Well, we're on day two here with no stove.  Let me tell you, we did eat pretty well last night despite not having a major cooking appliance.  I write this to let you know you can do without these luxuries if necessary and still provide satisfying meals for your family.  So, should one of these big boys break down, don't despair, get inventive!

We had hamburgers on the George Forman Grill, a fresh tossed salad, and Angel Food Cake with Strawberries and Whipped Cream.  I had received this Angel Food cake in my last food pantry bag, and slipped it in the freezer until inspiration hit.  Well, inspiration has been pounding at my door since I am forced to wake in the morning thinking of what to create for dinner due to one of my tools breaking down.  After a trip to Wal-Mart with strawberries at $1.76 a box and a container of whipped cream for 88 cents, I knew what dessert would be!

1 loaf style Angel Food Cake
1 box strawberries
1/4 cup sugar
1 container of whipped cream

Slice Angel Food cake into one inch slices and fill an 8 x 12 inch baking pan.  I did have once slice left over in which I cubed and put it decoratively along the edges of this cake when through.  Slice strawberries, leaving three, and place in a bowl with sugar.  Let sit for about 10 minutes as you go about  your dinner routine.  Stir one last time, and place on top of slices of Angel Food Cake.  Top with dollops of whipped cream.  Take remaining three strawberries and quarter them.  Place on the top of dollops of cream.  Take that last slice (if there is one) and place those cubes along the edges of the pan adding dimension.  Allow to chill for 20 minutes.

Well, the inevitable has happened. My stove is on the fritz, and being unemployed, makes the flexibility of ordering a new one near to impossible at the moment. But, keeping my spirits up, I realized I have several gadgets in
the kitchen that can come to my rescue while I am on pursuit of a used model. 


Needless to say, dinner was actually quite good last night consisting of toaster ready chicken, rice cooker Yellow Rice, and microwave corn. What you can do when you keep optimistic outlook is encouraging! This is one component of my disposition I rely on often these days; I do try to keep on the positive side. I encourage a new adventure, and due to this, you'll be getting more recipes for grilling and other quick sides that will enhance your summer fun.

This turned out quite good, and I am anxious to share it with you.  If you don't have a rice cooker, use a conventional stove top pot.  Both work well for this recipe.

3 cups rice (use measuring cup provided by rice cooker if you're using one)
3 cans of chicken soup (cheap kind provided by food bank)
1/2 tsp. salt
1/4 tsp. pepper
1/2 small chopped onion
1/2 tsp. curry
1/4 tsp. turmeric
water
1 tab. oil

Place rice in rice cooker or stove top pan.  Drain chicken soup and place noodles aside or give them to your beloved pets.  Mixes great with dry food and a little water for an added treat.  Place broth in rice cooker or measuring cup if you are using the stove top.  Add the rest of the indgredients to cooker or pan.  In the rice cooker, fill to the desired 3-cup line after all ingredients are placed.  If using regular pan, fill your measuring cup, that already has broth in it to make three cups.  Cook according to directions from manual if using rice cooker.  If you are cooking on stove top, stir mixutre after adding water/broth and cook on low/medium for 20 minutes with lid.

Gosh, I was so excited about this recipe that I couldn't wait to get on and share this with you today.  I am on a restricted diet at the moment, prohibiting sugars and gluten, but I couldn't stop tasting this unique pie I just created!  The crunchy crisp shell accompanied with luscious whipped center is indescribable.  You will just have to test it yourself.  You won't believe the outcome. 

The other day I received a 12 oz. container of whipped cream cheese from the food bank.  Now, we are not heavy cream cheese eaters and I had no idea what to do with this container.  You know my philosphy, "waste not, want not" so I stuck it down on the bottom shelf waiting for inspiration.

Then it dawned on me, why not whipped cream cheese for cheesecake?  Why does it have to be block? Wouldn't it make the product creamier, velvety?  So I went on my way to the local Dollar Tree to pick up some canned cherry pie filling.   None could be had, but there stood a can of peach pie filling.  Why not?  For only a $1 how could I go wrong?  Hence a new recipe is born!

Pie Crust
2 cups leftover cereal (I used Cookie Crisp)
1/4 cup sugar
3 tab. oil
2 tab. butter

In a blender or food processor, blend cereal until crumbs form.  Add sugar.  Add oil and whirl.  The oil will make this crust crispy without prebaking.  Add butter.  Press into pie plate extending crumbs up sides.

Filling
12 oz. container of whipped cream cheese
1 cup sugar
2 eggs
1 tsp. vanilla flavoring

Topping
1 can Musselman's Peach Pie Filling

In a bowl whip cream cheese and sugar.  When light and fluffy, add eggs and vanilla.  Whip 2 minutes more.  Bake at 350 for 35 minutes.  Let cool. Dump and spread that peach filling on top.  Place in refrigerator to chill an hour.

Summer fun is in, and who wants to be spending hours in the kitchen, especially when cooking raises your electric bill having to produce more cool air?  Opt for grilling, or other quick recipes so that when you are out gallivanting, you can come home to a good nutritious meal for your family. 

