Thrifty Recipes Blog - Living On Food Banks

Favorite Crock Pot Beef Stew

1/27/2018

There is nothing like a good crock pot stew on the counter. All you need is some grilled garlic bread to complete the meal. This one is quick and easy. You can toss this together and place in your slow cooker in 10 min.

This uses up those jars of beef gravy and diced tomatoes that may pile up from your food pantry bag.

1 1/2 pd. beef stew meat
5 tab. spoon flour
1 tsp. salt
1/2 tsp. pepper
1 tab. oil
1 lb. small red potatoes, quartered
1 1/2 cups frozen pearl onions
1 lb. bag fresh baby carrots
1 12 oz. jar beef gravy
1 14.5 oz. can diced tomatoes

in a bowl toss beef cubes with flour, salt, an pepper. Place oil in large skillet and fry on med-high for 8 min.

In slow cooker place all ingredients. Sprinkle any remaining flour on top. Gently stir.

Cook on low for 8 to 10 hours.

Easy Crock Pot Chicken Cacciatore

1/27/2018

What a cold winter we are having all over the United States. Here's a delicious recipe you can pop in the slow cooker, and when you return there's a comfort food that will warm your bones.

4 bone in chicken thighs
4 bone it chicken drumsticks
1 15 oz. Italian tomato sauce
1 4.5 jar whole mushrooms
1 teaspoon dried oregano
1 small onion, sliced
1 small green pepper, cut
3 garlic cloves, minced
1/2 cup waer
1 tab. flour

Place all ingredients in slow cooker except water and flour. Stir gently.

Cover cook on low 6-8 hours.

15 min. before serving remove chicken and place in a serving bowl.

In a small bowl mix water and flour until smooth. Stir into liquid. Replace chicken.

Cook on high 10 minutes until thickened.

Lemon Pudding Dessert

1/21/2018

After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests.

1 cup cold butter or margarine
2 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix

In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour

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Hearty Chickpea Potpie

1/21/2018

I gave this a shot on a Meatless Monday and was pleasantly surprised. So much so that I thought I'd add this beauty to my Lunch for the Week menu as well.

The overall sauce that holds all those delicious fresh vegetables is simply amazing.

1 package (14.1 ounces) refrigerated pie pastry
3 tablespoons butter
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup (4 ounces) frozen peas, thawed
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth
1 can (15 ounces) chickpeas, rinsed and drained

Preheat oven to 400°. Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Line unpricked pastry with parchment paper. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next five ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat.

Spoon vegetable filling over bottom crust. Unroll remaining pastry; place over filling. Trim; cut slits in top.

Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

Yellow Squash and Zucchini Gratin

1/21/2018

Here's two vegetables that are plentiful throughout the year that you may not use often. I can tell you this tastes amazingly delicious. So much that even my picky eaters went and grabbed seconds. This will definitely become a favorite and may prompt you to grow some of your own outdoors.

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 garlic cloves, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko (Japanese) bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more.

Add cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

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The Medieval Cookbook

1/13/2018

I've decided to add a new section of cookbooks. I am sure there are other Foodies out there that enjoy reading a good cookbook. When ever I hit the library, you can always find me in the cooking aisle browsing.

This book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The eighty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original middle English version and one adapted and tested for the modern cook.

In a fascinating introduction, the author describes the range of available ingredients in medieval times and the meals that could be prepared from them—from simple daily snacks to celebratory feasts—as well as the preparation of the table, prescribed dining etiquette, and the various entertainments that accompanied elite banquets. Each chapter presents a series of recipes inspired by a historical event, a piece of literature, or a social occasion. Here we find descriptions of the grilled meats consumed by William the Conqueror’s invading forces; the pies and puddings enjoyed by the pilgrims in Chaucer’s The Canterbury Tales; and the more sumptuous fare served at royal feasts and Christmas celebrations. The author ends with a discussion of herbal recipes for various ailments.

Thrifty Cuban Sliders

1/6/2018

I had a few extra Hawaiian rolls when I received my Thanksgiving basket. So, I threw caution to the wind and thought I'd whip up some of these. they were absolutely delicious.

