Thrifty Recipes Blog - Living On Food Banks

Triple Cranberry Sauce

11/30/2019

Here's a nice change to a traditional side dish for Thanksgiving. With just a few extra ingredients, you add can a bit of pizzazz to your holiday fare.

1 package (12 ounces) fresh or frozen cranberries
1 cup thawed cranberry juice concentrate
1/2 cup dried cranberries
1/3 cup sugar
3 tablespoons orange juice
3 tablespoons orange marmalade
2 teaspoons grated orange zest
1/4 teaspoon ground allspice

In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes.

Remove from the heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.

Smarthome, Inc.

Holiday Mashed Potatoes

11/30/2019

If you're bringing a side dish this holiday season, than this is it! You can bet it will be the most requested side dish during future events, too.

Thrifty, fast, and easy to put together, this one is a winner. It sets its regular mashed counter part in the dust.

5 pounds potatoes, peeled and cubed
1 cup sour cream
1 package (8 ounces) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper

Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook until very tender, 20-25 minutes; drain well.

In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.

Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° until heated through, 20-25 minutes.

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Grilled Apple-Brined Turkey

11/30/2019

A reprint of recipe published many years ago makes a delicacy this Thanksgiving season.

With just a little prep you can be ready to pop this bird in the oven on Thanksgiving morning. This one is a definite show-stopper.

2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 turkey (12 to 14 pounds)
2 tablespoons canola oil

To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature.

Remove giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally.

Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together.

Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2-1/2 to 3 hours longer. Cover and let stand for 15 minutes before carving.

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Thanksgiving: Candied Sweet Potatoes

11/28/2019

Good morning, and a Happy Thanksgiving to your family! I am prompted at this moment to remember all the things I'm thankful for. Despite a tumultuous past six months, my immediate family is healthy and happy. Unfortunately, I recently lost my brother last week, and I am reminded how life slips by so quickly. Take time to hug those you love today and keep them close to your heart.

I always have pancake syrup on hand that I get free, and incorporated this into my sweet potatoes last year. It was delicious!

4 pd. of sweet potatoes, peeled and cubed
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

Boil potato cubes until tender, about 15 minutes. Drain, or use canned. 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 15 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.

Loyal Hana

Luscious Giblet Gravy

11/28/2019

I'm back and sharing my giblet gravy recipe to lace your turkey and mashed potatoes. This sauce is delightfully rich and creamy, yet has little fat in it. There is nothing like homemade gravy during turkey day. Start by dragging out those giblets and neck. We're going to make our own stock that takes minutes!

I purchase my Herbs De Provence from my local bulk health food store, Loves. This gem costs just a bit over $1 for a full ounce that smells heavenly. If you can't find this blend locally, you can make your own Herbs De Provence. These herbs can be used on poultry and other roasted meats. Your kitchen will bring on an all new air when these spices are engaged.

Giblets from turkey
Neck from turkey
1 Bay Leaf
1 tsp. Herbs De Provence
3 cups of water
1 cup of turkey drippings (when bird is removed)
1/3 cup cold water
3 tab. cornstarch
Salt and Pepper

Cook turkey neck and giblets in water, herbs, salt, and pepper to taste. Let mixture slow simmer for 1 hour. Strain and take out neck and giblets. Chop giblets and replace in broth. Put neck aside for later consumption. Mix water with cornstarch and add to simmering broth with giblets. Take 1 cup of turkey drippings and remove fat with spoon. Put into giblet gravy simmering. Taste and season with more salt and pepper until desired results are attained. Serve immediately.

Victorian Trading Co. Home Decor

Thanksgiving: Creamy Cranberry Salad

11/28/2019

It's that time of year again when we dig deep in our recipe files to come out with something spectacular for the table. If you haven't given much thought to Thanksgiving, here is a delightful side dish that will win favors when placed at your table.

This creamy, light blend of fresh flavors will cleanse the palate in between loading your plate with second helpings of rich turkey gravy and mashed potatoes.

3 cups fresh or frozen cranberries (thawed), chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
1 container of Cool Whip
1/4 cup chopped walnuts

In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.

