Thrifty Recipes Blog - Living On Food Banks

Twice Baked Red Potatoes

12/31/2016

Here's a yummy treat if you need something a little special this New Year's Eve. These are quick and thrifty adding a little pizzazz to your dinner table.

I always receive a bag of delicious red potatoes in my food bank bag. With just a few extra ingredients you've got a winner.

6 large red potatoes (about 10 ounces each)
1/2 cup milk
1/2 cup sour cream
3 tablespoons butter, softened
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons garlic-herb seasoning blend
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup (4 ounces) shredded Monterey Jack cheese

Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.

When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.

Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.

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Giant Happy Birthday Cinnamon Roll

12/30/2016

Here's a wonderful birthday breakfast that doesn't require a lot of funds to prepare. You can slip this one in your bread maker for an easy treat.

Imagine your loved one's surprise when they wake up to this warm, delicious treat on their special day. Those light, fluffy pillowy layers just melt in your mouth accompanied by the light drizzle of caramel topping.

Whipping cream can be had at Aldi's for only $1.49.

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup heavy whipping cream, warmed (110° to 115°)
1/2 cup sugar
1/2 teaspoon sea salt
3 to 4 cups all-purpose flour
1 large egg, beaten
3 tablespoons butter, melted

FILLING:
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon ground cinnamon

TOPPING:
1 cup sugar
2 tablespoons water
6 tablespoons butter
1/2 cup heavy whipping cream

Dissolve yeast in warm water and cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 30 minutes.

Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in. wide strips. Roll up one strip and place in the center of a greased 9-in. deep dish pie plate; wrap remaining strips around center to form one giant roll. Cover with greased plastic wrap; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°.

Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.

To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll. Serve with remaining sauce.

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Honey Roasted Chicken and Vegetables

12/29/2016

Oh! The flavors of fall! What a scrumptious meal this one will make with a few thrifty ingredients. Simple to put together, but full bodied and full of flavor.

1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon Herbs de Provence
2 tablespoons olive oil, divided
1 tablespoon butter
6 chicken thighs
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 peeled medium potatoes, chopped
1 peeled medium rutabaga, chopped
3 bay leaves
salt, pepper, garlic salt to taste

Preheat oven to 375°. Combine salt, pepper, rosemary, and spices.

Combine sweet potatoes, potatoes, carrots, and rutagaba in 13 x 9 pan. Sprinkle and toss with spice mixture and oil.

Place chicken thighs on top and sprinkle with salt, pepper, and garlic salt to taste. Roast until a thermometer inserted in chicken reads 165° 60 minutes. Discard bay leaves. Serve with vegetables and sauce.

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Favorite Sweet Potato Casserole

12/24/2016

Historians suspect that this recipe for “potatoe pudding” is actually a sweet potato pudding recipe. It appears in the first America cookbook published in 1796, and we have definite sweet potato recipe examples by the 1830s, which would indicate they were pretty entrenched in American culture by that time.

Marshmallows were very trendy at the turn of the 20th century. Formerly an expensive, handmade treat, machines had been invented to automate the process. Using marshmallows in one’s kitchen was considered very modern, as well as labor saving: housewives were encouraged to substitute them for meringue and whipped cream, two very laborious toppings.

The first recipe to top candied sweet potatoes with marshmallows allegedly comes from a 1917 Angelus Marshmallow recipe booklet, but I haven’t been able to lay my hands on a copy to verify that claim. The earliest recipe I’ve seen comes from a 1918 trade journal called Sweet Potatoes and Yams. It’s filled with growing and storage tips for tubers.

3 pounds sweet potatoes (about 3 large), peeled and cubed
1/2 cup sugar
1/2 cup 2% milk
2 large eggs, lightly beaten
1/4 cup butter
1 teaspoon vanilla extract

TOPPING:

3/4 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup old-fashioned oats
1/8 teaspoon salt
1/3 cup cold butter, cubed
2 cups miniature marshmallows

Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly.

Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; beat until combined. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture.

Bake, uncovered, until topping is golden brown, about 45 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat, 30-45 seconds or until marshmallows are puffed and golden.

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Spiral Ham with Cranberry Glaze

12/24/2016

The history of ham traces back to ancient traditions. One of the most important prerequisites for the development of civilization was the preservation and storage of food. Drying, smoking, and curing were some of the earliest methods discovered by the ancients. The advent of curing enabled cities, people and cultures to flourish.

Almost every country in the world produces Hams. Here are of some of the better known hams of the world: prosciutto, Westphalian, Parma, Smithfield, Virginia, Kentucky, Country, Canned, Bayonne, York, Mainz, Prague, Asturias, Toulouse, Dijon, Black Forest, Bohemian, Serrano, presunto, Bradenham, Estremadura, Prazska sunks, and szynka.

It's no wonder if is still a family tradition!

1 bone-in fully cooked spiral-sliced ham (8 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1 package (12 ounces) fresh or frozen cranberries
1 jar (12 ounces) red currant jelly
1 cup light corn syrup
1/2 teaspoon ground ginger

Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 hours.

Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat; set aside.

Uncover ham; bake 30 minutes longer or until a thermometer reads 140°, basting twice with 1-1/2 cups glaze. Serve remaining glaze with ham.

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Gourmet Potato Latkes

12/24/2016

You don't have to be Jewish to make this traditional fare on Christmas Eve. These are by far the tastiest latkes you'll ever lay eyes on. Best of all, they can be whipped up in a flash if you have a food processor.

The trick is to be sure you squeeze the potatoes thoroughly before frying. This makes the crispiest latkes with soft pillow insides. Give these a try this year and bring on the good luck!

2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1/4 bunch of cilantro, chopped
1/4 bunch of parsley, chopped
1 tsp. chopped garlic
1 egg, lightly beaten
1/3 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Oil for deep-fat frying

Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, cilantro, parsley, garlic, salt and pepper.

In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

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Mrs. Field's Chocolate Chip Cookies

12/23/2016

These cookies are by far the most requested recipe during the holiday season. They are moist, chewy, and full of chocolate chips and nuts (if desired). This recipe has been handed down for many years, and will soon become part of your favorite cookie recipes. No Christmas party celebration is complete without this addition to the cookie tray. Try it, you will be utterly amazed!

Cream together:
1 cup margarine (2 sticks)
1 cup sugar
1 cup brown sugar

Add:
2 eggs
1 tsp. vanilla
Beat well.

In a separate bowl mix:
2 cups of flour
2 1/2 cups of Oatmeal (measure and then put into blender until it resembles a powder)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Put dry ingredients into first bowl. Mix well. Add:
12 oz. bag of semi-sweet chips
1 cup nuts (if desired)

Preheat oven to 350. Roll cookies from large tablespoon. Place 2 inches apart and press lightly with fingers. Bake for about 10 min. If you place cookies on aluminum foil to cool, they will be chewier. Makes about 4 dozen cookies. Once cool, I freeze them in Ziploc bags so there are a few left for Christmas! I can never keep these long enough even in the freezer!

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Creme de Menthe Bars

12/23/2016

A very Merry Christmas! I share one last family favorite this morning. If you need one more Christmas cookie on your plate, then this is the one worth making today. This was given to me by my dear neighbor Lois. She makes some of the most fabulous Christmas cookies and always brings a plate of joy when she does!

In a large bowl:
1/2 cup butter, softened
1 cup sugar
Cream well.

Mix and add to the creamed mixture:
4 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp salt
1 (16 oz) can chocolate syrup
Beat 1 minute. Pour into greased 9 x 13 inch pan. Bake 30 min. at 350. Cool completely.

In another bowl:
1/2 cup + 2 tbs. butter, melted
3 cups powdered sugar
1/3 cup green Creme de Menthe liquor
Mix well and spread on cooled
cake.

In a small pot:
2 cups of
chocolate chips
6 tab. butter
Melt over low
heat; cool slightly. Spread on Creme de Menthe layer. Cool. Cut into bars.
YUM!

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Peppermint Patty Brownies

12/23/2016

This was one of those last minute ideas I put together to add a bit of finesse to our holiday table. Quick and easy, you'll be surprised of the amazing flavors that will pop when you bite into this one.

1 box brownie mix.
1 package (12 ounces) chocolate-covered peppermint patties

In a large bowl, mix brownie according to package directions.

Spread about two-thirds of the batter in a greased 13-in. x 9-in. baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake at 350° for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven). Cool

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Buckeye Bark

12/23/2016

OMG! If you're looking for one more cookie recipe to flank your card file as a keeper, look no further. Make this quick, thrifty recipe one time, and I promise you'll be making it each Christmas.

This easy, peasy recipe keeps well in a Ziplock bag in the freezer. Just delve out a few on your best holiday plate with your other favorites, and you have a wonderful platter to bring to a Christmas party.

I buy the chocolate chips from Aldi at only $1.39 a bag during the holidays. Peanut butter can be had there, too, for only $1.89 a jar.

This recipe doesn't use the normal chocolate candy coating called for in other versions. Rather, it encompasses the natural goodness of semi sweet chocolate.

Happy Holidays, enjoy!

18 oz. chocolate chips
16 oz. peanut butter
2 cups confectioner's sugar
1 tsp. vanilla
1/2 cup butter, melted

Line cookie sheet with parchment paper.

Melt one-half of the chocolate chips in microwave in 45 second intervals. Spread onto cookie sheet so chocolate forms large rectangle, approximately 1/4 inch thick. Place in freezer.

While chocolate is freezing, combine peanut butter, sugar, vanilla, and melted butter. Remove first chocolate layer and spread peanut butter over chocolate. Return to freezer.

Melt rest of chocolate. Remove bark and pour final chocolate layer over. Return to freezer until well set.

Cut with butcher knife. Store in freezer or refrigerator.

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