I did cut the recipe in half since I only had one package. But, with following the recipe completely you'll have enough for the whole family that will leave you a lunch the next day.

2 packages (12 ounces each) Hawaiian sweet rolls
1-1/4 pounds thinly sliced deli ham
9 slices Swiss cheese (about 6 ounces)
24 dill pickle slices

TOPPING:
1/2 cup margarine, cubed
2 tablespoons finely chopped onion
2 tablespoons mustard

Preheat oven to 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese and pickles; replace top halves of rolls.

In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.

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Magic BBQ Baked Beans

1/6/2018

This is by far one of the best baked beans recipes ever created. It is a meal in itself, and by just boiling up some hot dogs you've got a great, thrifty, stick-to-your-ribs meal that will leave plenty of leftovers.

Most of all, it will use up a bag of the great northern beans you've received in you food pantry bag.

1 package (16 ounces) dried great northern beans
2 smoked ham hocks (about 1/2 pound each)
2 cups water
1 medium onion, chopped
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
1 cup barbecue sauce
3/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon hot pepper sauce, optional

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.

In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook, covered, on low until beans are tender, 8-10 hours.

Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to slow cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Cook, covered, on high until heated through, about 30 minutes.

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Christmas: Ham or Sausage Biscuits

1/2/2018

Who says being on a food budget can't produce wonderful products? I just came across another one to share! These are fantastic, and I chose this specific recipe after the holiday rush so that you can use up some of those leftovers! These are quite a treat the day after Christmas since leftovers are usually on the agenda. Each muffin comes out soft, chewy and full of flavor in their middles. You are going to be pleasantly surprised!

1/2 pd of Ham
1/2 pd of Sausage
2 1/4 cup Complete Pancake Mix
3/4 cup milk
6 tab. of cheddar cheese
Country Gravy Packet with tsp. garlic powder (optional)
Pam oil spray
1/4 cup milk

Set oven to 450 degrees. Place pancake mix and milk in bowl. Mix well. Place on lightly floured board, and gently need 4 min. Divide dough into 12 pieces. Take 2/3 of one piece and place in lightly sprayed muffin tin. Place ham or sausage, about 2 tab. in center and press down to make a mini filling. Add 1/2 tab. cheddar cheese on top. Take final 1/3 of individual dough piece and make a "rounded lid" for the muffin. Place on top, and press corners so cheese won't erupt. Gently brush tops with remaining cup of milk. Bake for 10-12 min. until golden. If desired, mix and cook gravy packet with garlic powder. Serve on top of each muffin

Christmas: Chocolate Chip Toffee Bars

1/2/2018

Each year there is a frenzy at my house to bake the most delectable, enticing cookies that are not produced at any other time of the year. Hence, the holidays made special with a few recipes that are tucked neatly away and only revealed this festive time of year.

I share with you today one of our favorites, the Chocolate Toffee Bar. These are inexpensive to make, yet decadent and lovely in a favorite cookie dish. Keep extra copies of this recipe on hand as this will soon be a requested
favorite.

2 1/3 cups of flour
2/3 cup light brown sugar
3/4 cup butter (1 1/2 sticks)
1 egg slightly beaten
2 cups semi sweet chocolate morsels
1 cup nuts (optional)
1 can 14 oz. of sweetened condensed milk
1 1/2 cup Heath Bits 'O Brickle
1 1/2 cups coconut

Grease 13 x 9 inch pan and set oven at 350 degrees. Combine flour, sugar, and butter in large bowl. Rub with fingers until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 cups chocolate morsels and nuts. Then set aside 1 1/2 cups of this mixture

Press remaining mixture in 13 x 9 inch pan. Bake 10 minutes. Top with canned milk (pour evenly). Sprinkle with reserved mixture, 1 cup toffee bits, and coconut.

On the very top add the last 1/2 cups of toffee bits, and remaining 1/2 cup of chocolate chips.

Bake for 25 - 30 minutes. Cut into bars and freeze so you can keep some till Christmas!