it comes to a good old fashioned dessert. Little fuss went into this delight and all ingredients were had at Aldi's.

1 package (16 ounces) Nutter Butter cookies, divided
1/4 cup butter, melted
1 package (3.90 ounces) instant chocolate pudding mix
1-1/2 cups 2% milk
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup crunchy peanut butter
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup milk chocolate chips
1/4 cup peanut butter chips

Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely.

In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours.
Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

Vivaterra

Festive Mint Dessert

1/3/2020

We were behind on some traditional cookie baking when my son sent me this one. We decided it looked quick and easy so we'd give it a try for Christmas Eve.

It was definitely a hit with all the visitors and will be added to our favs for next year! Nothing beats a good icebox pie!

A word of advice, I buy most of my items from Aldi making this one a real frugal treat.

3/4 cup butter, divided
1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
2 quarts mint chocolate chip ice cream, softened
1-1/2 cups milk chocolate chips
1 cup confectioners' sugar
3/4 cup evaporated milk
1 carton (16 ounces) frozen whipped topping, thawed
Chocolate syrup and red and green sprinkles, optional

In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.

In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.

Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.

Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.

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Air Fryer: Chicken Fajitas

1/2/2020

Have a hankering from some down home fajitas but don't want to get out the fry pan and begin frying all those ingredients separately? Well, if you've received an air fryer this holiday season, than let me put it to good use!

This recipe is easy-peasy since you through all the ingredients into one destination. Then just a few side items such as tortillas, tomatoes, sour cream guacamole, or what ever else floats your boat for a great fajita is the next step.

1 lb. boneless, skinless chicken breast, sliced
2 bell peppers, sliced
1 onion, sliced
2 tsp. olive oil
4 1/2 tsp. taco seasoning
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. black pepper
1 pinch cayenne
For serving – tortillas, rice, lettuce, and any desired toppings

Combine the sliced chicken and vegetables in a bowl.

Add the olive oil, taco seasoning, salt, cumin, pepper, and blac pepper.

Toss to combine and pour the contents out into the tray of an air fryer.

Slide the tray into the air fryer and cook at 360F for 16-20 minutes, checking and stirring halfway through.

Once the fajitas have finished cooking, serve them in tortillas, over rice or over a salad with desired toppings

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Easy Skillet Lasagna

1/2/2020

After a couple of days of partying, here's a great, quick meal to adorn your table this new year. It's fast, hearty, and economical.

You're going to enjoy this one with all the ooey-gooey cheese rolling off each forkful. In fact, I bet you have most of the ingredients already on hand!

1 small onion, chopped
2 cloves of garlic, minced
1 tab. olive oil
1 jar (24 ounces) spaghetti sauce
12 oz. egg noodles
1 2/3 cups water
1 8 oz. ricotta cheese
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 tsp. basil
1 package of shredded Italian cheese blend, divided
2 tablespoons grated Parmesan cheese

In a large nonstick skillet, cook onion and garlic over medium heat for 2 minutes. Stir in spaghetti sauce, noodles, salt, pepper, basil, and water. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.

In a small bowl, combine ricotta cheese, Parmesan cheese, and 1 cup of shredded cheese. Drop by HUGE tablespoonfuls over pasta mixture. Cook for 10 min. more.

Sprinkle the rest of the mozzarella cheese over noodles; cook, covered, 3-5 minutes longer or until cheese is melted

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