Just before serving, fold Cool Whip and walnuts into cranberry mixture.

LXRandCo

Easy Chocolate Cream Pie

11/27/2019

Want to make a tantalizing dessert for Thanksgiving that will take you all of 10 minutes and look just lovely? This dessert will make them come running to you for an extra hug today when you whip this luscious pie out of the icebox. You won't believe how inexpensive it is to produce, and in fact you may have some extra pudding boxes in your food pantry bag. I know the whip cream and crust won't make it into those bags, but on sale, each costs $1. Not bad for a good size family pie!

1 chocolate or graham cracker crust
1 box instant chocolate pudding
1 3/4 cup milk
1 container Cool Whip
Chocolate Shavings or chips (optional)

In a bowl, mix chocolate pudding and milk. Stir until thick. Pour into ready made crust. Open up your cool whip container and spoon on top. Carefully spreading contents as to not disrupt your chocolate pudding. If you have some left over cake/ brownie/cookie crumbs, sprinkle them on top. Set in refrigerator for 1 hour before serving. How quick was that?

Ultimate Pecan Pie

11/27/2019

I've been on a pie bake this afternoon sharing the best of pies with you. Yet, for some reason, my favorite slipped my mind and I just had to get back on to share this family favorite with you. I don't chop my pecans leaving them halved. By doing so, you get a rich caramel bite with each mouthful. Enjoy!

1 1/2 cups halved pecans
3 eggs
1 cup brown sugar
1 cup of corn syrup
2 tab. melted butter
1 tsp. vanilla
1 pie crust

Combine eggs, brown sugar, corn syrup, butter, and vanilla in a bowl. Mix by hand to combine ingredients well. Add pecans and mix again. Pour into pie crust and bake at 350 degrees for 55 min. Hide this one so it makes it to the Thanksgiving table!

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Cheesy Broccoli Soup in a Bread Bowl

11/27/2019

Oh, yum! Here's an easy meal to put together if you're doing a little pie baking today. Paired with a sandwich or a salad bowl, you've got one complete meal.

I opted on leaving out the bread bowl for less carbs. This soup tastes reminiscent of Panera's Broccoli Cheddar soup. Best of all, you can put it together in 20 minutes.

1/4 cup butter, cubed
1/2 cup chopped onion
2 garlic cloves, minced
3 cups frozen broccoli florets, 1 bag
1 large carrot, finely chopped
3 cups chicken stock
2 cups half-and-half cream
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup water or additional chicken stock
2-1/2 cups shredded cheddar cheese
6 small round bread loaves (about 8 ounces each), optional
Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper

In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 8 minutes.

Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.

If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving.
If desired, serve soup with toppings.

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Thanksgiving: Creamy Macaroni and Cheese

11/26/2019

Happy Thanksgiving to all! My son wanted a side of macaroni and cheese this year so I dusted off an old recipe file and dug out an old family favorite. This version has a bit more milk than most but don't be fooled! It makes the creamiest macaroni and cheese on the planet.

My favorite by far is the awesome Velveeta macaroni and cheese. But, with the price of that block of cheese needed to make the recipe, I mine as well get steak. So we reverted back to the old homemade style and were quite pleased with the results. This feeds a good amount of people, and you can be proud to set this at the table.

Don't forget:

Thanksgiving GREEK Turkey
Homemade Sausage Stuffing
Homemade Candied Sweet Potatoes
Sesame Green Beans

8 oz. elbow macaroni
2 cups shredded sharp cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tab. flour
3 tab. butter
1/2 cup bread crumbs
1 pinch of paprika

Cook macaroni according to package direction. I leave mine a bit al dente. In a saucepan over medium heat, melt butter and stir in enough flour to make a roux. You don't want this roux too thick, just enough flour added to slightly thicken. Add milk stirring constantly and cheeses. Put macaroni in casserole dish and pour sauce over top. Stir well.

Melt butter in skillet over medium heat. Add breadcrumbs and brown. Sprinkle over top of macaroni. Sprinkle with a little paprika. Bake at 350 degrees for 30 minutes.