Thrifty Recipes Blog - Living On Food Banks

Easter German Pancake

3/31/2018

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for an Easter's theme breakfast. Served with my homemade buttermilk syrup, it's an eye-opening treat. That easy syrup tastes great on waffles and French toast, too

6 large eggs
1 cup 2% milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted

BUTTERMILK SYRUP:

1/2 cup butter, cubed
1-1/2 cups sugar
3/4 cup buttermilk
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Confectioners' sugar
Fresh blueberries, optional

Preheat oven to 400°. Place first four ingredients in a blender; process just until smooth.

Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes.

Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla.

Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.

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Baked Ham with Pineapples and Cherries

3/30/2018

Happy Easter! It's that time of year again, most of us splurge a few more pennies to make a meal that is memorable. Nothing beats a delicious sit down dinner with ham, pineapples, and cherries for Easter. This recipe isn't as expensive as it seems if items are purchased from Aldi or Save a Lot. Hams at Save a Lot are only 99 cents this week. Think of it, it is less expensive than lunch meat giving you sandwiches and leftovers for days! The cherries and pineapples can both be had for less than $2.00 at these stories too.

This meal is quite a bargain at under $10. I recently picked up five lbs. of potatoes for $1.69 at Aldi, and you can bet I'll be making a delicious mashed potato side with this batch. Coupled with a vegetable that is on sale at your local market and you've got dinner for less. Why not make up a batch of those Breadmaker Icebox Rolls and you're all set?!

5-8 pound ham
1 cup brown sugar
1/3 cup pancake syrup
1 tab, yellow mustard
1/4 cup pineapple juice (drained from can)
dash of cloves (optional)
Canned cherries
Canned sliced pineapple

Place ham in baking tray. Top with pineapple and cherries as shown above. Mix the remaining 5 ingredients and pour over top. Bake uncovered for two hours. Slice and enjoy!

Easter Canned Sweet Potatoes

3/30/2018

Got several of those canned sweet potatoes in your Food Pantry bag this week due to Easter? A bit embarrassed about serving them for an Easter meal? Don't be! When cooked in this fabulous casserole style dish, you' won't be able to tell the difference. Furthermore, it will save you a bit of trouble on preparing and peeling those odd shaped potatoes.

4 cans 15 oz. sweet potatoes drained
1/4 cup of pancake syrup
1/2 stick of butter cubed
2/3 cup brown sugar packed
1 tsp. cinnamon
Sprinkling of salt
2 cups of marshmallows
Nuts if desired

Place potatoes in a 2 quart casserole dish or 13 by 9 inch pan. Top with syrup, butter, brown sugar, cinnamon, and salt. Bake for 20 min. on 350. Take out of oven and top with marshmallows and cook until marshmallows are golden brown. I found by baking the toppings first, there is no need to get another saucepan out and combine sugared ingredients on the stove top.

Easter Citrus Ham

3/24/2018

You know the price of food is on the rise, but at least when you buy your holiday ham, you'll know they'll be leftovers for days saving you on future food trips. At this point in time, ham is a much better deal than other meat counterparts. Save A Lot is full with shoppers stalking the meat aisle picking out the largest, cheapest holiday ham at $1.59 pd.

This recipe takes less work than conventional ham ideas. No need to secure cherries, pineapple and such. Just whip up the citrus sauce recipe, stick it in the oven and go about your Easter day duties. You'll be amazed at the presentation and taste.

1 fully cooked bone-in ham (7-9 lb.)

Glaze
1/2 cup grapefruit juice
1/2 cup orange juice
1/4 cup molasses
3 tbsp. honey
1 tbsp. baked brown sugar
1 tbsp. mustard
1 tsp. pepper

Preheat oven to 325 degrees. Place ham on pan and score the surface of the ham in 1/4 inch deep cuts in diamond pattern. Cover and bake 2 - 2 1/4 hours or until temperature reads 130 degrees.

Meanwhile in a pan combine orange juice and grapefruit juice until mixture is reduced by 1/2. About 12-15 min. Glaze should be thickened. Remove ham from pan and brush with 1/3 cup glaze. Bake ham additional 20 minutes basting once more. Temperature should read 140 degrees for the perfect ham. Place the remaining glaze when ham is taken out of the oven.

