Blog Archives

Lemon Squares

4/26/2014

Today I sit with a tattered, splattered, invincible recipe that must be at least 25 years old. Each time I pull it out of my recipe file I am touched by rays of spring sunshine! My family is always in pursuit of these delicious jewels when the weather begins to warm and sweet products of lemon, orange, and pineapple fill my dessert tray.

This tried and true recipe will not disappoint you as the combination of buttery crust and velvety lemon filling is like non you've ever tasted. This will definitely be a keeper as I've found no other lemon bar recipe that even comes close!

Crust:

2 cups flour
1/2 cup confectioner's sugar
1 cup butter or margarine

Filling:

4 eggs
1 1/2 cup sugar
6 tab. fresh lemon juice
1 tsp. grated lemon peel
4 tab. flour
1 tsp. baking powder
confectioner's sugar

Mix flour and confections sugar. Then cut in butter until mixture resembles small crumbs. Press into 9 x 13 inch pan. Bake at 350 degrees for 10-13 minutes.

In a bowl, beat eggs and sugar. Add lemon juice, peel, flour, and baking powder. Mix until thick and smooth. Pour mixture onto crust. Bake for 20 25 minutes more. Allow bars to cool. Sprinkle with confectioner's sugar. Cut into squares. Store in refrigerator.

0 Comments

Baked Ham with Pineapples and Cherries

4/19/2014

0 Comments

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!

0 Comments

BBQ Chicken Rub

4/18/2014

0 Comments

Before that summer wave hits, now's the time to get a few more of those whole chickens, that are on sale, in the oven for a delicious Sunday dinner. Sunday's have always been a favorite time around this house especially during the best meal of the day, dinner. It's a good time to gather the family together after a hectic week and rejoin focusing on what's important in life. Those that are sitting right in front of you!

Try this rub early afternoon and let it sit on your chicken about 1/2 hour in the refrigerator. Then just pop into the oven with some Stir'em and Forget'em Baked beans, and all you need is a side vegetable. Who said a great dinner had to be time consuming?

1 whole chicken
1/3 cup brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 1/2 tsp. paprika
1 tsp. chili powder

Place spices and sugar into bowl. Mix well. Rub on chicken and let sit a 1/2 hour in refrigerator to marry spices. Bake at 350 degrees for an hour and a half. That simple! YUM!

0 Comments

Cinnamon Blueberry Muffins

4/13/2014

0 Comments

It's that time of year we hear the berries calling! Berries galore are everywhere! Take note of all your discount product stores and you'll find an array of berries on sale. Why not grab a pint and make this delicious recipe below. Best of all, you can freeze these for future breakfasts. Just pop in the freezer and microwave for a fast treat before rushing out the door in the morning.

3/4 stick of butter or margarine
1 cup packed brown sugar
1/2 cup milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups blueberries

Preheat oven to 400 degrees. Put liners in muffin tins. Whisk together butter, brown sugar, milk, and egg until combined well. Add flour, baking powder, cinnamon, and salt to bowl. Whisk until just combined. Add milk and stir until just combined. Beating incessantly causes dry muffins. Fold in blueberries gently. Dived batter among muffin tins and bake until lightly browned about 25-30 minutes.

0 Comments

Biscuit Pot Pies

4/6/2014

0 Comments

I've been staring at these canned mixed vegetables that ended up in my food bag for months now. Oh, sure, many of you may think, "I know exactly what to do with those!" But, me on the other hand, just couldn't seem to part the space on my shelf to another since my family has always been used to fresh or frozen vegetable until this financial disaster. So what do you do? Stick them into soup and watch them decompress and shred to an unpalatable mess? Pour them into a serving container, dot with butter and garlic salt, then nuke'em? When you know no one will eat them?

Well, Friends, I found a way! I incorporated them into the recipe below. By utilizing your Stocking Up on Chicken Breasts you have a thrifty, delicious treat. And by the way, in over two years, Walmart only increased the meat by 10 cents! Still a great bargain! Find cream of chicken soup at Aldi for 69 cents and a block of cheese for $1.99 and you've got a real treat.

Vegetable cooking spray
1 1/2 cups cooked chicken
1 can (10 3/4 oz) cream of chicken soup
1 can (14.5 oz.) mixed vegetables (drained)
1 package (12 oz.) refrigerator biscuits (10 total)
1 cup shredded cheddar cheese
dash of pepper and garlic salt
Flour

Heat oven to 350 degrees. Spray muffin pan with cooking spray. In a bowl mix chicken, soup, and vegetables.
Take biscuits and roll out using flour, or form with your hands and fill each muffin tin as shown above. Spoon mixture equally into the 10 mini pies. Top with cheddar cheese and bake for 15 minutes or until golden brown on edges. Let cool slightly before removing them. I was pleasantly surprised!

0 Comments

Crock Pot Coconut Chicken

4/5/2014

0 Comments

I've been a notorious fan of the common chicken leg bag ever since being on a extreme budget to feed the clan here. Furthermore, as the years compound I find an innate desire to look for dinners that can cook themselves. Hence, I have supreme appreciation for the humble crock pot. There are just some kitchen necessities the common cook should not have to do without. Crock pots are reasonably priced as per the link above, or can be purchased at your local thrift shop for under $8. There is no better feeling than dropping your dinner in the ceramic base, plugging it in, and coming home to instant serving!

Because we utilize chicken legs weekly, I am always on the lookout for a delicious, thrifty recipe. I came across this one and put it on hold due to the listed coconut milk ingredient. But, on a recent trip to Walmart I found a can of coconut for $1.28. I immediately swiped that beauty up and rushed home to produce this masterpiece. Served over rice, this makes a wholesome treat. The sweet smell will waft your senses when you return home.

4 chicken legs (left whole)
1 cup coconut milk
2 tbs. soy a sauce
2 garlic cloves minced
1/4 tsp. allspice
flaked coconut - cilantro (optional)

Place first 5 ingredients in crock pot. Set on low and cook 5-6 hours. Place chicken on serving tray, cut into individual pieces and top with coconut and cilantro. Personally I tried this topping and my family did not enjoy the cilantro. So we dished it up over rice naked. YUM!

0 Comments

Lemon Squares

Baked Ham with Pineapples and Cherries

BBQ Chicken Rub

Cinnamon Blueberry Muffins

Biscuit Pot Pies

Crock Pot Coconut Chicken

Food Facts

Author

Archives

Recipes