I found this unique recipe while we were camping a couple of years ago.  I had chicken breasts lying on the bottom of my cooler that had to last one more day.  They weren't going bad, but I knew another 24 hours in the ice was going to taint them.  So I reached into my spice chest and came up with the following recipe.  I had few ingredients to work with, and placed the following in a Ziploc bag.  What we found was just short of amazing.  When we grilled these delights the following day, it was by far the best chicken we've ever had on the grill!  This is now a home favorite!

2 large split chicken breasts
2 tsp. Lemon Pepper Seasoning
3 tab. oil

Add chicken breasts to Ziploc bag and place in remaining ingredients.  Because these ingredients contain no acid, you can pop these in your refrigerator the night before.  Just "smush" that bag well, to get all the ingredients married.  If you do it the day of the grill, be sure to complete the mixture in the morning to ensure all that lemon goodness gets right down to the bone.   Grill as you normally would or bake at 375 degrees for about 20 minutes.

Wow, this is fantastic!  My son requested Shepherd's Pie the other day, and I just couldn't remember my old recipe!  So I went online, hunted and pecked, and with looking at several recipes, remembered my own version.  I forgot how wonderfully comforting this food can be.  I do have a medium size black iron pan, and I went from sautéing, to oven in just 15 minutes.  What an ease this recipe is!  If you don't have a black iron pan, just place ingredients in your favorite pie pan or square 8 inch baking pan.

1 - 1 1/4 pd. ground meat
1/2 onion chopped fine
2 - 3 cloves of garlic minced
Few mushrooms out of your Frozen Vegetable Seasoning Blend
1/2 tsp. salt
1/4 tsp. pepper
1 packet brown gravy
1 cup milk
1 can creamed corn (slightly drained if using store brand)
3 cups prepared mashed potatoes
1/2 cup Colby/Cheddar cheese shredded
paprika

In a fry pan sauté meat, onions,  salt, pepper, and garlic until done.  Drain  meat.  In a measuring cup place gravy packet and top to 1 cup level with milk.  Mix well and add to ground beef.  Cook until thickened.  Take off burner and top with slightly drained creamed corn.  Top with prepared mashed potatoes.  You can use those garlic ones!  Sprinkle with paprika and top with shredded cheese.  Pop in oven on 350 for about 25 minutes. 

When you're on a budget, you plan for the month a head of time to ensure your food stamps or designated check will cover all your needs.  I had forgotten about one item I consistently buy each month from Save-A-Lot.  They are called the Holten burgers.  Found in the freezer section in two pound bags, it will only cost you $3.99.  This bag contains 8 burgers and is enough for two meals for our family.  There you will find the 99 cent hamburger buns and the $1 bag of fries, too.  Are you already calculating the cost for two meals for the month?  Virtually nothing!  These burgers are 100% beef and delicious tasting.  Most importantly, if you are in a hurry, pop them on your George Foreman Grill and dinner is served in just a few minutes.  Hit your local thrift store for one of these.

If Holten burgers are unavailable in your neck of the woods, find an alternate at  your local discount store.

4 Holten 1/4 pd. hamburgers
4 hamburger buns
1 1/2 cups Frozen Vegetable Blend
1 tab. butter
4 slices of cheese
1/2 bag of frozen French fries
Condiments: lettuce, tomato, onion, ketchup, mustard, mayo

Cook hamburgers on grill or George Foreman Grill.  In the meantime sauté Frozen Vegetable Blend in 1 tab. butter until done.  Cook French fries according to directions.  I got a wonderful Fry Daddy at my local thrift store for about $4.  These make the perfect fries.  Assemble the hamburgers when done.  Place patty on 1/2 of bun, top with cheese, then a couple of tablespoons of Frozen Seasoning Blend.  Place remaining patty on top, and serve with fries.  Don't forget to add your favorite condiments!  Oh, YUM!

Sweet corn is on sale!  I noticed at the local area Publix  6 ears for $2 are now on sale.  Prices will continue to decline as we begin the onset of the succulent corn season!  There are so many recipes utilizing fresh corn.  I'll be sharing a few in the upcoming weeks for your pleasure to test.  This way, when you cook up those ears and have leftovers, you'll have a few new ideas to try!

This, by far, is the best recipe for cooking freshly shucked corn.  It is unique and different allowing that wonderfully sweet taste, that tantalizes your taste buds for more, asking for a second ear.

6 ears of corn, shucked and broken in half if needed to fit pot
1/2 cup sugar
1/2 cup milk
2 tab. butter
*salt and pepper to top

Place sugar, corn, butter, and milk in good size pot.  Add enough water to cover the corn.  Boil for 5 minutes, and drain.  Remove from heat and add more butter, salt, and pepper to top.

Spring is in, and there is a bountiful of vegetables on sale now.  Remember to give vegetables just as much thought as you do to your dinner fare.  Often, we slap these in water, over boil, and then wonder why our families just don't palate it well.  Honestly, who can if they are washed out and mushy tasting?  Now is the perfect time to develop a relationship with this food group.  Experiment, trying new recipes to add nature's bounty to your table.  Here is a recipe to start:

1 pound of green beans
3 quarts of water
1 tab. salt
1 tsp. sugar
Chunk of butter
Lawry's Garlic Salt

Remove ends of green beans.  Bring water, salt, and sugar to a boil.  Plunge beans and set your timer for 7 minutes.  Take out immediately and drain.  Put beans back into pot, add chunk of butter and desired sprinkles of Lawry's Garlic Salt (no substitutions here please).

