Thrifty Recipes Blog - Living On Food Banks

Halloween Candy Bar Brownies

10/27/2018

I thought I'd leave you the other half of the brownie treat so that you'd have choice between white or chocolate brownies. Either one you choose is a winner in my book!

Just unwrap that extra candy from Halloween and put it towards great use in a fantastic dessert. Keep in mind any candy can be substituted for the one suggested below.

3/4 cup butter, melted
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped

In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter.

Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

Wine Access

Halloween Blondies Left Over Candy

10/27/2018

What to do with all that leftover Halloween candy? It happens every year. The kids don't want to stop trick-or-treating, and before you know it you've got sacks of unwanted Halloween candy stashed around the kitchen.

Try this welcoming treat. You can mix and match any type of candy for the extraordinary toppings.

1 cup butter, melted
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans, divided
2/3 cup milk chocolate M&M's, divided
2/3 cup chopped candy corn, divided
2/3 cup coarsely chopped miniature pretzels, divided
2/3 cup miniature semisweet chocolate chips, divided
2/3 cup butterscotch chips, divided
1 jar (12 ounces) hot caramel ice cream topping

Preheat oven to 375°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides; grease paper.

In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half of the pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips.

Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Spread caramel topping over bars; sprinkle with remaining pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment paper, remove from pan. Cut into bars.

Windy City Novelties

Cinnamon Spiced Apples

10/20/2018

Grab out that slow cooker, fall is here! Apples are on sale everywhere and there is nothing like a warmed bowl of spiced apples to accompany breakfast, lunch, or dinner.

More importantly, it make the house smell just wonderful!

1/3 cup sugar
1/4 cup packed brown sugar
1 tablespoon cornstarch
3 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
6 large apples, peeled and cut into eighths
1/4 cup butter, cubed

In a small bowl, mix the first five ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

Sam's Club

Pumpkin Ice Cream Pie

10/20/2018

I am always on the lookout for ways to incorporate those bags of pumpkin you have stored in the freezer for future use from Halloween. I found a similar recipe incorporating sweet potatoes, but knew in my heart, that fresh ground pumpkin would make better fare. This recipe is so delicious, you'll be bookmarking this to make often. I was pleasantly surprised to find the crust added a delightful texture to the complete product as I made it a bit denser intensifying the whole experience.

More importantly, it adds a new spin for those boxes of crackers that might be piling up again.

Crust:
1 row of butter crackers
2 hefty tab. brown sugar
1/4 cup butter or margarine melted
2 tsp. cinnamon

Filling:
4 cups vanilla ice cream
1 bag of frozen pumpkin or 1 1/4 cup canned
2 tsp. cinnamon
1/2 tsp. allspice
1/4 cup brown sugar
1/2 tsp. salt

1 container of Cool Whip

Place bag of pumpkin in a mesh strainer and place over a bowl to drain. I usually do this when the product is still frozen allowing it to thaw in the strainer slowly. In a food processor place crackers, brown sugar, and cinnamon. Process until mixture resembles crumbs. Add butter slowly and process again. Spray pie plate with Pam and add bread crumbs pushing firmly up sides. Set aside.

In processor add pumpkin, cinnamon, allspice, brown sugar, and salt. Process until smooth. Add vanilla ice cream and process until mixture is incorporated, but not to long as ice cream will melt too much. Pour into pie shell and stick in freezer for about 3 hours. Take out and top with Cool Whip. Place in freezer again for at least three hours.

Happy Halloween

Eyeball Taco Salad

10/13/2018

Here's a great weeknight dinner when you need to have something filling and yummy quickly. It's also a great crowd pleasure if you're having a few goblins stopping by.

You can prep this ahead of time by making the meat in advance and then just pop it in the oven before you head out trick or treating for an instant fav!

2-1/2 pounds lean ground beef
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups torn iceberg lettuce
1 medium red onion, finely chopped
10 slices tomato, halved
1 cup (8 ounces) sour cream
10 pitted ripe olives, halved

Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes.

Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.

SodaStream USA, inc

Mummies on a Stick

10/13/2018

Just because money is a little tight doesn't mean you can't have a little fun around dinner time. Here's a great way to get a bit more into the holiday spirit by offering this quick mummy wrap recipe for dinner tonight.

Serve these cuties up and your family will be thrilled with giggles afterwards.

1 tube (11 ounces) refrigerated bread sticks
10 Popsicle sticks
10 hot dogs
Prepared mustard

Separate dough; roll 10 pieces into 24-in. ropes. Insert a Popsicle stick into each hot dog. Starting at the stick end, wrap one dough rope around each hot dog, leaving 2 in. of the hot dog uncovered at the top for the mummy head.

Place mummies 1 in. apart on a greased baking sheet. Place remaining bread sticks on another baking sheet.

Bake at 350° for 18-20 minutes. Add dots of mustard for eyes. Save leftover bread sticks for another use.

Step up your makeup game with SHANY

Spider Sliders

10/7/2018

Here's a great creepy dinner for the month of October. Why not get into the season by spending a few more minutes in the kitchen to bring a smile on your families' faces?

2 large sweet potatoes (about 12 ounces each)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1/4 cup canola oil
1 pound ground beef
1/4 cup dried minced onion
1/2 teaspoon seasoned salt
6 slices American cheese
12 dinner rolls, split
24 pimiento-stuffed olive slice

Adjust oven racks to upper-middle and lower-middle position. Preheat oven to 400°. Peel and cut sweet potatoes into 1/4-in. julienne strips. Place in a greased 15x10x1-in. baking pan. Mix salt, cumin, thyme, cinnamon and pepper. Drizzle sweet potatoes with oil; sprinkle with spice mixture. Toss to coat.

Bake on bottom oven rack 25-30 minutes or until golden brown and tender, turning once. Meanwhile, in a large bowl, combine beef, onion and seasoned salt, mixing lightly but thoroughly. Press onto bottom of a greased 13x9-in. baking dish. Bake on top oven rack 15-20 minutes or until a thermometer reads 160°.

Drain fat from baking dish; place cheese slices evenly over meat. Bake 2-3 minutes longer or until cheese is melted. Cut into 12 patties. Place one patty on each roll bottom; arrange eight fries to form spider legs. Replace tops. Press two olive slices onto cheese to form eyes.

Sam's Club - IOs

Mississippi Mud Pie

10/7/2018

Last week's dirt cups were amazing. Equally amazing is the lawn decorations that bestow our front lawn in the Halloween spirit. Nothing puts a smile on your face than pulling into your own driveway with a few haunted creatures greeting you.

This week I've dug out my favorite Mississippi Mud Pie recipe. This too eludes Halloween tradition and my kids look forward to it each year. It's easy and inexpensive with ingredients you may have already found gathering in your cupboards. I true traditional treat!

1 1/4 pound chocolate chip cookie crushed (save 4)
1/3 cup of margarine melted
1 small container of whipped topping
6 oz. of chocolate chips ( about 1/2 bag)
1 can evaporated milk
1 container of vanilla ice cream

In a bowl combine crushed cookies and melted butter. Press into 13 x 9 inch pan. Place in freezer 1/2 hour to harden. Slice vanilla ice cream into 1 inch slaps and place on bottom of pan. Smooth with back of spoon. Freeze again for 20 min. In a pan add chocolate and milk. Stir until thick and let cool completely. Pour over vanilla ice cream layer and freeze 1/2 hour. Smooth one tub of whipped topping over top. Sprinkle with remaining crushed cookies.

Vremi