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Easter Scalloped Potatoes

3/24/2018

This luscious side dish adds a bit of pizzas to your Easter meal. Made with real potatoes, this one will gather rave reviews when placed next to the main center piece - the ultimate ham.

Give yourself a rest this holiday weekend and prepare these ahead of time. These keep well and can be popped into the oven quickly once the ham is through baking.

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1/2 cup shredded cheddar cheese

1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
Cover and bake at 350° for 50 minutes.

Quick and Easy Crock Pot Roast

3/24/2018

I usually use a eye roast for this and cook it in the slow cooker. Last week, Publix had eye roasts on sale for $3.99 a pound. Which makes a wonderfully sublime pot roast that will send raves even from your own mother. In fact, I can promise you, leftovers won't take up space in your refrigerator very long. The sauce is rich, robust and each bite will tingle your senses.

Furthermore, believe it or not, I do get a piece of meat from time to time from the food pantry. It doesn't come often, but when I do, I dust off the old slow cooker, and begin to fill it with this delicacy. Sometimes, a little funds left over, or a gift card, enables me to bring home such a treat. When you, too, are blessed, be sure to have the necessary ingredients on hand to bring this fare to your dinner table.

2 - 4 pound eye roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 tab. Herbs de Provence
1/2 cup water
1 beef bouillon cube
4 tab. cornstarch
1 large onion
4 - 5 carrots
3 - 4 potatoes

In slow cooker. Add water, cornstarch and bouillon. Place roast on top. Season with spices.

Add vegetables to surround roast. Set slow cooker on low allowing it to cook for approximately 7 hours. The flour will create automatic gravy that is robust and aromatic. Nothing else is needed except possibly some baked bread.

Crock Pot Recipes: Rice Pudding

3/16/2018

Yummy and always filling. This one-stop meal is filled with delicious ingredients. Try it for breakfast or as an after dinner dessert.

3⁄4 cup long-grain white rice
4 cups milk
3⁄4 cup granulated sugar
1 teaspoon ground cinnamon
1 pinch salt
2 tab. butter or margarine
1 tsp. vanilla
1/2 cup raisins (optional)

In a colander, rinse rice thoroughly under cold water.

Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.

Add remaining ingredients.

Stir to combine.

Pour butter over rice mixture.

Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.

Add more milk if necessary to reach desired consistency before serving.

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St. Patty's Day Chocolate Guinness Cake

3/16/2018

Going a little off the grid here, but what's a holiday without something a little bit special? One bite and everyone will propose a toast to this silky-smooth chocolate cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint.

1 cup Guinness (dark beer)
1/2 cup butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 eggs, beaten
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda

TOPPING:

1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Grease a 9-in. spring-form pan and line the bottom with parchment paper; set aside.

In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.

Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.

In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers.

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St. Patty's Day Irish Stew

3/15/2018

Corned beef and cabbage not your thing? Why not make this comforting treat for your family members instead? Packed with wholesome goodness you can still ring in the holiday in style. Don't for get to plug in your bread machine and make a delicious white loaf to accompany dinner.

2 pounds beef stew meat
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons canola oil
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 cups water
4 beef bouillon cubes
3 tablespoons all-purpose flour
3 tablespoons water
5 medium carrots, cut into 1/2-inch pieces
3 medium turnips, peeled and cubed
2 tablespoons minced fresh parsley

Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.

In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.

In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley.

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Honey Orange Coconut Sticky Buns

3/15/2018

These are unlike your normal sticky buns and turn out light, fresh, and delicious. Rather then use a frozen loaf I decided to make a small "white loaf" in my bread machine. All I had to do is set it on "dough" and the appliance did all my work. This saved a few more dollars making this treat cheap and delicious.

Just for the record, a "small" loaf supplements the 1 lb. frozen loaf called for here.

1 loaf (1 pound) frozen bread dough, thawed
4 ounces (1/2 cup) cream cheese, softened
1/2 cup sweetened shredded coconut
3 tablespoons thawed orange juice concentrate
1/2 cup butter or margarine
1/2 cup honey
Toasted sweetened shredded coconut, optional

Grease two 8-in. round baking pans. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover with plastic wrap; let rise until almost doubled, about 1 hour.

Preheat oven to 350°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. Bake until tops are golden brown, about 30 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut.

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