We often receive bread in our food pantry bag.  What to do with all these large family sized breads?  Since they are often "day old", you can make terrific sandwiches that taste fantastic!  This recipe is for those large unsliced breads you receive from time to time.  Take out a bit of the middle, so that if the bread is a bit dry, it is not as noticeable.   Throw out these pieces to your lawn birds.

1 large loaf
3/4 pound lunch meat
1/3 pound or more of cheese

Your favorite inside fixins:
lettuce
onion
tomato
olives
peppers
avocado
cucumber
bacon
*others?

Mayo Supreme:
1/2 cup mayo
1 tab. parmesan cheese
1/4 tsp. seasoned salt
sprinkle black pepper
1/2 tsp. oregano

Cut roll lengthwise and scoop out some bread.  In a bowl mix Mayo Supreme.  Spread on underside of bread.   Layer meat and then cheese.  Top with your favorite fixins.  Serve immediately, or prepare a head of time and Saran Wrap for latter use in refrigerator.  Serve on a large plate tailored cut for each in your family to grab thier size.  Some chips on the side wrap this one up in a hurry!

I wrote a blog previously about a Heavenly Chocolate Cheese Cake that incorporated individual chocolate cream cheese packets I received for free at one point.  I still have these in my freezer, and had another epiphany when I strolled the aisles of my local Dollar Tree.  There, in the food department is an abundance of overstock items.  I recently latched onto a Mrs. Field cupcake mix.  For only $1 I had the makings of a special treat for my boys. Thinking it included the icing, I was baffled once I got home wondering what type of icing I could produce after finding out the box included none.  After all, for $1, and only 12 cupcakes, I thought it would be an "all in one box." 

I realized I still had frozen chocolate cream cheese left and thought I'd create a cupcake surprise.  Well, these were so fabulous I just had to share.  There is a cream cheese filling in the middle, topped with a cream cheese frosting, and after one bite,  you'd think they were professional bakery quality!  If you don't have these cream cheese packets, one block of chocolate Philadelphia brand cream cheese will do.

1 box of Mrs. Field's Chocolate Cupcake mix

Filling:
6 (1.25) oz. Philadelphia Cream Cheese packets
1/4 cup sugar
3 tab. flour
12 cupcake liners

Icing:
6 (1.25) oz. Philadelphia Cream Cheese packets
2 tsp. milk
1 1/2 cup powdered sugar

Prepare Mrs. Field's chocolate cupcakes according to directions.  In another bowl, place cream cheese and whip by hand to complete filling.  Add sugar and flour and whip until fluffy.  In each cupcake liner place 1 tab. of batter, 1 1/2 tsp. of cream cheese mixuter, and top with an additonal tablespoon of batter.  Bake 12 cupcakes according to directions.  When cool, place additional cream cheese packets in a bowl.  Whip for 3 minutes.  Add milk and whip an additional 2 minutes.  Add powdered sugar and whip for an additional 3 minutes.  Frost cooled cupcakes.  These will go quickly!

Summer is only days away, and I hope you've got that BBQ grill working throughout the week.  There is nothing like a good old fashioned grill to bring smiles to your loved one's faces.  We do a  lot of camping, and one of the best parts of the trip is supper.  We don't bring a propane grill and instead use a traditional charcoal grill filled with charcoal topped with mesquite chips.  Just soak those chips in some water for about 10 minutes and you'll have some of the best BBQ you've ever tasted. 

This is a favorite side dish we use often.  If you're grilling meats, no need to make a another carbohydrate side dish with this good size pan of cornbread.  Just pop in the oven, do your grilling, and toss a salad.  Dinner done!

1 cup corn meal
1 cup flour
1 tsp. baking powder
1/2 tsp. soda
2 tab. sugar
1 8 1/2 oz. creamed corn
1/2 cup milk
2 eggs
2 tab. vegetable oil
honey to top

Heat oven to 400.  Grease an 8 inch round cake pan.  In a bowl combine all ingredients but honey.  Using a whisk or fork, blend together until JUST mixed.  This is to ensure your cornbread stays moist.  Pour into cake pan.  Top with swirls of honey.  Place into oven and bake for about 25 minutes or until toothpick inserted comes out clean.  Cool for 5 minutes before cutting into wedges.

Here's a thrifty recipe you're just going to love especially if you have clam lovers in your family.  I was wheeling through Publix the other day and noticed the minced clams at only $1.29 a can.  Summer is in, meaning specials on canned seafood.  Check out this aisle weekly to save big on nutritious food for your family.

This recipe is a favorite in our house.  With Publix buy one get on free pasta at $1.29 a box, you can feed a family of four for less than $4 with this recipe.  Clam taste is so BIG in this delicacy that you'll be amazed these aren't fresh when you bite in.