I know it sounds like I'm on a pancake kick this week, but it was my son's birthday yesterday, and this is what he personally requested in the morning.  We make it a family ritual to make the birthday boy's favorite breakfast on his special day.  What a nice custom to get into!  It starts the day off right, and makes your family member feel extra loved from the moment he awakens.  These pancakes are delicious.  I just leave the strawberries on the side along with the whip cream so that each person can top the pancakes to his own desire.  These are yummy;  you may want to have these on your breakfast menu soon before berries go out of season.

I went to Aldi's the other day and found boxes of strawberries for $1.39!  With these prices, anyone can make this special treat!

Favorite pancake mix
1 cup sliced strawberries
1 tab. sugar
1 carton Cool Whip

In a bowl take slice strawberries and top with sugar.  Mix gently and let it sit while making pancakes.  Make desired amount of pancakes and set out on family plate.  Top pancakes with strawberries and whip cream.  Easy, ready in no time and looks elegant!

Oh, these are a real treat!  Blueberries are in season, and you will soon be able to get two packs for $3.00.  What a special treat this will be when you served it on "Hump Day", Wednesday, or a weekend breakfast.  There is no need for pancake mix, as this recipe includes the "moistest", "chewiest", "tastes like diner pancakes" that you'll ever try.  I save this recipe for blueberry season, just so we can ring in the berry season in style.

1 1/2 cups flour
1 1/2 tab. sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 large egg
3/4 cup plain yogurt
3/4 cup milk
1/2 tsp. vanilla
2 1/2 tab. vegetable oil
1 cup fresh blueberries

Add dry ingredients to bowl and stir.  Beat egg in a small cup and add.  Stir in yogurt, milk vanilla, and vegetable oil.  Gently stir in blueberries.  Heat a griddle, and make desired size pancakes.  Serve with syrup and extra blueberries.

Did you ever have one of those evenings when you are contemplating, "There just won't be enough hours in the day tomorrow?" You can already feel the tension rising, and before you know it, an unrestful sleep ensues.  Why not take save a bit of time at breakfast?  You know, while you whittle away a few minutes and hours for yourself, your well-being will assume and you'll be able to think more clearly.

On these nights before the "big boom", try Norma's coffee cake.  You can make it the night before, and it will be sitting there for breakfast when the family arises.  This will give you a few more minutes to compile yourself and ease your nerves.  This cake is just simply delicious, and soon, your family will be requesting it always.  But, you'll be saving it for those hectic days; because the shear fact of knowing no one will complain when your nerves are already frazzled, will save your sanity those uptight mornings!

1 stick of butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup of yogurt
1 tsp. vanilla

Topping:
1/3 cup brown sugar
1/4 cup sugar
1 tsp. cinnamon
1/2 cup chopped nuts (optional)

Place butter or margarine in bowl with sugar.  Beat until creamy, this takes about 8 minutes.  Blend in eggs, flour, soda, powder and salt.  Beat another 5 minutes to blend.  Add 1 cup of yogurt and vanilla, then set beaters on low.  Beat an additional 5 minutes.  I don't sift my flours for this cake.  The yogurt adds the moisture it needs and the cake rises well.  Place topping ingredients in bowl.  Mix well with fingertips.  In a greased 8 x 8 pan, place 1/2 the batter and smooth around edges.  Add 1/2 topping mixture, don't mix.  Place remainder batter on top, and then remaining topping mixture.  Bake at 350 degrees for 40 minutes or until done.  You can insert a toothpick, and if it comes out clean, it is done.  If you don't have an 8 x 8 inch pan, pie plates work well too.

I debated sharing this with you as this may not be one ingredient you have readily on hand.  Then decided in favor of it since it opens your eyes to the possibility of uses for items that may be dropped at your doorstep.  In fact, should you receive large quantities of an item, and are unsure as to how to use it up before it expires, feel free to write me for suggestions.

Recently, from a friend, I received a case of 60 individual 1.25 oz.  Philadelphia Indulgence Chocolate Cream Cheese packets.  Apparently, the restaurant received an over abundance of these cases and didn't realize the expiration date was pending so quickly.  They gave out a few to friends and family.  Being a friend, I lucked out with this delicacy.  But, unfortunately, we are not bagel and cream cheese people, so I was stumped as to what to create with these chocolate sensations.  Lucky for me my mind is always whirling a new recipe.

24 (1.25) oz. Philadelphia Cream Cheese packets
1/3 cup sugar
3 eggs
2 cups rice crisp cereal
1 packet Swiss Miss hot chocolate
3 tab. melted butter or margarine

In a food processor or blender put in rice cereal and Swiss Miss Packet (yes, you can find uses for anything).  Whirl until blended.  Add melted butter or margarine.  Whirl until mixed well.  Press into bottom of pie plate sprayed with Pam.  Do try to get some up the sides of the pan.  In a bowl beat cream cheese and sugar until fluffy.  Add eggs and beat 5 minutes more until air integrates with sugar and cream cheese.  Pour into pie plate.  Bake at 350 degrees for 45 minutes only.  Take out and cool.  This pie is so full of chocolate flavor and resembles a chocolate pudding brownie.