2 (6.5 oz.) cans minced clams
1 tsp. cornstarch
2 tab. butter
2 tab. minced fresh parsley
2 - 4 cloves minced garlic (depending on taste)
pepper to taste
1 pd. box favorite pasta

In a saucepan melt butter and add minced garlic.  Cook for about 2 minutes on medium.  Add parsely. Open one can of clams and pour in mixture.   With the second can, pour juice into coffee cup and add cornstarch.  Stir until dissovled.  Add this mixuture and remaining clams to saucepan.  Cook for an additional 5 minutes to slightly thicken.  Add pepper. Cook pasta according to directions.  Serve over pasta.

It's summer, and this by no means makes you a slave to the kitchen just because your kids are at your feet every minute.  Summer is usually greeted with excitement that has a tendency to twindle once those hungry mouths start beckoning for food every few hours.  If your child is at that "cooking age" then by all means nurture this.  Show him/her one time how to make this delicacy and you'll have free hands several times a week as they begin their own cooking adventures.

Save a Lot has a Blue Diamond steak sandwich for only $2.69 a box.  Jump over to Winn Dixie, and you can pick up 3 sub rolls for $1.  Better yet, wait till they have their buy one get one free sub roll special and place them in the freezer.  You'll have enough sub rolls to make 12 sandwiches for $2.99.  How cheap is that?  Forget all that prepackaged freezer food and teach your young ones about nutrition and sales.

1 - 2 steak sandwiches
1/2 cup Frozen Seasoning Blend (optional)
1 tab. butter
2 slices American Cheese
1 sandwich roll 

If sandwich roll is frozen, let stand at room temperature for 15 minutes, or place in microwave for 15 seconds.  In a skillet place butter and frozen seasoning blend.  Cook on medium for 3 minutes.  Place sandwich steaks on top and begin to shred them with two forks giving that "steak sandwich effect".  When completely cooked, cut sub roll and line with steak mixture.  Place two slices of American cheese on top and place in your toaster on "light" setting just to melt the cheese.  Yum, tastes like Subway!

I just had to share another delicious smoothie recipe with you!  We've been on this smoothie kick lately as summer weather officially kicks off due to school closings.  There is nothing better than having this wholesome snack instead of that laden  sweet unhealthy snack full of refined sugar.  These are quick and inexpensive due to fruit being in full season now and cheap!  I know my local farmer's market is swarming with fresh juicy peaches as well as blueberries.  And, I must share - I picked up a box of blueberries for $1.30 at my local Aldi's the other day!

Remember, we are budget conscious and must get used to freezing this season's ripened fruit properly.  I've tried buying those big frozen mixed fruit bags, but at almost $8 a pop, it just didn't fit neatly into my monthly budget.   Like I mentioned, Aldi's had blueberry boxes for $1.30.  I bought three, and rolled them into a Ziploc bag, and popped them into the freezer.  It filled that gallon Ziploc bag just a couple of inches from the top!  Then I took my basket of peaches ($2.50 at my Farmer's Market), washed each carefully, patted each for dryness, and began slicing them.  Slices should be about 1/2 inch.  You can get about 6-8 slices per peach.  I placed them on a cookie sheet and popped them into the freezer till frozen solid.  You don't even have to lay them delicately beside each other.  Just place by handfuls to make a single layer. When frozen, pop them out into a Ziploc bag.  Another almost full frozen bag of fresh fruit!  If you listened to my last blog, you may already have bags of pineapple and strawberries in the freezer.   Try using a combo of pineapple and strawberries or pineapple, strawberries, and blueberries.  Best of all there is no added preservatives to keep frui

1/2 cup frozen blueberries
1/2 cup frozen peaches
Orange juice to just cover

Place all ingredients into a blender.  Whirl!  By using these measurements, even your children can do it without the drudgery of asking you!  Smoothies can be made quickly and easily for each person.  Get your children into the fresh food attack of summer!

Summer spells "Jell-O".  There is nothing more cool and refreshing than a Jell-O Whip Pie.  Light and fruity, this pie is a family favorite.  Actually, you can use any type of fruit in this pie, including canned fruit.  So, let your imagination run wild. 

It is an inexpensive family treat, and with Jell-O on sale all summer, you can test out different flavors of Jello with fruits to match.  Get your little ones in on making this one.  Today, it seems so many children are growing up without the essential cookings skills.  Sadly, everything is coming out of a box, and few children know how to make anything from scratch. What will happen to them should an economic recession hit later in their years?  Will they be able to stretch their dollars feeding their families?  It's up to you to make sure they understand the healthy goodness of "from scratch" cooking.  It will be a treasure in years to come when they begin their own families.

1 package 3 oz. strawberry Jell-O
2/3 cup boiling water
2 cups ice cubes
1 container Cool Whip
1 cup diced fresh strawberries sliced
1 prepared graham cracker crust

Place Jell-O in boiling water and stir until completely dissolved.   Add ice cubes and continue stirring until ice cubes dissolve and jello begins to thicken slightly remove excess ice cubes.  When Jell-O is the consistency of thick syrup, add Cool Whip and gently stir till combined.  Add strawberries, leaving several for the top to decorate the pie.  Stir gently.  Place ingredients into pie crust and gently place left over strawberries decoratively on top.